Christmas Breakfast

For the past few years, Ryan and I have had this delicious Italian version of a bread pudding for Christmas morning.  We make it the night before so that it is even better the next morning (and no cooking necessary).  We actually prefer it cold with a dollop of fresh whipped cream, but it'd be just as tasty warm with maple syrup too.  This recipe is from Giada, the only difference is that we use fresh berries instead (usually just strawberries).  

http://www.foodnetwork.com/recipes/giada-de-laurentiis/berry-strata-recipe/index.html

Merry Christmas to all!

Vegetable Lasagna (without the noodles)

In our quest to avoid refined sugars before our vacation, I have been craving pasta like no other.  Last night's dinner was an attempt to fill that void without chowing down on some linguini.  I attempted to cook the vegetables so that they would resemble lasagna sheets, and you know, it kind of worked.  I'll admit nothing replaces the yummyness (that's a word, right?) of pasta, but it was pretty darn close and very tasty.  The best part was that it was made ahead of time, so all I had to do when Ryan got home was heat it up to melt the cheese.

Ingredients for Vegetable "Lasagna":

2 large zucchini cut, lengthwise, into 3/8ths inch strips (I used a mandolin)
1 large eggplant peeled and cut into 3/8th inch strips
3 medium onions sliced, medium thickness
4 tablespoons olive oil (plus more if needed)
Salt and pepper
1 large can crushed tomatoes (or leftover marinara)
2 cups shredded mozzarella
1 bunch of fresh basil (plus more for garnish)
Parmesan for garnish

The bottom layer-zucchini

Before baking in the oven

Start by heating the olive oil in a large frying pan.  When oil is hot, add the zucchini in a single layer (I had to cook it in two batches) and season with salt and pepper.  Cook on each side for 3-4 minutes, or until slightly browned.  Meanwhile, in a large baking dish, spread a few spoonfuls of the tomatoes on the bottom, then add the cooked zucchini on top.  When all zucchini are cooked and added to the baking dish, cover with a few more spoonfuls of tomatoes and sprinkle with mozzarella.  Repeat process with eggplant.  When sauteed eggplant is added to the baking dish, again top with tomatoes and mozzarella and also a handful of the basil.  In the same frying pan, add the onions and cook on medium-low for about 30 minutes, or until caramelized.  Add those to the baking dish as well and top with the rest of the tomatoes and cheese.  Cover with tin foil until ready for dinner (will keep over night).  When you're ready to heat, put in a 350 degree oven, uncovered until cheese starts to bubble (if you like your cheese brown, then cook a little longer).  Let cool for a few minutes before serving.  Serve with more basil and some shredded parmesan.  

It turned out really delicious, the only modification I would make would be to cut the veggies into spheres or smaller pieces.  This dish would freeze really well too.

Holiday Dinner- Side Dish

It's time to start planning on what to make for Christmas dinner.  In our family, we always have some sort of beef as the main dish (whether it's a rib roast or tenderloin), but the sides vary.  I tested this recipe the other day to see if it was "up to par" for a holiday meal, and it passed with flying colors.  It was delicious, rich, and flavorful.  I hope you enjoy!

Ingredients for Ultimate Creamed Spinach:

1 pound washed baby spinach (I used fresh, but you could use frozen too)
1 medium onion, sliced thinly
4 strips of thick cut bacon (or 6 original cut) cut into strips (lardons)
1 tablespoon butter
2 tablespoons flour
1/4 cup heavy cream
1 cup milk (4%)
Salt and pepper to taste

Thickening the milk mixture

Ready to eat!

In a large frying pan, add the bacon, butter, and onions over medium heat.  Cook for about 15 minutes, or until onions are browned and bacon is cooked through.  Season with salt and pepper  Turn the heat to medium-low.  Sprinkle the flour on the bacon/onion mixture and stir for a minute until flour is starting to cook.  Add the heavy cream and whisk until the lumps are gone (will be super thick), slowly add in the milk while whisking.  If mixture is still too thick you can add more milk.  When liquid starts to simmer, turn heat to lowest setting and add spinach.  It will quickly wilt down when it cooks.  Serve immediately, or keep at low setting until ready to serve.  I didn't do this when I cooked it, but it'd be good with a garnish of freshly grated parmesan too.

