Turkey Pot Pie with Cheddar Biscuit Crust

Even though I wasn't involved in the purchase or preparation of our Thanksgiving turkey, my mother was gracious enough to let me leave with a greedy portion of the leftovers. Over the next few days I'll be sharing how I've used turkey leftovers to create creative new meals! On Black Friday we treated ourselves to Thai at our favorite spot in Old Town Alexandria (no time for cooking with sightseeing and shopping on the mind), but the minute I got home from our mini-trip I set about making this Turkey Pot Pie. Instead of a pastry crust this homey one pot dish is topped with Cheddar and Parmesan buttermilk biscuits. Yum.

I made a loud announcement on Turkey Day that nobody was allowed to throw away a single bone, scrap of skin, or any piece of turkey carcass. I needed to make stock! Turkey stock is worth it's weight in gold. I can't afford to purchase the stuff, and even if I could, it wouldn't be near as good as I can make at home. So the morning after our feast I threw the remainders (minus the meat) of our 25 lb. fowl into a huge pot and made my broth. I split the stock with my mom (she deserved some- she cooked the bird!) and brought the rest home.

This recipe originated in Gourmet magazine. I made a few simple changes which included whole wheat pastry flour in the biscuit crust, potatoes instead of parsnips (I've never had a parsnip- something I need to experience!), and upped the cheese. Several raters on Epicurious complained that they couldn't taste the cheese in the biscuits. Such a shame! Make sure you buy sharp Cheddar for stronger flavor and using real Parm-Reg ensures a bolder bite. I didn't hesitate to increase the amount of cheese ever so slightly. And I sprinkled some to melt on top.

Dustin and I gobbled this up. And it didn't feel like leftovers. (But I could eat turkey leftovers every day for a week and still be smiling!) The best part is you can make this year round using chicken instead of turkey. Boil a whole chicken to cook the meat and make the broth, or even easier, buy a rotisserie and a box of low-sodium stock. I bet it would be fantastic either way.

INGREDIENTS
Filling:
4 cups roasted turkey meat, cut into small pieces
3 1/2 cups turkey stock (follow the directions to make your own or purchase low-sodium stock)
1 medium onion, chopped
2 large carrots, peeled and chopped
2 celery ribs, chopped
1-2 lbs. Yukon gold potatoes, diced
1/2 tsp. dried thyme (or 1 tsp. fresh)
3 Tbsp. unsalted butter
8 oz. mushrooms, cleaned and quartered
1/4 cup all-purpose flour
10 oz. frozen baby peas, thawed

Crust:
2 cups whole wheat pastry flour (white whole wheat or all-purpose can be used)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. black pepper
1- 1 1/2 cups extra-sharp Cheddar, grated
1/2 cup Parmigiano-Reggiano, grated
6 Tbsp. (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

DIRECTIONS
1. To make the stock, separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Let cool and skim the fat off the top. Set aside 3 1/2 cups stock (reserve remainder for another use).

NOTE: I usually add several garlic cloves, a quartered onion, celery, carrot, black peppercorns, and sea salt to the pot and strain them out with the carcass afterwards. I refrigerate any stock that I'll be using immediately and freeze the remainder.

2. To make the filling, cook onion, carrots, celery, potatoes, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

3. Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. At this point it can be refrigerated and reheated over low heat just before topping with biscuit crust.

4. Preheat oven to 400°F with rack in middle.

5. To make the biscuits, sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in large mounds, leaving spaces between biscuits.

6. Bake in preheated oven until biscuits are puffed and golden brown and filling is bubbling, 25 to 35 minutes. (I sprinkled extra Cheddar cheese on top for the last few minutes of baking.) Let stand 10 minutes before serving.

Serves 8.

(Adapted from Gourmet)

Butter Tarts

My mother is Canadian-American. She comes from a tiny town in Alberta. She has lost her accent and her "eh", but she's still got her traditional Canadian recipes. Our northern neighbors know how to do dessert right. Some time ago I shared with you a recipe for Nanaimo Bars- a rich chocolaty Canadian delicacy. And now I finally got around to making butter tarts. I made them for my brother as a birthday gift. He's a huge fan. It has been years since I'd had one and I'd forgotten how good they are!

These are amazingly simple to prepare. You make a buttery sweet pate brisee (pastry dough), form it into mini tarts, and fill it with a syrupy mixture of butter, sugar, and raisins. (I have detailed the pastry making process in another post, so be sure to visit that link for directions.) The filling is gooey and sweet, with a pleasant chewiness from the raisins. And I absolutely love the flaky, light crust. Don't wait to try this Canadian delight!

INGREDIENTS
1 recipe all-butter pie crust (you will need to halve this recipe, because it is for a double pie crust)

Filling:
1 egg, beaten
1 cup brown sugar
1/3 cup butter, melted
2 Tbsp. milk
1/2 cup raisins
1 tsp. pure vanilla extract

DIRECTIONS
1. Prepare the pie crust and refrigerate 2 hours.

2. Preheat oven to 375 F.

3. Roll out the pie crust on a lightly floured surface. Using a large round cookie cutter (or cup/bowl) cut out 12 circles large enough to fill standard muffin tins. Gently press the crusts into the muffin tins (they should reach up the sides almost level with the top).

4. To prepare the filling, combine all of the ingredients in a medium sized bowl, stirring until the sugar has dissolved (no lumps remain). Evenly distribute the filling among the 12 pastry crusts, filling each about 2/3 full. (Any fuller and they will bubble over when baking.)

5. Bake in preheated oven for 18-20 minutes until the filling is bubbling and the crusts are lightly browned. Remove to cool on a wire rack. Store in an airtight container.

Makes 12 tarts.

(My mom's recipe.)

Spiced Pumpkin Cheesecake

We had a delicious Thanksgiving. My mom roasted a beautiful big bird with all of the trimmings and there was so much food that it almost didn't fit on the kitchen counter! There were classic mashed potatoes and gravy, stuffing, sweet potatoes, green beans, and cranberries. Are you drooling yet? Katelyn (my aspiring chef sister) and I made buttery sweet whole wheat dinner rolls. My greatest contribution to the meal was this pumpkin cheesecake. I'd been saving the recipe it for this occasion. I also made my first pumpkin pie. It was a decent pumpkin pie, but this cheesecake shined far above it.

This recipe is simple and wonderful. The texture is a tad lighter than a dense New York Cheesecake. Almost fluffy. This pumpkin masterpiece is bursting with the flavors of cinnamon, nutmeg, vanilla, allspice, ginger, and cloves! Drizzled homemade caramel sauce and a dollop of real whipped cream put it over the top!

Forget that this cheesecake tastes amazing, I was thrilled enough by how it looks! I was ecstatic when my cake had finished baking and it hadn't yet cracked on top (I used the water bath method). And even after it had come to room temperature on the counter- still no crack! And the next morning when I peeked in the fridge- there it stood: a beautiful round crack-less cake. What luck.

Don't bother waiting until next Thanksgiving to make this pumpkin cheesecake. You've probably got a can or two of Libby's left or a lone pumpkin sitting on your porch- pumpkin season is not over yet! For instructions on how to make your own pumpkin puree follow this link.

INGREDIENTS
Crust:
9 whole graham crackers (about 4 oz.), crumbled
1/4 cup sugar
1 tsp. ground cinnamon
1/4 cup (1/2 stick) butter, melted

Filling:
4 8 oz. packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 15 oz. can pumpkin puree
1 cup heavy whipping cream
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cloves

Homemade caramel Sauce

Whipped Cream:
1 cup heavy whipping cream
2-3 Tbsp. powdered sugar
1 tsp. vanilla

DIRECTIONS
1. Position rack in the center of the oven and preheat to 350 F. Wrap a double layer of heavy-duty foil around the outside of a 10-inch springform pan.

