Home Sweet Cozy Home

Soaked Whole Wheat English Muffins

2014-11-05T12:32:00.000-08:00

English Muffins are one of those things I've been wanting to attempt for years now. I've probably got a dozen or so recipes pinned on Pinterest alone. But you know what it took to get me to make these? My oven breaking. Yeah. My oven was broken for 10 days. See, we live in a rental house out here in NC, and instead of having a handy dandy maintenance crew on-site 24/7 like we've had in the past, we get to go through the manager for everything. We've had a few things break in the 3 1/2 months we've been here, but this by far took the longest to be fixed. It's actually kind of a cool God thing, and I for sure want to share that with you another time. But for now, we're talking bread.

The night before my oven broke, I had chicken broth simmering,
muffin batter, pizza dough, and bread dough all soaking.

Back to the story... The night before my oven broke, I was channeling my inner Susie Homemaker. I had chicken broth simmering on the stove, whole wheat oatmeal muffin batter soaking on the counter, whole wheat bread soaking on the counter, and whole wheat pizza dough soaking on the counter. My husband had been gone for about a week, and I wanted to have fresh bread for the weekend, as well as muffins for breakfast and pizza for dinner the night he got home. That was all fine and dandy until what sounded like firecrackers went off in my oven, and the bottom element caught on fire about half way through baking my muffins. Shoot. I was able to finish baking the muffins with the residual heat in the oven, and we had grilled pizza for the first time ever, and oh my gosh it was amazing! But my poor, poor bread dough... I had to toss it. Which was super annoying, but whatever. So for 10 days, I've been plotting what kinds of things I would bake when my oven made it's triumphant return. Bread of course, because that's something I really enjoy not buying. Mostly because we can't get Dave's Killer Bread out here, and no other organic bread compares. It's a travesty, please believe me. Anyway, one day I stumbled across this soaked whole wheat English muffin recipe, and I just knew it was meant to happen.

The process could not be more simple for making these. You mix the flour, water, and acid (I used apple cider vinegar) together and let it sit, covered, overnight. Then in the morning, you mix in yeast, salt and baking powder. Let it sit for 2 hours. Dump it onto a very well-floured baking sheet and form 8-11 english muffins. Then you heat up a pan (I used cast iron) and brown each little bun until it's toasty on both sides. Transfer back to the baking sheet and bake 10-15 minutes. That's it. The most time consuming part is waiting for the next steps. But beyond that, it'll take you MAYBE 15-20 minutes of hands on time total.

These are hands down the best English muffins I've ever had, that includes the non-whole wheat counterparts. SO SO SO SO SO good. I used a fork to cut mine open so they have that signature craggy texture, and I'm gonna freeze them and just pop them into the toaster as needed. Today, as soon as they came out of the oven I made a bacon, egg and cheese sandwich. It was Applegate Farms bacon, Kerrygold cheese, and an organic egg. I was feeling really fancy for a minute. That is until my toddler son knocked his cup and the floor and told me he needed more, "grapies". He's cute. I shall keep him. Anyway, promise me you'll try these! You won't be sorry. Check out the original post on the Elliot Homestead for more pictures.

Soaked English Muffins from The Elliot Homestead

You will need:

– 3 cups of whole wheat flour (organic, freshly milled is best)

– 1 3/4 cup of raw milk (I used 1c water, 3/4c whole milk)

– 2 tablespoons of vinegar or acid medium of choice (I prefer vinegar since it doesn’t impart any taste but lemon juice is great, too)

– 2 tablespoons rapadura or natural cane sugar

Step One: Combine the flour, milk, vinegar, and rapadura. It will be the consistency of a thick batter. Cover and let sit for 12-24 hours.

Step Two: After the soaking period, add in the following:

– 3 teaspoons yeast

– 2 teaspoons aluminum-free baking powder

– 2 teaspoons sea salt

Mix, recover, and allow the batter to sit for another 2 hours.

Step Three: Generously flour a baking sheet. Generously, people. These muffins can get sticky.

Then, generously flour your hands.

Then, punch down the dough and knead it slightly, adding a teensy bit more flour if you need to keep it from being too gooey.

Gently divide the dough into 8-11 ‘muffins’. I find it best to simply work each muffin a bit in my hands with a wee bit of flour to get it to the correct shape. Don’t worry about getting it perfectly smooth or perfectly shaped. It’s not going to matter in the end.

Let them sit for 20 minutes and recover from the massage you just gave them.

Step Four: Heat up a cast iron skillet (or skillet of choice) on medium-low heat. Gently transfer a few muffins at a time to the pan. It can be hard to move them, they’re sort of gooey. But just be gentle, work with your floured fingertips, and you’ll do fine. If it’s super funky by the time it gets into the pan, just reshape it a bit with your fingertips. And be careful to not overcrowd them in the pan. They will puff up and expand as they cook.

The goal in this step is NOT to cook the muffins completely, but rather to brown the outsides. So give them about two-three minutes per side and then transfer them back onto the floured baking sheet.

Don’t worry about the dough in the middle. We’ll bake that out.

Repeat the browning stage with all the muffins. This should take just ten or fifteen minutes.

Step Five: Bake the muffins in a preheated 325 degree oven until they are cooked thoroughly (about another ten to fifteen minutes is all). You’ll know when they’re ready because your kitchen will begin to smell like heaven.

Homemade "Spaghettios"

2014-10-23T07:43:00.002-07:00

Spaghettios. Yep, I'm talking Chef Boyarde processed stuff in a can. Raise your hand if you had this growing up. Raise your hand if you've eaten this as an adult. I see you out there. I actually didn't like the regular Spaghettios when I was a kid, but I did like the Spaghettios with Meatballs. I think it helped mask the sweet tomato sauce taste. Anyway, last Spring I was looking for some new lunchtime recipes for my kids. I found this one on Pinterest. Shocking, I know! The ingredient list was very simple, with ingredients that I usually have on hand anyway. Another bonus? It freezes beautifully!

These Spaghettios actually don't taste like Spaghettios, they taste SO MUCH BETTER!!! The sauce is tomato-ey but buttery and cheesy and alltogether amazing. I eat my fair share of these when I make them for the kids. I recommend doubling the recipe so you can freeze some for another time. I like to use these little 4oz mason jars, so they are individual portions all ready to go. When I make these now, I use small whole wheat elbow pasta and it works out great. So if you're a closet Spaghettio eater, or if you're like me and could use a new kid friendly meal idea, definitely give these a try!

DIY Homemade Spaghettio’s from Seeded at the Table
Yield: 4-6 adult servings, 6-8 child servings

8 oz ditalini pasta (or other small pasta)
2 Tablespoons olive oil
2 cloves garlic, pressed
Pinch of crushed red pepper flakes
15 oz can tomato sauce
1 cup water
1 Tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated sugar
4 Tablespoons unsalted butter, cut into pieces
1/4 cup milk
1 cup shredded cheddar cheese
Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).

Meanwhile, heat the olive oil in a Dutch oven or large saute' pan over medium heat. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and butter. Heat, while stirring, until the butter is melted. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.

Stir the shredded cheese into the soup until melted. Drain the pasta and transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine. (I don't like mine extremely soupy, so usually have about 1/3 cup of the sauce leftover.)

Notes

Looking for the convenience factor? Double the batch and freeze the rest for later. Heat on the stove top or in the microwave when you're ready for that quick lunch or dinner!

Brand New Meal Plan! October 20-26th

2014-10-20T04:00:00.000-07:00

Happy Monday! I hope you had a wonderful weekend, and I very much hope you've been looking forward to this meal plan! This is actually the same meal plan my family and I are eating this week too, although I'm a few days ahead of you. I've tried almost every one of these recipes, aside from the Carrot Zucchini Spiced Muffins, and the Ham and Cheddar Chowder. And now, onto a few explanations of the meal plan.

