Ladies night

We have a monthly get together that we used to call Bunco or as the husbands call it....Drunko. I think we might have to change the name of our group though since we don't actually play very much.  I get to host once a year and have tons of fun trying new recipes on my friends.

We had the Costco Kirkland Margarita (Courtesy of the DC Costco that sells liquor) and lots of wine.  I am going to need to go visit Costco in DC again soon to pick up some more margaritas.  They were refreshing and delicious.

I tried three new recipes this year.  Potato skins, Goat cheese with blackberry and honey and Zucchini pizza bites.  All delicious in my opinion.  Hope you enjoy trying them.


Goat Cheese with Blackberry and Honey
Adapted from: Foodie with Family

Ingredients



1 small artisan loaf
Goat cheese
fresh blackberries
mild honey

Directions
1.  Slice the bread thinly.  I tried for 1/4 inch.  Crisp in the oven for 3-4 min each side in the oven at 350 degrees.
2. Arrange the bread in a single layer on a plate.  Place a slice of goat cheese on each round.  Top with a blackberry and drizzle with some honey. I tried 3 types of goat cheese - plain, herb crusted and sweet cranberries.

Easy Potato Skins
From: Iheartnaptime

Ingredients
4 large baking potatoes (washed)
3 TB butter, melted
2 teaspoons of kosher salt
1 1/2- 2 cups of shredded cheddar cheese
7 slices bacon -cooked and crumbled

Directions
1.  Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
2.  Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/3 inch slices.
3.  Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
4.  When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in

Zucchini Pizza Bites
From: thecomfortofcooking

Ingredients
2 large zucchini, cut into 1/4-inch thick rounds
Nonstick cooking spray
Kosher salt and freshly cracked pepper
1/4 cup marinara sauce
1/2 cup shredded part-skim mozzarella
1/4 cup mini pepperoni pieces, optional
Italian seasoning, for sprinkling

Directions
1.  Spray cookie sheet, then spray both sides of zucchini rounds lightly with nonstick cooking spray. Sprinkle with salt and pepper. Broil or grill the zucchini rounds (I used a grill pan set to medium-high) for 2 minutes on each side.
2.  Place cooked zucchini rounds on a large lined baking sheet. Top with small amounts of sauce, cheese and pepperoni pieces, if desired. Broil for an additional 1-2 minutes, or until cheese is melted, careful not to burn. Sprinkle with Italian seasoning and serve warm.

Spinach Lasagna Rolls

Looking back at my "resolutions" for this year....Meatless meals.  This is one of my favorites.  I love the spinach and cheese combo and for some reason I don't think one roll has a huge number of carbs so I consider this good skinny food to eat when I'm watching my carb intake.  I didn't change anything from the recipe.  If you like diet friendly meals you should check out the Skinnytaste site. I try a ton of recipes and haven't found one I don't like yet!

Spinach Lasagna Rolls

From: Skinnytaste

Ingredients:
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
1 cup part skim mozzarella cheese, shredded

Directions: 
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each roll with mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

Summer: S'mores Cookies

If you are like my kids, you were eagerly awaiting the kick off to summer and more importantly the POOL HAS BEEN NOW OPEN - and I'm late posting this blog post ;)   I spent Friday evening making sure that members of our pool would be able to to enter without issue.  My duties do extend to membership although not by choice.  We kicked off the beginning to summer with the traditional Ice Cream Social.  The new Social team did a fabulous job of making sure all had ice cream and toppings.  For me summer means grilling out and cocktails at the pool.  I've posted a few recipes we enjoyed this weekend.  Unfortunately we didn't get pictures of them all since we were too hungry!  The S'mores cookies are fabulous chewy cookies that can be enjoyed all year long!  The only thing I think would make them better would be ice cream!

We BBQ'd at the pool on Sunday and enjoyed Peruvian Chicken AND Grilled Kielbasa with Sauerkraut and home made honey mustard - Recipes in another post.  Tonight...we are having a rib cook off.  My contribution - competition beware is Cherry Cola Glazed ribs.  Pictures of that to come.

S’mores Cookies
Makes 3+ dozen
Recipe from: The Girl Who Ate Everything

Ingredients:
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used two jelly roll pans.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
7. Place 1 tablespoon of dough on each graham cracker.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker.

Whipped Roasted Cauliflower and Onion Soup

Days like this past weekend make you want to stay indoors and have soup.  Unfortunately I was under the weather and had to order soup to be delivered, but this is a great alternative to the non-sick people.  This also helps contribute to my new year's resolution of veggie meals! I didn't post a picture here, because let's be real....soup is not really picture friendly! I changed the recipe a bit from Reboot from Joe by adding more broth.  It was a bit too chunky for me and didn't smooth in my vitamix until I added the full 4 cups of stock. Enjoy!

