Homemade Ranch Dip with Fresh Herbs

This is a creamy, tangy ranch dip loaded with as many fresh herbs as I could stir into it. Fresh lemon juice provides the tang of buttermilk and the flavor is far beyond anything you could buy at the store. Even with the time spent chopping all the fresh ingredients, this recipe still came together in less than 15 minutes.

There is nothing like an abundance of fresh herbs to inspire a bit more creativity in the kitchen. One of the growers at our Farmer's Market had a huge table of herbs last weekend and I went a little crazy filling my basket with fresh herbs for next to nothing. If you do not have an abundance of fresh herbs at your fingertips this time of year, check out this Quick and Easy Homemade Ranch Dip made with dried herbs and spices.

Homemade Ranch Dip with Fresh Herbs

1 cup mayonnaise
1 cup sour cream
1 tablespoon finely minced yellow onion, about 1/4 of a small onion
1 tablespoon finely minced garlic, about 3 cloves
1 1/2 tablespoons finely chopped fresh chives
1 1/2 tablespoons finely chopped fresh Italian parsley
1 1/2 tablespoons finely chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons fresh lemon juice, adjust to taste

Combine all ingredients in a small bowl and whisk to combine. Chill for at least 1-2 hours prior to serving. Keeps well in the refrigerator for up to a week. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Orange Chicken Stir Fry

Cinnamon Crinkle Cookies - Gluten Free or Not

Sweet cinnamon sugar cookies with crisp edges and chewy centers; these cookies are the perfect afternoon snack with a cup of tea or coffee. I've been playing with our family recipe in hopes of creating a gluten free version of the classic Snickerdoodle.

Slightly thinner than the original, with a distinct buttery cinnamon sugar flavor, I am very very happy with this cookie. I wanted a Snickerdoodle made with butter alone; one that did not include shortening. If you prefer a cookie with a more cake-like texture, simply substitute shortening for 1/2 of the butter in this recipe.

Cinnamon Crinkle Cookies a.k.a. Snickerdoodles - Gluten Free or Not

1 cup butter, room temperature
1 1/2 cups sugar
2 eggs
1 1/2 cups brown rice flour *
1 1/3 cup tapioca starch *
1/2 teaspoon xantham gum *
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon kosher salt
Cinnamon Sugar mixture: 1/4 cup white sugar plus 1 tablespoon cinnamon

* If you are not in need of a gluten free cookie, you can substitute 2 3/4 cups AP flour for the items marked with an *.

Cream together the butter and sugar. Add the eggs and beat again. Whisk together the flour, starch, xantham, baking soda, cream of tartar and salt. Add the dry ingredients to the wet ingredients and mix to combine. Chill the dough in the refrigerator for at least 1 hour.

Preheat oven 400 degrees. Scoop the dough into balls and roll in the cinnamon sugar mixture. Place on a silpat or parchment lined baking sheet. Bake for 8 minutes and remove from the oven before the cookies are browned. They should be slightly puffy and crinkled on top. (If you prefer crispy cookies, let cook them a minute or two longer.) Allow them to cool on the baking sheet for 1-2 minutes and then remove to a wire cooling rack. Alternate using two baking sheets to allow each baking sheet to cool completely between batches. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Favorite Slow Cooked Almond Raisin Oatmeal

Tomato Chicken Chili

The same day that I saw Mel post this recipe, I immediately added whole tomatoes to my shopping list. White Chicken Chili is one of my family's favorite recipes and I expected this soup to be just as delicious. It does not disappoint.

This soup is almost unbelievably flavorful. The whole tomatoes provide a deeper flavor than the more typical diced or crushed varieties. The red pepper flakes and the cayenne can all be adjusted for your spice preference. The amounts listed in the recipe were perfect for my family with enough heat to deepen the flavor without actually burning your mouth.

Tomato Chicken Chili
recipe adapted from Mel's Kitchen Cafe
Yield: 6 servings

1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
3 large colored bell peppers, I used red and yellow
1 teaspoon chili powder, I used NM red chile
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, adjust to taste
1/8 teaspoon cayenne pepper, adjust to taste
1 1/2 teaspoons kosher salt
1/4 cup minced fresh basil or 1 1/2 teaspoons dried basil
(2) 28 ounce cans whole peeled tomatoes
3 cups cooked and diced or shredded chicken
Optional toppings: finely chopped onions, shredded cheese, sour cream, avocado, corn chips or crushed tortilla chips

In a soup pot, warm the oil over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until the onions are soft, tender and slightly browned. Add the garlic and cook for about a minute. Add the bell peppers and the dried spices. Cook the the peppers for a minute or two, and then add the tomatoes. Crush the tomatoes quickly; squeezing them with your hands while they are still cool or using the back of a spoon or with a few pulses of an immersion blender. Add the chicken and bring to a boil and then reduce heat to a simmer for 20 minutes.

After simmering, add the basil (if using fresh basil) and simmer for an additional 5 minutes. Serve with the toppings of your choice if desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Orange Poppyseed Dressing

Chewy Raisin Baked Oatmeal Cups

Like warm, soft and chewy oatmeal cookies designed to be eaten for breakfast; this was a delicious weekend breakfast designed for just my husband and me. My kids were staying with grandma and I took advantage of the lazy morning to play with my baked oatmeal recipe. I absolutely loved the chewiness of this version, combined with the slightly toasted oats on top. I tripled the recipe and made it again the following weekend in a 9x13 pan for a family brunch. The oatmeal was a hit with everyone that tried it.

