Tuesday, December 22, 2009

Crostini with Gorgonzola, Honey and Walnuts

I'm an appetizer kind of girl and self proclaimed cheese addict, so it's no wonder that I love this recipe from Giada De Laurentiis. It's simple to make and tastes great!

2 tbsp olive oil
24 1/3 inch thick baguette slices
6 oz gorgonzola, crumbled
2/3 cup walnuts, toasted and coarsely chopped
3 tbsp honey

Preheat the oven to 375. Arrange the baguette slices in a single layer on a baking sheet. Lightly brush the slices with olive oil. Toast until golden, about 8 minutes. Toss the gorgonzola and walnuts in a bowl. Spoon the mixture onto the slices and press to adhere. Return to the oven and bake until the cheese melts, about 8 minutes. Drizzle with honey and serve warm.

Sunday, December 20, 2009

Spinach and Smoked Gouda Quiche

My husband and I typically visit with out of state family during the holidays so we have our own Christmas the day before we leave. I like waking up to a nice big mug of hot chocolate and a great breakfast (and presents of course!) and that breakfast is traditionally a quiche. When I showed this recipe to my husband he asked if I could add some meat to it, of course :) I threw in some hot Italian sausages and he was happy, as was I! This recipe is from The Food Network.

2 tbsp unsalted butter, softened
4 tbsp freshly grated parmesan cheese
10 oz of spinach, frozen
2 large eggs
2 egg yolks
2 cups half and half
4 oz grated Gouda cheese (about 1 cup)
Pinch of nutmeg
3/4 cup scallions
1 tsp paprika
2 hot Italian sausages, castings removed
6 slices of bacon, cooked and crumbled

Preheat oven to 400 degrees. Brush a 9 inch glass pan with butter and sprinkle with half the parmesan on top. Place the pan on a baking sheet. Remove casting from sausage. Heat olive oil in a skillet over medium high heat. Add sausages and cook for 7 to 9 minutes until no longer pink. Chop into bite sized pieces. Squeeze the spinach to remove excess water. Put spinach in a food processor along with the eggs, egg yolks, gouda, nutmeg, half and half, flour, salt and pepper to taste. Pulse about 30 seconds. Add scallions and pulse briefly to mix. Add cooked sausages and mix by hand. Pour into the baking dish and top with remaining parmesan. Bake for 40 minutes and serve.

I made this dish the night before and it came out perfect!

Saturday, December 19, 2009

Creamy Crockpot Chicken Enchiladas

The crockpot is one of my favorite cooking tools. It can make some really tasty meals practically all by itself, including this dish!

1 can cream of chicken soup
1 can enchilada sauce
1 packet taco seasoning (I used my own seasoning)
5 chicken breasts
Sour Cream

Mix ingredients and pour over 5 chicken breasts in the crockpot. Cook on low for five hours, shred the chicken, and cook for thirty minutes. Put on tortillas and top with cheese and sour cream.

Thursday, December 17, 2009

Chicken Cheddar Corn Chowder

Say that three times fast :) Whenever I got out to dinner I usually end up changing something on my order. For instance, I'll order a cheeseburger, but I'll ask the server to swap out the hamburger for chicken, change the American cheese to Provolone, and add sauteed onions. Or I may order a Chicken Caesar salad, but ask for the dressing on the side and no, not Caesar dressing, but blue cheese with extra "clumps." I guess it's no surprise that my restaurant ordering habits transcend into my cooking-from-a-recipe habits. With most recipes I've found I need to switch it up a bit to get it exactly perfect. This recipe is no exception. I read some reviews, added a few extra ingredients, and made it my own. The original recipe is by Ina Garten.

