:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I got this recipe from my lovely friend Kristen Davis and it is a regular in our house now! It is easy, delicious and full of vitamin rich goodies and perfect for any type of weather! I only made a few changes to her original recipe and the beauty of this soup is that you can add anything you want!

Kale and Kielbasa Soup

* 16 oz. kielbasa sausage, sliced (we usually use the smoked turkey - leaner but still really good)
* 1 roll medium italian sausage (I use the roll from Nob Hill)

* 2 - 3 sliced carrots

* 3 - 4 garlic cloves, minced

* 1 yellow onion, diced

* 1 - 2 leeks sliced (sliced up to the green leaves)

* 2 large russet potatoes (any potatoes would work), cubed

* 3 - 4 Cups chopped kale (I typically use the whole head of kale, be sure to cut leaves from stem)

* 6 Cups chicken stock, low-sodium

* 1 Tbsp. fresh rosemary

* 1 teaspoon dried thyme (we use fresh since we have it in our garden)

* freshly ground pepper

* salt

Directions

In separate skillets, brown sliced and Italian sausage. In large pot, sauté the onions and garlic in a little butter (1 Tbsp.) until onions are translucent (about 3 minutes). Add the leeks, carrots and sausage and sauté for about 3 minutes. Add the chicken stock and bring to a boil. Add herbs to taste (fresh if possible!), pepper and salt.

Add the potatoes and bring to a boil. Lower heat and let simmer 10 - 15min (or until potatoes are tender – the longer the potatoes cook, the more mushy they will become). Add kale and cook for an additional 3 - 5min. Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Kale and Kielbasa Soup

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seafood

Living in the Monterey Bay has it's bonuses, one being that fresh seafood is available year round. Markus and I love seafood of all kinds, however our favorite is fresh Ahi Tuna. There is nothing like it. I just so happened to notice that Costco had the most ridiculously large, beautiful, dark red, fresh ahi steaks. I couldn't resist. It was such a deal...just $20.00 for two gargantuan steaks. Yes. I really did just say that! It may seem like a lot for those of you who aren't familiar with seafood prices, however considering it costs upwards of $17.00 for a salad with a few measly slices of seared ahi on it, the $20.00 is WELL worth it. Look at these things...

We decided to keep it simple and sear these huge steaks and serve it on top of greens tossed in the chinese chicken salad dressing I make. You can get the dressing recipe HERE. Below is the recipe to sear ahi to perfection.

Markus' Seared Ahi Tuna

* 2 ahi tuna steaks
* 1 teaspoon kosher salt
* 1/4 teaspoon cayenne pepper
* sesame seeds (optional)
* 1/2 Tablespoon butter
* 1 teaspoon whole peppercorns

Directions

Season the tuna steaks with salt and cayenne pepper and sesame seeds if you plan on using them.

Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes.

Gently place the seasoned tuna in the skillet and cook to desired doneness, 60-90 seconds per side (we sear all sides - and front and back) for rare. This goes FAST!

Slice and enjoy over greens, with soy sauce and wasabi or just plain. It melts in your mouth! Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Seared Ahi Tuna

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Dessert

I've had a fair amount of people ask for the recipe for the layered fruit dessert I posted a picture of a few weeks ago. I have made it a few times as of late, the first being for a 4th of July BBQ and since then I have made it for different dinner gatherings. It can be made with any fruit. You could also add some sponge cake or angel food cake, however I think it is perfect as is. It is ridiculously delicious and surprisingly light on the pallette - SO much more than just fruit and whipped cream! It is incredibly easy, delicious and beautiful.So, without further ado...

Berries & Cream Dessert

* 2 packages (8 ounces each) cream cheese, softened
* 1/2 Cup sugar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 2 Cups heavy whipping cream, whipped
* 2 quarts strawberries, halved
* 2 quarts blueberries

Directions

In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl on the bottom.

Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. If you want to make the flag design on top, reserve 20 strawberry halves and 1/2 Cup of blueberries and place on top layer, otherwise decorate as you desire. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Berries & Cream Dessert

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Twist on an Original

We love making homemade pizza and after watching a Jacques Pepin cooking show last weekend (in which he made a fancy pizza) we had a hankering for something different than the usual pizza we make. I perused the internet for quite some time looking for a pizza recipe that would match the taste I was craving. And wouldn't you know it, Pioneer Woman {of course} had the *perfect* recipe. The only thing I changed was to add some fresh basil leaves. I made this with her pizza dough recipe as well. Get ready for a party in your mouth!

