HAPPY HOLIDAYS TO YOU ALL!

Sorry I don't have any fun festive recipes to share.  

Work has been busy and I have been busy, per usual. 

But here is an awesome spice rub that I made the other night and coated some chicken breasts with it.

So incredibly delicious.  You must try this.

Chile Rub

1 T plus 1 tsp chili powder

2 tsp ground cumin

2 tsp brown sugar

1 tsp dried oregano

1 tsp coarse salt

In a small bowl, mix all ingredients.  The brown sugar will caramelize slightly when cooked, giving foods a sweet, tasty glaze. 

 Try it on whole chicken or turkey, pork and most cuts of beef.

Makes 10 tsp.

Holiday Breakfast

Hello my faithful followers, are you still out there?

What a crazy last couple of weeks, one illness after another + busy work weeks = no blogging.

So sorry about that.

PLUS I absolutely hate the no light situation we have going on with this winter weather.

By the time I start cooking at night it is pitch black outside, meaning our already dark kitchen is even darker.

So while I have been cooking, I've not been taking pictures for ya'll.

Again I apologize. 

But I must say I think this will make up for it!

Last night we had a Hanukkah supper club. It was GREAT.

I made chocolate chip Challah, from this recipe.

It was a hit!

Then this morning, I decided to take the leftover Challah and make some totally Challah french toast.

Best decision I've made in quite some time.

It was delicious.

Therefore you should try it too...you could buy your Challah if you want to skip the work of bread making.

It really was quite easy, just a tad time consuming. 

French Toast, Challah!

1 loaf of Challah (any kind)

2 eggs

1/2 cup milk

1tsp vanilla

 

Cut your Challah into slices, don't make them too thick, about 1/2 in is perfect.  I sliced the first ones a tad too thick.

Whisk together eggs, milk and vanilla on a plate.

Dip each piece of bread on both sides into the egg wash.  Let excess drip off.

Place in a preheated non stick skillet.  Cook about 1 min on each side or until golden brown.

ENJOY!

Serves 2.

Darn Flu Season

I've felt like this since Friday morning! 

If only I looked this cute when I'm sick...I won't include a picture to prove that point.

Believe me, it isn't pretty.

Sorry about the lack of posting, as my diet has been made up of vegetable broth and jello for the last 48 hours.

I promise I will return soon, as I am finally starting to feel better and almost able to join the living again.

Thanks for sticking with me!!!!

XOXO

Paige

Oh how I LOVE Risotto!

This is what I made the night before Thanksgiving.

While it is not quick and easy, for me it was cooking therapy.  

To have one pot with all your ingredients that you can watch over and stir, was relaxing for me.

Plus there is just something about the rich, creamy, slow cooked taste of risotto that I just can't resist. 

I don't think I would care if it took days to make, the payoff is great, and no matter how many ways I make it every time it is just as delicious.

This time was no different. 

Butternut squash is such a genius pairing with a creamy risotto, it was savory yet slightly sweet.

And really just OH SO PERFECT.

And sage, oh man can it get any better?

You should try this.

Now that you are finished with your big extravagant multi course turkey dinner and on to preparing for your Christmas feast....give yourself some food therapy and make a pot of risotto!

ENJOY!

RECIPE HERE 

Serves 4.  Next time I would double it!

Easy Pre-Holiday Meal

When you are gearing up for a big holiday meal do you find it hard to cook the few days before?

I do!

I'm usually prepping in my head, at the grocery store, and in my kitchen for the chaos that is sure to ensue.

Its impossible for me to think of anything besides the feast I plan to prepare.

So I need easy, quick meals like this one to ensure that my family (aka Logan) does not starve.

Recipe found here.

This is SO incredibly easy to prep and then you just pop it in the oven.

Do it I DARE YOU!

ENJOY!

Serves 8.

Moving on...

While I'm sure everywhere you look you are seeing Thanksgiving this, and Turkey Day that...

sad to say, you will not get that here.

I did cook a little, but I did not take any pictures, so sorry about that!

It was my first Thanksgiving spent away from home, which was tough, but we had a good day and ate some festive food so it was not all bad.

I've decided to share with you the meals I made leading up to this day of feast, because I have a feeling you are all Turkey'd out by now! 