8 oz bacon, chopped
1/4 cup olive oil
6 cups chopped yellow onions
4 carrots, chopped (added ingredient)
2 celery stalks, chopped (added ingredient)
4 boneless, skinless chicken breasts, cut into bite sized pieces (added ingredient)
1/2 stick (4 tbsp) unsalted butter
1/2 cup flour
2 tsp salt
1 tsp ground pepper
1/2 tsp ground turmeric
8 cups chicken stock
6 cups white potatoes, peeled (about 2lbs)
7 cups corn
2 cups half and half
12 oz white cheddar cheese (I used sharp cheddar)

In a large stockpot over medium-high heat, cook the bacon in the olive oil until crisp, about five minutes. Remove bacon with a slotted spoon and set to the side. Reduce the heat to medium and add the butter, onions, carrots, and celery to the fat. Cook for 10 mintues until the onions are transluscent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half, chicken, bacon and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot.

Sunday, December 13, 2009


I make my chili a bit different than "normal" chili. I don't like beans of any sort nor do I like chunks of tomatoes, both of which are found in many chili recipes. I do love spicy chili though, so I season this up with jalapenos and cayenne pepper. I found this recipe on The Food Network and have tweaked it to my liking. This can be made on the stove, but I typically throw everything into the crockpot.

1 1/4lbs lean ground beef
1 tbsp chili powder
1 tsp sugar
2tsp ground cumin
1/4 tsp salt
1tbsp cayenne pepper
1/4 tsp ground cinnamon
1 clove garlic, minced
2 jalapenos, chopped
38oz tomato sauce
1 14oz Mexican style stewed tomatoes with jalapeno peppers and spices.
Shredded cheddar cheese
Sour cream

Cook beef in a skillet over medium high heat about five minutes until browned, breaking up the meat as it cooks. Remove from heat. Add meat to crockpot along with remaining ingredients. Stir to combine. Cook on low for four to five hours. Serve and top with shredded cheddar cheese and sour cream.

No Bake Cookies

Christmas is finally here which means I'm obligated to make dozens of cookies! No bake cookies have been one of my favorite cookies for years, probably because they are almost impossible to mess up!

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute. Add quick cooking oats, peanut butter, and vanilla; mix well. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Saturday, December 12, 2009

Flaxseed Bread

My KitchenAid stand mixer sure gets a lot of love in my house! After the wedding was over I started really putting it to work with various bread recipes. I try to eat flax on a daily basis for the health benefits--it's high in omega 3 fatty acids, provides antioxidents that may play a role in decreasing the risk of cancer, and lowers blood pressure to name a few--so I decided to make flax bread for this same reason. The bread is great toasted with a bit of butter! The recipe is from http://www.alaska.net/.

1 tbs. active dry yeast
1 3/4 cups warm water
3 tbs. honey or 1/8 cup sugar
1 tbs. oil (safflower or olive)
1/2 tsp. salt (may be omitted)
1 cup flaxseed meal * See notes below
3 cups of fresh ground whole wheat flour

In a large bowl, dissolve yeast in warmed water. Set aside until bubbly, about 5 minutes. Mix in the honey or sugar, oil, salt, flaxseed meal, and half of the flour. Mix well. Stir in the rest of the flour. Adding it a 1/2 cup at a time until it makes a soft, kneadable dough. Turn the dough out onto a lightly floured surface. Knead for 10 minutes, or until smooth and elastic. Coat a 9 x 5 inch pan with oil or nonstick spray. Shape the dough into a loaf and place in the pan. Cover; let rise in a warm place until doubled in bulk. For about one hour. Bake at 350F for 40 to 45 minutes, or until the loaf is browned on top and sounds hollow when tapped. Cool for 10 minutes and tap pan to remove. Top may be brushed with butter or olive oil. Best sliced with a serrated knife and then wrapped in plastic. May be frozen, if not used in a few days. Since it has no
preservatives it will mold quickly.

* Notes: To make flaxseed meal, use a blender or coffee mil to grind the seeds to the consistency of cornmeal. * As a general rule, 2/3 cup of flaxseed yields 1 cup of meal.

Shark Attack

I do not know why this drink is called Shark Attack! It may be because I got the recipe from Guys Big Bite :) This drink serves two (as you can tell from the picture!), so I suggest making a lot more if you're making it for a crowd, or if you just want more for yourself! I skipped out on the fruit since I didn't have any in the house, but it really adds a lot to the drink.

