Peanut Butter Breakfast Cookies

Peanut Butter Breakfast Cookies

Total Time18 minutes

Servings15 cookies

Ingredients

• 1 cup (257g) creamy peanut butter
• 2 tablespoons honey
• 4 tablespoons (47g) light brown sugar, packed
• 1/2 cup + 2 tablespoons (57g) old-fashioned oats
• 1/8 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup (92g) peanut butter chips + chocolate chips 

Instructions

1.                   Preheat the oven to 350 degrees F.

2.                   In a medium sized bowl stir together the peanut butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey.

3.                   Add in the oats, salt, baking soda, and vanilla extract. Stir well.

4.                   In a separate bowl lightly beat the egg and then add it to the mixture.

5.                   Stir in chocolate chips.

6.                   The mixture will be thick and hard to stir. Continue stirring until combined and then use a 1 tablespoon measuring spoon to measure balls of dough. Press and squeeze the dough tightly together into a ball and then flatten the ball slightly to form a disc.

7.                   Place the cookie dough discs onto a cookie sheet and bake for 5-8 minutes. Remove before they look “done” – they will turn hard and burn quickly if you don’t.

https://www.chelseasmessyapron.com/gluten-free-peanut-butter-breakfast-cookies/

Chipotle Chicken Tacos

 Chipotle Chicken Tacos

Ingredients

• 1 1/2 lbs Chicken Breast (cut into small pieces)
• 2 teaspoons Chipotle Chile Powder
• 2 teaspoons Taco Seasoning
• 1/2 teaspoon Garlic Powder
• 3 to 4 Tablespoons Oil
• 8 small Corn or Flour Tortillas
• 2 cups Grated Cheese *
• 1-2 tomatoes, diced
• Lime juice
• Cilantro (chopped)
• 1/2 Jalapeno (diced)
• Red Onion (finely diced)

Instructions

1.                   Start by cutting the chicken into small bite-size pieces. Place in a bowl and toss with chipotle chile powder, taco seasoning, and garlic powder.

2. Heat a large skillet over medium-high heat. Add oil. Once the oil is heated, add the chicken. Cook for about 5 minutes, or until fully cooked through. Add more oil if needed. For extra flavor, add more taco seasoning, if so desired. Taste for seasoning and add salt and pepper, if needed.
3. Remove the cooked chicken from the skillet and leave any remaining oil. Place tortillas in the skillet and sprinkle cheese into the center of each tortilla. If you want the tortillas to be slightly crispy, drizzle more oil in the pan. Top with chicken. Heat until cheese is melted and fold over. Don’t skip this step – it adds a lot of flavor!
4. For the topping, stir together chopped cilantro, red onion, and jalapeno, tomatoes and a splash of lime juice to make pico.  Serve with guacamole or sour cream. Carefully open the tacos and sprinkle or drizzle the topping inside the taco.

 

https://www.modernhoney.com/chipotle-chicken-tacos/

CHILES RELLENOS

 CHILES RELLENOS

RANCHERO SAUCE:

·         1 jalapeño

·         2 sweet mini peppers

·         1 tablespoon olive oil

·         1 cup chopped white onion

·         1/2 celery stalk, chopped

·         3 small tomatoes, chopped

·         1 clove garlic, minced

·         1 tablespoon all-purpose flour

·         1 1/2 cups water

·         salt to taste

·         freshly ground black pepper to taste

·         1 teaspoon chicken bouillon, granules

CHILES RELLENOS:

·         12 large Anaheim, Hatch, or poblano chiles, roasted and peeled (see note)

·         4 cups sliced Queso Oaxaca, Monterey Jack, Muenster, quesadilla, or asadero cheese (or Mexican blend)

·         1 cup all-purpose flour

·         2 1/2 teaspoons salt, divided

·         1 teaspoon ground black pepper, divided

·         4 eggs, separated

·         1/8 teaspoon cream of tartar

·         2 cups canola oil for frying

INSTRUCTIONS 

RANCHERO SAUCE:

1.       Boil jalapeño, chiles güeros or peppers until soft. Remove stems and seeds and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes. Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir for 2 minutes. Add water, salt, black pepper, and granules and simmer about 5 to 10 minutes. (Can make first and simmer on stove while rellenos fry).

