Favorite Chocolate Chip Cookies

Lets pretend that we are just coming home 

from school and have a big plate of 

warm cookies and cold milk waiting for us.

They are so easy to mix up.

 Start with room temperature butter, 

beat in the sugars, then add the egg.

 Beat until fluffy. Mix in vanilla.

 Add the flour, baking soda and salt thru a sifter.

 Dump in the chocolate chips.

 Mix just until everything is incorporated.

 Use a teaspoon full and space 2" apart.

 I sometimes use parchment paper. 

An un-greased baking sheet is all you'll need.

 Bake @375 until lightly golden around the edges.

 Cheers!

 Scratch and Sniff.....just kidding!

 I chill the remaining dough and when firm enough 

I roll it into walnut-sized balls. 

I then freeze or refrigerate 

to bake more warm cookies the next day.

That's how we roll!

They don't last long!

Mom's Chocolate Chip Cookies

1 stick butter, softened
1/2 C brown sugar
1/4 C white sugar
1 egg
1 t vanilla
1-1/2 C flour
1/2t baking soda
pinch salt if using unsalted butter
1 C chocolate chips, semi-sweet

Set the butter in a bowl to reach room temperature. Add sugars and beat with an electric mixer until blended. Add the egg and beat until creamy. Beat in the vanilla.
Add the flour, soda , and salt thru a sifter. Add the chocolate chips. Beat again
until everything is well mixed. Drop by using a rounded teaspoon full of batter onto
 an un-greased cookie sheet 2" apart.
Bake at 375 for 10-12 minutes, until golden around the edges.
Optional add-ins: 1/2C walnuts or pecans lightly toasted and chopped.

(when you double the recipe use 3/4C brown sugar and 3/4 C white sugar)

TIP: Freezer stash chocolate chip cookie dough. Scoop chilled dough into walnut-sized balls, freeze to bake and enjoy fresh warm cookies anytime! They bake frozen in about 15 minutes.

Enjoy!

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P.S. Don't forget to enter my giveaway for

Tumbleweed Pottery. Click HERE.

Tumbleweed is also giving my readers a 

discount all during May for 20% off!  

Stock up on gifts!

To get the 20% discount use the 

coupon code: maydays

Links: A Stroll Thru Life

A Favorite Way To Roast Chicken, A Giveaway, and A Sale!

Tumbleweed Pottery makes a great chicken
cooker that I've loved using for years. 

Now I'm giving one away!

Original Chicken Cooker

Just by leaving a comment here at
Rita's Recipes or at MAY DAYS
on any of my posts during the month of May

 and you will be entered into a drawing for a 

free Chicken Cooker or

Original Red Chicken Cooker

 any equivalent product from their online catalog.

Enter by commenting as many times as you like. 

Deep Dish Chicken Cooker

But wait...there's more! 

Tumbleweed is giving my readers a discount all 

during May for 20% off!  

(When combined with their already 10% off 

special thru Mother's Day it will give you 

30% off all of their products.) 

Stock up on gifts!

To get the 20% discount use the 

coupon code: maydays.

 Rinse out and pat the chicken dry.

 Stuff with your favorite ingredients. Today I used: 

garlic, fresh herbs, orange slices, onion and S&P.

 Fill the seasoning well. So many choices here!

 This one was butter with herbs and lemon juice.

 Now, put the chicken on the well, legs down. 

It will be nice and secure unlike a beer can.

 I buttered and seasoned the outside.

 Plug the neck hole with foil to keep the
steam and juices inside.

You'll probably need to remove one of your oven
 racks. Put the chicken inside...
THEN turn then oven on to 350 and roast
for about 1-1/2 hours. No need to baste.

Always place the chicken and the
cooker in a COLD oven! 

I popped a few sweet potatoes along side. 

 It uses the concept of the beer-can chicken. 

Liquid from the seasoning well steams the
chicken from the inside out.
Create your own combinations. 

Lots of recipes on their website HERE. 

The chicken browns beautifully on all sides. 

The fat drains off.

Skim the fat from the well and you'll be left with
 lots of natural juices to spoon over the chicken.

 The skin is nice and crispy and the meat is
tender and juicy.

