Our Christmas Filed under ( Appetizers, cheese, holiday food, onions, quick and easy, veggies )

The few days after Christmas is always a little bitter-sweet isn't it. You start boxing up your decorations, cleaning out your fridge and reminisce over Christmases past. We just barely cleaned up from Christmas, including vacuuming about ten pounds of dead pine needles. It feels good to have our house back to normal, but there's also a small emptiness it leaves behind.

We had such a lovely Christmas this year. Normally we go back to Idaho to spend it with family, but this year we stayed in Philly and kept things fairly quiet. I was a little homesick, but ultimately it was really nice not to have to travel and we got to establish traditions for our own little family.

Once of those traditions has always been to eat nothing but appetizers on Christmas Eve and watch Christmas movies until we go to bed. It's a lot of fun and adds to the excitement of the upcoming morning.

Since I was too excited to dig in, my pictures are less then blogworthy, but here's what we enjoyed Christmas Eve with the help of some friends...

Mini Caprese Skewers sitting in a layer of pesto, one of my favorite combos of all time!

I tried my hand at another cheese platter this year. Brie, Gouda and a very pungent Stilton made for a very delicious cheese platter, along with fruit and crackers. The Gouda was by far the crowd pleaser. This was actually my first time trying it and it just might be my new favorite cheese.

We also had a veggie tray, green olives, cured meats, a shrimp platter and a french onion dip with potato chips.
Gotta have chocolate chip cookies for Santa, they're his favorite ;)

Homemade baklava brought by our friends. It was so delicious that my husband ate some despite his pecan allergy. He said it was worth it.


Cream puffs, so easy to pop in my mouth, which is exactly what I did.

These were easily the star of the show. Baguette with Brie and caramelized onions. My friend brought these and I ate about four of them. The onions are sweet and the cheese is creamy, making these an almost dessert-like treat. With the extra Brie left in my fridge, I'm pretty sure I know what I'm doing for New Years!

There were also bacon wrapped scallops and water chestnuts, but I'm pretty sure they were eaten too quickly for pictures. And while I think I'm still full a week later from this feast, what are the holidays without good food right? I hope you all had a wonderful holiday season too, enjoy your last two days of 2010!

Banana Chip Muffins Filed under ( bananas, bread, Breakfast, chocolate, muffins, quick and easy )

I really think those bears have the right idea.

Every winter, after eating a few fantastic Thanksgiving feasts, they hunker down in their cozy caves, wrapped in their plush fur coats, and dream away the winter.


I want in on that. Especially early in the morning when there aren't enough layers in the world to combat that freezing cold wind while dropping my daughter off at school. And then there are days like today, where, barring high-tech warming devices, it might actually be impossible to warm up. Even my fuzzy socks are failing me today. And to think, I used to constantly fight with mom to even wear a coat in the winter!

Well, since I don't get to hibernate like a bear, baked goods like these will definitely help me get through the cold cold days of winter. I grew up on these muffins, and after losing the recipe my mom gave me, I was convinced that any old banana chocolate chip recipe would suffice. WRONG. I actually tried quite a few different recipes, but soon realized that I wasn't going to be satisfied until I had the ones that reminded me of home.

These are everything a good banana muffin should be, moist, flavorful, and rich, but not too sweet. They are also a total snap to whip together, no mixer needed, just a good wooden spoon. Next time you have a few bananas ready to turn, give these a try. And stay warm out there friends!


Banana Chip Muffins
Provided Sweetly by My Mom

Ingredients

1 3/4 c flour
1/2 c sugar
3 t baking powder
1/2 t salt
1/2 c choc chips
1 egg
1/4 c oil
1/4 c milk
3 mashed bananas

Directions

Combine flour, sugar, baking powder, salt and chocolate chips in a large mixing bowl. Make a well in the center.

Beat egg until frothy. Mix in oil, milk and bananas. Pour into the flour mixture. Stir to moisten.

Bake @ 400* for 20-25 minutes.
Yummy!

