thyme for wine

Italian Wedding Soup

2012-01-29T10:49:00.001-06:00

Are you ready for Soup Sunday? I wanted to post this in time for you to run out to the grocery store and pick up whatever ingredients you need to make this soup. Hubby said this is a definite repeat. I made a few tweaks from the original recipe to make it a tad bit healthier. I swapped the ground pork for ground chicken. My mom randomly told me that she wanted to make Italian Wedding Soup for dinner - yet another reason why I need to get back on the blogging bandwagon.

Sorry, but this has been consuming my time:

Hardest. Puzzle. Ever.... 1000 pieces later:

Italian Wedding Soup

(Adapted from Food & Wine)

Yield: 4 Servings

1 Tbsp. Olive Oil
1 Medium Onion, diced
2 Carrots, finely diced
2 Celery Ribs, finely diced
2 Quarts Homemade Chicken Stock
Salt and Pepper, freshly ground, to taste
1/3 C. Orzo or Ditalini Pasta
1 lb. Ground Chicken, Pork or Turkey (I used ground chicken breast)
1/4 C. Parmesan, freshly grated, plus more for serving
1/4 C. Bread Crumbs
5 oz. Baby Spinach
15 oz. Can of Chickpeas, drained and rinsed

In a large pot, saute the onion, carrots and celery in oil until just fragrant (3 minutes). Season with salt and pepper. Add the chicken stock and bring it to a low boil. Next, add the pasta and cook until al dente (about 7 minutes).

Meanwhile, in a medium bowl, knead the meat with the 1/4 cup cheese, bread crumbs and 1/2 tsp. of salt and pepper. Form the mixture into 1-inch balls. Drop the balls into the boiling soup and simmer for 5 minutes (You can also sear off the meatballs in another pan, if you prefer to do that before adding to the soup).

Stir in the spinach and chickpeas; simmer until meatballs are cooked through (about 5 minutes long). Serve immediately in bowls, passing extra cheese at the table.

Frozen Banana Bites

2012-01-19T09:27:00.001-06:00

Do you ever crave a little bite of something sweet and chocolatey after a long day? These frozen banana bites could just be the ultimate solution! Promise! One banana bite seems to satisfy my sweet tooth! The banana freezes just like frozen yogurt - YUM! I think these would be a nice snack for little ones too - just make sure they don't have peanut allergies! I guess you could omit the peanut butter, but I think that is what absolutely makes these so indulgent!

Frozen Banana Bites

(Adapted from Ashley)
Yield: 10 bites

2 Large Bananas
1/2 C. Milk Chocolate Chips
2 Tbsp. Peanut Butter

Unsweetened Coconut Flakes, to garnish

Line a large glass or plastic dish (that has a cover) with parchment or wax paper. Cut up each banana into five equal pieces. Next, heat the peanut butter and chocolate chips in the microwave for about one minute. Stir until smooth. Using a toothpick, dip the banana pieces in the chocolate-peanut butter mixture. Lay them out on the parchment/wax paper (leave spaces between the banana bites when drying). Repeat process until all are in the dish. Sprinkle with the coconut flakes. Cover and transfer to the freezer for at least one hour. These will keep for a few days in your freezer. Actually, we enjoyed them even more when frozen for at least 24 hours.

Sriracha-Sesame Turkey Meatballs

2012-01-17T21:25:00.001-06:00

When I find a recipe that looks delicious yet easy to throw together, I email it to myself immediately. I am always looking for simple, healthy meals that I can quickly make after work. Is anybody else with me on that?! The good thing about this recipe is that it would work well as an appetizer (for the Super Bowl!?!) or it works just as well as a main course over some greens or pasta. I love the little kick from the Sriracha too!

Sriracha-Sesame Turkey Meatballs

(Adapted from Kalyn)
Yield: 2 dozen meatballs

1 1/2 lb. Ground Turkey Breast
1 Tbsp. Garlic, minced
1 Tbsp. Fresh Ginger, minced
3 Green Onions, thinly sliced
1 Egg, lightly beaten
1/2 C. Bread Crumbs
1 1/2 Tbsp. Sesame Seeds

2-3 Tbsp. Sriracha Sauce (more or less, depending on taste)

1 tsp. Salt
1-2 Tbsp. Olive Oil
Additional Green Onions and Sesame Seeds, for garnish

In a medium bowl, mix the ground turkey, garlic, ginger, green onoins, egg, bread crumbs, sesame seeds, Sriracha and salt. Then form meatballs with your hands (mine were about 1 1/2 Tbsp. of turkey mixture; it will be fairly soft).

Heat 1-2 Tbsp. of oil over medium heat in a non-stick pan (I used a Le Creuset Au Gratin dish to sear the meatballs because it tends to evenly distribute the heat and the meatballs don't stick to the pan). Once the oil is hot, place the meatballs in the pan and cook until cooked through (about 25 minutes, depending on the size of your meatballs). Remember to turn the meatballs every 5 minutes so all sides get nicely browned. Serve warm as is or over a bed of greens to make it more of a main course. Garnish with additional sliced green onions and sesame seeds.

Chocolate-Dipped Gingerbread Biscotti

2012-01-16T20:25:00.001-06:00

I've been following Lisa's blog, Authentic Suburban Gourmet, for a while now and it is fabulous. Check it out when you have time! When I saw her recipe for this biscotti, I "Pinned It" immediately! I knew these chocolate-dipped gingerbread biscotti were destined to be in my 2011 Christmas cookie boxes! I'm finally getting my life in order and wanted to repost the recipe so that I can remember it for years to come. These were quite delicious on Christmas morning with a cup of coffee!

Chocolate-Dipped Gingerbread Biscotti

(Recipe from Lisa)

Yield: 24 cookies

2 1/4 C. All Purpose Flour
1 1/4 C. Dark Brown Sugar, packed
2 tsp. Ground Ginger
1 1/4 tsp. Baking Powder

1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/4 tsp. Ground Nutmeg
1/4 tsp. Baking Soda
1 C. Pecans, coarsely chopped
1/2 C. Dates, chopped
1/4 C. Molasses
2 Large Eggs
2 tsp. Orange Zest

Position a rack in the middle of the oven; preheat to 350F degrees. Line a cookie sheet with parchment paper or a Silpat.

In a bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg and baking soda on medium-low speed until well-blended. On low speed, mix in the pecans and dates. In a measuring cup, lightly whisk the molasses, eggs and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the doug is well-blended and comes together (approx. 2 minutes - don't worry... it will look dry at first, but will come together).

On an unfloured work surface, divide the dough into two equal parts. Shape each part into a log that is roughly 10 inches long and 3 inches wide. Position the logs on the lined cookie sheet. Bake until the tops are somewhat firm (approx. 35 minutes). Transfer the sheet to a rack and let cool (about 10 minutes).

Carefully transfer the logs to a cutting board. Using a serrated knife, cut each log into diagonal slices that are 3/4-inch wide. Return the slices to the cookie sheet. Bake until the biscotti are dried to your liking (about 10-20 more minutes). Transfer the cookie sheet to a rack and let the biscotti cool completely.

Chocolate Ganache

1 (12 oz) Pkg. Semi-Sweet Chocolate Chips
1/2 C. Heavy Cream

Once the biscotti are cooled, prepare the ganache for dipping. Gently melt the chocolate chips and heavy cream over a double-boiler and stir until smooth. Keep over warm water while dipping the cookies. Dip each biscotti into the chocolate and place onto wax-paper on your counter. Let the chocolate dry completely before packaging.

Healthy Chicken Pot Pie

2012-01-10T08:02:00.003-06:00

Remember the days of frozen pot pie dinners? Please tell me that I'm not the only one who has these memories... I'm not saying that those were bad, but they definitely were not spectacular! These pot pies, on the other hand, are divine! I tried to make them somewhat healthier than the norm. We had a lovely Monday night chicken pot pie dinner with a side salad. I pre-chopped all of the veggies on Sunday, so prep for this wasn't too bad when I came home from work on Monday. Also, I have to confess that I used store-bought pie dough for the crust. It makes my life a lot easier on little things like this.

This is the second time that I have made this recipe, so I know that it is a keeper! I'm going to write it down on my fancy new personalized recipe cards that my MIL gave me! Thanks Marts!

Healthy Chicken Pot Pie

(A Thyme for Wine original)

Yield: 4 servings

1 Russet Potato, cubed

4 Carrots, peeled and sliced/diced

1 C. Frozen Peas

1 C. Frozen Corn Kernels

2 Tbsp. Unsalted Butter

4 Medium Boneless Skinless Chicken Breasts, cut into bite-sized pieces

1 Large Onion, chopped

1/4 C. All-Purpose Flour

1 1/2 C. Chicken Stock

1/2 C. Dry White Wine

1/2 C. Fat-Free Half and Half

1/4 C. Fresh Parsley, chopped

Salt and Pepper, to taste

1 Egg Yolk beaten with 1 tsp water

1 (9-inch) Pie dough round - homemade or purchased

Preheat oven to 400F degrees. Bring saucepan three-fourths full of water to a boil. Using a pasta insert or a large sieve, immerse the potato pieces in the water and boil for 4-5 minutes. Add the carrot pieces and boil for 3 minutes longer. Lift out, drain, and transfer to a bowl. Repeat with the corn and the peas, boiling for 1 minute. Set aside.

In a large sauté pan (with a lid) over medium-high heat, melt the butter. Add the chicken and cook uncovered, stirring occasionally, until browned on all sides (about 8 minutes). Season with salt and pepper. Add the onion and cook, stirring until softened (about 2 minutes). Sprinkle in the flour and stir well. Stir in the stock, wine, half-and-half and parsley; bring to a simmer. Cover, reduce heat to low and simmer for 10 minutes. Stir in the vegetable mixture. Transfer to four oven-safe bowls.

Brush some of the egg yolk mixture onto the pie dough round, which should be just a bit wider than your bowls. Place the round, egg side down, over the filling, and press the dough to the rim of the bowl. Brush the surface lightly with the remaining egg yolk mixture. Use a fork to poke a few holes in the top of the pie crust. Place the bowls on a baking sheet. Bake until the crust is golden brown (abut 30-40 minutes). Serve hot.

Sun-Dried Tomato + Spinach Torta

2012-01-06T14:46:00.001-06:00

We hosted a baby shower for one of my best friends over the holidays. It was a joyful occasion and I'm just counting down the hours until I get a phone call from Katie letting me know that her little bundle of joy has arrived! I saw this gorgeous sun-dried tomato and spinach torta on Pinterest and knew I just had to make it for the baby shower. It is a wonderful appetizer to make in advance and it serves a huge crowd. I paired it with gourmet fruit and nut crisps, but I bet it would be wonderful with fresh veggies or crostini too!

Sun-Dried Tomato and Spinach Torta
(Adapted from the Gallery Gourmet)
Yield: 15+ Servings

4 (8 oz) Packages Cream Cheese, softened (I used 1/3 less fat)
1 1/2 C. Parmesan Cheese, grated
3/4 C. Feta Cheese, crumbled
2 Cloves Garlic, finely minced or grated on a micro-plane
1 C. Frozen Spinach, thawed and squeezed dry with a paper towel
1 C. Sun-Dried Tomatoes in Oil, chopped, plus a few extra for garnish
1 C. Pine Nuts, raw or toasted
1/2 C. Basil Pesto, homemade or store-bought

In a bowl fitted with an electric mixer, beat the cream cheese, Parmesan, feta and garlic on medium speed. Divide the mixture into thirds. In a separate bowl, combine one-third of the cheese mixture with the spinach; set aside. Line an 8-inch round cake pan, bowl or spring-form pan with plastic wrap. Spread one-third of the cheese mixture in the bottom of the pan. Then, lay half of the sun-dried tomatoes on top. Spread the spinach/cheese mixture on top of the tomatoes. Lay the remaining tomatoes on top of the spinach mixture. Top with the remaining cheese mixture. Cover with plastic wrap and refrigerate for at least one hour.

Remove plastic wrap on the top. Invert the torta onto a serving platter and carefully remove the plastic wrap. Press the pine nuts on the sides to cover (as seen in the picture). Spread the pesto on top and garnish with extra sun-dried tomatoes. Serve with crackers, crudites or costini.

Happy 2012 + Chocolate Crinkle Cookies

2012-01-04T21:36:00.001-06:00

First of all, I just want to let you know of my 2012 Resolution: BLOG MORE! To those of you who read this blog (a'hmm... my friends and family + a few trusty followers who started reading Thyme for Wine from the very beginning), I promise to start blogging more! Seriously! I'm even blogging during a new episode of Top Chef, which is unheard of in my life! My hubby, ohhh my sweet hubby, is doing the dishes right now. We have a deal. I cook and he does dishes. Is that best deal ever or what?! LOVE IT!

I hope all of you had a wonderful 2011. For us, it was a year of many highs and unfortunately many lows. We both earned our graduate degrees (which is aweeeeesome!!), got married (woohoo!), and moved to Chicago (brrrr!!!). With all of these fun things going on in our lives, we happened to lose some of our best friends... Three of them, to be exact. This NYE, Doug and I toasted to Grandpa D., Grandpa A., Grandma C, and the legacy that they left with us. Cheers!

This is what we saw out of our window on NYE 2011:

...And we ate leftover chocolate crinkle cookies with our champagne!

These are some of the best Christmas cookies that I've made in a while (if I do say so myself). I just love how they look! Plus, these cookies are like eating little brownie bites... sinful, decadent and quite delicious! If you aren't too "cookie'd-out," then I suggest whipping up a batch ASAP!

Cheers to you and yours in 2012! -Doug and Becky

Chocolate Crinkle Cookies

(As seen on Iowa Girl)

Yield: 18 Cookies

1/2 C. Unsweetened Cocoa Powder

1 C. Granulated Sugar

1 tsp. Vanilla Extract

1/4 C. Vegetable Oil

2 Eggs

1 C. All-Purpose Flour

1 tsp. Baking Powder

1/4 tsp. Salt

1 C. Powdered Sugar

In a bowl fitted with an electric mixer, beat together the cocoa, sugar, vanilla and vegetable oil. Beat in eggs, one at a time, until the mixture is smooth. In a separate bowl, sift together flour, baking powder and salt. Mix into wet ingredients in three batches, mixing until just combined in between each batch. Cover the dough and chill for at least four hours or overnight (this is an important step!!).

Preheat oven to 350F degrees. Scoop 1 Tbsp. dough, roll it into a ball between your palms and roll it in powdered sugar. Place on a parchment paper or Silpat lined baking sheet; bake for 8-10 minutes. Let cookies cool on the baking sheet for 2-3 minutes before removing to a cooling rack.

Date + Pecan Banana Bread

2011-12-19T21:56:00.001-06:00

I'm experiencing writer's block... so, of course, I turn to my husband and ask, "What should I say about this date and pecan banana bread?" Doug's reply: "Great in the morning with a cup of coffee." LOL! Seriously? Yes, this is great in the morning with a cup of coffee. Just wake up one hour before your family and friends and whip this together. No big deal! Right?!! Well, I will add to his profound statement and say that it is a nice twist to ordinary banana bread. Also, it would make a wonderful holiday treat for your neighbors!

Date & Pecan Banana Bread

(From W&S Bride & Groom, thanks to Dad D.)

Yield: 1 large loaf or 2 smaller loaves

1 3/4 C. Flour

2 1/4 tsp. Baking Powder

3/4 tsp. Kosher Salt

1/3 C. Butter, room temperature

2/3 C. Sugar

1 tsp. Grated Lemon Zest

2 Large Eggs, lightly beaten

1 1/4 C. Ripe Banana (about 2), mashed (very ripe)

1/2 C. Pecans, chopped

1/2 C. Dates, chopped

Preheat oven to 350F degrees. Grease an 8 1/2-by-4 1/2-inch loaf pan with butter (I like to make it in two smaller loaf pans). Sift the flour, baking powder and salt together into a medium bowl and set aside. In a large bowl, use a wooden spoon to beat the butter with the sugar and lemon zest until soft and creamy. Add one-third of the flour mixture to the butter mixture and stir until fully incorporated. Repeat, adding the remaining flour mixture in 2 more batches. Mix in the eggs and add the mashed banana until well blended. Gently fold in the pecans and dates. Pour the batter into the prepared loaf pan and smooth the top. Bake until a wooden skewer inserted in the center comes out clean (about 1 hour). Remove from the oven and let cool in the pan on a wire rack. Turn out onto a plate and serve at room temperature.

Lemon Asparagus Risotto

2011-12-11T21:13:00.001-06:00

I have been experimenting with different kinds of risotto lately. Remember the butternut squash risotto? That is definitely a recipe that you will need to try this time of year. I was elated when I saw a healthy bunch of asparagus at Whole Foods yesterday and just knew that it would end up in a risotto side dish. I served this with some herb-crusted Frenched lamb chops and a spinach salad. What a nice Sunday evening dinner with my hubby!

Lemon Asparagus Risotto

(Adapted from Food Lover)

Yield: 4 to 6 Servings

1 Bunch Asparagus, tough ends removed, cut into 1'' bites

4 Tbsp. Butter

3 Tbsp. Olive Oil

1 Medium Onion, diced

1 Tbsp. Salt, more or less to taste

2 1/4 C. Arborio Rice

5 C. Chicken or Vegetable Stock

1/4 C. Lemon Juice

3 Tbsp. Lemon Zest

1/2 C. Parmesan Cheese, plus more for garnish

In a medium pot, bring about 4 cups salted water to a boil. Add the asparagus and bring back to a boil; cook 3 to 5 minutes. Remove the asparagus from the water and submerge into ice cold water to stop the cooking. Remove, drain and set aside.

