Oatmeal Cookies

with only one stick of butter (instead of the two that chocolate chip cookies require), you'll feel like you can eat 10!

1 cup flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/2 tsp. salt
1/2 cup butter (at room temp)
1 cup sugar (this can be all white sugar or half white and half brown sugar)
1 egg
1 tsp. vanilla
1 1/2 cups old-fashioned oats (if using quick oats, only use 1 1/4 cup)
1/4 cup chocolate chips
1/4 cup Craisins

1. Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Set aside.
2. Mix butter and sugar together until light and fluffy. Mix in the egg, then the vanilla.
3. Mix the dry mixture from step 1 into the wet mixture from step 2.
4. Mix the in the chocolate chips and Craisins.
5. Bake for about 12 minutes at 350 degrees F.

Steamed Tilapia

A friend of mine from Hong Kong told me how she prepares her fish (whole) and I adapted it for fish fillets. Simple, healthy, and good.

1 4oz. tilapia fillet
2 Tbsp. water
1 tsp. soy sauce
1/8 tsp. honey
1/8 tsp. powdered ginger

1. Place last four ingredients in a small frying pan. Stir.
2. Place tilapia in frying pan and cover with lid. Turn heat to medium.
3. Allow fish to cook for about 8 minutes (depending on fillet thickness). The fillet should be nice and white inside but easily broken when poked with a fork.

Serve with rice and vegetables.

Spiced Shrimp with Green Beans and Lime

Who could pass up cilantro, lime, and shrimp? Not I. This fresh and delicious way to eat shrimp will keep you coming back for seconds and thirds.

1 c. long-grain white rice

1/2 c. fresh cilantro leaves

2 Tbs. olive oil

1/2 lb. green beans, halved crosswise

4 cloves garlic

1 to 2 red jalapeno peppers, thinly sliced

kosher salt and black pepper

1 1/2 lbs. pealed and deveined large shrimp

1 1/2 tsp. chili powder

1/4 c. fresh lime juice

1. Cook the rice according to the package directions. Fluff with a fork and fold in the cilantro.

2. Meanwhile, heat the oil in a large skillet over medium-high heat.

3. Add the green beans, garlic, jalapenos, and 1/4 teaspoon black pepper and add to the skillet.

4. Season the shrimp with the chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and add to the skillet.

5. Cook, tossing occasionally, until opaque throughout, 3 to 5 minutes. Stir in the lime juice and serve over the rice.

Recipe and photo from Real Simple magazine.

Pasta with Lemon and Olive Oil

I got this recipe out of my complimentary issue of Cooks Illustrated and since you can't get their recipes online unless you subscribe, this is a black market recipe. I've made a few slight changes just to avoid a guilty conscience. Ha ha. It's a great variation on hot nakeds.

1 lb pasta
1/4 cup extra virgin olive oil
1 medium shallot, minced (about 3 tablespoons)*
1/4 cup heavy cream
1-2 tsp lemon zest, depending on how lemony you like it
juice of one small lemon (2-3 Tbsp)
1/2 cup grated parmesan cheese + more for serving
salt
ground black pepper
fresh basil, chopped

* If you don't have a shallot, use 2 Tbsp minced onion and 1 Tbsp minced garlic.

1. Boil pasta in a large pot according to package directions until al dente. Reserve 1 1/2 cups of the cooking water and drain pasta and set aside.
2. Return pot to stove. Heat 1 Tbsp oil over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Whisk 1 cup of pasta water and cream into the pot; bring to a simmer and cook for 2 minutes. Remove from heat, return pasta and stir until coated. Stir in remaining oil, lemon zest and juice, and cheese.
3. Cover and let pasta stand 5 minutes tossing a couple times and adjusting consistency with remaining pasta water. Stir in fresh basil. Salt and pepper to taste. Serve with a sprinkle of parmesan.

Makes great leftovers too!