Happy (Oatmeal) Chocolate Chip Cookie Day

Happy Chocolate Chip Cookie Day 2020!  With so much going on in the world right now, it’s kind of fun to get back to the basics when it comes to putting a smile on your face (and a warm gooey cookie in your belly).  Enjoy!!

Ariko’s Oatmeal Chocolate Chip Cookies

DSC01454I can not thank my good friend Ariko enough for this amazing cookie recipe!  Ariko and I met at San Jose State while both in Grad School way back in 1993 and I have been making these ever since.  (I often change it up too… white chocolate chips and Craisons or add raisons and a little cinnamon. These will always get rave reviews!)

Preheat oven to 350 degrees.

Blend-
1 egg                                       ¾ cup granulated sugar
2 sticks softened butter          ¾ cup brown sugar
1 tsp vanilla

Add –
2 cups flour
½ tsp salt
½ tsp baking soda    … and blend.

Add –
2 cups 1-minute quick quaker oats … and blend.

And finally add-
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips.

Bake at 350 degrees for 8-11 minutes (should look soft and “not quite done”, my oven takes 11 min). Then let cool for 12 minutes on cookie sheets. This gives you the perfect “still soft” cookie – yum!

This recipe never disappoints!  I have actually given these cookies to accompany my closing gifts for special clients and they are often better received than some of the best bottles of wine and gift cards I have given.   I think the trick is making sure your butter is softened before blending with the sugars and then only cooking them until the look “almost done”.  Letting the cookies  sit on the pan after removing them from oven absolutely does the trick to finish the cooking off and create a soft wonderful ooey gooey cookie! And, yes, it does make a difference using both semi-sweet and milk chocolate chips.  (Sometimes I even splurge and use Ghiradelli chips!)  Have fun and experiment… you are going to love them!
Jen McMorran Head Shot (2)Jennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real people. real estate.

Kensington - Jen McMorranServing clients throughout Massachusetts and Rhode Island.
Boston to Attleboro to Providence and the communities in between.

Best Super Easy Banana Bread Recipe

 

If there was one skill that I had to identify,
something that I have completely mastered
(besides real estate of course 🙂 )

that I am absolutely 100% confident in,
it would have to be the careful nurturing
of the exquisitely slightly mushy dark brown banana.

Mimi and JenMy friends from far and wide are always  astonished at my skill when admiring our family’s fruit bowl.   I would not feel right going any further, however, if I didn’t acknowledge my Mom with a big “shout out” and “thank you” for consistently demonstrating her specialized technique throughout my childhood of buying more bananas than we could eat then patiently ignoring the few remaining fruits until they were almost unrecognizable.    So, “Thank You Mom!!”  because now I too am an expert which means I am almost always prepared to make this delicious and super easy one-bowl banana bread recipe…  hope you enjoy!

Super Easy Banana Bread

1 1/4 cups flour

3/4 cup sugar (can be reduced to 1/2 cup)

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1/3 cup chopped walnuts (optional)

1/2 cup mashed ripe bananas
(I like mine really brown :), 1-2 bananas)

1/2 cup buttermilk
(can be made with 2 tsp vinegar and 1/2 cup milk)

1/3 cup vegetable oil
(can replace all or half with applesauce)

1 egg

1/2 cup chocolate chips
(I guess those are optional but who wouldn’t add chocolate chips??)

Banana Bread BundtPreheat over to 350 degrees. Add dry ingredients to a bowl and give a quick mix to combine. Then add banana, buttermilk, oil, and egg and mix thoroughly. Add in chocolate chips and/or walnuts if desired. Pour into greased and floured bread pan. Bake for approximately 45 minutes. I typically double the recipe and bake in a bundt pan for approximately an hour (until springs back to touch and tooth pick comes out clean).

Let cool and enjoy!!!

It is my true pleasure to  work hard for my clients and your referrals throughout Massachusetts and Rhode Island.  Please let me know what questions you may have and how I can be of the best assistance to you.

Jen McMorran, Realtor

Jennifer McMorran, Realtor, SRES
New Construction & First Time Home Buyer Specialist
MA & RI Licensed Real Estate Sales Associate
New Homes Team
Kensington Real Estate Brokerage
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real people. real estate. 

