Weekend Fare: Baked Blueberry Oatmeal

You know what's better than a bowl of oatmeal for breakfast? A piece of baked oatmeal! The inspiration for this recipe came from Tasty Kitchen. I "healthy-fied" the recipe and it's become a breakfast favorite. Most weeks I make a batch and we eat it for 3 or 4 breakfasts. This dish comes with high recommendations from both Jeremy and I!



BAKED BLUEBERRY OATMEAL
Print This Recipe


1 Tablespoon + 1/3 cup melted coconut oil or butter
2 Tablespoons coconut sugar, sucanat, or turbinado, divided
1 1/2-2 cups fresh or frozen blueberries
1/2 teaspoon cinnamon
1/2 cup milk
1/4 cup maple syrup
2 eggs
1 teaspoon vanilla
2 cups old fashioned oats (for gluten-free, make sure to be certified gluten-free oats such as Bob's Red Mill brand)
1/4 cup ground flax seed
1/4 cup shredded coconut
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sliced almonds

Preheat the oven to 350°F. Lightly grease an 8x8 pan. Melt coconut oil or butter and pour 1 Tablespoon in bottom of the pan. Pour fruit into the pan and sprinkle with 1 Tablespoon sugar and cinnamon. Set aside.

In a bowl mix together the milk, maple syrup, eggs, vanilla, and remaining melted coconut oil.

In another bowl, whisk together the oats, flax seed, coconut, baking powder, baking soda, and salt. Stir the wet ingredients into the dry and mix well. Pour mixture over the fruit and smooth the top. Sprinkle the top with almonds and remaining 1 Tablespoon of sugar.

Bake for 40 to 50 minutes, or until browned on the top and blueberries are bubbly. Cool slightly. Serve with milk.

Weekend Fare: Peppermint Ice-Cream

Peppermint ice-cream is such a delicious seasonal dessert! And, when it's homemade, it's nothing short of luxury! If possible, make the custard the night before you plan to use it, chilling it in the fridge overnight. If you are in a rush, stir it over the ice bath until very cool.



PEPPERMINT ICE-CREAM
(SimplyRecipes.com)

2 1/2 cups heavy cream (Costco organic is not only very cheap but also very good)
1  1/2 cups whole milk
8 large egg yolks (preferably from free range chickens)
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons peppermint extract
1/2 cup crushed candy canes or hard peppermint candy

Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes. Don't think twice when the mixture coats the spoon -- remove it from the heat immediately!

Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

Once the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness.

Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Makes 1 1/2 quarts.

Weekend Fare: Margaritas

Just in time for the holiday weekend - margaritas! We've made a couple of different kinds and both were excellent! They make a great accompaniment for a backyard bbq or fiesta. I usually like them on the rocks but whatever you prefer.



TRADITIONAL MARGARITA
Ina Garten/Food Network
Print This Recipe



1 lime, halved
Kosher salt
1/2 cup freshly squeezed lime juice (about 5 limes)
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 cup Triple Sec
1 cup white tequila (I think we used gold and it was fine!)
2 cups ice, plus extra for serving

If you like margaritas served in a glass with salt, rub the outside rims of 6 glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.



BLACKBERRY MARGARITA 
adapted from Cooking Light, June 2011
Print This Recipe

1 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 lime
1 cup water
1/2 cup sugar
1 cup 100% agave blanco tequila
3/4 cup Triple Sec (or Grand Marnier as originally called for)
2/3 cup fresh lime juice
12 ounces fresh blackberries

Combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish. Cut lime into 9 wedges; rub rims of 8 glasses with 1 lime wedge. Dip rims of glasses in salt mixture. Combine water and 1/2 cup sugar in a microwave-safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool. Combine syrup, tequila, Triple Sec, fresh lime juice, and blackberries in a blender; process until smooth. Strain mixture through a cheesecloth-lined sieve over a pitcher; discard solids. Serve over ice. Garnish with remaining lime wedges.

Weekend Fare: Lemon Coconut Bars

Okay, seriously, these are delicious! Citrus and coconut - how can you go wrong? The creamy, sweet, and tart were just the perfect balance. These would make a wonderful contribution for a pitch-in or for a light dessert.



