Something Simple

It's hard to believe that it's already JUNE and summer will {officially} be here in a matter of days! Our weather here doesn't reflect the calendar. In fact, I'm quite convinced that Mother Nature is having some sever mood swings! In the past few weeks we gone from 90 degree to 40 degrees in a matter of a day and then back into the high 70s. This doesn't include the heavy rains and snow ~ yep, it snowed here in May! I have both my summer and winter clothes out as I never know which season it will be when I get dressed for school in the morning!


I threw this together one night for dinner when we had a very full schedule and not a lot of time to spend in the kitchen.

 

Ingredients~

Pasta of choice

1 tablespoon olive oil

3 Cloves garlic

1 lb shrimp 1 healthy cup of fresh peas {I found them at Trader Joes}

Juice of one lemon

1/2 of white wine ... a glass for yourself :)

1 cup (or more) cherry tomatoes cut in half

Fresh basil lightly chopped {use as much or as little as you like}

Parmesan cheese

How to ~

Boil pasta according to box

In a saute pan add olive oil and garlic ~ saute until golden

Add the shrimp ~ cook until light pink

Add  in the fresh spring peas

Pour in the lemon juice and wine

Toss in the cherry tomatoes and basil

Combine the pasta with the rest of the ingredients

Sprinkle on the grated cheese 

Serve

You could easily replace the shrimp with chicken or scallops.

The count down is in full swing ... only 10 more days of school!!!

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Dinner Made Easy

It's the holiday season!
 Simply stated, I have more on my to-do list than I do time to accomplish it all.

I'm sure you all can relate!

Meal time is an area that needs to be speedy but yet satisfying during these hectic weeks.

 I made this for dinner tonight and it was delicious. 
Not only was it quick and easy to put together, but it's on the healthy side too. 

A winner in my book.

Farfalle with Sausage, Cannellini Beans, and Kale

*Changes I made ...

pasta type {what I had on hand}
1 15 oz can diced tomatoes {drained}

If you try it, I hope you enjoy it as much as we did.

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Artichoke and Mushroom Chicken Chili

I just had to share my new my new favorite chili for the chilly season ahead of us. This was a big hit when I served it in my home.

 It began as a recipe to combine some of my favorite items and a need to clean out my frig. It's hearty and filling but the flavors are light and blend very nicely. 

Ingredients 

2 tablespoons olive oil 
1 large onion, chopped 
4-6 garlic cloves, minced  {based on your taste}
2-3 large chicken breasts cooked and shredded 
2 tablespoons rosemary 
1 tablespoon fennel seeds 
1 tablespoon thyme 
1 tablespoon dried oregano 
1/4 teaspoon crushed red pepper flakes 
salt and pepper as desired
1 can artichokes, drained and chopped 
10 oz package baby bella mushrooms cleaned and sliced 
3 15oz cans white beans, rinsed and drained 
6 cups low-sodium chicken stock 



Directions 

In a large heavy-bottomed saucepan heat the oil and add the onions and mushrooms and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. To this add the spices and chicken stock. Cook, about 5 minutes. Add remaining ingredients and bring the mixture to a simmer. Simmer on low for at least 45-60 min to allow flavors to meld.

Serve with a nice crusty loaf of bread.

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Land of Light and Power

It is SO good to be back! 
Who knew how lovely the sound of a flushing toilet and garbage disposal would be to the ears! In celebration of our liberation, I treated myself to Starbucks before heading out to accomplish a few errands. The sight of Christmas red and white threw me. Due to Hurricane Sandy's timing, I have been out of school for an entire week and Halloween has been postponed until next week. When I saw the season change via Starbucks I felt a little out of sorts... I'm behind a holiday! I'll try to catch up next week with a quick turn around for Thanksgiving. Whew!



