Sweet potato and chipotle soup

We made sweet potato and chipotle soup for dinner one night last week, a recipe from Everyday Food magazine. This is a spicy and delicious soup! We added bacon as a garnish, along with the sour cream - because let's be honest, bacon goes with (almost) everything! This soup is velvety and smooth without using cream - a calorie-saving miracle! The recipe is from the December issue, and apparently they don't have them posted on the website yet. So here it is:

2 tbsp olive oil
1 medium white onion, chopped
coarse salt and ground pepper
2 tsp ground cumin
2 garlic cloves, minced
4 medium sweet potatoes (2 lbs total), peeled and cut into 1-inch pieces
1/2 to 1 chipotle chile in adobo sauce, chopped
7 cups low-sodium chicken broth
sour cream, for garnish
bacon, optional :)

1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around the edges, about 7 minutes. Add cumin & garlic and cook, stirring until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil, reduce to a rapid simmer, then partially cover and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

2. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt & pepper. Top with sour cream and bacon.

12.05.09 Peanut butter chocolate chunk cookies

It's that time of year, time to bake goodies daily and gain 15 pounds! This weekend's selection was peanut butter chocolate chunk cookies from Everyday Food magazine. They were simple to make, and the combination of peanut butter and chocolate is unbeatable!

12.01.09 Tomato soup with white beans and bacon

Dinner tonight was tomato soup with white beans and bacon from another food blog, Simply Recipes. The recipe calls for either fresh or canned tomatoes - I used one 28 oz. can of whole tomatoes and one 28 oz. can of crushed tomatoes. This is a delicious, thick tomato soup - and don't hesitate to pile on the bacon!

Cranberry sauce

This cranberry sauce recipe is being posted early - we aren't making it until Thursday, for our family Thanksgiving lunch. But it's a recipe we've used the past few years and love it, and I thought I'd go ahead and pass it along if anyone was looking for a simple, delicious, fresh cranberry sauce for their own Thanksgiving feast this week!

11.23.09 Rib roast with herb crust

Dinner last night was rib roast with herb crust from Everyday Food magazine. Again, they don't have the link on their website yet (it's from the December issue), but I'll add it as soon as I see it. I cooked the roast for 40 minutes at 385 degrees because I had a potato dish in the oven at the same time that needed a lower temperature than the 400 this recipe calls for. The meat was cooked to a perfect doneness, and the herb crust added lots of delicious flavor!

Double-chocolate cranberry cookies

I baked double-chocolate cranberry cookies this week from Everyday Food magazine. These cookies are rich and chocolaty, and the dried cranberries add a bit of tartness. I halved the recipe and made 8 very large cookies. I also took a shortcut and melted the chocolate in the microwave instead of on the stovetop - don't tell Martha!

(The recipe link isn't on their website yet, but I'll add it as soon as I see it. For now, you can just visit the magazine's site here for other recipe ideas.)

11.15.09 Brown-butter ravioli with roasted butternut squash

Sunday dinner was brown-butter ravioli with roasted butternut squash from the Rachael Ray show, and let me tell you, this recipe was a HUGE hit at our house. The roasted butternut squash was so sweet and delicious, and when you add pancetta (Italian bacon) and fried sage - out of this world!! This felt like a fancy restaurant dinner, and I suspect Robert will be requesting a repeat very soon.

11.13.09 Grilled steak and vidalia onions

Robert was in the mood to fire up the grill last night, so we made Bobby Flay's grilled steak and vidalia onions with mustard-worcestershire vinaigrette. Oh. my. goodness - we loved this one! The vinaigrette is like a homemade steak sauce, and the steak and onion combo was perfection. This recipe only has a few ingredients, so it will definitely go into the regular rotation at this house. Enjoy!

11.12.09 Lasagna soup

Staying with the lasagna theme this week, we made lasagna soup from Rachael Ray's magazine for dinner one night this week. Again, a simple recipe and it tastes just like lasagna! I used whole wheat lasagna noodles (the regular kind, not no-boil). Yum!