Easy Weeknight Dinner

I am almost to the point where I can't bear to think of eating another salad for dinner, so this menu is a good substitute, and still pretty healthy (and cheap).  Even though it's my favorite side dish, I am also getting kind of sick of sauteed zucchini with garlic (not that it's not totally delicious).  This dish took a total of about 30 minutes, start to finish, including chopping.

Ingredients for the Zucchini Carpaccio:

1 pound, cleaned zucchini sliced into ribbons (I used a mandolin to slice it into 1/8inch ribbons) 
2 tablespoons good olive oil
Juice of 1/2 lemon
Shaved parmesan (to taste)
Sea salt and cracked pepper
1 tablespoons chopped fresh basil

Ribbons of zucchini

Mix all the ingredients in a bowl and let sit in the fridge to chill before serving.  The longer it sits, the better it will taste.  Make sure the zucchini is very fresh and ripe, since it's being served raw.









Ingredients for the Chicken Thighs:

1 pound chicken thighs
1 teaspoon dried oregano
1 teaspoon lemon zest
Juice of 1 lemon
1 small onion, diced
1/4 cup chicken stock or dry white wine (I ran out, so I used stock instead)
Salt and pepper
Olive oil to coat the bottom of the frying pan
Basil to garnish

Finished chicken with oregano, lemon, and onions

Pre-heat oven to 350 degrees.  Heat the olive oil in a small frying pan over medium-high heat.  Rub the oregano, zest, salt and pepper over the chicken thighs (make sure they're with the bone and skin).  Add the chicken to the frying pan, skin side down and cook for 5 minutes, or until skin is totally browned.  Flip and sear the other side for 3-4 minutes.  Transfer chicken thighs to a baking dish and bake until cooked through (about 10-15 minutes).  Meanwhile, add the onions to the same frying pan and season with salt and pepper.  After 1 minute, turn heat down to medium-low.  Once onions are cooked through, add the lemon juice and wine/stock.  When liquid starts to bubble, turn to lowest setting. When chicken is cooked, serve with lemon/onion sauce and basil. 

Strawberry Salad

Most people probably associate strawberries with summer time, but luckily for us Floridians, we are already starting to get the delicious fruit in season.  These berries are quickly becoming a favorite of Carter's as well (especially pureed with some yogurt).  After this past weekend's cookie fest, the healthy eating is back on (at least until next weekend, ha!).  This is a salad I am having for lunches this week, and it actually gives me something to look forward to that is also filled with nutritious goodies (granted it'd probably be even better for me without the bacon, but hey, it's just a little bit right?!).  

Ingredients for Salad:

1/2 dozen fresh strawberries cleaned and sliced
1 sliced onion, caramelized and cooled (I cooked it the night before)
1 tablespoon crumbled goat cheese
1 slice bacon, crumbled
2 cups baby mixed greens or baby spinach
Some sort of nuts would probably go well too, walnuts or almonds, but I hate them, so not in my salad!
Cider vinegar dressing (whisk together 1 tablespoon apple cider vinegar, juice of 1/2 lemon, 1 tablespoon dijon mustard, 1 tablespoon maple syrup, 2 tablespoons canola oil, salt and pepper)

Toss all salad ingredients with dressing in a large bowl and then serve on a plate.  If taking to work, them put the salad dressing on the bottom of some tupperware and then put all the ingredients on top and toss right before serving so lettuce doesn't get wilted.  

Holiday Cookies

I love this time of year for so many reasons (the number one being able to experience Carter's first Christmas), but I also love the tradition of baking holiday cookies and treats.  For one weekend a year, my kitchen is a complete disaster with flour and chocolate powder on every surface, cookie racks filled with cooling goodies, green and red sprinkles creeping into random places, and dishes piled feet high. It's total chaos, and I absolutely love it! I would love to claim I made up all my own recipes for baking, but since it is much too precise to estimate, I used other sources for recipes.  I've attached some links to my favorites (the only change is that I double the vanilla in every recipe, I love the stuff!).  Being the good little boss's wife, we made tons extra so that Ryan could take some into work to share with his staff and faculty.  

