CHICKEN WITH CREAMY LEMON SAUCE (Mediterranean Style Friendly)

Chicken with Creamy Lemon Sauce

Dinner was out of this world and it was simple to make!  It’s been nearly two weeks since we began the Mediterranean style of eating.  This was the first new recipe I created and it is definitely a keeper!  I used my Greek Style Seasoning, dredged the chicken in flour, and made up this delicious lemon sauce.  I’ll be making it again soon.  The recipe calls for chicken breasts, but Bob prefers thighs, so I did some of them also.

INGREDIENTS:  (4 Servings)

2 whole skinless, chicken breasts, butterflied and then cut in half

Homemade Greek seasoning (recipe below)

1/3 cup AP flour, divided

Olive oil

4 TBSP butter, divided

½ an onion sliced

¼ cup Marsala wine

2 cups chicken broth

¼ cup fresh lemon juice

1 TBSP garlic, minced or chopped

OPTIONAL: Parsley, basil or finely chopped spinach for garnish

 

PREPARATION:

Season both sides of chicken with Greek seasoning. Dredge chicken in flour and shake off excess.

In a large skillet over medium heat, drizzle 2 – 3 TBSP olive oil in bottom of pan.  Add 2 TBSP butter.  When hot, add floured chicken and onion slices.  Cook until lightly browned.  Flip and cook the other side.  Remove to a platter.

Deglaze the pan with ¼ cup Marsala wine, scraping up any browned bits which will add a lot of additional flavor.  Add chicken broth, lemon juice, garlic, and approximately 2 TBSP AP flour.  Cook until slightly thickened.  Add remaining 2 TBSP butter.

Return chicken to pan and let simmer for about five minutes, flipping over once.  Taste the sauce, and adjust if necessary.

Place chicken back on the serving platter and pour the sauce on top.  Add any garnishes you choose.

GREEK SEASONING by Tika

     I started using this seasoning years ago for when we grilled vegetables.  Dummy me!  I should have been using it on everything.  Make some and put it in an empty seasoning jar.  You’ll find that you will use it often!

6 TBSP garlic powder

1 TBSP sea salt

4 ½ tsp crushed red pepper flakes

1 ½ tsp basil

1 ½ tsp parsley

1 ½ tsp oregano

1 TBSP black pepper

Mix all ingredients in a small bowl.  Add to an empty seasoning jar, label and use it on almost everything. (Fish, chicken, pork, lamb, vegetables).

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By Tika for CHEW WANNA EAT? © 2018

Chicken with Creamy Lemon Sauce

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Chicken with Creamy Lemon Sauce

 

 

 

 

 

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All About the Mediterranean Diet

Fruits and Vegetables

If you’ve heard about the Mediterranean diet, let me first tell you that this is NOT a diet per se.  The options are endless and there is no calorie counting, weighing of food, or feeling hungry.  It’s more of a healthy life-style change, a way of healthier eating that Westerners need to learn more about.  Unbeknownst to me, the Mediterranean diet is not just based on Greece.  It also includes Spain, Italy, Morocco, Turkey, and more.  This style of eating is all about plant-based foods.  Fruits, vegetables, legumes, whole grains, seeds, mixed nuts, pasta, rice, and leaner sources of protein such as chicken and fish rather than red meat.  It’s ok to have red meat once or twice a month, just limit your portions.  The good news for wine drinkers is that red wine is included in moderate amounts.

Research proves that the Mediterranean way of eating reduces the risk of heart disease, diabetes, as well as lowers cholesterol.  It is also said to reduce the risk of Alzheimer’s, cancer, Parkinson’s, and diabetes.  It’s also a brain-friendly way of eating, rich in anti-oxidants.  It is being called the healthiest diet in the world by millions.

Eat more fresh fruit and vegetables.

Cooking with olive oil or canola oil is something we’re all familiar with, so don’t change anything there.  According to the Mayo Clinic, extra-virgin olive oil is the least processed form provides the highest levels of the protective plant compounds that provide antioxidant effects.  Canola oil contains a type of omega-3 fatty acid which is beneficial in lowering triglycerides, decreasing blood clotting, lowers your risk of sudden heart attack, improves your blood vessels, as well as moderating blood pressure.

