Afghan Eggplant (Borani Banjan)

This summer I went to an amazing little Afghan restaurant called Mazari Kabab in Virginia Beach.  I love trying new cuisines and this place had rave reviews on Yelp so I couldn't wait to get in there.  Everything was so full of flavor!  One of the sides they offer is eggplant.  I am an eggplant lover so of course I had to try it!  The problem, I have not been able to stop thinking about it since!  It was beyond good.  I started doing a little research so that I could make it at home and this is what I came up with.  Be forewarned, it's spicy y'all.


Ingredients:
~1 Large Eggplant
~2 Off the vine tomatoes (diced small)-fresh makes a difference, skip the can
~2 cloves of garlic (minced)
~1/2 onion quartered and sliced thin
~1 tbsp Turmeric
~1-2 tsp Cayenne Pepper
~Oil for cooking
~Salt
~Fresh Cilantro for garnish

Cooking Directions:

~Cut Eggplant into 1/4 inch rounds.  Brush with olive oil, salt and pepper.  Roast in a 400º about 7 minutes per side.

~Heat oil in a large skillet and sauté onions and garlic.  After they begin to soften add tomatoes, turmeric and cayenne pepper and salt.  Add roasted eggplant and stir to combine.  Cover and let simmer on low for 15-20 minutes stirring a few times.  If too dry add some water or chicken stock.  You want the eggplant to be soft but not mushy.

~Sprinkle with chopped cilantro

A few things...

I LIKE a lot of seasoning so really I just sprinkle and sprinkle until I get the taste I want.

I serve the eggplant with rice (cauliflower rice if on Whole 30) and chickpeas.  I just use a can of chickpeas, rinse, and season with a little turmeric, cayenne, and salt.  Toss in a little olive oil.

I know several people who don't like cilantro (my husband being one).  When researching how to make this dish, I noticed a lot of people used mint instead of cilantro.  Mint is not my thing!  So whatever YOUR thing is, do that!

Another side note...a lot of people like to serve this with a yogurt sauce.  I am sure it is probably delicious but I am always trying to make Whole30 approved recipes and so I skip the yogurt and I don't miss it at all.  I did make a sauce with 1/2 can full fat coconut milk, 1/2 avocado, and zest and juice from a 1/2 a lime, and a few cilantro leaves.  Throw it all in a blender and YUM! Pin It Now!

Roasted Garlic and Sun-dried Tomato Hummus

I know that hummus is suppose to have Tahini in it but mine does not...sorry.  I guess you could add it but you really don't need to, the flavor is just so good without it.  The first time I made this, I didn't have Tahini (or know what it was) and it was delicious so I decided not to change it.  So...maybe it isn't really "hummus"; maybe it is just a Chickpea Spread, but either way, I think you will enjoy it!  I know my family does!  AND it is healthy...to be honest, I sometimes just eat it by the spoonful (shhhhh!  Nobody has to know)!

Ingredients:

2 Heads of Roasted Garlic **
2 Cans of Chickpeas (Garbanzo Beans); rinsed and dried on a dish towel
1/2 of an 8.5 oz jar of Sun-dried Tomatoes (the oil can go in too)
1 cup fresh basil leaves
1/4 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:

In a food processor, add first five ingredients plus salt and pepper (just a little...you can always add but you can't take away) and pulse until smooth.  You may have to scrape the sides to get the chickpeas incorporated.  Add Olive Oil until you get your desired consistency (I like mine thick).  Check seasoning to see if you need to add more salt and pepper.

Town House makes these new Pita Oven Baked Crackers that are perfect with it!  It is also good with veggies or by the spoonful:)

http://www.calsundry.com

http://www.keebler.com/products-crackers.aspx 

**Roasted Garlic:  Preheat oven to 400°F.  Remove extra skin off garlic bulbs.  Cut top off so the garlic is exposed.   Set garlic bulb in foil (I use a muffin tin to stabilize it so the exposed garlic is facing up).  Drizzle with olive oil and sprinkle with salt.  Wrap it tightly in the foil.  Bake 35-45 minutes (your house will smell like roasted garlic when it is ready).  Allow time for it to cool before pushing our the baked garlic cloves....no burnt fingers allowed (but if you are impatient like me, you may burn your fingers) Pin It Now!

Strawberry Daiquiri Cake with Honey Buttercream Icing

A yellow cake mix is my best friend when it comes to baking!  You can turn it into just about any flavor you want!  That is what I did tonight when I made this Strawberry Daiquiri Cake:

Ingredients:

~1 Box Yellow Cake Mix (I recommend Duncan Hines Moist and Delicious)

~1 Small Box Strawberry Jell-O

~4 Eggs

~1/2 cup Canola Oil or Vegetable Oil

~Either 1/2 cup Gold Rum and 1/2 Strawberry Daiquiri Mix OR 1 cup Strawberry Daiquiri Mix (if you'd prefer not use alcohol)...I've made it both ways and either is delicious!

Mix all ingredients and bake according to the package directions.  Set aside to let it cool before making the icing.