This meal plan typically feeds a family of four, so adjust the recipes to fit accordingly. We like leftovers for lunch, so some weeks there won't be any lunchtime recipes, just leftovers with a sandwich or something. That's just how we roll. If I've made any changes to a recipe, I'll explain in the following paragraph. I'll also let you know which recipes freeze well! Since it's just the four of us, I like to take a casserole that normally bakes in a 9X13 dish, and split it into two 8X8 dishes and freeze one for a later time. The breakfasts will usually feed our family twice, that's why I only put four recipes up.

Notes for This Week's Recipes:

Both oatmeal recipes for this week will reheat wonderfully with a little extra milk or water added.
The Vanilla Coconut Granola will leave you with plenty of leftovers, so use some for next week. It also makes a great snack all on it's own or as a hearty bowl of cereal. My kids like it with raisins added in.
I used 8-10 bone in chicken thighs for the Mustard Roasted Chicken. Worked out great! Use whatever bone-in chicken you like, or whatever is on sale this week. I also forgot to pick up lemons for the lemon zest so I left it out. And I used fresh rosemary instead of thyme. Turned out amazing!
The Chicken Enchilada Quinoa Bake is so yummy! However, when I made it once before it was pretty watery - closer to a stew than a casserole. So you may want to consider using less enchilada sauce. It wasn't bad with a soupy consistency, I just wanted to let you know so you can adjust the recipe if you'd like.
Ok, so Tater Tot Casserole... I love comfort food! I just do, and this is my favorite. I make my own cream of whatever soup instead of store bought, and it has an entire pound of vegetables in it, so I actually feel really good about serving this to my family. Plus, both of my kids (almost 2 and almost 4) gobble it up!
I'm going to cut the recipe for Ham and Cheddar Chowder in half because it makes 8 servings, and I didn't need that much. Although she says that it freezes wonderfully!
The Meatballs and Spaghetti are the best I've ever had. My daughter LOVES these. Although the sauce seems really simple, it's out of this world amazing. I didn't use a Chianti in the sauce, I used a Cabernet Sauvignon because it's also a red and I already had some on hand. We ate this one night, my husband took some to work for lunch, then I froze the rest. So now we'll have another night of spaghetti and meatballs, or we can do meatball sandwiches. YUM.
These Chicken Nuggets aren't just for kids! You won't believe how good these are!! Double the amount of chicken (you'll have enough coatings) and freeze some for later.
The recipe for Whole Wheat Pizza dough makes enough for two pizzas. You can make one for that night, and freeze the other! She gives instructions on how and when in the process to freeze. You can also make one pizza, then make pizza pockets out of the other dough and freeze them. Just cut the dough into pieces, roll into a circle, add your sauce, cheese and toppings. The fold it over to make a crescent and pinch the seams down with a fork. Bake with your pizza, then freeze for another time.

Breakfast

Baked Banana Bread Oatmeal

Vanilla Coconut Granola with Yogurt and fruit

Carrot Zucchini Spiced Muffins (Paleo/Grain Free)

Crock Pot Pumpkin Pie Oatmeal

Lunch

Leftovers

Sandwiches with Applegate Farms Ham

Dinner

Crispy Mustard Roasted Chicken, Roasted Potatoes and Broccoli

Chicken Enchilada Quinoa Bake (using leftover Mustard Chicken)

Tater Tot & Veggie Casserole using Homemade Cream of Whatever Soup and Cauliflower

Ham and Cheddar Chowder and Salad

Real Meatballs and Spaghetti and Broccoli

Homemade Chicken Nuggets, Baked Sweet Potato Fries and Green Beans

Whole Wheat Pizza, carrots, celery, cucumbers with dip

Greetings from North Carolina

2014-10-07T12:44:00.003-07:00

It's amazing how much life can change in a relatively short amount of time, isn't it? The last blog post I wrote was a month before my son was born. He's going to turn two in five months. I had fully intended on keeping up with the blog after he was born, and even had a few drafts written to prepare. I had fully intended on being super mom, and not skipping a beat after having my second child. But you know that quote, "We make plans and God laughs"? Yeah. Well God has taught me a lot in the time that I've been absent here on the blog. I'm learning to become a better wife, mom and friend. I'm learning about this crazy thing called balance, and how ~~good~~ necessary it is. God has opened my eyes to some wrong thoughts I was holding onto, and showed me some areas of my life I needed to change. I'm still working on things, and perhaps I will share more about that another day.

Needless to say, a lot has happened! My kids are almost two and almost four. We've dealt with some heartbreaking family issues. My Mom passed away, and a month later my family and I moved across the country. Washington to North Carolina. And we drove. With two small kids. It wasn't that bad, actually.

I feel like I've grown a lot after having gone through one of the toughest years of my life. But one thing I know about going through rough times, is that we can help others by sharing our testimony. So, I may share some personal things from time to time on the blog. Along with yummy recipes and some cool crafty things of course! I just want to be real with you guys. I don't think we have enough of that going on in the age of social media. I don't have it all together, and don't want to act like I do. I'd rather be transparent, and honest, and be able to encourage someone else in some way. Because I bet you can relate to a someone who is not the perfect parent, has laundry piled up, made PB&J for lunch AGAIN, has missed a few days of her Bible reading, let the kids watch TV all day, and maybe spent too much time on Pinterest that morning. Well, that's me :) I'm not content to stay where I am, but I also don't always hit the mark. And you know what? That's ok.

So I'm back. Glad to be back. Hopefully you'll see posts 1-3 times per week to start. If there's any recipes or crafts you'd like to see, comment below and let me know! I missed you guys.

-Haley

Freezable Chicken Enchiladas with Avocado Cream Sauce

2013-01-21T22:02:00.000-08:00

I found this recipe on Pinterest a couple of months ago. It was love at first sight. Enchiladas packed with chicken, onion, peppers and cheese covered in a creamy avocado sauce... Who wouldn't swoon? I did, and I made this within a few days of finding the recipe.

I'll tell you this, these are some of the most unique and delicious enchiladas I've ever had. They are packed full of flavor, and don't take very long to prepare. We enjoyed these with homemade re-fried beans and Spanish rice.

The recipe made 12 enchiladas, so I split them into two 8X8 dishes and froze one. You'll definitely want to give these a try, and don't be afraid to double the recipe so you can freeze some yourself.

Chicken Enchiladas with Avocado Cream Sauce

Enchilada Ingredients:

2 Tbsp. olive oil
1 medium white or yellow onion, peeled diced
2 poblano peppers, stemmed and diced
1 jalapeno pepper, finely diced
12 taco sized flour tortillas
2 cups shredded cooked chicken (rotisserie works best) (I used leftover pulled pork)
2 cups Monterrey Jack cheese
optional garnish: fresh cilantro, sour cream, and/or shredded cheese

Avocado Cream Sauce Ingredients:

2 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
3/4 cup sour cream
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 avocados, peeled and pitted
1/2 cup chopped fresh cilantro
juice of one lime

First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.

To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.

Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

Homemade Wonton Cups

2013-01-17T08:25:00.000-08:00

Don't you love wontons? I do! You can make egg rolls, pot stickers, gyoza, raviolis, the list goes on! This recipe turns them into crisp little cups that become a vessel for any filling of your choice! In the picture you see, I stuffed mine with a baby lettuce salad tossed in a mango vinaigrette. But really, there are countless ways you can fill these little guys up. Caesar salad, chicken salad, crab salad, tuna salad, cream cheese and chutney, salsa and guacamole, bean dip, taco fillings, whipped cream and berries, smoked salmon with cream cheese and cucumbers, spinach and artichoke dip, so on and so forth...

