Made it! Salty Oat Cookies

These salty oat cookies are something special. Sasha and I have been making these cookies for the last couple of years and getting rave reviews from friends and family. This recipe has been tried, tested and approved!

I love this cookie because it's easy and versatile - I've made this recipe with raisins, craisins, dried blueberries and cherries. I'm not a huge fan of nuts in my cookies, so, I leave them out. Go ahead and make your favorite salty oat cookie. Below, I'll tell you how I made mine!

Everyone has a favorite dried fruit, and right now mine happens to be cherries. Sweet and tart, these goodies are my current addiction, so they had to make an appearance in my cookie post. I also added 1/4 of a cup of unsweetened cocoa powder to make this a "chocolate salty oat cookie." I love the combination of chocolate and cherry. Since I live in the mountains now I left out the baking soda and baking powder because I didn't want to make it too cake-y. I also added nutmeg to the recipe to give it more spice. I was thinking about adding cayenne pepper but decided to hold off - perhaps next time?

If you're like me and have a hard time just eating one cookie, here's a great tip to conserve the waistline. Take the cookie batter and mold it into a log that has about a 2-inch diameter. Cover with wax paper or plastic wrap and freeze. When you are craving your salty sweet snack, just cut a slice off the cookie dough log and bake in the oven.

Made It! Sweet Corn Salad

I made this sweet corn salad for a potluck BBQ the other day and received rave reviews. I altered Lisa's recipe quite a bit, to cater to my own taste buds.
Rather than raw corn, I decided to use grilled corn - to give the salad some extra flavor. I love the taste of grilled corn, but sadly I don't have access to a grill or gas stove. However, I discovered that you can "grill" corn right on top of the burners of an electric stove. Simply turn the burner on the highest setting and place the corn on top for a few seconds, rotating the corn until all the sides have some grill marks. Adding this simple step gives the corn a deeper, subtly smokey flavor. To the salad, I also added cucumber, avocado, and cilantro. I omitted the red onion since I don't like the taste of it raw. Instead, I minced a shallot and added it to the lime. The acidity of the lime breaks down the shallot to mellow its flavor. I also added a good quality olive oil to the dressing. That was it!!! This salad is so simple and quick to prepare. Just a few veggies to chop, a dressing to whisk together, mix it all together and you're ready to enjoy this healthy, fresh, and flavorful dish.

Sweet Corn Salad

Nothing is a better representation of summer's bounty than biting into a freshly picked cob of sweet, juicy, crunchy corn. I am so lucky that I moved to Utah just in time for sweet corn season. Farmers are selling freshly picked corn cobs on a daily basis on the streets in my town. There are a million delicious ways to eat corn but here's one recipe that I love to make as a healthy side dish. No cooking necessary here - who wants to stand over the stove top in the summertime heat? Just some basic knife skills and a little marinating time and you're done!

Just Desserts: Salty Oat Cookies

People always ask me, "What is your specialty?" In the past, I would have been stumped. But after making these Salty Oat Cookies for many different occasions and receiving rave reviews, I concluded that this recipe IS my specialty. These cookie have everything...sweetness from the chocolate, tartness from the dried fruit, and crunchiness from the nuts. They are crisp on the outside and chewy on the inside. The salt topping adds a surprising taste that brings all the delicious flavors together. For all of my family and friends who have asked me for the recipe, here it is! And for those that haven't tasted these cookies yet, I suggest heading to the kitchen and giving them a try!

Mojo de Ajo

This is an adaptation of Rick Bayless' mojo de ajo, or just plain "mojo" in my house. I cook the mojo about twice a year - yes, it takes a little time and patience, but it lasts forever in the fridge and is so versatile that it's an essential kitchen ingredient! This stuff is liquid gold - it can be used make a quick pasta dish; to marinate proteins escabeche style; to jazz up grilled veggies; and to make the best popcorn EVER. All it takes is olive oil, garlic, lime juice, and salt. So simple, so delicious, and SO worth trying a batch! Just beware - you won't be able to live with out it!

Blueberry Lemon Curd

I love lemon curd - it's the perfect tangy and sweet bite of deliciousness. Each spoonful is rich and decadent yet light and refreshing. Recently I have been enjoying summer's bounty and feel like I have never-ending bowls of berries. So this week I was inspired by some lovely blueberries and created a blueberry lemon curd. Whether you top muffins, scones, bagels, ice cream, or just eat it by the spoonful, this is really the ultimate sweet summer condiment!

Made It! Skillet Granola

I've been making granola for awhile now, but I always used the time-consuming oven baking method. In the past, I have had to plan in advance when I could be home for at least 2 hours to watch the granola slowly cook on a low heat, gently stirring it every 20 minutes. However, after making this quick skillet granola, I will never go back to my tedious original method. It took me only 30 minutes to make this skillet granola from start to finish. Just think of all the extra time I now have to make other delicious treats!

Watermelon Salad

Who wants to break a sweat while making dinner? Not me - especially in this heat! So this week I am beating the summer heat by cooking dishes that don't require my stove top or oven. Last night I made a watermelon salad, and it was easy, healthy, refreshing, and most importantly delicious. This salad packs a punch without the calories - sweet watermelon, tangy lime juice, spicy serrano chiles, and salty feta cheese. These complex flavors really shine through. It may sound odd but, trust me, this recipe is a keeper!

Cucumber Grape Gazpacho

A cold and rainy weekend is behind us, and the sun has come out. So, I am taking advantage of this nice weather and will be relaxing outside and soaking up the sun's warm rays. It's a perfect time to whip up a batch of this cool, refreshing, super easy, and healthy cucumber grape gazpacho. This gazpacho pairs nicely with grilled pork and a crisp, light sauvignon blanc. Come on, get into the kitchen - nothing can be easier than this!

