Sunday, April 9, 2017

Coconut Oatmeal Cookies

Do you want a cookie?? Well I have a good one for you, Coconut Oatmeal! So simple and so delish!

This is a really basic cookie dough that comes together in a flash but don’t let that fool you these cookies are amazing!

What you need,

½ cup butter
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1¼ cups all-purpose flour
1 cup oatmeal
½ cup shredded coconut

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat mats.

In the bowl of an electric stand mixer cream the butter and both sugars together, until light and fluffy.
Add in the egg and beat well.
Stir in the vanilla.

In a separate bowl whisk together the salt, baking powder, baking soda and flour.

Slowly add the flour mixture into the butter mixture until it is fully incorporated. Add the oats and coconut and mix until just combined.

Drop by the heaping tablespoon onto the prepared sheets. Press the dough a little to flatten. These cookies don’t spread out too much so if you press them a bit it makes for a nicely shaped cookie.

Bake one pan at a time in the center of the oven for 8-10 minutes. Until the edges are golden and crisp but the center of the cookie is still soft.
Let the cookies cool on the sheet pan for about 3 minutes then transfer them to a wire rack to cool completely.

Store the cookies in an airtight container for 3 or 4 days if they last that long! They also freeze really well.

I love the simplicity of this cookie. They are so sweet and delicious, and quite frankly you can have them for breakfast because really it is just like having a bowl of oatmeal in cookie form.



Sunday, April 2, 2017

Salmon Cakes with Dilly Tartar Sauce

I still had a couple pieces of salmon in my freezer that my Dad left me last summer so I decided to try something a little different.

Salmon Cakes!

Man they were delish! They were simple to make, they have lots of flavor and even made good left overs.

What you need,

For the salmon cakes,

1 lb. salmon fillet
Salt & Pepper
1 tsp. olive oil

1 cup onion, finely diced
½ cup red pepper, finely diced
1 cup panko
2 large eggs, lightly beaten
1 tsp. old bay seasoning
3 tbsp. mayo
1 tsp. Worcestershire sauce
1 tbsp. chopped fresh parsley
Salt & Pepper

1 tbsp. olive oil and 1 tbsp. butter

For the Dilly Tartar Sauce,

1 cup mayo
1 cup chopped dill pickles
1 tbsp. fresh dill, chopped
1 tsp. lemon juice
1 tsp. sugar
Fresh cracked pepper to taste

Heat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the salmon skin side down on the parchment. Rub 1 teaspoon of olive oil over the fish and season well with salt and pepper. Bake for 20-25 minutes.  Let the fish cool a little bit then flake it into big chunks and put it into the fridge and let it cool completely.

Heat 1 tsp of olive oil over medium heat. Cook the onion and red pepper for about 6-8 minutes or until they are softened and tender. Remove them from the heat and let the mixture cool.

To make the salmon cakes, put the eggs, mayo, old bay, Worcestershire sauce and parsley in a large bowl. Whisk everything together until well combined. Stir in the cooled onion and peppers. Gently fold in the salmon and panko. Season the mixture with additional salt and pepper to your tastes. Using a ¼ cup scoop form the mixture into patties. Place on wax paper. You can cook them right away or stash them in the fridge until you are ready to cook them. I did this and I found they held together really well once they were refrigerated for a couple hours.

You can make the tartar sauce earlier in the day, even the day before. It gets better and better as it sits. Just stir together the mayo, chopped dill pickles, dill, lemon, sugar and pepper until totally combined.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non-stick skillet over medium high heat.

Gently add the salmon cakes and let them cook for 2-3 minutes until they are golden and crisp. Flip the cakes over and cook another 2-3 minutes until the second side is brown.

Serve right away with the delicious dilly tartar sauce.

We loved these Salmon Cakes! They were crisp on the outside and flaky and tender in the center, and that dilly tartar sauce… beyond good!

If you are looking for something fun to do with salmon, give these a try!



Sunday, March 26, 2017

Skillet Honey Garlic Chicken

Sorry I have been a little MIA lately. I have felt really busy lately, not sure why… but the blog always suffers when I feel busy.

Anyway I am back and I have a good one for ya! This Honey Garlic Chicken is awesome. So much flavor, so easy and super-fast! All of the things I look for in a dinner recipe.

