Chocolate Chip Cookies

Everyone loves chocolate chip cookies.  I have tried many different recipes and I always come back to my tried and true Nestle Toll House Recipe.  Perhaps its just comfort, or maybe after baking so many cookies I know what my preference is, all I know is that I love these!  This recipe can be used with shortening which does yield a fluffier cookie, however, butter provides a richer flavor and a nice balance between a crisp edge with a soft center.

Chocolate Chip Cookies (Adapted from Nestle Toll House)
1 cup butter at room temperature
3/4 c white sugar
3/4 c brown sugar
2 eggs
1 tsp real vanilla extract
1 tsp salt
1 tsp baking soda
2 1/2-3 cups flour (I always check after 2 1/2 cups to see how sticky the dough is)
2 cups chocolate chips

Directions

Preheat oven to 350 degrees.  Line a cookie sheet with a non stick baking sheet, my favorite brand is Silpat. Cream butter and both sugars together.  Add eggs one at a time, beating in between.  Add vanilla, salt, and baking soda.  Mix together.  Add flour one cup at a time mixing well until dough is not sticking to fingers.  With a spoon stir in chocolate chips.  Drop cookie dough by the spoonfuls onto the cookie sheet and bake for 8-10 minutes.  

Christmas Dinner

Our Christmas Dinner in Chicago this year was one of the best meals I've made-- yes, it was that good! Prime Rib, Roasted Pumpkin Soup, Cider-glazed bacon green beans, twice-baked potatoes, grandma's rolls and a berry punch.

Our Christmas spread, complete with baby H toes peeking from his bumbo seat :)

Prime Rib

Remove from refrigerator a few hours before serving, let warm to room temperature. Season with kosher salt and black pepper, and any other herbs you desire (I used a Santa Maria Blend). Brown in pan over the stove to seal in the flavor and brown the meat. Pre-heat oven to 375 and cook for approximately 30 minutes (for 2 lbs); checking on it frequently with a meat thermometer to desired temperature (Medium=120 degrees).

Roasted Pumpkin Soup 

Ingredients: 

1 large pie pumpkin, about 3 lb., peeled, seeded and cut into 1-inch cubes 

3 large carrots, peeled and cut into 1-inch pieces 

2 Tbs. plus 1 tsp. olive oil 

Kosher salt and freshly ground pepper, to taste 

2 Tbs. unsalted butter 

1 large yellow onion, thinly sliced 

1 large Granny Smith apple, peeled, cored and thinly sliced 

2 garlic cloves, minced 

4 Tbs. chicken stock concentrate mixed with 6 cups water 

2 fresh thyme sprigs 

1 bay leaf 

1 cup heavy cream 

2 Tbs. chopped fresh flat-leaf parsley 

Directions:

Preheat an oven to 450°F.

In a large bowl, stir together the pumpkin, carrots, the 2 Tbs. olive oil, salt and pepper. Transfer to a baking sheet. Roast, stirring occasionally, until the vegetables are browned and tender, about 45 minutes. Set aside. In the same pot over medium heat, melt the butter. Add the onion and apple and cook, stirring occasionally, until tender and caramelized, 25 to 30 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the stock, thyme sprigs and bay leaf, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes. Discard the thyme sprigs and bay leaf. Working in batches, puree the apple-stock mixture with the roasted vegetables in a blender until smooth. Return the soup to the pot and simmer over medium heat for 10 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Ladle the soup into warmed bowls or cocottes. Garnish with the parsley

Cider-Glazed Bacon Green Beans 

Ingredients:

Olive oil

8 ounces bacon or pancetta, finely diced

1 medium red onion, quartered and sliced thin

2 lbs Green Beans

½ teaspoon sea salt

¼ teaspoon fresh cracked black pepper

¼ teaspoon Italian seasoning 

¼ cup toasted walnuts, chopped 

Cider Glaze (recipe below) 

Preparation:

Blanch green beans. Place a medium-size non-stick skillet over medium-high heat; once hot, add in the diced bacon and allow it to crisp up until golden brown, about 5-6 minutes; using a slotted spoon, remove the crisped bacon from the pan and place onto a paper towel-lined bowl/plate to drain, and set aside; reserve about 2- 2 ½ tablespoons of the bacon drippings, and discard the rest; next, lightly clean out the pan you crisped the bacon in, and add back into it the reserved bacon drippings, and turn the heat on the medium-high; once hot, add in the sliced red onion, and allow it to caramelize until golden-brown for about 15-20 minutes; remove from pan and set aside. Next, toss the green beans with about 2 tablespoons of olive oil, the sea salt, cracked pepper and Italian seasoning in pan until warm. Toss in the bacon, onions and chopped toasted walnuts (if too hot, use a metal spoon to toss), and lightly drizzle the Cider Glaze over the Brussels sprouts, starting with about half of it, and using all, if desired.

Cider Glaze ingredients:

½ cup apple cider vinegar, plus 2 tablespoons, divided use

½ cup sugar

2 tablespoons brown sugar

Directions 

Into a small, heavy-bottom sauce pan, add the ½ cup apple cider vinegar, the ½ cup sugar and 2 tablespoons brown sugar, and whisk together; place the sauce pan over medium heat, and once the mixture begins to simmer, reduce the heat to medium-low and allow the mixture to gently simmer for about 10 minutes, or until thicken up and syrupy; turn the heat off, and whisk in the remaining 2 tablespoons of apple cider vinegar; allow to cool slightly and drizzle over the Brussels sprouts while still warm; or to make ahead, completely cool the glaze and keep it in a small dish covered with plastic wrap in the fridge until ready to use, at which point you can gently re-heat it stove top. 

Twice Baked Potatoes 

Ingredients: 

Russett Potatoes 

1 tbs Butter per potato 

1/4 cup Sour Cream per potato 

1/8 cup Milk per potato 

3 green onions, chopped 

1/2 cup Sharp Cheddar Cheese per potato 

Salt and Pepper to taste 

Directions: 

Pre-heat oven to 400 degrees. Wash potatoes, poke holes with a fork in each one. Place in oven and bake for 1 hour. While potatoes are baking, shred cheese, chop green onions, prepare milk, sour cream and butter (I eyeball the amounts for each, and adjust to taste).  Check on potatoes, remove from oven when you can easily slip a fork through. Cut into each potato with a knife in an oval shape and hollow out the middle of the potato, placing the inner parts of the potato in a mixing bowl. Add butter, sour cream and milk, mix well. When consistency is how you want it, add cheese, chives, and any other mixing you desire. Salt and pepper to taste.  Spoon mixture into each potato, top with cheddar cheese and place back in oven at 375 degrees for 30 minutes. 

Berry Punch 

1 liter Sprite 

1 can Berry Blend Concentrate 

Mix together 

Grandma's Rolls (separate Recipe to be added) 

Enjoy! 

Olive Oil and Sea Salt Popcorn

My most favorite snack was introduced to me by my neighbor, Miss Courtney. The flavors are simple and clean and I personally think it is far superior to anything store bought. All you need is an air popper, your favorite popcorn kernels (I prefer white popcorn kernels), olive oil, and some fine sea salt.

Ingredients
Popcorn Kernels
2-3 tablespoons Olive Oil (my favorite is Sicilian Extra Virgin Olive Oil found at Trader Joes
Fine Sea Salt to taste

Air pop the kernels per the manufacturer instructions on the air popper. Once popped, drizzle 2-3 tablespoons of olive oil toss to coat and add sea salt to taste. I typically start by adding some salt into my hand, sprinkle some on, and add more if needed.