Honey Buttercream Icing

Ingredients:

~1 1/2 lbs Confectioner Sugar

~1 1/2 sticks of softened Butter

~1/2 block of softened Cream Cheese

~1/4 cup Organic Honey 

In a stand mixer blend softened butter and cream cheese until fluffy.  Slowly add about a cup of confectioner sugar.  Add 1/2 of the honey, then more sugar.  Add the rest of the honey, and then continue to slowly add the sugar until you get the desired consistency.  If you feel the icing is too thick, add a tablespoon of heavy cream to thin it out.  Spread onto cooled cake and enjoy!

I recommend you garnish with fresh strawberries, but I forgot to buy them at the store...it was still delicious without them though.

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Curry Lentils with Golden Raisin Jasmine Rice

I know that I recently posted a recipe with lentils, but seriously, they are the BEST!  So healthy and cost efficient...I keep trying to find new ways to use them.

Curry Lentils Ingredients:
1 bag of lentils (1 lb)
1-30oz can of crushed tomatoes
1 onion finely chopped
2 gloves of garlic finely chopped
1 Tablespoon of ginger finely chopped
3 cups stock (veggie or chicken...I make my own homemade chicken stock so I used that)
2 Tablespoons Red Curry Powder
1 1/2 Tablespoons Garam Masala
1 Tablespoon Ground Coriander (I've used the seeds before too...they work because this cooks a while)
1/2 Tablespoon Salt (or to taste)
1 can Coconut Milk
Garnish with fresh cilantro

~Soak lentils in a about 4 cups of water for a few hours.  I put mine in when I get up, and then they are ready to go when it is time to cook dinner.  This softens the lentils and shortens the cooking process.

~Saute onions, garlic, and ginger in olive oil over medium heat in a large soup pot until softened.  Add the can of crushed tomatoes, spices, and stock; stir to combine.  Stir in lentils and bring to a boil.  Reduce heat and simmer about 40 minutes to an hour, stirring occasionally.  If lentils start to stick to the bottom of your pan, reduce heat and add more stock if needed.

~When lentils are at the desired consistency, add the can of coconut milk.  Stir to combine.

That's it!  How is easy is that!  Now, this tastes SO much better with rice...especially this rice!  The Golden Raisins add that sweetness that is needed.

Golden Raisin Jasmine Rice:
2 cups Jasmine Rice
2 cups water
2 cups chicken or veggie stock
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 cup Golden Raisins (or more if you like...I like a lot)

~Combine all ingredients except for the Golden Raisins.  Stir and bring to a boil.  Reduce heat, cover, and simmer for 18-20 minutes.  Add raisins.


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Cheesy Chicken Pot Pie

This is my family's new favorite recipe!  My son, Andrew, requested this for his birthday dinner last year.  The great thing about this recipe is that it uses a rotisserie chicken so 1/2 the cooking is already done for you.  I make this recipe with leftover turkey also and it is just as flavorful.  Now, I can't take full credit because I use Ina Garten's recipe for the crust but I just am not willing to risk making up my own crust recipe because her recipe is on point (actually, there is always a few scraps of dough and I lay it right on the baking sheet to cook up with the pie so I can eat the scarps...they are that good!)



Ina Garten's Pot Pie Crust Recipe (taken from Food Network)

Don't be intimidated by making a pie crust.  This is very easy and WELL worth it!!

Ingredients:

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Go to http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html for Ina's full recipe.

So here is my spin on things...because you know I have to use cheese!  And, let me just say, my son who does not like cheese likes this!

Ingredients for the Filling:

1 Rotisserie Chicken
1-2 Tablespoons of Olive Oil
5 medium carrots chopped
5 stalks of celery chopped
1 onion chopped
2 cloves of garlic finely chopped
1 cup frozen peas
2 Tablespoons butter 
2 Tablespoons flour
1 cup Heavy Whipping Cream
1 cup smoked Gouda
1 cup cheddar
1 cup chicken stock...I make my own from the rotisserie chicken!4 sprigs of thyme*
2 sage leaves* (optional)
1 sprig rosemary leaves* (optional)

*Sometimes I can find a "poultry blend" package of fresh herbs at my grocery store so I use that.  If you can't find that, I wouldn't spend the extra money on herbs I may not use.  Buy the fresh thyme and skip the rest.


Saute carrots, celery, onions, and garlic over medium heat for 5-10 minutes.  Season with salt and pepper.  Oh...let me say this, don't chop your veggies too small for this recipe...you want chunks.  While they are cooking, tear apart the rotisserie chicken and chopped into bit size pieces.  Add chicken and peas to the veggies.  Then add the chicken stock and let simmer 5-10 minutes.  Meanwhile, melt butter in a medium sauce pan.  When melted add flour to create a rue.  Whisk for a few minutes to get the flour taste out and add heavy cream, cook on medium heat (do not let it boil).  When cream is warm (almost boiling) add cheese and whisk until melted.  Pour cream and cheese mixture into the chicken and veggies and let it simmer over medium low while you roll out the crust.  

Dump the chicken mixture into a 2.5 quart baking dish or a deep dish pie pan.  Cover with crust.  In a separate bowl whisk egg with a tablespoon of water.  Brush on the pie crust and sprinkle with cracked black pepper and sea salt.  Bake at 375° for 50 minutes to an hour.

So... how do I make this economical?

