Hot Chocolate Cheese Cake

So.... this is the best cheese cake on earth! OK, so I didn't come up with it... it came from my new Chocolate cookbook I got for Christmas from my dear Aunt G. It it delicious!

Pie Dough
1 cup all purpose flour
2 tbsp unsweetened cocoa
2 and 3/4oz butter, diced
2 tbsp superfine sugar
1/4 cup ground almonds
1 egg yolk

Filling
2 eggs, separated
1/2 cup sugar
12oz cream cheese, ROOM TEMPERATURE
1/2 cup ground almonds
2/3 cup heavy cream
1/4 cup unsweetened cocoa, sifted
1tsp vanilla extract

Instructions
1. To make the pie dough, sift the flour and cocoa into a bowl. Add the butter *and rub it in until the mixture resembles fine bread crumbs. Stir in the sugar and almonds. Add the egg yolk and enough water to make a soft dough. Roll out on a lightly floured counter and use to line an 8-inch spring form pan greased with butter. Let chill in the refirgerator while preparing the filling. *I believe it is best to do this by hand.

2. To make the filling, place the egg yolks and superfine sugar in large bowl and whisk together until thick and pale. Whisk in the cheese, almonds, cream, cocoa, and vanilla until blended.

3. Place the egg whites in a clean, greasefree bowl and whisk until stiff but not dry. Stir a little of the whisked egg whites into the cheese mixture, then folk in the remainder. Pour into chilled pastry shell. Bake in a preheated oven, 325 for 1 and 1/2 hours, or until risen and just firm to touch. Let cool for 10 minutes, then loosen pan from edges. Let chill in the refrigerator for at least 2 hours before searving.

4. I like to top my with chocolate drizzle or with powdered sugar.

Enjoy my five foodie friends!

Peppermint Bark

This is a delicious and easy Christmas present to make for friends and neighbors.

Ingredients

1 cup crushed candy canes

2 lbs white chocolate

Preparation

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

*We used Nestle white morsels and apparently that is not real chocolate and if you don't watch out your chocolate will turn into a big ball of sludge and will never melt. We looked it up online and you should try to use real white chocolate because the ingredients in the fake stuff make it harder to melt (not impossible because we did use it, but we had to throw out 4 cups of fake white chocolate!).

-Sarah

Lighter Sesame Chicken

Lighter Sesame Chicken

This is a yummy, healthy substitute to take out Chinese...enjoy!

(I borrowed this picture from the recipe's page online because I didn't take one!)

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Taken From Everyday Food, December 2007

~Lynn

Chocolate Bourbon Pecan Pie - Scrumptious!

Thanksgiving and chocolate bourbon pecan pie - need I say more?!

And yes, I made the crust too!


Ingredients

• 3 tablespoons butter, melted
• 3 eggs, beaten
• 3/4 cup brown sugar
  
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 3/4 cup dark corn syrup
  
• 3 tablespoons bourbon liquor
• 1 1/2 cups pecan halves
• 1/2 cup mini milk chocolate morsels
• 1 (9-inch) unbaked pie shell
• Homemade whipped cream, recipe follows

Directions

Preheat oven to 350 degrees F.

Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.

Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.

Place on a sheet tray and bake for 50 to 60 minutes.

When ready to serve top with a dollop of whipped cream.

Homemade Whipped Cream

• 1 cup heavy cream
• 4 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.

Suzy's Pie Crust
(For a 9" two-crust pie)

• 2 cups flour
• 1 tsp salt
• 2/3 c lard or 2/3 c Crisco + 2Tbls.
• 1/4 c water

1. Measure flour
2. Cut in shortening
3. Sprinkle with water, 1 tablespoon at a time, mixing with fork until flour is moistened.
4. Gather dough together with fingers so it cleans the bowl
5. Press into 2 discs and wrap with plastic wrap
6. Chill dough at least 1 hour
7. Roll out pastry

Pasty Chef Note:
If you have extra pie dough, you can make some little leaves and place them in the center of the pie, like I did - cute and adds an extra special touch!

Happy Thanksgiving!
~Priscilla

P.S. - I chopped my hair off!

Cranberry Bread

This is my favorite bread recipe ever! I like it even better than banana bread! And it's a great seasonal recipe, great for gifts as well because it's beautiful.

