Ultimate Oatmeal Raisin Cookies

Soft and chewy oatmeal raisin cookies that will make them say "Home Sweet Home". These bring back the sweet childhood memories. Perfect to serve during tea time.

Ingredient:

• 2 sticks of butter, melted
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups oatmeal
• 1 cup raisins
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375º.
2. Mix butter, sugar, and eggs together. In another bowl, combine flour, cinnamon, baking soda, and oatmeal. Cream both mixtures together. Add the raisins and vanilla extract. Blend until smooth.
3. Drop dough by round teaspoonfuls or mini ice cream scoop on to baking sheet. Bake for 10 to 15 minutes until golden brown. Let cool and serve!

Golden Rum Cake

Super delicious cake made with Rum. This is a unique twist to the ordinary pound cake. Your house will smell so good when this cake is baking in the oven. It has the perfect density and richness.

Ingredients:

• 1 cup chopped walnuts
• 1 package yellow cake mix
• 1 package instant vanilla pudding mix
• 4 eggs
• 1 1/2 cup butter
• 1 1/2 cup dark rum
• 1/4 cup milk
• 1 cup sugar

Directions:

1. Preheat oven to 325º. Grease a Bundt cake pan then sprinkle walnuts evenly over the bottom.
2. In a large bowl, combine cake mix, pudding mix, and sugar. Mix in the eggs, milk, butter, and rum. Mix batter until smooth.
3. Pour batter into the cake pan. Bake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean.

Fettuccine con Prosciutto

Hearty and tasty pasta. The prosciutto and parmigiano-reggiano makes it an authentic and super tasty Italian pasta dish. It only takes 15 minutes to make this dish but it will taste like you spent at least 45 minutes.

Ingredients:

• 1 package egg fettuccine
• 1/3 pound prosciutto di parma
• 3 tablespoons butter
• 1 cup half-n-half
• 1 cup grated parmigiano-reggiano cheese
• Sea salt & black pepper

Directions:

1. Cook pasta til al dente in a large pot of boiling salted water. Drain and set aside. Slice prosciutto ham into thin strips then set aside.
2. In a large skillet, melt the butter and add half-n-half cream. Add the cheese and cook for 1 minute. Season with salt & pepper. Turn off the heat and immediately add in pasta and prosciutto. Toss until the sauce evenly coats the pasta. Serve the masterpiece!

Cauliflower Gratin

This Cauliflower Gratin is a delicious way to get more vegetables in your diet. It's a hearty dish and very easy to prepare.

Ingredients:

• 1 head cauliflower, cut into large florets
• 1/2 stick butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1/2 cup freshly grated Parmesan
• 1/3 cup bread crumbs
• Sea salt & black pepper

Directions:

1. Preheat the oven to 375º. Cook the cauliflower florets in a large pot of salted water for 5 minutes then drain.
2. In a saucepan, melt the butter and add the flour, stirring constantly. Add the hot milk and stir until it comes to a boil. Add salt & pepper and Parmesan cheese, stir about 1 minute or until mixture thickens.
3. Pour half of the sauce in a baking dish then add the cauliflower. Pour remaining sauce over the califlower. Sprinkle the top with bread crumbs, salt, and pepper. Bake for 25 minutes or until the top is browned. Serve and enjoy hot. 

Rose Garden Salmon

Salmon is the healthiest fish out there with its superior source of Omega-3 which is essential for beautiful skin, hair, and overall health. I recommend using Wild Atlantic Salmon. When you start off with the best ingredients, it's hard to go wrong. Another reason I like salmon is because the variety of preparation choices. It can be served sashimi style, baked or grilled. This Rose Garden Salmon is absolutely delicious. I serve asparagus as a side with this dish.

Ingredients:

• 1 pound Wild Atlantic Salmon
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• Sea salt & black pepper

Directions:

1. In a small bowl, mix the maple syrup, soy sauce, garlic, salt, and pepper together.
2. Place salmon in a baking dish then coat with the maple syrup mixture. Cover the dish and let the salmon marinade in the refrigerator for at least 30 minutes. Turn once after 15 minutes. Preheat oven to 400º.
3. Bake salmon for 15 minutes and serve hot.