11.10.09 Lasagna burgers

Dinner last night was lasagna burgers from the Rachael Ray show. These were simple to make and the two sauces were delicious. It really tasted like lasagna - on a bun!

M.I.A.

Well, the food blog has taken a hit lately for lots of reasons. Mainly, the move to our new house has consumed a lot of our time and our nights are too hectic to try as many new recipes. Also, we've made a few lately that didn't earn our seal of approval for blog posting, so those two things combined have created a void on Lindsay's Menu. I'm still collecting recipes and will be back soon, I promise!

Pumpkin whoopie pies

I can't remember if I've posted these before, but they're one of my favorites and deserve a repeat if I have. This is a recipe for pumpkin whoopie pies from Rachael Ray's magazine. These are simple to make and are DELICIOUS. The recipe says to make 12 generous mounds of batter for 6 large cookies, but these are pretty rich, so I make more, smaller versions (usually 28ish mounds for 14ish cookies). This is definitely one of my favorite fall recipes!!

10.27.09 Halloween blondies

The girls were napping simultaneously (what I like to call the "magic hour") so I seized the opportunity to bake some Halloween blondies, a recipe I saw in this month's Everyday Food magazine. They are cakey and sweet - and the M&M's make them so festive!

10.26.09 Pork and black-eyed pea chili

Dinner tonight was pork and black-eyed pea chili from Everyday with Rachael Ray. Robert went on and on about how much he loved this recipe - it's hearty, spicy, and delicious! It's a quick chili (30 minutes or so), and it's a great change of pace from a standard beef chili. Yum!

10.20.09 Pesto sliders

Dinner tonight was pesto sliders from Cooking Light. This isn't really a recipe as much as it is an assembly line - make mini burgers (ground beef seasoned with salt and pepper) and grill them on a grill pan over medium-high heat. Then just spread the bottom of a roll with store-bought pesto (I used one from Classico), top with a tomato slice and some shaved Parmigiano-Reggiano cheese. So simple, but so delicious!!

10.19.09 Mini-meatballs with tomato risotto

Dinner tonight was mini-meatballs with tomato risotto from the Rachael Ray show. This was my first time making risotto, which has a reputation for being difficult, but I was pleasantly surprised with how easy it was and how delicious it tasted! First, I learned that risotto isn't a type of rice, it's a method of cooking rice. The key is to stir "vigorously and often" so the rice releases it's starches, and you'll achieve the creamy texture of risotto without any trouble. The meatballs are small and cook quickly. This was a simple recipe with a lot of flavor - adding the butter, grated parmesan and basil to the risotto at the very end takes it over the top!

10.10.09 Ancho chicken tortilla soup

Lunch today was ancho chicken tortilla soup from the Rachael Ray show. This soup is hearty and spicy - and delicious! We layered our bowls with avocado and soup, then topped with crushed tortilla chips. Unfortunately I don't have a photo - we were so into the Razorback game I forgot to take one!

Note: There is a discrepancy between what she did on TV and what is written here - on TV she used a dark amber beer to de-glaze the pan after sauteeing the onions and peppers (before adding the tomatoes). I made the version with the beer, so my soup didn't need to be thinned out with water like the link calls for.

Pumpkin ginger spice granola

I made a batch of homemade granola last week, because I am a sucker for anything that contains the words 'pumpkin spice' (hello, Starbucks)! This is a delicious and very versatile treat - you can eat it dry as a snack, for breakfast with a splash of milk, or as a topping for ice cream and yogurt.

Pumpkin Ginger Spice Granola

Preheat oven to 325F.

Mix the dry ingredients.
2 1/2 Cups Rolled Oats
2 Cups Steel Cut Oats (If you don't have this, just use rolled oats)
1 Cup Almonds, coarsely chopped or slivered
1 Cup Walnuts, coarsely chopped
1/2 Cup Sunflower Seeds
2/3 Cup Crystallized Ginger, finely chopped
1 Tbsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg, freshly grated
1/2 tsp Cloves
1/2 tsp Allspice

Add in wet ingredients:
15 oz Pumpkin Puree
1/3 Cup Brown Sugar
1/2 Cup Maple Syrup
2 Tbsp Oil
Mix until thoroughly combined and everything is moist. Put mixture on cookie sheets and bake for a total of 1 hour. Stir mixture every 10-15 minutes.

