Rustic Vegetable Beef Soup

In the mood for lots of vegetables and wanting something light for dinner, this soup was exactly what I was craving. I kept the vegetables fairly large and simmered the soup only until everything was tender. Loaded with so many vegetables, this was almost closer to a stew than a soup. Whatever you call it, this was a great warm meal for a cool fall night.

Rustic Vegetable Beef Soup

1 lb ground beef
4 stalks celery, roughly chopped, about 2 cups
3 large carrots, roughly chopped, about 2 cups
1 small onion, roughly chopped
1 cup corn kernels, frozen
1 cup green beans, frozen
28 oz petite diced tomatoes
3 cups beef broth or water (if water - add 1 tablespoon beef bouillon)
1/2 small head of cabbage, sliced thinly
1 1/2 teaspoon basil, more to taste
1 1/2 teaspoon oregano, more to taste
1 teaspoon granulated garlic, powder is fine as well, more to taste
Kosher salt, to taste
Fresh cracked black pepper, to taste

In a large pot, over medium heat, brown the ground beef and season generously with salt and pepper. When the meat is almost browned, add the onions, carrots, celery, corn, green beans and tomatoes. Stir to combine. Add the beef broth and the basil, oregano, garlic, salt and pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for about 20-30 minutes or until the vegetables are almost tender.

Taste the broth and adjust seasonings as desired. In the final five minutes of cooking, add the cabbage and stir to mix through the soup. Remove from the heat once the cabbage is tender. Enjoy!

Click here for printable recipe

Simple Turkey Salad

With just a little bit more turkey leftover from our Thanksgiving feast, this was a quick and tasty lunch for the kids and me. My boys enjoyed their salad by itself, with some crackers on the side. I had mine on a plate of spring mix with chopped tomatoes and cucumbers.

Simple Turkey Salad

3 tablespoons mayonnaise
3 tablespoons sour cream
1 1/2 teaspoons freshly squeezed lemon juice, start with 1 teaspoon and adjust to taste
freshly cracked black pepper, to taste
kosher salt, to taste
2 cups light and dark meat turkey, chopped
1 large stalk celery, finely sliced, about 1/2 cup
1/3 - 1/2 cup walnuts, toasted and then chopped

In a medium size mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, salt and pepper. Adjust seasonings as needed. Add the turkey, celery and nuts and stir to combine. Enjoy!

Click here for printable recipe

Pineapple Teriyaki Chicken Bowls and Tacos

A while back, my friend Jill described her family's pineapple tacos to me. I couldn't get them out of my mind. So, when pineapples went on sale last week, I knew exactly what I would be making. These were every single bit as awesome as I had hoped. I am really looking forward to making them again.

I adapted the recipe slightly, because I am partial to bowls over tacos. However you serve them, they are delicious. Every member of the family enjoyed these, from my husband to the baby. Adjust the recipe as desired for your tastes. All measurements are approximate, so I'm just going to list ingredients below.

Pineapple Teriyaki Chicken Bowls and Tacos

Teriyaki chicken (this can also be made by tossing cooked chicken with store-bought sauce)
Fresh pineapple, cut into bite size pieces
Lettuce, chopped
Tomatoes, chopped
Green onions, sliced thinly
Mozzarella or Monterrey jack cheese, shredded
Cooked rice for bowls or tortillas for tacos

Layer the above ingredients into bowls or onto tortillas. Enjoy!

Click here for printable recipe

Chicken with Teriyaki Hoisin Sauce

To quote Jenn, this post is truly all about the sauce. I needed teriyaki sauce for a meal I wanted to make, so I went straight to the queen of sauces. If Jenn ever writes a sauce cookbook, I will be first in line to buy it. This sauce was perfect. It was the best teriyaki sauce I've ever tasted.

My note: The recipe below makes a very small amount of sauce. Even though it turned out to be plenty for the amount of chicken that I made, I will probably double it next time. 

Teriyaki Hoisin Sauce
recipe adapted from Jenn's Food Journey

3 tablespoons light brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Hoisin sauce
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons arrowroot starch or cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger

In a small saucepan, whisk all the ingredients together until well combined. Bring everything to a boil and then reduce heat to a simmer just until the sauce thickens. Remove from the heat and allow to cool.

To Cook the Chicken:

1 1/2 lbs chicken (white or dark meat), diced into  bite size pieces
1 tablespoon olive oil
kosher salt
freshly cracked black pepper
granulated garlic

In a skillet, over medium high heat, warm the oil and add the chicken pieces. Season with salt, pepper and garlic. Cook the chicken until the meat is no longer pink, turning the pieces as needed. When the meat is cooked through, place in a small bowl and pour the above teriyaki sauce on top. Toss thoroughly to coat. Enjoy!

Click here for printable recipe

Beautiful Whole Wheat Sandwich Bread

Despite the fact that I've been making our bread for a while now, I haven't been 100% thrilled with it. It seemed almost impossible to achieve that soft textured, (and beautifully rounded) sandwich bread at home. I imagined that it was some secret ingredient only a baker would know or a method that the bakeries weren't sharing. I've seen ingredient lists in the past that included additional gluten and I've avoided them, assuming that it was just one more ingredient to buy and surely it couldn't be required.

Well, I'm telling you now that the additional gluten made a world of difference. I imagine that I will still be trying to create these loaves without it periodically in the future, but for the time-being, this is truly sandwich quality bread!

I found a fantastic guide, complete with step by step instructions and pictures written by Jill at Green Bean Gardens. If you are new to bread making or still struggling (like I often do) with getting the consistency correct or making sure you don't wind up with a nasty brick of bread, read through her instructions and check out the pictures for even more help. The instructions below are written for a kitchenaid mixer, if you don't have one, you can still do all the steps by hand.

Beautiful Whole Wheat Sandwich Bread
recipe adapted from Green Bean Gardens

This recipe makes two full size loaves

1 2/3 cup water, warmed to about 120 degrees
2/3 cup milk, warmed to about 120 degrees
1/4 cup butter, melted
1 teaspoon salt
1/4 cup honey plus 1 tablespoon, divided
1 tablespoon yeast
3 cups whole wheat flour, I used freshly ground hard white wheat
2 - 3 cups AP flour, I used 2 3/4 cups + an additional 1/2 cup, see note below
3 tablespoons wheat gluten

In your mixing bowl, combine the 1/4 cup honey, warm milk, melted butter and salt. Add one cup of the warm water to this mixture and whisk to combine. In a small glass bowl or cup, combine 2/3 cup warm water, yeast and the last tablespoon of honey. Stir or whisk until the yeast is mostly dissolved. Let this yeast mixture rest about 5 minutes, or until it is bubbly.

