Bean Soup - Serves 4 with leftovers

Nothing says "rainy, cold day" than a pot of bean soup. All you need is a crock pot and the following ingredients and you're good to go. Serve this with sour cream, pico de gallo and corn tortillas on the side.

3 tbs olive oil
1 white onion, chopped
8 garlic cloves, minced
4 serrano chili's, seeded and sliced
2tbs cumin
Kosher salt & pepper
1 ham hock or leftover ham bone from Thanksgiving
3 cups pinto beans THAT HAVE BEEN SOAKED OVERNIGHT
2 cups dark beer
8 cups water
1 small can tomato sauce

If you have the kind of crockpot that you can start on the stovetop, use it instead of a skillet to start. In a large skillet, heat olive oil over medium high heat. Add onion, garlic and serranos and saute until onions are transluscent. Add cumin, salt and pepper. Saute about 3 minutes more and add ham hock (or bone). Stir and cook about 5 minutes more. Add mixture to crockpot. Add beans, beer and water. Cook on LOW for 8 to 10 hours. 30 minutes before serving, add tomato sauce. Add salt and pepper if needed and serve.

Chicken Noodle Soup - Serves 4 with leftovers

One of my favorite memories of my grandmother is her chicken noodle soup. My kids love it as do anyone I give it to. This can be made ahead and frozen for later use. Will keep for about 6 months.

Olive Oil
1 white onion, quartered
2 large carrots, peeled and cut in half
4 celery stalks, cut in half
5 garlic cloves, peeled and cut in half, lengthwise
1 smoked pork hock
1 whole organic chicken
Kosher salt and pepper
Garlic powder
1 1/2 tbs herbs de provence
10 cups water
1 bag egg noodles (I use Manshewitz)

In a large stock pot, add olive oil and heat over medium high heat for about 2 minutes. Add onion, carrots, celery and garlic and pork hock. Saute for about 5 minutes. Meanwhile, remove chicken from packaging and pat dry. Cover liberally with Kosher salt, pepper and garlic powder. Add to vegetables. Add 10 cups of water and herbs de provence. Cover and simmer on low for about 1 1/2 hours.

When chicken is done, remove and place in large bowl to cool. Discard vegetables and hock, reserving broth. Shred chicken, removing and discard skin.

Cook noodles seperately according to package directions. Add cooked noodles and chicken to broth. Bring back to a simmer and serve.

Enjoy!

Spaghetti with Beans and Tomatoes - Serves 4 with leftovers

This is a great dish that's quick and easy. The kids loved it and it makes plenty for leftovers.

1 pd spaghetti, cooked to pkg directions
1/2 cup reserved pasta water
2 tbs olive oil
1 tbs red pepper flakes
1 tsp Kosher salt
2 tbs minced garlic
1 pkg of red, cherry tomatoes, halved
2 150z cans Great Northern Beans
1 5oz pkg arugula
Olive oil for drizzling
Grated Parmesan cheese

Set cooked pasta aside, reserving 1/2 cooking liquid. Meanwhile, heat large skillet with olive oil, adding garlic and red pepper. Simmer and stir occasionally for about 2 minutes or until garlic begins to brown. Add Kosher salt, tomatoes and beans. Stir and simmer for 5 minutes. Add pasta, arugula and reserved liquid. Toss to coat. Add parmesan cheese and drizle olive oil on top. Serve and enjoy!

Pasta with Veggies from the Fridge - serves 4 with leftovers

At the end of the week there is always an array of leftover veggies in my fridge that I hate to throw out. So, this recipe is great to serve so you don't have to and it tastes great. I'm using what's left in my fridge so don't go buy anything if you don't have to. Just use what's in yours and it will be just as good.

1 cup of mixed red and yellow pearl tomatoes, cut in half
1 cup of fresh spinach
1 cup of broccoli, cut into florets
6 large mushrooms
1 cup of frozen peas
2 cloves garlic, minced
1 pound wheat spaghetti (or any other pasta you have)
2 tbs olive oil
1/2 cup grated parmesan cheese
1/4 cup cream
Kosher salt and pepper

Boil pasta according to package directions. Meanwhile, heat a large skillet over medium heat. Add olive oil and garlic, cooking for 30 seconds. Add broccoli and mushrooms, cooking for about 5 minutes, stirring occasionally. Add tomatoes and spinach, tossing for an additional 4 to five minutes.

