Ham and Broccoli Cheese Soup

With all this left over ham from Christmas it's hard to find ways to use it all! Getting creative is never an issue in this house though, soup, casseroles, breakfast, dinner, there are a million and one easy ways to use up that yummy ham and not let it go to waste.

Anyway, the snows finally came today and I am less than pleased. It looks as if it's going to dump on us forever, ruining our plans to go out tonight for a movie I was excited about. Damn snow. Instead I am stuck inside, with a beer, pinterest and itunes. Sighhhh. I guess that's fine too. This folky genius list my itunes made me is just what I needed, everybody's here Paul, Carole, Nico and Cat. Let's start this party.

Ingredients:

• 2 cups milk
• 1 can condensed cheddar soup (10 3/4 oz)
• 2 cups diced ham
• 1/2 cup shredded cheddar cheese
• 1 1/2 cup broccoli florets
• pepper to taste
• 3 tsp celery seed
• 1 tsp dry mustard
• 1 tbsp minced garlic
• 1 medium to large russet potato diced and cooked

Since Winter is here and all the nostalgia feelings come with it. I get in my folk bubble, my cozy, pensive bubble coated with it's lyrical wallpaper and acoustic paintings. Hmm maybe I'll watch Almost Famous (RIP P.S.H) later... Here you are, a little piece of my winter bubble:

Directions:

1. In a large sauce pan, add all liquid ingredients.
2. Bring to a slow boil and add the rest of your ingredients. Stir well.
3. Place lid over the top and turn down the heat to low for about 20 minutes.
4. Serve!

Happy Eating Everyone! Have fun warming your bellies!

Easy Blue Cheese Bacon Dip

I'll always make things twice if the first time I ever make it it's gone in two seconds. What can I say? I'm a people pleaser. Dip dip dip, it isn't a party without one or two or THREE! I'm addicted to dips! So here we are, a dip to beat them all unless you know, you're vegan or vegetarian, then this is not the dip for you. It was a big hit in the Ash/William household this year so I'll quit talking about how great the melted cheese, crunchy bacon and freshness of the chives was and get straight to the recipe:

Dippin' time

Ingredients:

• 7 slices of bacon, chopped
• 1 tsp minced garlic
• 8 ounces of cream cheese, warmed to soften
• 1/4 milk
• 1 tsp evaporated milk
• 4 ounces of crumbled blue cheese
• 2 tbsp chopped fresh chives

The perfect winter time movie and one of my top favorites of all time, the impeccable Jane Powell everyone: 

Directions:

1. In a skillet fry bacon pieces, then drain half the fat.
2. Next add garlic to your bacon keep frying until bacon is crispy. Place aside on a paper towel to absorb remaining fat.
3. Preheat oven to 325 degrees.
4. Mix warm cream cheese with blue cheese and both milk products. Stir until creamy and blue cheese is melted. Then add your chives.
5. Place mixture in a small oven safe bowl and bake for 30 minutes.
6. Serve warm with bread or crackers!

So delicious! Happy Eatings Everyone!

White Chocolate and Cranberry Fudge

Can you believe it!? Christmas is this week! It has come too fast, and I do not look forward to taking down my pretty christmas tree but alas that's how it goes. But let's not think about that now, let's think about fudge and rum and loved ones. That's better. This weekend I thought I would get in my last bit of Christmas treat making in, if my Mom or myself make anymore I think I might explode. Fudge recipes are a dime a dozen, so when I was looking for a new one this year I knew that I would find the one I wanted when I saw it. Well, I saw it. Not only did it sound delicious it also looked like it belonged in the holiday season. So here we are:

Happy Christmas Tree!

Ingredients:

• 2 cups sugar
• 3/4 c sour cream 
• 1/2 cup butter
• 1/2 tsp salt
• 1 cup white chocolate chips
• 7 oz jar marshmallow creme
• 1 tsp vanilla extract
• 5 oz craisins

Every year I sit down on Christmas Eve and watch Meet Me In St. Louis just for this scene:

Hope you all have a merry little Christmas!

Directions:

1. In a large pot mix together sugar, sour cream and butter. Heat until boiling and stir frequently so it does not burn.
2. Once it reaches boiling temperature, remove from heat and add your chocolate chips. Mix until completely melted.
3. Then add salt, creme and vanilla and stir until creme is smooth.
4. Then add your craisins.
5. In a lined and greased 9 x 13 baking dish, pour your mixture evenly, then chill until hardened.
6. Serve!

