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Ponzu Chicken by Dorie Greenspan

January 14, 2020

Everyday Dorie The Way I Cook:  this is an excellent cookbook and I highly recommend.  Dorie Greenspan is a classic 🙂  I love the way she writes and most of the recipes give you some choices on a few of the ingredients.  Very helpful.

This is one of two of the recipes I’ve tried, so far.  Both were excellent.  I’ll be posting the other soon.

I used skinless boneless chicken thighs instead of chicken breast halves.  It’s just my personal preference.  I did note the chicken breast amount.

I tripled the marinade, so that it makes more sauce, which is delicious.

You would think that Ponzu Sauce would be difficult to find.  But I had never looked for it before and there it was in Shoprite!


Ponzu Chicken by Dorie Greenspan from her book Everyday Dorie The Way I Cook

For the Marinade: (I tripled the following ingredients but that’s up to you.  These are the amounts from the book)

Grated zest and juice of 1 lemon or lime

1/4 cup Ponzu Sauce

2 tablespoon rice vinegar

2 teaspoon extra virgin olive or vegetable oil

1 teaspoon Chili Garlic Paste (Dorie has other substitutes in the book, this is what I used)

1/2 teaspoon sugar

Pinch of fine sea salt

For the Chicken:

1-1/4 to 1-1/2 lbs. skinless, boneless chicken thighs OR 4 boneless, skinless chicken breast halves, about 5 ounces each

1 tablespoon of olive or vegetable oil

Using a glass dish, place all the marinade ingredients and stir until combined.  Add the chicken, making sure it is covered with marinade.  Marinate for 1 hour at room temperature OR cover and place in the refrigerator for 24 hours.

Remove the chicken from the marinade (save marinade) and pat chicken dry.  Add olive or vegetable oil to a large non stick skillet and when hot, add chicken pieces, and cook for 4-5 minutes on each side until done (165 degrees with an instant read thermometer.

Transfer chicken to plate.  Clean pan with paper towels.  Add reserved marinade and bring to a boil, boiling for 2 minutes.  Add chicken to sauce and serve.

I served the chicken over rice with sauteed spinach.  Worked really well 🙂

marinating chicken:

pat chicken dry with paper towels, then cook:

boil marinade then add chicken back in:







Super Thick Chocolate Chip Cookies

January 5, 2020

Another Stella Parks copycat recipe!!  This one is from the NY City bakery Levain.  I do not know whether anyone has gotten one of them but it’s a massive 6 ounce cookie to be shared (ha! maybe….).  Anyway, loads of fun to make and people are amazed at how big they are.  The recipe only makes 8 so discriminately decide who gets one.

You must refrigerate the dough balls for 12 hours or up to a week.  So take this into consideration before you start making.

I am not a fan of nutmeg so I left it out.  You can see the quantity in the link if you so choose to use it.

I never use unsalted butter.  Sorry Stella.  I taste no difference and do not decrease the salt in the recipe either.

Super thick Chocolate Chip Cookies from Serious Eats

4 ounces softened butter

4 ounces light brown sugar

3-1/2 ounces white sugar

1/2 ounce (1 tablespoon) of pure vanilla extract

2 teaspoons kosher salt

1-3/4 teaspoons baking powder

1 teaspoon baking soda

2 large eggs

10 ounces Gold Medal Flour, all purpose (this is a must, it comes in small bags)

15 ounces assorted chocolate chips (see the variety I picked in the picture, so many now which is awesome)

8-1/2 ounces pecan pieces toasted in the oven for 7 minutes at 350 degrees, and cooled (also can use walnuts, refer to the link)

Combine butter, brown sugar, white sugar, vanilla, salt, baking powder, baking soda in the bowl of a stand mixer fitted with a paddle attachment.

Mix on low then medium until soft, fluffy and pale, 8 minutes.

Add eggs one at a time.

Reduce speed to low, add flour.   Add chips.  Then add nuts and mix until everything is incorporated.  Remove bowl and with a rubber spatula, make sure there is nothing in the bottom to incorporate.

Divide dough in 8 equal portions, about 6 ounces each.  Round each into a smooth ball, place in plastic wrap and refrigerate.

