I’m back from hiatus! Finally after being without a computer for what feels like eternity, I picked mine up from the repair shop on Tuesday. I had grown pretty attached to my iPad in the last few weeks, transitioning back onto a large screen laptop feels like quite the luxury.
Hopefully soon I will have some new recipes to share.
But lately I have just not had the interest or energy to cook or blog. I have been failing as blogger and for the last few months we were eating out almost every single night!
I know, it goes against everything I believe in.
But you guys, it’s hard to find the energy to cook or even eat for that matter when you are growing a human.
Yep, come August our little family will be expanding.
This ultrasound is about 4 weeks old, so as of today I am 13 weeks and 4 days. We just got back from our 2nd doctor’s appointment and all looks good.
Hi friends, did you miss me? Well, after a month long hiatus I am inching my way back into the blogging world. I STILL don’t have my computer back from the repair shop, so it will continue to be a little slow around here until I am fully functioning, but I was just to excited to miss this event. I had to make it work.
Tapas have become one of my favorite ways to dine over the past few years. We have a few local tapas restaurants. When we are feeling indecisive that’s where we head. Order a few tapas, some sangria, and it’s a good night.
Most of the tapas restaurants we visit aren’t traditional Spanish style tapas, but more of a general small plates theme, but there is one Spanish style tapas restaurant in the area that we check out when we are nearby.
Our staple dish is patatas bravas, along with a chicken or seafood, and a vegetable dish.
I decided to try my hand at homemade patatas bravas, following a recipe claiming to be like our favorite restaurant. And I’m happy to report that Hugs ‘n Kitchen nailed it with her patatas bravas. My husband happily scarfed down the entire bowl, while I snuck one or two.
Chop potatoes into 1” cubes. Put in medium sauce pan, add enough water to cover, add vinegar and salt, bring to boil over high heat. Cook until fork tender, about 7-10 minutes. Drain and set aside.
Being making the aioli, combine egg yolk, mustard, lemon, and garlic in a food processor. Blend for 10 seconds, add vegetable oil and blend until thickened and combined. Transfer to a bowl, whisk in olive oil and season to taste with salt and pepper.
Heat oil in a large non stick skillet. Add potatoes, working in two batches, cook evenly on all sides until golden brown. Remove to a paper towel lined plate to drain. Salt and pepper to taste.
To serve drizzle with aioli and sprinkle with paprika and green onions.
And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
It may not have won any awards at our Church’s annual chili cookoff last night, but I still think this White Chicken Chili is pretty darn good. I tamed it down for the competition, which my husband says was a mistake, but as is it’s pretty darn spicy.
I love adding the avocado on top, it cools it the heat down a tad,. Unfortunately I couldn’t find any ripe avocados for the competition yesterday. So we had to go without.
I’ve never been a huge fan of regular meaty chili, although I have tried many recipes over the years. So instead I have shifted my focus on making the best White Chicken Chili I can.
I remember the first time my mom made White Chicken Chili, the newspaper had published Ruby Tuesday’s recipe and we all loved it. It became a staple in our weeknight dinners. From what I remember of that one, my chili is pretty similar, but maybe just a little bit spicier.
As is, the recipe only feeds 4-6, but it is easily doubled or tripled. Last night I tripled it, which ended up filling an 8qt pot and resulted in tons of leftovers.
Preheat oven to 400 degrees, drizzle chicken with olive oil and a pinch of salt and pepper. Cook 20 minutes. Set aside to let cool.
In a dutch oven heat 1 teaspoon of olive oil over medium high heat. Add peppers, onion, and garlic and saute until soft, about 5 minutes. Add a pinch of salt and pepper, coriander, chili powder, and cumin. Stir around to toast the spices for 1 minute. Add chicken stock and lime juice and bring to a simmer.
In a bowl mash one can of beans lightly. Add all beans to stock and simmer for 20 minutes. Dice chicken and add to chili with cilantro. Let simmer an additional 10 minutes to heat chicken. Serve in bowls topped with avocado slices.
