big cookie friday | oatmeal raisin cookies

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These were my grandfather's favorite cookies.  I spent years trying different recipes and deciding the best and worst part of each one (hard, I know!) and I finally came up with these perfect cookies.  They are tender and a little squishy, but not in an under-baked kind of way, and perfectly spicy.  You'll love them!

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OATMEAL RAISIN COOKIES

makes about two dozen

1 cup butter, room temperature

1/2 cup sugar

1 1/2 cups packed brown sugar

2 large eggs

2 tsp vanilla

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon ground cinnamo

1/2 teaspoon cloves

1 1/2 cups old fashioned oats

1 1/2 cups quick cooking oats

1 cup raisins

 

 

Preheat oven to 325 degrees.

 Cream butter, sugar, and brown sugar together until light and fluffy.  The color of the mixture should lighten a few shades from where it started.  Stir in the eggs and vanilla until completely incorporated.  

In a separate bowl, combine flour, baking powder, and spices.  With the mixer running, add the dry ingredients to the butter mixture.  Mix until thoroughly combined.  Add oatmeal and raisins - mix until just incorporated.

Using a small cookie scoop, drop the dough onto a cookie sheet spaced about 2 inches apart.  Bake 10 to 12 minutes.  remove the pans from the oven and let the cookies cool on the pan for 5 to 10 minutes, then transfer to a wire rack.

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weekend cooking | tailgate sandwiches

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Tailgating is one of my favorite things to do all year long.  The football games are fun, but it's the party, the socializing, and the food that really makes the season the best time of the year.  My family has been going to Husky games at the University of Washington until I was literally one year old.  That's when my cousin started playing for the Huskies.  Ever since then we've gone to games, tailgated before, and celebrated (usually) after.  

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If you subscribe to the mailing list, then you've seen my famous slider recipe - if not, sign up for the list now and don't miss another recipe! 

These sandwiches are another amazing tailgate lunch.  They are easy to have done before you get to the party and there's always something for everyone.  Dig in, dish up, and Go Dawgs!

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TAILGATE SANDWICHES

 

To make your own, purchase baguettes, your favorite pizza toppings, marinated vegetables, and tomato sauce. 

Preheat oven to 350 degrees,

Slice the baguette as if cutting it into rounds, but do not cut all the way through.  Fill every other slice with toppings.  I like to use salami, slices of fresh mozzarella, and diced black olives in one - and prosciutto, parmesan cheese and banana peppers in another.  Marinated red peppers, grilled eggplant, and fresh tomatoes are fabulous inside too.  Don't forget a small amount of pizza sauce in each slice as well.  

Wrap the baguette in aluminum foil and bake for 20 minutes, or until the cheese begins to bubble.  Immediately transfer wrapped loaves into a hot/cold bag or an empty cooler.

To serve, unwrap the tops of the foil.  Instruct your guests to tear off a small sandwich and dig in.

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big cookie friday | sprinkle-doodles

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At our school there is one beloved teacher who brings in cookies for her students every Friday and calls it Big Cookie Friday.  My children do not have that teacher this year.  There were tears.  After I realized the real reason for the tears were more about the cookies than the actual teacher, I pledged to make cookies for my children every week.  So now it's a thing.  Big Cookie Friday.  

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SPRINKLE-DOODLES

makes 2 dozen large cookies

2 cups sugar

1 cup butter, room temperature

2 eggs

1 cup milk

1 teaspoon vanilla

1 teaspoon baking soda

2 tablespoons baking powder

1 teaspoon salt

5 ½ cups flour

 

STEP 1

Preheat oven to 350 degrees. Cream together sugar and butter.  Blend in eggs, milk, and vanilla until completely incorporated. 

STEP 2

In a separate bowl, mix together all dry ingredients.  Working in three batches, add the dry ingredients to the wet incorporating fully after each addition.

STEP 3

Roll two ounce balls of dough and press into sprinkles.  Bake 10-12 minutes until golden brown on the edges.

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Weeknight Society Sprinkledoodle cookies

weeknight dinner | citrus steamed clams

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I love clams almost more than any food out there.  It's literally the first thing I look for on a menu  - and Clam Chowder?  Forget it, I'm ordering all of it.  

Despite the fact that clams are available all year round and can be found raised sustainably at almost any decent grocery store,  they still seem like a summer food.  So I'm eating them in September - almost summer, but still on the fringe of not summer.  

When you pair them with oranges, they will make a great winter/ early spring dish too.  See, I can make clams work any time.  Ever.  

Because I added orange to this recipe, it seems perfect with DRY Sparkling's Blood Orange.  The flavors in DRY Sparkling's Blood Orange pair perfectly with the green olives, fennel, orange, and just a little bit of red pepper flakes.  I highly recommend adding a little vodka to the soda, but that's not mandatory.

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CITRUS STEAMED CLAMS

with Blood Orange Dry Sparkling

2 lb manila clams

2 cloves garlic

1 orange zest (peeled off)

1 lemon zest (peeled off)

½ cup sliced green olives

1 bulb fennel, sliced

½ cup white wine

½ cup water

2 tbs olive oil

 

STEP 1

Using a paring knife, carefully remove the skin of the oranges and lemons.  Avoid the white pith as much as possible. 

            

STEP 2

Heat a skillet over medium heat and pan sear the garlic, fennel, + zest for 2 minutes in oil.

      

STEP 3

Add clams and olives to the pan.  Then pour in white wine and water.  Cover and steam until clams have opened. 

       

STEP 4

Discard any clams that haven’t opened.  Serve with crusty bread and a green salad.

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Pin this recipe for later!

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weeknight dinner | herbs de provence chicken

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It doesn't take much to make a fabulous dinner - especially in the summer.  The peaches right now are epic and if you know anyone with a garden, then you know zucchini is especially abundant right now.  Because they are so fresh and juicy all they need is a few minutes on the grill to bring out the flavors.  

Also, have you discovered the deliciousness that is Herbs de Provence?  It's a fabulous herb mixture of tarragon, lavender, marjoram, basil, oregano, etc. and it pairs perfectly with summer fruit.  Because you can buy the spice mixture all done and ready to go, it means you only need that spice to create the perfect chicken.

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I cook this in a grill pan, but you can skip cooking inside all together and barbecue this.  Because it's summer, I don't usually serve a grain on the side, but if you have big eaters (teenage boys come to mind) a loaf of bread, some brown rice or quinoa is a good fill in.  

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HERBS DE PROVENCE CHICKEN

with grilled peaches and zucchini

 

1 large split fryer, breasts, thighs, and drumsticks

¼ cup herbs de Provence

¼ cup olive oil

4 peaches, sliced in half

4 zucchini, sliced in half

2 tbs parmesan cheese

salt & pepper

 

STEP 1

Preheat oven to 475 degrees.  Sprinkle Herbs de Provence and salt over the chicken pieces.  Rub in to coat completely. 

 

STEP 2

Grill chicken, peaches, and zucchini together in a grill pan or on the barbecue – brush with a few tablespoons of olive oil so it doesn’t stick.  If the chicken pieces are thick, start them first and grill the peaches and zucchini at the end for 5 minutes each.  If chicken is not cooked through, remove peaches and zucchini from the pan and pop into the oven until a thermometer reads 160 degrees.

 

STEP 3

Sprinkle parmesan and salt & pepper over hot zucchini

          

 

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Herbs de Provence Chicken