Quick Fall Minestrone Soup

This was a great, quickie meal that satisfied me for days. Perfect for fall, but you could easily adapt to any time of year and toss in whatever veggies are in season. Minestrone is one of my favorite things to make because it’s so versatile…and always delicious and filling! I also liked the addition of orzo, it added a nice extra touch. I used chicken broth in mine (only because I had it stocked up and didn’t have much vegetable broth left) and it gave it a delightful aroma just like chicken soup (what a shock, right?) but the flavor was a bit different from the veggies. Together, it combined and really came together well.

Quick Fall Minestrone Soup

Serves: 8
Recipe courtesy Cooking Light

Calories: 212, Fat: 5g

1 tablespoon vegetable oil
1 cup chopped onions
2 cloves garlic, minced
6 cups vegetable bouillon cube, broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled potatoes
1 cup 1-inch cut green beans (1/4 pound)
1/2 cup diced carrots
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo pasta
1 (16-ounce) can cannellini beans
1/2 cup grated Parmesan cheese

Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.

Crunchy Chicken Fingers

I still can’t get over how delicious and moist this chicken dish was. Since stuffing mix is a main ingredient, I just want to run out and stock up while it’s still on sale and in season right now. This is a really easy recipe (if a bit messy) and it comes out wonderfully. I got it from a coworker who swears by it…and now I know why. This is going to be a regular feature on our dinner table in the future. We had this with mashed potatoes and green beans…true comfort cooking!

By the way, I was told that the Pepperidge Farm stuffing mix is the best for this recipe. I couldn’t find it so used another brand, but recently discovered that Costco has 3-packs of PF stuffing! That should last a while!

Crunchy Chicken Fingers

Serves: 8
Recipe courtesy Better Homes and Gardens (and adapted by my coworker)

8 mediums boneless skinless chicken breast halves
1 (8-ounce) carton sour cream
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 clove garlic, minced
1 (8-ounce) package (4 cups) Pepperidge Farm herb seasoned stuffing mix, coarsely crushed (not cubed)
1/4 cup butter, melted

1. Cut chicken into 3/4-inch wide strips; set aside. In a shallow bowl combine sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic and pepper.

2. Dip chicken strips into sour cream mixture; coat with crushed stuffing mix. Arrange chicken strips in two large shallow baking pans (pieces shouldn’t touch). Drizzle melted butter over chicken.

3. Bake, uncovered, in a 325 degree F oven about 60 minutes or until chicken is no longer pink.

Magic Rolls

These are so light and amazing! I dubbed them the Magic Rolls because they are THAT GOOD (seriously, it’s like eating crack in carbohydrate form…or so I’ve heard). I love using the bread machine and this is such an easy recipe with fantastic results. I was almost hesitant to share this recipe…but why not spread the love. This gem comes from my mother-in-law, who has a plethora of fabulous recipes in her arsenal. This is just one of my favorites that I’ve adopted into my cooking.

Magic Rolls

Makes: 16

2 eggs
7/8 cup milk (microwave 45 seconds)
1 teaspoon salt
1/3 cup sugar
2 1/4 teaspoons yeast
3 cups flour
2 tablespoons margarine

Put all ingredients in bread machine; liquids first, then dry ingredients; make a well to add yeast. Put bread machine to manual/dough cycle (not whole bake process). When it beeps, take dough out and put it on a cookie sheet (I use a stoneware bar pan with excellent results). Add flour so it’s not so sticky. Makes 16 round balls, evenly spaced. Cover with a towel and let rise for 1 to 2 hours. Bake  at 350 for 12 minutes.

Annnnnd just one more looksie!

Thanksgiving and Pumpkin Pie Goodness

So we all know by now that Thanksgiving is my favorite holiday…and why is that people? Oh, yeah. There’s lots and lots of food. The reason it’s taken me so long to post about my Thanksgiving is because I’m still in food coma. There was a LOT of turkey. Specifically, a 29-pound bird for FOUR (count ‘em, one, two, three, FOUR) people. It’s been six days and I’m still eating turkey every which way. But that just means I get to be really creative with my leftovers (stay tuned for that), so it’s still fun!

Check out our pretty Thanksgiving dinner table (yeah, we like to use Christmas linens on Turkey Day, so what? It’s all about the FOOD, not the tablescape!).

Time for true confessions. It’s a little-known (or maybe it’s well-known) family secret that one of the main reasons I married my husband is because he makes the best mashed potatoes ever. And mashed potatoes are one of my top favorite foods and one of the reasons Thanksgiving is my favorite holiday. He loves them just as much as I do and I love that he makes them year-round (including the Saturday before Thanksgiving because he just couldn’t wait until Thursday to have them…which meant we had to do a last-minute dash to the store on Wednesday night to get more potatoes…but I digress).