Adapted from: Reboot with Joe

Ingredients:
1 medium head cauliflower
1 medium white onion
1 Tbsp. extra virgin olive oil
1/2 tsp. fresh or dried thyme
1/2 tsp. fresh grated nutmeg
Sea salt and pepper, to taste
4 cups vegetable stock

Directions:

1. Preheat the oven to 450 F.
2. Roughly chop the cauliflower and dice onion into 1 inch/2.5 cm. pieces.
3. Line baking sheet with parchment paper and spread cauliflower and onion evenly. Drizzle with olive oil, thyme, nutmeg and a hefty pinch of salt and pepper and toss everything to coat.
4. Bake for about 35-45 minutes, tossing halfway through, until they are fully roasted and lightly browned on the edges.
5. Allow cauliflower and onions to cool slightly. For chunky soup, reserve 1 cup roasted mixture in separate bowl.
6. When the cauliflower is cool to touch, using a blender, food processor or immersion blender, add cauliflower and onions. Add 1/2 broth and process until smooth. Add additional broth until soup is at desired thickness.
7. Add puree to medium saucepan and warm.
8. Serve warm. 

Lemon-Garlic Shrimp and Grits

Instant grits!  Sacrilege to those from the South.  I've never made grits.  Yes, I know hard to believe.  I can't believe how easy it was and tasted delish.  The hardest part was peeling the shrimp.  OH wait.  My husband did the grocery shopping and he splurged on the already peeled shrimp.  I know there was a reason I married him.  The shrimp in the picture are 31-40. I prefer a bit larger of a shrimp, but I can't complain.  I didn't do the grocery shopping!! From start to finish I think this mean took 15 mins.  The teenager wasn't a fan of the grits, but the lemony garlic flavoring of the shrimp really added to the light cheesy flavor of the grits.  I will definitely be making this dish again.

Adapted from: Food Network Magazine

Ingredients
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving

Directions
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among four bowls and top with the shrimp and sauce. Serve with lemon wedges.

Cincinnati Chili

Football post season is in full swing. Playoffs today.  One must have football food.  I was in the mood for chili and cornbread.  I typically go for my healthy turkey chili.  The family does not like it that much due to the healthy part.  It has turkey - duh - mushrooms, peppers, jalapeños,  beans.  Anyway, we are a big fan of Cincinnati chili at Hard Times Cafe.  This recipe I tried to follow, but when I got to the Food Network's version of unsweetened chocolate...I didn't have any.  Why would I have not sweet chocolate??  Anyway, I tried to counter with 1/4 a Hershey's bar, but the cider vinegar and Worcestershire sauce had too much sour.  Hence another 1/4 of the Hershey's bar.  The flavor of the chili is complex, sweet with a hint of spice.  We may have it again for Super Bowl.  Enjoy!

Adapted from:  Food Network

Ingredients

Complex, sweet with a hint of spice

2 tablespoons vegetable oil

2 onions, chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 tablespoons sweet paprika

1 1/2 teaspoons ground cumin

1 teaspoon ground allspice

1/2 teaspoon ground coriander

1 1/2 teaspoons ground cinnamon

1/4 to 1/2 teaspoon cayenne pepper

1/4 teaspoon ground cloves

1 1/2 pounds ground beef chuck

1 tablespoon Kosher salt

1 6-ounce can tomato sauce

1 cup diced tomatoes

1 bay leaf

1/2 Hershey's chocolate bar

1 tablespoon cider vinegar

2 tablespoons Worcestershire sauce

Freshly ground pepper

12 ounces cooked spaghett

1 19-ounce can kidney beans, drained and rinsed

1 pound grated cheddar cheese

Directions

1.  Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add chopped onions and the garlic and cook until soft, stirring, about 5 minutes. 

2.  Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.

3.  Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.  Add the kidney beans and then simmer for 15 more minutes.  

4.  Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with chopped onion and cheddar. Serve with cornbread.

Cookie Exchange

I've never been to a cookie exchange.  My friends I talk about doing a cookie exchange every year. Things get busy and we always just bail.  This year, thanks to Paula, she whipped our butts into the sprit and we not only had a cookie exchange, but I think it was fabulous.  The cookies everyone brought were so delicious it was hard to just nibble and not gobble up all the cookies before even taking them home.  When I did arrive home, I had little fingers that were waiting to see what they could grab before I put them away. Thanks Paula for a wonderful time.  We enjoyed these cookies--maybe a bit too much!  This will by far be the longest post ever.

Cookies included:
Raspberry Coconut cookie
Almost a Candy Bar
White Chocolate, Cherry and Almond Cookies
Dark Chocolate-Espresso Shortbread

Coconut-Sesame

Peanut Blossoms

Adriana’s Macaroons

Paula’s Iced Oatmeal Cookies

Denise’s Chocolate Peanut Butter & Oatmeal Haystacks

Nancie’s Colonial Gingersnaps

Rachel's snickerdoodle cookies

Sophia’s Velvet Cookies(trees)
Spritz Cookies
Sugar Cookie Window Panes

If I could figure out how to link them to the ones below I would!  But alas I am still a novice.  Enjoy these recipes even though the season is over!

