Sharing some of my recipes that are tried and true. Easy to follow and simple to make. If my family doesn't ask me to make more, it doesn't get added to this blog.
In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika.
Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken. Close the bag and massage the marinade into the chicken for a few seconds.
Refrigerate the chicken in the marinade for at least 30 minutes. For best flavor allow the chicken to marinate for 2-12 hours.
Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray.
Arrange the chicken in an even layer on prepared baking sheet and bake in the preheated oven for 25 minutes. Flip the chicken and cook for an additional 5-10 minutes, until cooked through.===========================================
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats and raisins.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.
½cup(115 grams) unsalted butter, softened to room temperature
½cup(100 grams) brown sugar
¼cup(50 grams) granulated sugar
1large eggroom temperature
1teaspoonvanilla extract
1and ½ cups (150 grams) old-fashioned rolled oats
1cup(190 grams) semisweet chocolate chips
Instructions
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes
Using a 1.5-2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes) at 350°F for 10-13 minutes or until the tops of the cookies are set.
Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Credit goes to: https://www.livewellbakeoften.com/soft-chewy-oatmeal-chocolate-chip-cookies/
1.In a large nonstick pot (the skillet in
pictures was used only for photos to better show the dish -- use a pot). add in
the olive oil. Turn the stove to medium-high heat and once the oil is
shimmering, add in the onion. Saute for a few minutes and add in the garlic.
Stir until fragrant, about 30 seconds.
2.Add in 1 cup of the milk, the water, broth,
and UNCOOKED pasta shells. Add some salt and pepper to taste (I use about 1
teaspoon salt and 1/2 teaspoon freshly cracked pepper). Lower the heat and
bring the mixture to a simmer and cook, uncovered, stirring often until the
pasta is al dente (according to package directions) The pasta will continue to
cook a bit over the next few minutes so don’t overcook it here*.
3.Stir in the remaining 2 tablespoons milk,
Dijon mustard, and 1 tablespoon fresh lemon juice. Add the drained tuna and mix
gently until combined. Season with salt and pepper. Let the pasta rest for
about 6-8 minutes. It will continue to thicken and get nice & creamy. Stir
in the frozen peas.
Add freshly shredded cheddar cheese and fresh
parsley as desired. Or serve without the cheese and with additional lemon as
desired. Enjoy immediately