Best 5 Icon LogoServing clients throughout
Massachusetts & Rhode Island.
Boston – Attleboro – Providence
and the communities in between.

Classic Buffalo Wing Recipe to Bring Home the Win!

I’m not just a Realtor who is good at finding houses 🙂  I also love finding the perfect recipes for the foods we love best.   If you are looking for the perfect chicken wing recipe, I assure you, this classic will bring home the win every time!

Best Homemade WingsWe pretty much will eat anything that has been “Buffalo-ized” in our house. Chicken, shrimp, mac & cheese, pizza, egg rolls, dips, calamari, French fries, baked potatoes  … we’ve done it all!   So thankful to have discovered this recipe as we now routinely come back to these classic wings  based on the original Anchor Bar recipe from Buffalo, NY. (It’s been a long time since I ate wings in Buffalo, NY , but we make these at least once a week and now prefer them to ordering out in our area!)

About 3 lbs of chicken wings (you can buy the wingettes already set to go, or buy whole wings cut them apart at the joint)
1 Tablespoon peanut oil (or vegetable oil)
1 tsp salt
1 cup flour
1 1/2 Tablespoons white vinegar
1/4 tsp cayenne pepper (increase slightly for hotter wings)
1/8 tsp garlic powder
1/4 tsp Worcestershire sauce
1 tsp Tabasco sauce (increase slightly for hotter wings)
1/4 tsp salt
6 Tablespoons Frank’s hot sauce
6 Tablespoon butter

Preheat oven to 425 degrees F.

1. Toss wings in a bowl with oil and salt. In large zip lock bag, add flour. Add wings to ziplock with flour and shake until evenly coated.

2. Line cookie sheet with foil and oil (I usually use about 1 Tablespoon of peanut oil for added flavor and evenly coat the foil by spreading it around with my fingers. Make sure it is all covered so wings don’t stick.)

3. Take wings out of bag, shake off extra flour, and place on cookie sheets. Do not crowd them so they bake evenly. Place on bottom rack of oven and bake for 20 minutes at 425. Then flip and bake for another 20 minutes, or until wings are cooked through.

4. Time to make your sauce… in sauce pan combine white vinegar, cayenne, garlic powder, Worcestershire, tabasco, salt, Frank’s hot sauce, and butter. Cook on low heat until blended then let turn off heat and let sit (Go low and slow with the heat when cooking the sauce.  If you cook on too high of a heat, the butter will separate from the sauce.)

5. Once wings are done cooking, place in large mixing bowl. (I try to stack them up on the edges of the bowl so when I pour the sauce in, it is a little easier to evenly coat the wings.) Gently toss with wooden spoon or spatula (don’t get too “rough” with them, you don’t want them to lose any of their crispy coating goodness).

6. Serve with blue cheese and celery. Enjoy!!

Jennifer McMorran, Realtor, SRES
Senior Real Estate Specialist
First Time Home Buyer/Seller Specialist
New Construction Specialist
Licensed in MA & RI
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

Kensington - Jen McMorran

real estate for real people.

 

Serving clients throughout Massachusetts and Rhode Island.
Boston to Attleboro to Providence and all of the communities in between.

Easy Pear Salsa – it’s another good one!

rachels black bean salsaI am still a huge fan of my favorite Black Bean and Corn Salsa.  This year-round delicious pleaser continues to wow crowds whether at a backyard BBQ, sitting poolside, or snuggled onto the couch to watch the Super Bowl.  BUT, I now have another fresh tasting salsa recipe that a good friend introduced me to.   I could easily devour (and have devoured – sorry Jess!) an entire the bowl if left in front of me.

Weight Watchers Pear Chutney

I am now officially adding this Easy Pear Salsa to my list of favorite recipes.  The sweetness from the pears, the acid from the lime juice, along with the hot spiciness from the jalapenos is just perfect.  Awesome on a tortilla chip or something sweet and spicy to liven up blackened fish or chicken – I’m getting hungry just thinking about it!