Chewy Raisin Baked Oatmeal Cups
Yield: 2-3 servings

1 1/4 cups old-fashioned rolled oats
3 tablespoons brown sugar
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1/4 teaspoon cinnamon
dash of nutmeg
1/3 cup Trader Joe's Jumbo Raisin medley with seedless golden light raisins, flame raisins, and jumbo raisins (regular raisins will work as well, but these raisins are delicious enough to mention specifically)
1 egg
2 tablespoons light flavored olive oil
1/2 cup milk

Preheat oven to 350 degrees. Grease (2) 10-12 ounce ramekins with butter and then fill with the oatmeal mixture. Bake for about 20 minutes, until the oatmeal is lightly browned and a knife inserted into the center should come out mostly clean. Let rest for a few minutes before serving. The oatmeal will be very hot! Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Maple Butter

Champagne Vinaigrette

While eating lunch at The Arrogant Butcher the other day, I was struck by the uniqueness of the salad dressing. It is surprisingly sweet, tangy and light. I spoke with the waitress and she told me that she'd been trying to copy it at home herself.

Our waitress told me that their dressing is basically a 2:1 ratio of champagne vinegar and sugar. I played with the recipe a bit and came up with this version. Served on a simple salad of chopped greens, cucumber and tomato, this dressing elevated the salad to something special.

Champagne Vinaigrette
Yield: about 2 cups

1 cup champagne vinegar
1/2 cup white sugar
1 tablespoon very finely minced shallots
dash of ground cumin, about 1/16 teaspoon
pinch of kosher salt, about 1/8 teaspoon
1/4 cup light flavored olive oil

Combine all ingredients in the blender and puree until emulsified and slightly thickened. Pour into a glass jar and refrigerate until ready to serve. Drizzle a small amount onto salad and toss well to coat. Store remaining dressing in the refrigerator. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Green Chile Chicken Cordon Bleu

Lemon Butter Pasta with Mushrooms and Tomatoes

Fragrant garlic, mushrooms, onions and tomatoes are sauteed in butter and then tossed with fresh lemon juice and tender pasta. I've been making this pasta for company, for myself, for family and friends for so many years now that it's the first thing I think of when I want pasta. My husband prefers this dish with some grilled chicken tossed in with the pasta, but I'm quite happy with the pasta alone. I've been known to make this dish just for myself on weekends when my husband was out of town. I'd happily eat it for lunch and dinner all weekend.

Lemon Butter Pasta with Mushrooms and Tomatoes
Yield: 4 servings

6 tablespoons butter
2 cloves garlic
6 - 8 ounces mushrooms
1/2 medium yellow onion, chopped small
Optional: 1 teaspoon Better Than Bouillon chicken base
1/2 cup diced tomato
juice from 2 small lemons, about 1/4 cup
1/4 teaspoon white pepper
kosher salt, to taste only as needed
12 ounces angel hair pasta
Pecorino Romano or Parmesan cheese, freshly grated

Cook the pasta, drain and set aside. Melt the butter in a large skillet over medium heat. Add the garlic and saute for less than a minute, just until it is fragrant. Add the mushrooms, onions and the optional chicken base. Saute for about 5 minutes, until the mushrooms and onions are tender.

Add the lemon juice, tomatoes and white pepper. Simmer for 2-3 minutes, until the tomatoes are warm. Divide the pasta between four plates. Pour the sauce on top of the pasta and top with cheese. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Lemon Risotto with Peas

Light and Fluffy Buttermilk Waffles - Gluten Free

I'll go ahead and admit that I am a bit of a waffle snob. I wouldn't dream of ordering waffles from a restaurant. For years, I made our favorite Whole Wheat Waffles on a regular basis. After more than a few botched attempts, I am very happy to finally have a gluten free waffle that meets my standards.

Light and fluffy in texture while staying crisp on the outside; these are really great waffles, whether you are in the habit of eating gluten free or not. I loved this version. The batter was thinner than typical waffle or pancake batter, but it worked beautifully.

If you are not in need of a Gluten Free breakfast; here are some other breakfast ideas:

Brown Sugar and Spice Zucchini Waffles with Waffle Sauce
Whole Wheat Waffles with Waffle Sauce
German Pancakes with Orange Sauce

Whole Wheat Crepes with Strawberries Blackberries and Powdered Sugar

  Fluffy Whole Wheat Pancakes

Light and Fluffy Buttermilk Waffles - Gluten Free

Yield: 8 waffles

1 1/3 cups brown rice flour
2/3 cup tapioca starch
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 3/4 cups buttermilk or 1 3/4 cups milk, plus 1 1/2 tablespoons white vinegar or lemon juice
2 eggs
1/2 cup butter, melted

Preheat the waffle iron. Make the buttermilk and set aside. Whisk together the dry ingredients. Add the milk and eggs and whisk to combine. Add the melted butter and whisk once more. Pour onto a hot waffle iron and cook until lightly browned. Serve with the toppings of your choice. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Simple Trail Mix

Kitchen Tip: How To Make a Buttermilk Substitute

When I was a child, my mom's banana bread recipe taught me to add a bit of vinegar or lemon juice to a cup of milk and let that rest for a few minutes while mixing the other ingredients. I didn't know that I was making buttermilk. I just knew that her banana bread never failed me.

