The rise of cupcakes

Dog Bone Cookie Pan!

Dog Bone Cookie Pan!

100 foods Dr. Oz wants in your shopping cart

Recipe File: French Onion Soup

I absolutely love French Onion soup and had never thought of making it at home-that is, until I had a bunch of onions that needed to be used. This recipe was fantastic, and I’m sure I’ll be making it again and again!

Ingredients

1/2 cup unsalted butter

5 onions, sliced

2 garlic cloves, chopped

2 bay leaves

salt and pepper to taste

scant 1/4 cup balsamic vinegar

3 tbsp flour

2 quarts beef broth

1 small baguette, sliced

1/2 lb grated Gruyere (or Swiss) cheese

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Discard the bay leaves. Add the balsamic vinegar. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste.

Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere or Swiss and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

This Week for Dinner: September 26-October 2

I can’t believe I just typed the words “This week” and “October” in the same sentence!

We’re coming into one of my favorite times of year. October means pumpkins, trick-or-treating, and the calm before the holiday storm (which I love almost as much). We’re planning a small Halloween party and…please don’t laugh-our dog’s sixth birthday party. (More on the dog party later-it’s a yearly tradition, and this dog gets the full Turner birthday treatment, complete with cake….)

And last but definitely not least, it’s also the month of my birthday and anniversary. Bring on the celebrations!

This week, I’m taking on several new recipes, including an awesome veggie soup, homemade hot pockets and toasted ravioli. 

Kid-friendly Dinner: Toasted Ravioli 

While the boys go golfing later this week, Rachel, mom, the kids and I will be feasting on these :)

http://www.foodnetwork.com/recipes/food-network-kitchens/toasted-ravioli-recipe/index.html

Husband-friendly Meal: Pot Roast with Mashed Potatoes

I’m using a family recipe for the pot roast, which I’ll be posting this week. But in the meantime, here’s a link to Food Network’s Pot Roast recipe collection:

http://www.foodnetwork.com/recipe-collections/pot-roast/index.html

BLT Sandwich Salad or Spinach, Chicken and Pear Salad:

I can’t decide! Which would you rather have for dinner?

This…

BLT Sandwich Salad

http://www.foodnetwork.com/recipes/sunny-anderson/blt-sandwich-salad-recipe/index.html

or this?

Spinach, Pear and Chicken Salad

http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-pear-and-chicken-salad-recipe/index.html

Easy Homemade Ham and Cheese Hot Pockets

This should be a fun recipe to make. Food Network Magazine’s October issue has a bunch of other fun hot pockets recipes to try, if this one goes well!

http://www.foodnetwork.com/recipes/food-network-kitchens/croque-monsieur-pockets-recipe/index.html

and finally, my favorite!

Vegetable Beef Soup 

I should have mentioned that I have an ulterior motive for making pot roast…this amazing soup :) I’m also using a family recipe for this soup, which I’ll also be posting. I’m linking to a recipe that’s close to the one I’m using.

http://www.simplyscratch.com/2010/10/vegetable-beef-barley-soup.html

I’m also going to throw in a wild card, with the hopes of getting to this one this week:

Pumpkin Pie Pancakes with Cinnamon Sugar and Whipped Cream

These sound amazing, and after the great Cinnamon Roll Waffles recipe we made a few weeks back, I’m excited to make breakfast for dinner again soon!

http://www.joythebaker.com/blog/2009/10/pumpkin-spice-pancakes-and-other-such-pumpkin-treats/

Have a great week, and happy cooking!

Preserving: Getting the best of the rest: Freezing Basil & Parsley

Before tearing down our garden this weekend, I thought about the winter ahead and looked around to see what we could still preserve. 

One item I really don’t like to buy during the winter are fresh herbs. Generally, a recipe will call for a teaspoon, or a tablespoon, of said herb, and purchasing a $3 package of basil in January just isn’t worth it.

So I found a way to preserve our basil and parsley by freezing them in ice cube trays. You can freeze many herbs-basil, chives, tarragon, cilantro, dill, parsley and chervil are just a few of the herbs that freeze well. Quick, simple and a great way to save a few dollars this winter!

Here’s how:

1. Pick any basil or parsley left in your garden and give it a quick rinse under water to remove dirt and debris. 

2. Give it a quick spin in a salad spinner, if you have one, to drain excess water.

3. Finely chop your herbs.

4. Measure your herbs out into teaspoons or tablespoons, and deposit into ice cube tray.

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5. Fill trays with water and freeze. That’s it! I placed my trays in Ziploc freezer bags to prevent freezer burn and to keep the herbs fresh longer. 

I did two trays each of basil and parsley, one tray each of tablespoons and teaspoons. When you need to use your herbs, place a cube or two in a fine mesh strainer and let the ice melt, or run warm water over the ice to melt. Enjoy!