Many of us have greatly reduced our salt intake.  Keep up the good work.  Instead, use spices and fresh herbs to season your food.  Replace your salt with flavorful cinnamon, rosemary, thyme, tarragon, coriander, basil, cilantro, garlic, and pepper.  If you reduce your salt consumption little by little, you won’t miss it after a while.  Read labels!  When you are buying canned goods, beware of the added salt.  Rinsing canned vegetables helps reduce the salt.  Fresh or frozen is always best.

Avoid processed foods.  They are usually loaded with fats, chemical preservatives, artificial ingredients, and salt.  Avoid sugar.  Avoid junk food.  Avoid fast food joints.

If you need a snack, a handful of mixed nuts, olives, Feta cheese, a whole grain pita dipped in hummus or olive oil

You can have your bread, but look for whole grain which contains more protein and minerals.

Eat slower.  You’ll eat less while enjoying your food more.

Stay tuned for recipes that we’ve tried!

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By Tika for CHEW WANNA EAT? © 2018

 

Pumpkin Pie Squares with a Crunchy Topping

 

I am not a fan of making pie crust.  It always comes out great, I just don’t like rolling and trying to place it properly in the pie plate. It irritates me, and I try to avoid getting irritated when I’m cooking.  So . . . if I can make some changes, and still have a crust, I’m all for it.  Bob doesn’t care for pumpkin pie.  There’s always too much ginger and other spices for his palate.  This dessert has a crust, but not a pastry crust.  Easy!  I lightened up on the spices and Bob was happy!  The crunchy pecan topping is SO GOOD!  It’s a keeper.  (Feel free to add extra spices if you prefer.  Either way, you’ll love it).  And there’s a bonus.  It serves a lot more people than a pie.

INGREDIENTS:

1 cup AP flour

½ cup Old Fashioned Oats

½ cup brown sugar, packed

½ cup butter (chilled, but not cold)

One 15 oz can pumpkin puree (without spices)

12 oz can evaporated milk

2 egg whites

¾ cup white sugar

½ tsp salt

¾ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

½ cup pecans (or walnuts), chopped

½ cup brown sugar, packed

2 TBSP chilled butter

 

PREPARATION:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9×13 inch pan.
  2. Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
  3. In a large deep metal bowl, beat egg whites until soft peaks form.
  4. Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
  5. Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

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Pumpkin Pie Squares

CHICKEN ENCHILADAS W/BLACK BEANS

Chicken and Black Bean Enchiladas (11)

We love enchiladas.  You can use raw chicken (which you will cook before filling the shells), or leftover chicken or turkey.  Simple, simple, simple.

INGREDIENTS

2 large chicken breasts, cut into chunks or slices

3 mini sweet peppers, sliced

3-5 cloves garlic, minced

1 medium sized onion, sliced

½ can green chilis (remainder goes into Enchilada sauce)

½ – ¾ can black beans, drained and rinsed (or your choice)

Juice of 1 lime

Olive oil to drizzle in pan

Seasonings:  Black pepper, Chili powder, Chili powder with Chipotle, Cumin, dash cinnamon, Coriander

Mexican cheese blend

 

SAUCE INGREDIENTS:

Drippings from cooking chicken and veggies

15 oz diced tomatoes with juice

½ can green chilis

2 TBSP flour

½ can chicken broth

Seasonings:  Black pepper, Chili powder, Chili powder with Chipotle, Cumin, Garlic powder, Coriander

1 handful grated Mexican cheese blend

 

PREPARATION 

In large heavy skillet, drizzle olive oil in the bottom.  Add chicken, sweet peppers, garlic, and onion.  Sauté until chicken is tender.  At any time while cooking, add the lime juice and seasonings.  Add beans and chilis until heated through.  With slotted spoon, remove meat and veggies to a bowl.

To drippings, add tomatoes, ½ can green chilis, flour, chicken broth, and seasonings.  Simmer for 10 minutes.  Add a handful of Mexican grated cheese and simmer another 5 minutes.

While Enchilada sauce is cooking, begin rolling the tortillas with filling and place in a 13” x 9” baking dish.  Pour hot sauce over the top, sprinkle on more grated cheese.  Bake at 350° F for 20-30 min.

Chicken and Black Bean Enchiladas (5)

Chicken and Black Bean Enchiladas (7)

We normally make our own tortilla shells.

