Tuscano Chili

Tuscano Chili

Ingredients:
1 lb italian sausage (or turkey sausage), we use mild
1 large russet baking potato, sliced in half and then in 1/4 inch slices
1 large onion, chopped
2 garlic cloves, minced
1 can pink (light or dark) kidney beans
1 can white beans (any type you prefer)
2 cups kale, chopped (large stems removed)
4 C chicken broth
2 C water
1 C heavy whipping cream
Optional: Add 1/4 C bacon bits (I usually don't)

Directions:

1. 1.Brown sausage in your soup pot, breaking into small pieces.
2. 2.Add chicken broth and water to pot and stir.
3. 3.Place onions, potatoes, garlic, and beans in the pot.
4. 4.Cook on medium heat until potatoes are done (about 15 minutes).
5. 5.Add bacon (if using).
6. 6.Salt and pepper to taste.
7. 7.Simmer for another 10 minutes.
8. 8.Turn to low heat.
9. 9.Add kale and cream.
10. 10.Heat through and serve.

Source: Adapted from http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298

Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Ingredients:

3 large sweet potatoes, peeled and cut into ½ inch cubes

4 Tablespoons vegetable oil

2 teaspoons salt

½ teaspoon pepper

½ teaspoon powdered ginger

1 pound prewashed baby spinach

1 1/3 cup sweetened dried cranberries

5 ounces goat-cheese crumbles

2 cups coarsely chopped pecans

Maple-Mustard Vinaigrette

1 Tablespoon maple syrup

2 Tablespoons red wine vinegar

2 teaspoons Dijon Mustard

Salt and pepper to taste

½ cup vegetable oil


Up to 3 days ahead:

To prepare vinaigrette, mix maple syrup, vinegar, mustard, salt and pepper in a

bowl. When salt is dissolved, stir in oil; do not over mix. Refrigerate.

1 day ahead:

Peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and

ginger. Divide potatoes between two foil-lined 9x13in roasting pans. (Do not

crowd, or potatoes won’t roast properly.) Roast at 450 for 15 minutes, stir, then

roast an additional 10 to 15 minutes, until they begin to turn golden. Leave in

pans and let cool to room temperature. Refrigerate overnight in sealed plastic

container. Coarsely chop pecans and toast in skillet over medium heat until

lightly browned, about 7 minutes. Cool and set aside at room temperature until

you’ re ready to assemble the salad.

On the day of the event:

Thirty minutes before serving, reheat sweet potato cubes in a 350 oven for about

15 minutes (or microwave, oven is better, even room temp is fine). Cool slightly. For an attractive presentation, put spinach in a large

salad bowl. Remove cooled sweet potato cubes from pans and layer on top of

spinach. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat

cheese. Serve dressing next to salad (this allows for leftovers without being soggy!). Can also serve up individually.

Notes: I got this from my sister Ashley. I love the flavors and the leftovers. I also 1/2 this for smaller groups and just use rough estimates of amounts.

Thanksgiving 2016

Thanksgiving 2016

I want to record this as much as for myself as for all of you! :) We had  lovely Thanksgiving and I will likely use some of these recipes for next year as well. (Side note: super excited to have a bigger kitchen and double oven next year. Game changer!). Jordan is in charge of the turkey, mashed potatoes, and gravy. I prepare the desserts and sides. I try to make as much as I can in the 2 days leading up to Thanksgiving. I usually save the rolls for day of and maybe one of the desserts (if simple). This allows me to relax and enjoy the day! Note: Get groceries on Monday.

Main/Sides: 

Turkey and gravy: 

http://www.melskitchencafe.com/simple-herb-roasted-turkey/

We just went with a 13.44 lb butterball Turkey this year. It only took about 3 hours to cook at 350 (and turned down to 325 for last 30 minutes). The kids always love prepping the turkey with Jordan! This was the simplest turkey prep we have ever done and the turkey tasted better than it ever has (year 3). We took it out an hour before guests arrived and left it under foil. Stayed warm enough! And gave us enough oven time to finish cooking the stuffing and rolls.

Note: Need meat thermometer (that works) for next year.

Note: Allow 3-4 days (min) to let it thaw. I got this one on Monday but even on Thanksgiving, inside was still a bit frozen when removing the giblets and neck. Running under hot water did the trick though. May need to get turkey Saturday before if frozen.

Mashed Potatoes: 

I don't think Jordan used a recipe. He cooked 5 lbs of russet potatoes, skins on, and then added a stick of butter, salt, pepper, and milk while beating (I offered the whipping cream instead of milk, but he declined).

Note: eventually need a bigger pot! 

