Unbirthday Cake Cookies

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temp

1/2 cup packed light brown sugar

2 tablespoons granulated sugar

1 large egg, at room temp

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup white chocolate chips

1/4 cup rainbow sprinkles

Directions:

1. Preheat the oven to 350 degrees and line baking sheets with parchment.

2. In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.

3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg, vanilla extract, and almond extract.  Beat on medium-high speed until the mixture is smooth and combined, scraping down the bowl as needed.

4. Add the flour, baking soda, and salt to the bowl and beat on low until just combines and no streaks of flour remain.  Remove the bowl from stand mixer and use a silicone spatula to fold in white chocolate chips and sprinkles, mixing until evenly incorporated.

5. Use a 1.5 ounce cookie scoop (about 3 tablespoons) to portion out equal amounts of dough.  Place about 2 inches apart on the prepared sheet pans.  (This size of cookie makes about 10.)

6. Bake until the cookies have puffed up and are sit and firm around the edges but still somewhat soft in the middle, 11-13 minutes.  (If you make the cookies smaller, check around 9-10 minutes.  Remove from oven and allow the cookies to rest on the sheet pans for 5 minutes, then use a metal spatula to transfer to a cooling rack to cool completely.

*www.bromabakery.com

Moroccan Chicken Skewers

Ingredients:

2 pounds boneless, skinless chicken breasts cut into 1.5 inch cubes

1/3 cup Greek yogurt

1 tablespoon olive oil

4-5 cloves frozen garlic cubes

1.5 tablespoons rice wine vinegar or lemon juice 

1.5 teaspoons ginger paste (or 1.5 frozen ginger cubes)

1/2 tablespoon paprika

2 (heaping) teaspoons cumin (roughly 2.25 teaspoons)

1 teaspoons salt

1/2 teaspoon pepper

Directions:

1. In a bowl, combine all ingredients (yogurt to pepper). Place cubes of chicken in Ziploc bag.

2. Once mixed, transfer marinade to Ziploc bag and toss to coat.  Refrigerate for 1-4 hours. 

3. If using, soak wooden skewers in water for thirty minutes to help avoid burning.  (I use metal, so no need to soak!). Thread your marinated chicken, making sure to leave some ends to grab! 

4. Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a fresh pinch of kosher salt, and grill on a preheated, oiled grill, or grill pan over medium-high heat for about 5 minutes per side. (I used my grill setting on my air fryer (500 degrees) for 4-5 minutes per side.)

5. I served with naan bread and tzatziki!

*www.lillieeatsandtells.com

Balsamic and Herb Pork Tenderloin

 

Ingredients:

2 pounds pork tenderloin

2 tablespoons balsamic vinegar (I used light balsamic, lemon-infused.)

2 tablespoons dijon mustard

1 tablespoon brown sugar

1 tablespoon olive oil

5-6 frozen garlic cubes

1/3 cup fresh basil, chopped

1/4 cup fresh Italian parsley, chopped

salt and pepper

Directions:

1.  Trim fat from tenderloins.  Rinse and pat dry, and place in a gallon Ziploc bag.

2.  In a bowl, mix all of the ingredients (balsamic vinegar to parsley); it will be a thick marinade.   Pour the marinade onto the tenderloins and refrigerate for a few hours or even overnight.  

3.  Preheat oven to 400 degrees; remove the pork from the refrigerator 15-30 minutes before cooking, as you want it to come to room temperature.  

4.  Sprinkle the tenderloins LIBERALLY with salt and some pinches/cracks of pepper.  

5.  Heat a skillet over medium high heat, and spray a skillet with avocado oil spray.  When meat is at room temp and skillet is nice and hot, sear on all 4 sides (about 2 minutes each side), then transfer to a foil-lined baking sheet.

6.  Bake pork for 10-12 minutes or until it reaches an internal temp of 140-145 degrees.  Remove from oven and allow to rest for 5-10 minutes (depending on your patience) before slicing.  (I like to tent mine with an additional piece of foil on top to lock in heat/juices.)

*www.lillieeatsandtells.com