Feta Vinaigrette Slaw

Ingredients:
1/2 head of cabbage sliced thin, green or purple works (or a mixture)
4 green onions, sliced thin
4 oz feta cheese
1/4 to 1/2 cup vinaigrette (whatever your favorite is) I used Newman's Own Greek Vinaigrette


Directions:
1. Combine all ingredients in a large bowl and stir. Refrigerate for a little while to let the flavors mend.

White Chicken Enchiladas

I've seen these posted on Pinterest and repinned all the time. My friend has made them a few times and claims that this is the best enchilada recipes ever. So I decided to make them the other night for dinner. The flavor was good but not great and the tortilla on the enchilada seemed a little soggy. I will definitely try this again but with a little tweaking. I will probably add some jalapenos in addition to the green chilies to kick it up a notch and a little less sauce.

White Chicken Enchiladas
slightly adapted from Plain Chicken

Ingredients
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken
2 cups shredded pepper jack cheese
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup light sour cream
2 (4-oz) cans diced green chilies

Directions:
1. Preheat oven to 350 degrees F.
2. Spray a 9x13 glass pan with cooking spray. Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan seam side down.
3. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and green chilies.
4. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Neiman Marcus Cookies

I recently ate at Mariposa, the restaurant inside Neiman Marcus at the Houston Galleria, and decided to try one of their famous chocolate chip cookies. It was pretty good but I wanted to see if I could make it myself. I used the recipe below from Brown Eyed Baker (adapted slightly) and they came out wonderful. My father-in-law claims that they were the best cookies I've made so far (and I've made a lot of different cookies). 

Neiman Marcus Cookies
makes ~30 cookies

Ingredients:
2 1/2 cups rolled oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla extract
12 ounces semisweet chocolate chips
1 1/2 cups walnuts

Directions:
1. Preheat oven to 375 degrees F.
2. Blend the oats in a food processor to a fine powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda, and salt. Set aside
3. In a stand mixer with the paddle/scraper attachment, cream together the butter and both sugars until light and fluffy (3-4 minutes). Scrape down the sides and beat in eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.
4. Using a medium cookie scoop, scoop cookies and place onto nonstick baking sheet about 2 inches apart. Bake for 10 minutes. Cookies should be lightly browned and set on the outside but still look a little undone in the middle. They will finish setting while cooling. Let cool 2-3 minutes on baking sheet than transfer to a cooling rack to cool completely. Store in an airtight container.

Stuffed Peppers with Turkey and Brown Rice

When I was growing up I hated when my dad made stuffed peppers. Now years later I'm not sure why I didn't like them. They are so delicious! I made these the other night for dinner and definitely got lots of praise from my husband. I've had different versions of stuffed bell peppers and this is my favorite by far. The turkey and brown rice really makes me feel like I'm eating a lot healthier, without sacrificing taste.

Stuffed Peppers with Turkey and Brown Rice
adapted from Kalyn's Kitchen

Ingredients
1 cup cooked brown rice
4 large green bell peppers
1 large onion
3 tsp olive oil
1 package (4 links) sweet Italian turkey sausage
1/2 tsp dried oregano
1/2 cup grated Parmesan cheese
salt, pepper, Tony Chachere's, onion powder and garlic powder to taste
Jar of spaghetti sauce, any brand you prefer
1/2 cup grated mozzarella cheese

Directions:
1. Preheat oven to 375 degrees F.
2. Trim bottom of peppers so they have a flat surface to stand on. Cut a fairly generous amount of the stem of the peppers and remove the seeds. Set stems aside.
3. Bring a large pot of water to a boil and submerge the cut peppers in the water. Boil for 3 minutes to soften them. Drain water and place peppers in a small baking dish that has been sprayed with cooking spray.
4. Take stems of the peppers and trim off any white membrane. Dice pepper caps and the onion. Heat 2 tsp olive oil in a large skillet, saute diced peppers and onions 3-4 minutes or until soften.
5. Remove sausage from casings and add to skillet with peppers and onions. Cook until browned, breaking apart with a wooden spoon. Add dried spices at this time. Season to taste. Add cooked rice and Parmesan cheese to mixture and cook just long enough to warm. Taste and add more spices if needed.
6. Stuff the filling mixture into the hollowed out peppers, using a spoon to press the mixture down so it's tightly packed. If you have any extra filling you can put in a small ramekin and bake along with the peppers.
7. Spoon spaghetti sauce over tops of stuffed peppers, letting any extra fall into the baking dish.
8. Bake for 30 minutes, remove from oven and top with mozzarella cheese and bake another 10-15 minutes, until cheese is melted and lightly browned.