World's Best Cookies

I guess I should start out by saying I did not name these cookies, this is what we always called them growing up and it is the title on the top of the recipe.  They are very good and very tasty cookies but there is a possibility you may have tried a better cookie in your life.

While I was out of commission with my leg and staying at my wonderful in-laws house I started looking through my MIL's cook books.  I always enjoy looking through other peoples cook books for new ideas.  As I was looking through one of them I found a cookie recipe that looked very similar to one my Mom would often make when I was growing up.  I was excited to find it and I told my Mom about the recipe.  She was kind enough to make them from the recipe I had found when I was next at her house but they were not quite right.  On the weekend while digging out another recipe my Mom found the recipe she used while I was growing up.  I thought I better post it so I can always have access to it.

I hope you enjoy them as much as I always have!

Worlds Best Cookies

1 cup butter

1 cup white sugar

1 cup brown sugar

1 egg

1 tsp vanilla

1 cup vegetable oil

1 cup rolled oats

1 cup crushed corn flakes

1/2 cup shredded coconut

1/2 cup chopped walnuts or pecans

3 1/2 cups flour

1 tsp baking soda

1 tsp salt

1. Preheat the oven to 325.
2. Cream together the butter and sugars until it is light and fluffy.
3. Beat in the egg, vanilla and oil until it is smooth.
4. Stir in the oats, cornflakes, coconut and nuts.
5. Sift together the flour, salt and baking soda before stirring it into the mixture.
6. Roll into balls the size of walnuts and blazed onto an ungreased cookie sheet.  Flatten them with a fork and bake for 10-12 minutes.

Slow-Roasted Garlic and Lemon Chicken

I have always loved the combination of lemon and garlic.  They go so well together.  I am still on the mend and needing help with my little one.  Today my Mom was out with her and called asking if I could do something with the chicken in the fridge.  After looking around to see what I had to work with I thought of this recipe is one that my Mother-in-law makes and it is absolutely wonderful.
It takes some time but the prep work is not very labour intensive and the end result is definitely worth it.
This recipe can be easily modified to work with chicken breasts if that is your preference.
I have tried this recipe with using both thyme and rosemary, both work wonderfully!
I decided to roast vegetables along side the chicken and they turned out very well.  I put some potatoes, carrots and onions in with the chicken when there was about 45 minutes left.

Slow-Roasted Garlic and Lemon Chicken

1 chicken cut into 10 pieces

1 head garlic, separated into cloves

2 lemons cut into chunks

small handful fresh thyme

3 tbsp olive oil

1 cup white wine

black pepper

1. Preheat the oven to 320 F.
2. Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme. Add the oil, mix everything together and then arrange the chicken pieces so they are flat with the skin side up.
3. Sprinkle with white wine and freshly ground black pepper before covering tightly with foil.  Cook at low heat for 2 hours and allow the flavours to intensify.
4. Remove from the oven and turn the oven up to 425 F. Remove the foil and cook the chicken for another 30-45 minutes.

*Recipe adapted from Nigella Lawson

Sun-Dried Tomato Pasta

One evening I was going through the fridge trying to get inspired from the ingredients I already had.  I really dug around and was pleasantly surprised with what I had found.  I realized I had many ingredients for a recipe I had seen from  Ina Garten.  Since I didn't have all the ingredients I modified the recipe based on what I had in the kitchen one night.
I was really happy with the outcome of this experiment and I will make it again.  This would be a great dish to take to a potluck and the leftovers a great for lunches.  I think it would be fun to experiment more with different types of pasta.  I think it would be very nice with a cheese tortellini.

Sun-Dried Tomato Pasta

Olive oil

1/2 lb pasta of your choice

2 cups grated mozzarella cheese

3/4 kalamata olives

3 chopped roma tomatoes

6 chopped sun-dried tomatoes

Dressing

5 sun-dried tomatoes

2 tbsp red wine vinegar

6 tbsp olive oil

1 garlic clove

1 tsp capers

3/4 tsp ground pepper

1 cup parmesan

2 tbsp dried basil

1. Bring a pot of water to a boil with a splash of olive oil.  Cook the pasta according to directions. Darin and then allow to cool.
2. Put the dressing ingredients into a blender.  Pulse the blender until the dressing reaches your desired consistency.
3. In a large bowl combine the pasta, olives,  mozzarella, tomatoes and sun-dried tomatoes.  
4. Add the dressing and toss before serving.