Ingredients

2 cups all-purpose flour

1 cup sugar

1 T baking powder

1/2 t. salt

2 t. finely shredded orange peel

1 beaten egg

1 cup orange juice

1/2 cup cooking oil

1 cup coarsely chopped cranberries

1/4 cup chopped almonds, pecans, or walnuts, toasted (I do not like nuts in baked goods so I left his ingredient out)

Preparation

1. Grease the bottom and 1/2 inch up sides of loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, salt, and orange peel. Make a well in the center of the flour mixture; set aside.

2. In a medium bowl combine the egg, orange juice, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in cranberries and nuts. Spoon batter into prepared pan.

3. Bake at 350 degrees 50 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing (yeah right, who can wait that long?!).

*Recipe from Better Homes and Gardens Bridal Edition Cookbook

-Sarah

Mediterranean Pasta Salad

I made this pasta as a more interesting alternative to my boring yogurt and granola lunches that I usually take to work. It's very delicious.

Ingredients

kosher salt

1 pound tricolor pasta, such as bow tie or fusilli

1/4 cup balsamic vinegar

2-3 t. dijon mustard

pepper

2/3 to 3/4 c. olive oil

1/3 c. diced sun-dried tomatoes

1/4 c. fresh basil, julienned

1/4 c. diced onion

2 large pickled pepperoncini pepper, diced

3 T. halved black olives

2 t. chopped fresh oregano

1 1/2 oz. crumbled feta

1 1/2 T grated romano cheese Mediterranean Pasta Salad

Preparation

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

3. Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

*Here are the changes I made to the recipe: 1) I did not add olives or pepperoncini peppers, 2) I used grape tomatoes instead of sun-dried (however I'm sure sun-dried is good), 3) I added 4 oz. of feta instead of 1.5, 4) I added about 4 T of romano instead of 1.5 (it's always better with more cheese), and 5) I used campanelle pasta because I could not find tricolor bowtie and I'm bored with fusilli. I decided to give you the original recipe instead of my adaptation because I know that many people like olives and might prefer sun-dried tomatoes over grape. Either way, delicious!

*Recipe from Food Network Magazine, October 2009

-Sarah

Corn Butternut Squash Soup

I realized that my last two posts are about soups, so I figured I shouldn’t stop at 2! Fall is one of my favorite times of the year because of soups…it truly can’t be beat on a chilly Fall day. Especially delicious are pumpkin and butternut squash soups fit for the season. I tried a new combination this week: butternut squash and corn and I was surprisingly very pleased. The batch made plenty for Michael and I at dinner, as well as soup for me throughout the week and two servings in the freezer!

Priscilla gave me a brilliant idea to store soups: Freeze them in individual sandwich bags so when it is time for just one serving, defrost the sandwich-bag size and voila!

I hope you like it!


Corn and Butternut Squash Soup

2 tbsp oil
1 large butternut squash, peeled, seeded and cut into 1-inch chunks (the squash can be tough, so be careful with the knife!)
1 medium onion, chopped
1 box (10 ounces) frozen corn kernels, thawed
1 ½ tsp curry (I didn’t have curry, so did combo of tamarind, ginger and chili powder)
salt & pepper
2 cans vegetable broth
¼ - ½ cream OR milk

In a large heavy stockpot, heat oil over medium-high heat; add squash and onion. Cook until onion is soft, about 5-6 minutes. Add spices and cook another 4-5 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25-30 minutes. In a blender with the small top off and a towel over the lid, blend the soup in batches until smooth. Return to pot and stir in cream/milk; heat through over medium-low heat.

Enjoy!
Lynn

Chicken Noodle Soup

As you guys know, I had a little stomach bug on Sunday. When I finally got home from Asheville on Monday, I decided I wanted a hearty homeade Chicken Noodle soup to get my system back on track. I was very pleased with the results! Great for this cool, fall weather or whenever you are sick!




Chicken Noodle Soup

1/2 c chopped onions
1/2 c sliced carrots
1/2 c chopped celery
1-3 garlic cloves, minced
1 tbsp butter or olive oil
4.5 cups of vegetable or chicken broth
1 cup of cooked rotisserie chicken
handful chopped basil (fresh is best, but can use 1 tsp dried basil)
handful chopped oregano (fresh is best, but can use 1 tsp dried oregano)
1 1/2 cups egg noodles or farfalle pasta


In a large pot on medium heat, cook onions, carrots, celery and garlic with the butter or olive oil. Stir in the chicken, broth, basil, oregano and salt & pepper to taste. Bring to a boil. Reduce heat and simmer for 20 minutes. Meanwhile, cook the noodles according to package. Drain and add noodles to chicken and veggie mix. Simmer for another 10 minutes.