Chicken and Black Bean Enchiladas (12)Pico de Gallo is made in a small electric chopper and consists of fresh tomatoes, garlic, onion, mini sweet pepper, and jalapeno.

Chicken and Black Bean Enchiladas (10)

I use a can of refried beans with chilis, and add a bit of jalapenos, a touch of garlic, and heat through.  I top with grated cheese just before serving and let it melt without stirring.

Chicken and Black Bean Enchiladas (6)

We never, ever buy store bought guacamole.  It’s so easy to make and SO much better.  Simply use a potato masher (or small chopper) and blend fresh avocado, garlic, a smidge of onion, a smidge of fresh tomato, and jalapenos to taste.  Add some lime juice, salt and pepper.  Serve.

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By Tika for CHEW WANNA EAT? © 2017 

Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas (2)

Chicken and Black Bean Enchiladas (3)

Chicken and Black Bean Enchiladas (4)

Chicken and Black Bean Enchiladas (8)

Chicken and Black Bean Enchiladas (9)

Chicken and Black Bean Enchiladas (11)

Pulled Beef with our Kentucky Bourbon BBQ Sauce (In Instant Pot or Slow Cooker)

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Bob said they don’t called it pulled when it’s beef, but that’s what it is, so that’s what I’m calling it. We made it in our Instant Pot, but a crock pot would work just as well.

Prep: We cooked the beef in a tiny bit of water, removed the water when the meat was cooked. Then Bob shredded the meat and it was returned to the cooker with my Kentucky Bourbon BBQ sauce. SOOOOOOOO good!

I think I’m going to keep bugging you until every single one of you has made this BBQ sauce. You do NOT have to use the expensive bourbon. I’ve used the outrageously priced bourbon, as well as Jim Beam, and nobody knew the difference.

Yield: Approximately 2 cups. Keeps well in the refrigerator, so feel free to make it ahead.

INGREDIENTS:
1 cup ketchup
1 TBSP tomato paste
1/3 cup fine Kentucky bourbon
4 TBSP brown sugar
1/3 cup molasses
3 TBSP apple cider vinegar
2 TBSP Worcestershire sauce
1 TBSP low sodium soy sauce
1 TBSP Dijon mustard
1 ½ tsp minced onion flakes or onion powder
1 tsp garlic powder
½ tsp Chipotle chili pepper
½ tsp pepper
Dash salt

PREPARATION:

In 1 ½ qt saucepan, whisk all ingredients and bring to a boil. Reduce heat and let simmer for 10-15 minutes or until it becomes a rich color and thickens up to your liking.

NOTE: ½ tsp Chipotle chili powder will make a hot sauce. If you want medium, cut Chipotle down to ¼ tsp. If you like really hot, go for ¾ tsp. Atomic? Add 1 full tsp.

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By Tika for CHEW WANNA EAT? © 2017

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Pulled Beef with Kentucky Bourbon Sauce

 

 

BACON BLUEBERRY WAFFLES

Blueberry Bacon Waffles

     Breakfast.  It was what was for dinner at the Westover house.  Yummy!  I use both AP flour and bread flour in my waffles, but you don’t have to.  I think it makes them a little crispier on the outside and a little lighter on the inside. 

INGREDIENTS: YIELDS 5 LARGE WAFFLES (8” x 8”)

1 stick butter, melted and cooled

2 large eggs

1 ¾ cups buttermilk

2 TBSP sugar

½ tsp salt

1 tsp baking soda

2 tsp baking powder

2 tsp vanilla extract

1 cup AP flour

¾ cup bread flour

6 slices bacon, cooked and crumbled

1 cup blueberries

 

PREPARATION:

In  a large bowl, use a whisk and beat the eggs quickly.  Add cooled butter, buttermilk, sugar, salt, baking soda, baking powder, and vanilla extract.  Continue whisking until well blended.  Add half the flour and whisk again.  Reserve 3 or 4 flour TBSP flour in a small bowl to coat the blueberries in.  Add remaining flour and crumbled bacon.  Mix only until flour is incorporated.  Don’t over-mix.  Fold the flour coated blueberries and whatever flour remains in the bottom of the bowl.

