DoubleTree Signature Cookie Recipe

April 29, 2020 By

Social media went crazy when, earlier this month, Hilton shared its DoubleTree cookie recipe. For those of us who often stay at DoubleTree by Hilton properties, it’s alway such a treat to receive a warm cookie at check-in time. I often wondered “what do they put in these cookies?” as they’re so so so tasty! There’s a texture thing that I thought might be coconut, but it’s in fact rolled oatmeal!

Here’s the link to the recipe and I’ve made a few observations:

300 degrees is lower a temperature than I’m used to baking at. My cookies baked in 25 minutes, so start checking the browning at 20-23 minutes, knowing it could take a few additional minutes.

I had pecans instead of walnuts so I used the pecans and the cookies were fantastic. Not the original receipe, but very delish.

I baked 4 cookies and froze the rest as dough balls that, according to the recipe, can be baked right from the freezer.

I like the idea of the lemon juice and will use it in all my cookie recipes going forward.

I ended up with 28 cookies…just couldn’t keep trying to resize them to get to the proposed 26 cookies.

These are amazing cookies!!

Veronique

Filed Under: American, Chocolate, Desserts Tagged With: , ,
15 April 2020 Hearty Sausage and Orzo Soup

Hearty Sausage and Orzo Soup

April 15, 2020 By

We love soup at our home, and I try to make it most Sundays so we can have a bowl during the week. This past week, we’d bought a few packages of fresh hot Italian sausage to freeze, and before they went into the freezer, I grabbed a few links to put in my soup.

Typically, I’d add kale to this soup, but I had a ton of spinach, so I added that instead. Whatever you have on-hand would be perfect.

Ingredients:

  • ¼ cup vegetable oil
  • 4 hot Italian sausage links (could use mild also), taken out of the casings and broken up into bite size pieces
  • 1 medium onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 8-ounce package of fresh, chopped mushrooms
  • 1 tsp. each, salt, pepper, dry thyme
  • 48 ounces of chicken broth
  • 14-ounce can of pureed tomatoes
  • 5 ounces baby spinach
  • ½ cup dry orzo

Direction:

  1. Heat oil for 30 seconds over medium-high heat in a large, heavy saucepan. 
  2. Add the sausage and break up the pieces as the sausage cooks, about 5 minutes.
  3. Add the onion, celery and carrots to the pot, turn down the heat to medium and cook for 5 minutes, or until vegetables begin to soften, stirring frequently.
  4. Add the mushrooms and the seasonings and cook for 3 minutes, stirring occasionally.
  5. Add the broth and chopped tomatoes, lower the heat to medium-low, cover the pot partially and simmer for 45 minutes.
  6. Add the spinach and the orzo to the soup and cook for 10 minutes.

Makes 6 servings.

Filed Under: American, Italian, Pork, Soups Tagged With: , ,
14 April 2020 Easy Cobb Salad

Easy Cobb Salad

April 14, 2020 By

Okay, this isn’t really a ‘recipe’ but I thought I’d share as it was delicious and simple to make. Through this pandemic, we’re been doing so much pasta and Italian food that one day I decided we had to do more salads and put this baby together for dinner.

I used ingredients I had at home so please customize your version to what you have and what you eat. Would be delish without chicken and bacon but with chickpeas and artichoke heats too.

Served and plated this way is soooo pretty and if you don’t toss it, each person can use the dressing he/she likes. I did my Easy Greek Vinaigrette and my guy did blue cheese dressing. To each his/her own!

This used a half head of iceberg lettuce and two half chicken breasts that I grilled. I know blue cheese crumbles are more typical of a Cobb, but I had a ton of fresh Mozzarella, so I used that. And I included my No Fail Hard-Boiled Eggs.

Cheers!

Veronique

Filed Under: American, Bacon, Chicken, Salads, Vegetables Tagged With: , , ,
6 April 2020 Easy Meatless Baked Ziti

Easy Meatless Baked Ziti

April 6, 2020 By

Two of us shopped off the same grocery list this week, so we had two huge bricks of fresh Mozzarella that we needed to use up, so baked ziti it was last night.

It’s a 20-minute dish, super tasty and comforting that most will love.