Recipe File: Bang Bang Shrimp

Another of my favorite “copycat” recipes from Foodnetwork.com. This Bonefish Grill-inspired recipe is so yummy and light-I love it!


Ingredients
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Directions
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Photo by Stephanie Foley

5 Healthy eating habits we can learn from kids

5 Healthy eating habits we can learn from kids

This Week for Dinner: September 18-24

Heading into another week of fall weather with a smile! The salsa is finally all canned (110 pints!), the garden is in its last week, and we have just a few jars of tomatoes left to process. After a terrific summer in the garden, I’m really ready to sit back and enjoy the fruits of our labor.

Our (almost) complete pantry as of today:

Salsa

Green Beans & Peppers

We’re also gearing up for a family bonfire this weekend, so I’ll be helping with a variety of fun foodie projects, including making an amazing vegetable soup that we’ll eventually be canning. I’ll be sure to post pics and recipes next week!

So here’s the plan for the week:

Sweet Baby Ray’s BBQ Ribs

A favorite of my boys-and the Sweet Baby Ray’s sauce adds a yummy finish!

http://plumdelicious.tumblr.com/post/3075528867/sweet-baby-back-ribs

Buffalo Chicken Grilled Cheese and Tomato Soup

A new spin on grilled cheese, served with homemade tomato soup. Sure to be a hit with my spice-loving stepson.

http://www.skinnytaste.com/2010/04/homemade-manicotti.html

http://plumdelicious.tumblr.com/post/9018657571/recipe-file-super-simple-tomato-basil-soup

Spinach Manicotti

Vegetarian dish for the week-yummy and healthy!

http://www.skinnytaste.com/2010/04/homemade-manicotti.html

Crockpot Salsa Chicken

A recipe from my brother, Mike. I’ve made this a few times and the results are delicious! Served with tortillas or over rice.

http://www.food.com/recipe/easy-crock-pot-salsa-chicken-16687

Autumn Chopped Salad with Chicken, Pear and Cranberries

And a hearty salad to round out the week-I’m really looking forward to using some new varieties of pears that are now in season!

http://www.espressoandcream.com/2010/11/autumn-chopped-salad.html

Enjoy your week-and happy cooking!

Recipe File: Caprese Baked Pasta

The perfect bridge between summer and fall, this Caprese pasta showcases the flavors of summer (fresh cherry tomatoes, basil and fresh mozzarella) in a creamy, baked, fall-friendly casserole. 

Ingredients:

1 pound penne pasta

1 1/2 cups of your favorite jarred pasta sauce (I used Carfagna’s, but I use Prego too!)

1/2 cup heavy cream 

1/3 cup freshly grated parmesan cheese + more for garnish

4 ounces fresh mozzarella, cut into cubes

1 cup grated mozzarella or 4 ounces fresh mozzarella, sliced into rounds

1 pint of cherry tomatoes cut in half

1 bunch of fresh basil leaves

Instructions:

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds or grated mozzarella. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. You can also add in chicken, steak or seafood for some protein.

Delicious Finds for Fall: Gourmet Scents for the Body & Home

It’s been said that 75 percent of what we taste comes from our sense of smell-and that scent is linked to memory, as well. To me, gourmet fall scents inspire memories of bonfires, football games and family gatherings, and the crisp air that is not the same at any other time of the year.

A great scent can also uplift and transform any task into a pleasant experience. As fall is upon us, I’d like to share a few of my favorite foodie scents. From body wash to wood polish, scents inspired by great tastes put a smile on my face, even when I’m cleaning the kitchen.

Some are steals, some are splurges-but all make great gifts, especially for the foodie.

Creme Brulee Body Wash by Philosophy

This is my absolute favorite right now-I use it nearly every day. There is a great creme brulee recipe on the bottle, too!

http://www.philosophy.com/bath-sweetandindulgent/creme-brulee-shower-gel-product

Caramel Apple and Marshmallow Body Wash by Philosophy

These are a few more from Philosophy that I am looking forward to trying for the first time!

Salty Caramel Candle from Bath & Body Works

Another great home scent, and one that I use often. When they’re on sale, the three-wick candles are two for $20. (And I always buy them on sale!)

http://www.bathandbodyworks.com/product/index.jsp?productId=11726378

FIguier Candle by Diptyque

My favorite splurge. This is a candle I only light on special occasions, but it is amazing!

http://www.diptyqueparis.com/figuier-candle.html

Mrs. Meyers Chef Set: Basil, Rosemary and Parsley Hand Soap

Three great, fun scents for the kitchen, these reasonably priced hand soaps are a staple in my kitchen. In basil, rosemary, and parsley.

http://www.mrsmeyers.com/Products/Gift_Ideas/Chef_Set

Plum Nutmeg Dish Soap by Caldrea

This was a limited edition scent from last year, but you can still find it at discount shops such as TJ Maxx. Decadent and yummy!

