This is one of my “go to” recipes especially during this busy time of year. It makes a wonderful brunch or quick dinner. If you are lucky enough to have leftovers, they are delicious for lunch. You can substitute chorizo or chicken or turkey sausage if you prefer. It is puffed and golden when you remove from the oven, delicious with a side salad or warm biscuits.
Preheat oven to 375 degrees. Cook the sausage in a 10-inch oven proof skillet (I use my cast iron skillet) over medium heat, stirring to crumble and no longer pink. Remove from the skillet and drain the skillet, do not wash or wipe clean. In a large bowl, whisk together the eggs, cream, salt, pepper, and red pepper flakes until foamy. Add the sausage, spinach, feta and tomato, stir until fully incorporated. Pour the mixture into the skillet, pat down the spinach leaves lightly with a fork to flatten into the mixture and cook over medium heat until it begins to set around the edges. Place the skillet in the oven and bake until the top is puffed and golden brown, 25 – 35 minutes. Slice and serve immediately.
I am always on the lookout for new products, especially those that are quick, easy and delicious. I heard terrific comments about Backyard Safari Companys While Bean Chili mix that my daughter and her friends all raved about in the Atlanta area. That was certainly enough to peak my interest and order some. I have to admit it is a pretty amazing soup mix. I ordered six and gave a few away. Here is the comment one friend sent to me after trying the mix :
The white bean chili is AMAZING!!!!!! Our new fav! I’m on line now ordering more!!!! Thank you, Thank you, Thank you
I think you will agree, it is a pretty amazing spice mix that you make with simple ingredients; boneless skinless chicken breasts, onion, white beans, chicken stock, green chilis, sour cream, heavy cream or half and half, and their seasoning packet. Perfect as a stocking stuffer or delicious dinner with family and friends. Enjoy!
I frequently get inquires from various companies inquiring about featuring their products on the blog. Nine times our of ten, I always pass because I am not interested. I recently received this request and after reading the recipes and the companies that donate a portion of their proceeds to causes they care about, I thought this would be a perfect post for the upcoming holidays. Enjoy!
Gray Whale Gin– it is a small batch, craft spirit inspired by the migratory path of the Gray Whale. Each of the gin’s botanicals are hand harvested, wild foraged or organically farmed along the majestic creatures’ 10,000 mile journey from Baja all the way to the Arctic. The gluten free-corn base provides a clean canvas for the botanicals to shine- Gray Whale Gin.
A portion of all sales benefits Oceana to protect and restore the world’s oceans- home of the beautiful Gray Whale.
Gray Whale Gin upcycles as many empty Gray Whale Gin bottles as possible into candles scented with the gin’s botanicals. The candles are sold via Gray Whale Gin’s website for $40. 100% of the sales of the candles benefit Oceana.
Blackberry Negroni 1 part Gray Whale Gin 1 part Campari 1 part Sweet Vermouth 6 fresh Blackberries
In a cocktail glass, muddle four blackberries. In a mixing glass, combine the Gray Whale Gin, Campari, and sweet vermouth. Add ice and stir until chilled. Strain the mixture from the mixing glass into the glass with muddled blackberries. Garnish with two fresh blackberries.
– Recipe by Gray Whale Gin
Humboldt Distillery’s Organic Vodka is made from an organic sugarcane base, without glycerin, sweeteners or other additives. The vodka is dry with a super clean finish and has a neutral character- perfect for cocktails!
Distilled amongst the redwoods, Humboldt Organic Vodka, is a consciously crafted spirit working alongside the California Coastkeeper Alliance (CCKA) to protect and preserve California’s waterways. When purchased via Drizly with the code TOAST2COAST a portion of the sale goes directly to CCKA to aid in the fight for swimmable, drinkable, fishable waterways in California.
Apple Cider Mule 1.5 oz Humboldt Vodka 2 oz apple cider 1 oz fresh lime juice .5 oz ginger syrup (recipe follows) Splash of seltzer
Build all ingredients over ice in a copper mug. Stir well, and garnish with lime or apple wedges. For the ginger syrup, combine 1 cup sugar, 1 cup water and a 2-inch knob of ginger, peeled and roughly chopped. Stir over low heat until sugar has dissolved. Remove from heat and allow the ginger to steep for at least one hour. Strain and refrigerate.
– Recipe by Humboldt Distillery
Josh Cellars announced a $100,000 donation to the California Fire Foundation this past September as wildfires raged across the state. The donation will help the foundation provide relief, which offers financial and emotional support to firefighters, their families and communities harmed by fire. The wine label is named after founder Joseph Carr’s late father, who was a volunteer firefighter. Josh Cellars has long supported numerous charitable causes and organizations for first responders. Josh Cellars and Joseph Carr also pledged $100,000 to the Restaurant Workers Community Foundations (RWCF) to benefit the many workers who have been laid off due to COVID-19.
