Happy Halloween

Ally is "celebrating" her first Halloween at only 11 days old. She is going to be a bee tonight and will help Mommy, Daddy, Nana, and Pawpaw pass out candy to the neighborhood kids.

new addition to the family....

and hopefully Mommy's helper in the kitchen (when she's a little bigger). The newest family member is taking up a lot of time :)...and I've not been cooking and don't anticipate cooking for a while, which means the blog probably won't be updated for some time (with new recipes anyway). However, even if this post stays at the top for a while....at least you'll have an adorable picture to look at :)!

Ally

Born: October 20th

Weight: 7lbs 6oz

Length: 20.5

Peru Com Bacon

My husband and I recently went to a Brazilian BBQ restaurant in Ft. Collins, Colorado. Although we felt it was a bit pricey for what you got, the experience of servers coming to your table with meat on a stick and carving it off on to your plate is something we won't forget. One of our favorite meats of the night was bacon wrapped turkey bites. We've done something similar with chicken in the past, but we decided to give it a try with a different recipe using turkey. Anything wrapped in bacon is typically good!

Bacon Wrapped Turkey Bites
20 oz skinless boneless turkey breast
½ cup real maple syrup
½ tsp black pepper
¼ tsp red pepper flakes
1 dash cayenne pepper
1 lb package bacon (20 slices)

Cut up the turkey breast into big bite-size pieces about 1 oz each and toss them in a mixture of the maple syrup, black pepper, red pepper flakes, and cayenne. Wrap each piece in a slice of bacon, place on skewer, and grill them for about 15 minutes until cooked all the way through and the bacon is crispy on the edges. Serve immediately. (Can also be served as an appetizer by securing them with a toothpick and broiling them for 15 minutes or until cooked through.)

Brown Sugar White Chip Cookies

I came across a variation of this recipe here. With it looking more like Christmas time around my city (we had a foot of snow this past weekend!!) versus Halloween, I've been in the baking mood. Plus when I looked at the recipe, I realized I had all the ingredients on hand and it would come together fairly quickly (minus the refrigeration time). I used white chocolate chips which were good, but made the cookies VERY sweet. I think I'll use a dark chocolate next time.

Brown Sugar Chip Cookies - adapted from a recipe by Nick Malgieri
1 1/3 cups all purpose flour

½ tsp baking soda

10 tbs. unsalted butter, softened

¾ cup packed brown sugar

1 egg

1 tsp vanilla extract

12 oz. semisweet or bittersweet chocolate chips (or your favorite chip)

Sift together the flour and baking soda. Beat together the butter and brown sugar just until smooth. Add the egg and vanilla, beating until blended. Add the dry ingredients and mix just until incorporated, then add the chocolate chips. Drop by heaping tablespoons onto a parchment lined baking sheet, and chill for an hour. Preheat oven to 375 degrees. Bake cookies until just set in the center, 12-15 minutes. Remove from oven and place on a wire rack to cool. Makes 2 dozen.

Stew-pendous Beef Stew

I had been wanting to make beef stew for quite some time. It just reminds me of good comfort food, and since we've been hit with our first major snow fall here in Wyoming this past weekend, I figured it was a good time to make a hearty soup. The recipe doesn't say anything about making this a day ahead and warming it up the next, but that is what I chose to do. I made the stew the evening before I had intended to serve it and put it in the refrigerator to let the flavors really blend together. It was wonderful re-warmed and the leftovers continued to get better. The only thing I would do differently next time, would be to let the potatoes and carrots cook a little longer. They were still a little "crisp" for my taste. Beef Stew

2 lbs stewing beef (cut into 1 to 1 1/2-in cubes)

1/2 tsp seasoned salt

2 Tbls olive oil

1 1/2 cups coarsely chopped yellow onions

1 cup chopped celery

2 tsp minced garlic

2 tsp herbes de Provence (mixture of basil, marjoram, rosemary, sage, thyme, savory)

2 1/2 cups reduced-sodium beef broth

2 Tbls tomato paste

2 Tbls balsamic vinegar

2 bay leaves

1 tsp sugar

1/2 tsp each salt and freshly ground black pepper

2 large thin-skinned potatoes (such as Yukon gold), unpeeled, cut into 3/4-inch cubes

1 large carrot, chopped

2 Tbls cornstarch

3/4 cup frozen green peas

2 Tbls chopped fresh parsley

Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt. Heat 1 Tbls olive oil in a large pot (preferably non-stick) over medium-high heat. Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Repeat with remaining 1 Tbls olive oil and beef cubes. Set browned beef aside. Add onions, celery, and garlic to same pot (you may add a bit more olive oil or 1/4 cup beef broth to pot to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour 15 minutes. (Make sure it's a low simmer and that mixture is not boiling or it will burn.) Stir in potatoes and carrot. Cover and simmer for 45-50 more minutes. Mix cornstarch with 2 Tbls water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thickened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes. Serves 6.