As an adult, I have never purchased buttermilk. Buttermilk is simply soured milk. In an even more appetizing description, it is somewhat curdled and thickened as well. Buttermilk may not sound appetizing, but it is a fantastic thing when it comes to baking. The acid in the buttermilk reacts with baking soda in a recipe to create lighter and fluffier baked goods.

It is a simple matter to make your own buttermilk whenever it is called for in a recipe.

Acid + Milk + a few minutes to rest = Buttermilk

Add one tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add milk until the amount reaches one cup. Let this mixture sit at room temperature for 5 minutes. The milk should look curdled. Stir the milk and use in any recipe that calls for buttermilk.

I've seen other methods using sour cream, plain yogurt and cream of tartar. I haven't tried them myself, but they should work just as well.

ONE YEAR AGO TODAY: Slow Cooked Pork Roast with a Tangy Glaze

Classic Mai Tai

If you've tried a Mai Tai in the past and been unimpressed with the sugary or overly fruity flavor, this classic version of the Mai Tai might change your mind. The last time I visited my sister, I twisted my brother in law's arm to show me how to make his version. This drink is very smooth and flavorful without being overly sweet. Add as much or as little pineapple juice as you like in order to sweeten the drink.

* The only place I've found that makes a Mai Tai close to this version is PF Chang's. As proven with the fabulous Coconut Lemon Sour, their bartenders definitely know how to mix a drink.

Classic Mai Tai

1 ounce light rum, Bacardi is fine
1 ounce mid range or top shelf dark rum, I used Mount Gay Rum
1/2 ounce Orgeat syrup
1/2 ounce Gran Gala orange liqueur
2 - 3 ounces pineapple juice, adjust to taste

Combine the first four ingredients in a shaker with ice. Shake well until chilled and then strain over fresh crushed ice. Add pineapple juice and stir. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Caramelized Onion Whole Wheat Rolls

Applewood Smoked Sausage Stew with Roasted Potatoes

Applewood smoked sausage, roasted potatoes and tender vegetables created a unique stew that was richly flavorful and hearty. I really enjoyed the roasted potatoes in this meal. They remained slightly fluffy on the inside and it was a delicious contrast of textures. This was a very fast meal to put together; easily on the table in less than 30 minutes. I started the onions and sausage in the pot and then chopped the carrots and celery while they were cooking.

Just a note about the red pepper flakes. Use the smaller amount initially, as it will enhance the stew and add a depth of flavor while not adding much heat. Adjust as desired for your own taste. I preferred the lesser amount, while my husband and oldest son very much enjoyed it with the additional pepper.

Applewood Smoked Sausage Stew with Roasted Potatoes
Yield: 6-8 servings

1 medium size onion, chopped small, about 1 cup
14 ounces applewood smoked sausage, sliced as thinly as possible
5-6 medium size carrots, sliced very thin, about 2 cups
3 stalks celery, sliced thin, about 1 cup
5-6 cups chicken broth
4 cups roasted red potatoes, chopped into 1/2" pieces *
1 teaspoon kosher salt, adjust to taste depending on broth used
1/4 - 3/4 teaspoon red pepper flakes

* If you don't have potatoes already roasted, feel free to use raw potatoes. Simply add them with the carrots and simmer until both are tender.

In a dutch oven or soup pot, saute the sausage and onions over medium heat. Stirring occasionally, cook them about 5 minutes, until the onions begin to soften. Add the celery, carrots, chicken broth, salt and red pepper flakes. Bring to a boil and then reduce to a simmer for about 10-15 minutes, until the carrots are tender. Taste the broth and adjust the seasonings as desired. Add the potatoes and simmer another 3-4 minutes, until they are warm. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Cinnamon Toast Cake

Chocolate Chip Macadamia Nut Cookies

While I was adding category labels to several older blog posts last week, I stumbled across this recipe. I wrote the post (and thought I published it) over a year ago. Somehow the post was saved as a draft and never was posted. There is no season as perfect as the fall to post a cookie recipe, so the timing of this post is making me grin. I'm planning a gluten free batch of these cookies now in the very near future!

Macadamia nuts and chocolate are one of my favorite cookie combinations. Soft, chewy and just barely crisp on the edges; these cookies turned out great. I sent the remaining cookies to work with my husband, just to get them out of my reach.

Chocolate Chip Macadamia Nut Cookies

Yield: 3 dozen cookies

1 cup cold and cubed butter

1/2 cup sugar

1 cups light brown sugar

1/2 cup dark brown sugar

2 eggs

3 cups flour

1 teaspoon kosher salt

1 teaspoon baking powder

1/4 teaspoon baking soda

2 cups semisweet or white chocolate chips

1 cup chopped macadamia nuts

Preheat oven to 375 degrees. Cream together the butter and the sugar. Add the eggs and beat until fully incorprated. Sift together the flour, salt, baking powder and baking soda. Slowly add the dry ingredients to the wet mixture. Fold in the chocolate and the nuts.

