Monthly Archives: January 2013

Citrus Cookies with Citrus Sugar Glaze

Citrus Cookies with Citrus Sugar Glaze

Since it’s icy, cold, and all around dreary outside right now I decided to brighten my day with some citrus cookies with a citrus-y sweet icing.

dreary outsidde

These cookies are really soft, airy, and delicious, and the icing is super simple but really makes the wh0le cookie even better.  All of the fresh citrus juice and zest makes the whole cookie pop, I highly suggest you make some!

c cookies

You’ll need shortening, sugar, egg, lemons, limes, and oranges, flour, baking powder, baking soda, salt, powdered sugar, and vanilla.

cc ingredients

Cream the butter and sugar and add an egg.

sug short egg

Then stir in your fresh zest.

sse zest

Add the dry ingredients and the juice and mix together.


Plop ’em on an ungreased baking sheet by the spoonful and bake for 6-8 minutes at 400 °F.

cc out of oven

Whip up the simple glaze with sugar, vanilla, fresh squeezed juice, and zest.

citrus glaze

Just look at all the citrus zest goodness!

glaze zest

When the cookies have cooled spoon the glaze over the cookies.

spoon glaze

c cookies with glaze

Then serve them up and enjoy!

citrus cookies finished


Citrus Cooking with Citrus Sugar Glaze

Yields 2 dozen cookies



     2/3 cup shortening

     3/4 cup sugar

     1 egg

     1/2 cup fresh squeezed juice (mix of lemon, lime, and orange juice)

     3 tablespoons citrus zest (1 tablespoon each lemon, lime, and orange zest)

     2 cups flour

     1/2 teaspoon baking powder

     1/2 teaspoon baking soda

     1/2 teaspoon salt


     2 cups powdered sugar

     1 teaspoon vanilla

3 teaspoons zest (1 teaspoon each lemon, lime, and orange zest)

     1/8 – 1/4 cup fresh squeezed juice (mix of lemon, lime, and orange juice)


– Preheat oven to 400 °F

– Cream together the shortening and sugar, then beat in the egg, then stir in the zest

– Stir together the flour, baking powder, baking soda, and salt

– Alternate adding dry ingredients and the juice to the shortening/sugar mixture

– Place on ungreased baking sheet by spoonful

– Bake at 400 °F for 6-8 minutes

– Take out of oven, remove to wire racks

– For the icing mix powdered sugar, vanilla, fresh zest, and fresh squeezed juice

– Spoon the glaze onto the cooled cookies


Chicken Tortilla Soup

Chicken Tortilla Soup

Because it’s freezing outside and according to the weatherman it will continue to be freezing for the foreseeable future I have another soup recipe for you. This time I bring you a recipe that I just came up with and made for the first time yesterday: chicken tortilla soup.  I’ve always loved chicken tortilla soup (I mean, what’s not to love, chicken, veggies, spices, fried tortillas, sour cream, and avocado, yum!) but I had never made it until yesterday.  This recipe is so easy and delicious that I’ll definitely be making it again soon!

chicken tortilla soup

You’ll need the following ingredients: chicken, olive oil, onion, garlic, peppers, salt & pepper cumin, paprika, chili powder, ancho chili powder, chipotle chile powder, black beans, frozen corn, diced tomatoes (which aren’t in the picture because I’m a dork and I forgot about them), chicken stock, lime, cilantro, tortillas, avocado, sour cream, and shredded cheese.

cts ingredients

First you’ll need to roast your chicken, then shred it once it’s cool.  Then put some olive oil in a big pot, add the onion, peppers, and garlic, and cook until tender.

onion, pepper, garlic

Add the dried spices: cumin, paprika, chili powder, ancho chili powder, chipotle chili powder, and salt & pepper.

pog with spices

Next add black beans, corn, diced tomatoes, chicken, and the broth, followed by lime juice, zest, and cilantro.

soup in pot

lime into soup

Bring everything to a boil and let simmer for 10-20 minutes.

cts soup in pot

While your soup is cooking fill the bottom of a pan with some canola oil and  fry up some tortilla slices.

slicing tortillas

tortillas frying

fried tortillas

Finally, serve everything up in a bowl, and garnish with tortilla strips, avocado, sour cream, and cheese, delicious!

soup in bowl

bite of cts soup


Chicken Tortilla Soup

Serves 8 – 10


2 lbs. chicken (you can use all white meat or a combination of breast and thigh meat)

extra virgin olive oil

3 cloves garlic – minced

1 medium sweet onion – chopped

5 sweet peppers or 2 bell peppers – chopped

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon chili powder

1/2 teaspoon ancho chili powder

1/2 teaspoon chipotle chili powder

12 cups chicken stock (I used 4 cups from the roasted chicken and 8 cups store bought)

31 oz canned black beans, drained

16 oz frozen corn

14 oz can diced tomatoes

10 oz can diced tomatoes with green chiles

3 tablespoons fresh cilantro – chopped

1 lime, juice and zest

3 flour tortillas – cut into thin strips

canola oil for frying

avocado (optional for serving)

sour cream (optional for serving)

shredded cheese (optional for serving)

Place chicken in roasting plan, season with salt & pepper, fill with water to approximately half way up the chicken, roast at 350 °F for about 2 hours

Cook garlic, onion, and peppers in olive oil over medium-high heat until tender (about 7 minutes)

– Add the dried spices to the pan and stir

– Add black beans, corn, tomatoes, chicken, and stock, stir, cover pot and  bring to a boil, stirring occasionally

– Add the cilantro, lime juice, and lime zest

– Simmer for about 10 – 20 minutes, stirring occasionally

– While soup simmers put 1 inch of canola oil in a pan, fry tortilla strips in batches until crisp, remove to plate (if you don’t want to fry the tortillas you can just serve the soup with regular non-fried tortillas, but I like the crunch from the fried tortillas)

Serve soup, garnishing with tortilla strips, avocado, sour cream, and shredded cheese as desired

Roasted Butternut Squash Soup


After a few days of temperatures in the mid to upper 50s Gettysburg is back to what my mom would call seasonal weather (I just call it cold).  To fight off the cold there’s nothing like nice hot food, so I have a recipe for Butternut Squash Soup to help warm you from the inside out.  I developed this recipe this fall when I had a bunch of left over squash, it’s super simple and super easy, try it out yourself!