PW's Caramelized Onion and Prosciutto Pizza

* 1 whole pizza crust
* olive oil
* 1 whole large red onion, halved and thinly sliced
* 1/4 Cup brown sugar
* Kosher salt, to taste
* Parmesan cheese, grated
* 10 ounces fresh mozzarella cheese, thinly sliced
* 8-10 slices proscuitto
* fresh basil leaves (optional)

Directions

Preheat oven to 500 degrees.

Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.

Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.

Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Add basil leaves. Randomly lay slices of prosciutto over the onions.Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately. Enjoy!!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Caramelized Onion and Prosciutto Pizza

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Cozy Cookin' Made Easy

Last year, Markus' sister Claudia gave him a cookbook called, Mad Hungry - Feeding Men and Boys. It is a fantastic cookbook with some amazing recipes. We have made quite a few dishes out of this book so far and none of them have been anything short of delicious! Markus decided that he wanted to eat some meat this past weekend (Super Bowl and all). He skimmed his Mad Hungry cookbook and found a winner! This dish is quite easy (no searing needed) and beyond delicious! It is fabulous served with some fresh bread and a crisp salad. Don't the the word 'braised' scare you...it is just a fancy way of saying that you are baking with both moist and dry heat. Go ahead...give it a try!

Mad Hungry Oven-Braised Short Ribs

* 1 onion, finely sliced
* 4 garlic cloves, smashed
* 1 leek, cleaned and finely chopped
* 1 carrot, diced
* 1 celery stalk, diced
* 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
* 1 Cup red wine
* 1/2 Cup soy sauce (I use low sodium)
* 1 tablespoon sugar
* 1/4 teaspoon freshly ground black pepper
* 3 1/2 pounds short ribs (we used the boneless ones from Costco, but bone-in would only add to the flavor!)
* 3-4 red potatoes, cut in quarters (optional)

Directions

Mix all ingredients except the meat and potatoes in a 9 x 15 roasting or baking dish. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight (we marinated overnight). Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minute prior to cooking.

Preheat the over to 400 degrees. Braise (bake) the short ribs for 1 hour and then reduce heat to 350 degrees and braise for another 1 1/2 - 2 hours. Turn ribs every hour to avoid any drying out. If you choose to add the potatoes, add them in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates (we did not have to do this). You want to end up with glistening ribs in a reduced glaze. **The short ribs we picked up from Costco were boneless and in longer strips, so Markus doubled the liquids to ensure that the meat was submerged in while braising.** Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Mad Hungry Oven-Braised Short Ribs

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I posted this recipe last year, but for some reason my 'search this blog' box won't bring it up...and it just so happens to be on of my most requested recipes. It should show up in the search engine from now on. So, without further ado...in case you missed, get your taste buds ready for this delicious soup.

Nini's Italian Sausage Minestrone Soup

* 1 lb. Italian Sausage (I buy mild - It comes in a roll)
* 2 Tbsp. Olive Oil
* 1 Cup white onion, chopped (about one small/medium onion)
* 1 Cup zucchini, sliced in rounds (1-2 zucchini)
* 1 Cup summer squash, sliced in rounds (1-2 squash)
* 1/2 Cup celery, chopped
* 4 cloves garlic, minced
* 1/2 Cup carrots, sliced in rounds
* 4 Cups vegetable broth (do not use chicken broth - one container from Traders Joes is the perfect amount)
* 1 can red kidney beans, drained
* 1 can white kidney beans, drained
* 1 can diced tomatoes
* 2 Tbsp. minced fresh parsley (or 2 tsp. dry parsley)
* 1 ½ tsp. dried oregano
* 2 tsp. salt
* 1 tsp. ground black pepper
* 1 tsp. dried basil
* ½ tsp. dried thyme
* 1 1/2 Cups hot water
* 1 1/2 Cups red wine
* 4 Cups fresh baby spinach (or a few good handfuls-to your liking)
* ½ - 1 Cup pasta (any kind will do such as corkscrew or shells)

Directions

In skillet or pan brown Italian sausage. In large soup pot, saute onion, garlic, carrots, zucchini, squash and celery in the oil for a few minutes until onions become translucent. Add vegetable broth, tomatoes, kidney beans, white beans, browned sausage, hot water, wine and spices. Bring soup to a boil then reduce heat and simmer for 20 minutes. Add spinach and pasta and simmer for an additional 20 minutes or until pasta is at desired consistency. Enjoy! If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Nini's Italian Sausage Minestrone Soup

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Light and Easy

I can't remember a time I ever craved burritos or tacos....until about three weeks ago. My friend Renee told me about a great recipe and since the first time I made it...I can't get enough! In fact, I made a big batch yesterday to put in the fridge so I can eat it for lunch as often as I want to. Renee and I have changed it a smidge from the original recipe. This is my new favorite thing to eat -- it is easy, delicious, contains just a few ingredients . And, added bonus, is quite low in Weight Watchers points (which you would never know by the flavor explosion in your mouth). I often times just eat it on it's own, no shell or tortilla.