Raspberry Coconut Cookie

From: Taste of Home
Ingredients
1/2 cup shortening
1/2 cup packed brown sugar
6 tablespoons sugar
1 egg
1/4 cup water
1/2 teaspoon almond extract
1-1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut
1/3 cup seedless raspberry jam

Directions
1.  In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
2.  Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam.
3.  Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
4.  Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Makes 30 cookies

Almost a Candy bar

From: Taste of Home
Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
4 chewy s'mores granola bars, chopped
1 package (10 to 11 ounces) butterscotch chips
2-1/2 cups miniature marshmallows
1-1/2 cups miniature pretzels
1 package (10 ounces) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11-1/2 ounces) milk chocolate chips

Directions
1. Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and granola bars. Press into an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown.
2.  Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown.
3.  Arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.
4.  In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting. Cut into 1.5 " squares.  Makes approximately 6-7 dozen.

White Chocolate, Cherry and Almond Cookies

From: Washington post 

Makes : 72 COOKIES
Ingredients
5 cups flour
2 teaspoons baking soda
1 teaspoon fine kosher salt
1 pound unsalted butter, cut into pieces, at room temperature
1 1/2 cups packed light brown sugar
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups skin-on (unsalted) almonds, lightly toasted, then coarsely chopped (see NOTE: may substitute nuts of your choice)
2 cups white chocolate chips
1 cup dried sour cherries, coarsely chopped

Directions
MAKE AHEAD: The dough needs to be refrigerated for at least 30 minutes and up to 2 days. The cookies can be stored at room temperature in an airtight container for up to 1 week or frozen for up to 1 month.

1.  Sift together the flour, baking soda and salt onto a piece of wax paper or parchment paper.
2.  Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed, then medium-high speed until light and fluffy, stopping to scrape down the bowl as needed.
3.  Reduce the speed to low; add the eggs one at a time, beating to incorporate after each addition, then add the vanilla extract. Stop to scrape down the bowl.
4.  Gradually add the sifted flour mixture, beating on low speed to form a soft dough. Stir in the almonds, white chocolate chips and dried cherries until well incorporated. Cover and refrigerate for at least 30 minutes and up to 2 days.
5.  Position the oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line several baking sheets with parchment paper or silicone liners.
6.  Use a generous tablespoon to scoop the dough onto the baking sheets, spacing them at least 1 1/2 inches apart. Bake two sheets at a time (upper and lower racks) for about 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 4 to 6 minutes, until lightly browned on the bottom.
7.  Let the cookies sit on the baking sheets for 2 minutes, then use a wide spatula to transfer them to a wire rack to cool completely before serving or storing. Repeat to use all of the dough.

NOTE: Spread the almonds on a baking sheet. Toast in a 350-degree oven for about 10 minutes, stirring occasionally, until fragrant and slightly darkened in color.

Dark Chocolate-Espresso Shortbread

From: Oxmoor House JUNE 2007

Makes: 1 1/2 to 2 dozen

Ingredients
1 1/4 cups all-purpose flour*
1/4 cup cornstarch*
1/4 cup unsweetened cocoa*
1 teaspoon instant espresso powder or instant coffee powder (we tested with Café Bustello)
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar*
3 ounces white chocolate baking bar (we tested with Ghirardelli)
3 ounces unsweetened chocolate baking bars
Preparation
Combine first 5 ingredients in a medium bowl; set aside.
*sift these ingredients together

Directions
1.  Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.
2. Line 2 baking sheets with parchment paper. With flour on your hands, after measuring into 3 ~5.6 ounce each portions, form into a ball and then flatten.  Ends up being 1/4 thick.  You could probably form into a rectangle too.   Place 2 portions on opposite ends of 1 baking sheet. Place remaining portion on second baking sheet.
3. Cover dough portions with plastic wrap; gently press or roll each portion of dough into a 5 1/2" circle. Lightly score each round with a sharp knife into 6 or 8 wedges. She did 2 separate batches of cookies.  Each circle was divided into 10 instead of 8.  With 2 batches she used 4 ounces of chocolate for each kind. (total 2 Ghiradelli bars - 60% bittersweet & white)
4. Bake rounds at 325° for 23 minutes or until shortbread feels firm to the touch. Gently score each round again with a sharp knife. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
5.  Melt chocolate baking bars separately in small bowls in the microwave according to package directions. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Freeze briefly to set white chocolate.

