How it works

How it works...On the tool bar you will find categories of menus I have put together. If you would like to try one out, email me or comment on the most recent post and I will send you the recipes, along with a shopping list (see sample menu). Please remember to include your email. Or just enjoy the recipes I have posted!

Friday, January 27, 2012

Oatmel Cookies

I've learned that cookies are very delicate, in order to bake the perfect cookies, you have to know your oven and be able to eye the dough for the right consistency. With every new house, I've made adjustments to my cookies recipes or baking times.
To be honest my chocolate chip cookies are pretty dang good- I get a lot of compliments on them. I had a few people email me after I posted the recipe saying the cookies didn't turn out. I think it's just a learning process.

These oatmeal cookies have thus far been fool-proof. It could be the hint I received from my sister-in-law to mix the baking soda with water...I don't know.
They are especially good with a mixture of white and milk chocolate chips, good.

*If you try them and they don't turn out, please let me know.

Oatmeal Cookies
  • 1 c. shortening
  • 3/4 c. sugar
  • 3/4 c. packed brown sugar + 1-2 Tbsp
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 c. flour
  • 1/2 tsp salt
  • 1/4 tsp cinnamon (if you don't like cinnamon, don't add)
  • 1 tsp hot water mixed with 1 tsp baking soda
  • 3 1/2 c. old fashioned oats
  • Chocolate chips- as many as you can handle
Cooking Directions:
Mix shortening and sugars. Add eggs and vanilla. Mix well. Add flour, salt, and cinnamon. Mix. Mix in water and soda mixture. Mix in oats, then chocolate chips. Loosely roll into balls and place on ungreased cookie sheet. Bake 350 for 8-9 min, or until no longer shiny. Drop cookie sheet on counter to flatten cookies. Remove to cooling racks.

I haven't been cooking very much this week...

There's one thing that will keep me from cooking. Mice. Well, actually I don't cook when I'm pregnant and nauseous. So I guess there are two things.
Anyway, we had an invasion of mice. And she had babies. I just can't stand it. I seriously feel violated when I see those stupid little varmints.

I'm feeling a lot better today though- they've been gone (dead) for two days- knock on wood.
I even decided to turn on the oven and bake cookies.

Friday, January 20, 2012

Chicken Quesadillas

Any time I have extra shredded chicken, I throw these together.
This is one of our "weekend go-to" meals. Simple and very tasty.

Chicken Quesadillas
  • Chicken, cooked, shredded
  • Cilantro, chopped
  • Cheddar cheese
  • Corn, frozen white
  • Tortillas
  • Sour cream & Salsa
Cooking Directions
Layer cheese, chicken, cilantro, and corn on one tortilla in large fry pan. Top with second tortilla. Heat over medium heat until cheese is completely melted.

Monday, January 9, 2012

Chicken Lettuce Wraps- Easy!

These are the most basic lettuce wraps and still very tasty!

Chicken Lettuce Wraps
  • Oil for cooking
  • 2 chicken breasts, cooked & minced
  • 2 cloves garlic, minced
  • 1 can water chestnuts, drained, chopped, I like a lot so I use an 8 oz can
  • 2 Tbsp Hoisin or Oyster sauce
  • 3 tsp soy sauce
  • 1 tsp brown sugar
  • 1 c. scallions, finely chopped
  • Lettuce leaves, washed and separated.

Cooking Directions
Heat 1 tablespoon oil in wok or large sauce pan. Add chicken and garlic, stir-fry until light brown and cooked through, about 3 minutes. Drain excess liquid. Reduce heat to low. Add water chestnuts, oyster or hoisin sauce, soy sauce, sugar, and scallions. Fill lettuce leaves and enjoy.

Wednesday, January 4, 2012

Mulligatawny Soup

I had my eye on this soup off of Pioneer Woman's blog for quite some time but was always a bit skeptical. Once I finally tried, I've been craving it on a weekly basis. It was delicious! And of course, since I lived in NYC and happen to love Seinfeld, Mulligatawny soup holds a dear place in my heart. Thanks to "Pdub" I can have a reminiscent city experience in the comfort of my own kitchen.
I changed a few things based on our preferences, surprisingly my kids loved it...but just to be safe, I woudn't say this is a kid-friendly dish.

Mulligatawny Soup
  • 14 oz extra firm tofu, cut into 1 inch cubes (can use diced, cooked chicken but tofu is so good in this soup)
  • 1 1/2 Tbsp butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 to 2 whole carrots, finely chopped
  • 1/4 c. flour
  • 1 1/2 Tbsp curry powder
  • 4 c. chicken bullion/broth
  • 2 c. half and half
  • 2 whole granny smith apples, peeled and diced
  • 1 Tbsp sugar
  • 2 tsp salt
  • Ground pepper to taste
  • Dash lime juice to tatste
Cooking Directions:
In large pot, melt butter over medium heat. Add onion, carrot, garlic, and tofu. Stir and cook until onions begin to brown. Sprinkle in the flour and stir until combined. Stir in curry and cook for one minute, stirring constantly.
Stir in chicken broth until combined and cook for five minutes. Stir in half and half, salt pepper, and sugar and cook another five minutes. Add diced apples and cook another five minutes. Turn off heat and let stand about 10 minutes. Dash lime juice in before serving.