Four Ingredient Nutella Cookies

I believe that one of the best ways to show someone you care or appreciate something they have done for you is to give them a homemade treat. I made these Nutella Cookies from A Busy Nest for my co-workers a couple of weeks ago as a thank you gift. They were a snap to make and are wonderful little cookies. The Nutella flavor really comes through and the cookies have a wonderful texture, crispy on the outsides but soft like a brownie on the inside. Cookies with 4 ingredients are a beautiful thing, but cookies with Nutella, you just can't go wrong.

Nutella Cookies
From A Busy Nest
Makes about 2 dozen cookies
Printable Version

Ingredients
1 cup Nutella
1/2 cup sugar + 3 tablespoons
1 cup all-purpose flour
1 egg


Directions
Preheat your oven to 350 degrees. Blend all ingredients together well. The dough will be very crumbly, this is okay! :) 

Form into 1 inch balls and roll in the 3 tablespoons of sugar.

Place on a cookie sheet and press down firmly with the bottom of a glass. 

Bake 8 minutes, or until set. Allow to cool for about 2 minutes on a cookie sheet, then remove to a wire rack.
 

Beef with Peppers

In my almost three years of marriage I think I have finally determined that my husband will be one happy man if I make him anything that involves cilantro OR beef. Put the two together and he will be in heaven. So when I saw Pioneer Woman's Beef with Peppers I knew it would be an instant winner with hubby. I was right. This dish is definitely Asian inspired, with Chinese style noodles, dressed with soy sauce, sherry, ginger, garlic, and red chili flakes. It's a flavor profile both hubby and I really enjoy. If you don't like beef, you could substitute chicken or even tofu in this dish. It's a vibrant stir fry with lots of layers of flavors. Once again, Pioneer Woman comes through. 

Beef with Peppers
From Pioneer Woman
Serves 4 
Printable Version


Ingredients
1 pound flank steak, sliced very thin against the grain 
1/2 cup low sodium soy sauce
1 tablespoon sherry
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon fresh ginger
2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 tablespoon olive oil
1 medium yellow onion, sliced 
1 red bell pepper, sliced
3 tablespoons fresh cilantro, chopped (use more or less depending on your liking)
2 packages chinese noodles, boiled, drained, and cooled

Directions
Whisk together the soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili flakes. Take about 1/4 of the sauce and pour into a small bowl to reserve for cooking. Pour the rest of the sauce over the sliced beef and toss to coat. Set aside and allow to marinate. 

Heat 1 tablespoon of oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat and add bell peppers. Cook peppers for several minutes. Remove to a plate. 

Return skillet to heat and one more tablespoon of oil. Evenly distribute the meat in the skillet and cook until brown. Reduce the heat to low. Add the onions and peppers to the skillet and toss to combine. Pour in the reserved sauce and stir. Allow to simmer on low for a few minutes. Turn off the heat. 

In a large bowl, place the cooked, cooled noodles. Distribute the meat, peppers, and onions over the noodles and toss together. 

Add very hot water if needed to thin. Top entire dish with cilantro leaves and serve immediately. 

Grilled Corn on the Cob

Here is another recipe we enjoyed on Memorial Day. Hubby and I have been pretty set on making corn on the cob this way, but our brother-in-law Chuck made us grilled corn on the cob last year and we absolutely loved the roasted flavor of the corn. So we decided to give it a whirl ourselves last weekend and were completely happy with the results. My hubby and our friend Jon were in charge of the corn. They seasoned it and cooked it and they did good! Although it's not pictured in the ingredient shot, the guys also seasoned the corn with Herbs de Provence and it was excellent on the corn! I would have never thought of putting it on corn and am excited to have another way to use this expensive herb blend I have sitting in my spice closet. 

Grilled Corn on the Cob
Inspired by What's Cooking America
Printable Version
Ingredients
Corn on the cob, husked and cleaned
Water
Olive oil
Butter
Spices of your choice (we used salt, pepper, seasoning salt, and Herbs de Provence)

Directions
Soak the whole cobs of corn in a pot of cold water for 20 minutes. This will help to add moisture to the corn for cooking and will steam the corn kernels inside the foil. Preheat a grill to medium temperature (about 350 degrees). Remove corn from the water and shake off excess water. Tear off squares of aluminum foil and place one ear of corn in the middle. Brush the corn with olive oil. Sprinkle of salt, pepper, and other spices of your choice. Place 2 tablespoons of butter, sliced into half on the side of each corn cob. 

Roll the foil around each ear of corn and close it up by twisting the ends. As you can see, we personalized our corn.

Place the corn on the heated grill, rotating the corn every so often. Cook for 15 - 20 minutes. 

Remove from the grill using oven mitts and remove aluminum foil. Serve with additional butter, salt, and pepper if desired (ours didn't need any). 

Bruschetta Topping

On Memorial Day our friends Jon and Cheryl were staying with us and we had a little cook out, so I made this Bruschetta Topping from She Wears Many Hats on Tasty Kitchen. It was a perfect appetizer: juicy tomatoes mingling with fresh basil and garlic and tangy balsamic vinaigrette with olive oil. It's a snap to make and won't make you too full to enjoy the main course. I am going to make this over and over this summer with fresh tomatoes and once you try it you will want to as well!

Bruschetta Topping
From She Wears Many Hats as seen on TK
Serves 8 
Printable Version
Ingredients
2 1/2 cups tomatoes, diced (I used small red tomatoes and a couple yellow tomatoes to add color)
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Extra salt and pepper to taste


Preparation Instructions
In a medium sized bowl add the diced the tomatoes and basil, along with the balsamic vinegar, olive oil, salt, and pepper. Mix all ingredients together well. Taste to add additional salt and pepper. 

Serve immediately or cover and refrigerate until needed. Serve with pita chips, melba toast, or on top of crusty bread for bruschetta. This would also be fantastic on chicken. Do not throw out the leftover liquid, instead use for your next salad dressing!

Turtle Banana Soft Serve

I've been meaning to post this healthy substitute for ice cream for a long time because it's so clever and ingenius. Frozen bananas whipped in a food processor are a blank canvas for whatever ice cream toppings your little heart desires. In my case, it's caramel, chocolate syrup, and toasted pecans.  I love making this when I want something sweet without the guilt. You get the health benefits from bananas but it still tastes indulgent. It doesn't get much simpler or easier than this one!

Turtle Banana Soft Serve
Serves 1
Printable Version
Ingredients
2 frozen bananas
Caramel sauce
Chocolate syrup
1/2 cup toasted pecans

Directions
Break frozen bananas into thirds and peel with a sharp knife (be careful!). 

Place bananas in a food processor set with metal blade and pulse until the bananas are whipped and smooth.

Use a spatula to scoop out the whipped bananas and place into a serving bowl. Drizzle with caramel and chocolate sauce and sprinkle on toasted pecans.