Use a medium size scoop to place dough onto a baking sheet lined with parchment or a silpat mat. Bake 8-9 minutes until barely browned around the edges. Remove from the oven while still soft and let cool 1-2 minutes on cookie sheet. Transfer to wire cooling racks and let cool completely before storing in an airtight container. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: The BEST Homemade Ketchup

Meatloaf with Balsamic Glaze

When I started blogging, I challenged myself to cook something new from a different country at least once a month. I've had a blast tracking down different ingredients and choosing new recipes to try. In contrast to those fancier foods, there are still the recipes that are my family's favorites.

When I was a kid, my mom made meatloaf that consisted more of fillers than meat. With 10 mouths to feed, we joked freely that it was often hard to find the meat in the meatloaf. Carrots? check. Corn flakes? check. Bread crumbs? check. Oatmeal? check. Bananas? no, just seeing if you're with me. So, when I tell you that this is not my mama's meatloaf, I think she'll understand.

As a newlywed, my husband told me that he liked meatloaf, a lot. I just stared at him and could not imagine ever making it for him. Wasn't meatloaf that dry concoction that tastes a lot like carrots and not much like meat? Why would he like that? I had eaten meatloaf made by a couple of different people and still, I was not impressed. The idea of making it myself sounded absurd. Besides the fact that I didn't love eating it, meatloaf isn't fancy or pretty or glamorous, so why go to the trouble?

Then my friend mentioned that her mother in law had a fantastic meatloaf recipe that everyone in their family loved. So, I decided to give it a shot. The first time I made this recipe, well over ten years ago, my mom and a couple of my teenage brothers were visiting us. My husband told them that I was making meatloaf for dinner and one brother commented that he'd just eat some cereal later. After we stopped laughing, I told him he should try it. My brothers were bottomless pits at that time in their lives and really would have eaten anything, except meatloaf apparently.

At first bite, everyone at the table almost sighed. What? Meatloaf could be delicious? Who knew? Every person who has ever tasted this meatloaf has enjoyed it. This is one of my children's favorite meals and there are actual cheers at the table when it appears.

My brother and my husband still joke today, "There is MEAT in the meatloaf." And it is good! Flavorful, moist, and honestly delicious; if you are a meatloaf hater, this recipe just might convert you as well.

Meatloaf with Balsamic Glaze
meatloaf recipe from my friend, Debbie, and glaze inspired by The Slow Roasted Italian

2 lbs ground beef, I prefer to use grass fed beef whenever possible
1 cup quick oats
1 1/4 cups milk
1 egg, beaten
1/4 cup minced onion
1 teaspoon Worcestershire
1/2 teaspoon kosher salt
1/4 teaspoon fresh black pepper
1/4 teaspoon sage
1/4 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon granulated garlic or garlic powder

Glaze:
1/4 cup ketchup or tomato sauce (I like this homemade ketchup best of all)
1 tablespoon balsamic vinegar
1 tablespoon brown sugar

Preheat oven to 350 degrees. Combine all meatloaf ingredients in a bowl and then mix together with your hands - yes, it really is easier that way. Shape into a loaf form* and then place on a foil lined baking sheet.

Stir together the glaze ingredients and spoon over the top of the meatloaf prior to baking. Bake in a preheated oven until the internal temperature reaches 170 degrees. I recommend using a thermometer to determine the cooking time initially. How long it needs to cook will be affected by the shape of the meatloaf.

* I like to shape mine relatively flat and oblong and it usually cooks in about 65-70 minutes. A more traditional 4x4x8 loaf will take about 90 minutes.



* This was originally written as a Guest Post for Chef Dennis at A Culinary Journey

Click here for printable recipe

ONE YEAR AGO TODAY: Roasted Breakfast Potatoes

Calabacita Enchiladas with Red and Green Chile

Loosely translated, the word calabacita means little squash in Spanish. Calabacitas is a traditional Spanish skillet meal comprised of squash, tomatoes, onion, corn, garlic and green chiles. While we were in New Mexico last month, my sister made the best calabacitas I had ever tasted. We stuffed the spicy squash into bean burritos and it was delicious that way.

Once I was home, I was inspired to try an enchilada version of her calabacitas. My non-squash loving children devoured this meal and informed me that if I kept making squash taste this good, they would keep eating it. Apparently, I completely burned them out on my favorite vegetable with our over-abundance of squash from the garden last year.

For this dish, I used three different summer squash, a yellow crookneck, a Mexican grey and an Italian zucchini. Any combination will work well for this. Simply use about 1 1/2 total lbs of squash.

Calabacita Enchiladas with Red and Green Chile
Yield: 8-10 servings

1 tablespoon olive oil
1 medium onion, chopped
3 medium size summer squash, 1 1/2 lbs total, sliced about 1/4" thick
3 - 4 ears of corn, kernels removed or about 1 1/2 cups frozen corn
2-3 cloves garlic, minced
1 cup green chile, roasted, peeled and chopped small (1 cup frozen or canned chopped green chile will work as well)
Optional: 1 1/2 cups cooked pinto beans or (1) 14 ounce can, drained
2 teaspoons Mexican spice blend (taco seasoning can be substituted)
2 cups cooked chicken, diced bite-size
4 cups shredded cheese of your choice, cheddar and Monterrey jack are my favorite combination
1 1/2 cups red chile sauce
2 cups green chile sauce
12 white corn tortillas, each cut into 6 pie-shaped wedges
Optional: sour cream and tortilla chips for serving

In a large skillet, warm the oil over medium high heat. Add the onions and saute for 2-3 minutes. Add the squash and the corn and continue to cook for another 3 minutes. Add the beans, garlic, green chile and spice blend. Stir to combine and cook another minute or so. The squash should still be fairly crisp and not at all soggy. Remove from the heat.