Meanwhile, in a small sauce pan, bring the chicken or vegetable stock to a boil, then turn down to a simmer. In a sauté pan over medium heat (I used a medium Le Creuset pan), melt half the butter and olive oil. Add the onions and 1/2 teaspoon salt; sauté for 3 minutes. Add the rice and stir to coat each kernel with some fat. Add the remaining salt and toast the rice for about 3 minutes. One ladle at a time, add the stock. Over medium-low heat, gently stir the stock into the rice. Once the rice has absorbed the stock, add another ladle. Continue the process for about 15 minutes. After the rice is al dente, add the sliced asparagus to the rice mixture. Finally, turn off the heat and add the lemon zest, lemon juice and Parmesan; gently stir.

Mint Chocolate Cookies

2011-12-08T20:28:00.000-06:00

Are you ready for this??? My first Christmas Cookie post of the season! I got this recipe out of a Junior League cookbook - and I happen to be on the committee, so feel free to purchase your copies here!! For my family members who read my blog: don't worry - you'll probably be getting this for Christmas. I normally love League recipes, but this one does not even compare to my Mint Chip Cookies. These turned out to be more like butter cookies with a chocolate center. I prefer full on chocolate, minty goodness. I'll leave it to you to decide which recipe you like better!

To my sister: Thanks for the cute cocktail napkins :) Love them!

Mint Chocolate Cookies

(JLC Cookbook)

Yield: 3 dozen

1 C. (2 sticks) Unsalted Butter, softened

1/2 C. Confectioners' Sugar

2 C. Cake Flour

1 tsp. Vanilla Extract

1/8 tsp. Salt

1 C. Pecans, finely chopped

18 Frango Mint Chocolates (or Andes), cut into halves

Confectioners' Sugar (for sprinkling)

Cream the butter and 1/2 cup confectioners' sugar in a bowl for 1 minute or until light and fluffy. Add the flour, vanilla and salt; stir with a wooden spoon until combined. Stir in the pecans. Chill, loosely covered with plastic wrap, for 1 hour or until the dough is firm. Shape 1 Tbsp. dough around each chocolate half, forming a ball. Place 1 inch apart on two nonstick cookie sheets. Bake one cookie sheet on the top rack and one on the center rack in a preheated 350F degree oven for 10 minutes. Switch the cookie sheets. Bake for another 8 to 10 minutes or until golden brown. Sift confectioners' sugar generously over the cookies. Cool on a wire rack.

Mom's Stuffing

2011-12-03T10:31:00.001-06:00

I just wanted you to see the magnificent stuffing that we had on our Thanksgiving table. ;) I'm not giving the recipe because it is a "watch and learn" sort of thing... no specific measurements. Thanks for teaching me how to make it this year, Mom!

Hope you all had a wonderful Thanksgiving. That is the last of my turkey day pics!

Gingersnap Pumpkin Pie

2011-12-02T10:00:00.001-06:00

My dad said that this was the best pumpkin pie he has ever had! Wow! What a compliment! This was my first time making a pumpkin pie in a gingersnap crust. I wasn't worried though... because when you deal with good ingredients and flavors, it is bound to work in your favor! I combined multiple different recipes and came up with the one below. Enjoy!

Gingersnap Pumpkin Pie

Yield: 8 Servings

Gingersnap Crust

2 C. Gingersnap Cookie Crumbs

1/2 C. Walnuts or Pecans, finely chopped

1/8 tsp. Salt

5 Tbsp. Unsalted Butter, melted

Preheat oven to 325F degrees. Place a rack in the center of the oven. Combine cookie crumbs, walnuts and salt. Stir in butter and transfer to a pie pan. Press crumb mixture firmly and evenly into bottom and sides of pan. Bake for 10 minutes; transfer to a cooling rack.

Pumpkin Pie Filling

2 Large Eggs

3/4 C. Light Brown Sugar, packed

1/2 tsp. Vanilla Extract

1/2 tsp. Salt

2 tsp. Pumpkin Pie Spice

1 (15 oz) Can Solid-Pack Pumpkin

1 C. Half-and-Half

In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin pie spice and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake at 350F degrees until set (about 1 hour). Cool on rack at room temperature for one hour, then refrigerate to cool completely.

Note: When refrigerating pie, cover first with a paper bowl, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.

Brandy Whipped Cream

1 C. Heavy Cream

1 Tbsp. Powdered Sugar

1 1/2 Tbsp. Brandy

In a bowl of a standing electric mixer fitted with the whisk attachment, beat the cream until thick and frothy. While beating, add the sugar and brandy. Beat until soft peaks form.

Cranberry, Fig + Pistachio Chutney

2011-12-01T20:40:00.002-06:00

Hubby MD is still at the hospital, so I figured that now is a good time to blog about some of our turkey day recipes! Thank goodness my dad had the patience to prep all of the ingredients that went into this chutney. It sure took him a long time! Or... wait... maybe he was just enjoying his prep station that we set up for him at the table (facing the football game and cold beer in hand). That's how you cook on Thanksgiving though, right?? Can't get much better than that! This was a delicious new addition to our Thanksgiving spread. I wanted to put the recipe on here so that we can refer to it next year!

And here is what it looked liked before it hit the stove:

Cranberry, Fig and Pistachio Chutney

(Mom's recipe)

Yield: 4 Cups

2 Tbsp. Fresh Ginger, peeled and minced

2 lbs. Fresh Cranberries

2 Small Oranges, washed & diced (skin on, seeds removed)

20 Dried Figs, tough stems removed, diced

2 C. Shelled Pistachios

1 Large Yellow Onion, diced

3 C. Granulated Sugar

1/2-1 tsp. Cayenne Pepper (depending on taste)

Salt and Pepper, to taste

Put all of the ingredients (except the salt and pepper) into a large pot and stir well. Place the pot on the stove over medium-low heat. The cranberries will start to breakdown and burst. Once the bubbles begin to form, simmer the chutney uncovered for an hour. Stir every few minutes so that the sugars don't caramelize on the bottom of the pan. After an hour, taste the chutney and add salt and pepper to taste.

Note: The finished chutney will be nice and jammy. Let it cool before serving. It can be refrigerated for up to two weeks. It is delicious on post-holiday sandwiches too!

Our First Thanksgiving

2011-11-28T23:07:00.001-06:00

Doug and I celebrated our first Thanksgiving as a married couple this past weekend. With our work schedules, it was difficult for both of us to make it "home" to see our families. Luckily, my mom and dad were able to make the trip out to Chicago and help bring some family time to us! Nice! I couldn't imagine a Thanksgiving meal without my mom's stuffing. Thanks, Mom, for teaching me how to cook it this year! We managed to create a wonderful Thanksgiving dinner for four in our small kitchen (with only one oven... I know, can you imagine)!?!

2011 Thanksgiving Menu

Starters

Deviled Eggs

Shrimp Cocktail

Antipasto Skewers

Doug's Cocktail Meatballs

Hot Mulled Cider with Brandy

Main

Roasted Turkey

Mom's Gravy

Dad's Mashed Potatoes

Mom's Traditional Stuffing

Green Bean and Mushroom Casserole

Cranberry, Fig and Pistachio Chutney

Doug's Autumn Salad

Relish Tray

Dessert

Gingersnap Pumpkin Pie

with Brandy Whipped Cream

Don't worry... I'll post some of those recipes soon so that we all can refer to it next year. Other than cooking, we had a jam-packed weekend!

Parade on State Street

Ice Skating in Millenium Park

The Bean

We went to Girl and the Goat! Every single bite was DELICIOUS!

Yup... that's us with Top Chef Stephanie Izard.

Turkey Spinach Lasagna

2011-11-20T08:21:00.001-06:00

I have been holding out on another fabulous recipe to share with you guys. Doug is probably sick of me making this lasagna, because I've probably made it ten times since last winter. Our friend, Kate, had us over for dinner and made this turkey lasagna (she knew I didn't eat beef ~ what a sweetie). Before this, I had no idea that cottage cheese would taste so good in lasagna! You can't even tell the difference that ricotta isn't in this healthier recipe. This works great in a 9x13-inch baking dish or in individual oven-safe bowls. Enjoy!

Turkey Spinach Lasagna

(Recipe from Kate G.)

Yield: 6 Servings

1 lb. Lean Ground Turkey

1 1/2 C. Onion, diced

2 Cloves Garlic, minced

2 (26 oz) Jars Marinara

1 (16 oz) Carton Cottage Cheese

1 Egg

1/4 C. Shredded Parmesan Cheese

1 Tbsp. Dried Parsley Flakes

1/4 tsp. Black Pepper

1 (10 oz) Pkg. Frozen Chopped Spinach, thawed and drained

8 Whole Wheat Lasagna Noodles, cooked

2 C. (8 oz) Shredded Part-Skim Mozzarella

Preheat oven to 350F degrees. Coat large skillet with olive oil and place over medium-high heat. Add the turkey, onion and garlic; cook until meat is browned, stirring to crumble. Add 5 3/4 C. Marinara; cook 5 minutes, stirring occasionally. Remove from heat. In a medium bowl, combine cottage cheese, egg, Parmesan, parsley, pepper and spinach; stir well. Spread remaining marinara in bottom of greased 13x9-inch dish. Arrange 4 wheat noodles over sauce, top with cottage cheese mixture and half of the mozzarella. Spoon half of the turkey mixture over and repeat process. Bake for 50 minutes or until cheese melts and sauce is bubbly. Let stand for 10 minutes before serving.

Note: This freezes well. To freeze, make it per the above instructions (except for the baking part). Let the sauce and noodles cool to room temperature before putting it in the freezer.

Also, this can be made in individual portions, as seen in the picture. Simply divide the ingredients into oven-safe bowls.

Slow Cooker Chili

2011-11-15T10:23:00.001-06:00

Winter is just around the corner! Time to dust off your slow cooker and make some warm meals without a lot of effort! Our slow cooker hasn't had a lot of time to collect dust, seeing as we just got it as a wedding gift a few months ago. Doug's mom brought three different crock pot cookbooks to Chicago. I am having fun looking up new recipes that I want to try and I'm definitely getting inspired to use our slow cooker in other ways than just making chili! In the meantime, I guess you'll just have to make this slow cooker chili :) Hah!

Slow Cooker Chili

(Inspired by AmyBites)

Yield: 4-6

1 lb. Lean Ground Turkey

1 Large Onion, diced

1/2 C. Red or Green Bell Pepper, diced

1 Tbsp. Chili Powder

1 tsp. Sugar

1 tsp. Ground Cumin

1/4 tsp. Salt

2 Garlic Cloves, minced

1 (15 oz) Can Kidney Beans, drained

1 (14.5 oz) Can Diced Mexican-Style Stewed Tomatoes

6 oz. Tomato Paste

In a large skillet, cook the turkey over medium-high heat until browned and crumbled. Add onion, bell pepper, chili powder, sugar, cumin, salt and garlic; cook for 6 minutes or until onion is tender and fragrant. Place meat mixture in a slow cooker on low heat. Stir in the beans, tomatoes and tomato paste. Cover with the lid and cook for 3 to 4 hours. Spoon into bowls and serve immediately. Serve with a side of mini cornbread muffins, if desired!

Three Pepper Chicken Chili

2011-11-09T20:20:00.001-06:00

For my avid readers, you may know that I tend to make things that appear like a lot of work went into the meal, but in reality it was effortless! This soup, however, changes things. Each little step is tedious. You'll have to re-read the recipe multiple times while you make this soup. But, my dear readers, it is worth it! I love, love, love soups and this one definitely is a keeper.

Three Pepper Chicken Chili

(Inspired by Cook's Illustrated)

Yield: 6 Servings

3 lbs. Bone-in Chicken Breast Halves

1 Tbsp. Vegetable Oil

2 Medium Jalapeños

3 Poblano Peppers, stemmed, seeded and cut into large pieces

3 Anaheim Chile Peppers, stemmed, seeded and cut into large pieces

2 Medium Onions, cut into large pieces

6 Garlic Cloves, minced

1 Tbsp. Ground Cumin

1 1/2 tsp. Ground Coriander

2 Cans Cannellini Beans, drained and rinsed

3 C. Chicken Broth (make your own low sodium!)

3 Tbsp. Fresh Lime Juice

1/4 C. Fresh Cilantro, minced

4 Green Onions, sliced thin

Season chicken liberally with salt and pepper. Heat oil in a large Dutch oven over medium-high heat; add chicken skin-side down and cook until skin is golden brown (4 minutes). Using tongs, turn chicken and brown the other side (3 minutes). Transfer to a plate; remove skin and discard.

Meanwhile, remove and discard ribs and seeds from 1 jalapeño; mince and set aside. In a food processor, process the poblanos, anaheim chiles and onions until it looks like chunky salsa. (If you have a smaller food processor, like I do, then you might need to do this in two batches).

Pour off all but 1 Tbsp of oil from the Dutch oven and reduce heat to medium. Add minced jalapeño, chile-onion mixture, garlic, cumin, coriander, and and 1/4 tsp salt. Cover and cook, stirring occasionally until vegetables soften (10 minutes). Turn heat to low at this point.

Transfer 1 C. cooked vegetable mixture to the food processor. Add 1 C. beans and 1 C. broth; process until almost smooth. Add vegetable-bean mixture, remaining 2 C. of broth and chicken breasts to Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally until chicken registers to 160F degrees (about 15-20 minutes).

Using tongs, transfer chicken to a cutting board. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly (10 minutes).

Mince remaining jalapeño, reserving ribs and seeds (in case you need to add some spice later)! Shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions and remaining minced jalapeño into chili, simmer until ready to serve. Add salt and pepper, to taste.

Butternut Squash + Saffron Risotto

2011-11-08T07:00:00.001-06:00

We went over to our friends house for dinner a few weeks ago and had the most delicious dinner ever! I had no clue that these two were so gourmet! Alece was busy whipping up a wonderful butternut squash and saffron risotto (who I got this idea from) and Tim acted like it was no big deal to roast a whole lemon-herb chicken! Doug and I have to step it up when we have them over to our house for dinner. I'm already starting to think of menu options! Anyway, the risotto was so great that I had to recreate it a few nights later. I can't believe this was my first time making risotto ~ I'm in love.

Butternut Squash and Saffron Risotto

(Adapted from Ina Garten)

Yield: 4-6 Servings

1 (2 lbs.) Butternut Squash

2 Tbsp. Olive Oil

Salt and Pepper, to taste

6 C. Chicken stock

5 Tbsp. Unsalted Butter

2 Large Shallots, minced

1 1/2 C. Arborio Rice

1/2 C. Dry White Wine

1 tsp. Saffron Threads

1/2 C. Parmesan Cheese, freshly grated

Preheat the oven to 400F degrees. Peel the butternut squash, remove the seeds and cut into 3/4-inch cubes (about 6 cups). Place the squash on a baking sheet; toss with olive oil, salt and pepper. Roast for 20-30 minutes, tossing once during cook time, until very tender. Set aside. Meanwhile, heat the chicken stock in a saucepan. Leave it on low heat to simmer. In a Dutch oven, melt the butter and sauté the shallots on medium-low heat for 10 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 tsp. salt and 1/2 tsp. pepper. Stir, and simmer until stock is absorbed (5-10 minutes). Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente (about 30 minutes total). Remove from heat and add roasted squash cubes and Parmesan cheese. Gently mix and serve immediately.

Baked Oatmeal with Berries

2011-11-07T07:00:00.001-06:00

There is nothing better than a warm meal to start your day! This baked oatmeal with berries is insanely delicious and filling! Better yet, it only takes a few minutes to prepare. You will have time to finish getting ready for the day while it bakes in the oven and fills your kitchen with the smell of cinnamon and vanilla. If you have a larger crowd for breakfast, this recipe can easily be doubled or tripled.

Baked Oatmeal with Berries

(Inspired by Annie)

Yield: 4 Servings

1 C. Old-Fashioned Rolled Oats

1/4 C. Walnuts or Pecans, chopped, divided

1/2 tsp. Baking Powder

3/4 tsp. Ground Cinnamon

Pinch of Salt

1/4 C. Maple Syrup

1 C. Milk

1 Large Egg, lightly beaten

2 Tbsp. Unsalted Butter, melted and slightly cooled

1 tsp. Vanilla Extract

2-3 Ripe Bananas, sliced

1 1/4 C. Frozen Berries, divided

Preheat oven to 375F degrees. Lightly grease a 2-qt. baking dish. In a medium bowl, combine the oats, half of the nuts, baking powder, cinnamon and salt; stir to combine. I use a liquid measuring cup to combine the maple syrup, milk, egg, butter and vanilla. Spread the sliced bananas in a single layer on the bottom of the baking dish. Top with 1/2 of the berries. Then, evenly distribute the oat mixture over the fruit. Pour the liquid ingredients over the oats. Sprinkle with the remaining nuts and berries. Bake for 35-40 minutes, until the top is slightly browned. Let cool for 10 minutes before serving.

Tandoori-Spiced Grilled Chicken with Mint-Cucumber Yogurt Sauce

2011-11-06T06:00:00.001-06:00

This summer, we had one of our good friends, Laura, over for dinner. At our building, we have a whole floor dedicated to grills, tables and chairs. Laura came over on the perfect night for an evening of grilling and Chicago fireworks. If I recall correctly, I believe I served this with Oriental Cabbage Salad. Mind you, I took a good five months off from blogging and this was one of the meals that I at least took a picture of... but I'm not sure if I would make it again - Just giving you fair warning! It was good, but not that great. Try it only if you like Indian flavors.