This recipe is definitely worth bringing to any picnic or cookout this summer!!  (Jess mentioned that her recipe came from Weight Watchers – the photo from the Weight Watchers site to the left will link you to their “Pear Chutney”.  I’m thinking if I called it chutney, I  might not get as many people willing to try it 🙂 . )

Ingredients:

2 ripe Bosc or Anjou pears diced to fit on a chip (I leave the skins on)
1/4 cup chopped fresh cilantro
1 finely chopped jalapeno (no seeds)
1/4 cup dried cranberries (I dice them small again to fit on a chip. If you do chop them, don’t be surprised that your dip turns pink )
2 tablespoons finely chopped red onion
1 tablespoon fresh lime juice (one lime)
approx 1/2 teaspoon salt (add a little at a time to taste)

Directions:
Chop pears, cilantro, jalapeno, red onion, and cranberries.
Add to bowl. Toss gently.
Add fresh lime juice. Add salt to taste. Gently toss.
Let sit 10-15 minutes.

Serve.

Awesome with tortilla chips, Triscuits with Brie cheese, fish, blackened chicken or just in a spoon!!

Always a pleasure to be of any assistance to you or anyone you know who is thinking about buying or selling a home. I love to work hard for my clients and your referrals throughout Massachusetts and Rhode Island.

Jen McMorran, Realtor

Jennifer McMorran, Realtor, SRES
New Construction & First Time Home Buyer Specialist
MA & RI Licensed Real Estate Sales Assocate
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Serving clients throughout
Massachusetts & Rhode Island.
Boston – Attleboro – Providence
and the communities in between.

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Fresh Black Bean & Corn Salsa is calling!

The sun is out, my open house is over, one offer to write and then I am ready to enjoy a summer afternoon just kicking back with a cool drink and some fresh snacks.  Totally a black bean and corn salsa kind of day!! Anyone making some they could deliver? 🙂

rachels black bean salsa

Our new favorite way to serve this salsa is kind of as a deconstructed burrito.  Throw some jasmine rice in the rice cooker.  Then while that is cooking, get out some cheddar cheese and slice up some cooked chicken.  Once rice is cooked, layer warm rice on a plate with the cheese next, then the black bean and corn salsa, add chicken on top, and drizzle with a little taco sauce.  Delicious!  The cheese is melted by the warmth of the rice, the vinaigrette from the salsa seeps down to flavor the rice, the salsa itself adds a fresh pop, and the chicken with taco sauce adds that Mexican flavor and protein to round out your meal.  I seriously could eat it everyday!

Ingredients:
2 cans black beans, rinsed
1 bag sweet corn, thawed
1/2 cup fresh cilantro,chopped
1 large red pepper, chopped
1/2 red onion or sweet Vidalia onion

Dressing:
3 T red wine vinegar
2 T olive oil
1 tsp salt
1/4 tsp pepper
Lime Juice to taste (I use two fresh squeezed limes)

Serve with tortilla chips, over scrambled eggs, with grilled/baked chicken, cod/tilapia/haddock, or just eat it as a salad. Soooooo  good!

rachels black bean salsaOther possible add ins:
2 large ripe tomatoes seeded and chopped,
1 avocado diced (avocado can get mushy, so I would add it as you serve),
2 seeded & chopped jalapenos,
1 cup chopped celery, 1 green pepper

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

Chicken Chili with Sweet Potatoes, Quinoa, and Black Beans

IMG_8223Sometimes in real estate you get the listing, sometimes you don’t. Last spring, I went on an a listing appointment and not only did I get the listing (and sell it in a day) but I also met am amazing family, was served an awesome lunch, and gained a go-to recipe that I know my family will be making for years to come.  Hope you will enjoy as well!!

Ingredients:

1 Tablespoon olive oil

1 sweet potato, diced into small cubes (I leave skins on but you can peel if you prefer)

1 large onion

4 cloves of garlic, minced

2 Tablespoons chili powder

1/2 teaspooon ground chipotle pepper

1/2 teaspoon ground cumin

1/4 teaspoon salt

3 cups of chicken broth

1 can diced tomatoes (I use Ro-Tel diced tomatoes with cilantro and lime)

1 15-ounce can of black beans, rinsed

2  boneless chicken breasts, uncooked

1/2 cup quinoa

I like to cook it all in my cast iron casserole “pot” on the stove top and then in the oven.  You could also definitely use your crockpot!