You can make these a day or so ahead of time, just make sure you keep them stored in an air tight container away from moisture. I like to salt my wonton cups, but if you want to stuff them with something sweet you may want to nix the salt. These are great for a party, especially for a football game! Imagine the possibilities for fillings! These are super fun to serve, and everyone loves them. You're sure to be the hostess with the mostess when you make them!

Wonton Cups

12 wonton wrappers
Cooking spray
Salt
Filling of your choice

Preheat the oven to 375 degrees F. Spray a muffin tin with cooking spray.

Spray the wonton wrappers with oil, and place each wrapper into a section of a muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 5 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Vanilla Coconut Granola

2013-01-15T08:48:00.001-08:00

I've been making this granola since Summer time and it's now my husband's favorite breakfast cereal. I found this recipe on 100 Days of Real Food a few months ago, and the combination of ingredients sounded delicious! She uses cashews, sliced almonds, raw sunflower seeds and raw pumpkin seeds, oats, coconut, cinnamon, ginger, nutmeg, vanilla, butter and honey (I've used agave and real maple syrup instead of honey). There's a lot of things I love about this recipe, but one great thing is that a relatively small serving is more than satisfying! Also, there isn't an overload of sugar in it. Do you know how much sugar is in normal store-bought cereal? I'd say 90% of the time it's one of the first three ingredients, and since ingredients are listed in order of greatest amount to least, that means there's more sugar than you probably realized in your morning bowl. This next factoid might not surprise you, but this is also cheaper to make than it would be to buy. Especially if you buy your nuts, seeds and spices in the bulk section of your grocery store. I encourage you to find a grocery store that has a bulk section, especially for recipes like this where you only need 1/2-1c of nuts, or a small amount of a spice you may not normally use. You'll pay pennies for spices, and maybe a dollar or so for the nuts.

One thing I started doing to stretch the granola, was adding flax flakes or puffed brown rice (like rice crispies). There's some things you can do to customize this (according to 100 Days of Real Food). You can use all cashews or almonds, or an entirely different nut altogether. Same with the seeds. If you want to make granola bars, she suggests making it with steel cut oats instead of rolled oats. Also, adding dried fruit bits before baking granola bars is quite nice. For the cereal, she adds dried fruit after it's baked and completely cooled.

This one batch of granola (with our flakes or puffed rice added) usually lasts us at least two weeks. It has taken us longer to eat a batch, and we've not seen any ill effects from it. I would imagine that you'd want to be close to eating a whole batch within two weeks. If you're not sure you could eat a batch that quickly, just cut the recipe in half. I definitely recommend trying this out, especially if your family consists of cereal or granola eaters like mine!

Granola Bars/Cereal from 100 Days of Real Food
YIELD: 3 POUNDS

3 1/2 cups rolled oats (if you want bars use steel cut oats so it will stick together better)
1 cup raw sliced almonds (or walnuts or pecans)
1 cup raw cashew pieces (use bits and pieces if you can find them, they're cheaper!)
1 cup unsweetened shredded coconut (I had sweetened on hand, so I used that)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon grated or ground nutmeg
6 tablespoons unsalted butter (I've used coconut oil instead)
1/2 cup honey (I've used agave and real maple syrup instead)
2 teaspoons vanilla extract
Also need – parchment paper (I usually just grease my baking sheet)

Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.

Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.

Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.

Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.

Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.

The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.

Meatless Monday: Freezable Ribollita (Vegetable, Bean and Stale Bread Soup)

2013-01-14T08:57:00.000-08:00

Oh this soup... I made this a few months ago now, and I'm not sure why it's taken me so long to write the post for it because it's amazing! I saw it on Rachael Ray's show where she cooks an entire week's worth of meals in one day. I've seen Ribollita (stale bread soup) made a few times, but for some reason this one struck me as different and delicious. Plus I had most of the vegetables it needed already in my fridge, which is always a bonus.

Let me just tell you, this soup is cozy, comforting, warming and oh so perfect for these cold winter nights. It's been in the 20's around here lately, and I'd like nothing more than to curl up with a bowl of this perfect soup. It's packed full of veggies, and the broth is made up of chicken stock with tomato puree and a bit of white wine, which makes everything a little more special. I would also recommend not skipping finishing the soup with the raw onion, olive oil and cheese. Unless you don't like raw onion, then obviously leave the onion out of the finishing touches. But these three components balance and compliment the soup making it even more perfect.

I would definitely say this is a complete meal all by itself since it has lots of veggies, and the bread is already in there. I hope you'll give this recipe a try, it's truly a new favorite around here!

Ribollita (Vegetable, Bean and Stale Bread Soup) from Rachael Ray

1 cup borlotti beans or other small dried bean of choice, soaked for 4 hours (I used canellini beans)
8 cups chicken stock
3 to 4 cloves garlic, crushed
2 onions, 1/2 peeled, 1 1/2 chopped
Salt and freshly ground black pepper
5 to 6 slices 1-inch thick peasant style bread, cut into coarse cubes or torn into pieces
About 1/4 cup EVOO, plus some for drizzling at the table
2 carrots, chopped
2 small ribs celery with leafy tops, chopped
1 teaspoon crushed red pepper flakes, 1/3 palmful
1 fresh bay leaf
Herb bundle of fresh parsley, sage, thyme and rosemary
1/2 cup dry white wine
1 bunch Tuscan kale (also known as lacinato or dinosaur) or Swiss chard, stemmed and chopped, (about 12 ounces trimmed greens)
1/2 small savoy cabbage, cored and chopped, about 2 to 3 cups (I used regular green cabbage)
A few grates of nutmeg
2 cups tomato puree or passata
Parmigiano-Reggiano rind, plus freshly grated to pass at table
1 small white or red onion, finely chopped

Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.

Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.

Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted. Store in foil.

Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven. Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle. Season with salt and pepper. Cook, partially covered, to soften, about 5 minutes. Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more. Add the beans and their liquids and the tomato puree. Stir. Add 2 cups more stock (reserve 2 cups for the night you serve). Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes. Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree. Then add back to pot. Cool and store the soup for a make-ahead meal.

To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid. Thin the soup with the remaining 2 cups of stock. Taste to adjust seasoning. Remove the herb bundle, rind and bay leaf. The ribollita is done when a wooden spoon can stand straight up in the soup. Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese. Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.

My Mom's Stuffed Mushrooms

2012-12-18T22:30:00.000-08:00

Ah, my Mom's Stuffed Mushrooms... Hands down one of my most favorite things she makes. I request these babies all of the time. Birthdays, my bridal shower and my baby shower just to name a few. I remember having these at family get-togethers growing up, and they were always the first thing to go. I'll tell you something else, when it comes to stuffed mushrooms, you've never had anything like these ones. I've tried googling the recipe before, it's nowhere to be found. That secretly makes me smile because it's still my secret... Until now, because this recipe is too good to keep to myself. It deserves to be shared.

The one thing that separates this recipe from the pack, is a special secret ingredient. One packet of Lawry's Spaghetti Seasoning. There's something about the flavor from this mix that is incomparable. Thinking about it now, a few of my Mom's secret recipes involve spice packets. Her famous tortellini recipe also includes Lawry's, and her "Special Mayonnaise" has a packet of Good Seasons Zesty Italian Dressing. I'll have to share those recipes with you too, they make me happy.

Anyway, these stuffed mushrooms make a great appetizer, but could also serve as a main course if you make enough of them. You can also stuff larger Portobello mushrooms instead of a bunch of button mushrooms. A few years ago, my parent's got the idea to use the stuffing inside of a stuffed zucchini. I shared that recipe with you at the end of last Summer. I suppose you could stuff any veggie with this mixture!