Chili Beef Tacos (or Burritos)

* 2 Tablespoons chili powder

* 1 teaspoon ground cumin
* 1 teaspoon olive oil
* 1 small onion, diced
* 2 cloves garlic, minced
* 1 pound lean ground beef (with 7% fat)
* one 15 oz. can of tomato sauce
* one 15 oz. can black beans (drained and rinsed)
* salt and pepper to taste
* taco shells or tortillas
* sour cream, cilantro, diced tomatoes, cheese (optional toppings)

Directions

Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and black beans; cook 5 minutes more or until heated through. (I let it simmer for about 20 minutes to bring more depth to the flavors.)

To assemble, fill each taco shell or soft tortilla with 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 teaspoon of cilantro. Enjoy!

Click here for photo credit

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Chili Beef Tacos (or Burritos)

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Side Dish

I found this recipe on a great website I have been frequenting lately (she even lists WW points for those that are counting). We eat broccoli quite often, yet I hardly ever think to get cauliflower. In fact, until I found this recipe, I do not think I had ever even prepared cauliflower in any way other than putting together a veggie platter. A few friends had told me about this recipe so I decided to give it a try. We have made it almost every week since the first batch and what do you know, it is Markus' new favorite side dish. He even requested it for his birthday meal! So, be brave. Buy cauliflower and make this recipe -- you won't be disappointed!

Oven Roasted Cauliflower

* 6 cups cauliflower florets (1 large cauliflower) cut small
* 3 garlic cloves, chopped
* 1/4 cup olive oil
* kosher salt and fresh pepper
* juice of 1/4 lemon
* 1/4 cup Parmigiano Reggiano, freshly grated

Directions

Preheat oven to 450 degrees.

Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.

Roast for about 25-35 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed. Enjoy!

Click photo for credit

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Oven Roasted Cauliflower

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Dessert

Happy Thanksgiving!! Hopefully you are enjoying the weeks festivities with family and/or friends! I have had a few requests for this dessert since I posted a picture of it a few days ago. This trifle is one of Markus' favorite desserts to eat. It is easy and delicious and a perfect treat for a special day, holiday gathering or just because. The possibilities of how you layer and what you layer with are endless I suppose, but the following recipe is our favorite way to enjoy this chocolately, deliciously delightful dessert!

Nini's Chocolate Kahlua Trifle

* 1 box dark chocolate cake
* 1 large box Jello Instant Chocolate Fudge pudding
* 2 1/2 Cups cold milk

* 1/2 Cup Kahlua

* 1 container Cool Whip (soften in fridge for a few hours)
* 4 Skor bars (or favorite toffee bar), broken into small pieces

Directions

Prepare cake as directed and bake in a 9 x 13 pan. You will be cutting the cake in order to make layers (you may have a bit left over.) Meanwhile, prepare pudding by combining cold milk and Kahlua in medium bowl and whisk pudding in for 2 minutes. Refrigerate while cake bakes.

Once cake is cooled you can begin layering. In a large bowl, or trifle bowl, cover bottom with cake. Next, cover cake with an even layer of pudding. Then spread an even layer of cool whip over pudding and top with some of the crunched up Skor bars. Place another layer of cake, pudding, cool whip and Skor bars for one or two more layers. I usually get three full layers. Refrigerate until ready to serve. Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Nini's Chocolate Trifle

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

A chill has finally appeared in the fall air which of course, makes me crave warm hearty soups. Markus specifically requested that I make this soup tonight and that it be served in a bread bowl. I adapted this recipe to our own liking from a Cooking Light recipe I found a few years ago. It is light and hearty at the same time and ridiculously delicious!