When 10 min remain in cooking time, add:
1 Cup Golden Raisins (we subbed Craisins)

10.09.09 Meatball and spinach no-sagna

Dinner last night was Rachael Ray's Meatball and spinach No-sagna (she gave it this silly name because it tastes like lasagna but doesn't have the traditional noodle or ricotta layers). I got the recipe from another food blog, Krista Kooks. I made the full recipe, knowing that leftovers would be welcome in our house over a weekend of yard work and watching college football.

Ingredients:

Meatballs
1 1/2 lbs ground sirloin
1 large egg, beaten
1/2 cup Italian bread crumbs
1/2 yellow onion, chopped
4 garlic cloves, crushed and finely chopped
1/4 cup flat-leaf parsley (a fistful of leaves), chopped
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 teaspoon hot red pepper flakes
2 cans (14 ounces) crushed tomatoes
2 1/2 cups (10 ounces) shredded provolone cheese or Italian 4 cheese-blend

Spinach
2 tablespoons extra-virgin olive oil
1/2 yellow onion, chopped
Salt and freshly ground black pepper
2 (10-oz) boxes chopped spinach, defrosted
1/2 cup chicken stock or broth
1/2 cup heavy cream
A generous grating of fresh nutmeg or 1/4 teaspoon ground
1/2 cup fresh basil leaves, for garnish

Preheat the broiler.

Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat. Fill the well with the egg, bread crumbs, onion, half of the chopped garlic, parsley, the Parmesan cheese, and a little salt and pepper. Mix the meatball ingredients until well combined but don't overmix. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large non-stick skillet over medium-high heat with the olive oil. Add the meatballs and brown on all sides, about 5 minutes.

Move the meatballs to the side of the skillet and add the remaining garlic and the red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach.

Heat a medium skillet over medium-high heat with olive oil. Add the onion and season with salt and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture thickens.

Spread the spinach mixture over the bottom of a 9x13 baking dish.Top with the meatballs and tomato sauce. Sprinkle with shredded provolone or Italian four-cheese blend. Place under the preheated broiler (about 6 inches from the heat) for about 3 minutes to melt and brown the cheese.

Remove from the broiler and garnish with lots of torn or shredded basil.

Beef brisket for Crock Pot Wednesdays

I'm reposting this recipe for Crock Pot Wednesdays at my good friend Debbie's blog, Dining with Debbie. It's our favorite beef brisket recipe, and I found it at About.com in their Southern food section. I follow the recipe as is, but I would note that the meat shrinks quite a bit after cooking all day - so even though the original recipe says it serves 10, I think it's probably closer to 6-8.

• 1 fresh brisket, about 4 pounds
• 1 1/2 cups water
• 1/4 cup ketchup
• 1 package dry onion soup mix
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 clove garlic, minced
• 1/4 teaspoon pepper
• 1 tablespoon flour mixed with 3 tablespoons cold water

Preparation:

Place brisket in slow cooker/Crock Pot; cut to fit if necessary. Combine water, ketchup, soup mix, Worcestershire sauce, spices, garlic and pepper and add to the Crock Pot. Cover and cook on low for 8 to 10 hours. Remove brisket from the Crock Pot. Skim fat from juices and transfer them to a saucepan. Stir in flour-water paste and cook on low until a thickened gravy forms. Serve brisket sliced with the gravy.
Serves 10.

10.02.09 Low-country smothered pork chops and potato bundles

Dinner tonight was hot and hearty - low-country smothered pork chops and potato bundles. The pork recipe was from a guest chef on Paula Deen's show, and the potato recipe was originally from The Pioneer Woman, but I used the adapted version from Krista Kooks. The pork chops were very flavorful and had some spicy heat. Robert and I both thought that the potatoes were fantastic - lots of flavor and very moist. We definitely plan on making these one of our go-to side dishes!