My number one cookie decorator

Sugar cookies

Chocolate Chip

Ryan approves

Chocolate cookies dipped in candies

Trays of cookies for Ryan's staff

In the coming weeks, I'll post some more recipes that we make around Christmas.  If anyone has any can't beat cookie or anything else recipes, please share!

For dark chocolate truffles (no pictures, they were eaten before I could!): http://www.ghirardelli.com/recipes-tips/recipes/dark-chocolate-truffles

For the chocolate chip recipe, I use the recipe on the Ghiradelli chocolate chips bag, but here's a link to the same one: http://www.ghirardelli.com/recipes-tips/recipes/chocolate-chip-cookies

For the sugar cookies: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe/index.html

For the sugar cookie icing, I mixed together one 12 oz bag of powdered sugar, 1 stick of softened butter, 2 teaspoons vanilla, and 3 tablespoons whole milk until thick and smooth and then added food coloring.

For the chocolate dipped cookies: http://www.foodnetwork.com/recipes/ree-drummond/chocolate-cookies-with-dipping-bar-recipe/index.html

It's the Most Wonderful Time of the Year...

Some of our baking ingredients

Our fridge has been consumed by ice cream base, cookie dough, and truffle ganache

Cooookie Cooookie, as Carter's favorite Sesame Street character would say.  This afternoon (thanks to a napping baby and an amazing husband who went shopping for me) I was able to prep and make all the fixins' for our Christmas gift goodies (might even have to sample a few for ourselves, hey...we've been dieting for two weeks I think we need a cheat night!).  I'll post links and final pictures of the end products.  

Marinated Flank Steak

This steak recipe has been a staple of our's for many years now.  Whenever we see flank steak on sale we get it and make this version.  I personally only like flank steak if it's been marinated at least a few hours, otherwise it tastes really dry and chewy to me.  This recipe ensures that it is flavorful and tender.  You can either grill or broil (depending on the weather!) your steak.

Ingredients for Marinade:

1 teaspoon siracha sauce
1 teaspoon either honey or sugar
Zest of 1 lime
1 tablespoon Worcestershire sauce
1/4 cup low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
3 whole garlic cloves

Whisk all the ingredients together in a bowl and then add to a freezer/gallon size Ziploc bag.  Add the steak to the bag, seal, and then massage the marinade into the meat.  Refrigerate at least for 4 hours (preferably overnight, make sure you flip the bag over, so it marinades evenly). 

For cooking- broil or grill steak for about 5-7 minutes on each side for medium rare (of course this all depends on the thickness of the flank steak you cook).  Make sure you let rest for at least 15 minutes before cutting.  When you do cut it, slice it against the grain to make sure it is as tender as possible.  Serve with vegetables and a salad with ginger dressing. 

Roasted Cod with Salsa Verde and Sauteed Broccolini

This meal kicked off our new, healthier eating habit (heard that one before??).  It was delicious and worth the little bit pricier ingredients from The Fresh Market.  The fish was simply roasted along with sliced lemon and olive oil at 350 for about 15 minutes.  The broccolini was blanched and the sauteed in garlic-olive oil.  The salsa verde was actually made about a month ago and stored in the freezer (blended parsley, basil, oregano, lemon, garlic, red wine vinegar, and olive oil).  It was a delicious way to start out new diet (at least until Christmas!). 

Pork Loin w/ Caramelized Apples & Onions

It may sound like a weird combination to some of you- pork and apples, but to me it goes together like peanut butter and jelly (I actually like cream cheese and jelly better, but I digress).  When I was younger I used to eat pork with applesauce.  This recipe is kind of a grown up, slightly more sophisticated version of that.  The best part was (besides how yummy it was) I cooked it way before eating, and just left it on low on the stove top, and it didn't get dried out at all.  