A confession

I must apologize for being neglectful to my blog, I broke my leg last month and since I am not able to care for my little one on my own we have been living with family to help out.  For that last while I have had my meals prepared for me so I haven't been experimenting in the kitchen.  I don't like posting recipes I have not tried to make myself so I have not posted anything.  I am now getting very close to the stage where I can be on my own so I hope to start posting again soon!

I have been looking through plenty of cook books and have many recipes that I would like to try so I am excited to get back to making my own food.

Sweet and Sour Carrots

I have always loved getting sweet and sour dishes when I order Chinese food but I get worried about all of the extras the might get put in it.  I am not a fan of MSG.  I decided to look for a sweet and sour recipe that I could make at home and know exactly what was in it.
This dish makes a colourful blend of cooked vegetables and fruit in a lovely sweet and sour sauce.  If you wanted to, you could easily add any extra vegetables and or meat but it tastes great as it is!

Sweet and Sour Carrots

2 cups carrot slices, 1/4 inch thick

1/2 cup celery slices, 1/2 inch thick 

1 onion diced

1 8 oz can pineapple chuck, drained with juice reserved

1 tbsp vinegar

2 tsp corn starch

1 tsp soy sauce

1/8 tsp salt

2 tbsp butter

3 tbsp sugar

1. Cook the carrots, celery and onion with some water in a covered stock pan for about 8 minutes or until they are at your desired tenderness. Drain and set aside.
2. Add enough water to the pineapple juice to make 1/2 cup of liquid.  Stir in the vinegar, cornstarch, soy sauce and salt.  Leave on the heat and stir until the liquid thickens.  
3. Add the butter, pineapple and onions.  Stir until all the ingredients have heated through.
4. Add the carrots and celery, cooking for two more minutes.
5. Serve hot.

Cranberry Brussels Sprouts with a Balsamic Glaze

It wouldn't be a Christmas dinner in my family without having some Brussels Sprouts.  This year I decided to look for a new way to serve them so they were not just steamed.  I was excited to come across this recipe since it would be a red and green dish for Christmas.

By looking at the recipe you can tell how simple it is to prepare.  Make sure you give yourself enough time to trim and half all the brussels sprouts.  

Cranberry Brussels Sprouts with a Balsamic Glaze

3 lbs brussels sprouts

1/2 cup olive oil

1 cup sugar

3/4 cup balsamic vinegar

1 cup dried cranberries

1. Preheat the oven to 375.
2. Wash, trim and half the brussels sprouts.
3. Toss the sprouts with some olive oil and then spread out in a single layer on a baking sheet. 
4. Roast the sprouts until the are brown (about 25-30 minutes).
5. Meanwhile, in a small sauce pan bring the balsamic vinegar and the sugar to a boil then lower the heat to a medium-low.   Allow the reduction to thicken into a glaze.
6. Drizzle the balsamic glaze onto the sprouts and then sprinkle the cranberries on top.

Roasted Mushrooms and Pearl Onions

I love it when you find a simple recipe that you can make in advanced for a big meal, especially when the dish is full of flavour and a hit with everyone (everyone who likes mushrooms that is).  This recipe is so easy to make and it doesn't need any extras added to it, but if you feel like you need to add more you could always add your favourite fresh herbs or some garlic.  
I did last minute shopping so I ended having to do a mixture of mushrooms because of what was available.  Since I had to get was available I halved or quartered the large ones. I made these on Christmas Eve and then stuck them in the oven on Christmas day to heat up. It turned out great.
Apparently you can get pearl onions in the freezer section at the grocer but I opted to use some fresh ones instead.  The frozen ones would make the prep work faster since you do not have to top, tail and peel them.

Roasted Mushrooms and Pearl Onions

1 1/2 pounds of small, cremini mushrooms

8 oz pearl onions

1 tbsp olive oil

Coarsely ground salt an pepper to taste.

1. Preheat the oven to 425.
2. In a bowl, toss the onions and mushrooms with salt and pepper.
3. Spread them in a single layer on a baking sheet.  
4. Roast for 30 minutes or until tender and brown, stirring half way through.