09.30.09 Pumpkin white chocolate blondies

When September arrives, I start humming Christmas carols and mentally decorating Christmas trees. This is my favorite time of year and I want it to last as long as possible! I knew I had to try this recipe for pumpkin white chocolate blondies as soon as I saw it. And Oh. My. Goodness. They're delicious!! I recommend making a batch of these as soon as possible.

(I also recommend baking them a bit longer than suggested - my toothpick came out clean, but when I sliced them, they were gooier than the cake-like substance I expected. I borrowed the above picture from the blog where I got the recipe because hers photographed better).

09.26.09 Beef tenderloin grilled flatbread

Over the weekend, we made beef tenderloin grilled flatbread, a Bobby Flay recipe. Every component adds a ton of flavor - the white bean puree was great as a dip with tortilla chips, and roasting the shallots made them out-of-this-world delicious! I halved the dough recipe, which made 2 flatbreads instead of 4, so I have one in the freezer for another day. Similar to grilling pizza - a must-try!!

09.28.09 Chorizo-potato frittata

Dinner last night (and leftovers tonight!) was chorizo-potato frittata from Everyday with Rachael Ray magazine. This was my first time making a frittata (kind of like a crust-less quiche) and we loved it! I substituted monterey jack cheese for mozzarella because that's what we had on hand. Otherwise we followed the recipe as is (we skipped the salad). This dish has a lot of flavor with the chorizo, onion and bell pepper - delicious!!

09.26.09 Ultimate pancakes

We made Tyler Florence's Ultimate Pankcakes for breakfast this morning. They were light, fluffy and delicious! They are made with ricotta and lemon, which balances the sweetness of a fruit or syrup topping. Robert made a blueberry compote (fresh blueberries simmered in water and splenda) in place of Tyler's roasted apples. We halved the recipe, which yields 6-7 pancakes. This requires more work than using a box mix, but we think it's worth it to achieve less dense, non-rubbery pancakes!

09.24.09 Cinnamon roll cupcakes

I've been eyeing recipes for homemade cinnamon rolls for months, and finally dove in last night and tried one. I don't have a lot of experience with kneading, rolling, or forming dough, so my cupcakes weren't uniform sizes. I ended up with small ones for the little tykes (Lucy devoured one for breakfast this morning), and jumbo ones for hungry adults. These are called cinnamon roll cupcakes because they're cooked in a muffin tin with cupcake liners. They are delicious, and definitely have a more authentic taste than what you get from a can. I made a simple icing of powdered sugar, heavy cream and vanilla extract (hand mixed, measurements to taste), but they are delicious plain and I saved some to top with cream cheese frosting at a later date. These are sweet - kind of like that South Carolina victory over Ole Miss last night!!

09.24.09 Poblano burgers

There is a new(ish) restaurant in Hillcrest called The House. So far the menu is pretty limited, but the burgers are perfection. We replicated their BBQ burger for dinner last night. Our version was pretty simple - roasted poblano peppers, ground sirloin seasoned with salt and pepper, smothered in BBQ sauce, and stacked up on an onion roll. To roast the poblanos, heat the grill to high, place whole peppers on the rack, and char each side until completely black. When they're finished, put them in a bowl and cover with saran wrap. Let the peppers "steam" for 10 minutes, then peel the skin and remove the seeds.

09.21.09 Pork pot stickers

We made pork pot stickers for dinner this week, a recipe from Everyday Food magazine. This was my first time cooking with wonton wrappers (found in the refrigerated section by the specialty cheeses at my Kroger). These were fun to make and yummy to eat - little pockets of Asian flavor! (Robert had pot stickers later this week at a business dinner and said mine were far superior. Might have had something to do with sitting out all night on a buffet, but it shows that this recipe is a keeper!)

