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Category: Recipes

Sweet Potato Soup with Crisp Prosciutto

Are you a leftovers fan? I’m not. Not at all.

There’s just something that happens to leftovers once they enter my refrigerator. They change somehow and become completely inedible to me. It happens with even my favorite foods… They enter the “cold zone” and are never the same.

I don’t like to be wasteful, though… And, I also bad making my husband eat all of the leftovers (though, he doesn’t have the same issues that I have). So, I tend to re-purpose my leftovers. For reasons I can’t understand, when I view leftovers as ingredients instead of just food to be reheated, I have no trouble using them up. It makes no sense, I realize.

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Cocoa Cardamom Espresso Roasted Almonds

If you’re hosting Thanksgiving dinner, hopefully you’ve already finalized your menu and are well on your way to a spectacular dinner! If not, you can always check out last week’s Friday Favorites for my collection of favorite Thanksgiving recipes.

Now that dinner’s taken care of, let’s talk about a fun snack for your guests to nibble on when they arrive. I always like to have a few bites and snacks available to keep everyone occupied while I’m cooking dinner and getting everything together.

Lately, one of my favorite snacks is roasted almonds. Almost everyone I know loves to munch on nuts (and they’re not so filling that they’ll spoil your dinner!), but I prefer to make my own than buy a can of pre-seasoned nuts. By roasting my own almonds, I have the opportunity to get a bit creative with fun flavors.

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Chocolate and Cherry Pumpernickel Muffins

It’s no secret that I love baking. So, this year for my birthday, my parents got me a gift certificate for King Arthur Flour. And, I didn’t waste much time before I was scouring their website trying to decide what to order.

It honestly took me almost a week to figure out what I wanted to order… And, that’s not because there was nothing that I wanted. It was quite the opposite… I wanted to try everything all at once! Among the items in my cart were a few specialty flours, flavors, and even some fresh sourdough starter. And, as soon as the box arrived on my doorstep, I got started baking. Wouldn’t you?

One of the specialty flours that I ordered was the organic pumpernickel flour. Honestly, I’m not sure what led me to choose pumpernickel other than that I have never really used it before. Plus, I was already dreaming of the combination of chocolate and pumpernickel. Though I know it’s not traditional, I always love the soft pumpernickel breads made with dark cocoa and molasses. I had some dried sour cherries on hand, too, so I knew they would have to be worked into the recipe in one way or another.

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Balsamic Roasted Vegetables (WFMW)

Sometimes I get so caught up in worrying about the main dish that I’m making for dinner that I tend to neglect the sides. Can you relate?

With Thanksgiving around the corner, you’ve probably already thought about the perfect recipe for a roast turkey and may have already settled on the perfect stuffing, too. But, if you’re much like me, you may have neglected to worry about what vegetables to make. Unfortunately, they don’t prepare and cook themselves.

So, this week, I thought I’d share my super simple recipe (if you can really call it a recipe) for Balsamic roasted vegetables. It’s my go to recipe for vegetables in the fall and winter (and once in a while the spring and summer, too!)… It’s easy to throw together and can just hang out in the oven while your other dishes are cooking/baking. Plus, it’s a favorite with my family and friends. In fact, my husband actually gets excited when he sees me prepping roasted vegetables. Who would have thought?

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Sausage and Collards Stuffed Shells

Do you ever start to tire of certain items in your CSA box from week to week?

Though I always do my best to find creative uses for all of the produce that we get each week, this year I have definitely started to have my fill of a few things – especially mini orange peppers and collard greens. I’ve never been much of a greens person, so that’s always one of my big CSA challenges. We get kale, chard, collards, and lots of varieties of lettuce. While they may all be good for me, I have to admit that I usually end up going back to the same things over and over when it comes to cooking with them.

One of my tried and true flavor combinations for greens is to pair them with spicy Italian sausage. I know I’m not the first person to utilize that flavor combo and I’m certain that I won’t be the last, either. Though I have revisited the flavors a few times (like this butternut quiche a few weeks ago…), I do try to find ways to incorporate the flavors into new dishes.

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