You'll love it! 

These are beautiful handcrafted pottery pieces

 made in the USA by a family owned business.

You'll love that too!

click on TUMBLEWEED POTTERY 

to view their catalog.

Enjoy!

Links: Savvy Southern Style,
Coastal Charm, Type A,
No  Minimalist Here, Somewhat Simple
Lady Behind The Curtain,
Between Naps On The Porch,
My Romantic Home, Funky Junk,
Designs By Gollum, Stone Gable

Balsamic Grilled Pork Tenderloin

It's one of my favorite cuts of meat. There are so 

many variations that give it completely different 

flavors. It's easy, fast, and delicious. Here's one.

There are always two pork tenderloins in a package.

It will serve 6. Most of the time I grill both of them

  for the two of us. This way, I have another dinner

 for later in the week or sandwiches for lunch. 

Leftovers also make a great filling for burritos.

Combine the marinade ingredients. 

I had fresh rosemary and thyme on hand 

so I added those. You can use dried if you like.

Coat the tenderloins well, cover and marinate if 

you have the time. Several hours is good enough. 

You could do this in the morning.

Grill over hot grill for about 15 minutes, turning a

few times until glazed. Do not overcook.

 It will still be pink in the middle when you 

take it off the grill. Cover lightly with foil to 

keep warm and let rest for 10 minutes.

It will continue cooking as it rests.  

Slice diagonally and dip each slice into the

 juices to plate and serve.

Good served with mashed potatoes, green 

vegetable or salad.

If you don't have a grill, you can roast them in a

very hot 450 oven for about 18-20 minutes.

Balsamic Grilled Pork Tenderloin

2 pork tenderloins

4 cloves garlic, minced

2T balsamic vinegar

2T olive oil                      

2t coarse salt

1/2t pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.

Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.

Enjoy!

also see: Pork Tenderloin en Croute'
Pork Tenderloin in a Golden Herb Crust
Pork Tenderloin Stir Fry with Linguini 
in a Basil Cream Sauce

Spinach Artichoke Grilled Cheese

Two kinds of cheese melted and layered with

 a spinach and artichoke hearts mixture on 

buttery grilled Italian bread.....

Hello lunch!

 What you'll need; fresh spinach, canned 

artichoke hearts, 4 slices of cheese

(I used sharp cheddar and provolone),

4 slices of good bread from the bakery section,

Italian, rye, whatever is your favorite, plus

olive oil, butter, sour cream, garlic salt and pepper. 

 Saute the spinach in olive oil.

 Season well with garlic salt and pepper.

 Add the chopped artichoke hearts and sour cream. 

Heat through and remove from the pan. 

Rinse out and dry the pan for grilling the bread. 

Return the pan to the heat.

 Spread one side of the bread with 

soft butter or margarine. 

 Put 2 slices of bread in the pan buttered side

 down. Top each with a slice of cheese and 

the spinach artichoke mixture.

 Top with the remaining cheese slices.

 Top with the remaining bread buttered side up.

 Grill until the bottom is golden brown and flip 

carefully. Grill the other side until toasted and 

the cheese is melted.

 You know you want one!

Spinach Artichoke Grilled Cheese

Fresh spinach-about 3C

Canned artichoke hearts-about 3 hearts 

chopped for about 1/2 C

1T olive oil

garlic salt and pepper

2T sour cream

4 slices cheese-your choice

(Monterrey jack, provolone, cheddar)

4 slices of good bread

butter/margarine

Heat the olive oil in a large skillet.

Saute the spinach until wilted. Season well 

with garlic salt and pepper. Stir in the chopped

artichoke hearts and heat through. Add a dollop

of sour cream and blend well. 

Remove this mixture to a small bowl.

Rinse and dry the skillet and return to the heat.

Buter one side of the bread. Add 2 slices of bread

 to the hot skillet, buttered side down. 

Top each with a slice of cheese, the spinach 

artichoke mixture, the remaining slice of cheese 

and the remaining slice of bread, 

buttered side up. Grill until golden brown,

 Flip and grill the other side until toasted 

and the cheese is melted.

Makes 2 sandwiches

Enjoy!

Links: Designs By Gollum