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Thai Red Curry Meatballs

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

Super Bowl season is about two things: the commercials and the food. Maybe the game, if your hometown team is in contention for the title. My hometown team (and current world champ, go Seahawks!) surely gets me in the spirit, and so does the food. So you know I’ll be parked in front of the TV hoping to see them go all the way! If not, I know one thing is for sure: the food is always going to be the winner!

If you want to elevate your game day grub just a bit, go for these Thai Red Curry Chicken Meatballs from TK member Kelley. One of my favorite foods is Thai cuisine, so as soon as my eyes gazed upon these, I was hooked. They were out of this world! If you want to serve something exotic for game day, or any day, put these on the menu!

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

The list of ingredients for this recipe isn’t super crazy—just a few things that can be easily found at most groceries with an Asian food aisle, including panko bread crumbs, coconut milk, lime, garlic, red curry paste, Sriracha chili sauce, cilantro, ground chicken (or turkey, which I used), and salt and pepper. All of these ingredients go into both the meatballs and the sauce. The flavors are so vibrant and fresh, you’ll go wild!

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

Into a bowl, add the ground turkey. I used ground turkey that was 93% lean, so it’ll have some sticking power and won’t dry out.

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

Next, add your garlic. I keep freeze-dried garlic on hand so I can just pour and go. It plumps right up when cooking, yields great flavor, and saves me some time. Also add some minced or grated ginger. I used a microplane to get it really fine.

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

Red pepper flakes and minced cilantro go in next, according to the directions. But guess what? Yours truly is a total dingbat and didn’t realize she forgot the cilantro until she had rolled the meatballs. So let’s use our imagination and pretend there are little flakes of wondrous green cilantro in there, okay? Okay!

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

To add to the meatball sticking power, add an egg to the ground turkey mixture. Using a spatula or your hands, mix the batch together until everything is uniform and just combined, but do not over-mix.

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

To make the meatballs a uniform size, I used a 1-inch cookie scoop, then rolled them between my hands to make them a little more round. These will make them perfectly bite-sized meatballs, though Kelley’s original recipe says she made them into 12! That would be massive, though I’m not complaining. They are so good, I would tackle one of those in a heartbeat!

Place the meatballs into a preheated oven and bake for 15–20 minutes (or until the temperature reaches at least 165ºF), turning the meatballs halfway through cooking. While they are in the oven, move on to the sauce!

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

In a sauté pan, heat olive oil until simmering, and plop in your garlic and ginger, stirring until fragrant.

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

Add the red curry paste. Man, we are cooking here!

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

Whisk in the coconut milk and stir until smooth.

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

Add in the remaining red pepper flakes, Sriracha sauce, lime, and of course the cilantro! If you’re like me, the more cilantro the better. Allow the sauce to thicken slightly, and once the meatballs are out of the oven and ready to go, place on a platter or in a serving dish and pour the sauce over the top.

If you want to keep these hot for game day, I suggest putting them in a slow cooker set to “warm” and they will be ready all day long!

 
 
 
Tasty Kitchen Blog: Thai Red Curry Chicken Meatballs. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Kelley of Chef Savvy.

I fell in love with these meatballs. Next up on my list of recipes to make? Kelley’s 5-Ingredient Peanut Butter Energy Bites. Be sure to stop by her blog, Chef Savvy, for more delicious creations.

What are your game day must-haves? How do you prepare for the big day? Share them in the comments so we can serve up sure winners on the big day and cheer on our favorite team!

 
 

Printable Recipe

Thai Red Curry Chicken Meatballs

See post on Kelley Simmons @ Chef Savvy’s site!
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Difficulty: Easy

Servings: 4

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A quick weeknight dinner that takes less than 30 minutes to make.

Ingredients

  • FOR THE MEATBALLS:
  • 16 ounces, weight Ground Chicken
  • ½ cups Panko Breadcrumbs
  • 2 cloves Garlic, Minced
  • 1 teaspoon Ginger, Minced
  • 1 whole Egg
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Pepper
  • ⅛ teaspoons Crushed Red Pepper Flakes
  • 1 Tablespoon Cilantro, Chopped
  • FOR THE THAI CURRY SAUCE:
  • ½ Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Ground Ginger, Minced
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Concentrated Red Curry Paste
  • ¾ cups Coconut Milk
  • 1 teaspoon Sriracha
  • ⅛ teaspoons Pepper
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Red Pepper Flakes
  • 1 Tablespoon Cilantro, Chopped
  • 1 Tablespoon Lime Juice

Preparation Instructions

For the Thai red curry chicken meatballs:
Preheat oven to 400 F. Lightly grease a rimmed baking sheet with oil.

