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salted & spiced dark chocolate chip cookies

by Jackie Newgent  |  September 21, 2016  |  0 Comments
One of my favorite childhood memories with my mother is baking Original Nestlé® Toll House® Chocolate Chip Cookies. My mom always measured everything out in advance—which I’d later realize as being super helpful in good culinary practice. To make the cookies, we actually rolled the dough into perfect little balls because that’s the way my mother preferred them. Then I’d plop a little stool smack dab in front of the oven window and be the very important lookout person to tell her the second the cookies were ready. And yes, I was the first one to get to taste test the freshly-baked cookies (usually more than once!) to make sure! (Thanks to this month’s Recipe Redux theme, “First Cooking Recollections,”...
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lebanese salad with lemony tahini dressing and za’atar pita chips

by Jackie Newgent  |  August 8, 2016  |  0 Comments
I actually thought Lebanese food was American food as a kid. I guess that’s what happens when you grow up with a Lebanese mother (who was also a caterer)! When I’m wanting a little taste of comfort, I don’t think first about things like mac ‘n’ cheese; I crave Middle Eastern cuisine. So here’s a salad I created that’s inspired by fattoush, a simple salad that ideally takes advantage of leftover pita bread. But I’ve given it a tasty twist with freshly-baked za’atar pita chips, a tahini-spiked dressing, and plenty of chickpeas. It’s a refreshing luncheon entrée salad (perfect for Meatless Monday!) that’s surprisingly comforting. Hope you enjoy it as much as I do! Calories saved: 128 Why it’s better...
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peppery romano “fried” zucchini chips

by Jackie Newgent  |  March 22, 2015  |  0 Comments
When served on an appetizer menu, zucchini chips sound like they may be healthier than some other options. Unfortunately, the zucchini acts like a mop and soaks up oodles of oil in the process of being fried. It’s usually served with a dip or sauce, too. So even though you do get some vegetable benefit, the greasy app can be associated with over a meal’s worth of calories. In my version of zucchini chips, the focus stays on the zucchini. The coating includes a crispy combination of Romano cheese and whole-wheat Panko breadcrumbs. They get deliciously browned by baking (aka “oven-frying”); no deep frying is required. For extra pep, a generous amount of freshly ground black pepper is the key....
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