Cookies and Cream Cookies

I'm never one to get too fond of a cookie recipe.  With the millions of recipes out there I have a hard time picking a favorite...that is until this recipe came along.  I find myself going back to this recipe again and again and every single time I make them people are demanding the recipe.  I don't say "demand" loosly either...after the first bite people are addicted.  The fact that there is crushed cookies within this cookie does push them over the edge into the realm of addiction.  Instead of trifeling through my recipe database they are finally making it onto the blog.  It's time!

Yields about 3 dozen 2" cookies

3/4 cup salted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tst baking soda
1/2 tsp baking powder
2 1/2 cups flour
1 1/2 sleeves oreo cookies, crushed
1/2 (12 oz bag) white chocolate chips

Preheat oven to 350 degrees.  Cream together the butter and sugar.  Add in the eggs one at a time, until well incorporated.  Add the vanilla and mix just until incorporated.

Add the salt, soda, powder, and flour and mix until the dough comes together.  Add in oreos and white chocolate chips.

I like to use my 2" cookie scoop to form the dough...but use whatever tickles your fancy.  Bake the cookies at 350 degrees for about 9 minutes or until the bottom of the cookies are golden brown and the top of the cookie is no longer shiney.  Enjoy!!

Chicken Tikka Masala

This is the first Indian Curry recipe that I have ever made where I could see it being in a restaurant.  The flavors were so rich and creamy, with that knock you in the face Indian flavors that seriously transport you right there.  The spice mix I used was premade and I bought it in bulk at Costco, but you can find it on Amazon or in quite a few grocery stores.  If you like Indian Curry you will LOVE this recipe!!!

2 tbsp. olive oil - divided
1 lb cubed boneless/skinless chicken thighs - use thighs please...so much deeper and richer flavor
2 tbsp. butter
1 medium onion, chopped
1/4 cup Indian Essentials tikka masala seasoning mix - you could probably mix your own seasoning mix but this made things so easy!
1 15oz can tomato sauce
1/2 cup heavy cream
Chicken Stock - amount will vary

1/2 cup milk
1/2 cup plain greek yogurt
chopped cilantro

Rice
1 cup Jasmine long grain rice
1 cup coconut milk
1 cup water

Heat 1 tbsp. olive oil in large skillet on medium-high heat.  Add chicken and cook until no longer pink; remove.  Heat remaining olive oil and butter in skillet on medium-high heat.  Add onion and cook until translucent.  Add seasoning mix, tomato sauce and chicken.  Cook 10 minutes stirring occasionally.  Stir in heavy cream and reduce heat.  Simmer an additional 10 minutes or until slightly thickened, stirring occasionally.  At this point you can add chicken stock to make the curry your desired consistency.  I usually add about 1/2 cup. 

For the rice, add all ingredients into a rice cooker and cook until rice is nice and tender. 

Mix together the milk and greek yogurt and drizzle over the top of your curry - this is optional and just adds another creamy level to the curry.  Sprinkle the cilantro over the top...and enjoy!!

Taco Rice

On November 14, 2010, a total combined weight of a whopping 1,644lb 10oz of rice, beef, lettuce, cheese, and tomatoes were combined to make Kin Town as one of Okinawa's Guinness World Record holders.  Taco Rice is no stranger to Kin Town (where we live).  In face, popular legend has it that the first taco rice ever made was at a local taco shop just outside of Camp Hansen...making this world record all the more special.

Taco rice is pretty much just as it sounds; white rice topped with beef, lettuce, tomatoes, sometimes cheese, and a sauce (usually salsa).  The flavors are all individually simple, but together become explosive.  Chalk it up to our three years here in Okinawa but I have grown to love this Okinawan dish.  Simple to make and always delicious; just the way I like to cook!!

2 cups cooked white rice - sticky rice is best
1lb ground beef
2 cups shredded lettuce
1 cup shredded cheese
1 cup diced tomatoes
jar of salsa
cilantro lime ranch
lime or lemon for additional pop of tang
crushed tortilla chips

Taco Seasoning - you can just use 1 packet of pre-made taco seasoning...but the recipe below is so much tastier and healthier.  I like to make it in bulk and then just pull out a tablespoon or two when I need it!

1 tbsp. chili powder
1/4 tsp garlic
1/4 tsp onion powder
1/4 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp salt
1 tsp black pepper

Brown your ground beef and drain once all the pink is gone and the beef is completely cooked.  Add in your taco seasoning and mix thoroughly. 

To assemble, layer white rice, taco beef, lettuce, tomatoes, cheese, sauces, and chips.  Squeeze a little fresh lemon or lime on top and enjoy!!  Indulge in this delicious Okinawan treasure!!

Tomato Basil Bisque

Tomato soup on a cold winters night; not much is better.  However, in Okinawa we don't get too many cold winters nights and after spending 3 winters here, I can say with surety that classifying this season as winter is more of a formality than an actuality.  The temperatures rarely raise below 60 and all you ever need is a light jacket...mostly for the rain.  Despite the luke warm winter season we have before us, tomato soup was a necessity.  There is just something about the rustic, creamy goodness that the season screams for.  My favorite tomato soup has always and will always be Safeway's Tuscan Tomato Basil Bisque...however, like most comforts of home, Okinawa just can't provide the deliciousness of Safeways soup...So I find myself trying to recreate.  After many failed attempts this is the best I could come up with.  The soup is easy to throw together and provides me with that tummy satisfaction only the best of tomato soups could offer!  Add in a grilled cheese sandwich and call me happy!!

2 tbsp. butter
1 large onion, diced
1 red pepper, deseeded and diced
3 minced garlic cloves
4 14.5 oz cans whole peeled tomatoes
1/2 cup roasted garlic tomato paste
2 cups chicken stock
2 1/2 cups baked butternut squash, baked, peeled, and cut up
2 tbsp. chopped fresh basil
1/2 tsp dried thyme leaves
1 tbsp. tobasco sauce (or to taste)
1 1/2 cups cream
salt and pepper to taste

In a large skillet melt butter and sauté onion and red pepper until soft and translucent.  Add to a large crock pot and combine the rest of the ingredients up to the tobasco.  Cook on low for 4-6 hours.  30 minutes before serving take a hand blender and blend the soup until smooth.  Add in the cream and cook for 30 more minutes.  Taste before serving and add salt and pepper according to preference.  Serve with Parmesan cheese and some chopped fresh basil if desired.