Coconut Cream Pie

Ingredients: 

Toasted-Coconut-Graham-CrackersCoconut Graham Crust

5 Tbsp sweetened shredded coconut, divided

9 rectangle graham crackers (or 18 squares) broken in rough pieces, one sleeve

2 Tbsp sugar

5 Tbsp melted butter

Coconut Pie Filling

2/3 cup sugar, divided

1/4 cup cornstarchCoconut-Pastry-Cream

5 eggs yolks

1 14-ounce can coconut milk

1 cup whole milk

1/2 cup sweetened shredded coconut

1/4 tsp salt

2 Tbsp cold butter, cut in pieces

2 tsp vanilla

Coconut Whipped Cream

1 1/2 cups heavy cream, chilled

2 Tbsp sugar

3/4 tsp coconut extract

Instructions

Preheat oven to 325 degrees. Place a medium bowl and the beaters in the fridge to chill.  Sprinkle 5 tablespoons of coconut in a small baking pan and toast in the oven on 325 degrees stir 2-3 times, about 8-10 minutes. Set aside 1 tablespoon.  Process the graham crackers, 4 tablespoons of toasted coconut and 2 tablespoons of sugar in a food processor into fine crumbs. Using a fork or rubber spatula, stir in 5 tablespoons of melted butter.  Dump the graham cracker mixture into a 9-inch pie dish and press the crumbs evenly on the bottom and sides forming a crust. Bake at 325 for 10 minutes or until it is golden brown. Cool on a wire rack for about 1 hour.  Meanwhile, in a small bowl, whisk 1/3 cup sugar and the cornstarch, which will help reduce lumps. Add egg yolks and whisk until smooth.  Set aside.  Combine the coconut milk, whole milk, 1/2 cup shredded coconut, 1/3 cup sugar and salt in a medium sauce pan over medium heat and bring to a simmer, stirring occasionally, about 3-5 minutes. Take off the heat.  To temper the egg mixture, gradually whisk 3/4 cup of the hot coconut milk mixture into the egg mixture. Add the egg mixture to the sauce pan and bring mixture back to simmer whisking constantly until the surface just beings to bubble and thicken, about 60 seconds. Take off the heat.  Add the vanilla, 2 tablespoons butter and whisk until it melts. Pour into the cooled coconut graham crust and smooth until even. Cover with plastic wrap placed directly on the filling to prevent a skin forming and chill for 3 or more hours.  Just before serving, beat the cream and 2 tablespoons of sugar in the chilled bowl. Beat until soft peaks form and add the coconut extract. Continue to beat until stiff peaks form.  Spread or pipe the whipped cream over the pie and sprinkle the reserved 1 tablespoon of toasted coconut. To serve, cut in wedges and store leftovers in the fridge.

Notes

*Tempering – It’s the process of gradually adding a hot liquid into an egg mixture to slowly increase the temperature so that the eggs don’t scrabble.  

*Coconut milk comes in a can and is different than cream of coconut(used in drink mixes).

*For whole milk equivalent, place 2 tablespoons heavy cream in a liquid 1 cup measurer and fill with skim milk. I like to drink skim milk so having some heavy cream on hand allows me to convert skim into 1% or 2% (7 Tbsp skim milk and 1 T heavy cream), whole milk (6 Tbsp skim and 2 Tbsp heavy cream), or Half and Half (2/3 cup skim and 1/3 cup heavy cream). This way I only need skim milk and heavy cream in my fridge.

*While toasting the coconut for this pie, make a cup or two extra and store in an airtight container. Sprinkle on sundaes, coconut cupcakes or cake, layer in a parfait, add to a fruit salad or bake into cookies or quick breads. Or use it for your next Coconut Cream pie. You’ll get requests!

Sweet Potato Casserole - the best!

Ingredients

2 1/4 lb sweet potatoes, peeled and chopped

1 cup half and half

3/4 c packed brown sugar

1 t salt

2 t vanilla

2 large eggs

cooking spray

Topping

1 1/2 c miniature marshmallows

1/2 c flour

1/4 c packed brown sugar

1/4 t salt

2 T chilled butter cut into small pieces

1/2 c pecans chopped

Directions

Preheat oven to 375 degrees. Boil potatoes until very tender, drain and cool slightly. place potatoes in large bowl. Add half and half, 3/4 c sugar, salt and vanilla. Beat until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 9x13 baking dish coated with cooking spray. To prepare topping, sprinkle marshmallows over top of casserole. Combine flour, sugar and salt into bowl. cut in butter until mixture resembles coarse meal. Stir in pecans and sprinkle over marshmallows. Bake at 375 for 30 minutes or until golden brown.

