Oatmeal Moopie Cookies

Mike wanted oatmeal cookies... I wanted cake and something with icing. So, we made a compromise and came up with these soft, cakey, cream cheese-filled wonders of excitement.
Enjoy.
Preheat oven to 350.

1. Mix the dry stuff together:
- 1 1/2 cups all purpose flour
- 1/2 tsp cinnamon
-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt

2. Mix the wet stuff together: First beat sugar and butter, then add the rest.
- 1 cup butter
- 3/4 cup brown sugar and 1/2 cup granulated
- 2 eggs- add one at a time
- 1 tsp vanilla
- 1 tbsp molasses

3. Let dry meet wet, then add in 1 1/2 cups old fashioned rolled oats.

4. Drop batter in 2 tbsp sized clumps, bake for 12 minutes. Let cool...then when they are ready to ice, go to town!

5. For the icing: I used half a package of full fat cream cheese, 4 tablespoons icing sugar and about 1/4 tsp almond extract (A MUST!). Mix all together and ice one cookie and top with another, like a sandwich. You could double the icing recipe to be able to fill all the cookies, but I wanted some with icing and some without.

Moolicious!

Filet Moomignon with Haricots Vert and BBQ Leek

We had the most perfect steak last night. We ate like Khaliisi and Kahl (Queen and King). Here's how we did it, step by step. One of our favorite restaurants serves a simple steak and all you can eat fries. Why pay crazy prices when you can make it yourself... even better.

1. For the frozen fries:- shoestring work best.
-Preheat the oven, according to directions, sprinkle with coarse salt and bake. (They usually take longest, so start them off first).

2. For the french fry sauce: Mix together (ratio 2:1) mayo:dijon (tablespoon)

3. For the haricots:
- Place a handful of clean beans on a piece of foil, drizzle with olive oil, salt and pepper; wrap and put on the BBQ.

4. For the leek:
- Cut off green part, drizzle white part with oil, salt and pepper, and place directly on the grill.

5. For the filet mignon:
- We had nice sized pieces and we like it on the more rare side (but not still moo-ing). So brush oil on each side, sprinkle with coarse salt and pepper and put on the grill- 4 minutes, flip and then 2 minutes. I'm telling you: perfect. Time it right, so that where you do put the meat on, there is about 5-10 minutes left on the fries.




Moolicious!

Beet and Arugula Salad

Hey there! Here's another super simple salad. I love beets and I think they don't get enough credit....Here's a fancy-ish salad to serve to your guests, or family. It's one of my new faves.

1. Spread out a bed of arugula in a tart dish (why not!?)

2. Spread some sliced beets right over the top (canned)

3. Sprinkle some crumbled feta cheese

4. For the dressing: drizzle good quality olive oil, a sprinkle of red wine vinegar, light drizzle of honey, salt and pepper.


Moolicious!

Greek Summer Salad

This pasta salad is great for summer BBQs. It comes together quickly and is inspired by the flavors of Greece.

1. - In a bowl, whisk together: 2 tbsps olive oil, juice and zest of a lemon, a dash of red wine vinegar, 1 minced garlic clove, a sliced small shallot, 2 tsps dried oregano, 2 tsps dried parsley, salt and fresh pepper.

2. - Add a small handful of olives, 2 diced vine tomatoes.

3. - Cook roughly 2 cups (dry) penne- I used a mix of small and regular- until al dente. Add to dressing-tomatoe mixture, and mix well. Add more oil if needed.

4. - Add 2 sliced scallions. Mix.

5. - Top with a handful of fresh feta, cubed.


Moolicious!

Everything-In Chicken 'n Rice Soup

Hi again, here is a simple soup recipe. Sure, there are many ingredients, but when you chop, prep, and measure in advance, you just throw everything in when it's ready to go in!

Enjoy.

You'll need:

- 2-4 large roasted chicken thighs (roast in advance with salt, pepper, oil and shread the chicken)

- 1/2 cup wild rice blend

- 1/2 cup split yellow peas

- 1 onion, chopped

- 4 cloves garlic, minced

- 2 celery, sliced

- 2 carrots, diced

- 2 small potatoes, diced

- 1 small sweet potatoe, diced

- 1/2 can red kidney beans- save the rest for pasta sauce later in the week.

- handful of broccoli florets

- 2 scallions

Spices 'n Flavorings:

-1/2 tsp each, oregano, turmeric, black pepper, dry mustard, cumin.

- dash of cayenne pepper and red pepper flakes for spice!(add more if you like it hot!)

- 2-4 tbsps of your favorite chicken soup bouillon mix (or to taste)

- salt to taste

1. Heat up a large soup pot with oil and saute onions, garlic, salt, pepper, rice and split peas for 5 minutes. Add in all spices/flavorings.

2. Add in carrots and celery and then enough water to cover everything (maybe 6-8 cups).

3. Bring to a boil, then lower to a simmer and cover.

4. Cook enough so that rice is almost done (mine was 50 minute rice) and add in potatoes to cook.

5. With 5 minutes left, add in broccoli, scallions and red beans.

6. Add cooked chicken.

7. Taste... maybe more salt?

8. Serve.

Healthy and Moolicious Leftovers ! ! !

Salmon with Roasted Zucchini

Zucchini and fresh fish - a reminder of any summer supper.
This meal comes together in no time and you are left feeling full and satisfied, without the guilt afterward.....so why not have a few more helpings of dessert?!

You'll need:
1/2 pound (one nice piece feeds two people) fresh Salmon
2 small zucchini
1 cup farro
2 scallions
fresh lemon zest and juice
herbes de Provence, sprinkling
oil, salt, pepper

So easy... here's how it goes.

1. Preheat oven to 375.
2. Clean and chunkify your zucchini, drizzle with olive oil, salt and pepper and place in a baking dish.
3. Set your salmon on a piece of foil, drizzle olive oil, salt, pepper, herbes de Provence and lemon juice. Wrap up and place next to your zucchini.
4. Cook for roughly 25 minutes.
5. With 15 minutes remaining, cook your farro. This is usually a ratio of 1 cup dry farro to 3 cups liquid. (read directions). When cooked, sprinkle in your scallions.
6. When ready to serve, spritz your fish with another shot of lemon juice!

That's all folks!

Brunch Spanikopita!

Here's a simple way to impress a crowd. They will think you slaved all day long!

You'll need:

Roughly 20 phyllo pastry sheets

Melted butter

1 cup crumbled Feta

1 tbsp fresh dill

2 scallions, chopped

1/2 cup ricotta cheese

1 tbsp oregano

2 cloves garlic, minced

4-5 bunches fresh spinach (about 2 cups, cooked) and drained and chopped.

salt and pepper

1. Prep all of your materials first- this makes assembling so much easier.

2. Pour yourself a glass of good wine- it's Friday!

3. In a bowl: blend feta, ricotta, scallions, oregano, dill, garlic, salt and pepper.

4. Preheat oven to 400

5. Prep your lasagna dish: Brush butter all over and place about 8 phyllo sheets in the dish; buttering each one every time. The sheets will overhang the dish, that's ok, because you will be folding all the sides in.

6. Add half of the cooked spinach and then half of the cheese mix over the top - spread.

7. Now, fold in the overhanging sides.

8. Now, fold 6 more sheets in half, brush with butter and put over the mixture.

9. Add the remaining spinach and feta.

10. Finally, fold the rest of your sheets in half, brush with butter and place on top- try tucking in the edges.

11. Bake for 45 minutes.

12. Allow to cool abit, drink more wine and yum.

Moolicious!!!!