LEMON COCONUT BARS
(Bon Appetit Dessert Cookbook)
Print This Recipe

Crust:
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling:
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt

1/4 cup powdered sugar

For crust:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

Meanwhile, prepare filling:
Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

Weekend Fare: Brunch & A Giveaway!

This Giveaway is now closed. Thanks to all who entered!

I'm late getting this post put together. My husband was home working on some paperwork today and the boys were busily cleaning their rooms. As the hours passed and we still really hadn't eaten breakfast, I decided it was the perfect morning to make brunch. And thus this morning became a lovely morning of cooking for the men I love!



We enjoyed breakfast egg sandwiches and a fruited spinach salad. It was wonderful to spend time preparing for the day and feasting on the delicious, seasonal food.

The sandwich began with an inspiring loaf of rosemary olive oil bread. I decided to use parmesan as the cheese because I felt it would compliment the bread and not detract from it. The combination of flavors and textures proved fabulous.

BREAKFAST SANDWICH
Print These Recipes

1 egg
fresh grated parmesan cheese (or whatever cheese you prefer)
pepper to taste
2 slices bread (I used rosemary olive oil bread)
butter
1 slice cooked bacon
a few leaves of baby spinach
2-3 slices of tomato

Fry the egg in a litte butter - breaking the yoke. When it is almost finished, sprinkle parmsan cheese and allow to melt. Sprinkle with a little pepper.

Toast the bread - I put it under the broiler to crisp one side, leaving the other side soft. Butter one side of each piece.

To Build:
Top first slice of bread with baby spinach, then bacon, then the egg, then the tomato and top with remaining slice of bread. Serve immediately.

The salad was a delightful combination of fresh. The granola was perhaps the most interesting and most surprising addition. It took the salad right over the top and solidified it as a brunch salad. Simple and delicious.

BRUNCH SPINACH SALAD

Baby spinach or mixed greens
Creamy Balsamic Dressing (or dressing of your choice - a sweet poppy seed would also be lovely)
Fresh berries (I used raspberries and sliced strawberries)
Granola

Toss the greens with the dressing and place on plate. Top with berries and granola. Serve.

________________________________________

It's been a very  LONG time since we've had a giveaway! Things have been busy and quite frankly, I just haven't gotten around to it! However, a very thoughtful and generous reader and friend offered us this delightul book to giveaway. Thank you!

Do you like to entertain and set a beautiful table? Do you wonder how to pull together things you may already have to create ambience? Do you just enjoy creativity and love looking at beautiful inspiring photos? Then this is the book for you! The gorgeous photos of table ideas for all occasions will definitely inspire you. You can keep it simple or dress a table the would make Martha Stewart proud. Table Inspirations by Emily Chalmers is a lovely addition to any home. You won't be disappointed!

Here's the all important information on HOW TO ENTER:

- Leave a comment on this post telling us 1 of your favorite summer dishes or a favorite summer recipe.
- Make sure we have a way to contact you!

For additional entries (just leave us a comment telling us which ones you have done!):
- Subscribe via the link to the right or with google reader.
- Add us to your blog roll.
- Join our facebook group – The Cooks Next Door.
- Facebook about this giveaway.
- Tweet about this giveaway.
- Blog about this giveaway.

There you go! You could earn as many as 7 entries. And if you already are in our group, subscribe etc, let us know and we will add in the extra entries!

This giveaway will be closed on Tuesday, June 7 and the winner announced on Wednesday, June 8!

Weekend Fare: Sweet Potato Egg Cups

I found these egg cups on a blog I read occasionally, Everyday Paleo. I decided to give them a try for Jeremy and I's Easter brunch. As per my usual, I changed the recipe by adding a few more ingredients and making it more my own. The taste was amazing. I did have trouble removing these from the muffin tin so they weren't as pretty as I'd hoped. However, if you want a fun presentation for a brunch or fancy breakfast, this is definitely a recipe to consider.



SWEET POTATO EGG CUPS
Print This Recipe

3 large sweet potatoes, peeled and grated
1/4 cup butter, melted
sea salt to taste
12 eggs
4 slices of bacon, diced
4 mushrooms, diced
3 green onions, sliced

Preheat the oven to 350°F. Grease thoroughly a muffin tin.