Ingredients:

  • ½ pound ziti pasta, or other tubular pasta (I use Delverde brand)
  • 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
  • 4 ounces Ricotta cheese
  • ¾ cup diced fresh Mozzarella
  • 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
  • 6 ounces grated Mozzarella

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
  3. Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
  4. Add the Ricotta and incorporate.
  5. Add the diced Mozzarella and stir to distribute evenly.
  6. Pour the pasta in an oven-proof dish (I used my large cast iron pan) and sprinkle the parmesan and grated Mozzarella over the pasta.
  7. Place the dish in the oven and bake for 20 minutes. Turn the broiler on to high and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.

Yields 2 generous entrée-size servings.

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , ,
30 March 2020 Easy Recipe for Two Cookies

Easy Recipe for Two Cookies

March 30, 2020 By

Having a sweets craving but don’t want to be at home with a normal batch of cookies in fear you might have more than a couple? Here’s a super simple chocolate and butterscotch chip cookies that makes just two large cookies!

These will seems a bit strange as they’re more liquid (see photo below) than what we’re used to where cookie batter can be balled up and placed on a cookie sheet. Because the ‘batter’ is more liquid, be sure to space out the cookies on your cookie sheets as they get super large (and awesome) when they bake.

This time I used both chocolate and butterscotch chips, but you could easily use all chocolate chips.

Ingredients:

  • 2 Tbsp. butter
  • 1 Tbsp. granulated sugar
  • 2 Tbsp. brown sugar
  • Pinch of salt
  • 1/2 tsp. pure vanilla extract
  • 1 egg yolk
  • 1/4 cup of all-purpose flour
  • 1/4 tsp. baking soda
  • 2 Tbsp. semisweet chocolate chips
  • 1 Tbsp. butterscotch chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with foil or parchment paper. If using foil, coat with cooking spray.
  3. Heat the butter in the microwave until it just starts to melt and is softened – don’t let it bubble up.
  4. Add the white and brown sugars, the salt and the vanilla and blend well.
  5. Add the egg yolk and stir until well-incorporated.
  6. Add the flour and the baking soda and stir until just combined.
  7. Add the chips and stir until just incorporated.
  8. Scoup batter onto the baking sheets into two cookies.
  9. Bake for approximately 9 minutes, or until edges are golden brown.

Makes two large cookies.

Filed Under: American, Chocolate, Desserts Tagged With: ,
14 February 2020 Creamy Prosciutto and Tomato Pasta

Creamy Prosciutto and Tomato Pasta

February 14, 2020 By

This creamy prosciutto and tomato pasta was super easy to make and delicious. It was in my Blue Apron box this week and I keep thinking about it. My favorite part was the topping of the pasta with breadcrumbs toasted in brown butter – what’s not to like!? My second favorite part was the addition of rich pieces salty/porky prosciutto to the top of the warm pasta just before serving. This recipe is a winner on any weeknight as it’s fats to make but special enough to prepare on a weekend evening.

Ingredients:

  • 6 oz penne pasta
  • 2 Tbsp. butter
  • ¼ cup Panko breadcrumbs
  • 1 Tbsp. olive oil
  • 4 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. capers
  • ¼ tsp. crushed red pepper flakes
  • 1 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Mascarpone cheese
  • 3 oz Prosciutto, torn in bite-size pieces
Toasted Breadcrumbs; Mushrooms and Capers in Tomato Paste

Directions:

  1. Bring a large pot of water to a boil and cook pasta according to package directions. Reserve 1/2 cup pasta cooking water for step 4 then drain the pasta and reserve for later us.
  2. In a medium pan, heat the butter on medium-high until melted then cook, stirring constantly, 1 to 2 minutes or until the foam subsides and the butter is nutty and toasted in aroma. Add the breadcrumbs and season with a pinch of salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Rinse and wipe out the pan.
  3. In the pan used to make the breadcrumbs, heat the olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, capers and the red pepper flakes. Season with a pinch of salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.
  4. To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the prosciutto and brown butter breadcrumbs.
Mushroom Tomato Sauce; Mascarpone To Pasta; Creamy Pasta

Serves two.

Filed Under: Entrees, Italian, Pasta, Pork Tagged With: , , , ,
10 January 2020 Jalapeno Popper Warm Dip

Jalapeno Popper Warm Dip

January 10, 2020 By

I love warm dips. They’re tasty and I like that serving them at a party brings everyone together. Over the holidays, my fabulous sister made this awesome warm dip that we crushed…..soooo good!