I had to cut the squares into little morsels because these babies were so sweet! Merry Christmas and happy eatings everyone!

Chicken Fried Steak Tacos

Yeah you read correctly it said 'Chicken Fried Steak Tacos', TACOS.  I was figuratively drooling all over these bad boys throughout the process of making them and you will be too. Anyway, on another note, anyone else think the holiday season goes by too quickly? There's never enough time to watch all of the movies, listen to all the albums and bake every recipe you want to during this time of year. We are so busy with all the hustle and bustle but let's sit down and find an easy recipe together, an easy, bragging rights, recipe. Here's one that took probably two seconds (not literally of course).

Ingredients:

• 1 lb chicken steak
• 1 cup flour
• salt and pepper to taste
• 4 tbsps olive oil
• 2 egg whites, yolks removed
• tortilla
• taco toppings of your choice (shown: sour cream, tomato, lettuce, sriracha.)

Saw this lady and her gentlemen this week, they kicked every ass:

Directions:

1. Mix together flour and salt and pepper.(you'll want a bit of salt)
2. Dip steaks in egg whites and then coat in flour.
3. Fry in olive oil until brown on each side.
4. Place on tortillas and add toppings.
5. Serve.

Seriously look at how easy that was, now enjoy your delicious taco! Happy Eatings Everyone!

Stuffed Waffles

The possibilities with stuffing waffles are endless, you can go sweet, savory or both! I kept yelling out other things I could put in them for next time to my husband, each suggestions got an 'That would be good too.' but just thinking about the different combinations gives me the itch to keep making these. Today I went a classic route of stuffing them with mozzarella and ham for a kind of pizza feel due to the fact that I was making dinner instead of breakfast. Really though, these were as easy as 1 2 3 and do re mi. Get your waffle irons out, it's time for extreme waffle making!

Ingredients:

• 1 can biscuits
• 1 cup shredded mozzarella cheese
• 4 pieces of bacon cut into fourth and cooked

(Other combos I thought of : Apple, onion and brie for the morning topped with syrup. Sausage and country gravy too! Ham and cheddar for a grilled cheese classic taste. Mozzarella, tomato and mushroom. You get the idea.)

Usually I whip out The Mamas and The Papas once the winter passes but I can't wait until Spring, I need my Cass now!

Directions:

• Take each biscuit and peel in half.
• Place a large pinch of mozzarella and 2-3 pieces bacon in the center and then pinch the two halves back together.
• Oil your waffle iron and bake each biscuit until desired color, I like mine golden and brown.
• Serve!

I topped mine with sriracha and the husband used ketchup. Super om nom. Happy Eatings Everyone!

Crescent Egg Bake

It's been a great holiday season thus far, wrapping presents, James Stewart, fire going, and good food. Siiiigghh, I could live this way all year round. One of my favorite things to make this time of year is breakfast for dinner, why?, because it's the best meal of the day and why not have it all day? So sit back and make this because it was effortless, but you don't have to tell that to the people you serve it too ;) Hope you enjoy some breakfast for dinner or some breakfast for whenever!

Ingredients:

• 1 can pillsbury crescents
• 4 eggs
• 4 pieces of bacon cut in half
• mozzarella or parmesan cheese
• salt and pepper

This song and this scene and this movie gets me feeling sentimental, strange yes but I love it and you should too :) :

Directions:

1. Preheat oven to 375 degrees.
2. Grease a cookie sheet.
3. Take the roll of crescents and lay out flat, pinching two together at a time (makes 4 ).
4. Fold over the edges of your crescent so it creates almost a basket for your eggs.
5. Crack one egg into each basket, trying to keep egg white and yolk on the crescent. 
6. Place 2 pieces (1 whole piece) on each basket and sprinkle with cheese.
7. Bake 10-15 minutes depending on how well you want your eggs done. 
8. Salt and pepper to taste.
9. Serve!

Oh dear these were delicious! Bodda bing bodda boom and DONE! Happy eatings everyone!

Turtle Clusters

It's weird, the whole year round I never make sweets. I try to dabble in baking or candy making maybe like twice a year? Very rarely do I ever crave sugar so I usually ignore my baking station unless it's for garlic bread. Something about the holidays though that make me want to bring out the powdered sugar, the marshmallow fluff and the chocolate chips. I never keep what I make for myself, I usually save a bit of my baking for the husband to eat but give the rest away, so I hope the girls at work enjoy these little morsels! 