Tandoori-Spiced Grilled Chicken

(Toast to Omaha)

Yield: 6-10 Servings

1/4 C. Malt Vinegar

2 Tbsp. Lemon Juice

1 tsp. Turmeric

1 tsp. Kosher Salt

1 Tbsp. Garam Masala

1 Tbsp. Garlic Powder

1 1/2 Tbsp. Ground Cumin

2 Tbsp. Paprika

2 Tbsp. Ground Coriander

2 tsp. Sugar

3 C. Plain Yogurt

15 Skinless Chicken Thighs

In a bowl, whisk together vinegar, juice, turmeric, salt, garam masala, garlic, ginger, cumin, paprika, coriander, sugar and yogurt. Pour mixture into a shallow dish. Add chicken, turn to coat and marinate, covered, for a few hours or overnight. Prepare grill. Using tongs, allow excess marinade to drip off before putting on the grill. Grill chicken until cooked through; turn occasionally.

Mint-Cucumber Yogurt Sauce

1/2 C. Plain Yogurt

1/2 C. Cucumber, seeded and diced

1/2 C. Tomatoes, diced

2 tsp. Shallots, minced

2 tsp. Fresh Mint, chopped

1/2 tsp. Ground Cumin

1/2 tsp. Kosher Salt

Lemon or Lime Wedges, for garnish

Mint Leaves, for garnish

In a bowl, whisk together yogurt, cucumber, tomatoes, shallots, mint, cumin and salt. Refrigerate for at least 1 hour. Serve mint sauce over chicken. Garnish with lemon or lime wedges and additional mint leaves.

Prosciutto-Wrapped Mango Bites

2011-11-05T10:30:00.001-05:00

With simply four ingredients, you can make one of the most gourmet-looking appetizers! I made these prosciutto-wrapped mango bites many times this summer. It is nice to have a healthy appetizer option. Now that the holidays are approaching, I'm thinking that I'll swap out the mango with a sliced pear. The arugula gives this a nice peppery bite and the basil adds something refreshing.

Prosciutto-Wrapped Mango Bites

(Inspired by Southern Living)

Yield: 16 bites ~ perfect for 4 people

1 Ripe Mango, peeled

1 1/2 C. Arugula, loosely packed

1 C. Fresh Basil, whole leaves, loosely packed

4 Very Thin Slices of Prosciutto

Cut mango into 1/4- to 1/2-inch slices (about 16). Place 1 mango slice on top of 3 arugula leaves and 1 or 2 basil leaves. Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each mango bundle with a strip of prosciutto. Arrange on a serving platter.

Note: To make ahead, prepare recipe as directed. Cover bites with a slightly damp paper bowl and chill for 30 minutes. Mango can be substituted for melon, pear or apple.

Tomato Soup + Grilled Cheese

2011-11-03T06:30:00.002-05:00

Some meals bring me back to my childhood. One of the meals is tomato soup and grilled cheese. The other meal I remember is mac 'n cheese with sliced hot dogs (let's not go there). I'm sure a lot of you have similar memories. This is a grown up version of the kind of tomato soup and grilled cheese that I remember though! Roasted tomatoes, fresh herbs, gouda cheese melted between two thin slices of artisan bread...! Are you kidding me? I'd have this every day of the week!

I've made tomato soup before, so I'll leave it up to you to decide which one to make! Both are delicious!

Roasted Tomato Soup

Yield: 4 Servings

4 Large Tomatoes, cut into wedges

1 1/2 Pints of Baby Heirloom Tomatoes, sliced in half
6 Cloves of Garlic, peeled and minced
2 Shallots, peeled and roughly chopped

1/2 Tbsp. Fresh Thyme

1/2 Tbsp. Fresh Rosemary, roughly chopped
1/2 C. Extra Virgin Olive Oil, divided
1 1/2 C. Chicken Stock, plus more if needed
4 oz. Goat Cheese, optional
1/2 C. Fresh Basil, roughly chopped

Salt and Pepper, to taste
Pinch of Red Pepper Flakes (optional)

Preheat oven to 400F degrees. Line one large baking sheet or two smaller baking sheets with foil, Spread the tomatoes, garlic and shallots evenly on the foil. Drizzle with 1/4 cup of the olive oil; season with salt and pepper. Sprinkle the thyme and rosemary on top. Roast for 50 minutes. Transfer contents to a soup pot or dutch oven on the stove. Add 1 1/2 cups of chicken stock and bring it to a boil. Reduce the heat to low and simmer for 10 minutes. Use an immersion blender to reach your desired consistency. Taste and add additional seasonings as needed (at this point, I added red pepper flakes). Add goat cheese and fresh basil. Once the goat cheese is completely melted, then it is ready to serve (with grilled cheese, of course)!

Cranberry Pecan Carrot Bread

2011-11-02T13:00:00.003-05:00

You all can thank me after you make this. Do it soon! Just in time for the holidays! I promise that everyone will inhale it!! I ran across this bread recipe with a wonderful mix of fall ingredients and just knew that I had to try it right away. Sick of regular old banana bread? Spice it up with this recipe and let the autumn aromas take over your kitchen.

Cranberry Pecan Carrot Bread

(Adapted from Buried Carrots)

Yield: 3 small loaves

3 C. All-Purpose Flour

1 1/2 tsp. Baking Soda

1 tsp. Salt

3 Eggs

1 C. Sugar

1 C. Vegetable Oil

2 C. Carrots, finely shredded (pre-shredded from store works!)

1 (8 oz) Can Crushed Pineapple, undrained

3/4 C. Pecans (can substitute with walnuts)

3/4 C. Dried Cranberries

Preheat oven to 350F degrees. Lightly grease three 5 1/2'' by 3'' loaf pans and set aside. Lately, I've been using Pam with flour and it works great! In a medium bowl, stir together the flour, baking soda and salt. In a bowl fitted with an electric mixer, beat the eggs. Add the sugar and oil; beat until just combined. On the lowest speed, add the carrots and pineapple. Slowly add the dry ingredients until just mixed; remove from mixer. Fold in the cranberries and pecans. Pour into the prepared pans. Bake for 50 minutes or until a toothpick inserted in the middle of the loaf comes out clean. On a wire rack, cool completely in the pans.

Spicy Kale Chips

2011-11-01T21:19:00.001-05:00

My current obsession with kale continues. The huge bunches of kale at the farmers market were just calling my name! They had so many different varieties to choose from, but I settled on this one:

... add a dash of paprika and red pepper flakes; bake it for 20 minutes and it turns into this:

Viola! Spicy, crunchy and delicious! If you are seriously addicted to potato chips, then try considering swapping out a bag of your chips for a bunch of kale!

Spicy Kale Chips

Yield: 3 Servings

1 Bunch of Kale, washed and dried

1 Tbsp. Olive Oil

Salt, to taste

1 Tbsp. Red Pepper Flakes

1 tsp. Paprika

Preheat oven to 350F degrees. Remove tough stems from kale with a knife; cut leaves into big bite-size pieces. Place leaves in a bowl and drizzle with olive oil; toss until lightly coated. Line two baking sheets with foil and spread out the kale evenly on the sheets so that it does not overlap. Sprinkle with salt, red pepper flakes and paprika. Bake for 15 minutes; gently toss them for even baking; cook for 2-5 more minutes. These burn easily, so just keep an eye on them. Serve immediately.

Happy Halloween!

2011-10-31T10:16:00.002-05:00

What do skeletons say just before dining?

Bone Appetit!

Famous Crustless Spinach Quiche

2011-10-23T10:10:00.004-05:00

I have such a FABULOUS group of girlfriends from high school. Over the years, we have all spread out over the country. It is super fun when we all reunite at holiday parties back in Minnesota, weddings, showers, etc. The day before our wedding, one of my friend's mom brought over her famous quiche. It was such a thoughtful gesture. Thanks Karen! We all were so busy the day before the wedding and it was nice to just go to the kitchen and have some quiche. Karen always says, "Enjoy the famous quiche for breakfast, lunch or dinner - hot or cold!" I couldn't agree with her more!

I used up the rest of our mushrooms from the farmers market in the quiche below. YUM! A gluten free version of this recipe can actually be found on Karen and Meg's wonderful blog: A Life Unprocessed.

Famous Crustless Spinach Quiche
(Adapted from Karen M.)
Yield: 1 quiche

1 (10 oz.) pkg. Frozen Chopped Spinach
1/4 lb. Mushrooms, sliced
1 C. Onion, chopped
1 Tbsp. Olive Oil
1/2 C. Plain Yogurt
1 Tbsp. Flour
5 Eggs, lightly beaten
4 oz. Cheese (Monterey Jack or Mozzarella), shredded
Salt and Pepper, to taste

1 Tomato, thinly sliced (optional)

Thaw spinach and drain out excess liquid through a strainer or paper towel. Saute mushrooms and onions in oil until just tender. In a medium bowl, combine all ingredients; mix well. Pour into quiche pan or prepared pie crust, if desired. Place tomato slices on top of quiche (optional). Bake at 375F degrees for 40-50 minutes. Let set before serving.

Cod with Quinoa, Kale + Mushrooms

2011-10-20T07:30:00.000-05:00

I have a confession to make. I am a (self-proclaimed) food blogger and before this recipe, I have never cooked with kale before! Want another confession? I love it! Kale is my new super food that I'll try to hide in Doug's meals whenever I get the chance. Do me a favor and leave a comment with your favorite way to prepare kale. It will give me ideas for future recipes!! Thanks!

This was such a healthy and delicious meal. I hope that you will try it whenever you are feeling adventurous in the kitchen!

Cod with Quinoa, Kale and Mushrooms

(Adapted from Use Real Butter)

Yield: 4 servings

1 C. Quinoa

2 C. Water

Pinch of Salt

2 Tbsp. Olive Oil

1/2 lb. Mushrooms, sliced or diced (I sliced oyster mushrooms)

1 bunch Kale, washed and torn in big pieces

1/2 Yellow Onion, diced

Salt and Pepper, to taste

4 Individual Cod Fillets

Dash of Paprika and Cayenne Pepper

Rinse the quinoa in 1 cup of cold water for 1 minute. Drain (using a sieve). In a small saucepan, place the rinsed quinoa, 2 cups of water and pinch of salt; bring to a boil. Reduce to a simmer and cover for 20-25 minutes. Meanwhile, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Saute the mushrooms until tender; remove from pan and set aside. In the same pan, add the kale and saute until just wilted; remove from pan and set aside. Finally, add the yellow onions to the pan with a little more olive oil and saute until translucent and fragrant. Add the quinoa, mushrooms and kale into the large saucepan and cook on low until it is heated through. While that mixture is staying warm on low heat, cook your fish on the grill or in a saute pan. I recommend using olive oil, salt, pepper, a pinch of paprika and a dash of cayenne to help season the cod fillets. To serve, place the cod on top of a bed of the quinoa mixture.

Herb + Egg Portobellos

2011-10-19T07:30:00.002-05:00

I woke up 30 minutes earlier than I normally do, so that I could make these herb and egg-stuffed portobello mushrooms for breakfast! I'm taking this Mushroom Week quite seriously, huh??! I've never had something quite like this for breakfast, but I have to say that it was a really nice change of pace. I think it is great to start your day off with something healthy. Plus, this looks super gourmet - but it only takes minutes to prepare!

Herb and Egg Portobellos

(Adapted from Ben)

Yield: 2 servings

2 Portobello Mushrooms, stems removed

2 Large Eggs

1 Tbsp. Olive Oil

1/2 Tbsp. Fresh Herbs, chopped (I used Basil and Rosemary)

Salt and Pepper, to taste

Preheat oven to 350F degrees. Line a small baking sheet with parchment paper. Place the portobellos on the parchment paper (rounded side down), drizzle with olive oil and season with salt and pepper. Sprinkle a few of the herbs on each mushroom. Carefully crack one egg inside each mushroom cap. Bake for 15-20 minutes, or until egg is cooked to your liking. Serve immediately - with a large cup of coffee, of course!

Chicken Udon Noodle Soup + Shiitake Mushrooms

2011-10-18T21:29:00.001-05:00

We get excited about Fall primarily because of two things: football and soup season! Of course, Doug prefers football and I prefer to be in the kitchen whipping up a batch of soup. I'm always on the lookout for new soup recipes. I found this recipe and wanted to try it right away. This is a spruced up version of chicken noodle soup with a spicy Asian twist. It also tastes great for lunch the next day! Enjoy one of my new favs...

Chicken Udon Noodle Soup + Shiitake Mushrooms

(From Des's blog)

Yield: 4 Servings

2 tsp. Olive Oil

2 tsp. Sesame Oil (if you don't have some, go buy some)

2 Boneless Skinless Chicken Breasts, diced

3 Cloves Garlic, minced

1 C. Shiitake Mushrooms, sliced

1 Tbsp. Fresh Ginger, minced

4 C. Chicken Broth

1 Tbsp. Reduced Sodium Soy Sauce

1/2 Tbsp. Sriracha (more or less, depending on how spicy you want it)

1 pkg (10 oz) Dried Udon Noodles

3 Green Onions, thinly sliced

Heat 1 tsp. olive oil and 2 tsp. seasame oil in a large pot over medium heat. Add chicken and cook until just browned; remove from pot. Next, add the remaining 1 tsp. olive oil in the pot; add garlic, mushrooms and ginger. Stir and cook for 3 minutes, until the mushrooms are tender and the ginger and garlic are fragrant. Pour in the chicken broth, soy sauce and sriracha. Return the chicken to the pot and simmer on low for 25 minutes. Meanwhile, prepare the udon noodles according to the package. Finally, divide the noodles between four bowls and ladle the soup over the top. Garnish with green onions.

I'm Back!!! Mushroom Week!

2011-10-17T22:24:00.001-05:00

Guess what, dear friends? I'm back! CLAP! CLAP! CLAP! Yes... I'm cheering for myself! A lot has happened these past few months. Doug and I earned our graduate degrees, moved to Chicago, got married, started new jobs and have been exploring our new city! One of our favorite things to do on Saturday mornings is going to the Green City Market in Lincoln Park. We went there this past weekend with my in-laws. My awesome FIL (father-in-law, for those of you not in the "know") bought me three bouquets of gorgeous farmers market flowers and $16 worth of mushrooms! Yes... mushrooms! Portobellos, shiitake, oyster, and baby bellas!

A mixed bag of mushrooms gave me quite a lot of inspiration... so, get ready for MUSHROOM WEEK! Stay tuned!

So glad to be back!!!!!

Lemon Raspberry Bars + New Beginnings

2011-05-19T21:44:00.000-05:00

Well a lot has changed in the past month and I put blogging on the bottom of my priority list. We lost Doug's best friend last week - his grandpa will be missed, but he will continue to be our role model for marriage. Speaking of which... less than a month until the Big Day. Oh, and Doug officially has an MD after his name and I have an MBA after my name! Wow. These past few years flew by! And now... guess what? We are packing up our things and moving to Chicago! Lots of life changes and we are certainly looking forward to our future together. Cheers to new beginnings!

Lemon Raspberry Bars

(Adapted from: Two Peas and Their Pod)

Yield: 2 Dozen

For the Crust:

2 1/2 C. Graham Cracker Crumbs

6 Tbsp. Butter, melted

1/4 C. Sugar

1 Lemon, zested

For the Filling:

4 Whole Egg Yolks

2 (14 oz) Cans Fat Free Sweetened Condensed Milk

2/3 C. Fresh Lemon Juice

1 Tbsp. Lemon Zest

10 oz. Fresh Raspberries

Preheat the oven to 350F degrees. Spray a 8x12-inch glass baking dish with cooking spray and set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and lemon zest. Stir until graham cracker crumbs are all coated in butter. Press the crumbs into the prepared pan (I use the bottom of a measuring cup). Bake crust for 10 minutes. Remove from oven and cool.

Once the crust is cool to touch, combine the egg yolks and condensed milk. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries (be careful to not mush them)! Pour the lemon raspberry filling evenly over the crust. Bake for 18-20 minutes or until it is just set. Cool to room temperature - then chill for at least one hour before serving.

Pheasant Lahvosh

2011-05-03T22:36:00.001-05:00

Have you tried lahvosh yet? Oh my goodness, it is one of the best ways to use up veggies in your fridge! You can also add meat if you want to make it more of a meal. My brother-in-law, Mark, is an avid hunter so we made pheasant lahvosh last fall. It was to-die-for! We tried to recreate the recipe below, but the chef has the ultimate control in this dish! Just use whatever ingredients you want to work with and build the lahvosh from there. Easy and delicious! If ever find yourself in the Omaha area, I suggest going here and ordering the veggie lahvosh - you won't be disappointed!

Pheasant Lahvosh

(Mark's original recipe)

Yield: 6 servings

2 Lahvosh Cracker Bread Rounds

1 lb. Sliced Havarti Cheese (from deli counter)

2-3 Tomatoes, sliced

1/2 Red Onion, sliced

5 Green Onions, minced

1 Red Pepper, chopped

Roasted Jalapenos, chopped (to taste)

1/4 C. Fresh Cilantro, roughly chopped

1-2 Pheasant Breasts, cooked & shredded

Cayenne Pepper, to taste

Set each lahvosh cracker round on a cookie sheet or pizza pan. Cover 75% of the crust with an even layer of havarti cheese. Next, place the thinly sliced tomatoes on the cheese (lay them on there like pepperonis). Evenly distribute the rest of the ingredients over the crust. You can choose to make this a vegetarian appetizer or add chicken or pheasant. Mark used red onions, green onions, red peppers, jalapenos and cilantro. Be sure to saute the pheasant in a pan with olive oil, salt and pepper. Once fully cooked, cool the meat and shred into pieces. Distribute the meat over the lahvosh as well. Sprinkle cayenne pepper over each cracker crust that is loaded with veggies and meat (optional). Finally, top it off with the remainder of the havarti cheese. Place the lahvosh in the oven on a high broil, just until the cheese melts and the ingredients are warm. Cut it into squares and serve immediately.