• I buy my rotisserie chicken from Sams Club for under $5.00.  Then, once I tear the meat from the chicken, I throw the rest of the chicken (skin and all) into a large pot covered with water, bring it to a boil, let it simmer for 30 minutes, and then I have enough chicken stock to fill a gallon jug!
• I also buy a large hunk of smoked Gouda cheese from Sams Club.  Now, it does cost me about $10 BUT I use it in SOOOOOO many dishes!  Ideas: sandwiches, mexican lasagna, scrambled eggs, potato soup, corn chowder (look for that recipe on the blog).  It really does go a long way.

Honestly, when I break this meal down it costs around $12....which is kind of expensive for me but I have to think, it feeds 5 people AND I always have left overs AND it is better than a meal I would get at a restaurant!  

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Lentil Chili Stuffed Peppers

So one of my New Year's resolution was to eat healthy without spending a lot of extra money.  Actually, my husband wants me to cut my grocery budget by $200 each month...which I realize is doable if I PLAN.  In the past I would get an idea of something I felt like making, stop on the way home from work, and cook it that night.  This lead to extra stops at the grocery store each week that were unnecessary.  So now, I plan.  And in the rotation are lentils!  They practically have NO fat and are high in protein and good carbohydrates!  Lentil Chili is something that I make regularly now.  Be warned: one 16oz bag of lentils goes a long way.  Making this recipe for Lentil Chili, feeds my family of 5 dinner one night and then I make the stuffed peppers for night 2 and then I have enough to bring lunch for myself and my teacher assistant then next day!  By the way...the bag of lentils cost me $1.00...for real!  I would estimate the chili plus the stuffed peppers would be less than $10 total!  You really can't beat that if you are on a budget.

Lentil Chili

Ingredients:
1-16oz bag of lentils
2-15oz cans of Fire Roasted Diced Tomatoes (really any diced tomatoes are fine)
1-15oz can Black Beans (rinsed and drained)
1 cup frozen corn
3 cloves of garlic finely chopped
1 onion diced
1 green pepper diced
1 jalapeño pepper diced (seeds and stems removed if you don't like it hot)
2 Tablespoons Cumin
2 Tablespoons Chili Powder
2 Tablespoons Garlic Powder
1 Tablespoon Cumin
Salt and Pepper to taste
A few teaspoons of chopped fresh cilantro and cheese to top (optional)
6 cups of water or chicken stock (at least)...the lentils absorb a lot of liquid

Directions:
Put lentils, onions, pepper, jalapeño, cans of tomatoes, water, and seasoning in a crockpot.  Set on low and let cook for 4-6 hours.  Add frozen corn and black beans the last 30 minutes so they retain their texture.  And you are done!  It's that easy!

Top with cilantro and cheese.  Corn bread is a great side with this!

And now for Round 2!

Stuffed Peppers

Ingredients:
1 cup Lentil Chili
1/2 cup cooked rice (season with salt, pepper, and butter...I always add Mexican oregano and cumin too)
4-5 Pepper (I get the pack of 6 sweet peppers at Sams but any pepper would work)
1-2 cups Cheddar Cheese (or a Mexican blend)
1 can of tomato sauce...season with Mexican seasoning (Mexican oregano, garlic powder, cumin).

Directions:
Cut the top off of the peppers and remove any stems or seeds inside and make sure peppers can stand on their own.  If they can't, trim the bottoms of the peppers so they do.   Mix rice and Lentil Chili in a separate bowl...I would add about 1 cup of cheese here too but because I have one chid who hates cheese, I don't.  Stuff peppers with mixture.

Mix the can of tomato sauce with Mexican seasoning and pour over top of all the peppers.

Bake at 350° covered for 15 minutes.  Uncover and add cheese.  Bake another 15 minutes.

There you have it!  TWO meals for a family of 5 for under $10!  Love it!



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Mushroom Philly Cheese French Bread Pizza

One of the big trends right now is "Meatless Monday"...it's a healthy and economical option for a lot of families including mine!  The problem is #1 - I am not that organized to plan that Monday will always be meatless and #2 - I may want some sort of meat on Monday.  So...I usually have a meatless day during the week, I'm just not promising you that it is going to be Monday.

Now, you are probably looking at my picture and saying, "Wait.  I see pepperoni on one of those slices."  Yes you do.  I probably mentioned before that I have one child who hates cheese (Yes, my son with the Italian name Rocco...its a disgrace:).  I usually don't customize dinners for him...its usually "Eat it or make yourself something else."  But today was his lucky day.  I didn't have enough topping to cover all my bread so he got a piece with spaghetti sauce and pepperoni.  Don't judge me!

Today's "Meatless Wednesday" night dinner was Mushroom Philly Cheese French Bread Pizza.  I don't even use the fancy mushrooms!  I use regular button mushrooms!  This whole meal is under $5...you can't beat that!  Here's the recipe:

Ingredients:
16 oz button mushrooms
1 small onion (rough chop)
1 green bell pepper (rough chop)
1 garlic clove (minced)
2 Tbls Worcestershire sauce
1 tsp Oregano
3 sprigs of fresh thyme or about 1 tsp of thyme seasoning (fresh is better)
Salt and Pepper
6-8 Slices Provolone Cheese (optional)
2 cups Mozzarella Cheese
French Bread *I used 1 1/2 Mini-Italian loaves because they were out of French Bread.
Chopped fresh parsley for garnish (optional)

Directions:
Step 1:  Put large sauce pan over a medium high heat.  Allow it to heat up (with no oil or butter) and throw all the mushrooms in.  The mushrooms will literally sound like they are screaming...it kind of freaks me out a little.  Let them brown up a few minutes.