Salami Biscuits from Italy

Authentic biscuits from Italy. These are a good alternative to serving regular bread every meal. Just be careful because these delicious biscuits are quite addictive. I like to add some Gorgonzola to these biscuits but it's optional if you don't like cheese.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 8 tablespoons cold butter, cut into small pieces
• 3/4 cup buttermilk
• 1/4 cup salami, diced
• (Optional) 2 tablespoons crumbled Gorgonzola

Directions:

1. Preheat oven to 425º.
2. Combine the flour, baking powder & soda, salt, and cold butter in a food processor. Pulse until the mixture resembles coarse meal. Transfer mixture to a medium bowl.
3. Add buttermilk, salami, and Gorgonzola to the flour mixture. Stir until mixture forms a ball then turn mixture out on a floured surface. Roll dough to 1/2 inch thick.
4. Cut out biscuits by using a 1-inch diameter cookie cutter and place on baking sheets. Bake until golden which is approximately 10 minutes. Serve and enjoy!

Veronique Salad

This is a beautiful Veronique salad. Veronique dishes are usually prepared with chicken and garnished with grapes. This is a great salad choice to serve when you have guests over. It can be prepared in advance and stored in the fridge when you are ready to serve it.

Ingredients:

• 4 split chicken breasts
• Olive oil
• Sea salt & ground black pepper
• 1/2 cup mayonnaise
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery
• 1 cup green grapes, cut in halves

Directions:

1. Preheat oven to 350º.
2. Rub the chicken breasts with olive oil and place on a sheet pan. Sprinkle with salt & pepper, use generous amount. Roast for 35 minutes or until chicken is cooked through. Set aside to cool.
3. After the chicken is cool, cut the chicken into 3/4 inch dice or bite-size. In a bowl, combine chicken, mayonnaise, tarragon leaves, celery, grapes, salt & pepper. Toss well and serve.

Italian Vegetable Soup

A hearty & warm vegetable soup inspired by what we had at an authentic Italian restaurant last week. The sausage and vegetables in this soup makes it a satisfying meal all by itself. I recommend serving this heart-warming soup with toasty garlic bread.

Ingredients:

• 1 pound Italian sausage
• 4 cloves garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14 ounce) can Italian-style stewed tomatoes
• 1 cup carrots, sliced
• 1 (14 ounce) can great Northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach, torned
• Sea salt & ground black pepper

Directions:

1. In a stockpot, saute the sausage and garlic until brown. Add broth, tomatoes, and carrots. Reduce heat and simmer for 15 minutes.
2. Add in beans, zucchini, and season with salt & pepper. Simmer until the zucchini is tender which is about 20 minutes. Add in spinach and simmer for 5 minutes. Serve & enjoy.

Chocolate Cluster Candy

These chocolate candies are so much better than the ones you buy at the store. Handmade candies are extra special too and would be perfect for gift-giving. I like to use walnuts as its one of the healthiest nut but you can always use other nuts that you prefer.

Ingredients:

• 1 cup walnuts or almonds or pecans, coarsely chopped & toasted
• 1/2 cup dried cranberries, coarsely chopped
• 6 ounces chocolate or chocolate chip
• 3 tablespoons sugar

Directions:

1. Toast nuts at 350º for 12 minutes. Let cool and chop coarsely with the dried cranberries then toss in a bowl. Line a baking pan with waxed paper.
2. In a small pot, melt the chocolate and add in sugar. Stir til sugar is well blended by using the lowest heat level. Pour the nuts mixture into the chocolate syrup mixture. Stir and spoon out immediately heaping tablespoon sized clusters of the chocolate mixture onto the baking sheet. Set each chocolate candy cluster about 1 inch apart. 
3. Put the cluster candy in the refrigerator for 30 minutes. Serve the beautiful & delicious candy!

Coconut Macaroons

We love serving coconut macaroons as an afternoon snack and during family gatherings. It's the perfect alternative to chocolate chip cookies.

Ingredients:

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Directions:

1. Preheat oven to 325º.
2. In a large bowl, combine shredded coconut, condensed milk, and vanilla. In an electric mixer, whip egg whites and salt on high speed until you see foam peaks. Add the egg whites to the coconut mixture.
3. Drop batter on to baking sheet using an ice cream scoop. Bake until golden brown which is about 30 minutes.

Raisin Nuts Cupcakes

Cupcakes are baking! These cupcakes have the perfect density and softness as we'll be using cake mix. It's one of the secret ingredient to fast & delicious cupcakes. I like to add raisins and walnuts to make it a healthy snack. Walnuts are one of the best source for omega-3.