In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix. Portion out 12 equal-sized large meatballs. Working with slightly wet hands helps the meatballs from sticking to your hands. Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through, flipping them halfway through cooking (prepare the sauce while they bake).

When done, take meatballs out of the oven and toss them in the Thai red curry sauce. Garnish with extra cilantro if desired. Serve immediately.

Note: If you are freezing the meatballs do not toss with sauce until ready to serve.

For the Thai curry sauce:
Heat oil in small saucepan over medium heat. Add garlic and ginger and cook for 1 minute. Add the curry paste and cook for an additional minute. Whisk in coconut milk and continue whisking until thick. Take pan off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro and lime juice. Set aside until ready to toss with meatballs.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Quinoa Pilaf with Apples and Cranberries

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Holly Kirby of American Vegetarian.

I think we can all agree that we’ve all hit the holiday cookie platter a little too hard. This is a safe space—we’re all friends here. But there are places where we can nip and tuck our holiday over-imbibing and make up for all our sugary grievances. This Quinoa Pilaf is totally sinless, but oh so flavorful.

Holly whipped up this little number and I can tell you, it is amazing hot or served chilled.

 
 
 
Tasty Kitchen Blog: Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Holly Kirby of American Vegetarian.

The lineup is pretty simple, with quinoa, dried cranberries, celery, pecans, green apples, garlic, vegetable stock, salt, pepper and red onion. In lieu of the herbes de Provence, I used Italian blend herbs for a simply substitution in a pinch. I also used fresh parsley, though for some reason, it was camera-shy.

 
 
 
Tasty Kitchen Blog: Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Holly Kirby of American Vegetarian.

To get started, cook the quinoa according to package directions, bringing it to a simmer using the veggie stock. The quinoa should be tender, like rice. Remove it from the stove and set aside.

 
 
 
Tasty Kitchen Blog: Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Holly Kirby of American Vegetarian.

While the quinoa is cooking, slice and dice the apples, onion and celery.

 
 
 
Tasty Kitchen Blog: Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Holly Kirby of American Vegetarian.

Into a sauté pan, cook the celery, garlic and onion. Add in the seasonings and cook until softened and tender. Then add in the wine and apples, and cook for about 5 minutes.

Remove from the stove and add into the quinoa. Fold together to incorporate all the ingredients.

 
 
 
Tasty Kitchen Blog: Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Holly Kirby of American Vegetarian.

Add in the dried cranberries.

 
 
 
Tasty Kitchen Blog: Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Holly Kirby of American Vegetarian.

Toss in pecans and parsley, then serve and devour.

Holly has a load of other vegetarian friendly recipes in her TK recipe box, and on her site American Vegetarian. Be sure to check them out for healthy inspiration.

 
 

Printable Recipe

Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans

See post on Holly Kirby’s site!
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Servings: 12

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In this recipe I’ve used classic Thanksgiving flavors like apples and cranberries with quinoa, which may not be that familiar as a Thanksgiving ingredient but I think this mix of these ingredients will become an instant classic.

Ingredients

  • 1 cup White Quinoa
  • 1-½ cup Red Quinoa
  • 4 cups Vegetable Stock
  • ¼ cups Olive Oil
  • ½ whole Red Onion, Diced
  • 2 stalks Celery, Diced
  • 1 clove Garlic, Minced
  • 1-½ teaspoon Herbes De Provence
  • 1 teaspoon Salt
  • Black Pepper To Taste
  • 2 whole Green Apples, Diced (Skin On)
  • ½ cups Dry White Wine
  • 1 cup Dried Cranberries
  • 1 cup Toasted Or Maple Pecans
  • ¼ cups Fresh Parsley, Chopped

Preparation Instructions

Rinse quinoa in a fine mesh colander and drain. Pour into a heavy-bottomed stockpot. Top with vegetable stock and stir. Turn on medium high heat when stock comes to a boil, cover with lid, turn down to medium low and simmer for about 10 to 15 minutes until quinoa is al dente.