2 cups ice cubes
1/4 cup lemon slices
1/4 cup pineapple chunks
1/4 cup tequila
1/4 cup Triple Sec
1/2 cup orange juice
1/4 cup pineapple juice
1/4 cup rum
Splash grenadine
1/4 cup maraschino cherries

In a pitcher, add all the ingredients and stir to combine. Pour into rock glasses and serve.

Granola Bars

I'm a big fan of granola bars for breakfast so I figured that I'd try making a homemade batch. These bars taste a bit different than the store bought ones, but in a good way!

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 tsp ground cinnamon
1 cup all purpose flour
3/4 tsp salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup chocolate chips

Preheat oven to 350 degree F. Grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour and salt. Make a well in the center and pour in the honey, egg, oil and vanilla. Mix well using your hands. Add the chocolate chips and mix. Pat the mixture evenly into the prepared pan. Bake for 30 minutes until the bars turn golden at the edges. Cool for 5 minutes then cut into bars while still warm. Don't let the bars cool completely before cutting or they will be too hard to cut.

Thursday, December 3, 2009

Salsa Chicken Rice Casserole

I was in the mood for Mexican and this dish did the trick. The ingredients worked really well together and the cheese was an excellent touch.

1 1/3 cups uncooked white rice
Water (according to rice directions)
4 skinless, boneless chicken breasts
1 tbsp Olive oil
1 cup Monterrey Jack cheese, shredded
1 cup Cheddar cheese, shredded
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 onion, chopped, 1 1/2 cups salsa

Place rice and water in a saucepan and cook according to package directions (I used my rice cooker and it turned out great). Meanwhile, warm olive oil in a pan over medium heat. Add chicken and cook until now longer pink in the middle, about 5 to 7 minutes. Cut into bite sized pieces. Preheat oven to 350. Lightly grease a 9x3 in ch baking dish. In a medium bowl, combine the cheeses, cream soups, onion, and salsa. Add chicken and rice. Pour in baking dish. Bake for 40 minutes or until bubbly.

Pizza Pasta

Pizza is one of my favorite foods so I was excited to try this pasta dish. It's simple to make, filling, and is just as satisfying as an actual pizza!

16 ounces rigatoni pasta
1lb ground beef (or turkey)
1 small onion, diced
1 28 ounce jar spaghetti sauce
4 ounces pepperoni
2 cups shredded mozzarella cheese

Preheat over to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions until al dente. Drain. In a medium skillet over medium high heat, cook beef with onion until beef is brown. Drain grease. Combine beef mixture with spaghetti sauce, pepperoni, mozzarella, and pasta and pour into a 9x13 inch baking dish. Bake for 40 minutes.

Saturday, November 28, 2009

Cheesy Hashbrown Casserole

I have never purchased pre-made hashbrowns but decide to for this recipe. After tasting the end result, I think that it will be just as easy and tasty to shred potatoes myself. This dish is nice and hearty for a cold night and is the perfect addition to a potluck!

2 cups of cheddar cheese
1 10 3/4oz can of cream of chicken soup
1 cup of sour cream
1/2 cup onion (diced)
1/4 cup of butter
1/4 tsp salt
1/4 tsp pepper
1 39oz bag of shredded hashbrown potatoes

Preheat oven to 350 degrees. Defrost potatoes. Grease a 9x13 baking pan. In a large bowl, mix together the 1st 7 ingredients. Then fold in the potatoes. Pour in to your pan. Bake for 1 hour.

Friday, November 20, 2009

Chocolate Pumpkin Cheesecake Bars

I am usually not a huge fan of cheesecake but this recipe is simply wonderful. The pumpkin is the perfect addition! The recipe is orignally from Martha Stewart and has been tweaked to my liking.