Step 2:  When you start to see the mushroom juices, add your onions, peppers, and garlic.  Add Worcestershire Sauce, oregano, thyme, salt, and pepper...it is important to season to taste.  My family likes things heavily seasoned and for this pizza, I like my onions and peppers to still have some bite to them.

This is just a picture to show what size I like to chop my veggies for this dish.  You can take off points because they are not uniform pieces but that's ok with me.

Step 3:  Cut bread in half length-wise.  If the bread is really thick (sometimes the Italian loaves are), scoop out some of the bread in the middle.  Lay the Provolone slices on top of the bread...now if you don't have any cheese slices, its OK.  Just leave that part out.  Add mushrooms, peppers, and onions.  Cover that with Mozzarella and bake at 425° for about 10 minutes.  Then I switch my oven over to broil for the last minute or two to brown some of the cheese on top.  I garnish mine with chopped fresh parsley. Pin It Now!

Blackberry Lemon Freezer Jam

Today, the boys and I went blueberry and blackberry picking....my 2 favorite berries!  Blackberries especially remind me of spending the week my grandparents.  My grandparent's entire backyard was one huge garden.  I remember rows of tomatoes and beans, a few blueberry bushes on the side, a grape vine up close to the house, and in the very back of their garden was a long vine of blackberry bushes.  I can remember my papa and grandma giving me these colored tin bowls to fill with blackberries.  Personally, I like them plain.  With every bite I am filled with happy memories of my grandparents and my weeks at their house.

Ok...for the recipe.  I looked at a lot of recipes but found that most had at least 5 cups of sugar and I just think that is too much.  Blackberries are meant to be tart!  I cut my recipe back to 3 cups of sugar but may even cut it back some more next time.

Ingredients:

~3 cups crushed blackberries

~3 cups sugar

~1 package of pectin (1.75oz)

~1 lemon peel

~3/4 water

Directions:

~Crush blackberries with a potato masher.  (I read on a lot of recipes to use a food mill but I don't have one and I really don't mine the seeds)

~Use a vegetable peeler to take the rind off of one lemon.  Add the peel to the blackberry mixture with the 3 cups of sugar and stir.  Let it sit at room temperature for about 10-15 minutes.

~Add pectin to 3/4 cups water and bring to a boil.  Let boil for 1 minute.  Stirring constantly as you bring to a boil and boil....don't let it burn.  

~Add boiling water to the blackberry mixture and stir.  Make sure the sugar gets dissolved.  

~Place in your freezer safe container and store in your freezer for up to a year.  Or store in your refrigerator for about a month.

Serving Suggestion:

~I put the jam in between layers of a lemon cake

~One of my favorite ways to make this Overnight Oatmeal is with this jam.  Check out this website for the recipe and add the jam in place of any other fruit and sweetner:  http://www.theyummylife.com/Refrigerator_Oatmeal

Enjoy Friends!

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Turkey Tetrazzini-Alfredo

Let me start by saying that I usually only like leftover turkey with gravy or on a sandwich...I mean, there is nothing better than a turkey sandwich with homemade cranberry sauce, chipotle mayo, lettuce, and a slice of smoked Gouda on a Kaiser roll!  

So...I came to the end of the "good" slices of turkey that can be used for sandwich and only had the "scraps" (you know what I mean...still yummy but small) left.  My husband calls on his way home from work and of course he asks, "What's for dinner?"  The answer for the 3rd day in a row..."leftovers"!  I was so over it!  He suggested a pasta so I went searching through my freezer, refrigerator  and cabinets and this is what I came up with.  It was a hit with the whole family!  I actually surprised myself!  I credit my new Taylor Swift "Red" CD blaring as I danced around my kitchen...I just love cooking and listening to her music!  Anyways, I hope you enjoy!

Ingredients:

1lb Mezza Penne Pasta (or any tubed pasta would be fine)
1 1/2 cups of broccoli (I used frozen because it is what I found in my freezer)
1/2 cup white wine (or just use chicken stock)
1 cup chicken stock
2 cups heavy cream
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
2 cups chopped leftover turkey (I used white and dark)
2 cups Panko bread crumbs
1 teaspoon fresh thyme leaves
2 tablespoons fresh Italian Parsley
2 tablespoons of butter and olive oil
2 tablespoons of flour
2 cups cheese (I had a shredded 6 Italian cheese mixture so I used that, Parmesan would work great too)

Step 1:

Preheat broiler.  Bring large pot of water to a boil and season heavily with salt.  (Now because I am using frozen broccoli, I just added that to the water for a few minutes and then scooped them out and put them aside.  Then cook the pasta according the package directions.

Step 2:

Meanwhile, salte onions over medium low heat in about 2 tablespoons of olive oil and 2 tablespoons of butter until onions are translucent.  Add garlic and thyme and cook a few minutes more (be careful not to burn the garlic).  Sprinkle flour over the onions and garlic and cook until the raw flour flavor is gone, about 2 minutes.

Step 3:

Increase heat and add wine, reduce by 1/2.  Add chicken stock and heavy cream, bring to a simmer, and reduce heat back to medium low.  Slowly add cheese, whisking it until it is melted and incorporated into the sauce.