Once we were up and running with power I was able to check my school emails and catch up with my other life outside these four walls. One of the messages was requesting support for those still without power and the reminder that the temps were dropping this week so there was a great need for blankets and warm clothing. Please remember that many families on the coast lost not only their homes but everything inside them. We were affected by the storm, we have been without power, several very large trees have fallen, and our yard looks like a world war was fought on it BUT we were lucky, the only thing we LOST was power and food items. SO, one of my errands was to BJ's Warehouse to purchase items for those who are still in need. There were a few more bags of food and clothing in the back seat. I need to go through our coat closet and donate a few jackets that we don't wear and can be used by others.



Back at home the clean up has begun ... sort of! As luck would have it, my husband's chainsaw thought this would be a good time to stop working! Ugh. He has a great friend that is coming over not only to loan him his but also help with the cutting and removing of the trees! There are plenty of small limbs, twigs and leaves to keep everyone busy in the meantime. 

The yard should be cleaned up and back to normal in no time with these two power house helpers!

Bentley is in charge of watching the leaves so they don't go anywhere. He takes his job very seriously!

Bozley is the official stick chewer. These are taxing jobs and not for the light of heart. Ha!

In keeping with my celebration of electricity, I made up a new recipe for dinner. This may sound off but I was rather excited to be able to cook and serve a meal. It represented being normal ... what a great feeling! My creation basically consisted of what I had on hand and a combination of flavors that sounded appealing. This evening White bean, artichoke,mushroom and chicken chili came to dinner.  It really needs a catchier name ~ I'll work on that later. I have to say that it was delicious! Both my husband and I agreed that is was keeper. In fact, he requested that I make another batch so we could take it for lunches next week. He's a sweet talker I tell ya ;) 

 I'm having issues with blogger {shocking, I know!} this evening so I'll post the recipe tomorrow.




Thank you again for your thoughts and prayers, they made all the difference! It's so nice to have such wonderful friends :)

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Italian Vegetable and Chorizo Soup

It was just cool enough to bring out one of my favorite soup recipes. We are still hanging out in the high 60's to low 70's which makes for enjoyable weather during the day and then dips down just enough at night so I can break out my flannels! :)



  

I make a big batch of this and freeze it in individual ziplock containers so Kevin and I can take them in our lunch. It makes for a great lunch on those chilly afternoons ~ and it's quick and easy. Gotta like that!

Italian Vegetable and Chorizo Soup

{double batch recipe}

2 cups baby carrots sliced

2 1/2 cups baby bella mushrooms thinly sliced

1 large white onion roughly diced

8~10 handfuls of chopped kale

6-8 garlic cloves minced

4 medium tomatoes roughly chopped

1 can fire roasted tomatoes

1 large can tomato sauce

8 cups chicken broth

1 pound {give or take} chorizo sausage

2 tsp thyme

1 tsp pepper

pinch of salt

parmesan cheese

1/2 box of ditalini pasta cooked according to directions on box. I've also used orzo which is very good.*I don't add my pasta directly to the soup as it will absorb the liquid over time turning it into more of a stew consistency. 

Remove sausage from casing and crumble into soup pot. Cook over medium high heat until thoroughly cook. Remove from pot when done and set aside. To absorb some of the fat, I lay it on a couple layers of paper towel.

Using some of the remaining fat in the soup pot, add onions, garlic, carrots, and mushrooms. Saute for approximately 5 minutes over medium heat. Add the chopped tomatoes and cook for an additional 3 minutes.

Add the fire roasted tomatoes, tomato sauce and chicken broth. Cook until well combined.

Toss in the thyme, salt and pepper.

Let soup simmer for at least 20 minutes.

I add the kale about 5 minutes before serving since I prefer it  just slightly cooked. If you prefer yours to be softer, add it to the soup sooner.

Ladle a small about of pasta and soup into bowls and grate on a little parmesan cheese.

Enjoy!

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Friday Night Favorite

I am so far behind in posting and catching up with you!


It's been a busy, but fun, summer so far. Rather than trying to "catch up," I'm just going to start from this point and work backwards.


So, here we go ...




We love pizza on the grill and caesar salad so this is the best of both worlds! 


There is something about the ability to linger a littler longer over dinner on a Friday night ... and enjoy a second glass of wine ;)





I don't measure ingredients when it comes to making pizza. It's all done by sight and how hungry we are.