Add the wheat flour, 1 cup of AP flour and the wheat gluten to the mixing bowl. Stir briefly to combine and then add in the yeast mixture. Beat until combined and then continue beating the liquid dough for another couple of minutes. (This allows the gluten in the flours to start getting elastic, which creates a much smoother textured loaf.) After two minutes, add in 1 more cup of AP flour and mix to combine. (My dough was still very liquid at this point, so I added an additional 1/2 cup of flour to get the dough to a consistency I could dump out onto the counter.)

Generously flour a countertop (I spread 1/2 cup of flour across the countertop) and begin kneading the dough. Basically, just flip the dough in half repeatedly, pressing down with the heel of your hand. Knead the dough for 5 minutes, adding just a little bit more AP flour at a time (only if necessary - I added 1/4 cup more AP flour total) if the dough is sticking to your hands or the counter. Per Jill's instructions, "The key here is to add enough flour to keep the dough from sticking, but not enough to make the dough stiff. The dough should be soft, supple and smooth without being overly sticky. Err on the side of sticky, not dry. Too much flour during the kneading process will result in dry bread." Perfectly stated and for the first time ever, that is what I achieved! I think finishing the kneading process by hand is the key here.

Place the kneaded dough back in the bowl, cover with a towel and allow it to rise in a warm place for about 1 hour. It should double in size. Punch the dough down again and turn it out on a lightly floured countertop. Divide the dough in half and gently shape one portion into a rectangle. I used a rolling pin to smooth it out just a bit and to remove air bubbles. Starting at the end closest to you, start tightly rolling the dough into a cylinder, the same way you would roll a sleeping bag. Poke the ends toward the middle as you roll, to help keep it's shape. (Again, look at Jill's original post here for step by step pictures) Once the bread is rolled, place it in a well greased bread pan and repeat with the other half of the dough. Allow the loaves to rise in a warm place (I kept mine on the stove) for 30-40 minutes, or until they are about an inch or so above the top of the pans. Check your dough as it is rising, if the kitchen is very warm, it might rise faster. If it rises too much, it will collapse and flattens on top. This will cause the bread to be dry. I let mine rise just a bit too much and it started to flatten. I'll watch it closer next time. I caught it before it collapsed, so it still tasted delicious though!

Preheat the oven to 365 degrees, once the loaves have been rising about 20 minutes. Place the bread in the oven once it is heated. Bake for 20-25 minutes or until the loaves are golden brown and sound hollow when you tap them. Remove from the oven and immediately turn the loaves out onto a cooling rack. Allow to cool completely before slicing.

* I froze one loaf, wrapped well in aluminum foil. I sliced the other one the same day we made it. The frozen loaf thawed perfectly and sliced just as well a few days later.

Slow Cooked Chili Steak Fajitas

These are the easiest fajitas that I have ever made. Simply layer the ingredients into the slow cooker and let it simmer on it's own. With just the right amount of heat for my taste, I can hardly wait to make these again with chicken. All the spices can be adjusted to your preference. My husband really enjoyed these and has already requested that I make them again.

Slow Cooked Chili Steak Fajitas - Made in the Crockpot
recipe adapted from Can You Stay for Dinner?

1 lb beef flank steak, sliced into very thin
1 large medium onion, sliced into thin strips
2/3 cup salsa
2 tablespoons freshly squeezed lime juice, this was less than the juice from one medium size lime
2 tablespoons chopped jalapenos
2 cloves of garlic, minced
4 teaspoons taco seasoning, I used my spicy homemade one
1/2 teaspoon kosher salt
2 bell peppers, I like to use the red and green ones together, sliced into strips

Place the onion and the steak in the bottom of the slow cooker. Mix the salsa, jalapenos, lime juice, taco seasoning, garlic and salt in a small bowl and then pour over the steak and onions in the crockpot. Toss gently to coat. Cook at the lowest setting for 6-10 hours*.

Once the meat is cooked and tender, add the bell peppers and cook another 30-60 minutes, until softened to your preference.

* The total cooking time will vary based on your crockpot. I've made this twice, in two different crockpots and the cooking time does vary that much. Just monitor the meat as it is cooking through the day and turn off the heat before it is falling apart.


Click here for printable recipe

Banana Brown Sugar Vanilla Smoothie

When I was a little girl visiting my grandmother, she made a banana smoothie for herself every morning. I can still picture her assembling it: milk, banana, and a package of sweet n low. I remember her sharing it with me on occasion. While I admittedly didn't think her smoothie was amazing, it was fun to share her treat with her.

I grinned the other day when I remembered her smoothie. So, I decided to create an updated version. My kids absolutely loved this and I did too. This smoothie a far cry from the one in my memories. I will absolutely be making this again and I'm looking forward to trying it with frozen bananas. The room temperature ones whipped up into a more frothy drink than I was expecting, but it was tasty nonetheless.

1 1/2 cups milk
2 bananas, frozen is best
1/4 teaspoon vanilla
1 tablespoon brown sugar

Layer ingredients into the blender and puree until smooth. Enjoy!

Click here for printable recipe

100% Whole Wheat Bacon Cheddar Sausage Biscuits

When I made the sausage and cheese biscuits a couple weeks ago, I knew right away that I wanted to try a 100% whole wheat version. I made these and they were delicious warm from the oven! We enjoyed then along with some fruit for a very simple and delicious breakfast. My boys absolutely love these biscuits and to be honest, so do I.

This whole wheat version is best eaten the day they are made. Like I've found with other 100% whole wheat biscuits, these did not freeze as well as I would have liked. They simply were more dry than I prefer when they were warmed after they had been frozen.

100% Whole Wheat Bacon Cheddar Sausage Biscuits

2 cups whole wheat flour, I used freshly ground hard white wheat (AP flour can be substituted here)
2 teaspoons baking powder
1 teaspoon kosher salt
1/3 cup light flavored olive oil
2/3 cup milk
3/4 cup bacon, (1/2 lb raw) diced into small pieces, cooked and then drained on a paper towel
1/2 cup breakfast sausage, (a little less than 1/2 lb raw) cooked and crumbled small
1 cup cheddar cheese, freshly shredded, use fresh if possible, it will melt better

Preheat oven to 450 degrees. Line a large baking sheet with parchment or a silpat mat. In a mixing bowl, whisk together flours, baking powder and salt. Set aside. In a smaller bowl, whisk together the oil and the milk.

Pour the liquid mixture into the dry ingredients and gently fold them together. When they are almost combined, add the sausage and the cheese. Gently fold everything together and be careful not to overmix.

Using a large kitchen scoop or a couple of spoons, drop biscuit mounds onto the baking sheet. (I shaped them a little bit further with my hands, to help them stick together and hold their shape.) Bake for 10-14 minutes, the length of time will depend on the size of  the biscuits. I made mine fairly large and fit 10 of them on the baking sheet. Enjoy!

