Mushroom Orzo Pasta and Getting Daughter Pranked

So I'm sure by now you have all heard about the #25lb TurkeyChallenge prank that has been tormenting parents all over the world from their precious children....and I was no different!  Since I am not on social media, I had no clue what was about to happen.

I get this text from my daughter last week, immediately panicked and sent her my response:

As if she of course knew my immediate reaction (unbeknownst to me) I went on in my text to offer my services and said that I would be more than happy to cook a turkey for her upcoming "Friendsgiving".

When I read her response, I could not stop laughing!  It took me about 15 minutes to pull it together and respond to her...she got me good!

I was so happy to know I passed in my "mom like" reaction!

Well, if you are in need of one more last minute side dish for your Thanksgiving, Friendsgiving or any other special dinner...this Orzo dish is the perfect match.  The best part is, it's made on the stove top so as to not take up any precious oven space...and I'm not pranking!

Mushroom Orzo Pasta in Asiago Thyme Sauce

Courtesy of Carlsbad Cravings

2 Tbl olive oil

3 Tbl unsalted butter

16 oz. white button mushrooms, cleaned, dry, and sliced

1 shallot, minced

4 garlic cloves, minced

1 Tbl reduced sodium soy sauce

2 cups uncooked orzo pasta

4 cups low sodium chicken broth

1 tsp Dijon mustard

1/2 tsp EACH dried parsley, dried thyme

1/4 tsp EACH salt, pepper

For sauce:

3 oz. cream cheese, softened

1/2-3/4 cup freshly grated Asiago cheese

1 cup frozen petite peas, thawed

1/4 cup milk (plus more as needed)

1/2 cup pine nuts

Add pine nuts to Dutch oven/stockpot and toast over medium heat until browned in spots.  Remove to a plate.

Melt butter with olive oil in the same Dutch oven/stockpot over medium heat.  Increase temperature to medium-high heat and add mushrooms.  Spread mushrooms into an even layer and let cook for 3 minutes without moving.  Add shallots and cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are browned.  Add soy sauce and garlic and cook 30 seconds.

Stir in all remaining Orzo ingredients up through salt and pepper.  Bring to a boil then reduce to a simmer.  Simmer, uncovered for 5-8 minutes,, stirring often so the orzo doesn't stick and burn.  Test your orzo at 5 minutes and continue to cook until al dente.

Once orzo is cooked, reduce heat to low and stir in cream cheese until melted followed by Asiago cheese until melted.  Stir in peas and warm through.

Add additional milk until it reaches desired creamy consistency.  Season with salt and pepper to taste.

Wishing you and your families and friends a blessed, thankful and grateful Thanksgiving holiday season!

Suzanne

Two Years Ago: No Boil Slow Cooker Mashed Potatoes

Three Years Ago: Wassail

Four Years Ago: Apple Pie Martini

Five Years Ago:  Whipped Feta Crostini

Thanksgiving Pumpkin Trifle and Giving Thanks

It's the Sunday before Thanksgiving....are you ready?!?!  I am thankful for the fact that I procrastinated long enough this morning that by the time I made it to do my shopping the Bronco game had started and the morning rush was gone.  There were still a few cranky stragglers shopping, but I was not about to let them get to me.

Since we have been holed up for the past four months doing projects and getting settled into our home, I thought now would be a good time to walk through our street and introduce ourselves to our neighbors...and I even game with gifts.

Last night I knocked out two batches of my Suzie's Pumpkin Bread and packaged them all up.  I made bags for each neighbor of bread, napkins and contact information for us.  It was a beautiful sunny day today and perfect for getting out there and meeting everyone.

Since I got a little overzealous and made a few too many loaves of pumpkin bread, I tried something new this year to use them up.  Thanksgiving Pumpkin Trifle!  Oh my goodness!  I actually don't know what else to say.