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 1/2 stick butter, melted
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 cup walnuts
• 1/2 cup raisins

Directions:

1. Preheat oven to 350º.
2. In a mixture, combine yellow cake mix, sugar, and butter. Blend for 2 minutes and add in eggs, one at a time. Mix in vanilla extract and cream until smooth which is about 4 minutes. Sprinkle in walnuts and raisins. Put mixer on medium power and blend until walnuts are folded in. 
3. Line paper cups in cupcake pan. Scope dough mixture into each cupcake pan. Fill each cupcake pan only half full as it will rise when baked. Bake for 30-40 minutes.

Hearty Chicken Pasta

This will become your family's favorite chicken pasta! The white wine, mushroom soup, and fresh ingredients make this pasta super hearty and tasty.

Ingredients:

• 6 boneless chicken breast halves
• 1/4 cup butter
• 1 package dry Italian salad dressing mix
• 1/2 cup white wine
• 1 can condensed mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta
• 1 package diced mushroom
• 1 red bell pepper, coarsely chopped
• Sea salt & fresh ground black pepper

Directions:

1. Preheat oven to 325º.
2. In a large saucepan, melt butter then add in red bell pepper and mushrooms. Add in dry salad dressing mixture and stir. Add in white wine and mushroom soup. Blend for 2 minutes and mix in cream cheese. Stir until smooth. Heat through but do not let boil. 
3. Arrange chicken breasts in a baking dish. Pour sauce mixture over the chicken. Bake for 1 hour.
4. Cook pasta in a large pot of salted water about 5 minutes until it is al dente. Drain pasta and serve sauce over pasta. Season with salt & pepper. Enjoy!

Brussels Sprouts with Pancetta

I saw some beautiful brussels sprouts at the local farmer's market and it reminded me of a dish I had in Paris. This is very tasty and healthy dish to serve as a side or entree.

Ingredients:

• 1 pound fresh brussels sprouts, trimmed
• 2 tablespoons butter
• 3 ounces pancetta slices, coarsely chopped
• 2 garlic cloves, minced
• Sea salt & ground black pepper
• 3/4 cup chicken broth

Directions:

1. In a large pot of boiling salted water, cook brussels sprouts about 3 minutes then drain.
2. Heat a large skillet with butter. Add pancetta and saute until crisp which is about 3 minutes. Add garlic and saute until golden. Add brussels sprouts and saute until it begins to brown which is about 5 minutes. Season with salt & pepper. Add chicken broth and simmer until the broth reduces til it's just enough to cover the brussels sprouts. Serve immediately.

Ritzy Chicken Nuggets

This is a great afternoon snack or appetizer. I like to use Ritz crackers in this dish but of course, you can use any cracker in your pantry. This is not your ordinary chicken nuggets. It's tender yet crispy!

Ingredients:

• 2 boneless chicken breasts
• 1 cup buttermilk
• 1 1/2 cup Ritz cracker crumbs

Directions:

1. Slice chicken breasts into 7 slices or nugget sized pieces.
2. Pour buttermilk and chicken slices into a zip-lock bag. Leave in the refrigerator to marinade for 1 hour or up to 1 day.
3. Preheat oven to 425º.
4. Place cracker crumbs into a large bowl. Remove chicken nuggets from the bag and shake off excess buttermilk then dip them in the cracker crumbs. Coat well and place chicken nuggets on a baking sheet. Bake for 15 to 20 minutes.

Garlic Bread

I serve garlic bread quite often as everybody love them and garlic has extraordinary health benefits. This is an easy and authentic way to prepare garlic bread. No, don't use garlic powder or garlic salt.

Ingredients:

• 1 loaf French or Italian bread
• 1/2 stick butter, melted
• Sea salt & ground black pepper
• 5 cloves garlic

Directions:

1. Preheat oven to 350º.
2. Slice bread in an angle and place in a baking pan. Drizzle melted butter on each bread slice. Sprinkle with salt & pepper. Bake for 5-10 minutes.
3. Remove bread from oven and immediately rub garlic on the toasty bread. Bon Appetit!

Fresh & Easy Potato Salad

This is a perfect potato salad for picnics, family gatherings, and game days. Kids and the guys love this salad. My friend's husband request this salad on Super Bowl days.

