Holidays | Simple By Cindy

Raisin-Pecan Oatmeal Cookies

Jun. 22
2017

As the years progress, I have somehow inherited the role of hosting most of the holidays at my home. Don’t misunderstand me; that is NOT a complaint. In fact, I enjoy hosting the holidays at my home despite the work. My own family is growing so quickly. Nieces and nephews are getting married and having children. Ten guests have easily grown into 20 over the past ten years. I love having every one of them.

There are some ways that you can make hosting the holidays at your home easier. The most important thing is to be very organized. Plan your meal ahead. Find your recipes and make copies of them. This will keep your cookbook pages nice and clean! Organize your shopping list (read and reread so you do not omit anything) by the location of items in your grocery store (i.e., produce, baking goods). Bring the copies of the recipes with you just in case you need to refer to it while you are in the store.

You can easily shop for your non-perishables a week ahead and your produce 2-3 days ahead. This gives you ample time to run back to the store as needed. (Don’t we always forget something?).

Make what you can in advance. For example, soups, many appetizers and baked goods freeze really well, as does brisket. If you work, you might want to plan your menu around recipes that you can freeze. There are also those recipes that can be prepared the night before, so all you have to do is place them in the oven the next day. Any free time for you is the chance to spend more time with your guests.

Throwing any holiday or family get-together does not have to be stressful. Create place cards for your guests. Turn off the bright lights and light candles, which will give your room a warm glow. Use cloth napkins and fold them in a special way. Don’t forget to plan the music. This will really help set the mood for your holiday. Do as much as you can in advance (i.e., set the table) and you will find yourself stress-free and enjoying every minute.

Onto the recipe for today. I wasn’t sure about the pecans. Then I thought why not? I love almost any kind of oatmeal cookie. I love the texture and the chewy inside. It was worth a try.

To my surprise, I loved these cookies. They were crunchy on the outside and chewy and soft in the middle. They are like eating soft, flavorful mounds bursting with all that crumbly goodness.

Again, Ina Garten’s recipe is spot on. This recipe made about 25-30 cookies. I would make the mounds a little larger than 2-inches, as the recipe calls for. But maybe that’s just me. I like my cookies big. However you make them I know you will love them. It made a pecan-raisin walnut cookie lover out of me!

Ingredients for Raisin Pecan Oatmeal Cookies

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Preheat oven to 350.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop coarsely.

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together in a medium-high speed until light and fluffy.

With the mixer on low, add the eggs, one at a time, and the vanilla.

pecan oatmeal cookies butter, sugar eegs vanilla

Sift the flour . baking powder, cinnamon, and salt together into a medium bowl. With the mixer n low, slowly add the dry ingredients to the butter mixture.

Add the oats, raisins, and the pecans and mix until just combined.

pecan oatmeal oats rasins pecans combined 2

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.

Flatten slightly with a damp hand.

Bake for 12-15 minutes, until lightly browned.

Transfer the cookies to a baking rack and cool completely.

It’s that simple!

Chicken Thighs in Tomato and Olive Sauce

Mar. 6
2017

I was first introduced to Michael Symon when he had to cook a Passover meal in a strict, kosher kitchen on a TV show. He was hilarious, and I have been a big fan of his since then.

He has such a big personality and always seems genuine. I have been enjoying his recipes for many years now.

This recipe is adapted from his book, 5 in 5. He used boneless, skin-on chicken thighs for this recipe, but I chose to use bone-in, skin-on thighs instead. I just like them better, and didn’t want to pound the thighs too thinly, as he instructed to do in his recipe. I also used chicken broth instead of water. Basically, the ingredients are the identical, but because I used bone-in thighs, the cooking time had to be adjusted. You can get the original recipe here.

This recipe is wonderful. The rosemary, garlic and olives give it a deep, rich flavor which tastes like it has been cooking all day, whereas, in reality, it was prepared quickly. The tomatoes, orange zest and juice forms a luscious combination and the red pepper flakes give it that delightful “kick”.

I will definitely make this recipe again, especially when I need to make dinner quickly.

This recipe will serve 4 happy, dark meat chicken lovers.

Ingredients for Chicken Thighs in Tomato and Olive Sauce

1/4 cup olive oil
4 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 garlic cloves, sliced
2 tbsp. fresh rosemary, chopped
1 (14-ounce can crushed San Marzano tomatoes with juices
1 cup kalamata olives, chopped
1/2 cup of chicken broth
Zest of 1 orange
Juice of 1 orange
Pinch of crushed red pepper flakes

Put a large Dutch oven over medium heat. Add the olive oil.

Season both sides of the chicken thighs with kosher salt and pepper.

Put the chicken thighs skin side down in the pan and cook until golden brown, about 7 minutes.

chicken thighs tomato chicken browning in pan

Turn the chicken over, add the garlic and rosemary and cook for 4-5 minutes.

Add the chicken broth and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan.

Add the tomatoes and juice, olives, orange zest and juice and the red pepper flakes.

chicken thighs tomato rosemary olives and zest

Cover and cook until chicken is cooked through, about 20-30 minutes.

Taste and adjust the seasoning, adding salt and pepper as needed.

Remove from the heat and serve.

It’s that simple!

Scalloped Potatoes

Feb. 22
2017

Previously, I have written a blog for scalloped potatoes. We all love them and they are a wonderful dish to make for company.

I try not to write too many recipes with the same content, but in this case, I have made an exception, especially since both are from the same chef. These scalloped potatoes are just as, if not more outstanding as the other recipe.

