Cooking Mamas

Tried and True Family Recipes

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Jalapeño Popper Chicken Salad

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Jalapeño Popper Chicken Salad

This Jalapeño Popper Chicken Salad is so versatile and seriously addictive! Serve it in crisp lettuce cups, pile it onto sandwiches or buttery croissants, or enjoy it as a crowd-pleasing dip with toasted crostini or crackers. However you serve it, it's guaranteed to be a hit!
Course: Appetizer, Entrée, Salad
Cuisine: American

Ingredients

DRESSING:

  • 4 oz. cream cheese softened
  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 2-3 T. pickled jalapeno juice
  • 1 T. ranch seasoning dressing and dip mix
  • 1/2 tsp. salt
  • 1/2 tsp. cracked black pepper

SALAD:

  • 3 c. shredded rotisserie chicken
  • 1/3 c. pickled jalapenos diced
  • 1 fresh jalapeno seeded and diced
  • 6 strips crispy bacon chopped
  • 1/3 c. thinly sliced green onions
  • 1/3 c. diced red onion
  • 2/3 c. shredded cheddar cheese

Instructions

  • DRESSING: In a large mixing bowl, using an electric hand mixer, beat the softened cream cheese, mayonnaise, and sour cream until smooth. Add the pickled jalapeno juice, 2 tablespoons ranch seasoning mix, salt, and pepper. Taste and adjust, adding more ranch seasoning if needed.
  • SALAD: Add the shredded chicken, pickled and fresh jalapenos, bacon, green onions, red onion, and cheddar cheese to the dressing bowl. Gently toss until everything is well coated and combined.
  • TO SERVE: Serve the salad in lettuce cups, piled into sandwiches or buttery croissants, or enjoy it as a dip with toasted crostini or crackers.
  • Store leftovers in the refrigerator in an airtight container for up to 4 days.

Lemon Cucumbers with Homemade Basil Pesto

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Lemon Cucumbers with Homemade Basil Pesto

Despite the name lemon cucumbers do not taste like lemons, instead they have a sweet floral flavor. Here we’ve dressed them with basil pesto and served them as a light, refreshing summer appetizer, Enjoy!
Course: Appetizer, Salad, Side Dish
Cuisine: American

Ingredients

LEMON CUCUMBERS:

  • 3-4 med. lemon cucumbers sliced into wedges (see notes below)

BASIL PESTO:

  • 2 c. fresh basil leaves lightly packed
  • 1/3 c. pine nuts or chopped walnuts
  • 2-3 cloves garlic minced
  • 1/2 c. extra virgin olive oil
  • 1 T. fresh lemon juice
  • 1/2 c. freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  • LEMON CUCUMBERS: Wash and pat dry the cucumbers. Slice the cucumbers into wedges (if the skin is tough or bitter, peel the skin, and if the seeds are too hard, remove them.)
  • BASIL PESTO: Place the basil and pine nuts in a food processor; cover with lid and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  • Dress the pesto over the cucumbers. Store leftover pesto in an airtight container in the refrigerator for up to 1 week.

Notes

Lemon cucumbers have no lemon flavor. Their skin is slightly thicker than other cucumbers. The center gets seedier as the fruit stays on the vine. The best time to pick and eat lemon cucumbers is when they are young, tender, and light/pale yellow in color.

Cherry Delight

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Cherry Delight

Three layers, one fantastic dessert! Graham cracker crust, topped with no-bake cheesecake, and cherry pie filling, YUM!!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

GRAHAM CRACKER CRUST:

  • 2 1/2 c. graham cracker crumbs
  • 1/4 c. granulated sugar
  • 3/4 c. butter melted

NO-BAKE CHEESECAKE:

  • 2 (8 oz.) pkg. cream cheese softened
  • 1/4 c. sour cream
  • 1 (8 oz.) tub Cool Whip thawed
  • 1 c. confectioners’ sugar
  • 2 tsp. vanilla extract

CHERRY TOPPING:

  • 1 (21 oz.) can Duncan Hines Comstock more fruit cherry pie filling

Instructions

  • Preheat the oven to 350 degrees. Spray a 9×13 or 8×12-inch baking dish with nonstick cooking spray; set aside.
  • GRAHAM CRACKER CRUST: In a large bowl, mix graham cracker crumbs with sugar and melted butter. Press into the prepared baking dish. Bake until the edges are golden about 12-14 minutes. Cool completely on a wire rack about 45 minutes.
  • NO-BAKE CHEESECAKE: In a large bowl, using an electric hand mixer beat together the cream cheese and sour cream. Add the confectioners’ sugar and vanilla extract, Beat until smooth and creamy. Gently fold in the Cool whip until well combined, do not over mix!
  • Spread the cream cheese mixture over the completely cooled crust sealing the edges. Refrigerate for a minimum of 4 hours preferably overnight.
  • CHERRY TOPPING: Spread the cherry pie filling over the top of the cream cheese layer just before serving. Cut into squares and serve.

Lasagna Stuffed Zucchini Boats

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Lasagna Stuffed Zucchini Boats

Baked zucchini boats stuffed with creamy ricotta, a rich meaty sauce, and melted mozzarella cheese! A delicious low-carb alternative to pasta!
Course: Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

  • 4 med. zucchini sliced in half lengthwise
  • 1 T. extra virgin olive oil
  • 1/2 med. yellow onion diced
  • 2 cloves garlic pressed
  • 1/2 lb. Italian sausage or ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. jarred marinara I use Raos
  • 1 pinch crushed red pepper flakes
  • 1 c. whole milk ricotta cheese
  • 1 c. freshly shredded mozzarella cheese
  • Freshly grated Parmesan cheese for sprinkling
  • Freshly chopped flat-leaf parsley for garnish

Instructions

  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or foil.
  • Slice the zucchinis in half lengthwise. Trim the ends if needed. Scoop out the insides using a spoon leaving a 1/2 -inch border. Place them on the prepared baking sheet.
  • Heat the olive oil in a large skillet over medium-high heat. Add the diced onions, cook, stirring often until softened, about 5 minutes. Add the garlic, cook until fragrant, about 1 minute. Add sausage or ground beef, cook until no longer pink, about 5 minutes. Season with salt and pepper. Add the marinara and crushed red pepper flakes, stir to combine. Reduce the heat to low and simmer, stirring occasionally.
  • TO ASSEMBLE: Spread the ricotta on the bottom of each zucchini boat, then spoon the meat sauce over the ricotta layer. Sprinkle the tops with mozzarella cheese.
  • Bake uncovered until the zucchini is tender and the cheese is melty, about 15 minutes.
  • Sprinkle with parmesan cheese and garnish with parsley before serving, Enjoy!

Zucchini Corn Chowder

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Zucchini Corn Chowder

A light and creamy soup filled with fresh veggies from your garden, like zucchini, corn on the cob, potatoes, and crispy bacon, YUM!
Course: Soup
Cuisine: American
Servings: 8

Ingredients

  • 2 strips bacon chopped
  • 1 T. butter
  • 1 c. yellow onion chopped
  • 2 cloves garlic pressed
  • 1/2 tsp. ground thyme
  • 1 lb. potatoes peeled & diced into 1/2-inch cubes
  • 4 c. chicken broth
  • 2 3/4 c. frozen corn kernels or 4 corn on the cob husks & silk removed, kernels cut from the cob
  • 1 med. zucchini diced into 1/2 -inch cubes
  • 1 c. half and half
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • Fresh chopped flat-leaf parsley for garnish
  • 1 jalapeno seeded and finely diced for garnish

Instructions

  • In a large Dutch oven or heavy-bottom stock pot, melt the butter over medium heat. Add the chopped bacon and cook until the bacon renders its fat and begins to brown, about 3-4 minutes,
  • Add onion, garlic, and thyme, cook until the vegetables begin to soften, stirring occasionally, about 4-5 minutes.
  • Add the potatoes and chicken broth. Raise the temperature to medium-high and bring to a simmer, then lower the heat back to medium and continue to simmer for 8 minutes.
  • Add the zucchini, corn, and heavy cream. Season with salt and pepper and simmer for an additional 8-10 minutes or until the vegetables are tender. (See note below)
  • Ladle into serving bowls garnished with fresh chopped parsley, diced jalapenos, and more bacon if desired.