The dip follows the idea of a jalapeno popper but is placed in an oven-proof dish or in a bread bowl to bake to bubbly goodness. It’s spicy without being fiery and keeps you wanting more.  

Ingredients:

  • 8 ounces cream cheese, softened
  • 4-ounce can diced jalapeno peppers
  • 4-ounce can chopped green chilies
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Cheddar cheese (I used extra sharp)
  • 1 cup mayonnaise
  • Round sourdough loaf (optional)
  • ¼ cup seasoned bread crumbs

Directions:

  1. Preheat oven to 350 F. (could use the toaster oven too).
  2. In a large bowl mix together the cream cheese, jalapeños, chilies, Parmesan cheese, Cheddar cheese and mayonnaise.
  3. Take the round loaf of sourdough, slice off the top, scoop out the inside and set it aside.
  4. Spoon the jalapeno mixture into the bread loaf, or an oven-safe dish, and sprinkle breadcrumbs over top.
  5. Place the the bread loaf or the dish on a baking sheet and bake in the oven for 30-35 minutes, or until breadcrumbs are golden brown.

Serve with Ritz crackers, scoop tortilla chips and/or crudités vegetables.

Servings: 8-10.

Recipe inspired by this.

Filed Under: American, Appetizers, Cheese, Mexican, Snacks, Starters, Vegetarian Tagged With: , ,

Penne with Hot Italian Sausage and Arugula

January 4, 2020 By

Here’s another entry my growing list of “there’s nothing to eat in this house’ recipes. This is a one pot wonder (unless you want to boil the pasta in a separate pot while you make the rest of the recipe) – pasta recipe with Italian sausage and arugula.

The hot Italian sausage was sitting in my freezer so I thawed it in the morning and made this easy pasta dish for dinner, all in 20 minutes.

Don’t have penne pasta on hand? No worries, use any dry pasta you have in your pantry.

Ingredients:

  • ½ pound dry penne pasta (I LOVE Delverde pasta)
  • 1 Tbsp. salt (for pasta water)
  • ¼ cup olive oil
  • ½ tsp. each salt and black pepper
  • 4 links hot Italian sausage (could use mild if you don’t like hot), removed from the casings
  • 5-ounce bag of baby arugula
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 1 Tbsp. softened butter combined with 1 Tbsp. flour to make a paste (called beurre manié)
  • ¼ cup freshly-shaved (or grated) Parmesan cheese

Directions:

  1. In a large saucepan over high heat, bring water to a boil. Add the salt and pasta and cook one minute less than recommended on the pasta packaging. Drain and set aside.
  2. In the same pan, warm the oil over medium heat for 30 seconds. Add the salt and pepper and cook for 15 seconds. Add the sausage and break down with a wooden spoon into bit-size chunks. Cook for 4 minutes, stirring occasionally.
  3. Add the arugula and cook until wilted, about 1 minute.
  4. Add the garlic and cook for 1 minute.
  5. Add the wine and broth and cook for 2 minutes, stirring occasionally.
  6. Add the beurre manié and stir into the sauce until slightly thickened, about 1 minute.
  7. Add the cooked pasta to the sauce and gently stir to coat. Continue cooking for 1 minute.
  8. Serve the pasta with the Parmesan.

Makes 2 servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , , ,
3 January 2020 Romanian Mici (Mititei)

Romanian Mici (Mititei)

January 3, 2020 By

Mici also known as Mititei (Romanian for “small ones”) is a Romanian dish of mini sausage-shaped grilled ground meat made from a mixture of beef, pork and sometimes lamb blended with various spices, including smoked paprika.

This recipe is from my friends Jeff and Iulia Orel. Iulia hails from Romania and her American husband, Jeff who’s a chef, has made it his mission to recreate and perfect the dish they’ve enjoyed while visiting Romania.

