Creamy Tomato Parmesan Pasta: Meatless Monday

      I was looking for a quick pasta dish to make for dinner last and I didn't have any meat thawed so it was going to have to be vegetarian.  When I saw the creamy tomato parmesan pasta dish it had chicken in it but because of the veggies in the dish as well I knew it could be made vegetarian.  I removed the chicken and added in some peppers to the dish.

      This is truly a quick and easy meal and it was ready in 20 minutes from start to finish.  The sauce is creamy and the vegetables give it a nice flavor.  I like the addition of fresh spinach instead of frozen because it adds a bright green color to the pasta.

Creamy Tomato Parmesan Pasta (adapted from In Sock Monkey Slippers)

1 lb. Farfalle pasta 

2 t. extra virgin olive oil 

1/2 t. salt 

1 t. oregano

1 t. black pepper 

2 cloves garlic, minced 

1/2 yellow bell pepper, chopped

1/2 red bell pepper, chopped

3 T. tomato paste 

1 1/2 c. fat free half and half

1 c. grated Parmesan

2 c. fresh baby spinach 

1 can (15 oz) diced tomatoes  

1.Cook the pasta according to directions on the box. 

2. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat.  Add the salt, oregano, black pepper, garlic, yellow pepper, and read pepper.  Saute for 5 minutes or until the peppers begin to soften.   

3.  Stir in the tomato paste and half and half. Reduce the heat to low. Add the parmesan to the sauce and stir until the cheese is melted.   Add salt and pepper to taste.

5. Give the spinach a few chops to cut it into pieces.  Add the spinach and tomatoes to the sauce and cook for 2 minutes.  Add the drained pasta and toss to coat.

6.  Serve with grated Parmesan and parsley. 

This post linked to:
Meatless Monday,Totally Tasty Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays,

Pumpkin Cake Truffles #SundaySupper

   This week #SundaySupper is about All Things Orange.  I don't think there's a better time of year to make orange colored foods then October.  Halloween is quickly approaching and the cool fall air has been inspiring me to make quite a few pumpkin baked goods.

    Every month I have a behavioral reward party for my students at school.  Each month has it's own theme and this month's theme was fall foods.  Since I had the party and the special All Things Orange event I knew I was going to be baking up an orange pumpkin dessert for the kids.  I knew the kids wouldn't be into a regular pumpkin bread or cake but I thought they might enjoy pumpkin if it was chocolate dipped.

     It turned out I was right!  I made pumpkin cake truffles dipped in chocolate and the kids loved them.  The hard chocolate outside covers a silky smooth pumpkin interior.  The adults enjoyed this treat as well.  They aren't hard to make but they were time consuming because of dipping each pumpkin ball into the chocolate and then drizzling a complimentary colored chocolate on top.  These would be great at a Halloween party or even for Thanksgiving.

Pumpkin Cake Truffles (adapted from Made in Mel's Kitchen)
For the cake:
1 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 t. pumpkin pie spice
1/2 c. brown sugar, packed
1/2 c. sugar
1 stick butter, melted
2 large eggs
1 t. vanilla
1 c. pumpkin puree

For the truffles:
1 c. vanilla frosting
1 c. orange chocolate melts
1 c. milk chocolate melt
1/2 c. butterscotch chips

1.  Preheat the oven to 350 degrees.  Spray a 9 x 13 cake pan with cooking spray.

2.  In a medium bowl combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.

3.  In a large bowl combine the melted butter, brown sugar, and white sugar.  Mix well.  Add in the eggs and vanilla.  Mix until combined. 

4.  Add the dry ingredients to the wet ingredients and mix until smooth.  Fold in the pumpkin puree.

5.  Spread the batter into the pan.  Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.  Place on a wire rack to cool.

6.  Once the cake has cooled crumble it into a bowl.  Stir in the icing and mix until a ball begins to form.

7.  Shape the cake mixture into 1 inch balls and place on a cookie sheet.  Place the cookie sheet in the freezer for 15 minutes.

8.  Meanwhile, melt the milk chocolate in the microwave in 30 second intervals until it is just melted.  Remove the cake balls from the freezer and dip them into the chocolate one at a time.  Tap the side of the bowl to remove excess chocolate and set on waxed paper to harden.  Dip half of the cake balls in the milk chocolate.

