White Hot Oven

Top 10 Happy Moments {Week of Feb. 11th}

2012-02-17T11:37:00.003-05:00

Met Tucker the cutest kitten of 2012
Homemade "surprise" Almond Joy inspired cupcakes
Heart shaped donuts for Sunday breakfast
Husband's amazing display of birthday and Valentine's day love via the remaining top 10:
Delicious birthday brunch at Aquitaine surrounded by friends
Best time ever at Drink in Southie
Chauffeured around by a limo for 5 hours
A dozen roses and Reese's peanut butter cups on Valentine's day
Oreo ice cream cake for official birthday dinner
Not having to lift a finger when there was a lot of clean-up to be done

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Chicken & Wild Rice Soup

2012-02-15T07:12:00.000-05:00

Nothing feels better on a chilly winter’s eve than warming up with a hot bowl of soup. As much as I love chicken noodle soup, more often than not I’m not a fan of leftovers because the noodles become soggy and reminiscent of the canned version.

To alleviate this internal dilemma, I opt to add wild rice. Not only does it hold up it’s natural texture better than noodles, but it adds a slightly nutty, earthy flavor to the soup that makes it that much more delicious.

The unfortunate thing about this tasty grain is that it takes about 50 minutes to cook. But, your patience will be rewarded. While you could cook it direct in the soup pot, you have to make up for all the liquid it will absorb and double the chicken broth. This is why I highly recommend cooking it separately and then adding to the soup after it is fully cooked.

Although the recipe below only serves six, it is incredibly easy to double or even triple the recipe and store the leftovers in the freezer. Cool the soup to room temperate before freezing, and then seal tightly leaving enough room for expansion in the container.

When ready to defrost, heat in the microwave until you are able to pour into a large pot and reheat. Personally, I like to freeze individual servings so that I don’t have to reheat a whole batch and can just take it out for a quick lunch or dinner for myself.

Chicken & Wild Rice Soup

Serves: 6

1 cup wild rice
1 Tbsp olive oil
1 Tbsp unsalted butter
1 large onion, chopped
2 cloves garlic, minced
3 carrots, chopped
3 celery stalks, chopped
¼ cup all-purpose flour
1 tsp dried thyme
½ tsp salt
½ tsp ground black pepper
4 cups low-sodium chicken broth
11 bay leaf
½ lb boneless skinless chicken breast, cut into 1-inch chunks

Cook wild rice according to package directions.

In a large pot, heat olive oil and butter over medium heat. Add onion, garlic, carrots and celery. Cook until soft and onions are translucent. Add flour and cook 1 to 2 minutes stirring to coat vegetables with flour. Stir in thyme, salt and pepper. Add chicken broth and bay leaf; bring to a simmer.

Add chicken breast chunks, cover pot and simmer for 10 minutes. Remove lid, stir in wild rice, allow to heat through 1 to 2 minutes and then serve.

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Top 10 Happy Moments {Week of Feb. 4th}

2012-02-10T06:26:00.000-05:00

Board games with friends ceased to be anything but boring
Finally got to meet our friend's adorable 8 month old baby boy
Despite the loss, Super Bowl Sunday with friends
Made homemade soft pretzels for the game
Received belated Christmas gifts
Another box of amazing citrus arrived
Cute texts of our friend's new kitten
Woke up to Harriet at my head and Grace at my feet -- truce?
Scored a top-notch Mac n' Cheese recipe for Saturday
Completely stunned by KitchenAid's amazing customer service

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The Magical Vanishing Breakfast

2012-02-09T18:46:00.003-05:00

A few weeks ago my niece and nephew came to Boston to have a sleep over with their Auntie and Uncle. We took them to see Clifford live on stage, ate pizza, devoured cupcakes, and made a giant fort out of pillows in our living room. It actually made parenthood seem like fun. Perhaps that's because we got to say goodbye to them the next morning when their parents took them back home.

Before they left though, I just had to send them on their merry way with happy, full tummies. To do that I chose to test out a recipe I had seen posted on King Arthur's blog earlier that week. Kids are the perfect excuse to indulge in breakfast items you wouldn't normally make.

The recipe was for a Maple-Bacon Biscuit Bake; if the title didn't make your mouth water, well the pictures on the site will. Immediately I knew this was a must-try. I whipped together the recipe on Sunday morning, and as the initial image reveals there was not much left to be had. I was able to save one biscuit for my brother and his wife to split when they came for the kids.

