One of my favorite dinners...

I love meals served in layers and this one is a favorite... 
Firm Roma tomatoes slices, fresh Mozzarella slices, chopped fresh basil, salt, pepper, a drizzle of olive oil and a drizzle of balsamic vinegar and VOILA!!!

Oatmeal Raisin Cranberry Cookies with Chocolate Drizzle

INGREDIENTS

•1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened

•3/4 cup firmly packed brown sugar

•1/2 cup granulated sugar

•2 eggs

•1 Tsp. vanilla

•1-1/2 Cups all-purpose flour

•1 Tsp. Baking Soda

•1 Tsp. ground cinnamon

•1/2 Tsp. salt (optional)

•3 Cup(s) Quaker Oats (quick or old fashioned, uncooked)

•½ cup raisins

•½ cup dried cranberries

•½ cup candy melts chocolate

DIRECTIONS

1.Heat oven to 350°F.

2.In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Let cool.

3.Melt chocolate in a Pyrex container in microwave, about 25 seconds, 2-3 times. Transfer into a Ziploc bag and cut a small hole in corner to use to squeeze out a chocolate swirl over cooled cookies.

4.Let harden and store in a tightly covered container at room temperature or in the freezer.

Home Made Granola Bars

INGREDIENTS

•3 cups old fashioned oats

•2 tablespoons canola oil

•2 tablespoons brown sugar

•2 tablespoons maple syrup

•¼ cup honey

•1 teaspoon vanilla

•1 teaspoon cinnamon

•¼ teaspoon nutmeg

•1 – 1½ cups mix of dried cranberries and raisins, nuts and seeds

•5 ounces GOOD dark chocolate

DIRECTIONS

1.Preheat the oven to 350F and toast the oats on a baking sheet until golden brown.    

2.Line a 9 X 9 pan with parchment paper or foil. You want a piece large enough that the sides will come back over and cover the top of the bars once you fill the pan.

3.Heat the oil in sauce pan and add sugar, maple syrup, honey, vanilla, cinnamon and nutmeg.

4.Bring it to a simmer over medium high heat. Stir to make sure the brown sugar dissolves, and turn the heat off.

5.Put the toasted oats in a large bowl. Pour the hot liquid over the oats and stir to coat evenly. Stir in all your add-ins. Scrape the mixture into the prepared pan.

6.Fold the parchment or foil over the top of the granola in the pan and PRESS to fill the corners and flatten. Keep pressing and smooth the granola out so that it is even across the pan.

7.Let the granola bars set up in a cool dry place for at least an hour. They will set faster in the freezer.

8.Turn them out of the pan onto a cutting board. Peel the parchment or foil away. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil. Melt the chocolate in a small saucepan over low heat. Spoon a strip of chocolate onto the parchment paper and lay the granola bar onto it, then use a spoon to drizzle the chocolate over the sliced bars. Let it set up and ENJOY!

Adapted from www.sugardishme.com

Fish Balls

INGREDIENTS

•Vegetable oil for shallow frying

•1 tsp of butter

•1 onion, chopped

•1 lb cooked and finely chopped fish such as cod or haddock

•½ cup grated carrots

•1 tbsp. chopped fresh parsley

•1 tsp of sugar

•½ lightly beaten egg

•1 tbsp. flour

•Salt and pepper

DIRECTIONS

1.Heat a tbsp. of vegetable oil and the butter in a small frying pan. Add the onion and sauté about 5 minutes, until softened.

2.Put the ground fish in a mixing bowl and add onion, carrots, parsley, sugar, beaten egg and flour. Season to taste, then form the mixture into 24 balls, each about the size of a large cherry tomato.

3.Heat about 3 tbsp. of vegetable oil in the frying pan. Add the fish balls and fry about 10 minutes until golden brown all over. Drain on paper towels. Serve with ketchup, mayonnaise or tzatziki.

Fish Pie

INGREDIENTS

I added a Pillsbury crust on this one.

•¾ lb. salmon fillets, skinned

•¾ lb. cod fillets, skinned

•2 ½ cups milk

•4 peppercorn, 1 bay leaf and 1 parsley stalk

•2 tbsp. butter

•1 onion, finely chopped

•3 tbsp. flour

•½ tsp dry ground mustard

FOR THE TODDLER

•¾ cup frozen peas

•¾ cup frozen corn

•1 tbsp. chives

•Mashed potatoes: 

2 lbs potatoes peeled and cut in chunks

•4 tbsp. milk

•1 ½ tbsp. butter

•Salt and pepper

•A beaten egg

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation.                                         

1.Boil slated water and add potatoes.

2.Put the fish in a shallow pan with milk, peppercorns, and herbs. Bring to a boil and cook for 5 minutes until flaky. Remove the fish and strain the milk and reserve.

3.Flake the fish carefully removing any bones.

4.Melt the butter in a sauce pan, add onion, saute until softened. Stir in flour to make a paste and cook for 1 min. Gradually add the strained milk, stirring until the sauce thickens.

5.Mix in the mustard, peas, corn, chives, and cheddar cheese. Cook for 2 minutes and add the fish. Spoon the mixture into a suitable ovenproof dish.

6.Drain and mash potatoes. Add milk, butter and seasoning. Spread the potatoes over the fish. Brush with beaten egg white and cook in preheated oven for 25 minutes.

Home Made Nuggets or Fish Sticks

INGREDIENTS

•1/2 cup all-purpose flour

•1 teaspoon granulated garlic

•Kosher salt and ground black pepper

•2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces (or 4 fillets of cod or salmon)

•1 cup prepared breadcrumbs

•1 large egg

•1 cup vegetable oil

DIRECTIONS

1.Place the flour in a reseal-able plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.

2.Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.

3.Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total (Only 5-6 minutes for fish). Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.

From Melissa D’Arabian on the Food Network

Mini Pot Pies

INGREDIENTS

•2 cans of Pillsbury Grands Jr. biscuits (need 12)

•1 ½  cup cooked chicken breast, diced

•1 (10 1/2 ounce) can  cream of chicken soup

•3/4 cup shredded cheddar cheese

•1 ½ cup frozen mixed veggies (carrots, peas, broccoli)- thawed

•1 teaspoon dried Italian seasoning

•1 teaspoon of onion powder

•1/4 teaspoon black pepper

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation.                                         

1.Preheat oven to 375F. Spray muffin tin with cooking spray.

2.Combine chicken, soup, cheese, veggies and spices.

3.Roll out each biscuit with a rolling pin and spread over muffin tin opening.

4.Fill each biscuit with mixture almost to top.

5.Bake for 15 minutes or until biscuit sides are golden brown.

6.Remove from oven, let sit for 5 minutes and serve.