Classic Sausage Gumbo

When I lived in Charlotte with my friend Katie Jo Smith, she would make soups or stews every Sunday afternoon for the upcoming week's worth of lunches (and even freeze some, too!). This gumbo was a recipe she used, and it is very hearty!

I forgot to take a picture, but it makes about 6-8 servings.


Classic Sausage Gumbo

1/3 c flour
1/4 c oil
1 med onion, chopped
1 green pepper, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
8-10 oz smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices
2 14 oz cans reduced sodium chicken broth
2 bay leaves
1 cup frozen okra
1 tsp file powder (I used some Tumeric and Paprika)
3 cup hot cooked rice


In a saucepan or 4-qt dutch oven, combine flour and oil until smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to med. low, cook 15 minutes or until roux is dark reddish brown.

Stir in onion, celery, green pepper and garlic. Cook over med. heat for 3-5 minutes or just until veggies are crisp tender.

Stir in broth, sausage, okra and bay leaves. Bring to a rolling boil and reduce heat. Simmer, covered, for about 15 minutes. Remove from heat. Discard bay leaves and stir in file powder. Serve in bowls with rice.

Love,
Lynn

White Bean Chili

White Chicken Chili

1/2 pound dried navy beans, picked over (I like to make sure I wash these real good also)
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half (Heavy cream is also really delicious!)
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
Two 4-ounce cans whole mild green chilies, drained and chopped (I like to roast my own peppers better, such as chilies or jalapenios, pealed and chopped)
5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces (I like my chicken shredded better than chopped -- I boil the chicken and then shred it with my hands, plus that way you can reserve the chicken broth)
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup sour cream (or more!)

In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.

In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili. Garnish chili with coriander and serve with salsa.


So yummy -- especially if you serve it with some cheddar cornbread! Recipe coureousy of epicurious.com. This was a big hit at the party I threw a few weeks ago. Love, Rach

Apple Upside-Down Pie

Yummy and pretty easy to make. It also has two layers of crust, which is definitely a perk for me. I know I should be ashamed of using a store-bought pie crust with a mom like mine, but oh well. Someday I'll master the pie crust like Suzy.

Ingredients

1 cup chopped pecans

1/2 cup firmly packed light brown sugar

1/3 cup butter, melted

1 (15 0z) package refrigerated piecrusts, divided

4 medium Granny Smith apples, peeled and cut into 1-inch chunks

2 large Jonagold apples, peeled and cut into 1-inch chunks

1/4 cup granulated sugar

2 Tbsp. all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Preparation

1. Preheat oven to 375. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.

2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on a foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

3. Bake at 375 on lower oven rack 1 hour to 1 hour and 10 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slit in crust. Shield pie with foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plater over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

*Recipe from Southern Living Magazine

- Sarah

Hummus

This is a great, healthy dip for raw vegetables, pita bites and/or crackers.

Hummus

2 cloves garlic, chopped

1 190z can chickpeas (drained but reserve liquid)

4 tbsp lemon juice

3 tbsp Tahini

1/2-1tsp salt

reserved chickpea liquid

Dash cumin

Pour garlic, chickpeas (no liquid), lemon juice, and tahini in a blender/chopper. Blend until creamy. In batches, add salt, cumin and reserved chickpea liquid until reached the desired consistency/taste. (Taste gets stronger after refigerated).

Enjoy!

~Lynn

Tomato Mozzarella Pasta

This meal is light and delicious with two kind of tomatoes.

Ingredients

8 ounces fresh mozzarella, cut into 1/2-inch pieces

course salt and ground pepper

12 ounces penne rigate (used campanelle because I'm not a big penne fan)

1 tablespoon olive oil

1 pint grape tomatoes

1/2 cup sun-dried tomatoes, sliced

2 garlic cloves, sliced

1/4 cup snipped chives

Preparation

1. If your fresh mozzarella is very soft, place chopped pieces in freezer when you begin making the meal (I followed this direction, but found that it really did make the mozzarella cold when the rest of the meal was hot, so I wouldn't leave it in the freezer too long.