Pork loin, after browning on first side

Finished dish, served with steamed greens beans with olive oil and grey salt

Ingredients:

1 pound boneless pork loin
1 medium yellow onion sliced thinly
1 medium apple (I used honeycrisp) peeled and sliced thinly (ideally you want the onion and the apple to be about the same size)
2 tablespoons apple cider vinegar
1/4 cup apple juice or apple cider
1 teaspoon dried thyme
Salt and pepper
2 tablespoons vegetable oil

In a large frying pan, heat the oil over medium-high heat. Meanwhile season the pork with salt, pepper, and the thyme.  When oil is ready, add the pork to the pan, and cook on first side for 7-8 minutes (or until browned) and then flip for 2 minutes.  Remove the pork and set aside (it might not be cooked all the way through, but that's ok).  Add the onions to the same pan and season with salt and pepper.  When onions start to brown, turn heat to medium-low and continue to cook until caramelized.  Add the apples and cook for another 15 minutes or until apples are softened.  Turn heat up to medium.  Add the cider vinegar and cook while stirring until it's reduced. Add the apple juice and stir until mixture comes to a bubble.  Turn heat to lowest setting, add the pork back in, and put a lid on.  Continue to simmer until ready to serve (at least another 15 minutes to allow the pork to cook all the way through).  Serve pork with onions and apples as a sauce and a side of your favorite veggie (green beans are super on sale right now at Publix). 

Butternut Squash Bisque

This soup is so delicious and comforting and perfect for a chilly night.  It takes a little while to caramelize the onions and roast the squash, but other than that, it's really simple.  It stores well and is a great thing to make over the weekend and store for a quick and easy weeknight meal. 

Ingredients:

1 butternut squash, peeled and cut into cubes
4 medium yellow onions sliced
2 tablespoons chopped fresh sage (plus more for garnish)
1 tablespoon butter
2 tablespoons olive oil
4 links of chicken sausage (I used maple, apple flavor) sliced
2 tablespoons real maple syrup
5 cups chicken stock
Lots of fresh cracked pepper
Goat cheese
Salt to taste

Pre-heat an oven to 400 degrees.  In a large pot (preferably a dutch oven), heat the olive oil over medium-high heat.  When oil is ready, add the sliced chicken sausage (the kind I used was pre-cooked so it was just a matter of browning it and reheating it) and saute for 10 minutes. Remove sausage with a slotted spoon leaving behind any grease.  Add the onions and butter and sage and stir to combine, scraping up any bits from the pot.  Turn heat down to medium low and let caramelize for at least 45 minutes.  When onions are caramelized, add the maple syrup.  Meanwhile, add the peeled and cubed (be sure to remove seeds too) butternut squash to a baking dish and drizzle with olive oil and season with salt and pepper.  Roast for at least 30 minutes, or until completely cooked and light brown.  Add the squash to the pot with the caramelized onions along with 1 cup of the stock.  Using an immersion blender (or a regular blender) puree until mixture is smooth.  Add the remainder of the stock and check if it needs more salt (depends how salty your stock is) and lots of pepper to counter the sweetness of the dish (you could use a dash of cayenne if you prefer too).  When ready to serve, add soup to a bowl and garnish with a few slices of the chicken sausage, goat cheese crumbles, and sage.  

Caramelized Apple French Toast

One last over-the-top meal before pre-Christmas vacation diet begins.  This breakfast was absolutely delicious and checked all the boxes of the foods I plan on avoiding the next few weeks (sugar, butter, carbs, etc.).  

Ingredients for apples:

2 large granny smith apples, peeled and cut into 1/2 inch pieces
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter

Over medium heat, add all the ingredients to a small saute pan.  Cook until apples are fork tender (about 20 minutes).  

Ingredients for french toast:

Slices of white bread
2 large eggs
1/4 cup half-n-half
1 teaspoon cinnamon
2 tablespoons brown sugar
1 teaspoon vanilla
Butter for frying

Mix everything, except the bread, in a shallow bowl with a fork until eggs are beaten.  Heat a large frying pan, or flat top skillet, to medium heat and add a few tablespoons of butter (enough to coat the bottom of the pan).  Soak the bread slices in the egg mixture and then add to the buttered pan.  Cook on first side for about 5 minutes, or until starting to get golden brown, and for another 2 minutes or so on the other side.  Continue until you've cooked enough bread slices that you want (this amount of egg mixture made enough for 6 slices of bread).  