CHILES RELLENOS:

1.                   After roasting and peeling the chiles (Line cookie sheet with foil, preheat oven to broil setting, lay peppers in single layer on sheet and pierce with knife. Let roast until skin is nearly black (turn with tongs as each side blackens). Place in plastic bag (open) and cover with damp washcloth and let sweat for about 5-10 min. Peel off skins and, if possible, remove seeds while not tearing open the chile).

2.                   Carefully slit the bottom half of the chiles. Fill each chile with some cheese and set aside.

3.       On a plate combine flour, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour.

4.       Using a stand mixer or an electric hand mixer beat the egg whites and cream of tartar, 1 teaspoon salt, and 1⁄4 teaspoon pepper on high speed until soft peaks form.

5.       Add in the egg yolks, and carefully fold the egg yolks into the egg whites being careful not to mix too much so the egg whites don’t fall.

6.       Fill a large heavy-bottomed saucepan about a third of the way up with canola or peanut oil and heat on medium-high heat.

7.       Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.

8.       Arrange the chiles rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve.

NOTES

·         Make ahead tip: After you have roasted, peeled and stuffed the chiles, refrigerate them overnight. When you're ready to eat, proceed with dipping them in flour, battering them and frying them. 

 

https://muybuenocookbook.com/chiles-rellenos-video/

Blueberry Cheesecake Turnovers

 Blueberry Cheesecake Turnovers

Ingredients

• Pie crust dough (enough for two pies) chilled
• 2 ½ cups frozen blueberries
• ¼ cup sugar (50g)
• 1 Tablespoon cornstarch
• 2 teaspoons lemon juice

Cheesecake Filling

• 8 ounces cream cheese softened to room temperature (225g)
• ⅓ cup sugar (65g)
• ½ teaspoon vanilla extract
• 1 large egg + 1 teaspoon water beaten together in a small dish (for egg wash)
• Coarse sugar for sprinkling (optional)

Glaze

·          1 cup powdered sugar

·          Half and half

·          Vanilla extract

Instructions

1.                    Preheat oven to 400F

2.                    Prepare your blueberry pie filling by combining blueberries, sugar, cornstarch, and lemon juice in a medium-sized saucepan over medium-low heat.

3.                    Stir frequently until cherries release their juices and mixture is liquidy. Increase heat to medium and bring to a simmer, stirring frequently until mixture is thickened.

4.                    Remove from heat and place in refrigerator to cool.

5.        While your pie filling cools, prepare your cheesecake filling by combining cream cheese, sugar, and vanilla extract in a bowl and stirring until well-combined. Set aside.

6.                    Divide your chilled pie dough into two pieces that are roughly the same size (make sure dough isn’t overly dry or it will be hard to manipulate and will crumble).

7.                    Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛" thick.

8.                    Using a pizza cutter or a knife, neatly cut dough into 4" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).

9.                    Place squares on a parchment paper lined cookie sheet and return to the refrigerator.

10.                 Repeat rolling and cutting with your second half of pie dough until you have 10 squares chilling in your refrigerator.

11.                 Once your pie filling has cooled, remove your prepared turnover dough from the refrigerator.

12.                 Portion about 2 teaspoons of cheesecake mixture into the center of each turnover square and spread it over the square, leaving about ½ inch on each side. Top with 1 ½ Tablespoons of pie filling. Gently fold over one corner to the other to envelope the. Use the tines of a fork to press and seal the turnovers.

13.                 Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.

14.     Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.

15.                 Meanwhile, mix powdered sugar, vanilla and half and half to make a glaze.

16.                 Allow to cool several minutes before drizzling with glaze.