Is there anybody out there anymore??

I haven't had a comment in a while, hope you're still reading!

And if you are, I hope you all had a fantastic Thanksgiving!

This was actually much easier to make that I would have imagined, however don't be stupid like me and try it without the kitchen twine.  It is absolutely essential to get it to hold its shape and not turn into a mess of meat and spinach on your plate. The beans were much better than expected and the spinach mixture was a perfect compliment to it all.  A delicious pre holiday meal!

ENJOY!

Spinach Stuffed Rolled Flank Steak

2 packages (10oz each) frozen spinach, thawed

1/4 cup packed fresh flat leaf parsley, coarsely chopped

1/4 cup grated Asiago cheese

2 T capers, drained and rinsed

2 T balsamic vinegar

1 garlic clove, minced

1/4 tsp crushed red pepper flakes

S&P

1 lb flank steak

2 tsp olive oil

Heat broiler with rack set 4 inches from heat source.  Line a rimmed baking sheet with aluminum foil.  Squeeze spinach in a clean kitchen towel or a double layer of paper towels to remove as much liquid as possible.  

Combine spinach, parsley, cheese, capers, vinegar, garlic, and red pepper flakes in a bowl.  Season with S&P and toss to combine.

To butterfly steak, lay in on a cutting board with a short side facing you.  Using a long knife, slice steak horizontally, leaving on side intact, open up like a book. 

Cut several 12 inch pieces of kitchen twine, space evenly underneath steak.  Spread spinach mixture down center of meat.  Roll steak over mixture pressing firmly to compact filling; tie twine to secure roll.

Cut roll in half crosswise.  Place halves, seam side down, on a prepared baking sheet; rub with oil, dividing evenly and season with S&P.

Broil steak until browned on all sides, turning as needed with tongs, 8-10 min for med-rare; let rest, covered loosely with aluminum foil, 10 min.  Remove string; slice steak 1/2 inch thick. 

Serves 4

White Bean and Tomato Saute 

1 T olive oil

1 small onion, chopped

1/2 tsp dried oregano

1 can white beans, drained and rinsed

3 plum tomatoes, cut into small pieces

1-2 T fresh lemon juice

S&P

In a large saucepan, heat oil over medium. Add onion and oregano; cook, stirring occasionally until onion is tender, 4-5 minutes.

Add beans and tomatoes.  Cook stirring occasionally until tomatoes are tender, 3-4 min.  Remove from heat; add lemon juice.  Season with S&P.

Serves 4

Logan Rating: ***

Perfect Fall Salad

These are candied pecans, and OMG they are like crack.

No I'm not kidding, I think they are laced with drugs, I can't stop eating them. 

Its a problem.

I may need an intervention!

Last night we went to a supper club, fried chicken was the main event.  Therefore I  knew I would need to bring some greens in order to balance things out.

I saw the recipe for this salad here, which is a great blog by a fellow Eaganite (person from Eagan, MN).

She got the recipe from another Eagan blogger so how exciting is that!?!

Anyway it really is the best fall salad ever, it was totally divine! 

I did substitute the Parmesan for some Gorgonzola, which I think was a great idea.

Everyone loved the salad, I made 2 bowls and they were both devoured, always a good sign.

Make this!

Also I swear I will start making recipes for this blog again...I don't know what my problem is...lately I've just been ignoring Martha.  I will get back to it, I promise.

XOXO

A almost blog meal

This was supposed to be a meal that counted towards my tally...ended up not happening.

Oh the life of being an on call nurse.

I started this, got called in, Logan finished the meal, I came home and ate and then went back to work.

Logan didn't realize there was more to add to the rice, so we ate it as is (brown rice and golden raisins),

which was delicious, however does not follow the recipe.

So I will do it again, however I wanted to share this meal with you anyway, mainly because these Asian drumsticks are..excuse my 90's lingo...da bomb!

You will find the recipe here and you will not be stupid like me and add extra Sriracha sauce, why you ask?

Because you know that Sriracha is a very hot Asian sauce that will make things unbearably spicy and will leave you lips and tongue tingling. Thats why!

PLEASE MAKE THESE, they are amazing!

ENJOY!

I will re do this rice, because I can only guess how delicious it will be with all the ingredients included!