Pork pot stickers
Makes 20

1/4 lb ground pork
1 tbsp minced chives
1 1/2 tsp soy sauce
1 1/2 tsp dry sherry
1 tsp minced fresh ginger
1/2 tsp sesame oil
1/2 tsp cornstarch
20 wonton wrappers
1 tbsp vegetable oil
(Soy dipping sauce recipe follows)

In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch and 1 tbsp water. Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings.

In two batches, cook dumplings in a large pot of boiling water until cooked through (4 minutes); transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.

Soy-ginger dipping sauce:
In a bowl, stir together 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp minced fresh ginger, 2 tsp sugar, and 1/4 tsp sesame oil.

09.13.09 Braised short ribs

We made braised short ribs from the Food Network on Sunday. This was a repeat recipe (first time was pre-blog), and one of our favorites. I didn't get a good photo, but the recipe is worth sharing so I'm posting anyway. These ribs get their great flavor from braising in beer, then being basted with hoisin sauce as they finish in the oven. (Our liquid cooked down to almost nothing in the recommended cooking time, so it took extra beer to maintain liquids in our pot). The hoisin sauce gives it a kicky Asian flavor, and the meat falls off the bone!

09.12.09 Mexi-pizza

We made Rachael Ray's mexi-pizza last weekend, including her homemade chorizo (just browning ground pork with spices) because I couldn't find fresh sausages at my grocery stores. I also couldn't find queso fresco, so I substituted ricotta as suggested. I love anything with roasted poblano peppers - they are great on burgers, too. This was a delicious, meaty pizza, with lots of spice!

09.12.09 Pumpkin-ginger-pecan waffles

Breakfast this morning was pumpkin-ginger-pecan waffles from another food blog, My Baking Heart. I am a sucker for a pumpkin recipe, and these waffles were amazing! They tasted like fall (if it's possible for food to taste like a season), and were perfect with warm maple syrup. A decadent, delicious treat on a lazy weekend!

09.09.09 Lemon-ginger bundt cake

This lemon-ginger bundt cake is a departure from my typical sweet cravings because chocolate is usually at the top of my list. But I had all of the ingredients on-hand other than a few lemons, so I decided to go for it. It was a successful change of pace - the cake is dense like a pound cake, and the lemon is refreshing. Clearly it was a big hit with Robert, too - he didn't want a single crumb to go to waste!

09.09.09 Fajita chilaquiles casserole with pico de gallo

Dinner tonight was fajita chilaquiles casserole from the Rachael Ray show. I made pico de gallo to top our casserole with (along with sour cream, of course). The spices on the chicken were a great mix of flavors, and you can't go wrong with a recipe that calls for tortilla strips and melted cheese! Leftovers would be great wrapped in a tortilla.

09.08.09 Cheesesteak sliders

Dinner tonight was cheesesteak sliders from Rachael Ray's magazine. This recipe was a big hit at our house - few ingredients, and quick and easy to prepare. It's basically a one pot meal, other than finishing them off in the oven to melt the cheese. I used Sister Schubert rolls for our buns, and served it with a side of sweet potato fries. I have a feeling this recipe will be in heavy rotation at our house!

09.07.09 Grilled rosemary steak and red white beans

Dinner tonight was grilled rosemary steak from Cooking Light and red white beans from Rachael Ray. Both recipes use rosemary, so they make a great team! The search for the steak recipe was last minute, so we didn't have lemon on hand. Also, we didn't have time for the rub to sit for a full hour - we did 30 minutes. On the side dish, I mashed a few beans so the starch would thicken the sauce while it simmered. Yum-o!

9.1.09. Spicy Shrimp Pizza (Guest Post!)

My people. You missed me. I know you did, and I missed you too. Robert here with a guest post, straight out of Blue Mountain Beach, FL - and bringin the heat.

Tonight was homemade pizza night and we've become accustomed to grilling our pizza crusts. I got my creative juices flowing and came up with this shrimp pizza recipe. We marinated shrimp in a mixture of oil, chopped cilantro, and 1 minced habanero pepper. We fired up the grill to roast a poblano and a red pepper (until charred) and then threw on the shrimp (just a few minutes on each side). Then we grilled the pizza crust (about 1 to 2 minutes per side).