Notes

If like your chowder thicker, simply remove half of the chowder to a blender and puree. Add the puree back to the pot; stir to combine. Serve in bowls and garnish as you wish.

Boursin Bruschetta Dip

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Boursin Bruschetta Dip

Herbed Boursin cheese topped with grape tomatoes and fresh basil, dressed in olive oil and Balsamic glaze. A quick and easy dip, perfect for any occasion, Enjoy
Course: Appetizer
Cuisine: American
Servings: 6

Ingredients

  • 2 (5.3 oz. pkg.) Boursin cheese (any variety, I used garlic & herb)
  • 1 (10 oz.) cont. grape tomatoes quartered
  • 1/2 c. chiffonade basil reserve some for garnish
  • 1 clove garlic pressed
  • 2 T. extra virgin olive oil
  • 2 T. balsamic glaze
  • Salt and pepper for sprinkling
  • 1 baguette sliced & toasted

Instructions

  • Using an offset spatula, spread the Boursin cheese into a shallow serving dish.
  • In a small bowl, toss together the tomatoes, basil, garlic, olive oil and Balsamic vinegar. Season with salt, and black pepper.
  • Spoon the tomato mixture over the Boursin cheese.
  • Immediately serve with toasted baguette, crackers, or veggies, Enjoy!

Blackened Shrimp Bowls with Mango Salsa and Avocado

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Blackened Shrimp Bowls with Mango Salsa and Avocado

Savor the bold flavors of blackened shrimp, sweet mango salsa, and creamy avocado slices served over a bed of fluffy white rice. The perfect balance of heat and sweet in every bite, Enjoy!
Course: Entrée
Cuisine: American

Ingredients

MANGO SALSA:

  • 1 lg. ripe mango diced
  • 1/4 c. diced red onion
  • 1 sm. jalapeño finely chopped (optional)
  • Juice of 1 lime
  • 1 -2 T. chopped fresh cilantro
  • Salt to taste

CHILI-LIME SAUCE:

  • 1/4 c. plain Greek yogurt
  • 1 T. mayonnaise optional
  • 1 tsp. chili powder
  • Zest and juice of 1 lime
  • 1 tsp. honey or agave
  • Salt and pepper to taste

SHRIMP:

  • 1 lb. large shrimp peeled and deveined
  • Blackened seasoning
  • 1 T. extra virgin olive oil

BOWLS:

  • 1-2 ripe avocados sliced
  • 2 c. cooked rice or quinoa
  • Fresh chopped cilantro for garnish
  • Lime wedges for serving

Instructions

  • MANGO SALSA: In a medium bowl, combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Cover and refrigerate until ready to use.
  • CHILI-LIME SAUCE: In a small bowl, whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste, Cover and refrigerate until ready to use.
  • SHRIMP: Pat the shrimp dry and add to a large bowl. Season the shrimp with chili powder, garlic powder, salt, and pepper, toss to coat. Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Add the shrimp, cook for 2-3 minutes per side until pink and slightly charred.
  • Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
  • Drizzle Chili-Lime Sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Watermelon Lemonade

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Watermelon Lemonade

A delicious refreshing drink on a hot summer day!
Course: Beverage
Cuisine: American

Ingredients

  • 4 c. chopped seedless watermelon
  • 1 1/2 c. fresh squeezed lemon juice about 5-6 large lemons
  • 1/2 c. granulated sugar
  • 4 c. cold water
  • Ice cubes for serving
  • Lime slices for garnish
  • Watermelon wedges for garnish

Instructions

  • Add the chopped watermelon and lemon juice to a blender, blend until smooth.
  • Pour the watermelon lemonade into a large pitcher. Add the sugar and cold water, whisk until well combined and the sugar in dissolved.
  • Pour into glasses filled with ice.
  • Garnish with a slice of lime and watermelon wedge if desired, and Enjoy!