XOXO

Still pretending its fall

I know this isn't the most attractive photo I have ever posted and I'm sorry for that, but now that it is dark when I leave and when I get home, not to mention we are still living in the basement, it is harder than ever to capture that little bit of sunlight that shines into our guest bedroom and makes my photos 100000000 times better.  So I guess for a little while at least you will have to deal with my lack of beautiful photos, until I figure out exactly how to work in low light and/or when I finally get a tri-pod.

Sorry about that tangent, onto the food!

This is yet another example of how I am pretending that it is still fall even though the outside temperature does not agree with me.  This squash was divine!  The balsamic and rosemary, such a great combo with the sweetness of the squash.  Logan does not agree, but his vote doesn't really count because he has it out for cooked vegetables.  Unfair I know.

I bought boneless skinless chicken tenderloins instead of skin on breasts and then I put the filling between two of the tenderloins.  It actually worked very well and I cut out the extra calories, kudos to myself. :)

Logan loved the chicken, so at least that was a hit.

Both of these recipes are very easy and makes a very nice week night meal.

ENJOY!

Parmesan stuffed Chicken Breast

1 cup fresh flat leaf parsley leaves, chopped

1/4 cup plain dried breadcrumbs

1/4 cup grated parmesan cheese

grated zest of 1 lemon, about 1 T

S&P

4 bone-in chicken breast halves (about 3 lbs)

Preheat the oven to 450.  In a small bowl mix the parsley, breadcrumbs, parm and zest.  Season with 1/4 tsp each of salt and pepper.

Divide the mixture into 4 mounds.  Carefully loosen the chicken skin with your fingers; tuck the mixture under the skin.  Season the chicken with S&P and place in a roasting pan.

Bake until the skin is crispy, the chicken is cooked through, and the temp registers to at least 165, about 30 min.   Serves 4.

Roasted Acorn Squash, Shallots and Rosemary

2 acorn squash, halved

8 shallots, peeled, root ends left intact, separate into lobes, if large

6 small sprigs fresh rosemary

3 T olive oil

1/4 cup balsamic vinegar

S&P

Preheat the oven to 450.  Carefully cut each squash half into four wedges.

Combine the squash on a rimmed baking sheet with the shallots, rosemary, olive oil, and vinegar.  Season with 2 tsp salt and 1/2 tsp pepper; toss well to coat, and spread in a single layer.

Roast, turning the squash halfway through until browned and tender, 35-40 min.  

Serves 4.

Logan Rating: ***

Apples are everywhere

Fall for us means tons of fresh apples, pears and plums.

We have trees in the backyard that are producing like crazy this year.

In the midst of picking, dehydrating, and canning I decided to use some apples in their most fresh state.

So right off the tree I grated these apples up and stirred them into some pancake batter.

Best decision I've ever made.

Not only because they were amazing, but also because it has now snowed and Fall is essentially over.

BOO!

Got this recipe here, check it out, make it, eat it and ENJOY!

You won't be sorry! 

 Either with apples fresh from the tree or fresh from the grocery store these would be great either way!

A lovely and simple pasta

I haven't been cooking as much as I should be.

Things have been busy around here, working, wedding planning, thinking about moving...etc.

Excuses, excuses, I KNOW!

But really I am sorry and I'm getting back into the swing of things.

Hopefully some of you are still tuning in and cooking as well!

This pasta surprised me, it was incredibly easy and had a very nice fall flavor to it.

It was a total hit in our house and I bet it would be in yours as well.

It doesn't call for many ingredients, which I love and what it does call for is cheap and things that you may already have on hand.

I used only a red pepper, because yellow were spendy at the store...it amazes me that 1 pepper can be $3.

Thats NUTS!

So I just got two really big red pepper and called it good.

You could add other veggies if you would like, but this combo is pretty perfect.

So try it, and ENJOY!

Orecchiette with Sausage and Roasted Peppers

2 medium red bell peppers, ribs and seeds discarded

2 medium yellow bell peppers, ribs and seeds discarded

S&P

1 lb orecchiette or other short pasta

2 tsp olive oil

1 lb sweet Italian sausage, removed from casings

1 T butter, cut into small pieces

1/3 cup grated parmesan 

Heat the broiler, place the peppers skin side up on a foil lined baking sheet; broil 4 inches from the heat until charred, 18-20 min. (watch closely it may take less time).  Transfer to a large bowl, cover with plastic wrap and let steam for 2-3 min.  Using a paper towel, rub off the pepper skins, reserving any juices in the bowl.  Thinly slice the peppers crosswise into 1/4 in strips; return to bowl and set aside.