I have to admit, I was a touch disappointed with the recipe. Although the flavor was spot on, the "gooey" topping wasn't so gooey. I was hoping more for a sticky-bun texture on top, but this was more caramel-apple chewy. Second thing I would change, the biscuits were delicious, but they needed something in them -- chopped bacon, chives, cheddar: Anything would have done. They seemed too plain and dense next to the sweet and salty topping.

The kids doused their biscuits in additional maple syrup. Jeff and I followed suit after helping ourselves to a second biscuit. With a cup of coffee, these were simply a perfect way to start a lazy Sunday morning.

You can find the recipe by clicking the following link for: Maple-Bacon Biscuit Bake.
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Top 10 Happy Moments {Week of Jan 28th}

2012-02-03T16:30:00.000-05:00

My husband comes home with a bag of fruit, juice, cough drops, and soup
Watched Eddie Izzard with Loo
Baked baguettes
Super Girl's delight upon one of the baguettes for her birthday
Honey: Lots of pure honey
Harriet curled up next to me on the bed
Watched Super Girl go wild for her birthday -- incredible dance moves
Happy baby news from PA!
Fabulous lunch with an old friend and lots of laughter after four and half years
Grace being a curious cat while I took a bath

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BBQ Chicken Pizza

2012-02-01T07:16:00.000-05:00

My husband and I started a tradition when we met of making Friday nights homemade pizza night. Although we have our favorites, we also like to mix things up and great creative. From week to week we swap off to try to “out-do” the other.

We’ve had everything from breakfast pizzas (topped with bacon, scrambled eggs and hash browns) to Cubano delights (topped with ham, roast pork, pickles and Dijon). Our limits seem to be endless.

This is one of our creations that is simple for any night of the week, and we keep coming back to when we have a craving for the tang of barbecue sauce and don’t feel like headed out to a BBQ joint.

While I made this pizza from leftover roasted chicken we had the night before, the availability of pre-cooked chicken is abundant at the grocery store now a days. That means you can make this any day of the week no matter what you had the night before.

BBQ Chicken Pizza

Serves: 4-6

1 medium onion
2 Tbsp olive oil, divided
¾ cup barbecue sauce
2 cups shredded cooked chicken
1½ cups shredded mozzarella cheese
1 lb pizza dough, brought to room temperature

Preheat oven to 500˚F. Slice onions into thin half-moons, and separated pieces. In a medium pan heat 1 Tbsp olive oil over medium-high heat. Add onion and sautée until beginning to turn translucent. Add ½ cup barbecue sauce and shredded chicken; sautée 2 minutes longer to heat through.

Stretch pizza dough to desired shape/size. Spread remaining olive oil on pizza dough leaving 1" for border. Top with 1 cup shredded mozzarella, then the onion and chicken mixture being sure to spread evenly. Top with remaining ½ cup cheese and drizzle with remaining ¼ cup barbecue sauce.

Bake in oven for 10-15 minutes depending on desired crispness. Cut into 8 slices and serve.

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Top 10 Happy Moments {Week of Jan. 21st}

2012-01-27T11:05:00.000-05:00

My niece and nephew stayed with us Saturday night making us laugh constantly
We watched them devour cupcakes in 60 seconds flat
They told me they loved me at least 14 times
Husband returned after leaving for work within 5 minutes to bring me coffee (machine is broken)
Cheap-o coffeemaker arrived within 2 days until the old one is fixed
A night of Old Fashioneds with a classy lady
Date night cocktails at a swanky hotel lounge
Friend baby news arrived unexpectedly
Secretly enjoyed watching two kids movies back to back
Found a super awesome birthday present for a friend

Chive & Lemon Butter Swordfish

2012-01-25T08:04:00.000-05:00

I’ve been trying to incorporate fish into our diets at least twice a week, although I know I should do it more often given the vast amount of health benefits that physicians spout off on a daily basis. Omega-3’s, omega-6’s quality protein, rich in calcium and phosphorus: The list goes on.

In the summer, I find my goal is a lot easier to accomplish because I can heat up the grill and be satisfied with the flavor of the fish every time. Now that the cold months have started edging their way in I’m less inclined to cook fish because more often than not it can easily be over cooked and turn out miserable.

This recipe however, is a go-to favorite of mine because it can be made in less than 10 minutes and never seems to fail (at least not yet). You can substitute in any herb for the chives (be it tarragon, sage, parsley, or even dill), but I like the bright freshness and slight onion flavor that they add when paired with swordfish.