Ingredients:

• 2 cups pecans halves
• 2 squares melting chocolate
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/2 tsp vanilla
• 3/4 cups condensed sweetened milk

When I take to country, it's authentic and beautiful stories being told by talented humans. Not people yelping about their truck and the girl that got away (rolls eyes). So here's a wonderful country musician by the name of Iris Dement, learn to love her Appalachian inspired vocals NOW:

Directions:

1. In a skillet, warm your pecans until fragrant. Set aside.
2. Place parchment paper onto two large cookie sheets, spray non stick then place pecans in clusters of 3 about 1 inch apart from each other.
3. In a sauce pan place butter, sugar, syrup and milk and stir on high until 245 degrees hot, stirring constantly so as not to burn. Then moving quickly smother clusters in caramel sauce before it hardens.
4. Melt your easy melting chocolate in the microwave one square at a time so it doesn't harden too fast on you and then dollop it onto each cluster. 
5. Let your clusters harden and cool. 
6. Serve!

Happy Holidays Everyone! And happy eatings!

Bourbon Apple Cider Punch

Welcome to the holiday season, full of joy and beauty and as the song goes 'the world falling in love'. The concoctions and sweets we all share every year come out and we are happy working night and day in our kitchens to give them out. Who doesn't love this time year? Even Scrooge and the Grinch changed their hearts for this season. So let's fill our cups with cheer and share in the time we have together now.

Ingredients:

• 2 bottles ginger beer
• 2 bottles hard apple cider
• 8 cups apple cider
• 1 1/2 cups bourbon
• 2 small meyer lemons sliced
• 5 sticks of cinnamon 
• Maraschino cherries for garnish
• Few dashes of orange bitters
• Ice

I don't care what people say about Zooey Deschanel, haters gonna hate and her and M.Ward's version of this song is gorgeous:

Directions:

• Mix it up!
• Serve!

Happy Drinking Everyone!

Happy Thanksgiving !

I've made it! I hope all of you had a very happy and joyous Thanksgiving, and that you got to spend it with the ones you love. I know I did, spending all day in the kitchen never bothers me, especially when I can put a good meal out for the ones I care about, so I enter the kitchen at 7 am and I don't leave until 3:30. It was a long day full of great food and great smells and great people. I have so many recipes to share so I'm starting with a menu layout to make it easier, and a lot of these can be made for any holiday meal!

Thanksgiving Day Menu

(* made before the actual day)

Appetizers:

• Proscuitto Wrapped Shrimp
• Chex Mix*
• Bacon Wrapped Little Smokies
• Parmesan Thyme Mushroom Caps

Main Meal:

• Garlic and Herb Rubbed Turkey
• Crockpot Parmesan Potatoes
• Crockpot Yams
• Potato Rolls
• Seasonal Salad
• Cornbread and Wild Rice Stuffing (half *)

Dessert:

• No bake Pumpkin Pie Cheesecake*

Drinks:

• Red wine
• Pomegranate Martini

Recipes:

1. Proscuitto Wrapped Shrimp: In a small bowl toss together 2 tbsp paprika, 2 tsp ground black pepper, 2 tbsp olive oil and 20 deveined, no tail, shrimp. Cut one small package of proscuitto in half, then wrap each shrimp with one piece of proscuitto, skewer with a tooth pick. Broil for 2-4 minutes.
2.  The Chex Mix we made two nights before Thanksgiving.
3. Bacon Wrapped Little Smokies: This is simple, take one package of little smokies and one package of bacon, cut the bacon into 4ths and wrap it around each smokie. Bake at 350 degrees for 30 minutes. Serve!
4. Parmesan Thyme Mushroom Caps: In a skillet fry up 16 mushroom caps, cap down in 3 tbsps of olive oil. Then in a small bowl toss together mushrooms, 2 tbss of thyme, 2 tsps minced garlic, 1/2 tsp garlic powder, 1 tbsp lemon juice and 3 tbsp melted butter. Place in a 9x13 pan and bake at 400 degrees for 15 minutes. 
   