My Mom's Stuffed Mushrooms

1 LB ground beef
1 onion, minced
2 medium tomatoes, peeled and finely diced
4 mushrooms, minced
1 package Lawrey's spaghetti mix
1/2 cup Colby jack, shredded
1 T Parmesan
Large mushrooms hollowed out with a spoon, reserve stems and chop them finely

Heat a pan over medium heat, cook ground beef, mushroom stems and onion until beef is cooked through. In a large bowl, mix the ground beef and onion with the tomatoes, mushrooms spaghetti mix, and both cheeses.

Put beef mixture into hollowed out mushrooms. Bake at 400 degrees for 10-20 minutes, or until heated though.

Pumpkin Pie Cupcakes with Salted Caramel Buttercream

2012-12-17T11:37:00.002-08:00

Pumpkin pie and salted caramel. Doesn't that sound like a match made in heaven? Let me tell you, it is! I made these babies for a holiday party I catered last Christmas. Not only are these cute, they're delicious and not complicated! The Salted Caramel Butter-cream is divine, good luck not eating it out of the mixing bowl.

I made my cupcakes in a mini muffin tin, but the recipe is for regular sized cupcakes, so don't let the picture confuse you :) I wanted to share these with you before Christmas because they're a wonderful little dessert that is quite festive. Give these a try at your holiday table!

Pumpkin Pie Cupcakes with Salted Caramel Buttercream from Gallamore West

Pumpkin Pie Cupcakes

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 can (15 oz) Libby's Easy Pumpkin Pie Mix

1 cup sugar

1 cup packed light brown sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper lines; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside.

In the bowl of a stand mixer, combine the brown sugar, sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in the pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops string back when touched, about 17 minutes, rotating pans once if needed. Transfer to wire rack to cool completely. Recipe I followed said it makes 18 cupcakes... Mine were just the right size and I got 27! Recipe also said to bake for 20-25 minutes, but at 17 I smelled something burning and pulled them right out. One cupcake in the back had a black bottom, but the rest were just fine... I didn't rotate the pan.

Salted Caramel Buttercream

adapted from marthastewart.com via madeinmelskitchen.com {on Pinterest}

I just added an extra teaspoon of vanilla extract, and 1/2 cup powdered sugar... here's the recipe with my little changes {because I was serving them to adults and kiddos, thought it might be a bit too salty for the littles}.

1/4 cup white sugar

2 tablespoons water

1/4 cup heavy cream

2 teaspoons vanilla extract

2 sticks butter, 1 salted & 1 unsalted

2 1/2 cups powdered sugar

1/2 teaspoon sea salt

In a small saucepan, bring the white sugar and water to a boil over medium heat. Without stirring, let it boil until it reaches a deep amber color. Remove from heat and stir in vanilla & heavy cream. Stir until smooth. Let cool until easy to pour, but not hot {I put mine in the fridge for about 10 minutes}. Meanwhile, beat the butter and sea salt in a stand mixer until lightened and fluffy. Slowly add in the powdered sugar, scraping down the bowl and mixing until combined. Turn off the mixer and slowly pour in the caramel mixture. Mix on low until combined, t hen mix on medium-high for about 2 minutes, until fluffy and well combined. If you pour your caramel in while it's still too warm, your frosting will be runny. If that happens, refrigerate until firm enough to pipe on your cupcakes.

Made exactly the right amount {plus two small spoonfuls for my helpers} to pipe onto 24 cupcakes.

Freezer-Friendly Ham & Cheese Pockets

2012-12-13T09:43:00.001-08:00

A couple of months ago I found myself in a rut when it came to my daughter's lunches. It was usually a grilled cheese, quesadilla or yogurt and crackers with fruit and veggies. I set out to find a few other options to add into the rotation, and found this recipe on Pinterest. They're little Ham and Cheese Pockets, and I loved that you can make a larger batch, freeze them and pop them in the microwave when you want them. One of my favorite parts of the recipe, is that it gives you bread machine instructions to make the dough! Fret not if you don't have a bread machine, there's directions to make the dough by hand. It's not complicated doing it by hand, I just love letting my bread machine do the work for me. These came together very quickly after the dough was done rising. You cut the dough into 10-14 balls (I made 12), then roll the balls out, add your ham and cheese, seal and bake.

I did change up the recipe to make these half whole wheat flour, and you'll see my changes in the recipe. If you would prefer using all AP flour, go ahead and use a total of three cups. So how did they taste? Oh, they were AMAZING! I had to try one for quality control, obviously. I used uncured black forest ham (without nitrates and nitrites) from Trader Joes, and Monterey Jack cheese, and let me just tell you... These weren't your run of the mill sandwiches. They tasted sophisticated and delicious, so do not try to compare these to a Hot Pocket, they're in a completely different league. My daughter loved these too, so we have a hit all the way around! These are great for anyone, not just the kiddos. You could play up the fillings a million different ways too, so experiment and try these out!

Freezer-Friendly Ham & Cheese Pockets adapted from Money Saving Mom

Dough:
1 1/2 cups white whole wheat flour (I also added 2t Vital Wheat Gluten to help keep the dough lite)
1 1/2 cups unbleached all purpose flour
4 Tablespoons dry milk
3 1/2 Tablespoons sugar
1 teaspoon salt
2 Tablespoons yeast
1 cup warm water

Filling:
Sliced ham
Shredded or sliced cheese

To make dough in bread machine: Add ingredients in the bread machine in the order listed and run on the dough cycle. Check about halfway through to see if you need to add a little extra water or flour to make a soft dough.

To make dough by hand: Dissolve yeast in warm water. Stir in salt, sugar, and dry milk. Add flour and stir until dough pulls away from the sides of the bowl. Dump dough onto a floured surface and knead for around 5 minutes, until a soft dough forms. Add a little more flour, if needed.

To make Ham & Cheese Pockets: Divide dough into 10-14 balls. Roll each ball into a rectangle. Put ham and cheese on half of the rectangle. Fold dough over and pinch sides to seal tightly.

Bake Pockets on a greased cookie sheet at 350-degrees for 15-18 minutes, until lightly browned.

To freeze: Let cool completely. Freeze in airtight ziptop freezer bags for up to 2-3 months.

To serve: Remove desired number of pizza pockets from the freezer and warm them individually in the microwave for about two minutes or until heated through. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.

Spicy Peanut Chicken Salad

2012-12-11T10:16:00.000-08:00

A few weeks ago I mentioned that in trying to streamline our food budget, I was purchasing a whole chicken and getting two meals out of it. I made a delicious Buttermilk Roasted Chicken, and this recipe used up the leftover chicken. I loved that this was so quick to put together, it's literally as easy as cooking up the pasta and chopping some veggies in the meantime. You make a delicious peanut sauce in the blender, and pour it over the whole thing and dig in!

My husband and I really enjoyed this meal, the only thing that would make it better would be some egg rolls or summer rolls alongside. I love using leftovers to make something entirely different, and I love it even more when it only takes 10-15 minutes to put together. The sauce was delightful but I wanted it sweeter, so I added more honey to fit my tastes. Don't be afraid to change up a recipe to fit your liking. It's no fun eating something that doesn't taste quite right to you. This is a great meal for the kiddos too! Hiding a gamut of veggies in with pasta and a peanut sauce is a great way to do that. You could use any leftover meat here (turkey, pork, even steak) and it would be delicious. Any way you decide to make it, just give it a try.