9.  Melt the orange chocolate in the microwave in 30 seconds intervals until it is just melted.  Repeat the above step with the remaining cake balls.

10.  Once the chocolate has harden melt the butterscotch chips and place in a zip top baggie.  Cut off the edge and drizzle the butterscotch over half the orange cake balls and half the milk chocolate cake balls.  Repeat with the orange chocolate, drizzling over top of the remaining milk chocolate cake balls and then drizzling the remaining milk chocolate over top of the remaining orange chocolate cake balls.

11.  Store in an air tight container for up to 5 days.  If the chocolate seems to be getting soft refrigerate for 15 minutes before serving.

Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing  Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

This post linked to:
Mangia Monday, The Bulletin Board, Crazy Sweet Tuesdays,Thursday Treasures,Sweets for a Saturday,

Sixtus by Tim Kizer (a horror thriller)

     Zack, a skinny fifteen-year-old nerd suffering from polydactyly, butchers his parents, a schoolmate, and a cop after becoming friends with a mysterious entity named Jeremy.

    Who--or what--is Jeremy? And what are the reasons behind this killing spree? If you think you know the answers, chances are you are wrong.  (-synopsis from Goodreads)

     This short novella follows Zack and his best friend Jeremy.  Zack is a teenager who has six fingers on one hand.  He is a loner with only one friend, Jeremy.  The problem is that no one can see or hear Jeremy except for Zack.  His parents are trying to get him to stop being friends with Jeremy when Zack decides he needs to kill his parents in order to keep his friend.

     What follows the murder of his parents is theft, lies, and more murder.  Zack goes through the motions following every direction given by Jeremy.  My question was why does Zack do whatever Jeremy wants?  It seemed as though he had no mind of his own and was more of a follower then anything else.

      There wasn't much character development because of the length of the story.  While there was murder in the story I felt as though it lacked the gore of a typical horror novel.  It was a quick and easy read but I was left wondering at the end.  There were too many unanswered questions.  

I give this book 2 out of 5 stars. 

5 Fabulous Fall Apple Recipes

     I have a love/hate relationship with the fall.  I love the beautiful changing leaves but hate the cooler temperatures.  I love the crisp fall days but hate the cold fall nights.  But perhaps the thing I love most about the fall is that it is apple season.

     I've already begun making apple desserts and have been trying my hand at some savory apple dishes as well.  Just last week I canned apple butter and cranberry apple butter.  Do you love apple recipes as much as I do?  Here are my 5 favorite fall apple recipes:

1.  Baked Apple Cider Donuts

2.  Mixed Greens and Apple Salad with Warm Honey Dressing

3.  Warm Apple Crisp

4.  Caramel Apple Crumble Bars

5.  Glazed Apple Cream Pie

Bonus Recipe:  Country Club Chicken

This post linked to:
Foodies Friday, Foodtastic Friday, Shine on Friday,Gingerbread Sweet Saturday,

Cranberry Wine Jelly

      It's week 2 of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic.  This week I have another stunning holiday hostess gift for you.  When I go to parties I often like to take the hostess a bottle of wine along with a few wine glasses.  During the holidays I like to add in a jar of jam or jelly and this cranberry wine jelly pairs wonderfully with a full bodied red wine.

      This is one of the easiest jellies I've made because it simply has sugar, red wine, and cranberry juice in it.  It's a gorgeous deep red color and the flavor is simple but delicious.  It's great in thumbprint cookies or on toast but it can also be poured over top of a block of cream cheese at a holiday party and then spread onto crackers for an easy but elegant appetizer.

Cranberry Wine Jelly (from Ball's Blue Book Guide to Preserving)
2 c. cranberry juice cocktail
3 1/2 c. sugar
1 pouch Ball Liquid Pectin
1/4 c. dry red wine

1.  Prepare a boiling water canner and 4 half pint jars.

2.  Combine the cranberry juice cocktail and sugar in a large saucepan over medium heat, stirring until the sugar dissolves.  Bring the mixture to a boil, stirring constantly.

3.  Stir in the liquid pectin and return to a boil.  Boil hard for 1 minute, stirring constantly.

4.  Remove the jelly from the heat and stir in the wine.  Skim off foam if necessary.

5.  Ladle the jelly into hot jars.  Leave 1/4 inch of headspace.  Remove air bubbles and place two piece cap on top of the jar.  Screw to fingertip tight.

