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Uploading these like I promised!

My Momofuku Cookie

There are lots and lots of recipes for this kind of cookie. But this is my version.

• 1 stick COLD butter, chopped up
• 1/2 cup granulated sugar
• 1/4 cup plus 2 tablespoons light brown sugar, packed
• 1/2 tablespoon corn syrup
• 1 teaspoon vanilla
• 1 large egg
• 1 heaping cup flour
• 1 teaspoon baking powder
• 1/2 tsp baking soda
• 1/2 teaspoons salt
• ½ cup chocolate chips or m&ms
• 3/4 cup salty stuff (potato chips, pretzels)
• ¼ cup oats (I toast mine, you don’t have to)

In a mixer with a paddle, cream cold butter, both sugars and corn syrup on medium high until fluffy, 2-3 minutes.

Add egg and vanilla and stir to incorporate. Increase mixing speed to medium-high and run mixer for 10 full minutes. The sugar granules will dissolve, mixture will become pale white and double in size. Stir together flour, baking powder, baking soda and salt.

By hand stir in flour mixture – don’t beat it. Stir in sweet and salty things. Using an ice cream scooper (¼ cup) scoop up dough and form rounds. Put shaped rounds on plate, cover with plastic wrap and chill for a few hours, at least 2. Otherwise, the dough is too soft.

Heat oven to 360. Put chilled cookie balls on parchment lined cookie sheet Bake 9-11 min (I baked mine for 11. While in oven, cookies will puff, crackle and spread. All ovens are different. Cool cookies completely on sheet pan.

Chicken Poblano Chowder

2 cups boiled shredded chicken                                                                   

1 small onion, diced

2 cloves garlic

1 handful chopped cilantro

1 fresh jalapeno minced

2 large fresh poblano chiles, chopped

3 cups chicken broth (I used the broth that I boiled the chicken in)

1 cup milk or half and half

2 large potatoes’, cut in chunks

1 cup canned or frozen corn

1/2 cup of your favorite salsa

Put everything into a pot except the potatoes. Cook for about 30 minutes.  Add  potatoes…simmer for another 30 minutes or so. Or you can do this in a crockpot too, Slurp it up!!!! Yum Yum

Blueberry Orange Muffins

1  1/2 cups flour
1  tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 egg
6 tablespoons butter
1/2 cup sour cream
zest of 1 orange
1/2 tsp vanilla
1 cup fresh or FROZEN blueberries

Heat oven to 375. Mix softened butter and sugar together till creamy. Add egg.  Mix till incorporated.  Add sour cream, orange zest and vanilla.  Add dry ingredients.  Don’t over mix.  Gently fold in blueberries.  Batter is THICK. Scoop into a paper lined muffin pan. Fill to the top of each muffin cup. Sprinkle a few more blueberries on tops, slightly pushing them in. Makes 8 or 9 muffins. Bake 18 minutes.  Once cooled, drizzle on glaze.

Glaze
1 cup powdered sugar, couple of squeezes of orange juice

Mix and add more juice or powdered sugar as needed to get desired consistency.

Focaccia Bread

4 cups of all purpose flour

1 tsp salt

1 pkg yeast

2 cups water

Mix the flour, salt and yeast together in a large bowl.  Slowy add the water and stir with a wooden spoon till it all comes together and pulls away from the bowl.  If it’s too wet, add a bit more flour.  Dump it out onto a floured cutting board and knead it for 1 MINUTE.  Put it in an olive oiled bowl and cover with plastic wrappy stuff.  Put it in a warm place for 1 HOUR.  Heat your oven to 400. Remove plastic, and punch the dough. Don’t handle it too much.  Place it in a well olive oiled 9×11 pan. Poke holes all over with your finger or a wood spoon handle. Cover entire thing with olive oil. Don’t skimp on the oil. Then sprinkle on your toppings and bake it for 10 minutes. Sprinkle more olive oil and turn pan, and bake another 10 minutes.  (I only did 5 minutes since I like my bread light in color.) Remove from the oven and brush more olive oil. YES! more oil….trust me. I don’t even like olive oil and this was amazing. Let it sit in the pan for about 10 minutes and then remove. Then, just devour it….shove it in your face….pour yourself a glass of wine, enjoy. I made a great sammich with it today. YUM YUM.