Mix the grated sweet potatoes with the melted butter. Using your hands, press the grated sweet potatoes into each muffin cup making sure the bottom and sides are completely covered. Press down firmly creating a potato "basket." Bake the sweet potatoes for 25-30 minutes.

While potato baskets are baking, cook the diced bacon, drain and set aside. Lightly saute the diced mushroom and green onions in olive oil.

Remove potato baskets from the oven, place a few bacon pieces and some of the mushroom mixture in the bottom of each (make sure not to overfill, just a little bit of goodies!). Top with an egg. Return to oven and bake until the egg whats are set, but yolk is still slightly runny, about 10 minutes. Garnish with additional green onions, if desired.

Weekend Fare: Coconut Lime Chicken

I've recently been experimenting with using coconut milk in cooking and baking and I'm excited with the results! (I am referring to the coconut milk in the can, such as Thai Kitchen brand.) In honor of my recent experience with this versatile ingredient, I wanted to share with you two recipes: Coconut Lime Chicken and Chocolate Coconut Milk Ice Cream.

The chicken is incredibly tender (although the photo shows a whole piece of chicken make sure to cube it because the result is much more tender!) and the almond butter dipping sauce adds a delicious twist. The ice cream is amazing and so simple! It's unbelievably creamy. I adapted it slightly from a recipe I found online and promptly forgot where I found it. :)

Both of these recipes are gluten-free and dairy-free.



COCONUT LIME CHICKEN
(from The Whole Life Nutrition Cookbook)
Print This Recipe

2 large boneless chicken breasts, cut into 1-inch cubes
coconut oil, for sauteing

Marinade:
2 Tablespoons coconut milk
2 Tablespoons lime juice
2 Tablespoons wheat-free tamari (or soy sauce)

Almond Lime Dipping Sauce:
6 Tablespoons almond butter
1/4 cup freshly squeezed lime juice
1/4 cup coconut milk
1-2 Tablespoons tamari (or soy sauce)
1 Tablespoon agave nectar or honey
1-2 cloves garlic, crushed

Place the chicken breast pieces into a bowl and cover with the ingredients for the marinade. Stir together to coat evenly. Let chicken marinate for 30 minutes.

Heat a 10-inch skillet or wok over medium-high heat. Add about one Tablespoon of coconut oil. Then add chicken pieces. Saute, stirring frequently, for about 3-5 minutes, or until chicken is cooked through.

Place the dipping sauce ingredients into a bowl and whisk together until mixture is thickened and well combines. Alternatively, sauce can also be warmed on the stove in a small pot over low heat.

To serve, divide dipping sauce into four small bowls and serve alongside chicken. (Brown rice and stir-fried veggies make a great side!) Serves 4.



CHOCOLATE COCONUT MILK ICE CREAM
Print This Recipe

1-14 ounce can coconut milk (not light)
1/3 cup sugar or agave nectar (I used coconut sugar)
2 Tablespoons unsweetened cocoa powder
3/4 teaspoon vanilla extract

Place all ingredients in a blender and blend thoroughly. Refrigerate for 30 minutes.

Pour into the bowl of an ice cream freezer and freeze according to the manufacturer's directions. Serves 2.

Weekend Fare: Meat Piroshki

These tasty meat pies go by many names internationally. In Kazakhstan, you can find them being sold on the street corners and in bakeries - they are nearly always wonderful! These hearken back to bierocks that my husband enjoyed and pierogies that are traditional for our friends. Whatever the name, these are great for travel, for making ahead, and for freezing. I think they would be really good with some cabbage or other vegetables in them as well.



MEAT PIROSHKI
adapted from Cooking for Kaz: Meals for Hope, Volume 2
Print This Recipe

 Meat Filling:
1 med. onion, diced
1 T. oil or butter
8 oz. ground beef
salt & pepper to taste
pinch of nutmeg
fresh herbs (opt.)
1 egg

Brown the onion and ground beef together with oil or butter if needed. Add seasonings. Allow to cool. Add egg. Stuff in piroshiki dough as described below.