The Apple Pie Spritz is a great cocktail as we approach peak apple picking season here in the U.S. The spicy notes from the Redemption rye mixed with the fresh apple cider create the ultimate mix of fall flavors topped off with some Josh Cellars Prosecco for an added fizz. Tastes like fresh apple pie in drink-form – perfect for Fall! The Prosecco has refreshing acidity and a touch of sweetness from the ripe fruit.
Apple Pie Spritz
1 part Redemption Rye 2 parts apple cider 1 dash angostura bitters Fill flute with Josh Prosecco Garnish with lemon twist
Add ingredients other than prosecco to flute and lightly stir to mix ingredients. Top with prosecco and garnish with expressed lemon peel. The Apple Pie Spritz is a great cocktail as we approach peak apple picking season here in the US. The spicy notes from the Redemption rye mixed with the fresh apple cider create the ultimate mix of fall flavors topped off with some Josh Cellars Prosecco for a little added fizz.
– Recipe by Matt Klette, Redemption Whiskey Ambassador
After I made Pumpkin Butter, I have been brainstorming various ways to use it. I remember either reading or seeing a recipe using Pumpkin Butter on a flatbread. So, I played around in the kitchen yesterday with ingredients I had on hand and I think this recipe is a home run! My true sign of success is when my husband says, “this recipe you can definitely make again and again.” It is quick, easy and a wonderful combination of flavors, perfect as an appetizer or main course.
Flatbread with Pumpkin Butter, Roasted Brussels Sprouts, Honey Orange Glaze
Servings4
Ingredients
1flatbread, I used Brooklyn Bred, thin crust
1/2 – 3/4cuppumpkin butter
15Brussels sprouts, cut in half
2slicesthick cut bacon
1/4cuphoney
2teaspoonsorange zest
1/4teaspooncayenne pepper
5oz.crumbled goat cheese
olive oil
salt
Instructions
Preheat oven to 400 degrees. Line a baking sheet with foil and place flatbread on the foil. In a large cast iron skillet, cook the bacon until crisp remove from the pan and crumble, leave the bacon drippings in the pan. Prepare the Brussels sprouts by thinly slicing off the bottom, and then slice each sprout in half. Individually place the Brussels sprouts in the pan, cut side down, sprinkle generously with salt.. Add a drizzle of olive oil if your bacon was lean and did not leave enough drippings. Cook the Brussels sprouts over medium heat until they have a nice dark golden color, do not turn over. Then place the pan with the sprouts in the oven for 20 – 30 minutes or until they are crispy and fully cooked, I tossed mine a few times in the pan while cooking in the oven. While the Brussels sprouts are cooking, combine the honey, orange zest and cayenne pepper in a small microwave proof bowl. When the Brussels sprouts are finished cooking, remove from the oven. Spread the pumpkin butter over the flatbread, place the flatbread in the oven for 6 minutes, for a crispy flatbread place it directly on the oven rack. Heat the honey mixture in the microwave until hot. To assemble, place the Brussels sprouts evenly over the pumpkin butter, sprinkle with the goat cheese, bacon crumbles and then drizzle the honey mixture over. Lightly sprinkle with additional salt, if desired. Slice and serve.
One of my favorite fall items is Pumpkin Butter. It is terrific on toast, pancakes, muffins, biscuits, the uses are endless. (I think Pumpkin Butter is delicious on ginger snaps!) You can also use it in your pumpkin pies, there are numerous recipes online using Pumpkin Butter as a key ingredient. There are so many varieties on the shelves to choose from. Well, this year since I am not out shopping and checking out every kitchen store I pass, I decided I would make my own pumpkin butter. With a few ingredients and little time, you can create a delightful Pumpkin Butter. The aroma alone when it cooks is enticing with the pumpkin, cinnamon, nutmeg and ginger spices. Easy to make and a fall classic.
Combine all of the above ingredients in a large saucepan. Bring to a boil, reduce heat to simmer, cover and cook 15 minutes. Stir frequently. Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.
This soup is easy to prepare and the results are delicious. I had an abundance of Idaho potatoes and the weather was cool and thought it would be the perfect night for Potato Soup. A great combination of vegetables and potatoes, feel free to add other vegetables you might have on hand. I like to top the soup with shredded cheddar cheese and crispy bacon, but you could also add any additional topping such as sour cream, chives or other favorite baked potato toppings.
1 1/2cupcorn (optional – frozen, fresh or canned – drained)
2cupsmilk
2/3cupheavy cream
salt and pepper
Instructions
In a large stock pot, melt the butter. Add the onion and cook over medium heat until transparent. Add the garlic and cook 1 minute. Stir in the potatoes, celery, parsley and carrots. Pour in the chicken broth and bring to a boil. Reduce heat to simmer, partially cover and cook until the potatoes are tender – 20 – 30 minutes. When the potatoes are fork tender, lightly mash the potatoes with a potato masher, until your desired consistency – I like to keep my potato soup quite chunky. Add the corn, milk and cream. Add salt and pepper, to taste. Return heat to medium – low, cook approximately 30 – 45 minutes, uncovered, until the soup is hot and creamy. (Taste again to see if you need to add more salt or pepper.) Stir a few times during this final stage of cooking. Top with your favorite toppings, if desired – serve.