Click here for printable recipe

PIES and Pumpkin Spice Baked Oatmeal too!

Baileys Irish Cream Mousse Pie

I absolutely love pies and this is my favorite time of year for baking them. I want you to be every bit as inspired to bake this year as I am! I was sad for a brief moment when I realized that I don't have a single pie photo and recipe of my own to show you this Thanksgiving.

Sticky Toffee Pudding Apple Pie

That is a good thing for you though, because I realized that I could introduce you to my friend, Tricia. I'm going to share with you just a few of my favorites from her blog, Saving Room for Dessert.

Chocolate Pecan Pie

Tricia is my hero when it comes to pie-making. She has posted a brand new pie recipe every single week for a year! You can click on the link underneath any of the pictures here and be taken straight to her recipe for that pie. I am making two of her pies today and I can hardly wait to taste them. I had so many of her pies bookmarked to try; it was hard to choose just a few to show you today!

Lemon Chess Pie - I've been drooling over this one for way too long!

If you read this far, yes, I do have a recipe for you today! I've posted so many oatmeal recipes here; I've been attempting to restrain myself from posting new ones more frequently than once a month. When I saw Jo-Anna post this version of my Cinnamon Spice Baked Oatmeal a couple months ago, I could hardly wait to try it.

Pumpkin Spice Baked Oatmeal (or our favorite Slow Cooked Almond Raisin Oatmeal ) would be an excellent Thanksgiving breakfast. I'm in favor of anything that makes my holiday work easier. This can also be assembled the night before and then put straight into a cold oven the next morning.

Pumpkin Spice Baked Oatmeal
recipe adapted from A Pretty Life In The Suburbs

3 cups old-fashioned rolled oats
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoons kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 cup raisins
3 eggs
1/2 cup pumpkin puree
1/4 cup olive oil
1 1/2 cup milk
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Stir together all ingredients and then pour into a well-greased 8" square or 8x10 baking dish. Bake for 30-35 minutes (or 40-45 minutes if cold from the fridge in a cold oven - if cooking this cold from the fridge, give the oatmeal a quick stir first), or until knife inserted in center comes out mostly clean.  Enjoy!

Click here for printable recipe

Turkey and Walnut Salad with Cranberry Dressing

I don't know about you, but I am rarely in the mood for a heavy meal the day after Thanksgiving. Many of the recipes involving turkey are traditionally heavy ones. This is my alternative to the standard Thanksgiving leftovers. This time, I wanted a salad that would fill us up and not leave us feeling hungry a couple hours later, so this is packed full of turkey. It is full of flavor from the toasted walnuts and the fantastic cranberry dressing. This dressing alone is reason enough to try your hand at making your own cranberry sauce this year. I can hardly wait to make this salad again on Friday when I have more turkey in the house!

My boys enjoyed this salad so much, they cleaned every bite off their plates. I think my jaw might have actually dropped. They declared the dressing "awesome" and asked if they could have the leftovers the next day. (My kids are decent salad eaters, but the lettuce is rarely eaten the way the rest of the ingredients are. The fact that they ate every bite on their plates is still making me grin.)

Turkey and Walnut Salad with Cranberry Dressing

SALAD INGREDIENTS:
2-3 cups cooked turkey, white and/or dark meat, chopped into small 1/2"-3/4" pieces
1/2 cup walnuts, toasted
medium handful of baby carrots, slivered lengthwise
1 medium cucumber, peeled, halved lengthwise, seeded and sliced into thin pieces (or cut however makes YOU happiest)
1 granny smith apple, chopped into small thin pices
2 large handfuls of spring mix lettuces or assorted lettuces of your choice

DRESSING INGREDIENTS:
1/2 cup homemade cranberry sauce *See note below if using a different recipe or store-bought
1/4 cup light flavored olive oil
a couple dashes of ground ginger, adjust to taste
a few cranks of ground black pepper, adjust to taste

In a blender, combine the cranberry sauce, oil, ginger and pepper. Puree until thick and smooth. Pour into a small jar and chill until needed.

Heat a skillet, over medium heat until it is hot enough to sizzle a drop of water. Add the walnut halves and toast them just until they are fragrant. This should only take a minute or two. Remove them to a small plate to cool.

On a platter or in a large bowl, layer the lettuce, carrots, cucumbers, apple and turkey pieces. Roughly chop the cooled walnuts and add them to the salad. Toss to combine and then top each serving with the Cranberry Dressing. Enjoy!

* If using a different recipe for cranberry sauce, you might want to add a bit of lemon to this salad dressing. I make my cranberry sauce using lemon in the original recipe and that serves to provide a bit of additional tang to this salad dressing.

Click here for printable recipe

Sausage, Cranberry and Apple Sourdough Stuffing

Sage sausage, dried cranberries, fresh herbs and tart apples create the best stuffing I have ever tasted. I steered clear of stuffing for as long as I can remember. It was the one thing on the Thanksgiving table that I avoided at all costs. A few years ago, I decided to try stuffing once again and I started looking around for something different.

I found the original recipe for this stuffing on allrecipes.com. Could 1,628 5 star reviews be wrong?! I doubt that very much. I've changed it according to our tastes, but however you make it, this is truly awesome stuffing.

Sausage, Cranberry and Apple Sourdough Stuffing
recipe adapted from allrecipes.com

6 cups sourdough bread, cut into 3/4"-1" cubes (I wasn't paying much attention this year and cut mine a bit larger than that - I prefer them slightly smaller)
1 pound ground sage sausage (If you can't find this, regular sausage is fine as well. However, the sage really is best in this recipe.)
1 cup chopped onion, or 1 small onion
3/4 cup thinly sliced celery, or 2 medium stalks
1 1/2 tablespoons fresh sage or 2 1/2 teaspoons dried sage
1 tablespoon fresh rosemary or 1 1/2 teaspoons dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 granny smith apple, cored and chopped small
3/4 cup dried cranberries
1/3 cup fresh parsley, minced
3/4 cup turkey stock (If you don't have turkey stock, you can substitute chicken stock.)
4 tablespoons butter, melted 

One or Two days before baking the stuffing: Preheat the oven to 425 degrees. Spread the bread cubes across a large baking sheet. Toast the bread for 10-15 minutes or until crispy on the outside. Remove from the oven and let cool completely before storing in a bowl or container with a loose cover. Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes will seem rock hard when it is finally time to make the stuffing, but they will cook up perfectly soft and stay separate within the stuffing.

When ready to make the stuffing (either the day before or the day you want to bake it): In a large skillet, over medium heat, cook the onions and the sausage. Crumble the sausage as it cooks until it is browned. Add the celery, rosemary, sage and thyme; continue to cook and stir to combine for a couple minutes or until the mixture is fragrant.