Parmesan & Spinach Orzo

Our new go-to side dish. Ryan can eat the whole thing himself if I let him! :) 

Serves 4

Ingredients

2 and 1/2 cups whole wheat orzo

2 Tbsp. Extra Virgin Olive Oil

2 green onions, chopped

1 clove garlic, minced

salt and pepper to taste

2 tsp. flour

1 cup milk (I used skim!)

2/3 cups spinach, chopped

1/2 cup parmesan cheese, shredded, plus extra for garnish

Directions

Cook orzo according to package directions. Set aside.  Heat olive oil in a medium-sized pot over medium heat. Add onions, garlic, salt and pepper and saute for 1 minute or until onions are translucent. Add flour to form a roux and cook for an additional minute.  Add about 1/4 cup of the milk to the pot and whisk to work out any lumps from the roux. When lumps are worked out, add the remaining milk and whisk to combine. Bring to a simmer and cook until sauce has thickened, about 8 minutes.  Add chopped spinach to sauce and cook an additional 2 minutes or until spinach has cooked down. Remove sauce from heat.  Stir parmesan cheese into sauce. When cheese has melted, add cooked orzo to sauce and toss to coat. Garnish with extra parmesan cheese and serve immediately.

Pork Chops with Cranberry-Maple Pan Sauce

Fresh cranberries color the sauce a vibrant red, and their tart edge is a perfect counterpoint to the sweet maple syrup

Serves 4

Ingredients

4 1-inch-thick bone-in pork chops (about 2-1/2 lb.) 

2 tsp. chopped fresh thyme 

Kosher salt and freshly ground black pepper 

1-1/2 Tbs. olive oil 

1 cup fresh or frozen cranberries 

1/2 cup lower-salt chicken broth 

1/2 cup pure maple syrup 

2 tsp. cider vinegar 

2 tsp. Dijon mustard 

Directions

Pat the pork dry and season with 1 tsp. of the thyme, 1-1/4 tsp. salt, and 3/4 tsp. pepper.

Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.

Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard, and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.

Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.

Green Bean & Whole grain Mustard/Honey Vinaigrette Recipe

I love this easy way to dress up fresh green beans. They have such great flavor. 

Serves 2-4

Total Time: 20 Minutes

Ingredients

about 1 pound green beans, haricot verts 

1/4 cup Olive oil or Grape seed oil 

1 Tablespoon whole grain Mustard 

1 teaspoon Honey 

1 Tablespoon Balsamic Vinegar 

1 Tablespoon fresh Lemon Juice 

Directions

Wash, trim stems of green beans.   Prepare ice bath. In large bowl, fill with cold water and add about 8-10 ice cubes. In large pot, bring water to boil. Add green beans and cook for just about 2-3 minutes, or until beans become tender.  Drain green beans in colander, rinse quickly with cold water from faucet, then immediately add green beans to ice bath. When green beans have cooled, remove from ice bath and allow to drain.  In bowl or mason jar, add oil, whole grain mustard, honey, balsamic vinegar and fresh lemon juice. Mix well.  Toss green beans and vinaigrette. Add extra squeeze of fresh lemon juice or lemon zest right before serving.

Gramma's Corn Chowder

This is an easy comfort soup that is a new family favorite! 

Serves 10

Ingredients

1/2 pound bacon 

2 stalks celery, chopped 

2 small onion, diced 

2 tablespoons margarine 

salt to taste 

ground black pepper to taste 

1 (14.75 ounce) can cream-style corn 

1 (15.25 ounce) can whole kernel corn 

4 cups chicken broth 

2 cups milk 

6 small potatoes, cubed 

2 carrots, chopped 

2 tablespoons all-purpose flour 

Directions 

Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned. Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.  Mix together flour and a little water to form a paste.  Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste. 

