White Chocolate-Macadamia Nut Cookies

So here's the deal.  Since I apparently have nothing to do but test cookie recipes these days, here's the latest.

White chocolate macadamia nut cookies.

Like, with lots of white chocolate chips.  And a few macadamia nuts.

Because that's just how I roll.

Normally I don't like nuts in my cookies at all.

But I make an exception with these.

And my aunt brought me a huge bag of roasted macadamia nuts from Hawaii, so I guess I'll have to try these cookies again.  With Hawaiian macadamia nuts.

Yum.

If you need to serve more than two people, double the recipe.  Kidding.  Sort of.

White Chocolate-Macadamia Nut Cookies
Adapted from the recipe on the Ghiradelli's bag

1 stick butter
3/4 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups white chocolate chips
1/2 cup chopped macadamia nuts

Beat the butter and both sugars in the bowl of a mixer for a couple of minutes until creamy.  Add the egg and vanilla and beat until combined.  Add the dry ingredients and mix a couple of turns.  Add the chips and nuts and finish mixing with a spatula.  The dough will be dry and crumbly, but it will come together.  Scoop on a baking sheet and bake for 10-12 minutes in a 350 degree oven until done.

Green Goddess Dressing

I absolutely love this sauce.  Or dressing.  Whatever.

It's a salad dressing, it's so good spooned over fresh tomatoes, and it's perfect with seared salmon.

I love it.  Stir it together and eat it on something.  Anything.

Let me know if you love it too.

Green Goddess Dressing

1/2 cup mayonnaise
1/2 cup sour cream
3 T pesto
1 garlic clove, grated
3 scallions, minced
Juice of 1 lemon
1/2 tsp salt
1/2 tsp pepper

Whisk ingredients together.  Serve as a salad dressing, a dip for veggies and chips, or as a sauce spooned over fish.

Peanut Butter Granola

I like peanut butter cookies.

I like granola.

Fortunately, they like each other.

They got married.

Let me introduce you to their offspring.

Peanut Butter Granola.

Yes, yes.

Try not to eat it all with a spoon before you even bake the stuff.

As with most things, I'm not sure it actually need to be baked.

I prefer things in raw form anyway.

Cookie dough, cake batter, granola, etc.  You'll be glad to know that I draw the line at chicken.

And here's the deal.  You can make this as chewy or as crunchy as you want.

I baked it for an hour and got a wonderful chewy, yummy texture.  The longer you bake it, the crispier you'll get it.

Whatever.  Just make this stuff.

Yummy with fruit and honey Greek yogurt.

Then again, what isn't?

Peanut Butter Granola

4 T butter
1/2 cup brown sugar
1/3 cup honey
1 cup peanut butter
2 tsp vanilla extract
1/2 tsp salt
4 cups old-fashioned oats
7 oz. bag sweetened flaked coconut

In a saucepan, combine the butter, brown sugar, honey, peanut butter, vanilla and salt.  Stir until just melted - do not allow it to boil.  Combine with the oats and the coconut.  Spread in a 9x13 baking dish and bake on 200 degrees for an hour, tossing every 15 minutes.  Bake longer if you like crispier granola.

Grilled Chicken Parmesan

I don't know what I would do without my mom.

Especially after I've had a baby.

She comes to my house, takes care of my older children, helps me do well, everything, and makes fabulous things like this.

That's angel hair pasta, homemade marinara, grilled chicken strips marinated in balsamic vinaigrette, and fresh mozzarella.

Oh, and we topped it with Parmigiano-Reggiano and Romano.  Fresh grated.  Yum.

So I thought I'd share.  It's quicker, easier and healthier than my chicken Parmesan.

A summer version of chicken Parmesan, if you will.

And what isn't cuter when served in individual dishes?

Grilled Chicken Parmesan

1 lb angel hair pasta, cooked according to package directions
1 recipe marinara sauce (or a couple jars of your favorite sauce)
2-3 lbs boneless skinless chicken breasts
1 cup balsamic dressing
1 lb fresh mozzarella, sliced
Parmesan and Romano cheeses, for serving

Marinate the chicken in the balsamic vinaigrette for at least 4 hours or (even better) overnight.  Grill until cooked through.

Assemble the chicken Parmesan: layer the pasta, marinara, chicken and mozzarella cheese in a 9x13 baking dish or individual dishes.  Broil until cheese is melted and starting to bubble.  Serve immediately.