Blissfull Oatmeal Cookies

Ok so these were so yummy I had to make these twice!  Well...I did tell someone I would bring them some and we ate all of our first batch so I kinda had to make another.  These are very simple and your taste buds will thank you for their wonderful sweetness.  Have alone or with a tall glass of cold milk. 

2/3 cup white sugar
2/3 cup packed brown sugar
1/2 cup butter
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour

1. Heat oven to 375° F. 

2. Beat all ingredients except oats and flour in a large bowl with an electric mixer on medium speed.  Stir in oats and flour.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet.

4. Bake 9 to 11 minutes or until light brown.  Remove from oven and let cool 2 minutes then place on a wire rack to cool.  Pour a nice tall glass of cold milk and enjoy!

Truffled Potato Gratin

Now if you are a lover of mushrooms...you will highly enjoy this dish!  I couldn't stop eating it!!!  The combination of potatoes, cream and mushrooms...is out of this world!  OK enough with the exclamation marks, just goes to show you how much I love this side dish!!!!!!  Ok really, I am done with them...I must say that when I say truffles, I don't mean the chocolate things you can never put down after just one, I mean those delectable fungi called truffles. You don't need a lot of them to make it thanks to another wonderful cheese called sottocenere.  If you can't find it at your local store in the specialty cheese section go to a cheese shop and if they don't have it, I am sure they can get some for you. Sottocenere cheese is a semi-soft cheese that is studded with the goodness of truffles.  Now if you want to use truffle mushrooms you can or any wild mushrooms like morel, porcini, chanterelle,  or lobster.  If you can't use those it will still be good with a regular supermarket mushroom.

2 tbsp butter, divided

1 tbsp olive oil
5 cups sliced mushrooms
1 clove garlic, minced
1 tbsp fresh thyme leaves
5 medium russet potatoes, sliced thin
salt and fresh ground black pepper to taste
6 oz sottocenere cheese, grated
2 cups cream
1 cup chicken broth

1. Slice up your mushrooms.  Heat 1 tablespoon butter and your olive oil a large saute pan on medium high heat.  Saute mushrooms for 15-20 minutes until they are all nicely browned.

2. Preheat your oven to 350°F.  Slice your potatoes very thin, using a vegetable slicer if you have one, so they are of the same thickness.

3. In the bottom of your casserole dish spread with 1 tablespoon of butter and your clove of minced garlic.  Layer with 1/3 of the potatoes, sprinkle with salt, pepper, thyme leaves, half your mushrooms, just about half of your cheese, save a little for the top, repeat with another layer, then top with potatoes.

4.  Poor in a cup of chicken stock and 2 cups of heavy cream.  Season to taste with salt and pepper and a bit more thyme.  Top with the remaining cheese.

5. Cover very loosely with foil making sure it is not touching the potatoes.  Bake for 45 minutes, remove foil and continue baking another 15-20 minutes until the top is golden brown and bubbly.  Cool slightly before serving, and enjoy!

Please let me know what you thought of it! A few more exclamations are needed!!!!!

Recipe courtesy of Chef John from Food Wishes.

Asian BBQ Chicken

This is a delicious and totally unique dish. Think of it as Chicken Teriyaki with a South Asian flair...or India meets the other flavors of Asia. Tempted?

1/4 cup plus 2 tablespoons dark brown sugar, packed
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons fresh lime juice (you'll need 2-3 limes)
11/2 tablespoons canola or vegetable oil
1/2 teaspoon Asian sesame oil
3/4 teaspoon Garam Masala
3 cloves garlic, minced
11/2 teaspoons fresh ginger, grated*
1/2 teaspoon cayenne pepper (use more or less depending on how much heat you like)
8 skinless, boneless chicken thighs
2 scallions (light and dark green parts only), thinly sliced

1. In a medium bowl, mix together all ingredients except for chicken and scallions. Set 1/4 cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure chicken is evenly coated, then place bag in refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.

2. Preheat grill to high heat.

3. Grease grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub over grates several times until glossy and coated - repeat as necessary.) Place chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Place chicken on serving platter, then top with reserved marinade and sliced scallions. Serve hot.

Recipe and photo credits to Once Upon A Chef.

Yummy Yakisoba

It's important to know, first of all, that making yakisoba is done in three steps.

1. Frying the meat
2. Steaming the veggies, and
3. Frying the noodles.

Most recipes that I've read would have you preparing everything all in one pan. Sure, eventually it all ends up in one pan but the preparation is really done in three stages.

1 lb chicken (or beef, or any other kind of meat you have)
5 slices bacon, chopped small
2 teaspoons soy sauce
1/2 onion, sliced thickly and separated
2 cups cabbage, chopped
2 carrots, sliced thin
1/2 cup sweet mini peppers, sliced
2-3 Green onions, white parts, sliced
Canola oil for frying
1 package Yakisoba noodles
Yakisoba sauce to taste

1.  Fry bacon pieces in a large skillet over medium heat, when browned add your sliced chicken pieces and cook till golden brown and slightly crispy.  Remove meat and set aside. Leave the grease in your pan.

