OK, so I'll eat and make lentil soup because I know it's a good, healthy, low-fat, high-fiber meal. And especially since we're absolutely into the autumn season, I will have soup in the frig every day (I'm a soup-addict.....I'll eat it for breakfast, lunch, and dinner, year-around). But lentil soups in general just don't "float my boat." And then I discovered French lentils. What a difference!!!!! Instead of turning to mush like traditional lentils do, these still keep a bit of a "snap" to them.
This is a fabulous recipe I ran across several years ago. I wish I could remember when I first discovered French lentils. Regardless, I will never turn back. No more of those other awful things which give health food a bad name. Switch to these. You won't be disappointed.
FRENCH LENTIL VEGETABLE SOUP (Serves 4-8, depending on cup or bowl size)
1/2 pound French green lentils
2 cups chopped sweet onions
2 cups chopped leeks, white and light green parts (1 leek)
2 tsp minced garlic
2 Tbsp EVOO, plus more for drizzling
2 tsp kosher salt
3/4 tsp coarsely-ground black pepper
1/2 Tbsp chopped fresh thyme or 1/2 tsp dried (I used fresh, plus added another 1/2 Tbsp after cooking)
1/2 tsp cumin
1 1/2 cups medium-diced celery (about 4 stalks)
1 1/2 cups medium-diced carrot (about 4 small carrots)
1 1/2 qt chicken stock
2 Tbsp tomato paste
1 Tbsp red wine or red wine vinegar
Freshly shaved Parmesan
In a bowl, cover the lentils with boiling water and allow to sit at least 15 minutes. Drain.
In a stockpot over medium heat, saute the onions, leeks, and garlic with the EVOO, S&P, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for about 45 minutes or until the lentils are cooked through (don't let 'em get mushy!) Check seasonings. Add additional thyme if you'd like. Add the red wine and serve hot, drizzled with EVOO and sprinkled with Parmesan.
Enjoy!
NOTE: Since Jim is on outage, I'm not fixing dinner every night so there won't be such frequent postings as usual. I'll have to try to step up my baking for the office and will try to keep up on my soups and salads to keep things around for myself. I should be back on track by the first of the year.
I hope you're all enjoying the autumn temps and colors as much as I am! Our thoughts are with our friends on the East Coast.....stay safe!
These chocolate chip cookies don't have brown sugar as most chocolate chip cookies do. They are flavored with almond extract as a nice variation from the usual. Use your choice of chocolate chips: semi-sweet, milk chocolate, or dark chocolate. I used milk chocolate this time. Also, these are small, bite-sized cookies using just a teaspoon of dough. Make 'em bigger if you'd like, simply adjust the cooking time.
ALMOND CHOCOLATE CHIP COOKIES (makes approximately 4 dozen at this size)
1/2 cup butter (1 stick), softened
3/4 cup granulated sugar
1 large egg, room temp
1 tsp almond extract
1 1/3 cups AP flour
3/4 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
In a mixing bowl, cream butter and sugar. Beat in egg and almond extract..
Combine dry ingredients; add to creamed mixture and mix well. Fold in the chocolate chips.
Drop by teaspoonfuls 2" apart onto a parchment-lined or Silpat-lined baking sheet. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.
I love tabbouleh. And I love quinoa. But I've always eaten it with the traditional recipe, with bulghar wheat. I had lunch downtown the other day and was of their side options of "Quinoa Tabbouleh." I am so bad about thinking outside the box. I hate that I've been making this for decades and not tried this. This will definitely be my "Go-to" tabbouleh recipe from here on out.
QUINOA TABBOULEH (6-8 servings)
1 cup quinoa
1/2 tsp kosher salt, or more to taste
2 Tbsp fresh lemon juice
1 garlic clove minced (1 tsp), or more to taste
1/2 cup EVOO
Freshly ground black pepper
1 English cucumber, or 2-4 pickling cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
Bring quinoa, 1/2 tsp salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduced heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with S&P.
Spread out quinoa on a large rimmed baking sheet; let cool Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with S&P. Drizzle dressing over.
Recipe Source: www.bonappetit.com
OK, so I don't have a sweet-tooth, and I have a great dislike for strawberries. But I gotta tell you, these cupcakes are THE BOMB!!! I don't know how I stubbled across this website, but thank heavens I did. Easy, peasy, delicious, 4 ingredients (ok, more with what you need for the cupcakes and pudding).