Coconut-Sesame

Makes 32 cookies

Ingredients

1 1/4 cups unbleached all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 packed dark brown sugar

1 egg

1/2 tsp almond extract

1 cup semisweet chocolate chips

1 cup unsweetened  shredded dried coconut

6 TBSP sesame seeds, toasted (toasting is optional)

Directions

1.  Preheat the oven to 350 degrees.  Adjust the racks so they divide the oven into thirds.  Line two baking sheets with parchment paper.

2.  Whisk together the flour, baking soda, and salt in a medium bowl.

3.  In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg and almond extract and mix until completely combined.  Scrape the sides of the bowl with a spatula.  Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.  Add the chocolate chips, coconut, and sesame seeds and mix on low speed until evenly distributed.  The dough should be smooth, dense and somewhat pliable.  (This dough benefits from resting in the fridge, covered, for 12-24 hours before baking.)

4.  Using a small ice cream scoop or table spoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 inches apart.

5.  Bake for 10-12 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.

6.  When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.

Peanut Blossoms

From: King Arthur Flour Cookie Companion

Makes 4 dozen cookies

Ingredients

1/2 cup unsalted butter

3/4 cup creamy peanut butter

1/3 cup granulated sugar, plus more for coating the dough

1/3 cup brown sugar

1 large egg

2 TBSP milk

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla extract

1 1/2 cups unbleached all-purpose flour

48 chocolate kisses (7 ounces)

Directions

1.  Preheat the oven to 375 degrees.  Lightly grease (or line with parchment) two baking sheets

2.  In a large bowl, beat the butter and peanut butter together until well blended.  Add the sugars and beat until light and fluffy.  Add the egg, milk, baking soda, salt and vanilla and beat well.  Gradually mix in the flour.

3.  Shape the dough into 1 inch balls and roll them in granulated sugar.  Place the balls on the prepared baking sheets.

4. Bake the cookies for 10 minutes, until they are a very light golden brown.  Remove them from the oven and immediately place one chocolate kiss atop each cookie, gently pressing it in.  Transfer the cookies to a rack to cool completely.

Adriana’s Macaroons

Ingredients

1lb Almond Paste*

13 oz sugar (you can use between 12- 14 oz depending on how sweet you like them)

4 room temperature egg whites. (Do NOT use egg whites from a carton.  Use only fresh egg whites.)    

Directions

1.  Preheat oven to 325.  Mix all ingredients together 

2.  Spoon out ½ tablespoon size cookies 2 “ apart onto parchment lined baking sheets.  (or pipe out of pastry bag).  Use a damp finger to smooth out tops of cookies.

3.  Bake for ~ 15 minutes on top shelf.  Rotate pan once to ensure even cooking.  Watch them carefully because they can burn easily.

Note: I buy almond paste in 7lb cans from Nuts.com.  Once opened I break up into 1lb blocks, wrap and freeze.  Good to split a can with a friend. :) 

Paula’s Iced Oatmeal Cookies

Ingredients

1 cup soften butter

2 cups sugar

2 eggs

1 ½ tbsp honey

2 tsp vanilla

2 cups flour

1 ½ tsp baking soda

2 tsp cinnamon

½ tsp salt

2 cups quick oats

Directions

1.  Cream butter and sugar together. Add eggs, honey and vanilla. Combine dry ingredients (except oats) and then add to butter mixture.  Stir in quick oats.

2.  Drop by rounded tsp on ungreased cookie sheets

3.  Bake at 350 for 6-7 minutes

4.  Cool on wire racks.

5.  Mix 1 ½ cups powdered sugar with 3 tbsp milk and drizzle over cooled cookies.  Let icing set for several hours before storing.   You can add food coloring to dress these up.

Denise’s Chocolate Peanut Butter & Oatmeal Haystacks

Ingredients

2 cups sugar

4 tablespoons cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

Waxed paper

Directions

1.  In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Easy! 

 

Nancie’s Colonial Gingersnaps

Ingredients

1 ½ c. solid vegetable shortening* 

2 c. sugar

½ c. dark molasses

2 eggs

4 c. flour

2 t. baking soda

½ t. salt

2 t. cinnamon

2 t. ground cloves

2 t. ground ginger (double the ginger for stronger ginger flavor)

Directions

1.  Mix first 4 ingredients and then add the remaining ingredients to create a sticky dough.  Refrigerate dough in an air-tight container.  

2.  When dough is chilled, roll into small balls, about 1 inch in diameter.  Roll the balls in granulated sugar and then again in your hands to remove excess sugar.  

3.  Place 2 inches apart on a lightly greased sheet or sheet covered with parchment paper.  Bake at 350 for 8 minutes for a chewy cookie.  This recipe makes about 6 dozen cookies.

*(You can use Crisco, but I prefer Earth Balance Natural Shortening.  It’s available in most natural food stores such as Trader Joe’s or Whole Foods Markets.)

