Roasted Sweet Potatoes with Rosemary

My friends…well they are more like family, Frank and Chick came to visit a few weeks ago.  Chick noticed my rosemary plant and asked if I had ever done roasted sweet potatoes with rosemary.  Well I had not, but we finally tried it tonight and OMG!  Made a trip to the farmers market this morning to get a few things and picked up 2 sweet potatoes (only $.87 I might add!).  Delicious!

Roasted Sweet Potatoes

Preheat oven to 400 degrees.  Cube fresh sweet potatoes and place in ziplock bag.  Sprinkle olive oil in bag, about 1-2 tbsp.  Add salt and freshly chopped rosemary to taste…depends on how much flavor you want!  Seal bag and shake until all potatoes are coated.  Place potatoes on cookie sheet (no need to spray) and bake for 20-30 minutes.  I cooked for about 3o minutes because I like them to get crunchy/charred, but that’s me!  Enjoy!

Healthy, easy, and yummy!!

Chicken Tortilla Soup

This recipe is a must try!!  I’ve been making it for a few years now and its delicious!

Ingredients:

• 2 cans white shoe peg corn, drained
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 jalapeno pepper, chopped
• 2 tbsp. corn oil
• 2 corn tortillas cut into 1 inch squares
• 2 large, ripe tomatoes, chopped
• 2 tbsp. tomato paste or ketchup
• 2 tsp. ground cumin
• 8 cups chicken stock
• 4 cups chicken breast meat, shredded or 1 pkg. fiesta seasoned pre-cooked and pre-cut chicken
• salt and pepper to taste

Garnishes:

• Tortilla strips
• Avocado or guacamole
• Cheddar cheese, shredded
• Fresh cilantro, chopped

Directions:

Heat corn oil and corn tortilla squares in large soup pot for about 2 minutes. Add 1 can corn, garlic, onion, and jalapeno and sauté until vegetables are cooked.  Add tomatoes, ketchup/tomato paste, and cumin and cook for about 10 minutes. Add chicken broth, salt, and pepper and boil for 10-15 minutes uncovered.  This will reduce down some.  Use an immersion hand blender to puree until it creates a smooth broth (you can leave it a little chunky if you like).  Add remaining corn, chicken, and a handful of fresh cilantro.  Simmer for 30 minutes covered.  Add garnishes and enjoy!

Chicken (or Turkey) and White Bean Chili

I first had this recipe at a friend’s house, she made it for Superbowl Sunday.  Its amazing!!

Chicken and White Bean Chili

(from Giada at Home via Food Network)

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 minced
• 2 pounds ground chicken
• 1 teaspoon salt, plus more for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons flour
• 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
• 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
• 11/2 cups frozen corn, thawed
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat leaf parsley

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

 

I always use ground turkey when I make it, but I’m sure ground chicken would be great too.  I followed the recipe, but of course added a few things.  I added:

•  2 chipotle peppers to give it a little kick, which also added a great smokey flavor to it.
• Instead of parmesan cheese, I used Monterey jack on top when served.
• Instead of chopped parsley, I used chopped cilantro.
• Added green onions to the top when I served it, gives a little crunch

Hope you enjoy!

Happy Fall!

Well, its been a LONG time since I’ve posted!  My apologies!!  It was a crazy summer, but now that Fall has arrived, I’m back to crafting and cooking.  I have lots of great recipes to come!

Finally made it to our farmers market which is huge here!  They are open 364 days a year, closing only for Christmas Day, and sell the most amazing things you’ve ever seen and tasted.  Our friends, Natalie and Todd came to visit last week so I took them to the farmers market to get their pumpkins.  Here is Nat and I among all the great pumpkins:

Brian and I went back yesterday and got kale/cabbage plants (3 for $10), mums (2 for $10) and pumpkins (all pictured were only $25!)!  We also picked up fresh apple cider (no sugar added which was a plus), apples, tomatoes, peppers, and a cookie from the delicious German Bakery which we snacked on as we shopped.  Here is the final product!  Apache wasn’t into modeling as you can tell…

This little setup should last us thru Thanksgiving!!

A Minnie Mouse Birthday Party!

My sweet little neice, Grace, just turned 1 (I can’t believe it!) and had a Minnie Mouse themed Birthday Party!  As soon as Auntie M (me) heard the theme, she got busy working on decorations.  Here are a few pictures from the party…including the Birthday Girl!

Grace “thru the months”

 directing guests to the backyard

“Happy 1st Birthday Grace!”

signs for the food…my favorite was “Hot Diggity Dogs”

Mickey burgers

Happy Birthday Grace!!

Mexi-Corn Dip

I got this recipe from a friend of a friend while we were at the beach one year.  When I first looked at the dip, I thought it looked yummy…black beans, corn, green onions, cheese…but I wasn’t exactly sure what kind of cheese it was.  As I took my first bite, I realized it tasted nothing like I thought it was going to!!  It had a sweet/sour taste to it, followed by the crunch of a green onion, but I liked it!  I hope you do too!!

Mexi-Corn Dip

Ingredients:

• 1 can white corn, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 package crumbled feta cheese
• 1 bunch green onion, chopped
• 1 cup sugar
• 1 cup cider vinegar
• 1 cup olive oil

Instructions

1. Combine corn, beans, feta, and onions in medium bowl
2. Combine sugar, cider vinegar, and olive oil and mix well.  Pour over the corn, beans, and feta and stir well.
3. Chill at least 4 hours.  Keep in refridgerator until ready to serve.
4. Serve with Tostitos…I like the scoops for this dip!