Apple Cheddar Turkey Burgers Filed under ( burgers, cheese, main dishes, quick and easy, sandwiches, turkey )

I've had these amazing burgers twice now, and they are definitely going to be added to my regular lineup in the kitchen. I found this on my friend Sara's blog and knew it was only a matter of time before I'd be eating them. What I like about them is that they are unique, impressive, but at the same time only take minutes to prepare. I also love the combination of ingredients. Sara strongly recommends not leaving out the cranberry sauce, which I completely stand behind. In fact, it's the cranberry sauce that makes this burger so wonderful! Give it a try, you won't be disappointed. You can find it here!

French Dip Sandwiches Filed under ( beef, cheese, crockpot recipes, main dishes, quick and easy, sandwiches, Soup )

By now most of my friends know that when you have a converation with me, inevitably it's going to be about food. I don't mean for it to happen, it just does, and it makes me so happy! So while having a food conversation with my adorable friend Angela, she mentioned having a homemade French Dip recipe. My husband and I LOVE French dip, but I admit that I've only ever done it with packaged au jus and not from scratch. So when I got the recipe, I was thrilled to discover that I had EVERY single ingredient to put this together. Hallelujah, don't you love that!

This literally takes about five minutes, if that, to throw together in your crockpot, and then you get to smell it brewing all day. I was so excited to eat it that night. I used hamburger buns because it's what I had and, but normally I would probably make this on a hoagie or kaiser roll. I toasted the buns with some really sharp provolone, which was the perfect compliment to the savory meat. My kids also really loved it, which doesn't happen all the time. They thought it was so fun to dip their sandwiches in the "soup" and at once point my daughter wanted to just drink it! Angela suggests adding an onion soup mix to the mix, which I will definitely do next time I make this! I could really go on and on about this sandwich, so you're just going to have to try it for yourselves!

French Dip Sandwiches
Thanks Angela!

Ingredients

1 (4 pound) boneless beef roast (Mine is often smaller than this, 2-3 pounds works fine too. And I usually cut it into a few pieces so it will cook faster/better.)
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder (I used minced garlic)
2-3 cups beef stock or water
package of onion soup mix (optional)
French Bread or Rolls for sandwiches

Directions

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.

In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water (i used beef stock) to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender (mine completely fell apart after sitting on high for seven house, mmmm).

Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
(Sometimes I'll make up some beef broth & mix it with the remaining broth if I want more dipping sauce.)

Bowties with Sausage and Roasted Peppers Filed under ( cheese, main dishes, pasta, quick and easy, sausage, veggies )

During these dark days with no oven (long, drawn out sigh) I'm grateful for dinners that can all be done on the stove top like this. Granted, I'd have to use roasted peppers from a jar, but hey, these are tough, oven-less times we're living in.

It's kind of impossible to not like this meal, my kids happily chowed this down. Originally the recipe called for Orecchiette, but there was none to be found at the grocery store, so I found these itty bitty bowties instead, aren't they cute! To lighten it up a bit, I used turkey sausage, which in my mind is just as delicious. I also loved the fresh roasted peppers, they offer a bright and sweet addition to this savory meal. This recipe makes a lot, so when we pulled it out for leftovers, I tossed it in marinara to make it a bit different, and it was just as delicious. This is so great for a quick and easy weeknight meal, enjoy!



Bowties with Sausage and Roasted Peppers
Adapted by Great Food Fast by Martha Stewart

Ingredients

2 medium red bell peppers and 2 medium yellow bell peppers, four flat sides cut off core, ribs and seeds discarded
course salt and fresh ground pepper
1 lb orecchiette, small bowties or other short pasta (next time I would use about 3/4 lb)
2 teaspoons olive oil
1 lb sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese

Directions

1. Heat the broiler. Place the peppers, skin side up, on a fol-lined baking sheet; broil 4 inches from the heat until charred, 18-20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam for 2 to 3 minutes. Using a paper towel, rub off the pepper skins, reserving any juices in the bowl. thinly slice the peppers crosswise into 1/4 inch strips; return to bowl. Set aside.

2. In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving 1/2 cup of the pasta water.

3. Meanwhile, heat the oil in a large skillet over medium heat. Cook the sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add the roasted peppers; cook until heated through.

