Waffle Cones

(very similar to the waffle cones at Jeni's Ice Cream)

Ingredients

• 2 large egg whites
• 1/4 cup half & half (or heavy cream...I use half & half)
• 1/2 cup sugar
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 5 tablespoons unsalted butter, melted and slightly cooled
• 2/3 cup all-purpose flour

Instructions

1. Turn on the waffle cone iron.

2. Combine the egg whites and half & half in a medium bowl with a whisk. Add the sugar, salt and both extracts, and whisk for about a minute to combine well. Whisk in the melted butter. Add the flour, whisking only until the lumps have disappeared and the batter is smooth.

3. Make the cones according to the directions for your waffle cone iron. To shape the cones, you fold a small flap over the bottom of the plastic cone mold, and then tuck one side in, and roll to complete the cone shape. When you get really good, there should be no hole in the bottom of the cone! These are extremely hot and will potentially burn your fingers - you have to work fast!

4. The cones are best the same day they are made, but they will keep for a week in a sealed container.

Turkey Meatballs

Ingredients

2 pounds ground turkey breast (Not regular ground turkey. There’s a difference. )

1 cup crushed Ritz crackers

2/3 cup onion, minced (Or…you can substitute an translated amount of dehydrated onion flakes.)

1/2 cup fresh parsley minced (Or dehydrated parsley flakes.)

2 large eggs

3 cloves garlic, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and freshly ground black pepper

1/4 cup olive oil

 

To make the meatballs:

In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. 

Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).

To bake the meatballs:

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.

Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 155 degrees for 15 seconds).

To fry the meatballs:

Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 155 degrees for 15 seconds). Add more oil between batches if the skillet looks dry.

To freeze the meatballs:

Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.

Delicious when served with roasted spaghetti squash, roasted portobello mushrooms, your favorite marinara sauce, and parmesan cheese.

 

Taco Soup (In the Crockpot!)

Ingredients

·       1 pound hamburger meat or ground turkey

·       1-2 Tablespoons taco seasoning, more or less to taste

·       1 medium sweet onion, chopped finely

·       1 orange bell pepper, chopped

·       1 yellow bell pepper, chopped

·       15 ounce can black beans, drained and rinsed

·       15 ounce can kidney beans, drained and rinsed

·       15 ounce can pinto beans, drained and rinsed Z

·       15 ounce can corn (or one bag of frozen)

·       15 ounce can tomato sauce

·       10 ounce can Rotel

·       15 ounce can diced tomatoes

·       1/4 cup salsa, fresh is best

 

Instructions

1.  Brown hamburger in a large pan over medium-heat. Add taco seasoning. (Sometimes I skip this entire step by buying a pound of ground beef from Bravo Mexican Grill.)

2.  Add in the onions, bell peppers and sauté for a few minutes.

3.  Add all ingredients to the crockpot* and cook on low for 6-7 hours, or on high for 3-4 hours.

4.  Top with sour cream and cheese. Serve with tortilla chips or cheese quesadillas. Enjoy!

* I place all of my tomato products (Rotel, diced tomatoes, tomato sauce) in the blender before adding to the crockpot because my people don't like to "see" tomatoes.

Best Ever Chicken Fajitas

Ingredients

Marinade:
3 tablespoons each: lime juice & pineapple juice
2 tablespoons each: Worcestershire sauce & oil (any kind)
5 cloves garlic (pressed or minced)
2 teaspoon each: ground cumin & chili powder (mild or hot)
1 teaspoon each: smoked paprika & Mexican oregano
½ teaspoon onion powder
2 tablespoons chopped cilantro
1 jalapeño, sliced (optional, if you like heat!)

Fajitas: 

1 ¾ - 2 pounds boneless skinless chicken breasts (or thighs)
3 bell peppers (any color)
1 red onion, thinly sliced
to serve: tortillas, homemade guacamole, guacamole salsa, salsa, sour cream, cilantro-lime rice, sautéed corn, shredded lettuce, and the list can go on and on

Instructions

Marinade:

Combine the ingredients for the marinade along with 1 ½ teaspoons salt and ½ teaspoon black pepper. Use a whisk to combine before adding the jalapeño slices and the chicken breast. Let marinate covered in the refrigerator for 4-6 hours. Remove from the refrigerator and allow the chicken to sit at room temperature for 30 minutes before cooking.

Set a large cast iron skillet or nonstick skillet over high heat and let heat up for a couple of minutes. Drizzle in a teaspoon of oil and add half the chicken to the pan and cook on each side for about 3-5 minutes or longer depending on the thickness of the chicken. If the pan becomes too hot, reduce the heat to medium-high. Remove the chicken from the panand allow to rest for several minutes. Cooke the remaining chicken the same way. Slice the chicken into thin slices.

Fajita Veggies: Add another teaspoon of oil to the pan over high heat, add half the onions and bell peppers. Let the veggies begin to sizzle and toss as necessary. You can drizzle in some of that chicken marinade if you want to flavor the veggies but be sure to cook them well. Season with a pinch of salt and pepper. Remove the veggies to a plate and cook the remaining veggies the same way.

Assembly: Serve the chicken fajitas in tortillas or on rice bowls topped with your favorite toppings!

Chocolate Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 ½ cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ⅔ cup cocoa powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups semisweet chocolate chips (sometimes I use some white chocolate chips, too.)
• ½ cup chopped pecans (optional)

Directions

• Step 1

Preheat oven to 350 degrees F (175 degrees C).

• Step 2

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and pecans. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

• Step 3

Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.