2. To prepare the crust, combine graham crackers, sugar, and cinnamon in a bowl or food processor. Blend until graham crackers are very finely ground (if you don't have a food processor you can crush them yourself with a rolling pin). Drizzle butter over. Pulsing, blend until crumbs begin to stick together (or mix by hand with a spatula). Press crumbs onto bottom (not sides) of springform pan. Bake in preheated oven until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.

3.To prepare the filling, use an electric mixer to beat the cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.

4. Bake cheesecake for 90 minutes, or until slightly puffed and softly set and top is golden. (At this point I turned off the oven and left the door cracked open to gradually cool the cake. After a little while I transferred it to the counter to cool completely.) Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.

5. Using a knife, cut around the sides of the pan to loosen the cake. Release pan sides. Cut cheesecake into wedges and serve drizzled with caramel sauce and a dollop of real whipped cream.

6. For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume you achieve.

Makes 1 10-inch cheesecake.

(Adapted from Bon Appetit)

Classic Beef Stew

Happy Thanksgiving! I'm eating at my parent's house this year and so, sadly, I don't have a turkey recipe to share with you. But this beef stew should do. It's warm and inviting for a Winter dinner. A rustic crock pot recipe that couldn't be any easier. I love spending a few minutes on dinner prep during the morning and then returning home to a house wafting with wonderful aromas. And dinner is served!

I bought my stew meat from the same local farmer that I've been purchasing ground beef. Local grass fed beef is leaner and yummier. This recipe is easily adaptable. You can toss in your favorite vegetables or seasonings. Add more garlic, substitute sweet potatoes, whatever you'd like.

INGREDIENTS
1 lb. beef stew meat
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. all-purpose flour
extra virgin olive oil
4 large carrots, peeled and chopped
2 celery stalks, chopped
2 lbs. Yukon gold potatoes, chopped
2 cloves garlic, minced
1 onion, chopped
1 tsp. paprika
1 bay leaf
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups low sodium beef broth
1 Tbsp. tomato paste

DIRECTIONS
1. Preheat olive oil in a large skillet over medium-high heat. Toss beef with salt, pepper, and flour to dredge. Sear beef in preheated pan, a minute or two on each side, until browned. Transfer to a slow cooker.

2. Add the remaining ingredients (carrots through tomato paste) to the slow cooker. Cook on high for 4-6 hours (mine was perfectly done after 5 hours) or on low for 10-12 hours, until the meat is tender.

Serves 4.

(Adapted from All Recipes)

Sweet Potato Rolls, Revisited

Have you figured out yet that I'd be happy if all I did was bake bread? And could eat my homemade bread all day long and never grow round. That's my fantasy. But instead I make dinners and desserts and bread on occasion. And I balance the bread consumption with physical activity. I used to be a work out fiend. But I've realized you don't have to exhaust yourself at the gym every day to stay in shape (and prevent weight gain) if you eat well the majority of the time. I manage to fit in a few intense workouts a week and the rest of the time I keep myself moving in the good old-fashioned (and free!) ways- stairs, brisk walks, and running around the kitchen cooking!

I'm no expert on the subject, but I do have a degree in the science of exercise and could tell you all about the national recommendations for physical activity and how many servings of protein should accompany it. But those are just numbers, not reality. The truth is, each of us is different and need different levels of activity and different amounts of food to reach a place where we're happy in our own skin (and functioning our best). There are helpful guidelines to follow, but we really have to figure it out for ourselves.

When I was younger eating healthy and exercising was about staying thin and looking my best. While it worked, it was such a chore. Since I've grown up slightly my focus has changed. Probably the change of attitude has come from studying health and nutrition for four years and now witnessing the effect of bad lifestyle choices on my patients. My new motivation is not so superficial- I now have a deep rooted desire to be as healthy as I can. I don't want to be the patient in the hospital bed who experienced a stroke at age 50 and no longer recognizes her husband and children. I do want to be around to see my (future) children as adults and to pass on healthy habits to them. This shift of focus has made staying disciplined a whole lot easier.

I could ramble on about my passion for nutrition and healthy eating all day long. But I know you won't stick around, so I'll stop. There's always room for bread (and all baked goods) in your diet. Just not as much room as there is for fruit, vegetables, and lean dairy and protein. You've seen that I try to bake with whole wheat. If I'm eating white bread, it's dessert. These soft, fluffy, scrumptious sweet potato rolls are 100% whole wheat! They definitely deserve a place at the dinner table.

2/25/09: I had made this roll recipe several times in the past without much success. Tonight they were unbelievable! To obtain the same fluffy and light sweet potato rolls pictured above, I suggest two essential ingredients: white whole wheat flour and vital wheat gluten. Often baking with whole wheat weighs things down. It is just heavier by nature and you end up with a dense unpleasant texture (and sometimes even taste). Not here! This flour works miracles! The addition of vital wheat gluten ensures an even higher rise and fluffier result. On their website, Arrowhead Mills promises that upon using their vital wheat gluten your baked goods "will rise above the rest"! They explain that "gluten is the natural protein portion of the grain and is separated from whole wheat with pure water. It is responsible for the stretchiness of dough and for the shapes that baked goods hold." All you have do is add 1 1/2 tsp. gluten for each cup of flour, sift them together, and then proceed as normal. It is a trick, often used by professional pastry chefs, to ensure your whole wheat baked goods don't fall flat!

I was not only astounded by the beauty of these rolls, but also the taste! (I find baking with yeast the most challenging, and yet the most rewarding when it turns out right!) They are slightly sweet, with a rich earthy undertone. I guarantee that even those who loathe sweet potatoes will be converted! Top with a dab of butter and/or a drizzle of honey. There's no way you'll be stopping after just one!

INGREDIENTS
1 Tbsp. active dry yeast
2 Tbsp. honey
1 1/2 cups sweet potato, pureed (Poke a fresh sweet potato with a fork several times and then microwave it on high for about 10 minutes, until it is soft and the skin peels off easily. Then mash and/or puree it.)
1/2 cup warm water (100-110 F)
3 Tbsp. butter, melted
1 tsp. salt
2 eggs, slightly beaten
3 cups white whole wheat flour, plus extra for kneading

4 1/2 tsp. vital wheat gluten (available at health food stores and many grocery chains)

NOTE: Instead of using vital wheat gluten you could incorporate some bread flour (try 1/2 or 1 cup) to increase the protein content.

DIRECTIONS
1. In a large mixing bowl, dissolve honey in warm water. Add the yeast and let stand 10 minutes until foamy.

2. Add sweet potato, butter, salt, and eggs. Stir to mix well.

3. Sift together flour and vital wheat gluten. Stir in 3 cups of flour mixture until the dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead 2 to 3 minutes, adding just enough flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball.

4. Place in an oiled bowl, and turn dough to coat the surface. Cover, and let raise about 1 hour or longer.

5. Punch down, and allow dough to rest for 2 minutes. Divide dough and form into 12-15 rolls. Place on a lightly greased cookie sheet or in a 9x13 pan. Cover and allow to rise until doubled, about 1 hour.

6. Preheat oven to 375 F. Bake for 15-18 minutes until the centers are cooked through and browned on top. Serve warm.

Makes 12-15 rolls.

(Adapted from All Recipes)

Beef and Bean Chimichangas

I made this with Dustin in mind. I'm sure I've mentioned before that previous to my love affair with cooking, my husband lived on frozen burritos and microwave pizzas. Yes, I'm slightly embarrassed. Those were our undergrad college days. (When anything goes- right?!) We are now back in school (actually it never really ended) working on our second round of 4 year degrees and our eating habits have much improved.