5. Garlic and Herb Rubbed Turkey: Take a 14-16 lb turkey and pat it dry. Mix together 2 tsp minced garlic, 3 tbsp of italian seasoning, 1/4 tsp lemon pepper seasoning,  1 tbsp basil, 1 tbsp parsley and 2 tsp garlic powder. Rub it thoroughly over the turkey. Then stuff the cavity with the wedges of 1 orange and 1 lemon. 
6. Crockpot Parmesan Potatoes: Take a 5lb bag of russet potatoes, washed and cut into quarters. Place in a large crock pot with 1 cup of chicken broth, 1/2 cup butter and 2 tbsps minced garlic. Cook on low for 6-8 hours. Then add 1 1/2 cup sour cream, 1/2 cup freshly grated parmesan, 2 tbsps oregano and 1 tsp salt. Mix well and serve!
   
7. Crockpot Yams: In a crockpot place 30 oz canned yams drained, add 1/2 cup heavy cream over the top. Then sprinkle 1 tbsp cinnamon and 1/2 cup of brown sugar over and then top with 2 sticks of butter. Turn on low for 4 1/2 hours.
8. Potato Rolls: I was not in charge of the rolls, but they were delicious, thanks Hattie!
9. Seasonal Salad: Take a 16 oz of an arugula and spinach mix, add 2 handfuls of dried cranberries and 6 oz of feta (usually we add about a cup of walnuts but we had guests with allergies). Serve with a balsamic vinaigrette!
10. Cornbread and Wild Rice Stuffing: Before the big day, prepare 1 cup of uncooked wild rice as directed and 5 pieces of bacon cut into 4ths. Then the day of prepare one box of cornbread stuffing as directed. Take 1lb of suasage and cook until browned. Combine all ingredients and bake at 350 for 30 minutes covered and 15 minutes uncovered to brown. Serve!
11. No Bake Pumpkin Cheesecake: In a large mixing bowl or kitchen aid, mix together 8 oz of cream cheese, 1 container of whipped cream, 1/2 cup pumpkin puree, 1 tsp vanilla, 1 tsp cinnamon, 1 tsp pumpkin spice and 1/4 cup brown sugar. Mix until well blended. Take mixture and fill a 9 inch graham cracker crust. Cover and put into the fridge until ready to eat!
    
12. Pomegranate Martini: In a shaker place 1.5 oz gin 1.5 oz pomegranate juice freshly squeezed, and .5 oz of grand marnier with ice, shake well and serve in a standard size martini glass (makes one martinit). 

Happy Holidays Everyone! And remember to eat well! Happy Eatings!

Sweet and Spicy Tofu

I am lucky I had enough energy to turn this recipe out, it's been a wild week so far prepping for Thanksgiving and running around like a mad woman, but I never want to scrimp on dinner. It's so easy to fall into bad eating habits when you scrimp, more take-out, more processed, microwavable, instant nastiness. No thank you. So I try to muster up what's left of my energy and produce a healthy and simple meal that will satisfy and nourish, this recipe is super simple and I hope you enjoy it!

Ingredients:

• 1 block of firm tofu (pressed gently with paper towels to remove excess water)
• 1/4 cup of cornstarch
• 1/2 tsp of salt
• 2 tbsp of white sesame seeds
• A small bunch of spring onions chopped

For Sauce:

• 3 tbsp of honey
• 2 tsp of soy sauce
• 1 tsp of apple cider vinegar
• 2 tsp of red chilli flakes
• 1/2 tsp ground ginger
• 1 tsp of minced garlic
• 2 tsp of sesame oil
• 1/2 cup of vegetable or canola oil

Directions:

1. Cut tofu into small cubes. 
2. In a large plastic bag toss tofu, cornstarch and salt together until coated.
3. In a medium bowl mix together your sauce ingredients.
4. Then fry your cubes in your vegetable oil until browned.
5. Add your cubes to your bowl and mix well until the tofu is covered in the sauce.
6. Spinkle with green onion and sesame seeds.
7. Serve!

My cooking music, my drinking my wine, cooking some good food, relaxing at the end of the day music. Good ole Miles Davis:

Well happy eatings everyone!

Polenta and Chorizo Breakfast

Ah! Can you believe Thanksgiving is only three days away!  Trust me you'll be receiving a doozy of a recipe post for that wonderful day. I am a little saddened that I can't have every single person who I care about in my life in one room to serve a great meal too, but I have a a good group set up this year and I can't complain :) . But before the big feast, I like to make my menu planning simple so I am not burnt out by Thursday (conserving my energy). This recipe was far from a task to make, a one pot, delicious and spicy start to our day today up on the mountain.


