EASIEST LEMON SUGAR COOKIES (NO FRIDGE REQUIRED!)
I was never much of a lemon cookie fas as a kid - but who was? With chocolate chip, peanut butter, and the pervasive M&M sprinkled cookies of the 90s, it really was no competition. But as an adult, I've grown a real appreciation for the flavor of fresh meyer lemon! Its a little sweeter and more full-bodied than the flavor of a traditional lemon, but I'd even take a regular old lemon here. Because lemon is GOOD. these are like the cookies you WISH you'd been eating in the 90s! These cookies are:
drizzled in fresh lemon glaze
and SUPER lemon-y!
You're going to love them as much as I do. Especially when you realize that they are like the sugar cookies younger, cooler, hipper cousin. They whip up in minutes and require NO REFRIGERATION. Yup, you read that right! Most sugar cookie recipes call for at least 1-3 hours in the fridge both batter making to ensure a proper shape and texture as the cookies cook; otherwise, they'd melt all over the pan into a sheet-pan sized cookies that's not actually appetizing at all. So here's the thing - these babies, they go from prep bowl straight to sheet pan straight to oven - it literally couldn't get any easier than that. So let's put on over our day sweatpants and get to baking - you'll have fresh, warm cookies in an hour!
1 and 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon zest (about 1 medium lemon)
1/2 cup unsalted ghee (or butter, room temp)
1 cup granulated sugar
1 teaspoon vanilla
2 tablespoons lemon juice
2 cups powdered sugar
2 tablespoons lemon zest
1/3 cup lemon juice
Preheat oven to 350 degrees. Prepare a baking sheet with a non-stick spray or parchment paper, and set aside.
In a medium bowl whisk the flour, baking soda, salt. In a separate large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, lemon zest and lemon juice. Beat or whisk until fully combined.
Add in the dry ingredients, and continue mixing until a fluffy batter forms.
Drop cookie dough by the spoonful, or using a 1-2 inch cookie scoop, onto the prepared cookie sheet. We used a two inch scoop for big, bakery-sized cookies! Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack.
While cooling, prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Drizzle over the top of the cookies. Allow to sit and dry, glaze will harden after about 10-20 minutes.
Leftovers can be stored in airtight container at room temperature for 3-4 days. Enjoy!
Cajun Red Bean Burritos
Feeling like I'm on FIRE with the recipes this month! I cooked for so long and for often, that for the last year or two I've needed a bit of a break. I've pulled back hugely from sharing recipes and simplified my own cooking style. It was worth it. I feel so much more motivation in the kitchen lately, and so much more creativity. I think a lot of life is like that - it flows in seasons.
We're almost in a new season of the year and it's a season where I want lots of fresh, healthy food available. I've been using my excitement for cooking lately to prep food for my husband and I - it makes grabbing food and going during the week SO much easier! I love simple, easy, inexpensive recipes that can be made in bulk, and RightRice has once again made it easier than ever. These new medley's are so good and so easy to prepare, we end up making one flavor or another several nights a week and packing the leftovers for the next day's lunch!
This recipe whips up quickly and is FREEZABLE! Yo - frozen burritos. YES PLEASE! Just leave out the avocado so it doesn't get mushy and you just meal prepped breakfast for the week!
1 bag RightRice Cajun Spice Medley
1 teaspoon ghee or oil
1 medium red bell pepper, thinly sliced 1 medium onion, thinly sliced
pinch of salt
1 - 15.5 oz can kidney beans, drained 1 tablespoon water
1/2 teaspoon garlic powder
1/2 tsp smoked paprika
sliced avocado, optional
fresh chopped cilantro, optional
Prepare RightRice according to instructions. While it sets, prepare the rest of the ingredients.
In a saute pan over medium heat, warm the ghee. Toss in the sliced peppers, onions, and a pinch of salt and saute until soft, about 5-10 minutes. Remove from heat and set aside.
In a smaller pan, heat the drained kidney beans, garlic powder, paprika and tablespoon of water. Cook over medium until heated through and warm, about 5 minutes, stirring occasionally.
In the oven or over the stovetop, heat your tortilla. Not overly done - you want it soft enough to wrap around your fillings. Once the tortilla is warm, remove from heat and assemble burrito by layering with RightRice, onions and peppers, kidney beans, avocado and cilantro.
Wrap the burrito around the fillings first by folding in the ends, then rolling and wrapping until burrito forms. Enjoy!
**Leftovers are best left in pieces, with burritos being assembles just prior to eating. These burritos DO FREEZE WELL! Just wrap finished burrito in tin foil, place in freezer, and bake at 350 degrees for about 40 minutes to reheat.