Spicy Peanut Chicken Salad, serves 6, from Pinch of Yum

1 cup julienne red and yellow pepper
1 cup shredded or julienne carrots
1 cup shredded zucchini
1/2 cup finely chopped broccoli
1/2 cup chopped green onions
1 cup chopped or shredded cooked chicken breast
8 oz. cooked soba noodles or whole grain linguine

Dressing:
5 tablespoons soy sauce
2 tablespoons water
2 tablespoons peanut butter
2 tablespoons sesame or canola oil
1 tablespoon vinegar
1 tablespoon fresh ginger
1/2 tablespoon honey
1 clove garlic
1 teaspoon sugar
1 minced small red Thai chili pepper, seeds and ribs removed (another hot chili pepper, such as jalapeno or serrano, could be substituted)
1/3 cup peanuts

Combine salad ingredients in a large bowl.

Puree dressing ingredients (except peanuts) in a food processor until smooth and creamy. Add peanuts last and process until just finely chopped. Pour over salad and toss well.

Top individual servings with fresh basil and cilantro!

Store in the refrigerator for up to 4 days.

Meatless Monday: Baked Two Bean Taquitos (Freezable!!)

2012-12-10T08:18:00.000-08:00

I've been experimenting with beans lately, specifically dried beans. I like how cheap they are compared to their canned counterparts, and I love that it's a great source of protein! I noticed I was building up a stockpile of dried beans in my pantry so I went in search of some recipes to help me use them up. I saw one recipe for bean taquitos, but it didn't sound amazing enough. So I went in search of other bean taquitos, and this recipe fit the bill. I liked that it used black beans and refried beans because I always have a stash of Crock Pot Refried Beans in my freezer. I also loved the fact that it's freezable!

The recipe came together really easily. You literally just mix everything together, then spoon some filling into a tortilla and roll! Easy peasy. I'll also mention that I only had 18 tortillas, so we had quite a bit of filling leftover. We ate it up with some chips as a bean dip and it was delicious!

The taquitos themselves were wonderful! We all thoroughly enjoyed them, even our sometimes picky toddler! Next time I make these, I'm going to use flour tortillas (instead of corn) to see which we like better. The original recipe said that they liked the flour tortillas just as much as the corn, if not more. We had these with Mexican Slaw, sour cream, salsa and guacamole. My husband and I each had four taquitos, and we were more than satisfied. They're pretty filling!

These are great to have on hand for a last minute meal, they're super inexpensive and are sure to be a new family fave!

Baked Two Bean Taquitos adapted from The Curvy Carrot
Servings: about 36 taquitos

4 ounces cream cheese, softened
1/4 cup fresh salsa
Juice from one small lime
1 teaspoon chili powder
1/2 teaspoon cumin
2 cloves garlic, minced
2 tablespoons onion, chopped
One 15-ounce can black beans, drained and rinsed
One 15-ounce can refried beans
1 cup Monterey Jack cheese, shredded (I used sharp cheddar)
Small Corn or Flour Tortillas (I used corn tortillas), about 36 or so (depending on how full you fill them)
Sea salt
For garnish: sour cream, salsa, guacamole, etc.

Preheat the oven to 425 degrees.

Line a baking sheet with foil and lightly coat with cooking spray.

In a large bowl, combine the cream cheese, salsa, lime juice, chili powder, cumin, garlic, onion, both kinds of beans, and cheese, mixing until well combined.

Heat your tortillas briefly so they're pliable for rolling. Place a scoop (About 1 1/2 tablespoons for me) of the bean mixture in the center of each tortilla and, starting at one end, roll each taquito up tightly.

Place taquitos seam-side down onto the rimmed baking sheet.

Generously spray the taquitos with cooking spray and lightly sprinkle with sea salt.

Bake the taquitos for 15-20 minutes, and flip once halfway through.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Source: Adapted from Annie’s Eats, as seen on Pennies on a Platter, originally from Our Best Bites.

Meatloaf Brasciole with Prosciutto and Provolone (Roll Ups)

2012-12-06T08:59:00.001-08:00

Please don't let the title of this recipe scare you! Brasciole is usually made with thin pieces of beef that are rolled around a filling of some kind, and simmered in marinara sauce. Doesn't that sound yummy? Well this recipe is even easier, because you don't have to worry about finding or pounding out beef to make it thin. You make a meatloaf mixture, roll it out and add some proscuitto, provolone and spinach, roll into a log and bake!

Now this meatloaf mixture is special. It's got garlic, onion, raisins, pine nuts, Parmesan and parsley. It's got a little bit of sweet from the raisins, but it's salty from the cheese, and it's got some crunch from the pine nuts. It's different than any other meatloaf I've ever had, and I love it! This recipe in general is fantastic. The flavors are beyond amazing together, and once it's cooked and sliced, it's beautiful! I know I say this often, but this recipe has the "Wow Factor" and it's definitely a crowd pleaser that will knock the socks off of anyone who tries it! I'm already thinking about when I can make this again. It's great served with mashed potatoes, and maybe some green beans or broccoli and a salad. It's also perfect for the Holidays and dinner parties... and since Christmas is in a few short weeks, it should end up on your menu soon!

Meatloaf Brasciole with Prosciutto and Provolone (Roll Ups) from Rachael Ray

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) I used all beef
Salt
Pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup arugula leaves or baby spinach
6 slices prosciutto di Parma
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F.

Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. - The 450 degree/20 minutes doesn't cut it to get it done. I turned it down to 425 and cooked it more like 30-40. I cooked it on parchment and transferred it to a paper towel lined plate to absorb the grease when it was done.

Tuscan Sausage Soup (Freezable)

2012-12-04T08:49:00.000-08:00

I've had this recipe pinned for a long time, and I finally got around to making it. I've been trying to streamline our menu at home, and one way to make things easy for lunches is to make a big pot of soup that Husband and I can eat off of for the week. I have been giving us soup, cut up veggies with hummus and fruit. It's been awesome! This week I made Tuscan Sausage Soup. It's full of sweet Italian sausage, carrots, onions, garlic, white beans, tomatoes, basil, whole wheat pasta and spinach. It also took less than 30 minutes to prep and cook, which is always a bonus!

The person I pinned this from says that it freezes beautifully, which is great because it makes a ton! I cut the recipe in half, and still got ten 1 cup servings. Husband and I both really enjoyed this soup. It's hearty, and reminded us of Minestrone. Next time I make this, I think I'll add extra beans. Maybe kidney beans for variety. I'm also going to bulk up the veggies. Celery, bell peppers, or zucchini would be nice in here. And instead of spinach, I'm going to use kale. I like that kale doesn't completely wilt in soups, it still has a bite to it. Other than that, this soup is definitely a keeper and will be a repeat in our house. If you like spicy foods, feel free to use hot or mild Italian sausage in place of the sweet. For a complete meal, pair with a salad, some freshly baked bread and you're in business!

Tuscan Sausage Soup

2 lbs. sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, chopped
3 quarts chicken broth
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
salt and pepper to taste
Grated Parmesan cheese for topping (if desired)

Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it.

Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes.

Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes.

Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference.

Serve hot garnished with grated Parmesan, if desired.

Meatless Monday: Papa Murphy's Copy-Cat Gourmet Vegetarian Pizza with Creamy Garlic Sauce Recipe

2012-12-03T08:26:00.000-08:00

A vegetarian pizza is not something I'd typically order for myself. But a few years ago, my adventurous foodie cousin Sonya ordered this for our dinner one night. I was skeptical at first, but after one bite I was in love! This Gourmet Vegetarian Pizza from Papa Murphy's is now one of my favorites, and even though we're talking Meatless Monday today, you might want to try it with added pepperoni sometime. Trust me. Anyway, when I saw this recipe on Pinterest, I was so so excited and had it on my menu for the following week.