Ingredients:

• 1 lb firm polenta (ready to heat and serve)
• 1 lb chorizo sausage
• 4 eggs
• olive oil
• shredded mozzarella 
• 1/8 cup cilantro

Let's go down across the border to Brazil for our tunes this time, a Bossa Nova king a composer we all should dance too:

Directions:

1. In a large skillet fry up your sausage until browned, place in a separate bowl and set to the side.
2. In the same skillet and in the remnants of your sausage, crumble and fry up your polenta until heated. 
3. Next add your sausage again and your cilantro. Divide up and place on separate plates.
4. Fry up your eggs in the olive oil and place on top of chorizo. Sprinkle mozzarella over the top.  
5. Serve!

Have a good rest of your Sunday everyone! Happy Eatings!

Lentil and Mushroom Salad

I have been on a vegetarian kick. I am finding that it makes things easier and cheaper in the kitchen, not only that but it makes you feel so good after eating it, nice and clean. Sometimes I think people stay away from vegetarian meals solely based on the assumption that it takes more time and effort to get it tasty and it's more expensive. Well let's be honest here you can buy legumes and beans in bulk, and buy produce for just cents on the pound. As for the tasty part, it takes very little to make things with so much existing flavor tastier. This lentils recipe was really cheap and contained ingredients to last us the whole week aka the arugula and parsley for salads. Let's get started:

Ingredients:

• Arugula 
• 1 package baby bella mushrooms chopped
• 1/2 cup french lentils
• 1/2 lemon seeds removed
• 3 cloves garlic minced
• 1/2 tsp chili flakes
• 1 tbs olive oil or coconut oil
• 1/4 cup parsley
• salt and pepper to taste
• feta

Here's a well known diddy to join you in your lentil dinner excursions and through your day, it helped me unwind and enjoy my dinner making, so I hope it helps you:

Directions:

1. Cook lentils according to package, usually in 2 cups of water for about 20 minutes in a covered pot.
2. While lentils are cooking saute your onions, mushrooms and garlic in your olive (coconut) oil until soft. Then add parsley, remove from heat and set aside. 
3. In separate bowls place a bed of arugula. When lentils are finished, drain of excess water and then add it the onion mix. 
4. Add chili flakes, salt, pepper and squeeze the lemon over the top. Stir well.
5. Place a 1/2-3/4 cup of lentils over the top of the arugula and sprinkle feta on top.
6. Serve!

Happy Green Eatings Everyone!

Honey and Lime Sweet Potato Tacos

It has been a particularly long week, what with working late and just being physically exhausted every time I come home, I have been leaving dinner up to the husband. Already this week he's made sticky drumsticks, chili and brought home a pizza. What a lucky girl I am. However, I did get to sneak in a few recipes of my own and try to make something delicious with the little energy that I have had by the end of each day. I found out this week, that if you want to make something really easy vegetarian dishes are among the easiest to make. This vegetarian recipe falls right into the 'easy' category, and I hope you enjoy it to the last bite!

Ingredients:

• 3 small yams or sweet potatoes
• 1 cup corn
• 1 can black beans drained and rinsed
• 1 yellow onion diced
• 2 cloves garlic roughly cut
• 1/4 tsp coriander
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp cumin
• salt and pepper to taste
• 1 lime cut in half and seeds removed
• 1 tbsp honey
• 2 tbsp olive oil
• feta
• cilantro
• flour or corn tortilla (I use a blue corn and flax seed tortilla)

It has been freezing here and I love it! All my sweaters and scarves finally get the time and attention they deserve! Another thing that deserves your attention is this band right here. You may recognize the voices from the theme song to True Detective, a show that surpassed any other show that aired it's first season in 2014.

Directions:

1. Wash and peel your potatoes.
2. In a large microwave safe dish, place about a cup of water at the bottom. Then microwave your sweet potatoes until you can easily poke them with a fork (about 8-10 minutes, I flip them over about 4 minutes into it, be careful they will be hot). Let them cool once they are finished.
3. In a large skillet, fry up your onion and garlic until the onion is soft and translucent. Then add your beans and corn. 
4. Next add all of your spices to the beans.
5. When potatoes are done cooling cut them into cubes and add it the beans.
6. Add your honey and squeeze the juice of the lime out over the top. Mix well.
7. Place mixture on your tortillas, top with feta and cilantro and serve!