Even though he appreciates the home cooked meals, sometimes Dustin gets a craving for the junk he lived on. My compromise is making him meals that remind him of his snack-food favorites. Beef and bean chimichangas (they come in oversized bags at Costco) were a staple in our freezer and now I've recreated them (with a healthier twist, of course)! For nostalgia's sake I even threw a few in the freezer that he could microwave whenever he gets the urge. Funny thing is, these turned out so good that I'm the one who has been sneaking them for lunch!

This is easy to prepare, family-friendly (kids in mind), and can be refrigerated/frozen/reheated at any point. Almost as convenient as the processed and packaged kind. But so much better (tasting and for you)!

INGREDIENTS
1 lb. lean ground beef
extra virgin olive oil
1 onion, diced
1 green bell pepper, diced
4 garlic cloves (or 1 tsp. garlic powder), minced
salt and pepper, to taste
1 1/2 cups corn
2 tsp. chili powder
1 tsp. ground cumin
2 cups taco sauce or salsa (I used chunky salsa)
sharp Cheddar cheese, shredded (as much as you want)
12-16 large whole wheat tortillas
2 cans refried beans (I used refried black beans with jalapenos)
butter, for brushing

lettuce, shredded
tomatoes, diced
sour cream

DIRECTIONS
1. Brown ground beef in a large skillet over medium heat. Drain, remove beef, and set aside. Add about 1 Tbsp. extra virgin olive oil to the pan along with the onions and green pepper. Saute until they begin to soften. Stir in the garlic, chili powder, and cumin. Cook for several more minutes. Add the corn and return the ground beef to the pan. Stir in the salsa/taco sauce and cook until heated through. Season to taste with salt and pepper.

NOTE: This filling can be made ahead of time and refrigerated until ready to use.

2. Preheat oven to 350 F.

3. To assemble the chimichangas, heat the tortillas in the microwave until soft and pliable. Spread a layer of refried beans over the center of each tortillas. Top with several spoonfuls of the beef filling and a generous portion of Cheddar cheese. Roll up the tortillas tightly and secure with a toothpick (optional). Place on a foil-lined baking sheet that has been brushed with butter or lightly sprayed with cooking spray. Brush the outside of the chimichangas with melted butter. Sprinkle extra cheddar cheese on top (optional).

4. Bake in preheated oven for 20 to 30 minutes (longer if your filling was cold) until crispy and brown on outside. Remove from the oven and serve topped with lettuce, tomatoes, and sour cream.

NOTE: These can be frozen before or after being cooked and baked later or reheated in the microwave!

Makes 12-16 chimichangas (depending on the size of your tortillas).

(Adapted from All Recipes)

Chipotle Chicken Panini

This is true comfort food... a greasy cheesy chicken panini! Bacon and red onions add a delightful crunch, while chipotle-lime mayonnaise adds some spice that's counteracted by the sharp Cheddar and shaved chicken. My panini infatuation was triggered by Panera Bread's extensive selection of sandwiches. I quickly discovered that I could make most of them at home- in a much healthier manner! (Restaurants add way too much sodium and other preservatives that it's best to avoid.) Paninis make the perfect lunch, snack, or quick dinner fix. I use a panini press, but you can always heat up a griddle or ridged grill pan and flatten the panini by placing a second pan on top (just make sure to flip halfway through).

INGREDIENTS
4 slices whole wheat sourdough or artisan bread
tomato, sliced
red onion, thinly sliced
chicken breast, cooked and thinly sliced
sharp Cheddar cheese, thinly sliced
bacon, cooked until crisp and crumbled (about 1 slice per sandwich)
salt and pepper, to taste

Chipotle Mayonnaise:
1/4 cup mayonnaise
squeeze of fresh lime juice, to taste
1/2 of a chipotle pepper in adobo, minced
salt and pepper, to taste

NOTE: If you don't have canned chipotles in adobo, you could use chipotle chili powder and/or ancho chili powder and lime juice to taste.

DIRECTIONS
1. To make the chipotle mayonnaise, combine the mayonnaise and chipotle pepper in a small food processor. Pulse to combine. Blend in lemon juice (somewhere between 1/2-1 tsp.). Season to taste with salt and pepper.

2. Preheat panini press. (I spray mine with cooking spray right before placing the sandwiches on.)

3. Spread mayonnaise on one side of each slice of bread. Top two of the slices with Cheddar, chicken, tomato (I like to sprinkle them with salt and pepper), onion, bacon, and the second slice of bread. Grill on the panini press until the cheese has melted and the outside is crisp.

Makes 2 paninis.

(Sandwich inspired by Panera, Mayonnaise adapted from Bobby Flay)

Pumpkin Butter (& Pumpkin Roasting)

I need to get something off my chest. I have a picky eater in my house. And it's not me. Since there are only two of us, it should be pretty clear who I mean. In all fairness, he is willing to try most dinner dishes I serve. But when it comes to dessert, it's another story. I find this strange. He has a severe sweet tooth and yet is extremely finicky when it comes to what his treats contain. OK, here I go with the list... the foods that Dustin (I had to name names eventually) finds repulsive: coconut, raisins, pretty much most dried fruit except for Craisins, most nuts (especially when in desserts), fresh fruit baked into breads, whipped cream, marshmallow (except in smore's), anything too rich (chocolate decadence), anything with too much peanut butter (there is no such thing), PUMPKIN ANYTHING, and on occasion/when convenient he claims to dislike caramel and cheesecake.

That list eliminates 90% of baked goods! Astounding, I know. It leaves us two main options: chocolate chip cookies and brownies. I think he'd be happy if that's all I ever made. But you know me. I'm the queen of variety, of trying new things. And I like, even love, every single one of the things on that list. This presents a problem. It means when I want to bake oatmeal raisin cookies or pumpkin cake, I have to eat them all by myself or they're going to waste. (Or I share with my friends. Thank goodness for friends. It's not hard to make them when you're giving away sweets all the time!)

Mostly, I find it frustrating that so many foods that I find delightful, delicious, and that I salivate just dreaming about, Dustin despises. How can this be? How are our taste buds so innately different and how did we two oppositely opinioned eaters end up together? OK, I confess: I'm exaggerating a wee bit. I have to give him some credit. For me, he will break his own rules quite often. Like several weeks ago when I made a Caramel Apple Pecan Cheesecake (I think that one breaks at least 4 rules at once) and he tried a bite and then finished off the rest of the cake! I swear it is that good! He'll eat whipped cream and berries on angel food cake and chocolate-peanut butter cupcakes, but don't even bother with the pumpkin or raisins. Never gonna happen. I guess I should take it as a compliment that he often turns out to like what I bake despite its forbidden contents.

Maybe he's not unusual. Are you, dear reader, that picky as well? Maybe I, who can't think of a single dessert-like food I don't like, is the strange one. Whew! So now that that's out there, let's talk about pumpkin butter. This is what started me on my rant- this dreamy pumpkin treat! (Not Dustin approved.) I've bought jars of pumpkin butter in the past and I never knew how simply I could make my own. I bought a baby roasting pumpkin to start from scratch but you could use canned puree as well. After combining a few ingredients (mostly spices) and simmering them on the stove, you have created a thick and luxurious sweet pumpkin spread. I like mine on toast, bagels, English muffins, pancakes, waffles, anything that resembles bread. People even make pies with the stuff (not sure how, but Google could help you with that)!

INGREDIENTS
2 1/2 cups pumpkin puree (1 4 lb. pumpkin cooked)
1 cup apple cider
1 cup brown sugar
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. salt
1/2 tsp. pure vanilla extract

DIRECTIONS
1. Prepare (or purchase) pumpkin puree.