6.  Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**Makes 4 half pints** 

  This post linked to: 
Tasty Thursdays,  Full Plate Thursdays, Fantastic Thursdays, Tastetastic Thursday,

Vala: Agendas by J. F. Jenkins

     Cheyenne Loveless was just a boring sixteen-year-old girl. Then Denver Collins bit her and everything changed. Her plants start talking to her, she finds out she’s a Nymph, and a witch and the angel of death show up at her doorstep to take her away to the prestigious Vala School and Seminary. Oh, and she has no choice in the matter.

     All she wants to do is blend in and return to being invisible, but the more time that passes, the harder that becomes. Plus she’s a daughter of the Divine, an exclusive secret society which rules the world of myth, and discovers she is a key ingredient to an ancient covenant created before she was born. A covenant that will reshape the order of the world.

     Adjusting to a new school is difficult enough, but adding on everyone else’s hidden agendas is the icing on the cake. Cheyenne must learn to see through the lies in order to find her place — and possibly even love — in this new world.  (-synopsis from Goodreads)

      Cheyenne was just a normal girl living with her single mom until new bad boy Denver bit her.  Suddenly Cheyenne finds that her mother isn't her mother at all but simply a guardian put in place to watch her until the time came for her to learn about her powers.  As she waits for people at the Vala School to arrive she begins hearing things and realizes the flowers are talking to her.  Before she can freak out too much she's whisked away to the mysterious Vala School.

      Once there life is much different for Cheyenne then it had been in her prior life.  Where she was shy, prone to panic attacks, and didn't have many friends before, suddenly she is popular with more friends and events happening in her life then she thought was possible.  Her roommate Halyn is a sweet, caring witch who has high energy and quickly becomes Cheyenne's best friend.  

      Then there's the overwhelming amount of boys in her life.  Cheyenne first meets the William's twins who are not only the most popular boys at school but they are cute too!  Anj is intelligent, mysterious, and blind, but his magic allows him to see.  Zes is nervous, sensitive, and adorable.  I couldn't help but like both of the twins.  Then there's Denver; he's apparently a student at the school and while he pretends to not care about Cheyenne there's a sexual tension between them that made me blush.

     Finally we have Lucien, a dark angel and resident of Hell.  He thinks he's reincarnate of Hades and Cheyenne holds the spirit of Persephone the First, who is of her bloodline.  Lucien will stop at nothing to make Cheyenne his bride and finally unite the underworld with the Divine.  

     This book was a quick read that was very enjoyable.  The characters are all very likeable and I felt as if I knew each and every one of them.  There's so many mysteries to uncover in the story and it's fun putting the pieces together to understand what is happening in the school.  

     There were two things I didn't like about this book.  I hated that Cheyenne left her guardian, whom she thought was her mother, and never spoke to her again.  It made me sad for both Cheyenne and her guardian.  I also thought that the ending of the book was abrupt.  I would have liked to have had a few more pages written to know what was going on before it simply ended. 

     I will say I can't wait to read the next book in this series.  There's so much going on and so much more I want to know about.  I don't yet know what gifts Jewl, Anj, and Zes have.  I want to know who Cheyenne will choose to date.  I also want to find out what will happen between the demons and the Divine.  I hope the next book has as much action and romance as this one did!

I give this book 4 out of 5 stars.

This post linked to:
Review Party Wednesday,  

    

Double Crunch Pork Chops

     In the summer I hate to turn on the oven.  We do not have central air so most of our cooling power comes from fans strategically placed around our house.  I typically look for meals that we can grill or can be made on the stove top in under 20 minutes.

     For the past 3 weeks I've had these double crunch pork chops on the menu.  Each week something comes up to push my menu back several days and I haven't gotten around to making it.  This week I took the pork out of the freezer on Friday knowing it would be ready to make on Sunday.

     The pork chops are dipped in flour, then egg, then flour again. They are pan fried to a golden brown.  A honey garlic soy sauce is made on the side.   This dish was ready in about 15 minutes.  The pork chops were crispy and golden.  The sauce is slightly sweet, salty, and full of garlic.  It's absolutely delicious.  I served it with mac n cheese but next time I would put it over rice with a side of steamed vegetables.

