Salted Chocolate Chunk Cookies

Guess who’s baaack. Last month my roommate and I had a housewarming party and since I’m all about them sweets, it was a good reason to come out of retirement and make a batch of cookies. These are pretty solid. Smitten Kitchen never leads you astray.

1/2 cup unsalted butter, at room temperature
2 Tbsp granulated sugar
2 Tbsp turbinado sugar
3/4 cup + 2 tablespoons packed light brown sugar
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
Heaped 1/4 teaspoon kosher salt
1 3/4 cups all-purpose flour
10-oz bag pound dark chocolate chunks
Coarse sea salt, to finish


Preheat oven to 360F. Line a baking sheet with a silicon baking mat.

In a stand mixer, on medium speed cream the butter and sugars together until light and fluffy (~5 minutes). Add egg and vanilla, beating until incorporated (scrape bowl as needed). Add in salt and baking soda until combined. Lower speed and add in the flour until just mixed. The dough may look crumbly. With a spatula, fold in the chocolate chunks.

Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart on the baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 10-11 minutes, or until golden brown and melty. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Recipe adapted from Smitten Kitchen.

Peach, Arugula, Corn, Goat Cheese Pizza

peach corn arug pizza

One of these days I’m going to figure out the art of rolling pizza dough. Last night’s  pizza was by far my best attempt in that it didn’t totally look like an amoeba.

I’m in love with this pizza. And currently kicking myself for not bringing more leftovers for lunch. I’m drowning my sorrows in a chocolate chunk cookie from Mariano’s, which are seriously amazing. Like no joke. Worth the money.

This pizza is flavors galore. One of my favorite parts is the red pepper flakes. They give an unexpected kick that complements the sweetness of the peaches, the acidity of the vinegar, and the creaminess of the goat cheese. Plus the sweet corn! What’s not to love.

3 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 medium red onion, thinly sliced
1 batch pizza dough
2-3 white flesh peaches, thinly sliced
1-2 cups shredded mozzarella
1/2 cup corn (I used frozen corn)
3 oz goat cheese, crumbled
freshly ground salt & black pepper
red pepper flakes
1-2 handfuls baby arugula

Preheat oven to 450F.

In a medium bowl, toss the sliced onions in balsamic vinegar and olive oil. Let them sit for 15 minutes. Add the peaches to the onions, stir around, and set aside.

Grease a rimmed baking sheet with oil. Roll out the pizza dough and place in the sheet. Layer the mozzarella on top of the dough, followed by the peaches, corn, and goat cheese. Reserve the leftover balsamic vinegar and olive oil. Top the pizza with a few grinds of salt and black pepper and red pepper flakes. Cook for 15-18 minutes or until the crust browns around the edges. Let the pizza cool for 5 minutes.

Toss the arugula in the reserved vinegar-oil mix. Spread the arugula on top of the pizza. Serve up immediately.

Recipe adapted from Shutterbean.

Lasagna Grilled Cheese

lasagna grilled cheese

Gahh, it’s race season again AKA that time of year when I’ve signed up for races, don’t stick to a training plan to run said races, and then blog about it. I got a confirmation email this morning telling me my corral number for my upcoming 10-mile race. I must have been feeling awfully ambitious when I registered, thinking I could shave ~10 minutes off of last year’s performance. Major wishful thinking.

When I got back from my long run yesterday, I was starving. Starving in the way that you’re so hungry you’re almost not hungry anymore. I rallied and made this lasagna-esque grilled cheese. Hit. the. spot. I threw in the garlic salt and oregano for the hell of it, so do as you see fit. My roommate came downstairs and asked what I was making because it smelled like grilled cheese. Success!

Ingredients (serves 2)
4 slices sourdough bread
2 tbsp unsalted butter + dash of olive oil
1/2 cup part-skim ricotta cheese
black pepper, to taste
garlic salt (I love the Trader Joe’s one), to taste
oregano flakes, to taste
14-oz can of cherry tomatoes
1/2+ cup shredded mozzarella cheese

In a small bowl, mix the ricotta cheese, garlic salt, black pepper, and oregano.

Spread the ricotta mixture on two slices of bread. Top the other two slices with the shredded mozzarella and a few smashed cherry tomatoes. Combine the sandwich halves.

Heat a skillet over medium heat. Melt the butter and oil, then place the sandwich in the skillet. Grill on each side until golden brown. Let the sandwiches rest for a few minutes before slicing them in half. Devour.