NOTE: For detailed instructions on making pumpkin puree from scratch follow this link over to The Kitchen Sink. In short, I cut my 4 lb. pumpkin in half, scooped out the guts, and placed the pumpkin cut side down on a foil lined sheet pan. I roasted it in a preheated 400 F oven for 1 hour until soft. I let it cool and then removed the skin. I first mashed the flesh with a potato masher and then transferred it to the food processor to puree. Then I placed it in a thin dish towel (I didn't have any cheesecloth) suspended in a glass bowl, covered it with plastic wrap, and let it sit in the fridge over night. In the morning I gave it one last squeeze, drained off the water, and had thick pumpkin puree!

2. Combine all ingredients (pumpkin puree through vanilla) in a medium sized saucepan. Bring to a boil over medium heat; reduce heat and simmer 20 -30 minutes, stirring occasionally. Store in an airtight container in the fridge.

(Adapted from Eggs on Sunday and The Kitchen Sink)

Twice Baked Sweet Potatoes

This is my new favorite way to eat a sweet potato! No sugar, no streusel, no marshmallow fluff- nothing sweet about it. A savory, wholesome recipe. Sour cream, Canadian bacon (much healthier and awesome in this recipe, but you can use real bacon if you must), Cheddar cheese, and chives get smashed with sweet potato innards and stuffed back into the skin. Then you sprinkle a few more shreds of cheese on top and place them in the oven until the cheese is bubbling and the outside is crisp.

I suppose you could use this same recipe with a regular baking potato. But how boring. Plain Jane potatoes have so much less color, less flavor, less nutrition (it's true!), and less fun. It's the combo of the mildly sweet potato center and the salty savory additions that makes this dish so delish!

INGREDIENTS
2 medium sized sweet potatoes, scrubbed clean and dried
4 slices Canadian bacon, cut into tiny cubes (or real bacon, cooked and crumbled) (optional)
1/4 cup sour cream
1/4 cup sharp Cheddar cheese, grated
2 Tbsp. fresh chives, chopped
salt and pepper, to taste

NOTE: All these ingredient amounts are approximate. Use more or less of any ingredient to taste.

DIRECTIONS
1. Poke several holes in each sweet potato with a knife or fork. Wrap each sweet potato in a paper towel and place in the microwave. Cook on high until the potatoes are soft in the middle. (Some microwaves have a potato setting.) For a medium sized potato it will take about 10 minutes. You can cook them in the oven but it takes much longer.

2. Preheat oven to 400 F.

3. Remove the potatoes from the microwave. Once they are cool enough to handle, cut in half, and scoop out the centers into a small bowl. Combine the sweet potato flesh with the sour cream, Canadian bacon, Cheddar cheese, and chives. Season to taste with salt and pepper. Mash together with a fork or spoon. Stuff the potatoes with the mixture. Sprinkle with a little more shredded cheese.

4. Place stuffed potatoes on a foil lined baking sheet, sprayed with cooking spray. Bake in the preheated oven for about 10 minutes, until the cheese has melted and the skin has started to crisp. Remove from the oven, top with a dollop of sour cream and sprinkle with more chives (both optional). Serve immediately.

Serves 2.

(Adapted from Health)

Black Pepper-Molasses Pulled Chicken

Look at me, I've gone all Sandra Lee on you! And I dislike Sandra Lee very much (even more than Rachel Ray). She's my least favorite food TV personality. I disagree with her whole food philosophy: whatever is quickest, cheapest, and processed. That's not me- usually.

I didn't totally sell out. I did make those buns myself (several weeks ago though- they kept nicely in the freezer) and I didn't pull the chicken out of a can or vacuum packed plastic. I did go for the convenience of store-bought rotisserie chicken. Warm and enticing right off the spit.

Some nights I'm tired. I don't have the time or energy to roast a raw chicken or slow simmer our dinner. What makes this meal "semi-homemade" is the fact that I bought precooked chicken, shredded it, and reheated it in a super easy sauce. The black pepper-molasses barbecue sauce is a conglomeration of bottled ingredients: ketchup, molasses, mustard, vinegar, and a few spices. So fast. So simple. Sandra would be proud.

The original recipe from Cooking Light calls for chicken thighs stewed in the sauce on the stove top. I like using breasts for a healthier sandwich and using a rotisserie made the whole process 10 times quicker. If you want to cook the meat yourself, you can visit the link and follow the directions.

The result is not earth shattering. You won't proclaim this the best meal you've ever had. But for the effort, it's darn good and definitely filling. I served our pulled chicken sandwiches alongside Stuffed Sweet Potatoes, which I promise will change your life. (That recipe coming tomorrow!) I like having easy recipes to fall back on when life gets busy. Nothing wrong with taking shortcuts once and a while. And I did it with all natural, inexpensive ingredients!

INGREDIENTS
6 Tbsp. ketchup (1/4 cup + 2 Tbsp.)
2 Tbsp. cider vinegar
4 tsp. Dijon mustard
2 Tbsp. molasses
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. ground ginger
salt, to taste
1 rotisserie chicken, meat pulled off the bone and shredded
whole wheat sandwich rolls

DIRECTIONS
1. In a large saucepan, whisk together all of the sauce ingredients. Bring to a boil, reduce heat to low, add chicken, and simmer for a few minutes until the chicken is heated through. Season to taste with salt and pepper. Serve on sandwich rolls.

Serves 4.

(Adapted from Cooking Light)

Chunky Apple Cake with Cream Cheese Frosting

Have you noticed how many dessert recipes I've been posting lately? I bet you can't stand it! I bet you're all thinking, "what happened to the healthy Jessie we knew?". ;-)

Well, first of all, the Holidays are here and I'm infected with the spirit of baking goodies. And more honestly, my cooking hasn't been as successful lately. I go through phases where my baked goods fall flat and my dinners are divine. And then sometimes I can bake a mean cake, but dinner doesn't wow. I'm stuck in the latter. It's not that I can't cook anymore, I'm just not consistently happy with the results. I've still got a few healthy and substantial meals to share with you, but I'm really on a roll with the treats! Just in time to indulge for the Holidays!

This recipe was another attempt to utilize the pounds of apples filling up my fridge. It comes from Southern Living and is a delicious apple cake. I was impressed by how many apples went into the batter (which is extremely thick- more of a "dough"). You almost have to knead them into the batter/dough and then push it into the pan. You'll be thinking, how is this going to bake into a cake? But the oven heat performs yet another miracle as the batter puffs up and engulfs all the apples.

And then you spread a thick layer of cream cheese frosting over top. You cut a slice (careful, not too big), and you take a bite of this decadent, moist, apple-dense, cinnamon-spiced cake.

INGREDIENTS
1/2 cup (1 stick) butter
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp. pure vanilla extract
2 cups all-purpose flour (I bet whole wheat would work well)
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup walnuts, toasted and chopped (optional)

Cream Cheese Frosting:
1/4 cup butter, room temperature
8 oz. cream cheese, room temperature
pinch salt
1 tsp. pure vanilla extract
2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking pan.

2. In a large bowl, combine butter, sugars, eggs, and vanilla. Stir until well incorporated. Add the flour, baking soda, cinnamon and salt to the butter mixture and stir until blended (batter will be very thick). Fold in the apples and 1/2 cup walnuts (optional). Spread into prepared 9x13 pan.

3. Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack completely before frosting.

4. To make the frosting, combine butter, cream cheese, vanilla, and salt in a medium bowl. With an electric mixer, beat on medium until smooth. Gradually add the powdered sugar and beat on high until light and creamy. Keep in the refrigerator until ready to use. Once the cake has cooled, spread the frosting in an even layer over the top. Sprinkle with remaining toasted walnuts (optional) and serve.

Makes a 9x13 cake.