Step 4:

Add broccoli and turkey into the sauce.  Heat through.  Pour over the pasta and mix thoroughly.  Pour into a casserole dish, cover with Panko bread crumbs and chopped parsley, and place under the broiler for a few minutes...be sure to watch it!!  You want the Panko to be golden brown, and it takes NO TIME (a few minutes)!

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Eggnog Bread Pudding

Well, it has been a while since I posted anything, but I wanted to be sure to post this for the holidays (especially for my friend Megan)!  We LOVE bread pudding in my house...as you can see, I recently posted another bread pudding recipe, but this recipe is just PERFECT!  Do they make eggnog all year???  I am not sure, but it is just right for bread pudding.  I made this for breakfast a few weeks ago and it was a hit.  Personally, bread pudding is more of a dessert, but either way this is so good!

Bread Pudding Ingredients:
1 loaf french bread (cut into 1 inch pieces)
1/2 cup brandy/cognac (I used Korbel)
6 eggs
1 1/2 cups Eggnog
1/2 milk
1 tablespoon cinnamon
2 teaspoon vanilla extract
1/4 cup brown sugar
1 stick butter (melted)
pinch of salt (about a teaspoon)

Step 1:  Cut french bread into 1 inch pieces and place in a 2 inch deep casserole dish and evenly pour melted butter over the bread.

Step 2:  Whisk all other ingredients together and pour evenly over the bread.  Bake at 350° for 35-45 minutes (until knife comes out clean)

Traditionally I top it with maple syrup BUT this time I put a little splash of French Vanilla Coffee Creamer on top (I know...it sounds weird), but it was delicious!

I apologize...not the best picture, but oh so yummy!

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Apple Cake

Apple Pies, Coffee, Ginger, Cinnamon, Nutmeg, 

Pumpkin anything...Delicious Autumn!  

Fall is my absolute favorite season!  I love the sound of leaves crunching beneath my feet, the smell of burning leaves, and to watch as the leaves turn to red, orange, and yellow.  This is also the season I like to bake the most.  My husband and sons love apple pies!  But let's face it, making a pie crust from scratch takes a lot of time, and I just don't have enough time to make them often.  I came up with this recipe a few weeks ago when my mother-in-law was visiting.  I had prepared a nice meal (on a school night mind you) and afterwards my husband asks, "What's for dessert?"  Well, I hadn't even thought about it.  So I looked around my kitchen and came up with this quick and easy apple cake.

Ingredients:

1/2 yellow cake mix

5 Granny Smith Apples

1 stick of butter (at least)

1/2 cup brown sugar

3/4 Tablespoon cinnamon

pinch of salt

Step 1: Peel and chop apples into bite size pieces.  I use my apple slicer and then cut each slice into 3 pieces.

Step 2:  Combine apples, cinnamon, brown sugar, and salt.  Pour into buttered 9X13 baking dish.

Step 3:  Pour 1/2 the bag of a yellow cake mix over the apples.  Shake the baking dish a little so that some settles on the bottom.

Step 4:  Melt butter and pour over the cake mix.  If there are a few areas where the butter isn't covering the cake mix, place thin pads of butter on top of those areas.

Step 5:  Bake at 350° for 45-60 minutes, until golden brown and cooked through.  Serve warm.

I am working on getting a better picture for you, I promise!

I have also made this dessert in small ramekins for individual desserts!  And if you like a little crunch to your dessert, just add some finely chopped walnuts or pecans.

Don't forget to top it with ice cream!!!

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Pumpkin Pretzels

Last year, my mom went up to Blacksburg, Virginia to see a Virginia Tech football game and came home telling be about these pumpkin pretzels that she had up there and just loved!  Well, of course, I started craving them and didn't have any so I was determine to make my own.  Here's the recipe I came up with and let me just say...YUM!   

A word of advice....taste as you go.  You may like more or less of a certain spice.  I dip a pretzel in, taste it, and adjust seasoning. 

Ingredients: 

6oz White Chocolate Chips

1 tsp pumpkin pie spice

1/2 tsp cinnamon

(you could add a pinch of nutmeg too)

1 bag Snyder's of Hanover Mini Pretzels

Directions:

Melt white chocolate chips according to package directions (I set the microwave to 70% power for 80 seconds...stirring twice throughout OR I use a double broiler).  Stir in spices until incorporated.  Dip pretzels and set aside on parchment paper.

(makes about 50 pretzels)

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Cognac Raisin Bread Pudding

My family LOVES a good bread pudding!  There are 2 restaurants in our area where we specifically make sure we save room for dessert because their bread pudding is so good.  I have tried several recipes for bread pudding and I just never like them.  So today I just decided to do my own thing and see if it worked...and it was a family hit!  Seriously, we almost ate an entire 10 X 14 dish full of it!

My husband's favorite ice cream is rum raisin ice cream. And I have seen people use rum raisins in bread pudding, but sometimes I find that rum can taste a little bitter.  I decided to use cognac instead of rum because cognac has a fruity flavor with hints of caramel and vanilla.  It was a perfect choice!