And lastly, they are GORGEOUS!!! One contributor suggested dipping the strawberries in chocolate first to give another texture dimension. Someone else suggested making them to reflect different holidays: white cake mix with pink-tinted pudding for Valentine's Day, or even blue-tinted pudding for 4th of July (Red, White, and Blue). Regardless, they all wonderfully tasty.
CHOCOLATE CUPCAKES with STRAWBERRIES (makes about 24)
1 package cake mix, chocolate
1 package strawberries, cleaned and hulled
1 package pudding, chocolate (I used instant)
Fresh mint sprigs, optional but awesome
Prepare cupcakes according to the package and let cool. Using a paring knife, cone out a well down into each cupcake for your strawberry to fit into. Prepare your pudding according to the package. Let set until nice and pudding-y (solid-wet gloopy pudding will ruin the cupcakes, so don't be in a rush, let the pudding firm up!)
Stick the strawberry pointy-side down into your cupcakes. Take the piece of the cupcake that you cut out, and smush that on top of the strawberry, after you push it down into the cupcake.
Top liberally with pudding in lieu of frosting.
Add a sprig of mint if you like. I adds a certain something.
If possible, cut each cupcake in half and set on a plate because presentation is everything with these suckers. They are DELICIOUS and super easy.
Recipe Source: instructables.com or littlemomprairie.blogspot.com
Here's a twist on a traditional Ranch Salad Dressing. You'll use green onions or chives, parsley, and cilantro. Of course you can make this according to your personal taste. I have found when making mayo-based dressings or dips I use half regular mayo and half low-fat mayo (and only Hellmann's!) If I use just light mayo, within a few days it becomes very watery. Made half-and-half, it will hold it's consistency. This recipe uses a different technique.....light mayo and olive oil. And after one week, it is still emulsified and thick.
It's a slightly different version of what you're use to, but still so good. As soon as this batch runs out, I'm going to try a copycat recipe of the Jalapeno Ranch that they serve at Big River Grill.....and that stuff is good, too!
HERBED RANCH DRESSING (Makes approximately 3 cups)
3/4 cup light mayo
3/4 cup light sour cream
1 Tbsp olive oil
1 Tbsp lemon juice
1/4-1 cup buttermilk
4 green onions (only the green parts) or 1 small bunch of chives
3 Tbsp chopped fresh parsley
3 Tbsp chopped cilantro
1 clove garlic, minced, 1 tsp (I double this amount)
1/2 tsp salt
Freshly ground black pepper to taste
Combine all of the ingredients in a blender or food processor. Start with 1/4 cup of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Add more buttermilk for dressing and less for dipping vegetables. Store in an airtight container in the refrigerator.
This is such an easy, delicious, non-catfishy catfish recipe I've had in a long time! The recipe was published in our local paper and is courtesy of a local chef, Ginny Gaines of Signal Mountain. I'll have to found out where she works, because if her restaurant menu is this good, I'm sure I'll be planning a trip!
BAKED LEMON DILL CATFISH (Serves 4)
1/2 cup mayo
1/4 cup buttermilk
1 tsp grated lemon rind
3 Tbsp fresh lemon juice
2 Tbsp freshly chopped or dried dill
1 garlic clove, minced (about 1 tsp)
4 (4-6 oz) catfish fillets
1 tsp salt, or less to taste
1/4 tsp pepper
1 cup fine, dry breadcrumbs (I use Panko)
Stir together mayo, buttermilk, lemon rind, lemon juice, dill, and garlic. Place half of mayo mixture in another small bowl to serve with fish, and chill.
Rinse fillets, and pat dry. Brush fillets evenly with remaining half of mayo mixture; sprinkle evenly with S&P. Dredge fillets in breadcrumbs. Arrange on a lightly greased rack in a pan lined with aluminum foil.
Bake in a preheated 425 degree F oven for 20 minutes or until fish flakes with a fork and is opaque throughout. Serve with chilled mayo mixture.
OK.....this has to be one of my all-time favorite salads. Where in the world did iceberg lettuce get such a bad wrap? Crisp, crunchy, cold.....be still my heart!!! And oh, so simple. Add on top of this the most lucious homemade bleu cheese dressing you'll ever taste.
So here's what you need to do. Core your head of iceberg lettuce (do this by hitting the core of the lettuce on the edge of your sink.....the core will immediately come loose. Run cold water through the opening, let it drain in your sink for an hour or so to make sure all the water is drained, then wrap it in a dish towel, put it in a plastic grocery bag, and let it chill for several hours for a perfectly crisp head of lettuce).