Vegetables/salad: 

Spinach salad with roasted sweet potatoes, goat cheese, pecans, and cranberries. (This is from my sister Ashley and I will post this separately). I love this salad! I roasted the sweet potatoes the day before and it's very easy to throw together day of. (Should've made the dressing the day before as well).

Stuffing: Kale and Carmelized Onion Stuffing

https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/

Ok wow! No one in my family really likes any kind of stuffing so I made this specifically for me I guess. It was SO good. I followed her make ahead instructions and it worked out so well. I needed a little less time in the oven than she stated. Cooked in a 9x13. Will definitely make again! 

Note: Could half next year as no one likes stuffing, unless we have guests that do. Used large bag of pre-washed and pre-chopped Kale from Smith's. Looked like too much but cooked down perfectly. (Just had to remove some stems after it had cooked down).

Cranberry sauce:

A bountiful kitchen fresh cranberry sauce 

https://abountifulkitchen.com/2016/11/fresh-cranberry-sauce.html

Super simple and super yummy! Again, my family isn't big on cranberry sauce, but I think it's a must! I used 1/2 C orange juice, 1/2 C water, and only 3/4 C sugar. I like mine a bit tart:) Made the night before and put in the fridge. 

Lion House Crescent Rolls:

http://www.melskitchencafe.com/lion-house-dinner-rolls/

This recipe is almost identical to the one Mom posted here, except this uses butter instead of Crisco. As I'm not a fan of crisco and rarely have it on hand, I like this recipe with butter. I made the dough around 11:00 day of and let it rise in our plastic cake bowl upside down. I split it into 3 balls and used a pizza cutter for 8 rolls each (crescent style) totaling 24 rolls on 2 sheet cake pans. They rose a lot more in the oven than I expected and were quite large. SO SO yummy! My favorite recipe. 

Desserts (made all ahead except crumb topped apple pie):

Pumpkin Pie

https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

I love that there is always a bit of extra filling that I bake in a small pyrex bowel or ramekin and selfishly eat by myself to reward myself for all the cooking I'm doing (usually day before).

Pumpkin Roll

http://toonecipes.blogspot.com/2012/11/pumpkin-rolls.html?m=1

Tip: Make ahead, even far ahead and freeze. Roll in clean towel and put in fridge for 20-30 minutes before adding filling (helps prevent cracks). Best to make 2 and freeze one for Christmas!

Crumb Topped Apple Pie:

http://ourbestbites.com/2009/11/crumb-topped-apple-pie/

Made in the morning and then just reheated in low heat oven while we ate our meal.

Chocolate mousse pie (makes 2):

http://allrecipes.com/recipe/16956/death-by-chocolate-mousse/?soid=recs_recipe_seed

I usually just buy two oreo crusts or chocolate wafer crusts from the store. This recipe makes 2 of those sized pies. (We ate one for Jordan's birthday and I saved the other for Thanksgiving). Super simple and really good. Best to make ahead so it's really set up and firm. Don't take out of fridge until right before eating so it stays firm. A family favorite. 

Whipped cream - the real stuff of course, and a lot of it!

Other:

Martinellis (x3 consumed, x2 more in fridge)

Pumpkin Spice Eggnog (brought out with dessert)

3 mini tray Appetizers: Cheese (apple cheddar from Trader Joes and another sample from Smiths), dried cranberries, small dill pickles

Next year: 

I really want to make this for an appetizer:

Cranberry jalapeño cream cheese dip with pita chips 

http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/

I also really want to find a good berry pie recipe, as Jordan has requested:) 

Lasagna Soup

Lasagna Soup

Ingredients:
2 teaspoons olive oil

1. 1 1/2 lbs Italian Sausage (I usually just use 16 oz, turkey sausage is good, too)
2. 3 cups chopped onions
3. 4 garlic cloves, minced
4. 2 teaspoons dried oregano
5. optional: 1/2 teaspoons crushed red pepper flakes
6. 2 Tablespoons tomato paste
7. 28-ounce can diced tomatoes, preferably fire roasted
8. 2 bay leaves
9. 6 cups chicken broth
10. 8 ounces fusilli or mafalda pasta (or other pasta of your choice) (I used bowtie, whole wheat works well)
11. 1/2 cup chopped fresh basil, or a heaping tablespoon dried basil (fresh is the best, but dried works, too)
12. salt and freshly ground pepper to taste
13. 8 ounces ricotta cheese (I usually just use the whole 15 oz with a full cup of shredded parm)
14. 1/2 cup shredded Parmesan cheese (Use the real stuff!)
15. 1/4 teaspoon salt
16. a few cracks of black pepper
17. optional: shredded mozzarella for sprinkling on top (we find it cheesy enough without this)

Directions:

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. If you're using dried basil, add it at this point. Cook for about a minute. Add tomato paste and stir well to incorporate.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. You can add the dry pasta to the soup in the last 8-ish minutes of cooking, or do as I prefer, and cook the pasta separately and add to individual servings. Right before serving, stir in fresh basil if you're using fresh, and season to taste with salt and freshly ground black pepper.
3. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a generous dollop of the ricotta mixture in each soup bowl, add pasta if you cooked it separately, and ladle the hot soup over the cheese. Let it sit for a minute for the cheese to get all melty, sprinkle mozzarella on top if desired and eat up

Comments:

I've made this a couple times but forgot how easy and filling and tasty it is! Tastes like lasagna in a bowl:)

Recipe and photo source: (My favorite): http://ourbestbites.com/2012/12/lasagna-soup/

Rumbi Island Aloha Mango Chicken Salad

White chicken breast meat cut into chunks (about a cup)
3 cups chopped Romaine Lettuce 
1/3 cup red pepper diced into pieces
1/4 cup red onion, sliced very finely and then diced tiny
feta cheese crumble a tablespoon over each salad when serving
1 mango diced into half inch squares
slivered almonds
tortilla strips over the top

Citrus Salad Dressing
1/4 cup frozen orange juice from concentrate (I just did 1/2 C of orange juice)
1 Tablespoon fresh lime
1/3 cup rice vinegar or apple cider vinegar (I did rice vinegar)
1/4 cup sugar 
1/3 cup salad oil
1/4 teaspoon ginger
1/4 teaspoon Lawry's or Johnny's Seasoning Salt
A few shakes of pepperI prefer to set all the ingredients out in their own bowl and everyone can dish up the quantities they like.  And it also keeps longer in the fridge when it's not combined.

Ready for Autumn Salad

Ingredients

• Sweet potato
• Olive oil
• Cayenne
• Paprika
• Chilli powder 
• Salt
• Pepper

• Chicken
• Apple cider vinegar 
• Soy sauce or honey bbq sauce
• Brown sugar

• Pumpkin seeds
• Water
• Butter
• Brown sugar
• Cayenne

• Lettuce
• Green onion
• Feta
• Green apple
• Grapes or cranberries
• Brianna's salad dressing... The one with a strawberry on it

Directions

1. Heat oven 450F
2. Cut sweet potato into small cubes
3. Put in pan, drizzle in olive oil. Sprinkle cayenne, paprika, chili powder. Toss. Put in oven. About 25 min.
4. Put chicken in pan on low with brown sugar, table spoon or two of apple cider vinegar, and soy sauce or sweet bbq (I did a tablespoon of both) cook on low
5. Put a handful of pumpkin seeds in a tablespoon of water and boil in water until water is gone. Then add a tablespoon of butter and a tablespoon and then some of brown sugar and a sprinkle of cayenne. Stir to a bubbly boil until slightly thicker. Arrange in pan so none are overlapping, and remove from heat. It will probably turn into a type of brittle almost and that's okay. Just break apart once cool.
6. Cut lettuce, green pepper, Apple and grapes.
7. Put together with feta, nuts, chicken, and sweet potato 

Notes

I think I must be ready for the Fall... apple, sweet potato, pumpkin seeds? Geeze! Anyway, today when I opened up my fridge, wondering what to make for dinner, I looked at my sweet potato and remembered a salad Lindsay made one time for the family. And it just went from there. Jeff said it was one of the best salads he's had in his life... So maybe you'll like it too. Sorry for no measurements. If you have questions just text me. It took me about 40 minutes to make with three crazies running around and melting down. The salad looks really pretty with all the color.  Enjoy!

Quick Biscuits

Ingredients:

• 1 Tbl. sugar
• 2 c. Flour
• 4 tsp. Baking powder
• 3/4 tsp. Salt
• 1/2 c. Parmesan 
• Egg
• Sour cream
• Milk or cream
• 2 Tbl butter
• 2 Tbl shortening

Directions:

1. Preheat oven 450
2. Combine and mix sugar, flour, baking powder, salt, Parmesan in large bowl
3. In a 1 c liquid measuring cup whisk the egg. Then add two big spoonfuls of sour cream, then add the milk or cream to make one cup. Mix around. 
4. Add butter and shortening in flour mvixture. Work it with your hands until even consistency
5. Poor in egg mixture. Mix with fork until the dry ingredients are barley moistened.
6. Poor some flour on work surface. Pat out the dough in rectangle about inch thick.
7. Cut the dough into desired size of biscuits. I usually do 3 by 5
8. Bake for 12 to 15 minutes

Notes:

I love this recipe. It's my guessing on the way my mom makes her biscuits. It's so sweet almost like scones! I make this when I'm too lazy to make bread, or when I'm in a pinch for time. Goes great with dinner, jam and butter, and as breakfast the next morning :) not very healthy... But I'm still a fan!