I make my own pizza dough but store bought works just as well.


Tonight's toppings ~
*grilled chicken {marinade at bottom}
*garlic and herb cheese spread
* parmesan cheese
*fontina cheese
*chopped romaine lettuce
*olive oil with pepper flakes



Heat your grill to a low temperature.


Brush olive oil on the grill to prevent sticking ~ don't skip or you'll be scrapping your dinner off ~ not very eye appealing or tasty!


Stretch out your dough to desired thickness {the thinner side works best} and place on grill. Grill only until slightly browned and flip over carefully ~ mine had a little accident along the way. Oops.





Now you're ready to load on the goodies!


*brush on a very thin layer of olive oil
*spread on the garlic and herb cheese
*sprinkle on the fontina
*layer the grilled chicken




Put the lid down and wait for the cheese to melt {yummy!} and the pizza dough to finish baking. 


Don't venture far the grill at this point because you don't want it to burn.



Pull the pizza off the grill, top it with the caesar salad {I dress mine before I take it out to the grill} and sprinkle on a little Parmesan cheese.




Come and get it hot off the grill!


I promise you'll love this ... call me when it's ready; I'll be right over!


Salad dressing


* 2 {or more if you really like garlic ~ we do!} garlic cloves grated
* 1 juicy lemon ~ you could use two if they aren't providing enough
* 1/2 teaspoon Worcestershire sauce 
* 1 1/2 teaspoon anchovy paste ~ this is the deal breaker for the dressing so don't skip
* 1/3 cup freshly grated Parmesan or Romano cheese
* 1/4 to 1/3 cup olive oil


* 1 large or a couple small heads of romaine lettuce


This recipe makes more dressing than you'll need for the pizza so you'll have enough to enjoy for a couple of days.




Chicken marinade
Adapted from Wolfgang Puck


* 2 large chicken breasts {use 1 for the pizza and save the other to put on salads for lunch}
* 1/2 cup olive oil
* 4 tablespoons fresh lime juice
* 2 large jalapeno peppers seed and finely chopped {I used hot peppers from my garden this time}
* 3 cloves garlic finely chopped {use less if you'd like}
* 1/4 cup roughly chopped cilantro
* pinch of kosher salt


Marinate for at least 1 1/2 hours so it has time to absorb the flavors.


I've used this marinade for chicken skewers as well.

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It All Began with Ina

It all began with Ina ...


Her holiday email arrived in my box. The recipe looked good but I was really craving something more southwestern like without all the cheese and added calories ... I know what you're thinking, this statement surprises even myself as the words appear on the screen! What? No cheese or loaded calories??


Anyway ...


I decided to keep going with the cabbage idea and add a few other goodies I had on hand. The beauty of my so called salad is that you can add to or take away with whatever you're in the mood for at the moment. As I was going through the frig I stumbled on of my favorite ingredients ... cilantro! If I could figure out how to grow larger cilantro leaves, I'd make a salad of it each and every day. Yes, I like it that much!




Once I found my stash from the farmers market, the evening meal took a turn. 

Salad ~
2 cups thinly sliced purple cabbage
1 1/2 cups thinly sliced cabbage
3 whole green onions thinly sliced
3/4 snap peas blanched and then cut on a diagonal
2 green peppers from my garden {slightly spicy}
large handful of cilantro {surprise, surprise!}


Dressing ~
1/4 cup light sour cream
1/8 cup light mayo
1 large lime juiced
1 large lime zest
1/2 jalapeno
1/4 cup roughly chopped cilantro
1 heaping tsp cumin
1 tsp chili powder
pinch of salt


Toss the salad ingredients, mix together the dressing and combine!





I was planning to grill the basic burger but since I had a featured guest ingredient, I felt the need to share the wealth and use it in everything I was preparing.

The burgers went from plain jane to south of the border! Our toppings included my second favorite ingredient ... avocado! I don't know why I haven't thought of putting all this together before. It was delicious! I used an easy sauce of salsa verde mixed with light sour cream in place of ketchup and mustard.