This previous post was too good not to share again on this crisp fall day...
I had a large sweet potato sitting in my vegetable basket and thought today would be the perfect day to make Sweet Potato Rolls. The leaves are turning and I am thinking fall foods. This recipe makes thirty-six rolls so a definite recipe to try if you are having company over the fall holidays. The first batch I made dinner roll size and then decided to give a creative twist and make pumpkin shaped rolls – easy to do – take your round dinner rolls, before baking flatten slightly, cut eight small cuts around the edges. Poke the middle with the end of a wooden spoon, insert a sliver of pecan and bake.
1largesweet potato, cooked and pulp scooped out, approx. 1 cup
Instructions
To bake sweet potato, scrub and poke with a fork several times. Microwave on high for 6 minutes. Remove, slice in half to cool, scoop out pulp.
In a stand mixer with a dough hook : combine water, yeast and brown sugar, let stand for 5 minutes. Slowly add remaining ingredients (add 3 cups of white flour), once all combined, knead at medium speed for 4 minutes. (Dough will be sticky. If the dough does not pull away from the side of the bowl, add additional white flour 1/4 cup at a time.) Turn dough into a greased bowl, cover and let rise for 1 hour or until double. After 1 hour, punch dough down. Divide dough into 3 portions, one at a time put each portion of dough on a well floured board. Divide each third into 12 portions, shape into balls and place on parchment lined baking sheet. Cover with a clean towel and let rise for 30 minutes. Preheat oven to 350 degrees. Bake each tray of rolls for 15 – 17 minutes. Remove and cool on a wire rack.
To make pumpkin shaped rolls: After the rolls have risen for 20 minutes, gently pat down the roll, cut 8 slits around the edge of each roll. Insert the end of a wooden spoon in the center, place a pecan sliver in each. Let rest 15 minutes, bake as directed above.
I cannot believe I have not posted one of my mom’s favorite recipes. It is peak apple season and I had a bag of Granny Smith apples and decided it was the perfect fall day to make Mom’s Apple Crisp. I went to the blog to find her recipe, since I was sure I had shared and posted it previously. Well, to my surprise, I had not posted one of our family favorites. This was a staple growing up and the aroma in the kitchen is amazing when this is baking. My mom was an expert pie maker, but when short on time and looking for a quick to prepare apple recipe, she always made our favorite apple crisp.
Preheat oven to 375 degrees. Lightly butter a 8-inch square baking dish. Pare, core, and thinly slice the apples, arrange in prepared pan. Sprinkle the apples with the lemon juice. Spread the dried cranberries over the apples. Combine the flour, brown sugar, salt, nutmeg and cinnamon. Add the butter and with a fork or pastry blender, combine until the butter is cut into small pieces and the mixture is crumbly. Stir in the walnuts. Spread the crumb topping over the sliced apples. Bake 30 – 35 minutes, or until golden brown and bubbly. Serve warm with ice cream or whipped cream.
There are many days that I am looking for a quick to prepare dinner for two. After a long day at work, a quick trip home and then dropping off a car at the dealer for a routine check-up, I was totally uninspired to make a labor intensive meal. Pasta Carbonara it was – perfect for two and very quick to prepare. The perfect ending to a very busy day.
Bring a saucepan of salted water to a rolling boil and cook pasta 8 – 10 minutes until tender. Place colander in sink with the frozen peas in the colander. Combine the eggs and cheese, mix well and set aside. In a large saucepan heat the olive oil over medium heat, add the bacon and cook until just crisp, add the garlic and saute for one minute. Turn off heat. When pasta has finished cooking, reserve 3/4 cup hot pasta water. Drain the pasta over the peas. Drain well and add to the saucepan with the bacon. Toss the pasta and peas with the bacon and garlic. Mix well so all of the strands are coated. Slowly pour a bit of the pasta water into the eggs while stirring, continue to add hot liquid until the eggs are warmed, pour eggs into the pasta mixture – toss until well combined. The hot pasta will cook the eggs – by adding small amounts of the hot water to the eggs, this will prevent scrambling the eggs when adding to the hot pasta. Slowly add small amounts of the remaining hot pasta water (you probably will not use the entire 3/4 cup of water) to pasta to create a creamy sauce. Toss well. Top pasta with additional cheese, if desired.
For a few days now, three ripe bananas have been staring at me every time I walk past them in the kitchen. Each day, I said it is time to bake with bananas. Well, today I brought out mom’s recipe box and made her Chocolate Chip Banana Muffins. They are extremely moist, easy to make and they freeze extremely well. Perfect on those busy and frantic days, you can always pull these delicious muffins out of the freezer for breakfast, lunch or any time of day – they are delicious!
Preheat oven to 350 degrees, Line muffin cups with paper liners. Mix the flour, baking soda and salt together. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Add the bananas and mix well. Stir in the dry ingredients until well incorporated. Stir in the chocolate chips. Spoon into the muffin cups. Bake for 20 minutes or until golden brown
