Emmie's chocolate chip cookies

Lisa, would you happen to know a recipe for chocolate chip cookies that Emmie has made before? I think they were Martha Stewart or something. She made them in college when Jason and I were RD's. She came down to our apartment to use our kitchen. They were so yummy and wanted to see if you knew the recipe or could get it from her. I remember they were really big cookies too. Anyway, just wanted to see.

Barefoot Contessa's Asian Grilled Salmon

Wow, I haven't done this in a while! Here's a great recipe I saw Ina make on her show over this last month that I haven't had to cook (since we've had meals brought to us every other night!). I was collecting ideas of things I wanted to make once I had to start cooking again...and this one was a hit! It's so easy and SO good!

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tbs. Dijon mustard
3 tbs. good soy sauce
6 tbs. good olive oil (I hope Great Value brand counts as "good"!)
1/2 tsp. minced garlic

Light grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4-5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon will be slightly raw in teh center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Classic Pot Pie

This recipe is actually from the Pillsbury refrigerated pie crust box. It was one that my mom used and now I use with my own family. It is really easy and oh so yummy! But because I'm trying to stay away from hydrogenated oils, I did make my own crust (which I hate doing but this was a fairly easy recipe and actually really tasty). So I will include that recipe at the end.

Filling

1/3 cup butter

1/3 cup chopped onion

1/3 cup flour

1/2 t. salt

1/4 t. pepper

1 1/2 cups chicken broth

2/3 cup milk

2 1/2 to 3 shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed

Heat oven to 425 F. Prepare pie crusts. Melt butter in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top of crust. Bake for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Pie Crust

2 cups flour

1/2 t. salt

1/2 cup oil

5 T cold water

Mix flour and salt. Add water to oil. Don't stir, add oil mixture to flour all at once, then mix with fork. Roll out between waxed papers. This crust can be made in 3 to 5 minutes, including rolling it out.

Schreur's Canned Salsa

This is Barb Schreur's salsa recipe. She used to bring over a bunch of fresh veggies from her garden and we would make this yummy salsa. She also taught me how to can it too. I love this salsa and haven't had it since we lived in Chattanooga because I haven't had a garden full of these fresh veggies. It's a fairly mild salsa but I'm sure you could kick up the spice by adding a little more jalapeno peppers or decrease the sugar. I think the quantity depends on the size of your produce but it's kind of a flexible recipe, so add as much fresh veggies as you want.

Barb's Salsa

2-4 green peppers chopped (I used 3)

3 qts. chopped tomatoes

3-4 chopped jalapeno peppers (I used 3)

2-4 onions chopped (I used 2)

1 T. salt

1/2 c. sugar

1 c vinegar

3 small cans of tomato paste

1/2 t. cumin

2 t. dried cilantro

Cook for 45 min. to 1 hour. Put in jars and seal. I think it made about 8 pint size jars.

Cheddar Bay Biscuits

If you've ever had the cheddar biscuits at Red Lobster...these are pretty close to it and yummy. I always like recipes that have ingredients that I would have around the house. One, because it's expensive to always get random ingredients here in Hawaii and, two, because I'm not very good at planning ahead.

INGREDIENTS
4 cups baking mix (Waffle/Pancake mix from a box)
3 ounces Cheddar cheese, shredded
1 1/3 cups water

1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper (I just sprayed Pam).
In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown.
Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Blueberry Coffee Cake

I love using seasonal ingredients, and since blueberries are in season right now, I thought I'd share this yummy recipe.  It's from Cooking Light.  And it's very, very good.  I actually ate it as dessert, but I bet it'd be good any morning too.

1 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cups sugar

6 Tbs softened butter

1 tsp vanilla

1 large egg

1 large egg white

1 1/3 cups lowfat buttermilk

2 cups bluberries

1 Tbs turbinado

Combine flour, baking powder, baking soda, and salt.

In a separate bowl, beat together sugar and butter about 2 minutes or until well blended.  Add vanilla and eggs and beat well.

Add buttermilk and dry ingredients to sugar mixture alternately until well combined.

Spread half of the batter into a 9" (square or round or whatever) greased pan.  Add 1 cup of the blueberries on top.  Spread the remaining half batter, then the other cup of blueberries.  Sprinkle the turbinado on top.

Bake at 350 degrees for about 50 minutes.

It's very good warm.  And sprinkle some powdered sugar on top to make it look pretty.  Then eat the whole pan. And sigh at the goodness of it all. :)