S'mores Cookies

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Ok, guys, this recipe is a really really good one - if I do say for myself! I mean seriously, how can you go wrong with graham wafers, marshmallows and chocolate? Making this even better is that it’s a cookie, so less mess and fuss than making actual s’mores!

So I made these cookies this past weekend when we went to a bonfire on the beach. We initially were going to bring all the fixings for s’mores, but then realized we didn’t have any marshmallow roasting sticks, so to make things easy the cookie was born. Let’s just say that the classic s’mores weren’t missed in the slightest so many people said that these were the best cookies they had ever had!!!

They are so special and look amazing yet the are actually pretty simple to make. You basically make a standard chocolate chip cookie with the addition of chopped up graham wafers then topping with all of the classic s’mores flavours. The key to getting that extra crunchy top and golden brown marshmallows is to broil them for just a minute. It seriously is the key making good cookies great - plus your house smells like a s’mores, so that's a bonus!

So skip the s’mores at your next campfires and go for the cookie - I promise this is a twist on a classic that any s’mores lover will wholeheartedly approve of!

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prep time 20 minutes

cook time 15 minutes x 3 batches

total time 1 hour 5 minutes

servings 24 cookies

Ingredients

2 cups flour

1 1/2 cup chopped graham wafers + crumbs for garnishing

1/4 tsp baking powder

1/4 tsp salt

1 cup butter at room temperature

3/4 cup white sugar

3/4 cup brown sugar

1 tsp vanilla

2 eggs

1 cup chocolate chunks + more for garnishing

72 mini marshmallow

Instructions

Preheat oven to 350. In a small bowl combine flour, cropped graham wafers, baking powder + salt then set aside.

In the bowl of your stand mixer place butter and whip until light and fluffy. Add in white and brown sugar and beat on medium heat for 3-4 minutes or until it’s all fully combined. Add in vanilla and eggs and beat until just combined.

To the wet ingredients add in your flour and stir until flour ifs fully incorporated then stir in your 1 cup of chocolate chips.

Using a cookie scoop of teaspoon place heaping spoonfuls onto a cookie sheet. Press 3 marshmallows into the top of each cookie along with a few chunks of chocolate then sprinkle with graham wafer crumbs. Bake for 8-14 minutes or until cookies are golden and the marshmallows are just beginning to brown. Remove from the oven and transfer to a cooling rack then continue until all of your dough has been used.

One all of your cookies are baked turn your oven to broil. Place cookies back on your cookie sheet (you can crowd them at this point as they will not spread). Broil for 1-2 minutes keeping a close eye on them so that they do not burn. Allow the marshmallows to toast and the graham wafers to brown.

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Grilled Chicken Souvlaki

Grilled chicken souvlaki is the perfect grilled dinner - easy and tasty it’s always a crowd pleaser.

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Ok, so I’m on a major Greek kick around here! Last week loaded greek hummus, this week chicken souvlaki. Now some really yummy chicken souvlaki is one of those things that I have found to be hard to perfect and one of those things that are only enjoyed at really great Greek restaurants. For Aaron and I Spiros in YYC is our go to and if you ever have the chance you must go - I promise you will not be disappointed.

I don’t know about you but for me, so many versions of this marinade that I have tried just haven’t cut it, they have either been lacklustre and void of flavour or excessively lemony and overpowered by garlic, but not this one! This marinade is perfectly balanced and wonderfully flavoured - the addition of dijon mustard and seasoning salt is exactly what the other recipes were missing.

The other great thing with this recipe is that you can marinate for as little as 2 hours or as long as 24, so you can be extra prepared, or not. Serve these beauties up tonight with a delightful caesar or greek salad for a light and fresh summer dinner.

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prep time 25 minutes + marinading time

cook time 10 minutes

total time 35 minutes

servings 4

Ingredients

1.5 lb chicken breast

1 tsp dried dill

1 tbsp freshly chopped garlic

1 tsp dried oregano

1 1/2 tsp dijon mustard

1/3 cup lemon juice

1/4 tsp pepper

1/2 tsp seasoning salt

3 tbsp olive oil

1 tbsp red wine vinegar

Instructions

In a small bowl combine dill, garlic, oregano, dijon mustard, lemon juice, pepper, seasoning salt, olive oil and red wine vinegar.

Cut each chicken breast into 1-inch cubes and place in a ziplock bag or marinating container. Pour marinade over chicken and allow to rest in the refrigerator for 2-24 hours.

When ready take each cube of chicken and skewer on either wooden or metal skewers. Grill for 3-4 minutes per side or until internal temperature reaches 165.

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Grilled Chicken with Lemon & Thyme

This chicken marinade is perfect for grilling any day of the week. It’s quick, easy and super tasty - it’s sure to become a go-to in your house!

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So I know it’s not the weekend and often times that’s when the grill comes out but, I think that should change. Grilling is one of those methods of cooking this I find so easy - 1 - clean up is a dream and 2 - grilling tends to be Aaron’s job, so win-win!