You know me, I prefer making my own copy-cat versions of take-out/restaurant foods. This delicious pizza hosts a garlic sauce in lieu of a red sauce, mushrooms, tomatoes (which I leave off), spinach, zucchini, artichoke hearts, onions, mozzarella and parmesan. The flavor from the garlic sauce and the veggies are beyond perfect, and you don't even miss the meat! I'm also very happy to report that this recipe tastes just like the original, and you control all of the ingredients! I made ours with a whole wheat crust, organic veggies and homemade ranch. Twas delish! This is also a great way to get some veggies into picky eaters, pizza and cheese makes any veggie more bearable. Give it a try on your next Meatless Monday or Pizza Night!

Papa Murphy's Copy-Cat Gourmet Vegetarian Pizza with Creamy Garlic Sauce Recipe

1 unbaked pizza crust, homemade or store-bought
1 recipe Creamy Garlic Sauce (see recipe below)
Fresh spinach
Sliced zucchini
Mushrooms
Artichoke Hearts
Tomatoes
Minced Onions
Grated Mozzarella Cheese
Parmesan Cheese

Spread pizza crust in pan. Spread creamy garlic sauce on top of crust. Add fresh vegetables (and any other toppings you like), sprinkle cheeses on top, and bake according to crust directions.

Creamy Garlic Sauce Recipe
This sauce is amazing! I love to use it in place of regular tomato pizza sauce. This will make enough sauce for one very large pizza or about 3 personal-sized pizzas.

1 cup ranch dressing
1 Tablespoon minced garlic
1 Tablespoon Parmesan cheese
1 tsp garlic salt
Dash of minced green onions
Dash of Italian seasoning

Mix all ingredients together and use as desired.

Chicken Cordon Bleu

2012-11-29T08:28:00.000-08:00

I've been eating Chicken Cordon Bleu since I was a little kid. You know those stuffed Chicken Cordon Bleu or Chicken Divans you can get in the freezer section at your grocery store? Yeah, those are what I grew up on. And you know what? I'd still eat them now (because personally I think they're delicious), except I have a few variations on how to make my own sans preservatives and chemicals! This particular recipe isn't breaded or fried, and it's served with a sauce over the top. So that's a little different than your typical Chicken Cordon Bleu, but it's got all of the same flavors.

I made this for the French five course murder mystery dinner I mentioned in the Creme Brulee post. This was the main course that evening and was a huge hit with our guests. As you can see in the picture, I served this (on my trial run at home) with some sauteed zucchini and spaghetti with browned butter and parmesan. This would also be good with green beans or roasted veggies.

This recipe starts with a chicken breast that's stuffed with ham and Swiss cheese, sauteed until browned then simmered in a wine/broth until the chicken is cooked through. When the chicken is done, you make a sauce out of the pan juices with some cream and you pour that over the cooked chicken. Mmmmm so good! This is another one of those knock-your-guests-socks-off recipes, and only you will know how easy it was. Those types of recipes are my favorite!!

Chicken Cordon Bleu

6 boneless skinless chicken breast halves

6 slices Swiss cheese

6 slices ham

3T all purpose flour

1t paprika

3T butter

3T olive oil

1/2 cup dry white wine or chicken broth

1t chicken bouillon granules

1T cornstarch

1c heavy cream

chopped basil for garnish (optional)

Pound breasts to 1/2 inch thickness. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter and olive oil in a large skillet over med-high heat, and cook the chicken until browned on all sides. Add the wine/broth and bouillon. Reduce heat to low, cover and simmer for 30 minutes, until chicken is no longer pink and the juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl and slowly whisk into the skillet. Cook, stirring until thickened and pour over chicken. Serve warm.

Creme Brulee

2012-11-27T08:37:00.001-08:00

Creme Brulee... doesn't it sound fancy? Doesn't it seem complicated? It is kinda fancy, but it's definitely not complicated! Basically, it's a chilled custard with a burnt sugar/caramel top. This is great for entertaining because you can make the custard a day ahead and brulee (burn) the top when you're ready to serve. It also always gets rave reviews and it will knock your guest's socks off.

The first time I made this for a Murder Mystery Dinner a college student produced to earn money for tuition. I collaborated a five course French dinner menu, and this was dessert. I also made fresh raspberry and blueberry sauce, that's what you see drizzled on the plate. That night was so fun, and this dessert was the highlight of the meal!

There's all kinds of variations on Creme Brulee, like lemon, orange, coffee, chocolate and coconut. This recipe is your basic Creme Brulee, flavored with vanilla. It's a great place to start. And no worries if you don't have a torch to burn the sugar, you can use your broiler in the oven. Just make sure that the broiler is rippin hot, you don't want to heat the custard, just melt the sugar.

Whether or not you've had Creme Brulee, or you're just looking for something new to make for dessert, this is a fun, delicious and decadent dish to try!

Creme Brulee from Ina Garten

Ingredients

1 extra-large egg

4 extra-large egg yolks

1/2 cup sugar, plus 1 tablespoon for each serving

3 cups heavy cream

1 teaspoon pure vanilla extract

1 tablespoon orange liqueur (recommended: Grand Marnier)

Directions

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

* Propane Torch Safety

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

Meatless Monday: Cappellacci di Zucca (Pumpkin Ravioli)

2012-11-26T09:01:00.000-08:00

I was so excited to try this recipe! I was intending to copy a butternut squash ravioli I'd had at Il Fornaio in Seattle. Their version is described as: Fresh ravioli filled with butternut squash and walnuts; tomato sauce, brown butter, parmesan and crispy sage. It was nothing short of amazing. I hadn't thought of recreating it, but I came across another recipe on Pinterest that reminded me of it. So then I went in search of an original Cappellacci di Zucca and found one that sounded like it had all of the components required.

Did you know that you can use won ton wrappers for homemade ravioli? Well, you can! It works great, and takes ravioli making to a more accessible level for the average person. Also, the cool thing about squash recipes is you can usually swap out different kinds of squashes. Butternut squash, pumpkin, delicata squash, and hubbard squash are all fairly interchangeable. I had a few hubbard squash from my parent's garden sitting in my pantry, so I roasted one, pureed it and used instead of the pumpkin.

Now, this was not a complicated recipe, but there are a few steps to it. You have to assemble the ravioli (easy), and make two sauces (easy). I adjusted the amounts of ingredients to use an entire package of won-ton wrappers, the package I bought had 45. I don't know about you, but I can't eat 45 raviolis at once, so I froze half of the batch. You can leave them on the cookie sheet so they can freeze individually, then you can package them together. Oh, and trust me you'll want a batch of these in the freezer because this recipe is amazing!

I loved everything about these raviolis! The combination of flavors is unbelievable. You get a spicy marinara, a slightly sweet pumpkin ravioli and then the sage-spiked nutty browned butter sauce drizzled over the top. Wow. It's a different combination of flavors, but once you've had it you'll understand. To make this dish even more special, I used my homemade ricotta recipe! Now, I will mention if you plan on serving this to kids, you'll want to cut down or omit the chili flakes from the marinara because it definitely has a kick to it.

This is perfect for the Fall, and it's a sure hit for you squash lovers (or even a squash hater!!). So make, and enjoy!

Cappellacci di Zucca (Pumpkin Ravioli)

1 cups pumpkin puree, can butternut squash, hubbard squash, etc
1/2 cup ricotta cheese
2 T brandy, I used 1T Marsala wine
3 T ground pine nuts (I used a food processor to get a good consistency)
1 1/2 T brown sugar
1 package wonton wrappers

1/4 cup + 2 T unsalted butter
10 fresh sage leaves, chopped in half or thirds at the width
2 T dry white wine

1 1/2 cups plain marinara sauce
salt, pepper, chili flakes to taste

parmesan shavings for garnish/extra deliciousness

Ravioli:

Mix together the pumpkin puree, ricotta, brandy, pine nuts and brown sugar until incorporated. Place in a sieve over a bowl for a couple hours to let the mixture drain. Once firm, scoop the mixture by the teaspoonful and place in the center of the wonton wrappers. Fold the wrapper in half diagonally, then fold each of the corners in, to create a little hat-like thing. Place them on a generously-floured cookie sheet and refrigerate until serving time.

