Dressed Up Green Beans

This is my favorite way to eat green beans, right up there with green bean casserole, only with less effort.  All you need is a bag of frozen green beans, a packet of dry onion soup mix and some butter.  I don't have exact amounts for this because it is more of a 'to-your-taste' type dish but trust me it is yummy!  Perfect alongside a steak.  Even non-veggie fans like this one :)

Dressed Up Grean Beans  Source: An 'A' For Effort

Ingredients:

Frozen green beans

1 packet of dry onion soup mix

butter

Directions:

1. Place desired amount of frozen green beans in a microwave safe dish.

2. Sprinkle with dry onion soup mix. You may want to use only 1/2 of the packet to start.

3. Dot with butter.  This step is optional.  The butter tastes great but isn't necessary.

4. Microwave on high for 3-4 minutes.

5. Gently stir to combine.  Test a green bean to see if you need more of the dry soup powder.  Adjust as needed.

"Best Ever" Chocolate Chip Cookies

I am kicking myself right now for not sharing this recipe with you sooner!  I love love love cookies and love love love chocolate so I have made many many chocolate chip cookies in my baking days.  I am sure you have probably tried out a dozen different recipes as well in your search for the perfect chocolate chip cookie. While I can't say for sure that I will never ever try a new chocolate chip cookie recipe in my lifetime (I really do love trying out new recipes) I must admit that I am no longer searching!!  The past 3 times I have made chocolate chip cookies this has been the one! 

This terrific recipe comes from Cara at The Boys Made Me Do It.  Cara claims this is the BEST chocolate chip cookie ever and yeah, though I hate to make it completely official, my taste buds agree! The right balance of a crispy edge and chewy center.  Loaded with chocolate chips and buttery flavor.  This is one that you need to try out! 

"Best Ever" Chocolate Chip Cookies  Source: The Boys Made Me Do It

*All notes are from Cara :)

Ingredients:

1 cup (2 sticks)  salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
3/4 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie.  If you do not like this taste, go with 1/2 teaspoon of table salt.
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips  *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up.  You’ll need about 1 1/2 bags.

Directions:
1. Preheat oven to 360 degrees.
2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5).
3. Add both eggs and vanilla and beat for an additional 2 minutes. 
4. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. 
5. Finally add chocolate chips until well distributed.  The cookie batter should be somewhat thick. 
6. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. 
7. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.  Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface.  Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

Tuscan Garlic Chicken

Every week I like to make at least one meal that may take a little more time but is worth the extra energy.  I was not disappointed in the least with this copy of Olive Garden's Tuscan Garlic Chicken.  I have not ever had this dish at Olive Garden to do a true copycat recipe comparison but we loved it! The recipe I used was lightened by Mel and I wouldn't change a thing from her recipe.  The sauce is wonderful.  Creamy, flavorful thanks to the peppers and spinach and lots of garlic (my favorite)!  I can't remember exactly how much time it took me to  prepare this, but preparation time for is always dependent on how good my two boys are being ;)

Tuscan Garlic Chicken  Source: Mel's Kitchen Cafe

Ingredients:

3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

Directions:

1. Preheat the oven to 350 degrees F.
2. In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
3. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
4. Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
5. When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Here are a couple of notes from Mel.  I doubled the sauce as she suggested. *Note: if the chicken breasts you are using are overly thick, you can butterfly them, cutting all the way through so you end up with two thinner cuts of chicken breast. Second note: I would say this recipe is right on the edge of just having enough sauce but not an overabundance, so if you like things on the saucier end of the spectrum, feel free to double that part of the recipe.