Apple caramelizing

French toast, yum!

Serve french toast with apples and maple syrup. 

Happy Thanksgiving

Our dinner table

Lemon, thyme, & garlic roasted turkey

My Thanksgiving boys!

As of 9:30 this morning, the turkey has been prepped, the aromatics are ready to go, the apple crumb pie is baked and cooling, the house is cleaned, and the baby is napping.  Carter waking us up at 6 am might not have been such a bad thing after all! I'm not going to blog all the recipes today, but I will later.  I'm just going to post a few pictures and then enjoy the day with my family.

On a cheesy note, I have so much to be thankful for this year.  I have an amazing husband, a darling son, loving and supportive parents, great friends, a wonderful dog, and much more.  The thing I am most thankful for this year is time.  I've been given the best gift of all, I get to stay home with my baby boy this year.  I never thought I'd be (or even want to be) a stay at home mom, but it is has been the most wonderful and rewarding experience in my life!

My little turkey helping me in the kitchen

Apple crisp pie

Turkey with thyme, lemon butter rub

Making the rub for the turkey: 1 stick of softened butter, zest of 1 lemon, 2 tablespoons fresh thyme, 1 tablespoon olive oil, and salt and pepper.

Happy Thanksgiving Eve

Today my goal is to get as much done as possible so tomorrow won't be (as) stressful and I can enjoy the day with my family.  Thanks to my helpful husband, we got a lot of cleaning done today despite taking care of a baby and get furniture delivered (nothing like getting a dining room table delivered the day before Thanksgiving).  Besides cleaning, we set the table and put out some of the Christmas decorations (this year, more than ever, we are so excited to get out our Christmas stuff and get in the spirit.  The two main cooking items today were the cranberry sauce and the stuffing (technically it's dressing, but I still call it stuffing).

Stuffing before being baked

Ingredients for Sausage, Sage, & Caramelized Onion Stuffing:

1 loaf of day-old French bread, diced into small cubes

1 package of sage sausage (the kind in the tube)

3 medium yellow onions, sliced

1 tablespoon chopped fresh sage

4 eggs

4 cups chicken broth (more or less depending on how dry your bread is)

1/2 stick of melted butter

Salt and Pepper

2 tablespoons olive oil

Start by heating the oil in a medium frying pan over medium-high heat; add the sausage.  Cook for about 15 minutes, or until browned.  With a wooden spoon, break sausage up into small pieces.  With a slotted spoon, remove sausage, but leave grease behind.  Turn heat down to medium, and add the sliced onion.  Season with salt and pepper.  When onions start to change color, turn down to low.  Cook for about 45 minutes, or until completely caramelized.  Meanwhile, in a large bowl whisk together eggs, sage, stock, and salt and pepper (you might have to add in more stock if mixture is too dry).  Add in bread cubes and stir to combine that they are coated in egg mixture.  Add in melted butter and sausage and stir.  When the onions are caramelized, add those to the mixture too.  

Pre-heat an oven to 350 degrees.  Pour stuffing mixture into a greased 9x13 pan.  When oven is ready, put in stuffing for about 30 minutes, or until the bread on top starts to brown. You can eat the stuffing as is, but I let it cool, and then refrigerated it overnight.  About 30 minutes before serving, heat back up in an oven.  This stuffing is so delicious on it's own, but even better with gravy!

Ingredients for Cranberry Sauce:

2 bags whole cranberries

1/2 cup orange juice

Zest and juice of 1 lemon

1 cup sugar

Cranberries and lemon

Over medium heat, add all the ingredients to a pan.  When mixture starts to simmer, reduce to low.  Cook for up to an hour, or until  all the berries have popped open and it's thick (it will continue to thicken in the fridge).  Store in fridge and serve cold or room temperature.  Makes an awesome condiment to a sandwich or over angel food cake. 

