Chef Tom Cooks - Recipe Newsletter
www.cheftomcooks.com
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Hello ,

Spring is finally here. There has already been some really nice days! I hope everyone had a wonderful Mothers Day. I cooked my first duck -- you can find the recipe on my blog. Before I get into this weeks recipes, I'd like to ask a favor of you all...

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Please take a moment to visit: www.recipesnoop.com
While your at it, please register an account for the forum: tinyurl.com/op82ba

Now on to this weeks recipes...

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Spicy Chicken Rub
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Rub:
1 teaspoons chili powder
1/2 teaspoon ground oregano
1/2 teaspoon cilantro leaves, dried and crumbled
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon cumin

Chicken:
4 boneless, skinless chicken breast halves
fresh lemon juice
salt, to taste

Mix together the spice ingredients in a small bowl. Combine the rub mix with a small amount of water to form a paste. Rub the chicken pieces with some lemon juice and then the paste. Cover the chicken and refrigerate for a few hours. Season with salt. Grill about 10-12 minutes on each side or until cooked through.

Serves 4

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Check out some recent posts from my blog:

-My Roast Duck:
cheftomcooks.com/2009/05/14/my-roast-duck/

-Vegan Fudge Brownies:
cheftomcooks.com/2009/05/05/vegan-fudge-brownies/

-Southwest Turkey Burgers:
cheftomcooks.com/2009/05/09/southwest-turkey-burgers/

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Pudding Chip Cookies
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2 1/4 cups unsifted all-purpose flour
1 tsp. baking soda
1 cup butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 pkg. (4 serving size) Jell-O vanilla flavor instant pudding & pie filling
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate chips
1 cup chopped nuts

Mix flour with baking soda. Combine butter, sugar, brown sugar, pudding mix and vanilla in a large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts. (Batter will be stiff.) Drop by rounded teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 350-375 degrees F for 8-10 minutes or until lightly browned. Remove from pan to cooling rack immediately. Makes about 7 dozen cookies. Store in airtight container.

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I hope you have a great day. Please share this newsletter with your friends and family.

Happy Cooking!

Chef Tom
www.ChefTomCooks.com

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