Pistachio Chocolate Chip Cookies

2011-04-14T21:53:00.001-05:00

I made these pistachio chocolate chip cookies for St. Patrick's Day, but I just never got around to posting the recipe! Sorry guys - I've been holding out on you! These cookies are surprisingly delicious, so don't wait for a holiday to roll around in order to make them. The pudding mix gives the cookies just the right amount of green coloring. Well, Happy St. Patty's to you all (one month late)!

Pistachio Chocolate Chip Cookies

(Adapted from Carol R.)

Yield: 6 dozen

1 1/2 Sticks Unsalted Butter, softened

2 Small Packages Instant Pistachio Pudding Mix

2 Eggs +3 Tbsp Sugar

2 C. Flour

1 tsp. Baking Soda

1 (12 oz) Bag Chocolate Chips

Preheat oven to 350F degrees. Mix together the margarine and pudding mix. In a small bowl, mix together the eggs and sugar. Then, add the eggs to the butter mixture and beat. Whisk together flour and baking soda (the batter will be stiff). Add the chocolate chips and stir until just combined. Drop by teaspoon onto a parchment-lined baking sheet (the cookies will not spread very much). Bake about 10 minutes, until edges just start to brown. Remove and cool on a wire rack.

Baked Shrimp Scampi

2011-04-10T21:54:00.005-05:00

Hello Thyme for Wine readers,

This is Doug again. For the annual Valentine's Day meal (somewhat belated to post), I thought Becky would enjoy a seafood recipe paired with nice white wine. I decided to make this recipe because it looked easy to prepare (if I can do it, most people can). I knew it was good because Becky told me that she "loved it" and she has even made it for friends since then. I realize this Valentine's Day meal is long overdue, however I think that it would be a nice summer meal. Enjoy with some basil linguine and wine! -Doug

Baked Shrimp Scampi

(Adapted from Ina)

Yield: 6 servings

2 lbs. Raw Shrimp in the Shell

3 Tbsp Olive Oil

2 Tbsp Dry White Wine

Kosher Salt & Freshly Ground Black Pepper

3/4 Stick Unsalted Butter, room temperature

4 tsp. Garlic, minced

1/4 C. Shallots, minced

3 Tbsp. Fresh Parsley, minced

1 tsp. Fresh Rosemary, minced

1/2 Tbsp. Crushed Red Pepper Flakes

1/2 Tbsp. Lemon Zest, freshly grated

2 Tbsp. Lemon Juice, freshly squeezed

1 Extra Large Egg Yolk

2/3 C. Panko (Japanese bread crumbs)

Lemon Wedges, for garnish

Serve over Basil Linguine (Trader Joe's)

Preheat oven to 425F degrees. Peel and devein shrimp - leaving the tails on. Place the shrimp in a gallon-size plastic bag and toss gently with olive oil, wine, 2 tsp. salt and 1 tsp. pepper. Allow to sit at room temperature while you prepare the rest of the dish. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp. salt and 1/4 tsp. pepper until combined. Starting from the outer edge of a oval gratin dish or a glass pie dish, arrange the shrimp in a single layer with the tails sticking up and towards the center of the dish. Pour the remaining marinade over the shrimp. Next, spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. I placed it under the broiler for another minute or two in order to make it golden brown on top. Serve with lemon wedges.

Herb-Breaded Tilapia

2011-03-28T21:17:00.001-05:00

Some of Doug's favorite meals that I make are the easiest to prepare. For example, I could slave over a meal and pour my heart and soul into creating the most perfect meal for hours on end... or I could spend literally five minutes in the kitchen... and he would love it all the same. Hah! Go figure. Well, I'll share one of my little secrets with you: add lemon zest and fresh herbs to practically any protein and you'll be fine.

Herb-Breaded Tilapia

(Adapted from Elly)

Yield: 2 servings

2 Tilapia Fillets, seasons with salt and pepper

2 Tbsp. Flour

1 Egg, lightly beaten

1 Lemon, divided (zested and set aside)

1/3 C. Bread Crumbs

2 Tbsp. Fresh Parsley, chopped

2 tsp. Fresh Thyme, chopped

1/4 tsp. Garlic Powder

2 Tbsp. Parmesan, freshly grated

Season the tilapia with salt and pepper. Dredge in flour and shake off any excess flour that does not stick to the fish. Lightly beat an egg in a small bowl and mix in juice of half a lemon. In another dish, combine the bread crumbs, parsley, thyme, garlic powder, lemon zest from one lemon, and parmesan. Dip the floured tilapia first in the egg and then into the bread crumb mixture; coat evenly and press to adhere, if necessary. Heat a nonstick skillet over medium heat and add just enough oil to coat the bottom of the pan. Once hot, add the tilapia. Cook for approximately 3-4 minutes per side or until the tilapia is cooked through and flakes with a fork. Cut the remaining half lemon into wedges and serve alongside tilapia.

Chocolate Beignets

2011-03-27T09:41:00.001-05:00

One of my bridesmaids, Molly, had us over for game night and served these chocolate beignets for dessert. I asked her for the recipe because they were so delicious and she said they were pretty easy to make! The light, flakiness of the pastry dough combined with the richness of the chocolate... ughhhh, heaven in your mouth! I brought one home so that I could take a picture of it in natural light the next day. I quickly decided that these can be enjoyed as an early morning breakfast treat as well! Thanks for the recipe, Mol!

Chocolate Beignets

(Molly's recipe)

Yield: 32 servings

2 Tbsp. Corn Syrup

1/2 C. Heavy Whipping Cream

4 oz. Bittersweet Chocolate, chopped

2 Sheets Cold Puff Pastry Dough, thawed

1 Large Egg + 1 Tbsp. Water

1/2 C. Sugar

Combine corn syrup and cream in a microwave safe container. Heat in 30-second increments until boiling. Put chocolate in a bowl and pour the hot cream mixture on top. Stir chocolate until smooth, then chill, stirring often until firm (about 20 minutes).

Meanwhile, line baking sheets with parchment paper. Preheat oven to 400F degrees. With a lightly floured rolling pin, roll each pastry sheet into a 12-inch square. Cut each square into 16 smaller squares and transfer to baking sheet. Combine egg and 1 Tbsp. water; lightly brush over pastry. Spoon 1 Tbsp. of the chocolate into the center of each square. Fold pastry over to make a triangle; repeat. Bake for 15 minutes. Dust powdered sugar over beignets and drizzle with any remaining chocolate (optional).

Chicken Wild Rice Soup

2011-03-26T09:18:00.001-05:00

I woke up this morning to SNOW! WHAATTTTT???! It is nearly April! I'm ready for this to be over and ready to plant some flowers and herbs. Springtime better come soon! Well, at least we have some nice soup to enjoy on this cold, cold day. I hate ordering chicken wild rice soup when I go out to restaurants because I know it is laden in cream and butter... a.k.a. fat. What I LOVE about this recipe is that it is made with mostly chicken broth and NOT heavy cream. You won't feel guilty eating each bite! Stay warm!

Chicken Wild Rice Soup

(Adapted from Doug's Mom)

Yield: 6 Servings

1/2 Stick of Unsalted Butter

1/2 Small White Onion, minced

1/2 C. Flour

2 1/2 C. Chicken Broth

2 C. Wild Rice, cooked

2 C. Chicken Breast, cooked and cubed

1/2 C. Carrots, finely shredded (easy to buy pre-shredded)

3 Tbsp. Slivered Almonds, chopped

1/2 tsp. Salt

1 tsp. Ground Black Pepper

1 (12 oz) Can Evaporated Skimmed Milk

2 Tbsp. Dry Sherry

Fresh Parsley or Chives, roughly chopped (for garnish)

Melt butter in a saucepan and saute onion until tender. Blend in flour and gradually stir in the broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook for one additional minute. Stir in wild rice, chicken, carrots, almonds, salt and pepper; simmer for 5 minutes. Blend in evaporated milk and sherry. Heat to desired temperature for serving. Garnish with herbs.

Dad's Piña Coladas

2011-03-15T21:56:00.003-05:00

With less than 100 days until the big day, we still have lots to do! My days are filled with a full time career, full time MBA classes, and full time wedding planning. Am I exhausted? Yes... to say the least! Good thing we went on a little family sailing vacation to the BVI. Here are just a few of some of our highlights:

Dad's Piña Coladas

2 oz. Bacardi Light Rum

2 oz. Coco Lopez Cream of Coconut

2 oz. Pineapple Juice

1 C. Ice (or more to fill the blender)

3 Lime Wedges (with peel)

Splash of Myers' Dark Rum

Place all ingredients (except Myers' Dark Rum) in a blender and blend until smooth. The lime wedges give this a unique taste that I truly love. Garnish with a pineapple slice. A float of Myers' Dark Rum may be added for the adventurous. Adjust alcohol amounts according to the size of your blender and how many people you are serving. Enjoy!

Mrs. D's Chili

2011-02-21T22:08:00.001-06:00

I made a big batch of Doug's mom's famous chili for the Super Bowl. We threw together a last minute get together and I figured that it wouldn't be a proper football game without some chili! I ran across this recipe in their family cookbook and knew I could whip it together pretty fast. It originally called for beef... but I just swapped in ground turkey instead. It turned out great! I posted a recipe for Turkey Chili a while back. Both are good recipes, so just take your pick on which seasonings you prefer! I will say that this recipe tastes more like traditional chili though. Enjoy!

Mrs. D's Chili

(Adapted from Doug's mom)

Yield: 8 Servings

1 Onion

2 lb. Ground Turkey (or beef)

1/3 C. Ketchup

3/4 C. Water

1 C. Celery

2 Tbsp. Lemon Juice

1 Tbsp. Brown Sugar

1 1/2 tsp. Worcestershire Sauce

1 1/2 tsp. Salt

1 tsp. Vinegar

1/4 tsp. Dry Mustard

2 (15 oz) Cans Kidney Beans, rinsed & drained

2 Tbsp. Chili Powder

1 (28 oz) Can Tomato Sauce

Sliced Green Onions, Sour Cream, Shredded Cheese, Fritos (for garnish)

Saute onion and ground beef. Once brown, add the ketchup, water, celery, lemon juice, brown sugar, Worcestershire, salt, vinegar, and dry mustard. Simmer for 30 minutes. Then add the kidney beans, chili powder, and tomato sauce. Cook over low heat until ready to serve. Add more water to get desired thickness. Garnish, as desired.

Sparkling Cosmopolitans

2011-02-16T21:56:00.001-06:00

We just celebrated my friend's birthday this past weekend. Amy was a good girl and only had two of these sparkling cosmopolitans! I, on the other hand, had about three or four! Ehhh, what are Saturday game nights for anyway?! We had a great time with our friends and it is always so fun to bring a new beverage over to the host's house. You can only handle so much beer and wine. Sometimes it is nice to indulge in some super girly drinks! Right gals??

Sparkling Cosmopolitans

(Adapted from 2010 Christmas with Southern Living)

Yield: 16 Servings

3 C. Fresh Cranberry Juice

1 C. Vodka

1 C. Triple Sec

1/3 C. Fresh Lime Juice

2 Bottles Champagne

2 Limes, thinly sliced (for garnish)

Stir together first 4 ingredients in a large pitcher. Chill until ready to serve. Pour about 1/3 C. Cranberry mixture into each champagne flute. Fill each glass with champagne or sparkling wine (I have also made this with sparkling water and it is just as good)! Garnish with lime slices, if desired.

Peanut Butter M&M Blondies

2011-02-14T07:00:00.001-06:00

Happy Valentine's Day to all of you! Doug will be making me a gourmet dinner tonight - which I think is the best gift ever :) I feel spoiled when he goes through the effort to plan Valentine's dinner. Remember last year? Cutie patootie! I spent last night watching Desperate Housewives and the Grammy's... ooh and I whipped up these peanut butter M&M blondies. I'll be spreading the love at work tomorrow with these sweets and I'm confident in saying that my coworkers will enjoy them!

These taste great, even if the M&M's cracked while baking! Have a great day.

Peanut Butter M&M Blondies

(Adapted from Taylor)

Yield: 20 bars

3/4 Stick Unsalted Butter

2 C. Brown Sugar

1/2 C. Creamy Peanut Butter

2 Eggs

1 tsp. Vanilla Extract

2 1/2 C. All Purpose Flour

1 tsp. Baking Powder

1/ tsp. Baking Soda

1/2 tsp. Salt

1 Medium bag of Peanut Butter M&M's

Preheat oven to 350F degrees. Spray a 9x13-inch glass baking dish with non-stick cooking spray. In a medium saucepan, melt the butter and brown sugar over medium heat; stir until smooth. When smooth, remove from heat and add peanut butter. While that cools, combine the flour, baking powder, baking soda, and salt in a small bowl. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and peanut butter mixture with the eggs. Next, add the vanilla. Mix on low speed. Slowly add the dry ingredients to the wet ingredients until combined. It will be a thick batter. Pour into a prepared dish and top with M&M's, slightly pressing them into the batter. Bake for 25 minutes. Allow the dessert to cool completely before cutting into the bars.

Bananas Foster Cake

2011-02-12T11:45:00.001-06:00

I made this cake for Grandma D's 80th birthday! It was a huge hit with everyone... especially the brown sugar rum glaze. Holy cow! Grandpa D, who hasn't been eating too much lately, ate his whole piece of cake! I guess he really likes bananas :) Basically, this is like a banana bread cake with fresh banana slices through the layers, drizzled with rum, and then it has a nice layer of cream cheese frosting. Heaven. On. Earth.

I made it in two 10-inch cake pans, but the original recipe says you can make it in three 8-inch pans. Your call. It is delicious, so please make this soon! The only thing is that it probably won't keep for longer than one day... otherwise you'll have brown bananas between the layers.

Bananas Foster Cake

(Adapted from 2010 Christmas with Southern Living)

Yield: 12 Servings

Cake

1 C. Butter, softened

1 C. Granulated Sugar

1 C. Light Brown Sugar, firmly packed

5 Large Eggs

3 C. All-Purpose Flour

1 tsp. Baking Soda

1/4 tsp. Salt

1 C. Milk

3 Ripe Bananas, mashed with a fork

1 tsp. Vanilla Extract

Cooking Spray (for baking)

2 Firm Ripe Bananas, sliced

Brown Sugar Rum Glaze

6 Tbsp. Light Brown Sugar

1 Tbsp. Light Corn Syrup

1 Tbsp. Butter

2 Tbsp. Dark Rum

1/4 tsp. Ground Cinnamon

Cream Cheese Frosting

1 (8 oz) Package Cream Cheese, softened

1/2 C. Butter, softened

1 (16 oz) Package Powdered Sugar, sifted

1 Tbsp. Milk

2 tsp. Vanilla Extract

Garnishes: Cinnamon Sticks, Pralines, and/or Pecan Pie Glazed Pecans

Prepare Cake: Preheat oven to 350F degrees. Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs (one at a time), beating until blended after each addition. Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed. Stir in mashed banana and vanilla. Pour batter into either 3 (8-inch) or 2 (10-inch) round cake pans coated with cooking spray for baking. Bake at 350F degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Run a sharp knife around edges of pan. Cool cake layers in pans on wire racks for 5 minutes; remove from pans to wire racks and cool completely (about one hour).

Prepare Glaze: Bring brown sugar, corn syrup, and 3 Tbsp. Water to a boil in a small saucepan stirring constantly. Cook, stirring constantly, for one minute or until sugar dissolves. Stir in butter, rum, and cinnamon. Remove from heat.

Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.

Assemble: Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze. Let stand for at least 10 minutes. Spread 1/4 C. Cream Cheese Frosting on one cake layer; arrange thin banana slices over frosting. Repeat procedure if you are doing a three-layer cake. Top with final layer of cake. Frost top and sides of cake with remaining frosting. Garnish, if desired.

Brazilian Shrimp Soup

2011-02-06T21:09:00.001-06:00

As you can tell, I have a major soup craving going on. Just to forewarn you, I have two more soup recipes in the pipeline. Bear with me... soup season is almost over. I love winter for many reasons, but soup just happens to be one of the top reasons why I love it so much. I make soup on Sundays and freeze some for later or have some in plastic containers to bring to work or warm up for easy dinners. Easy! This soup in particular was delicious. I urge you to give it a try!

Brazilian Shrimp Soup

(Recipe from Annie's Eats)

Yield: 6 Servings

2 Tbsp. Olive Oil

1 Yellow Onion, chopped

3 Cloves Garlic, minced

3/4 C. Long-Grain Rice

1/2 tsp. Red Pepper Flakes

1 3/4 tsp. Salt

1 3/4 C. Canned Crushed Tomatoes

5 C. Water

1 C. Canned Unsweetened Coconut Milk

1 1/2 lbs. Medium Shrimp, peeled

1/4 tsp. Black Pepper

1 Tbsp. Lemon Juice, freshly squeezed

1/2 C. Cilantro, chopped

Heat the olive oil in a large stockpot over medium-high heat. Add the onion, bell pepper and garlic; cook until tender (about 7 minutes). Add the rice, red pepper flakes, salt, crushed tomatoes and water to the pot. Bring to a boil, reduce heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender. Stir in the coconut milk. Return the mixture to a simmer, then stir in the shrimp. Simmer just until the shrimp is cooked through (about 3-5 minutes). Stir in the pepper, lemon juice and cilantro. Serve immediately.