Dough:
1 ½ tsp. dried yeast
pinch of sugar
5 Tb. warm water
5 Tb. butter, softened
1 lb. (about 4 c.) flour
1 tsp. salt
8 T. milk
2 eggs, beaten

Preheat oven to 375 degrees. Dissolve yeast and a sugar in the warm water. Mix in the softened butter, flour, salt, milk, and eggs. Knead into smooth dough (I let my mixer do the kneading). Leave to rise until it has doubled in volume. Punch down. Roll out dough until quite thin. Cut out in small circles and brush the inner edges with milk. Stuff with filling and fold into semi-circle or canoe shape. Bake for 10 minutes until golden brown.

Weekend Fare: Chicken with Wine

I am not an avid drinker of wine. I like it, but I can also pass it up. However, I have a new found appreciation for cooking with wine after the deliciousness that is beef bourguignon.

I found this lightened up coq au vin recipe in the March issue of Cooking Light and decided to give it a try.  I love mushrooms, so the combination of mushrooms, chicken, and wine appealed to me. Although it didn't photograph too well, I was pleased with the result. It was simple to prepare and tasty to consume.



CHICKEN WITH WINE
(from Cooking Light, March 2011)
Print This Recipe

1 Tablespoon flour (I used gluten-free flour)
salt and pepper
1 pound skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
1 Tablespoon olive oil
1 1/2 Tablespoons butter
10 ounces mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup chicken broth
2 teaspoons fresh thyme leaves

In a shallow bowl, combine the flour and 1/4 teaspoon each salt and pepper. Coat the chicken, shaking off any excess.

In a large skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate.

Add 1/2 Tablespoon butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir into the pan the shallot and the remaining 1 Tablespoon butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes.

Return the chicken and mushrooms to the pan. Add the thyme and cook, turning, to heat through; season with salt.

Weekend Fare: Easy Beef Bourguignon

The first time I made this Beef Bourguignon I told Jeremy it might just be the best dish I'd ever cooked. The flavor was superb. Unfortunately I can't take the credit for the recipe, that will have to go to Ina Garten, though somehow I still feel as if it's mine. Silly, I know.

Although this is technically an easy version of this classic recipe (anyone see Julie and Julia?!), there are several steps. So, if you're in the mood for a quick meal, this probably doesn't fit the bill, though I think it comes together quite easily considering. But for an evening you have a little extra time or you want to impress some guests, pull out this dish. You won't be disappointed!

I have made this three times in the last month (if that's not high praise, I don't know what is!), twice at home and once when at my parents house. After I raved about it, Alaina made the dish this weekend and gave it a thumbs up as well.

It's great on its own, but even that much more delicious served over some mashed potatoes.

Cooking Notes: I went ahead and included the original recipe, but I have never used the Cognac (as I don't have any). Also of note, I've never needed an entire bottle of wine; closer to half a bottle. Just use your judgment. If you want more spices than just the thyme, dried sage, a bay leaf, dried basil, or dried oregano are all good. I would just start with 1/4 tsp of your desired herbs.



EASY BEEF BOURGUIGNON
(from Ina Garten on FoodNetwork.com)
Print This Recipe

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

Preheat the oven to 250° F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Weekend Fare: Granola

I'm pretty excited to bring you this post! It isn't the first time I've made granola but it had definitely been a few years since it had made my make-from-scratch list. I combined ideas from a couple of recipes and made a great big batch. Cereal is a staple at our house and we go through it entirely too quickly, so I am looking forward to adding granola to our breakfast menu! This is seriously good and makes a lot (you can halve the recipe). Go and make it!



GRANOLA
Print This Recipe

9 c. old-fashioned rolled oats
2 1/2 c. coconut
1 1/2 c. raw sunflower seeds
3 1/2 c. dried fruit (I used 2 c. cranberries, 1 1/2 c. golden raisins)
1  1/2 c. raw nuts (I used a combo of almonds, pecans, and a few walnuts)
1 Tb. cinnamon
2 tsp. salt
1 Tb. vanilla extract
1/2 c. pure maple syrup
3/4 c. honey
3/4 c. canola oil

Preheat oven to 250 degrees. Combine oats, coconut, sunflower seeds, dried fruit, and nuts in a big bowl. Add cinnamon and mix. In a measuring cup or another bowl, mix together the salt vanilla, maple syrup, honey, and oil. Pour the liquid mixture over the dry ingredients. Thoroughly combine. Divide between two large bake sheets. Bake for 1 hour 15 minutes, stirring every 15 minutes. Rotate trays about half way through baking.  

