Author Archive

Busy Day Sausage Veggie Soup

Saturday, 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. (more…)

Undemanding Chowder

Friday, 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. (more…)

Creamy One Pot Pumpkin Pasta

Thursday, 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. (more…)

Savory Persimmon Sauce

Thursday, 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. (more…)

Jalapeño dressing, better than pancakes

Wednesday, 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. (more…)

Caramelized Fennel with Goat Cheese

Saturday, 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

Friday, 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. (more…)

Easy Peasy Pumpkin Pasta

Tuesday, October 28th, 2014


Each time that I make pasta, I wonder why I don’t do it more often.  It really isn’t that much effort and fresh pasta is amazing.  I wish that I could say that I came up making pumpkin pasta but the idea came from fellow blogger, Jamie Scott.  She is the brains behind this idea, I just executed it and reaped the benefits ;)
(Jamie says…Karmen is amazingly beautiful and would have come up with this all on her own!) (more…)

Pumped up Broccoli Cheese Soup

Monday, October 27th, 2014


When I was a child, we showed horses.  Some of the fondest memories of my life were during this time.  Believe it or not, this recipe was inspired by these fond horsey memories.  I remember going to the Quarter Horse Youth World Show in Fort Worth and ordering these HUGE, loaded baked potatoes.  As memory serves, you could top them with whatever incredible topping you wanted. I would load it up with bacon and cheese (of course) and broccoli.  Amazing! (more…)

Soul Soothing Creamy Chicken Soup

Friday, October 24th, 2014

Naturally my stew pack was screaming at me to make a bowl of comforting soup.  We got a couple of fallish days (okay… maybe it was just the morning) in Central Texas recently so I promptly pulled out my boots, scarves and made this fabulous soup.

This soup really hit the spot with some bread (I had crescents on hand but a crusty bread would be great) and a glass of wine.  My family is weird and aren’t really “soup people” but they loved this and my husband said the leftovers were fabulous for lunch the next day. This is the kind of soup that warms your body and your soul. (more…)