Pumpkin Trifle

(3) mini loaves pumpkin bread

Smuckers Caramel sauce

Praline pecans

Craisins

1 tub Cool Whip (or make your own whipped cream from scratch)

Cut up one loaf into 1" pieces.  Layer pieces at bottom of trifle dish.  Spread 1/3 of the whipped cream over bread.  Drizzle caramel sauce over whipped cream.  Sprinkle 1/4 cup of the pecans and Craisins over caramel sauce.  Repeat for 2 more layers.  Cover with plastic wrap and chill for 2 hours.  

Enjoy every beautiful spoonful of thanks!

Two Years Ago: Pumpkin Pie Crunch

Three Years Ago: Bourbon Glazed Salmon with Savory Roasted Peppers

Four Years Ago: Two Ingredient Pumpkin Muffins

Five Years Ago:  Churchill Downs Signature Barbecue Shrimp

Bacon Wrapped Chicken Bites and Really Bad Dog

Someone is rapidly trying to get themselves on Santa's naughty list and it isn't my husband or kids...Princess Brinkley is having a tough go of it lately.

We made the mistake of leaving our home office door open while we were at work...and came home to this.  It was just our spiral notebook...of ALL OUR PASSWORDS!

Then we made the mistake of leaving (what is normally okay to do) the bedroom door open while we were away at work...and now someone no longer has a bed.  Honestly she doesn't' care though because she just sneaks up on my legs in the middle of the night anyway.

Since I have been so busy this week cleaning up messes, decided on our "nosh night" for dinner...which is just a grown up version of adult snacks.

Sweet Chicken Bacon Wraps

Courtesy of Paula Deen

1-1/4 pounds boneless, skinless, chicken breasts

1 pound package sliced bacon

2/3 cup firmly packed brown sugar

2 Tbl chili powder

Preheat oven to 350 degrees.

Cut chicken breasts into 1-inch cubes.  Cut each bacon slice into thirds.  Wrap each chicken cube with bacon and secure with a wooden toothpick.  Stir together brown sugar and chili powder.  Dredge wrapped chicken in mixture. 

Coat a rack and broiler pan with nonstick cooking spray.  Place chicken wraps on rack in broiler pan.  Bake 350 for 30 to 35 minutes or until bacon is crisp.  

Yes, they were THAT GOOD, unlike my Labrador!

Maple and Rosemary Chicken and Good Fall Books

We are gearing up for our 2nd snowfall of the season and temps are seriously dropping...either that or I am just becoming a bigger whimp each year with the chilly air.  I have been diving into all my recipes for some comforting, warm recipes from my archives and also looking for new ones to try out.

Since I have three more weeks until my car will be ready for pick up, I am still more bus bound that usual, getting to and from work.  No matter though, I have stocked up on my new fall books (and recipes) and ready for some great reading!

This chicken will warm your heart, bones and kitchen!  It is incredibly easy and flavorful all in one beautiful bite.  I made baked sweet potatoes with it, to really drive it home...(by bus of course).

Maple Rosemary Grilled Chicken

Courtesy of Damn Delicious

1/2 cup maple syrup

1/4 cup reduced sodium soy sauce

3 Tbl olive oil, divided

1 shallot, minced

2 Tbl chopped fresh rosemary

1 Tbl freshly squeezed lemon juice

1 Tbl Dijon mustard

3 cloves garlic, minced

Kosher salt and fresh ground black pepper, to taste

6 boneless, skinless chicken breasts

2 fresh rosemary sprigs

In a small bowl, combine maple syrup, soy sauce, 2 Tbl olive oil, shallot, rosemary, lemon juice, Dijon mustard and garlic; season with salt and pepper to taste.

In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight.  turning the bag occasionally.  Drain the chicken from the marinade, discarding the marinade.

Preheat grill to medium high heat.

Brush chicken with remaining 1 Tbl olive oil; season with salt and pepper to taste.  Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

Serve immediately.  We enjoyed this chicken with a baked sweet potato.  Excellent dinner to get you into the fall mood.