Recipe adapted from Joy the Baker.


Spicy Lasagna Soup

IMG_3260_SnapseedI’m hoping spring will inject some life into my inner chef. It’s been a looong time since I cooked something. The last time was two months ago in the dead of winter when I made this hearty lasagna soup. Then my calendar filled up with out-of-town weddings and work madness. Also, going to the grocery store in the dark after work got harder and harder. Anyone feel me on that?

This soup is perfect for a cold, blustery day when all you want to do is curl up under a blanket and never step out into the polar vortex that was this winter. Definitely mix in the ball of ricotta. It melts into the broth and creates rich, melty deliciousness.

Ingredients (4 servings)
2 cups dry pasta shells (I used small shells)
1/2 tbsp olive oil
2 links spicy Italian sausage
2 cloves garlic, minced
1 tsp oregano
1 /4 tsp crushed red pepper flakes
1 tbsp tomato paste
3 cup chicken stock
1 (14-oz) can fire roasted diced tomatoes salt & black pepper, to taste
1/2 cup shredded mozzarella cheese fresh basil leaves, chiffonade, to taste
1/2 cup part skim ricotta
1/4 cup grated parmesan
salt & black pepper, to taste

In a small bowl, combine the ricotta, parmesan, salt and pepper; set aside.

In a large pot, cook the pasta according to package instructions.

Heat oil in a Dutch oven over medium high heat. Add the Italian sausage and cook until browned, about 3-5 minutes. Drain the excess fat. Add garlic, oregano, and red pepper fakes. Stir in the tomato paste until well combined.

Stir in the chicken stock and diced tomatoes; season with salt and pepper, to taste. Bring to a boil, reduce heat and simmer until it slightly thickens, about 30-35 minutes. Stir in the pasta.

Serve immediately with a spoonful of the ricotta mixture, and sprinkle with mozzarella cheese and basil.

Recipe adapted from Damn Delicious.

Chilean Completos

Completos_Chile13Holy guacamole, it’s been awhile. In an attempt to forget about this brutal winter, let’s reminisce about that time I went to Chile with two of my besties Julie and Bevin. We soaked up as much sun as we could (it’s summer there). We biked, rafted, beached, climbed a volcano, rode horses, …relaxed in thermal spas…it was great. One afternoon we took a paddle boat out onto the Villarrica lake. I sat in the front, ate cookies, and took pictures while they peddled in the back. That’s what friends are for, right?

IMG_2770The food in Chile was surprisingly bland. Don’t get me wrong, we ate some delicious food. (I’m still dreaming about the choripan we ate on our last night.) Before we went, Bevin told us we’d be eating a lot of hot dogs. That seemed so strange and unthinkable but by the end of the trip we were eating dogs all the time (and loving it!). Here’s a fun picture of part of the hot dog selection at a grocery store:

IMG_2799There are variations of completos but the basic one we had was a hot dog, topped with a generous amount of avocado, chopped tomatoes, and mayo.

The ingredients are so simple that I had to attempt to recreate them when I got back to the States. I added chopped onions, ketchup and cholula hot sauce to mine. In Chile they have this rockin’ chili sauce that I didn’t attempt to recreate…so cholula!

Ingredients (serves 2)
2 vienna beef hot dogs
1/2 an avocado, mashed
1/2 tomato, chopped
hot dog buns
ketchup (optional)
hot sauce (optional)

Cook the vienna hot dogs on the stove according to the package instructions. I boiled a pan of water, turned off the heat, added the hot dogs let them sit for 5-7 minutes.

Mash the avocado in a small bowl. Dice the onion and tomato, set aside. Lightly toast the buns.

Assemble the dog: Place the hot dog in the bun, top with mashed avocado, onion, tomato, mayo, ketchup, and hot sauce. IMG_2718Bonus picture of the volcano in Pucon!

Nutella-Peanut Butter Cookies


You can’t really tell from the photo but these cookies are supposed to be two-toned. Oops. There’s a lot going on in these cookies. Oats, rice krispies, chocolate chips, peanut butter, and nutella, oh my. I’ve never put rice krispies in my cookies before but I kind of like it. I’m all about the crunch and they add a nice twist to each bite. I must warn you, if you’re not big on peanut butter cookies, go easy on the peanut butter. I didn’t divide my batter in half, more 40/60 because I find peanut butter to be a bit overwhelming in cookie form. But if that’s your thing, go for it!