2. Cook pasta in a large pot of boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

3. In pasta pot, heat oil over medium-high. Add grape tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until grape tomatoes soften, about 5 minutes.

4. Add pasta, mozzarella, and chives to pot, season with salt and pepper, and toss to combine.

YUM!

*Recipe from Everyday Food Issue 62

- Sarah

Squash Casserole

This recipe is so good. It's not exactly low fat after I added the Ritz crackers and all the butter, but it's the best squash casserole I've ever had.

Ingredients

2 pounds yellow squash, cut in 3/4-inch cubes

1 cup chopped onion

1 teaspoon salt1

1/4 teaspoon freshly ground pepper, or to taste

water

7 tablespoons butter, divided

1/4 cup milk

1 cup shredded Cheddar cheese

1 sleeve of Ritz crackers, crumbled

Preparation

Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in 4 tablespoons of butter. Taste and adjust seasonings, adding more salt and pepper to your taste. Mix in milk and cheese.

Mix Ritz crumbles with 3 tablespoons of melted butter.

Grease a 9 x 13ish size baking dish well. Pour squash mixture into casserole dish. Layer Ritz crumbles over top of casserole. Bake at 350°, uncovered, for 20 minutes, until the squash casserole is bubbly. Serve hot. Serves 4 to 6.

*Recipe adapted from http://southernfood.about.com/od/summersquash/r/bl90814g.htm

-Sarah

Honey Rosemary Carrots

This is a tasty way to cook carrots.

Ingredients

1 tablespoons extra-virgin olive oil
1 pound carrots, peeled, cut into 3×1/4×1/4-inch sticks
kosher salt and pepper to taste
1 tablespoons butter
1 tablespoon chopped fresh rosemary
1 tablespoons honey (such as heather, chestnut, or wildflower)

Preparation

Heat oil in large skillet over medium-high heat and add carrots. Sprinkle with coarse kosher salt and pepper. Sauté until carrots are beginning to brown at edges, about 12 minutes. Can be made 1 day ahead. Cover and chill if making ahead. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

*recipe courtesy of http://eatmakeread.com/2009/06/23/sauteed-carrots-with-honey-rosemary/

-Sarah

Lentil Soup {A Fall Favorite}

Fall is in the air.

I can smell it, see it, feel it.

I love it.

Doesn't it just make you wanna curl up on the sofa with a snuggie and chow down on a big bowl of SOUP? It makes watching a football game with Husband so much more tolerable fun.

My mother is obsessive compulsive an expert in finding hearty and healthy soup recipes. I mean, if she looks THIS good, then she MUST be eating well, right?!

Here is the recipe for the Hearty AND Healthy Lentil Soup she makes...I happen to love it. I just made it for me and Husband so we can enjoy this week. (I froze a bunch so we can enjoy throughout the Fall - so easy!)

Here are the ingredients you'll need: 

3 cups chopped onions2 carrots, grated1 teaspoon marjoram1 teaspoon thyme1/2 cup olive oil In large kettle, saute vegetables and spices, stirring often, until lightly browned.  about 5 min. 2 1 lb. cans tomatoes with liquid, lightly chopped10 cups water6 bouillon cubes (vegetable or beef)2 cups dried lentils, rinsed1 teaspoon salt1/2 teaspoon pepper Add.  Bring to a boil.  Lower heat and simmer 1 hour or until lentils are tender.1/2 cup fresh chopped parsley or 3 tablespoons dried parsley.

Pour in bowl (a bread bowl would be delightful) and eat up! 

And, for you cheese-aholics lovers, sprinkle some grated sharp cheddar cheese on top of a steaming hot bowl of soup (don't burn yourself though!).

Do you have a soup recipe that reminds you of Fall? Please...do tell...

Eat This, Not That

Lately I have been obsessed with the books "Eat This, Not That." They are excellent handguides to choosing the right foods, from restaurants to your own kitchen.   The one Michael and I recently purchased was the "Supermarket Survival Guide."  It details what your healthiest choices would be for just about anything you can purchase in the grocery store.  It gives an outline of food additives and preservatives, when certain produce items are 'in season,' what you should really buy organic and much more.  It's amazing what big brands have tricked us into! So, if you want to know what exactly you are eating, read more about these books and their general concepts here.