Wild Mushroom and Beef Stew

* 3 1/2 cups water
* 3 cups fat-free, less-sodium chicken broth
* 1 cup dried porcini mushrooms (about 1 ounce)
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 4 garlic cloves, minced
* 2 pounds beef stew meat
* 3 teaspoons canola oil
* 2 (8-ounce) packages pre-sliced button mushrooms
* 1 pound Cremini mushrooms, sliced
* 1/4 cup tomato paste
* 1 cup red wine
* 1 medium red onion, coarsely chopped
* 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
* salt and pepper to taste

Directions

Bring water and broth to a boil in a saucepan. Add porcini mushrooms; remove from heat, and let stand 15 minutes. Drain in a colander over a bowl, reserving liquid. Chop porcini and set aside.

Combine flour, salt, pepper, garlic, and beef, tossing well to coat. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat and add beef mixture. Saute about 4-5 minutes or until beef is browned. Remove beef to separate bowl and then add button and cremini mushrooms; cover, reduce heat to medium, and cook 10 minutes or until mushrooms release liquid. Stir in the reserved porcini liquid, chopped porcini, beef mixture, wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Meanwhile, preheat oven to 450 degrees. Combine 1 teaspoon oil and onion on a foil-lined jelly-roll pan; toss well to coat. Bake at 450° for 25 minutes, stirring twice.

Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley. We often enjoy this stew in a sourdough bread bowl. Enjoy!Click picture for photo credit

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Wild Mushroom and Beef Stew

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I have always loved clam chowder but I haven't been too successful in finding a recipe that we love or that I don't feel guilty about eating in large quantities. For the past few weeks I have been tooling around with recipes and trying to find one that works for our tastes . It took a few different recipes and a few batches of tweaking to get it to 'just the way we like it', but we succeeded. The recipe below is a new favorite in our house - perfect for a cold fall day or a rainy evening! The only thing we will change from here on out with this one is the addition of some fresh clams every now and then! Go ahead...get your soup on!

Nini's Clam Chowder

* 4 (6.5 ounce) cans minced clams
* 8 ozs. clam juice (I use Bar Harbor)
* 2-3 slices bacon, diced (I use thick Applewood smoked)
* 4 cloves garlic, minced
* 1 cup onion, diced
* 1 cup diced celery
* 2 cups cubed potatoes (I use red potatoes, unpeeled)
* 1 cup diced carrots
* 2 Tablespoons butter
* 2 Tablespoons all-purpose flour
* 4 cups milk (I use 1% - you can use half & half if you want to and omit cornstarch)
* 2 Tablespoons red wine vinegar
* 2 Tablespoons cornstarch
* 1 1/2 teaspoons salt
* ground black pepper to taste

Directions

In large skillet, render diced bacon until slightly crispy, approximately 4-5 minutes. Add onions, garlic, celery, carrots and potatoes and saute for 5 minutes. Drain juice from canned clams and add entire 8 ounces of bottled clam juice into skillet to cover the bacon, onions, celery, potatoes and carrots. Simmer over medium heat until potatoes are tender, approximately 10-15 minutes.

In small bowl mix 2 tablespoons cornstarch with a bit of water to dissolve. In a large soup pot, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir constantly until warmed through. Add cornstarch and whisk until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar (do NOT skip this step - it adds SO much flavor), and season with salt and pepper. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Nini's Clam Chowder

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Cozy Cookin' Made Easy

It is so easy for our family to get stuck in a 'food rut'. We make the same things over and over and over again. I have been doing my best to try and make things we have never had before. I found a recipe the other week that I decided to try out. I changed a few things from the original recipe simply based on our preferences and it came out juicy, flavorful and delicious!

Balsamic Roasted Pork Loin

* 2 tablespoons steak seasoning rub (I used Montreal Steak Seasoning)
* 1/2 cup balsamic vinegar
* 1/2 cup olive oil
* 2-3 garlic cloves, minced
* 2-3 pounds boneless pork loin roast

Directions

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out the air and seal bag; marinate 2 hours to overnight turning occasionally.

Preheat oven to 350 degrees. Place pork into a glass baking dish along with marinade. I placed mine on top of onion chunks, apples, and red potatoes. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees about 1 - 1.5 hours. Let the roast rest for 10 minutes before slicing and serving. Enjoy! If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for Balsamic Roasted Pork Loin

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seasonal Sweets

I keep saying it, and I will say it again -- Fall is here! Fall is here! Having had the pleasure of growing up in a small town on the East coast has given me an affinity for this season like no other. As a child, the crisp clear skies mixed with the crimson, auburn and bright yellow leaves ushered in some of the best outside-maple-leaf-hunting-raking-leaf pile-diving days. Along with the fun that the fall season brings, comes some of the most delightfully delicious treats! Don't get stuck in a rut thinking that the only fall treat is pumpkin pie! If you like pumpkin treats, try these pumpkin chocolate chip cookies!

