Chewy Oatmeal Cherry Toffee Crisps

adapted from a recipe by BadTadMD

1.5 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1.5 teaspoons vanilla extract
1.5 cups rolled oats
1 cup dried cherries
1 cup chocolate chips
8 oz toffee baking bits

Heat oven to 375 degrees. Grease cookie sheets or line them with parchment paper.

In a large bowl, cream together butter and sugars until smooth. Beat in the egg and vanilla. Add the flour, salt and soda.Mix in oats, cherries, chocolate chips and toffee bits until evenly distributed.

Drop by 2 teaspoon scoop onto cookie sheets about 2″ apart – they will spread.

Bake 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Published in: on December 11, 2016 at 8:29 am  Leave a Comment  


From the San Jose Mercury News Sunday edition, by Jolene Thym

A great resource!

Published in: on December 11, 2016 at 8:12 am  Leave a Comment  

Chicken Tortilla Soup

Slightly adapted from “The I Heart Naptime Cookbook” by Jamielyn Nye

Serves 4

1 lb boneless, skinless chicken thighs, roasted
4 cups water
2 teaspoons Better than Buillon chicken base
1 teaspoon chili powder
1/4 teaspoon kosher salt, or to taste
15-oz can pinto beans, rinsed and drained
14.5-oz can petite diced tomatoes with juice
2/3 cup frozen corn kernels
4-oz can diced green chiles
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini (optional)
Juice of 1/2 a lime
1 Tablespoon taco seasoning
2 garlic cloves, minced
1/4 teaspoon ground cumin

crushed tortilla chips
small cheese cubes (pepper jack is great)
sour cream
pico de gallo

Put all the soup ingredients in a large pot and cook over medium heat until the chicken begins to fall apart.  When you are ready to eat, remove the chicken and cut down to bite-sized pieces.  In each soup bowl, put some chicken, chips and cheese cubes as desired.  Pour the soup over.  Add toppings as desired.

Published in: on November 30, 2016 at 6:42 pm  Leave a Comment  

To Try: Tuna Salad Ideas

from Rachael Ray Everyday magazine June 2016

BLTT(una) Salad

Go Greek

Fish Taco

Curry in a Hurry

In a Pickle


Published in: on November 26, 2016 at 6:48 pm  Leave a Comment  

To try: Chicken Salad with Miso Dressing


After cooking the chicken, J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Sciene and the Serious Eats online column of the same name, throws corn on the still-hot grill to use in this unusual, delicious salad.

  • Yield:Serves 6 to 8 (4 cups)
  • 2 ears corn
  • 2 green onions, white and pale green parts only, sliced diagonally into 1- to 2-in. slivers
  • 3 leftover grilled chicken cutlets, coarsely shredded (about 2 cups)
  • 1 avocado, diced
  • 1 tablespoon shiro (white) miso*
  • 1 to 1 1/2 tbsp. fresh juice from 1 large lemon
  • 1 teaspoon whole-grain mustard
  • 1 small shallot, minced (1 to 2 tbsp.)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and pepper


1. Cook corn: Either husk ears and grill until browned all over, or microwave in the husk 2 minutes.

2. Meanwhile, make dressing: Whisk miso, lemon juice, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season dressing with salt and pepper.

3. Put green onions in a small bowl and cover with cold water. Set aside 10 minutes to crisp and curl. Meanwhile, slice kernels from cob into a serving bowl.

4. Drain green onions and add all but about 2 tbsp. to corn, along with chicken. Pour in dressing, toss to coat, and season with salt and pepper. Add avocado chunks and fold in gently to combine. Top with remaining green onion. Serve immediately.

*Find mild shiro miso, a widely available Japanese seasoning paste of fermented soybeans and rice, in the refrigerated section by the produce.

Nutritional Information

Amount per serving

  • Calories 219
  • Caloriesfromfat 51 %
  • Protein 20 g
  • Fat 12 g
  • Satfat 1.8 g
  • Carbohydrate 8.8 g
  • Fiber 2.4 g
  • Sodium 259 mg
  • Cholesterol 46 mg
Published in: on November 12, 2016 at 6:50 am  Leave a Comment  

To try: Grilled Chicken Cutlets

J. Kenji López-Alt is genius: Half of this intense, hearty vinaigrette goes on the chicken right before it’s cooked—less a marinade than a “pre-sauce”—and the other half gets drizzled onto the grilled chicken, creating layers of flavor without a long marinating time. Use any extra chicken (or use it as an excuse to make more chicken) in this Chicken Salad with Miso Dressing.


Serves 8

  • 4 boned, skinned chicken breast halves (7 to 8 oz. each)
  • Kosher salt and pepper
  • 3 medium garlic cloves, minced
  • 1 tablespoon minced fresh thyme leaves
  • 2 tablespoons minced flat-leaf parsley leaves
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon freshly ground coriander seeds*
  • 2 tablespoons fresh juice from 1 large lemon
  • 6 tablespoons extra-virgin olive oil

1. Remove long, thin tenders (tenderloins) from side of each chicken breast half and save for another use. Working with one breast at a time, set it on a cutting board and place palm of your non-knife hand on top to hold it flat. With a very sharp knife, slice breast in half horizontally into 2 evenly thick halves. “It helps to set the chicken on the edge of the board so you don’t rap your knuckles as you slice. Also, stroke the knife through the meat for a clean cut–don’t saw it.”

