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!