Happy Eatings Everyone! And happy sweater weather to everyone!

Mini Pumpkin Cinnamon Rolls

I like to think of myself as an imperfect cook. Sure I can make anything taste just as good as the recipe intended but sometimes mistakes happen or you have to substitute or it doesn't look as pretty as the picture. I've started my day off right with Fred Astaire, coffee and some comics and in the oven, some not so pretty but oh so delicious smelling cinnamon rolls (did I mention cat snuggles?). I'm getting a little snuggly myself waiting for some sweets to indulge in, hope you enjoy this one:

Look at this morning. Cool, crisp, beautiful Fall.

Ingredients:

• 1 can crescent rolls
• 1/2 cup pumpkin pie filling
• 1/4 cup brown sugar
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

Glaze (optional):

• 4 tbsp powdered sugar
• 1 tsp maple extract
• add milk until desired consistency (start small)

Absolutely love this lady, great guitarist and a strong female lead in the rockabilly movement:

Directions:

1. Preheat oven to 375 degrees.
2. Layout the crescent rolls without tearing them apart, then pinch the seams together.
3. Spread your pumpkin pie filling over the rolls.
4. Next sprinkle brown sugar, nutmeg and cinnamon evenly over filling.
5. Then take both ends of one side of the crescent bread and start gently rolling them up. 
6. Lastly cut roll into 6th's, place on a non stick cookie sheet and bake for 12-15 minutes.
7. Serve!

Happy Eatings Everyone! Enjoy your sweet sweet breakfast!

Beer and Brats Cheddar Soup

I have my traditions on Sunday, I like to get up early, drink my coffee and watch an old movie or read. Then watch some football and around 3 put something in the crock pot or start cooking something a little heftier than I usually cook for dinner. It's a lazy day, a day to rejuvenate before the new work week sets in and we all get tired again.

Well this Sunday, just like any other, I woke up around 7, drank some coffee and read a bit. The football games came on and the husband got up, and I sat here drinking my third cup of coffee and found I needed some soul food. Something that follows the four B's of food beer, butter, brats and bread. Such ecstasy on my lazy day:

Clark the cat digs the Sunday vibes.

Ingredients:

• 1 medium carrot cleaned and chopped
• 1 large onion cut in half and diced
• 3 shallots chopped finely
• 5 brats cooked and cut into 5ths
• 10 oz cheddar cheese shredded
• 1 cup milk
• 1 tbsp olive oil
• 1/2 tsp anise seeds
• 1 beer
• 2 cups chicken broth or stock
• 1/3 cup flour
• 2 tbsp butter

Been digging some 80's jams lately, meaning I've been playing a lot of The Bangles and not hating it, sing it Belinda:

Directions:

1. In a large pot fry onions, shallots and carrots in butter.
2. In a medium bowl whisk together flour and broth. Then add to onions.
3. Next add milk and olive oil and slowly add cheese, stirring well until melted.
4. Stir in anise and beer. Add cooked brat bits next and stir until everything is heated through
5. Serve with toast or crescents or biscuits or whatever!

Happy Eatings Everyone!

Pineapple Chicken Salad Sandwich

I am at post 93! When I started this blog, I never thought I would actually become so engrossed in it. I didn't think I was one of those women that goes around talking about their blogs, but alas here I am. I am so happy that I have kept up with this, and I hope you are too! This past year I have really tried to weed out some good recipes for everyone, and my heart sings when people tell me 'Oh I tried your recipe last night!'. The feedback really helps and it really shows that some of you care, it keeps me going.

Moving on, here is a recipe that I didn't think would turn out but much to my surprise it was delicious and, you probably guessed it, easy to make. Let's get started:

Ingredients:

• 1 package cream cheese 
• 1/4 cup mayo
• 1/4 cup green onion (green stem) chopped
• 2 chicken breasts
• 3/4 cup finely chopped celery
• 10 oz crushed pineapple
• Package of 6-8 croissants

My music break today is a fellow that burrowed his way into my folky heart about 6 years ago and never left. The man is a poet and the master of the ballad, Leonard Cohen. Looking out onto this:

And listening to this:

Directions:

1. Cut chicken breast down the middle long ways to thin them. In a large skillet fry your chicken, salt and peppering to taste on each side once. Once cooked, set aside to cool.
2. In a large bowl soften cream cheese in the microwave for about 30 seconds. Then add all other ingredients (besides the chicken).
3. Next take your chicken and using a fork and knife shred each breast into smaller pieces. Then add it to your pineapple mixture. Combine well.
4. Take your croissants and cut in half. Scoop chicken onto each sandwich.
5. Serve!