While quinoa is cooking place a saute pan over medium high and add olive oil, onions, celery and garlic; stir. Add herbes de Provence, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes. Add apples and pour in wine, simmer 5 minutes to cook out alcohol.

Pour onion mixture over cooked quinoa and stir until combined. Add cranberries, pecans, and parsley, fold in. Check for seasoning.

Serve immediately by spooning into serving dish or can be reheated later.

To reheat, cover with lid or foil and bake in a 350ºF oven for about 30 minutes, stirring halfway through.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Roasted Yams with Candied Walnuts and Raisins

Posted by in Holidays

Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

When it comes to Thanksgiving, my family goes the traditional route: roasted turkey, cranberries from a can, and yams with marshmallows on top. Every once in a while, I think it’s fun to change things up and try new variations on the classics. Now, don’t get me wrong, any time you can get away with popping marshmallows onto a veggie is fine by me, but making that classic a little healthier will leave you feeling slightly less guilty as you unbutton your jeans at the end of the night.

Tasty Kitchen Member Julia really nails this twist on the Thanksgiving classic with these Roasted Yams with Candied Walnuts and Raisins. The walnuts come out deliciously coated and the raisins just sweeten the whole deal. I guarantee you won’t miss the marshmallows this year!

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

The last thing you need on Turkey Day is a big list of complex ingredients, so you’re safe with this simple recipe. Line up four yams, walnuts, a little butter, honey, raisins, cinnamon, ginger, cardamom, and salt for this recipe. I didn’t have cardamom on hand, so I omitted it but these yams were packed with warm flavors and didn’t miss a thing.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

To get started, preheat your oven to 425ºF. While the oven preheats, wash and dry your yams. Using a fork, poke several holes in the skin of the yams so they vent while baking. The last thing you need is them exploding in the oven and creating more of a mess to clean up!

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Wrap each yam in aluminum foil, just like a baked potato. Roast the yams until fork tender, about 45–60 minutes depending on the size of your yams.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Once you’re able to handle the yams and unwrap them, take a couple of forks and split open the yams to cool slightly. While they rest momentarily, move on to the walnuts.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

The filling is always the best part, and this is no different. Even better is that it all goes into one pan!

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Add the remaining ingredients into a skillet and over medium heat stir the ingredients together until the walnuts are coated completely.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Once the walnuts are coated, pour them into the middle of the split yams. Serve these immediately. And if by some miracle there are leftovers of these yams, these are great as leftovers right out of the fridge. Not that I would know from experience or anything.

Julia has a boatload of other fantastic recipes in her TK recipe box, and on her site, The Roasted Root. Be sure to check them out for your everyday inspiration and special occasion gems. These turkey burgers with chipotle sauce are where it is at. Thanks, Julia!

What is your favorite side dish during the holidays? Are you a traditionalist, or an adventurer during the holidays? Leave a comment below, or a link to your favorite Tasty Kitchen recipe to inspire the whole TK Community!

 
 

Printable Recipe

Roasted Yams with Candied Walnuts & Raisins

See post on Julia {The Roasted Root}’s site!
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Servings: 4

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Keep Thanksgiving healthy with an easy and nutritious holiday treat: roasted yams topped with candied walnuts, raisins and warm spices!

Ingredients

  • 4 whole Large Yams, Roasted
  • 1-½ cup Walnuts
  • 1 Tablespoon Unsalted Butter
  • ⅓ cups Honey
  • ½ cups Golden Raisins
  • ¾ teaspoons Cinnamon
  • ½ teaspoons Cardamom
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Salt

Preparation Instructions

Preheat the oven to 425ºF

Wash the yams and pat them dry.

Poke yams a few times with a fork, wrap them in aluminum foil and bake them in the oven for 45 to 60 minutes (depending on size; mine took a full hour). The yams are done when thick juice is seeping out of them and they’re soft when poked.

Remove yams from the oven and set aside.

Add remaining ingredients at the same time to a medium-sized skillet and heat to medium or medium high. Stir with a wooden spoon until honey is coating everything, walnuts become fragrant and raisins plump up, about 2 to 3 minutes, being careful not to burn.

Once yams are cool enough to handle, quarter them and top with desired amount of topping.

Serve hot!