Pour the sausage mixture over the bread in the bowl. Add the apples, dried cranberries and parsley. Toss to combine. (If you are preparing this the day before, skip to the directions below.) Drizzle with the turkey stock and melted butter and mix gently. Pour the stuffing mixture into a 9x13 pan and cover with foil. Bake at 350 degrees for 30 minutes. Uncover the stuffing, stir and bake another 10-15 minutes to toast the top.

* If you are preparing this in advance, reserve all the liquids in a separate container. Place the stuffing mixture in the refrigerator along with the separate liquids. Bring the stuffing mixture to room temperature, drizzle with the turkey stock and butter and then toss to combine. Place in a 9x13 dish and bake as directed above.

Click here for printable recipe

Creamy Turkey Noodle Soup

Chunks of turkey, carrots, celery and thick egg noodles come together in a creamy soup to create a perfect after-Thanksgiving meal. My family looks forward to this soup every bit as much as we look forward to the big turkey with all the sides. My middle son loves this soup so much that we have labeled it HIS soup and he would happily just drink the broth if I let him. He actually calls this "broth soup" because he thinks the broth is "awesomely delicious."

I buy several turkeys when they go on sale each year, so that I can make this soup for him through the winter. It freezes well and I keep servings of it in the freezer exclusively for him. That way, on nights when they rest of the family is enjoying our spicier soups; he has this option instead. 

Creamy Turkey Noodle Soup
Serves 8-12 depending on serving size

1 leftover turkey carcass, this will make 3+ quarts of broth
3 cups cooked turkey, diced into bite size pieces
4 tablespoons butter
1 medium yellow onion, chopped or 1 cup chopped onion
3 large carrots, sliced small or 1 1/2 cups sliced carrots
3 celery stalks, sliced small ot 1 1/2 cups sliced celery
1/4 cup flour
1 teaspoon chicken base, chicken bouillon will work also
2 teaspoons kosher salt
3/4 teaspoon fresh cracked black pepper, adjust according to taste
2 cups half and half cream
8-10 oz egg noodles

Place the turkey carcass in a large pot (at least 8 quart) and cover completely with water. Bring the water to a boil and then reduce heat. Cover the pot and simmer for 1 hour. Remove the carcass from the stock in the pot. I find it easiest to place a large strainer over a second large pot. I pour the stock and carcass through the strainer and it removes everything for me. (I don't try to save any of the remaining meat off of the carcass, because I really do not care for the way it tastes after simmering for so long. If you don't notice the change, go ahead and use this meat for the soup.) Set the broth aside to cool. You will need 3 quarts (or 12 cups) of the broth for this soup. I always save and freeze the extra broth for future soups and other recipes.

In a large pot (at least 8 quart), saute the celery, carrots and onion in the butter until they are almost tender. The vegetables will absorb most of the butter at this point. Reduce heat to low and sprinkle the flour over the vegetables. Stir to combine and let the vegetables absorb the flour. Gradually add 4 cups of the reserved broth. Bring this mixture to a boil and cook, stirring constantly for about two minutes, or until thickened.

Add the additional 8 cups of broth, the bouillon, salt, pepper and diced turkey. Reduce the heat to low and simmer for 30 minutes. While the soup is simmering, cook the egg noodles, drain and set aside. (I prefer cooking them separately, because I can more accurately determine how soft they will be.)

After 30 minutes, add the cooked noodles and the cream. Warm over low heat, just to make sure that everything is warm. Enjoy!

Click here for printable recipe

Simple Turkey Roasting for Beginners

This post could also be called, everything I wish I'd known that no one ever mentions about cooking turkeys. If you've been roasting chicken and turkey for years, this post is probably not for you. On second thought, it IS for you. Feel free to add whatever tips you've discovered in your own experience with turkey. I find that I learn something new every single year, just by talking turkey with other people.

I made my first turkey over a dozen years ago and it was the most intimidating thing I had ever cooked. Truth be told, my husband did most of the cooking that year. At that point in my life, I had never even touched a whole bird. In the years since then, I've tried a few different methods of roasting. Here's the thing, all the different methods work. The simplest methods can easily produces delicious cooked turkey.

First things first, make sure your turkey is completely thawed. That means, remove the turkey from the freezer and thaw it in your refrigerator at least 3-4 DAYS before the day you plan to cook it.  Allowing your turkey at least 5 hours per lb to thaw is usually a good method of determining when to start thawing it. When you are putting it in the refrigerator, make sure to put a large dish underneath it. I always set my huge turkey in a 9x13 pan inside the fridge. It doesn't actually fit there, but the pan serves to collect any liquid from the turkey as it thaws. You don't have to do this, but if you have a dripping turkey one year, you will never forget again. (I actually do this with all meats thawing in the fridge.)

Remove the turkey from the refrigerator an hour before the time you plan to cook it. The idea is to get the bird somewhere closer to room temperature before placing it in the oven. Handle the turkey with the same care you would handle any other raw meat. Have paper towels nearby to wipe up any mess. Wash your hands carefully, throughout the process. Preparing the turkey for cooking is not difficult at all, but it can be messy. You will need to remove the neck and giblets from the turkey prior to baking. I throw mine away (yes, Mom, I still refuse to use them for gravy) but you can also save them for making the gravy. Some people cook the neck alongside the turkey, but I never have.

Whether or not you choose to truss your turkey is up to you. "Trussing" is the practice of tying the legs and wings down compacting them against the body of the bird. Most of our grandmother's did this and it does create a much more attractive cooked turkey. If you are interested in trussing your bird, here is a great Alton Brown video on How to Truss a Turkey.

Now that I rambled on about how cool it is to truss your turkey, I am going to tell you that many chefs today recommend not trussing the bird at all. When you compact the bird this way, it takes longer to cook all the way through the leg joints. This increases the risk of the breast meat drying out. Most of the time, I'd rather have the turkey all sprawled out and perfectly cooked versus looking picture perfect.

Wash the turkey, inside and out with cold water. Pat it dry with paper towels. You can use whatever seasonings you prefer at this point to season the bird. I usually rub the turkey with butter, tucking some little pats inside the breast skin. Then sprinkle spices generously on the outside of the bird and rub them in a bit. Sage, garlic, salt and pepper are often used for this.

Place the turkey in a roasting pan, preferably one with a rack, and tent it well with foil. I always pour 4 cups of water into the bottom of my pan and I never baste my turkey through the cooking process. I usually cook mine (average size 15-16 lbs) at 325 for about 4 hours. As a general rule, 15 minutes per lb of turkey usually gets the job done. The more frequently you open the oven door and check the turkey, the longer it will take. Oven temperatures vary though and after about 3 hours, I always start checking the temperature.