My family has a favorite local Italian restaurant that we have gone to for over 20 years. Anytime my out of town relatives are here, that restaurant is one of our first stops. It is starting to become a pre-Thanksgiving and Christmas tradition to go carb load and then feast on turkey the next day. We have often joked we should skip the turkey all together and have an Italian feast for the big day.
One of our favorite dishes at the restaurant is Linguine with Red Clam Sauce, so this year I am taking it upon myself to make it homemade from scratch.
Using fresh tomatoes I picked up at the Farmer’s Market (a perk of living in Florida, tomatoes and sunny skies in December) this dish comes together easily. You know me, the spicier the better. So of course I got a little carried away with the red pepper flakes. But don’t worry you can tune it down a little if you are worried about the heat.
I just love cooking with wine. A splash or two in almost any sauce always takes the dish over the top. And this is no different the Cabernet Sauvignon really enhances the depth and flavor of the sauce. And an added benefit of cooking with wine is, the bottle is already opening just begging for you to pour a glass.
I can see a new family tradition emerging this year, everyone gathering at our house for dinner after our Christmas Eve service. We can have our own Italian feast at home complete with good wine.
Founded in 1933 Gallo Family Vineyards knows their wine, and after 80 years they are still a family owned company. Make sure you check out their wide variety of wines and grab a bottle of Cabernet Sauvignon to make this Linguine with Red Clam Sauce for your family.
They just recently launched the Gallo Family Vineyard Crest Creator, where you can create your own family crest like the one I created below. The decorator in me is thinking how great of an addition to your holiday bar this would make. You could design one encompassing your entire family. I bet it would be the talk of the party. Go here to make one for yourself.
So go ahead and whip up your Italian feast and set up the bar for your Holiday entertaining. I can assure you that everyone will welcome the break from turkey.
In a large skillet heat olive oil over medium heat. Add onion, garlic and red pepper and cook until onion is translucent, about 5 minutes. Add chopped tomatoes and cook 2 minutes. Add clam juice, wine, and tomato paste. Add a pinch of salt and pepper. Stir to combine, bring to a boil and reduce to a simmer. Simmer for 20 minutes, stirring frequently; using your spoon to crush tomatoes. Stir in baby clams and heat through, about 2 minutes. Add herbs and simmer for 2-3 minutes while pasta cooks.
Heat a large pot of water to a boil cook pasta according to package directions.
Serve clam sauce over a bowl of pasta. Garnish with fresh parmesan cheese.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Yep, continuing right along with my brussel sprouts kick. I have another recipe to share with you. There were a few weeks when I was on a good eating kick, I lost about 10 lbs and am feeling great. Right now I’m kind of trying to maintain that 10 pound weight loss while stuffing my face with cookies… I’ll let you know how that one works out. Where was I, healthy eating, oh yeah. So, I stuffed myself with vegetables throughout the day to stay full.
Then I went perusing around Gourmet Gardens website and found a chili cauliflower recipe. And I thought, how bout I try that with brussel sprouts, well it was amazing. I might have licked the bowl clean.
Quick and easy to whip up it would make a delicious side to your next dinner. Or you could just put it in a bowl and have it for lunch. Either way I don’t think you will be disappointed.
I know I said the salad was one of my favorite ways to enjoy brussel sprouts, but this was my absolute favorite way. I love chili, spice, and all things hot.
Combine soy sauce, rice vinegar and chili paste in a small bowl.
Heat oil in a small skillet. Add ginger and garlic, cook for 30 seconds. Add brussel sprouts and stir fry for 5 minutes, stirring occasionally. Add chili mix and toss to combine, let cook an additional 3-5 minutes until sauce thickens.
To say we are obsessed with Thai food might be a mild understatement. I purchased a whole tub of Thai green curry paste to make a few dishes and now I am always on the hunt for recipes using green curry.
When I came across this meatball recipe at Mel’s Kitchen Cafe, I just knew we would love it.
