Fried Rice

INGREDIENTS:

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
• 1 1/2 cups frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)
• 3 green onions, trimmed and sliced into thin rounds
• 2 to 3 garlic cloves, finely minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
• 3 to 4 tablespoons low-sodium soy sauce
• salt and pepper, optional and to taste

DIRECTIONS:

1. To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
2. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
3. Add the garlic and cook for 1 minute, stir intermittently.
4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
5. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Adapted from Rachel Schultz, Cooking Classy, Iowa Girl Eats
Pic and recipe: https://www.averiecooks.com/2016/02/easy-better-takeout-chicken-fried-rice.html/print

Chipotle Guac

2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt

HOW TO DO IT:

1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the outside.
2. Cut the avocado in half and then remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

SOurce: https://www.chipotle.com/guac-recipe

The WORST EVER Chocolate Chip Cookies

Are they the worst or are they the best cookies in existence? Either way, this easy, soft chocolate chip cookie recipe is insanely addictive. They're great as fresh, hot-out-of-the-oven gooey cookies, and stay soft for days.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32 large cookies
Calories 100 kcal
Author Samantha Merritt

Ingredients
1 cup unsalted butter melted and then cooled for at least 5 minutes*
1 1/2 cups light brown sugar packed
1/2 cup granulated sugar
2 eggs room temperature preferred
1 tsp vanilla extract
1/4 cup maple syrup
3 1/4 cups all purpose flour
2 tsp cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips

Instructions

1. In large bowl, stir together melted butter and sugars.
2. Add eggs, one at a time, stirring combined.
3. Stir in vanilla extract and maple syrup.
4. In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
5. Gradually add flour mixture to wet ingredients, stirring until completely combined.
6. Stir in chocolate chips.
7. Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
8. While the dough is chilling, preheat oven to 350F and prepare cookie sheets by lining with parchment paper.
9. Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
10. Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
11. Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
12. Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

Recipe Notes
*You do not want your butter to be too hot or it may melt the sugar and you'll have a very runny dough. Best practice would be to cut the butter into about Tbsp-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes.

pic plus recipe: https://sugarspunrun.com/worst-chocolate-chip-cookies/