The real goal of cooking any turkey is to not dry out your bird. There isn't a secret, there isn't a magic trick, simple use a thermometer and remove your bird when the thigh meat reaches 170 degrees or the breast meat reaches 160 degrees. The temperature will continue to rise as the turkey rests on the counter. The goal temperatures are 175 for the thighs and 165 for the breasts. Following this rule has never failed to produce moist and flavorful breast meat. That is the most important part, right? ( I actually prefer mine without the gravy, but it looked naked in the original picture. So, here you see it fulled dressed in gravy. A turkey should never be so dry that it requires gravy in order to be eaten!)

Always test whether the meat is done by using the thermometer. Never cut through the meat to check the color. I can't tell you how many meals I dried out by cutting into perfectly cooked meats and letting all of the juices flow out into the pan or onto the cutting board. If you do no have a thermometer, you can spear the breast with a sharp knife and make sure the juices run out clear and not pink. However, you should be extra careful not to actually cut open the breast too much as you are checking this way, or you will dry out a portion of it.

Once you remove the turkey from the oven, let it rest for at least 15-20 minutes. If you do not do this, the juices from the turkey will run out and result in a dry bird. Plus, you are very likely to scald yourself with the burning hot juices! Here is a great Alton Brown video on How To Carve a Turkey.

When your turkey is carved and you are sitting down to a great meal that you have created for your family and guests, Enjoy! You have earned it!

Dark Chocolate Covered Butter Toffee

 

In a perfect balance of sweet buttery toffee and bittersweet dark chocolate, this candy is one of my favorite holiday treats. Truth be told, I've been known to make this treat for my friends throughout the year not just for the holidays.

I think that the reason I love this toffee so much is due to how thin I make it. It is not thick and crunchy like the other toffees I've tried in the past. I've been playing with the recipe for a couple years now and I've found a few tricks that help make this the easiest candy I've ever made. The easy part? NO Candy Thermometer. The only special equipment you need is a brown paper bag.

Dark Chocolate Covered Toffee

2 cups butter
2 cups sugar
3 tablespoons water
1 teaspoon kosher salt
1 teaspoon vanilla
2 cups dark chocolate chips, I choose to use Ghiradelli bittersweet dark chocolate

In a heavy bottomed skillet (NOT a non-stick skillet), over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir with a wooden spoon or spatula to combine. (I use a wooden one, because the mixture does not seem to stick to it as much as a metal or plastic one.) Bring to a boil and then don't stir or mess with the mixture again until it is caramel colored.(Do not walk out of the kitchen though. Never ever leave something this hot boiling on the stove unattended. Also, if you have children in the house, please use a rear burner to make this. The toffee is going to be boiling at an extremely high temperature.)

Set a brown paper bag near the stove and let the mixture boil until it matches the bag in color. This takes between 18-20 minutes and I ALWAYS set a timer. Just in case I find myself distracted, the timer prevents me from letting the candy burn. While the toffee is boiling, prepare two large baking sheets by lining them with parchment paper or silpat mats. (Do not use waxed paper, it will melt.) The pans will be extremely hot when you pour the toffee onto them. I always set them on hot pads or a folded towel on top of the counter.

Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly divide the toffee between the two baking sheets. Using a spatula or an offset knife, spread the toffee as thinly as possible across the baking sheets. Let it cool completely. I like to set the pans in the refrigerator to speed up the process, but it will also cool at room temperature.

When the toffee is cool, blot with a paper towel to remove excess oils from the surface. Melt the chocolate in a glass bowl over a pan of simmering water. The chocolate can also be melted in a microwave at 50% power, checking and stirring every 60-90 seconds.

Spread the warm chocolate across the toffee and then place in the refrigerator to cool completely. It would probably cool fine on the counter as well, but I have never been that patient. Once cooled, break into pieces. Share with friends and Enjoy!

Click here for printable recipe

Homemade Cranberry Sauce

Do you know how easy it is to make cranberry sauce? If you can boil water, I promise you can make cranberry sauce. For years, I bought it in a can and my husband and boys ate every last bit of it. They really love cranberry sauce. We always bought an extra can, just for the leftovers.

That cranberry sauce was just for my boys though. I have never liked it in the past. A couple years ago, that changed for me. I tried a sandwich that stacked turkey with cranberry sauce and I fell in love with the combination. It was not a sugary sweet sauce, it was tangy and sweet at the same time. I now understand why so many people think that it just isn't Thanksgiving without the cranberry sauce!

I've made cranberry sauce a few different ways, but this is my favorite version. I love the tartness of the berries and the lemon, along with the sweet sauce. I prefer a smooth sauce, so I press ours through a strainer while it is still warm. I love having one dish already made for the big day next week! Cranberry sauce can be made a week in advance and then kept in the refrigerator. 

Homemade Cranberry Sauce

12 oz fresh cranberries (technically, mine were frozen because I accidentally tossed the bag in the freezer)
1 cup water
1 cup sugar
1/4 teaspoon salt
juice of half a lemon, mine was medium size

Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done. Cool completely and then place in an airtight container in the refrigerator.

* If you prefer a smooth sauce, simply place a mesh strainer over a large bowl and press the cooked sauce through it. I use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.

Click here for printable recipe

Sneak Peek at the Best Stuffing Ever

Sourdough bread, sage sausage, granny smith apples, dried cranberries and plenty of fresh herbs combine to make a truly awesome stuffing. This is how it starts. Sourdough bread, cut into 3/4"-1" cubes and then toasted in the oven. Now the bread is waiting in a bowl with a loose cover for the next day or so.

I'm starting mine now and I'll have it to show you on Monday. Here is the link to the recipe for Sausage, Cranberry and Apple Sourdough Stuffing. Why now? Because I'm weird like that and I want to share it with you. And honestly? I feel like eating it now. I have turkey broth left from the turkey I made earlier this week. And I don't think there is a better use for the rest of the broth than this stuffing. Yes, I roasted a turkey the week before Thanksgiving, just so that I could make my son his favorite Creamy Turkey Soup. He was in heaven last night!

Cheesy Mashed Potatoes with Green Chile

Oh. My. Heavens. Someone needs to take the rest of these out of my house. I can not stop eating them. I tasted my friend Shannon's mashed potatoes the other day and when I tried them, I just might have gasped. Green chile in mashed potatoes? I never would have thought to do that. It was love at first taste and I couldn't get them out of my head.

I came home that afternoon determined to recreate the dish. These turned out even better than I imagined and I am excited to have a brand new potato dish to serve next week. In my world, every meal is better with green chile, even Thanksgiving Dinner!


