Coconut Kissed Macaroons

Kissed by the sun. 

Seven days on a Caribbean cruise was a great vacation. We spent a lot of time in the beaches, snorkeling and soaking in the rays. We returned with sun kissed skin and wanting more sweets! These cookies reminded us just of what we had experienced. Sun-kissed and great favors. 

Coconut Kissed Macaroons  

1/3 cup butter, softened 

3 ounces cream cheese, softened 

3/4 cup sugar 

1 egg yolk 

1 teaspoon almond extract

1 teaspoon vanilla extract   

1-1/2 cups all-purpose flour 

2 teaspoons baking powder 

1/2 teaspoon salt 

3 cups flaked coconut, divided 

48 milk chocolate kisses

  

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Gradually add flour, baking powder and salt to creamed mixture and mix well. Stir in 2 cups coconut. Cover and refrigerate for 1 hour-if needed until dough is easy to handle.

Roll into balls and roll in the remaining coconut. Place balls on ungreased baking sheets.

Bake at 350° for 10-12 minutes or until lightly browned. Once out of the oven, press a chocolate kiss into the center of each cookie. Cool on pan for 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely. 

Slight Change from Taste of Home 

White Bean Turkey Green Chili

A warm and spicy way to get rid of leftover turkey.

I always buy a turkey that is way to big for the amount of people I am feeding. This year, 4 people and an 11.5 pound turkey. So I am planning for too many leftovers where just sandwiches will get too boring. This chili is a great way to use up the turkey in a flavorful way, so you don't feel like you are having Thanksgiving again. Also it doesn't take a lot of time to just throw together, so after cooking all day you can have an easy meal in the next day or so after. 

White Bean Turkey Green Chili

2 Tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can chicken broth

1 jar (16 ounce or so) salsa verde

1 (7 ounce) can diced green chiles

1/2 teaspoon dried Italian seasoning

1/2 teaspoon ground coriander seed

1/2 teaspoon ground cumin

1 cup frozen corn

1 pound or whatever you want to throw in turkey, cooked and shredded 

1 (15 ounce) can white beans

1 pinch salt and black pepper to taste

In a large pan, heat oil over medium heat. Cook onion and garlic until soft. 

Stir in broth, salsa, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, turkey, and beans; simmer at least 10 minutes (I let simmer all afternoon). Season with salt and pepper to taste.

Adapted from All Recipes

Thanksgiving Week Meal Plan

I am acting like I am still on vacation. I hardy cook, if it isn't just to throw something in the pan. I can't even believe it is Thanksgiving this week. I have to cook it, so in a way of getting back in the swing of things this week for dinner, here is my Monday Meal Plan.
Meatless Monday: Spaghetti with marinara sauce

Tuesday: Chicken enchiladas 
Wednesday: Spicy Pork with bok choy
Thursday: Turkey with all the fixings
Friday: Turkey pot pie
Saturday: Out to eat for a turkey break
Sunday: Turkey white bean chili



Here is a great big fish that came after me in the water on our trip. There was a lot of things to see in the clear water just off the shore of all the Caribbean islands we visited. I have a yummy cookie to share with you to bring back our trip memories. 

Veggie Noodle Soup

A Meatless Monday soup for a cold day.

From my meal plans, you can tell that I try to have a meatless meal a week. My husband is a big meat eater, so just one day a week helps us out in many different ways. I like the challenge of finding new meatless meals (slacking lately) that don't have "fake meats" in them. I am always trying to make meatless meals that are packed with veggies. This veggie noodle soup is just that, a meatless meal with tons of veggies and other real ingredients. The noodles help to add some feeling to make it a bit more than just veggies in broth. It can also be meatless replacement for my Sausage and Tortellini Soup. 