This recipe has been a family favorite for many years. I had forgotten all about it until our last family dinner. When it was presented, everyone was so excited, because it is after all, just plain scrumptious. The time has come to share it with all of you.

This recipe is dairy free, which makes it much lighter than most scalloped potato recipes that are loaded with cheese. You would never know the difference; it is just as delicious. Just remember to add a couple of layers of potatoes to get a substantial, beautiful dish.

This recipe, courtesy of Kosher By Design, by Susie Fishbein, is a “must try”. It will serve 6-8 overjoyed people who will love it!

Ingredients for Scalloped Potatoes

6 tbsp. margarine
1/2 cup flour
2 large onions, chopped
1/2 cup mayonnaise
1/2 tsp. salt
28 ounces chicken stock
9 large potatoes, peeled and sliced into 1/4-inch-slices
Freshly ground black pepper
Paprika

Preheat oven to 350.

Spray a 9x 13 inch glass or ceramic baking dish with nonstick cooking spray.

In a large pot, melt the margarine over low heat.

Turn the heat up to medium, add the flour slowly, stirring constantly.

Add the onions, mayonnaise, salt, and chicken stock. Stir until smooth.

Cook until the sauce thickens.

With a ladle, place a layer of the sauce into the bottom of the pan.

Spread a layer of overlapping potatoes. Top with sauce.

Repeat, alternating with layers of potatoes and sauce.

There should be a total of three sauce layers and two potato layers, with sauce on top.

Sprinkle the top layer with paprika and pepper.

Bake uncovered for 1 1/2 hours or until golden.

It’s that simple!

Carrot Pudding

Jan. 18
2017

This is a dish that I made for Thanksgiving. My family enjoyed it so much that they requested it on Christmas day as well.

This recipe is one I will continue to make because of its ease and simplicity. You can begin preparing it the day before you serve it, and complete it the the next morning. Just pop it into the oven an hour before serving! It does not take long to assemble and it tastes as if you have been working on it all day.

The combination of ingredients makes this a warm, wonderful dish that is so delicious and satisfying. And, wow, I love the smell when it is baking! It is perfect for any holiday or week night meal. It comes out elegantly browned, light and airy. This carrot pudding is delectable in every way.

This recipe is courtesy of The Thanksgiving Table by Diane Morgan. Don’t just use it for the holidays; it is a “keeper” for any day. It will serve 8-10 overjoyed guests.

Ingredients for the Carrot Pudding

5 large carrots, peeled and cut into 1-inch chunks
2 tsp. fresh lemon juice
5 tbsp. unsalted butter, at room temperature
1/4 cup of sugar
1 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
2 tbsp. grated yellow onion
1 cup milk (or half and half-such as coffee-rich)
3 large eggs, lightly beaten

Place the carrots in a medium saucepan and add enough cold water to cover by 1-inch. Bring to a boil over high heat; then reduce to a simmer and cook the carrots until tender when pierced with a fork, about 20 minutes.

Drain and cool slightly.

*The carrots can be made up to 2 days in advance. Cover and refrigerate; then bring them to room temperature before making the pudding.

Puree the carrots in the bowl of a food processor fitted with a metal blade.

Add the lemon juice, process to combine, and then transfer to a small bowl.

Preheat the oven to 350.

Coat a 2-quart soufflé dish with 1 tbsp.of the butter. Set aside.

In a medium mixing bowl, combine the remaining 4 tbsp. of butter, the sugar, flour, salt, pepper, cinnamon and nutmeg.

Beat until smooth.

carrot pudding sugar salt flour cinnamon

Add the onion and pureed carrots, and beat until well blended.

Pour in the milk and eggs, and mix until smooth. (Put your mixer on low speed, otherwise the mixture will splash!).

Spoon the mixture into the prepared baking dish.

Bake, uncovered, until the pudding is puffed and lightly browned and the center is firm to the touch, about 50 minutes to 1 hour. Serve immediately.

*The pudding can be made assembled several hours ahead. Cover and refrigerate; then remove from the refrigerator 1 hour before baking.

It’s that simple!

Skillet Chicken Thighs

Aug. 17
2016

Just a reminder that I am undergoing a kitchen renovation, so I will not be posting as much as I usually do. I am truly missing cooking and posting!

Stay with me, the best is yet to come.

This recipe is a quick and easy way to get dinner on the table.

Cooking with chicken thighs (instead of breasts) are always a way to ensure that you will be getting tender, juicy meat. Unless you overcook them, they always come out beautifully.

Just follow this recipe and you will have a simple, delicious meal on the table in minutes.

I always try to include the dried alternative to herbs, but it is summer, so you should try to use fresh herbs whenever possible.

See my post, http://www.simplebycindyblog.com/simple-herbs/ to grow your own.

These chicken thighs were so succulent, accompanied by a perfect sauce that is uncomplicated and scrumptious. This is a wonderful, healthy meal you “must try” for any weeknight dinner. It will serve 4 people.

Ingredients for Chicken Skillet

2 tbsp. extra-virgin olive oil
6 boneless, skinless chicken thighs
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 onion, thinly sliced
8 ounces fresh mushrooms
2 red bell peppers. thinly sliced
2 cloves garlic, chopped
4 sprigs fresh oregano, or 2 tbsp. dried
1 cup chicken broth
1 (14 oz.) can crushed tomatoes
4 large leaves fresh basil, or 1 tsp. dried

Heat olive oil in a large skillet over medium heat.

Season chicken on both sides with salt and pepper and cook until golden brown each side, about 7 minutes each side. Transfer to a plate.