Bread Pudding Ingredients:
1 loaf french bread (cut into 1 inch pieces)
1/2 raisins
1/2 cup cognac
4 eggs
2 cups Half and Half
1 tablespoon cinnamon
2 teaspoon vanilla extract
1/4 cup white sugar
1/4 cup butter (melted)
1/2 cup dark brown sugar
splash of cognac (about a tablespoon)
pinch of salt (about a teaspoon)

Step 1:  Cut up your loaf of french bread, put it in your baking dish, and let it sit out on the counter for several hours or over night (if you are baking it for breakfast).  Technically, when making bread pudding, you are suppose to use day-old bread, but I am too impatient and this step worked great to "stale" the bread.  At the same time, put raisins in a small glass and cover with cognac.  Cover with plastic wrap and let it sit on the counter.

Step 2:  After the bread and raisins have sat out for several hours (about 6 hours).  Pour melted butter on top of the bread.  Use your hands to rub the bread around in it a little bit.  Take the raisin out of the cognac and drop them evenly over the bread.  Save the cognac for the sauce!!!

Step 3:  Whisk together eggs, half and half, cinnamon, vanilla extract, salt, white sugar, and splash of cognac until well incorporated.  Evenly pour over bread.  Let sit for about 10 minutes.

Step 4:  Sprinkle brown sugar over the top and bake for 35-45 minutes at 350°.

Sauce:
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup cognac (used the same 1/2 cup that you used to soak the raisins in)

When the bread pudding is finished make the sauce.  Melt butter, sugar, and vanilla in a small sauce pan.  Bring to a low boil, remove from burner, add cognac.  Place back on the burner and reduce slightly to thicken.  EVENLY pour over the bread pudding.

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Crock Pot Chicken Tingas

This is one of my kids' FAVORITE dinners!  I use to make these on the stove (not the crock pot) but I hate to shred chicken!  So I just threw everything in the crock pot, making my life easier!

  Caution...it is a very messy dinner!  But it is so good, who cares?  Just lean over the plate and have lots of napkins!  

Crock Pot Ingredients:

2 Large Boneless Chicken Breast 

2 15oz. Cans of Stewed Tomatoes

2-3 Tablespoons Chipotle Peppers (crushed) or 2 Chipotle Peppers in Adobo

1 Teaspoon Garlic Powder or 1 clove of garlic chopped

1 Large Onion (quartered and sliced) 

~Place onions in the bottom of the crock pot.  Add chicken breast (mine are usually frozen...I just stick them in frozen!).  Blend or food process stewed tomatoes, chipotle peppers and garlic powder until well incorporated and pour over the chicken and onions.  Season with salt and pepper.  This really can be cooked on the low or high setting.  I usually just put mine in the crock pot in the morning and cook it on low so it is ready for dinner.

For the Tinga:
*A tinga is just another word for tostada.  You can find these pre-made in the grociery store, but I usually fry up my own.

1 package of corn tortillas
Corn oil

~I set my burner to medium high and fry for about 1 minute on each side, until crisp.  Set aside to drain.

I like to serve my tingas with sour cream, sliced green onions, and a Mexican blend of shredded cheese.

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Crock Pot Spicy Beef

So...I made this whole crock pot full of spicy beef and forgot to take a picture so this picture is of the leftovers.  This is a simple recipe that takes minimal effort.  I stick it in the crock pot in the morning before I leave for school, and then finish it up in about 15 minutes when I get home.  

Crock Pot Ingredients:

3lb Chuck Roast

1/3 cup distilled white vinegar

2 beef bouillon cubes (or substitute a can or 2 of beef broth instead of water...I just didn't have any)

4 bay leaves

2 stalks of celery (cut in 1/2)

1 onion (quartered and sliced)

4-5 Tablespoons Worcestershire sauce

1 Tablespoon garlic powder

Generously salt and peppper

Water to cover

~Place celery, onions, bay leaves and beef bouillon cubes in the bottom of your crock pot.  Place chuck roast on top.  Add the remaining ingredients and cover with water.  Cook on the lowest setting (8-10 hours).  

~When meat is tender (or in my case, when you get home from work), drain all the liquid.  Place beef and onions back in the crock pot and add the sauce below.

Spicy Beef Sauce:

1-15oz can stewed tomatoes

1 teaspoon garlic powder

1 teaspoon cumin

1 tablespoon ancho chili powder (or just regular chili powder is fine too)

1 tablespoon crushed chipotle peppers in adobe (1 pepper or if you crush the whole can, like I do, 1 tablespoon)

Salt and pepper 

~Put all ingredients in a blender and blend away!  (My blender is my BEST friend in the kitchen!  I use it almost everyday...I just hope it lasts until Christmas!)  Be sure to taste test the sauce to make sure you have enough salt and pepper.  Add it to the beef and then shred beef with a fork or I like to use my potato masher.  I let it cook on the highest setting for about 30 minutes so that the flavors marry together.

Serving Suggestions:

~On crunchy tacos or tortillas...for some reason, I like the crunchy tacos for this beef.  Top with Simply Salsa, guacamole, sour cream, and cheese.

~On a sub roll...tonight I melted a few slices of smoked Gouda cheese on top of the bread under the broiler and added the beef!  It had a nice smokey flavor...so good!

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Open Faced Eggplant Parm Sandwiches on Texas Toast

Well, today is the last day of summer.  I can't believe that all 3 of my boys will be in elementary school!  I was planning to make something special for the first day of school dinner, but the more I thought about, I more I realized that was just crazy thinking because I am going to be exhausted...so leftovers it is!  And good ones at that!

