Name: Chewy Chocolate Chip Cookies
Prep time: 1 h
Yield: 8 - 10
Ingredients: 2 3/4 cups all-purpose flour; 2 1/2 sticks of butter, room temperature; 1 tsp salt; 1 tsp baking powder; 1 tsp baking soda; 1 tsp espresso; 1 tsp vanilla extract; 1 3/4 cups brown sugar; 2 eggs, room temperature; 12 oz bag chocolate chips

Desserts

Chewy Chocolate Chip Cookies and a Pizookie

The holidays are here! It wouldn’t be the holidays without homemade chocolate chip cookies. Tonight, I made a big batch of Chewy Chocolate Chip Cookies!

Usually, I use the Neiman Marcus Chocolate Cookie recipe. They are awesome and I will post that recipe here another time. This year, I wanted to try something different and I’m glad I did. These cookies are definitely chewy.

One of the differences in this recipe than others I tried is you use all brown sugar instead of a mix of brown sugar and cane sugar. I also add a little espresso in my batter to bring out more of the chocolatey goodness. The next time you want to make chocolate chip cookies, I hope you’ll try my recipe. Don’t forget to serve at least a few warm with a glass of milk.

After making the last batch, I still had some cookie dough in the bowl. As much as I wanted to eat the rest of the dough right from the bowl, I decided to also make a Pizookie. What’s that you ask? It’s a big chocolate chip cookie baked in a small cast iron skillet and served with a scoop of ice cream on top. YUM!

Print Recipe

Chewy Chocolate Chip Cookies

(No Ratings Yet)

By Patrick Dulmage – Serves: 8 - 10

Prep Time: 1 hour – Cooking Time: 12 minutes per batch – Total Time: 1 hr 30 minutes

Chewy Chocolate Chip Cookies

Ingredients

2 3/4 cups all-purpose flour
2 1/2 sticks of butter, room temperature
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp espresso
1 tsp vanilla extract
1 3/4 cups brown sugar
2 eggs, room temperature
12 oz bag chocolate chips

Instructions

Pre-heat the oven to 375 degrees

Sift the flour, baking powder, baking soda, espresso, and salt in a large bowl

Beat the butter and brown sugar with an electric mixture until creamy and fluffy - about 4 minutes

Be sure all the ingredients are thoroughly mixed. You may need to scrape down the sides of the bowl

Beat in the eggs one at a time, then add the vanilla

Reduce the speed of the mixer and slowly add in the dry ingredients

Once thoroughly mixed stop the mixer and fold in the chocolate chips by hand

Use a one ounce scooper or two spoons to portion the cookie dough onto the baking sheets

Bake for about 12 minutes

After they bake, remove the cookie sheet and let cool about 10 minutes. Then transfer the cookies to a wire rack to cool completely

If you are going to do the Pazookie, grease the skillet with butter then fill with cookie dough

Bake it for about 15 minutes

Notes

I bake each cookie sheet individually, alternating two or three baking sheets.

December 5, 2020 By patrickdulmage

Side Dishes/ Thanksgiving/ Turkey

Turkey and Mashed Potato Wontons and Gravy Sauce

After a couple of days you get tired of turkey and mashed potato leftovers. What’s a guy to do? I decided to make Wontons! You probably already have everything you need, leftover turkey, some leftover mashed potatoes, some green onion, and some leftover gravy.

I’ll be the first to admit that I haven’t made a lot of wontons. Before tonight, I haven’t made one wonton! LOL! But I was determined to make something new with my turkey and mashed potato leftovers. I looked for various recipes and didn’t see anything I liked. So, I made up my own recipe.

I had some wonton recipes and all the leftovers from Thanksgiving, so I made Turkey and Mashed Potato Wontons!

If you want to try something new with your leftovers, make Wontons!

Print Recipe

Turkey and Mashed Potato Wontons and Gravy Sauce

(No Ratings Yet)

By Patrick Dulmage – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 6 minutes – Total Time: 21 minutes

Turkey and Mashed Potato Wontons and Gravy Sauce

Ingredients

2 cups mashed potatoes
1 lb leftover turkey, chopped finely
2-3 tbsp green onion, finely chopped
Wonton wrappers
1 egg, beaten
salt and pepper to taste
1-2 quarts peanut oil or any oil for frying

Instructions

Preheat oil in a large skillet to 350 degrees

Mix the mashed potatoes, chopped turkey, and green onion in a mixing bowl

Take about 1/2 - 1 teaspoon of the mashed potato and turkey mixture and put it on the wonton wrapper. You want to be able to fold over the wrapper without the filling spilling out

