Blueberry Cookie Bars

I finished up my baking for the library spring party tonight by trying a new recipe- Blueberry Cookie Bars. How could I resist the combination of almond shortbread and blueberry preserves? (The almonds and blueberries mean that it's healthy- they're both superfoods, right?) I used Smucker's Orchard's Finest Northwoods Blueberry preserves, and I'm really glad I splurged- it was not too sweet and chock full of whole, juicy blueberries. The recipe made considerably more cookie dough than I was expecting, so I ended up using a 9 x 13 pan instead of the 9 x 9 pan that was called for. All that means is more cookies!!!

They turned out just a tad on the dry side, though I may have overbaked them since I used a bigger pan than was called for (the recipe calls for 35-40 minutes, and I gave them about 30). They were still delicious though- just the right amount of sweet. A few seconds in the microwave and a nice cup of tea make them even better!

Lemon Icebox Cookies

The library spring party is later this week, so I started prepping tonight by making some Lemon Icebox Cookies. I love lemon, and these cookies are light and refreshing. They're also pretty easy, and the dough freezes well. Once you've got the dough mixed, you just roll it into a couple of logs and freeze.

You can bake an hour later or a month later- whenever you're ready for crispy lemony goodness. When you're ready to bake, the recipe suggests rolling the log in sugar and then slicing thinly. I changed it up a little though- I sprinkled the tops with some sugar for a little sparkle. Delicious! 

Spring Vegetable Couscous with Chicken

I've recently given asparagus another try, and to my surprise, I found that it's actually pretty good. As a result, this week I made Spring Vegetable Couscous with Chicken. This dish was light and satisfied my craving for something green. I cut back on the butter, which probably didn't make it quite as flavorful as it could have been. However, the addition of lemon added some great flavor and really complemented the vegetables- definitely don't omit the lemon! 

Overall, I was very happy with how the dish turned out- it tasted like spring in about 15 minutes. (I really love how quickly couscous cooks- it's like magic!)

Vegetarian Chili

Even though it was actually pretty nice out today, I still felt compelled to make some vegetarian chili after work today. I've made it once before, and I didn't really think that I liked chili that much until I tried this one. I mostly remained loyal to the recipe, although I added in a red pepper, which adds an extra hint of sweetness. Even though the recipe says it serves 6, it makes a huge batch. Very generous servings!

I served my chili with some shredded cheese on top and some garlic bread (a little strange, I know, but it works). It's also really good with a few crushed tortilla chips. Overall, it's a deliciously healthy vegetarian take on chili.

Pineapple Jerk Chicken and Rice

I'm a big fan of jamaican jerk chicken and stir fry, and I really enjoy this combination of the two- Pineapple Jerk Chicken and Rice. I followed the recipe pretty faithfully, except for a few adjustments to the ingredients. First, I added a chopped red pepper to up the veggie quota. Also, rather than using the marinade mix, I use a combination of a tasty spice blend and pineapple juice.

Once you've got all the ingredients prepped, this meal comes together pretty quickly- just saute the chicken and veggies and throw in the spices and juice. I suppose the parsley's not strictly necessary, but it adds a touch of color and makes the meal look more appealing. A great sweet heat combo!

Cinnamon and Spice Hot Cocoa

Hopefully there aren't tooooo many long cold Iowa winter nights left this year... but until we're done, one of my favorite evening treats is a hot cup of cocoa. As a result, I couldn't resist trying this spicy twist on a classic.

It's pretty simple- just add a dash of cinnamon and cayenne pepper to your traditional cocoa ingredients, and you're good to go! An easy, reasonably healthy treat.

Pineapple and Black Bean Salsa

Chris and I are meeting up with some people for snacks and board games tonight, and in addition to my all time favorite appetizer, I'm also bringing some Pineapple and Black Bean Salsa. Alas, I got this recipe from the newest issue of Everyday Food, so it has not yet been posted online. However, it's so simple, you probably don't even need the recipe if you'd like to try it. It calls for black beans, pineapple (I used fresh, because it's ultra-delicious, but I imagine that canned would be alright too), red onion, jalapeno, lime juice, and cilantro (since I'm one of those people who really hates cilantro, I substituted parsley).

All you need to do is chop things up pretty finely, drain and rinse the beans, squeeze in some lime, and mix! I made this last night, and it seems like the flavors have been combining over time, so it's definitely fine to make in advance. I just love the flavor combination- the creaminess from the beans, the sweetness from the pineapple, the heat from the jalapeno, the bite from the onion, and the tang from the lime. It just tastes fresh like spring to me!

Oven Fries

I LOVE french fries, and while I get them out once in awhile, at home I only make oven fries. When I saw this recipe for oven fries in Everyday Food, I knew I had to give it a try. Part of the recipe involves soaking the potatoes in water for awhile, which I've never done before when making oven fries. I was curious, so I went online to see if I could find out what soaking is supposed to do. I did find an article saying that it's supposed to reduce carcinogens, and I've also heard that it reduces starch and makes fries crispier. Anyone know why some recipes call for soaking? 

Anyway, my first batch turned out pretty well, though I cut them too thin. On subsequent attempts, I cut thicker fries, and they turned out much better- creamy potato-ness on the inside, while crisp and spicy on the outside. This recipe was simple but good!