Double Crunch Pork Chops  (adapted from Rock Recipes as seen on A Seasoned Greeting)
4 thin cut pork chops
1 T. olive oil
1/2 c. flour
1 egg, beaten
1 t. salt
1 t. pepper
1/4 t. ginger
1/4 t. nutmeg
1 t. thyme
1 t. sage
1 t. paprika
1 t. parsley
3 garlic cloves, minced
1/4 c. honey
1/4 c. soy sauce
1 t. black pepper
1/2 t. ginger

1.  Heat one tablespoon of olive oil in a large skillet over medium high heat.

2.  In a shallow bowl combine the flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika, and parsley.  Beat the egg in another shallow bowl.

3.  Dredge the pork chops through the flour, then into the egg wash, and back into the flour.  Press the flour firmly onto the pork chops so that it is well coated and sticks.  Place in the skillet and cook for 5-6 minutes per side or until cooked through.

4.  Meanwhile, heat 1 tablespoon of olive oil in a small saucepan over medium high heat.  Add in the garlic and cook for 1-2 minutes.  Add in the honey, soy sauce, black pepper, and ginger.  Simmer for 5-10 minutes.

5.  Remove the pork chops to a plate and drizzle with the honey garlic soy sauce.

This post linked to:
Whatcha Whipped Up, Cast Party Wednesday,  Recipe Box Wednesday,

Meatballs in Amaretto BBQ Sauce: A Tribute to Daniel

     Last week a sad event occurred in the food blogging community.  One of our friends, Daniel Saraga, passed away suddenly at the age of 37.  Daniel and his wife Meredith write the wonderful food blog the Haggis and the Herring.   Not only was Daniel a member of the blogging community, he was also a part of the Secret Recipe Club and through that I got to know him and enjoyed reading his blog posts.  Please visit the beautiful tribute written by his wife.

     As part of the Secret Recipe Club we felt that there is no better way to pay tribute to the passing of our fellow food blogger then to make some of his recipes and share them with our readers.  The recipe I chose was a very easy decision.  I've been in the mood for meatballs and I just used half a bottle of Amaretto in a canning recipe and was wondering what I could do with the rest of the bottle.  These delicious meatballs were just what I was looking for.

      I began by cooking the sauce and wasn't thrilled with the smell of it when it began cooking.  I had a taste after 15 minutes of cooking and started getting worried.  It tasted strongly of vinegar and sugar but I kept on cooking it.  Meanwhile I started on the homemade meatballs.  In his post Daniel said that he wished he had had time to make his own meatballs so I decided to do this tribute right and make my own meatballs to go with this sauce.

     After 45 minutes of cooking the sauce it had reduced by about a third and was thick.  The color has also deepened and I was pleasantly surprised by the resulting flavor.  It was sweet, tasted slightly of almonds, and had a rich tomato flavor.  I poured it over top of the meatballs and continued cooking for 10 minutes.  We then poured the meatballs over top of rice which worked perfectly with these meatballs.

Meatballs in Amaretto Barbecue Sauce (slightly adapted from the Haggis and the Herring, the meatball recipe is my own)
For the Amaretto Barbecue Sauce:
3 T. butter
1 large onion, chopped
3 garlic cloves, minced
1 c. ketchup
6 oz. can of tomato paste
12 oz. Dr. Pepper
1 oz. Amaretto liqueur
1/2 c. cider vinegar
1/3 c. Worcestershire sauce
1/4 c. brown sugar
1 t. black pepper
2 t. chili powder
1/2 t. salt

For the meatballs:
1 lb. lean (93/7) ground beef
2 garlic cloves, minced
1/4 cup onion, minced
1/4 c. seasoned breadcrumbs
1 egg
1 t. black pepper
1 t. salt

1.  In a large saucepan, melt the butter over medium heat.  Saute the onions and garlic for 10 minutes in the butter.

2.  Add in the remaining sauce ingredients and bring to a boil.

3.  Reduce the heat and simmer for 45 minutes to 1 hour.

4.  While the sauce is simmering make the meatballs.  Combine the ground beef, garlic cloves, and onion in a large bowl.  Add in the egg and mix well.  Stir in the breadcrumbs, pepper, and salt.

5.  Heat 1 tablespoon of olive oil in a large skillet over medium heat.

6.  Form the meatball mixture into 1 inch meatballs and place them in the skillet.  Cook for 10 minutes, browning on all sides.