This is a pretty easy and money saving dinner.  I did "spice it up" a little and I am going to share what I did, but I have made it with only store bought spaghetti sauce and it is good too.  Now, I know, frying is a process...it is messy, you have dredging stations, and your hands look like they have monster fingers when you are done...but it so worth it.  Trust me!

Ingredients:

1 large eggplant (remove the skin and slice 1/4 inch thick rounds)
1 jar of your favorite spaghetti sauce (I like the Bertoli Sauces)
1 1/2 cup Italian Panko Bread Crumbs*
1/3 cup flour (add salt and pepper)
2 eggs plus a Tbsp of water (add salt and pepper)
Vegetable Oil for frying
Italian seasoning-Oregano, Garlic, Basil (to taste)
Mozzarella cheese (I used shredded this time because it is all I had, but I think the fresh ball of mozzarella would be better)

*If you can't find Italian Panko Bread Crumbs, just get plain and season it with Italian seasoning.

Optional:  I like to spice up my store bought spaghetti sauce, especially because eggplant is a bland vegetable.  I had some Kalamata olives and capers in my fridge that I didn't want to go bad so I chopped up about 1/4 cup of the olives and about 2 tablespoons of the capers.  I also chopped up 1 garlic clove and 1/2 of a onion (or shallot would be good too).  I heated some olive oil in a sauce pan with a pinch of crushed red pepper flakes, added the onions and garlic and cooked for about 2 minutes.  Then I added the olives and capers and cooked for another 2 minutes.  Last, I added the jarred spaghetti sauce and fresh basil and let simmer about 30 minutes.  This makes your sauce soooooooo flavorful and goes perfectly with the eggplant!

Step 1:  Heat vegetable oil over medium high heat until the oil looks to be moving slightly on top (that's how you know it is ready to go).  Set up your frying stations.  I use 3 round cake pans or pie dishes for my
stations.  In 1st I put the flour, in the 2nd I put eggs and water (beat them), and in the 3rd I put the Panko Bread Crumbs.  Season both the flour and eggs with salt and pepper.

Step 2:  Dip eggplant rounds in to the flour (shake excess off).  Then dip into the egg and water mixture.  Next coat the eggplant in bread crumbs.  Carefully drop into the oil and fry until golden brown (your favorite color when frying).  Remove from the oil and set aside.  Season with salt, pepper, and Italian seasoning (I just use what I have...a little garlic and basil).

Step 3:  While eggplants are frying, cook the Texas Toast according to package direction.  You want them firm so you may need to add a few minutes.

Step 4:  Assemble you sandwich!!!  Turn your broiler on.  Put 1 slice of eggplant on each piece of toast.  Top with spaghetti sauce and cheese.  Place under the broiler until the cheese is melted.  And there you have it!

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Grandma Lucy's Chocolate Chess Squares

Happy 89th Birthday to my sweet Grandma Lucy!  

When I was a little girl, I would request these Chocolate Chess Squares in the place of cake for my birthday.  There is something about the way the kitchen smells when these are baking that bring me back to pigtails and roller skates.  Be forewarned, these are RICH!  You will definitely need a glass a milk close by when eating these.  So, in honor of Grandma Lucy's birthday, here is the recipe!  

Bottom Layer:

1 stick butter (softened)
1 box yellow cake mix
1 box instant chocolate pudding mix
2 egss

~Mix together (I start out with a fork but then just use my hands...it is mess but so much easier) and place on the bottom of a 10X14 buttered baking dish and set aside.

Top Layer:

1 stick butter (softened)
1 lb confectioners sugar
2 eggs
8 oz cream cheese (softened)

~Using a hand mixer, mix well and pour over on top.  Bake at 350° for 50-60 minutes until golden brown.

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Pina Colada Trifle

My brother-in-law is getting married next month and tonight I have the privilege of the throwing a bridal shower for his sweet finance, Nicole.  Their wedding colors are yellow, gray, and black so I wanted to stick with that theme for the shower and keep it simple, yet beautiful.  I made most of the decorations out of mason jars, baby food jars, ribbon, and flowers from the dollar store (you would never know...so cute).

Ok...so back to the trifle.  I am sure you have all probably had the layered strawberry dessert with pound cake, strawberries, and vanilla pudding.  It is so good but it is best when strawberries are in season and for me that is spring and summer months.  Now, this Pina Colada Trifle is good all year!  And only a few ingredients, which is even better.  AND it can be made FAT FREE...SERIOUSLY!!!

I actually took a picture of the ingredients this time...I always forget that part:)

Ingredients:

30 oz crushed pineapple-drained (above it is a 20 oz can and I need more...Del Monte has a 15 oz can so it would be easy to just pick up 2 cans)
8 oz Cool Whip (free)
1 store bought Angel Food Cake
1-3 oz package Coconut Cream Instant Pudding Jello
1 cup shredded coconut toasted (optional...I didn't have any, but was wishing I did)
2 cups of milk for the pudding
*The Cool Whip and Angel Food Cake are fat free....find a fat free pudding mix to add and you will have a completely fat free dessert.  I just used what I had in my pantry which was not fat free.)

Step 1:  Cut Angel Food Cake in half and then cut cake into 1 inch cubes.  Place in the bottom of your serving dish.