Brown butter sage sauce:

In a small saucepan, melt the 1/4 cup of butter on a medium-low heat. Midway through the melting, throw in the sage. Stir occasionally until the butter reaches a golden brown color. Remove from heat. Pour 2 T white wine into the butter for bite.

Spicy marinara:

Warm the marinara with the reserved 2 T of butter. Add about 1 teaspoons of chili flakes (less if you don't like it too spicy), salt and pepper to taste. Let simmer.

Create a bed of spicy marinara sauce in the center of a plate. Boil your ravioli (I only boil for 90 seconds or so), place in a circle around the sauce, then pour a healthy serving of the brown butter sage sauce on top. Finish with a piece of crispy sage and a parmesan cheese shaving atop each pillow, and serve.

Freezer to Crockpot Lime Salsa Chicken

2012-11-20T08:11:00.001-08:00

I've been really into the idea of meals that go right from the freezer to the crock pot. For the most part, you're just chopping veggies, adding spices/herbs and adding it to a Ziploc then popping it into your freezer until you're ready to eat. Doesn't that seem super awesome? In theory yes, but in my experience there are some recipes where it doesn't work well. Some veggies don't freeze well (potatoes), and some veggies can't stand up to a long cook time in a crock pot (peppers, zucchini). Because of this, I've had a few freezer-to-crock pot recipes that didn't turn out well. However, I came across a few that seemed really promising and I'm happy to report this one was a winner!

It was really easy to put together, and reminded me of fajitas! I served the chicken mixture in tortillas with sour cream and cheese and we had Cilantro Lime Brown rice on the side. So so yummy, and close to no work at all! I definitely recommend giving this recipe a try.

Lime Salsa Chicken from Kojo Designs

Juice from one lime
1/4 cup chopped cilantro (optional)
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
3 lbs. boneless chicken breasts or thighs (I used half thighs, half breast tenderloins)
1 chopped red pepper (I used an orange pepper)
1/2 onion, chopped
24 ounces salsa

Add all ingredients except salsa to a gallon sized ziplock bag and freeze.

When ready to eat, add contents of the bag and one 24-ounce jar of salsa (Kojo used mango salsa, but I used regular salsa) to the crock pot. Cook on high for 3-4 hours or on low for 6-8 hours.

Serve in corn tortillas (I used flour) with rice.

What to Do With Thanksgiving Leftovers - 7 New Recipes

2012-11-19T08:26:00.000-08:00

Thanksgiving is only a few days away, and this pregnant lady is SO excited! I love Thanksgiving food. Turkey, green bean casserole, mashed potatoes with homemade gravy, stuffing, rolls, etc. Sounds like a carb fest, and you know... I'm totally ok with that. I've been getting the same question lately about Thanksgiving leftover ideas, so I thought I'd compile a list of recipes I've seen in the last few weeks that utilize your leftover bounty. In our house, we do a lot of turkey sandwiches with my Mom's special mayo, which reminds me that I still need to share that recipe with you! But let's face it, turkey sandwiches get boring after awhile. So here's some fun ideas for you and your family. Keep in mind that leftover chicken would work here as well!

Daphne Oz's Stuffing Stuffed Peppers

I saw this recipe on ABC's The Chew, and it hails from Daphne Oz (Dr. Oz's daughter). I loved this recipe because it uses up your leftover stuffing, gravy and turkey! She melts Grueyere cheese over the top of the peppers and serves them with a dollop of Greek yogurt. I definitely want to try this recipe this year.

Daphne Oz's Turkey Sweet Potato Hash

Another recipe from Daphne. This would be great the morning after Thanksgiving! With sweet potatoes, leftover turkey, apples, onions, thyme and a fried egg over the top. Packed with flavor and great nutrition!

Crock Pot Turkey and Wild Rice Soup

I found this recipe on Pinterest. It's your basic Chicken and Wild Rice Soup, but uses turkey instead and is made in the crock-pot! It's got onions, carrots, celery and you don't even have to cook the wild rice first. Score!

Roast Turkey, Fennel and Onions with Buttered Egg Noodles

This is a Rachael Ray recipe. It's reminiscent of a stroganoff, but there's no sour cream. It's a cream sauce with turkey, fennel and onions that she serves over buttery Parmesan egg noodles. It's also a make-ahead meal! She gives instructions for that at the bottom of the recipe.

Turkey, Mushroom and Corn Mexican Casserole

Another RR recipe here. This is definitely on my radar for leftover turkey! It's essentially a Mexican lasagna, b/c you're using tortillas instead of noodles. There's a sauce you make for this recipe with poblano peppers, onion, garlic, cilantro and cream. That all by itself is what made me want to try this! This is layers of a turkey, corn, mushroom mixture, then the delicious sauce, then cheese, then tortillas. In the words of Rachael, YUM-O! Also a make-ahead meal.

Thanksgiving Stromboli

Another Rachael Ray recipe, but I found this guy on Pinterest! It's turkey, stuffing cranberry sauce and white cheddar all rolled into pizza dough and when cooked, are dipped into leftover gravy! How fun is that?!

Carla Hall's Leftover Turkey Sandwich

This recipe also comes from ABC's The Chew, but it's made by Carla Hall (Top Chef season 5 & 8). I'm suggesting this sandwich because I'd personally never thought to make one with all of these ingredients. Turkey, stuffing, cranberry sauce, arugula, pickled onion, mayo and brown mustard. Sounds like a fresh and yummy spin on a traditional after turkey day sandwich.

So there you have it, seven not-so-typical recipes for using up your Thanksgiving leftovers. I hope this gives you some inspiration! I know I'll be trying a recipe or two.

Buttermilk Blue Cheese Dressing

2012-11-16T07:56:00.000-08:00

I was just about to say that blue cheese isn't something I've always liked, that it's something I've acquired a taste for as I've gotten older. I realized I've said that a few times here on the blog. It's funny how your tastes change as you get older. Now if only I could develop a taste for fresh tomatoes! Ha! Anyway, I didn't start liking blue cheese until three or four years ago and it all started with a bite of a friends's Blue Cheese Wedge Salad while we were out to dinner. It was a wedge of iceberg lettuce, drizzled with blue cheese dressing, topped with crumbled bacon and more blue cheese (hold the tomatoes, obviously). It was divine. Heaven on a plate I tell ya. So what did I do after having a bite of this salad? Decide I need to make it at home, of course!

So, I went in search of a recipe. This was pre-Pinterest for me, so I browsed all kinds of different recipes from Ina Garten, to Alton Brown and the winning recipe came from Martha Stewart. I liked the use of buttermilk, and the addition of chives and shallots. The use of celery salt seemed a little different to me, but I followed the directions to a "T" and let me tell you, it's perfect! So don't omit the celery salt.

Now, I personally like a more mild blue cheese so I tend to use Gorgonzola, but definitely use whatever you like! If you're new to blue cheese, Gorgonzola is a great place to start. We don't always serve this dressing as a blue cheese wedge salad. Actually more often than not, we eat it over romaine or red/green leaf lettuce.

I also wanted to mention a few changes you can make here. If I don't have chives or shallots on hand, I just substitute 1/4 cup of finely diced onion. If you're out of lemon juice, use vinegar (apple cider vinegar, red wine vinegar, white vinegar, etc). And if you forgot to buy buttermilk, you can make your own! Here's how: Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Then, use as much as your recipe calls for.