Veggie Noodle Soup

Adapted from ButterflyFood 

1 tbsp olive oil

1 small onion, chopped

2 cloves of garlic, minced

3 stalks of celery, chopped

4 carrots, chopped

1 tbsp fresh basil

salt and fresh ground pepper

2 cans (14oz) of diced tomatoes

4 cups (2 cans) vegetable broth

3 cups water

1 1/2 cups (dry) of pasta (your choice)

1 small zucchini, chopped

1 small green bell pepper, chopped

Heat oil in a large sauce pan over medium heat, add onion, garlic, carrots, celery, basil and salt and pepper and cook until just soft. Add the tomatoes and let warm for a couple of minutes. Add water and broth, bring just to a boil then turn down to a simmer for 15 minutes. Add the pasta, zucchini, and bell pepper and cook for another 8-10 min or until all tender. Serves 4-6.

Spiced Chai Concentrate

Nothing says Fall, like a hot Chai Latte! 

The one thing that I love in the fall is a Chai Latte. Milk and chai tea. The best chai lattes are made from a concentrate. I often make chai lattes at home because for the cost for the cost of one at a coffee shop, you can get a box of concentrate. However I made this concentrate, and like it better than the boxed store bought. It has a great spice to it and a lot of flavor. A bonus is it has less sugar.

Spiced Chai Concentrate

Slight change from A Wooden Nest

4 1/2 cups water
1 stick cinnamon
1 3-inch piece of fresh ginger, chopped
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest
10 bags of black tea (like English Breakfast)
1/4 cup brown sugar
4 Tablespoon honey
2 Tablespoon vanilla

Add the spices in a big pot, add the water. Bring the water to a boil, and remove from heat. Add all the tea bags, and allow the mixture to steep for 15 minutes.

Strain the mixture into a 4-cup glass measuring cup or large bowl, discarding the spices and tea bags. Add the sugar, honey and the vanilla, and stir until the sugar has dissolved. Pour the mixture into a jar and store in the refrigerator.

To serve, mix 1 part concentrate with 1 part milk (like 1/2 a cup concentrate and 1/2 cup milk). Heat for a warm beverage, if over the stove use a whisk to "froth" the milk, or in the microwave. Just pour over ice for a cold Chai Latte. 

Short Week Meal Plan

This week I am checking out after Thursday. So this will be a short Monday Meal Plan. I am always thankful for weeks are short. This week for dinner will also be using up junk in the fridge.

Meatless Monday: Breakfast for dinner: Pancakes and fruit
Tuesday: Carne Asada and corn on the cob
Wednesday: Chicken Fajitas, refried beans
Thursday: Leftovers, what ever can be found in the fridge


Next Monday is Halloween! My little woof has his face on a pumpkin to celebrate. I will be sharing a Meatless Monday soup next week, so be ready for it!

Chicken, Broccoli and Biscuits

A reminder of a cold weather birthday, with a hot meal.

On birthdays, my mom would let us request what meal we wanted for dinner. The meal I almost always picked was Chicken, Broccoli and Biscuits. It was my favorite meal. Having a birthday when the weather was cold was also great for this meal, since it is so warm and comforting plus cooking in the oven heats up the whole house. This year I will be having turkey on my birthday, so I had to have my old stand by before it arrives.

Chicken, Broccoli, and Biscuits

1 pound chicken legs and/or thighs
1/2 cup flour
1 pound broccoli florets
1 package refrigerated biscuits
1 can cream of chicken or cream of mushroom soup
1 can of milk

View full recipePreheat oven at 350 degrees F.
Slightly cover chicken (skin or no skin, your preference) with flour. Put into a 9“ by 13” pan and bake until chicken is just about finished, juices are almost clear.
While chicken is baking, stream broccoli to just tender.
In a medium bowl, whisk together cream of soup and milk. Move chicken to one side of pan, put broccoli next to it (1/3 of pan). Cover chicken, broccoli and the remaining of empty pan with the soup/milk mixture. Put the biscuits on top of the soup mixture in the remaining 1/3 of pan.
Bake until biscuits are golden brown on top, around 15 minutes or according to package direction.