A+ recipes we’ve tried lately.
The Best Chewy Peanut Butter Cookies from The Novice Chef. Matt likes ’em smooth and I like ’em chunky, but we both like ’em chewy, never crispy. These bad boys are melt-in-your-mouth soft when they’re warm and as they cool they become wonderfully chewy. A simple recipe (you don’t even have to roll balls and smash ’em with a fork!) and a definite keeper. I had some mini chocolate chips on hand that I dumped in. Oh, man. Even better!
Chanterelle Mushroom Risotto from Sunset. Matt came home from his new jobsite with a tin hat full of chanterelles, so I went in search of a recipe. I found this one and subbed corn for the chard and voila! It was almost exactly like the risotto they had on the dinner menu at Lake Quinault on our anniversary. Smoky bacon, creamy arborio rice, sweet corn, nutty cheese, meaty mushrooms. Ugh. Yass. This recipe was intended to make 6 main-course servings so it makes an absolute buttload. If I prepare it again like I did this time — alongside sauteed chicken breasts — I’ll make half or less. Be sure you don’t miss the link for the Roasted Chanterelle Mushrooms that are an ingredient in the risotto.
Chicken Cutlets with Tarragon-Mustard Sauce from Cooking Light. Cheap, flavorful, quick. If you have fresh tarragon on hand (and mine is still trying to overthrow the herb bed) this is a great way to use it. I used inexpensive, quick-cooking chicken tenders, although I think you could also pound breast halves and use those. Just cook the chicken, sauté the shallots (or finely diced red onions if you, like me, never have shallots on hand), deglaze with wine, and stir in sour cream, mustard, and tarragon. Put chicken on a bed of noodles and top with the thick, creamy, tangy sauce.10 minutes. 15 tops. I thought this sauce would go well alongside a steak. Matt thought it would be good on pork chops.