Using a silicone brush, coat the waffle iron with oil (top and bottom plates). Preheat the iron.  Add batter and cook until steam is no longer escaping from the sides of the iron.  It takes about 3 – 5 minutes, I’d guess, depending on how crispy you like them.  If you aren’t sure, take a quick peek.  The blueberries will sink to the bottom so you’ll need to give it a quick stir between batches.  You can keep waffles warm in the oven until they are all cooked.

Warm up leftovers in the toaster oven.  Waffles can be wrapped and frozen.

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IMG_6483IMG_6476Blueberry Bacon Waffles

AMISH SUGAR COOKIES 4 WAYS

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What a hit these cookies are!!! I loved the Lemon flavor and Cinnamon flavor. Bob was crazy about the Lemon. I haven’t brought the cookies to our new neighbors yet, but I will later.

The recipe is the same exact recipe for Amish Sugar Cookies that I posted before, but with flavor and color variations. It was so simple!!! And now instead of bringing just Vanilla/Almond cookies to the neighbors, I’ll be bringing Lemon, Orange, Cinnamon and Vanilla/Almond.  Full instructions below.

PLEASE REMEMBER TO SHARE THIS WITH FRIENDS AND FAMILY. THEY’RE GOING TO WANT THIS ONE FOR SURE!

Ingredients 

1 cup butter, (2 sticks), softened

1 cup vegetable oil

1+ cup sugar

1+ cup confectioners’ sugar

2 large eggs

1 teaspoon vanilla extract

(my addition – ½ tsp almond extract)

4-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Directions

  1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla and Almond extract. Add baking soda and cream of tartar. Gradually add flour.
  2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. I USED MY LARGE SCOOP AND BAKED FOR  12 -13 MINUTES.

NOTE:  If you want to make a variety of flavors/colors, scoop part of the batter out and put it in a medium size bowl.  Add food coloring and whatever flavor extract you want.  Then bake that sheet, rinse out the bowl and do your next flavor/color.

If you make 1 ½ batches of dough, you can make one orange tray, one lemon tray (I added lemon zest and lemon food coloring), plain vanilla/almond, and cinnamon.  For the cinnamon flavor, I added some Saigon cinnamon to the dough, scooped the cookies out and then sprinkled cinnamon sugar on top.  Make sure you bake that batch last.  You don’t want cinnamon getting mixed in the fruit or plain flavored cookies.

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By Tika for CHEW WANNA EAT? © 2017

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ITALIAN-STYLE BAKED TOMATOES

Italian-Style Baked Tomatoes (3)

     Bob loves tomatoes.  He’ll pick one and eat it out of the garden, he likes them on everything cooked, and of course in spaghetti, salsa, and on pizza.  Since we had so many ready from the garden at one time I wanted to try something different.  It was a huge success.  Here’s what I did:

INGREDIENTS:

2 tomatoes

2 TBSP bread crumbs

A drizzle of olive oil

Seasonings:  Salt, pepper, Italian seasoning, garlic powder, Parsley

A sprinkling each of Parmesan, Romano, and Mozzarella

 

PREPARATION:

Wash tomatoes, remove stem, and cut in half.  Drizzle with olive oil, and sprinkle seasonings on top.  Bake for about 18 minutes at 350° F.  Place grated cheeses on top and add a sprinkling of Parsley.  Broil until cheese is melted and lightly browned.

How simple was that?

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Italian-Style Baked Tomatoes (3)

Italian-Style Baked Tomatoes (2)

Italian-Style Baked Tomatoes

Italian-Style Baked Tomatoes (3)

Browned Butter Chocolate and Variety Chip Cookies

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Make these cookies for your family!  It’s like having a variety pack!  They’ll think you went to the bakery.

     There’s something homey and comforting about Chocolate Chip Cookies. Everyone loves them, and for good reason. They’re delicious. For years though, I was plagued by flat cookies. You know the ones I mean. They’re beautiful when they come out of the oven, but as they cool, they became flatter than a fritter. What was wrong that it happened time and time again? Time to put my thinking cap on to figure this out. 

     It had to be the recipe on the bag. Something or some things needed serious adjustments. I decided that browned butter was the first place to start. Eureka! It made all the difference. The texture is wonderful, the cookies are chewy, and the best part is they stay soft for days. And the flavor? Delish!! So here is my all-new recipe and how I did it. (Yes, of course I had to change almost everything. You know me by now.)