(Adapted from Southern Living)

Fudgy Brownies

I had no intention of making this recipe (most of the time I make a list, I plan). But Dustin wanted, no he needed, chocolate. The boy has a serious sweet tooth. Quite a contradiction for a future dentist. He knows it. I was born without the chocolate-craving gene, and for that I am thankful. I like chocolate, sometimes love it, I just don't ever have to have it. Bread, now that's another story.

But back to Dustin. We had a mini crisis on our hands. In his moment of chocolate weakness, we were plum out of cookies and his Halloween candy stash had vanished much quicker than expected. So I set about to make some chocolate chip cookies. But oh, no! All the butter was frozen. Fluffy light perfect chocolate chip cookies require room temperature butter. (And a microwave won't get you there. Put a frozen stick of butter in the microwave and it'll melt the outside while the middle stays solid.) He couldn't wait several hours for that butter to warm up.

So I turned to the trusty All Recipes web site and found this recipe. It uses melted butter. That I could do. So I made brownies, and you know what- this random recipe was really good! I'd know because the next day I started sneaking pieces- and couldn't stop! Dustin loves classic box-mix brownies. These reminded us both of just that. So if rich chocolaty fudgy brownies are your thing- this recipe is for you.

INGREDIENTS
1 cup butter, melted
3 cups sugar (you can use half white and half brown sugar if you want)
1 Tbsp. pure vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder (I used half dark cocoa and half regular)
1 tsp. salt
1 cup semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 inch baking dish.

2. Combine the butter, sugar, and vanilla in a large bowl and beat until incorporated. Beat in the eggs, one at a time, until thoroughly blended.

3. In a separate bowl, whisk or sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the wet ingredients until blended. Fold in the chocolate chips. Spread the batter evenly in to the prepared baking dish.

4. Bake in preheated oven for 30-35 minutes, until the top is set and/or it passes the toothpick test. Remove from the oven to a wire rack and let cool before cutting.

Makes an 9x13 pan of brownies (halve recipe to fit an 8x8 dish).

(Adapted from All Recipes)

Pumpkin Walnut Cranberry Muffins

Pumpkin mmmhh...! This is a Jessie recipe. Not because I invented it (I wish!), but because it uses all whole wheat, very little fat (oil), a natural sweetener (HONEY, of course!) and loads of pumpkin! These muffins are packed with the flavors of Fall- cinnamon, nutmeg, cloves, walnuts, cranberries, and again, pumpkin! They have a subtle sweetness- you might want to add an extra 1/4 cup honey for a sweeter muffin. They're hearty (just look at the size) and healthful. What a muffin should be (not a dessert).

This recipe could really yield twice as many muffins if you make them normal size. But the fact that they are overflowing/reaching sky-high makes them so much better. Keep your puny muffins to yourselves- I like 'em huge! Just to clarify, you'll use a regular sized muffin tin. And you'll use all the batter and fill them heaping high. They'll hold their shape under the heat and come out beautiful. Just wait. These muffins had the best texture of any muffin I've ever made- soft, fluffy, fantastic!

INGREDIENTS
2 1/2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. pumpkin pie spice
1 cup pumpkin puree
2 Tbsp. canola oil
3/4 cup honey (1 cup for a sweeter muffin)
2 eggs
2/3 cup buttermilk
1 tsp. vanilla
1/2 cup sweetened dried cranberries
1/2 cup walnuts, chopped (toasted for more flavor)

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease a 12 cup muffin tin (or use liners).

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a second bowl, whisk together the pumpkin, oil, honey, eggs, buttermilk, and vanilla. Pour the wet ingredients into the dry and stir until just combined (no dry clumps remain). Fold in the cranberries and walnuts.

3. Evenly divide the batter between the 12 muffin cups (they will be extremely full). Bake in preheated oven for about 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven to cool on a wire rack. Best enjoyed warm. Freeze leftovers and reheat later.

Makes 12 tall muffins.

(Adapted from Pinch My Salt)

Roasted Tomato Salsa, Revisited

I wanted to make a corn and black bean salsa, and I did so by utilizing this basic recipe. Instead of chipotles (dried smoked jalapenos), I used fresh jalapenos, and after roasting, I stirred in some canned corn and black beans. Fresh corn slowly roasted with the other vegetables would be out of this world! This recipe is really flexible. Want more heat? Use more chilies. The cilantro, salt and pepper, garlic, lime, corn, black beans- pretty much everything can be adjusted to taste. If you want a super smooth salsa you could puree the entire mixture, but I like to keep it chunky and so I chop the majority of the veggies.

5/22/09: Everyone needs a good tomato salsa in their life. But not all salsas are created equal, and I've had a hard time finding my match. I've been shopping around, sampling different brands of naturally fresh and bottled salsas, hoping to fall in love. Some are too sweet, some too salty. While I can't handle too much heat, there needs to be a little kick for excitement. Salsa without chilis of some sort would be very out of character.

I was starting to worry my salsa soul mate didn't exist. I'd had a few memorable encounters at restaurants, but rarely would I get to taste those salsas again. I'm not the type of girl who is satisfied by one night stands, so I decided to take measures into my own hands. Wearily, I turned to the options available online. And then one day, browsing at 101 Cookbooks, I found it.

And now, I'd like to introduce you to my new salsa. This is a roasted salsa. The tomatoes, onions, and garlic are exposed to a short bout of high heat which magnifies their inherent flavors. In addition, spicy chipotle peppers impart a rustic smokey flavor. Because this salsa is cooked, it keeps longer in the refrigerator than a homemade pico de gallo. It's smart, it fresh, it's here to stay. Unless, of course, another more appealing salsa comes along. But that won't happen. Because we are meant to be together. Give it a try and you'll see why I'm so enamored.

INGREDIENTS

1 1/2-2 lbs. Roma tomatoes, halved lengthwise

1 medium white onion, cut into six wedges

4 large garlic cloves, halved

a couple pinches of finely ground sea salt
pepper, to taste

extra-virgin olive oil

1 chipotle pepper in adobo sauce (more or less to adjust heat) OR 2-3 jalapenos, seeded and deveined
1/2 cup cilantro, roughly chopped

splash of lime juice (optional)
3/4 cup black beans (optional)
1/2 cup corn (optional)

DIRECTIONS

1. Preheat oven to 400 F.

2. Gently tossed the tomatoes, onions, garlic, jalapenos (optional) and salt with olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a foil-lined baking sheet. Roast in the oven for 30-40 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven.

NOTE: If you have fresh corn, you can cut the kernels off the cob and roast them with everything else for a roasted corn and black bean salsa.

3. Puree the chipotles/jalapenos with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and pepper and stir in the cilantro. Stir in the corn and black beans and/or hit it with a splash of lime for freshness (if using). Refrigerate until ready to serve.

Makes about 2 1/2 cups.

(Adapted from 101 Cookbooks)

Apple-Cinnamon Cream Cheese Cake

Yay for apples! I still have an entire refrigerator shelf full of apples, so the recipes are gonna keep on coming! I whipped up this delightful cake last Sunday and am still smiling when I think about how it was dusted with cinnamon and sugar, studded with apples, and soft with cream cheese. The cream cheese is what it's all about. It had the consistency of a slightly dense coffee cake. According to the recipe's source, this is a traditional Jewish Hanukkah recipe. Well, it's not the Holidays yet but that doesn't mean I can't have my cake, and love it!

The original recipe called for 6 ounces of cream cheese. Six? Well I was being my usual flighty self and threw in the whole block without thinking twice. After the batter was mixed and in the pan I realized my mistake. Oops-too late! But I liked the result so much that I decided to change the recipe- it seems silly to waste 1/4 block of cream cheese anyway! The cake could probably handle more apples as well. Two (large) apples was almost underwhelming- you could easily up it to three!