The Best Chicken Tortilla Soup

2011-01-12T23:14:00.002-06:00

Just as wine gets better with time/(thyme), so does this blog. I posted a recipe for Chicken Tortilla Soup a while back... something totally different than what I'm posting today. If you are looking for a corn and bean-based chicken tortilla soup, then go to my other recipe. In researching authentic recipes for this type of soup, I found that this is the "real deal." This soup is perfect for single-digit weather and definitely warms the soul. Give it a try and let us know what you think - I know that I'll be keeping this one in my recipe box for years to come!

The Best Chicken Tortilla Soup

(Jenn & Mrs. D's recipe)

Yield: 6 Servings

1 C. Carrots, diced

1 C. Celery, diced

1 C. Onion, diced

1/2 tsp. Garlic Powder or 1 Fresh Garlic Clove, minced

1/8 tsp. Salt

1/4 tsp. Pepper, freshly ground

2 Tbsp. Vegetable Oil

7.5 C. Chicken Broth (or 4 15-oz cans of broth)

1 (15 oz) Can Tomatoes, diced

1 (10 oz) Can Rotel Tomatoes & Chiles, diced

1 Packet Taco Seasoning (McCormick's)

8 Small Corn Tortillas (cut into 1/2-inch pieces)

12 oz. Chicken Breast, poached & shredded

1 C. Skim Milk

12 oz. Mexican Blend Cheese, shredded

Tortilla Chips, for garnish

Saute carrots, onions, and celery in oil until tender; season with garlic, salt and pepper. Add chicken broth and bring to a boil. Add tomatoes, Rotel, and taco seasoning. Cut tortillas into small pieces and add to broth mixture (this thickens the soup). Let boil for 20 minutes or until tortillas are thoroughly incorporated into the soup; stir occasionally. Reduce head and add 8 oz. of cheese and shredded chicken breasts. Simmer for 10 minutes. Add milk and simmer for an additional 10 minutes. Garnish with the extra shredded cheese and tortilla chips.

Blog Lovin'... Cookies and Cups!

2011-01-07T15:31:00.005-06:00

By whim, sheer luck, or some other grace of goodness, I hit the jackpot! No... I didn't win the lottery. I did, however, win a whole bunch of baking stuff! Out of 500+ people, Shelly picked me! She picked me! I received a huge box at my door when I got home from work and got super giddy. Doug saw me open it... he said it was like Christmas all over again. A baker's dream. Look at my loot:

People, have you checked out Shelly's fabulous blog? Cookies and Cups is one of my absolute favorite places to go for all things sweet and delicious. THANKS SHELLY! Sending you lots of blog lovin'!

Mixed Greens with Sugared Pecans, Blackberries + Goat Cheese

2011-01-06T19:00:00.001-06:00

Happy 2011 to all of you! Where did the past few weeks go? I feel so out of touch with some of my favorite bloggers out there - I will have to catch up with you guys soon! Doug and I went home for the holidays and then took a [much needed] sailing vacation in the British Virgin Islands. 2011 is going to be an exciting year for us - graduation and then our wedding! Eeek! Let's start the new year on the right track with a nice salad (and glass of wine). Enjoy!

Doug's mom gave us the most delicious honey crisp pecans... you'll want to buy a box too!

Mixed Greens with Sugared Pecans, Blackberries & Goat Cheese

(Adapted from Martha Stewart)

Yield: 6 to 8 Servings

2 Tbsp. White Wine Vinegar

1 Tbsp. Fresh Orange Juice

1 tsp. Coarse Salt, plus more to taste

1/4 C. Extra-Virgin Olive Oil

10 oz. Mix Salad Greens

2-4 pints Fresh Blackberries

9 oz. Goat Cheese (or Feta), crumbled

Honey Crisp Pecans (or Sugared Walnuts)

Black Pepper, freshly ground (to taste)

Whisk together vinegar, orange juice, and salt. Add oil in a slow, steady stream, whisking until emulsified. Put salad greens, blackberries, goat cheese, and pecans into a bowl. Drizzle with vinaigrette and toss gently. Season with salt and pepper.

Chef's Tip: I like to put the salad plates in the fridge about an hour before serving guests.

Creamy Artichoke Dip

2010-12-14T21:54:00.001-06:00

With holiday parties in full gear, I suggest making a few batches of this creamy artichoke dip. Believe me, it will get devoured in seconds! I served this with fresh veggies, in addition to crackers and crostini. I really enjoyed having the option of fresh crudites because it makes eating this appetizer way less sinful :) This recipe differs from most hot artichoke dips because it incorporates goat cheese... one of my favorites! Hope you will give it a try soon!

I used two oval pyrex dishes for baking and serving. That way, I was able to bake/broil the second dish when I saw the first one getting a little low.

Creamy Artichoke Dip

(From Eat. Drink. Smile.)

Yield: 6 servings

2 oz. Block-Style, Reduced Fat Cream Cheese, softened

2 oz. Goat Cheese, softened

1/4 C. Reduced Fat Mayo

3 Tbsp. Fresh Parmesan Cheese, grated

2 tsp. Garlic Clove, minced

2 tsp. Fresh Lemon Juice

1/2 tsp. Tabasco Sauce

1/4 tsp. Kosher Salt

1/4 tsp. Black Pepper, freshly ground

1 (12 oz) Frozen Artichoke Hearts, thawed & chopped

Cooking Spray

Combine the first 9 ingredients in a large bowl; stir until well combined. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish or a pyrex dish coated with cooking spray. Bake at 350F degrees for 30 minutes or until artichoke mixture is hot and begins to brown. You might have to turn it to broil for a few minutes to brown the top.

Triple Chocolate and Cherry Biscotti

2010-12-12T10:12:00.001-06:00

I am very excited to share this recipe with you as it was a total hit with my coworkers. Doug was my test-taster before I brought them into work and he said that this was his favorite type of biscotti that I've made so far! I will definitely be keeping this recipe in my recipe box for future gatherings. The best thing about biscotti is that it can be enjoyed with a morning cup of coffee or after dinner (if you have a sweet tooth like me and crave a little bite of chocolate every now and then)! The original recipe called for dried cherries, but I swapped those out with natural dried cranberries because that is what I had in my cupboard. Delicious both ways, I'm sure.

Triple Chocolate and Cherry Biscotti

(Adapted from Gourmet Magazine - Dec. '94)

Yield: 30 biscotti

2 C. All-Purpose Flour

1/2 C. Unsweetened Cocoa Powder

1 tsp. Baking Soda

1 tsp. Salt

6 Tbsp. Unsalted Butter, softened

1 C. Sugar

2 Large Eggs

3/4 C. Dried Cherries, roughly chopped (I used Dried Cranberries)

1 C. Semisweet Chocolate Chips

1 C. White Chocolate Chips, melted, for drizzling

Preheat the oven to 350F degrees and line a baking sheet with parchment paper. In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. In a bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the eggs and beat until combined. Slowly stir in the flour mixture until it is all incorporated and forms a stiff ball of dough. Mix in the cherries and semisweet chocolate chips. On the parchment-lined baking sheet, with lightly floured hands, form the dough into two (slightly flattened) logs. Each log should be about 12 inches long and 2 inches wide (they will expand in the oven, so leave enough room between each log). Bake logs for 30 to 35 minutes, until slightly firm to the touch. Cool the biscotti on the baking sheet for 10 minutes. Transfer the logs to a cutting board and cut the biscotti diagonally into 3/4-inch slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until crisp (about 10 more minutes). Remove from oven and cool on a wire rack. Once cool to the touch, drizzle the melted white chocolate over the biscotti.

Steve's Famous Crab Cakes

2010-12-11T16:36:00.001-06:00

You know how some people are known for making a specialty dish? For example, Uncle Fr. Phil is always asked to make his jalapeno corn dip at our family gatherings. Well Doug's brother, Steve, wants these crab cakes to be his "specialty dish"... the one where people will come together for a gathering and everybody will say, "Oh, Steve, I really hope that you'll make your crab cakes again!" He started this tradition at Thanksgiving (as in a few weeks ago), and let me tell you... It was a successful first attempt! I am posting his recipe in hopes that Steve will make these again for our Christmas Eve appetizer! Clap, Clap, Clap!

Steve's Famous Crab Cakes

Yield: 6 Servings

3 (1 oz) Slices of White Bread

1/4 C. Green Onions, chopped

2 Tbsp. Reduced Fat Mayo

1 1/2 Tbsp. Fresh Lemon Juice

1 1/2 tsp. Dijon Mustard

1 1/2 tsp. Worcestershire

1/2 tsp. Ground Black Pepper

1/4 tsp. Hot Pepper Sauce (optional)

2 Large Egg Whites, lightly beaten

1 lb. Lump Crab Meat, drained & shells removed

1 tsp. Olive Oil

4 Lemon Wedges, for serving

Place the bread in a food processor; pulse 10 times until the crumbs measure 1 1/2 cups. Combine the next 9 ingredients in a large bowl. Divide into 8 portions; shape into 1/2-inch thick patties. Heat the oil in a large non-stick skillet over medium-high heat. Add the crab patties and cook for 4 minutes per side. Serve with lemon wedges.

Pasta Fagioli

2010-12-09T19:57:00.002-06:00

Hearty soups, winter hats, and holiday markets... Yes, I am thoroughly enjoying this season! Hope you are too :) I made this soup for a movie night with some friends. We whipped up a double batch of it and it seemed to go over quite well! When I had leftovers the next day, the noodles soaked up a lot of the broth, making it more like a goulash. Speaking of which... My grandma made the best goulash ever (at least that is what I thought back in my red meat eating days). So, Cheers! I raise my rather large glass of red wine to you, Grandma Jan - miss you lots.

Pasta Fagioli

(Adapted from Brown Eyed Baker)

Yield: 6 Servings

2 Tbsp. Unsalted Butter, divided

1 Pkg. Sweet Italian Turkey Sausage, casings removed

1 Medium Onion, finely chopped

4 Cloves Garlic, minced

4 Carrots, thinly sliced

4 Stalks of Celery, thinly sliced

1 (28 oz) Can Diced Tomatoes

1 Can Red Kidney Beans, drained & rinsed

1 Can White Cannelini Beans, drained & rinsed

64 oz. Chicken Broth (or beef broth)

1 (28 oz) Can Tomato Sauce

2 Tbsp. Fresh Parsley

1 Tbsp. Fresh Basil

1 tsp. Salt

4 oz. Small Dry Pasta (like ditalini or mini penne)

Melt 1 Tbsp. of butter in a large stockpot over medium-high heat, and brown the sausage, crumbling it as it cooks. Once browned, remove sausage from pot with a slotted spoon and discard grease. Melt remaining 1 Tbs. of butter in the same pot; add the onion, garlic, carrot, and celery. Saute over medium heat until vegetables are soft (about 8 minutes). Add sausage back to the pot. Add the can of diced tomatoes (don't drain), stirring briefly, and simmer for 10 minutes. Then, stir in the beans, broth, and tomato sauce. Add in all the seasoning; stir well and turn heat to high. Once it boils, turn it down to low heat, cover, and simmer for 30 minutes. Add the dry pasta and continue to simmer on low for another 30 minutes. Serve warm.

Oreo Truffles

2010-12-05T15:44:00.001-06:00

Doug's sister, Emily, made these oreo truffles for the holidays! I tried them for the first time last year and they tasted just as I remembered... decadent, sinful, and oh so scrumptious! Do any of you make packages of cookies for the holidays? Might I suggest adding these to your recipe repertoire this year?! I think they are a nice surprise to traditional Christmas cookies and they are definitely sure to please the crowd. Did I mention that they are pretty simple to make? Yet another reason to make them...

Oreo Truffles

(Cocktails and Cashmere & I had Enormous Bangs)

Yield: 4 Dozen

1 Package Oreo Cookies

1 (8 oz) Package Cream Cheese

1 Package Vanilla Almond Bark

Twist oreos and take apart. Scrape frosting from cookies and place into a large bowl. Add cream cheese to bowl and cream together with an electric mixer. Put remainder of cookies into a ziplock bag and seal. Using a rolling pin, crush the cookies until they are in small pieces. Fold finely crushed cookies into cream cheese mixture. Roll into 1-inch thick balls and chill on a cookie sheet for an hour in the fridge. Meanwhile, melt almond bark in a small saucepan. Dip balls of cookie dough into almond bark and then place on wax paper to dry. Let set and enjoy. Drizzle chocolate almond bark over cookie balls if desired.

Sugar + Nut Glazed Brie

2010-12-03T20:45:00.002-06:00

I have the perfect holiday appetizer for you to bring to your next group gathering: sugar & nut glazed brie! It is perfect for these cold, winter nights. I love that something so decant as this brie can feel just a little bit healthier just by serving it with apple wedges! Ahhh, the glorious power of fruit. My future sisters-in-law (and my bridesmaids!) put this together for our Thanksgiving feast. Let me tell you... it was d-e-l-i-c-i-o-u-s! I promise that you and your guests will enjoy it!

Sugar & Nut Glazed Brie

(From Doug's Mom)

Yield: 15-20 Servings

1/4 C. Packed Brown Sugar

1/4 C. Nuts, roughly chopped (walnuts, pecans, macadamia, almonds, hazelnuts, or almonds)

1 Tbsp. Whiskey or Brandy

1 (14 oz) Round of Brie Cheese (about 5'' in diameter)

Apple Wedges, Seedless Grapes, Crackers (for serving)

Lemon Juice

In a small mixing bowl, stir together sugar, nuts, and whiskey or brandy. Cover; chill up to one week. At this point, you can place it in a moisture/vapor-proof container, seal and freeze up to 6 months. To serve: If frozen, let moisture stand at room temperature for one hour. Place cheese on large round oven-proof platter or in a 9-inch pie pan. Bake at 500F degrees for 5 minutes or until cheese is slightly softened. Sprinkle mixture over top; bake for 2 to 3 minutes longer or until sugar is melted and cheese is heated through, but not melted. Brush apple wedges with lemon juice. Arrange apple wedges, seedless grapes, and crackers around the cheese.

Pumpkin Blondies

2010-12-02T22:06:00.000-06:00

Wow, the month of November was a bad blogging month for me! I blogged two times... Whaaaat??! That is crazy. Thanks for sticking with me, friends! I promise that I'll be a better blogger this month :) I already have eight posts in the pipeline and ready to go! I made these pumpkin blondies for a fun fall dessert. I think we are personally still in the pumpkin season, so have at it and make them soon!

Pumpkin Blondies

(Adapted from Annie)

Yield: 36 triangles

2 C. All-Purpose Flour

1 Tbsp. Pumpkin Pie Spice

1 tsp. Baking Soda

3/4 tsp. Salt

1 C. (2 sticks) Unsalted Butter, room temperature

3/4 C. Granulated Sugar

1/2 C. Dark Brown Sugar

1 Large Egg

2 tsp. Vanilla Extract

1 (15 oz.) Can Pumpkin Puree

1 C. White Chocolate Chips

1 C. Butterscotch Chips

Preheat oven to 350F degrees. Line a 9x13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt; set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy (about 2 minutes). Add the egg and vanilla; beat until well combined. Next, mix in the pumpkin puree. Turn the mixer to low speed and slowly add the dry ingredients; mix until just incorporated. Fold in the white chocolate and butterscotch chips. Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan (about 35 to 40 minutes). Transfer the pan to a wire rack and let cool completely before cutting. To serve, lift the cake from the pan, peel off foil, and cut into squares. I cut my squares into triangles for smaller serving sizes.

Poached Figs

2010-11-21T10:22:00.001-06:00

Sorry for not posting a recipe in so long! It has been quite an exciting past few weeks... I had finals for my MBA classes and I started a new job (yes, I love it). I wanted to make sure that you had this recipe in time for the holidays that are just around the corner. If you are looking for something that can be made in advance and something that will really "WOW" your guests, then look no further. These poached figs were a huge hit at our engagement party the other weekend. My aunt really knows how to throw together an artisan cheese platter with a personal touch. You can buy all the cheeses and those yummy crackers at Whole Foods. Simply make the poached figs a day or two in advance and assemble the cheese platter right before your guests arrive. Hope you enjoy the recipe as much as we did!

Poached Figs

(Recipe from Aunt Bess)

Yield: 8 Servings

12 Fresh Figs

1/4 C. Tawny Port

1/4 C. Full Bodied Red Wine (like Syrah)

3 Tbsp. Honey

1 Strip of Fresh Orange Zest

1/4 C. Orange Juice

1 Cinnamon Stick

1 Vanilla Bean, seeds scraped

2 Whole Cardamom Pods, split

2 Whole Cloves

1/2 tsp. Whole Peppercorns

Preheat oven to 325F degrees. Put figs in an 8-inch baking dish. Mix all other ingredients in a separate bowl and pour over figs. Cover with foil and bake for 1 hour. Remove foil, turn figs, and bake uncovered for another 45 minutes. Let cool. Roughly chop the figs and put them in an airtight container. Strain liquid over figs and cover until you need them. This can be made 3 days ahead if you refrigerate it. Serve at room temperature as an accompaniment to artisan cheese and crackers.

Aside: The liquid can be used as a topping for ice cream, or for a twist on Kir Royale - a tiny bit in the bottom of a champagne flute topped with your favorite bubbly!