Preheat oven to 350 degrees. In the bottom of a 9x13 dish pour about 1 cup of green chile sauce into the bottom of the dish. Layer tortillas across the sauce and top with half of the squash mixture. Place the chicken on top of the squash and sprinkle with about a cup of cheese. Layer tortillas across the cheese and then pour red chile sauce across the tortillas. Spread with the back of a spoon to coat the tortillas if necessary.

Repeat the squash layer over the tortillas. Sprinkle with another cup of cheese and then layer tortillas across the cheese. Pour the rest of the green chile sauce over the tortillas and then sprinkle generously with cheese. Bake until the cheese is melted and bubbling. Let cool for at least ten minutes before slicing. Serve with sour cream and tortilla chips if desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Quick and Easy Homemade Ketchup

New Mexico Red Chile Sauce

For years, I avoided red sauce with my Mexican foods. I was certain I just didn't like it. In a pinch, I would use a store-bought red sauce, but I typically stuck with my favorite green chile in place of red. While visiting my sister in New Mexico, she gave me red sauce from her freezer to use in the enchiladas that we were making. That was when I discovered the difference between a homemade sauce and a canned version. This sauce is incredibly flavorful with as much heat as you desire; just purchase mild, medium or hot dried chile pods.

As soon as we unpacked and settled back home, I called her for the recipe. Making red chile sauce was much simpler than I expected. I'll definitely double this recipe next time I make it. I love being able to freeze it and keep it on hand for future meals as well.

New Mexico Red Chile Sauce
recipe adapted from MJ's Kitchen
Yield: 6 cups

40 dried red chile pods
6 cups water
1 small onion, chopped
6 garlic cloves, minced
1 teaspoon dried oregano leaves, I use Mexican oregano
2 teaspoons kosher salt
1 teaspoon cumin
Optional: plastic gloves

Over a large mixing bowl, break the stems off the pods and shake out the seeds. Break the pods into smaller pieces and drop the pieces into a waiting strainer. Once all the pods are broken, rinse with water and then place in a large pot. Add the water, the onion, garlic, oregano and salt.

Bring to a boil and then reduce to a simmer. Simmer for 10-20 minutes, until the pods are softened. Remove from the heat and let sit, covered, for an additional 10 minutes. Puree using an immersion blender, a food processor or a blender. If you are using a blender, puree in batches, until the consistency is smooth. Transfer to a waiting bowl and puree the next batch.

For a smoother texture, blend the sauce again after it sits for half an hour or so. As an alternative, you can press the sauce through a sieve for the smoothest texture possible. If I am using the sauce immediately, for enchiladas or burritos, I don't bother with the sieve. If I am freezing it for use as a topping or for an undecided future use, the sieve is my preferred option. It takes a little longer, but it is worth the effort.

Divide into 1-2 cup portions and freeze what you won't be using in the next few days. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Spicy Five Bean Chili with Steak and Sausage

Italian Herb Meatball Soup

Italian herb meatballs, vegetables and Parmesan cheese in a rich flavorful beef and tomato broth is an excellent way to welcome the cooler temperatures of fall. I'm hopeful that if I keep making soups, chili and stews then winter will finally arrive here in the desert. This soup was declared a keeper by all members of the family.

Last time I made this soup, I added pasta individually into the bowls instead of into the whole pot. I now have a son who has decided that pasta is just not his thing. I surprised myself by enjoying the soup just as much without the pasta as with it. It works great both ways.

Italian Herb Meatball Soup
Yield: 8 servings

Meatball Ingredients:
recipe makes about (36) 3/4" meatballs
1/2 lb ground beef

1/2 lb ground pork

1/2 cup panko or regular breadcrumbs
1/4 cup Pecorino Romano or Parmesan cheese, finely grated
2 tablespoons finely minced yellow onion
1 tablespoons finely chopped fresh Italian parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano leaves
1 large garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg

Soup Ingredients:

1small yellow onion, about 1 cup chopped small, I simply used the remainder of the onion from the meatballs

2 cups carrots, sliced thin

1 cups celery, sliced very thin

29 ounces crushed tomatoes

14 ounces Italian stewed tomatoes or plain stewed tomatoes

4 cups beef broth, or Hot water plus 1 tablespoon Beef base

1 tablespoon Italian seasoning or a combination of basil, oregano and thyme

Optional: 2 - 3 cups cooked pasta

Preheat oven to 400 degrees. Line 2 baking sheets with parchment or silpat mats. Set aside. Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without over mixing.

Using a not quite full 1" scoop place the meatballs on the baking sheet. Round them with your hands to smooth out each meatball. (If your meatballs are cracking, wet your hands to help smooth them.) I usually drop a scooped portion into one hand and smooth it gently before placing them on the trays. I tried to keep my meatballs less than 3/4" in size.