  1. Heat oven to 250 degrees.
  2. Heat oil and saute the sweet potato and onion until for about 5 minutes until the onion is softened.  Then add the garlic and cook for about another minute.
  3. Stir in the chili powder, chipotle, cumin, and salt.  Add the chicken broth, black beans, tomatoes, and chicken.  (I slice my chicken breast so they are a little thinner and then push down into pot so that veggies and broth cover them.)
  4. Put lid on and cook for 2 1/2-3  hours at 250 degrees.  After three hours, add in the quinoa.  I let it cook for another hour or so.  I know it is ready when the chicken just shreds apart with a wooden spoon.  Gently “pull” chicken into shreds and chunks.
  5. Garnish with whatever you enjoy… avocado, lime, cheddar cheese, tortilla chips, rice… it will all taste great!

This recipe is definitely a keeper!  Everyone in the family loves it both as a stew and oddly enough as a hearty “dip” with tortilla chips.  Great recipe for your favorite gluten-free eaters!!

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

www.BeHomeBeWell.com

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

 

It’s Crunchy Asian Coleslaw time!

This salad is a go-to favorite of ours all year long but the recent string of beautiful New England summer days is making me crave it even more!  Blue skies, warm sun, eating outside…. time to bring out some classic summer recipes and we still love our classic Asian coleslaw!!

Crunchy Asian Coleslaw

Crunchy Asian SlawOne of my favorite side dishes … great served with cod, haddock, salmon, chicken, pork, or my kids love it paired with potstickers 🙂 For a main dish, just add chicken and serve. I always make a double batch of dressing, toast up half a bag of almonds, and cut up the whole bunch of scallions then store them in the refrigerator. I can then whip this recipe up in just minutes!

1 3-ounce packet of chicken flavor ramen noodles broken into ½ inch piece
¼ cup rice wine vinegar
¼ cup canola oil
1 Tablespoon sesame oil
¼ cup sugar
½ teaspoon ground pepper
1 ½ cups cubed cooked chicken (optional)
½ cup slivered almonds, toasted (can do in fry pan with some butter)
¼ cup chopped green onion
1 10-ounce bag of broccoli, confetti, or coleslaw (I use half broccoli slaw/half cole slaw)

In small bowl, mix rice wine vinegar, canola oil, sesame oil, sugar, pepper, and I just use half of the chicken seasoning packet from the ramen noodles. Mix ramen noodles, chicken, almonds, green onion, and coleslaw together. Add dressing. Chill 30 minutes turning occasionally. Then enjoy!!!

Jen McMorran Head Shot (2)Jennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

Please let me know if I can ever be of assistance to you. Or, if you know anyone who could use my assistance,  feel free to share my  contact information (Jen McMorran, Realtor ~ 508-930-5259 ~ jen.mcmorran@gmail.com)

 

THE BEST Oatmeal Chocolate Chip Cookies

Ariko’s Oatmeal Chocolate Chip Cookies

DSC01454I can not thank my good friend Ariko enough for this amazing cookie recipe!  Ariko and I met at San Jose State while both in Grad School way back in 1993 and I have been making these ever since.  (I often change it up too… white chocolate chips and Craisons or add raisons and a little cinnamon. These will always get rave reviews!)

Preheat oven to 350 degrees.

Blend-
1 egg                                       ¾ cup granulated sugar
2 sticks softened butter          ¾ cup brown sugar
1 tsp vanilla

Add –
2 cups flour
½ tsp salt
½ tsp baking soda    … and blend.

Add –
2 cups 1-minute quick quaker oats … and blend.

And finally add-
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips.

Bake at 350 degrees for 8-11 minutes (should look soft and “not quite done”, my oven takes 11 min). Then let cool for 12 minutes on cookie sheets. This gives you the perfect “still soft” cookie – yum!

 

This recipe never disappoints!  I have actually given these cookies to accompany my closing gifts for special clients and they are often better received than some of the best bottles of wine and gift cards I have given.   I think the trick is making sure your butter is softened before blending with the sugars and then only cooking them until the look “almost done”.  Letting the cookies  sit on the pan after removing them from oven absolutely does the trick to finish the cooking off and create a soft wonderful ooey gooey cookie! And, yes, it does make a difference using both semi-sweet and milk chocolate chips.  (Sometimes I even splurge and use Ghiradelli chips!)  Have fun and experiment… you are going to love them!
Jen McMorran Head Shot (2)Jennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real people. real estate.