Looks like my excuses are unjustified once again. We’ll be having fish for dinner tonight!

Chive & Lemon Butter Swordfish

Serves: 4

4 (6 oz.)1-inch thick swordfish steaks, patted dry
Salt & pepper
1 Tbsp olive oil
Juice from 1 lemon
2 Tbsp chives, minced
2 oz. unsalted butter

Season the swordfish steaks on both sides with salt and pepper. Heat the oil in a large skillet over medium heat. Once hot, place the swordfish steaks in the pan and do not move to ensure browning. Allow to cook 3 minutes, and then gently flip with a spatula. Cook another 2 to 3 minutes on second side until cooked through. Remove fish to a serving platter.

Wipe the skillet clean, add the butter and allow to heat until just beginning to foam. Add the lemon juice and chives, heat for 15 to 30 seconds until fragrant and then immediately pour over fish. Serve warm.

Top 10 Happy Moments {Week of Jan. 14th}

2012-01-20T16:49:00.000-05:00

Snow finally arrived in Beantown!
Ran outside from the gym to the Capital building and back in a t-shirt with Super Girl
New mattress arrived without "body dents"
Rolled around in the new 400 count sheets sighing in complete happiness
Brushed Grace's teeth without help
Received a kitten picture of Harriet
Devoured white pizza with sliced tomato and garlic
Baked two baguettes devouring one while still warm
Once returned
Shared a lobster roll at James Hook & Company

Enchilada Bake

2012-01-18T11:07:00.000-05:00

Now that winter has officially set in its time to pull out the tried and true casserole dishes. Toss your favorite ingredients in a large baking dish, pop in the oven, and 30 minutes later – voila, dinner is served!

I’ve been trying to reinvent the wheel with casseroles lately, because lets face it, the same old thing gets boring when you have it once a week. My husband was craving Tex-Mex one night, but I was in no mood to wrap individual enchiladas to fill his bottom-less pit of a stomach.

After considering what ingredients go into a typical enchilada, I started making layer after layer in a large glass 9x13 pan and popped it in a preheated oven. Wouldn’t you know it was a hit? Two servings later, I was shocked when he cut himself a third large square (the equivalent of six individual enchiladas!)

In addition to making things easier to cook, I’ve also tried cutting out calories where I can. That’s why you’ll see the addition of Greek yogurt here, which adds the tangy richness of sour cream without all the fat. Of course, if you’re a traditionalist, you can substitute sour cream right back in.

Enchilada Bake

Serves: 6

1 Tbsp olive oil
2 lbs lean ground beef
1 large onion, diced
2 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
2 tsp ground paprika
1 (28oz) can tomato puree
2 (4 oz) cans green chilies
1 (2.25 oz) can sliced olives, minced
1 large egg
2 cups 0% plain Greek yogurt, plus extra for serving
12 oz shredded Monterey Jack cheese
12 (6-inch) corn tortillas

For serving

Taco sauce
1 cup shredded lettuce
1 large tomato, diced

Preheat oven to 350˚F. Heat olive oil over medium heat in a large skillet. Add ground beef, breaking apart with a wooden spoon. Add onion and garlic and continue to cook until ground beef is browned and onion is softened.

Add chili powder, cumin and paprika. Stir so that ground beef is thoroughly coated with spices. Add tomato puree, green chilies and olives. Simmer for 10 minutes.

Meanwhile, in a small bowl, beat egg lightly to break apart then stir in yogurt.

In a 9x13 casserole dish, layer ½ of the beef mixture, followed by ½ cup shredded cheese, ½ of the yogurt mixture and 4 tortillas. Repeat layering with remaining beef, ½ cup shredded cheese, yogurt mixture and tortillas. Top with remaining shredded cheese and bake for 30 minutes uncovered.

Serve hot with extra Greek yogurt, taco sauce, shredded lettuce and diced tomato.