 
Rachel's snickerdoodle cookies

Ingredients

½ cup each butter and shortening, at room temperature

1 ½ cups sugar

2 eggs

1 ½ teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 ¾ cups all-purpose flour

Directions

1.  Beat butter, shortening, sugar and eggs together until creamy. 

2.  Add cream of tartar, baking soda and salt. Beat until smooth. 

3.  Add flour and mix well.

4.  Chilling overnight is preferred; otherwise at least two hours.

Topping:

3 tablespoons sugar

1 tablespoon cinnamon

5.  Combine topping ingredients in small, shallow bowl. After chilling, roll out to 1/4-inch thick in between sheets of plastic wrap and cut out desired shapes. Place on ungreased baking sheets, sprinkle with cinnamon sugar and refrigerate 30 minutes.

6.  Preheat oven to 375F and position a rack in the middle. Bake the cookies for 10 minutes or until golden brown. 

 

Sophia’s Velvet Cookies(trees)

Ingredients

3/4 cup shortening

3/4 cup sifted confectioner's sugar

2 tablespoons peanut butter

1 egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups sifted flour

1 teaspoon baking powder

1/4 teaspoon salt

Directions

1.  preheat oven to 400 degrees

2.  cream the shortening and add the sugar slowly

3. stir in the peanut butter, egg and extracts

4.  sift flour, baking powder and salt

5.  gradually add dr
y ingredients to creamed mixture

6.  fill a cookie press and form into desired shapes on an ungreased cookie sheet.

7.  bake 10-12 minutes. should make 7 doz

Spritz Cookies

Ingredients

1 cup shortening

3/4 cup sugar

1 egg

2.25 cups sifted flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon lemon extract

Directions

1. preheat oven to 400 degrees

2. cream the shortening

3. gradually add sugar and cream well.

4. beat in the egg and extract

5. gradually add the flour, sifted with the salt and baking powder

6. fill a cookie press and form into desired shapes onto an ungreased cookie sheet.

7. bake for 10-12 minutes. should make about 6 doz.

Sugar Cookie Window Panes

Ingredients

1/3 cup butter

1/3 cup shortening

2 cups flour

1 egg

3/4 cup sugar

1 tablespoon milk

1 teaspoon baking powder

1 teaspoon vanilla

Dash of salt

Oven 375 degrees

Directions

1. Cream butter and shortening.

2. Add the egg, sugar, milk baking powder, vanilla, salt, and half the flour. mix to thoroughly combine. 

3. Beat in remaining flour. Divide the dough in half. Cover and chill for three hours. 

4. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick.

5. Cut into shapes and place on a foil-lined cookie sheet. 

6. Cut out little shapes in the cookie centers and fill with finely crushed hard candy.

7. Bake for 7-8 minutes until edges are firm and bottoms are very lightly browned.

8. Cool on aluminum foil.

It's that time of the year.....

So I won't be writing more resolutions about posting more blog posts.  We see that didn't quite work too well in 2013.  Resolutions for this year????  Let's just say to organize my clutter a bit better.  I've already started with a christmas wrapping paper organizer!!  No more random rolls of paper rolling around- YEA.  Seriously, organize my recipes so I can post more blogs....and throw out the recipes that tanked like the crockpot lasagna soup. Oh and I was just reminded that at midnight last night we decided to go with a meatless day in our house.  However, meatless includes seafood....

After cooking up a storm for the holidays I took a break...see last post of last year- if that didn't induce a heart attack we are all lucky.

January 1st is always full of putting away the christmas decorations and football.  We must get it all done before the Rose Bowl starts.  So football food: NACHOS.  Whoever is coming to my house of superbowl will definitely be eating these nachos as well as my favorite wing recipe.

Loaded Nachos

Adapted from: Pioneer Woman

Ingredients
1 Tablespoon Olive Oil
1 whole Yellow Onion, Diced
1 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
1/2 cup Hot Water
Tortilla Chips
2 cups Grated Cheddar Cheese
Pico de Gallo
Guacamole
Sour Cream

Directions
1. In a skillet over medium-high heat, half the onion and the ground beef.  Cook the meat until it's totally browned, then drain the fat.
2.  Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer  until most of the liquid is evaporated.
3.  The key is the layer the ingredients so that every chip has a little taste of everything.  Place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then add half of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the other half of the cheese.
4.  Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave it in until the cheese is melted.)
5.  Top with plenty of pico de gallo, guacamole and sour cream.

Enjoy!

Bacon Wrapped Turkey

Need I say more.  Anything with bacon tops my list.  We spent Thanksgiving away this year so I missed out on the hoopla that was Thanksgiving.  I did think that 2 cups of butter was a bit over the top.  While I love butter, we do have high cholesterol in my family.  The bacon kept the turkey moist.  I served it on the side, but ended up having left over bacon since everyone filled up on turkey.  I chopped up the bacon the next day and threw it in an omelette.