BLT Zoodle Salad

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BLT Zoodle Salad

Here’s a quick and easy summer salad loaded with “zoodles” zucchini noodles, crispy bacon, cherry tomatoes, and basil, tossed in a simple but flavorful dressing, Enjoy!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

DRESSING:

  • 3 T. olive oil
  • 1 1/2 T. fresh lemon juice
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

SALAD:

  • 3 med. zucchini spiralized
  • 6 slices bacon cooked and cut into pieces
  • 1 1/2 c. cherry or grape tomatoes cut in half
  • 1/4 c. fresh basil cut into ribbons

Instructions

  • DRESSING: In a small bowl, whisk together olive oil, lemon juice and spices until well combined.
  • SALAD: In a large bowl, combine zucchini, bacon, tomatoes, and fresh basil. Add dressing and gently toss to combine. Serve the salad immediately and enjoy!

Summer Burrata Salad with Fresh Peaches Berries and Basil

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Summer Burrata Salad with Fresh Peaches Berries and Basil

A fresh and colorful showstopping salad perfect for those hot summer days or nights!
Course: Salad
Cuisine: American

Ingredients

  • 2 c. baby salad greens
  • 2 fresh peaches pits removed and thinly sliced
  • 4 c. Rainier cherries blackberries, and halved strawberries
  • 1/4 c. thinly sliced red onions optional
  • 1/2 c. loosely packed fresh basil leaves
  • 8 oz. ball burrata cheese
  • Sea salt and cracked black pepper to taste
  • 1/4 c. roasted salted pistachios for garnish
  • Juice of 1/2 lemon
  • Extra virgin olive oil for drizzling
  • Balsamic glaze for drizzling
  • Crostini or crackers for serving

Instructions

  • Spread the salad greens onto a large platter.
  • Thinly slice the peaches and fan them across the salad greens.
  • Pit the cherries, halve some of them. Arrange the cherries, blackberries, and halved strawberries over the salad.
  • Scatter thinly sliced red onion if using and basil evenly across the platter.
  • Gently tear open the burrata and place in the center of the salad. Season the salad with sea salt and freshly cracked black pepper to taste. Garnish with pistachios.
  • Squeeze fresh lemon juice over the entire salad, then drizzle with olive oil and balsamic glaze.
  • Serve as a beautiful salad or an appetizer with crostini or crackers, Enjoy!

Croque Monsieur Casserole

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Croque Monsieur Casserole

A classic French bistro sandwich made into a divine casserole featuring ham and Gruyere cheese baked in a rich and creamy custard. Serve with a side with of raspberry jam and a dusting of confectioners’ sugar or drizzle with maple syrup, Enjoy!
Course: Breakfast
Cuisine: French
Servings: 6

Ingredients

  • Butter for greasing the baking dish
  • 14 oz. Gruyere or Swiss cheese divided
  • 13 (4 1/2-inch) day old mini croissants split
  • 8 oz. deli-sliced ham I use maple ham
  • 6 lg. eggs
  • 2 c. half & half
  • 1 T. Dijon mustard
  • 1 1/2 tsp. kosher salt
  • 1 T. fresh chopped thyme
  • 1 T. thinly sliced chives for garnish
  • Freshly ground black pepper for garnish
  • Raspberry jam for serving, optional
  • Pure maple syrup for serving, optional
  • Confectioners’ sugar for dusting, optional