When completely chilled, slice a wedge of the iceberg lettuce, spread crumbled bacon (cooked or the stuff you can find in your salad dressing aisle), and add some halved graped tomatoes (sorry......the regular toms don't work for me.....only grapes or cherries have the flavor I desire). Then plop some of the best Bleu Cheese Dressing that you'll ever taste on top. This recipe came from The Chart House Restaurant which is a chain I believe on the West Coast (I used to live in California and there were several there). There is no better Bleu Cheese dressing in the world, in my book. Again, crisp, crunchy, cold, and OH MY!!!! So delicious. A meal in itself in mind.
CHART HOUSE BLEU CHEESE DRESSING
Place in a mixing bowl:
3/4 cup sour cream
1/2 tsp dry mustard
1/2 tsp pepper
scant 1/2 tsp salt
1 tsp Worchestershire sauce
scant 1/3 tsp garlic powder
Blend 2 minutes at low speed. Add:
1 1/3 cup mayo
Blend 1/2 minute at low speed. Then blend 2 minutes at medium sped. Crumble:
4 oz imported Danish bleu cheese (I used gorgonzola) into very small pieces.
Blend at low speed no longer than 4 minutes.
Important: Makes a bit difference if you let this sit at least 12-24 hours. Makes approximately 2 1/2 cups. This recipe can easily be but in half.
I just got a new little microwave baking pan. In the decades that microwaves have been around, I just can't believe it took so long to make something that works. The brand is Waveware, I found it on QVC and it works like a charm. I'm anxious to start experimenting with it for quick dinners on busy days.
I'll list this recipe as found in the booklet that came along with it, but you could absolutely pan-fry these babies. I served it with the Thai Noodles on the previous post.
THAI FISH BITES (Serves 4-6)
4 oz (110g) cooked potatoes
1 lb (450g) cod fillet, skinned and roughly chopped
1 1/2 Tbsp Thai Red Curry Paste
1 egg
1 lime rind, very finely sliced
1 Tbsp fresh coriander, chopped, or 1 tsp ground
4 chives, chopped
1 Tbsp AP flour
1 Tbsp olive oil
For the Sweet Chili Dip
4 Tbsp soy sauce
juice of 1 lime
1 Red chili, de-seeded and sliced thinly
pinch of sugar
Place the cod, cooked potatoes, curry paste, egg, and lime rind in a food processor and blend until smooth (you could use a fork and mash to a rougher paste). Stir in the coriander and scallions
To make the cakes, take a small handful of fish mixture and shape it into a ball, then flatten it slightly at the top and bottom. Continue making them until you have 10-12 cakes. Refrigerate for about 20 minutes before cooking.
To make the dipping sauce: Place all the ingredients in a bowl and leave to infuse. Add a little more sugar to sweeten if you like (alternatively you could just buy a sweet chili sauce, bottled, found in the Asian section of your grocery store).
To cook the fish cakes, preheat the crisping dish (for a 1000 watt oven, 50 seconds). Place 4-6 cakes on the dish at a time. Cook for 3 minutes. Turn and cook for another 1 1/2 minutes.
This was a side dish I made to go with some Thai Fish Cakes I made the other night, but just add some chicken, shrimp, or pork, and it could absolutely be an entree dish. The prep is fast and easy and this comes together in about 15 minutes. Oh, and by the way, it is delicious the minute it's ready or the next day. Yummmm!!!
THAI NOODLES WITH SPICY PEANUT SAUCE (4 side servings or 2 entree servings)
6 oz linguine
2 Tbsp sesame oil
1/4 cup green onions, chopped
1/2 cup finely shredded carrots
1 cups frozen stir fry vegetables
1 1/2 Tbsp minced fresh garlic
1/2 Tbsp fresh ginger, minced
2 Tbsp honey
2 Tbsp peanut butter
2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
3/4 tsp chili-garlic sauce, or to taste
Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 1 Tbsp sesame oil and toss to coat. Set aside.
Heat remaining 1 Tbsp sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry vegetables, garlic, and ginger. Saute until vegetables soften, about 4 minutes.
Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce and mix well. Simmer sauce about 2 minutes. Pour sauce over pasta and toss well.
Transfer to a platter and serve warm. Garnish with green onions, if desired.
Recipe Source: www.food.com
This is an incredibly delicious chicken dish with a creamy, swiss cheese sauce that doesn't use any of those awful cream-of-something soups. All from scratch and, oh so good! Lean chicken breasts are topped with slices of Swiss cheese and then with a simple sauce made from light mayo, Greek yogurt, Parmesan. Baking 45 minutes with no curdling.