Burgers ~
93% lean ground beef
cumin, chipotle pepper, chili pepper, garlic power, a little salt and pepper
garlic gouda cheese stuffed in the middle {I needed a little dairy :)}

Dinner is served!


I wonder if my husband has any idea he consumed an entire cilantro plant this evening?! ;)

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Sunday Morning Sweetness

When my son was first diagnosed with a corn syrup allergy I purchased a bread machine. I loved it! I made many different types of breads, pretzel dough and pizza dough for Friday nights. It died a few years ago and I just never got around to replacing it my beloved machine. Truth be told, I can now buy many of the items I "had" to make for my son ... we've come a long way in a short time with food allergies.




This past Thursday night my husband and I had a shopping date {his favorite kind of date! Well, maybe not but he was a good sport.} William Sonoma was hosting an event with extended hours and there were a few items which I was in need of purchasing{wanted badly}. The closest one to our home is 45 minutes away so we made an evening of it and went to dinner at a fabulous Italian place near by afterwards.


 I've been eyeing the Breville bread machine for a while now. I did my research and came to the conclusion that this was the machine for me! We also managed to walk out with a new pizza stone for the patio grill, a couple of cooking utensils,and a few yummy products they were demoing. What I didn't realize, was that my husband decided to become a Williams Sonoma official taste consultant. Every time I turned around he had something new to sample!  He became fast friends with the chef that was there from Watch Hill. As a matter of fact, I believe they made plans to have dinner next week at his restaurant! I hope I was invited too :)


Oh, the funniest part of our {date night} evening was that Kevin won a great giveaway gift as he was grazing through the store!


It was a fun and very successful shopping evening for both of us!






I've been itching to put my new bread machine to work. What's better than cinnamon rolls on a Sunday morning before church?




This is what I LOVE most about a bread machine ... you dump everything in and walk away!!




 I made the dough, and assembled the rolls on Saturday night. This morning I pulled them out of the frig, let them rise, and popped them in the oven. The baking goodness was amazing. The finished product was delicious!



 


The layers were light and fluffy with just the right combination of cinnamon and brown sugar. The cream cheese frosting was perfection!

I may need to make these every Sunday morning!

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Too Good Not To Share

This were SO easy to make it's almost {almost, but not really} embarrassing!

 Mix up your favorite brownie mix and bake in a mini muffin pan. When they're done, let cool for 2 minutes and then press down the centers. Continue to let them cool until they are ready to be removed from the pan. Fill each center with a little caramel {I may add just a tad more next time.} Pipe on the yummy frosting. This is so light and yet so flavorful. I made these for an *After the Parade Party* at our friends home on Sunday so I used cute shamrock wrappers in keeping with the festivities. 


Our town had their parade a week after St. Patrick's Day this year due to all the other events in neighboring towns.
Today I packaged up a few for friends. These certainly made a hectic chaotic Monday a little more bearable :)   Let's be honest, chocolate makes any day of the week better! Just in case you needed another peek at the chocolate goodness!


*I'm planning to make these for Easter with the addition of mini Cadbury eggs perched on top to create a little nest.


 Milky Way Brownie Cups 


Brownie mix 
1/2 cup caramel topping
8oz container whipped topping 
2cups chocolate chips 

Mix and bake brownies according to directions on the box.


Let them cool for 1-2 minutes and then gently press down centers. I used the bottom of a large whisk. Continue to let them cool until they are easily removed from pan. 


Melt chocolate chips in the microwave. I start off with 45 seconds and continue from there until they are melted. 


Add chocolate and whipped topping to mixer and whisk on high until blended and smooth. 


Spoon 3/4 tsp of caramel into each cup. 


Pipe frosting on top of each cup 




Enjoy!

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Another Fun Filled Saturday Night

While it may not really feel like winter here {highs of 63 this weekend} our entertaining has taken on the quiet, laid back, comfort food, feel the season beckons. I really enjoy this after all the fuss of the holidays.