Heavenly potatoes. Drooool.

I decided this year would be the year I broke tradition and didn’t make the Libby pumpkin pie recipe (gasp! horrors!). My friend Nina gave me her tried-and-true pumpkin pie recipe (from Paula Deen) to try and just reading it made me drool. Yum! It turned out really well. I made a lovely whipped cream on top (I seriously smothered my slice in it!) and it was delicious. The apple butter really adds a nice flavor and makes it so light and moist.

Mmmmmm, pie.

I also made amazing homemade rolls, but you’ll have to wait until tomorrow for me to brag about that (and I will be bragging, because these rolls are to die for…or drool). Instead, let’s go into pie coma one more time….

Apple-Pumpkin Pie

Recipe courtesy Paula Deen (and Nina!)

1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Chocolate Cupcakes and Peanut Butter Icing

This is my favorite cupcake recipe to bake (so far!). I love how the chocolatey goodness comes together and the coffee really makes it! I think it adds such great flavor to the chocolate batter. And, let’s face it, chocolate meets peanut butter is like Bert meets Ernie…Elizabeth meets Mr. Darcy…Bella meets Edward…wait, I’m getting ahead of myself. But, really, not much in life gets better than this! Peanut butter frosting? Hellllooooo, lover.

I made these for a birthday celebration for two of my friends and they loved them! It also gave me an excuse to use my cute new cupcake carrier from Crate & Barrel. Double score!

Chocolate Cupcakes & Peanut Butter Icing

Makes: 22
Recipe courtesy Barefoot Contessa

1 1/2 sticks unsalted butter, room temperature
2/3 cup sugar
2/3 cup light brown sugar, packed
2 eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, shaken, room temperature
1/2 cup sour cream, room temperature
2 tablespoons brewed coffee
1 3/4 cups flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Icing:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
Chopped peanuts, for garnish (optional)

Preheat oven to 350. Line cupcake pans with paper liners.

In bowl of electric mixer fitted with paddle attachment, cream butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower speed to medium, add eggs one at a time, then add vanilla and mix well. In separate bowl, whisk buttermilk, sour cream, and coffee. In another bowl, sift together flour, cocoa, baking sida, and salt. On low speed, add buttermilk mixture and flour mixture alternately in thirds to mixer bowl, beginning with buttermilk mixture and ending with flour mixture. Mix only until blended. Fold batter with rubber spatula to be sure it’s completely blended.

Divide batter among cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in middle of oven for 20 to 25 minutes, until toothpick comes out clean. Cool 10 minutes, remove from pans, and allow to cool completely before frosting.

To make frosting, place confectioners’ sugar, peanut butter, butter, vanilla, and salt in bowl of electric mixer fitted with paddle attachment. Mix on medium-low speed until creamy, scraping down bowl with rubber spatula. Add cream and beat on high speed until mixture is light and smooth.

Frost each cooled cupcake with peanut butter icing. If desired, sprinkle with chopped peanuts.

Savory Cheese Crostini

These are so tasty! My new favorite appetizer. I left a few variations at the bottom of the recipe, but I haven’t tried them all yet. Instead I made my crostinis as directed and then dipped them in warm marinara sauce. It was like dipping mini gourmet pizzas! This just combines my deep love of tiny food, cheesy goodness and tomato sauce. Happiness.

Tip: I’ve made these without the goat cheese and it’s still delicious with cream cheese alone! Enjoy!

Savory Cheese Crostini

Recipe courtesy Pampered Chef

24 slices French bread, cut 1/4 inch thick
2 tablespoons garlic oil or olive oil
4 ounces cream cheese, softened
1 (4-ounce) package goat cheese
3/4 teaspoon Italian seasoning mix
1 clove garlic, pressed

1. Preheat oven to 375. Place bread slices on rectangular stone; lightly brush with oil. Bake 10 to 12 minutes or until light golden brown; remove from oven and cool completely.

2. In bowl, combine cream cheese, goat cheese, seasoning mix and garlic; spread over crostini. Top with topping (see below); serve.

Pesto-Almond Topping:
Top crostini with 3/4 cup prepared basil pesto; sprinkle with 1/4 cup chopped toasted almonds.

Warm Marinara Topping:
Combine 1/4 cup grated fresh Parmesan cheese and 2 T. snipped fresh parsley. Top crostini with 1 can warmed pizza sauce; sprinkle with cheese mixture.

Olive Salad Topping:
In small bowl, combine 1/2 cup sliced green olives, 16 chopped pitted kalamata olives, 1/2 cup diced roasted red peppers, 2 T. snipped fresh parsley and 1 pressed garlic clove; spoon over crostini.