NOTE: Before you drain your pasta, save about 1/2 cup of the water.

Add this water to your vegetables and cook for about 3 more minutes, adding the peas. Add the cream and parmesan cheese. Stir to coat. Stir in with the pasta and salt and pepper to taste.
Enjoy!

Spinach and Mushroom Lasagna - serves 6

This is one of my oldest recipes. I worked at Patrizzio's for a few years as their Sous Chef and made this recipe a thousand times. I've tweaked it even more and it has become a family favorite. I will say that it's great w/out meat and I had planned to make it this way today however, my redneck husband said, "lasagna without meat? That's like dove hunting without ammo." So, I've added it which required me going back to the store and missing my son's baseball game. All in the name of love, right?

1 package of no boil lasagna noodles
2 tbs olive oil
1 pd organic 98% lean ground beef
1 medium onion, chopped
1 clove garlic, minced
1 tbs garlic powder
1 tbs Kosher salt
1 tbs ground pepper
1/2 tbs dried oregano
1/2 tbs dried thyme
1/2 tsp ground red pepper
80z pkg button mushrooms, sliced
2 pkgs spinach
1 15 0z part skim ricotta
1 12 oz sour cream
1 28 oz can tomato sauce (get one small can extra if you like extra sauce)
6 cups mozzerella cheese
1 cup grated parmesan
9 fresh basil sprigs

Preheat oven to 375. In a large skillet, heat 1 tbs olive oil. Add onion and saute until soft, about 5 minutes. Add garlic, 1/2 tbs pepper, 1/2 tbs salt, 1/4 tbs oregano and 1/4 tbs of thyme. Cook for about 30 seconds. Add ground beef adding 1/2 tbs garlic powder. Stir well, breaking up meat until browned. Remove from heat and pour beef mixture in bowl and set aside. Using same skillet, heat remaining olive oil. Add mushrooms and cook until browned, about 5 minutes. Add spinach in handfuls, adding more as spinach wilts. Stir well until all spinach is used. Remove from heat.

In a separate bowl, add ricotta and sour cream. Add remaing garlic powder, pepper, salt, oregano and thyme. Add red pepper and stir until mixed well.

Spray a 9.5x13.5x2in casserole dish. Using a spoon, add tomato sauce to cover the bottom of the dish. Add three lasagna noodles. Add more tomato sauce to cover the noodles. Add three large spoonfuls of ricotta mixture, spreading to cover. Next, add spinach/mushroom mixture, spreading over ricotta (doesn't have to cover enitrely) then adding meat mixture. Top with mozzerella cheese. Repeat one more time, topping with last three lasagna noodles, through ricotta mixture. Top with remaining spinach/mushroom mixture (if you have any left) and mozzerella. Spread the parmesan over, topping with basil sprigs.

Cover with foil and bake in oven for 45 minutes to 1 hour. Remove and let cool slightly and serve. (Can heat more tomato sauce to pour on plate before serving.) Enjoy!

(This can be made ahead and refrigerated, just add about 15 minutes to cooking time.)

Two Bean Soup with Kale - serves 4 with leftovers

I found this recipe in a magazine and thought it looked good. I've never been a fan of kale. Honestly, everytime I see it in the grocery store I think of it growing in someones yard, apart of the landscape. My mother swears by it as do some of my health nut friends. So, with reluctance, I gave it a whirl. Bottom line, substitute the kale for chard or spinach if you like. That's what I'll do when I fix this again.


3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth (such as Emeril's), divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary

1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

Spaghetti with Mushrooms - serves 4

Husband is a little under the weather today. To bad, because this was delish! If you can't get the Italian music in the background for the full affect of the meal, have your husband start snoring on the couch. A real ambiance setter!


1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked spaghetti
3 1/2 teaspoons salt, divided
1 tablespoon butter
1/4 cup finely chopped shallots
2 (4-ounce) packages exotic mushroom blend, coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 ounces Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon finely chopped fresh sage
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil
Sage sprigs (optional)

Preparation
1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
2. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
3. Melt butter in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.
4. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, remaining 1/4 teaspoon salt, 1/4 cup grated cheese, cream, chopped sage, and pepper; toss well to combine. Drizzle with oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage sprigs, if desired.