A fabulous idea: Give them a squirt of whipped cream or a drizzle of melted butter.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Apricot Almond Butterscotch Cookies

Posted by in Baking

Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Sometimes you just need a cookie. There doesn’t have to be any rhyme or reason for it, but when that craving calls, it’s best to answer it. Whether it’s a classic chocolate chip cookie, or an over the top creation like these Apricot Almond Butterscotch Cookies from TK member Nancy, just go with it. You will never regret that cookie you ate. Especially this one. I guarantee it.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Gather your ingredients: flour, sugar, brown sugar, baking soda, egg, almond extract, salt, dried apricots, slivered almonds, and butterscotch chips.

If you’re anything like me, make sure you have extra butterscotch chips on hand, because I eat them right out of the bag!

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Into a large bowl or stand mixer, beat together the butter and sugars until they are combined and smooth in texture.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Next, add in your almond extract and mix to combine.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Now, the egg. Crack an egg into a small dish and check for shells before adding to your batter. Beat the egg in until it’s light and fluffy.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

In a separate bowl, whisk together your other dry ingredients: the flour, baking soda and baking powder.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Into the bowl they go with the rest of the batter mix. Turn the mixer on low and mix until the flour is just combined. Don’t over mix here! That would be a travesty.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Enter stage left: the dried apricots. True story, I have a friend who has never had an apricot in her life. Woah, how is that possible? I had half a mind to ship her this batch of cookies to remedy that!

Once they’re chopped into small pieces, into the bowl they go.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

And don’t forget the almond slices and butterscotch chips! That is, if you haven’t eaten the whole bag of chips by now. Guilty.

Using a cookie scoop or a tablespoon, drop your dough onto a cookie sheet and bake for 9–11 minutes or until they’re golden brown.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Let them cool slightly before devouring them straight from the cooling rack.

These are hands down amazing and going into my regular cookie making rotation. Thank you to Nancy of The Bitter Side of Sweet for this recipe! Take a look at this 5-Mitt recipe and be sure to grab others from her blog and her TK recipe box, like these Vegetable Tortilla Cups!

 
 

Printable Recipe

Apricot Almond Butterscotch Cookies

See post on Nancy P.’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 24

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A soft, chewy cookie packed with apricots, almonds and butterscotch.

Ingredients

  • 7 Tablespoons Butter, Softened
  • ⅓ cups Brown Sugar
  • ⅓ cups Sugar
  • 1  Egg
  • ½ teaspoons Almond Extract
  • 1-½ cup All-purpose Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 cup Dried Apricots, Chopped
  • ¾ cups Slivered Almonds
  • ½ cups Butterscotch Chips

Preparation Instructions

Preheat oven to 375 F. Prepare two cookie sheet pans by lining them with a Silpat mat or parchment paper.

In the bowl of your stand mixer add butter, brown sugar and white sugar. Mix until creamy. Add egg and mix until creamy. Add almond extract and continue to mix.

In a separate bowl combine flour, baking soda and salt. Add flour mixture into the mixing bowl and continue to mix. Stir in apricots, almonds and butterscotch chips.

Using two tablespoons scoop out mixture and drop onto cookie sheets spacing cookies about 2 inches apart. Bake for 9 to 11 minutes or until golden brown. Remove from oven, allow them to cool and enjoy!

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Homemade Lemon Pepper Seasoning

Posted by in Step-by-Step Recipes

The bottles of spices and seasonings from the store are so big, you can’t possibly use them before they start to lose their kick. When I stumbled on Rebecca's recipe for Homemade Lemon…

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Baked Sausage Fontina Sandwiches

Posted by in Step-by-Step Recipes

Football Sunday is sacrosanct around this household. My husband flips between the channels, I make the food. It is the perfect system for us. To gear up for this season, tuck these Baked Sausage Fontina Sandwiches from TK member

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Bakery-Style Coconut Macaroons

Posted by in Baking

Put a plate of treats in front of me and see which one I go to first. Odds are it’s going to be the coconut treat. The more coconut the better, I say! And because of my coconut infatuation, Jen and Emily's recipe for

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Honey Whiskey Barbecue Sauce

Posted by in Step-by-Step Recipes

Making things from scratch is so satisfying. The flavors are intense, the combinations are endless, and you get to say, “Yeah, I made that,” when your dinner guests' eyes are rolling back into their heads because you just knocked their socks off. Laurie from Simply Scratch, a Tasty Kitchen member and fellow TK Blog contributor, knows from-scratch cooking. And her…