     The cookies will remain soft for days if kept in a covered plastic or glass container. Of course, that’s providing they last that long.
INGREDIENTS: YIELDS 30 LARGE COOKIES

1 ½ sticks salted butter, roughly chunked

¾ cup Dark brown sugar, packed

½ cup granulated sugar

2 tsp Vanilla Extract

2 eggs

½ tsp baking soda

½ tsp salt

2 cups AP flour (If you want a firmer cookie, add a few extra TBSP flour)

 

Remember that at any given time I may have 20 different bags of chips, nuts, dried fruit, etc. in my freezer.  I mix and match a lot, so they last me a long time because I won’t use a whole bag of one flavor in one recipe.

OPTIONAL FLAVORS: Semi-sweet chips, Milk chocolate chips, Caramel chips, Peanut butter chips, White chocolate chips, Cherry chips, Cinnamon chips or even some of those crushed candy bar flavors.  Pecans, walnuts, raisins, dates, coconut. If it sounds good, it probably will be.  You can always make a few test cookies to taste before you make a whole tray of something you aren’t sure of.
PREPARATION:

In a small saucepan, melt butter over medium/low heat. It will begin to foam, and that is due to the moisture escaping. Swirl the pan every minute or so. The color will change from yellow to light brown. You will also notice a difference in the scent. Some people say it smells nutty when it’s done. I can’t say that I smell nuts, but the scent definitely changes to something much richer. To me, it smells like brown sugar. Sediment will begin to form at the bottom. Either strain that out or leave as much as possible in the pan. Set aside to cool, and then refrigerate for 30-45 minutes, but not until it sets up again.  Remember, starting with hot ingredients will make your cookies spread. 

Add the browned butter to your mixer bowl and beat for about a minute. Then add the sugars and beat until the batter is smooth. Add the eggs and vanilla, and beat again. Add cinnamon, baking soda, and salt, giving it a quick mix to incorporate. Add the flour and beat on low speed only until incorporated. Add chocolate chips and nuts. Chill dough for an hour.

NOTE: Chilling the dough and baking at a lower temperature along with using the browned butter keeps the cookies from spreading into a flat cookie.

Preheat oven to 350° F. It’s always best to use a stoneware baking sheet, but if you don’t have one, use a silicone mat or parchment paper. I make large cookies and they need to bake about 14 -15 minutes or until edges are set.

INSTRUCTIONS TO USE VARIOUS CHIP FLAVORS:     If you want to make a variety of chip flavors, all you do is grab some of the dough from the bowl and plop it into a small bowl.  Stir in peanut butter chips, for instance.  Scoop the dough onto the baking sheet and top each unbaked cookie with a few extra peanut butter chips.  This will help people identify them after they’re baked.  Then put more dough in the same small bowl and add white chocolate chips, remembering to put a few white chocolate chips on top of each unbaked cookie. People will think you’re a genius, really!  (Or they’ll think you’re nuts, and spent 3 days making seventeen varieties of chip cookies.) I wanted some with coconut, of course, so I mixed a bit of coconut and semi-sweet chips with another small portion of dough in the small bowl.  After placing the dough on the cookie sheet, I sprinkled a bit of coconut on top of each.  (Look at the photos and you’ll see an example of marking each cookie for identification later.)

IMPORTANT NOTE: If you’re using regular baking sheets instead of stoneware, always make sure your baking sheets are cool before you drop a new batch of dough on them, even if you used silicone or parchment paper. Otherwise the dough will get hot and begin to spread before you put the sheet in the oven. This will mess with baking time, and possibly give you flat cookies.  I usually throw the unbaked dough in the fridge between batches.

WHY BROWN THE BUTTER? When butter melts, the water evaporates and the milk solids are exposed to heat and start to turn brown. They will sink to the bottom of the pan and begin to brown. You should see dark bits in the bottom. While you’re busy messing with Mother Nature’s perfect butter, it is taking on not only color, but flavor and aroma! It smells SO good!!

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By Tika for CHEW WANNA EAT? © 2017

Browned Butter

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Browned Butter Chocolate Chip and Variety Chip Cookies

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