On Saturday evening we had our friends over for one of my favorite meals ... comfort food! The best part was that Kevin did the cooking. He recreated a meal, from a restaurant in our area, he had a couple of years ago. Braised short ribs in birch beer with garlic mashed potatoes were on the menu. Yum!


My only task was to come up with something to nibble on while he was finishing up dinner. I made my stuffed gouda wrapped in puff pastry. This was something I thought up many years ago and it's my go to for something cheesy and savory.



1/3 cup kalamata olives chopped
2 (or more) cloves garlic chopped
1/4 cup roasted red pepper roughly diced
4 sun dried tomatoes roughly sliced
1 heaping teaspoon oregano
1/4 teaspoon red pepper flakes




Slice the gouda round in half and layer the filling. The order isn't important.




Wrap the gouda round in one sheet of Puff Pastry. Bring the corners together and seal them by pinching together.


Brush with a simple egg wash.


Bake at 350 for 20 minutes or until golden brown.





Serve with a fruit selection of your choice or with thinly toasted baguette slices. We were already having a heavy meal so I decided to for go any additional carbs.






This is basically my husband's way of appeasing {teasing} me for my endless requests {nagging} of taking pictures. He was being quite the ham behind the camera. At one point I was laughing so hard I was actually crying.





We had a great evening together. The guys talked about boring guy stuff ;) and Courtney and I caught up on really important matters like new phone apps, Pinterest, sales and new nail colors. These are life altering topics of utmost importance! :)

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Chocolate heaven

I've had several requests for this recipe and I'm happy to share.


Enjoy!




Kahlua Cake


Cake:
1 dark chocolate cake mix
1/2 cup sugar
1/3 cup oil
3 eggs
3/4 cup water
1/4 cup bourbon
1/2 cup Kahlua
3/4 strong black coffee
2 teaspoon cocoa


Mix all cake ingredients together and beat 4 minutes on medium high. Pour into 2 greased and floured cake pans. Bake for 40 minutes. Let cool.


Once you are able to handle the cakes, cut them in half so that you have a total of 4 cake rounds.


*Helpful hint ...
I put mine in the freezer and let them harder. They are much easier to cut and less crumbly.


Filling:
1 cup semi sweet chocolate chips ~ use a good quality brand
8oz. cream cheese
1/2 powdered sugar
1 teaspoon vanilla
1/2 cup whipping cream


Melt the chocolate chips in the microwave. In a mixer, beat the cream cheese until smooth, then add the powdered sugar and vanilla. Pour the chocolate into the cream cheese mixture and combine. Set aside. Beat the whipping cream until soft peaks form. Gently fold into the chocolate and cream cheese mixture. Spread on the layers of each cake round.


Once this step is completed, I place my cake in the frig to firm up a bit.


Icing:
1/2 stick butter
1/2 cup sugar
1/4 cup Kahlua
1/4 cup evaporated milk
1 1/2 cup chocolate chips


Heat all the ingredients, except chocolate chips, in a pan and increase heat until it is just beginning to boil. Add Chocolate chips and stir until melted.


Drizzle over cake.

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My Week

It's been a crazy busy week but I'm really enjoying the ever so slight hint of autumn in the air. I'm really stressing the word "slight" as it's been very hot and humid here in my little part of the world.




Dressing for school has been a challenge. I don't own many {read any} clothes designed for fall in the south. My fall wardrobe features heavy cottons, down, and wool. Since going naked isn't an option, I've had to get creative instead of cute. Not fun.



Anyway ...



My week in review has managed to bring about one of my favorite ingredients .... PUMPKIN!

Our neighbor recently lost his father. His life was celebrated as he enjoyed 94 amazing years of life full of adventure. It's so cute to hear his grandsons speak of him with such love and admiration.

After all the family had left, and their lives had quieted down a tad, {as much as it can with little boys and all their activities} I dropped off a dinner basket on their porch. I made my families lasagna, my friend Lori's amazing bread, and easy peasy, but oh so yummy, chocolate yam cupcakes. Yes, you read that correctly ~ yam. Pumpkin is at an all time shortage in my stores so I've resorted to using yams. You cannot tell the difference. Seriously! Give it a try {Susan :)} and you'll be delighted.