2. Arrange 1 piece at a time inside a 1-gal. resealable freezer bag so it lies flat; smooth out any wrinkles. “This keeps the chicken from sticking to the bottom of whatever you’re pounding with. And the bag is sturdier than plastic wrap.” Pound chicken with flat side of a meat mallet or bottom of a sturdy medium frying pan until evenly 1/4 in. thick. “You don’t need to bash it. You just gently want to coax it into the right shape. Try to move laterally rather than straight up and down.” Repeat with remaining chicken pieces, then season them with salt and pepper.

3. If cooking on charcoal, light a full chimney of charcoal. When charcoal is evenly lit and covered with gray ash, pour out and arrange coals on one side of firegrate. Set cooking grate in place, cover grill, and let preheat 5 minutes. If cooking on gas, preheat to high (550° to 600°).

4. Whisk garlic, thyme, parsley, mustard, coriander, and lemon juice together in a large bowl. Drizzle in oil, whisking. Season to taste with salt and pepper. Transfer half of vinaigrette to another container.

5. Add chicken to large bowl and turn pieces to thoroughly mix. “With the lemon juice, don’t let it sit too long, or it will make the texture kind of chalky.”

6. On charcoal grill, when grill is hot, arrange chicken pieces directly over coals (on gas grill, arrange anywhere on cooking grate). Cover and cook, rotating pieces occasionally (but not flipping them), until chicken is almost completely cooked through and only a few pink spots remain on top, 3 to 4 minutes. “You want to get deep, even browning on the outside, because that’s flavor, but you don’t want to overcook the middle. So I cook them 90 percent of the way through on one side.” Flip chicken and cook on second side until just done, about 30 seconds. “This keeps them from overcooking.”

7. Transfer to a serving platter. Rewhisk reserved vinaigrette and pour over chicken. Serve immediately.

*Use a mortar and pestle or a clean spice grinder. Freshly ground seeds deliver the brightest flavor.

Nutritional Information

Amount per serving

  • Calories 199
  • Caloriesfromfat 46 %
  • Protein 25 g
  • Fat 10 g
  • Satfat 1.1 g
  • Carbohydrate 2.7 g
  • Fiber 0.2 g
  • Sodium 525 mg
  • Cholesterol 56 mg
Published in: on November 12, 2016 at 6:49 am  Leave a Comment  

Fish & Rice with Onions & Bacon

Serves 3-4

1 package frozen Cod (small pieces) from Trader Joe’s, thawed
1/2 large onion, diced small
3 slices bacon, cooked and chopped
olive oil
salt & pepper
cooked rice (Trader Joe’s quick-cooking brown basmati is nice)

In a medium skillet with a lid, saute the onion and 1/4 of the bacon pieces over medium-low heat until soft.  Season with salt and pepper.  Top with the fish pieces, keeping them in an even layer.  Season with salt and pepper.  Cover with the lid and cook for about 10 minutes until the fish is done.

Put some rice in the center of your plate, top with the onions and fish from the pan, dot with butter and sprinkle with reserved bacon.

Sam yes
Anna yes
Ma yes

Published in: on November 5, 2016 at 6:02 pm  Leave a Comment  

Creamy Lime Dressing

From Rachael Ray every day October 2016

1/2 cup Best Foods mayo
2 Tablespoons buttermilk
1/2 teaspoon grated lime zest
2 Tablespoons lime juice
salt & pepper to taste

Rachael Ray’s suggested salad:
halved cherry tomatoes
chopped English cucumber
chopped peeled jicama
chopped avocado

Published in: on October 22, 2016 at 5:11 pm  Leave a Comment  

Tyler Florence’s Lemon Blueberry Cheesecake Bars

From Food Network
For the base:
Butter, for greasing the pan
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces (regular or light) cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dustingPreheat oven to 325 degrees F.

For the base:
Grease the bottom and sides of a 9 by 9-inch baking pan with butter. Cut a 9″ wide piece of parchment.  Place parchment paper in the pan, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until they are the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes. When done set aside to cool. Wash the food processor bowl and blade.

For the filling:
To the clean food processor bowl, add cream cheese, eggs, lemon zest, lemon juice and sugar and mix until completely smooth. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed — as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Recipe courtesy of Tyler Florence, 2007

© 2016 Television Food Network, G.P. All Rights Reserved.

Published in: on September 4, 2016 at 5:42 pm  Leave a Comment  

Tapas Salad

1 large russet potato
1 jar marinated quartered artichoke hearts, drained, patted dry on paper towels, and halved
4 large handfuls of arugula
pitted olives of your choice, sliced
10 grape or cherry tomatoes, sliced or halved
1/3 cup crumbled feta cheese
1 handful parsley leaves
2 Tablespoons sliced almonds, optional

Dressing:  Stir together 2 Tablespoons mayonnaise, 1-2 teaspoons white wine vinegar, minced/crushed garlic to taste, ground chipotle pepper to taste

Poke the potato several times with a fork and microwave for 4 minutes.  Let cool slightly, then cut into 1/2″ cubes, or 1/3″ batons.  Heat olive oil in a nonstick or cast iron pan until hot, and cook the potatoes until brown and crisp.  In another skillet cook the artichoke hearts until crisp on both sides.  Drain potatoes on paper towels.

Divide the arugula between two plates.  Top with the olives, tomatoes, potatoes, artichoke hearts, feta, parsley, almonds and dressing.

Published in: on September 3, 2016 at 6:17 pm  Leave a Comment