Chicken with Papaya Stir Fry - serves 4

I swear, this made my kids screaming for more! The combination of the soy sauce with the sweet papaya is a perfect combo. The kids lapped it up, not to mention others at the table. Serve with basmati rice according to package directions.



2 teaspoons soy sauce
2 teaspoons dry white wine
1 teaspoon cornstarch
1 pound skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 tablespoon vegetable oil
1 small onion, thickly sliced
2 teaspoons minced fresh ginger
1 large garlic clove, minced
1 poblano or red Anaheim chile, seeded and thickly sliced
1/4 teaspoon crushed red pepper
1 tablespoon soy sauce
1/2 cup fresh orange juice
Two 1/2-pound ripe papayas—peeled, seeded and cut into 3-by-1/2-inch strips
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
1 large scallion, thinly sliced



In a medium bowl, combine the soy sauce with the wine and cornstarch. Add the chicken and turn to coat.
Heat the oil in a wok or large skillet over moderately high heat. Add the onion, ginger and garlic and stir-fry for 30 seconds. Add the chicken and stir-fry for 5 minutes. Add the poblano and crushed red pepper and continue stir-frying until the chicken is cooked through and the poblano softens, about 3 minutes. Add the soy sauce and stir-fry for 30 seconds. Using a slotted spoon, transfer the chicken to a plate.
Add the orange juice to the wok and boil until slightly thickened, about 3 minutes. Return the chicken to the wok, add the papaya and stir-fry until hot, about 1 minute. Add the lemon juice, season with salt and pepper and transfer to a platter. Garnish with the scallion and serve.

Vegetable Stir Fry - serves 4 with leftovers

I'm a BIG fan of Whole Foods. I love their produce and I love their selection of bottled sauces. This being said, it's worth the trip (and the money) to make this recipe using their ingredients.

1 pkg of premade/precut fresh vegetable stir fry (frozen can be substituted)
1 cup brown rice, made from package instructions, made in advance
2 garlic cloves, minced
1 tbs sesame oil
1 tbs olive oil
4 green onions, chopped
3/4 cup of The Ginger People Ginger Lime Cooking sauce (or any other Asian cooking sauce)

Heat garlic and oils in large skillet, about 30 seconds. Add vegetables and saute for about 5 minutes, tossing in oils. Cover and simmer about 3-5 minutes.

Add cooked rice and Ginger Lime Cooking Sauce and toss until mixed well. Serve!

Run to the nearest Chinese Restaurant for egg rolls and this makes the meal complete.

Skillet Chicken and Mushroom Pot Pie - serves 4 with leftovers

Nothing says fall like pot pie. This is a simpler version of the standard pot pie recipe I found awhile back. My husband loves this so much that we rarely have leftovers. It's amazing how fast it disappears especially when he's on the couch watching football.

4 tablespoons unsalted butter, softened
1 onion, finely chopped
1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
2 carrots, thinly sliced
Salt and freshly ground pepper
3 tablespoons all-purpose flour
1 teaspoon sweet paprika
1 cup chicken stock or low-sodium broth
2 tablespoons Madeira (or Marsala wine/dry sherry)
2 cups whole milk
3 cups shredded chicken (from a rotisserie chicken)
1/2 cup frozen baby peas
Eight 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed


Preheat the oven to 425°. In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute. Uncover and cook, stirring frequently, until lightly browned, about 5 minutes. Stir in the flour and paprika and cook, stirring, for 1 minute. Add the stock and Madeira and cook, stirring, until blended. Add the milk and bring to a gentle boil. Stir in the chicken and peas and season with salt and pepper. Remove from the heat.
Arrange the bread over the chicken mixture, trimming it to fit snugly in a single layer. Brush the bread with the remaining 2 tablespoons of butter. Bake for about 20 minutes, until the filling is bubbling and the bread is golden. Serve right away.

Buffalo Tacos - serves 4

This is one of our familes favorite recipe that I fix. The first time I fixed it, I didn't tell anyone I used buffalo opposed to ground beef. After they ate it ALL, I told them and I haven't used ground beef since.