Put a fine layer of the egg on the wonton wrapper to seal it shut

Fold over the wrapper, one corner to the other and seal it shut with your fingers

Assemble at least three or four wontons before putting in the oil

Gently place the assembled wontons in the preheated oil and fry until golden brown

About halfway through the cooking process, flip the wontons

Once fully cooked, transfer to a platter with a paper towel or cooling rack

Continue cooking until the mixture is gone

Heat the gravy in a bowl or ramekin for dipping

November 29, 2020 By patrickdulmage

Side Dishes/ Thanksgiving/ Vegetarian

Vegetarian Stuffing / Dressing with Cranberries

In addition to sausage stuffing, I also make a vegetarian stuffing every year. This version of stuffing has vegetarian sausage, celery, onions, and sage along with craisins. The craisins give a nice tart pop to the dish.

If you are looking for a great vegetarian side dish, this one is for you. Try it out and let me know what you think!

Print Recipe

Vegetarian Stuffing / Dressing with Cranberries

(No Ratings Yet)

By Patrick Dulmage – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Vegetarian Stuffing / Dressing with Cranberries

Ingredients

1 stick unsalted butter
2 packages Beyond Meat Breakfast Sausage, chopped
1 cup craisins
4 stalks celery, chopped
2 onions, chopped
2 tablespoons fresh sage, chopped
3 cups vegetable broth
2 large eggs
1/2 cup fresh parsley, chopped
16 cups bread cubes
salt and pepper to taste

Instructions

Preheat the oven to 350 degrees

Grease the baking dish of choice with butter

Add 6 tablespoons of butter along with the "sausage" to a large skillet over medium-high heat, cook until browned

Add the celery and onion, cook the veggies until soft, about 6 minutes

Mix in the sage, then add the broth, salt and pepper to taste

Bring to a simmer and remove from heat

In a large bowl, whisk the eggs, then add the parsley, craisins, and bread cubes

Gently fold in the broth and veggie mix together with the bread cubes

Top the mixture with about 2 tablespoons of butter and cover with foil

Bake for 30 minutes

Uncover and bake for another 20 - 30 minutes until the top is golden brown

November 28, 2020 By patrickdulmage

Side Dishes/ Thanksgiving

Traditional Sausage Stuffing / Dressing

There are a few dishes that define Thanksgiving and stuffing is certainly one them. I make two types of stuffing each year – sausage stuffing and a meatless stuffing using the imitation breakfast sausage.

Before I get a bunch of angry typed comments, I know that technically if it isn’t stuffed into the turkey, it’s dressing. Or depending where you are from, you may call it dressing. I grew up calling it stuffing. Old habits die hard, what can I say?

In order for the turkey to cook more evenly, I don’t stuff the bird. I bake the stuffing separately which, in addition to allowing the bird to cook more evenly, you can get that crust on the edges and the center pieces are still moist and delicious.

My sausage stuffing is pretty traditional. I wanted the same familiar flavors I grew up with and I think I captured them well in this dish. The sausage flavored with sage, along with the celery and onions combined with the crust of the bread crumbs… DELICIOUS!

If you don’t already have a dressing / stuffing recipe, I hope that you will try mine.

Print Recipe

Traditional Sausage Stuffing / Dressing

(No Ratings Yet)

By Patrick Dulmage – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Traditional Sausage Stuffing / Dressing

Ingredients

1 stick unsalted butter
1 lb sweet Italian sausage or any seasoned sausage you like
4 stalks celery, chopped
2 onions, chopped
2 tablespoons fresh sage, chopped
3 cups chicken, turkey, or vegetable broth
2 large eggs
1/2 cup fresh parsley, chopped
salt and pepper to taste
16 cups bread cubes - you can use white bread, corn bread or a mixture

Instructions

Preheat the oven to 350 degrees

Grease the baking dish of choice with butter

Add 6 tablespoons of butter and the sausage to a large skillet over medium high heat

Cook sausage until lightly browned, about 6 minutes

Add the celery and onions and cook until softened, about 5 minutes

Mix in the sage, then add the broth, salt and pepper to taste

Bring to a simmer and remove from heat

In a large bowl, whisk the eggs, then add the parsley and bread cubes

Gently fold in the sausage and broth mixture until thoroughly combined

Top the mixture with about 2 tablespoons of cubed butter and cover with foil

Bake for 30 minutes

Uncover and bake for another 20-30 minutes until the top is golden brown

November 28, 2020 By patrickdulmage

Italian/ Vegetarian

Vegetable Lasagna with Spinach and Zucchini

It has been a few months since I made lasagna and I was in the mood for it again. This time, I decided to use spinach and zucchini along with the cheeses for the filling. Speaking of cheese, there’s PLENTY of it! 6 cups of mozzarella, 3 cups of ricotta and 2 cups of Parmesan! To try to balance out all that cheese, we have the spinach and zucchini along with some Italian seasoning.