When ready to bake, the next day, etc preheat oven to 350 degrees.

Line a rimmed baking sheet with parchment paper.

Place 4 balls of dough on the baking sheet and bake for 22 to 28 minutes until puffed and lightly browned, testing with an instant read thermometer.  It should read between 175 and 185 degrees.

Cool cookie directly on baking sheet.  Enjoy warm or cooled.

In the link, see Stella’s tips on Make-Ahead and Storage.  🙂


mise en place:

lightly toasted pecans:

my chocolate chip variety:

butter, sugars etc.:

add eggs one at a time and beat until incorporated:


after adding flour:

after adding chips and nuts:

6 ounce balls ready to be wrapped:

rest in the refrigerator for 12 hours (overnight):

ready to bake:

out of the oven, 4 inch cookie!!




Baked Pork Chop

December 27, 2019

This is like a shake ‘n bake recipe.  But infinitely better.  My mom made everything from scratch so this type of food item was never served.  But I was certainly cognizant of the ads.

I am trying desperately to not use plastic bags in our home.  It’s hard but I have reduced the use significantly.  The recipe calls for putting the ingredients into a plastic bag then putting the pork in and shaking it.  But I use a bowl so that I can avoid the use of plastics.  It’s up to you.

Baked Pork Chop from the Food Network Kitchen

1-1/2 cups panko

1/2 ounce Parmesan cheese, grated

2 teaspoon dried Italian seasoning

3/4 teaspoon Kocher salt

3/4 teaspoon freshly ground black pepper

5 tablespoons vegetable oil

2 to 4,  3/4 inch bone in center cut pork chops (depending on people serving, 1 pork chop per person)

1 tablespoon of water

Lemon wedges, for serving (optional), I did not do this.

Preheat oven to 450 degrees.

Prepare a rimmed cookie sheet by placing a piece of parchment on top of cookie sheet and then putting a wire rack on the parchment paper.

Combine the panko, Parmesan cheese, Italian seasoning, salt and pepper in a large bowl.  Stir together until combined.  Add oil and stir again until combined thoroughly.   Put the pork chops in another large bowl with the water and moisten pork chops.  Place one pork chop in the panko mixture and coat with the breadcrumb mixture, pressing the mixture onto the pork chops.  Place the pork chop on the prepared pan.  Continue with the rest of the pork chops.

Bake pork chops until the breadcrumbs are dark golden and the internal temperature of the chops registers 165 degrees on an instant read thermometer, about 30 minutes.

Serve immediately.

if you can get a locally grown pork chop, all the better:

prepared baking sheet:

panko, Parmesan cheese, Italian seasoning, salt and pepper:

add oil and stir together:

pork chops in large bowl, then add water and turn over to coat:

add pork to bowl with panko mixture, pressing mixture onto pork, one at a time:

and place on prepared rack:

after 30 minutes:


Macadamia White Chocolate Chip Cookies

December 21, 2019

As promised on Instagram, I am posting this cookie.  I’d forgotten how delicious they were.  Probably my most favorite non chocolate cookie.  Just the smell of the batter is intoxicating 🙂

I cannot find a link to this recipe, even on Mauna Loa’s site.  But at one time, this recipe was on the back of the package of Muana Loa Macadamia Baking Pieces Dry Roasted.  I haven’t seen them in the store in ages and believe they are not available anymore.  Maybe on the internet but I try not to go that route.  So instead of the baking pieces I bought dry roasted macadamias, not salted and chopped them myself.  But they are super expensive.  $6 for 4 ounces in Stop N Shop :/  So make them for someone special.  My husband suggesting substituting cashews but I have not tried that.  Let me know if you do.  Also about chopping them:  macadamia nuts are very soft.  I tried to use my immersion blender chopper but the pieces chopped up way too fine.  I ended up chopping them by hand (I used a very old gadget thing that I have).  But you can also just use a knife and cutting board.

Also they require white chocolate chips.  I had forgotten that I had done a taste test on white chocolate chips awhile ago.  I bought some Nestle ones instead of my usual Ghirardelli and the Nestle were awful.  Even though they have cocoa butter in them.  Ghirardelli does not have any cocoa butter so you would think the Nestle would be better but they are not.  So get the Ghirardelli white chips.