*Recipe listed at that the bottom*



On Sunday, before church, I warmed up the over and made pumpkin cinnamon rolls. These were good but didn't have as much pumpkin flavor as I had hoped for so I'll keep looking for a tastier recipe.

While strolling through Trader Joe's I spied one of my favorite treats. Figs! They don't make an appearance often here in the north but when they do, I take full advantage.

I'm making a fig and brie appetizer this evening to take to a friend's home for dinner. I'll let you know how it turns out. If it passes our strict panel of judges (ha), I'll share the recipe with you.

*anything with brie passes with flying colors!*

Chocolate Yam Cupcakes with Yam Cream Cheese frosting

Cupcakes
1 box chocolate cake mix
1 cup mashed yams {from a can}
1 cup water
1/4 cup canola oil
2 tsp. pumpkin pie spice
1 tsp. cinnamon

Cream cheese frosting
8 oz. cream cheese {I use the low fat}
1/2 cup mashed yams
1 tsp. pumpkin pie spice
1tsp. cinnamon

Cupcakes:
Mix all the ingredients together and beat for about 2 minutes on low.

Spoon into desired cupcake tin of choice {I like the mini}

Bake for 12 minutes or until toothpick comes out clean.

Remove to wire rack and let cool.

Frosting:
Beat all the ingredients together until creamy.

Pipe onto cupcakes

Sprinkle with a little autumn sugar

Enjoy!

Happy October!

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Autumn Eve

Let's start the new season off with a hearty {and yummy} breakfast. I'm not sure if this is more breakfast or more dessert. Either way, it's delicious! 

You can thank me later :)

Baked Pumpkin Oatmeal


~Hearty


~Yummy


and semi ~ healthy!

1 1/2 cups oatmeal
1/2 cup syrup {don't use the good stuff}
2 1/2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup dried blueberries {or any dried fruit of choice}
3/4 cup diced apple
1 cup low fat milk
1/2 cup pumpkin
1 large egg

Combine all ingredients and stir well. Let this rest for at least 20 minutes. This allows them to combine and moisten. Divide into four greased small bowls. Place on cookie sheet and bake at 350 for 25 minutes or until golden brown.



* I make a double batch for the work week and just reheat it in the morning. It's a great way to start the day and smells wonderful! :)

Enjoy!

* I don't remember where I found the original recipe. I've adjusted the recipe to please our tastes. This recipe is very forgiving and welcomes new ideas.

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The Bestest Banana Recipe

One day over lunch at school we {busy wives, mothers, and teachers all in one} were discussing how to get our families out the door during the school year with less fuss. Most of us do the majority of the prep work for each day well in advance.

I personally try to bake, cook, and freeze as much as I can to avoid the looming melt down during the height of any busy time. This recipe is one of my go tos, must haves, freezer friendly, save the day! Hope it works for you too.

Banana Bread or Muffins

3 ripe bananas

2 eggs

1 cup {lightly packed} light brown sugar

3/4 cup canola oil

1/2 cup sour cream

3/4 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla

1/2 tsp. salt

1 3/4  cup flour

*Preheat oven to 350

*Mash bananas in a bowl

*In a large bowl combine eggs, sugar, oil, and sour cream. Whisk until smooth.

*Add cinnamon, baking soda, baking powder, vanilla, salt, mashed bananas to the egg mixture and combine.

*Add the flour and stir until just combined.   ~ Do Not Overmix! It will ruin the batter.~

*Pour batter into pan of choice ~ loaf pan, muffin, or mini muffin pans.

*Bake loaf {1 hour or until golden}, muffin {18minutes}, mini muffins {12 minutes}

*Remove from oven and let rest until cooled on rack

*Enjoy!

{ Every now and then I like to add nuts, blueberries, or mini chocolate chips just to change it up a bit }

{add a few additional cooking time when adding blue berries}

If you're interested in some great recipes join la bella vita.

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