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Top 10 Happy Moments {Week of Jan. 7th}

2012-01-13T08:18:00.000-05:00

Discovered maple spice syrup in steamed milk is other-worldly
The aroma of slow-cooker beef stew wafting through the apartment
Surprised with a "because I love you" bouquet of roses
Harriet finally jumped on my lap for the first (second, third and fourth) time
Bed frame arrived!
Husband accompanied me on a 5.75 mile run despite my slow pace
Wrapped up Season 2 of Boardwalk Empire
Impromptu Skype style session with the Huff Post DIY aficionado
Woke up to a chilly room, rain drops outside and a cozy warm down comforter
Date night at the Red House with amazing food

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2012-01-11T11:02:00.001-05:00

You many not be feeling it, but I sure know that I indulged a bit too much from Thanksgiving through January 1^st. After all the heavy food we were weighed down with during the holidays, there’s nothing like starting the New Year off with a healthy salad.

Generally, I try to find whatever vegetables looks semi-fresh in the grocery given everything is out of season locally and being flown in from abroad. Then, I bring them home, wash them off and toss them with some dressing.

This recipe stemmed from that manner, but was actually something I tossed together for dinner. We enjoyed it so much, I wrote the recipe down on an index card immediately following dinner and stored in our recipe box for safe keeping.

As with most my recipes, you an substitute in vegetables you like for ones you don’t, or even swap out the chicken for beef, tofu or a fried egg. Really, you’re only limited by your imagination (and your family’s palate). For we all know, diversity is the spice of life.

Chopped Chicken Salad

Serves: 4

1 lb chicken breast
1 Tbsp seasoning salt
1 cup Greek yogurt
1 tsp lemon juice
1 ripe avocado, pit removed and diced
½ cup fresh basil, finely minced
6 cups romaine lettuce, chopped
1 cup frozen corn kernels, defrosted
2 scallions, diced
½ cup sliced cucumber
1 cup flax-seed tortilla chips, crushed

Heat a grill pan over medium high heat and spray with cooking spray. Either cut the chicken breast through the center to make it an even thickness, or pound to about ½-inch thick. Sprinkl with the seasoning salt and grill until cooked through. Remove from heat and let sit 5 minutes while preparing remaining ingredients.

In a small bowl, combine Greek yogurt, lemon juice, ½ of the avocado and basil. Whisk together until a smooth dressing forms.

In a large salad bowl, toss romaine, corn, scallions and cucumber with half of the dressing until thoroughly coated. Place salad on servings plates and top with crushed tortilla chips and remaining diced avocado.

Slice the chicken into thin strips and place on top of salad. Finish with a dollop of the remaining dressing.

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Top 10 Happy Moments {Week of Dec. 31st}

2012-01-06T08:17:00.000-05:00

Photo courtesy of Jennifer Satinsky (http://satinskyphoto.tumblr.com/)

Spent New Year's with three amazing women and two great guys
Started TM training one day early with a buddy by my side
Rocked spin class after a month off
Watched Jeff scurry into the apartment completely embarrassed with a cat tree
Finally purchased a bed frame and dresser after two and a half years on the floor
Off the hook for cooking two nights in a row -- Sushi then Indian
Hauled out the Christmas tree opening up the living room once again
Hilarious bumper sticker came in the mail making me giggle
A second package filled with the juiciest citrus fruit arrived to our delight
Started the New Year with a fresh outlook

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Flourless Orange Cake

2012-01-04T10:16:00.002-05:00

Over the holidays I was experimenting with gluten-free dessert recipes because earlier this year I found out that I have a mild intolerance to wheat. Having a huge sweet-tooth, this made me depressed for a good week before I got into the kitchen and decided to make the best of it.

Little did I know that I actually had an amazing recipe right at my fingertips that was not only gluten-free, but decadent and sinful. My grandmother’s Viennese friend shared this recipe with me over a year ago. Well, it was almost a recipe, “a pinch of this, a handful of that, one or two of these…”

I was a bit thrown by the addition of whole oranges with their rinds, but after getting over my initial hesitation I gave it a go. After a few tries I perfected the recipe and a new family favorite was born.

During the various attempts, my husband pointed out that chocolate and orange are a killer combination, and thus the topping of a rich chocolate ganache was added for the ultimate finishing touch.

Flourless Orange Cake

Serves: 8-10

Cake

2 large navel oranges, scrubbed clean
1 1/3 cup granulated sugar
5 large eggs
1 ½ cups ground almonds (or almond flour)
¼ tsp baking soda

Ganache

6 oz high quality semi-sweet chocolate, finely chopped
¾ cup heavy cream

Place the oranges in a medium saucepan, and cover with enough water until submerged by 1-inch. Bring to a boil then reduce heat and simmer for 2 hours, covered. Add more water as necessary to keep the oranges submerged. Drain and cool slightly.