Chocolate graham crackers (about 5 oz)
2 tablespoons sugar
4 tablespoons unsalted butter, melted

2 packages bar cream cheese, (8 ounces each)
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped

Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Set aside. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool. Place cream cheese in a stand mixer; blend until smooth. Add sugar, pumpkin puree, eggs, flour, and salt; mix until combined. Set aside. Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes. Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

Tuesday, November 17, 2009

Smoky Cheese Ball

Cheese balls are the perfect appetizer to throw together for a party. Plus, it's very easy to make! This recipe is compliments of Martha Stewart's website.

1 cup shredded smoked Gouda cheese
1 8oz package cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1 tbsp milk
1 tsp steak sauce (I use Worchestire)
1/2 cup toasted pecans

Place all ingredients except pecans into the bowl of a stand mixer. Use the paddle attachment and mix until combined. Transfer mixture to the fridge. Let chill overnight. Roll mixture into ball. Place nuts in a shallow dish and roll ball in nuts to coat. Serve with crackers.

Sunday, November 8, 2009

Organic Pumpkin Dog Treats

My dog, Sydney, should be able to enjoy fall treats too, right? :) I used leftover pumpkin puree from our Halloween carving pumpkins and was able to pick up the flour at Whole Foods. If you don't have a Whole Foods nearby, any organic grocery should carry this flour. Sydney loves these treats and I love making them for her! The recipe is from the Organic Dog Biscuit Cookbook Kit.

1 cup oat flour
1 cup brown rice flour
1 cup fresh pureed pumpkin
1 tsp cinnamon
1 egg
1/3 cup water

Preheat over to 350. Combine all ingredients together and mix until a dough forms. Roll into small balls, about 1 inch in diameter, and place on an ungreased cookie sheet. They can be placed close together as they don't spread while cooking. Bake 20 to 25 minutes. Remove from the oven and let cool completely on a wire rack. Store in an airtight container in the refrigerator.

Friday, November 6, 2009

Taco Seasoning

It seems like every time I go to make tacos I'm out of seasoning, so I decided to start making my own. It's very easy to make and I guarantee that you will enjoy it!

Serving size: equivalent to one package of taco seasoning

1 heaping T. chili powder
2 t. ground cumin
1/2 t. salt
1/2 t. pepper
1/2 t. paprika
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
dash cayenne pepper
Combine spices together in a bowl.

Thursday, November 5, 2009

Pumpkin Roll

It's that time of year for wonderful pumpkin treats! Pumpkin rolls are an excellent after dinner treat and pair well with coffee, whether it be morning, afternoon, or night! Before the husband and I carve our pumpkins for Halloween, we cut the top off and get out as much pumpkin "meat" as we can to use in lieu of prepackaged pumkin puree. This saves us a trip to the grocery store and uses something that would otherwise go to waste!

3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 tablespoons butter
8 ounces cream cheese

Preheat oven to 350 degrees . Grease and flour a jellyroll pan (large cookie sheet with sides). In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.

To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth. Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.

Chicken Fried Rice

My husband is a big fan of Chicken Fried Rice so I tend to make it often. It's a great dinner and any leftovers reheat nicely. I also love my Calphlon wok and this recipe gives me an excuse to get it out and use it!

1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1/2 cup chopped onion
4 carrots, peeled
1 1/2 cups cooked medium chicken
1/4 cup chopped green onion
3 eggs, beaten
1/4 teaspoon ground black pepper
4 tablespoons soy sauce

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool. Meanwhile, heat olive oil in a skillet and cook chicken until no longer pink, about 5 to 7 minutes. Remove chicken from skillet and set aside. Whisk eggs and scramble in skillet. Pour vegetable oil in wok and heat for 2 minutes. When the wok is hot, add in onions and carrots. Mix well and cook for 3 minutes. Mix in cooled rice and chicken and cook for another 3 minutes, stirring constantly. Mix in green onions, eggs, pepper, soy sauce. Cook for another 4 minutes, stirring continuously, until everything is blended evenly.