Some of our friends called to invite us out to dinner after I had already prepared these meatballs. Knowing they are kind of picky, my husband tricked them into eating at our house by telling them I made turkey meatballs for dinner. He knew if he told them Thai Green Curry Meatballs they wouldn’t come over.
But they did come over and enjoy them and my overcooked brown rice.
When making turkey meatballs or burgers I always use lean turkey breast. If you just buy regular ground turkey and check out the fat and calories you will see it’s not all that different from lean ground beef. So yes, ground turkey breast is usually significantly more money than regular ground turkey, but I think it’s worth it.
In a large bowl combine eggs, oats, and milk. Mix together thoroughly and let stand 5 minutes. Add turkey, ginger, curry, fish sauce, sugar, cilantro, salt, garlic, and onion. Mix to combine.
Shape meatballs (I use a 1½ tablespoon +cookie scoop) and working in batches brown 1-2 minutes per side in a large skillet with coconut oil. Remove to plate and brown the rest of the meatballs. Once they are all browned, add coconut milk and green curry paste, mixing well. Add meatballs back to skillet and simmer 10 minutes, flipping once, until they are cooked through. Stir in lime juice.
I am always looking for easy holiday recipes. My job for our family Christmas dinner is always appetizers. I just love appetizers. For Christmas I usually start planning out what I’m going to bring weeks in advance, but during the holiday season we sometimes have impromptu get togethers with friends. In those cases it’s great to have a handful of simple holiday meals in the back pocket.
Gourmet Garden is my new favorite grocery store purchase. You can find them refrigerated in the fresh produce section, usually near all the herbs. For years my mom has been using their products, and now I know why. Rather than running out to my garden, that may or may not have parsley today, bringing it back in, washing it, chopping it, etc. You can just use a little bit of Gourmet Garden parsley, no chopping involved! You use Gourmet Garden products just like fresh herbs in a one-to-one ratio, no math skills required. They can also be used in place of dried herbs in a two-to-one ratio, 2 teaspoons of Gourmet Garden basil equals 1 teaspoon dried basil. I find the garlic especially handy. I am constantly chopping garlic, the convenience of the little tube of pre-chopped fresh garlic is a lifesaver. On Gourmet Garden’s website you are able to sign up for their newsletter which contains monthly recipe ideas, quick tips, and herb facts and you can also download a coupon.
This whipped goat cheese comes together in seconds in the food processor. I used a plastic bag with the tip cut off to pipe on the cheese because I was in a rush to get these out for everyone to enjoy. For a quick and casual get together with friends, try setting out a few easy appetizers and some wine. That is what I like to call stress free entertaining.
Herbed Goat Cheese and Sundried Tomato on Crostini
Prep time:
Cook time:
Total time:
Serves: 8-12
Ingredients
1 crispy baguette
4 oz goat cheese
3 tablespoons light cream cheese
1½ tablespoon Garden Gourmet Italian Herbs
7-8 sun dried tomatoes, thinly sliced
Instructions
Preheat oven to 400 degrees. Slice baguette thinly on a diagonal. Arrange on baking sheet and bake for 4-5 minutes or until golden, flip an bake an additional 2-3 minutes. Let cool before spreading the cheese on.
In a bowl combine goat cheese, cream cheese, and Garden Gourmet herbs. Whip with hand mixer until thoroughly combined.
Spoon cheese into a plastic bag, clip off the tip and pipe onto crostini. Top with a thin slice of tomato.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.
Ever since our church announced the date of the annual chili cookoff, I have been working on the perfect chili recipe. I discovered along the way that I’m not much of a chili person, but I do have one secret weapon up my sleeve for the cookoff.
For years and years I have tried to be a chili person, but I finally accepted that it’s just not me.
This chili got the runner up award in my trio of testers. The good, but not quite the winner chili.
It’s meaty and a little bit smokey. And pairs nicely with a deep dish piece of cornbread cooked in your seasoned cast iron pan. This recipe feeds an army, I was begging my friends on Facebook to come over and take some home, we still have leftovers in the freezer from weeks ago.
