1864 something cookies by Dad

Preheat oven to 375

8 oz softened butter

1 1/2 c sugar, some brown

2 eggs

2t vanilla, healthy

1t powder

2c flour

1/2t salt

1/4t soda

Sift dry into wet

2c craisins 

2c oatmeal

Zest 1 orange

12oz white chocolate … small ones

12-14 min

Makes a metric shit ton

 Roasted Tomatoes with Burrata and Balsamic

2 pints grape tomatoes

4 cloves of garlic, thinly sliced. (measure with your heart, dear)

3 T EVOO

1/2t dried oregano

8 oz burrata (I've used little mozz balls)

1/2 c balsamic or 1/4 c of reduction

basil for garnish

baguette for serving

-preheat oven to 400

-small dish (8-9in square) toss tom, garlic, oregano, EVOO and pinch salt

-roast 30 minutes

-reduce balsamic to half or until coats a spoon or use reduction sauce

-drizzle tomatoes with reduction, top with burrata and sprinkle with basil strips

 Dad's Basic Muffin

2c flour

1/2 c sugar

1t salt

1/2 c veg oil

Dust top with course sugar

Back 350 for 20 minutes

**Sprinkle with a little love**

Add a cup of fruit

NYT No-Knead Bread

 Yields one loaf

430 g bread flour

1 g yeast (1/4t)

8 g kosher salt

Cornmeal as needed

-Combine flour, yeast salt and add 345 g water and stir til blended

Will be shaggy and sticky

-Cover with plastics wraps and rest 12-18 hours at room temp (70)

-Dough is ready when surface has bubbles. 

-Place on lightly floured surface and fold over once or twice. Loosely cover with plastic wraps and rest 15 min

-using as little flour as possible, quickly shape into ball and coat cotton towel with flour or cornmeal and place SEAM side down into towel and dust with flour or cornmeal and cover, letting rise with 2 hours

-dough will double in size and easily spring back

-heat over to 450 with pot in over as it heats. 

-drop dough from towel into bowl and shake to center, cover with lid and bake 30 minutes

-remove lid and bake 15-30 more

Black Rice Layered Salad

 Makes 8 cups

4 c cooked black rice

2 c thawed frozen edamame

2 c shredded carrots

1 red bell pepper thin cut strips

1/2 c thinly sliced red onion

1 c coarsely chopped herbs: mint, basil, cilantro, etc

Soy Vinaigrette

2T brown rice vinegar

2T lime juice

2T low sodium soy sauce

2T water

2T maple syrup 

1t sriracha

1/2 t crushed red pepper

Large glass bowl layer half of each with dressing and sesame seeds

Garnish with fresh herbs

PR Chicken

Adobo and Sazon 

4 t granulated garlic

2 1/2 t sazon

1 t salt

1/2 t pepper

1/4 t dried oregano

Chicken

1 (4-5lb) whole chicken

5 T white vinegar

5 T EVOO

6 garlic cloves, minced

1/2 t salt

1 9x13 pan able to be on grill

1/4 c cilantro

1/2 t pepper

-Cut chicken backbone and breastbone for halves

-shove spice mix under skin and coat chicken in EVOO tossing in spice mix and rub in

-turn burners to high and heat grill hot 400-425; turn burners to medium 

-mash garlic to paste and sprinkle with salt, put in grill pan with cilantro, pepper, vinegar and EVOO and mix to paste

-place chicken on grill skin up for 15-20 min, flip for 15-20 until 150 degrees

-while this is happening put grill pan with paste on burner on low for the last 2-3 minutes and then transfer chicken to pan skin down then quickly flip after coated and rest until 175 degrees, continue to brush/coat

French Onion Soup

 3 large red onions 

4 large yellow onions

both in half and thin slices

dump in crock pot with a stick of butter on low overnight

Carton of beef broth 

dashes of Worcestershire sauce and garlic powder

Slice baguette into 3/4" slices and toast on both sides then add into soup crock and top with gruyere and broil a few moments