Chocolate Chip Cookies

This has become my go-to chocolate chip cookie recipe that I've tweaked from good ole' Betty Crocker.

Chocolate Chip Cookies

1/2 cup butter-flavored shortening

1/2 cup butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 1/2 cups milk chocolate chips

Preheat oven to 375 degrees.

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed of 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces.

Drop dough using a small ice cream scoop onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are lightly browned.

Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

I tried this recipe last fall when having friends over for dinner. It was a huge hit, and I have been waiting for fall weather to make it again. This weekend I broke out this recipe (and my boots!). I made some tweaks this time, and it was even better than I remembered.

Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

Yields: 4 servings

1 cup walnut halves

2 tablespoons butter

1 1/4 cups long-grain white rice

2 1.2 cups chicken stock

1 honeycrisp, gala, or golden delicious apple

3/4 cup packed Italian parsley leaves

1/4 cup packed fresh dill

Salt and coarsely ground black pepper

One 3-ounce brick sharp white cheddar cheese, cut into small cubes

1 tablespoon extra virgin olive oil

8 bone-in, skin-on chicken thighs

1/4 cup apple cider vinegar

1/2 cup dark maple syrup

Preheat oven to 325 degrees. Spread the walnuts on a baking sheet and roast until well toasted, 10 to 12 minutes.

Rice (total cooking time: 22 minutes):

In a large saucepan, melt butter over medium head. Add rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the head, cover, and simmer for 10 minutes. Add the apple and simmer for 8 minutes.

Using a food processor, pulse 1/4 cup of chicken stock, parsley, dill, and 1/4 teaspoon salt until finely chopped. Stir this mixture into the rice during the last minute of cooking. Turn off the head and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Stir in the cheese.

Chicken (total cooking time: approx. 20 minutes):

In a large skillet, heat the EVOO over medium-high heat. Pat the chicken dry and season liberally with s&p. Add to the skillet and cook, turning once, until browned (about 12 minutes). Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup, and black pepper to taste. Cook until thickened (about 1 minute). Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve with the rice.

Adapted from Rachael Ray