Instructions

  • Butter an 8×12-inch baking dish and set aside.
  • Shred 10 ounces of the cheese and cube the remaining 4 ounces into 1/2-inch pieces. Cover and refrigerate until ready to use.
  • Using a serrated knife, slice the croissants in half lengthwise leaving a small hinge.
  • Tear the ham in half and roll or drape each half on the bottom halves of the croissants. Top with about 2 tablespoons shredded cheese. Reserve the remaining shredded cheese (about 2/3 cup) for the top of the casserole. Fold the top half of the croissants over the cheese pressing down to make the croissant sandwiches.
  • Slice each sandwich in half crosswise and place into the prepared casserole dish, alternating cut-sides up and pointed-ends up.
  • In a medium bowl, whisk together the eggs. Add half and half, Dijon mustard, salt, and thyme, whisking until well combined. Slowly pour the custard mixture over the croissant sandwiches. Cover with aluminum foil and let sit a room temperature for 1 hour. (Alternatively, cover and refrigerate for at least 8 hours or overnight. Let sit at room temperature for 30 minutes before proceeding.)
  • When ready to bake, preheat the oven to 350 degrees. Place the cubed cheese randomly between soaked croissants and sprinkle evenly with the remaining shredded cheese.
  • Bake the casserole, covered, for 40 minutes: uncover and bake until golden brown, about 10-15 minutes more. Remove from the oven and let rest for 10 minutes. Top with chives and fresh cracked black pepper if desired. Serve with a side with of raspberry jam and a dusting of confectioners’ sugar or drizzle with maple syrup and enjoy!

Caprese Flatbread

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Caprese Flatbread

Buttery naan bread topped with homemade pesto, cherry tomatoes, mozzarella pearls, red onion, and basil ribbons then drizzled with Balsamic glaze, Enjoy!
Course: Appetizer, Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

  • 1 (7.05 oz.) pkg. mini naan (4-pack)
  • Homemade Pesto or store-bought
  • 1/4 c. shredded mozzarella divided
  • 12 mozzarella pearls cut in half
  • 12 cherry tomatoes cut in half
  • Thinly sliced red onion
  • Italian seasoning for sprinkling
  • Basil ribbons for garnish
  • Balsamic glaze for drizzling

Instructions

  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • Place the 4 naan flatbread on the prepared baking sheet. Spread pesto over each flatbread leaving a 1/2-inch border. Sprinkle with shredded mozzarella. Dot with mozzarella pearls, cherry tomatoes, and red onion. Sprinkle Italian seasoning over the top.
  • Bake for 5-7 minutes until the cheese begins to melt and the edges of the flatbread are golden brown. Remove from the oven and garnish with fresh basil ribbons. Finish with a drizzle of Balsamic glaze and enjoy!

Caesar Chicken

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Caesar Chicken

Tender, melt in your mouth chicken served over a green salad, mashed potatoes, or steamed rice, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 c. creamy Caesar dressing
  • 1/2 c. grated parmesan cheese
  • 1 tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1/2 c. shredded mozzarella cheese
  • 2 T. chopped fresh parsley for garnish, optional

Instructions

  • Preheat your oven to 375 degrees. Lightly grease a baking dish.
  • In a bowl, whisk together the Caesar dressing, grated Parmesan cheese, black pepper, and garlic powder.
  • Place the chicken breasts in the prepared baking dish. Pour the Caesar mixture over the chicken, ensuring each breast is well coated.
  • Bake in the preheated oven for 30 minutes. After 30 minutes, sprinkle the shredded mozzarella cheese over the chicken.
  • Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
  • Garnish the chicken with chopped fresh parsley and serve over a beautiful green salad, mashed potatoes, or steamed rice if desired.

Strawberry Burrata Salad

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Strawberry Burrata Salad

A gorgeous bed of peppery arugula topped with fresh strawberries, creamy burrata cheese, pickled red onions, and crunchy pistachios, drizzled with balsamic glaze. Bring on Summer!
Course: Salad
Cuisine: American, Italian
Servings: 6

Ingredients

  • 1 pint strawberries sliced into rounds
  • 2 T. balsamic glaze plus more for topping
  • 3-4 oz. arugula
  • 8 oz. burrata
  • 1/3 c. pickled red onion see below
  • 1/4 c. finely chopped pistachios
  • 2 T. finely chopped mint or basil
  • Olive oil and balsamic glaze for drizzling
  • Flaky salt and pepper for sprinkling