I love how easy this dish comes together. Boiling the noodles – easy. Cooking the zucchini and spinach – easy. Mixing the cheeses – easy! After the components are ready, assemble and bake it – also easy. The hardest part is waiting for it to finish baking!

After the lasagna finishes baking, let it rest for at least 10 minutes. While you wait, that’s the perfect time to make the garlic bread and salad. I hope the next time you crave lasagna you will try my version. Let me know how it turns out.

Print Recipe

Vegetable Lasagna with Spinach and Zucchini

(No Ratings Yet)

Italian

By Patrick Dulmage – Serves: 8-10

Prep Time: 30 minutes – Cooking Time: 1 hr 30 minutes – Total Time: 2 hours

Vegetable Lasagna with Spinach and Zucchini

Ingredients

20 lasagna noodles
3-5 tbsp Olive oil
2 shallots, chopped
6-8 cloves garlic, chopped
2 medium zucchini, halved lengthwise and chopped
8 cups fresh spinach
3 cups ricotta cheese
2 cups grated Parmesan cheese
Kosher salt and freshly ground pepper to taste
2 tsp Italian seasoning
1 egg
6 cups grated mozzarella
3 ½ cups of your favorite Marinara sauce

Instructions

Pre-heat oven to 375 degrees

Bring a large pot of salted water to a boil

Cook the noodles about 10 minutes

Drain the noodles and drizzle with olive oil so they don’t stick together. Set noodles aside

In a large skillet, heat olive oil over medium heat, add the shallots and cook 3-4 minutes

Add the zucchini and garlic, cook another 4-6 minutes

In a large bowl, combine the ricotta, egg, Parmesan, season with Italian seasoning, salt and pepper

Time to assemble!

In a 9x13 inch baking dish, spoon about a ½ cup of the marina on the bottom of the dish

Lay down 5 of the noodles and spread 1/3 of the ricotta mixture over the noodles

Then add 1/3 of the zucchini and spinach and then 2 cups of mozzarella

Repeat the layering process ending with a layer of noodles topped with a little marina, mozzarella, and Parmesan cheese

Cover with foil and bake for 40 minutes (try to tent the foil so the cheese doesn’t stick to it)

Remove the foil and cook for another 20 minutes. The cheese should be golden brown

Let the lasagna rest about 10 minutes before serving

Notes

Serve with garlic bread

November 22, 2020 By patrickdulmage

Casserole/ Side Dishes/ Thanksgiving/ Vegetarian

Stuffed Mushroom Casserole

Thanksgiving is right around the corner, so I wanted to try out some new recipes for the big day. I love stuffed mushrooms, but I don’t love the time it takes to stuff all those little caps. With this dish, you just have to quarter the mushrooms and cook them in a skillet along with the “filling”. Once cooked, top with some seasoned buttered panko and then bake.

This version is stuffed with seasoned panko, but you could use the same fillings you would use in traditional stuffed mushrooms. The next time I make this dish, I’ll probably do a spinach and artichoke mixture. Sausage would be another great filling.

The best part about this dish is that it goes together really quickly, leaving you more time to spend with your family. Once you try this dish, it is sure to become a mainstay in your Thanksgiving repertoire.

Print Recipe

Stuffed Mushroom Casserole

(No Ratings Yet)

By Patrick Dulmage – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 35 minutes – Total Time: 50 minutes

Stuffed Mushroom Casserole

Ingredients

3 Tbsp olive oil
1 lb medium white button mushrooms, quartered
1/2 lb medium baby bella mushrooms, quartered
Kosher salt and freshly ground black pepper to taste
4-5 cloves garlic, minced or finely chopped
4 oz. cream cheese, cut into cubes
1/2 cup shredded mozzarella
1 cup panko bread crumbs
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped
2 Tbsp butter, melted

Instructions

Pre-heat oven to 350 degrees

In a large skillet, heat olive oil over medium-high heat

Add the mushrooms, salt and pepper to taste. Cook about 7-8 minutes

Add the garlic, cook another minute, then stir in the cream cheese and cook until melted

Add the mozzarella, 1/2 cup of the panko, and 1/4 cup of Parmesan

Stir to combine, then transfer to an 8 inch baking dish

In a medium bowl, combine the remaining panko, parmesan, and the melted butter

Sprinkle the mixture over the mushrooms and bake until the breadcrumbs are golden brown, about 30 minutes

Notes

This is one of those recipes you can take a million different directions. It's fantastic as described here, but you could add sausage to the mix, or spinach and artichokes. Whatever version of stuffed mushrooms you like can make as a casserole.