Then it was time to construct our masterpiece. We topped the crust with homemade marinara sauce (that you better be making!), skinned and chopped the peppers and added them. Then we added the grilled shrimp, some chopped cilantro, and a few handfuls of mozzarella cheese. Finally, we julienned a raw jalapeno pepper and added that on top of the cheese.

After putting the whole thing under the oven broiler for a few minutes to melt the cheese, this baby was ready to eat!

08.26.09 French toast

Dinner tonight was... breakfast. We made banana french toast from another food blog, Simmer Till Done. Our bread was a crusty italian loaf from Silvek's, we opted yes for a splash of orange juice in the egg mixture, and we added walnuts to our banana topping. Oh, and warm maple syrup of course. Sweet and delicious!

08.23.09 Skillet chicken souvlaki

Dinner on Monday was greek chicken pitas, or skillet chicken souvlaki, from Cooking Light. These sandwiches were light and fresh, and the yogurt sauce added a nice, tangy flavor. I had a hard time finding acceptable pita bread (Kroger only had wheat pita pockets and I wanted something thicker and foldable), but I finally found what I was looking for at Fresh Market.

08.19.09 North African meatballs and couscous

Dinner tonight was North African meatballs from a new Food Network show called 10 Dollar Dinners. The host of the show is the winner from The Next Food Network Star, which Robert and I watched and pulled for Melissa to win, so we were excited to try one of her recipes. The meatballs get their smoky African flavor from the spices - cumin and cinnamon. I used a combination of ground sirloin and ground pork for the meatballs, and substituted capers in lieu of olives (personal preferences). Melissa had a couscous recipe on the same show, but we used a version from my friend Elizabeth James instead: one box of Near East garlic and olive oil couscous prepared according to box directions, subbing chicken stock for the water. I brought the liquids to a boil, and added the couscous with a handful of dried cranberries. (Couscous is similar to a rice). It "cooked" in 5 minutes off the heat, then I added sliced almonds, scallions and more dried cranberries.

08.17.09 Tomato pie

(photo from Simply Recipes)

Dinner tonight was tomato pie from Simply Recipes. I've never cooked anything like this, and I could tell Robert was skeptical when I suggested it. Without meat or eggs, he was concerned this was light on protein. But I hyped it up and he consented. End result - we loved it! I used a Pillsbury refrigerated pie crust, and a mix of sharp cheddar and monterey jack cheeses.

(I used the picture from the website because it was prettier than mine - I didn't take the time to crimp the edges of my pie crust, and my pie didn't slice as cleanly either).

08.13.09 Oven fried chicken, corn polenta, and fried okra

Well, this dinner could be called "a plate of brown" - we broke an important food rule because everything is the same color. It may not look exciting, but it tasted great, which I guess is what really matters! Technically we had some green on the plate with the okra, but once it was breaded and fried, it blended in with everything else. :) Oven-fried chicken recipe is from Paula Deen, corny polenta from Rachael Ray, and fried okra from Paula Deen (via Chef Robert).

08.10.09 Baked snapper with chipotle butter

Dinner last night was more of Robert's red snapper caught on his deep-sea fishing trip - baked with chipotle butter, a Cooking Light recipe. The recipe was super-simple - you season the fish, bake it, then top it with a butter and chipotle pepper mixture. I usually prefer my fish fried (less fishy that way), but this was spicy and delicious!

08.04.09 Spicy pork po'boys

We had spicy pork po'boys from Annie's Eats for dinner last week. This is a simple recipe and the sandwiches were delicious. Only variance from the recipe was that I used 1/2 ground beef and 1/2 ground pork for our meatballs (just a personal preference).