Instructions

  • Add the strawberries and balsamic glaze to a bowl, gently toss to coat. Let sit for 5 minutes.
  • Assemble the arugula on a large platter or serving bowl. Top with strawberries, burrata, pickled red onions, pistachios, and mint. Drizzle with olive oil and balsamic glaze to taste and season with flaky salt and pepper. Enjoy!
  • PICKLED RED ONIONS: Slice 1 red onion very thinly and place in a 1-pint jar or bowl.
  • In a saucepan over medium heat, combine 1/2 cup water, 1/2 cup white vinegar, 1 teaspoon salt and 1/2 teaspoon honey or sugar. Bring to a simmer, stirring until salt and sugar are dissolved then remove from heat.
  • Let cool slightly before pouring over the onions. Let sit at least 30-60 minutes. Cover with a lid and refrigerate until ready to serve.

Reuben and Rye Strata

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Reuben and Rye Strata

An overnight casserole that’s perfect for a Saint Patrick’s Day brunch, lunch, or dinner!
Course: Breakfast, Entrée
Cuisine: American, Irish
Servings: 1

Ingredients

  • 10-12 slices marble rye bread cubed (about 6 cups)
  • 1 lb. thinly sliced corned beef chopped
  • 2 c. shredded Gruyere or Swiss cheese
  • 1 c. sauerkraut drained and pat dry
  • 1/4 c. chopped dill pickles
  • 6 lg. eggs lightly beaten
  • 2 c. whole or 2% milk
  • 2/3 c. Thousand Island dressing
  • 1 pinch garlic powder
  • 1/4 c. shredded parmesan cheese
  • Chopped parsley for garnish

Instructions

  • Grease a 9×13-inch baking dish and set aside.
  • Place the cubed rye bread in the bottom of the prepared baking dish. Top with corned beef, gruyere cheese, sauerkraut, and pickles.
  • In a large bowl, whisk together the eggs. Add the milk, Thousand Island dressing, and garlic powder to the eggs, whisk until well combined. Pour the custard mixture evenly over the bread. Cover the strata and refrigerate overnight.
  • Preheat the oven to 350 degrees. Remove the strata from the refrigerator while the oven heats up.
  • Bake the strata uncovered for 45 minutes. Carefully, sprinkle the Parmesan cheese over the strata and bake until a knife inserted in the center comes out clean, about another 5-10 minutes.
  • Remove the strata from the oven and let stand for 10-15 minutes before cutting. Garnish with fresh chopped parsley and enjoy!

Dad’s Favorite Oatmeal Raisin Cookies

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Dad’s Favorite Oatmeal Raisin Cookies

Soft, chewy, mini bakery-style cookies that my dad couldn't resist, they're so GOOD!
Course: Dessert
Cuisine: American
Servings: 48 small cookies

Ingredients

  • 1 3/4 c. all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 c. unsalted butter room temperature
  • 1 c. light brown sugar firmly packed
  • 1/2 c. granulated sugar
  • 2 lg. eggs
  • 1 1/2 tsp. vanilla extract
  • 3 c. old-fashioned rolled oats
  • 1 1/2 c. sun-dried raisins covered in hot water for 5 minutes and drained

Instructions

  • In a medium bowl, whisk together the flour, cornstarch, baking soda and salt; set aside.
  • In a large bowl, using an electric hand mixer, beat the butter for 30 seconds. Add sugars and beat until light and fluffy, scraping down the sides as needed. Add the eggs one at a time and vanilla, beating until combined.
  • Gradually add the flour mixture to the butter mixture beating until combined, scraping down the sides as needed.
  • Stir in the oats with a wooden spoon. Stir in raisins that have been soaked in hot water for 5 minutes and drained thoroughly.
  • Cover the dough and place in the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
  • Drop the cookie dough by rounded tablespoon-sized balls onto the prepared baking sheets. (Rolling the cookie dough between your palms to make a smooth ball, will give you more uniform cookies.)
  • Bake for 8-10 minutes (edges should be lightly browned, centers may be underbaked but shouldn’t be raw, they will continue to bake as they cool).
  • Allow cookies to cool completely on the baking sheets before serving. Store leftover cookies in an airtight container for up to 5 days.