Thanksgiving Prep, day 2

Today's mission was to go grocery shopping for all the rest of our Thanksgiving necessities.  Ryan, Carter, and I hit Publix as soon as Carter woke up, and it paid off, it was completely empty! Plus with all the coupons going on right now, we were able to save a ton of money.  I don't know if our fridge has ever been so full.  Besides shopping, our mission today (besides cleaning and taking the dog to the vet) was to make the ice cream base.  The longer it sits in the fridge getting cold, the better it will churn.  Since I'm making dutch apple pie, we went with a simple vanilla ice cream.

Ingredients for Vanilla Bean Ice Cream:

2 cups half-n-half
1 cup heavy cream
3/4 cup sugar
1 tablespoon pure vanilla extract
1 vanilla bean, split and seeded 

Ice Cream ready to be churned

Finished product

In a small sauce pan over low heat, add all the ingredients.  For the vanilla bean, scrap out the seeds with the back of a knife and put those along with the bean itself into the sauce pan (I know they're expensive, but you really can't replicate the flavor with just vanilla extract).  Whisk for a few minutes until the sugar has dissolved.  Pour mixture into a bowl and put it in the fridge for at least 2 hours (overnight is the best).  Once mixture is completely cooled, pour into ice cream machine (the one we have doesn't require ice or salt, but if your's does, then follow the instructions for that), and churn for 20 minutes.  You can serve as is for a softer ice cream, or you can freeze it for a few hours for a more traditional, harder consistency.  I've made the base today, and plan on churning it tomorrow, that way Thursday it will have hardened and be ready to go a la mode!  (I'll post pictures of the ice cream when it's being churned)

Healthy Dinner During a Week of Caloric Overload!

We've all heard it a million times, it is nearly impossible to diet and eat healthy in the upcoming weeks.  With cookie making (how can you not sample some of your own baking!?), turkey, stuffing, pies, candy, roasts, etc. there are diet killers everywhere.  While I'm definitely not going to be counting calories on Thanksgiving or Christmas, the days in between I'm trying to eat healthier to counter act some of it.  This salad is really delicious and quite filling for a salad.  Although the bacon probably isn't the healthiest thing, a little bit mixed in with fruits and veggies can't hurt too much, right?!

Fall salad

Ingredients for Fall Salad:

1 small butternut squash (or half of a large one), peeled and cut into 1/2 inch cubes
1/4 cup dried cranberries
1 granny smith apple, thinly sliced
4 slices of bacon, chopped into lardons
1/4 cup of goat cheese
5 cups baby spinach leaves
1 tablespoon olive oil
Salt and pepper

(Dressing is the leftovers from another salad I blogged about earlier in the week: http://andcartermakesthree.blogspot.com/2012/11/cape-cod-salad.html)

Pre-heat an oven to 400 degrees.  Spread cubed squash into a single layer on a baking sheet and drizzle with olive oil and season with salt and pepper.  Cook until slightly browned and fork-tender (about 20 minutes, the bigger the pieces, the more time).  Let cool in the fridge until serving.  Meanwhile, in a small frying pan on medium-low heat, add the bacon lardons.  Cook for about 20 minutes, or until crispy.  Drain onto a paper towel.  Let cool in the fridge along with the squash.  When ready to eat, add the squash and bacon to a large bowl along with the rest of the ingredients and add the dressing to taste.

Thanksgiving Week, day one

Bringing the water to a simmer

2 stock pots full of veggies, herbs, and poultry

The finished product

This year Ryan, Carter, & I are hosting Thanksgiving at our house.  We've done it once before, but we didn't make the turkey, my parents brought it.  But this year, we are making the whole meal.  I'm actually really excited about it.  I know Thursday brings a lot of stress for many people, but I for one look forward to cooking a delicious meal and share it with my family, especially with Carter since it'll be his first Thanksgiving.  I know no matter how much I plan ahead and make ahead, I will inevitably be stressed out that last hour before dinner is served, but that's why wine was created!  I plan to blog about what I'm doing on a day-to-day basis in order to prepare for this meal.