INGREDIENTS
1 1/2 cups sugar
1/2 cup stick butter, softened
1 tsp. pure vanilla extract
8 oz. cream cheese, softened
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 cups apple, peeled and chopped (I used a Granny Smith and a Fuji)
3 Tbsp. sugar
1 1/2 tsp. ground cinnamon

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a springform pan with cooking spray.
2. Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
3. Combine 3 Tbsp. sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into springform pan and sprinkle with remaining cinnamon mixture.
4. Bake at 350 F for about 1 hour or until the cake pulls away from the sides of the pan. Cool on a wire rack, and cut using a serrated knife. Yummy served with vanilla ice cream.
Makes 1 round cake.

(Adapted from Cooking Light)

Red Lentil Soup

My mom has shelves stacked with food goodies (mostly raw products- beans, flour, sugar, and so on) in our basement. I'm like a kid at the candy store when I go down there and imagine the possibilities. Often, she'll let me take stuff- for free! I've been eyeing the jars of red lentils for some time now, thinking "those are sure pretty! What creative way can I use them?" Well, here's my answer. A red lentil soup inspired by Giada's recipe. I pretty much followed it to the T. And it turned out very good!

The secret is you don't have to use red lentils- you can use any type. But then you'll have to drop the first name in the title, because your soup won't be red anymore. (I'm sure it will still taste good though!) Red lentils are thinner than brown and so they are going to cook a little faster. Account for that if you swap them out. Another another change I made to the original recipe was to add some basil. I think it added a lot!

INGREDIENTS
2 Tbsp. extra virgin olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
salt and pepper, to taste
1 14.5 oz. can diced tomatoes (I pureed mine)
1 lb. red lentils (about 1 1/4 cups)
8 cups low-sodium chicken broth
1/2 tsp. dried basil (or use fresh)
1/2 tsp. dried thyme (or 4 sprigs fresh)
2/3 cup whole wheat elbow pasta
Parmigiano Reggiano, shredded

DIRECTIONS
1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices (I pureed mine before this step). Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes . Add the lentils and mix to coat. Add the broth and stir. Add the thyme (fresh or dried) and basil (if you are using fresh basil I would add it at the end). Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

2. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season to taste with salt and pepper.

3. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil (optional), and serve.

Serves 6.

(Adapted from Food Network)

Blue Corn Muffins

Blue cornmeal excites me! It's out of the ordinary and I like it! I've always been a cornbread fan. Done right, it's comfort cooking at its best. I like my cornbread sweet (I know I'm not a true Southerner) and this recipe is just that. It's honey-full, colorful, and corny. The blue cornmeal really makes those kernels pop! This one has been husband and brother approved- scrumptious served with a bowl of steaming chili. I'm not sure how this recipe would do in loaf form- why not go ahead and find out!

INGREDIENTS
1 cup blue cornmeal (yellow can be substituted, but blue is more fun!)
1/2 cup whole wheat pastry flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. butter, melted
1/4 cup honey
1 cup buttermilk (regular milk will work)
1 egg, whisked
1/2 cup yellow corn kernels (canned or frozen)

DIRECTIONS
1. Preheat oven to 425 F. Place liners in or lightly grease a muffin tin.

2. In a large bowl whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, whisk together butter, honey, buttermilk, and egg. Pour wet ingredients into the dry, and stir just until combined (no dry lumps remain). Gently fold in corn kernels, making sure not to overmix. Evenly distribute batter among muffin liners.

3. Bake in preheated oven for about 10 minutes (for regular sized muffins), until a toothpick inserted into the center comes out clean. Remove from the oven to cool on a wire rack. Serve warm (with honey-butter).

Makes 12 regular sized muffins or 6 jumbo muffins.

(Adapted from Arrowhead Mills)

Ina's California BLT: Bacon, Lettuce, Avocado & Tomato, Revisited

The first time I made this sandwich (read below) it was on homemade Cheddar bread. The bread was good. The sandwich- outstanding. I've never posted that Cheddar bread recipe, but earlier this week I made Cheddar-Asiago Potato Bread and I knew it was meant to be. Because this sandwich lacks cheese (almost a crime in my world), the cheesy bits in the bread add the finishing touch. So I suggest you make the two together. A lot of work for a sandwich, but you'll thank me!

The evening we were having these for dinner I texted Dustin on his way home: "We're having the sandwich with the Cheese bread!" He knew exactly which sandwich I meant, and he was ecstatic! I've never met a boy who didn't go crazy for bacon, or anyone who didn't love this meal.

3/19/09: If there were a sandwich hall of fame, this California BLT would be it's first inductee. It is to die for! But let me start at the beginning, because this sandwich has a history. Last summer Dustin and I spent 2 months living in semi-rural Connecticut. (We were in a tiny town northeast of Hartford called Vernon.) Dustin was working excruciatingly long hours 6 days a week, and I was left (as usual) with too much time on my hands. To fight the boredom (I wish I'd been introduced to blogging back then) I took almost daily trips to the town library. It was tiny, but they did have a rather extensive collection of cookbooks. So I checked out armfuls of cookbooks and cooking magazines and spent hours spilling over them. I would mark and later photocopy recipes that caught my eye. (I'm now realizing this might be illegal- you know copyright issues and all? Please, don't sue me.) I copied so many recipes that I still have a binder full of them that I haven't had the chance to try yet. But if one recipe stands out in my mind from that summer it this sandwich.

It comes from one of Ina Garten (The Barefoot Contessa)'s cookbooks (not sure which). This was also the summer of Ina. I had seen her on Food Network before (while living in Utah) but had never felt particularly inspired by her food. That all changed once I was living in New England. As it appears on her show, Ina lives in the Hamptons, which are not all that far from where we spent our short summer. Living in the CT countryside, all of a sudden her recipes came alive. I understood the flavors and mood and inspirations for her dishes. I began frequenting farmers markets and roadside stands to find all the locals' best and ripest produce. And, relating to this sandwich specifically, I discovered beefsteak tomatoes. There is nothing comparable to a perfectly ripe yet firm and luscious beefsteak tomato. Sliced thick with a dash of salt and pepper it could be a meal of it's own.

I had found Ina and I had fallen in love with beefsteaks, and it call came together with this recipe. This "California" BLT (I'd rather call it my CT BLT) dresses up a traditional bacon, lettuce, and tomato sandwich with the addition of avocado. It's so good I've sworn to never eat a BLT without avocado again. I've often made it with cheddar loaf bread, the recipe for which I'll undoubtedly be posting in the near future. Dustin LOVES it and so do I. When making this masterpiece, don't skimp on your slicing. It very specifically calls for thick bread, thick bacon, thick avocado, and thick tomato (even your lettuce needs to be crispy and substantial)! Thank you Ina, for a summer of fond memories and this recipe, which is absolutely unparalleled!

INGREDIENTS

4 slices thick and hearty whole wheat bread OR Cheddar-Asiago Potato Bread

4 slices bacon

1/4 cup real mayonnaise

4 tender lettuce leaves, washed and dried (Romaine or Bibb)

1 ripe Hass avocado

fresh lemon juice

1 large ripe tomato, thickly sliced (Beefsteak are best)
red onion, sliced (optional)

salt and freshly ground black pepper

DIRECTIONS

1. Cook bacon in oven or on stove top until crisp. Drain on paper towels and set aside.

2. Place 4 slices of bread on a sheet pan and toast them in a 400 F oven for 5 minutes. Turn them over and toast for 1 more minute, until all the bread is evenly browned.

3. Spread each slice of bread with a thin layer of mayonnaise. Cover half with a layer of lettuce. Then place two slices of bacon on top of the lettuce.

