• 1 cup unsalted butter, melted and cooled
• 2 teaspoons pure vanilla extract
• 1 cup granulated sugar
• 1 teaspoon fine sea salt
• 2 cups unbleached all-purpose flour
• 1 cup unsalted, roasted cashews or pecans, chopped
• 1 cup bittersweet chocolate chips (60% cacao)
• Preparation
  Position a rack in the center of the oven and preheat the oven to 350 ̊F. Have ready a rimmed 12×17-inch baking sheet.
  In a large heatproof bowl, combine the butter and sugar. Microwave on high power just until the butter is hot and almost completely melted and the sugar has begun to dissolve, about 2 minutes (alternatively, you can melt the butter and sugar together in a saucepan over medium heat, being careful not to bring the mixture to a boil).
  Remove the bowl from the microwave (or the saucepan from the heat) and whisk until the butter is completely melted. Let cool for 5 minutes. Whisk again continuously for 1 minute, or until the mixture is thickened and smooth and no longer appears separated. Whisk in the vanilla extract and salt. Stir in the flour until well incorporated. Stir in half of the nuts.
  Turn out the dough onto the sheet pan and pat it into a very thin, even layer with your hands (it won’t look as if you’ll be able to fill the entire pan, but you will–just keep on patting and spreading out the dough all the way to the edges of the pan. Use an offset spatula to give the dough a smooth finish. Sprinkle the chocolate chips and the remaining chopped nuts over the dough and press them lightly into it with your hands.
  Bake for 22 to 25 minutes, or until light golden brown and slightly firm to the touch all over, rotating the pan 180 degrees every 7 to 8 minutes to encourage even baking. Let cool in the pan for 3 minutes. Line a second sheet pan with parchment paper. Flip the brittle slab onto the paper and then immediately invert it right side up onto a cooling rack, peeling off the parchment. Cool completely. Break into pieces. Store in an airtight container for up to 5 days.
  
  
  NOTE : *we had to bake ours for about 30-35 minutes because when we took it out of the oven it was too soft and crumbly – not dark or firm enough to be “brittle” when it cooled. 

• 1 tbsp olive oil 
• 2 tbsp balsamic vinegar 
• 5 medium ripe tomatoes, diced
• 1/4 small red onion, sliced thin
• 1 tbsp chopped fresh basil
• kosher salt and pepper to taste 
• 6 cups baby arugula 

• 24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise
• 3/4 cup Italian seasoned breadcrumbs
• 1/3 cup grated Romano cheese (or parmesan)
• 1 lemon, juice of
• 1 tbsp olive oil
• kosher salt
• fresh cracked black pepper
• olive oil spray (I used my misto) 

12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
2/3 cup granulated sugar 
2/3 cup light brown sugar, packed 
2 extra-large eggs at room temperature 
2 teaspoons pure vanilla extract 
1 cup buttermilk, shaken, at room temperature 
½ cup sour cream, at room temperature 
2 tablespoons brewed coffee 
1 ¾ cups all-purpose flour 
1 cup good cocoa powder 
1 ½ teaspoons baking soda 
½ teaspoon kosher salt 
Miniature Reese’s Peanut Butter Cups, to decorate (optional) 


Kathleen’s Peanut Butter Icing 
1 cup confectioners’ sugar 
1 cup creamy peanut butter 
5 tablespoons unsalted butter, at room temperature 
¾ teaspoon pure vanilla extract 
¼ teaspoon kosher salt 
1/3 cup heavy cream 

Yield: Serves 10-12     Prep Time: 10 minutes     Cook Time: 45 minutes    Total Time: 55 minutes

:: INGREDIENTS ::

1/2 cup quinoa, rinsed

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

3 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2-3 tablespoons chili powder, depending on your taste (we used 3) *I recommend far less!

1 tablespoon ground cumin

Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

:: DIRECTIONS ::

1. In a medium saucepan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Note: garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.

Expert-Chef-Taylor’s-Editor’s-Notes: 

The 2-3 Tablespoons of Chili Powder was WAY too hot for us.  I only did 2, but perhaps we just can’t handle the heat!

 I would recommend to start with 1 TBS or less, perhaps just a few teaspoons, and then you can always add more.  I also was using our fancier chili spices that I had gotten for an Ina Garten Recipe and did not take into account how much more heat came from that than from our regular chili powder.  I think with the chili powder it would have been okay to have more, but just keep in mind that you can always add more not take any out 🙂  

Soooooo learn from my mistake! T

he greek yogurt + avocado cools it down a lot though, so that helps.