Julianne's salad

My friend Julianne has a great salad and dressing recipe that Robert and I are currently addicted to. For the salad, toss romaine lettuce, crumbled bacon, sliced almonds and your choice of fruity addition - we like Craisins, mandarin oranges, blueberries, or sliced strawberries... you get the idea. For the dressing, you'll need:

1 cup vegetable or canola oil
1/3 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1 Tablespoon grated onion (optional)
1/4 cup red wine vinegar

The original recipe says to combine the first 5 ingredients, then slowly add the vinegar while mixing in a blender or other type of mixer. But I just put everything in a jar and shake it up - works just fine.

08.01.09 Grilled pizza

We had another successful turn grilling pizza last weekend at the lake. We tried a new dough recipe - a thin crust from Cooking Light - that is light and crispy. Robert grilled the dough for a few minutes on each side, then we topped them and broiled them in the oven a minute to melt the cheese. The pizza on the left is like a caprese salad with dough - homemade marinara, rounds of fresh mozzarella, and basil leaves. The pizza on the right is BBQ chicken - McClard's BBQ sauce, red onion, grilled chicken basted in the BBQ sauce, and shredded mozzarella cheese. Both were delicious and will be repeated soon!

07.27.09 Mojito cream cheese cakes

Well, the latest Bachelorette era came to an end when Jillian picked short-shorts Ed in the finale. Even though we were disappointed with her choice, this recipe for frozen mojito cake-tails from Rachael Ray did not disappoint. These cakes were tangy and delicious, perfect for a party! The recipe says it makes 12 servings, but I had enough filling to make at least 4 or 5 more, if I had had crusts to go with it. Instead, I refrigerated the extra cream-cheese mixture, and Robert and I ate it as a dip with graham crackers. Also, I omitted the rum because it would have required an extra trip to the store, and there isn't much that is worth that with two kiddos!

07.27.09 Grilled pizza

We made more grilled pizza this week, this time featuring a homemade pizza dough. We think the Pillsbury refrigerated crust is pretty tasty, but it's too thin and fragile to grill with. I had been wanting to try homemade dough anyway, and we were thrilled with the results! It definitely tastes more authentic, and it isn't too difficult to make, just a little time consuming because of the rising. This recipe made 2 portions - we used one immediately and froze the other. For last night's pizza, we grilled the dough for 2-3 minutes on each side over medium heat, on our grill pan on the stovetop. After grilling, we topped it with marinara sauce, cheese and pepperoni, then broiled it in the oven for 1-2 minutes, until the cheese bubbled and browned. Delicious!!

07.25.09 Buttermilk waffles

We like to make a big breakfast on Saturday mornings, and I've always wondered if waffle batter from scratch is worth the trouble over what you get from a box. And the answer is... yes! These waffles had superior taste and texture, and Robert's blueberry compote really put them over the top.

Buttermilk Waffles (recipe from America's Test Kitchen cookbook)
Makes 3-4 waffles, depending on size of waffle iron

1 cup unbleached all-purpose flour
1 tablespoon cornmeal (optional, but contributes to the crunchy texture of waffles)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, separated
7/8 cup buttermilk
2 tablespoons unsalted butter, melted and cooled

1. Heat waffle iron. Whisk dry ingredients together in medium bowl. Whisk yolk with buttermilk and butter.

2. Beat egg white until it just holds a 2-inch peak.

3. Add liquid ingredients to dry ingredients in thin, steady stream while mixing gently with rubber spatula. Toward end of mixing, use folding motion to incorporate ingredients. Gently fold egg white into batter.

4. Spread appropriate amount of batter onto waffle iron (it's a thick batter, so spoon and spread instead of pour). Cook waffle until golden brown, about 2-5 minutes. Serve immediately.

07.21.09 Grilled pork with lime viniagerette and black bean & tomato quinoa

Dinner tonight was grilled pork with lime viniagerette & black bean and tomato quinoa from a cooking blog called Taste and Tell. The flavors were fantastic and the two dishes complemented each other perfectly. We are pretty new to quinoa but have had great success so far. It isn't a grain, but has a ton of nutritional value and can be substituted for most grains. Try it!