I know it’s Meatless Monday for some, but not here, not today. Nope today, we are gonna be doing prosciutto-stuffed chicken, a recipe I’ve had bookmarked forever. And one I made several weeks back and it has since been on repeat. That’s right, it’s now in our dinner rotation, sans the mushroom sauce, since my boys are not fans of its earthy flavor.
I am the only one in my family that loves mushrooms. Gah! Well, maybe the little one will love them like me.
Let’s agree if we are going to have a bikini-killing milkshake, it better be worth it! That means I want the perfect milkshake—one that’s not icy and not so thin that it resembles flavored milk.
So here’s my perfect milkshake: creamy smooth and thick enough to layer with some goodies. See, it’s all about the texture! The taste is pretty hard to mess up—nearly impossible—that is unless you get all Frankenstein on it and add in crazy stuff.
Even though it was in the 90′s this last week, I fired up the oven to bake these babies. Had to. I was craving it, and I’ve had it bookmarked for so long.
I’ll admit the idea of a tangerine cookie was the first thing to hook me, but I bookmarked it because I was so curious to see how olive oil would bake up in a cookie. Olive oil in a cake is killer, and I use it often, but olive oil in cookies is new to me.