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!!!!

Veal Campanelle Royal

In honor of the Royal Wedding; this brings Hamburger Helper (ugh) to a new level. You'll never want to have it again after having this. It comes together quickly... and you can switch up the pasta to your favorite, but I just love how the meat and sauce gets caught in these noodles!

You'll need:

- Roughly 1 1/2 pounds ground veal

- Half package (maybe 2 1/2 cups- dry) campanelle pasta.

- 2 scallions

- 2 cloves garlic

- 3/4 of a large can of San Marzano tomatoes (fridge/freeze the rest for something else)

- Seasonings: dry red pepper flakes, garlic powder, basil, oregano, dash of cayenne pepper, salt and pepper.

- Fresh basil

- Freshly grated Romano cheese

Step by Step with Ease:

1- You'll need two large pots. In one, prep your pasta water- bring to a boil. In the other pot, heat up a nice amount of olive oil and add meat, garlic, and white parts of the scallions, salt and pepper.

2- Once the meat is browned, remove with a slotted spoon and set aside.

3- Add your tomatoes to the same pot you cooked your veal in and seasonings (maybe 1 tsp of each and if you don't want it too spicy, use less red pepper flakes/cayenne). Crush your tomatoes with a potato masher or a wooden spoon. *To cut the tomatoe-acidity, you can sprinkle a bit of sugar if you want. Let simmer 5 minutes.

4- Salt your pasta water and add pasta....follow package instructions, but when there are about 3 minutes left to "al dente," remove them with the slotted spoon and add them to the tomatoes.

5- Add the meat back in, stir in the green parts of scallions, fresh basil and some Romano cheese.

6- Stir and let flavors "marry" for a minute.

7- Dig in!

French Roast Provencal with Apple-Edamame Hash

Happy Easter!

I like a good medium-rare roast beef.

This is a fusion roast....a little french, a little Asian and a little apple? Why not?
This cooks up in one pot and takes about an hour total.

The roast:

- One small french roast

- Season with olive oil, and a covering of Herbes de Provence, salt and pepper.

For the rest, you'll need:

- about 2 cups chunky potatoes (red/white mixed)

- 2 carrots, peeled and chunky pieces

- 1 small onion, chopped

- 2 cloves garlic, sliced

- 1 royal gala apple

- 1/2 cup edamame beans- taken out of shell

- a sprinkle of corn starch

- dash of red wine

- spoonful of dijon mustard

Step 1:

- Heat up olive oil in a large pot on the stove.

- Preheat oven to 350

Step 2:

- When the oil is hot enough, sear the roast on all sides until browned- remove and set aside on a plate.

Step 3:

- Saute the potatoe and carrots, onion and garlic in the same oil, until slightly soft, 15 minutes.

Step 4:

- Return the roast in the middle of the pot, put lid and place in the oven for 15 minutes.

Step 5:

-With 5 minutes remaining, add edamame and apple chunks.

Optional:

- I like a little sauce.... so when meat and veggies are ready, remove and place in a nice serving dish topped with foil- let it rest!

- On the stove at medium-high heat (in the same pot): add a pat of butter, a small spoon of dijon, a sprinkle of corn starch - whisk well.

- Now add a splash of red wine and let thicken- season with s & p.

= Yummy sauce!

Moolicious!

Crisped Goat Cheese Salad

We had this "wow" salad a couple of weeks ago. It is a dinner party crowd pleaser- your guests will think you're a real chef.

Here's what to do:

1 - Mince half a jalapeno and a few chive sprigs. Place in a bowl with salt and pepper.

2 - Heat up a frying pan with oil- at medium high heat. The oil has to be hot hot hot for this; so allow time to heat up.

3 - Once oil is ready, take semi-firm goat cheese right from the fridge and mix into jalapeno mixture....you have to act fast, so the cheese stays cold and somewhat hard.

4 - Make small cheese patties like the one in the pic, and place into Panko breadcrumbs and then into the oil.

5- Cook for 3-4 minutes on each side, until golden.

Salad assembly:

- On individual salad plates, place a bed of arugula, sprinkle with lemon juice, balsamic, oil and a slight drizzle of honey. Place hot cheese on top and season with salt and pepper.


Moolicious!

Baked Veal with Rigatoni and Asparagus

Here's a super simple meal idea that comes together in no time. I had about 8 small pieces of veal. Judge the amount you need. It's the combination that comes out great!

For the veal:

1. Prep a shallow dish with panko bread crumbs, grated romano, lemon zest, basil, salt and pepper.

2. Prep another bowl with an egg, fresh juice from one lemon, salt and pepper.

3. Preheat oven between 400 and 425. Prep your baking tray (parchment paper or cooking spray).

4. Now, drizzle veal with olive oil, salt and pepper.

5. One by one: veal goes in egg, then bread crumbs, then on baking tray.

6. Once they are done, drizzle with olive oil and bake for about 25 minutes, flipping half way through, until golden.

7. When done, hit the veal with some fresh lemon juice!

Two no-brainer sides:

Pasta: Make your favorite pasta side and toss together with your favorite tomato sauce.

Asparagus: Now use the same pasta water to cook the asparagus for a few minutes.

Moolicious!

Lemon Cake with Ricotta Cream!

Every now and then, I enjoy a lemon loaf or something very lemony. I tweaked this recipe slightly so that it is different....and very citrus indeed.

You'll need:

- 4 lemons, sliced, seeds removed

- 3 cups or so of water

- sprinkle of salt

Step 1. Grease and dust with flour: a 9 inch springform cake pan.

Step 2. In a pot, place lemons with water and salt, let boil/simmer for about 20 minutes until lemons are soft.

Step 3. While that's boiling, sift the dry ingredients in a bowl.

Step 4. Preheat oven to 400

You'll need (dry):

- 1.5 cups cake flour

- 1 tsp baking powder

- 1/4 tsp salt

Step 5. When lemons are ready, strain and put boiled lemons in a food processor. * You can keep that lemon water as a poaching liquid for fish! Process lemons until smooth.

Step 6. Add butter, vanilla, sugar and eggs. Process until smooth and combined.

Step 7. Put batter in a huge bowl, and add half the dry, then half the milk and mix. Repeat with the remaining dry and milk.

Step 8. Bake for 45 minutes, test with a tooth pick.

Step 9. Allow to cool if you can!

You'll need (wet):

- 1.5 cups sugar

- 3 eggs

- 2/3 cup milk

- 2 tsps vanilla extract

- 3/4 cup butter, softened

Extras:

I dusted the whole cake with a powder puff of icing sugar when it was cooled.

For the ricotta cream, simply judge the amount you need for the people you are serving. I used about 4 tbsps of ricotta, about 3 tsps icing sugar and some lemon zest. Mix and dollop on each piece. So good.

So Moolicious.