4. Transfer the sausage mixture to a large bowl; add the pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Slow-Cooker Pork Loin Carnitas Filed under ( crockpot recipes, light recipes, main dishes, pork, quick and easy )

My oldest daughter is in Kindergarten now, and out here they do full day Kindergarten, which can be good and bad. Before she started going I pictured days of endless, blissful free time. Reading for hours to my son, taking naps, shopping, consecutive lunch dates, ha! My life is busier then ever! It's not exactly like I have a whole lot MORE to do, but my days just feel longer. By the time we have reading and homework done, making dinner is about the last thing I want to do anymore. It's taken me a while to figure out how to get a good meal on the table without burning myself out. Enter crockpot, hello old friend.

The best part about crockpot meals is that you can sit down to a delicious hot dinner that you really don't even feel like you made. And though you actually did make, it only took you minutes that morning. This pork is just mouthwatering, we've already had it twice and I'm making it again tomorrow! I serve it in flour tortillas with salsa verde and sour cream, and it is slurpy, drippy heaven. In the directions it says to sear each side of the pork after rubbing it in salt, pepper and garlic. Be sure not to skip that step, I got lazy the second time around and didn't do it, it made a huge difference. The flavor is much richer when you sear in that garlic.

Slow-Cooker Pork Loin Carnitas
Fresh Food Fast by Cooking Light

Ingredients

1 (1 1/2 lb) boneless pork loin roast, trimmed
1/2 tsp salt
1/2 teaspoon black pepper
8 garlic cloves minced
cooking spray
1/2 cup water
2 cups chicken broth

Directions

1. Rub pork with salt, pepper and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook three minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes. Pour stock mixture over pork; add water. Cover and cook on LOW 8 hours or until tender.

2. Remove pork from slow cooker, and place in a medium bowl. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.

3. While broth reduces, shred pork using 2 forks. Stir in broth reduction.

4. Serve in warmed flour tortillas, top with salsa verde and sour cream.

This is why I didn't get the greatest picture. My husband could only wait for so long!


How do you amazing parents fit dinner in between school, homework, sports, dance...? Any tips for the newbie?

Turkey Empanada Filed under ( cheese, main dishes, Mexican food, pie, quick and easy, turkey )

Let's see, leftover turkey, check! Leftover pie crust, check! Leftover room in my belly for something so rich and delicious, double check!

I found this on MmmmmCafe and made it that night, grateful for a way to use up that very last bit of turkey. They were easy and fun to make and a total family pleaser, does it get any better than that?

Turkey Empanadas

Ingredients

3 cups cooked, shredded chicken (or turkey)
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened (I didn't mind the cream cheese, but I could have done without it)
3 oz. green chilies
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Lightly brush the edges of crust with water. Place chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanada on the prepared baking sheet. Sprinkle top with cheese, if desired. Bake for 25 minutes.

Palidor at Crazy Asian Gal was sweet enough to give me the honest scrap award. Thanks Palidor! Go check her out, she's a lot of fun and always posting great things. I'm supposed to list ten things about myself. I think I have done this in the past, so I'll try to think of some different things:

1. Next to cooking, I'd say my favorite thing is reading. I could live right in between a Barnes and Nobles and a Williams Sonoma and live happy!
2. I really hope that by the time I reach the end of my life, I can say that I've visited every continent in the world. I love to travel!
3. I'd love to go to cooking school someday, but the show Hell's Kitchen has me really scared to try it, lol!
4. I come from a family of plate sharers, meaning, when you go out to eat with my family, prepare to have just about everyone's fork in your plate at least once. But in return, they expect you to try their dish too. It's one of the many things I love about my family.
5. I have music constantly playing in my house. I'm especially enjoying all of the Christmas tunes playing right now.
6. This is my absolutely favorite time of year. I usually go nuts in the kitchen baking and cooking. This year I'm being a bit more conservative because I don't want to deal with a bunch of holiday weight when it's over!
7. Farmer's Markets are like playgrounds to me, I could spend hours there and leave a happy girl, even if I don't buy anything!
8. I'd rather deal with cold weather than hot weather. Call me crazy, but I get way too grouchy in the heat.
9. Fuzzy socks, slippers and comfy warm jammies are an absolute necessity in my life.
10. If it wasn't for the food blog, I wouldn't push myself half as much to try new dishes.