2.  Cook noodles according to package directions.  (If you can not find yakisoba noodles I have used top ramen noodles before with great results.)  While noodles are cooking steam your vegetables excluding the green onions, You want them slightly crispy and not mushy.  When done drain noodles.

3.  In your large skillet, or wok if you are blessed to have one, add a little canola oil to the bacon grease left in the pan and heat to medium high heat.  Add drained noodles and green onions and begin to fry them, tossing gently. Add yakisoba sauce to taste, making sure to coat the noodles but don't drench them!   Add your meat and steamed veggies, mix and heat through.  Serve warm and enjoy!

Pumpkin Bread That Will Melt In Your Mouth!

I was craving something sweet, and wanted to put something different in my hubby's lunch, after searching the cupboard I came across a can of pumpkin puree and my gears started turning!  This bread is so moist and yummy and sweet, not overly sweet, but just the right amount.  I hope you make this soon and enjoy it as much as I did!

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups sugar
3/4 cups unsalted butter, softened
2 large eggs
1 15 oz can pumpkin

1. Preheat your oven to 350º F, grease two loaf pans and set aside.

2. Mix flour, salt, baking powder, baking soda, and spices in a bowl.  Mix well and set aside.

3. In a large bowl cream your butter and sugar with an electric mixer until blended.  Add eggs one at a time, beating well after each addition.  Continue beating until very light and fluffy.  Beat in pumpkin till combined.

4. On low beat in flour mixture, pour batter into pans and bake 65-75 minutes.  Let cool in pan for 10 minutes, remove from pans and cool on a wire wrack completely.  Serve and let it melt in your mouth...

Kung Pao Chicken

Maybe I am just on an Asian cuisine kick, but I can't get enough of it lately!  Today is a post from a blog that I follow Food Wishes.  It is a video recipes blog that I really like and suggest you to check out!  I will make this for dinner tonight and am expecting great things! 

I will probably have to make it pretty mild for my kids, then I will add a little more heat for my husband and myself!  I just love Asian food.  I plan on sauteing up some additional veggies on the side because you can never get enough of those!  Thanks, and enjoy!




1 pound boneless, skinless chicken breasts. cut into 1-inch cubes
For the marinade:
1 tablespoon white wine (substitute with white grape juice if you don't use wine)
1 tablespoon soy sauce
1 teaspoon brown sugar
white parts from 3-4 green onions, chopped
For the sauce mixture:
1 tablespoon white vinegar
2 tablespoons rice vinegar
2 tablespoons white wine (substitute with white grape juice if you don't use wine)
1 tablespoon soy sauce, or to taste
2 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon Asian chili paste (sambal), or more to taste
2 teaspoons ketchup
4 cloves minced garlic
Other ingredients:
2 tablespoons peanut vegetable oil for frying
2 cups cubed zucchini
1 cup cubed red bell pepper
1/2 cup chicken broth
1 tablespoon cornstarch, dissolved in 2 tablespoon water
1/4 cup green onion tops, chopped
handful roasted, salted peanut halves
4 cups cooked white rice

Photo's and recipe courtesy of Food Wishes

Steak Egg Rolls

Made these along with cream cheese & mushroom won tons for dinner last night.  Everyone went nuts over them, my husband even thinks I have perfected them!  It feels so good when you make something that everyone at the table loves.  I just wish I would have made more cause the leftovers are already gone!  My lovely daughter helped in assembling these which was a big help, thank you Skye.

1 lb sirloin steak, finely diced

2 tablespoons oil, divided
2 cups cabbage, shredded
1 carrot, shredded
1 bunch green onions, chopped
1 1/2 teaspoons powdered ginger
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon oyster sauce
1 package of egg roll wrappers
Oil for frying

1. Heat 1 tablespoon of oil in skillet on medium-high, saute steak till well browned.  Remove from pan. Add remaining oil and saute cabbage, carrot, and green onion.  Add seasoning and oyster sauce and combine well.  Add to meat mixture and let cool.

2. Working with one egg roll wrapper at a time place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square).  Place 2 tablespoons of the filling onto the rolls.  Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper.  To prevent the egg roll from unwrapping in the deep fryer you need to seal the seams, this also prevents oil from filling the inside of the egg roll.  Place some water in a small dish or bowl.  Dip your finger into the water and use this as glue to seal the top point of your wrap and any openings where you feel the wrap needs to be glued together.

3. Heat oil for frying in a large pot om high heat.  Fry egg rolls 3 to 4 minutes or until golden brown.  Serve with chili sauce of soy sauce and enjoy!