Wednesday, August 25, 2010

Apple Spice Oatmeal Cookies

Cookies....who doesn't like cookies? I have a few cookie monsters in my house, so I thought I would come up with a new cookie recipe they could try. Well, this one was a big success and I will definately make this one again! While baking, these fill the house with a fallish scent that makes your mouth start watering.  The consistancy of these cookies is so light and soft. Definately a winner in my book! Hope you all agree and let me know what your review is once you try them!!


1 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/2 cup shortening
3/4 cup white sugar
2 eggs
1 cup rolled oats
1 cup peeled apple, diced small
1 cup chopped walnuts, or whatever nuts you like (optional)
Preheat oven to 350 degrees. 
In a mixing bowl add all ingredients, except apples, oats, & nuts, and mix well. Slowly add the apples, oats, and nuts to mixture. Drop tablespoons of dough onto greased cookie trays. Bake for 12 to 15 minutes.
 Let cool on wire racks

Monday, August 23, 2010

Marinated Flat Iron Steak

Flat iron steak is a cut of beef  that is taken from the shoulder clod just above the shoulder blade. The Flat Iron has two halves that are separated by a thin section of tough gristle running lengthwise through the meat. Flavorful, well marbled, and very tender, a flat iron steak is considered to be only slightly less tender than a filet mignon cut.  This recipe is great to make the day ahead to let the marinade soak into the meat real good, but if you are short on time a few hours in the marinade works as well.


3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 pinch salt
1 1/2 pounds flat iron steak

Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 3-4 hours or overnight.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.

Sunday, August 8, 2010

Chicken & Noodles with Orange Sherry Sauce

My husband took me to a more gourmet Asian resturant a few months back, and it is a place I would love to go all the time. Unfortunately, cost is a big issue, so I came up with a similar dish I had there. This is pretty quick and easy and can be changed up with whatever you like, pork, chicken, fish. This really hit the spot and settled my craving.

For the sauce:

2 TBSP cold water
1 tsp cornstarch
1/2 cup dry cooking sherry
1/2 cup orange juice
4 TBSP soy sauce
2 TBSP sesame oil
2 TBSP hoisin sauce
1 - 2 TBSP chili paste with garlic (or to taste-however spicy you like it)
1 tsp grated fresh ginger

In a small saucepan, disolve the cornstarch in water. Stir in the remaining ingredients. Cook on low heat stirring occassionly until thickened.

To complete the recipe:

1 TBSP canola oil
3-4 chicken breasts, cubed
1 chopped green bell pepper
4 chopped green onions
2 tsp minced garlic
salt & pepper to season
egg noodles or asian rice noodles

Heat oil in a sauté pan. Cook chicken throughly and at the last few minutes of cooking, add remaining ingredients.  While chicken is cooking, drop noodles into boiling water, until cooked.  Drain noodles & add to a large serving bowl. Top with chicken, then add the sauce.

Tuesday, August 3, 2010

Super Simple Eggplant

I have never cooked eggplant before nor had I had much experience eating it. I decided to be brave and conquer this interesting purple veggie. It came out absolutely wonderful! I couldn't get enough of it. My husband and my 3 year old enjoyed it as well. Perfect as a side dish or for a special appetizer for a party!


1 eggplant, sliced into 1/2"- 1" circles
1 egg
1 TBSP water
1/2 cup panko bread crumbs
1/2 cup reg. bread crumbs
1 tomato, diced
1 onion, chopped
olive oil
garlic powder, to taste
salt & pepper, to taste
shredded parmesan cheese
balsamic vinegrette or Italian dressing

Preheat oven to 375.  Spray a cookie sheet & set aside. 
Scramble egg & water together in a bowl. Mix bread crumbs and put in another bowl. Drudge eggplant slices in egg mixture and then bread crumbs. Place on prepared cookie sheet.
Place onions in a pan with oil, garlic powder, salt and pepper. Cook onions until slightly translucent, enough to take the bite out of them.  Mix with tomatoes.  Top the eggplant slices with tomato-onion mixture. Drizzle with dressing and top with parmesan cheese.
Bake at 375 for 30 minutes. During the last 10 minutes, turn on the broiler to crisp the cheese!