Strawberry-Rhubarb Shortcake

This dessert requires a little work but is so worth it.  It quickly became our dads favorite spring time dessert.  The Southern style biscuit gives this classic dessert a little twist.

Serves 6

Ingredients

For the strawberry-rhubarb mixture:

1 pound ripe strawberries, about 4 cups, cleaned

1 to about 1 and 1/2 pounds of rhubarb (about 7 stalks), leaves removed, stalks chopped into about 1/2-inch pieces

1/2 cup granulated sugar, plus 2 tablespoons sugar

For the biscuits

2 cups all-purpose flour

1/3 cup plus 1 tablespoon granulated sugar

2 and 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces

1 large egg

1/2 vanilla bean**Slice it open and then pull your knife across the opening to remove about 1/2 the seeds. Save the other half for the whipped cream!

1/4 cup heavy cream; plus more for brushing the tops of the biscuits

1/4 cup buttermilk

For the whipped cream

***Chill your mixing bowl, if possible first.

1 and 1/2 cups cold heavy whipping cream

2 tablespoons granulated sugar

1/2 vanilla bean

Directions

For the strawberry-rhubarb mixture: In a large sauté pan over low heat, combine the chopped rhubarb and 1/2 cup of granulated sugar.  Stir to coat the rhubarb thoroughly with the sugar, and let cook, stirring occasionally, until the rhubarb breaks down and becomes sticky and stringy, about 40 minutes to one hour.  Put 1/3 of the strawberries into a medium bowl and mash them until they are crushed. Add the 2 tablespoons of granulated sugar to the bowl.  Slice the rest of the strawberries into your desired thickness and add them to the crushed strawberry mixture. Set aside at room temperature for at least 30 minutes.  Once the rhubarb is cooked, add this to the strawberry mixture and set aside.  

For the biscuits: Position a rack in the center of the oven and preheat to 425 degrees. In a large bowl, combine the flour, 1/3 cup of the sugar, baking powder, baking soda and salt. Add the pieces of cold butter, and using a pastry cutter or your fingers, crush the butter into the dough until it is crumbly and resembles coarse sand.  In a separate small bowl, whisk together the egg and the heavy cream.  Add the buttermilk to the mixture and whisk to combine.  Make a well in the center of the flour mixture and pour the egg mixture into the center.  Mix the dough with a fork until just combined (**it will look shaggy).  On a lightly floured surface, knead the dough until softened and cohesive, adding more cream if necessary.  Roll out the dough to a thickness of 3/4-inch, and using a biscuit cutter (I used a 2 and 1/2-inch diameter round cookie cutter), cut out the biscuits and place onto a parchment-lined baking sheet, re-rolling and cutting the dough as needed. Fine Cooking stresses not to twist the biscuit cutter when making your cuts-simply push down and pull up the cutter vertically. I did this, and it seemed to work like a charm! Using a pastry brush, lightly brush the tops of the biscuits with cream and sprinkle the tops with the remaining granulated sugar.  Bake the biscuits until lightly golden brown, rotating the baking sheet halfway through the baking process, about 10-15 minutes total.

For the whipped cream: 

In your mixing bowl, combine the cream, sugar, and 1/2 vanilla bean seeds. Mix on medium-high speed until soft peaks form.  Assemble the shortcakes with the biscuits, strawberry-rhubarb mixture, and top with the whipped cream.

Colorado Pork and Red Bean Chili

Mom's Award Winning Chili! (sorry it was so good we didn't get a picture of the chili!)