Shrimp + Sausage Cioppino

2010-11-03T08:52:00.001-05:00

If you are on the search for a new soup recipe, look no further. This soup is hands-down the best soup we've had this fall. It has bold, deep flavors that are perfect for a cold night. We had this as a main course and I served it with crusty sourdough bread from the bakery across the street. I also made a little spinach salad with a simple vinaigrette. Next time I make this, we are going to add a few little tubes of pasta (like ditalini). People, I'm telling you... it was so good that I called up my mom the next morning and told her about it. She made this recipe the next night and my parents raved about it. Make it. You'll thank me later.

Shrimp and Sausage Cioppino

(Giada's recipe from the Today Show)

Yield: 4 Servings

1/4 C. Extra-Virgin Olive Oil

1 Large Fennel Bulb, trimmed & chopped into 1/2'' pieces

4 Garlic Cloves, peeled & minced

2 Large or 4 Small Shallots, chopped

1/2 tsp. Kosher Salt

1/4 tsp. Black Pepper, freshly ground

1 lb. Spicy Italian Turkey Sausage links, casings removed

2 C. White Wine, such as Pinot Grigio

1/4 C. Tomato Paste

3 C. Low-Sodium Chicken Broth (I make my own base)

1 Bay Leaf

1 lb. Large Shrimp, peeled & deveined

1 (15 oz) can Cannellini Beans, rinsed & drained

1 C. Fresh Basil Leaves, chopped

1 Tbsp. Fresh Thyme Leaves, chopped

Serving Suggestion: Crusty Sourdough Bread

In a Dutch oven or a large stock pot, heat the oil over medium-high heat. Add the fennel, garlic, shallots, salt and pepper. Cook, stirring occasionally, until the vegetables are slightly softened (about 4 minutes). Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown (about 5 minutes). Add the wine and scrape up the brown bits on the bottom of the pan. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover and cook for 10 minutes. Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp is pink and cooked through (about 4 minutes). Remove the bay leaf and discard. Season with salt and pepper to taste. Ladle the cioppino into soup bowls and serve with crusty bread.

Peanut Butter Cookies

2010-10-29T14:48:00.003-05:00

I am working on a group project and promised my team members that I would bring some cookies to our next meeting. Do you think that the guys will like these peanut butter cookies? Hope so! I gave some to Doug's family too and they seemed to like them. There is nothing wrong with a classic peanut butter cookie in my book! Hope everyone has a ghoulish weekend! Enjoy.

Couldn't help but share a picture of our ring bearer, Evan. Isn't he the cutest?

Peanut Butter Cookies

(Recipe from Dorie Greenspan via Valerie)

Yield: 4 Dozen

2 1/2 C. Flour

1 tsp. Baking Soda

1/2 tsp. Baking Powder

1/4 tsp. Salt

Pinch of Nutmeg

2 Sticks Unsalted Butter, room temperature

1 C. Creamy Peanut Butter (chunky is fine too)

1 C. Packed Light Brown Sugar

3/4 C. Sugar

2 Large Eggs

1 C. Salted Peanuts, chopped (optional; I omitted)

Extra 1/2 C. of Sugar for rolling

Preheat oven to 350F degrees. Line baking sheets with parchment paper. Whisk the dry ingredients together in a medium bowl. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add the peanut butter; beat for another minute. Next, add the sugars; beat for 3 more minutes. Add the eggs, one at a time, and beat for a minute after each addition. Scrape down the sides and bottom of the bowl with a spatula. On low speed, add the dry ingredients, mixing only until it is just combined. At this time, mix in the chopped peanuts if you are using them. Pour 1/2 C. of the rolling sugar into a large shallow bowl. Roll a tablespoon of dough into a ball (using your hands), then roll them in the sugar to coat. (If dough is too sticky, place the bowl of dough in the fridge for a while). Next, place the sugared dough balls on the baking sheets, leaving space between each cookie. To make the imprints, use a fork and press down on top of the sugar crusted cookies. Bake for about 10 minutes. When done, the cookies will still be somewhat pale in color.

Creamy Sweet Potato + Rosemary Soup

2010-10-27T08:13:00.001-05:00

Snow flurries in Minnesota right now! Can this be? I just talked to my sister and the rumors are true. I am not sure that I like snow in October. I remember when we had a Halloween blizzard in Minnesota growing up. My sister and I dressed up as "snow skiers." Thanks Mom and Dad... what original costumes?! I think we just put on our snow gear and carried ski poles with us. Hah! Snow or no snow, I guarantee that your family, friends, or dinner guests will enjoy this sweet potato soup.

Creamy Sweet Potato & Rosemary Soup

(From Giada on the Today Show)

Yield: 4-6 Servings

3 Tbsp. Unsalted Butter, room temperature

3 Tbsp. Olive Oil

3 Large Shallots, thinly sliced

2-3 Cloves Garlic, minced

Salt & Pepper, freshly ground (to taste)

2 (6-inch long) Stems Fresh Rosemary

2 lbs. Sweet Potatoes, peeled, trimmed & cut into 1/2-inch pieces

6 C. Chicken Broth (I make my own base)

1/2 C. Mascarpone Cheese, room temperature

3 Tbsp. Maple Syrup

In a large stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper; cook for 3 to 4 minutes until soft. Add the sweet potatoes, rosemary, and chicken broth. Season with salt and pepper again. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender (about 20-25 minutes). Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick (I used a blender and poured it back into the stockpot). Whisk in the mascarpone cheese with maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.

Pumpkin Spice Cheesecake Brownies

2010-10-20T09:19:00.001-05:00

I just noticed that I have been posting a lot of Pumpkin recipes lately! (Hope you don't mind)! I wanted to make these pumpkin spice cheesecake brownies as soon as I saw them on Jen's blog. Now you might be thinking that chocolate + cheesecake + pumpkin doesn't sound all that appealing... but when you bite into one of these little brownies, I promise that you'll instantly fall in love!

Pumpkin Spice Cheesecake Brownies

(From Beantown Baker)

Yield: 16 bars

Brownie Batter:

3/4 C. Butter, melted

1 C. Sugar

1 Tbsp. Pure Vanilla Extract

2 Eggs

1/2 C. All Purpose Flour

1/2 C. Cocoa Powder

1/4 tsp. Salt

2 tsp. Cinnamon

Cheesecake Batter:

8 oz. Cream Cheese, softened (I used reduced fat)

1 Egg

1/2 C. Sugar

2 Tbsp. + 2 tsp. Flour

2/3 C. Pumpkin Puree

1/3 tsp. Pure Vanilla Extract

2/3 tsp. Ground Cinnamon

1/3 tsp. Ground Ginger

1/3 tsp. Ground Cloves

Preheat the oven to 350F degrees. Grease an 8x8'' square metal baking pan. Beat together the melted butter, sugar, and vanilla; then beat in eggs one at a time. Combine the dry ingredients and then stir into the butter mixture with a wooden spoon. In a separate bowl, beat together the cheesecake batter ingredients. Spread about 2/3 of the chocolate batter into a prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan. Bake for 40 minutes (or until center is set). Cool completely on a wire rack and chill before cutting and serving.

Cranberry, Pecan + Rosemary Chicken Salad

2010-10-19T11:50:00.002-05:00

Are you looking for something new to bring to work or to serve to your friends for lunch? I made this lovely fall-inspired chicken salad last week and was so pleased with the end result. I served this on some whole grain bread with some spinach and tomatoes. It was heavenly! I plan on making a double batch of the chicken salad for this weekend because we will have lots of family in town for our engagement party. I think that everyone will enjoy this either on crostini, on a bed of mixed greens, or in a sandwich!

Also, I want to wish my wonderful mom a happy, happy birthday! Hope your day is fabulous!

Cranberry, Pecan & Rosemary Chicken Salad

(Adapted from Lemons & Lavender)

Yield: 4 Servings

2 Large Chicken Breasts, roasted or poached

1/3 C. Dried Cranberries

4 Green Onions, thinly sliced

1/3 C. Unsalted Pecan Halves, roughly chopped

1 Heaping Tbsp. Fresh Rosemary, stems removed & finely chopped

1/2 C. Mayonnaise or Miracle Whip, add more or less to your liking

Salt & Pepper, to taste

Whole Grain Bread, Spinach, Tomatoes, etc. for garnish

Cook chicken breasts by roasting or poaching, then cut into 1/2-inch cubes or shred it (whichever way you prefer). Place chicken, cranberries, green onion, pecans, rosemary, and mayo in a bowl. Mix and season with salt and pepper to your liking. Refrigerate until ready to serve.

Pumpkin Spice Latte

2010-10-18T08:56:00.003-05:00

We have seriously had the most gorgeous October ever, but I have noticed that the mornings are getting a lot colder. I took my road bike out for my normal cruise to get the heart pumping. I rode past a bank... 43F degrees! Are you kidding me? That is just a little too chilly for my liking. Anyway, I needed something to warm my soul when I got home. I was craving a pumpkin spice latte from Starbucks (who doesn't, right??). But then I remembered that my friend sent me a recipe to make my own! Tah-dah! It was a success and super easy too.

Pumpkin Spice Latte

(Adapted from The Kitchn)

Yield: 1 Serving

1 C. Skim Milk

1 Heaping Tbsp. Canned Pumpkin

1/2 Tbsp. Sugar

1/2 Tbsp. Vanilla

1/8 tsp. Pumpkin Pie Spice

1-2 Shots Espresso

Whipped Cream, for garnish (optional)

In a small saucepan, whisk the milk, pumpkin, and sugar together over medium heat until steaming. Once steaming, remove from the heat and add the vanilla and pumpkin pie spice. Pour this mixture into a blender and blend until foamy. Pour into a cup and add the espresso on top. (I used instant espresso because I don't have an espresso machine and the prepared instant espresso worked out just fine). If desired, add a dollop of whipped cream and sprinkle with cinnamon or pumpkin pie spice. Serve immediately.

Homemade Egg Noodles

2010-10-14T06:00:00.001-05:00

As you know, there is nothing I love more than a good batch of homemade soup. I have been single-mingle this whole month because Doug is working in another city. This means, I've been making meals and freezing the leftovers (This also means that my fiance has been eating frozen pizzas and hot pockets. I bet he misses me). Anyway, soup makes for great leftovers. Have you tried my mom's Chicken Noodle Soup? It's pretty darn good and it freezes really well.

Do you know what makes it even better? ... You guessed it - homemade egg noodles. I'm in love. Sorry Doug! You can have the leftovers when you get back!

Homemade Egg Noodles

(Adapted from For the Love of Cooking)

Yield: Enough for my Chicken Noodle Soup recipe

2 1/2 C. All Purpose Flour

3/4 tsp. Salt

2 Eggs, slightly beaten

1/2 C. Milk (Skim is fine)

In a medium mixing bowl, combine the flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out the dough to an 1/8-inch thick rectangle (cut off excess - you want sides straight). Cut the noodles with a pizza cutter to desired size and place on wax paper. (Note: cut the noodles very thin because they will expand when cooked). Let the noodles dry out on the counter at least 1 hour before adding them to the soup. About 30 minutes before serving the soup, drop noodles in the pot and cook.

Chef's Notes: I have also made these using whole wheat flour and it still tastes wonderful. Use 1 C. whole wheat flour + 1 1/2 C. All Purpose Flour. My mom also told me that these uncooked noodles freeze exceptionally well.

Pumpkin Cake with Oatmeal Streusel

2010-10-13T08:17:00.001-05:00

Tis' the season for baking with pumpkin puree! This is my absolute favorite time of the year. I already asked my fiance if I could start playing Christmas music... he said that I need to wait until it gets closer to Thanksgiving at least! Let's just say that I'm counting down to flannel pajamas, making cookie packages, and spending time with our families! Until then, I guess I'm forced to bake some autumn treats and enjoy the nice weather (not complaining one bit)! Enjoy the pumpkin cake!

Pumpkin Cake with Oatmeal Streusel

(From Bless Her Heart)

Yield: 1 bundt cake

Streusel Ingredients:

1 C. Rolled Oats

1 C. Packed Brown Sugar

1 Tbsp. Ground Cinnamon

1 tsp. Ground Ginger

1/4 tsp. Salt

3/4 Stick of Unsalted Butter, cold; cut into small cubes

Cake Ingredients:

2 1/2 C. All Purpose Flour

1 1/2 C. Granulated Sugar

2 1/2 tsp. Baking Powder

2 Tbsp. Pumpkin Pie Spice

1 tsp. Ground Ginger

1 tsp. Ground Cinnamon

1 tsp. Salt

1 (15 oz) Can of Pumpkin

2 Large Eggs, beaten lightly

1/2 Stick of Butter, melted

1/2 C. Vegetable Oil

1 tsp. Vanilla Extract

First, combine the streusel ingredients in a medium bowl. Use your fingers to pinch the butter cubes into the oatmeal mixture until crumbly. Store this bowl in the fridge until you are ready to use it. Next, prepare a bundt pan by rubbing it with butter and dusting with flour (shake out the excess flour). Preheat the oven to 350F degrees. In a large bowl, stir together all the dry ingredients for the cake. In a medium bowl, mix together the wet ingredients: pumpkin puree, eggs, butter, oil, and vanilla. Fold the wet ingredients into the dry ingredients and stir until just combined. Pour 1/3 of the batter into the prepared bundt pan. Sprinkle 1/3 of the streusel mixture over the batter. Repeat the layers until all the batter and streusel are used. Bake for an hour and 15 minutes (check on the bundt cake after one hour because oven times may vary). Place the cake on a cooling rack for 10 minutes and then turn the cake onto the cooling rack to finish cooling. Serve warm or cold.

Smoky Autumn Salad

2010-10-12T10:52:00.001-05:00

This is a wonderful recipe to use for your next fall dinner party. I always try to have at least one salad a day and, to be honest, my ordinary salads are feeling a little "blah" lately. This was a seasonal and pleasant change to my normal salad routine. I loved the smoky flavor from the cheese and the crispness of the apples. The balsamic and maple syrup dressing was a huge hit with my dinner crowd.

Smoky Autumn Salad

(Adapted from A Thyme to Entertain)

Yield: 6 Servings

1/4 C. Balsamic Vinegar

1/4 C. Maple Syrup

1/4 C. Olive Oil

1/4 tsp. Black Pepper, freshly ground

12 oz. Baby Spinach Leaves (I added spring mix for color)

2 Large Granny Smith Apples, cored & thinly sliced

1 C. (4 oz.) Smoked Mozzarella or Gouda Cheese, cut into thin strips

1/2 C. Chopped Pecans, toasted

Combine the vinegar, maple syrup, olive oil, and pepper in a large salad bowl; whisk until combined. (This makes a lot of dressing, so you may not want to use all of it). Add the spinach, apples, cheese, and pecans; gently toss until coated. Serve immediately.

Cinnamon + Banana Oatmeal

2010-10-11T09:20:00.001-05:00

The weatherman just mentioned that a year ago at this time, we had snow! I'm definitely not ready for that kind of weather yet. The only thing that makes me want to get out of a warm and cozy bed is the thought of coffee and a hot breakfast! You probably have all the ingredients for this cinnamon and banana oatmeal in your kitchen right now. Hope you all have a fabulous week!

Cinnamon and Banana Oatmeal

(From How to: Simplify)

Yield: 1 Large Serving

1 C. Water

1/8 tsp. Salt

1/2 C. Old-Fashioned Oats

1/2 tsp. Ground Cinnamon

1 Banana, thinly sliced

1 Tbsp. Sliced Almonds (optional)

Bring water and salt to a boil in a small saucepan. Add oats and keep pan over medium heat; stir occasionally (approximately 5 minutes or until the mixture reaches the desired consistency). Remove the pan from heat and stir in cinnamon and banana slices. Pour oatmeal into a bowl and garnish with almonds and a few more slices of banana.

Chicken, Hominy + Cilantro Chili

2010-10-08T10:00:00.001-05:00

I love our recent cool autumn nights! It gives me an excuse to break out the soup pot and make huge batches of chili, soup, or stew! Usually it lasts for the whole week in the fridge or else I'll eat some and then freeze the rest. It is nice to be able to have a variety of soup to choose from as these cooler nights progress. This recipe is a first for me in many ways... I've never had hominy and I've never served chili over polenta. The next time I make this chili, I'm going to substitute corn kernels for the hominy because I'm not a huge fan of the slightly bitter taste. It was definitely hearty enough to be a main course. Hope you enjoy!

Chicken, Hominy, and Cilantro Chili

(From Williams-Sonoma: Chicken)

Yield: 8 Servings

4 Tbsp. Olive Oil

12 Chicken Thighs, skin on & bone in

Salt and Pepper (to taste)

2 Yellow Onions, chopped

2 Red Bell Peppers, seeded & chopped

1 or 2 Jalapeno Chiles, seeded & minced

2 Cloves Garlic, minced

1 tsp. Dried Oregano

1 tsp. Ground Cumin

2 C. Chicken Stock (preferably homemade)

1 C. Lager Beer (I used Summit Oktoberfest)

1 Tbsp. Tomato Paste

1/4 C. Yellow Cornmeal

1 Can Hominy, rinsed & drained (substitute: corn)

1/2 C. Fresh Cilantro, chopped

2 C. Instant Polenta, cooked according to pkg. directions

In a large Dutch oven, heat 2 Tbsp. oil over medium-high heat. Season the chicken with salt and pepper. In batches, add the chicken and cook, turning occasionally, until browned (about 8 minutes). Transfer to a plate and set aside. Pour off the fat from the pot. Return the pot to medium heat and heat the remaining 2 Tbsp. oil. Add the onions, bell peppers, and chiles to taste and cook uncovered, stirring often, until softened (about 5 minutes). Add the garlic, oregano, and cumin; cook, stirring for 1 minute. Stir in the stock, beer, and tomato paste. Return the chicken to the pot. Raise the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through (about 30 minutes).