November 15, 2020 By patrickdulmage

Chili/ Vegetarian

Impossible Chili

Tonight, I made yet another chili. This time I made a vegetarian chili using the meat substitute, Impossible Burger.

After prepping the veggies, this dish goes together really quickly. You can go from start to table in about 45 minutes. Like any chili, the flavors will develop more as it simmers longer but it’s REALLY good in just 30 minutes.

Whenever I make chili, I make big batches so I have some extra I can either share or freeze. I hope you’ll try my latest version of chili – Impossible Chili!

Print Recipe

Impossible Chili

(90 votes, average: 3.92 out of 5)

By Patrick Dulmage – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Impossible Chili

Ingredients

1lb Impossible burger
1 can black beans
1 can kidney beans
1 can great northern beans
1 jalapeno pepper
2 small Poblano peppers
1 Serrano pepper
1 banana pepper
5 cloves garlic
1 28 oz can diced tomatoes
1 28 oz can whole tomatoes
2 14 oz cans diced fire roasted tomatoes
2 tsp cumin
1/8 tsp cayenne pepper
1 tbsp tomato paste
1 12 oz can IPA of your choice
Toppers:
Sour cream
diced onion
grated cheddar cheese
Frito corn chips
green onions

Instructions

In a large dutch oven, brown the Impossible burger

Season the “meat” with chili powder, cumin, cayenne, salt, and pepper

Once browned, add the peppers, onion, and garlic. Cook until tender, about 5 minutes

Add the tomato products and beans

Simmer on low at least 30 minutes, 2 hours or more is better.

November 8, 2020 By patrickdulmage

Seafood/ Vegetarian

Shrimp and Creamy Polenta

On the menu tonight – Shrimp and Creamy Polenta!

A while back, I made shrimp and polenta. Ever since then Audrey has asked when I’m making THAT again – tonight was the night.

The great thing about this meal is it can be made in about 40 minutes! Start by marinating the shrimp. I used olive oil, red pepper flakes and crushed garlic for the marinade. While the the shrimp marinate, you can make the polenta. Instead of just using water, I used vegetable stock and cream for the liquid. Not long after the polenta is done you cook the shrimp and then serve.

The next time you want to make an impressive looking dish, try my Creamy Polenta and Shrimp!

Print Recipe

Creamy Polenta and Shrimp

(No Ratings Yet)

By Patrick Dulmage – Serves: 2

Prep Time: 30 minutes – Cooking Time: 40 minutes – Total Time: 40 minutes

Creamy Polenta and Shrimp

Ingredients

12-14 large shrimp (I make a few extra for snacking, I mean testing! 🙂 )
1 1/3 cups polenta
4 cups vegetable stock
4 cloves of garlic, smashed
2 cups half and half
3 tbsp butter
2 tbsp olive oil plus 2 tbsp olive oil for cooking
1 tbsp Old Bay Seasoning
1 tsp red pepper flakes
Salt and pepper
2-3 scallion greens, chopped for garnish

Instructions

Pat the shrimp dry. Season them with the Old Bay Seasoning

Place seasoned shrimp in a ziplock bag with olive oil, smashed garlic, and red pepper flakes

Seal the bag and put in fridge for at least 30 minutes

While the shrimp marinate, pour the vegetable stock and hal and half in a heavy sauce pan, bring to a boil

Once the liquid comes to a boil, lower the heat to low and slowly add the polenta - constantly whisking to avoid clumps

Continue stirring for about 15 minutes, it should be smooth and creamy, but not too watery

Once the polenta is the consistency you want, cut the heat

Take the shrimp from the fridge and let it come to room temperature

In a medium skillet, heat the olive oil over medium high heat

Cook the shrimp until pink, about 90 seconds on each side

Once the shrimp are cooked, begin plating

Put down a bed of polenta in a shallow bowl or plate

Arrange the shrimp, garnish with scallions, and serve immediately

October 12, 2020 By patrickdulmage

Casserole/ Chicken

Chicken Pot Pie

On the menu today – Chicken Pot Pie!

I was craving some good ole comfort food today and Chicken Pot Pie has GOT to be in the top two or three for comfort food. I tried something different this time with the crust. Instead of puff pastry or pie dough, I used flakey biscuits. With the cooked biscuits split, I used the bottoms on the bottom of the baking dish and the tops for the top.