I have some tried and true tips for baking cookies that I may have interspersed in my various cookie recipes but thought I would present them all here:

Use the best ingredients you can afford.

I never use unsalted butter on anything, including cookies, even if the recipe asks for it.  I also do not change the amount of salt in the recipe.  I can’t taste any different.  In researching this, the manufacturer uses very little salt in salted butter.  My butter choice is Land O Lakes but I also will use Trader Joe’s.

Mix your butter and sugars until light and fluffy, this may take 5-10 minutes.  This is new for me but now I use this step all the time.  Then add the eggs one at a time, etc.

When you are all done mixing with the paddle, take a minute to scrape the bottom of the bowl with a rubber spatula to make sure everything is incorporated.

I use shiny rimmed baking sheets for baking my cookies.  I do not put anything on them, no canola spray and no parchment (Unless I am making a Stella Parks recipe).  Make sure your baking sheets are shiny.  Dark baking sheets equals brown/burnt cookies.

I err on the side of underdone baking of cookies rather than overdone baking.  They will probably cook a little more while resting on the cookie sheet.  And you will have a crispy edge, soft center cookie if you slightly under bake.

Make sure your cookie sheet is very cold before putting on more cookies to bake.  When I take the cookies off the cookie sheet to cool on a cookie rack, I take the cookie sheet and put it in the sink and run cold water on the front and back.  Then dry thoroughly and put your next batch of cookies on.  Never put cookies on a warm cookie sheet.  They will start to melt and thus will not cook properly.

I think that’s everything.

Have fun baking!! 🙂

Macadamia White Chocolate Chip Cookies from the back of Mauna Loa Macadamia Baking Pieces Dry Roasted

1 cup butter

1-1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1-1/2 teaspoons vanilla

3 cups flour, all purpose

1/2 teaspoon baking soda

1 teaspoon salt

12 ounces Ghirardelli White Chips

6 ounces Macadamia Nuts, dry roasted, no salt, chopped

Preheat oven to 350 degrees.

Cream butter and sugars together until light and fluffy about 5-10 minutes.  Add eggs (one at a time) and vanilla and beat until incorporated.  Add flour, baking soda and salt.  Mix until almost all incorporated then add chips and nuts and mix until incorporated.  Remove from mixer and with a rubber spatula make sure everything is mixed.

Drop by rounded tablespoonfuls or use the purple cookie scoop onto ungreased rimmed cookie sheet, spacing about 2 inches apart.

Bake for about 12 – 13 minutes (bake for 8 minutes and then turn cookie sheet around, bake for 4-5 minutes more).

Cool on cookie sheet for about 10 minutes, then remove cookies onto cooling rack.


The original package of Macadamia’s and the recipe on on the back:

what I needed to buy instead:

my favorite white chocolate chip:

mise en place:

chopping the macadamia nuts with my very old chopper:

hand chopped macadamias combined with the too finely chopped ones:

butter and sugars creamed:

complete batter:

ready to bake with backups ready:

out of the oven:





Skillet Mustard Chicken with Spinach and Carrots

December 14, 2019

Skillet Mustard Chicken with Spinach and Carrots from Melissa Clark New York Times Cooking

Since I do not have a subscription to New York Times Cooking (if you do please refer to her recipe) I cannot link you to the recipe.  I happened to get the recipe because they had a free month, ha!

This is an excellent recipe from Melissa Clark,  I did not serve this with anything because my husband and I enjoyed it as is.  But Melissa suggests serving over polenta, rice or with bread.  Your choice, all very good I am sure.

I made this last night and am making it again tonight because the flavors are just superb.

2 garlic cloves, finely grated or mashed to a paste

1-1/2 teaspoon kosher salt

1-1/2 teaspoons ground coriander

3/4 teaspoon black pepper

2-1/2 pounds bone-in, skin-on chicken thighs (anywhere from 5-7 depending on their size, I used 2-1/4 lbs. which is good for 2 people served with no starch)

1 bunch scallions, washed and trimmed

3 medium carrots (about 6-8 ounces)

4 tablespoons butter

1 sprig fresh oregano (or 1/2 teaspoon dried which is what I used) Melissa also suggests marjoram or rosemary. I don’t like rosemary, so and marjoram?