Cheesy Mashed Potatoes with Green Chile
Inspired by my friend Shannon

5 lbs golden yellow potatoes (russets would work as well), peeled and then chopped into approximately 2" pieces
1/2 cup butter, room temp is easiest
approximately 1/2 cup heavy cream, adjust according to the creaminess and thickness that you prefer (milk works fine for this, the cream simply creates a more decadent dish)
7 oz chopped green chiles
2 teaspoons kosher salt, divided
freshly cracked pepper, to taste
1/2 teaspoon granulated garlic, garlic powder works as well
1 cup shredded cheddar cheese

Place the potatoes in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Boil them until fork tender. Drain them and then place the pot with just the potatoes back on the warm burner.

Turn the heat to the lowest setting and begin mashing the potatoes. Once the potatoes are almost completely mashed, add the butter, cream or milk, green chile and seasonings. Continue mashing over lowest heat until the mixture is as smooth and creamy as you like. Taste and adjust flavors as desired.

Place the potatoes in an oven safe dish and top with the shredded cheese. Bake at 350 until melted, but not browned, approximately 20-30 minutes. Enjoy!

*This dish can be made up to two days in advance. If you know that you will be refrigerating and then reheating at a later date, I recommend adding a small amount extra cream or milk to the potatoes, because they do tend to dry out a bit after resting in the refrigerator. Simply prep the potatoes, top with cheese and cover with lid or foil. When you are ready to cook them, bring them to room temperature before baking as directed above for 20-30 minutes. If they are still cold when you put them in the oven, leave the foil on the dish and bake 350 for 20-30 minutes and then uncover and continue baking for another 10-20 minutes to allow the cheese to melt. Test with a thermometer to ensure that the center of the dish is warm before removing from the oven.

Click here for printable recipe

Southwestern Three Bean Soup

Southwestern Three Bean Soup is one of the simplest soups I make. Less than 30 minutes from start to finish and this soup is comprised entirely from items that I keep on hand in my pantry. I've been making this for a while now and we really enjoy it.

This is my baby's favorite soup. He eats a good amount of it every time I make it. I actually keep small bowls of it in the freezer, just for him. It has a mild southwestern flavor with very little heat. My husband and oldest son always add some sriracha or other hot sauce to their own bowls to provide the heat that they love. If you have a family of spice lovers, increase the green chile and chile powder to provide the soup with more of a kick.

Southwestern Three Bean Soup
recipe adapted from The Cheapskate Cook

1 1/2 cups carrots, chopped
1 medium onion, chopped
1 4oz can of green chile
1 1/2 cups cooked white beans, or 1 can
1 1/2 cups cooked black beans, or 1 can
1 1/2 cups cooked light red kidney beans, or 1 can
1 can of Mexican diced tomatoes with green chile
1 can of petite diced tomatoes
16 oz frozen corn
2 garlic cloves, minced
2 tablespoons beef bouillon, I use Better Than Bouillon beef base
2 teaspoons chili powder, I use NM Red Chile powder

Combine all ingredients in a large pot and bring to a boil. Reduce the heat and cover with lid. Simmer for 10-20 minutes and then serve warm. Enjoy!

Click here for printable recipe

Carver's Salad with Honey Cider Dressing

Crisp baby spinach, spring mix lettuces, tart apples, sweet raisins, crunchy almonds and the ultimate honey cider salad dressing all combined to create a fantastic fall salad. I've already made this salad three times over the past month. The dressing is wonderful and the combination of flavors with the rest of the salad makes this one of my all-time favorites.

I was determined to serve this with my Thanksgiving dinner this year. So, I've been playing with ways to make the salad in advance and still keep the apples fresh. (Like most people I know, making many of the Thanksgiving dishes in advance keeps me the happiest!) Everything I tried initially, changed the flavor of the salad too much. Luckily, apple cider vinegar did the trick and after 36 hours in the fridge, the salad still had apples that were crisp, white and lovely.

Carver's Salad
recipe adapted from Apron Appeal

SALAD:
3-4 oz baby spinach leaves, this was 2 large handfuls
3-4 oz spring mix lettuces, this was 2 large handfuls
1 - 1 1/2 cups raisins
3/4 - 1 cup sliced almonds, toasted
3 granny smith apples, * very thinly sliced, I cut medium size apples into about 40 slices each

HONEY CIDER DRESSING:
3 tablespoons apple cider vinegar
3 tablespoons honey
6 tablespoons mayonnaise
1 tablespoon dijon mustard
1 1/2 tablespoons finely minced yellow onion
1 1/2 tablespoons chopped fresh parsley
3/4 cup light flavor olive oil

In a small glass bowl, warm the honey and the vinegar in the microwave. Stir together until the honey dissolves. Place the other dressing ingredients together into the pitcher of the blender. Add the honey mixture and blend until thoroughly combined. Chill in the refrigerator until ready to serve.

In a skillet over medium heat, toast the almonds until they are fragrant and browned. Remove from the heat and set aside to cool. In a large bowl or on a platter, combine the spinach, lettuces, raisins, almonds and apple slices. Drizzle with dressing just before serving.

*If you would like to prepare this in advance, I recommend treating the apples to avoid browning. As you are slicing them, place them directly into a small bowl filled with 2 cups of cold water and 1/4 cup apple cider vinegar. Soak them for about 5 minutes and then drain. Blot dry with a cloth or paper towels.

Click here for printable recipe

Sriracha Tomato and Onion Dip

Spicy sriracha sauce and red chile flavor this dip and provide an excellent level of heat that is cooled just slightly by the sour cream. This was an instant hit with my husband and oldest son.  It is a much hotter flavor than I am normally drawn to, however, I found myself repeatedly going back to the table for more.

Today is the reveal day for this month’s Secret Recipe Club. My assigned blog this month was BetsyLife. I had a great time browsing her posts and checking out her fantastic art work. You can see her artwork online at Betsy Haley. I have fallen in love with a couple of her pieces. Thanks for the recipe, Betsy and thanks for the fantastic art to drool over as well!

Sriracha Tomato and Onion Dip

recipe adapted from Betsy Life

8 ounces sour cream (or cream cheese, if you prefer that over sour cream)

1/2 large tomato, diced – 1 heaping 1/2 cup diced tomatoes

1/3 medium onion, finely diced – 1/3 cup minced onion

1 clove garlic, minced

1 tablespoon Sriracha,or the hot sauce of your choice

2 teaspoons smoked paprika

1 teaspoon chile powder, I used NM red chile powder

1/4 teaspoon kosher salt, adjust to taste

Whisk together the sour cream, garlic, hot sauce and spices. Add the diced tomatoes and onions and stir to combine. Serve with tortilla chips. Enjoy!

Click here for printable recipe

Cheddar and Sausage Whole Wheat Biscuits

In a perfectly timed coincidence, I found a forgotten package of little smokies in the depths of my freezer the day before Monet posted her Cheddar and Sausage Biscuits. As soon as I saw that combination, I knew that my boys would adore them.