Preheat oven to 350˚F. Grease a 9-inch springform pan with cooking spray and line bottom with a round of parchment paper.

Cut the oranges into quarters and remove the seeds and center pith. Place the oranges (with their rinds) in a food processor and process until smooth.

In a medium bowl, beat the eggs and sugar until thick and light in color. In a separate bowl, toss together the almonds and baking soda. Fold the egg mixture into the almonds until well combined, then fold in the oranges.

Pour batter into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan.

Prepare chocolate ganache by placing the chopped chocolate in a bowl. Scald the cream by heating over medium heat just until about to boil. Pour hot cream over the chocolate and allow to sit 5 minutes. Gently stir smooth.

Remove cake from pan and place on serving platter. Pour ganache over the top of the cake and smooth with an off-set spatula or knife. Serve at room temperature or refrigerate and serve chilled.

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Top 10 Happy Moments {Week of Dec. 24th}

2011-12-30T09:07:00.000-05:00

Best Christmas presents ever from my loving husband
Sipped on homemade eggnog
Used slow cooker for first time to result in amazing pulled chicken
Survived 3 mile run in 38˚F weather
Helped a friend get a great discount
Gathered around Grandma's dining table for a fabulous Christmas day meal
Grandma's homemade peppermint ice cream
Grace passed her vet exam with flying colors
Found out a childhood friend is pregnant
Baked up a storm of Christmas cookies for friends and family

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Top 10 Happy Moments {Week of Dec. 17th}

2011-12-23T16:17:00.000-05:00

The excitement of celebrating my niece's third birthday
Schmoozed with husband's co-workers at their company party
Got hooked on Boardwalk Empire
Wrapped Christmas presents with awesome paper
Holiday cards continued to arrive all week
A beautiful ornament unexpectedly arrived from our fabulous wedding photographers
Found the perfect wall to place our stunning wedding mural
Accomplished real pushups on toes for continual sets after months of knee pushups
Went to see Girl with the Dragon Tattoo
My niece turned to me and said, "Auntie Margot, it's beautiful," (in reference to her birthday cake)

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Eggnog

2011-12-21T07:44:00.001-05:00

My husband and I have a tradition when the holidays roll around. Every year, we make this recipe. Even if we’re not in the holiday spirits, it immediately transforms our moods.

The tradition started when I was in a dollar store and saw these absolutely hideous holiday mugs that I felt the need to purchase, “Hey, they’re only a dollar.” Well, they are a pain to clean!

Never-the-less, every year I pull out these silly mugs, make us egg nog from scratch, and we sit on the couch together with the twinkling lights sparkling in front of our eyes from the tree.

Sipping on eggnog just seems to wash away any worries we might be having: Troubles at work, family disputes, relatives visiting, holiday shopping and other little things that seem to gnaw on us at this busy time of year. This is the perfect drink to kick back and allow you to take a breather. We could all use a bit more peace around the holiday madness.

Eggnog

Serves: 4

1¾ cup milk
¼ cup cream
¼ tsp ground nutmeg
Pinch salt
4 Tbsp granulated sugar
2 eggs
½ Tbsp vanilla extract
¼ cup dark rum (like Gosling’s Black Seal)

In a small pot over medium heat, combine milk, cream, nutmeg and salt. Slowly heat mixture until steaming hot, but not boiling.

Whisk eggs in a large bowl with sugar until light and fluffy. Slowly add about ½ of the hot milk mixture to temper the eggs. Whisk constantly so that the eggs do not cook. Pour this mixture back into the saucepan.

Cook on medium heat, stirring constantly until slightly thickened and coats the back of a spoon (or until 160˚F if using a thermometer). Be careful not to allow the mixture to boil or the eggs will cook. Pour into a bowl or container, cover and chill until mixture is completely cooled (2 hours to overnight).

Place chilled mixture in a blender with vanilla and rum, puree until frothy and well combined, 30 seconds to one minute. Divide among 4 mugs and sprinkle with a dash of cinnamon.

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Top 10 Happy Moments {Week of Dec. 10th}

2011-12-16T09:12:00.001-05:00

Curled up on the couch with husband, in-laws and tasty snacks
Obtained Red Sox opening weekend tickets
A giant package arrived with the funniest writing inside
Said package contained the most beautiful wedding photographs
Said package also contained two pieces of candy
Submitted the last of my Jersey Journal recipes
Toured the Harpoon Brewery
Pushed my muscles until they burned (for days later) at Club Sampler
The third Simon's Cat book arrived
Harriet and Grace are started to get along

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Curry Roasted Acorn Squash

2011-12-14T08:32:00.003-05:00

There’s an abundance of different types of squash available this time of year from butternut to spaghetti, acorn, banana, kabocha, sweet dumpling and more. Each has their own unique texture and flavor that when roasted become more noticeable.

