Key Lime White Chocolate Pistachio Cookies

Makes 2 dozen
Ingredients:
1 - stick unsalted butter, softened
¾- cup packed light brown sugar
2 - tablespoons granulated sugar
1 1/2 - tsp vanilla
2 - eggs
2-  cups Self Rising flour
1-12oz  pkg. white chocolate chips
2 - tablespoon lime zest
1- tablespoon freshly squeezed lime juice
1/3 - cup coarsely chopped  pistachios

Directions:
Preheat to 350ºF. Beat butter, sugars vanilla and egg with electric mixer until well mixed. Stir in flour. Stir in lime juice, white chocolate chunks and lime zest and pistachios.
Roll  cookies into 1 in balls and place onto parchment lined cookie sheet.
Bake 8 to 10 minutes or until set but not brown. Let sit  1 minute on the baking sheet before removing to a platter to cool.

Stuffed Summer Squash with Middle Eastern Spices

Ingredients...


3 summer squash  cut in half length wise and the center scooped out

1 bell pepper diced

1 large tomato diced

2 scallions  diced

1 cup of Israeli couscous cooked

2 cups chicken stock

Salt and pepper

1 teaspoon  allspice

½ teaspoon nigella seeds or you can substitute sesame seeds

1 teaspoon of marjoram or substitute oregano


Directions…

Cut the squash in half lengthwise and scoop out the center, chop the squash from the center and place in a skillet.

Place squash cut side down in a baking dish with a little bit of olive oil, and roast for  5 to 7 minutes, at 350 degrees,  meanwhile sauté the pepper, chopped squash and tomato until tender add in your scallions, season well with salt and pepper and add in your allspice, nigella seeds, and marjoram.  Add In your couscous  to this mixture and 1 cup  chicken stock, add in more chicken stock when the liquid is absorbed

cook until the couscous is tender and fill your squash, bake for 10 to 12 minutes until the squash is cooked but still firm and warmed through.  Sprinkle with few Nigella  seeds and serve.

Walnut Cookies

Makes 2-½ dozen

Ingredients

2  - sticks softened unsalted butter
1  - cup white sugar
1  - cup  light brown sugar
2  - eggs
3 ½ - cups self rising flour
1 -  tsp.  walnut oil ( from Devo Olive Oil Co. )
1 - tbls. coconut milk
¾ - cup chopped walnuts

Directions

Cream sugars and walnut oil,  butter, add eggs, one at a time, beat after each addition.
Add the flour, chopped walnuts, and milk and mix.

Chill dough for 1 hour

Roll into 1 1/2 in. balls and flatten slightly and press a walnut half lightly onto the top of each cookie

Bake at 350 for 8 minutes or until lightly browned on the edges.

Devo Olive Oil Co. 

317 Branson Landing Blvd.• Branson, MO 65616 • (417) 544-1413

3098 Deville Street • Myrtle Beach, SC 29577 • (843) 712-1674
Devo Olive Oil Co.

Tropical Traditions Gold Label Virgin Coconut Oil review

 Tropical Traditions
                                                             



I am a fan of Tropical Traditions Virgin Coconut Oil. There are so many  nutritional and  health benefits from this product.  I have found that using it for baking makes  cakes and cookies so moist,  it is a great way to consume Virgin Coconut Oil . I also use the Coconut Oil and as facial moisturizer and it works  great as a makeup remover.  I am adding below my cookie recipe using Tropical Traditions Virgin Coconut Oil and links to lots of good info. about this  product and info on how to win a jar of  Tropical Traditions gold label Virgin Coconut Oil for yourself.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.


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Gold Label Virgin Coconut Oil                          

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This is one my recipes I submitted to Tropical Traditions...Double Coconut Chocolate Chip Cookies
Servings: 48 cookies
Preparation Time: 10 min.

• 1/4 cup unsalted butter
• 1/2 cup virgin coconut oil
• 3/4 cup organic sugar
• 3/4 cup Turbinado or whole sugar
• 2 eggs
• 1 teaspoon vanilla
• 12oz semisweet chocolate chips
• 2 cups self rising flour
• 1 1/2 cups shredded coconut

Preheat oven to 350 degrees F.

Melt the butter and coconut oil and put in a large mixing bowl. Whisk the sugars, eggs and vanilla with the butter and coconut oil until combined. Stir in the flour with a wooden spoon just until combined. Stir in the chocolate chips and coconut.

Wet your hands and roll the dough into balls and place on a greased baking sheet, make sure they have room to spread.

Bake cookies until just light golden brown on the bottom for a nice soft cookie, or a little longer if you like a more crispy cookie. Transfer cookies to a plate for cooling. Makes about 48 cookies

Double-coconut-chocolate-chip-cookies


 Tropical Traditions

Lemon Pepper Linguine from the Devo Olive Oil Co.