I made these for lunch today, planning to freeze the remaining ones. I thought it would be a great snack to keep in the freezer for the kids. Well, the boys liked them so much, there are just a few in the freezer now. Even the baby ate two big muffins!

Updated to add: The frozen ones reheated perfectly. I'm going to make another batch today (just for the freezer) with the remaining sausages from the package.

Cheddar and Sausage Whole Wheat Biscuits

1 1/2 cups AP flour
1/2 cup whole wheat flour, I would have used a larger percentage whole wheat, but I was running low and didn't want to take the time to grind more at that moment
2 teaspoons baking powder
1 teaspoon kosher salt
1/3 cup light flavored olive oil
2/3 cup milk
1 cup very thinly sliced little smokey sausages, this was 16-18 small sausages
1 cup cheddar cheese, freshly shredded, use fresh if possible, it will melt better

Preheat oven to 450 degrees. Line a large baking sheet with parchment or a silpat mat. In a mixing bowl, whisk together flours, baking powder and salt. Set aside. In a smaller bowl, whisk together the oil and the milk.

Pour the liquid mixture into the dry ingredients and gently fold them together. When they are almost combined, add the sausage and the cheese. Gently fold everything together and be careful not to overmix. See my note here for the results of overmixing biscuit dough.

Using a large kitchen scoop or a couple of spoons, drop biscuit mounds onto the baking sheet. Bake for 10-14 minutes, the length of time will depend on the size of  the biscuits. I made mine fairly large and fit 10 of them on the baking sheet. Enjoy!

Click here for printable recipe

Texas Sheet Cake a.k.a. Best Chocolate Cake Ever

Several years ago, a friend of mine made this cake and described it in such a way that I absolutely had to try it. I've made this cake several times since then and it is always a hit. Served warm, it is fabulously gooey and chocolatey. Served cold, it forms an awesome frosting crust layer on top that simply melts in your mouth. However you serve it, definitely plan to share with friends!

Texas Sheet Cake a.k.a. Best Chocolate Cake Ever (printable Gluten Free version below)
recipe adapted from Ree Drummond
Yield: 16-20 servings

CAKE:
2 cups flour
2 cups sugar
1/4 teaspoon kosher salt
1/2 cup cocoa powder
1 cup butter 
1 cup boiling water 
1/2 cup buttermilk (or this buttermilk substitute)
2 eggs 
1 teaspoon baking soda 
1 teaspoon vanilla 

FROSTING:

1-3/4 stick butter 
1/2 cup cocoa powder
6 tablespoons milk 
1 teaspoon vanilla 
3 1/4 cups powdered sugar
Optional:
1/2 cup finely chopped pecans


Preheat the oven to 350 degrees. Grease a pan and set aside. (I use an 18x13 sheet cake pan. However this cake can be made in whichever pan you prefer. It will simply be thicker in a smaller pan.)

In a large mixing bowl, whisk together flour, sugar, and salt. In a medium size saucepan over medium high heat, melt butter and then add the cocoa. Whisk to combine. Add boiling water to the saucepan and allow the mixture to boil for 30 seconds, then remove from the heat. Pour the chocolate mixture over the flour mixture, and stir to combine.

In a small bowl, whisk together the buttermilk, beaten eggs, vanilla and baking soda. Stir this mixture into the first mixture. Pour into your sheet cake pan (or the pan of your preference) and bake at 350 degrees for 20 minutes.

While the cake is baking, make the icing. Melt butter in a saucepan over medium high heat. Add cocoa and whisk to combine, then remove from heat. Add the milk, vanilla, and powdered sugar. Whisk to combine.  Add the pecans, if desired and stir to combine. Pour the icing over the warm cake. Enjoy!

Click here for printable recipe
Click here for printable GLUTEN FREE version

Simple Roast Beef

Perfectly cooked roast beef is no longer a mystery to me. The roast turned out so beautifully, I can hardly wait to make another one and try some different flavors and seasonings. The meat was medium rare, tender and flavorful. This method basically turns a conventional oven into a convection oven and eliminates the need to turn the roast while it is cooking.

I served this with smashed potatoes and green beans. It was a wonderful warm meal on one of our first chilly days this fall. Hurray for rainy weather at last!

Simple Roast Beef
recipe adapted from Simply Recipes

2 1/2 - 3 lbs boneless beef rump roast
1 tablespoon olive oil
3 cloves of garlic, slivered into about a dozen pieces
kosher salt
freshly cracked black pepper
meat thermometer

Start with your roast at room temperature. I removed mine from the refrigerator a little over an hour before I was ready to cook it. Preheat the oven to 375 degrees. With a sharp knife, make a tiny slit in the meat just large enough to slide a sliver of garlic into the meat. Repeat all over the roast, for each sliver of garlic. Drizzle olive oil on the roast and rub all over the sides. Sprinkle the entire roast with salt and pepper. Place the roast directly on the oven rack, fatty side up, with a drip pan on a rack underneath the roasting rack.

Brown the roast at 375 degrees for 30 minutes. Lower the heat to 225 degrees. Cook the roast another 2-3 hours. When the roast begins to drip juices and has turned brown on the outside, check the temperature with a meat thermometer. Carefully use tongs to remove the roast from the oven when the inside temperature is 140 degrees. Let the roast rest on a plate, tented with foil to keep warm, for at least 15 minutes before carving to serve. Enjoy!

Click here for printable recipe

Creamy White Chicken Chili

Tender chicken, soft white beans, green chile and plenty of spices in a creamy base much closer to a soup than a chili, this was an enormous success with the family. (Well, except for my son that avoids anything remotely spicy these days!) Even my littlest one ate his entire bowl of soup! I will definitely be doubling this next time I make it; I am sad that there were no leftovers last night!

Creamy White Chicken Chili
recipe adapted from Mel's Kitchen Cafe

1 pound chicken breasts, cut into 1/2" pieces
1 medium onion, chopped into 1/2" pieces
2 cloves fresh garlic, or 1 1/2 teaspoons garlic powder
1 tablespoon olive oil
3 cups cooked great northern beans, or 2 cans
2 cups chicken broth, or 1 can
1 7oz can of chopped green chili
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy cream

In a large saucepan, over medium heat, heat the oil. Add the chicken, onion, fresh garlic and saute until the chicken is no longer pink. Add the broth, beans, chile and the spices. Bring to a boil. Reduce the heat and simmer uncovered for about half an hour.

Remove from the heat. Stir in sour cream and cream. Serve immediately. Enjoy!