Step 2:  Add 15 oz of crushed pineapple.  Don't mix it together but shake it around a little.

Step 3:  Repeat Step 1 & 2. (easy)

Step 4:  Make pudding according to package directions and slowly pour over top, shaking it down to the bottom layer.  DO NOT LET SET UP!  AND don't do this step out of order.  You do what it a little thick, but thin enough for it to seep through the dessert when you pour it over top.

See how the pudding is just dripping down into the dessert...that is what you want!

Step 5:  Top with Cool Whip and toasted coconut if you have it.

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Lemoncello Cake with Lemoncello Glaze

I have to admit, I am not much of a baker...but I can turn a boxed cake mix into something extraordinary!  I have tried to make a cake from scratch but it is just too complicated!  The boxed cake mix already has everything you need (just about) and it is like a blank canvass to me.  So for today's creation I made a Lemoncello Cake.  Now, you should know, I am the WORSE cake flipper ever!!!  I have tried buttering the pans, buttering and flouring the pans, spraying the pans with cooking sprays, and even just rubbing the pans with oil but every time I go to flip, it doesn't want to come out!!!  (sigh)  Any suggestions would be greatly appreciated.  Thankfully, this cake did come out in one piece but it wasn't a pretty sight so I added the glaze to cover up my lack of finesse, but it totally worked and enriched the lemon flavor.  So...here's how to make it.

Lemoncello Cake Ingredients:
1 box yellow cake mix (I recommend Duncan Hines)
1/2 of a 3 oz box of Lemon Instant Pudding Jello
1/2 cup water
1/2 cup lemoncello (if you don't like to use alcohol, just use fresh squeezed lemon juice as a substitute)
1/2 cup Canola Oil
4 eggs
Yest of 1 lemon

~Mix all ingredients together, pour into a bunt pan, bake at 350° for 45-50 minutes.

Other ingredients needed:
1/2 stick butter
1/2 cup sugar
Juice from one lemon
1/2 cup Lemoncello

To moisten any cake and to add more of a certain flavor (in this case it is lemon), do the following:

~When the cake is about 5 minutes from being done, add 1/2 stick of butter and 1/2 cup sugar to a small sauce pan.  Whisk until well combined.  Then squeezed the juice of 1 lemon (the one I used the yest for in the cake mix) and brought to a boil.  Remove from heat and whisk in 1/2 cup Lemoncello.  Set aside.

~I do this to all my cakes...sometimes I pour a dark coffee, margarita mix, or rum; depending on the flavor I am going for.

Finishing The Cake

When you remove it from the over, poke holes (about 15-20) in the cake mix with a wooden skewers.  Pour the butter, sugar, and Lemoncello mixture over the cake (while it is still in the bunt pan).  Do this slowly so the flavor really seeps in.  This will make your cakes so moist!

My son took this picture!  He is the biggest help!  Love him!

Lemoncello Glaze:

CAKE MUST BE COOL!

Mix together 2 1/2 cups confectioners sugar and 3 tablespoons of Lemoncello...should be thick but pourable.  Add more sugar if you need it thicker.  Pour over cake.  Note to self, put some paper towels down to catch the excess glaze (I didn't do this and had to work to make it look pretty)...AND if possible, wait to pour glaze until you serve it (it does seep down into the cake). Pin It Now!

Roasted Broccoli with Creamy Cheesy Sauce

Do your kids like broccoli?  If they don't, they will after eating this!  I have never met anyone who doesn't like this...and just to be clear, my kids never ate broccoli before I came up with this recipe.  Granted, I took something healthy and made it "bad" for you but bring it on!  It is so rich and creamy...mmmm....mmmm....mmmmm!

Ingredients:

3-4 broccoli crowns

2 Tablespoons extra virgin olive oil

1 cup heavy cream

1 teaspoon garlic powder

1/2 cup shredded smoked Gouda cheese*

1/2 cup shredded cheddar*

Salt and pepper to taste

*You may need up to a cup of each cheese...you want the sauce to be thick and creamy.  Also, you don't have to use Gouda cheese.  You could just use cheddar if that is what you have, but the smoked Gouda adds such a nice flavor.  I use Gouda whenever I make a recipe that calls for cheddar and just 1/2 the amount of cheddar and replace it with Gouda.  You can buy a huge hunk of Smoked Gouda at Sams Club for around $8 and it will last a month.

Step 1:  Wash and cut broccoli...you only need the florets of the broccoli.  Be sure it is really dry.  Take a handful of the really small pieces that break off and place in your blender (about 1/4 cup).

Step 2:  Put the rest of the broccoli on a sheet tray.  Drizzle with extra virgin olive oil and salt.  Bake at 425° for 15 minutes.

Step 3:  Add heavy cream to the broccoli in the blender.  Add garlic powder.  Blend for only a few seconds...if you blend too long you will make broccoli whip cream (gross!)

Step 4:  Pour cream mixture into a heavy sauce pan and cook over low heat.  Slowly add cheese, whisking the entire time, until cheese is melted and sauce is thick.  Add salt and pepper to taste.

Step 5:  Take broccoli out of the oven and place in a serving dish.  Pour cheesy cream sauce over the broccoli and mix together.

I think of this as a reverse Broccoli Cheese Soup...less soup and more broccoli!  Well, if I think about that way, it is good for you!

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