Amen. Let's Eat!
Saturday, January 26, 2008 The Best Cookies Jordan Has Ever Had

He can't stop ranting and raving about these. He practically devoured the whole batch before I had them off the pan. Note the modifications I made at the bottom of the page.

Oatmeal Raisin Cookies

Whisk together and set aside:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

Cream wet ingredients:
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla

Then stir in:
3 cups oats (not instant)
1 1/2 cups raisins

Preheat oven to 350°.

Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. Now add the oats and raisins; stir to incorporate.
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

from Bev at www.recipezaar.com

My modifications that made them ultra delicious:

Decrease white sugar to 1/2 cup.
Decrease raisins to 1 cup.
Add 1/2 cup chocolate chips.

YUM!

Posted by Jen :: 6:31 PM :: 0 comments

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Monday, January 21, 2008 Mexican Lasgna

Hardly like lasagna except for it does have layers. It's delish! From Rachael Ray. A tasty 30 minute meal.

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen or canned corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. I find it best if you start with a tortilla on the bottom. Helps it stay together a little better.

Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Posted by Jen :: 5:44 PM :: 2 comments

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Wednesday, January 09, 2008 Healthy Honey Oatmeal Cookies

3 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup honey
1 egg
1 tablespoon water
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rolled oats
chopped dates (optional) or figs (optional) or raisins (optional) or currants (optional) or chocolate chips (optional) or chopped nuts, etc (optional)


Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray.

Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly.

Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen.

Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

Posted by Jen :: 1:15 PM :: 1 comments

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Friday, January 04, 2008 Angel Hair Pasta with Chorizo & Mushroom

A little something to spice up the menu!

2 tablespoons olive oil
6 green onions, chopped
2 cloves garlic, minced
1/2 lb button mushrooms, quartered
2 teaspoons paprika
1/2 teaspoon salt
1 pinch cayenne
3 medium tomatoes, peeled,seeded and chopped
1 large green bell pepper, diced
3 cups canned chicken broth
1/2 cup dry white wine
1/2 cup cream or half-and-half
3/4 lb spicy chorizo, cut into ½ inch thick rounds
1 lb angel hair pasta
minced fresh parsley

Preheat oven to 400 degrees F.

Heat oil in deep skillet over medium-high heat. Add onions and garlic and cook until tender, about 8 minutes. Add mushrooms and saute 4 minutes. Add paprika, salt and cayenne and stir until just fragrant, about 30 seconds. Add tomatoes and green pepper and saute 2 minutes.
Add broth, wine, cream and chorizo. Bring to simmer.

Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes.

Set pan in oven.

Bake until all liquid is absorbed and pasta is crusty, about 25 minutes.

Sprinkle with parsley and serve.

Posted by Jen :: 5:41 PM :: 0 comments

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