Now when it comes to grilling I usually would say throw that marinade away immediately but with this recipe, you need to keep it around. Once your chicken is partially cooked you dip your chicken back in the marinade then grill again. Since your still continuing to grill it cooks anything that you shouldn't be eating but also adds that extra level of flavour that your chicken really needs.

The other great thing about marinading is that generally the longer you can let it sit the better, so your flavours are going to be amazing if you prep the night before and then grill when you're ready. Perfect for busy weeknights or entertaining, because it’s always better to hand out with your guests and a glass of wine than to be stuck in the kitchen right!

So get out there and enjoy the summer because we all know it never lasts long enough!

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prep time 10 minutes

cook time 14 minutes

total time 24 minutes

servings 4

Ingredients

2 lbs chicken breasts

4 tbsp olive oil

4 tbsp soya sauce

2 tbsp lemon juice

1 tbsp brown sugar

pepper

garlic powder

thyme

Instructions

Sprinkle each chicken breast liberally with pepper, garlic powder and thyme. Pout into a marinading container or ziplock then pour over the oil, soya sauce, lemon juice and brown sugar. Allow to marinate a minimum for 4-5 hours or overnight.

Heat grill then cook 5-7 minutes on the first side. Dip the chicken back in the marinade then cook another 5-7 minutes or until chicken is fully cooked.

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Pineapple & Chicken Sate

This sate marinade is so flavourful. It pairs well with both chicken and pork tenderloin and can be prepared a day in advance for a quick and easy weeknight dinner.

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This sate is the first thing that my husband ever made for me. It’s one of the many recipes of his mothers that he used to woo me in those early days which I guess you could say worked! It has only been in the past year that I have actually started making this recipe without him and let me tell you, it’s so easy - though it was still easier to have him do it!

The addition of the pineapple gives a tropical vibe with the sweet + tart flavour that pairs so well with the ginger/soy combo of the marinade.

This marinade is great to make in advance - the longer your meat marinades the better. It also freezes great. Just make sure you prep your meat in a freezer safe ziplock and pour your marinade over. It makes for an easy weeknight dinner on those busy nights.

chicken skewers

prep time 35 min + marinading

cook time 15-20 minutes

total time 55 minutes

servings 4 - 6

Ingredients

1.5 lbs chicken (approx. 3 breasts)

1/2 cup butter

1/2 cup brown sugar

1 tbsp cumin

1 tbsp ginger

3 tbsp dried minced onion

1 cup soya sauce

1 medium pineapple

Instructions

In a medium saucepan melt butter. Once completely melted add brown sugar, cumin, ginger, mined onion + soya sauce. Allow to simmer on low for 15 minutes then allow to cool for 10 minutes.

Cut chicken into 1.5 inch cubes. Put into a large ziplock bag or marinating container. Pour cooled marinade over chicken. Allow to marinade in the fridge for a minimum of 2 hours and up to 24 hours (the longer the better).

2 hours before you are ready to grill your chicken take 8-10 wooden skewers and place in a shallow baking dish with water. Allow skewers to soak for 2 hours so they do not burn on the grill.

When you are ready to being skewering first chop your pineapple into pieces the same size as your chicken ( 1.5 inches). Skewer chicken an pineapple alternating as you go.

Grill on bbq turning often for approximately 15 minutes or until fully cooked and juices run clear.

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Chipotle Lime Butter Grilled Corn

Nothing beats fresh corn on the cob, especially when it slathered with chipotle lime butter and fresh cilantro.

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Let’s talk corn on the cob. It’s such a short amount of time that you can get really good corn, and so when you can get it, get it all! As a child I held out family record for how many cobs you could eat in one sitting, and this was at the age of 3. So needless to say my love runs deep.

I use to think nothing could beat hot corn with butter and salt, but boy was I wrong. Everywhere I look I have been seeing Mexican Street Corn and I have to admit, I was intrigued.

Much to my dismay after some quick googling I found out the corn is slathered in Mayo and something you should know, is that mayo is a no go in my house. My husband REFUSES to go near anything with mayo which generally doesn’t have that much of an impact on my daily cooking, that is until I want Mexican Street Corn!

So with a bit of concocting this is my version, completely mayo free!

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prep time 5 minutes

cook time 25 min

total time 30 minutes

servings 4 people

Ingredients

1/2 cup butter

1/4 tsp chipotle chilli pepper

1/4 cup chopped cilantro

1/2 tsp garlic salt

1 tbsp brown sugar

4 cobs of corn

Instructions

In a small saucepan melt butter. Add chipotle chilli pepper, cilantro, garlic salt and brown sugar. Stir until combined. Remove corn from the husk and place on preheated bbq or indoor cooking grill. Grill 15 min until corn is tender. Brush each cob with chipotle butter, turn and repeat until all of your butter is used up and your corn is well grilled (approx. 10 min). Serve immediatly.

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