The book also has a few recipes in the back which we tried and took some pictures of.  We also made the healthier version of Eggs Benedict but forgot to take a picture.

"Fish and Chips"

(Baked Panko-Crusted Tilapia with Baked Sweet Potato Fries)

Heart-Healthy Lasagna

Here's to eating this, not that!
-Lynn

Moroccan-Style Stuffed Acorn Squash

This recipe is really yummy and different tasting. There are a lot of strong flavors, including 1.5 tablespoons of cumin!

INGREDIENTS

• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 2 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• 1/2 cup raisins
• 1 1/2 tablespoons ground cumin
• salt and pepper to taste
• 1 (14 ounce) can chicken broth
• 1 cup uncooked couscous

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

*recipe from allrecipes.com

-Sarah

Sausage Potato Soup

This is a very hearty soup.

INGREDIENTS

• 1 pound ground Italian sausage
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 (48 ounce) can chicken broth
• 6 ounces chicken tenderloins, cooked and cut into pieces
• 6-8 white potatoes, washed and chopped
• 1 tablespoon parsley, chopped
• 1 bunch fresh kale, washed, chopped into pieces

DIRECTIONS

1. In soup pot, crumble and brown sausage with olive oil over medium heat. Add onions and saute for 3-4 minutes longer. Add salt, peppers, broth, chicken pieces, potatoes and parsley. Bring to boil and immediately turn down to simmer. Simmer for 10 minutes add kale. Cover and simmer for an additional 10 minutes. Refrigerate leftovers.

*recipe adapted from allrecipes.com

-Sarah

Happy Birthday Kristen!

Last Sunday was foodie friend Kristen's 26th birthday...here is a belated birthday shoutout to our group's first Mommie.  We love you KT!

Can't wait to eat some cake with you in a few weeks!

Taco Seasoning

I found and altered this recipe tonight while trying to make a dish that called for taco seasoning. Instead of buying taco seasoning, I thought that with all of the spices I had, surely I could make my own...and I did! And saved a few bucks!

Homeade Taco Seasoning

1 tbsp chili powder

1 tsp salt

1 tsp black pepper

1 1/2 tsp ground cumin

1/2 tsp paprika

1 /4 tsp cayenne pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1/3 dried oregano

Mix all of the spices together and store in a plastic bag or airtight container. Use in any recipe that calls for taco seasoning, or on any burrito, enchilado, taco, etc..!

-Lynn (with help from allrecipes.com)

Yummy Salsa!

1 can corn

1 can black beans

1 peach

1 mango

1/2 red bell pepper

1/2 green bell pepper

1/4 yellow onion

Mix all ingredients with a little bit of EVOO, lime juice, salt and pepper. Goes great with fish or chicken or my personal favorite blue corn tortilla chips...ENJOY!!

love, kristen

Homeade Pesto

Homeade Pesto:

1/4 cup pine nuts
3 medium garlic cloves, finely minced
3 cups packed basil leaves
6-7 tbsp olive oil
1/4 cup freshly grated parmesan cheese


Toast the nuts in a heavy skillet over medium heat, stirring frequently, for 4-5 minutes. Transfer to a plate.

Finely chop the packed basil leaves and place into a food processor (or blender) with the nuts and garlic. Begin processing the basil mixture, slowly adding the olive oil one tablespoon at a time until all is combined. You made need to stop when necessary to scrape down the sides of the bowl.

Transfer to a small powl and stir in the parmesan cheese. Adjust the salt to taste.

Love,
Lynn

*adapted from The New Best Recipe Cookbook

Pork Tenderloin with Avacado-Mango Salsa over Couscous

Rachel made this when I visited her in Greensboro and it was so good I had to make it again and put it on the blog! It is very fresh and tangy.

Ingredients

1 cup diced ripe mango

1 cup diced ripe California avocado

2 tablespoons minced red onion

2 tablespoons fresh lime juice

2 tablespoons freshly chopped cilantro leaves

1 tablespoon finely chopped and seeded jalapeno pepper

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

2 cups reduced-sodium chicken broth

1 (10-ounce) box couscous

12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)

1 tablespoon hot chili oil

Directions

In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.

In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.

Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.

Serve pork over couscous with salsa spooned on top.