Making dough isn’t one of my favorite things to do, so I decided to try using biscuits instead. I think it turned out really well. The filling it out of this world. I used chicken thighs, which I think have more flavor than the breast meat. The thighs were baked seasoned with salt and pepper – that’s it. The rest of the filling comes together really quickly.

With the weather getting cooler, you need to get those comfort food recipes out. I hope you will try my version the next time you make chicken pot pie. Let me know how it turns out.

Print Recipe

Chicken Pot Pie

(No Ratings Yet)

By Patrick Dulmage – Serves: 8

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Chicken Pot Pie

Ingredients

2lb boneless, skin-less chicken thighs, cooked and cubed (You can use breast meat if you like. Cook it yourself or use a rotisserie chicken)
1 medium Vidalia onion, diced
2 ribs of celery, diced (the center portion of the celery would be good too)
1 can cream of celery soup (feel free to substitute cream of chicken)
1 bag frozen peas and carrots
1 12 oz can evaporated milk (you could use whole milk)
1 cup chicken stock (I like Better Than Bullion)
1 tbs fresh parsley, finely chopped
1/3 cup all-purpose flour
1/3 cup butter
1-2 tbsp olive oil
1 tube flakey biscuits
Kosher salt
Freshly ground pepper

Instructions

Pre-heat a large sauce pan over medium heat with olive oil

Pre-heat the oven to 350 degrees

Add the onion and celery and cook until translucent, about 5 minutes

Put the biscuits in the oven for 15 minutes

In a large measuring cup, heat the chicken stock and evaporated milk in the microwave, about 2 minutes

Add the flour to the onions and celery, mix to combine and cook 1-2 minutes

Add the butter, mix to combine

Slowly pour in the chicken stock and milk, stir to combine

Let the mixture come to a boil and then lower the heat, continuously stirring as it thickens

Add the frozen peas and carrots, mix to combine and cut the heat

Add the cooked chicken and parsley, then mix to combine

In a 13x9 baking dish put a layer of the biscuit bottoms down

Pour the chicken mixture into the baking dish and top with the biscuit tops

Serve immediately

September 27, 2020 By patrickdulmage

Seafood/ Vegetarian

Grilled Mahi Mahi and Asparagus

On the menu tonight – Grilled Mahi Mahi and Asparagus!

While I was making my BBQ ribs, I had plenty of time to put some other things on the grill, so grilled some Mahi Mahi and the asparagus that I served with it. I made a rub for the fish, it’s simple – Paprika, Old Bay Seasoning, Salt and Chili powder. The asparagus was drizzled with some olive oil then seasoned with salt and pepper. How easy is that?

I also had some of my Macaroni and Cheese left over that I served with the fish and asparagus. It was the perfect addition to the meal.

The next time you are considering fish for dinner, put some rub on it and grill it!

Print Recipe

Grilled Mahi Mahi and Asparagus

(No Ratings Yet)

By Patrick Dulmage – Serves: 4

Prep Time: 5 minutes – Cooking Time: 10-12 minutes – Total Time: 15-17 minutes

Grilled Mahi Mahi and Asparagus

Ingredients

4 pieces Mahi Mahi
1/2 - 1 lb of asparagus (I used the thin asparagus, not the big fat stalks)
2 tbsp olive oil
The Rub:
I'm going to preface this by saying I made this up and didn't really measure. That said,
3 tbsp paprika (I used smoked paprika, you could use sweet or hot if you don't have smoked)
3 tbsp chili powder
2 tbsp Old Bay Seasoning
1 tbsp kosher salt

Instructions

Pre-heat your grill to 225-250 degrees. (I was cooking ribs, so my grill was set at 225 degrees)

If you haven't already, prepare your rub

In a medium mixing bowl, add the paprika, chili powder, Old Bay, and salt, then mix to combine

Dry the mahi mahi, then drizzle it with some olive oil and sprinkle the rub on the fish - and rub (It's fish, so be gentle)

Prepare the asparagus by cutting off that woody, thick piece at the base of the stalk. I will take one or two and see about where they break naturally and cut the rest at about that same length

Drizzle the asparagus with some olive oil, roll it around and then season with kosher salt and pepper

Put the fish on the grill and let it sit about 3-4 minutes, then give it a quarter turn and let it cook another 2 minutes (you'll get those nice grill marks in the cross hatch pattern)

Put the asparagus on the grill as well and let it cook about 3-4 minutes as well

When it's time to turn the fish over, roll/flip the asparagus as well

Cook the fish on the other side another 3-4 minutes

If the asparagus looks done, test a piece and if done take it off

Take the fish off and serve immediately

September 25, 2020 By patrickdulmage

Older Posts

Newer Posts