Bake the meatballs for 15-16 minutes. While the meatballs are simmering, combine all the soup ingredients in a large pot. Bring to a boil and then simmer until the carrots are tender. When the meatballs are done, remove from the oven and place into the soup to simmer until ready to eat. If you are including pasta in this soup, you can ladle the soup over a half cup or so of pasta into each bowl. Or, you can toss all of the pasta directly into the pot of soup. Top with additional cheese are desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Homemade Mexican Spice Mix

Honey and Oat Gluten Free Bread

Soft, fluffy and perfectly slice-able sandwich bread with a rich flavor from oat flour and honey. After a few months of making and very much enjoying soft and fluffy gluten free sandwich bread, I missed the deeper flavors that are typical in whole wheat sandwich bread. So, I started playing with the recipe. (The original is closer in flavor to a traditional light wheat or white sandwich bread.)

I've made this recipe at least five times now and I am very excited to finally share it. This bread is perfect for sandwiches, toast or as a snack on it's own. It was also a hit served with soup and chili.

* If you enjoy step by step photos, there are photos included in my original Gluten Free Sandwich Bread post. This dough appears the same in each stage and the photos can be used for reference.

If you are not in need of Gluten Free bread, I recommend trying one of the following:

Honey Whole Wheat Bread

Cool Rise Whole Wheat Sandwich Bread

Rosemary Bread with Whole Wheat

Maple Oatmeal Whole Wheat Sandwich Bread

100% Whole Wheat Free-Form Artisan Bread

Unbelievably Easy Brioche

Honey and Oat Gluten Free Bread

1 cups brown rice flour

1 1/4 cups oat flour (make sure the flour is certified GF)

2/3 cup potato starch

1/3 cup tapioca starch

2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum

3/4 cup warm milk

1/3 cup honey

1/4 cup soft butter

3 large eggs

Optional: sprinkle of oats for the top (make sure the oats are certified GF)

Place the flours, starch, yeast, salt and xantham gum in a mixing bowl, or the bowl of your stand mixer. Warm the butter and honey in a glass bowl or cup until the butter is melted. Whisk or stir it together and set aside. Using an electric mixer (hand mixer, or stand), gradually beat the warm milk into the dry ingredients. The mixture will be crumbly at first, but once all the milk is added, it’ll come together. Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.

Add the eggs, one at a time. Beat the mixture till each egg is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.

At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. The dough will also be very sticky, and feel a bit gritty if you rub some between your fingers. Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap. Let the thick batter rise for 60-90 minutes. This batter won’t double in size, but it’ll definitely puff up.

Gently stir the batter down. Scrape it into a lightly greased 8 1/2” x 4 1/2” loaf pan. Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked. Lightly sprinkle the top of the loaf with oats and press lightly into the loaf.

Loosely cover the pan and let the dough rise till it barely crowns over the rim of the pan. 45 – 60 minutes, as much as 90. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and turn it out of the pan onto a rack. Lightly brush with melted butter to help keep the crust soft, being careful not to brush off the sprinkling of oats. Slice when completely cool. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Grape and Candied Walnut Salad

Baked Pumpkin Spice and Toasted Pecan Steel Cut Oatmeal

"Like pumpkin pie in a bowl, with nuts and milk too" was the verdict as my boys ate this breakfast. Steel cut oats are perfect for this dish. Just slightly chewy, with their nutty flavor, the oats complimented the pumpkin and cream wonderfully. With generous amounts of all the spices that remind me of fall, this oatmeal smelled wonderful as it was baking.

Baked Pumpkin Spice and Toasted Pecan Steel Cut Oatmeal
recipe adapted from The Kitchn
Yield: 4-5 servings

2 tablespoons butter, divided
1 1/2 cups steel cut oats (not the quick cooking variety)
1/2 cup pecan halves, chopped
1 cup pumpkin puree
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon kosher salt
1 1/2 cups half and half *
3 cups warm water
1 teaspoon vanilla

Preheat the oven to 375 degrees. In an OVEN-SAFE 4 quart or larger saucepan, flat bottom skillet  or dutch oven, melt 1 tablespoon of butter over medium high heat. It should foam fairly quickly. Add the oats and pecans, stir to coat. Continue stirring, as they cook for 2-3 minutes, until they smell toasted.

Push the oats to the sides of the pan and drop the second tablespoon of butter into the bottom of the pan. After it melts, add the pumpkin on top of it and press down a bit without stirring. Allow it to "fry" in the bottom of the pan for about a minute before stirring it into the oats. Add the sugar and spices and continue stirring while it cooks for 3-4 more minutes. Once the color darkens a bit, pour in the half and half or milk and whisk to combine. Add the water and vanilla and stir again. Put the lid on the pan and place in the oven.

Bake for 35 minutes. Remove from the oven and uncover very carefully; there will be a lot of steam. Stir the oatmeal. It will still be very watery, but it will thicken considerably as it cools. Leave uncovered and let rest 5 minutes. The oats should be tender and just a bit chewy. Serve immediately with a splash of milk or cream. Enjoy!

* Milk can be used as well. Simply substitute 2 cups of milk and reduce the water to 2 1/2 cups.