Kensington - Jen McMorranServing clients throughout Massachusetts and Rhode Island.
Boston to Attleboro to Providence and the communities in between.

Chicken Black Bean Sweet Potato Quinoa Chili

IMG_8223

This recipe is definitely a keeper!  Everyone in the family loves it both as a stew and oddly enough as a hearty “dip” with tortilla chips.

Ingredients:

1 Tablespoon olive oil

1 sweet potato, diced into small cubes (I leave skins on but you can peel if you prefer)

1 large onion

4 cloves of garlic, minced

2 Tablespoons chili powder

1/2 teaspooon ground chipotle pepper

1/2 teaspoon ground cumin

1/4 teaspoon salt

3 cups of chicken broth

1 can diced tomatoes (I use Ro-Tel diced tomatoes with cilantro and lime)

1 15-ounce can of black beans, rinsed

2  boneless chicken breasts, uncooked

1/2 cup quinoa

I like to cook it all in my cast iron casserole “pot” on the stove top and then in the oven.  You could also definitely use your crockpot!

  1. Heat oven to 250 degrees.
  2. Heat oil and saute the sweet potato and onion until for about 5 minutes until the onion is softened.  Then add the garlic and cook for about another minute.
  3. Stir in the chili powder, chipotle, cumin, and salt.  Add the chicken broth, black beans, tomatoes, and chicken.  (I slice my chicken breast so they are a little thinner and then push down into pot so that veggies and broth cover them.)
  4. Put lid on and cook for 2 1/2-3  hours at 250 degrees.  After three hours, add in the quinoa.  I let it cook for another hour or so.  I know it is ready when the chicken just shreds apart with a wooden spoon.  Gently “pull” chicken into shreds and chunks.
  5. Garnish with whatever you enjoy… avocado, lime, cheddar cheese, tortilla chips, rice… it will all taste great!

 

 

Classic Buffalo Wing recipe… can’t go wrong!

Warm things up on  chilly Super Bowl Weekend  with classic Buffalo wings!
Best Homemade WingsWe pretty much will eat anything that has been “Buffalo-ized” in our house. Chicken, shrimp, mac & cheese, pizza, egg rolls, dips, calamari, French fries, baked potatoes  … we’ve done it all but routinely come back to these classic wings  based on the original Anchor Bar recipe from Buffalo, NY. (It’s been a long time since I ate wings in Buffalo, NY , but we make these at least once a week and honestly prefer them to ordering out in our area!)

About 3 lbs of chicken wings (you can buy the wingettes already set to go, or buy whole wings cut them apart at the joint)
1 Tablespoon peanut oil (or vegetable oil)
1 tsp salt
1 cup flour
1 1/2 Tablespoons white vinegar
1/4 tsp cayenne pepper (increase slightly for hotter wings)
1/8 tsp garlic powder
1/4 tsp Worcestershire sauce
1 tsp Tabasco sauce (increase slightly for hotter wings)
1/4 tsp salt
6 Tablespoons Frank’s hot sauce
6 Tablespoon butter

Preheat oven to 425 degrees F.

1. Toss wings in a bowl with oil and salt. In large zip lock bag, add flour. Add wings to ziplock with flour and shake until evenly coated.

2. Line cookie sheet with foil and oil (I usually use about 1 Tablespoon of peanut oil for added flavor and evenly coat the foil by spreading it around with my fingers. Make sure it is all covered so wings don’t stick.)

3. Take wings out of bag, shake off extra flour, and place on cookie sheets. Do not crowd them so they bake evenly. Place on bottom rack of oven and bake for 20 minutes at 425. Then flip and bake for another 20 minutes, or until wings are cooked through.

4. Time to make your sauce… in sauce pan combine white vinegar, cayenne, garlic powder, Worcestershire, tabasco, salt, Frank’s hot sauce, and butter. Cook on low heat until blended then let turn off heat and let sit (if you cook on too high, the butter separates so go “low and slow” with the sauce).

5. Once wings are done cooking, place in large mixing bowl. (I try to stack them up on the edges of the bowl so when I pour the sauce in, it is a little easier to evenly coat the wings.) Gently toss with wooden spoon or spatula (don’t get too “rough” with them, you don’t want them to lose any of their crispy coating).

6. Serve with blue cheese and celery. Enjoy!!

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Business earned through respect, reputation, & referrals.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.