PAMA Pomegranate Oatmeal Raisin Cookies

Ever since I was a little kid, I've been allergic to chocolate.  That's probably why I don't have much of a sweet tooth as an adult.  Every now and again, I do get a craving for a cookie and Oatmeal Raisin Cookies are my favorite.  Here's a quick and easy recipe for Oatmeal Raisin Cookies incorporating PAMA Pomegranate liqueur.



Ingredients:

• 1 cup unsalted butter (2 sticks)
• 3/4 cups white sugar
• 3/4 cups brown sugar
• 2 eggs
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups oatmeal
• 1 teaspoon hot water
• 1 cup raisins
• 2 teaspoons vanilla extract
• PAMA pomegranate liqueur 

First, soak the raisins in PAMA pomegranate liqueur for a minimum of 60 minutes.   If time is on your side, & for the best flavor allow the raisins to soak overnight.

Preheat the oven to 350 degrees F. and butter a cookie sheet or three.

Now add the butter and sugars into a mixing bowl and cream with a mixer.  Add the eggs and continue to mix.  Add the flour, salt, cinnamon and baking soda and continue to mix with the mixer.  Fold in the oatmeal and mix well.

Drain the raisins retaining a teaspoon or so of the liquid.  Add the PAMA soaked raisins & liquid, hot water, and vanilla extract.  Mix well.

Once the batter is fully mixed, take a teaspoon and drop dollops onto the buttered cookie sheets about 2 inches apart.

Bake for 10-15 minutes depending on how large your dollops are and Enjoy!

Recipe yields about 4 dozen cookies.

PAMA Glazed Chicken

I asked Santa for PAMA for Christmas and in true Santa fashion he came through!  I've been cooking with it ever since.

We love chicken in my house, and a favorite is balsamic glazed chicken, you can see the recipe here.  So last night I thought why not try updating it using PAMA Pomegranate Liqueur.  Just as I predicted, it was good!  While I know there are many ways to create & modify this dish, here's what I did:

Ingredients:
2 chicken breasts filleted
1/4 cup chopped sundried tomatoes
1 thinly sliced medium onion
2-4 finely chopped garlic gloves (depending on how much garlic you like)
1 cup white wine (I had chardonnay on hand)
1/2 cup PAMA Pomegranate Liqueur
3 Tbs white balsamic vinegar (you can omit if you like)

Directions:
1) heat 3 tbs olive oil in a skillet over med high head and cook the chicken about 3-5 minutes on each side until almost cooked through; remove to a plate to keep warm.
2) add onion, cook about 5 minutes until soft.
3) add garlic & sundried tomatoes cooking until fragrant.
4) add white wine, PAMA & balsamic vinegar bring to a quick boil.
5) reduce heat to med low, return the chicken to the pan and simmer until chicken has cooked through and the sauce has reduced.

I served this over jasmine rice.

If you try this or a version of it, share your thoughts!