Ingredients:

• 3 medium russet potatoes
• 1/4 cup olive oil
• 1 pound hot dogs, pierced
• 1/4 cup chopped fresh basil leaves
• Sea salt & ground black pepper

Directions:

1. Boil the potatoes whole until tender which is about 10 minutes. Drain and cool. Peel skin and cut potatoes into bite-size pieces.
2. Place the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cut the hot dogs crosswise into bite-size pieces.
3. Toss potatoes, hot dogs, basil leaves, and olive oil in a large bowl. Season with salt & pepper. Add more olive oil if salad seems dry. Toss well and serve!

Minty Fruit with Wine

The fruit season is here! This is an elegant and creative way to serve fruit. I love to serve this for breakfast or after dinner with some coffee. The white wine and fresh mint in this dish will fill your kitchen with wonderful aroma.

Ingredients:

• 1 1/4 cups dry white wine
• 1/3 cup sugar
• 1/2 cantaloupe, cut into cubes
• 8 ounce fresh strawberries, sliced in halves
• 1 cup green grapes, halved lengthwise
• 1 tablespoon chopped fresh mint leaves

Directions:

1. Combine the wine and sugar in a small saucepan. Boil for 2 minutes. Set aside to cool.
2. Prepare the cataloupe, strawberries, grapes, and mint then combine in a large bowl. Pour the warm wine mixture over and toss to coat. Cover and refrigerate for 2 hours.

Rosenmunnar Cookies

Rosenmunnar are Swedish thumprint cookies. They are fun to make and you can use your favorite flavor of fruit jam. These cookies will be ready for tea time in less than 30 minutes.

Ingredients:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup all purpose flour
• 1/2 cup fruit jam of your choice
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375º.
2. Cream together butter and sugar in mixer. Add flour and vanilla extract then mix for 2 minutes. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make an indentation. Fill with your favorite fruit jam.
3. Bake for 15 minutes or until golden brown around the edges.

French Pound Cake

An authentic & mouthwatering pound cake! This cake will fill your house with sweet aroma while it's baking. This pound cake has the perfect density, taste, and texture.

Ingredients:

• 1/2 pound (2 sticks) butter
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup milk
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350º.
2. Cream butter, milk, and sugar together in a mixer. Add eggs, 1 at a time. Turn mixer to low setting and add in flour, baking powder, and vanilla extract. Turn mixer to medium setting and mix for 5 minutes. Pour batter into a greased cake pan or bundt cake pan. Bake for 1 1/2 hours. Test cake by inserting a toothpick into the center of the cake, if it comes out clean then it's ready. Garnish with powdered sugar and serve.

Seafood & Pinot Grigio Spaghetti

This is a great pasta dish to serve if you are looking for something light and extraordinary. I use fresh jumbo shrimps and clams but you can always substitute to your choice of seafood. The sun-dried tomatoes, shrimps, and arugula add a colorful touch to this dish!

Ingredients:

• 1 pound spaghetti pasta
• 1/4 cup olive oil
• 3 shallot, chopped
• 3 cloves garlic, minced
• 3/4 cup sun-dried tomatoes, chopped
• 1 1/2 cup Pinot Grigio
• 1 pound shrimp, peeled and deveined
• 2 pounds clams, washed
• Sea salt & ground black pepper
• 2 cups arugula

Directions:

1. Boil a large pot of salted water. Add the pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. Drain pasta and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and cook until tender but don't let it brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimps, and clams. Bring the liquid to a boil then reduce heat and simmer, cover and cook until shrimps are pink and the clams have opened which takes about 7 minutes.
3. Add the pasta to the seafood mixture. Season with salt & pepper. Add the arugula last. Serve and enjoy immediately.

Sweet Potato Fries with Garlic Mayonnaise

These sweet potato fries are a great afternoon snack. We love sweet potatoes for its beautiful color and nutrients. I serve them with a special garlic mayonnaise sauce for dipping. It's super easy to make and a good alternative to the regular potato fries with ketchup.

Ingredients:

• 5 sweet potatoes, cut into about 1 by 4-inch fries shape
• 3 tablespoons olive oil
• 2 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• 3/4 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lemon juice

Directions:

1. Preheat over to 400º.
2. Place the sweet potato fries on a foil baking sheet and drizzle with olive oil. Bake until golden which is about 40 minutes.
3. In a small bowl, combine the mayonnaise, garlic, and lemon juice.
4. Sprinkle baked sweet potato fries with sea salt & pepper. Serve with garlic mayonnaise alongside for dipping.