Weekly recipes for June 12, 2013
Milk Chocolate Maple Bacon Cookies
Start to finish: 1 hour. Makes 4 dozen.
1 pound maple bacon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup maple sugar, plus additional for sprinkling
1/2 teaspoon baking soda
1/4 teaspoon flake sea salt, plus additional for sprinkling
1/2 teaspoon maple extract
2 3/4 cups flour
11.5 ounce bag milk chocolate chips
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In a large skillet over medium heat, cook the bacon until well browned and crispy. Transfer the bacon to paper towels to drain and cool. Reserve the bacon grease in the skillet. Once the bacon has cooled, crumble or chop it into small chunks. Set aside.
Meanwhile, heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, beat together the butter, 1/2 cup of the reserved bacon grease, brown sugar, maple sugar, baking soda, salt and maple extract until light and fluffy. Add the eggs one at a time, beating and scraping the bowl in between additions.
Mix in the flour, then the chocolate chips and crumbled bacon. Scoop the cookies onto the prepared baking sheets in 1-tablespoon mounds. Sprinkle the tops lightly with a bit of sea salt and maple sugar. Bake for 10 to 12 minutes, or until golden around the edges and the tops no longer look glossy.
Allow to cool on the baking sheets for 10 minutes, then transfer to a cooling rack.
Grilled Greek Chicken Salad
Start to finish: 45 minutes. Servings: 4.
1/4 cup olive oil
Juice of 1 lemon
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
Kosher salt and ground black pepper
1 1/3 pounds boneless, skinless chicken breasts, cut into thin strips
2 large red bell peppers, cored and cut into 1/2-inch strips
2 ears corn, husked
2 heads Boston lettuce, chopped
1/2 small red onion, diced
2 tablespoons chopped fresh mint
1/2 cup crumbled feta cheese
Heat a grill to high.
In a large bowl, combine the olive oil, lemon juice, garlic, oregano, 1/2 teaspoon salt and a generous amount of pepper. Whisk well. Transfer 2 tablespoons of the dressing to a medium bowl. Add the chicken to the smaller bowl, toss well to coat, then set aside.
Place the bell peppers in the larger bowl and toss to coat with the remaining dressing, then transfer the peppers to a plate. Roll the ears of corn in the dressing, then set them on the plate with the peppers.
Set the peppers and corn on the grill. Lower the heat to medium and cook, turning often, until lightly seared and the peppers just start to turn tender, about 3 to 6 minutes. Return to the plate and set aside. Add the chicken to the grill and cook for 4 minutes per side. Transfer to the plate with the vegetables.
Add the lettuce to the large bowl and use your hands to toss it with the dressing, carefully coating each leaf with the vinaigrette. Divide the greens between 4 serving plates, then top each with some of the peppers and chicken. Divide the red onion and mint between the plates.
Stand each ear of corn on its wide end then cut off the kernels by sawing a knife carefully down the sides. Divide the kernels between the salads, then top with feta cheese. Serve immediately.