Shrimp Fajitas

I’m loving using this new meal-planning website I came across recently. We’re finding some great recipes off of it and having fun trying out new things. This one is definitely a keeper! The shrimp have such great flavor and it’s super fast and easy to make. Perfect for a busy weeknight!

Yummmmm, dinner!

Shrimp Fajitas

Serves: 2
Recipe courtesy You’ve Got Supper

1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon light brown sugar
1/4 teaspoon oregano
6 tablespoons olive oil, divided
1 pound shrimp, peeled and deveined
2 cloves garlic, sliced
1 yellow onion, sliced
2 red bell peppers, sliced
1 lime wedge
8 smalls whole-wheat tortillas
4 tablespoons light sour cream

1. Combine the first 7 ingredients. Set aside 1 Tbsp of spice mixture for later. Add 4 Tbsp of olive oil to the remaining spice mixture and stir. Toss with the shrimp and garlic.
2. Heat skillet over medium-high. Add 2 Tbsp of olive oil and onion. Saute for 3 – 4 minutes. Add peppers and saute for 3 more minutes. Add the reserved 1 Tbsp of spice mixture and toss with peppers and onions. Remove from pan.
3. Add shrimp mixture to skillet and cook for 1 – 2 minutes per side until cooked through. Add the peppers and onions to reheat. Squeeze a little lime juice on top.
4. Serve with tortillas and sour cream

Be Thankful

There are many things I’m thankful for this year. Of the few deemed postworthy, well, read on!

1. Adam Sandler’s Thanksgiving Song: Because you only get to listen to it once a year and it’s always fun!

2. My local library. Nerd alert? You betcha. But it keeps me so well supplied in my reading addictions.

3. All my favorite girls! You know who you are!

4. Bacon. Do you need a reason? Because it’s good for me, okay?

5. Stretchy pants. Who isn’t thankful for stretchy pants on Thanksgiving??

6. And, of course, for my fantastic family and my amazing husband! You give me life.

Sausage and Herb Stuffing

I can’t believe it’s already Thanksgiving week! This is, by far, my favorite holiday! I love to eat and what’s wrong with a day where that’s pretty much all you do? Yum! Bring on the stretchy pants ’cause I’m gonna need ‘em!

To kick off this week of thanks, I celebrated with Thanksgiving #1! I was in charge of stuffing, something I’ve never made before. I found a yummy recipe and conquered it! This came out so well and I think I’ll definitely make it again year-round. The sausage, apple and cranberry blends so well together and something about sourdough bread is soooo sinful to me. Can you tell yet that stuffing is one of my favorite Thanksgiving foods? More soon on my all-time favorite!

Sausage and Herb Stuffing

Serves: 9
Recipe courtesy Barefoot Contessa (Ina Garten)

16 cups 1-inch bread cubes, white or sourdough bread (1 1/2 pound loaf)
1 stick unsalted butter
2 cups medium-diced yellow onions (2 onions)
1 cup medium-diced celery (2 ribs)
2 Granny Smith apples, unpeeled, cored, and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon pepper
3/4 pound sweet or spicy italian turkey sausage, casings removed
1 cup chicken broth
1 cup dried cranberries

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Book Swap Party!

About a month ago one of my girlfriends told me about a book swap party she was having. Normally, I would have attended in a heartbeat but since she lives on the opposite side of the state, it just wasn’t going to happen. Instead, I was inspired by her idea and decided to do my own! It turned into a fun planning process as we shared ideas for our respective parties. Since my party was happening first, we deemed it the pilot of our new program. Mine was a hit and I can’t wait to hear how hers turns out!

I’ve done clothes swap parties in the past but never a book swap and we all know how much I like books around here. It was a great evening! We had ten women and LOTS of food! I asked everyone to bring three books so we’d have enough to trade. Some brought more or less but it all evened out perfectly in the end.

Some of the food!

I did a bit of online research to decide how to organize the trade. Here are the rules we followed:

1.    Have each guest draw a number.

2.    Ask the guests to file in the book area according to their number. The guests will pick one book. Then let the guests with the largest number go first and work toward one. So there is not a favor in who goes in next and all the “good” books are taken. This way, one person won’t pick out all the best books.

3.    The number of books you bring, is the number you can take. Unless no one wants them and they are being donated to charity. Then it is a free for all.

4.    You don’t have to pick a book every time, skipping a turn is okay.

I also asked each guest to write their name on a card to put with each book they brought so others could ask questions about the books, which worked out well (and they were just too cute not to use!).

As a fun party favor, I channeled my inner Martha Stewart (though I think she was out of town for most of the duration of this project attempt) and tried my best to be crafty by making bookmarks. I followed this tutorial from How About Orange (check out her blog for other fun crafty ideas).

So that’s how you throw a book swap party! We’ll definitely be doing more of these next year once everyone has read their books and is ready for another trade.