I worked at carving the turkey this year as the gourmet sites say you should.  I cut out the breast on each side and then sliced it.  Then I took both legs and thighs off.  I sliced of the dark meat off the thigh.  All in all I think for the first time it turned out beautiful and pretty easy.  p.s. mine was not as beautiful as martha stewarts....


Adapted from: Get Crocked

Ingredients:

Before roasting

1 (13 lb) whole turkey (uncooked)
1 cups butter (softened)
1 1/2 ounces fresh sage
1 lb or more of bacon (uncooked)
1 onion
1 garlic clove
salt (to taste)
pepper (to taste)

After roasting remove the foil

Directions:
1.  Pre-heat oven to 325°F
2.  Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
3.  Chop Onion and Garlic and mix together. Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.
4.  Tie up the Turkey’s wings, legs, and drumsticks with Kitchen Twine as desired.
5.  Chop Sage and mix in with softened Butter.
6.  Rub Sage/Butter mixture under the skin and over the skin of the Turkey.
7.  Salt and pepper Turkey to taste.
8.  Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.
9.  Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.
10.  Remove foil tent for last hour of cooking Turkey.
11.  Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL – Bacon can then be chopped and placed in a separate dish of your choice).

The finished product

12.  Remove Turkey from oven once 160 degrees is reached internally in the Turkey.
13.  Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).

Grilled Korean Short Ribs

Who says it is too cold to grill.  Our grill operates 365 days a year.  More than the post office.  Rain, Sleet, Snow.... The flavor in this steak will have you drooling for more.  Beware the short rib is no filet.  Be prepared for a little gristle. It is what makes the meat flavorful.

Recipe from: Epicurious

Ingredients:
1 cup soy sauce
1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)


Directions:
1.  Combine all ingredients in a ziploc bag for 6+ hours.  I like to do this overnight.
2.  Take the meat out to room temperature 30 mins before grilling.  Prepare the grill on med high heat.
3.  Grill 3 mins per side.  Less if you want to see the pink.  Any more and you well have chewy well done steak.

Snickerdoodle cookies

Soft chewy cookies

 These are a hit and definitely on my top 5 cookie of all time list.  I'm a huge fan of cookies that are chewy and stay fresh for a few days.  I hate the cookies that are soft and chewy out of the oven and then after a day are crispy and crumby (not sure that is a word, but you know what I mean).


Ingredients:
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
 3 teaspoons cinnamon



Directions:

1. Preheat oven to 350°F.
2. Wet ingredients - Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Dry ingredients - Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Mix the wet and dry - Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.  Don't skip this step.  I think it is key. Unless you want flat cookies
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.

Italian Sausage Soup

One dish meals. Need I say more.  On a rough day like today where the world is shut down due to snow.  This is the perfect soup to fuel the crew. It is super quick to pull together and doesn't require tons of simmering before eating.

Ingredients:
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions:
1.    In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2.    Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3.    Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Hundred Corner Shrimp Balls

I served these little shrimp balls at the wine party in 2011 and just recently for a New Year's party.  This year I was able to use two of my new kitchen toys.  I used the Vitamix to process the shrimp and my deep fryer to cook up the shrimp balls. Honestly this recipe sounds hard, but it's terribly easy for something that tastes so good! Shrimp with a little crunch from the water chestnut and the crunchiness from the fried panko on the outside. MMmmmm.  I will have to make these again soon.  They make a great entree or appetizer and they do reheat well - not that there were any leftover.

Adapted from Epicurious



Serve with Apricot Dipping sauce below


Ingredients:
1 1/2 lb large shrimp (30), peeled and deveined
8-oz can water chestnuts (1 cup), rinsed and finely chopped
1 large egg white, lightly beaten
3 tablespoons finely chopped chilled fresh pork fat
1 1/2 tablespoons rice wine or Scotch
1 tablespoon grated peeled fresh ginger
2 tablespoons finely chopped scallion greens
2 1/4 teaspoons coarse salt
2 tablespoons cornstarch
3 cups panko (Japanese bread crumbs)
About 8 cups vegetable oil


Directions:
1.  Preheat oven to 425°F.
2.  Pulse shrimp in a food processor/Vitamix until finely chopped.
3.  Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted.
4.  Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper–lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper–lined tray.
5.  Heat oil and fry balls in 4 batches, turning, 1 to 1 1/2 minutes
6.  Transfer with a slotted spoon to paper towels to drain.

Apricot Dipping sauce
Ingredients:
1 3/4 cups apricot jam
2 tablespoons soy sauce, or to taste
3 tablespoons finely chopped scallion greens
1 tablespoon fresh lime juice, or to taste
Dash of Tabasco, or to taste
Directions:
Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.

Cook Once. Eat Twice. Pulled Pork

We spent most of July 4th weekend at the pool and we definitely eat dinner there every night.  By the 4th night I was struggling to make something that was set it and forget it.  I picked up some pork shoulder and decided I wanted easy to make pulled pork.  I searched..."Slow Cook Pulled Pork."  I know very creative. I found this recipe.  Seemed easy enough however, I didn't follow the last part of the recipe where it makes it's own sauce.  I ventured to the targeee (aka Target) and got two sauces, Mustard Vinegar and Sweet Smoky Sauce.