Click here for printable recipe

ONE YEAR AGO TODAY: Strawberry Vinaigrette

The Most Photographed Event In The World

Do you know where we are? I'll give you a hint. I grew up in this town. You might see bumblebees...

there might be cows...

children will watch in awe...

The Albuquerque International Balloon Fiesta is often called "The Most Photographed Event In the World." My photos do this breathtaking event no justice at all, but you just can't resist snapping picture after picture after picture.

There is nothing quite like waking up hours before dawn, stumbling onto the dark and grassy field with a cup of hot coffee in your cold hands; then watching the balloons begin to fill in a fantastic assortment of colors and shapes. My brother and his wife traveled from Georgia to be here with us for the event.

Everywhere you look, there are new shapes to see.

I'll have a new recipe for you on Monday. I'm taking the next few days off to play with my family. Have a blessed weekend!

Cornbread Croutons

Sweetly crisp and slightly chewy croutons made from some of the best cornbread I've ever had. I imagine these croutons would work with almost any leftover cornbread. However, the Homesteader Cornbread is truly the most moist cornbread imaginable. As a result, the croutons remain chewy instead of simply drying out in the oven.

Such a simple idea and yet it added a great element to our meal. The kids went crazy over the croutons on their chili and I really liked the additional texture and sweetness with the beans. I am certain I'll be making croutons again, the next time I make cornbread.

Here are a few of our favorite chili recipes to go with these croutons:

Vegetarian Four Bean Chipotle Chili
Spicy Three Bean Chili with Beef and Bratwurst
Simple Enchilada Soup with Chicken or Turkey
Southwestern Three Bean Soup
Creamy White Chicken Chili
Spicy Five Bean Chili with Steak and Sausage

Cornbread Croutons

Preheat the oven to 350 degrees. Slice the cornbread into small pieces; I tried to get mine about 3/4" in size. Spread across a baking sheet in a single layer and then toast in the oven until the pieces are lightly browned and crisp on the edges. This took almost half an hour for me. I checked after 15 minutes, expecting it to be finished and the bread was still soft. Check every 5 minutes or so after that, to make sure the bread isn't burning or drying out too much.

Let the croutons cool completely before storing in an airtight container until ready to use. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Vegetable Pulao

Vegetarian Four Bean and Chipotle Chili

This meal was inspired by an impromptu trip to our cabin and an unexpected craving for chili. I pulled this together with only ingredients from the cupboards and it turned out deliciously. All of my boys enjoyed this a lot and requested the leftovers for lunch the following day.

I chose to simmer mine all day in the crockpot, but this could easily be made on the stovetop in less than an hour. Just bring it to a boil and then reduce the heat to a simmer until ready to eat. Serve with Homesteader's Cornbread for a perfect cold weather meal.

Vegetarian Four Bean and Chipotle Chili

1/2 very large onion, 3/4 cup chopped small
(1) 14 ounce can Ranch style pinto beans
(1) 14 ounce can great northern beans
(1) 14 ounce can black beans
(1) 14 ounce can light red kidney beans
29 ounce can crushed tomatoes
2 tablespoons Mexican spice mix or taco seasoning
2-3 chipotle peppers in adobo sauce, finely minced, adjust the amount based on your tolerance for heat
Optional: shredded cheese and sour cream for serving

Combine all ingredients in a crockpot and simmer on low all day or on high for a few hours. Top with cheese and/or sour cream just before serving. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Cool Rise Whole Wheat Sandwich Bread

Spicy Orange Garlic Shrimp

This has been our favorite shrimp recipe for so long now; I haven't made a different shrimp dish in years. This is a very simple recipe that packs a lot of awesome flavor. Every time I crave shrimp and save a new recipe to try, I change my mind at the last minute and make this instead. It really is fantastic. My entire family loves this shrimp. My kids have actually been known to jump up and down with excitement when they see this for dinner.

I started to make this the other night and realized that I didn't have the recipe in my index here yet. No clue how that is even possible, but now it is here at last. Truly the best and last shrimp recipe you'll ever need. Served over rice for a main dish, tossed into a salad or as a mouthwatering appetizer, this shrimp is the reason I haven't ordered shrimp from a restaurant in years.

Spicy Orange Garlic Shrimp
recipe adapted from Pastor Ryan
Yield: 4 servings

1 lb medium size raw shrimp, 26-30 pieces
4 large cloves garlic, minced
1 cup good quality orange juice
1/2 teaspoon cayenne pepper
1 teaspoon Old Bay Seasoning (no substitutions here)
1 teaspoon arrowroot powder or cornstarch
3 tablespoons butter, divided

Thaw and peel the shrimp. Dry the peeled shrimp with a paper towel and set aside. In a large glass measuring cup or small bowl, whisk together the orange juice, garlic, cayenne pepper, old bay and arrowroot. Set this aside next to the stove.

In a large skillet, over high heat, melt 2 tablespoons of butter. Working quickly with a pair of tongs, add the shrimp, one at a time, starting at the handle and working in a spiral pattern around the pan. Once all the shrimp has been added, the first shrimp should be ready to flip. Work back around the pan, turning the shrimp over in the order you first placed them in the pan. Cook for another 30-60 seconds, then remove the shrimp from the pan to a waiting plate. Leave the pan over the heat on high.