I loved how simple this tasted and how the pineapple added just the right amount of zing. Happy Eatings Everyone!

Spicy Zucchini Fritters

I hope all your Halloween activities were splendid! We were all in the spirit last night, watched a little Hocus Pocus and handed out some candy to the kiddies. But no candy for us (well maybe one or two), we are kicking spicy veggie style and liking it. Made these bad boys and was very happy I gave it a try. I'll have to try it again and adjust a few things next time but these turned out tasty!

Ingredients:

• 2 small zucchini grated
• 1 sweet potato grated
• 1 egg
• 2 tbsp flour
• 1 1/2 tsp cayenne
• 1 tsp cumin
• 1/2 tsp of both salt and pepper
• 1/4 cup butter melted

I am a very big Kinks fan. British invasion to my heart and this song has graced the cab of my car many times this week. Thought you too could enjoy it as well! 

Directions:

1. Preheat oven to 375 and line two cookie sheets with aluminum foil. Spray with non stick cooking spray.
2. In a large bowl combine melted butter and egg, whisk well. Then add seasonings and flour.
3. Next stir in your grated zucchini and sweet potato until coated thoroughly with butter mix.
4. Using a 1/4 cup scoop mix onto cookie sheet to form your fritters.
5. Bake for 10-12 minutes at 375.
6. Lower heat to 350 and then bake fritters for another 30 minutes, half way through flipping fritters to other side. (I forgot to flip and only cooked them for another 15 minutes ergo mine not looking crunchy)
7. Let cool then serve!

There you have it, it may take a little longer but it's easy. Happy Eatings Everyone!

Butternut Squash Mac and Cheese

You came here because of the title, because you said to yourself 'I love both of those things'. Well welcome to the autumn-y, cheesy and yummy recipe that is Butternut Squash Mac and Cheese. If you want hints of thanksgiving, the comfort of cheese and the baconness of bacon, you've come to the right place. It was so delicious I didn't even get a full picture of the end product, but that's also because I was feeding two very hungry boys and I myself felt like stuffing the whole thing into my mouth. So I snapped what was left before one of us grabbed another bowl and why do we need pictures all the time? This was delicious I have the satisfied bellies to prove it.

Ingredients:

• 3 cups whole wheat elbow macaroni
• 2 cups milk
• 1/4 grated parmesan
• 1 1/2 cup shredded cheddar cheese
• 3 tbsp olive oil
• 3 tbsp flour
• 3 cloves garlic minced
• 1 small butternut squash 
• 2 tsp sage
• salt and pepper to taste
• 5 slices bacon
• pumpkin spice

I love love love Fiona Apple. I want her voice and I love this cover of a Buddy Holly's song and she's great to listen to during this time of year and every time of the year.

Directions: 

1. Preheat oven to 375 degrees. 
2. Cut squash in half, sprinkle a dash of pumpkin spice top, place face down on a cookie sheet, cover in foil and bake for 45 minutes or until easily pierced with fork. Once done let cool the dice into cubes. 
3. Raise oven heat to 425 degrees.
4. Bring water to boil in a pot, and cook macaroni as directed on package. Drain when finished.
5. While macaroni cooks, cook bacon in a skillet, chop into pieces and place on paper towel and set aside.
6. In bacon fat and olive oil fry up garlic, turn down heat and add flour mixing constantly so it doesn't burn. Slowly add milk and whisk until thick.
7. Add cheddar and parmesan still whisking constantly. Once cheese is fully melted, add it to the macaroni noodles, along with bacon, sage and squash. Mix well.
8. Dump macaroni in a baking dish, salt and pepper to taste then bake for 10 minutes.
9. Serve!

Happy Eatings Everyone!