Savory Harvest Pilaf Stuffed Peppers
You know what I love almost more than anything? An EASY MEAL! Okay, and my husband. But seriously - a healthy, easy to throw together meal that actually tastes good?! I'll take it anytime.
I - like you - am very busy. And while I mean to plan ahead and prepare meals for myself for the week, I often get too busy to do even that. It can be hard to brainstorm a week's worth of food you'll actually want to eat, and then follow through with the grocery shopping, food prep, and actual eating of it all. It can be overwhelming on top of an already busy week, and that's not going to help me commit to it at all. So - I've been simplifying. It still saves me money to prep food at home, and I do actually feel better about my wallet and my health when I follow through with it on a regular basis. You know I love RightRice, and I've been loving paying around with their newest medley mixes because they ready in 12 minutes, packed with a whole lot of plant-based protein, and are actually super satisfying - with or without added meat!
This recipe is way easier than it looks and makes a super nutritious dish that tastes great reheated, too. RightRice can be found at Whole Foods or on Amazon. Recipe below!
1 bag of RightRice Harvest Pilaf, prepared
2-4 tablespoons water, for steaming
3 bell peppers - any color, halved with seeds removed
1/3 - 1/2 cup pepper jack cheese (you can sub vegan cheese, if you prefer)
chopped parsley, for garnish
Preheat oven to 375 degrees.
In a saucepan, prepare RightRice Harvest Pilaf according to directions. While it sits (you’ve got 12 minutes!), prepare your bell peppers. Set aside.
Once your RightRice is prepared and cooled, scoop it into your hollowed peppers until just about full. Place the filled peppers, open half up, into a large cast iron pan or dutch oven. Carefully pour the water into the pan around the peppers, so that the bottom of the pan is just covered with water. This will aid in steaming the peppers so they are cooked completely through.
After that, gently and generously sprinkle the pepper jack cheese onto the peppers. Bake, uncovered, for 30-35 minutes, until peppers are soft and cheese is bubbly. Sprinkle with a little freshly chopped parsley, serve + enjoy!
Leftovers can be stored in an airtight container for up to 3 days, but are best enjoyed fresh.
SWEET CHILI CHICKEN + FRIED RICE LETTUCE WRAPS
I wasn't sure this day would ever come. I've been blogging about food and writing recipes for nearly a decade, and this is the first inherently not-vegan recipe published on this site. It's nothing personal my veg friends - if you've been paying attention, I published a coming out of sorts on this bog about 3 years ago. I admitted that my veganism felt like a cage rather than helped me live an abundant life. I was sick, had developed a severe soy allergy, and was really tired of eating vegan because I has cornered myself into it rather than because it still brought me joy.
Anyway - that was then, and this is now. You could, of course, omit the chicken here or substitute it for meat-free variation, but it works well in this recipe. I like the flavor and the added protein, and the whole dish whips up quickly and easily. Perfect for packed lunches or food prep weeks, and easy to make and share.
I'm maybe most excited about the addition and ease of the RightRice Fried Rice Medley in the recipe. Easy to make, full of vegetables and legumes, good for you - and it tastes really good! I admittedly was hesitant on my first taste test of the medley alone; would it taste like real fried rice? It totally does! A little lighter and healthier, but I prefer it that way anyway. And as someone with an aforementioned severe soy allergy, it was such a treat to find that all of RightRice's products are totally soy-free. This is the closest thing to 'asian-style food' I've had in so long - it's traditionally hard to find without soy!
Scroll down for the simple recipe + assembly instructions!
1 bag of RightRice Fried Rice Medley
1 cup cooked chicken breast, shredded
1 head Butter or Romaine Lettuce
sweet chili sauce, for topping
cilantro, for garnish
In a saucepan, prepare RightRice Fried Rice Medley according to directions. While it sits (you’ve got 12 minutes!), prepare your chicken breast by shredding with two forks. Set aside.
Wash your lettuce well, then slice large individual leaves from the head to use as lettuce cups. Cut with a shark knife toward the base of the head. Make sure lettuce cups are shaken or patted dry before using.
Once RightRice is ready, simply toss in the chicken and toss to combine. Scoop 1/4 portions of the mixture into your lettuce cups and drizzle with sweet chili sauce (available at all grocery stores). Sprinkle with a little cilantro + enjoy!
Leftovers can be stored in an airtight container overnight, but are best enjoyed fresh. Serves 4.
Coconut Sugar Sweetened