5. Peel the avocados and slice them 1/2 inch thick. Toss the avocado slices with lemon juice. Arrange on top of the bacon.

6. Add a layer of tomato slices and sprinkle with salt and pepper. Top with the remaining slices of bread (mayo side down) and serve.

Makes 2 sandwiches.

(Adapted from Food Network)

Cheddar-Asiago Potato Bread

My list of favorite cheeses is getting rather long. I mean how many favorites can a girl have? It's like asking me to pick my favorite band (it depends on my mood) or my favorite pair of shoes (it depends on the occasion)- you can't ask me to choose just one. I won't do it. Asiago definitely makes the cheese list. Ever since my best friend Aubrey and I discovered Asiago cheese bagels at Panera during high school, I've been smitten. I haven't cooked/baked with Asiago much yet, but that should change!

This potato loaf bread is laced with ribbons of sharp Cheddar and piquant Asiago (and specked with black pepper). It's absolutely divine right out of the oven. When the bread is warm the melted cheeses form gooey pockets of pleasure. Since this makes two loaves, you'll surely have leftovers. Rewarm the bread in the microwave or toaster for a similar effect. In the meantime it will keep well in the freezer.

INGREDIENTS
1 lb. baking potatoes, peeled and cubed
1 1/4 cup warm potato cooking water
2 1/4 tsp. active dry yeast
1 cup all-purpose flour
4-4 1/2 cups white whole wheat flour
2 tsp. salt
3/4 tsp. freshly ground black pepper
1 cup (4 oz.) extra-sharp Cheddar cheese, shredded
3/4 cup (3 oz.) Asiago cheese, shredded

DIRECTIONS
1. Plate potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer until soft, about 15 minutes. Drain potatoes, reserving 1 1/4 cups of the cooking water. Set water aside to cool to 110 F. Mash potatoes with a potato masher until smooth.

2. Combine warm cooking water and yeast in a large bowl. Let stand 5 minutes until foamy. Stir in the mashed potato and all-purpose flour. Gradually stir in the whole wheat flour, salt, and pepper to form a stiff dough.

3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough remaining flour to prevent dough from sticking to hands. Gently knead in cheddar and Asiago.

4. Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover, and let rest 5 minutes. Divide dough in half. Form dough into two loaves. Place in loaf pans coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

5. Preheat oven to 375 F. Bakes loaves in preheated oven for 35-45 minutes (my loaf took 35 minutes and the rolls 15-18 minutes) or until loaves are golden brown and sound hollow when tapped. Remove from pans to cool on a wire rack.

Makes 2 loaves (I made 1 loaf and 8 sandwich rolls.)

(Adapted from Cooking Light)

Cider Cheese Fondue

No, I don't have a photo. My fondue pot is chrome and not that photogenic. Truth is, I was too busy dipping fruit and dunking veggies to spare a moment to take a picture. This is rare recipe in that it doesn't contain wine. I think the apple cider does a splendid job of adding a subtle sweetness to contrast the sharp Cheddar and softer Swiss. Sprinkle in some garlic powder and cracked black pepper to liven it up further. I filed this recipe under "Appetizers", but honestly, I consider it a meal. There's no way I'm stopping after a few dips. Just give in to the hot brewing pot of cheese and fill up! Someone suggested using Muenster instead of Swiss and since it's one of my favorite cheeses, I vow to try that combination in the future!

INGREDIENTS
4 cups sharp white Cheddar cheese, shredded
2 cups Swiss cheese (such as Gruyere), shredded
1 1/2 cups apple cider
2 Tbsp all-purpose flour
1/4 tsp. garlic powder (to taste)
freshly ground black pepper, to taste

Dipping Suggestions:
bread, cubed
crackers
pears, sliced
apples, sliced
broccoli
cauliflower
chicken, shrimp, or beef skewers

DIRECTIONS
1. In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Stir in the cheeses and flour. Cook and stir for 3-4 minutes or until cheese is melted. Season to taste with garlic powder and pepper. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread, crackers, fruit, vegetables, and/or meat for dipping.

Serves 8.

(Adapted from All Recipes)

Pumpkin Cupcakes with Whipped Brown Sugar Cream Cheese Frosting

HAPPY 300th RECIPE! Today I'm celebrating, because I'm 300 recipes old! Can you imagine how many hours of recipe searching, menu planning, grocery shopping, cooking and cleaning, photographing, writing, posting, and photo editing have gone into this project? It's unreal. But I loved (almost) every second of it. There have been those tough moments when posts get accidentally deleted, groceries go bad, dishes turn out disgusting, photos are blurry, or I just get tired. But most of the time cooking makes me feel alive. I get to experience every aspect of my meal- from conception to production to display and it makes eating more meaningful.

Some of you ask, "How do you keep up with this during school?" When I started my nursing adventure back in May, I didn't think I'd be able to. But somehow the time finds itself. School is a big deal (my future patients would like to think I take it seriously, and I do) but it's not my whole life; I like to think I've found a balance. A girl (and her husband) have got to eat- I might as well make it enjoyable!

So now I'll share with you the recipe that I have chosen for this special occasion (OK, I admit, it was up next)... Pumpkin Cupcakes! Perfect for this Fall season. This cupcake recipe came highly recommended from other food bloggers and it didn't disappoint! I picked out a whipped brown sugar and cream cheese frosting to pair it with. You could go with a more traditional cream cheese frosting as well. I liked the frosting's airy texture with the soft sweet cupcake. I added mini chocolate chips to half the batch (up to you). These pumpkin cupcakes are dreamy, light and delicate. The type of thing I'll eat in heaven (no one's stopping me from eating when I'm dead)!

INGREDIENTS
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed dark-brown sugar (please, use dark for the added flavor)
1/3 cup granulated sugar
2 cups cake flour (cake flour ensures a light and airy cupcake)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. freshly ground black pepper (weird, yes, but don't chicken out!)
2 large eggs
1/2 cup buttermilk
1 tsp. pure vanilla
1 1/4 cups canned solid-pack pumpkin
mini chocolate chips (optional)

Whipped Brown Sugar Cream Cheese Frosting:
8 oz. cream cheese
3/4 cup brown sugar (use dark for a deeper color and flavor)
2 tsp. pure vanilla extract
2 cups heavy cream

DIRECTIONS
1. Preheat oven to 350 F. Line a cupcake pan with liners or spray with cooking spray.

2. Beat butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time, continuing to beat and scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Stir in mini chocolate chips (optional). Divide the batter among the cupcake liners (fill them 3/4 of the way full). Bake until a toothpick inserted into the center comes out clean, about 18-20. Cool completely on a wire rack before frosting.

4. To make the frosting, soften the cream cheese with your hands while it is still in the foil wrapper (you are trying to soften it while keeping it cold). Cream together cream cheese, sugar, and vanilla until the sugar dissolves, about 2-3 minutes. Slowly add the cream, whisking on low to incorporate, and scraping down the sides of the bowl as you go. Once all the cream is incorporated, whip on high until the frosting thickens and resembles whipped cream. Frost cupcakes. Frosting can be stored in the refrigerator.

Makes 18-24 cupcakes and more than enough frosting.

(Cupcakes adapted from Smitten Kitchen, Frosting from Sophistimom)

Chocolate Cupcakes with Peanut Butter Icing

I wrote a lengthy description of this recipe yesterday. I put a lot of time and thought into it. And then my screen froze before it saved and it was gone. This has happened once or twice before and it's devastating. (Think: you just finish writing a paper for school to have your computer melt down on you. It's the same, except on a smaller scale. Although it doesn't feel small to me- I've lost my time and creativity.) So I started sulking and stubbornly refused to write anything since. But my OCD conscience won't let me post another recipe without first finishing this one. So I'm back. This post won't be nearly as good as the first one was.