I love to purchase at least one squash each week and serve it as a side to dinner one night, or even to eat just for dinner itself. One of my favorite varieties is acorn squash for its slightly sweet undertone.

The problem I came across when researching recipes that most involve brown sugar and/or maple syrup, which usually I’m happy to eat. Yet, something inside me wasn’t in the mood for sweet. I wanted a smoky, savory essence with a touch of heat. I dug through my spices and got to work.

The result was exactly what I’d hoped for. Although acorn squash does have a bit of a sweet flavor of its own, it paired well with all the spices here. A whole acorn squash can feed two for dinner, or 4 if using as a side dish. This would be great paired with any protein: Chicken, fish, beef or pork.

Curry Roasted Acorn Squash

Serves: 2

2 tsp curry powder
1 tsp crushed red pepper
½ tsp sea salt
¼ tsp ground black pepper
¼ tsp ground mustard
¼ tsp ground cumin
1 acorn squash
1 Tbsp olive oil

Preheat oven to 400˚F. Line a baking sheet with tin foil and set aside. In a small bowl, mix together first 6 ingredients (through cumin). Cut the acorn squash in half through stem and pointed end.

Rub each half of acorn squash’s exposed flesh with olive oil. Sprinkle with spice mixture and rub into flesh. Place both halves on the prepared baking sheet flesh side up. Bake for 1 hour, or until the squash is very soft and tender. When done, remove from the oven and let cool slightly before serving. Eat directly from the shell, or spoon out flesh onto serving dish.

Top 10 Happy Moments {Week of Dec. 3rd}

2011-12-09T14:22:00.003-05:00

Went to a farm to purchase our Christmas tree
Shared a miniature tiramisu for my husband's birthday
Decked the apartment with hundreds of little lights
Had best friends over for a holiday meal and decorating party
Decorated gingerbread houses
Company holiday party at The State Room with gorgeous views of the city
Dressed up for said party
Dragged a guy dressed up as an owl to take a picture with us
The first really cold day hit Boston
Rolo friends who help you notice the little things

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Shepherd's Pie

2011-12-07T08:07:00.000-05:00

Growing up in Vermont on a small farm, this recipe was a staple in our household. It’s easy to make, freezes well, and can be doubled or tripled without much effort. There were rarely leftovers, and if some did manage to make it to the fridge after dinner it was gone by lunch the next day.

My brothers and I never tired of Shepherd’s pie as kids, and now as an adult, I’m happy to make it upon request by my husband or friends. It is one of my personal comfort foods whose recipe card has faded over the years from overuse.

Tip: If you can find ground lamb, I highly recommend trying it as a substitute for the beef. The original recipe calls for lamb, but it can be hard to find at a regular grocery store. If you’re looking for a healthier substitute, using ground turkey and chicken broth makes an excellent substitute as well.

Shepherd’s Pie

Serves: 4 to 6

1½ lbs potatoes
4 Tbsp butter, divided
1 Tbsp olive oil
1 medium onion, diced
½ cup diced carrots
1½ lbs ground beef
½ cup frozen peas
½ cup frozen corn
¾ cup beef broth
¼ cup all-purpose flour
Salt & Pepper

Preheat oven to 400˚F. Peel potatoes, cut into 2-inch chunks. Place in a large pot of cold water. Bring to a boil, and cook for 10 to 15 minutes until fork tender. Drain, mash with 3 Tbsp butter, set aside.

Meanwhile, heat olive oil in a large frying pan over medium heat. Add onion and carrots. Cook 5 to 10 minutes until softened. Add beef, breaking apart into small chunks as it cooks. Once browned and cooked through stir in peas and corn. Cook an additional minute. Stir in flour until well combined. Add beef broth and bring to a simmer. Cook 5 minutes, turn off heat.

Spread beef mixture in the bottom of a 9x13 casserole dish. Top with mashed potatoes ensuring that the potatoes completely cover the beef to the edges. Dot top with remaining tablespoon of butter. Bake for 30 minutes until bubbling and top has browned.