Smoked Gouda Risotto with Mushrooms

I’ve been dying to try this recipe but haven’t yet…I mean who doesn’t love risotto?!  I shared this recipe with Gina, my friend and coworker at the Enchanted Florist, who also loves to cook.  She tried it and was raving about it!  So, here it is…let me know what you think!

Smoked Gouda Risotto with Mushrooms

from Fake Ginger

Ingredients

For the risotto:

• 2 cups water
• 2 (16-ounce) cans low sodium chicken broth
• 1 tablespoon butter
• 1/3 cup chopped shallots
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1 1/2 cups (6 ounces) shredded smoked Gouda cheese

For the mushrooms:

• 1 tablespoon olive oil
• 2 cups sliced mushrooms
• 1/3 cup chopped shallots
• 1/4 cup dry white wine
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh rosemary
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Rosemary sprigs (optional)

Instructions

1. To prepare risotto, combine water and broth; set aside.      Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup      shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted.
2. To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and saute 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and saute 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
3. Divide risotto evenly among bowls; top with mushroom mixture. Garnish with rosemary sprigs, if desired.

Valentine’s Day Flowers

Happy Valentine’s Day!!

As most of you already know I’m in love with flowers!  I’ve worked with them for what feels like my entire life…in-love-with-them-all!  Ok, there are a few that I’m not so fond of, but…when it comes to Valentine’s Day this year, FORGET-THE-ROSES!  There are so many wonderful flower varieties out there, surprise your sweetheart with something that will knock her socks off (I mean that is the point of Valentine’s Day right?!?)  And moving on…

My favorite flower shop, The Enchanted Florist in Old Town Alexandria, Virginia, where I worked for almost two years has the most amazing variety of flowers and their creative designers come up with fabulous ways to incorporate roses with other unique floral varieties.  So if your lover has to have roses, here are some great designs:

Another one of my favorite flower shops (I’ve never visited one but their website and products are insanely amazing) is Winston Flowers.  They have several locations in Boston.  Their website is gorgeous so I can only imagine what their store fronts look like.  Take a look at their Valentine’s Day Collection, similarly to Enchanted, they actually use roses in their arrangements, but they aren’t necessarily the main focus of every arrangement.  Here are a few of my favorites this year, I love the deep red and fuchsia with the tropical foliage:

My best advice this Valentine’s Day….SUPPORT LOCAL FLOWER SHOPS!!!  You might spend a little more, but I guarantee the quality and service is way better than a grocery store or one of the .com flower “shops” where you don’t even know where they are located.  The local flower shops could use your support this Holiday!

xoxo

Reese’s Peanut Butter Banana Bread…Updated!!

Since posting this, I made the bread again and it was perfect!!  I’ve made changes below!

Happy February!  Thought it would appropriate to start the month of love off with a chocolaty recipe!

We had some friends visit a few weekends ago and I made this scrumptious recipe, Reese’s Peanut Butter Banana Bread, I found on Pinterest (whats new, right?).  I was sold at Reese’s!  It’s really easy to make and is delicious.  It’s pretty sweet so one loaf goes a long way, either for breakfast or a dessert!

I was so disappointed when I went to the store and couldn’t find the mini reese’s peanut butter cups.  I mean I looked everywhere!  So I used 4 oz. peanut butter chips and 4 oz. chocolate chips.  Also, I found that the top started browning quickly, so I recommend turning the temperature back a bit after a while.  As I cut into the loaf, the top was a bit crunchy while the inside was a little gooey…and I’m ok with gooey!  Remember it is banana bread so it will be moist!  Yum! Update:  I found the mini reese’s peanut butter cups!!  They are in the candy aisle click this link to see what the bag look likes. Also, I cooked the loaf at 325 degrees the entire 60 minutes and it was PERFECT!!

  

Reese’s Peanut Butter Banana Bread

 Source: http://www.cookiesandcups.com

Ingredients:

3 very ripe bananas, mashed

½ cup peanut butter

¼ cup oil

1 egg

½ cup granulated sugar

¼ cup brown sugar

1 ½ cups of all-purpose flour

½ tsp. baking soda

1 ½ tsp. baking powder

½ tsp. salt

8 oz. bag of Reese’s Mini cups

Directions:

Preheat oven to 325 degrees.  Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.  In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.  In a large bowl, stir together your bananas, peanut butter, oil, egg and sugars.  Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.  Fold in your Reese’s Mini cups and spread batter into prepared pan.  Bake for approx. 1 hour or until toothpick inserted into center comes out clean.  Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

YUM!

She Crab Soup

This is one of our all-time family favorite recipes!  We have it every Christmas Eve because it’s not only easy to make, but delicious and filling.  No matter what time of year it is, it’s always a perfect time to make she crab soup!

My Aunt Carrie, who also loves to cook, was in Virginia Beach at a restaurant and loved the She Crab Soup and ended up getting the recipe from the chef.  Of course the recipe fed about 25 people, so she broke it down and came up with a recipe that serves about 8-10.  It’s a great recipe to make ahead…the longer it sets, the better it gets!  Enjoy!

Ingredients:

1 ½ cup butter, melted

½ cup onion, chopped

2 celery stalks, chopped

1 ½ cup all-purpose flour

1 gallon 2% milk (or whole milk)

¼ cup Old Bay seasoning (or to taste)

salt and pepper to taste

2 lbs. white back fin or large lump crab meat

Directions:

Melt butter and sauté onions and celery until tender.  Add flour to make a roux.  Slowly whisk in milk over medium-low heat.  Next, add old bay and salt and pepper.  Finally add crab meat.  Cook for at least an hour on low heat, uncovered (to prevent from scolding or burning).