Wednesday, November 30, 2011

Chocolate Mint Cookies

3/4 cup butter

1 1/2 cup light brown sugar

2 tbs. water

2 cups semi-sweet chocolate chips

2 eggs

2 1/2 cup flour

1 1/4 tsp baking soda

1/2 tsp salt

2 packages Andes Mints

In a large, heavy saucepan over low heat, cook butter, brown sugar, and water until melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into a large bowl and let cool for 10 minutes. With beaters, mix in one egg at a time. Then add dry ingredients.

Chill dough for at least one hour (or until it is no longer sticky to handle). Preheat oven to 350. Line cookie sheet with tin foil. Roll teaspoon sized balls of dough, about one inch in diameter. Make sure to put the dough back in the fridge while waiting for the cookies to bake. Bake 10-12 minutes. (cookies will crisp as they cool). Remove from oven and immediately place an Andes mint on top of each cookie. Allow mint to soften

and swirl with the back of a spoon. Cool thoroughly.

Tuesday, November 22, 2011

Chicken Stew with Butternut Squash and Quinoa

I found this on pinterest, but it (along with the picture) comes from Cookin' Canuck. This was a nice new flavor. Don't skip the olives. You could make this vegetarian by using veggie broth and subbing white beans for the chicken.


  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 3 1/2 cups chicken broth
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley


  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
  7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
  8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  11. Shred the chicken with your fingers or a fork.
  12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
  13. Stir in parsley and serve.