Chicken Florentine

I love creamy sauce pasta dishes so I was excited to make Chicken Florentine. The dish turned out delish with the perfect ratio of sauce, pasta, veggies, and chicken. It wasn't too time consuming and tasted like something from a restaurant!

4 skinless, boneless chicken breast halves
1/4 cup butter
1 tbsp minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
10 ounces frozen spinach, thawed (or fresh!)
4 ounces fresh mushrooms, sliced
2/3 cup bacon, cooked and chopped
2 cups shredded mozzarella cheese
8 ounces penne pasta

Cut chicken into bite sized pieces. Saute in olive oil until no longer pink, about 5 to 7 minutes. Meanwhile, melt 1/4 cup butter in a saucepan and bring water to a boil in a separate pot for the penne pasta; once boiling, add pasta and cook according to the package directions. To the melted butter saucepan, add garlic, lemon juice, and mushrooms. Sautee until mushrooms are soft, about 5 minutes. Add cream of mushroom soup, Italian seasoning, half and half, parmesan cheese, spinach, and mozzarella cheese. Heat on medium low until a creamy sauce is made. Add cooked chicken and bacon bits. Add pasta. Stir to combine.

Saturday, October 24, 2009

Jarlsberg Cheese Dip

Jarlsberg dip is my guilty pleasure from the gourmet cheese section at the grocery store. The homemade version of the dip is just as good, if not better. I try to make this in moderation at my house because it is consumed very quickly!

1 cup jarlsberg cheese, shredded
1/2 cup mayonnaise
1/4 cup scallion
1/4 cup purple onion

Shred cheese with a food processor. Add mayonnaise, scallions & onion. Mix well. Put in fridge until ready to serve. Serve with assorted crackers.


I love hummus. It's the perfect appetizer and is always a crowd pleaser. Since I eat so much of it, I figured that I should start making it myself. The recipe is very easy and the results are just what you would find in a grocery store.

2 cups canned garbanzo beans, drained
1/3 cup tahini (this is a sesame paste; it is found at Whole Food in the peanut butter section)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika (optional)
1 teaspoon minced fresh parsley (optional)

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Sunday, October 18, 2009

Chicken Noodle Soup

Chicken Noodle Soup

My husband introduced me to this recipe years ago, and it has become one of our favorite meals to have during the crisp fall weekends. I love how it's full of veggies, chicken, and noodles, with just the perfect amount of well seasoned broth.

3 quarts chicken stock
2 lbs of chicken
5 medium sized potatoes, peeled and chopped
2 jalapenos, chopped
1 medium onion, diced
2 garlic cloves, minced
1 can of corn
6 carrots, peeled and chopped
1 package of mushrooms, sliced
1 package of egg noodles, wide
1/4 cup parsley, chopped
Coarse salt
Ground pepper
1/4 tsp cayenne pepper

Boil 3 quarts of chicken stock in a large soup pot. Cut chicken up into bite size cubes. Peel potatoes and cut into bite sized cubes. Put the chicken and potatoes in the boiling chicken stock, along with salt, pepper, and cayenne pepper. Prepare the vegetables. Once the chicken is no longer pink, about 10 minutes, put the vegetables in the pot. Cook on high heat for 20 minutes. Add pasta and cook according to package directions. Serve.

Thanksgiving in October!

I consider myself to be a Thanksgiving feast expert. I make at least six full blown Thanksgiving meals each fall/winter. While I enjoy the turkey, what I really love is the side dishes, especially the stuffing and mashed potatoes. I also love how the house smells of delicious food all day. Cooking a turkey is not as difficult as some may tell you. The key is to make sure you baste it often and to take it out of the oven when it reaches the specified temperature. The turkey will continue to cook as it rests. In no time you will have yourself a plump, juicy turkey!

Herb Rubbed Turkey

1 whole turkey (about 12 pounds)
2 teaspoons sage
1 teaspoon thyme
1 teaspoon marjoram
Salt, coarse
Ground pepper
2 tablespoons butter, room temperature

Preheat oven to 35o degrees. Set rack in the lowest position. Place turkey on roasting rack in a large roasting pan.