7.  When the sauce has thickened pour it over top of the meatballs and allow them to simmer for 10 minutes.

8.  Serve over top of rice or mashed potatoes.

    

This post linked to: 
Trick or Treat Tuesdays, Tempt My Tummy Tuesdays, Tasty Tuesday,  Totally Tasty Tuesday,

Chipotle Honey Lime Pork Tenderloin #SundaySupper

      Fall is prime grilling season, even more so then summer.  At times in the summer it's just too hot outside to be standing by a grill that's heated to 450 degrees.  In the fall the air is cool and crisp which is perfect for grilling meat.

     This week #SundaySupper challenged us to make a meal with 5 ingredients or less.  I had a really hard time coming up with a dish that only had 5 ingredients but I'm happy I did.  It's nice to have simple dishes in my repertoire because they are quick and easy.   

      Thinking of grilling and of using only 5 ingredients I went looking for larger pieces of meat such as pork tenderloin, london broil, and steaks.  I've found it's easier to grill one large piece of meat then to worry about a ton of little pieces.  Many time I use marinades that are pre-made or I just end up throwing things into a zip top bag and then putting the meat in over top of it.

     This pork came from a very simple recipe and smelled amazing while it was grilling.  The spiciness of the chipotle chiles smelled divine with the citrus in the lime juice.  The pork came out perfectly with a crisp outside and juicy inside.  I was surprised by the amount of flavor in the pork and enjoyed the spicy lime and garlic.

Chipotle Honey Lime Pork Tenderloin (adapted from So Tasty So Yummy)
1-2 lb. pork tenderloin
1/4 c. lime juice
2 T. honey
1 t. kosher salt
1 t. black pepper
3 garlic cloves, minced
2 chipotle chiles in adobo sauce, chopped



1.  Place the pork tenderloin in a large zip top bag.

2.  Combine all the remaining ingredients in a bowl and mix well.  Pour over top of the pork loin.  Seal the bag and refrigerate for at least 2 hours or overnight.

3.  Ten minutes before cooking remove the pork loin from the refrigerator.  Heat the grill to medium high heat.

4.  Remove the pork loin from the marinade and place on the grill.  Cook on one side for 5 minutes and then flip over to the other side for 5 minutes.

5.  Continue to rotate the pork tenderloin every 5 minutes until the internal temperature reaches 145 degrees.  Remove from the grill and allow to rest for 5 minutes before slicing.

6.  Slice into thin pieces and serve hot.

Breakfast, Starters, Butters and Jams:

• Pa Jun or Korean Scallion Pancakes – Kimchi Mom
• Homemade Instant Oatmeal – Home Cooking Memories
• GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
• Caprese Bites – My Catholic Kitchen
• So Simple Pizza Puffs – Hip Foodie Mom
• Toast Topper #11: Allspice Peach Butter – What Smells So Good?
• Strawberry Balsamic Jam – The Messy Baker Blog
• Broccoli and Feta Frittata – Kwistin’s Favorites

Main Dishes:

• Fresh Basil and Tomato Pasta – I Run For Wine
• Gulasch – Galactosemia in PDX
• Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
• Appley Kielbasa – The Meltaways
• Shrimp Stuffed Potatoes – Juanita’s Cocina
• Hawaiian Chicken Sandwiches – Supper for a Steal
• Sun Dried Tomato and Sausage Pasta – Small Wallet Big Appetite
• Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
• Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
• Crockpot Chicken Tacos – The Hand That Rocks The Ladle
• Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
• Peanut Butter Noodles – In the Kitchen with Audrey
• Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
• Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
• Herbed Butter Pork Chops – Brie’s Bites
• Creamy Ham Linguine – The Daily Dish Recipes
• Pesto, Tomato & Feta Pizza – Momma’s Meals
• Quick Black Bean Burritos – Diabetic Foodie
• Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
• Stuffed Shells – Cravings of a Lunatic
• Potato Kugel – From Fast Food to Fresh Food
• Garlic Butter Fried Rice – My Trials in the Kitchen
• Goat Cheese Alfredo – Family Foodie
• Roasted Moroccan Rack of Lamb – Maroc Mama
• Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
• Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
• Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
• Grilled Polenta Cakes – Lovely Pantry

Desserts:

• Nutella Ice Cream – Shockingly Delicious
• Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
• Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
• Honey Macaroons – Pippis In the Kitchen Again
• Strawberry Frozen Yogurt – Damn Delicious
• Homemade Caramel Sauce – Chocolate Moosey
• Easy Chocolate Chilli Fudge – Soni’s Food for Thought
• White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
• Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
• Chocolate-Caramel Ice Cream – Basic N Delicious
• Pumpkin and Chocolate Swirl Cheesecake – Baker Street
• Peanut Butter Cup Popcorn – Mom’s Test Kitchen

Beverages:

• Five Most Food Friendly Wines – ENOFYLZ Wine Blog

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

This post linked to:
The Bulletin Board, Scrumptious Sundays, Mouthwatering Mondays, 

Beef and Broccoli Lo Mein

   Whenever I go out for Chinese I tend to lean toward the chicken and rice dishes.  My favorite take out meal is General Tso's chicken with broccoli.  I also enjoy sweet and sour chicken with rice and General Tso's tofu.  I never get beef when I go out to dinner.  It's just not my thing. I recently got to thinking that I never get noodles with my meal which is a big surprise because of my love for pasta.  I don't know if it's because when I think pasta I think Italian or if I just like rice with my Chinese food.

     Last week I had a 2 pound cut of sirloin in my freezer and I used up half of it to make soup.  When searching for a meal to make with the remaining beef I came across the recipe for beef and broccoli.  I also happened to have 2 bunches of broccoli in the refrigerator and a half used box of spaghetti in my cupboard so it was meant to be.

     Frank and I ended up really enjoying this meal.  It took 20 minutes to make and it had a subtle soy, ginger, and beef flavor.  The noodles soaked up the sauce which was delicious.  The broccoli was tender but not soggy.  This is the perfect weeknight meal!

Beef and Broccoli Lo Mein (adapted from Family Fun)
8 oz. spaghetti, broken in half
1 T. sesame oil
1 T. olive oil
3 c. broccoli florets
1/2 t. black pepper
1 c. onion, sliced
1 T fresh ginger, minced
4 garlic cloves, minced
12 oz. sirloin steak, sliced thin
1/4 c. beef broth
4 T. soy sauce
1 T. brown sugar
1 T. oyster sauce
1 T. garlic chili pepper sauce

1.  Cook the spaghetti according to the package directions.  Drain and toss with the sesame oil.  Set aside.

2.  Heat the olive oil in a large skillet over medium high heat.  Add the broccoli, onion, and black pepper and saute for 3 minutes.  Add in the ginger and garlic and cook for 1 minute.


3.  Move the vegetables to the edges of the skillet and place the beef in the beef.  Cook, stirring frequently, for 5 minutes.

4.  In a small bowl combine the beef broth, soy sauce, brown sugar, oyster sauce, and garlic chili sauce.  Stir well and pour over top of the beef and broccoli.

5.  Add in the pasta and mix well.  Continue cooking for 2-3 minutes or until everything is heated through.

This post linked to:
Shine on Friday, Foodtastic Friday, Foodie Friday, Gingerbread Sweet Saturday,

Cherry Amaretto Jam

     I can't believe it's already the end of September.  That means it's time to start thinking about Christmas and homemade gifts!  I'm excited to be a part of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic.  Every Thursday from now until Christmas we'll be sharing homemade treats that are perfect for holiday parties.

     Last weekend the weather was cooler so I figured it would be a great time to start canning items for Christmas.  I started with this cherry amaretto jam that is a fabulous hostess gift for all those holiday parties.  I like to give this jam with a loaf of crusty bread all wrapped up in a festive dish towel and tied with a holiday ribbon.  Another idea is to give the jam with a bottle of amaretto to enjoy after the party guests have left.

     The smell of this jam while it was cooking was amazing.  There was the sweet and tartness of the cherries mingling with fragrant almonds.  I spooned a little bit out of the pan to try and ended up eating several spoonfuls before the jam made it into the jars.  This jam goes wonderfully with bread, crackers, or even in thumbprint cookies.  Put a fabric square over the lid and place a colorful label on it to give as a gift at Christmas time.