2/3 cup chicken stock (I like Swanson’s)

1/2 cup dry white wine, that you would drink, I always have Sauvignon Blanc

2 tablespoon Dijon mustard

5 ounces baby spinach

1 cup chopped fresh dill

fresh lemon juice

Heat oven to 425 degrees.  In a small bowl, stir together garlic, salt, coriander and pepper.  Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables, etc.

Thinly slice the scallions.  Peel the carrots and cut into 1/2 inch pieces.

Heat 12 inch ovenproof skillet over medium high.  When hot, add 2 tablespoons of butter.  When butter is melted, place chicken skin side down in skillet.  Cook, without moving, until skin has browned, about 5 minutes.  Transfer chicken, skin side up to place.

Reduce heat to medium and stir in remaining 2 tablespoons butter, along with scallions, oregano and pinch of salt.  Cook until softened and lightly browned, 2-3 minutes.  Then stir in stock, wine and carrots scrapping stuff off of bottom of pan.  Bring liquid to a simmer.  Cover pan and cook 5 minutes.

Meanwhile, brush the chicken all over with the mustard.  Nestle chicken into skillet skin side up.

Transfer skillet to oven and cook uncovered, until chicken is cooked through about 25 minutes.  Remove pan from oven USING POTHOLDERS and transfer chicken to a plate.

Still using POTHOLDER on handle, stir in spinach, dill and pinch of salt and stir until greens are wilted.  Nestle in chicken pieces into spinach, carrot, sauce and sprinkle with lemon juice.



garlic, kosher salt, coriander, pepper:

stirred together and rubbed on chicken:

mise en place:

butter in skillet then chicken:

set chicken aside:

butter, scallions and oregano:

3 minutes:

add stock, wine, carrots, scraping bottom:

mustard on chicken:

chicken back in skillet:

chicken in oven:

after 25 minutes:

remove chicken and stir in spinach, dill:

spinach and dill wilted:

add chicken back in and sprinkle with lemon juice:

serve 🙂

Tate’s-Style Thin and Crispy Chocolate Chip Cookes

December 6, 2019

I was shocked that I liked, no ‘loved’ these.  I’ve made a lot of chocolate chip cookies and in no way did I think I was in the crispy camp.  I was always a steadfast chewy cookies person, or so I thought.

These are incredible and if you have ever had Tate’s, these far surpass the store bought variety.

I have to confess, I love Stella Parks (per Serious Eats, Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America’s Best New Pastry Chefs by Food & Wine. She’s also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games.)  She’s awesome and a genius.  So of course I had to make them.

My daughter made them recently and described them like chips.  Hard to eat just one and I must agree!

You must have a food processor.  You must have a scale (you can get the volume weight from the original recipe, but I seriously discourage it.  The ingredients must be weighed)  Both are great additions to your kitchen.  Also you must get the specific ingredients if you don’t have them.  This is Stella Parks, so heed the ingredient list.

Tate’s-Style Thin and Crispy Chocolate Chip Cookies by Stella Parks Serious Eats

8 ounces Gold Medal All Purpose Flour Blue Label (you can get a small bag 🙂 )

8 ounces light brown sugar

3-1/2 ounces raw cane sugar

2  teaspoon Diamond Crystal kosher salt

1-1/2 teaspoon baking soda

8 ounces cold butter, cut into 1 inch chunks (this is the only thing I deviate from.  I’m sorry Stella but I see no difference in salted vs unsalted)

8 ounces assorted chocolate chips, preferably no darker than 70%

1 large egg, cold and straight from the refrigerator

1 tablespoon pure vanilla extract

Measure out the ingredients into a medium bowl, using your scale:  flour, brown sugar, cane sugar, salt and baking soda.  Place these ingredients in the food processor and process until well combined.

Add cold butter and pulse to form a dry and powdery mix.

Add chocolate chips and pulse until combined.

This cookie mixture can be refrigerated up to one week in an airtight container or used right away in the next step.

