Busy Day Sausage Veggie Soup

November 15th, 2014

In my house, Tuesdays are our really busy day.  My daughter has dance and is absolutely famished when she gets home so I’m always looking for ideas to get dinner on the table as quickly as possible.  The crockpot makes an appearance regularly on Tuesdays.  I cut up the veggies and put this soup together this morning and cooked it on low all day.  This recipe is loaded with veggies and sausage so it is a great meal in a bowl. Read the rest of this entry »

Undemanding Chowder

November 14th, 2014

 

We have enough demands in life, don’t you think?  Everyone that I know is running high on “to do” and short on time (and maybe patience).  Sometimes we have to start making demands of the things in our life.  Today, I demanded that dinner be quick, easy and comforting.  It is darn cold around here and I can’t tolerate for one of these demands not to be met.

Luckily, dinner met all of my specifications.  I chopped up everything and put it in the crockpot this morning.  I had red corn in the freezer from a case that I processed and froze over the summer.  I also put in a jalapeño to add a little bit of spice.  If you like more spice, you can add more jalapeño than this (or leave the seeds in).  If you don’t like it you can leave it out.  When we got home from my daughter’s dance class, I added the butter and cream. Read the rest of this entry »

Creamy One Pot Pumpkin Pasta

November 13th, 2014

One pot pasta ideas have been super popular for quite awhile now.  The idea was pretty revolutionary for me – you put basic ingredients in a pot for 20-25 minutes and end up with pasta in a delightful sauce.  I had nothing planned for dinner so it was a perfect night for this miracle dish.  Of course, it is still pumpkin palooza so I shook it up with some pumpkin pizzaz. This pasta was wonderful!  It was easy, creamy and delicious. Read the rest of this entry »

Savory Persimmon Sauce

November 13th, 2014

I was gifted several persimmons at pickup last week and I knew that I wouldn’t get them all eaten or baked before they went bad so I had to really think outside of my box for other uses.  I came up with this delectable persimmon sauce to serve over leftover turkey breast.  My big kid (hubby) isn’t a very adventurous eater and would definitely give a side eye to fruit on his meat (welcome to my life) so I just didn’t tell him what the sauce was.  After he happily ate up his serving, I (smugly) confessed that it was a persimmon sauce and he still got seconds.  My daughter loved it too.  We’ll definitely be doing this again while persimmons are in season.  It would also be yummy on chicken or pork. Read the rest of this entry »

Jalapeño dressing, better than pancakes

November 12th, 2014

Salads are a great way to use up my basket contents and it is just so convenient for me to keep a huge bowl of salad in the fridge. I serve salad as sides several nights per week so I try to keep salads interesting for my family and one of the easiest ways to do that is by keeping tasty dressings on hand. We all love jalapeños in my family (even my 5 year old) so I wanted to make a jalapeño dressing. The result is bright and flavorful jalapeño vinaigrette. My daughter declared that this dressing was better than pancakes. Read the rest of this entry »

Fried Apple Pie

November 2nd, 2014

Do you have too many apples right now? Well one good way to use those fantastic bountiful basket apples is to make Fried Apple Pies. This may seem like such a lot of work but when you have company stop by you can take them out of the freezer, fry them and in a few minutes everyone will be happy. Serve with ice cream or for adults a little rum hard sauce is fantastic. I always keep them in the freezer along with peach and cherry filled pies.

Fried Apple Pie

Fried Apple Pie

Ingredients

  • 3- 4 pounds assorted apples
  • 1/3 cup lemon juice
  • Water
  • 1 ½ - 2 cups sugar
  • 1/3 cup flour
  • 4 tablespoons ground cinnamon
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 2 teaspoon vanilla

Instructions

  1. Put 1 inch of water in a large pan
  2. Add lemon juice
  3. Peel, core, slice apples and add to pan
  4. Add sugar, salt, flour and cinnamon
  5. Cook on medium until tender, about 2 hours
  6. Add butter and vanilla
  7. Put in container, cool, and refrigerate over night
  8. In the morning make your favorite pie crust recipe, or use store bought.
  9. Roll small amount of crust into small circle, add filling, seal, poke holes in top of each pie and place on lightly greased cookie sheet.
  10. Continue until all the filling is used. Freeze the pies solid, then put into freezer safe container for later use.
  11. When ready to use the pies take out of freezer and deep fry at 365 degrees until crisp and golden brown.

Notes

Sprinkle with cinnamon sugar and serve with ice cream. For an adult treat make rum hard sauce to pour over them. To get even sized pie crust portions try using a cookie scoop with the dough.


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Caramelized Fennel with Goat Cheese

November 1st, 2014


Not so long ago, I didn’t really know what to do with fennel.  The strong licorice type smell really turned me off.  However I hate to let things go to waste and am always up for a challenge so I’ve been cooking up fennel in many meals over the last few months.  Tonight I wanted to switch it up and make fennel the star in a side dish.  I also had some great goat cheese from the farmer’s market so I combined them in this quick and delicious dish.

Caramelized Fennel with Goat Cheese

Caramelized Fennel with Goat Cheese

Ingredients

  • 1 fennel bulbs
  • 3 T butter
  • Dash of crushed red pepper
  • Salt
  • Pepper
  • Goat cheese

Instructions

  1. Prepare the fennel by cutting off the leafy fronds. Slice a little off the root end (you will want to keep some of this to keep your slices together). Cut the bulb lengthwise into thin slices.
  2. Melt the butter in a large skillet. Add a layer of fennel and season with some crushed red pepper, salt and pepper, to taste. You don't want to crowd your pan, so you will probably need to do this in batches.
  3. Allow your fennel to cook until it starts to turn golden then carefully flip. Allow it to cook on this side until golden then move to a serving plate.
  4. Once all of your fennel has been cooked, plop (that is totally a cooking term, right?) some goat cheese onto the warm fennel. Garnish with some fronds.

Hearty Pumpkin and Sausage Soup

October 31st, 2014

It isn’t just fall, it is pumpkinpalooza!  This is the time of year when I go overboard on buying pumpkins for every corner of my house and cook pumpkin in everything that I can get away with (without driving my family too crazy).

I spent the day at a field trip at a farm with my daughter’s kindergarten and was absolutely exhausted when I got home (kudos to our teachers for doing that everyday!).  I had roasted and pureed pumpkin in my fridge so this soup was low effort, warm and comforting – just what the doctor ordered!  Of course, you could also use canned pumpkin. Read the rest of this entry »

Chicken Andouille Gumbo

October 30th, 2014

Nothing warms the tummy more than soup and this one does it very well. Adjust the seasonings to make it spicy or tame. Add some shrimp to make it that much better. Serve some warm bread on the side and you have a fantastic meal.
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Vampire Chicken

October 29th, 2014

When Wendy asked me to edit this recipe, I had no idea she meant she didn’t say anything about it! For being so intelligent, she sure wasn’t thinking when she basically gave me free reign to type a paragraph or two (you can take just guess about all the things I could insert here, especially if you knew how our friendship works).

But; I’ll let you guys use your imagination on what I would say….Instead I will tell you that Wendy is an AMAZING cook. Her egg rolls are out of this world! And I would willingly eat anything she makes. Especially one with a name like Vampire Chicken!

Wendy is awesome….but Batman always wins! ;) Read the rest of this entry »