Day one's sole task, which is a big one, is to make homemade stock.  Confession time (mom look away), I've never actually make my own stock. I've always used the boxed kind from the store.  I figured since I'm making the whole meal this year, why not make my own stock too.  I'm right smack in the middle of it as we speak (pictures will be added later), and so far it's pretty simple.  I hope it makes a difference in flavor, because it is certainly cheaper than buying it at the store.

Ingredients:

5 pounds of chicken or turkey meat with skin and bones on (we used chicken drumsticks because they were the cheapest)
4 large onions, peeled and quartered
1 head of garlic, cut in half along the "equator"
1 1/2 celery bunches chopped into thirds
1 bag of carrots chopped into thirds
4 bay leaves
1 large bunch of fresh parsley
1 large bunch of fresh thyme
1 teaspoon of whole peppercorns
Salt and pepper
2 tablespoons olive oil, plus more if needed
Water

I had to use two large stock pots because it wouldn't all fit in one. Heat stockpots on medium-high heat and add olive oil.  Season poultry pieces liberally and add to heat pot.  Cook for a few minutes on each side until browned (won't be cooked through, and that's ok).  Remove poultry and set aside.  Add more oil if needed and add onions to pot.  Cook for five minutes until they just start to brown, then add the rest of the veggies and poultry back in the pot.  Add the herbs, peppercorns, and a few teaspoons of salt. Add enough water to cover everything, but leaving a few inches from the top (so it doesn't boil over).  Bring to a boil and then lower temperature to a simmer.  Let simmer for at least 4 hours, or until the chicken and vegetables are completely soft and falling apart.  Strain liquid out and store in fridge or freezer until ready to use. 

Cape Cod Salad

I saw a version of this salad on Ina Garten's Barefoot Contessa the other day and wanted to try it.  I made a few substitutions and ommisions (goat cheese instead of blue and not walnuts for me!).  I also used baby spinach instead of arugula.  It turned out really delcious and made for a nice treat during the week for lunch (there's only so many pb & j sandwiches a girl can eat!).  The salad dressing made a lot extra, so it's nice to have around for other things (great over the top of roasted butternut squash or pork tenderloin).  I'm calling it a Cape Cod salad only because it has cranberries in it.

Cape Cod Salad Ingredients:

3 cups baby spinach leaves
1/4 large green apple julienned
1 tablespoon crumbled goat cheese
Handful of dried cranberries
1 tablespoon of bacon lardons (we made BLT's for lunch the day before, so I just used the leftovers, it was fine cold)

Dressing:

3 tablespoons apple cider vinegar
Juice of one lemon
1 teaspoon dijon mustard
2 tablespoons maple syrup (the real stuff)
2/3 cup olive oil
Salt and pepper 

Wisk all the ingredients besides the oil, once those are combined, wisk in oil slowly so that it emulsifies.

Toss salad ingredients with a few tablespoons of the salad dressing in a large bowl and serve. 

Pork Bolognese with Ricotta

As the weather starts to cool down, the idea of eating a warm, rich meal is quite inviting.  This dish takes a few hours to cook, but only requires about 15 minutes of active cooking.  It freezes really well and tastes even better as leftovers.  This dish is great for those in your life that love pasta, but don't eat red meat.

Ingredients:

2 pounds of ground pork (I used Italian sausage and just removed the casings)
1 large onion diced
2 larges cans of crushed tomoatoes
1/2 cup tomato paste
Salt to taste
Red chili flakes
2 tablespoons olive oil
2 tablespoons chopped fresh basil, plus more for garnish
Whole milk ricotta (about 1/4 cup per serving)
1 pound of penne pasta

Pork Bolognese with Ricotta

In a large pot, heat the oil over medium high heat and add the pork.  Cook for about 10 minutes until browned and broken up into small pieces.  Remove the meat, but leave behind the fat.  Add the onions, salt, and red chili flakes (as much as you desire depending on your taste for spicy foods).  When onions begin to brown (about 5 minutes), turn heat to low and continue to cook until caramelized (about 30 minutes).  Turn heat up to medium, add the pork back in the pot along with the tomato paste.  Stir until pasta is dissolved.  Add the two cans of crushed tomatoes and basil and season.  When sauce comes to a low bubble, turn heat to low and cover.  Cook for at least an hour (or up to 3) until ready to serve.  When you're ready to eat if sauce has reduced too much, then add a cup of water. Cook pasta according to directions.  When ready to serve, toss pasta with sauce and top with a scoop of ricotta (will melt into sauce and make it creamy) and fresh basil. 

