Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips. On an ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake about 10 minutes. Cool on wire rack.
This is so yummy, “keto” friendly and gluten free. Inspired by a TikTok recipe we saw.
1 spaghetti squash halved and seeded
2 Tablespoons olive oil
2 cups shredded pizza cheese blend or mozzarella – 1 cup for the base & 1 cup for on top
1 cup shredded parmesan
1 cup whole milk or heavy cream
1 teaspoon dried thyme
1 teaspoon Italian seasoning
Crushed red pepper flakes and salt and pepper to taste
2 cups spinach chiffonade – cut thinly
In a casserole dish place the squash skin side down so the hollowed out center is up. Drizzle with olive oil. Season with salt and pepper and equally put the parmesan and 1 cup of the shredded mozzarella in each half.
Season the milk or cream with the seasonings and pour half into each squash. Add a cup of spinach to each half and mix with a fork. Top with the rest of the cheese and bake in 400 degree oven covered with tin foil for 30 minutes.
Remove foil and bake 10-15 more minutes to brown the top. Remove and with a fork scrape the squash into strands while mixing with the cheesy spinach sauce. Enjoy!
A delicious pizza, perfect for an appetizer at your next party or a movie night in.
Start by roasting 2 heads of garlic. Preheat oven to 350 degrees. Cut the tops off of each garlic head and place on a big piece of tin foil in a baking dish. Drizzle the head of garlic with olive oil, salt and pepper to taste and wrap up the tin foil so that are in a pouch. Roast for about 30 minutes. Remove from oven and let cool for a few minutes. Turn oven up to 425 for the pizza.
While the garlic is roasting. Take 1 lb of precooked shrimp, already deveined and tails pulled off. Chop into small pieces and marinate in extra virgin olive oil, crushed red pepper, salt and pepper to taste. Set aside.
We use an uncooked pizza dough but you can use a precooked one and skip this next step. If your pizza dough is raw, brush olive oil on a sheet pan and roll your dough out to fit the pan. Brush more olive oil on top, red pepper flakes, salt and pepper to taste and bake in 425 degree oven for about 6-8 minutes.
Take the dough out and squeeze the garlic cloves out of the garlic skins right onto the pizza and spread it out like you would a sauce. Then sprinkle about 1 cup of grated Parmesan on it. Top it with the shrimp and 2 cups of shredded mozzarella and cook in a 425 degree oven for about 6-8 minutes or until cheese is melted.
Remove from the oven and garnish with parsley and the juice of one squeezed fresh lemon.
This is delicious and full of Hawaiian flavors in honor of our Aunt Lynn in Honolulu! I did this in the pressure cooker because I hate turning on the oven in this Summer heat!
3 lbs chicken thighs skinless and boneless. Seasoned them with salt, pepper, garlic powder and ginger powder to taste.
Place in the pressure cooker and add 1 cup ketchup, 1/3 cup low sodium soy sauce and 3 Tbsp brown sugar. Mix all together so chicken is coated. Top with 1 cup cut up pineapple. (Substitute drained canned pineapple if needed), and pressure cook for 13 minutes.
Shred the chicken and serve it with some of its sauce, grilled pineapple, rice with low sodium soy sauce and more of the remaining sauce from the chicken, and avocado.
Fresh lime and cilantro to garnish!
This is also great with grilled chicken. Use whatever part of the chicken you like and marinate it in what we used in the pressure cooker, pineapple and rice on the side. Yummy!!
Keeping it chic and Carefree! Two superbly simple appetizers that look gorgeous and are delicious!
Take the burrata out of the refrigerator at least an hour before you plan to serve it! It is so much creamier and delicious when it is at room temperature.
With melons coming into season now we love burrata with melon, prosciutto and a balsamic drizzle! We season the burrata with salt and pepper, drizzle the balsamic on the buratta and the melon, leaving the prosciutto to just be fabulous with a hint of it when you taste it all together.
We of course also love buratta with tomatoes, basil, extra virgin olive oil, balsamic drizzle. Drizzle the olive oil and balsamic over the whole plate and also season the whole plate with salt and pepper to taste.
Serve both with sliced crusty Italian bread and olives.
Our son Anthony has been watching the You Tuber Strictly Dumpling and just had to check out Hometown Hot Pot & Korean BBQ on Grand Street where Chinatown and Little Italy meet.
It was so much fun! We all ordered the Hot Pot; you pick 3 different broths to cook your food in. We chose chicken broth, Chinese Herb, and Tom Yum. The Tom Yum was the favorite because it was just the right amount of hot and sour and spicy!
Then you pick the all you can eat ingredients from a huge menu. And the sauce bar is amazing!! I had to keep it simple with soy sauce due to my nut allergy, but Tony, Alex and Anthony tried almost all of the sauces! Their favorites were the peanut butter sauce and the hot oil.
Everything we tried was really fresh and delicious. We all loved the lamb and chicken dumplings.
Then we walked around Chinatown and Little Italy, made a big circle, right back to where we started, and capped the day off with some delicious gelato at Ferrari’s, right across the street from Hometown Hot Pot.