First you roast the squash with some olive oil, nutmeg, and salt & pepper.


Then you cook up some garlic and onion in a pan, add squash, vegetable broth (or chicken broth if that’s what you have on hand), parsley, tarragon, thyme, and a bay leaf (or whatever spices you want), and smash ’em all together.  You could use an immersion blender  if you have one, or put everything in a regular blender (which I was way too lazy to do) if you want the soup to be smooth, but  it’s just as delicious with some chunks of squash.

soup stove

I served mine with hot sauce and Pecorino Romano cheese (you can use Parmesan if you don’t have Pecorino Romano), and it was delicious!

Soup with cheese and hot sauce



Roasted Butternut Squash Soup

Serves 4


1 medium butternut squash – cubed (about 3 cups cooked)

extra virgin olive oil


1 small onion – chopped

2 cloves garlic – grated


1 bay leaf

1 teaspoon dried parsley

1 teaspoon dried tarragon

1 teaspoon dried thyme

30 oz. vegetable or chicken broth

hot sauce for serving (optional)

Pecorino Romano or Parmesan cheese for serving (optional)

Place cubed squash on a baking sheet, drizzle with extra virgin olive oil, sprinkle with nutmeg, salt & pepper, and toss to coat.  Roast at 450 °F for 30 min. or until soft


Cook onion and garlic in olive oil over medium-high heat until translucent (about 3 minutes)

– Add the squash, bay leaf, and dried spices to the pan, smash together with a potato masher

– Pour in the vegetable broth and smash until combined

– Simmer for about 10 minutes, stirring occasionally

– If desired puree with an immersion blender or transfer to a regular blender.  Soup can also be served as is

Serve, garnishing with hot sauce and cheese if desired


Wing Night

Wing Night

Now that the holidays are over and everything has gotten back to normal I have 2 recipes for you!  My family likes to have wing night at home every few weeks.  Don’t be intimidated, wing night at home is cheap, easy, and you have control over how you cook your wings and what sauces you want.  Two of the sauces we made are a traditional Buffalo style hot wing sauce, and garlic Parmesan sauce.

Buffalo WingGarlic Parm Wings

We normally grill out wings because my dad thinks everything is better when prepared on the grill, but you can also bake or fry your wings depending on how you like your wings best.  For grilling or baking I recommend coating the wings with olive oil and season with salt & pepper for added flavor.

Pan of wings

When we have wing night we have to have a Buffalo wing, we make a really simple sauce with just 3 ingredients – Frank’s Red Hot Sauce (I’m specifying Frank’s because my boyfriend is from Buffalo and he would probably break up with me if I suggested any other hot sauce for wings, he’s quick to point out that Frank’s was the original Buffalo hot sauce.  I think Frank’s is pretty good, but if you have a different kind of hot sauce I’m sure it would work as well), butter, and honey.  All you do is combine the ingredients on the stove top and heat until simmering.


Buffalo Sauce

I first tried garlic Parmesan wings last spring when I went to Buffalo Wild Wings with some friends, and they were delicious!  I knew they would be an easy recipe to recreate, so the next time we had wing night I experimented and came up with an easy 5 ingredient recipe.  You’ll need butter, olive oil (you can use all butter or all olive oil if you want, I just happen to like the mixture best), fresh garlic (grate it), Parmesan cheese (I use the pre-grated kind, but fresh obviously works too), and fresh cracked black pepper (the wings I had at BWW didn’t have pepper, but I love pepper on everything so I added some). Then you just melt the butter, add the rest of the ingredients, and simmer.

Garlic Parm Sauce

After your sauces and wings are done toss some wings in the sauce pan and stir/toss to coat, then take ’em out and enjoy!

Wings in Pan


Wings with Buffalo Style Hot Sauce and Garlic Parmesan Sauce

Serves 4-6


30 wings split at joint, tips removed (60 pieces if you you’re buying pre-cut wings)

ranch or blue cheese dressing for serving (optional)

Buffalo Hot Sauce

     1/2 stick butter (you can add a few more tablespoons depending on how spicy you like your sauce)

     1/4 cup honey (again, you can add more or less depending on how spicy you want your wings)

     3/4 cup Frank’s Red Hot Sauce (or hot sauce of your choice)

Garlic Parmesan Sauce

     1/2 stick butter

     1/4 cup extra virgin olive oil

     1/4 cup Parmesan cheese

5 cloves garlic – finely grated

     fresh cracked black pepper


– For grilled wings: coat wings with olive oil, salt & pepper and grill over low heat for 60 – 75 minutes

– For baked wings: place wings on a rimmed baking sheet, coat with olive oil, season with salt & pepper, and bake at 425 °F for 20 – 30 minutes

– For fried wings: lightly coat wings with flour, salt, & pepper, fry at  375 °F for 9 minutes

– For Buffalo style hot sauce: melt butter, add honey and hot sauce, stir until combined, simmer for several minutes, stirring occasionally

– For garlic Parmesan sauce: melt butter, add extra virgin olive oil, grated garlic, and Parmesan cheese, stir until combined, simmer, stirring frequently

– When wings and sauce are done place wings in pan (about 6 at a time) and stir/toss to coat, then remove from pan

– Serve immediately