Two Years Ago: Surprise Quiche

Three Years Ago: Cioppino

Four Years Ago: Sweet Shrimp and Spicy Sausage Skewers

Five Years Ago: Pear Tart

Cowboy Beans and Hot Dog Budget

Well I have good news and not so good news.  I finally heard from my insurance adjuster and collision specialist after my deer incident.  The good news is my car is not totaled.  The not so good news is I now have to come up with $xxxxxx of deductible money by the time they are done with my car so I can pick it up.  Looks like my fireplace design is going to be put on hold for a few months.  To keep it all in perspective though, thank God I didn't have any medical issues from the accident, my insurance covers my rental car and everything will be okay.

In order to save our money to retrieve my car, looks like we'll be on a hot dog and beans budget for the next few months.  These beans are totally worth it though.  They are so rich, flavorful and delicious!  They are even better the next day for lunch leftovers!

Baked Bean Casserole

Adapted from Trisha Yearwood

1-1/2 pounds lean ground beef
1 small onion
(2) 16 ounce cans Bush's Baked Beans (any flavor)
1/2 cup barbecue sauce
1/2 cup ketchup
2 Tbl dijon mustard
2 Tbl Worcestershire sauce
1 Tbl soy sauce
4 Tbl brown sugar
8 slices bacon, cut into pieces and cooked

Preheat oven to 350 degrees.  Spray a large cast iron skillet with non-stick cooking spray.

Brown the ground beef and onions.  Add the bacon pieces, baked beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture.

Simmer for 5 minutes.  Cover the cast iron skillet with aluminum foil and bake for 45 minutes.  Remove the foil and continue to bake for an additional 10 minutes.  Let the beans stand for 10 minutes before serving.

Two Years Ago: Surprise Quiche
Three Years Ago: Biscuits and Gravy Breakfast Bake
Four Years Ago: Creamy Artichoke Bruschetta
Five Years Ago: Cherry Cheesecake Brownies

Sammy's Shark Bite...Halloween Dayz

You are not reading the title incorrectly and it is not a typo.  This Halloween has me in a dayz!!

Halloween is not my favorite day or holiday by any stretch.  It never has and after today, it never will be.  I have some friends who really get into this holiday.  They are planning their costumes months ahead of time and really do up their house interior and exterior decors.

I have never been a fan of it.  Growing up in Alaska, Halloween was always so cold.  We could never get our (back in the day) plastic costumes over our giant parkas.  We had to dress just for survival to score whatever candy we could, before frostbite started to show itself.  Our eyelashes would freeze and it just wasn't fun.

Then when I was young in elementary school, our classroom had a pumpkin seed counting contest.  We had to guess how many seeds were in the pumpkin before we carved it together...and I won.  I was so excited.  I had never won a contest.  The winner got to bring home the carved pumpkin.  Well, it was a really, really large pumpkin.  I heaved it onto my school bus and we drove home after school.  

Well, again...very cold and dark by that time of year after school.  I wrapped my little arms around that pumpkin and started to walk home from the bus stop, so proud of my winning accomplishment and couldn't wait to show my parents.  My little body couldn't hold out.  The large pumpkin was much too large and heavy for me to carry home.  It was so cold that day, that I ended up accidentally dropping my prize pumpkin.  Since it had frozen over, it immediately shattered in pieces...and so did my heart right then and there.

Today, my heart stopped again....

Driving to work this morning, out of nowhere a large deer or elk (not sure it happened so fast) with antlers like I have never seen jumped out of the bushes and rammed right into my car.  The entire side of my car....bumper to bumper.  It sounded like (and felt like) I just got t-boned by a freight train.  

By the Grace of God, I was able to keep control of my car and not flip it or drive off the cliff.  My Guardian Angel kept me safe, but my poor car has definitely seen better days.  Just another example why I will never be a fan of Halloween.  

When I delivered my broken car to the auto body for evaluation, they told me I was their third deer incident today.  What are these deer thinking?!?!  She then proceeded to take a large green marker and start marking every area that needed replaced and/or fixed.  By the time she was done, it looked like a kindergarten class had doodled all over the white paint and I wanted to cry...again...for the fifth time today.