Cool completely and store in an air tight container. Enjoy as cereal, as a topping for yogurt or ice cream, with fruit, or as a snack.

Weekend Fare: Carrabba's Chicken Bryan

For my birthday this past year, Jeremy took me to Carrabba's Italian Grill for supper. I mmmed over my chicken dish and have thought about it several times since that meal. Imagine my delight when I spied a recipe for that very dish while flipping through a cookbook I wouldn't normally peruse (Top Secret Restaurant Recipes 3). I finally got around to making it myself. Still delicious! With chicken, goat cheese and sun-dried tomatoes topped with a basil lemon butter sauce, what's not to love?!

While the recipe includes lots of ingredients and quite a few steps, I was able to pull this all together in around 30 minutes, not bad for a fancyish dish. As I didn't have any heavy cream or fresh basil, I successfully used whole milk and dried basil instead.

If you're staying in to cook a special Valentine's dinner for you and your honey, this recipe would make a perfect addition to the menu served alongside a green salad, some steamed vegetables, and dessert.



CARRABBA'S CHICKEN BRYAN
(from Top Secret Restaurant Recipes 3)
Print This Recipe

Basil Lemon Butter Sauce
1/2 c. butter (confession: I only used 1/4 c.)
1 tsp minced garlic
2 tsp lemon juice
1 Tbsp white wine
1/8 tsp salt
1/8 tsp white pepper
1/4 c. heavy cream
6-7 basil leaves, sliced

Chicken
4 boneless, skinless chicken breast fillets
olive oil
salt
pepper
1/2 oz sun-dried tomatoes (1/3 c. when reconstituted and sliced)
4 sliced of goat cheese

If grilling chicken, preheat grill on high. Broiling works fine, as well.

Make the basil lemon butter sauce by melting butter in a small saucepan over medium-high heat. Add the garlic and slowly saute it for 5 minutes. Add the lemon juice, wine, salt, pepper, and cream. Reduce the heat to low. Cook the sauce for 15-20 minutes over low heat until thickened, stirring often.

Use a kitchen mallet to flatten the thick part of the chicken (or you can just cut the breast in half to make to thinner pieces). Rub each chicken breast with oil, then sprinkle each with salt and pepper. Grill or broil chicken for 3-5 minutes per side, until done.

While chicken is cooking, simmer sun-dried tomatoes in small pan of boiling water for 3-4 minutes. Strain, then slice in strips.

Place chicken on the plate, top with a slice of goat cheese and tomatoes. Stir the sliced basil leaves into the sauce and spoon over the chicken. Serves 4.

Weekend Fare: Thai Salad Rolls

My friend, Elora, introduced me to this delicious Thai-style dish.  Layers of veggies, noodles, and meat with a delicious sauce to dip the rolls in. It's a meal worth sharing with friends and family and perfect for enjoying for a leisurely weekend meal.

Preparing the meal takes quite a lot of cutting, but it's really worth it! Do be warned that while this is a  fun and festive meal, it does take work for those participating in the eating as well (Little Red Hen gets help from all her friends!), as everyone assembles there own rolls.

The spring roll wrappers can be find at an Asian grocery. Also, a note for any of you gluten-free folks, hoisin sauce is often not gluten-free, so do be careful and read the label. As I haven't sought out a gluten-free brand, I actually just found a recipe online to make my own.