I made these cupcakes for a Halloween Treat- along with Pumpkin ones that are awaiting publication. The chocolate cupcakes are soft, moist, rich, and luxurious. The creamy peanut butter icing is packed with peanut flavor. If you love peanut butter (me!) and chocolate (who doesn't?) then you'll adore this combination cupcake! These cupcakes are one of the easiest desserts I've ever made. It's essentially a one bowl recipe. No special instructions or complicated combining of ingredients. Dump 'em together and you're good to go. This will be my go-to chocolate cupcake recipe from now on! And don't hesitate to try them with different types of frosting- you can't go wrong!

INGREDIENTS
Chocolate Cupcakes:
3/4 cup unsweetened cocoa (I used half dark)
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
3/4 cup water
3/4 cup buttermilk
1/3 cup canola oil or melted butter
1 tsp. pure vanilla extract
2/3 cup mini chocolate chips (optional- I omitted)

Peanut Butter Icing:
1 cup powdered sugar
1 cup creamy peanut butter
5 Tbsp. butter, room temperature
3/4 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/3+ cup heavy cream (I add more until I reached the creamy consistency I liked)

crushed peanuts, to sprinkle on top (optional)

DIRECTIONS
1. Preheat oven to 350 F. Place liners in muffin tins.

2. In a large bowl, whisk together cocoa, flour, white sugar, baking soda, baking powder and salt until thoroughly mixed.

3. In a medium bowl, whisk together eggs, water, buttermilk, vegetable oil and vanilla extract. Whisk into flour mixture until all of the ingredients are mixed in and no streaks of flour remain. Add in optional mini chocolate chips, if using.

4. Fill muffin cups evenly with the prepared batter. Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with only a few crumbs.

5. Remove cupcakes from the pan and cool completely on a wire rack before frosting.

6. To make the frosting, cream together sugar, peanut butter, butter, vanilla and salt. Add the cream and beat on high speed until the mixture is light and smooth. Frost cooled cupcakes. Sprinkle with crushed peanuts (optional).

Makes 24 cupcakes.

(Cupcakes from Baking Bites and Icing from Food Network)

Caramel Apple Pecan Cheesecake

If you've never made a cheesecake, this is a good starting place. This recipe is much less complicated than other cheesecake recipes I've come across. It has few ingredients and the baking process has been simplified. Other cheesecakes require delicate care in their preparation- to include a bain marie (water bath) and long cooling process in the oven. Those steps are aimed at preventing the top from cracking. Well, good news! This cheesecake can crack away, because you're never going to see it! It's covered in a layer of petite diced apples, drizzled with caramel sauce, and sprinkled with pecans. Sounds amazing, right?! And all those goodies will cover up any imperfections underneath.

Sound too good to be true? I was skeptical. I had read so many horror stories about homemade cheesecakes that I fully did not expect this one to turn out. I imagined all the worst: the center wouldn't set, the apples would turn dry or to mush, the cake would be inedible. But it was perfect. The apples softened under the heat, the center was luxurious and soft, the graham cracker-pecan crust didn't stick to the bottom, and the caramel put it over the top.

Dustin, who is usually not a fan of half of the ingredients involved, ate 1/4 of the cake at once! It was my favorite Halloween treat. Too bad it disappeared so fast. If you're a fan of the towering tall cheesecakes you find at restaurants, you could increase the amount of filling. It's a simple ratio: with every 8 oz. of cream cheese you'll add 1/4 cup sugar, 1 egg, and 1/4 tsp. vanilla. The crust and topping can stay the same, since you are only increasing its height. It will take longer to bake though. I used my homemade recipe for caramel sauce found here.

INGREDIENTS
1 cup graham cracker crumbs (about 16 squares)
3 Tbsp. sugar
2 Tbsp. pecans, finely chopped
1/2 tsp. ground cinnamon
1/4 cup butter, melted

Filling:
3 packages (8 oz. each) cream cheese, room temperature
3/4 cup sugar
3 eggs, lightly beaten
3/4 tsp. pure vanilla extract

Topping:
2 1/2 cups peeled apples, diced (I used a mix of Granny Smith and Honey Crisp-sweet and tart)
1 Tbsp. freshly squeezed lemon juice
1/4 cup sugar
1/2 tsp. ground cinnamon

Caramel Sauce
pecans, chopped

DIRECTIONS
1. Preheat oven to 350 F.

2. In a small bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Remove from the oven and place pan on a wire rack (leave oven on).

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Sprinkle with desired amount of pecans. Return pan to baking sheet.

4. Bake in preheated oven at 350 F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 1/4 cup caramel topping. Cool for 1 hour. Cover and place in the refrigerator to chill overnight.

5. Remove sides of pan. Just before serving, drizzle with warmed caramel sauce. Store in refrigerator.

Makes 1 9-inch round cheesecake.

(Adapted from Taste of Home)

Tomato, Cucumber, and Feta Salad

This is a simplified Greek salad. You could even remove the feta for a more basic, even healthier side. But I love feta-I'd have a hard time without it! When I made this, I threw together the ingredients without exactly measuring. So I'm not sure if I used the full amount of vinaigrette or not. I don't think you'll need all of it. I've found that most recipes call for too much dressing. I usually start with about half, taste, and then decide where to go from there. A salad that's drowning in dressing kinda defeats the the purpose entirely. I served this with Marinated Greek Chicken Skewers and warm Fresh Whole Wheat Pitas. It was a memorable meal.

INGREDIENTS
pint of grape or cherry tomatoes, halved or quartered
1 cucumber, halved lengthwise, seeded, and diced
1/2 medium red onion, diced
1/2 cup feta, crumbled
2 tsp. dried oregano
1 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/2 tsp. freshly ground black pepper (to taste)
1/2 tsp. sea salt (to taste)

DIRECTIONS
1. In a medium bowl, combine cucumbers, tomatoes, onion, feta, and oregano.

2. In a small bowl, whisk together olive oil, vinegar, and salt and pepper to taste.

3. Drizzle dressing over salad (you might not need the full amount of the dressing- just use enough to coat). Toss salad to coat evenly with dressing. Taste and adjust seasonings. Refrigerate until ready to serve.

Serves 4.

(Adapted from Local Kitchen)

Marinated Greek Chicken Skewers

Some days I'm overflowing with words to write about these recipes. I'll be in the middle of emptying the dishwasher, a jog at the gym, or stabbing someone with a needle, and ideas start flowing. My mind starts talking blogspeak. If you are a frequent blogger you might understand. You train of thought starts writing itself as a post.

And then there are days, days when I have all the time in the world to spend on my laptop being creative and clever, and I can't think of a single word to say. Like today. My mind feels empty and no matter how deep I dig, I'm not finding anything. So I write about nothing, in hopes that something will materialize on the page. So I give you permission to stop reading right here (I probably should have warned you sooner), and ignore the rest of my ramble.

Still there? You must be incredibly bored. But since you still appear interested I suppose I'll say something about this recipe. It is, after all, a blog about cooking. It's not that this recipe isn't inspiring. It is. It's fantastic. Grilled chicken skewers marinated in garlic, olive oil, and oregano. Simple. Fast. Succulent. I loved, loved, loved it! I just don't know what else to say besides, try it out. I bet you have most of these ingredients already on hand. Dip the sizzling skewers in tzatziki or hummus, stuff 'em in a pita, or spread 'em over a bed of spinach or Greek salad. This is a wonderfully uncomplicated and delicious dish.

INGREDIENTS
1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice

1/2 red onion, quartered
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces

DIRECTIONS
1. In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.

Serves 4.

(Adapted from Epicurious)