Oatmeal Chocolate Chip Cookies

From The Frog Commissary Cookbook.

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups oats (rolled or "quick," but not "instant")

2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Makes 4 dozen.



Notes:
- If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie.
- You can substitute raisins for the chocolate chips.
- You can add up to 1 1/2 cups chopped nuts in addition to raisins or chocolate chips. You might want to make the cookies slightly larger if this is the case.

Tex-Mex Lasagna

• 3/4 cup bottled salsa
• 1 1/2 teaspoons ground cumin
• 1 (14.5-ounce) can no salt-added diced tomatoes
• 1 (8-ounce) can no salt-added tomato sauce
• Cooking spray
• 6 precooked lasagna noodles (such as Barilla or Vigo)
• 1 cup frozen whole-kernel corn, thawed
• 1 (15-ounce) can black beans, rinsed and drained
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1/4 cup chopped green onions

Preheat oven to 450°.

Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Sesame Orange Shrimp

2 large egg whites

1/4 cup cornstarch

1/4 sesame seeds

coarse salt and ground pepper

1 1/2 lbs medium shrimp, peeled and deveined

1/4 c vegetable oil, plus more if needed

1 c fresh orange juice

2 T soy sauce

1 T sugar

4 scallions, trimmed and thinly sliced

In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 tsp salt and 1/2 tsp pepper until frothy. Add shrimp and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in 2-3 batches, cook shrimp until golden and crisp, 2-3 minutes per side; transfer to a paper-towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.

Wipe skillet with a paper towel. Add orange juice, soy sauce and sugar; boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return shrimp to skillet; add scallions and cook until heated through and coated with sauce, about 1 minute.

Marinated Chicken Breasts with Mozzarella

This recipe is geared toward partially prepared foods but you can marinate your own chicken breast and use whatever rice you have on hand.

1 6 oz package long grain and wild rice pilaf mix

2 green onions, thinly sliced

1/2 cup water

1 broccoli flowerets

4 Italian-style or butter garlic marinated boneless chicken breast halves

2 tsp olive oil

1 medium tomato, halved and thinly sliced

2 slices part-skim mozzarella cheese, halved (3 oz)

Prepare rice according to package directions, adding green onions for the last 5 mins of cooking. In a saucepan bring the water to boiling; add broccoli. Cover and cook for 3 minutes or until crisp-tender; drain and set aside.

In a large broilerproof skillet cook chicken breast halves in hot olive oil over medium heat 8 to 10 minutes or until chicken is tender and no longer pink, turning once. Overlap halved tomato lices on top of chicken breasts. Spoon cooked broccoli over tomato slices; cover each with a half-slice of cheese. Broil chicken 3-4 inches from heat for 1 min or until cheese is melted and bubbly. Serve over hot rice.

Fettuccine with Clams and Tomato Sauce

• 2 tablespoons olive oil
• 1 cup chopped onion (1 small)
• 3 garlic cloves, minced
• 2 cups low-sodium tomato juice
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 48 littleneck clams in shells, scrubbed (about 2 3/4 pounds)
• 1 (28-ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Add juice and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until shells open. Remove clams from pan. Discard any unopened shells. Add parsley to pan; cook until liquid is reduced to 4 cups (about 15 minutes). Serve clams and sauce over pasta.

Chipoltle Chicken Taco Salad

Dressing:

• 1/3 cup chopped fresh cilantro

• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 
  SALAD:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Asparagus and Parmesan Pasta Toss

• 1 red bell pepper
• 1 pound uncooked mostaccioli pasta (tube-shaped pasta)
• Cooking spray
• 3 garlic cloves, minced
• 2 cups presliced mushrooms
• 1/2 to 1 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon dried oregano
• 1/8 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 3/4 cups (1-inch) pieces asparagus (about 12 ounces)
• 1/2 cup (2 ounces) grated fresh Parmesan, divided

Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.

Cook pasta according to package directions, omitting salt and fat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic, and cook for 1 minute. Add mushrooms; cook 4 minutes or until liquid evaporates. Add bell pepper, crushed red pepper, and the next 5 ingredients (through tomatoes). Bring to a simmer; cook for 7 minutes. Stir in asparagus; cook 4 minutes or until crisp-tender. Combine mushroom mixture, pasta, and 1/4 cup cheese in a large bowl, tossing well to combine. Sprinkle remaining 1/4 cup cheese over pasta.