Click here for printable recipe

Baked Mexican Pasta

Mexican Pasta? Sure, why not? I love Mexican food and Italian food always makes me happy.  Combining them made for a fun twist and a great new recipe the kids really liked. It made me laugh when my anti-spice pasta lover adored this meal and my anti-pasta spice lover adored it as well. Apparently, it was just enough of a balance to please everyone.

Baked Mexican Pasta
recipe adapted from Recipes To Run On

1/2 lb cellentani noodles or your favorite pasta
1 lb ground beef
1 tablespoon olive oil
2 cloves garlic, minced
1 large green bell pepper, chopped
1 large yellow onion, chopped
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
32 oz salsa
1 1/2 cups cooked black beans, or 1 can drained and rinsed
2 cups shredded Monterrey jack cheese

Preheat the oven to 350 degrees. Cook the pasta, drain and set aside. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the peppers, onions and garlic. Saute until barely softened. Add the ground beef and brown. Add the spices to the skillet mixture and stir to combine.  Drain and set aside.

In a large bowl, combine the pasta, the skillet mixture,the beans and the salsa. Toss gently to combine. Pour half of the pasta mixture into a 9x13 dish. Sprinkle with 1/2 the cheese. Pour the remaining pasta over the cheese and then sprinkle the rest of the cheese over the last pasta layer. Place in the hot oven and bake for 15-20 minutes until the cheese is melted and bubbling.  Enjoy!

Click here for printable recipe

Oven Baked Polenta

Have you tried polenta? This was a first for us and it most definitely will not be the last. I've had polenta on the list of foods I want to try for over a year now. I finally decided to make it along with the Twisted Chicken Piccata I posted yesterday. They went together perfectly.

Polenta is soft and creamy when it is first cooked, but it hardens into a firmer dish as it cools and you can slice it as well. It is traditionally an Italian dish, although polenta is made all over the world today.

Oven Baked Polenta
recipe from Martha Stewart

3/4 cup cornmeal, I used freshly ground corn, but store bought works as well
1 1/4 teaspoons kosher salt
1/8-1/4 teaspoon freshly cracked pepper
3 cups water
1/4 cup milk
2 tablespoons butter
1/4 teaspoon dried marjoram, or 1 teaspoon fresh

Preheat the oven to 425 degrees. In a covered dish with a lid, whisk together the water, cornmeal, salt and pepper. Cover and bake for 30 minutes*, stirring halfway through.

Remove from the oven and add the milk, butter and marjoram. Whisk quickly until the polenta is smooth and creamy. Serve immediately. Enjoy!

*Side note: Apparently, a microwave will work in a pinch as well. My oven caught fire, the actual electric coil at the base of the oven broke off and starting sparking and smoking, in the middle of the baking process. I turned off the oven and when the sparks stopped, I simply placed the glass dish in the microwave and continued cooking it that way, stirring every couple of minutes until it was done. I'm waiting for delivery of a new stove now and looking forward to lots of holiday baking with a shiny new oven!

Click here for printable recipe

Twisted Chicken Piccata

I'm sitting here searching for words to describe this absolutely fantastic dinner that we just ate. Wow. (Apparently, I'm truly gifted with words tonight.) I've eaten chicken piccata at different restaurants. I've made chicken piccata at home. But it has never tasted like this in the past. This is a fantastic classic Chicken Piccata dish, with a surprising ingredient twist. We all really enjoyed this meal and it has already been requested again. I served the chicken with a delicious polenta and I will share that recipe tomorrow.

My husband chose this recipe from my Secret Recipe Club blog assignment Delishhh. I have several more recipes bookmarked to try in the future. Delishhh is written by Ewa; she cooks and writes about recipes from all over the world.Thanks, Ewa, this recipe is officially one of my favorites now.

The surprise ingredient? Soy sauce! No kidding. When I stumbled onto this recipe, I did a double take. Soy Sauce in an Italian recipe? Yes, and it is FANTASTIC. Ewa wrote that she does a quick marinade of the chicken in soy sauce while she preps the other ingredients. Well, in the way that life happens, time ran away from me and that quick marinade was closer to half an hour or so. The soy sauce worked it's magic and produced an underlying flavor that couldn't possibly be beat. I'm already looking forward to making this again.

Twisted Chicken Piccata
recipe adapted from Delishhh

4 boneless skinless chicken breasts, approximately 2 lbs total
1 cup olive oil, divided
4 tablespoons soy sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
2 eggs
2/3 cup breadcrumbs
2/3 cup AP flour
8 tablespoons butter, divided
10 oz mushrooms, sliced
1 cup dry white wine, I used a chardonnay
6 tablespoons freshly squeezed lemon juice, I used two large lemons
1/4 cup capers
optional: 1/4 cup fresh parsley, chopped

Place your chicken breasts in a gallon size freezer strength ziploc bag, one at a time, and pound them to an even 1/4" thickness. Once they have all been thinned as much as possible, place them all back into the ziploc bag and add the soy sauce, 1/2 cup of olive oil, salt and pepper. Seal the bag and let the chicken rest on the counter for 10-30 minutes.

Place two separate bowls next to your stove. In the first one, whisk the two eggs together. In the second one, combine the bread crumbs and the flour. Heat the remaining 1/2 cup of olive oil and 3 tablespoons of butter in a large skillet over medium heat. When the butter has melted and the mixture is hot, start making the chicken by dipping each piece first in the egg and then in the flour mixture, being sure to press it into the chicken on each side. Then place each piece right into the frying pan. I was able to cook two at a time in the pan.

Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Tent the cooked chicken with foil to stay warm while you prepare the sauce. (You can also place the covered chicken plate in the oven to keep warm if you would like. I found that mine stayed warm enough simply tented with the foil.)

Add the sliced mushrooms and 3 tablespoons of butter into the frying pan that you just used. Saute the mushrooms over medium heat for 5 minutes. Then add the wine, lemon juice and capers to the pan. Use a spatula to crape up all of the brown bits and then let the sauce simmer for a few minutes while it reduces by half. Add the remaining 2 tablespoons of butter and stir to combine. Plate the chicken and pour sauce over the top. Top with fresh parsley if desired. Enjoy!

Click here for printable recipe

Simple Orange Banana Smoothie

This smoothie was an impromptu drink that I tossed together the other day, just to use up an over abundance of bananas. I used 3 bananas off the counter and I pulled just one from the freezer to chill and thicken the smoothie a bit. The smoothie turned out closer to a thick juice than a chilly frozen smoothie.

My kids flipped over it. After I handed the drinks to the kids, I walked out of the kitchen for a moment. My middle son yelled after me that "the smoothie is fantastic." Why am I not surprised that they adored a smoothie made of nothing but juice and bananas?

2 cups orange juice
4 bananas, frozen would be best

Place ingredients in the blender and puree until smooth. Enjoy!

Click here for printable recipe