1 teaspoon canola oil
1 cup chopped onion (about 1 small)
3 garlic cloves, minced
1 pound lean ground buffalo
1/3 cup tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon ground red pepper
2 cups water
8 (6-inch) corn tortillas
1 cup chopped tomato
1 cup chopped iceberg lettuce
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
1/4 cup sliced ripe olives
1/4 cup reduced-fat sour cream

Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and buffalo; cook 5 minutes or until buffalo is done, stirring to crumble. Add tomato paste and next 4 ingredients (through pepper); stir well to combine. Stir in 2 cups water; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
Warm tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla; top each tortilla with 2 tablespoons chopped tomato, 2 tablespoons lettuce, 1 tablespoon cheese, 1 1/2 teaspoons olives, and 1 1/2 teaspoons sour cream. Fold in half.

Osso Bucco with Balsamic Vinegar

I love this rainy, cool weather. There's nothing like the smell of a slow cooked surprise that sends fragrant aromas throughout the house. It keeps my mind off the loud snoring going on the couch.

4 thick (1-1 1/2 inch) veal shanks, trimmed of fat by the butcher
Kosher salt and fresh ground pepper
Flour
6 - 8 tbs extra virgin olive oil
1 1/2 cups of chopped carrots (about 4)
6 - 8 cloves of minced garlic
1 28 oz can imported Italian, whole tomatoes (juice and all) (Cento or San Margarita)
4 tbs tomato paste
2/3 cup chicken stock
1 cup dry white wine
6 anchovy fillets, chopped (optional)
1/2 cup balsamic vinegar
3 tbs chopped parsley

Season both sides of the veal shanks with salt and pepper. Dredge in flour shaking off excess. Heat a large Dutch oven or a pot big enough to fit the shanks with olive oil. Add the shanks and brown about 5 minutes per side. Arrange the slices bone side up and add 1/2 the garlic, all of the carrots, onions, tomotoes and tomato paste. Next, pour in the chicken stock and wine. Stir as well as possible, breaking up the tomatoes with a wooden spoon. Cover the pan and reduce heat. Let simmer gently for about 2 hours. Add gthe anchovy fillets, the rest of the garlic and balsamic vinegar. Correct the seasoning if needed. Stir well and let simmer 15 more minutes. Sprinkle with chopped parsley and serve immediately.

This is great over mashed potatos or polenta. Enjoy!

Corn and Potato Chowder - serves 6

I'm puzzled as to why I'm even fixing dinner tonight when I come home and find my house a complete wreck. I think my husband even snuck in a nap and still can't tell the kids to pick up after themselves knowing how much their mother ADORES coming home to such a mess. But, we must press on, troops. Because we can only support each other in the cause! This is an easy chowder that will have your family asking for 2nds.

1 pd small red potatoes, quartered
1 tbs salt, divided
3 tbs softened butter, divided
4 ears shucked corn
1 med onion
1/8 tsp ground red pepper
3 cups 2% reduced fat milk
1/2 cup half and half
2 thyme sprigs
3 tbs finely chopped chives
1 1/2 tsp chopped fresh time
1/2 tsp freshly ground pepper

Place potatoes and 2 tsp salt in a saucepan and cover with water. Bring to a boil and cook for 2 minutes. Remove from heat and let stand in hot water for 5 minutes. Meanwhile, line a baking sheet with foil. Preheat your oven to 450. Rub corn 2 tbs butter and put on baking sheet. Drain potatoes and put on the same baking sheet. Bake for 15 minutes, turning corn occasionally. Remove from oven and let corn cool a few minutes. Cut corn from cob saving one cob.

Melt remaining tbs butter in medium saucepan over high heat. Add onion and saute for 3 minutes, stirring occasionally. Add the saved cob, the remaining salt and red pepper and cook for 30 seconds, stirring frequently. Stir in potatoes and corn, milk, half and half, and thyme sprigs. Bring to a simmer. Reduce heat and simmer for 20 minutes, stirring occasionally. discard thyme sprigs. Stir in chives and remaining ingredients.

Tomato-Provolone Sandwiches with Pesto Mayo, serves 4

Tomotoes will be gone before you know it so this recipe is a wonderful "farewell" to summers greatest asset. This is a great weeknight meal with a great glass of chardonnay. (Leave the tomatoes off for the kids, unless they are like mine and like extra.)