Ingredients

3 lbs Boneless Pork Butt Roast, trimmed and cut into 1 inch pieces, salt

1 lb Anaheim Chilies, stemmed, halved lengthwise and seeded

1 lb Poblano Chilies

3 Jalapeno chilies

1 15 oz can diced tomatoes

1 tablespoon vegetable oil

2 onions, chopped fine

8 garlic cloves minced

1 tablespoon ground cumin

1/4 cup all-purpose flour

4 cups chicken broth

3-4 cans Goya Red Beans

Cayenne pepper

Lime wedges

Combine pork, 1/2 cup water, and 1/2 teaspoon salt in Dutch oven over medium heat. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase heat to medium-high, and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat, 15-20 minutes. Transfer pork to bowl and set aside.

Meanwhile, adjust 1 oven rack to lowest possible position and second rack to 6 inches below broiler element. Heat broiler, line rimmed baking sheet with aluminum foil and spray with vegetable spray. Arrange Anaheim's, skin side up, and Poblanos and Jalapenos in single layer on prepared sheet. Place sheet on upper rack and broil until chilies are mostly blackened and soft, 15-20 minutes, rotating sheet and flipping only Poblanos and Jalapenos halfway through broiling. Place Anaheim's in large bowl and cover with plastic wrap; let cool for 5 minutes. Set aside jalapenos and Poblanos. Heat oven to 325 degrees.

Remove skins from Anaheim's and Poblanos. Chop half of Anaheim's and Poblanos into 1/2 inch pieces and transfer to bowl. Process remaining Anaheim's and Poblanos in food processor until smooth, about 10 seconds; transfer to bowl with chopped chilies. Pulse tomatoes and their juice in now empty food processor until coarsely ground, about 4 pulses.

Heat oil in now-empty Dutch oven over medium heat until shimmering. Add onions and cook until lightly browned, 5-7 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in broth, Anaheim and Poblano Chilies, tomatoes, beans and pork with any accumulated juices and bring to simmer, scraping up any browned bits. Cover pot, transfer to lower oven rack and cook until pork is tender, 1 to 1.5 hours.

Without peeling, stem and seed jalapenos and reserve seeds. Finely chop jalapenos and stir into chili. Season chili with salt, cayenne and reserved jalapeno seeds to taste. Serve with limed wedges.

After winning 1st place at our Chili cookoff!

Bombay House Chicken Tiki Masala

One of my favorite restaurants in Provo, Utah is Bombay House. Their Indian food is just amazing. Since I live in IL and don't get to Provo too often, I wanted to try and make a replicate. This is pretty good for homemade Indian!

 Ingredients

1 1/2 Lbs chicken breast, chopped into bite size pieces

(Marinade)

1 cup plain yoghurt

2 Tbsp lemon juice

2 tsp cumin

2 tsp red pepper

2 tsp black pepper

1 tsp cinnamon

1 tsp salt

1 tsp ground ginger

(sauce)

1 Tbsp unsalted butter

2 garlic cloves, minced

1 jalapeño, minced

2 tsp ground coriander

1 tsp cumin

1 tsp paprika

1 tsp garam masala

1/2 tsp salt

1 can (8oz) tomato sauce

1 c heavy whipping cream

 1/4 cup cilantro

Directions

Cut chicken into 1 inch cubes, place in freezer bag. Mix together marinade ingredients and place in bag. Refrigerate for 2 hours. Remove chicken from marinade, into a deep saute pan and cook for 5-10 minutes (until chicken is cooked through). You can also BBQ the chicken for a delicious smokey flavor. Melt butter in a saute pan, add jalepeno and garlic, cook for 2 minutes until fragrant. Add spices, stir to make a paste. Add tomato sauce and stir to combine. Let simmer for 15 minutes. Add heavy whipping cream (up to 2 cups if you want it to be less spicy). Let cook for another 5 minutes. Add chicken, mix together. Top with cilantro and serve over white jasmin rice with naan.  

Butternut Squash Ravioli with a Brown Butter Sauce

I love Butternut Squash Ravioli. I wanted a light and yummy sauce to go with them, so I found this one that fit the bill.