Pistachio Pesto Spaghetti

If you have a blender/food processor, you can make pesto, it's not hard. There I said it. It's easy, it's fast and don't get deterred from that recipe that calls for some delicious pesto! Why are we so afraid of trying something out of our comfort level (well at least I used to be), remember my hollandaise sauce? I know things can be daunting though, so I started small with this pesto, we can make the baby steps together,  I actually got it from BuzzFeed of all places, so let's do this! Of course I added a few little things of my own, but the husband seemed happy so here it is:

Ingredients:

• 8 oz spaghetti noodles
• 4 cups frozen broccoli dethawed, 1 of which is set aside
• 1 cup pistachios, 1/4 of which is set aside
• 2 cloves garlic
• 1/2 grated parmesan
• Juice from 1 lemon
• 2 tbsps olive oil
• salt and pepper to taste

It's fun to pretend you can sing as well as David Bowie, even though nothing and no one compares to that man's perfect pitch. He's very nice cooking company, so listen to this jam as you pesto it up:

Direction:

1. Boil noodles as directed.
2. In a blender combine, lemon juice, 3/4 cup of pistachios, parmesan garlic, olive oil and your 3 cups of broccoli. Blend well, if too thick slowly add a little water until you reach desired consistency. 
3. In a large bowl, combine cooked noodles, blended pesto and stir until noodles are coated evenly. Sprinkle saved pistachios and broccoli on top.
4. Serve!

Happy eatings everyone!

Deconstructed Egg Roll

It's been quite the week of forgetfulness and running around (and it's only Wednesday!). What with new knowledge being gained and new jobs being embraced and not to mention finally getting settling in our new digs, forgetting things is bound to happen. If you guys didn't know, right now I'm living/cooking off of just a little kitchenette. So basically I have a little fridge and freezer no dishwasher and as for cooking appliances hello hot plate and crockpot. So I have taken it upon myself to look at this hot plate cooking as a challenge for me so yippee! As cooking goes, so far I think it's pretty easy to live without a oven or at least limited access to one. Made this deliciously easy dinner so eat up:

Ingredients:

• 1 bag of shredded cabbage and carrots (colesaw package) 14 oz
• 1 lb ground turkey
• 1 medium onion diced
• 1 tbsp sesame oil
• 4 cloves garlic minced
• 1 tsp ground ginger
• 1/4 cup soy sauce
• salt and pepper to taste
• green onion diced for topping

Look outside! Take in the October air, I love this month, it's crisp, fresh and the colors are amazing. I was driving in the morning fog today playing this classic (my fall time singer) and enjoying the trees:

Directions:

1. In a large frying pan or wok brown your onion and turkey in sesame oil.
2. In a small bowl combine, soy sauce, ginger, and garlic.
3. Add your shredded cabbage next, immediately adding bowl of soy sauce after and cook until softened.
4. Add salt and pepper to taste.
5. Put in a bowl and top with green onions. 
6. Serve!

Happy Eatings Everyone!

Lemongrass Pork Patties with Sweet Sauce

My weekly meal plan day is today and I am just so excited to have a day surrounded by food. Hellllooooo Pinterest boards. I could waste a whole day on that website, especially since the holiday season (aka craft season) is right around the corner. But what always beats out Pinterest is surrounding my self with blankets, a tea pot with a few tea bags and stacks on stacks on stacks of cookbooks. Lord knows I have plenty of cookbooks, all dog eared and post-it notes spewing out of them. There are so many I have yet to try! But here's one you need to try:

Ingredients:

Patties:

• 1 pound ground pork
• 3 garlic cloves minced
• 1/4 cup chopped green scallions
• 1 stalk lemongrass, remove the tough layers then chop finely
• 2 tsp ground ginger 
• 1 1/2 teaspoons fish sauce 
• 1 1/2 teaspoons sugar
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• Butter lettuce or a wide leaf lettuce

Sauce:

• 1 1/2 tsp rice vinegar

• 1/4 cup water

• 1 tbs sugar

• dash of crushed red bell pepper

• 1 tbs 1 tsp of fish sauce

I have some fall time tunes on, Sharon Von Etten is great for cloudy days:

Directions:

1. In a large bowl mix together all patty ingredients together and form about 3 inch wide 1 1/2 inch thick patties.
2. Fry them up on medium heat until cooked all the way through.
3. Mix together all sauce ingredients in a small bowl.
4. When patties are done place on lettuce leafs and drizzle sauce on with spoon. Place second leaf on top to form sandwiches. 
5. Serve!

Well hope your October month has been swell so far, happy eatings everyone!