Day 1: Pulled Pork Sandwiches

Ingredients:
3 TBSP light brown sugar
2 tsp hot paprika
1 tsp mustard powder
1/2 tsp ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 tsp vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 TBSP tomato paste
potato buns or sandwich thins
Barbecue sauce and prepared coleslaw, for serving

Directions:
1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

2.  In my multicooker I set it to Brown/Saute and heated the vegetable oil; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the multicooker.

3.  Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

4.  Remove the pork and transfer to a cutting board. Roughly chop half the pork. I re-heated the pork in a pan on the grill while the corn cooked on low.  Store the other half of the pork without the juices for Day 2.

5.  Serve pulled pork on buns with accompanying sauce and coleslaw.


Day 2: Santa Taco Stew 

Pork Stew

1 TBSP Vegetable oil
1/2 cup diced onion
1/2 tsp garlic powder
1 package of low sodium taco seasoning
1 28 ounce can diced tomatoes undrained
1 15 ounce can pinto beans rinsed and drained
1 4 ounce can diced green chiles
1 cup beef broth
1 lb shredded pork
Sour cream
Tortilla chips/Flour Tortillas

1.  In large dutch oven heat oil and add onion and garlic powder.  Cook over med-heat 2-3 mins until onion is tender.
2.  Add taco seasoning, tomatoes, beans, corn and chiles, mix well.  Add the meat and stir.  Bring to a boil uncovered over med-high heat for 30 minutes and stir frequently.
3.  Serve with Tortilla chips and dip or in flour tortillas like a taco.

Note: These taste better the day after making it.

Singapore Chili Stir-Fried Shrimp

Need to spice up your repertoire? This will spice it up for sure.  However, unless your kids like heat, this is not a family friendly meal.  We are trying to eat healthier these days.  So I served this over a nice salad.  The salad didn't need any dressing.  I just used the sauce from the shrimp and it was delicious.  Have some water on the side just in case....

Adapted from: Cooks Illustrated
Directions:
1 pound jumbo shrimp (21 to 25 count), peeled, deveined and butterflied
1 tablespoon cooking wine
2 teaspoons soy sauce
2 - 3 scallions , white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2      TBSP minced jalapeño chiles
2 tsp minced garlic cloves
2      tsp minced fresh ginger
1/4 cup V8
3 tablespoons Sriracha
2 teaspoons oyster sauce
1/2 teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil

Instructions:


1. Toss shrimp with wine and soy sauce in medium bowl; set aside to marinate 10 minutes. Meanwhile combine minced scallion, jalapeño, garlic, and ginger in small bowl; set aside. Stir together in a separate bowl the V8, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
2. Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just turned pink, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan.
3.  Add remaining 1 tablespoon oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix the V8 mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds.
4.  Sprinkle with reserved scallion greens, and serve.

Izakaya Seki

Here it is.  My first post on something I did not cook!  Date night took us to Izakaya Seki.  We knew there was going to be a wait, but even when we showed up at 9pm there was a 1 hour wait!

This is the place to be if you like sake or japanese beer.  They have the largest variety I have ever seen.  Since I am trying to not drink beer right now I tried the mixed drink called calpico and my husband had a Japanese lager that is described as ricey - Koshihikari Echigo.  It is a milky white drink that is mildly sweet.

Kalbi

Onto the food - there was so much on the menu that looked tempting.  I had a hard time picking what to try.  Unfortunate for me, my husband was not in an adventurous mood, but I still enjoyed the dinner.  We had the Sashimi Appetizer (no picture - I was starving!).  The fish was super fresh, but the highlight was the octopus. The octopus was perfect and I think I refrained from ordering a full order of just that.  The little plates that followed were kalbi (Grilled beef short rib), kara-age (Fried chicken), and kushikatsu (Pork Belly).

Kara-age

Date night was a success.  We really enjoyed the different Japanese cuisine and would love to go back and try the items on their specials list.  Go visit soon, but make sure you aren't starving when you get there.  

Izakaya Seki 1117 V Street, NW, Washington, DC 20009

Tuna noodle casserole

Comfort and easy for a weeknight. That is the goal for cooking after a full day of work! My family loves casseroles. I definitely did not grow up eating casseroles. I grew up eating stir fry, roast duck, soy sauce chicken, um any other chinese dish you can think of. So this casserole thing is quite a novelty. However, I am not a fan of canned soup casserole. Not saying I haven't used the Campbell's shortcuts in the past- afterall my husband loves the infamous greenbean casserole. The original recipe called for mushrooms. Unfortunately, my 13 year old claims mushrooms are not her favorite. Given her love of the greenbean casserole, I substituted her favorite vegetable.

