Sea Salt Dark Chocolate Cookies

Hands down the best cookies I've ever made. The sea salt adds just the right touch to make these extra special! Thanks to my good friend Megan for passing this one along.

Also, if you don't have a Kitchenaid mixer, I highly recommend it! I never thought I needed one...but after getting one as a present from Brent for Christmas this year, I absolutely believe it changes my cookie game. I can't wait for more opportunities to bake now!

Sea Salt Dark Chocolate Cookies

2 sticks butter, room temperature
1/2 c white sugar
1 3/4 c light brown sugar
2 eggs
2 tsp vanilla
3 1/2 c all purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1 lb dark chocolate chunks
sea salt flakes

Cream the butter and sugar until well mixed. Continue mixing while adding eggs and scraping down sides of bowl. Add the vanilla. Combine the flour, salt, and baking soda in separate bowl, then add slowly with mixer on low. Fold in chocolate. Make 1 inch balls and place on nonstick baking sheet. Sprinkle a pinch of sea salt flakes on each cookie before baking. Bake at 350 degrees for about 12 minutes.

Pumpkin Butternut Squash Bisque

This soup cooks all day in a slow cooker and makes a great cold winter night's meal! I served this as a starter for our annual Christmas dinner, but it can definitely be a meal paired with a salad or bread. And although it's a bisque, it is not too heavy using evaporated milk instead of cream.

Pumpkin Butternut Squash Bisque

4 lb butternut squash, peeled, seeded, coarsely chopped
1/2 onion, chopped
4 cloves garlic, chopped
3 1/2 c chicken broth
drizzle olive oil
1/2 tsp each ginger, cumin, coriander, paprika, thyme
1/4 tsp cayenne, black pepper
1 1/2 tsp salt
1 can pumpkin
1/2 c brown sugar
1 can evaporated milk
Place all ingredients in slow cooker (except last 3). Cook on high for 4 hours. Blend well with an immersion blender. Add pumpkin and brown sugar, blend well. Heat another 15 minutes, stir in evaporated milk. Heat another 15 minutes. Serve with fresh parsley.

Sausage and Spinach Gnocchi

This quick and easy one skillet dinner will taste like you've been cooking all day!

Sausage and Spinach Gnocchi

1 lb ground Italian sausage
sweet onion, diced
4 cloves garlic, minced
1 pkg gnocchi (find it in pasta aisle)
1 can diced Italian tomatoes
1/4 c chicken broth
4 c fresh baby spinach
1/4 tsp pepper
1/2 c mozzarella
1/2 c parmesan
Brown sausage with onion and garlic, don't drain. Add gnocchi, stir 1 min, breaking up clumps. Stir in tomatoes, broth, and pepper, cover and cook 5 minutes on medium. Remove from heat, stir in spinach until wilted. Sprinkle with cheese and cover until melted.

Chicken and Rice Casserole

Chicken and Rice Casserole

2 chicken breasts, boiled and shredded
2/3 c brown rice
1 c chicken broth
1 squash, sliced thin
1 small onion, diced
1 zucchini, sliced thin
1 4oz can green chiles, drained
1 can black beans, rinsed and drained
2 c shredded cheddar cheese
Cook rice according to package directions in chicken broth.  Mix all ingredients and 1 c cheddar in a large bowl and spread in a greased 9x13 casserole dish.  Sprinkle remaining cheese on top.  Cover and bake at 350 degrees for 30 minutes.  Remove cover and continue baking for 10 minutes.

Slow Cooker Hashbrown Casserole

Slow Cooker Hashbrown Casserole

1 32 oz bag frozen hashbrowns

1 8 oz container sour cream

1 can cream of chicken soup

1/2 large sweet onion, chopped

1 1/2 c shredded cheddar cheese

1/2 c butter, melted

Salt and pepper, to taste

Mix all ingredients in a large bowl and pour into a slow cooker that has been lined or sprayed with cooking spray. Cook on low for 4-5 hours.

Fish Tacos

Fish Tacos

White fish, grilled or pan seared (we used fresh rockfish)
Slaw
1/2 c mayonnaise
1 tsp sriracha sauce
Avocado
Sour cream
Salsa verde
Soft taco shells

Season the fish with salt and pepper or a fish seasoning. Cook the fish in a large pan drizzled with olive oil or on the grill. Prepare the slaw with mayo and sriracha. Break up the fish on the taco shells, top with slaw, avocado, sour cream, and salsa verde.

Buffalo Chicken Sliders

Buffalo Chicken Sliders

4 chicken breasts, cubed
1 bottle Ken's buffalo sauce
1/2 bottle hot sauce
1 packet dry ranch mix
2 tbsp butter
2 tbsp minced garlic
Slider buns

Add all ingredients except buns to the slow cooker. Cook on low for 2 hours. Serve with ranch dressing.