Pumpkin Chocolate Chip Cookies

* 1 cup canned pumpkin
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon all spice
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon milk
* 1 tablespoon vanilla extract (yes, you read that right - 1 TABLESPOON, trust me)
* 2 cups semisweet chocolate chips

Directions

Combine pumpkin, sugar, vegetable oil, egg and vanilla. Dissolve the baking soda with the milk and stir in.  In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg, allspice and salt. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips. Drop by spoonful on greased cookie sheet (or silpat) and bake at 350 degrees F for approximately 9-11 minutes or until lightly brown and firm. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Pumpkin Chocolate Chip Cookies

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I wanted to make use of the tomatoes that we had and came across a great recipe for tomato bisque on this website. I love tomato soup, especially on a cool autumn night. This recipe is delicious, relatively easy to make, and very healthy. We made grilled cheese sandwiches to go with it and it was the perfect pairing! The only thing I may do differently next time is to add a bit more sour cream to enhance the creaminess.

Fresh Tomato Bisque

* 1 tbsp butter
* 1 medium onion
* 1 cup chopped carrots
* 1 celery stalk
* 3 cloves garlic
* 30 oz fresh plum (Roma) tomatoes, peeled (I cut an X on the end and blanch them for easy peeling)
* 32 oz fat free chicken broth (I use Trader Joe's low sodium)
* 3 sprigs parsley
* 10 basil leaves
* 2 bay leaves
* 2 tbsp reduced fat sour cream
* salt and pepper, to taste (definitely needs a fair amount of salt)
* Parmesan cheese for serving (optional)

Directions

Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you). Ladle into bowls and top with freshly grated cheese and fresh basil. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Fresh Tomato Bisque

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Sweets

Some of my favorite Canadian folks have been asking for a recipe for the best ooey, gooey cinnamon rolls. Canada, I ask you this: have you ever heard of Pioneer Woman? If you are looking for the best ooey, gooey cinnamon roll recipe, I, in good conscience, cannot post any other Pioneer Woman's Cinnamon Roll recipe. I take no credit for this recipe other than the fact that I have eaten plenty of these, and Ree knows what she is doing, because they really are the best. Just thinking of them has me drooling. So, Canada - just in time for Canadian Thanksgiving - go get your bake on! And, rest of the world - go make these because they are ridiculously amazing!

The Pioneer Woman's Cinnamon Rolls

* 1 quart Whole Milk
* 1 cup Vegetable Oil
* 1 cup Sugar
* 2 packages Active Dry Yeast
* 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
* 1 teaspoon (heaping) Baking Powder
* 1 teaspoon (scant) Baking Soda
* 1 Tablespoon (heaping) Salt
* Plenty Of Melted Butter
* 2 cups Sugar
* Generous Sprinkling Of Cinnamon
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MAPLE FROSTING:
* 1 bag Powdered Sugar
* 2 teaspoons Maple Flavoring
* 1/2 cups Milk
* 1/4 cups Melted Butter
* 1/4 cups Brewed Coffee
* 1/8 teaspoons Salt

Directions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting. ENJOY!

PW's Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Picture from The Pioneer Woman

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Be sure to check out PW's website for more pictures and detailed directions.

Click here for a printable version of The Pioneer Woman's Cinnamon Rolls

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seasonal Sweets

Having grown up on the east coast I have an affinity for the fall season. I love everything about it - the colors, the smell of the air, the late afternoon sunlight, and the scents of spices that linger in the air. It makes me want to wake up on a chilly morning, sip on a hot latte and enjoy some delicious, homemade goods. I found a great granola recipe from Alton Brown that I made a few changes to. The possibilities are endless, but the one thing that makes this recipe a keeper in our house is the maple syrup. If you are looking for a delicious fall breakfast or snack treat that has the flavors of fall, try this granola.

Autumn Crunch Granola

* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup cashews
* 3/4 cup shredded coconut
* 1/4 cup plus 2 tablespoons dark brown sugar
* 1/4 cup plus 2 tablespoons maple syrup
* 1/4 cup vegetable oil
* 3/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 cup dried cranberries

Directions

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, cinnamon and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add dried cranberries and mix until evenly distributed. Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Autumn Crunch Granola