We didn't put in the spicy ingredients and it's still so delicious.

*recipe courtesy of www.foodnetwork.com

-Sarah

Good Ol' Southern Sweet Potato Biscuits

One of the greatest things about living in the south is that it is OK to eat biscuits with every meal! This recipe is Paula Dean's, but I've tweeked a little of course...


Ingredients
1 1/4 cups all-purpose flour
2 heaping tablespoons sugar (2 is a little too sweet for me, so I use only 1 -- so add sugar based on your sweet tooth!)
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes (I cook them in the microwave sometimes b/c that is quick, but steaming them produces the least "stringy" potatoes)
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Directions
Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

I like to make a compound butter to put on top instead, by adding a little maple syrup and cinnamon or brown sugar in with the butter.

love you gals! rach

Dark Chocolate and Toffee Cookies

I know Lynn is the queen of cookies.... but these are delicious too! I'm talking I got proposed to by a married man over these...

Ingredients:
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups mini semi-sweet chocolate chips (I think Dark Chocolate is way better though!)
1 (6 ounce) package almond brickle chips (I use the Heath Bar chips)
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

I have found that if you measure them out with a TBS and cook them for 8 minutes they are perfect! Enjoy and be loved.

Peace, Rach

Courtesy of allrecipes.com.

Roasted Beets 'n' Sweets

If you like beets you should try this recipe. It is also very beautiful to look at.

INGREDIENTS

• 6 medium beets, peeled and cut into chunks
• 2 1/2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 3 medium sweet potatoes, cut into chunks
• 1 large sweet onion, chopped

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Note: I used 4 beets and 2 sweet potatoes and it made at least enough for 5 people.

*Courtesy of www.allrecipes.com

-Sarah

Happy Birthday Priscilla!

Happy Birthday to foodie friend Priscilla, aka Pris!

Have a great day!

Love,

Your best friends

Strawberry Jam

2 lbs. fresh strawberries

4 cups sugar

1/4 cup lemon juice

In a bowl, smash the strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Enjoy!

Lynn

*Courtesy of All Recipes

Trick or Treat?

This post is definitely a treat.

SO...there's a great chance that the Five Foodie Friends (and one of the friend's off-spring) are getting together over Halloween weekend! We desperately need this time together so we can re-charge our friendship spirits, and of course, cook...it's inevitable!

Since it will be the season for pumpkins when we next meet, I thought it'd be fun for us to try out some great pumpkin recipes.

I just found a Pumpkin Divine martini recipe that looks...well...divine. Simply beautiful and completely delightful!

Ingredients:

• 1 part Grey Goose La Poire vodka
• 1 part pumpkin butter
• ½ part triple sec
• ½ part simple syrup
• pinch each of cinnamon, clove, nutmeg and ginger
• grated nutmeg and apple chip for garnish

Preparation:

1. Pour all the ingredients into a cocktail shaker filled with ice.
2. Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
3. Strain into a cocktail glass.
4. Garnish with nutmeg and an apple chip.

I think we might even accompany this martini with a pumpkin carving contest! Oh...this could be disastrous. :-)

I love this initial carving idea...

We might even carve some pumpkins that we can decorate our table with (full of pumpkin dishes I might add)...

Stay tuned for how the night of drinking recipe turns out...

What are your favorite pumpkin recipes?

-Priscilla

Spanikopita Orzo

Yum! This is soooo good!

Ingredients

1/2 pound orzo

2 tablespoons Olive Oil

1 small onion, finely chopped

3 to 4 garlic cloves, finely chopped or grated

1/2 cup vegetable stock

3 cups spinach, divided

1 cup feta cheese, crumbled

Preparation

1. Place a large pot of water over high heat to boil the orzo. Salt the boiling water and cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.

2. Meanwhile, place a large skillet over medium-high heat with olive oil. Add the onion and garlic and saute until tender.

3. While the veggies are cooking, add the vegetable stock and about 2 cups of spinach to the bowl of a food processor (I used a blender and it worked fine) and process until smooth. Add the puree to the pan with the onion and garlic to heat through, about 30 seconds. Remove pan from heat and stir in the reserved orzo, remaining whole leaves of spinach, feta, and some salt and pepper.

4. Make yummy food sounds while you eat :)

*Courtesy of www.rachaelrayshow.com

-Sarah