Recipe dinner and dessert
Mar. 10th, 2026 12:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pattrose30 recipes
Simple lemon herb chicken
Ingredients
Original recipe (1X) yields 2 servings
* 2 (5 ounce) skinless, boneless chicken breast halves
* 1 medium lemon, juiced, divided
* salt and freshly ground black pepper to taste
* 1 tablespoon olive oil
* 1 pinch dried oregano
* 2 sprigs fresh parsley, chopped, for garnish
Directions
Place chicken in a bowl; pour 1/2 of the lemon juice over chicken and season with salt.
Heat olive oil in a medium skillet over medium-low heat. Place chicken into hot oil. Add remaining lemon juice and oregano; season with black pepper. Cook chicken until golden brown and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish chicken with parsley to serve.
Dessert: 6 giant chocolate chip cookies.
1.
2. All-Purpose Flour: 2 and 1/4 cups of flour soaks up enough liquid, allowing us to skip the chilling step completely.
3. Cornstarch: Cornstarch promises an extra soft and thick chocolate chip cookie. 1 and 1/2 teaspoons of cornstarch is plenty to get the job done. We also use it in shortbread cookies for the same purpose.
4. Baking Soda: For lift!
5. Salt & Vanilla Extract: For flavor!
6. Softened Butter: This is where the recipes differ. Use softened room temperature butter in these giant chocolate chip cookies, not melted butter. Though we’ll lose a *little* bit of chew, we’re able to skip the cookie dough chilling step. Make sure the room temperature butter is at the correct texture and not melted in the slightest.
7. Brown Sugar: Did you know that using more brown sugar than white granulated sugar promises a chewier chocolate chip cookie? I swear by it! Additionally, the brown sugar provides that classic chocolate chip cookie flavor and moisture.
8. Granulated White Sugar: Granulated white sugar does so much more than sweeten the cookies. It melts inside the cookie dough, which helps the cookies spread. Using both granulated white sugar and brown sugar is imperative because without white sugar, the cookies wouldn’t spread at all.
9. 1 Egg: Adds structure, flavor, and lift.
10. Extra Egg Yolk: The extra egg yolk adds necessary liquid to the cookie dough, as well as added chewiness and richness. You’ll notice these cookies are extra rich, soft, and dense. Guess what? The extra egg yolk is the magic reason why.
11. Chocolate Chips: Don’t be shy on the chocolate chips! Use 1 and 1/2 heaping cups.
1. Whisk Flour, Cornstarch, Baking Soda, & Salt Together: I prefer having the dry ingredients ready to go first. That way, we can pour them right into the wet ingredients when it’s time.
2. Cream Butter & Sugars Together: Make sure you’re using room temperature butter. The ONLY way this recipe works is if the butter is cool to room temperature, not warm or melted in the slightest. If the butter is warm, it won’t properly cream into the necessary light and fluffy texture.
3. Add Egg, Egg Yolk, & Vanilla: Beat in the remaining wet ingredients.
4. Add Dry Ingredients: On a low speed, beat in the dry ingredients and chocolate chips.
5. Measure heaping 1/2 Cup Portions: Each cookie starts with about 6 ounces of cookie dough, which is a heaping 1/2 cup. But there’s no need for a scale or even a measuring cup—as long as you divide the dough into 6 even portions, you’re good.
6. Bake: Bake 2-3 cookies on each baking sheet at a relatively lower oven temperature. 325°F ensures the massive cookies cook evenly, instead of over-browning on the edges and tops. The cookies take around 20-25 minutes.
7. Cool: The giant chocolate chip cookies are extra soft in the centers, so give them 15 minutes to cool and solidify before devouring.
Simple lemon herb chicken
Ingredients
Original recipe (1X) yields 2 servings
* 2 (5 ounce) skinless, boneless chicken breast halves
* 1 medium lemon, juiced, divided
* salt and freshly ground black pepper to taste
* 1 tablespoon olive oil
* 1 pinch dried oregano
* 2 sprigs fresh parsley, chopped, for garnish
Directions
Place chicken in a bowl; pour 1/2 of the lemon juice over chicken and season with salt.
Heat olive oil in a medium skillet over medium-low heat. Place chicken into hot oil. Add remaining lemon juice and oregano; season with black pepper. Cook chicken until golden brown and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish chicken with parsley to serve.
Dessert: 6 giant chocolate chip cookies.
1.
2. All-Purpose Flour: 2 and 1/4 cups of flour soaks up enough liquid, allowing us to skip the chilling step completely.
3. Cornstarch: Cornstarch promises an extra soft and thick chocolate chip cookie. 1 and 1/2 teaspoons of cornstarch is plenty to get the job done. We also use it in shortbread cookies for the same purpose.
4. Baking Soda: For lift!
5. Salt & Vanilla Extract: For flavor!
6. Softened Butter: This is where the recipes differ. Use softened room temperature butter in these giant chocolate chip cookies, not melted butter. Though we’ll lose a *little* bit of chew, we’re able to skip the cookie dough chilling step. Make sure the room temperature butter is at the correct texture and not melted in the slightest.
7. Brown Sugar: Did you know that using more brown sugar than white granulated sugar promises a chewier chocolate chip cookie? I swear by it! Additionally, the brown sugar provides that classic chocolate chip cookie flavor and moisture.
8. Granulated White Sugar: Granulated white sugar does so much more than sweeten the cookies. It melts inside the cookie dough, which helps the cookies spread. Using both granulated white sugar and brown sugar is imperative because without white sugar, the cookies wouldn’t spread at all.
9. 1 Egg: Adds structure, flavor, and lift.
10. Extra Egg Yolk: The extra egg yolk adds necessary liquid to the cookie dough, as well as added chewiness and richness. You’ll notice these cookies are extra rich, soft, and dense. Guess what? The extra egg yolk is the magic reason why.
11. Chocolate Chips: Don’t be shy on the chocolate chips! Use 1 and 1/2 heaping cups.
1. Whisk Flour, Cornstarch, Baking Soda, & Salt Together: I prefer having the dry ingredients ready to go first. That way, we can pour them right into the wet ingredients when it’s time.
2. Cream Butter & Sugars Together: Make sure you’re using room temperature butter. The ONLY way this recipe works is if the butter is cool to room temperature, not warm or melted in the slightest. If the butter is warm, it won’t properly cream into the necessary light and fluffy texture.
3. Add Egg, Egg Yolk, & Vanilla: Beat in the remaining wet ingredients.
4. Add Dry Ingredients: On a low speed, beat in the dry ingredients and chocolate chips.
5. Measure heaping 1/2 Cup Portions: Each cookie starts with about 6 ounces of cookie dough, which is a heaping 1/2 cup. But there’s no need for a scale or even a measuring cup—as long as you divide the dough into 6 even portions, you’re good.
6. Bake: Bake 2-3 cookies on each baking sheet at a relatively lower oven temperature. 325°F ensures the massive cookies cook evenly, instead of over-browning on the edges and tops. The cookies take around 20-25 minutes.
7. Cool: The giant chocolate chip cookies are extra soft in the centers, so give them 15 minutes to cool and solidify before devouring.
