Salted Dark Chocolate Chunk Cookies

Bake Time 15-20 mins | Makes 1 dozen cookies

  • 2 cups bread flour (All-purpose is fine but will be less chewy)
  • 1 and 1/2 sticks of unsalted butter (melted in microwave)
  • 1 cup Light Brown Sugar (Any brown sugar will do. The darker the sugar, the darker the cookie)
  • 1/2 cup white sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract 
  • 1/4 tsp baking soda
  • 1 egg
  • 1 egg yolk 
  • 2 heaping cups of Dark Chocolate Chunks/Chips (50% – 65%)
  • Maldon Sea Salt flakes as a topper (course kosher salt or sea salt are fine as well)

Preheat oven to 325°

Cut unsalted butter into small pieces and place in a microwave safe container, cover with paper towel to avoid splattering and melt in microwave for 2 minutes. Combine light brown sugar and white sugar in a bowl and pour melted unsalted butter in. Mix-fold using a rubber spatula until the mixture is creamy. Add whole egg, egg yolk, and vanilla extract and whisk until it starts to resemble a creamy caramel.

Add all dry ingredients into the mixture.  No need to sift.

Mix-fold with a rubber spatula until all of the ingredients are combined. Add chocolate chips and mix-fold until evenly distributed.

Fill and tightly pack a 1/4 measuring cup to mold the cookie batter in and place on a large baking sheet lined with parchment paper. 6 cookies per large baking sheet is best.  Place in middle rack of oven and bake for 15-20 mins (time will vary depending on oven, so start with middle of the road at around 17-18), remove from oven immediately and sprinkle with sea salt flakes.

Best served immediately.

You can also cool down on racks for later. 









How To Make Easy Cheesy Tuna Casserole

You’re finally home from the daily grind and you’re exhausted, hungry, but not in the mood to leave the house and eat out.  This has happened on more than one occasion with us, and this recipe has been a lifesaver.  It’s easy, inexpensive, and chances are, you already have the ingredients in your pantry… at least we always do.

So if you want easy AND cheesy, this tuna casserole dish is for you!



Time: 30 minutes  |  Serves 6

  • 2 9oz cans of Chicken of the Sea Chunk Light Tuna in Water
  • 1  16 oz bag of egg noodles
  • 1  22.6 oz can of Cream of Mushroom soup 
  • 1  7 oz bag of grated Sharp Cheddar cheese (save a little bit to top the dish)
  • 1.5 cups of frozen peas
  • Salt & Pepper to taste




Pre-heat the oven to 350 degrees.  Cook the egg noodles based on the package instructions.  While the noodles are cooking, use a can opener to open up the cans of tuna and the can of Cream of Mushroom soup.  Once the noodles are cooked, drain and place inside a large mixing bowl. Pour the rest of the ingredients and mix throughly with a rubber spatula until the noodles are evenly coated and the tuna and peas are evenly distributed.  Transfer the mixture into a casserole dish and top with shredded cheese. Place on the middle rack for 20 minutes.  Serve immediately.  If you have fried onions lying around, feel free to top this dish with it.

Tada!  Dinner is served!

Grilled Lemon Pepper Salmon on Cedar Plank


We recently got really into grilling.  

Like REALLY got into grilling.

We’ve been grilling almost all of our dishes when we eat at home, and we’ve grilled dishes that we typically cook in the oven or on the stovetop.

Here’s one dish that we absolutely love and can’t wait to share with all of you.


Time: 25-35 mins  (not including soak time) |  Serves 3

  • 3 Salmon fillets (8 ounces)
  • 3 Cedar Planks (we purchased ours from Costco)
  • 1 Lemon for seasoning
  • 2 Lemons (sliced)
  • 1 Tbs Ground Pepper
  • 1 Tbs Salt
  • 2 Tbs Extra Virgin Olive Oil