Adapted from: Gourmet


Ingredients:

1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
1 can french cut green beans
2 teaspoons soy sauce
1/4 cup Cooking wine
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil

Directions:
1. Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
2. Saute onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes.
3. Add green beans drained, soy sauce, Sherry and boil, stirring occasionally, until the sherry is evaporated. Remove from heat.
4. Make the roux by melting the remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour. Add broth in a stream, whisking, and bring to a boil, whisking. Keep whisking otherwise it will clump up.
5. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in greenbean mixture, lemon juice, and salt.
6. Add flaked tuna into sauce and stir. Season sauce with salt and pepper.
7. Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
8. Cook 20 to 30 minutes and serve.

Lamb cutlets with mustard and thyme

Easy fancy grilling - this is the recipe for you. My husband thinks I slave all day to make him this fancy Lamb dinner. I'm sure that this would taste just as yummy on lamb chops as well. I usually serve it with grilled asparagus and cous cous. Little does he know it takes about 10 minutes to assemble and less then 8 mins to cook! I have been known to make this Winter, Spring, Summer and Fall. It's a versatile dish and can even be made en masse for a dinner party. This recipe makes appetizers for 8 and dinner for 4. Put on your jacket and get outside to make this yummy dish.
Recipe from: Washington Post



Ingredients: 

2 medium cloves garlic, minced
3 tbsp olive oil
1 tbsp dijon-style mustard
2 tsp low fat mayo
several sprigs thyme or lemon thyme
fresh ground pepper
2 racks (1 3/4 to 2 lbs) lamb, preferable cold and frenched already
coarse kosher salt.

Directions: 

1. Make the marinade -  Add the oil, mustard, mayo, thyme and generous amount of black pepper.  Use a fork to ensure the ingredients are combined.

2. Trim the lamb racks and cut into cutlets (lamb ribs).  

3. Marinade the lamb in mixture for 15 minutes or more. I tend to try to do at least an hour.

4. Preheat grill to med high.  Cook on grill for 3-4 mins on each side.

Chicken Marsala

An Italian favorite.  My husband's step mother made us Chicken Marsala when we went to visit her this past year.  I didn't realize it really was so easy.  The hardest part for me was finding the Marsala wine!  After a visit to my local Safeway - yes you locals know this trip was useless...I visited World Market of all places.  They truly are worldly at World Market.  I did not want to drown out the flavor of the dish by serving it with too much.  I served the chicken with buttered noodles, but I think next time I might try a carbonara.  This has definitely joined the regular rotation at my house!

Recipe adapted from: BJ's Monthly magazine

Ingredients:
  
4 Chicken boneless skinless half-breasts; (pounded to even thickness)
1/3 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoon olive oil
4 tablespoon Butter
1 clove Garlic
1 cup sliced cremini/bella mushrooms (fresh, sliced)
1/2 cup Marsala wine
Italian parsley for garnish

Directions:

1.  Combine flour, salt, and oregano in a shallow bowl.
2.  Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet.
3.  Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely .
Remove chicken from skillet and place on serving plate(s).
4.  Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper.
5.  Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.  Serve with buttered angel hair.

Quinoa Carrot Breakfast Bars

Mornings in my house are crazy.  In the midst of potty training, getting the clothes for potty training at school and feeding my child, I'm shocked I remember all I need to get out of the house - Oh wait.  That didn't happen yesterday.  I left the house with the nap mat, the potty training clothes, my work computer and my lunch....what did I forget?  My PURSE!  Good thing 1.  I had a yummy green smoothie for breakfast and I packed myself a snack cake for later in the morning.  I'm a big fan of pick it up and run.  This breakfast bar has potential.  I am publishing the recipe as I found it from another blog.  My recommendation???  Split the flour 1/2 whole wheat and 1/2 white flour.  The rest of the ingredients are super healthy for you.  A little splurge can't hurt - right?  Anyway....I have a week worth of breakfasts to grab and go!

from: Onceamonthmom.com

Ingredients:
3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
4 medium eggs
1 cup plain yogurt
1 cup honey
1 1/2 teaspoons vanilla extract
1 cup cooked quinoa
1 cup grated carrot (1 large carrot)
1/2 cup unsweetened, shredded coconut
1/2 cup chopped walnuts
1/2 cup golden raisins

Directions:
1.  In a large mixing bowl whisk together the dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.
2.  In another large bowl mix together eggs, yogurt, honey, and vanilla.
3.  Add dry ingredients and quinoa to wet ingredients and stir gently until just combined.
4.  Add carrot, raisins, coconut, and nuts and fold into the mixture.
5.  Pour into greased 8 x 8 baking pans.
5.  Bake at 350 degrees for 35-40 minutes or until toothpick inserted in the center comes out dry.
6.  Cool bars completely, cut and divide into freezer bags.