Place cookie mixture into a very large bowl.  Add egg and vanilla and stir well, until all the wet ingredients have been absorbed.  Knead the mixture by hand, right in the bowl, until it comes together like a classic dough.

Preheat oven (s) to 350 degrees.

Place parchment (no silicon mat) on rimmed cookie sheets.  Portion out the dough into tablespoons (I only got 37 as compared to Stella’s 56 ?).  Space the tablespoon dough about 2-3 inches apart on cookie sheet (I got 6 per cookie sheet).

Bake for 14-16 minutes (check at 14 minutes, mine were done) until uniformly golden brown.  Cool cookies directly on the rimmed cookie sheet until room temperature, about an hour.

Cookies can be stored in an air tight container for up to 6 weeks.

measure out ingredients into medium bowl:

butter, chocolate chips:

process flour, brown sugar, sugar, kosher salt and baking soda:

add butter:

add chocolate chips:


place in a very large bowl:

add egg and vanilla:

stir until combined:

then knead together to form a dough:

rimmed cookie sheets with parchment:

portioning out dough:








Buttery Pull-Apart Dinner Rolls

December 2, 2019

These are REALLY good.  Stiff competition for my Refrigerator Rolls Deluxe.  A bit more time consuming and doesn’t make as many but totally worth it.

This bread uses a technique called a roux, per Serious Eats:

Water roux makes bread extra soft, tender and fluffy.

This works for any yeast bread recipe. Bread machine or oven baked. I’ve used it on white bread, sour dough bread and wheat bread (half white flour & half wheat flour).

What’s the secret to a high rising, soft, tender, fluffy loaf of bread?

Just add a flour and water roux to your wet bread ingredients.

The flour and water roux helps the bread to retain moisture during cooking and afterward. The roux traps moisture and retains it. This also makes a tall, fluffy, tender loaf with a longer shelf life.

You will really see and taste the difference

I have seen this technique in Japanese milk bread, which is very popular right now.

Also the dough is a brioche:  bread with added egg and more butter (in this instance garlic butter), than regular bread.

The recipe has a very specific way of rolling the balls of dough.  I did this the first and second time but it’s very time consuming and I felt it wasn’t worth it.  I just rolled the dough firmly in the palms of my hands to produce a fairly uniform ball of dough.  This is a personal preference though.  The directions are in the original recipe, if you want.

Buttery Pull-Apart Dinner Rolls from Bon Appetit

10 tablespoon butter, divided

1 large or 2 small garlic cloves, finely grated

3/4 cup milk, divided (this can be 2% or whole)

3 tablespoons bread flour (preferably King Arthur Flour)

2-1/4 cups bread flour (preferably King Arthur Flour)

2-1/4 teaspoons of active dry yeast (from 2 packages)

2 tablespoon sugar

1 large egg

2 teaspoons kosher salt

vegetable oil or see my preference*

1 large egg, mixed thoroughly and set aside in small bowl with brush

Flaky sea salt

Place 5 tablespoon of butter, thinly sliced,  in a medium bowl.  Cook remaining 5 tablespoon of butter in a small saucepan over medium heat, swirling often, until butter foams, then turns golden brown, about 5 minutes.  Stay with the saucepan the whole time, do not wander away.  Browning the butter happens very quickly.  You can go from melted butter to burnt butter very quickly.  You do not want burnt butter. Remove the saucepan from the heat and stir in the garlic.  Scrape this butter/garlic mixture, including the milk solids on the bottom, into the bowl with the sliced butter.  Reserve saucepan.  Stir the butter/garlic/browned butter until all butter is melted and mixture is smooth.  Let sit, stirring occasionally, until the butter mixture is room temperature and solidified, about 15-20 minutes.

While butter mixture solidifies, whisk 1/4 milk, 3 tablespoons flour, SIFTED and 1/4 cup water in reserved sauce pan until smooth.  Set sauce pan over medium heat and cook, whisking constantly, until it becomes a very stiff paste resembling mashed potatoes, about 2 minutes.  Scrape this mixture into the bowl of a stand mixer.  Reserve saucepan.

