White Chocolate Chip Cranberry Cookies

White chocolate and dried cranberries are a culinary union that will withstand the test of the time. Literal taste perfection.

These Soft White Chocolate Chip Cranberry Cookies from Sally's Baking Addiction are a delightful addition to your dessert table for any fall or winter celebration. They have a browned butter taste that will send you over the moon. The tartness of the cranberries and the smoothness of the white chocolate chips are such a fab combo. I will definitely make these again.

I used dark brown sugar for these. Be sure to not overcrowd your baking sheets. I did not use extra chips or cranberries for garnish.

Soft White Chocolate Chip Cranberry Cookies

From sallysbakingaddiction.com

3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar (I use dark)

1/4 cup (50g) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

2 cups (250g) all-purpose flour (spoon & leveled)

2 teaspoons cornstarch (cornflour)

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (135g) white chocolate chips, plus a few extra for garnish

1 cup (140g) dried cranberries, plus a few extra for garnish

1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.

2. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.

3. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.

4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

5. As the oven preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but it will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.

6. Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn’t spread much, lightly bang the baking sheets on the counter a couple times while the cookies are still warm. They’ll stretch and deflate.

7. Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

Please note: The Jersey Girl did not use extra cranberries or chips for garnish. She did use dark brown sugar. 

Lipton Soup Chicken

Lipton Soup Chicken is a tasty and simple dish you can make any day of the week for your family. It uses chicken thighs, which are so delish. 

Chicken thighs are a versatile cut of meat that I always have in my freezer. And these days with grocery prices ticking up, you may find it more affordable to use this cut of meat.

This dish is by a wonderful cook I found online named Aisha Williams. I purchased her cookbook called "Homestyle Cooking Made Easy." It is such a wonderful cookbook, and I am excited to try even more recipes.

This dish is so good. The Lipton Onion Soup mix really adds a ton of flavor. This is perfect to make on these cold winter nights.

Serve with rice or mashed potatoes and your fav veg. I did a grilled asparagus.

Lipton Soup Chicken

From "Homestyle Cooking Made Easy"

By Aisha Williams

4-6 chicken thighs

1 package Lipton Onion Soup mix

3 Tbsp. Adobo seasoning

2 tsp. Greek all purpose seasoning

1/4 cup flour

4 Tbsp. unsalted butter

1/4 cup olive oil or grapeseed oil

2 cups chicken broth

1/2 cup water

3 Tbsp. green onions, chopped (optional)

Instructions:

1. Preheat oven to 350 degrees. Season chicken with Adobo seasoning. 

2. In a skillet on medium high heat, add oil and butter. Add in chicken and allow to cook 10 minutes per side. Your chicken should be nice and browned. (Transfer chicken to a lightly greased baking dish if using rather than the frying pan when baking the chicken in the oven.) 

3. In a cup or bowl, add Lipton soup mix, flour, Greek seasoning and 1/2 cup water. Blend together well using a fork or whisk. Pour mixture over chicken. Add in chicken broth and green onions. 

4. Cover and place skillet (or baking dish) in oven. Cook for 60 minutes. Serve this delicious chicken over rice or mashed potatoes. Enjoy!

Please note: The Jersey Girl recommends to not overcrowd the pan when browning the chicken thighs. This means, you may need to work in batches. She also used a baking dish for the oven portion of the recipe. Be sure your skillet is oven safe if you are just using a skillet for the stovetop and oven. She also only uses 1 Tbsp. butter and 1 Tbsp. of olive oil when browning the chicken.

My Family's Baccala Salad

Salted cod aka baccala is an Italian delicacy enjoyed at the holidays, particularly on Christmas Eve during the Feast of the Seven Fishes.

The key to success is to cover the salted cod with cold water about three days prior to making the salad. Change the water out daily 2-3 times per day. In addition, boiling the cod for what may seem to be like a really excessive amount of time is key to the fish's tenderness.

Here's what the cod looks like when you purchase it:

As you see, the fish is preserved in salt. This is why soaking it, is key! I use a gigantic Tupperware container with a lid.

While every family has their own style and tradition in making this dish, I'm sharing with you the way my Mommom Sacco and my mom Judy did it. It is enjoyed during our Feast every year. I hope your family loves it, too!

Baccala Salad

Makes about 20 appetizer servings

 1.5-2 pound salted cod

Fresh water to soak the baccala

6 cloves garlic, minced

4 Tbsp. extra virgin olive oil

4 Tbsp. red wine vinegar, plus more for serving if desired

1/2 cup fresh flat-leaf parsley, chopped

Pinch of salt, to taste, if necessary

Three days prior to cooking, place salted cod in a large bowl with a lid. Cover cod with fresh cold water. Water should be at least an inch or two above the cod. Cover the bowl with lid. Place in fridge. Drain the water and repeat 2-3 times per day until the day of cooking.