Loosely fill the cavity with four cups of stuffing (recipe to follow). Using kitchen twine, tie legs together securely. Rub all over with butter, seasoning, and salt and pepper. I pitch the neck/giblets because I think it is absolutely 100% disgusting to even look at, let alone cook and use for whatever. No thanks.

Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 125 degrees, 2 to 3 hours total .

Remove foil. Raise oven heat to 400 degrees. Roast, basting every 15 minutes until the thermometer reads 170 degrees, about 45 minutes to an hour or more. The temperature will rise about 10 degrees as the turkey rests. If browning too quickly, cover loosely with foil. Add more water if pan becomes dry.

Transfer turkey to a cutting board. Cover loosely with foil and let rest at least 30 minutes before carving. Reserve pan drippings for gravy.


2 loaves Italian bread (10 ounces each), cut into bite size pieces
4 tbsp butter, room temperature, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup dry white wine
1/2 cup parsley leaves, chopped
3 large eggs, lightly beaten
30 ounces chicken broth

Preheat oven to 400 degrees. Cut bread into bite sized pieces. Arrange bread in a single layer on two rimmed baking sheets, bake until crisp, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt butte rover medium heat. Add celery, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine and cook until evaporated, 3 to 5 minutes. Transfer to large bowl.

To vegetables in bowl, add bread, parsley, and eggs. Season w/ 1 1/2 tsp of salt and 1/4 tsp of pepper. Stir to combine. Mix in half of the broth. Continue to add more broth just until stuffing is moist but not wet.

Just before roasting turkey, stuff it with 4 cups of stuffing. Spoon remaining stuffing into a buttered 8 inch square baking dish. Cover with buttered aluminum foil and refrigerate. When turkey is removed from oven to rest, place covered baking dish in over and bake for 25 to 30 minutes. Uncover and back until golden, about 15 minutes.

Herbed Mashed Potatoes

4lbs Yukon gold potatoes
Coarse salt
1 3/4 cups half and half
4 tbsp butter
2 tbsp fresh parsley
2 tbsp chopped fresh chives

Place potatoes in a large pot. Cover with cold water by 1 ince and add 1 tsp salt. Bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, 15 to 18 minutes. Drain, return potatoes to pot.

Stir potatoes over medium heat until dry about 1 minute. Remove from heat.

In a small saucepan, combine half and half and butter. Bring to a simmer over medium heat. Pour half of the hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Sitre in parsley and chives. Season with salt. Garnsih with more herbs.

Thursday, October 15, 2009

Mmmmm Meatloaf

I took a ten plus year hiatus from eating any sort of beef, but that all changed once I started cooking for someone other than myself. Since I missed out on beef all those years I have some catching up to do!

My husband loves meatloaf and requests it often. I usually stick to a more normal recipe but decided to try this one out on a whim, compliments of Paula Deen. As you can tell from the ingredients, it's basically a cheeseburger in loaf shape :) While it was tasty, I will probably only make it every once in a while. It was a bit too greasy for my taste, plus I love my original recipe (which I will have to post)! However, it was nice to switch the meal up a bit.


1 pound ground chuck
10 slices of bacon, cooked and crumbled
8 ounces of sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup panko bread crumbs
1/4 cup mayonnaise
1 tbsp Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
1 (3-ounce) can French fried onions (optional)


Preheat oven to 350 degrees F. In a large bowl (or stand mixer), combine the ground chuck and next 8 ingredients, mixing well. Stir ketchup into meat mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan. Bake 50 to 60 minutes.


Welcome to my blog! I'm Stacie, a twenty something newlywed that enjoys married life, her perfect puppy, and parts of being domestic. "Parts" meaning only cooking and moderate baking :) With my wedding now a recent, wonderful memory, I have much more time to cook fabulous meals for my little family so I decided to start a blog to show off all my delicious treats. I hope you enjoy it!