1 chipotle chili in adobo, chopped + 1 teaspoon of sauce
2 teaspoons dried oregano
1 tablespoon paprika
salt and pepper
1 lb lean ground beef
1 lb ground pork
1 cup beer
1 can (15oz) black beans
1 can (15oz) kidney beans
1 can (24oz) crushed tomatoes
1 can (24oz) whole tomatoes, chopped
Instructions
In a large dutch oven heat olive oil over medium heat. Add garlic, onions, bell pepper saute until softened. Add chili powder, cumin, chipotle chili, oregano and paprika. Stir to combine. Add the beef, using a wooden spoon to break it up, cook until no longer pink. Add pork and do the same. Stir in beer and beans. Add tomatoes and juice. Reduce to simmer and cook for 1½ -3 hours.
For the past few weeks I have been on a little bit of a brussels sprout kick. I purchased a huge bag at Costco and had fun coming up with different ways to enjoy them. This salad was one of my favorites! I like the softer crunch that the brussels give it. And with those toppings can you go wrong? I don’t think so.
Do as I say and not as I do, buy your pistachios shelled. Those things are a pain to shell when you just want to eat your salad.
I made this up for lunch for the husband and I and it really was quite filling and a lot of salad. This would easily feed four as a side salad. I wanted to bring it to Thanksgiving as our salad, but I had a hard enough time getting some people to eat Cauliflower Au Gratin
With a mandolin or food processor thinly slice the brussels sprouts, pull the slices apart in a large bowl. Top with cranberries, pistachios, and gorganzola.
In a small bowl whisk together lime juice, herbs, mustard, garlic, and a little bit of salt and pepper. Slowly drizzle in olive oil and whisk until combined. Pour over salad and toss to combine.
Holiday sales aren’t just for stocking up on Christmas wish list items, but grocery stores often run great deals as well. The ad before Thanksgiving had so much on sale I just couldn’t help myself. I loaded my cart with baking supplies and yummy things that I don’t buy very often (ice cream). I love all the veggies on sale: sweet potatoes can be picked up for nothing and this year I found huge bags of kale buy one, get one free.
I was determined to make a kale dish for Thanksgiving after finding the motherload of kale. First I tried out a kale salad – no, not good, then I made creamed kale – decent, but not the winner, then I stumbled upon this recipe, by Oh My Veggies. I had to laugh while reading the post about failed sweet potato dishes because this was exactly how I was feeling about my kale dishes.
So I announced I would be making a Sweet Potato and Kale Casserole for Thanksgiving and the unanimous response from my family was, “that sounds weird.” But, I think they have come to expect weird dishes from me. I’m not one to make a traditional dish.
When I took the casserole out of the oven I knew it was going to be a winner, the kitchen smelled delicious. After arriving at my parents house they started retracting their statements, with “wow, that smells really good.” We had our salad, turkey, and stuffing along with my sweet potato and kale casserole and cauliflower au gratin.
The sweet potato and kale went over pretty well, and my mom even requested it again for Christmas. Although I typically try to make lighter dishes, this one was not the least bit healthy with all that heavy cream. I feel justified that at least it had one pound of kale in it and was made with sweet potatoes, things could be worse.
So the next time you have to bring a covered dish to a gathering, surprise them with something new. Your family and friends just might enjoy it.
4 small sweet potatoes, peeled and sliced thin with a mandolin or food processor
1lb kale, stems removed and torn into small pieces.
1 cup shredded Parmesan cheese
1 pint heavy whipping cream
1 teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
2 tablespoon butter, cubed
Instructions
Steam kale until slightly wilted, wring dry with paper towels.
Preheat oven to 400 degrees.
Layer ½ potatoes on bottom of greased baking dish, top with all of kale, ½ Parmesan cheese, remaining potatoes and Parmesan cheese. In a bowl mix together whipping cream, salt, pepper, nutmeg. Pour over casserole, dot with butter.
Bake 25 minutes cover, uncover and baked an additional 20-30 minutes.
Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our 