So there you have it, how to you like that random smorgasbord of facts! I'm going to go ahead and pass this on to the following:

Shelby at Grumpy's Honeybunch
Kim at Stirring the Pot
Melody at Cheat Day Cafe
Kim at The Ungourmet

Go check these gals out, I know you'll love them as much as I do!

Roasted Butternut Squash Filed under ( quick and easy, side dish, veggies )

This is actually the first year I've even tried cooking any type of winter squash, and now that I have, where has it been all my life!? It's so simple, delicious and healthy. This is an incredibly simple recipe that didn't require rocket science to come up with, but I wanted to post it for those of you that have never tried butternut squash, go try it!

Ingredients

1 butternut squash, peeled, seeded and chopped into uniform pieces

2 TB low calorie butter

1/3 cup brown sugar (or Splenda sub)

1/2 tsp salt

1/2 tsp pepper

Directions

Combine squash and butter and toss until butter coats squash evenly. Add sugar, salt and pepper and toss to coat. Arrange evenly on a cookie sheet. Bake at 375 for 15-25 minutes, or until fork tender. Remove from oven and immediately toss squash with spatula (otherwise the sugar sticks to the pan and gets really hard). Enjoy, it's as good as candy!

White Chicken (or Turkey) Chili Filed under ( Beans, chicken, main dishes, quick and easy, Soup, turkey )

How was everyone's Thanksgiving? Ours was lovely. There really isn't anything like waking up, putting on the apron, some Christmas tunes, and cooking all day. I know that you can appreciate how fun that really is! And of course sitting down to eat it all is just the cherry on top.

As I'm sure you all do, we have a fridge chuck full of leftovers, and I can't stand to see a shred of it go to waste. Sometimes nothing is more satisfying then turning one delicious food into another, which is why I'm loving all of these great leftover ideas you guys are producing.

Our church put on a chili cook off for Halloween a month ago. My friend Calli had made a white chicken chili which I heard nothing but rave reviews about. Since I never got a chance to try it at the party, I asked her for the recipe, which I promptly made and DEVOURED. I like chili, but I LOVED this white chili, so creamy, so flavorful and I could not wait to eat the leftovers, which isn't typical for me. This would be a great way to use up that huge Tupperware full of turkey, trust me, your whole family is going to love this!



White Chicken or Turkey Chili
Adapted from Calli's fabulous recipe

Ingredients

1 lb. boneless skinless chicken breast, cut into small cubes, cooked chopped turkey would work well too
1 med. onion, chopped
1 1/2 tsp garlic salt
1 TBS vegetable oil
2 cans great northern beans, rinsed and drained
1 can 14 oz chicken broth
2 cans 4 oz chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup whipping cream, I used fat-free half and half
1 cup sour cream

Directions

In large saucepan, saute chicken, onion, and garlic salt in oil until chicken is no longer pink, if using cooked chicken or turkey, just add when onions are soft. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 min. Remove from heat, stir in cream and sour cream. Serve immediately!

Shrimp Cesar Salad Filed under ( light recipes, quick and easy, salad, seafood, shrimp )

I had been in a lunch rut for some time now. And as I've mentioned before, I really love my lunches. I finally threw this little salad together, and I've probably had it about five times since then, it's so good! There is absolutely no brain work that goes into it, sauteed shrimp, tossed Caesar salad and you're made in the shade. Have it for lunch and then have it four times more!

Shrimp Cesar Salad

Ingredients

1/2 cup raw medium sized raw shrimp, shells and tails removed
1 teaspoon old bay seasoning, or favorite seafood seasoning
1 cup spring mix, or Caesar salad mix, or chopped romaine lettuce
2-3 teaspoons creamy Caesar dressing
2-3 tablespoons grated Parmesan cheese
pine nuts (optional)

Directions

Toss lettuce mix, salad dressing, Parmesan cheese and pine nuts in a bowl. Place on plate. Saute shrimp in olive oil and seasoning until pink and fully cooked. Add to salad, get your Diet Coke on ice and enjoy your afternoon!