When the pan with the drippings starts to just slightly smoke, add the orange juice mixture to the pan. Stir with a spatula, scraping up all the bits on the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce heat to a low simmer. Stirring occasionally, let it cook for a few minutes. The sauce should thicken just slightly.

Return the shrimp to the pan and toss to coat in the sauce. Let them mingle for just a few seconds and then serve hot. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Homemade Peanut Butter

Roasted Italian Apples and Potatoes with Pork

Red potatoes, sweet yellow onions and tender gala apples are roasted with generous Italian spices and then drizzled with cider vinegar. The potato mixture was truly delicious on it's own. With the addition of the Italian Red Wine Pork, this meal went from delicious to fantastic. (Yes, I do realize that I've used the word fantastic twice with regards to this pork roast, it deserves it!)

Inspired by both the unusual recipe chosen by Christianna for the Vintage Recipe Swap and by the leftover pork roast in my refrigerator, this was one of the best meals I have ever made using leftovers. Thanks to this Russian Salad recipe for the inspiration to include apples in this dish, I never would have thought to do that and I loved the unexpected sweetness. Even my children ate every bite and I was thrilled with the result myself. My husband and I both remarked later that this dish turned out almost unbelievably well.

Roasted Italian Apples and Potatoes with Pork
Yield: 6 servings

6 medium red potatoes, about 4-5 cups chopped into 1/2" - 3/4" pieces
1 medium yellow onion, about 1 cup, chopped small
2 apples (I used gala), about 1 1/2 cups diced small
2 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon basil
1 tablespoon apple cider vinegar
3 cups Italian Red Wine Pork Roast, shredded and roughly chopped to bite size (reheated if cold)

Preheat the oven to 400 degrees. Place the potatoes, onion and apples in a large mixing bowl. Stir together the oil and all of the spices. Pour the spice mixture over the ingredients in the bowl and toss  with your hands, to coat all of the pieces thoroughly.

Spread the mixture across a large baking sheet lined with a silpat or parchment paper. Roast for 30-40 minutes, until the potatoes are tender. Stir with a spatula, every 15-20 minutes. Remove from the oven, drizzle with the vinegar and toss quickly to coat. Add the chopped pork and toss lightly to combine. Serve warm and Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Homemade Grapefruit Soda

Spicy Hot Green Chile Beef and Pepper Skillet

Spicy hot green chile, ground beef, peppers and rice in a quick skillet that took around 20 minutes to put together. My husband was home for lunch and I knew that something seriously spicy would make his day. I started the beef and then chopped and prepped the rest while it was cooking.

Because I'd like to prevent anyone else from burning their mouths off; I will tell you that this was way too spicy for me. My husband on the other hand, enjoyed it very much, as did my oldest son. If you can handle the heat, this is for you.

Spicy Hot Green Chile Beef and Pepper Skillet
Yield: 3-4 servings

3/4 lb ground beef
1 large onion, chopped small
1/2 cup roasted and chopped green chile, I used a hot variety, fresh or frozen is fine
2 large bell peppers, I used a red and a green, chopped small
1 1/2 cups cooked white rice, reheated if cold
1 teaspoon granulated garlic or garlic powder
1/4 teaspoon crushed red pepper flakes
1 teaspoon cumin
1 1/2 teaspoon kosher salt, divided
1 teaspoon freshly cracked black pepper, divided

In a large skillet, over medium high heat, cook and crumble the ground beef. Season with garlic, cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper as it cooks. Once it has browned, drain any excess grease if there is any in the pan. Add the onion and the green chile and stir to combine well. Cook for about 3 minutes and then add the peppers and all remaining spices. Cook about 5 minutes, until the peppers are slightly tender and still crisp and then add the rice. Stir well to combine. Taste and adjust seasonings as desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Hasselback Potatoes

Peanut Butter and Jelly Oatmeal

Does PB&J Oatmeal sound tasty to anyone under ten years old? I cringed when my son suggested it, but I decided to play with the idea. My kids loved this breakfast. In the interest of honesty, I just can't get past peanut butter in my oatmeal. My favorite oatmeal flavors lean more towards fresh apples or peaches. The peanut butter thickens the oatmeal and creates a distinct peanut butter flavor. Combined with the jelly, this oatmeal really is reminiscent of my boys' favorite sandwich.

Peanut Butter and Jelly Oatmeal
Yield: 4 servings

2 cups old fashioned oats
3 1/2 cups water
1/2 teaspoon kosher salt
1/3 cup creamy peanut butter
1/4 cup jelly *

In a medium size saucepan, bring the oats, water and salt to a boil. Reduce the heat to low and allow it to simmer for 3-4 minutes, until the oats are soft and chewy. Remove from the heat and stir in the peanut butter until it is melted and combined with the oatmeal. Place the jelly in a small bowl or cup and stir with a spoon until it is smooth and pourable. Drizzle the jelly over the oatmeal just before serving. Enjoy!

* I used a natural fruit spread. If you are using a traditional jelly, you might want to reduce the amount slightly to avoid making the oatmeal too sweet.

Click here for printable recipe

ONE YEAR AGO TODAY: Chocolate Peanut Butter Cake