Gently heat remaining 1/2 cup milk in reserved saucepan over low heat, to 100 degrees using an instant read thermometer.  No thermometer?  Dab the milk on the inside of your wrist.  It shouldn’t feel warm or cold.  Let sit for one minute.  Sprinkle yeast on top and whisk until dissolved or somewhat dissolved.  If the milk is too hot, you will kill the yeast.  So be careful.

Brush the bottom and sides of a 13×9 inch baking pan with 2 tablespoon of garlic butter and set aside.  Set aside another 2 tablespoon of garlic butter in a small glass bowl (so you can microwave if needed) for brushing over baked rolls.

Add yeast mixture, sugar, 1 egg, and 2-1/4 cups bread flour to paste in bowl of stand mixer.  Using the dough hook, mix on low speed until a shaggy dough forms.  Add the kosher salt and increase speed to medium, continue to mix until dough forms a smooth single mass, about 3 minutes.  Reduce speed to low again and add remaining garlic butter a tablespoonful at a time, waiting until incorporated before adding more.  Once all the garlic butter has been added, increase mixer speed back to medium and mix dough until very soft and smooth, about 10 minutes.  *Using the bowl that you made the garlic butter in, take a paper towel, and spread the remaining bits of butter/garlic mixture all over the inside of the bowl.  Place the dough in the bowl.  Cover with aluminum foil and let rise for 45-60 minutes, until doubled.  To create a draft free environment for the bread to rise, I make a proofing box with my oven.  Take a pan, similar to a 9×13 baking pan and place on the bottom rack of your oven which is COLD.  Fill pan with hot boiling water.  Place bowl with bread dough, on middle rack, above the now steaming pan.  Close oven door.  Put timer on for 45 minutes and take a peak.  If needs more time, give it another 15 minutes.

When the bread has doubled in volume, punch down and knead several times to deflate (you can do this right in the bowl).  Turn dough out onto a clean work surface.  Pinch off about 1-5/8 ounce of dough and roll very firmly in palm of hands to make a nice round ball of dough.  Place in prepared pan.  And repeat with the remaining dough.  It will make 15 balls of dough in a 5 x 3 grid in the pan, spaced evenly apart.

Place pan with balls of dough on top of your oven.  Preheat oven to 375 degrees.  Let rolls rise for about 35-45 minutes until doubled.

When rolls have doubled, very lightly brush with mixed egg from small bowl and then sprinkle with sea salt.

Place in preheated oven for about 20 minutes until golden brown.  Place on cooling rack and brush with 2 tablespoon of reserved garlic butter (you might have to microwave for 10 seconds).

Let cool for 10 minutes.

Take a large offset spatula or large metal spatula and slide under rolls and the sides to release.  Invert onto a cooling rack and invert again right side up.  Let cool another 15 minutes before serving.

Do Ahead:  Dough can be formed into rolls (do not let rise) 1 day ahead; cover and chill.  Let rise before baking.  This might take about 3 hours.

Also, you can make the rolls completely and when cooled, freeze, covered in heavy duty aluminum foil,  for up to 3 days.


place butter in saucepan:

finely grated garlic:

browning butter:

add browned butter to butter in medium bowl:

sift flour into saucepan:

stir flour, milk and water until smooth:

over medium heat, whisk constantly until thick paste:

add to standing mixer bowl:

stir butter and browned butter until smooth:

brush 2 tablespoon of garlic butter on 9×13 baking pan and set aside:

set aside another 2 tablespoons of garlic butter into small glass bowl:

yeast mixture, sugar, 1 egg and 2-1/4 cups bread flour:

mix with dough hook until shaggy dough, then add kosher salt:

increase to medium until dough is smooth, then start adding garlic butter 1 tablespoon at a time:

place dough in bowl that you made the garlic butter in:

cover with aluminum foil and place in “proofing box” (cold oven) with pan of boiling water underneath:

after about an hour, dough doubled in size:

punch down dough:

weigh out 1-5/8 ounce (I know this says 1-1/2 but it should be a bit more):

roll into 15 balls and place in prepared baking pan:

let rise until doubled, about 45 minutes:

brush with egg and sprinkle with sea salt and place in oven:

remove from oven when golden brown, about 20 minutes, brush with garlic butter:

cooling, yum!