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

Meanwhile, heat oil in a large skillet over med heat.  Cook the sausage breaking it up with a spoon, until browned, 7-10 min.  Add the roasted peppers, cook until heated through.

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

Serves 6.

Logan Rating: ****

Tis the season for Pumpkin Chili

I'm not sure about where you all are, but here in MT it is speeding right past fall and into winter.

However before my favorite and the shortest season in MT leaves me, I am determined to cook some fall things.  Such as cider, squash, pumpkin seeds and well really just all things pumpkin.

We made this twist on a traditional chili about a week ago.

We had our friends Tim and Maggie over, watched some football and chowed on some of this delightful stuff.

It was a hit!  I was very relieved, wasn't sure how pumpkin chili was going to go over, but it was delicious.

I got the recipe here, so not only was it delicious, but it was nutritious as well.

I pretty much enjoy just about anything that can be thrown into a crock pot and cooked for 6+ hours, especially during the week.  

Try this one out!

More actual blog recipes to come!

Hope you are still tuning in! 

ENJOY

 

Logan Rating: *****

Corn and Chili

This meal was a play on the usual corn bread and chili combo.

I've been wanting to make these corn fritters all summer, and I finally got around to it once the weather turned cold and the leaves started falling off the trees. 

They definitely didn't disappoint, I thought they were pretty tasty. 

Logan wasn't that impressed, he says he doesn't LOVE corn so therefore he doesn't LOVE these.

Well I for one LOVE corn and I loved these, and maybe you would to.

So try them, corn is on sale everywhere now.

ENJOY!

P.S. Sorry about the lack of pics, I had to throw these together really quick.

Corn Fritters

3 ears corn, husks and silk removed

1/3 cup milk 

1 large egg

1 tsp sugar

1/2 tsp baking powder

S&P

1/4 cup cornmeal

1/4 cup flour

2 T vegetable oil

sour cream for serving (optional)

Preheat the oven to 200 (if you have to do these in batches and need to keep them warm before serving.

To remove the kernals, cut off the tip of each cob, stand it up in a wide shallow bowl.  With a sharp knife, slice downward.

To the bowl, add the milk, egg, sugar, baking powder, 1/2 tsp salt and 1/4 tsp pepper; mix.  Fold in the corn meal and flour.

Line a rimmed baking sheet with paper towels.  In a large nonstick skillet, heat 1 T of the oil over med heat.  Working in two batches , drop the batter into the pan by heaping tablespoonfuls.

Fry until golden brown, about 2 min per side.  Transfer to the prepared baking sheet.  Sprinkle with salt; place in the oven.  Repeat.  Keep warm in oven for up to 30 min.  Serve with sour cream, if desired.

LOGAN RATING: **

Roasting weather

The time has come, finally, that I can turn on the oven without feeling guilty and going outside to take breaks from the ridiculous heat coming from my kitchen. 

In my house, I call this Roasting weather. 

From now until probably May I will be running my oven on about a daily basis. 

This time of year makes me happy! 

Because with cold weather comes amazing food, roasted, baked, broiled, etc.

So I started off this season with some Cornish game hens.

Aren't they adorable? 

I'm not really sure what they are, but they are so tiny, I love tiny things!

They were perfect little personal size birds and I served them with some garlic mashed potatoes.

And while the grapes were odd, they were so delicious, added a great sweet flavor to this otherwise savory recipe.  Loved it!  It was delicious, and very Fall like.

So turn on your ovens and get to roasting!

ENJOY

Roasted Cornish Hens with Grapes

1 1/2 lbs mixed red and green seedless grapes

8 shallots, root end intact halved if large (i diced mine, whoops)

6 sprigs thyme, plus additional leaves for hens

2 T olive oil

S&P

4 cornish game hens (1- 1/4 lbs each)

Preheat oven to 450.  On a rimmed baking sheet, toss grapes and shallots with the thyme, olive oil, 1 tsp salt and 1/4 tsp pepper. 