Jeff and Iulia Orel (Photo by Jeff & Iulia Orel)

Ingredients:

  • 1 ½ pounds ground beef
  • 1 ½ pounds ground pork butt
  • 2 tsp. sea salt
  • 2 tsp. white pepper
  • 2/3 tsp. smoked paprika
  • ¼ tsp. coriander
  • ½ tsp. cumin
  • ½ tsp. cimbru (use savory if cimbru is unavailable)
  • 3 tsp. garlic powder or 4 cloves minced into a paste
  • 100 ml sparkling water ( ½ cup)
  • 2 tsp. baking soda 
  • Raw Mici (Photo by Jeff & Iulia Orel)

Directions:

  1. In a mixing bowl, combine all ingredients except for the water and the baking soda. Mix thoroughly. Cover tightly, or vacuum seal and refrigerate for 24 hours to allow the mici to develop their distinct flavor.
  2. When you are ready to make the mici, build a fire and let it burn down to coals, no flames. Alternatively, preheat your grill to 500F.
  3. While the wood is burning down to hot coals, I make the mici.
  4. In a mixing bowl, add the mici mixture, the sparkling water and the baking soda and mix well with your hands until the mixture feels “sticky”. Jeff recommends using your hands, grabbing large handfuls and crushing them in your hands like you would to crush tomatoes.
  5. Line a baking sheet with aluminum foil, set aside.
  6. Get a bowl of cold water to wet your hands periodically if the meat becomes too sticky.
  7. Using a scale, weigh out the meat into 1 ¾ ounce portions (27 portions if you don’t have a scale) and roll them tightly into balls, like you would do with meatballs.
  8. Roll out each mici into cylinder shapes like mini sausages (refer to the above photo of raw mici as reference).
  9. After the coals are hot, lower the grate as low as possible. Having a spray bottle with water is a good idea in case of flares ups when grilling – flames would negatively impact the flavor and texture of the mici.
  10. Place the mici on the grill, the key is to not mess with these, let them form a light crust before you turn them. Flip them once during cooking and let them be. Grill until the internal temperature reaches 140-145F (we know it’s recommended for the temperature to reach 160F, but at that temp, the mici will be less juicy. Up to you!), 8-15 minutes. The mici should have an elastic texture when you squeeze them and they’re done.
Grilled Mici (Photo by Jeff & Iulia Orel)

Serve immediately!

Note: The mici are best if served with Hrean, a horseradish condiment but yellow mustard would also work. To make your own Hrean, microplane a 3″ piece of fresh horseradish into 1 ½ Tbsp. sour cream.

Yields: 27 mici, 1 ¾ ounce each

Cheers,

Veronique

Filed Under: Appetizers, Beef, Cuisine Type, Pork, Romanian, Snacks, Starters Tagged With: , , , , ,
5 November 2019 Cream of Vegetable Soup

Cream of Vegetable Soup

November 5, 2019 By

Soups are our thing at our home and I try to make a giant batch on Sundays to eat throughout the week. This week, I had a ton of vegetables left and tried to use them all in this delish and easy to make Cream of Vegetable Soup. It’s perfect for #MeatlessMonday or any old day where comfort in a bowl is needed.

I puréed this soup and ran it through a fine sieve to get a super smooth texture but sometime I just purée it in the blender to keep some texture. Up to you, what you’re in the mood for.

Note that when I’m sautéing the vegetables, prior to adding broth, I let them brown quite a bit to boost up the flavor and give the broth a rich look and earthy flavor.

Who else likes to eat soup out of a cup??!

cream of vegetable soup

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 medium yellow onion, diced
  • 2 medium-large carrots, diced
  • 3 stalks celery, diced
  • 1 pound button mushrooms, sliced
  • 2 garlic clove, minced
  • 1 tsp. each salt & pepper
  • ½ tsp. each turmeric, garlic powder, dried thyme, sage and paprika
  • 64 ounces low-sodium vegetable broth, preferably homemade
  • ½ cup heavy cream + 1 tsp corn starch combined and stirred well, optional
Vegetables Sauteing
Soup Simmering
Soup Going Through Sieve (Optional)
Finished Soup

Directions:

  1. In a heavy saucepan over medium-high heat, warm the oil then sauté the onion, carrots and celery for 5 minutes, stirring occasionally. Add the mushrooms, garlic and spices and cook an additional 5 minutes, stirring occasionally.
  2. Lower the heat to medium-low and add broth. Simmer, partially covered, for 45 minutes.
  3. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and purée until smooth, about 1 minute. Pass the puréed soup through a fine sieve if you’d like ultra-smooth soup.
  4. Return the puréed soup to a clean saucepan and add the cream mixture, if using, and warm for 2 minutes until slightly thickened.
  5. To serve, ladle soup into cups or bowls.

Serves 4.

Filed Under: American, Mushrooms, Soups, Vegetables, Vegetarian Tagged With: , , , ,
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