Recently while in Branson Mo. in a area called Branson Landing, I found this beautiful store  that sells gourmet Olive Oils and handmade Pasta.  I purchased the Lemon Pepper  Linguine to  try, I had a great recipe for  Lemon  marinated chicken, I thought  they would go nice together. This  pasta is hand made and all natural. It is not starchy like boxed pastas, very light in color and it had a very  mild Lemon Pepper taste not  overpowering, but  you could taste the different flavors. They have large variety of  flavors to choose from  including chocolate.

 I fixed the pasta according to the package, please follow the directions so you don`t overcook it. While it was cooking  I took a pound of Asparagus, that I cut in 2 in. pieces  and I sauteed  with  Olive Oil , Salt and Pepper.  When  the Asparagus was tender and bright green  I placed it on top of the Linguine and drizzled  with a little Extra virgin Olive Oil.


 I served it with my Lemon marinated Chicken... recipe below

1 - lemon zested and juiced
2 - teaspoons Greek Oregano
3  - cloves garlic minced
2  - tablespoons olive oil
¼  - tablespoon kosher salt
¼ - teaspoon  fresh ground black pepper
4 -  boneless, skinless chicken  breast

Directions

Preheat oven to 400 degrees

In a 9x 13 baking dish arrange the  chicken. Grate the peel from the lemon over the chicken, cut the lemon  in half and squeeze the  juice  from half of the lemon  over the chicken, then add the Greek Oregano,  oil, garlic, salt and pepper.  Cover the dish and bake for 20 min.  then turn  and baste.
   Reduce heat to 375 degrees and bake uncovered for 30 more min. basting every 10 min.  Serve chicken with pan juice.  This  chicken is so flavorful and moist and  is excellent with The Linguine from Devo Olive Oil Co.

Devo Olive Oil Co.

Devo Olive Oil co. 
317 Branson Landing Blvd., Branson, MO 65616
Phone (417) 544-1413

Greek Quinoa patties

Ingredients…

½ cup Quinoa
1 sm. Grated carrot
½ cup thinly  sliced Scallions
1 - 15 ounce can of Cannellini  beans  ( rinsed, drained and chopped in a food processor)
½ cup  bread crumbs
1 egg (beaten)
1 tsp. Greek Oregano
1 tsp. ground Cumin
¼ tsp. pepper
2 tbls. Olive Oil
1 tsp. salt 



  Directions …

In a  small saucepan bring 1 cup of water to a boil: add  Quinoa and cover and reduce the heat to low.
Cook until liquid is absorbed, 12-14 min. and set aside.

In a  med. bowl add  the cooked Quinoa, sliced scallions, grated carrot,  chopped cannellini beans,  bread crumbs,  egg, cumin, greek oregano,  salt and pepper and mix. Cover with  plastic  wrap and put in refrigerator for  a few hours. ( This prevents the patties  from being to soft  when forming patties and sticking to your hands.  * note  add more  bread crumbs if  needed

Form the mixture into 2 1/2 in  dia.  patties. This recipe makes  about 10  patties.  In a large skillet, heat olive oil over med. , cook patties until browned and cooked through 8- 10 min.  per side.


Greek Quinoa patties can be served on a plate or in a pocket bread with Tzatziki and cucumbers

                                                               Classic Tzatziki

A Traditional Greek dip

Ingredients

1 cup grated seeded peeled cucumber
1 pinch of salt
1 cup plain Greek yogurt
1 tbls. chopped mint
2 tsp. chopped dill
2 tsp. lemon juice
 2 garlic cloves minced

 Place grated cucumber on several layers of paper towels and sprinkle with a pinch of salt. And let sit for 30 minutes.

 In a bowl combine cucumbers, yogurt and remaining ingredients, stirring until blended.  Top with a sprinkle of mint and  refrigerate at least 1 hour before serving.

Devo Olive Oil Co.

Devo Olive Oil co. 
317 Branson Landing Blvd., Branson, MO 65616
Phone (417) 544-1413

Devo Olive Oil Co. is a specialty gourmet retail store located in the trendy part of Branson known as Branson landing. I couldnt wait to check it out   with nearly 60 varieties of the freshest, cold pressed extra virgin olive oils from across the globe and Balsamic vinegars from Modena, Italy. They also have an extensive line of hand made, hand packaged pastas made from a specially milled wheat flour and a variety of vegetables and herbs

Devo Olive Oil company offers shoppers a whole new kind of culinary experience.  Devo’s most unique feature may be the ability to “try before you buy” by sampling any of the oils or vinegars straight from the Fusti, the large stainless steel canisters lining the tables in the store.  I think I tried all of them!  The flavors of the oils range from single variety olive oils to herb and fruit infused, like the popular Blood Orange, Chipotle or Tuscan Herb.  The gourmet emporium also has several specialty oils and wine vinegars, such as Roasted French Walnut Oil, White Truffle Oil, Champagne and 25 year Sherry Reserva Vinegars.
The staff is very helpful and can  help you pair different oils and vinegars together.

Not only are these oils delicious, but they are a heart –healthy alternative for butters, animal fats and heavy creams. The possibilities are endless to what you could do with your recipes using these fabulous oils.