So there you go, lots of easy substitutions, and hints on how to ease yourself into liking blue cheese :) I hope you'll give this a try, it really is delightful!

Buttermilk Blue Cheese Dressing

3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup finely chopped shallot, I sometimes use 1/4 cup of finely diced onion in place of the shallot and chives
2 tablespoons finely chopped fresh chives
1 tablespoon freshly squeezed lemon juice, I've used vinegar in a pinch
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup crumbled domestic blue cheese, Gorgonzola is my favorite

Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Fold in blue cheese. (I just shake everything up in a jar. Saves on dishes, and it's ready to store!) Cover with plastic wrap, and refrigerate until cold, about 30 minutes.

Buttermilk Roast Chicken

2012-11-15T08:46:00.000-08:00

I don't know what my problem has been the last couple of months, but I've been going way over our food budget each month. I was trying to think of ways to cut down on spending, and one thing I thought of was cooking a whole chicken once a week. By doing this I can get two, maybe three meals out of one chicken. Here's how:

Dinner #1: Roast Chicken of some kind
Dinner #2: Repurpose leftover chicken into a new meal
Dinner #3: Use chicken bones/neck/giblets for stock, then make soup from the stock

Please ignore the bad picture, we already tore into one of the legs!

Seems like a really good idea, right? I thought it did, so I started looking for new ideas for roasted chicken. I have a fabulous go-to recipe for Classic Roast Chicken on the blog, but you know me... I can't leave well enough alone, and I like trying new things, so eating the exact same thing every week isn't going to work for me. I pinned a bunch of new and different roast chicken recipes, and the first one I'm trying this week is a buttermilk roast chicken. The original recipe used chicken pieces, but I wanted to use a whole chicken, so I cut the backbone out so I wouldn't have to change the cooking time. Did you know that cutting the backbone out of a chicken reduces the cooking time by almost half? Well, it does! If you haven't cut the backbone out of a chicken before, check out this website for some pictures. It's really easy, you just use some kitchen shears and cut both sides of the backbone, completely removing it.

This recipe comes together really quickly and easily . You mix some salt, pepper, sugar, garlic, and paprika into buttermilk, then pour it over your chicken. You let it marinade for 2-48 hours, then pat dry and roast. That's it! Also, it's beyond delicious. My husband said it's the best chicken he's ever had :) It was juicy, tender, flavorful and downright perfect. I love getting the bone-in roasted chicken flavor in only 40 minutes. You can't get those flavors and that texture from boneless chicken. Not to mention that cooking a whole chicken is cheaper!

We'll definitely be making this chicken again. It took no time to make the brine, or prep for cooking on the night of. Our daughter even ate quite a bit of it, and she's not a huge meat/poultry eater yet. This is a great alternative for your usual roast chicken, and since it cooks so quickly it works great for a weeknight! If you pair it with some buttermilk mashed potatoes and steamed broccoli, your family will be singing your praises!

Buttermilk Roast Chicken adapted from Smitten Kitchen

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
3-4 pound chicken, backbone removed
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and place in dish. Pat dry with paper towels. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30-45 minutes, until brown and a bit scorched in spots. Serve immediately.

Creamy (No-Oil) Hummus

2012-11-13T08:55:00.000-08:00

I didn't discover hummus until I was in my twenties. It's now one of my favorite snacks because it's high protein, and this recipe in particular doesn't have any oil in it! It's a great alternative to high fat/calorie dips as well. I've tried a few different hummus recipes, but none can hold a candle to this recipe in my opinion. I was purchasing store bought hummus for awhile, but I prefer to buy organic hummus and it's not always easy to find. It's also not always delicious. So I started making my own again, and surprise, surprise it's also cheaper when you make it yourself, especially if you use dried beans like I do! I like to cook beans in my crock pot, then I portion them out into 1 and 2 cup portions and pop them in the freezer. Easy peasy.

Hummus is very easy to make, you put everything into a food processor and let it go until it's smooth. That's it! You can also experiment with other types of beans. I've seen recipes for black bean and white bean hummus. This recipe makes a lot, so if you don't think you can finish it within 5-7 days, go ahead and and freeze some!

Creamy (No-Oil) Hummus from The Biggest Loser Diet Book

3 cups chickpeas (2 15oz cans)
1/2c warm water
1T tahini
3T lime juice
1 1/2t cumin
1t salt
1T minced garlic
2T chopped cilantro, I left it out

Place the chickpeas, water, lime juice, tahini, cumin, garlic, and salt in the bowl of a food processor. Process until very smooth, about 4 minutes.

Add an extra tablespoon or two of water if necesary.

Transfer to a bowl. Stir in Fresh cilantro.

Whole Wheat Fontina Portobello Pizza

2012-11-06T09:19:00.000-08:00

We love pizza at our house, and we like to try new pizza combinations. I came across this recipe on one of my favorite blogs How Sweet It Is. This is not your typical pizza, as it doesn't have red sauce. Instead it is drizzled with olive oil and sprinkled with chopped garlic. It also features a whole wheat crust, crimini mushrooms, fontina cheese, provolone cheese, bacon and parmesan. It's wonderfully flavorful and delicious!

This is our new favorite pizza crust! It's a blend of whole wheat flour and white flour so you get the fluffy crust of a white flour but you also get the depth of a whole wheat flour crust. The flavors of this pizza are incredible. Even though this isn't a meat-packed pizza, you won't notice because you get meatiness from the mushrooms and the flecks of bacon throughout don't hurt either ;-) Oh, and a little tip for you... Sometimes it's hard to find specialty cheeses, even though most grocery stores nowadays have a specialty cheese case. But the place I'm able to find all kinds of cheeses at very reasonable prices is Trader Joes. So if you have one nearby, that's a great place to buy your cheese. They also have a growing selection of cheeses from grass fed cows, and they have nitrate/nitrite free bacon.

I highly recommend that you try this pronto! And if you're new to a whole wheat crust, this is a great recipe to start with.

Whole Wheat Fontina Portobello Pizza from How Sweet It Is

dough: [I used my standard dough, use whatever dough you'd like.]

1 cup all purpose flour + 3/4 cup regular whole wheat flour

3/4 cup warm water

2 1/4 teaspoons active dry yeast (1 packet)

1 tablespoon honey

1 tablespoon olive oil

1/2 teaspoon salt

toppings:

1 tablespoon olive oil

2 cups sliced baby bella mushrooms

3 slices bacon

3 garlic cloves, minced

6 ounces fontina cheese, freshly grated

4 ounces provolone cheese, freshly grated

1/4 cup grated parmesan + a bit more for topping

fresh parsley, chopped for garnish

Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. When I made this pizza I actually used my stand mixer + dough hook for simplicity, but you can also do it by hand. Add in flour and salt and mix until a ball forms and dough comes together (with the mixer, I mixed for about 5 minutes). Using your hands, knead dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 60-90 minutes. Punch down the dough, then let rise for another 15 minutes.

When dough is almost ready, prepare your bacon so it is half-cooked with just a bit of fat rendered. I stuck mine in the over at 375 for 10 minutes, but you can fry it or even microwave it. Just make sure it is lightly cooked and then cut it into pieces.

Preheat oven to 375 degrees F.

Lightly flour your workspace and using a rolling pin, roll dough to the shape you want. Brush dough with olive oil and cover in minced garlic cloves. Add half of each cheese onto the dough, the cover with mushrooms and bacon. Add remaining cheese on top. Bake for 25-30 minutes, or until cheese is golden and crust is crispy. When pizza is done, top with additional parmesan and chopped parsley.