On Sunday, I had a little time and was making cookies. After making two different kind, I saw my friend, Suzanne mention on the Secret Recipe Club Facebook page that they needed someone to fill-in for a blog posting today. I’m always up for “playing” with other groups in the club and helping out when they need an extra baker/cook. So I scoured the blog I was assigned, Dee’s blog, OnTheMove-In The Galley and instantly had heck of a time deciding what to make. This blog is full of delicious food. I don’t know her whole “story”, but right now she lives on a boat and cooks and bakes there. She has lots of salmon recipes, including this Barbecued Salmon that I wish I could have made for this post. Still plan to make it sometime. Check out her blog, so much good food!
Since I was already baking cookies, I made more. I made these Almond Cookies, which are like Amaretti Cookies. I’ve always wanted to try making amaretti cookies. They are kind of like an extra crunchy French macaron. Dee mentioned how hers were a little chewy in the middle on the first day, but the next day or two they were crunchy throughout—but she still liked them. As I write this on the day I made them, they are a little chewy in the middle, but mostly crunchy. I love the almond flavor. These are a perfect little cookie treat. The only fat is a natural fat for the almond meal. Can’t beat that. I will make these again for sure. I like having something I feel I can nibble on when I make other goodies for everyone else that I don’t eat since they aren’t as healthy. Hey, I just realized these cookies are gluten free!
Check out the link for the Almond Cookies above on Dee’s blog for the recipe, I didn’t change anything. She added a sliced almond or chocolate chip to the tops of hers before they baked, which sounds great. I didn’t do that this time. And I cut the recipe in to thirds because I ended up not having as much almond meal left as I’d thought. I was proud of myself for the math I did to figure that out! ;) It’s the little things for me sometimes, people. Still with 1/3 of the recipe, I got 16 cookies. Love them!
In more of my “snooping” around her blog, (Would love to know more of the story about why she currently lives on a boat, since I didn’t have time to read back to the beginning and through her entire blog, but it is such a great blog and quite the intriguing life.) But in my search for inspiration of what to have for dinner last night, I found this Balsamic Chicken Caesar Salad and was inspired to try it, especially when I remembered some cooked chicken I had in the freezer. I did a quick thaw of the chicken, reheated/sauteed it a bit, prepared the dressing and a salad and Kevin and I had it for dinner (while I fed the boys hot dogs). After mixing the dressing, which is olive oil, Greek yogurt, balsamic vinegar, garlic and parmesan (similar to Caesar, but lighter since nonfat Greek yogurt is used instead of a mayo or egg yolks), I knew the second I added the balsamic vinegar that it wasn’t going to be a very pretty color. Worst part was I have some white balsamic vinegar and should have used it, I even thought of doing so before adding the black vinegar, but in the end, I didn’t. I think the dressing and salad would have looked so much better. Oh well—the taste is what mattered and it certainly tasted great! The veggies I added to our salad weren’t the same as the one Dee used, but I don’t think that made it too different, since the dressing and the chicken were the “stars”. See the not-so-pretty, but ever-so-tasty brown dressing? Our salad had red, orange and yellow sweet peppers, some cucumber, tomatoes, carrot and croutons, along with the chicken and romaine lettuce.
Once again, so glad I got to “play” with Group B in the Secret Recipe Club. (I’m officially in Group A.) Check out all the other posts for Group B below.