Oatmeal Raisinet Cookies

7 Aug

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2 sticks butter

1 cup brown sugar

1/2 cup white sugar

2 teaspoons vanilla

2 large eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups uncooked quick oats

14 ounces raisinetes

Heat oven to 350 degrees

Beat butter, sugar and vanilla till creamy.

Add eggs and beat until fluffy.

Mix flour, baking powder and salt and beat all together.

Add the raisinetes

into a 2 inch ball

Bake 16 minutes until the edges are brown.

Cool on a wire rack

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Blueberry Oatmeal Smoothie

6 Aug

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I found this recipe in the Stop and Shop August magazine.

Just a couple of changes.

I did not use anything organic and added more blueberries because I had them.

1 cup milk

1 frozen banana

3/4 cup blueberries

1 teaspoon cinnamon

2 heaping tablespoons quick oats

Mix everything together in your blender till it is smooth.

This is a great smoothie.

The banana has to be frozen.

The original recipe called for cashews but I didn’t add them.

Next time I will try this with any other fruit I have on hand.

The recipe recommends putting a handful of spinach I didn’t do that either.

I did love it the way I made it.

Crab Cake Sandwich

1 Aug

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Another grocery store find.

The deli counter had crab cakes on sale and they were calling my name.

One potato roll

One heated crab cake

One dollop of sriracha mayo

One large tablespoon guacamole

One small handful of arugula

One chopped scallion

One thin slice of tomato

Just a drizzle of lime juice

Layer everything and enjoy

 

 

Buffaque

31 Jul

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This is not misspelled .

It is just made up.

Two large containers of grilled or fried chicken pieces from the grocery store.

One cup good barbecue sauce.

I love original Sweet Baby Rays sauce.

1/2 cup Franks wing sauce or Franks sriracha sauce

Mix the sauces together and pour over the chicken

Add more sauce if you like it really wet.

Bake at 350 degrees for 30 minutes without a cover.

This is so good and takes so little time.

Always use an aluminium pan for fast cleanup.

Zucchini Cheese Pie

30 Jul

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This is such a pretty pie and delicious.

Two sheets of frozen puff pastry

One pound Ricotta cheese

3 eggs

6 ounces parmesan cheese

12 ounces mozzarella cheese

Two tablespoons only fresh chopped basil leaves

4 medium to small zucchini

4 medium to small yellow squash

Two tablespoons oil

1/2 teaspoon garlic powder

6 cloves of sliced garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Unfold the puff pastry and roll into an even rectangle.

Connecting the two sheets.

Bake on a non stick pan in a 350 degree oven for 15 minutes.

Mix the cheeses, eggs and basil.

Leave about a 1/2 inch border around the cheese mixture.

Spread  the mixture over the cooled crust

Heat the oil in a large fry pan

Take out your mandolin and slice the vegetables into thin strips.

Add garlic to the pan and slightly brown

Add the squash and zucchini strips

Add the salt and pepper and cover on simmer for five minutes. Just to soften the squash

Take the squash off the heat as soon as it becomes pliable. Do NOT over cook.

Roll the strips into little roses and place on the cheese filling. Use just a little pressure to keep the strips in place.

Alternate the green and yellow squash.

Melt three tablespoons seasoned butter and paint the tops of the zucchini and squash.

Drizzle the remaining butter over everything.

Bake at 350 degrees on the bottom shelf in the oven for forty to fifty minutes.

This is the prettiest vegetable pie you will ever eat.

If you don’t feel like rolling all that squash just layer the vegetable strips but make sure you still butter the top before you bake it.

 

Roasted Tomatoes, Green Bean and Quinoa Salad

26 Jul

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4 cups chopped green beans

2 tablespoons oil

1/2 cup quinoa

2/3 cup water

1/4 teaspoon salt

4 cups grape tomatoes

4 cloves sliced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons oil

1/2 teaspoon garlic powder

4 tablespoons fresh lemon juice

4 tablespoons capers

3 tablespoons fresh chopped mint

3 tablespoons fresh chopped parsley

1 chopped fresh red pepper, optional

Boil about 6 cups of water

Season with one teaspoon salt

Add the green beans

Boil for two minutes then drain and rinse with cold water until the beans are cold.

Put the 2 tablespoons of oil in a pan on medium heat

Add the quinoa and brown slightly in the oil

Add the salt and water

Bring to a boil then a simmer with the cover on for ten minutes

Heat the oven to 450 degrees

Mix the tomatoes, oil, salt, pepper, garlic and garlic powder together

Place on a baking sheet and roast for about 15 minutes or until the tomatoes are blistered.

Mix the green beans, quinoa and the tomatoes with all the oil and tomato juice together

Put the capers, lemon juice, mint and parsley over everything

Toss and serve alone or with anything

This is too good to be healthy

You can add chopped red pepper, olives or any cheese.

This is my new favorite salad this week.

Can be made the day before serving then just tossed again before serving.

Lobster Sauce

23 Jul

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This is a sauce that I crave and I am not pregnant.

My Uncle Mario used to get Chinese takeout and share it with me when I was a little girl.

He was one of my favorite Uncles and this was his favorite meal.

1 1/3 pounds of ground pork

3 tablespoons vegetable oil or peanut oil

4 large minced garlic cloves

1 rounded teaspoon grated ginger

2 tablespoons rice wine or cooking sherry

2 cups low sodium chicken broth

2 teaspoons sesame oil

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

One cup frozen peas

3 tablespoons cornstarch mixed with 3 tablespoons water

One beaten egg

4 chopped scallions

Heat the 3 tablespoons of oil and add the ground pork.

Stir fry and break up the pork into small pieces.

Add the garlic, ginger, wine, chicken stock, sesame oil. sugar, salt and pepper.

Stir fry till the garlic and pork is cooked

Add the frozen peas and cook for another minute

Stir in the cornstarch mixture and cook on high until the sauce starts to thicken.

Add the egg and stir it into the mixture for one minute.

Adjust your salt now. If you want you can use soy sauce but your sauce will get dark.

Top with the scallions

I serve this over udon noodles but rice is also great.

It is delicious to add 1/2 pound of large shrimp while it is cooking.

If you really want to be indulgent add 1/2 pound of lobster meat just to justify the name of the meal.