Using kitchen tongs, remove the chicken from the pot and let cool slightly. Discard the skin and cut the meat from the bones. Cut meat into bite-sized pieces and return them to the pot. In a small bowl, whisk 1/2 C. of the broth with the cornmeal; stir into the pot along with the hominy (or corn) and cilantro. Simmer until the chili thickens (about 10 minutes). Taste and adjust the seasoning with salt and pepper.

To serve, spoon the polenta into warmed individual bowls, top with the chili, and serve hot. I served mine with reduced fat sour cream and added sliced green onions on top.

Our Fall Favorites!

2010-10-05T09:22:00.001-05:00

Many of you are new readers to my blog, so I wanted to make sure that you were up to date on some of our fall favorites!

Planning to go to a football party or hosting a party of your own? Whip up some Caramelized Onion Dip! It will be gone by halftime!

Do you remember when tomato soup splattered the walls of my kitchen? Catch up on the story and get the best ever recipe for Roasted Tomato Soup.

One recipe that people compliment me on over and over again is this Cornbread-Stuffed Rosemary Chicken... a.k.a. The Ultimate Autumnal Comfort Food!

Mmmm... my all-time favorite bars. Hands down. No question. These Cappuccino-Caramel Oat Bars will certainly be your favorite too!

Going to an apple orchard? Make a warm, Autumn Apple Torte drizzled with Amaretto and served with Cinnamon Whipped Cream.

What are your fall favorites? Would love to know...

Grilled Pineapple with Pound Cake + Caramel-Rum Sauce

2010-10-04T15:14:00.001-05:00

Although this recipe is somewhat time-consuming, it is totally worth every little second. I doubled the recipes below and made this for my uncle's 50th birthday party a few weeks ago. I'm pretty sure this whole platter of grilled pineapple on top of my aunt Joy's famous pound cake drizzled with a caramel rum sauce was gone in a heartbeat. People devoured it! Either my family and friends were really hungry or they really loved it! If you want to save some time, just buy a pound cake from the store. However, I will say that my aunt's recipe is the best pound cake recipe ever and you should try it!

Grilled Pineapple with Pound Cake and Caramel-Rum Sauce

(Adapted from Bobby Flay)

Yield: 8 Servings

2 Tbsp. Unsalted Butter

3/4 C. Dark Brown Sugar

2 Tbsp. Dark Rum

1/2 C. Heavy Cream

1 Small Pineapple, peeled & cut into 1-inch slices

1/4 C. Canola Oil

1 Pound Cake, cut into 1/2-inch thick slices (recipe below)

Vanilla Ice Cream, for serving

Melt the butter in a small saucepan over high heat, add the brown sugar and rum; cook. Whisk until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened (this took a while to get thick, but just have patience. Transfer the mixture to a bowl; keep warm.

Meanwhile, heat the grill to high. Brush the pineapple on both sides with oil and place on the grill. Grill until golden brown and caramelized on both sides (about 6 minutes). Remove from grill and cut into chunks. Then, place the pound cake on the grill until lightly golden brown on both sides (about 20 seconds per side). Remove the pound cake and set on platter. [Grilled pineapple and pound cake can be done in advance and put in air-tight containers until ready to serve]. Top each piece of pound cake with some of the pineapple and drizzle with the caramel rum sauce. Add dollop of vanilla ice cream on top.

Aunt Joy's Famous Pound Cake

(Highly coveted recipe from Joy)

Yield: 2 loaves

1 1/2 C. Unsalted Butter (3 sticks), room temp.

1 (8 oz) Package of Cream Cheese, room temp.

3 C. Sugar

6 Eggs

3 C. All Purpose Flour

Pinch of Salt

3 tsp. Vanilla

Cream together the butter and cream cheese in a bowl of an electric mixer, fitted with the paddle attachment. Alternate adding the sugar and eggs, one at a time. The key to a great pound cake is beating the batter a lot. Slowly add the rest of the ingredients. Grease 2 loaf pans really well (or a bundt pan). Bake until golden brown (times will vary depending on your oven, so just keep an eye on it).

Balsamic-Garlic Chicken Breasts

2010-09-27T11:50:00.002-05:00

This is such a simple recipe for those nights that you don't have much time to prepare something gourmet. I like sauces to have some substance, so I added cornstarch to the balsamic sauce and it really thickened it up. It is healthy, simple, and quick so I have to give Southern Living props for sharing this recipe... but I probably won't make it again. It was good, but it didn't really leave a memorable impression. I just wanted to let you know what I thought and be completely honest with you about this one! If you try it, let me know what you think.

Balsamic-Garlic Chicken Breasts

(Adapted from Southern Living - July 2010)

Yield: 4 Servings

4 Boneless Skinless Chicken Breasts

1 tsp. Salt

1 tsp. Pepper

2 Tbsp. Butter

1 Tbsp. Vegetable Oil

1/2 C. Chicken Broth (I make my own)

1/4 C. Balsamic Vinegar

1 Tbsp. Fresh Lemon Juice

3 Garlic Cloves, minced

1 1/2 tsp. Honey

2 tsp. Cornstarch + 2 tsp. Water

Sprinkle chicken breasts with salt and pepper. Melt butter with oil in a large skillet over medium-high heat. Add chicken and cook for 6 minutes on each side (or until done). Remove chicken and set aside (Keep warm). Meanwhile, add chicken broth and next 5 ingredients to the skillet; cook for 5 minutes or until or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce. I served these with a side of brown rice, but the recipe suggests serving it with orzo pasta mixed with pesto.

Coconut Cake

2010-09-25T10:05:00.001-05:00

I made a cake for all the birthdays, anniversaries, and weddings I missed on my blog this past month! Just wanted to say, "Best wishes to you and know that I love you all" to some of my favorite people: Josie, Paul C., Jim W., Doug (turned 30!!), Molly, Mike, Kate, Jenn, Sarah S., Doug's parents (anniv.), Laura & Mike (anniv.), Meg & Will (wedding), Grace & Matt (wedding), Laura S., and Katy M. (bday today)! Wow, I love a lot of people! Anyway, here's to you on your special day! Cheers!

Coconut Cake

(Recipe from the goddess herself, Ina)

Yield: 12 Servings

For the Cake:

3/4 Pound (3 sticks) Unsalted Butter, room temp

2 C. Sugar

5 Extra Large Eggs, room temp

1 1/2 tsp. Pure Vanilla Extract

1 1/2 tsp. Pure Almond Extract

3 C. All-Purpose Flour, plus more for dusting the pans

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Kosher Salt

1 C. Milk

4 oz. Sweetened Shredded Coconut

For the Frosting:

1 Pound Cream Cheese, at room temp.

1/2 Pound (2 sticks) Unsalted Butter, at room temp.

3/4 tsp. Pure Vanilla Extract

1/4 tsp. Pure Almond Extract

1 Pound Confectioners' Sugar, sifted

6 oz. Sweetened Shredded Coconut

Preheat the oven to 350F degrees. Grease 2 (9-inch) round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed for 3-5 minutes (until light yellow and fluffy). Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 oz. of coconut with a rubber spatula. Then, pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browed and cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip). To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting (this makes a lot of frosting, so don't skimp!!). Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Oriental Cabbage Salad

2010-09-21T14:30:00.001-05:00

I made a double batch of this recipe for our family's annual rib cook-off the other weekend. I was so happy that I made a salad side dish that was large enough to feed a crowd and also something green! One can only handle so much potato salad and ribs! At the end of the party, people were raving about the salad and some even took home the leftovers in plastic containers! I wish I could take credit for the recipe, but we have to thank Doug's Grandma C. and his mom for passing down a such a crowd-pleasing recipe!

Oriental Cabbage Salad

(Recipe from Grandma C.)

Yield: Many Servings

1 Head of Cabbage, shredded

6 Green Onions, chopped

2 pkg. Ramen Noodles - Oriental Flavor

1/3 C. Sesame Seeds

1 C. Sliced Blanched Almonds

2 Tbsp. Soy Sauce (low sodium)

1/3 C. Red Wine Vinegar

1/2 tsp. Pepper

3/4 C. Oil

3/4 C. Sugar

Day Before: Toast 2 packages of crushed ramen noodles (seasoning packets reserved), sesame seeds, and almonds on a cookie sheet in a 350F degree oven until brown. When brown, remove from oven, set on counter to cool, and add seasoning packet from ramen package. Stir gently to incorporate and store in a plastic covered container. You can also make the dressing the day before: Add soy sauce, red wine vinegar, pepper, oil and sugar to a glass jar or plastic covered container. Shake and refrigerate in fridge until later use.

To Serve: Shred the cabbage into thin strips and slice the green onions. These can be done in the morning of the party and then stored in a large plastic zipped bag in the fridge. When ready to serve, toss the cabbage, green onions, and dressing together. Then, add the toasted noodles, sesame seeds, and almonds; gently combine all ingredients.

Greek Turkey Burgers

2010-09-15T07:51:00.003-05:00

Greek Turkey Burgers just soared to the top of my burger list! I don't think I will make a plain old turkey burger ever again. There is no reason for turkey burgers to taste bland. You can dress them up and enjoy them just like a regular burger! The cucumber sauce really gives this burger a wonderful greek flavor. Another one of my favorite ways to make turkey burgers is buffalo-style. Enjoy!

Greek Turkey Burgers

(From Southern Living)

Yield: 4 Patties

1.3 lb. Lean Ground Turkey Breast

1 (4 oz) Package Crumbled Feta Cheese, (optional - I omitted)

1/4 C. Red Onion, finely chopped

1 tsp. Dried Oregano

1 tsp. Lemon Zest

1/2 tsp. Salt

1/2 C. English Cucumber, grated

1 (6 oz) Container Fat-Free Greek Yogurt

1 Tbsp. Fresh Mint, chopped

1/2 tsp. Salt

4 Wheat Hamburger Bums, split & toasted

Lettuce Leaves, Tomato Slices, Cucumber Slices (for toppings)

Pepperoncini Salad Peppers (for garnish)

Mix together the turkey, feta (if using), red onion, oregano, lemon zest, and salt. Shape into 4 (1/2-inch-thick) patties. Heat a grill pan over medium-high heat. Coat grill pan with cooking spray. Add patties and cook 5 minutes on each side (or until done). Meanwhile, stir together the grated cucumber (I drained the excess water through a paper towel), yogurt, mint, and 1/2 tsp. salt in a small bowl. Serve burgers on buns with cucumber sauce and desired toppings. Garnish, if desired.

Game Day Taco Dip

2010-09-14T10:42:00.001-05:00

With football season in full gear, I figured I should probably post a "game day" recipe! This specific recipe has been revamped so it doesn't have as many calories as a normal taco dip. Also, I like serving it with raw veggies in lieu of tortilla chips. Trust me on this one... the guys won't even notice that you used reduced fat ingredients! This will be gone in a flash. Enjoy!

Game Day Taco Dip - Skinny Version

(Adapted from Gina)

Yield: 12 Servings

8 oz. Reduced Fat Cream Cheese

8 oz. Reduced Fat Sour Cream

16 oz. Jar of Medium Salsa

1 Packet Taco Seasoning

2 C. Iceberg Lettuce, shredded

2 Large Tomatoes, diced

1 C. Reduced Fat Cheddar Cheese, shredded

3 Green Onions, (white & green parts), chopped

2.25 oz. Black Olives, sliced

Taco Sauce (optional), for drizzling on top

Tortilla Chips, Vegetables (like carrots & celery), for serving

In a large bowl, combine the cream cheese, sour cream, salsa, and taco seasoning. Mix well with a spoon or an electric mixer. Spread on the bottom of a shallow glass dish (I used a glass pie pan, but you can also use a glass casserole dish). Top with shredded lettuce, tomatoes, shredded cheese, green onions, and black olives. Refrigerate for 4 hours. Right before serving, drizzle with some taco sauce (optional). Serve with tortilla chips and/or crudites.

Irish Cream-Spiked Frozen Mocha Lattes

2010-09-11T10:25:00.001-05:00

Do you ever crave chocolate after dinner? Might I suggest making these frozen mocha lattes?!! They are insanely good! Doug liked them so much, he asked if I could prepare some more mocha ice cubes for the near future. They are easy to throw together because you just pour the ingredients in an ice cube tray. Once they are frozen, pop them out, store in a plastic lock bag, and use them as needed. The irish cream adds a nice flavor too!

Irish Cream-Spiked Frozen Mocha Lattes

(Adapted from Bon Appetit - Aug. 2010)

Yield: 6 Servings

1/2 C. Sugar

5 1/2 tsp. Instant Espresso Powder

4 tsp. Natural Unsweetened Cocoa Powder

2 Pinches of Salt

2 1/2 C. Water, divided

2 C. Fat-Free Half & Half

18 Ice Cubes

1 1/2 C. Irish Cream (Bailey's) - Can substitute with Kahlua

Special Equipment: 4 Ice Cube Trays (enough to make 48 ice cubes)

Whisk sugar, espresso powder, cocoa, and a pinch of salt in a medium saucepan. Gradually whisk in 1 cup of water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil. Whisk often (about 3 minutes); remove from heat. Add 1 1/2 cups water and half and half; whisk to blend. Transfer to a pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to the top (mixture will make about 48 ice cubes). Freeze espresso mixture in trays. [This can be made 1 month ahead of time. Store espresso ice cubes in a resealable plastic bag and keep frozen].

To make one drink: Place martini glass or coffee mug in the freezer for 15 minutes. Place 6 or 7 espresso cubes and 3 regular ice cubes in a blender; add 1/4 C. irish cream. Blend until thick and smooth. Pour into chilled glass. Top off with a dollop of whipped cream or some chocolate shavings. Serve immediately.

Oatmeal Applesauce Muffins

2010-09-07T16:31:00.001-05:00

That's right... no butter, no oil, no bleached flour, and no yolks in this recipe! Doug and I had a craving for something filling and warm for breakfast, yet healthy and nutritious. I saw this recipe on Deborah's cute blog and decided I would finally give whole wheat flour a try. Turns out it is quite delicious! I should have substituted whole wheat flour for regular flour a long time ago! If you haven't made the switch already, you should give it a try.

Oatmeal Applesauce Muffins

(From Taste & Tell)

Yield: 12 Muffins

1 C. Old-Fashioned Rolled Oats

1 C. Non-Fat Milk

1/2 C. Unsweetened Applesauce

2 Egg Whites

1 C. Whole Wheat Flour

1/2 C. Brown Sugar

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1 tsp. Cinnamon

1 tsp. Sugar

Soak the oats in the milk for approximately one hour. Preheat the oven to 400F degrees. Prepare a muffin tin by spraying it with non-stick spray (no liners necessary). Combine the oat/milk mixture, applesauce, and egg whites in a medium bowl until combined. In another bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and cinnamon; whisk to combine. Add the wet ingredients to the dry ingredients; stir. Don't stir too much though! Spoon the mixture into the prepared muffin tins. Sprinkle a pinch of sugar on top of each muffin. Bake for 20 minutes, remove from pan, and cool on a wire rack. Muffins freeze well.

Caramelized Onion-Stuffed Chicken Breasts with Basil + Tomatoes

2010-09-03T10:16:00.001-05:00

When I first made this recipe, I started following one recipe and ended up following a different one. What I came up with was a combination of two different recipes and it turned out pretty great! I made this a few months ago and just never got around to posting it on the blog. I will definitely be making this one again when I have the craving for caramelized onions. I think it would be a perfect fall weather dish for you to make for your friends and/or family. Enjoy!

Caramelized Onion-Stuffed Chicken Breasts with Basil & Tomatoes

Yield: 4 Servings

4 Boneless Skinless Chicken Breasts

2 Tbsp. Olive Oil, divided

2 Yellow Onions, sliced thinly, divided

2 Cloves Garlic, minced

1 tsp. Lemon Zest

1 Tbsp. Balsamic Vinegar

1 (4 oz.) Package of Feta Cheese, crumbled, divided

1 Pint Red Grape Tomatoes

Salt & Pepper, freshly ground (to taste)

1/2 C. Fresh Basil, chiffonade

Heat 1 Tbsp. olive oil in a large skillet over medium heat. Add one thinly sliced onion to the pan and saute until caramelized (about 15 minutes). The trick to caramelization is to not stir them; just let them sit in the pan! Add the 2 cloves of minced garlic to the pan and cook for 2 minutes longer (just until fragrant). Finally, add the lemon zest, balsamic vinegar, and half of the feta cheese (2 oz.) to the pan. Saute for an additional 2 minutes and remove from heat.

At this point, you are going to pound the chicken breasts to an even thickness and then carefully butterfly them (use a knife and cut lengthwise down the middle of the side - but not all the way through the other side). Season each breast with salt and pepper. Evenly divide the onion mixture into 4 parts; stuff the breasts with the caramelized onion/feta mixture and secure with a toothpick. Preheat the grill to medium heat, spray with non-stick spray, and grill stuffed chicken breasts until cooked through.

Meanwhile, in the same large skillet you used for the onion, heat the remaining 1 Tbsp. olive oil in the pan over medium heat and add the other thinly sliced onion. Saute for 15 minutes until caramelized. Add the cherry tomatoes, season with salt and pepper (to taste), and cook for 3 minutes until the tomatoes are soft. Put the chicken breasts on a platter (remove toothpicks), top with cherry/onion mixture, feta cheese, and fresh basil.

