Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

August 28 is National Thoughtful Day. According to nationaldaycalendar.com, this is a day set aside to show how we value each other. One way to be thoughtful is to make a meal for someone you love or care about. Here are some recipe ideas to help you celebrate those you value in your life.

• Salted-Butter Oatmeal Chocolate Chip Cookies (courtesy of epicurious.com)

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup whole wheat flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1 tsp. kosher salt

• 1 cup (2 sticks) salted butter, room temperature

• 1 1/2 cups (packed) light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 cups old-fashioned oats

• 1 Tbsp. vanilla extract

• 6 oz. semisweet chocolate (at least 60% cacao), chopped

Directions

1. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.

2. Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.

3. Turn dough out onto a work surface and flatten to a disk. Freeze 15–20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24–36 hours.

4. Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.

5. Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12–15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.

6. Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

• Fresh Spinach Ravioli Lasagna (courtesy of thespruceeats.com)

Ingredients

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 3 cups coarsely chopped fresh spinach

• 2 cups whole milk

• Freshly grated nutmeg, to taste, optional

• kosher salt, to taste

• Freshly ground black pepper, to taste

• 3/4 cup grated Parmesan cheese, divided

• 1 1/2 cups ricotta cheese

• 1 teaspoon lemon zest

• 1 teaspoon minced garlic

• 3 (9-ounce) packages spinach-artichoke ravioli, or similar

• 1 (6-ounce) can artichoke hearts, drained and coarsely chopped

Directions

1. Preheat the oven to 375 F. Spray a 9 x 9-inch square pan, or another 1 1/2- to 2-quart baking dish, with nonstick cooking spray.

2. Bring a large pot of water to a boil for pasta.

3. In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden.  Add the spinach and cook until barely wilted, about 2 minutes, stirring frequently.  Gradually stir in the milk, and bring the mixture to a simmer.  Allow to simmer for a minute or two,  stirring occasionally, until thickened.  Season with the nutmeg, if desired, and salt and pepper.  Stir in 1/2 cup Parmesan.

4. Meanwhile, combine the ricotta cheese, lemon zest, ​and garlic in a bowl, seasoning with salt and pepper.

5. When the water comes to a boil, season with salt, let it return to a boil, and cook the pasta according to package directions, stopping just before it becomes completely cooked.

6. Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. Top with half of the ravioli, then top the pasta with a layer of half of the ricotta mixture, and half of the chopped artichokes. Spoon over half of the remaining creamy spinach sauce , then sprinkle over half of the Parmesan.  Repeat these layers.  Place in the oven and bake for about 15 minutes until everything browns and bubbles.  Run the lasagna under the broiler for a final minute to brown the top if desired.

• One-Pan Garlic Butter Chicken with Mushrooms (courtesy of bestrecipes.com.au)

Ingredients

• 6 chicken thigh fillets large halved

• 2 tsp smoked paprika

• 2 tbs extra virgin olive oil

• 200g button mushrooms small

• 100g butter chopped

• 5 garlic cloves thinly sliced

• 2 tbs fresh tarragon chopped

• 1 bunch English spinach trimmed

• Toasted crusty bread *to serve

• Mixed salad leaves *to serve

• 1 lemon cut into wedges *to serve

• 1 pinch salt and pepper *to taste

Directions

1. Sprinkle chicken with paprika. Heat 1 tablespoon oil in a large frying pan over high heat. Add chicken. Cook for 4 minutes each side or until browned. Transfer to a plate.

2. Cut half the mushrooms in half. Melt 40g butter and remaining oil in pan over medium-high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a plate.

3. Add remaining butter to pan. Cook, stirring, for 1 minute or until butter is golden brown. Add garlic and tarragon. Cook for 1 minute or until fragrant. Return mushroom and chicken to pan. Cook, turning occasionally, for 5 minutes or until chicken is cooked through.

4. Remove from heat. Add spinach to pan. Cover. Stand for 2 minutes or until wilted. Season with salt and pepper.

5. Serve chicken with bread, salad and lemon wedges.

Enjoy!