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.

Mango Tomato Salsa

A family favorite all year round! Fresh chicken taco's with mango salsa. If mangoes aren't your thing, substitute peaches, pineapple, pomegranate or just leave the fruit out all together.

Keep in mind I don't use measurements, everything is by eye and to taste.

Mango Salsa Recipe:

• 4 Vine ripe tomatoes (plum or beefsteak tomatoes will work too, I just prefer vine ripe tomatoes)
• 1 Mango diced
• Red onion minced (about 1/4 cup)
• Cilantro chopped fine (about 1/8 cup)
• Lime
• Kosher salt (a pinch or 2)

Directions:
Cut the tomatoes into quarters, remove the spine and seeds & dice what remains. Cut one end off of the mango & peel it. Stand the mango up on flat end and slice it. Once the mango is separated from the pit dice it.

Take the tomatoes, mango, minced onion, cilantro, salt, juice from one lime and toss them in a large bowl until everything is mixed and coated.

Enjoy over tacos, with tortilla chips or in a salad.

White Balsamic Glazed Chicken

White Balsamic Glazed Chicken

Ingredients:
3 chicken breasts - filleted
1 large onion - chopped
4-6 cloves of garlic - chopped
1/4 cup sun-dried tomatoes - chopped
1 cup white wine - I use what I have in the house at the time. This time it was chardonnay.
3 tablespoons white balsamic vinegar

Directions:
Heat oil in skillet on medium high heat. Cook chicken until just about cooked through, remove and set aside. Saute the onion, garlic and sun-dried tomato. Add the white wine and balsamic. Reduce the heat & return the chicken to the pan. Cook until the sauce has reduced & thickened up a little and the chicken has cooked through - 5 - 10 minutes or so.

Spaghetti Squash with White Wine, Spinach & Shrimp

Last week, I made spaghetti squash for the 1st time in place of pasta for dinner & I must say it ROCKED! Here's what I did should you want to give it a try...

Squash: (small - medium size)
sliced in half length-wise
Baked the squash on 375 for 20 minutes (10 each side)
scooped out the core & separated the "spaghetti" with a fork

Sauce:
saute pancetta, red onion, lots of garlic, pignolia nuts, red pepper flakes in olive oil
add a package of frozen spinach (I didn't have fresh spinach handy)
add white wine & chicken stock (approx a half cup of each)
add a pinch of kosher salt (teeny tiny bit)
add parmigiano reggiano grated cheese
add shrimp

This is something I came up with on the spot based on the ingredients I had available at home. I don't use actual measurements -- everything is to taste.

Feel free to leave comments or your Spaghetti Squash recipes.

Rhubarb & dried-cherry chutney recipe

Rhubarb & dried-cherry chutney

1 cup medium-diced fresh rhubarb
1/2 cup small-diced onion
1/4 cup coarsely chopped dried cherries
1/4 cup granulated sugar
1/4 cup sherry vinegar
1 Tbs honey
1/2 tsp finely grated lemon zest
1/4 tsp kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are translucent & the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently, until very thick, another 6 - 8 minutes.

Can be stored in the refrigerator for up to 2 weeks in an airtight container.

...This is a wonderful condiment for grilled pork loin or roasted chicken.

I can't take credit for this one...Source: Fresh Magazine, issue 27, 2009

A new take on rice

My three year old son loves rice, but doesn't like vegetables. So this is something I came up with while playing in the kitchen as I often do and Gabriel LOVES it!

Please keep in mind I don't use specific measurements when I cook, so I'll try to break it down as much as I can...


Jasmine rice (1 cup)
Salt-Free Chicken Stock (2 cups)
Sun dried tomatoes (approx 1/8 cup - diced)
Shelled edamame (approx 1/4 cup)
Pineapple (approx 1/4 cup - diced)
Sea salt (pinch)
Italian seasoning (approx 1 tsp)

Bring two cups of Salt-free chicken stock to boiling point. Add jasmine rice, sun dried tomatoes, shelled edamame, pineapple, sea salt & Italian seasoning. Cover & reduce to simmer. Cook for 15 minutes or until all liquid is absorbed.

If you are NOT using Salt-free Stock then omit the sea salt.

NOTE: I use Herb-Ox Sodium Free Granulated Chicken Bouillon. One jar makes 26 cups of broth and has a much longer shelf life than refrigerated broth. One teaspoon equals one cup of broth...just add water. And it's under $4.00 and can be found in most supermarkets...Stop & Shop, King Kullen, etc...

This side dish goes great with anything! This recipe is just one rendition...I'm always changing & adding depending on what I have in the kitchen at the moment.