On the day of cooking and preparing the baccala: Remove covered bowl with cod from fridge. Drain the soaking water. Fill a large pot with fresh water. Place cod in pot of water. 

Place pot on the stove over medium-high heat. Bring to a boil. Simmer until cod is tender and can fall apart with a fork. Start checking the cod at 20 minutes. Depending on how thick your fish is, it may need to simmer up to 40 minutes. Drain in a colander.

While the cod in the colander cools slightly, heat a small saucepan over medium low heat. Add olive oil, garlic and parsley. Saute for two minutes. 

While the cod is still warm, flake into a bowl. Cod should be bite-sized pieces. Pour garlic oil mixture on top. Gently stir to coat the fish. Add red wine vinegar. Stir again. Taste for seasoning. Add a pinch of salt if necessary. Serve warm or place in refrigerator until ready to serve. This dish can be eaten at room temperature or chilled. I like to make it the day before serving so that the flavors marinate well, but my mom makes it Christmas Eve morning.

Serve with extra red wine vinegar and crusty bread.

Turkey Talk

 OK. Thanksgiving season is upon us. You're either yaying or wigging out. I'm kind of both. 

I've been hosting Thanksgiving for many years now. So, I'm presenting my tips for a fabulous turkey. I mean, look at this yummy plate! 

You too can make this deliciousness happen!

Be sure to read this well ahead of Thanksgivng. Fresh and frozen large turkeys should be hanging out in your fridge at least five days before the day of eating them so that they defrost properly. Even the fresh turkey I purchase is partially frozen from the store. Yours may be, too! Also, this recipe has a dry brine that needs to be applied two days before roasting. DO NOT RINSE THE BRINE BEFORE ROASTING.

When defrosting the turkey, make sure you put it on a large plate or a baking sheet. They leak as they defrost and it ain't pretty. Also, not appetizing is when you unwrap the turkey from its packaging. You will discover the curious gizzards and innards. You can find ways to prepare these items elsewhere or you can discard them. Whatever you prefer. 

You may find while cleaning the bird that a weird plastic thing is inside of him. This is heat resistant and can stay put when roasting. Trust and believe I researched this A LOT, because no recipes ever mentioned it and when I first made a turkey I asked Jesus and Google for hours what the heck is this thing?!? 

Be sure to dry the bird after rinsing him from the packaging.

I always roast the turkey upside down. I did this the very first time I was in charge of the turkey cooking, unbeknownst to moi that  it was in fact upside down. My aunt pointed out it was upside down and declared it was the best turkey she's ever had. All in attendance agreed it was the best, so I always roast it upside down.

I use Ina Garten's Accidental Turkey recipe from "Barefoot Contessa: Foolproof."

I'm listing the recipe as it appears in the cookbook, which is for a 12-14 pound turkey. But, I never make a turkey smaller than 18 pounds for Thanksgiving, and in fact last year the bird in question weighed in at about 23 lbs. For the larger turkey, I do 45 minutes at 450 degrees as the recipe states. Once the temp is lowered to 325 degrees, I leave the turkey in for an hour and a half to two hours instead of just an hour for the 12-14 pound turkey. 

Likewise, I made a smaller turkey last week at 9 pounds. I still do the 45 minutes at 450 degrees, but then it only needed 45 minutes at the 325 degree mark.

These times will vary based on your oven and also if you use a fresh or frozen turkey and how well defrosted your turkey is.

A meat thermometer is your friend when making a turkey for sure. It should reach 165 degrees when done. You must let the turkey rest covered under aluminum for at least 20-30 minutes, but honestly I let mine rest for a good hour while other sides are roasting and the happy hour is on its way. 

This recipe ALWAYS makes my smoke detectors sound off during the high temperature portion of roasting. Be sure to clean your oven before Thanksgiving, and open windows to let air in.

In addition to onion, lemon and thyme, I also stuff my turkey with fresh parsley and fresh rosemary. With the larger turkey, I also adjust the seasonings and butter accordingly. I use a whole stick for the gigantic bird. I am convinced the brine and the boatloads of butter are key to turkey success.

I will also provide my tips for making gravy after the turkey recipe.

Enjoy!