Celebrating my 300th post with the Best Turkey Burgers Ever Filed under ( burgers, cheese, grill, main dishes, quick and easy, sandwiches, turkey )

300th post?! It's hard to believe that I've been at it that long. It's been a lot of fun scrolling through the old blog from the last two years and seeing how my tastes, and (ahem) photo skills have changed. I still have a long way to go, and a lot of things to try, so here's to hoping for another 300 posts. In the meantime, thanks so much to all of you for making it so enjoyable and encouraging me to keep going. As Biz says, I consider you all my friends!

Kim, my fellow burger admirer, this is for you! Turkey burgers aren't always what I crave, let's face it, I like my red meat! But, don't make these because they are a lighter substitute, make them because they are so juicy and delicious that you won't, for a second, wish that you were eating a beefy hamburger. I topped mine with sauteed mushrooms and blue cheese, I suggest you do the same!


Favorite Turkey Burger
From Great Food Fast, by Martha Stewart

Ingredients

1 1/2 pounds light ground turkey
1/2 cup finely grated Gruyere
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
course salt and fresh ground pepper
4 hamburger buns

Directions

1. Heat grill (I used my Foreman grill) to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyere, scallions, breadcrumbs, Dijon mustard and garlic; season generously with salt and pepper. Dividing the mixture evenly, gently form the mixture into four 1-inch thick patties.

2. Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.

3. Split the hamburger buns and toast if desired. Top with preferred toppings and place burger on buns. Get ready to say MMMmmmmmm with every bite!

Lemon Blueberry Muffins Filed under ( berries, bread, Breakfast, lemon, muffins, quick and easy )

Sometimes cold and rainy days are great. You put on your comfies, a sit down to a nice movie or book and enjoy the warmth of your home. Buuuuut then you have days where the weather couldn't have picked a worse day to be cold and rainy. The kids are climbing the walls, trashing the house with every second and driving me absolutely insane. That's when recipes like this are huge life savers. I found this on Recipe Shoebox, a fabulous blog that you should go check out asap. As soon as I found it, I ordered the kids into the kitchen and got to baking. Muffins are so fun to make with kids, they're not complicated, but there are enough steps involved to keep them busy for a while.

The best part is not only are these a snap to make, they are INSANELY delicious. And this is coming from a person that doesn't usually go running to the muffin table. So soft and moist with the best flavor. Lemons and blueberries really were meant for each other. Two days and these bad boys were gone. I can't wait to make them again. Thanks Lara, you saved us on a rainy day!


Lemon-Blueberry Muffins
From the Recipe Shoebox.

Ingredients

2 cups flour (I used King Arthur's white whole wheat flour)
1 cup sugar
1 Tbs. baking powder
1 tsp. salt
6 Tbs. cold butter, cut into 6-pieces
1 egg
2/3 cup milk
1 Tbs. fresh lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla
1 cup fresh or frozen blueberries (do not thaw)

TOPPING I never did the topping, just covered the top in raw sugar. I imagine the topping is wonderful though!

2 Tbs. flour
2 Tbs. sugar
2 Tbs. melted butter
1/2 tsp. ground cinnamon

Directions

Preheat oven to 400°. In a large bowl, mix flour, sugar, baking powder, and salt. With a pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs (you want to be able to see small pea-sized clumps of butter still). In a separate smaller bowl, lightly beat together egg, milk, lemon juice, lemon rind and vanilla until blended. Stir egg mixture into flour mixture until just blended (do NOT overmix). NOTE: Batter will be somewhat thick.

Fold blueberries into batter. Spoon batter evenly into well-greased muffin pan.

For topping, in a small bowl, combine flour, sugar, melted butter, and cinnamon until well blended. Spread mixture evenly over tops of muffin batter.

Bake for 15-20 minutes at 400°. Muffins should be golden brown. Serve warm. Makes 12 standard size muffins. Enjoy!

Spooky Eight Layer Bean Dip Filed under ( Appetizers, party food, quick and easy )

I may have just added the spider web as an excuse to make an eight layer bean dip for a Halloween party! I know that these kinds of bean dips are common and made frequently, but I'm actually pretty proud of mine, it's so yummy! The picture shows the bean dip in a smaller pan, but I'm going to give the recipe for a 9x13, just because it's easier. If you want it smaller, just half it, there's really no science to it.