Soak cedar plank in water for 1-2 hours. Season the salmon with juice from one lemon, pepper, and salt on both sides, or sprinkle your favorite lemon pepper seasoning if you’d rather go that route.  Place thin slices of lemons on the top sides of the filets.
Preheat grill to 350 degrees. Setup for two zone cooking.
Once grill is heated and cedar plank has soaked, place cedar plank on direct heat side of grill for about 10 minutes or so. Just enough to get a decent char.
Move cedar plank to indirect heat side of grill, charred side up. 
Place seasoned salmon on plank and place lemon slices on top of salmon.
Close the lid and keep the grill at 350 degrees (we used a Maverick ET-732 to monitor the temp by the meat)
Leave grill closed and check after about 25 minutes. Total cook time should be around 25-35 minutes depending on heat regulation. Remove from grill when Salmon’s internal temp is 145 degrees at its thickest part, plate and enjoy with your favorite side of steamed or blanched veggies.

Enjoy and show us how it turns out!  #EpicureanRecipes 

The Purple Rain Martini

We are saddened by the loss of a musical legend, the larger-than-life ‘Prince’ Rogers Nelson. We would frequently say “That’s my jam!” every time we heard “When Doves Cry”, “Kiss”, “I Wanna Be Your Lover”, or ANY Prince song for that matter.  He left his heart on the stage every time he performed, and we LOVED him for it.  He was a visionary and an innovator in the music world, and his legacy will live on through his music.  

In honor of the late, great Prince, here is a cocktail recipe that we’ve put together that can only be called one thing.

The Purple Rain Martini. 

Cheers 💜


The Purple Rain Martini

Time: 5 minutes | Serves 1

  • 2 oz Vodka (we prefer Kettle One®)
  • 1 oz Blue Curaçao Liqueur
  • 1 oz Grenadine
  • 2 oz Pineapple Juice
  • Ice
  • Splash of Club Soda

Pour all ingredients (except the Club Soda) in a shaker full of ice.  Shake vigorously then strain into a chilled martini glass.  Pour a splash of Club Soda, garnish with a lemon peel, or an edible flower like a purple Karma Orchid, turn up ‘Purple Rain’ and enjoy!





Baked Kale Chips

 Photo by 

Who loves Kale chips?

I most definitely do, but I am a bit tired of paying anywhere from $5 – $9 for a small 2 oz bag.  You would be too if you bought 3-4 bags a week!

So to save a few bucks, ($144/month on Kale chips is BANANAS!) I decided to make my own.  My recipe is tried and true, and my entire family LOVES it.  Yes, LOVES it.  

We’ve experimented with different “toppings” or flavors by using seasonings other than sea salt.  We’ve even used the popcorn seasonings that you can buy at your local grocery store! However, we always seem to come back full circle to our favorite… lightly salted with sea salt.

This recipe is mad easy folks, and super yummy!

Baked Kale Chips

Time: 20 mins  |  Serves 2-3

  • 1 bag of pre-washed, chopped kale (I used half of a 2 lb bag)
  • 2 Tbs Extra Virgin Olive Oil
  • 1/2 Tbs of Sea Salt

Pre-heat the oven to 350F degrees.  Meanwhile fill a large mixing bowl with kale.  You may have to make 2 separate batches (like I did) since I could only fit so much in the bowl.  Pour the EVOO all over the kale then sprinkle with sea salt.  Using a rubber spatula, toss the kale in the bowl until coated by the EVOO and sea salt.  

Cover a large cookie sheet with parchment paper and evenly spread the kale onto it using your rubber spatula.  Let bake in the oven for 15 minutes.  The kale will shrink significantly.  The edges should look browned and crispy.  Remove from the oven and let cool.  

Serve in a bowl and enjoy! 

Show us how yours turned out and don’t forget to use #EpicureanRecipes and #EpicureanChronicles!

                                                                                                                                                                                                                                                       Photo by Epicurean Chronicles
                                                                                                                                                                                                                                                      Photo by Epicurean Chronicles

Pear & Citrus Ricotta Toast

Ever get sick of plain old toast and butter?  

If you’re anything like me, you’ve tried to bring your morning toast to life with some jam or jelly, and even slathered some peanut butter or maybe even some almond butter instead…’cause you know, almond butter is fancy.  Somehow, it just doesn’t quite do the trick.  