Browned Butter, Sage and Walnut Sauce -
1/2 stick plus 2 tablespoons salted butter
2 cloves garlic, minced
1/2 cup raw walnuts, some chopped, some left whole
About 20 fresh sage leaves
More romano cheese, for garnish

While your pasta is cooking, melt 2 tablespoons butter in a pan over medium low heat.  Add in the minced garlic and let it cook until softened and some of the pieces are just starting to turn golden.  Remove the softened garlic and set aside for now.  Put the rest of the butter in the pan, add in the sage leaves and walnuts, and cook over low heat, stirring now and then, until the butter has browned and the sage leaves are crisp and intoxicatingly fragrant.  Remove from heat and stir in the softened garlic now.

To serve, place some ravioli in a bowl or on a plate, spoon some of the browned butter, sage and walnut sauce over the top, and top with shaved romano or parmesan.

Greek Chicken and Potatoes

We live across from Greektown in Chicago, so one of our favorite quick and easy dinners includes choosing one of the 15 Greek restaurants to eat at. My husband's favorite item on the menu is Greek Potatoes, and I've told him I would try and figure out how to make them myself. Well, I think I've done just that.

Can't wait to make this recipe again!

Potatoes:
8 large golden potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 large carrots
1 yellow onion
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup chicken broth (or water + chicken bouillon) 
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juice of, to 1 1/2
sea salt
fresh coarse ground black pepper


Chicken:
4 chicken breasts
1 tablespoon minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese

Directions:

Preheat oven to 420°F (I would suggest spraying your pan with PAM). Then, put the potatoes, carrots, onion, garlic, oil and chicken broth into a baking pan large enough to hold them. Season generously with sea salt and black pepper and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. Bake for 40 minutes.


While your potatoes are baking, prepare the chicken. Slice 2 chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide. Cook spinach in garlic and oil on top of stove until done. Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!). Distribute spinach mixture onto each chicken breast. (You may have some leftover). Wrap chicken around mixture (kinda like a taco) and secure with a toothpick. 

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry. Add chicken into/onto potatoes, and pop back into oven to brown other side of potatoes. This will take about another 30-40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious.

How the Grinch Stole Christmas themed Dinner

Friday night movie night is our kids most FAVORITE weekly activity.  Usually we order or make pizza have a carpet picnic and watch a movie together as a family.  This week Marc and I had decided to watch How the Grinch Stole Christmas.  I thought it would be so fun to have a dinner to go along with the movie.   I made  Roast Beast Sandwiches, Who Pudding, Who Hash, Grinch Punch and Mount Crumpit Cupcakes.  Here are some recipes I used.  I think this will be a great tradition for our family.  Next year I would like to add on, maybe create a more whimsical dessert...The possibilities are endless!

Roast Beast Sandwiches

Ingredients

1 2-4 pound roast

1 package onion soup mix

1 bottle Weber Original BBQ Sauce

Provolone Cheese

Pretzel buns or other desired sandwich roll

Combine roast, soup mix and half bottle of BBQ sauce in a crock pot.  Cook on low for 6-8 hours.  Slice pretzel buns in half, top on side with cheese and place under broiler until cheese is melted.  Pile the roast beast on and ENJOY!

Who Pudding
*From the official Dr. Seuss website

Ingredients
2/3 cup long-grain (not converted) rice
3 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/2 teaspoon salt
4 eggs, separated
1/8 cup of red and green M&M’s

What You’ll Need
double boiler, medium-size mixing bowls, small-size mixing bowl, wire whisk, deep serving dish.
1. With the help of an adult, combine rice and milk in top of double boiler. Cover and cook over simmering water for 30
minutes or until rice is tender.
2. Preheat oven to 325º F. Beat egg yolks with a wire whisk until frothy. Stir 3/4 cup sugar, vanilla, butter, salt, and egg
yolks into warm rice mixture. Mix well.
3. Grease a shallow baking dish. Pour in pudding. Bake for 35-40 minutes.
4. Remove from oven and let cool on a wire rack for 10 minutes.
5. Refrigerate overnight or for at least 8 hours. Top with red and green M&M’s before serving


Who Hash
*Adapted from Food.Com

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1-2 teaspoons garlic salt
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.  Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Grinch Punch

1 tub Lime Sherbet
1 2 liter bottle Sprite

Butternut Squash-Carrot Soup

I made this soup for Christmas last year, I am hoping that it will become a holiday tradition.  This is Miss C's most FAVORITE soup.