Typically this meal would go better with red wine, but since we had some celebrating to do, we had champagne instead

Butternut Squash Risotto & Apple Crisp

This might be one of the best meals I have ever made.  The flavors were so complex, but really comforting at the same time.  It was the perfect meal to have as the weather starts to cool down.  

Cooked risotto with butternut squash and bacon

Ingredients:

1/2 large butternut squash, peeled and cut into 1/2 inch cubes
6 slices of bacon, cut into small pieces
1 cup arborrio rice
4 cups (might need more)
1 cup grated parmesan cheese
1 small onion, diced finely
1 tablespoon olive oil
Salt and pepper
1/2 cup Marsala wine

Ready to enjoy!

Pre-heat oven to 400 degrees.  While cutting the squash, cook the bacon in a large dutch oven pot over medium heat.  When oven is heated, roast the squash until cooked through and just starting to brown (about 20 minutes, if they are in bigger pieces, then double the length of time).  Once the bacon is crispy, remove with a slotted spoon, but leave behind the fat.  Add the diced onion, season with salt and pepper, and cook for about 10 minutes or until completely softened and starting to caramelize. Add the rice and stir to combine with the onion and fat, stir continuously until rice starts to brown.  Add the marsala and cook until it's reduced to barely any liquid.  Then you're ready to add the stock (have simmering on the stove next to the risotto).  Add in one ladle (about 1/2 cup) of the warmed stock at a time and stir until it's dissolved into the rice.  Continue this until the rice is al dente (about 20 minutes).  Turn off the heat, but leave on the burner, and add the squash, cheese, and bacon.  Serve with extra grated cheese and roasted butternut squash seeds (jury is still out on these in our household, but I know some people love them).  This risotto with some homemade apple crisp for dessert and some sparkling wine is a heck of a meal!

Apple crisp right out of the oven

Eggplant Parmesan

The other day, Ryan and I were relaxing while Carter was napping and watched an episode of "Best Thing I Ever Made" on Food Network and saw them talk about eggplant parmesan.  It looked so good, we decided we had to make it that week.  We didn't use their exact recipe, but it certainly was delicious and maybe one of the best things I've ever made too.

Ingredients:

1 cup of shredded mozzarella cheese
1/2 cup of grated parmesan cheese
1 large eggplant, peeled, and cut into circular slices about 1/2 in thick
2 large eggs
2 tablespoons garlic powder
Salt & Pepper
2 cups marinara sauce (homemade or store bought)
3 cups bread crumbs
1 cup flour
Canola oil for frying

Eggplant frying in the oil

Ready to be baked

Pre-heat the oven to 350 degrees.  In a bowl, beat the 2 eggs with about a tablespoon of water and the garlic powder, set aside.  On a large plate, spread out the flour and season with salt and pepper.  On a separate plate, spread the breadcrumbs.  Meanwhile, in a large frying pan, heat (on medium-high) enough canola oil to cover the entire pan.  Start the dredging process with the eggplant- first dip in the flour, then the egg, and then finally the breadcrumbs.  Once all the eggplant slices are covered in breadcrumbs and the oil is ready, put slices in the frying pan in a single layer, careful not to overcrowd the pan.  Cook on each side for about 4 minutes, or until golden and crispy, and take out and let de-grease on a paper towel lined plate.  When all the eggplant is fried, it is time to build the layers to be baked.  Start by spooning on a thin layer of the marinara sauce, then add the eggplant, then more marinara, and finally about 1/3 of the cheese.  Continue this process once more and top with the remaining cheese. Bake until cheese is melted and bubbly.  If you have leftover eggplant pieces, they will freeze well.