Tie the legs with kitchen twine (i did not do this), nestle hens among the grapes on the baking sheet, breast side up.  Season the hens generously with S&P, sprinkle with thyme leaves.

Roast, basting the hens occasionally with the pan juices, until a thermometer reads 160 degrees, about 35 minutes.  

Serves 4.

Logan Rating: ***

New Feature!!

It is now easier than ever to browse my blog!

I have taken hours and hours to go through all my posts and tag them with labels.

Therefor you can now click on "desserts" under the labels tab and all the posts that are about desserts come up, and then same with all the labels! 

I think it is a HUGE improvement!

Hope you enjoy!

Some serious comfort food

I would have to say that there is nothing I love more than curling up with a big bowl of pasta.

Some people may like books, I like pasta, so what? Sue me!

And although this one is served on a plate (in an attempt to make it pretty for ya'll)

I prefer my pasta in a bowl, so I can swirl it around and get a nice big fork full before shoving it in my mouth.

This pasta didn't disappoint, man was it delicious.

The shrimp was a different addition, but I loved it. 

I used probably one of the last harvests of tomatoes from the garden to really make this pasta extra special.

The basil is an absolute necessity, it really gives it that extra pop, don't leave it out or you'll be sorry!

The sauce was a little runny for my liking, but it was soaked up well by the noodles and shrimp, so I guess it really wasn't a big deal, but next time I might add a little less water to the pot.

Try this one!

ENJOY!

Shrimp, Tomato and Basil Pasta

1 1/2 lbs medium shrimp peeled and deveined

S&P

6 tsp olive oil

2 garlic cloves, minced

1 can (14.5oz) diced tomatoes in juice

1 pint cherry or grape tomatoes, halved

1/2 lb linguine 

1 1/2 cups lightly packed fresh basil leaves, torn into small pieces

Season the shrimp with S&P.  In a large skillet, heat 4 T of the oil over high heat.  Add the shrimp; cook until opaque throughout, turning occasionally, about 3min.  Transfer to a bowl, set aside.

Make the sauce:  To the same skillet add the remaining 2 tsp oil and garlic, cook over med heat until fragrant about 30 seconds.  Add the canned tomatoes and their juice, along with 2 cups water (less if desired); bring to a boil.  Reduce the heat; simmer stirring occasionally until the tomatoes have softened and are saucy, about 15 min. 

Remove sauce from heat and stir in the cherry tomatoes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente.  Drain; return the pasta to the pot. Add the tomato sauce, shrimp and basil; season with salt and pepper, and toss.  Serve immediately garnished with more basil leaves if desired. 

LOGAN RATING: ****

Corn Soup, NOT COLD

This is corn soup, it is not cold and it was absolutely delicious.

Logan was not sold, but I seriously sipped it all up and then licked the bowl afterwards. 

It was so simple and yet that's what made it so delicious, it really highlighted the bright natural flavor of corn.

YUM!

I paired it with BBQ chicken and some sliced and pan fried potatoes. Can't get any better than this. 

Do you like that BBQ sauce smear on the plate? 

That's how fancy I am.   Well only with my plate, because that's the one I photograph.

Logan's plate usually just looks like one large pile of food. I never claimed to be perfect. :)

I added some Chile powder to this recipe, gave it a nice extra bite, loved it.

Top this with scallions and scoop it up with tortilla chips, you will thank me with every bite that you take!

ENJOY!

Creamy Corn Soup

16 ears yellow corn

4 T butter, cut into small pieces

salt (I used pepper and chile powder as well)

garnishes:

scallions

tortilla chips

lime wedges

Remove the husks and silks from the corn. 

Holding the ears in a large bowl, slice off the kernals.

In two batches puree the kernals and accumulated juices with a total of 2 cups water until chunky.

In a large saucepan over medium heat, cook the pureed corn, butter and 4 cups water and 1 T salt until butter is melted and soup is heated through, about 5 min.

Serve hot with suggested garnishes as desired.  Or you can let it cool and freeze it in individual servings; reheat over med-low or in the microwave.

Serves 8.

YUM BBQ Chicken!

LOGAN RATING: ***