Ingredients

1 can refried beans

1 8oz pkge sour cream

1 8oz pkge cream cheese

1 pkge dry taco mix

1 1/2 cups guacamole or diced avocados

1 can sliced olives

1 bunch slices scallions

1 1/2 cups cheddar cheese

3 tomatoes seeded and chopped

1 head romaine or iceburg lettuce chopped

Directions

With your kitchen mixer combine sour cream, cream cheese and taco seasoning. Beat until smooth. In 9x13 inch pan spread refried beans, cream cheese mixture, guacamole, olives, scallions, tomatoes, cheese and lettuce. Chill until served. Serve with tortilla chips.

Breakfast Taco Filed under ( Breakfast, light recipes, quick and easy )

While this isn't anything too exciting or original, it's quite delicious, and may help in aiding your "breakfast boredom," something I tend to get about once a week. It's also very light and very filling!

Ingredients

1 small corn tortilla (1 pt)

1/4 cup refried beans (1 pt)

1/8 cup shredded cheddar or mozz (1 pt)

1 scrambled egg (2 pts)

1/8 cup red onion (0 pts)

1/4 avocado diced (optional, avocado does add more fat, 2 pts)

salsa

fat free sour cream

cilantro

Directions

Arrange refried beans and cheese in center of tortilla and heat in microwave for 30 seconds (I know, this is some high-tech cooking!). Add onion, egg, avocado, salsa, sour cream and cilantro.

Enjoy!

*And hey, if you are working to "health-en" up and trim down, like I am, refried beans are a GREAT appetite suppressor. 1 cup is 2 pts, meaning it's really low in fat and calories, and really high in fiber. Plus the density and amount will fill your belly like you won't believe. I love it!

Chipotle Pumpkin Soup Filed under ( light recipes, main dishes, pumpkin, quick and easy, Soup )

Usually I'm not super excited about eating leftovers. Even if I enjoy it for dinner, I'm ready to move on. So when I tell you that I've eaten this soup three other times after making it, you know that it's good!

My friend introduced me to this soup as a bit of an experiment shortly after doing our pumpkin food group. Always being one for an adventure, I dove right in. I don't know what it is about this soup, but it is so good that even thinking about it makes me want some now. The pumpkin is flavored so well, it's warm, filling and just so dang comforting. And the best part is that it's SO healthy. There's very little fat in it and pumpkin is chock full of fiber, potassium and all sorts of vitamins. My advice is to make Dinner in a Pumpkin and then use the pumpkin for this soup, killing two birds with one...pumpkin!


Pumpkin Chipotle Soup

Ingredients

1 t. cumin
1 T. olive oil
1 T. butter
1 1/2 c. diced onion
2 t. minced, seeded serrano or jalapeno pepper (I used jalapeno)
5 c. chicken stock or canned, low sodium chicken broth
5 c. diced (1/2") fresh pumpkin such as Sugar Pie or Cinderella, or butternut squash
1/2 T. chipotle pepper puree (I actually didn't use this, yes I realize it's what gives the pumpkin soup it's name, but I liked it just as much without it)
1/4 c. chopped scallion
Salt
any type of cheese for garnish, I loved Parmesan
Fresh cilantro leaves, for garnish

Directions

1. Combine oil and butter in skillet, cook over medium heat until butter melts. Add onion and cook until golden brown, 10-12 minutes. Add chili pepper (jalapenos) and ground cumin and cook, stirring, 1 minute; set aside.

2. Bring stock to boil in large sauce pan or soup pot. Add onion mixture and pumpkin/squash, cover, and cook until pumpkin/squash is tender when pierced with a fork, about 10 minutes (since I already roasted the pumpkin I don't cook for very long). Stir in chipotle puree, scallion, and 2 t. salt. Ladle hot soup into bowls and garnish each with heaping tablespoon of cheese and cilantro leaves.