Molten Lava Cake

I'm celebrating a "big" birthday today...no I'm not telling which one it is :). Last night my husband made me a fabulous meal....really, it was better than a restaurant could have done. I'm so fortunate he enjoys cooking and doesn't mind spending hours in the kitchen! As a follow-up to my birthday meal, I threw together Molten Lava Cakes for dessert. Yes, they really can be thrown together as they are extremely quick to put together (especially if you melt the chocolate using the microwave). I didn't have enough semi-sweet chocolate but I did have half a bag of peanut butter chips, so I used those instead. The flavor was more mellow than if I would have used the semi-sweet chips, but it was still good!

Paula Deen's Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur (optional)

Preheat oven to 425 degrees F. Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Orange-Chicken Rice Bowl

The only thing I can really say about this recipe is that the chicken really needed to be marinated in the sauce versus just being cooked in it like the directions indicate. Not a stir-fry I will be making again....

Orange-Chicken Rice Bowl
1 lb boneless skinless chicken breasts, cut into strips
1/4 cup Asian toasted sesame dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked rice
1/4 cup chopped cocktail peanuts

Heat large nonstick skillet on medium-high heat. Add chicken, stir-fry 5 to 7 minutes or until done. Stir in dressing and juice. Bring to a boil. Add vegetables, cook 5 to 7 minutes or until heated through, stirring occasionally. Serve over rice. Sprinkle with nuts. Serves 4.

Barefoot Bloggers: Cheddar Corn Chowder

I'm excited that I was actually able to complete a recipe for this month! This month's pick was chosen by Jill at My Next Life. I felt that for a chowder this was a bit thin. I decided during the last few minutes of cooking to add 1/4 cup instant potatoes to the soup. It gave it a nice consistency without making it too thick. I did halve the recipe for just my husband and myself and still ended up with about 8 cups leftover...so be prepared if you choose to try this recipe...it makes a lot! It was a great soup to enjoy on a cold evening! (picture to come)


Cheddar Corn Chowder (The Barefoot Contessa Cookbook)
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Zucchini Pineapple Cake

I've had this recipe for quite some time but am just now getting around to trying it. I needed a dish to share at my MOPS meeting tomorrow morning and when I was going through my freezer and pantry to see if I had ingredients on hand so I wouldn't have to go to the store, this recipe came to mind. Not only is it easy to put together (especially since I already had zucchini shredded in the freezer), it seems like a versatile cake....good for breakfast or dessert! It is a moist, rich, and dense cake.

Zucchini Pineapple Cake
3 eggs
2 cups sugar
2 tsps vanilla
1 cup oil
2 cups zucchini
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup crushed pineapple
1 cup chopped nuts (I used pecans)
1/2 cup raisins or coconut (I used coconut)
1 can prepared sour cream frosting

Preheat oven to 375 degrees. Beat eggs, sugar, vanilla and oil until light and fluffy. Add zucchini, flour, baking powder, soda, and salt. Mix well. Stir in pineapple, nuts, raisins or coconut. Bake in greased and floured 9x13 pan for 50-55 minutes. Cool on wire rack, then frost with sour cream frosting.

Spinach-Pasta Toss

This is a quick and easy meal to throw together; although if I choose to make it again, I will make several changes to the recipe (noted below).

Spinach-Pasta Toss (Kraft Foods)
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water (I would omit next time as not all the liquid was absorbed into the pasta)
1 pkg (9 oz) baby spinach leaves (I would use half this amount next time)
1 cup shredded Italian three-cheese blend

Bring tomatoes, pasta and water to boil in large saucepan, stir. Cover; simmer on medium-low heat 10 minutes. Uncover; simmer 1 min. or just until pasta is tender. Add half the spinach; simmer, covered, 2 min or until wilted. Stir. Repeat with remaining spinach. Serve topped with cheese. Makes 6 servings.

Creamy Sweet Potato Soup

This is the soup recipe I mentioned in my post from this past Friday...the one my husband asked that I NOT make this week. So, since I can't make it, I thought I would share the recipe with all of you out there in hopes that someone will try it and let me know what you think.

Creamy Sweet Potato Soup
2 Tbls canola oil
1 large sweet onion, sliced
2 tsp ground cumin
3 sweet potatoes, peeled and cubed
1 1/2 qt chicken broth
1 3/4 cups plain yogurt
2 Tbls chopped parsley
1/4 cup toasted pumpkin seeds

In a soup pot, heat oil. Add onions and cumin and saute' 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes. Puree soup with 1 1/2 cups plain yogurt and parsley. Serve each portion of soup with a dollop of plain yogurt and pumpkin seeds. Serves 12.

Twice-Baked Sweet Potatoes

If you are looking for a side dish that is a little fancier than your normal baked potato, yet still simple and easy, this recipe is for you! However, half way through eating dinner last night (and half way through the sweet potato) my husband informs me that he really doesn't like sweet potatoes. The bad thing is, I already had a sweet potato soup planned for dinner one evening next week, which he kindly asked that I not make....

Twice-Baked Sweet Potatoes (Kraft Foods Magazine)
2 large sweet potatoes
2 oz cream cheese, cubed
2 Tbls milk
1 Tbls brown sugar
1/4 tsp ground cinnamon
1/4 cup pecan pieces

Heat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined baking pan. Bake 30-35 minutes or until tender. Scoop out centers of potatoes into bowl, leaving 1/4 inch thick shells. Add cream cheese, milk, brown sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted. Serves 4.