The Very Best Chewy Oatmeal Cookies

If you can't tell by now, I'm always on the hunt for a really really really good Oatmeal Chocolate Chip Cookie recipe. Dr. Sweetpea has a huge sweet tooth but Oatmeal Chocolate Chip Cookies are his absolute favorite. I usually back a big batch once a month for him. I found this recipe while browsing around on the Cooking Channel's website and I knew I had to make these the second read the recipe. The secret to making these cookies super tender??? Melting the butter!!! It sounds crazy but it totally works, trust me! Dr. Sweetpea went nuts over these little gems and said nothing can top these!

Chewy Oatmeal Chocolate Chip Cookies

(Source: Cooking Channel)

1 cup butter

1 1/4 cups dark brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon pure vanilla extract

2 cups flour

1 cup uncooked rolled oats

1/2 teaspoon baking soda

Salt

1/4 teaspoon ground cinnamon

1 cup white chocolate chips

1 cup chocolate chips

In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together. Stir in the white chocolate chips and chocolate chips. Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet. Chill for 30 minutes. Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.

Tender Orzo Meatballs

Giada is definitely one of my favorite Food Network Chefs. I just love her personality and her recipes always turn out amazing. So when I saw her Orzo Meatball recipe, I had to try it myself! I think these meatballs are also served at her restaurant in Las Vegas. I'm so glad I don't live anywhere near there because if I did, I'd be going to her restaurant on a weekly basis and spending a ton of money there. Anyway, these meatballs are super tender and crazy easy to make! Dr. Sweetpea was little thrown off by the orzo in these little gems, but after he took one bite, he was absolutely blown away. This recipe is definitely a keeper in our household :o)

Orzo Meatballs

(Source: Giada De Laurentiis)

2 slices of white bread, crust removed and cut into 1 inch pieces (about 1 1/2 cups)

1/2 cup milk, at room temperature

1 egg, whisked

1 tablespoon extra virgin olive oil

1/4 teaspoon dry oregano

1/4 teaspoon red pepper flakes

1/2 teaspoon grated lemon zest, from 1/2 of a lemon

1 garlic cloves, minced

1/2 teaspoon kosher salt

1 cup microplaned Parmesan cheese

1/4 cup orzo pasta, uncooked

1/4 pound ground pork

1/4 pound ground beef

1/4 pound ground veal

4 cups store bought marinara sauce

In a medium bowl, mix together the white bread, milk, egg and olive oil. Mix together the mixture using your hands and set aside to let the bread absorb the liquid, about 5 minutes.

To the bread mixture, add the oregano, red pepper flakes, lemon zest, garlic, salt, cheese and dry pasta and stir to combine with a rubber spatula. Add the meat to the bowl using your hands, gently mix into the bread mixture until just combined being careful not to over mix. Using a small scoop or a tablespoon, form the mixture into bite sized balls.

In a medium skillet, bring the tomato sauce to a simmer over medium heat. Add the balls to the sauce and cover the pan. Reduce the heat to medium low and simmer for 20 minutes or until the orzo in the meat balls is completely cooked. Serve the balls topped with additional parmesan cheese if desired.

The Best Beef Stew, Ever!

I'm a huge fan of recipes that are passed down from one generation to another. They are always delicious because they are tried and true. I finally got a hold of the Beef Stew that Dr. Sweetpea grew up eating, and it's phenomenal. I mean, we made this stew twice in two weeks! Definitely a keeper for us, and a recipe that we will pass down to our kids one day too. 

The Very Best Beef Stew

(Source: Dr. Sweetpea's Family)

3 pounds cubed beef stew meat

1/4 cup all-purpose flour

1/2 teaspoon salt, or to taste

3 tablespoons olive oil

1 tablespoon dried parsley (optional)

2 cups boiling water (I used 1 1/2 cups)

1 (1 ounce) package dry onion soup mix

4 tablespoons butter

3 onions, sliced

1 cup baby carrots

4 large potatoes, cubed

Okra (optional)

Brussel Sprouts (optional)

Place meat in large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with meat, and shake and coat. Heat olive oil in a large deep (covered) skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside uncovered. Remove the browned meat into a large bowl and set aside. In the skillet, melt the better and add in the sliced onions. Cook the onions for 3 – 4 minutes. Add the browned beef back into the skillet.  Mix the 2 cups of hot water with the dry onion soup mix. Pour this mixture into the skillet with the beef and onions, aiming to keep beef cubes halfway submerged during cooking. Cover with lid and cook on medium low for 1 hour, at a light simmer.  Add hot water as needed to keep cubes submerged halfway, as above. After 1 hour, add the cubed potatoes, cover and let cook about 1 more hour. Then add some baby carrots, okra or Brussels sprouts and cook for about 30 minutes. 

Smoky and Spicy Yogurt Marinaded Chicken Kebabs

As the weather starts to warm up, I'm always searching for new and interesting marinades for chicken since we love to grill. I came across this Smoky and Spicy Yogurt marinade recently and decided to give it a whirl since we had plain yogurt in the fridge. We let the chicken marinade for about 2 days and the end results were amazing! The chicken was super tender, flavorful, and spicy! Dr. Sweetpea ate the leftovers for two days in a row and never got tired of it either! We have another batch marinading in the fridge right now.

Smoky and Spicy Yogurt Marinated Chicken Kebabs

(Source: Serious Eats)

1 cup plain yogurt

1/4 cup lemon juice from 2 lemons

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated peeled fresh ginger (I omitted)

1 tablespoon kosher salt

2 teaspoons smoked paprika

2 teaspoons hot paprika

2 teaspoons freshly minced garlic (about 2 medium cloves)

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes

Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours. Thread chicken tightly onto skewers. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

House Salad

I'm all about making sure Dr. Sweetpea eats a nutritious meal every day. He is so busy at work that he rarely has time to eat breakfast and lunch. I still pack him a lunch with greek yogurt, fresh fruit, and granola bars so he can eat while on the go, but he rarely has time to eat everything I pack for him. So by the time he gets home, he is absolutely ravenous. Since his biggest meal of the day is dinner, I make sure I make a big serving of salad for him to eat before his meal. I've made all kinds of salad, but this House Salad is his favorite so far. There have been days when he just eats this salad with a few pieces of grilled chicken as his dinner. Definitely a keeper for us and it's so flavorful and nutritious!!!

Spring Greens

English Cucumbers cut into bite sized chunks

Compari Tomatoes, blanched and cut into quarters

Baby Bell Peppers, cut into bite sized chunks

Cheese (Crumbled Feta, chunks of Mozzarella, or crumbled Goat Cheese are all good)

Red Wine Vinegar

Extra Virgin Olive Oil

Salt

All I really do is layer all the vegetables on top of each other. Thick layer of Spring Greens on top of the serving platter, followed by the cucumbers, tomatoes, bell peppers, and some cheese. Drizzle some Red Wine Vinegar and Olive Oil on top of the salad. Sprinkle a pinch of salt on top and serve.