Accidental Turkey

From "Barefoot Contessa: Foolproof"

Serves 10

Kosher salt

1Tbsp. minced fresh rosemary leaves

Grated zest of 1 lemon

1 (12-14 lb.) turkey

1 large yellow onion, unpeeled and cut in eighths

1 lemon, quartered

8 sprigs fresh thyme

4 Tbsp. (1/2 stick) unsalted butter, melted

Freshly ground black pepper

Two to three days before you plan to roast the turkey, combine 3 Tbsp. salt, the rosemary and the lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 Tbsp. of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch and drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one to two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent. 

Preheat the oven to 450 degrees. Be sure your oven is very clean!

Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.

Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees and roast it for another hour, until 165 degrees for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey lightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.

Turkey Gravy

Makes 6 to 8 cups

Pan drippings

3 packs (.87 ounces) McCormick's turkey gravy mix

3 Tbsp. flour

6 to 8 cups turkey broth, chicken broth or water

Place roasting pan with turkey drippings over two burners on medium-low heat. Add flour. Whisk for a minute or two. Add gravy mix packs and broth. Raise heat to medium high. Whisk for 5 to 10 minutes until gravy is your desired consistency. Place a strainer over a clean medium sauce pan. Gently pour the gravy through the strainer for a smooth gravy. Cover and keep warm over low heat until ready to serve. 

Chicken Tenders Done Right

 These are officially my go-to for chicken tenders effective immediately. Parmesan Chicken Sticks are superb. They are crispy and juicy and well absolutely perfect. Thanks, Barefoot Contessa.

Her recipe calls for placing the chicken on a stick, but I omit that step. I also place my cooked chicken on a dish with paper towels to soak up excess butter/oil. I use Cento seasoned bread crumbs.

As always, when making cutlets of any kind work in batches and DO NOT overcrowd the pan. 

Serve with marinara, ketchup, mustard, wing sauce, ranch. Whatever your heart desires.

I'm definitely making this for our upcoming Halloween festivities.

Yay!

Here's the recipe:

Parmesan Chicken Sticks

Makes 14-16 sticks

From "Barefoot Contessa: Family Style"

By Ina Garten

1 1/2 lbs. skinless boneless chicken breasts (3-4)

1 cup all purpose flour

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 extra large eggs

1 cup seasoned bread crumbs

1/2 cup grated Parmesan cheese

Unsalted butter

Good olive oil

Bamboo skewers (6 to 10 inches long) or ice cream sticks

Lay the chicken breasts on a cutting board and slice each diagonally into four or five large strips.

Combine the flour, salt and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the bread crumbs and Parmesan cheese on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.

Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes each side until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

Please note: The Jersey Girl does not serve the chicken on a stick. 

Cauliflower Toasts

Cauliflower Toasts taste just like fall. Loaded with melty cheese and prosciutto, this dish is not for dieters. But the toasts are really nice with a glass of wine. This recipe  - from Ina Garten, natch - elevates the cauliflower to a next-level atmosphere.

You start by roasting the florets and then mixing them into a vat of cheese and seasonings. Before serving, top with MORE cheese and chopped chives. 

I feel like these toasts are a starter, but I easily ate a couple and was totally full. I have determined that all Barefoot Contessa recipes are very rich.  Honestly, I didn't even use as much cheese as she called for. LOL. I also do not use as much salt as the recipe calls for.

I feel like you could easily make these vegetarian by omitting the prosciutto. I don't think you would miss much flavor from that. 

I really enjoyed these and would make them again!

Since my husband was not interested in trying the toasts, I just made two at a time and used the broiler in the toaster oven. The cauliflower mixture stored well in the refrigerator, and I made a few more toasts throughout the week. 

Here you go:

Cauliflower Toasts

Serves 6

From "Cook Like a Pro"

By Ina Garten

1 small head cauliflower (2 pounds)

4 Tbsp. good olive oil

1/4 tsp. crushed red pepper flakes

Kosher salt and freshly ground black pepper

12 ounces Italian mascarpone cheese, at room temperature

6 ounces Gruyere cheese, grated

4 ounces thinly sliced prosciutto, julienned

1/4 tsp. ground nutmeg

6 large slices country-style bread

Paprika

Freshly grated Italian Parmesan cheese

2 Tbsp. minced fresh chives

Flaked sea salt, such as Maldon

Preheat the oven to 400 degrees.

Turn the cauliflower upside down on a cutting board. Cut off and discard must but not all of the stems, then cut the florets into small 1/2-inch clusters. Place the florets on a sheet pan. Toss them with olive oil, red pepper flakes, 1 tsp. salt and 1/2 tsp. black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.

Set the oven to broil and arrange a rack 6 inches below the heat.

Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 tsp. salt and 1/2 tsp. black pepper.

Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully). Transfer to plates and sprinkle with Parmesan, chives and sea salt. Serve hot.