3 tbs of canola mayonaise (preferably organic)
5 tbs refrigerated pesto
8 slices of sourdough bread
4 slices of provolone cheese
1 cup arugula leaves
8 (1/4' thick) tomato slices
1/4 tsp fresh ground pepper
1/8 tsp Kosher salt

Preheat broiler. Combine mayonaise and pesto in bowl and stir well. Arrange bread in a single layer on a baking sheet and broil for 2 minutes. Turn bread over; place 1 slice of cheese on each bread slice. Broil 1 minute until cheese starts to bubble. Spread about tsp pesto mixture over each cheesetopped bread slice. Arrange 1/2 cup arugula and 2 tomato slices over pesto mixture; sprinkle salt and pepper. Spoon remaining pesto over each slice of remaining bread slices and place over each sandwich.

My Kids Have Somesortofpracticefixsomethingquick Dinner, serves 4, with leftovers

This recipe, if thought of in advance, can be made super fast. It's also gone in an instant.

1 Rotisserie chicken (organic, if possible)
1 pkg frozen mixed Southwestern veggies
1 pkg Uncle Ben's 90 minute Spanish rice
Olive Oil
1 tsp each of Cumin, chili powder, garlic powder
Kosher salt and pepper
Large tortillas
Salsa
Sour cream

Take the skin off the chicken and shred meat. Place in bowl and set aside. Meanwhile, heat a non stick skillet and add about 3 tbs olive oil. When heated, add veggies. Add cumin, garlic powder and chili powder and mix well. Add shredded chicken. Stir until well mixed and heated through. Add rice to microwave and heat according to package directions. Wrap tortillas in a damp paper towel and heat in microwave for about 45 seconds or until warmed through.

Season chicken mixture with salt and pepper. Place in tortillas and top with salsa and sour cream.

See? Wasn't that easy?

Pizza, My Way - serves 4

Yes, we can always order from the neighborhood pizzaria or we can make our own. It's really easier than you think. I actually make my own dough mixing half unbleached flour and the other half with wheat flour. It's healthier and has more fiber, which at 40, is a good thing. I won't add that recipe in this one so just run by an upscale grocery store (or Jimmy's Italian food store in Dallas) and pick them up in the frozen section. If you want it, let me know. (So easy, my kids could do it.)

2 pre-made pizza doughs (don't use anything else other than the above)
Kosher salt
Olive oil
15 oz can of Muir Glen Organic Pizza Sauce
3 cups shredded mozzerella cheese
Toppings (optional choices or make up your own):
Fresh, sliced tomatoes, fresh basil, thyme and oregano
Thinky sliced salami/pepperoni
Meatballs, halved

Preheat oven to 400.
Sprinkle cornmeal on a flat surface and roll out out with a rolling pin until thin. If you don't have a rolling pin, a wine bottle works just as well (and the cork stays in as you roll in case a glass needs to be poured during.) Place doughs on pizza rounds sprinkled with cornmeal or a baking sheet.

Spread fingers and push outward in the dough, making light indentations to keep the dough from bubbling. Sprinkle with Kosher salt and drizzle with olive oil. Bake in oven for approximately 10 minutes.

Remove from oven, lower temperature to 350 and spread pizza sauce evenly over both doughs. Sprinkle with mozzerella cheese and desired toppings. Bake for another 8 minutes. remove pizzas and slice accordingly and serve. Enjoy!

Mahi Mahi with Mango Salsa, Roasted New Potatoes and Asparagus - Serves 4

I love fish. Mahi Mahi is one of my favorites. Other than Central Market (or any high end grocery store), Costco is the BEST for seafood. I bought this fish, serving 6 for $21. Central Market would have charged me at least $20 more.

4 6oz Mahi Mahi filets
Kosher salt
Fresh pepper
Olive Oil
1 bunch asparagus
1/2 cup sea salt (or Morton salt)
6 large new potatoes, halved, then quartered
Garlic powder
Kosher salt/pepper
1 avacado, peeled and diced
1 medium mango, peeled and diced
4 tbs of whatever salsa you have in the fridge

Preheat oven to 400. Bring pot of water to a boil, adding 1/4 cup of sea salt. Toss prepared potatoes in a large bowl with a splash of olive oil, Kosher salt, garlic powder and pepper. Spread on a foil lined baking sheet and bake 20 minutes or until done.

Add asparagus to the boiling salted water and boil for ONLY 3 minutes. Drain in colander and cover with ice. Rinse with cold water and set aside. (This is called blanching.)

Season fish with salt, pepper and olive oil. Heat non stick skillet over medium heat. Add fish and cook about 4 to 5 minutes each side. Meanwhile, mix avacado, mango and salsa in a medium bowl. Set aside.