Pesto Tomato Flatbread Filed under ( cheese, main dishes, pizza, quick and easy, veggies )

A while back, Alissa from Spunky Girl Eats, posted about her grape pesto pizza. I had seen that recipe in Cooking Light, but quickly turned the page, freaked out at the idea of grapes on a pizza. But, after her rave reviews, I knew I had to try it. Holy cow, what an amazing pizza, so many flavors. Go check out her blog for the recipe!

But afterwards, I needed something to do with the leftover pesto and pizza crust. I remembered a flatbread of pesto and tomato that I had at a restaurant not too long ago and decided to duplicate that. I'd like to introduce you to my new favorite lunch! Is there anything not to like? Fresh tomatoes, rich pesto, gooey mozzarella, it's like a party in my mouth! It also takes about three minutes to put together. Go make yourself some, thank me later.

Pesto Tomato Flatbread

Ingredients

2 tablespoons cornmeal
1 can flatbread pizza dough
4-5 tablespoons pesto (if you're not using homemade, use the stuff that comes from the refrigerated section, it's just better)
4-5 roma or campari tomatoes, chopped
5-6 basil leaves, torn, or cut into ribbons
2 cloves of garlic, minced
3 tablespoons pecorino romano
1 cup mozzarella, shredded

Directions

Sprinkle cornmeal on baking sheet or pizza stone. Lay out pizza crust. Spread an even layer of pesto over crust. Evenly arrange tomatoes, basil, garlic, and cheeses. Bake at temperature given on pizza dough can and bake until cheese is melted and crust is browned, about 10 minutes.

Pork-choppin' it! Filed under ( food tip, main dishes, meat, quick and easy )

I don't remember growing up eating a lot of pork, besides the occasional ham, or pork roast. Maybe my memory is just bad, sorry mom!

It seems just seems that lately I have either discovered, or re-discovered how great pork chops are. They are fairly inexpensive, versatile, and a fast and easy dinner solution. So, as my tribute to pork chops, I thought I would list my four favorite, and quickest ways to prepare them.

1. Arrange 4-6 chops in a 9x13 casserole pan. Sprinkle both sides with onion soup mix. Pour about 1/2 cup water in the bottom of the pan. Bake at 400 for 20-30 minutes, or until cooked through.
*My favorite sides for this dish are applesauce (what else), cornbread, summer squash and zucchini.

2. Layer 4-8 pork chops in crockpot and add 2-3 cans of your favorite cream based soups. I usually combine cream of mushroom with cream of chicken. Cook on low for 6-8 hours (great for Sundays, wink). Pork chops should be practically falling apart, creating more of a pork chop gravy!
*Serve with mashed potatoes, green beans and a green salad.

3. Brown 4 pork chops for two minutes on each side and arrange on a 8x8 inch pan. In the same skillet soften 1 chopped green bell pepper, and 1 chopped onion. Add 1 14 1/2 oz can stewed tomatoes, 2 cups fresh, or thawed corn kernels, 1/2 cup salsa, 1 1/2 tsp dried oregano, and 1/2 tsp ground cumin. Pour mixture over pork chops and bake covered for about 45 minutes, or until pork chops are tender. So healthy, so colorful, so summery!
*Serve with baked potatoes and sour cream with a big helping of diced summer melons.

4. Arrange 4-6 chops in a 9x13 inch casserole pan. Sprinkle each side with 1/2 packet of a dry ranch dip mixture. Pour 1/2 cup water into bottom of the pan. Bake at 400 for 20-30 minutes, or until chops are cooked through.
*Serve with seasoned rice, steamed carrots and hmmm, applesauce!

*Food tip: Anyone who watches Food Network as religiously as I did already knows this, but whenever dealing with pork, or steak, you should let your meat rest for just a few minutes before serving, or cutting into it. The juice gets a chance to redistribute and you're meat will be much juicier and flavorful if you let it sit, just 3-5 minutes.

Baked Caprese Salad on Ciabatta Filed under ( Appetizers, bread, cheese, quick and easy )

I think one of the biggest reasons I keep food blogging is because of how much I enjoy getting to know my food bloggy friends. Even though we only know each other through the world wide web, I still feel as though I have made great friends who share the same love for food.