Serve this over hot, cooked rice. I served it with that delicious broccoli salad. A green salad and another vegetable would go well also. TRY THIS!!!! Honestly, it is so good, so versatile, so easy. You won't regret your decision.
CREAMY SWISS CHEESE CHICKEN BAKE (Serves 4-6)
2 pounds boneless, skinless chicken breasts (about 4-6 pieces)
6-8 slices Swiss cheese (4-6 oz)
1/2 cup light mayo
1/2 cup plain Greek yogurt
3/4 cup freshly grated Parmesan, divided
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
Hot, cooked rice for serving
Preheat oven to 375 degrees and lightly spray a 9x13" baking pan with cooking spray.
Pat the chicken dry with paper towels and season on each side with S&P. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayo, yogurt, 1/2 cup Parmesan cheese, S&P, and garlic powder. Spread the mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.
Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, cooked rice.
Oh goodness!!! This salad was absolutely delicious and would go with so many things! It is also extremely versatile. Personally, I omitted the raisins but used craisins instead. I also used honey-roasted sunflower seeds, but you could also use almonds. And I added some crisp ramen noodles to add even more crunch! I'm listing the recipe as I found it, but alter it to suit your tastes. I served this with Hawaiian Haystacks (see 1-17-13), and with many other dishes. It's great with simple fish or chicken entreees.
THE BEST BROCCOLI SALAD (Serves 6-8)
Dressing:
3/4 cup light or regular mayo
1/4 cup granulated sugar
1 Tbsp Balsamic vinegar
Salad:
1 1/2 pounds fresh broccoli, chopped into bite-sized pieces
1 cup golden raisins (optional)
3/4 cup sunflower seeds
1 small shallot or red onion, finely diced (about 1/4 cup)
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked and crumbled
Ramen noodles, optional
In a small bowl, whisk together all of the dressing ingredients. Set aside.
In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving.
Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.
This is the soup I served with my Grilled Cheese BLT (see October 3, 2012). It's a souped-up (forgive the pun) version of the basic Beer Cheese soup. I found this recipe on www.closetcooking.com. He's got some great recipes to share.
ALE AND CHEDDAR SOUP (4 servings)
1/2 pound bacon, cut into 1" slices
1 onion, diced
2 stalks celery, diced
2-4 jalapeno peppers, diced
2 cloves garlic, minced (2 tsp)
1 tsp thyme, chopped
2 Tbsp butter
1/4 cup flour
1 bottle ale (I used Yuengling)
2 cups chicken broth
1/2 cup heavy cream
1 tsp Dijon mustard
1 Tbsp Worcestershire sauce
2 cups cheddar cheese, shredded
cayenne to taste
S&P to taste
Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 Tbsp of the grease in the pan.
Add the onion, celery, and jalapeno and cook until tender, about 10 minutes.
Add the garlic and thyme and cook until fragrant, about 1 minute.
Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
Add the ale followed by the broth and bacon and let cook for 10 minutes.
Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted.
Season with cayenne, S&P to taste.
I am lovin' this weather! A high today of 64!!! Sweatshirts! And soup.
And my, oh my. This is a good one. And light and healthy, to boot! This soup is simply lucious. Absolutely put this on your autumn menu.
I've never made homemade gnocchi and doubt I will because it's so easy to use the delicious premade gnocchi in your pasta aisle. In fact, there are two sizes. I used the regular, but there are minis if you prefer a smaller dumpling. I served it with an arugula salad with grape tomatoes, parmesan, pine nuts, and Julia Child's vinaigrette, and a crusty Panera baguette. Perfect meal for this enchanting weather.
HEARTY CHICKEN GNOCCHI SOUP (Serves 4-6)
1 Tbsp olive oil
1/2 medium onion, diced (about 1/2 cup)
1 cup chopped or sliced carrots
1/2 tsp dried thyme
2 cloves garlic, finely minced
1/4 cup AP flour
2 cups fat-free 1/2 & 1/2
1 cup lowfat milk
1 cup low-sodium chicken broth
16 oz package gnocchi
1-2 cups cooked, shredded or diced chicken breasts
1 cup fresh spinach, coarsely chopped
S&P to taste
In a 4 or 5 quart pot, heat the olive oil over medium heat until hot and rippling. Add the chopped onion, carrots, and thyme. Cook until the onion is translucent and carrots are slightly tender, stirring often, about 4-5 minutes. Stir in the garlic and cook, stirring constantly, until fragrant.
Whisk in the flour and cook, whisking or stirring constantly, until the flour is lightly golden, 1-2 minutes. Slowly whisk in the half-and-half. Whisk in the milk and chicken broth. Stir until bring the mixture to a boil over medium to medium-high heat.