Add drained asparagus to skillet, when fish is turned, the last 4 to 5 minutes. Remove potatoes from oven. Plate with asparagus, top with fish and add mango salsa. Serve and enjoy!

Cookies for Sunday - Chocolate Crinkles

This is my mother in-laws recipe and is a favorite of not only my husband, but my kids as well. It's always the birthday cookie that they take to their school and mysteriously disappear when all but one goes to bed. They leave a great trail for evidence. Hide them if you plan on giving them away!

1/2 cup Canola oil
4 sq. unsweetened chocolate (4oz), melted
2 cup granulated sugar
4 eggs
2 tsp vanilla
2 cups flour
2tsp baking powder
1/2 tsp salt
1 cup confectioners sugar

Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour and sift in separate bowl. Sift baking powder and salt into flour and stir into chocolate mixture. Chill several hours or overnight.

Preheat oven to 350. Drop teaspoonfuls of dough into confectioners sugar. Roll in sugar; shape into balls. Place about 2' apart on greased baking sheet (or Silpat). Bake about 10 to 12 minutes. Do not overbake! Makes about 6 dozen cookies.

Recipe of the Day, Assuming You Need One

Salmon with Spicy Slaw, serves 4 - This is super fast and easy to cook. You can cook all of this while yelling at your kids to finish their homework, do one last load of laundry and give your husband the evil look of "sure, go ahead and sit on the couch while I sneak arsenic into your dinner".

4 6oz salmon filets (skins can stay on if you like or haave butcher remove)
Kosher Salt
Pepper
2Tbs Canola oil
1/4 cup orange juice
1 Tbs rice vinegar
1 Tbs balsamic vinegar
1 Tbs Olive oil
2 Tsp Sriacha (hot chili sauce found in Asian isle)
1/2 Tsp honey
1/2 cup cilantro
1 16 oz pkg of slaw
1 Tbs sesame seeds

Season salmon filets with salt and pepper. Heat non stick pan and add 2 tbs Canola Oil. Add salmon skin side down and cook 4 minutes. Turn salmon over and cook another 3 minutes. Add orange juice and cook 30 seconds or until the juice is almost evaporated.

While fish cooks, combine rice vinegar and next 5 ingredients (through honey) and stir until well mixed. Add cilantro and slaw and stir to mix. Top with cooked salmon and serve.

He's still on the couch. :)

Recipe of the Day

Roasted Chicken with Carrots Brussell Sprouts and Mashed Potatoes
serves 4

1 Whole Organic Chicken, cleaned and patted dry (3 1/2 pds)
7 sprigs fresh rosemary and 7 sprigs fresh thyme
3 cloves garlic
8 slices of bacon
5 tbs butter
4 medium carrots, peeled
One medium onion, diced
1 sack of brussel sprouts, cleaned and trimmed
1 pd white Italian potatoes, cleaned, skins on, quartered.
1 1/2 cups organic chicken stock

Stuff chicken with herbs and garlic. Truss/tie the legs to keep herbs intact. Rub one tbs of butter all over chicken, using more if needed. Wrap bacon around chicken, stretching to tie across breast. Preheat oven to 375. Meanwhile, sear chicken on all sides, 5 minutes each in shallow, stainless non stick casserole pan (not glass). Remove from heat. Add carrots, onions and brussell sprouts and place in oven, breast side down for 75 minutes, basting every 20 minutes. (You can omit the bacon entirely however, you will need to baste the bird every 10 minutes.)

The last 20 minutes, remove the bacon and baste the chicken one last time, turning breast side up. Bring water for potatoes to a boil and cook for about 25 minutes or until done. (See how to make the potatoes below.)

Remove chicken from the oven. Remove chicken to cutting board to let it rest for about 15 to 20 minutes. Meanwhile, spoon fat from sauce and discard. Remove sprouts and carrots and set aside to serve. Bring sauce to a simmer, adding the chicken stock. Add the thyme, garlic and oregano to the sauce and simmer about 10 minutes, stirring occasionally. Salt and pepper to taste.

Serve mashed potatoes with roasted carrots and brussell sprouts on plate. Top potatoes with chicken portion and spoon sauce over. Serve and enjoy this classic French (and easy) meal!

(Mashed potatoes)

After boiling and straining, add 4tbs butter, 2 tbs sour cream, 1/2 cup milk and mash until desired consistancy. Salt and pepper to taste.