Notes

If you prefer larger cookies, simple drop by rounded 2 tablespoon-sized balls in step 7 and space about 2-inches apart. Bake for 10-12 minutes. This will yield 24 cookies.

Spaghetti Squash Bowls

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Spaghetti Squash Bowls

A wonderful bowl of deliciousness! Roasted spaghetti squash filled with hearty marinara sauce, your choice of meat, freshly grated parmesan cheese, and basil ribbons. Low-carb and gluten-free, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

  • 2 spaghetti squash
  • 2 T. extra virgin olive oil plus more for brushing the squash
  • 1 sm. yellow onion diced
  • 3 carrots peeled and diced (about 3/4 cup)
  • 1 lb. lean ground beef chicken, or turkey
  • 3 cloves garlic minced
  • 1 T. Italian seasoning
  • 1 (15 oz.) jar marinara sauce (I use Raos tomato basil sauce)
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Freshly grated parmesan cheese to taste
  • Basil ribbons for garnish

Instructions

  • Assemble and prep all ingredients before you begin.
  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set aside.
  • Wash and pat dry the outside of the spaghetti squash. Slice it in half and scoop out the seeds. Place on the prepared baking sheet. (You may have to cut off the stem end to make it stand up properly.)
  • Brush the top and inside of the spaghetti squash with olive oil. Season with salt and pepper.
  • Bake the squash for 40-45 minutes, until soft and tender.
  • Meanwhile, prepare the meat sauce. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add diced onions and carrots, cook for 6-7 minutes stirring occasionally until tender.
  • Add the minced garlic, meat of choice, Italian seasoning, and a pinch of salt and pepper to taste. Cook, stirring occasionally until the meat is cooked through and no longer pink. Stir in marinara sauce, cover with a lid, and reduce the heat to low. Simmer for 15 minutes.
  • Remove the squash from the oven once done and allow to cool for about 3-5 minutes. Use a fork to gently scrape the insides of each squash to release the stands.
  • Top the spaghetti squash bowls with meat sauce. Sprinkle with desired amount of parmesan cheese and garnish with fresh basil. Enjoy!

Pastina Soup

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Pastina Soup

aka: “Italian Penicillin Soup.” This delicious comforting soup will cure just about anything that ails you! It’s packed with pasta, veggies, and parmesan cheese, Enjoy!
Course: Soup
Cuisine: Italian
Servings: 4

Ingredients

SOUP:

  • 8 c. chicken or vegetable broth
  • 4 ribs celery cut into quarters
  • 2 carrots peeled and cut in quarters
  • 1 onion peeled and quartered
  • 6 cloves garlic peeled
  • 1/4- inch ginger peeled
  • 1 tsp. salt omit if the broth is already salted

PASTA:

  • 1/2 c. dry pastina

GARNISHES:

  • Freshly cracked black pepper
  • Freshly grated Parmigiano-Reggiano cheese
  • Fresh chopped flat-leaf parsley

Instructions

  • SOUP: Add chicken or vegetable broth to a large pot and bring to a boil. Add the celery, carrots, onion, garlic, ginger, and salt if using. Reduce heat and simmer for 25 minutes or until the veggies are tender.
  • PASTA: Meanwhile, cook the pastina separately according to package directions while the soup is simmering. Drain and set aside.
  • Using a slotted spoon, carefully transfer the veggies to a blender. Add about 2 cups of broth and allow to cool slightly. Cover and pulse/blend until a thick puree is formed.
  • Carefully pour the vegetable puree back into the pot; stir to combine.
  • TO SERVE: Add the cooked pastina to serving bowls, pour the broth over the top and season with freshly cracked black pepper. Top with as much Parmigiano-Reggiano cheese as you like and garnish with parsley, Enjoy!