I even mixed up the sauce (minus the cornstarch) the night before and just put it in the fridge so when I made dinner it came together even quicker! Always good when your bus is stuck in traffic forever and you don’t get home until after 6:30pm!

What you need,

2 or 3 boneless skinless chicken breasts cut into ½ inch pieces
Salt & Pepper
1 tsp. vegetable oil
¼ cup chicken broth
¼ cup soy sauce
4 cloves garlic, minced
2 tbsp. rice wine vinegar
3 tbsp. honey (if you like it a bit sweeter you can add a little more)
4 tsp. cornstarch

Heat a large non-stick pan over medium high heat. Add the oil.  Season the chicken with salt and pepper.

Cook for the chicken until brown and crisp and cooked through.
Meanwhile stir the chicken broth, soy sauce, garlic, rice wine vinegar and honey together. Whisk in the cornstarch.

Pour the sauce over the chicken and let it bubble up for a couple of minutes until it thickens.

Serve over some cooked rice with some broccoli alongside.

This sauce, oh boy was it good! So sweet and savory, perfect on the chicken and the rice, it was even good on the broccoli.

I love how fast the whole meal came together. 15 minutes start to finish, my kind of weeknight meal!



Sunday, February 26, 2017

Parmesan Chicken Roll–Ups

Have I ever told you how much I enjoy dip? I love dipping my food, a lot! Ketchup, honey mustard, mayo, marinara you name it, I love it!

These lovely little rolls are the perfect things to dip! They have a flaky crisp crust with a tender juicy piece of chicken inside, and that mayo mixture, it is to die for. It adds a really nice zip to the chicken.

Dunking them into that warm marinara sauce is fantastic!

What you need,

1 pkg. chicken tenders (8)
1 tbsp. olive oil
1 tube Pillsbury Crescent Rolls
½ cup mayonnaise
¼ cup freshly grated Parmesan cheese
½ cup grated mozzarella cheese
1 cup marinara sauce

Heat 1 tablespoon of olive oil in a pan over medium heat. Season the chicken tenders with salt and pepper. Cook the chicken until golden brown on both sides and cooked through. Set aside.

In a small bowl stir together the mayo and Parmesan cheese.

Heat the oven to 375 degrees and line a baking sheet with a silpat mat or some parchment paper.

Spread ½ teaspoon of the mayo on the thicker end of each crescent roll. Lay a piece of chicken on the mayo. Spread another ½ teaspoon of the mayo on the top of each piece of chicken. Sprinkle on a little bit of mozzarella cheese on top of each piece of chicken. Carefully roll up each crescent roll and try to tuck in the edges a little, its OK if it’s open a bit. If you have any leftover mozza you can sprinkle it on top of each roll.

Bake the roll-ups for 15-16 minutes or until golden brown and the cheese is melted and bubbly.

Heat the marinara sauce up in the microwave and serve alongside the roll-ups.

These rolls are really simple and super delicious!
I hope you will try them and love them as much as I did.



Sunday, February 12, 2017

My latest favourite single girl dinner...

My in house taste tester has been working a lot of evenings lately.
This means I have been eating a lot of toast and popcorn for dinner.

I figured I should try to eat something a bit more substantial so one day I whipped up this simple egg sandwich. It was delightful plus it was super easy, super quick and tasted SO good!

Here is what you need do so you can one of your very own yummy egg sandwiches,

1. Toast and English muffin
2. Slather the toasted English muffin with butter
3. Lay on a slice of cheese on the bottom of the English muffin. I used a cheese slice cause that is the way I roll, but you go ahead and use what you like
4. Pile on a slice of 2 of bacon
5. Top with a perfect fried egg, I like my drippy but cook your egg to your preference
6. Sprinkle with a little salt and pepper
7. Place the top of the English muffin on the sandwich
8. Stuff it in your face

Now I like to saute up some sliced tiny tomatoes for about 5 minutes to serve them along side. It is kinda like having ketchup to dip your sandwich in but only WAY better!

So there you have it, a perfect dinner. Well really it is the perfect breakfast, lunch or dinner!

I probably eat this sandwich once a week now, maybe twice... It really is my favorite!

Anyway I hope you have a great week.