My cookies got messy when I tried to cut the dough log into small rounds. Chunks of my dough kept randomly breaking off. I ended up just smashing the pieces back together. It all worked out in the end because your taste buds don’t care how pretty the cookie looks.

Also, happy college football season opener – Go Blue!!

Ingredients (makes 2 dozen)
6 tbsp unsalted butter, softened
2/3 cup packed brown sugar
1 large egg
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 cup crisp rice cereal
3/4 cup old fashioned oats
1 cup dark chocolate chips (60% cacao bittersweet chocolate)
1 cup all purpose flour
1/4 cup creamy peanut butter
1/3 cup Nutella

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy – about 1 minute. Beat in egg, baking soda, salt and vanilla until combined. Beat in cereal, oats and chocolate chips until combined. Beat in flour until just combined.

Divide half of the dough into an additional large bowl. Beat peanut butter into one bowl of dough until combined. Beat Nutella into other bowl of dough until combined.

Line up doughs, side-by-side, on plastic wrap. Wrap in plastic wrap and roll into an even log. Chill the dough to make it easier to cut later. Unwrap plastic wrap and slice dough into rounds, 1/2-inch thick. Place dough slices on cookie sheets, spacing about an inch apart. Bake 11-12 minutes or until firm and slightly crisp. Cool 2 minutes before trasferring cookies to wire racks to cool completely.

Recipe from SugarPlum.

French Onion Soup

Years ago I never thought I’d be craving French onion soup. I didn’t like onions, at all. None of them. I don’t remember when it happened, but one day I realized onions weren’t so bad. Sometimes I can’t get enough of them. You know that feeling, when you’re eating something and you think to yourself, omg this needs more onions! No? Just me?

This soup is de-lic-ious. Like, seriously. So good. My nose was in heaven when the onions were simmering in melted butter. It took a lot of willpower to not devour the soup before it was done. An important thing to note, this does take about 4 hours to make, but it’s totally worth it!

Ingredients (serves 2-3)
2 1/2 large sweet onions
1 stick unsalted butter
3/8 tsp fresh ground black pepper
1/2 tbsp paprika
~10 shakes of oregano leaves
32 ounces beef broth, divided
1/4 cup all-purpose flour
1/2 tsp salt
french baguette
gruyere cheese, to taste

Peel onions and slice 1/8-inch thick. In a large pot (I used a dutch oven), melt the butter. Add the onions and cook, uncovered, over low heat for 1.5 hours, stirring occasionally.

Stir in the black pepper, paprika, and oregano leaves; saute over low heat for 10 more minutes, stirring frequently. Pour in 24 ounces of beef broth. Increase heat and bring to a boil.

In a small bowl, dissolve the flour in the remaining 8 ounces of broth. Stir into the boiling soup.

Reduce the heat and simmer for 2 hours. Season with salt. Pour into small ramekins, top with a slice of bread and a sprinkling of grated gruyere. Heat under the broiler until the cheese melts.

Refrigerate overnight. Leftover soup can be frozen. Heat soup in microwave or on stovetop.

Recipe adapted from

Spicy Peanut Noodles

I’ve been on a real spicy peanut kick these past couple of weeks. My go to place for it near work is Wow Bao. Work the combo option and get some spicy peanut noodles and a couple of baos, you’re more than good to go. I decided to try my hand at the noodles because they’re pretty simple. The sliced cucumber is essential. It adds a nice cool freshness to the pasta and makes it feel lighter. And if you like it spicy, go crazy with the cayenne pepper. I had to add more shakes of it later because my sauce didn’t quite have the kick I wanted.

On another food related note, last week I went to dinner at Next for their vegan tasting menu. Yu-um. A friend I hadn’t seen in forever emailed me the morning of asking if I was free that night. Hells yeah. Plus, when would I ever get a chance to eat there? (Probably never.) There were lots of tasty, interesting bites and drinks/cocktails (some pictured above), plus it was so great to catch up with my friend!

Ingredients (serves 6)
12 ounces of linguine (or other type of pasta)
1/2 cup creamy peanut butter
3/4 cup water
4 sliced scallions
4 tbsp reduced-sodium soy sauce
3 tbsp rice vinegar
1 clove garlic, minced
1/2 tsp sugar
cayenne pepper, to taste
1 cucumber, thinly sliced for garnish

Cook pasta according to package directions. In a small pot, boil the water and whisk in the peanut butter until smooth. Stir in the scallions, soy sauce, vinegar, garlic, sugar, and cayenne pepper.Toss the peanut sauce with the hot pasta. Garnish with cucumber and serve hot or at room temperature.Recipe adapted from Eating Well.