However, I also have the pleasure of know two of my food bloggy friends in person, Sara from Sara in the Kitchen, and Alissa from Spunky Girl Eats, and it's been so fun having friends that are perfectly content discussing food for hours on end (because I know I can!). So we finally decided that it was time we come together and enjoy good food and good company for a food blogger's lunch.

I contributed the appetizer and salad, which I will feature tomorrow. I kept the appetizer very simple, but oh so delicious by making a baked caprese salad on ciabatta. I don't think I could possibly ever get enough of the tomato, mozzarella and basil combination, it's without a doubt the best threesome out there (Donna, that's for you!)

This is such a cheesy and flavorful appetizer, and converts very easily into a panini if you'd prefer it as a meal instead. It requires few ingredients and takes about ten minutes to throw together. Just be sure to use FRESH mozzarella. It melts so much better and has such a good flavor, cheesetastic!


Baked Caprese Salad on Ciabatta

Ingredients

1 ciabatta baguette, sliced
1 small block fresh mozzarella cheese, sliced thinly
4-5 Roma or campari tomatoes, sliced
6-7 fresh basil leaves, sliced into ribbons
olive oil
salt and pepper

Directions

Place ciabatta slices on baking sheet. Brush with olive oil and bake at 400 for 3-5 minutes, or until browned and toasted. Top with 1-2 tomato slices each, sprinkle salt and pepper. Then top with 1 slice of mozzarella. Sprinkle salt and pepper again and bake at 400 for 2-3 minutes until cheese is melted and just starting to bubble. Just before serving, drizzle with olive oil and sprinkle fresh basil. Serve warm.

Be sure to check out Sara and Alissa's blogs for additional fantastic recipes!

Chicken Style Rice Filed under ( quick and easy, side dish )

I cook with rice all the time, and I love it, but it tends to get pretty boring when cooked traditionally time and time again. So I've been playing with it a bit. Tonight I tried this to go with roasted chicken thighs and sauteed carrots. It was really good, and could really pair up well to any main dish. You'll find my measurements are

1 cup rice
2 cups chicken broth
1/2 palmful garlic salt
1/2 palmful poultry seasoning.

Combine all ingredients, bring to a boil. Simmer for twenty minutes, or until rice is soft and liquid is gone. Let me know if you like it, or of you don't :-)

Glazed Pork Tenderloin with Pineapple Filed under ( fruit, light recipes, main dishes, pork, quick and easy )

A few weeks ago a went to a Hawaiian themed girl's night that featured homemade coconut ice cream topped with broiled pineapple, oh it was good. But ever since that night, I have not been able to leave the grocery store without a fresh pineapple to enjoy all by ourselves. Fresh pineapple is such a treat, for some reason I feel like I'm being so indulgent when I get one, I just love that sweet sweet juicy fruit!

So I was really excited when I found this recipe because if pineapples pairs with anything well (besides coconut), it's pork! I love that sweet and salty combination, and this did not look like it would disappoint.

This was so juicy and delicious, and the pineapple topped it all off beautifully. The recipe came with the ingredients to make a ginger sauce. I didn't make it because I ran out of ingredients, but I will post it for you. Let me know if you try it.

Glazed Pork Tenderloin with Pineapple
From Great Food Fast

Ingredients

4 slices, 1/2 inch thick, fresh pineapple
3 tablespoons dark hoisin sauce
2 teaspoons grated peeled fresh ginger
1 garlic clove minced
1 teaspoon Dijon mustard
1 1/2 lbs pork tenderloin trimmed
coarse salt and pepper

Directions

1. Heat broiler. Place the pineapple slices on a foil-lined baking sheet

2. In a small bowl, combine the hoisin sauce, ginger, garlic, and mustard.

3. Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155F on an instant-read thermometer, 15-20 minutes. Remove from the broiler (let rest for at least 10 minutes before slicing; the temp will rise to 160 as it sits). Turn the pineapple slices; cook until browned in spots, about 10 minutes more.

4. Halve the pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with the quick ginger sauce.

Quick Ginger Sauce

2 TB dark hoisin sauce
2 TB pineapple juice
2 teaspoons grated peeled fresh ginger
1 teaspoon soy sauce
fresh ground pepper

In a small bowl, combine all ingredients.