Poppy Seed Cake + Strawberries

2010-08-31T21:03:00.001-05:00

Doug's family has a recipe for poppy seed cake that is absolutely TO-DIE-FOR!! It may just be my favorite cake out there! However, Doug's brother, Paul, made it perfectly clear that I cannot get my hands on that recipe until I am officially part of their family. Thanks to Google, I was able to find a recipe of my own for the time being. Granted, it is not the same as their family recipe... I still think it did the trick for my poppy seed cake craving! I made this cake in my Williams-Sonoma pan, but the original recipe says you can bake it in a bundt pan too.

Poppy Seed Cake & Strawberries

(Adapted from AllRecipes.com)

Yield: 10 Servings

1 Package Yellow Cake Mix

1 (3.4 oz) Package Instant Vanilla Pudding Mix

2 Tbsp. Poppy Seeds

1 C. Water

1/2 C. Vegetable Oil

4 Eggs

1 tsp. Almond Extract

1 Pint Strawberries, quartered (for garnish)

Fat Free Whipped Cream (for garnish)

Preheat the oven to 350F degrees. Grease and flour a 10-inch bundt pan or the W-S pan I used. In a large bowl, stir together cake mix, pudding mix, and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl down and beat for 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve with fresh strawberries and whipped cream for a cool summer dessert.

Grilled Rosemary Lamb Chops

2010-08-31T09:15:00.002-05:00

Doug and I are very lucky because both of our parents love to cook and they have wonderful recipes for lamb chops! My mom and dad love the dijon-grilled lamb chops. This was the first time that I've tried to make Doug's family recipe, grilled rosemary lamb chops. They were amazing! You really do need to plan this meal in advance because the chops need to marinate for 4 hours (well worth the wait)! I normally never show you a picture of our actual dinner plates full of our sides. This night, we ate the chops with our farmers market loot: french bread, new potatoes, and green beans. Shout out to my grill-master fiance, Doug, for grilling these to perfection! Thanks!

Grilled Rosemary & Garlic Lamb Chops

(Mrs. D's Recipe)

Yield: 4 Servings

3/4 C. Balsamic Vinegar

6 Tbsp. Olive Oil

3 Tbsp. Fresh Lemon Juice

3 Tbsp. Fresh Rosemary, minced (or 3 tsp. dried)

6 Cloves of Garlic, minced

1 tsp. Black Pepper, freshly ground

12 (1''-thick) Loin Lamb Chops, fat trimmed

Mix vinegar, oil, lemon juice, rosemary, garlic, and pepper in a small bowl. Place lamb chops in a single layer in a 13x9x2-inch glass dish. Pour marinade over. Cover with foil and refrigerate for 4 hours, turning lamb chops occasionally. When you are ready to put these on the grill, you will want to let it heat to medium-high. Season lamb with salt and pepper and place on the grill. Grill chops to desired doneness, basting often with the marinade (about 4 minutes per side for medium-rare). Transfer to a platter and serve.

Lime Sherbet Dessert

2010-08-26T08:11:00.001-05:00

One of the first times I went over to Doug's parents' house, his mom made this lime sherbet dessert. It was the perfect dessert to serve in the summer heat, similar to what we have been experiencing this year. I recently came across her recipe for it and decided I needed to bring it to a dinner party. Wise choice! This dessert received rave, rave, rave reviews and I definitely plan on making it again in the near future (so should you)!

Lime Sherbet Dessert

(Adapted from Mrs. D)

Yield: 15+ Servings

1 1/2 C. Ritz Crackers, crushed

4 Tbsp. Sugar

7 Tbsp. Butter, melted

1.75 quart Lime Sherbet

1.75 quart Vanilla Ice Cream or Frozen Yogurt

4 Tbsp. Lemon Juice

1 C. Sugar

2 Eggs, beaten

6 Tbsp. Butter

Mix crust ingredients together in a small food processor. Once crumbly, press into a 9x13'' pan. Next, soften the lime sherbet and vanilla ice cream. Stir together in a large bowl (or I'm sure a stand mixer with the paddle or bread hook attachment would work fine on the lowest speed). Once combined, pour over the crumbs and put into the freezer. Meanwhile, make the lemon curd topping by cooking the lemon juice, beaten eggs, and butter in a small saucepan. Stir, while cooking over medium-low heat, whisking continuously until a low boil (about 10 minutes). Whisk for another 5 minutes and remove from heat; let cool (important). Pour the lemon curd over the ice cream; cover and freeze (best if frozen overnight). Let stand a few minutes before serving squares of this icebox dessert.

Banana Pancakes

2010-08-21T09:02:00.001-05:00

I love weekend mornings! One of my favorite things to make on the weekend is banana pancakes. Doug and I don't get too fancy with our pancakes. We use a box mix (gasp!) and just add thinly sliced bananas to it. It is delicious. One day, I will have enough courage to wake up early and whip up the real deal.

If any of you were looking for a homemade recipe for banana pancakes, then I'll point you in the direction of one of my foodie blogger idols, Annie. She just posted a recipe that sounds simply perfect. Here you go... Enjoy!

Thank You!

2010-08-19T09:58:00.002-05:00

One of my favorite blogs, Lavender & Lilies, had an awesome giveaway the other week. I won! I just wanted to give Jessica a shout out because I love, love, love the stationery I got in the mail! THANK YOU! Flat cards are my latest obsession:

If you want some of your own, head on over to Petite de Lis Paperie or Stacey's blog. Even the package it came in was super cute! Thanks ladies! I'll be ordering some more soon!

Dill Pickles

2010-08-13T09:43:00.001-05:00

I bought some pickling cucumbers at the farmer's market last weekend. Since then, they have been chillin' in my fridge (literally)! I have never pickled anything in my entire life, so I figured that some of my followers might want a more detailed description of what to do with little cucumbers!

First, give the lil' cukes some lovin' and wash them.

Cut them lengthwise into quarters.

Next, you'll want to throw some peeled and crushed garlic in the bottom of each jar. Sprinkle some red pepper flakes in the jar too.

Throw some fresh dill in the jar.

It takes some talent, but you will need to jam the little cucumbers into the jar. Try to fit as many as you can in there!

Then, carefully pour the brining liquid on top - just enough to cover. Make sure the lid is on nice and tight. Leave them on your counter for two days and then pop them in the fridge for one week. I made these yesterday and put the date on the label. Here they are on my counter:

Dill Pickles

(Adapted from Katie)

Yield: 2 small jars of pickles

4 1/2 C. Water

1 1/2 Tbsp. Kosher Salt

4 Tbsp. White Vinegar

1 Bunch Fresh Dill

2 Cloves Garlic, peeled & smashed

1/4 tsp. Crushed Red Pepper Flakes

About 12 Small Pickling Cucumbers

Bring the water, salt, and Vinegar to a boil in a saucepan. Once it starts boiling, let it boil for 2 more minutes. Meanwhile, put one garlic clove in the bottom of each jar and sprinkle with red pepper flakes. Then, pack the fresh dill on top. Use up all of your dill (the more, the better)! Cut the cucumbers into quarters (lengthwise) and pack them carefully in the jars. When the brine mixture is ready, pour it over the cucumbers, filling it to the top. Seal the jars tightly. Let sit on counter for 2 days and then put in the refrigerator for 1 week.

Potato Salad with Bacon, Herbs + Lemon

2010-08-10T09:05:00.001-05:00

Are you going to an end of summer potluck this weekend? I have a wonderful dish for you to bring! This recipe comes from the July 2010 Bon Appetit magazine, but it has been adapted by Doug's mom. The freshly zested and squeezed lemon combined with the aromatic herbs from Mrs. D's garden gave this recipe a refreshing twist on classic potato salad. It was the perfect compliment to our grilled kabobs on a hot summer night. So if you are heading to a beach barbecue anytime soon, you should print off this recipe ASAP!

Potato Salad with Bacon, Herbs & Lemon

(Adapted from Bon Appetit - July 2010)

Yield: 8 Servings

5 oz. Bacon or Pancetta (about 5 slices)

1/4 C. Lemon Juice, freshly squeezed

1 Tbsp. Fresh Rosemary, minced

2 tsp. Lemon Zest, finely grated

1 Clove Garlic, pressed

2/3 C. Olive Oil

Salt & Pepper, to taste

3 lbs. Yukon Gold Potatoes

3 Large Celery Stalks, thinly sliced

2 Tbsp. Fresh Parsley, chopped

Preheat oven to 400F degrees. Arrange bacon slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp (about 20 minutes). Drain on paper towels; cool completely and coarsely chop. Meanwhile, whisk the lemon juice, zest, and garlic in a small bowl. Gradually whisk in oil. Season dressing with salt and pepper to taste. Next, place the potatoes in a large pot, adding enough cold water to cover by one inch. Bring the water to a boil, then reduce heat to medium. Simmer with the lid ajar until tender (about 18 - 25 minutes, depending on size). Drain; let stand until cool enough to handle (about 20 minutes). Cut potatoes into 1/4-inch-thick slices (removing skin if desired - we kept it on). Place in large platter or bowl. Add celery, drizzle dressing over, and toss to gently coat. Season with salt and pepper. Cover and chill until cold (at least 2 hours)!

Do Ahead: The bacon and potato salad can be made one day in advance. Cover bacon; chill. Keep potato salad chilled. Bring bacon to room temperature before continuing. Sprinkle bacon and chopped parsley over potato salad before serving.

Fusilli Pasta Salad

2010-08-09T08:52:00.000-05:00

My friend's mom sent me a couple wonderful summer recipes. I've been dying to try her Fusilli Salad and I finally had the perfect excuse to make it this past week. We went to Jazz on the Green, which is a great thing to do on a gorgeous Thursday night! People are encouraged to bring blankets, chairs, pack a picnic dinner, and listen to live jazz music! We packed our picnic basket with many special treats: wine, beer, fusilli pasta salad, grilled chicken breasts, watermelon, and strawberry-poppy seed shortcake! Great food, great company, and great music! This Thursday is the last one of the summer, so make sure you pack up your pasta salad!

Fusilli Pasta Salad

(Adapted from Bunny)

Yield: 6-8 Servings

1 lb. Fusilli Pasta (rotini)

1/4 C. Red Onion, chopped

1/2 C. Sun-Dried Tomatoes in Oil, drained & chopped

1 C. Kalamata Olives, pitted & cut in half

1 C. Broccoli, cut into small florets

3 Carrots, peeled & sliced thin

1/4 C. Pine Nuts, toasted

3/4 lb. Feta Cheese, crumbled

2/3 C. Extra Virgin Olive Oil

4 Tbsp. Red Wine Vinegar

1 Clove Garlic, minced & then crushed

Salt & Pepper, freshly ground (to taste)

Cook pasta, drain well, and let cool. Add onion, tomatoes, olives, broccoli, and carrots. Toss to combine. Add the pine nuts and feta; toss gently. Combine the olive oil, red wine vinegar, garlic, salt and pepper; whisk. Pour over pasta, toss, and serve. Can be made a day ahead - toss again before serving.

Strawberry-Rhubarb Dessert

2010-08-07T08:54:00.001-05:00

One of my very first recipes that I posted was Rhubarb Crisp. I am a Minnesota girl at heart and rhubarb, for some reason, makes me think of home. It makes me think of my grandma. It makes me think of my mom. That recipe had oats in it and a hint of orange zest. Try it if you haven't made it already! I went back to Minnesota a few weeks ago and made this strawberry-rhubarb dessert with my mom. I love strawberries + rhubarb! We each had a little piece as soon as it came out of the oven. Delicious!

Strawberry-Rhubarb Dessert

(From my awesome mom)

Yield: 12 Servings

3 C. Rhubarb, chopped (frozen works well)

2 C. Strawberries, hulled & sliced in half

3 Eggs, beaten

2 C. Sugar

3 Tbsp. Flour

3/4 C. Brown Sugar

1 1/2 C. Flour

1 1/2 tsp. Baking Soda

1 Stick (8 Tbsp.) Unsalted Butter, cold

Arrange the rhubarb and strawberries in a 9 by 13-inch pan. In a small bowl, mix together the eggs, sugar, and 3 Tbsp. flour; pour over the fruit. In a medium bowl, mix together the brown sugar, flour, soda, and butter until crumbly. Sprinkle over the rhubarb and bake in a 350F degree oven for 45 minutes. The top will be lightly browned.

Tomato Goat Cheese Napoleons

2010-08-06T09:09:00.001-05:00

Need something to do with all of those farmer's market tomatoes? They are absolutely gorgeous this time of year! Why not use that Classic Basil Pesto we whipped up last week and make this gourmet-looking side dish?! In reality, it is the easiest thing to assemble and these little tomato napoleons are sure to impress your guests. Simply layer heirloom tomato slices with pesto and mozzarella or goat cheese. Hope you enjoy this as much as we did!

This recipe comes from the Junior League of Annapolis cookbook. Big thanks to Aunt Leigh for sending it to us as an engagement gift! Doug and I love it (especially me)!!! Here is my loot from the farmer's market:

Tomato Goat Cheese Napoleons

(Adapted from A Thyme to Entertain)

Yield: 4 Servings

4 Medium Heirloom Tomatoes

4 oz. Goat Cheese or Mozzarella Cheese, sliced

1 (8 oz) Jar Basil Pesto - or make your own!

4 Sprigs of Woody-Stemmed Rosemary (optional)

Balsamic Vinegar & Extra Virgin Olive Oil, for drizzling

Salt & Pepper, freshly ground (to taste)

Mixed Salad Greens (optional)

Cut each tomato horizontally into four even slices, keeping the slices in order from top to bottom. Drain the slices of excess liquid on paper towels. Arrange the goat cheese (or mozzarella) evenly over the three bottom slices of each tomato. Top the goat cheese evenly with the pesto. Reassemble each tomato and secure with the rosemary sprigs speared through the center of the tomatoes. (I didn't use rosemary to secure the tomato stacks; I just left the stem of the tomato on because it was beautiful by itself). Chill, covered, in the refrigerator until ready to serve.

To serve, place the tomatoes on a bed of mixed salad greens and drizzle with the balsamic vinegar and olive oil. Sprinkle salt and pepper on top. This recipe pairs well with lamb, beef or chicken. It can be easily doubled or tripled. For a beautiful presentation, use different colored tomatoes and mix the color slices when stacking.

Classic Basil Pesto

2010-07-29T14:29:00.001-05:00

One of my followers, Melissa, mentioned that her hubby doesn't necessarily like the taste of basil. It is a whole different story in my kitchen! Doug loves basil just about as much as I do! I went to the farmers market last weekend and picked up a huge bunch of basil. It made my entire fridge smell wonderful! I have some basil growing in my balcony flower boxes, but I hate cutting it because I feel like I'm killing my precious little herb-babies! You can't go wrong making some classic basil pesto. It can be stored for up to 3 weeks if you cover and refrigerate it. Enjoy!

Classic Basil Pesto

(From Byerly's July 2010)

Yield: 2 Cups

2 Garlic Cloves, crushed under a knife & peeled

1/3 C. Pine Nuts

1/2 C. Parmesan Cheese, freshly grated

3 C. Packed Fresh Basil Leaves, well rinsed & dried in spinner

1/2 C. Extra Virgin Olive Oil

Salt & Pepper, freshly ground (to taste)

With the machine running, drop the garlic through the feed tube of a food processor. Add the nuts and cheese; process until the nuts are finely chopped. Add the basil. Gradually add the oil, scraping down the sides of the work bowl as needed to make a thick paste. Season with salt and pepper to taste. Transfer the pesto to a shallow container and smooth the top. Pour a thin film of olive oil over the pesto to discourage discoloration.

Grilled Corn + Tomato Salad

2010-07-28T12:39:00.001-05:00

Holy cow.... just got back from a whole week of wedding planning back in Minneapolis! I seriously cannot wait until our big day! YAY!!! I know some of you guys really want some details about our wedding, but we want to keep most of it a surprise. Once we narrow down our vendors, then I will spill the details. Right now, I'll just leave you with a few mental images... chandeliers, candlelight, a dress (yes, I found my dream dress!!), and homemade favors (only makes sense, right??!)... all while overlooking the water! Can't wait to marry my best friend! LOVES!

Grilled Corn & Tomato Salad

(Adapted from Williams-Sonoma)

Yield: 8 Servings

6 Tbsp. Unsalted Butter, melted

A Dash of Tabasco Sauce

2 Tbsp. Fresh Basil, finely chopped

1 tsp. Fine Sea Salt

1/2 tsp. Black Pepper, freshly ground

6 Ears White or Yellow Corn, husks & silks removed

Extra-Virgin Olive Oil, for brushing, plus 1/2 C.

2 Tbsp. Fresh Lime Juice

2 Tbsp. Fresh Chives, finely snipped

1 Bunch Watercress, tough stems removed (or Spinach)

4 C. Cherry Tomatoes, halved lengthwise

In a small bowl, whisk together the melted butter, Tabasco, basil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place 3 sheets of foil (each 15''-long) on the counter and place 2 ears of corn on each sheet. Brush corn with butter mixture and wrap up in the foil. Meanwhile, prepare the grill (medium heat). Grill the corn packages for 10 minutes, turning occasionally with tongs. Unwrap the corn and grill the ears directly on the rack for another 5-10 minutes (until nicely charred - not blackened). When corn is cool enough to handle, place each ear over a large serving bowl and cut off the kernels from the cob. Add the lime juice, 1/2 C. olive oil, chives, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper in the bowl with the corn and toss to combine. Add the watercress (or spinach) and cherry tomatoes; toss gently. Serve immediately.