Pesto Pasta

I'm settling into my new home in Utah, which means I've been busy unpacking and organizing my kitchen so that good food can be prepared, eaten and blogged about! So far I'm loving the change in scenery. The weather here is gorgeous - blue skies, sunny days, bright green foliage, and snow capped mountains are the views from my windows. It's been hectic trying to reorganize my life, so cooking fast and easy recipes is a must, and light and refreshing meals are a plus to help wind down after the long hot days! Here's a classic dish that hits all the marks - pesto pasta!

Skillet Granola

I love starting my day with a bowl of granola, plain yogurt, and berries. This is my favorite spring/summer time breakfast, because it's cool and refreshing and so simple to make. Pick your favorite dried fruit - raisins, apricots, cherries, craisins, or coconut (currently I'm using cherries and coconut). Then add your favorite nuts - almonds, cashews, peanuts, or macadamia nuts (I'm using peanuts). Use a non-stick skillet to cook this dish in less than 5 minutes! Cook up a batch and store it in an air-tight container for a tasty and wholesome breakfast. With milk or yogurt it will keep you full for hours!

Leftover Challenge #3: Korean Grilled Pork Salad with Crispy Rice Cakes

It's my last week in DC - the hubby and I are shutting down the house and getting ready for the big move across the country. Some of you may know that I LOVE Korean food. I have been lucky to live and eat in the DC metro area, which has some of the best Korean food in the country. Because of my seven years in this area I constantly have cravings for good Korean BBQ. So this week's leftover challenge is inspired by my favorite Korean BBQ place, Honey Pig in Annandale, VA.

Leftover Challenge #2: Chicken Curry Naan'wich with Mango Chutney

I'm still digging through my freezer trying to find inspiration for a good dinner, while using up my stockpile in preparation for the big move out West. The other day I found chicken thighs, chiles, and naan bread in the freezer; apples, mango, onion, raisins, and curry powder in the pantry; and a container of yogurt and mayonnaise in the fridge. The end result - a tasty sandwich with Indian and American flavors.

Cured Meat and Melon Crostini

I updated the classic pairing of prosciutto and melon into this fast and easy yet elegant appetizer!

Leftover Challenge #1: Chicken Chorizo Pizza

My husband and I are leaving DC and heading west to Salt Lake City. We have less than three weeks to go, and my husband challenged me to raid the freezer and use up our stockpile of food. This challenge I couldn't resist! I am a freezer hoarder - I buy and cook in bulk, store almost anything edible in that frozen box, and always come back weeks later to find happiness with a great, quick meal.

This week I dug deep into to my freezer and found Trader Joe's pizza dough, chicken thighs, chorizo, and chile verde. The other essentials I had tucked away in the fridge and pantry. The end result was this flavorful pizza that blew our leftover expectations (and taste buds) out of the water!

Made It! Chile Verde Chicken Enchiladas

I enjoy eating a good enchilada any day of the year, but this occasion was always reserved for restaurant outings. I never had attempted to make them in my own home. So I was excited to try this Chile Verde Chicken Enchilada recipe. Let me just start this review by saying that since I usually only eat enchiladas while dining out- so my expectation is comfort food - rich, gooeey and slathered with melted cheese. I'll be honest this recipe didn't meet my expectation for comfort food but was I pleasantly surprised by the flavors and could easily settle for this healthy runner-up.

I wanted to re-create my ideal enchilada. My first goal was to make the filling creamy, so I added cream cheese. This was a big mistake as the cream cheese overpowered the chicken filling and made the consistency of the filling chalky. Next time, I will use more Monteray Jack cheese to give it that ooey-gooey texture that I was craving so badly. I loved the bold vibrant flavors of the chile verde. The tangy-ness of the tomatillos. The sauce was light and flavorful. Overall, this is an excellent recipe for a healthier enchilada, but it cannot be compared to the authentic versions.

Chile Verde Chicken Enchiladas

Let's celebrate this Cinco de Mayo with amazing enchiladas! What's not to love about the enchilada? Take a great filling, wrap it up in a tortilla, slather it with a chile sauce, and then top it off with ooey gooey melted cheese - sounds like a winner to me! I make huge batch of these a couple of times a year, portion them out, and freeze them so that my husband and I can whip up a fiesta at a moment's notice.

Banana Oat Muffins

I adapted this Banana Oat Muffin recipe from a friend of a friend's award winning banana bread recipe. These muffins are moist, delicious, and full of healthy ingredients (oats for fiber and flax seeds for omega-3s). I love the individual portions of the muffins, which can be easily taken from the freezer and defrosted for a snack anytime of day.

Head over Heels: Silicone Mat and Parmigiano Reggiano Crisps

I am head over heels for my silicone mat (mine is by Silpat), which makes baking hassle free by preventing baked goodies from sticking to the pan. I am the first to admit that my skills are not in the realm of pastries and sweets, but as a savory cook this item is still a must have in my kitchen. No need to grease a sheet pan to prevent sticking - just throw the mat down and get baking. The best part is the easy cleaning - wash with warm water, a soapy sponge, and dry. There's no need to spend valuable time scraping off baked, charred bits!

Use the silicone mat to make Parmigiano Reggiano Crisps in less than 5 minutes!

Roasted Beet Salad with Croutons and Blue Cheese

My friend Ingrid has been on a beet craze since making my borscht risotto, so when I had her over for dinner a couple of weeks ago I made this roasted beet salad just for her! This is a great salad that is full of contrasting flavors, textures, and temperatures. The sweet, warm, soft beets paired with the bitter, cold, crunchy greens and tangy, rich blue cheese makes every bite of this dish a joy to eat!