Top 10 Happy Moments {Week of Nov. 26th}

2011-12-02T09:25:00.033-05:00

A visit to my aunt and uncle in Maine inclusive of a delicious homemade dinner
The warmth of locals (and their dog) inviting you in for tea and freshly baked bread
My husband's smile as he purchased a down parka with complete conviction
Michael Bublé crooning Christmas tunes throughout the apartment
Placing the first holiday decorations on the mantle
A mad bomber hat that makes me feel like a kid again
A pot of soup that lasted through eight meals
The scent of spices as I rolled out dough for gingerbread houses
Being able to walk outside without a coat on the last day of November
The first signs of winter

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Healthy Holidays: Eggnog

2011-12-01T03:19:00.026-05:00

Now that turkey day has wrapped up and we're all stuffed... Lets talk about the next gut-buster holiday! The year we met Jeff and I sat down to an evening of eggnog at my old apartment in Queens. Little did we know that it would turn into a yearly tradition.

Last year, it almost didn't happen because every Wawa in the state of New Jersey was sold out of their delicious eggnog. That's when I decided to start making it on my own. When I read over several recipes, I was a bit overwhelmed to find out how much cream and whole milk I was consuming. So I lightened it up. Yet, it was missing that creamy thickness.

This year, I stuck to my healthy guns and made it from scratch again, but swapped out the psuedo cream I used for FAGE Greek yogurt. It came out better than I expected! Creamy, rich and a bit of hint of tartness -- we both engulfed our first mug. This one is a keeper for all the years to come.

Happy holidays everyone!

Healthier Eggnog

Serves: 8

3 large egg yolks
1/3 cup superfine sugar
2 cups 1% milk
1 cup 0% plain FAGE Greek yogurt
¼ cup bourbon
2 Tbsp dark rum (not spiced)
1 tsp vanilla extract
¼ tsp freshly grated nutmeg, plus extra for garnish

In a large bowl, beat yolks until thick and pale (2 to 3 minutes). Slowly beat in sugar. Whisk in milk and Greek yogurt. Stir in bourbon, rum, vanilla and nutmeg. Refrigerate for 2 hours before serving then pour into individual glasses and sprinkle with a touch of nutmeg (can be refrigerated for up to 1 day).

Note: The egg yolks in this recipe are not cooked. Dish should not be prepared for pregnant women or others whose health may be compromised.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

Cider Mimosas

2011-11-30T07:26:00.000-05:00

My husband and I went apple picking earlier this fall after the madness of wedding planning had worn off. It is a relaxing adventure that we like to partake in every year when the whether starts to cool down. Unlike other years past where we solely purchase apples, we opted to also buy a half-gallon of cider from the farm stand.

The weather was just a touch too warm to mull the cider and serve it hot, so instead I reinvented the wheel. That weekend we sat down to a Sunday breakfast of eggs and waffles, and I decided to use the cider to make mimosas.

I love to serve mimosas at brunch gatherings because it’s a refreshing accompaniment to pancakes, waffles, sausage, eggs and the like. Of course nothing will ever replace orange juice in this ever-popular drink, but with the comforts of fall surrounding us, the swap out for cider was perfect timing.

We enjoyed it so much, that I’ve since purchased a half-gallon of cider every other week to continue savoring the last bits of fall before winter rolls in. The only thing I have since changed from the first batch? Rimming the glasses in cinnamon sugar – that is indeed perfection. Well, that and a cider donut to consume alongside.

Cider Mimosas

Serves: 4

2 Tbsp granulated sugar
¼ tsp cinnamon
4 oz brandy
4 tsp brown sugar
16 oz prosecco or other dry sparkling wine
16 oz apple cider, chilled

Combine the cinnamon and granulated sugar and place on a flat dish. Wet the rims of four champagne flutes. Dip the rims in the cinnamon sugar.

Place 1 oz brandy and brown sugar in the bottom of each flute. Slowly pour in 4 oz champagne into each glass, then top off each with cider. Serve immediately.

Top 10 Happy Moments {Week of Nov. 19th}

2011-11-25T10:15:00.002-05:00

Adopted Grace, the wild child
Thanksgiving with the kids
Quit one job to start plans for another
Watched Harriet warm up to Grace
Drove through snow covered pine trees
Boston Symphony with the Gaines
Discovered delicious unfiltered honey
Successfully made stock from a leftover carcass
First bite of pumpkin pie
Documented a race around the pie table

...