THAI-SALAD ROLLS
Print This Recipe

assorted sliced/shredded vegetables (ie: carrots, green onions, lettuce, cabbage, bell peppers, avocado)
spring roll rice paper wrappers
vermicelli rice noodles
cooked meat of choice (steak, chicken, shrimp, or even tofu)
homemade Thai dipping sauce

HOMEMADE THAI DIPPING SAUCE

3 cloves garlic, minced
1/4 tsp hot pepper flakes
oil of choice (I used coconut oil)
1 Tbsp tomato paste
3 Tbsp hoisin sauce
3 Tbsp peanut butter
1/2 Tbsp sugar
3/4 c. water

Saute garlic and pepper flakes in oil for one minute. Add rest of the ingredients whisking constantly. Simmer and thicken.

TO ASSEMBLE

Soak spring roll wrapper in very hot water to soften (fill a pie dish, wok, or some other dish) and lay it on a plate (we find it best to soak two together as it holds up better with all the fillings!). Layer noodles (prepared according to package), meat, veggies, and some of the sauce (if desired). Roll it up. Serve with a side of more dipping sauce.

Weekend Fare: Stuffed Shells

It had been far too long since I had made stuffed shells and so I decided to make them again. They are great for freezing and they are great for taking a meal to someone. They take a little bit of time but really, they are not hard at all and they look so pretty. You can easily make these vegetarian by omitting the sausage - they are delicious either way. My kids loved them and I like that the spinach adds some excellent nutrients!



SPINACH, SAUSAGE & CHEESE STUFFED SHELLS
Print This Recipe

1 (12 oz.) package jumbo pasta shells
1 lb. Italian sausage
1 (10 oz.) package frozen chopped spinach - thawed, drained and squeezed dry
1 (15 oz.) container ricotta cheese
2 c. mozzarella cheese, shredded
2 eggs
3 cloves garlic, minced
2 tsp. lemon juice
1/2 c. grated Parmesan cheese
salt and pepper to taste
1 teaspoon dried oregano
pinch of nutmeg
4 c. spaghetti sauce (you can make your own or use jarred sauce)
1 c. shredded mozzarella cheese
1/4 c. parmesan cheese

Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, mozzarella, egg, garlic, lemon juice and parmesan cheese. Season with salt, pepper, oregano, nutmeg.

Preheat oven to 350 degrees F.

Grease a 9x13 pan and spread 1/4 c. spaghetti sauce in the bottom. Generously stuff pasta shells with the sausage and cheese mixture and place in baking dish. Top with remaining spaghetti sauce. Cover with foil and bake for 20 - 30 minutes until hot. Remove foil and sprinkle on the remaining 1 c. mozzarella and 1/4 c. parmesan. Bake for another 10 minutes uncovered until cheese is melted and dish is bubbly.

Simple Suppers: Turkey-Veggie Skillet

I don't know about you, but I definitely have evenings where I wonder what in the world I'm going to pull out for supper. Monday night we were just back from a weekend of holiday-ing. I'd worked and then grocery shopped my way home and still, to my tired eyes and brain, my fridge looked bare. However, I remembered some leftover Thanksgiving turkey in the freezer. With minimal chopping, some seasonings and a bit of heavy cream, we had a filling and delicious supper. I served this over steamed broccoli, but it would be just as delicious over rice or pasta.

So, for the next time you have a what's-for-supper moment, perhaps this recipe will be a source of inspiration. Any veggies you have on hand would easily work.



TURKEY-VEGGIE SKILLET
Print This Recipe

olive oil and/or butter
8 oz mushrooms, chopped
2 carrots, shredded
1 large onion, chopped
8 oz fresh spinach (I chopped mine because I preferred it small)
2 cloves garlic, minced
Cooked, chopped turkey (or chicken)
salt and pepper to taste
heavy cream or bechamel sauce

Heat olive oil and butter in a saute pan over medium heat. Add mushrooms, onions, carrots, and garlic. Saute until onions start to soften and become translucent.

Add spinach and saute about 1 minute before adding chopped turkey. Season with salt and pepper. Cook another couple of minutes to heat turkey.

Add moderate amount of heavy cream (this honestly depends on the quantity in the skillet, you just want enough to cover everything, but not be drowning in cream) and simmer until cream thickens slightly. Serve over steamed veggies, rice, or pasta.

Weekend Fare: Waffles & Syrup

These delicious waffles and warm, buttery, rich, homemade syrup make for a wonderful Christmas breakfast or brunch or even just a lazy winter morning treat. We picked up our Belgian waffle maker on a black Friday sale for $10 and it's awesome! This recipe made not quite enough for my hungry crew. :) I would probably make half again more.



