Stephanies Kitchen – other blog recipes

For a change, I decided to actually try out some of the yummy recipes from my fellow bloggers. After all, that is half the fun of being a foodie, is to discover something new that you haven’t ever tried, and try it. Well, it is for me anyway. I decided to try out a delicious recipe from one of my favorite food blogs, Picky Palate. Jenny is an amazing cook, and is always cooking up something good. She creates a lot of her recipes herself, and that is what inspires me to be more creative, and start coming up with some of my own creations. I made her Asian Turkey Lettuce Wraps, and man were they delicious! I will definitely be making these time and time again, because they were easy, light and sooo tasty. Simple ingredients, and full of flavor, these were a big hit in my house! Try them out for yourself!

Asian Turkey Lettuce Wraps

2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz bag of Broccoli Slaw
1 small can drained water chestnuts
½ Cup Yoshida‘s Teriyaki Sauce
1 teaspoon sesame oil

Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

Now for something sweet!

I love Emiline’s blog, Sugar Plum! It is full of sweet treats which I love (obviously) and everything always looks amazing. I decided to try her Gourmet Fat Chocolate Chip Cookies, they were to die for. I will make these again for sure, because they really did taste gourmet. In this recipe, she uses European Butter, and browns half of the butter and kneads the other half in the dough. They tastes just like something you’d buy a gourmet sweet shop. Thanks for the recipe Emiline!

Gourmet Fat Chocolate Chip Cookies

(recipe by Emiline)

8 oz. (1 cup) unsalted European Butter, divided use

2 1/2 cup flour

3/4 tsp baking soda

1/2 tsp finely ground sea salt

1 cup firm packed brown sugar

1/2 cup sugar

1 1/2 tsp vanilla extract

2 large eggs

8 oz coarsely chopped bittersweet chocolate (65%) with cocoa nibs

1 cup coarsely chopped pecans, toasted*

Directions:

Melt 4 oz. of butter in a small saucepan, over medium heat. Stirring frequently , cook the butter for 4 minutes, or until it starts to brown and fizz; remove pan from heat.

In a medium sized mixing bowl, sift together the flour, baking soda and salt. Work the remaining 4 oz. of butter into the flour mixture, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps.

In a large mixing bowl, using an electric mixer on medium speed, beat together, brown butter, brown sugar and granulated sugar, for 1 minute, or until well combined, and grainy. Beat in eggs and vanilla until well mixed. Reduce mixer to low, and slowly add flour mixture, until just combined. Stir in chocolate and pecans using a wooden spoon until just combined.

Cover dough; Chill in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees. Coat large cookie sheets with cooking spray.

Using 1/3 cup measuring cup, shape dough into large mounds and place on cookie sheet, 2 inches apart. Bake one sheet at a time for 14-15 minutes, or until lightly golden brown, and set. Cool 2 minutes on pan, and then transfer to wire racks to cool completely.

*to toast pecans, place in a dry skillet, over medium heat. Stirring frequently, cook for 4-5 minutes, or until golden brown and fragrant. Cool.