If you feel my pain, then you’ll enjoy this super easy, fancy-ish recipe for an alternative to your usual toaster eats.


Pear & Citrus Ricotta Toast

                                                                             Photo by Epicurean Chronicles
                                                                            Photo by Epicurean Chronicles

Time: 20 mins  |  Serves 4

  • 2 pears (I prefer Bosc pears)
  • 1 cup Whole Milk Ricotta 
  • 4 slices of Brioche Bread cut 1.5 inches thick (you can substitute your preferred sliced bread)
  • 1 tsp of orange zest (you will need a zester and an orange for this)
  • 1 Tbs honey (for ricotta)
  • 1/4 cup sliced almonds (roast them in a pan for added flavor)
  • 1 tsp salt
  • 2 Tbs honey (to drizzle)

Slice pears length wise, about 1/4 of an inch thick each and make sure to poke out the seeds then set aside.  Depending on the size of the pears, you may have some left over after you’re done.  If you have some lemon hanging around, squeeze some lemon on the leftover slices and store it in a container in the fridge.  It should keep for 2 days without browning.  

Place your sliced bread in your toaster to your desired toasty-ness. While they’re toasting, place the ricotta in a medium sized mixing bowl.  Use a zester and grate a teaspoon (I eyeballed this) of orange zest (it’s just the first thin layer of the peel) into the ricotta.  Add the honey and salt and start mixing with a spoon.  

Once your toast is done, place the toast on a dish, top it with a generous serving of your ricotta mixture.  Arrange your pear slices on top of the ricotta (I like to fan them out) and drizzle with honey and top with a sprinkling of sliced almonds.  

Take a bite, enjoy and don’t forget to share by using #EpicureanRecipes and #EpicureanChronicles.

                                                                                                                                                                                                                                                      Photo By Epicurean Chronicles
                                                                                                                                                                                                                                                     Photo By Epicurean Chronicles

How to make Kyle’s Kick-Ass Brisket


We appreciate all of our readers and all of our followers on social media, so when we hear from you, we listen.  We tend to get recipe submissions from our readers requesting to publish their recipes on Epicurean Chronicles.  So guess what?  We’ll do just that.  To kick this off right, here is our first recipe submission from one of our readers, Kyle Severson.

Kyle enjoys being a dad and a husband.  He’s a focused professional and his weekends consist of home brew and BBQ.  In his free time, he likes to golf, travel and kick back!

We hope you enjoy Kyle’s recipe!  Tell us what you think in the comments or on social media and use #EpicureanRecipes and #EpicureanChronicles!



                                                                             Photo by Epicurean Chronicles
                                                                            Photo by Epicurean Chronicles

Kyle’s Kick-Ass Brisket

  • USDA “Prime” Brisket (from Costco) – It was a “full packer” brisket meaning that the flat and the point were still connected
  • Wet Aged in my fridge for 3 weeks (it was in cryovac packaging) to make tender
  • The night before, take out of package, pat dry with paper towel, and then cover in a light coat of olive oil and 50/50 fresh ground pepper and sea salt
  • Get up early, start charcoal for my Pit Barrel Cooker (
  • Cook until the temperature hits 165 F (this takes at least 6 hours but could be considerably more)
  • I try to keep the PBC @ 275 F
  • I also use a iGrill2 device to keep an eye on the brisket and the grill (so I don’t open it and let out the heat and moisture)
  • When it hits 165 F, I wrap it in pink butcher paper (per Franklin BBQ in Austin)
  • I put a little beer in the wrap
  • Put back on the grill until it hits 205 F
  • Remove from grill, wrap in a bath towel, and put in a cooler for 2 hours
  • Then slice it up and ENJOY!

The real key is the PBC.  It’s an awesome smoker.  It cooks at a higher temperature than a typical smoker, but retains the moisture as the design works as a convection oven.  Chicken, ribs, etc… are always great!

                                                                                                                                                                                                                                                      Photo by Epicurean Chronicles
                                                                                                                                                                                                                                                     Photo by Epicurean Chronicles