Cherry Amaretto Jam (slightly adapted from Ball's Blue Book Guide to Preserving)
2 (16 oz) bags frozen sweet cherries, thawed and drained
6 T. classic pectin
3/4 c. amaretto liqeur
3 T. lemon juice
4 1/2 c. sugar

1.  Prepare your canner and 7 half pint jars.

2.  Finely chop the cherries.  

3.  Combine the cherries, pectin, amaretto, and lemon juice in a large saucepan over medium high heat.  Bring to a boil, stirring frequently.

4.  Add the sugar and stir well until it has dissolved.  Return to a rolling boil and boil hard for 1 minute, stirring constantly.  Remove from heat.


5.  Skim the foam from the jam and ladle the hot jam into the hot jars leaving 1/4 inch of headspace.   Remove any air bubble from the jars and readjust the headspace.

6.  Put on the 2 piece lid and screw to finger tip tight.  Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.  

**Makes 7 half pints** 

This post linked to:
Tastetastic Thursdays,  Full Plate Thursday, Seasonal Inspiration, Meatless Mondays,

Empanadas for Daring Bakers

     Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!  The dough recipe is her grandmother's and I couldn't wait to start thinking of ways to fill it.

     I was a little surprised by this recipe because when I think of empanadas I think of the hand held dough pockets.  It turns out many different countries have variations on the empanada.  This version has a yeast dough for the crust and the top and it is then filled with almost anything imaginable!
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    Because I was stuck on a Mexican theme, I decided to fill my empanada with beef, black beans, rice, vegetables, and tons of spices.  The dough was smooth and easy to roll out.  I was worried about my filling being too moist when I put it into the dough but it ended up working perfectly.  The crust was thick but soft and it paired wonderfully with the spicy, fragrant Mexican filling.  I loved that I could pick up the empanada by the bread and eat it with my hands.

     I really wanted to try this stuffed with apples and cinnamon but I didn't get around to it.  I do plan on trying a sweet empanada soon though.  It's super easy to use this dough recipe with any combination of fillings.

Empanadas (dough recipe from Patri's grandmother, filling is my own)
For the dough:
3 1/2 c. flour
1 c. warm water
1/3 c. vegetable oil
1 T. dry yeast
1 t. salt
1 t. paprika

For the filling:
1 lb. lean ground beef
1 T. olive oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 c. rice, cooked
1 c. black beans, drained and rinsed
1 (5 oz) can green chilies
2 medium tomatoes, chopped
1/2 medium onion, chopped
1 T. cumin
1 t. chili powder
1 t. salt
1 t. black pepper
2 t. garlic powder
1/2 t. red pepper
1 t. paprika
1/2 t. ground ancho 
1 t. cocoa powder

1.  Place the flour in a large bowl making a well in the center of it.  Add in the remaining dough ingredients and mix well with a wooden spoon.

2.  Turn the dough onto a table and knead for 8 minutes.

3.  Make the dough into a ball and allow to rise, covered, for 45 minutes.

4.  While the dough is rising make the filling.  In a large skillet over medium high heat, brown the beef.

5.  Once the beef is browned add in the olive oil, red pepper, green pepper, green chilies, tomatoes, and onion.  Saute for 4-5 minutes or until the vegetables have softened.

6.  Add the rice, black beans, and remaining spices to the mixture in the pan.  Cook for 5 minutes, stirring occasionally to incorporate the spices.

7.  Remove the filling from heat, transfer to a large bowl, and refrigerate until ready to use.

8.  Once the dough has risen, turn it out onto a table.  Cut the dough in half.  Cover one half to prevent drying.

9.  Place the dough on a large piece of waxed paper.  Roll the dough with a rolling pin until it is a thin rectangle.




10.  Gently pick up the waxed paper and turn it over on top of a 9 x 9 square pan.

11.  Fill the dough with your cooled filling.

12.  Preheat the oven to 350 degrees.

13.  Take the other half of your dough and roll it out on top of a piece of waxed paper.  Gently pick up the waxed paper and place it on top of the filling.

14.  Using your fingers, join the top and bottom doughs together, pinching to seal in the filling.

15.  Make a hole in the center of the top dough to vent the steam during cooking.

16.  Use any remaining dough to make decorations for the top of the empanada.  

17.  In a small ball beat an egg and one tablespoon of water.  Brush over top of the empanada.

18.  Bake for 45 minutes or until golden brown.  Make sure the bottom dough has cooked through and let cool for 5 minutes before cutting. 

This post linked to:
Fantastic Thursdays,  Tasty Thursdays,