Cook, stirring often, until the mixture is slightly thickened, 5-7 minutes. Stir in the uncooked gnocchi and simmer over medium-low heat for 3-4 minutes, stirring occasionally. The soup should thicken up quite a bit while the gnocchi is cooking. Stir in the chicken and spinach and cook for 1-2 minutes until heated through. Season w/S&P to taste and serve.
*NOTE: This soup is thick and hearty. If you like a less thick soup, simply add more liquid (either milk or chicken broth). Add this at the end with the chicken and spinach, after the soup has thickened.
I love fish tacos! Never had one I didn't like, and have never had the same one twice. But I've learned there is one thing that makes a huge difference: the double shell. Not only taste, but texture. You'll need a soft-shelled corn tortilla on the outside (warmed) and then lined with refried beans (I used black refried bean). Then a warmed hard-shelled corn tortilla tucked into that. The beans keep the two sticking together, and the soft-shelled tortilla keeps the other from crumbling and stuff falling out. And again, the taste is so much better.
Personally, I love avocado slices on mine, but Jim won't eat plain avocado, so I made a guacamole to add to it. You could also add sour cream or salsa, but for me, I just like the beans, slaw, and avocado slices. A standard fish I keep on hand is Swai, but if I didn't have that, I'd probably use tilapia. But below is the full recipe I found on www.chow.com. You could use refried beans, Spanish rice, black bean and corn salad, or a fruit salad as side dishes.
BASIC FISH TACO RECIPE (4 servings)
1 pound firm white fish (Swai, tilapia, snapper, cod, mahi mahi, or catfish)
2 limes, halved
1 garlic clove, minced
1/4 tsp ground cumin
1/4 tsp chili powder
2 Tbsp vegetable oil, plus more for oil the grill grates
S&P
1/2 small head of green or red cabbage (about 14 oz), cored and thinly sliced
1/2 red onion, thinly sliced
1/4 cup cilantro, coarsely chopped
6-8 (6") soft corn tortillas
6-8 hard corn tortillas
Sliced avocado, for garnish (optional)
Guacamole, for garnish (optional)
Salsa, for garnish (optional)
Sour cream, for garnish (optional)
Hot sauce, for garnish (optional)
Place the fish in a baking dish and squeeze a half of a lime over it. Add the garlic, cumin, chili powder, and 1 Tbsp of the oil. Season w/S&P and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
Combine the cabbage, onion, and cilantro in a large bowl and squeeze half of a lime over it. Drizzle the remaining 1 Tbsp oil, season with S&P, and toss to combine. Taste and add more S&P if necessary, set aside.
Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside until you prepare the fish (I put my soft tortillas in a ziplock and microwaved for 15-30 seconds, until they felt warm.....I put my hard tortillas in a 325 oven for about 5 minutes).
Brush the grates of a grill pan or outdoor grill with oil (I used spray "Grill Pam") and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, and about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer the fish to a plate.
Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct the taco, break up some of the fish, place it in the doubled-tortilla and top it with slaw and any optional garnishes.
Recipe Source: www.chow.com
I keep running across the Grilled Cheese BLT sandwiches on-line. Scrambling for dinner one night, I had everything on hand, with a few substitutions! And it was absolutely wonderful. The possibilities are overwhelming. No recipe, really, but here's what I put in mine:
Rosemary bread
Swiss cheese
Cooked bacon
Arugula
Tomatoes
Softened butter
Mayo, optional
Build your sandwich as you wish. Butter the outside and saute in skillet until browned on each side.
I wish I could remember where I got this recipe because it is a winner!!! I'm not a big cookie eater, but I do likes me peanut butter cookies every so often. Well, this is peanut butter on steroids! A swirl of Nutella into the cookie dough sends this over the edge. Soft, chewy, delicious!
PEANUT BUTTER and NUTELLA COOKIES
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup peanut butter (creamy or crunchy)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 2/3 cup flour
2 tsp soda
1 tsp salt
heaping 1/3 Nutella
Cream butter, peanut butter, sugar, brown sugar, eggs, and vanilla together until smooth. Combine flour, soda, and salt and add to butter mixture. Add Nutella in dollops over the top of the dough. Use a butter knife to swirl the Nutella through the dough. Do not over mix. Chill in fridge for at least an hour. Bake at 350 for 8-10 minutes. Bake until slightly brown at edges. Let cool a few minutes on cookie sheet before transferring to a wire rack.
