Posts from — February 2009

2/3-cup softened unsalted butter

2/3-cup dark brown sugar

2 large eggs

1 ½ cup old-fashioned oats

1 ½ cups all-purpose flour

1-teaspoon baking soda

½ teaspoon salt

2/3-cup dried cranberries

2/3-cup dark chocolate chips

Preheat over to 375 degrees.  Using an electric mixer, combine softened butter and brown sugar together until fluffy in a large mixing bowl.  Add eggs, mix for an additional minute.  Combine the remainder of the dry ingredients (oats, flour, baking soda and salt) in a medium bowl.  Mix dry mixture into butter/sugar mixture slowly.  Once incorporated, stir in dried cranberries and dark chocolate chips by hand.  Drop about a teaspoon sized dollop onto a lightly greased cooking sheet and bake for 10-12 minutes.  Cool on a wire rack.

These cookies pair well with a cold glass of milk, a hot cup of tea, a steamy cup of coffee or a great glass of Pinot Noir!

It will be our little secret who owns a pair of “I Love Bacon” panites. ; )

So here is easy one for dinner. It’s quick, easy, yummy and awesome! It’s Turkey BLT’s!

Crisp up some turkey bacon, slice some tomatoes, cut up a little lettuce, toast some bread and voila! Who doesn’t love bacon? And by using turkey bacon, you don’t feel so guilty.

2 pounds potatoes, peeled and cubed  (russet potatoes preferred)

2 tablespoons sour cream

1 egg yolk

½ cup cream

Salt and pepper

1-tablespoon olive oil

1-¾ pounds ground beef or ground lamb

1 carrot, peeled and chopped

1 yellow onion, chopped

2 tablespoons butter

2 tablespoons flour

1-cup beef stock or broth

2 teaspoons Worcestershire

½ cup frozen peas

1-teaspoon paprika

2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until smooth.

Preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season with salt and pepper. Brown meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, drain the meat. Add the carrots and onions to the meat. Cook for 5 minutes, frequently stirring. In a small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

2 pounds boiling potatoes, peeled and cut

1 pound leeks, washed and chopped

1 small yellow onion, diced

1 celery stalk, diced

5 cups chicken stock or broth

2 ½ cups of milk

4 tablespoons butter

1 bay leaf

2 tablespoons finely chopped fresh parsley

Salt & pepper to taste

½ cup of half & half

¼ cup heavy cream

¼ cup chopped fresh chives

Melt the butter over medium heat in a large saucepan. Add the vegetables (including potatoes), cover, and cook for 7 to 10 minutes, stirring frequently. Add the chicken stock or broth, ½ cup of milk, the bay leaf, parsley, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes. Discard the bay leaf, and let the soup cool for 10 – 15 minutes before blending. Transfer to a blender or food processor in batches and process until smooth. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk. Turn the heat off and stir in the heavy cream. Sprinkle with the chives once bowled.

1 pound tomatillos, husked, cleaned and chopped roughly

2 Serrano chilies, vein included (or 3 jalapenos if you can’t handle the heat)

1 bunch fresh cilantro, leafy part only

1-teaspoon sugar

1-teaspoon salt

Put all ingredients into a food processor and puree.   Serve with tortilla chips. 

Mmm…  tastes like summer!

1- 14oz can of artichoke hearts
1 cup grated Romano cheese
1 6 oz crab meat (fresh lump preferred, but can works just as good)
½ to ¾ cup Hellmann’s mayonnaise

Combine all ingredients together. Bake for 20-25 minutes at 350 degrees

1 jar marinated artichoke hearts
1 can artichoke hearts in water
1-cup Hellmann’s mayonnaise
1 cup grated Romano cheese

*** Try adding a ½ cup of well-drained spinach and baking this sinfully simple dip in a loaf of French bread.  All you have to do is hollow out the inside of a loaf of French bread and put the dip inside of it.  Use the “meat” of the loaf of bread to spread the dip on. ***

Chop artichokes to desired texture and drain well. Combine the remainder of the ingredients and mix well. Bake at 350 degrees for about 20 minutes or until the top is golden brown.

Serve with crispy crackers, crispy bread, bagel chips or your favorite vegetables for a low carb treat.