Stonewall Kitchen Herbes de Provence Hand Soap, Lotion and Dish Soap

Another awesome kitchen staple. 

http://www.stonewallkitchen.com/shop/home-garden/homekeeping/scents-deodorizers/F5031.html

Almond Wood for Good Furniture Polish by Method

My newest find-what could be better than the delicious scent of almonds while cleaning?

http://www.methodhome.com/product/wood-good-surface-cleaner/?almond

I’m always on the lookout for fun, functional gourmet scents-please let me know if you have a favorite!

September-a month of grapes!

This Week for Dinner: September 11-17

Things are changing quickly. All the kids are tucked back into school, and football season is in full swing. I’m attempting to get back into the rhythm and routine of the school year, but everything around here has been quite far from routine. We apparently have a few “household appliance” gremlins lurking around our home, breaking things at a far quicker pace than I ever imagined possible. And while I’ve been very busy with work (the paying job :) and on marathon phone calls to various service centers at home and abroad, my husband has been busy tending to a friend who is in the hospital. Luckily, I’ve got some great dinners and fun food projects in the works…

On another note, we’re getting ready to say goodbye to the garden later this week, but we have so much produce yet to use! This week’s menu takes advantage of the still-fresh garden veggies and some yummy cuts of meat and fish I have stored away in the freezer for a week when I’m not sure I’ll have a lot of time to grocery shop.

So here’s the plan for this week:

Athens-inspired Dinner- Chicken Souvlaki Pita Wraps 

http://www.ahintofhoney.com/2011/05/chicken-souvlaki.html

A tribute to late-night college munchies, I’m excited to take these on at a more reasonable hour of the day!

Use it or Lose It: Creamy Caprese Pasta

A great way to use up the last of the tomatoes and basil in the garden- and how amazing does that cheese look? 

http://www.howsweeteats.com/2011/05/creamy-caprese-pasta/

Recipe for Rick- Blackened Chicken Sandwiches with Peppers and Onions

 

http://www.meatwave.com/blog/grilled-blackened-chicken-sandwich-recipe

Blackened chicken is one of Rick’s favorites-and this recipe will also help me use up a lot of the fresh garden veggies that won’t be around much longer…

Pinterest-inspired Recipe: Grilled Balsamic Garlic Pork

Balsamic and garlic. This is gonna be good. When I have a great piece of steak and am not sure how to season it, balsamic and garlic are my go-to staples. I’m looking forward to trying this recipe using grilled pork tenderloin-while the grilling is still good!

http://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii

Heart-healthy Dinner- Grilled Mahi Mahi with Corn & Black Bean Salsa

Grilled Mahi Mahi with Blueberry Salsa

http://www.beantownbaker.com/2011/08/blueberry-salsa-over-grilled-mahi-mahi.html

We didn’t get to the mahi mahi recipe last week, but I did find out that my husband doesn’t particularly care for black beans- you know, the ones I made an entire pot of last week. I’ve found an alternate recipe for the mahi mahi, and in the meantime I’ll be making some single-serving black bean soup to freeze:

http://www.myrecipes.com/recipe/black-bean-soup-10000001672956/

And speaking of soup…this past week I picked all the onions from our garden. Given that I had so many fresh onions on hand, I decided to make French Onion soup.

Because I used what I had on hand, I didn’t follow any specific recipe to a T-but I’ll be writing my recipe for the blog shortly. If you like French Onion soup, and have some free time, I highly recommend making it at home!

Have a great week, and happy cooking!

Recipe File: Italian Sausage and Peppers Calzone

I love making homemade pizza, and I make it often. Inspired by this image from Pinterest, and the pizza joints in mall food courts everywhere-I made stuffed italian sausage and peppers calzone. Not only is it delicious, but it looks beautiful-and it’s simple to boot!

I don’t bake that often, and usually don’t have high hopes for anything involving dough, especially on the first try. (I’m hoping to change that this winter!) But using frozen pizza dough made the process go quickly and smoothly. I used italian sausage and peppers in this recipe, but you can substitute pepperoni to make the process much simpler. 

Ingredients:

1 ball frozen pizza dough, thawed

Olive oil

1 cup pizza sauce

1 package mild italian sausage links

1 red bell pepper, sliced

1 onion, sliced

1 1/4 cups shredded mozzarella cheese

2 tablespoons butter, melted

Directions:

Preheat oven to 350. Drizzle a baking sheet with olive oil and add sausages. Bake italian sausages about 15-20 minutes, turning once, until sausages are fully cooked and are no longer pink inside.

While the sausage bakes, slice peppers and onions into strips. Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2 minutes, until the onions just begin to color.

Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them. 

Place peppers and onions in a bowl and set aside. When sausages are fully cooked, slice them into medallions, place in a bowl and set aside.

Roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet.

Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage, onions and peppers, top with cheese.

 Criss cross strips over filling, sealing with water. Brush top with melted butter.

Bake at 350 degrees for 35 to 45 minutes. Enjoy!