Salmon Cakes with Honey Mustard Vinaigrette

Life has been busy since my trip to California. My buddy Sharon came to Chicago to run the Rock ‘n’ Roll half marathon with me…except he didn’t so much run it with me as speed right past me. A couple photos from the weekend:

Sharon and me being ballers after the race:

In my never-ending attempt to cook more, I invited my friends Jacque and Shay over for dinner last week. These salmon cakes came together quite nicely and weren’t too much work. Big thanks to my sous chef Jacque for making the vinaigrette and to Shay for bringing his smile. :P

Ingredients (serves 4; 2 patties per serving)
1 lb salmon, skin removed
1 cup water
1/2 lemon, juice and zest
1 1/3 cup panko breadcrumbs
1 1/2 tbsp all-purpose flour
1/2 red bell pepper, diced small
1 small shallot, chopped fine
1/2 cup loosely packed fresh parsley, chopped
2 tsp whole fennel seeds, chopped
1/4 tsp sea salt
1/8 tsp cayenne pepper
1 large egg, loosely beaten
2 tbsp dijon mustard
olive oil, for the pan
mixed greens

1/4 cup rice vinegar
3 tbsp white wine vinegar
2-3 tbsp honey, to taste
1-2 tbsp dijon mustard, to taste
1/2-3/4 cup extra virgin olive oil

Poach the salmon – In a small skillet, bring the water and lemon juice to a boil. Once boiling, add the salmon and cover. Reduce the heat to low and cook for 6-8 minutes or until the salmon is opaque and flaky all the way through. Check doneness by flaking the salmon with a fork. Remove the salmon from the skillet and set aside to cool.

In a large bowl, mix together the breadcrumbs, flour, bell pepper, shallot, parsley, chopped fennel seeds, lemon zest, salt, and cayenne pepper.

Add the salmon to the bowl and break it apart with a fork. Add the dijon mustard and egg; stir to combine.

Form the salmon mixture into patties. Scoop 1/2 a cup of the mixture into your hand and squeeze into a ball, then shape into a disc. The patty should just barely hold together.

Heat a skillet over medium-high heat with olive oil. Seer the patties for 3-4 minutes or until golden brown. Flip and cook the other side for another 2-3 minutes.

For the vinaigrette – Whisk together the vinegars, honey, and mustard. Whisk in the olive oil. Stir or shake before serving.

Serve with mixed greens and a drizzle of the honey mustard vinaigrette. 

Recipe adapted from Will Cook for Friends.

Baked Caprese Pasta

Last month I had a cooking date with my friend Jacque and it was fabulous. I rarely cook with other people so it was nice to mix it up. Picking food to share with her can be tricky because she’s allergic to a number of things. She can’t have dairy or fresh cheese but if it’s cooked, it’s all good (whew). We agreed on this simple, tasty caprese pasta bake. Allergy approved!A few weeks ago I went on a trip to California with my bestie Julie and her boy Doug. It was amazing. We met up in San Francisco and hung out with her sister Jenny for a few days, drove down the coast along highway 1, then stayed with friends in Los Angeles for a few days over the 4th of July. Soo scenic! The trip worked out quite nicely considering all we had really planned was that we were going to rent a car and drive down the coast. Yay for friends! Here are a few snapshots of the trip…

Ingredients (serves 4-6)
1 lb whole wheat rigate
1 cup pasta sauce (of your choosing)
1/3 cup heavy whipping cream
1/3 cup grated parmesan + more for garnish
4-8 oz mozzarella, cut into cubes
1 pint grape tomatoes, halved
1 bunch basil leaves, chiffonade

Preheat oven to 350 F. Boil water and cook pasta according to package directions.

While pasta cooks, heat the pasta sauce over low heat in a large saucepan. Once warm, stir in the heavy cream and grated parmesan. When the pasta is done, drain and dump into the sauce. Mix to coat the pasta and turn off the heat. Fold in the mozzarella cubes and grape tomatoes. Chop 3-4 basil leaves and add them to the pan. Once combined, spray a 9 x 13 baking dish with non-stick spray and pour the pasta mixture into the dish. Top with fresh mozzarella cubes.

Bake for 25 minutes, or until cheese is golden. Top with additional fresh basil and grated parmesan.

Recipe adapted from How Sweet It Is.