BELGIAN WAFFLES - adapted from allrecipes.com
Print This Recipe

4 egg yolks
2 tsp. vanilla extract
2 c. buttermilk
1/2 c. butter, melted
2 c. all-purpose flour
1 Tb. baking powder
1 tsp. baking soda
1 Tb. white sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
4 egg whites

Preheat your waffle iron.

In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.

Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

BUTTERMILK SYRUP - allrecipes.com

1/2 c. butter
1 c. sugar
1 c. buttermilk
1 Tb. vanilla extract
1 Tb. corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. baking soda

Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.

Weekend Fare: Curried Lentil Soup

This delicious soup was featured in this month's issue of Bon Appetit. I wished I had doubled the recipe - it was creamy, perfectly spiced, and great for a winter supper. I did not have green onions so we just enjoyed it without. This vegetarian soup would be a wonderful starter for meal or served as the main dish. You could omit the butter for a vegan dish but the addition of the butter took the flavor to a whole new place - so good!



CURRIED LENTIL SOUP - Bon Appetit, December 2010
Print This Recipe

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils* (I used regular green) 
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

*French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Weekend Fare: Pumpkin Dip & Pumpkin Pie Spice

Our magazine review will be tomorrow with our picks for the best Thanksgiving magazines!

Today, I'm sharing a recipe that wouldn't generally be in my repetoire but is delicious and very easy for holiday entertaining, so I'm making an exception. :) This is a quick, easy, and wonderful dessert dip. It's great for this time of year - perfect for showers, open houses, and snacks. I requested the recipe after enjoying it at an event and modified a little for our taste. You can serve this with gingersnaps, cinnamon grahams, cinnamon pita chips or whatever else sounds good to you!



PUMPKIN FLUFF DIP
Print These Recipes

1 container (8 ounce size) frozen whipped topping, thawed (or equivalent stabilized, sweetened whipped cream)
1 box (5 ounce size) instant vanilla pudding mix
1 can (15 ounce size) solid pack pumpkin
1 1/2 tsp. pumpkin pie spice (I make my own - recipe below)

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

PUMPKIN PIE SPICE
4 tsp. Cinnamon
2 tsp. Ginger
2 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cloves

Combine and store in an airtight container.

Weekend Fare: Curried Lentils

I love eating and cooking vegetarian! We probably average 2-3 nights a week of meatless meals. This easy and quick meal (takes under an hour) was popular with the whole family. Lentils are probably my favorite legume and they are quite versatile.



CURRIED LENTILS (adapted from More-with-Less)
Print This Recipe

1 c. lentils
2 1/2 c. beef or vegetable broth
1 bay leaf
1 tsp. salt

Bring to a boil and simmer 20-30 minutes until tender.

1/4 c. butter
1 lg. onion, chopped
1 clove garlic, minced
1 tsp. salt
2 Tb. curry powder
2 Tb. lemon juice
chopped parsley

Saute together the butter, onion, and garlic until onions are translucent. Stir in salt and curry powder.  Add cooked lentils with lemon juice and parsley. Makes 4-6 servings.

Serve over rice.

Weekend Fare: Baked Apples

This is a wonderful, healthy dessert. You can put these baked apples together quickly for unexpected company or enjoy them as an addition to fall brunch. They make your house smell wonderful!



BAKED APPLES
Print This Recipe

4 apples, washed and cored
1/2 c. dried fruit (I used cranberries & golden raisins)
1/2 tsp. cinnamon
2 Tb. honey or brown sugar
1 Tb. butter, cut into quarters

Preheat the oven to 350 degrees. Score the side of the apple by gently running a knife all the way around the middle of it - through the skin.Place cored apples in a baking dish. In a separate bowl, combine the fruit, cinnamon, and honey. Stuff the fruit filling in the core of each apple. Top with 1/4 of the butter. Place 4 Tb. of water in the bottom of the pan. Bake for 35-40 minutes, basting halfway through. Enjoy as is or top with caramel drizzle, yogurt, or whipped cream.