Adapted from Williams-Sonoma

Ingredients:

• 1 large butternut squash, about 3 lb., peeled, seeded and cut into 1-inch cubes
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 Tbs. plus 1 tsp. olive oil
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. unsalted butter
• 1 large yellow onion, thinly sliced
• 1 large Granny Smith apple, peeled, cored and thinly sliced
• 2 garlic cloves, minced
• 4 Tbs. chicken stock concentrate mixed with 6 cups water
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Preheat an oven to 450°F.

In a large bowl, stir together the squash, carrots, the 2 Tbs. olive oil, salt and pepper. Transfer to a baking sheet. Roast, stirring occasionally, until the vegetables are browned and tender, about 45 minutes. Set aside.

In the same pot over medium heat, melt the butter. Add the onion and apple and cook, stirring occasionally, until tender and caramelized, 25 to 30 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the stock, thyme sprigs and bay leaf, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes. Discard the thyme sprigs and bay leaf.

Working in batches, puree the apple-stock mixture with the roasted vegetables in a blender until smooth. Return the soup to the pot and simmer over medium heat for 10 minutes. Stir in the cream and adjust the seasonings with salt and pepper.

Ladle the soup into warmed bowls or cocottes. Garnish with the parsley

Roasted Butternut Squash and Bacon Pasta

I recently went to my favorite produce market and went crazy over the fall vegetables --- Brussels Sprouts, Eggplant and of course, Butternut Squash. I wanted to try a new recipe, and we were very pleased with this one! It's like Mac and Cheese with Bacon and Butternut Squash -- yum.

From Cooking Light

Ingredients

• 3/4 teaspoon salt, divided
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon freshly ground black pepper
• 3 cups (1-inch) cubed peeled butternut squash $
• Cooking spray $
• 6 sweet hickory-smoked bacon slices (raw) $
• 1 cup thinly sliced shallots
• 8 ounces uncooked mini penne (tube-shaped pasta)
• 1/4 cup all-purpose flour $
• 2 cups 2% reduced-fat milk $
• 3/4 cup (3 ounces) shredded sharp provolone cheese $
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese $

Preparation

1. Preheat oven to 425°.
2. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
3. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
5. Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Cornbread

2 cups Bisquick
1/2 cup sugar
1/4 cup cornmeal
1/2 teaspoon baking soda
1 cup milk
2 eggs
1 1/2 cubes butter melted and cooled

Blend all ingredients together in a large bowl.  Put batter into a greased 9x13 baking dish and bake at 350 for 20-25 minutes.

Brussel Sprout and Apple Sausage Pesto Pasta

1 Package Brussel Sprouts washed and cut in half
3 Chicken Apple Sausage links sliced ( I like the brand from Sam's Club)
16 oz Penne Pasta
2 garlic cloves minced
1 small jar prepared Pesto
Parmesan Cheese

Preheat oven to 375, toss brussel sprouts with olive oil, salt, and pepper.  Place on cookie sheet and roast for 15-20 minutes.  Cook penne according to package, reserve 1 cup cooking liquid.

In large skillet heat 1-2 tablespoons olive oil and add garlic.  Saute until fragrant then add sliced chicken sausage.  Add cooked penne, toss well, add roasted brussel sprouts, and pesto to your liking.  Add half cup of cooking liquid to loosen sauce.  Sprinkle top with Parmesan cheese.

Pumpkin Bars with Cream Cheese Frosting

I wanted to make a fall treat for mutual and pumpkin bars were calling my name. I couldn't find our family recipe, but found this one online. I adapted slightly and these were so good!!

Recipe adapted from Paula Dean

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chocolate chips (optional)

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Add chocolate chips. Spread the batter into a greased cookie sheet. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.