White Chocolate & Lime Cookies

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White Chocolate & Lime Cookies

Recipe borrowed from Evil Shenanigans

In response to the blizzard going on outside my window-- I made the most perfect summer cookies. While it may sound like an unusual combination, I assure you these cookies are a magical synthesis of amazing and wonderful (no exaggeration). 

   One had already been eaten (not by me) 

before I took this picture-- so I think that's

 a good sign!

• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon lime juice
• 1 tablespoon lime zest
• 2 1/2 cups AP Flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1- 12oz bag white chocolate chips

Directions:

1. Preheat oven to 350 degrees F
2. Line 2 cookie sheets with parchment paper
3. In a large bowl mix sugar and butter until combined (but not fluffy)
4. Add eggs one at a time, then add vanilla, lime juice and lime zest. Mix to combine.
5. Whisk together flour, baking soda, baking powder and salt in a separate bowl.
6. Mix into created mixture until just combined. Fold in chocolate chips.
7. Shape dough into 1" balls and place 2" apart on baking sheet. Bake 10 minutes until the edges are golden and the centres are just set.
8. Allow to sit on pan for 5 minutes before moving to cooling racks.

Simple Pad Thai

Pin It Simple Pad Thai

Recipe Adapted from M.Coates

This is a very paired down and simple version of Pad Thai that is perfect for a week night dinner. It doesn't use fish sauce-- so I'm sure the purists hate me, and while I love traditional versions of Pad Thai I find this one a tasty quick alternative. Note: Shrimp would be a great addition or substitution to this dish!

• 2 Chicken Breasts, sliced into 1/2" pieces
• 3 cloves of garlic, minced
• 1/4" section of ginger root, grated
• 2 tablespoons olive oil
• 1/2 package rice noodles
• 4 tablespoons peanut butter
• 4 tablespoons soy sauce
• 4 tablespoons water
• 4 teaspoons sweet chili paste (such as sambal oelek)
• chopped peanuts
• bean sprouts
• lime

Directions:

1. Combine peanut butter, soy sauce, water and sweet chili paste in a bowl and whisk until smooth
2. Bring large pot of water to a boil. Turn off burner and add rice noodles. Let steep for 5-6 minutes or until noodles are tender. Drain. Reserve.
3. Meanwhile, in a wok, saute garlic and ginger in olive oil until fragrant. Add chicken and cook until done.
4. Add cooked rice noodles to wok and stir until incorporated. Add sauce and let warm up (about 1 minute)
5. Serve topped with sprouts, chopped peanuts and a squirt of lime. (Serves 2-3)