I felt most sorry for USAA insurance, who have been absolutely amazing to me through all of this!  They had to listen to my hysterical blubbering when I had to call them and try to explain what happened.  Late in the afternoon, one of their agents called just to check on me and see how I was doing.  (I can only imagine what the notes in my file say about my emotional state this morning).

Since Mr. Giant Deer took a giant bite(s) out of my car, this evening I will be having Sammy's Shark Bite...or two...or??  

Sammy's Shark Bite

Courtesy of Sammy Hagar

1-1/2 ounces Sammy's Beach Bar rum

1/2 ounce Southern Comfort

1/2 ounce orange juice

1/2 ounce fresh sour

1/2 ounce simple syrup

1 ounce Sprite 

orange peel for garnish

Pour all the ingredients except the Sprite and orange peel into a shaker.  Shake with ice and strain into a highball glass.  Add the Sprite, garnish with the orange peel, and serve.

Two Years Ago: Chicken Alfredo Pasta Bake
Three Years Ago: Shortbread S'mores Cups
Four Years Ago: TyKU and Naughty Lemonade
Five Years Ago: Tamale Casserole

Carole's Granola

Today is National Oatmeal Day!  Yummy!  Our Colorado winter is slowly creeping in on us and it is perfect oatmeal weather.

I keep a container at my office and make up a comforting little bowl for myself each morning.  Perfect (as we call it at our house) "belly filler", to get me to the lunch hour finish line.

My husband on the other hand is not a fan of the traditional oatmeal.  He likes his in a granola form, sprinkled over his Greek yogurt and berries every morning, with a little drizzle of honey.

During my recent visit to our very dear friend Carole, she sent me off with a bag of her homemade granola.  She was even kind enough to put it in a clear plastic bag, so I wouldn't have any TSA issues with security.

Well, my hour and a half drive to the airport...I got a little hungry.  I took a little sneak into her care package...and then another...and then another.  Oh my word, Carole's granola was (is) so good! 

When I got to the airport, I texted her immediately for the receipe.  This one is going in my cookbook archives!  Thank you Carole!

Carole's Oatmeal

Courtesy of Carole

2 c. Old Fashioned Oats

3/4 c. shredded unsweetened coconut

1/2 c. nuts, chopped

2 Tbl. brown sugar

1/2 tsp. salt

4 Tbl. coconut oil, melted

1/2 c PURE maple syrup

1 tsp. vanilla

1/2 tsp. almond extract

In a large bowl, mix all dry ingredients.  In a small bowl, mix all wet ingredients.  Mix all ingredients together.  

Pour onto baking sheet in an even layer.  Bake 30 minutes or until dry and golden brown stirring every 10 minutes.  Let cool.  Store in air tight container.

Two Years Ago: Apricot-Gorgonzola Crescent Appetizer

Three Years Ago: Crockpot Pulled Pork Chili

Four Years Ago: Fall Cobb Salad

Five Years Ago: Suzie's Pumpkin Bread

Honey-Soy Salmon and Leaving My Honey Home Alone

This week I am traveling...alone...for the first time in ten years.  It was such a strange feeling packing for one person.  Don't get me wrong, I brought 37 outfits for 5 days.  You can never be too prepared in my opinion.  I will never be able to travel to Europe with one carry-on suitcase...it will just never happen for me.

One of my favorite parts of our new house is in the laundry room.  I made my husband promise me that when we moved there would be no more "junk" areas in the main parts of house.  No cell phone cords in kitchen, no golf tees on the t.v. unit, no debit cards receipts on the dresser.  So, we built our "Command Central".  We added electrical outlets, a shelf, and a white board.  I love this area.  I menu plan for the week, add "to do's", and little notes.

The weekend before I left, I asked my husband if he wanted me to meal prep for him.  He said, no thank you, he's got it and he'll "figure something out".  As the days were approaching for my departure, he (and the dogs) were starting to get pouty faces.

I walked through the laundry room and noticed different writing on my white board.  He went ahead and "planned" his dinners while I was away...."All Skate"!  Now, you would have to be a child of the 70's to appreciate the note.

Back in the day when we had roller rinks, every hour they would play one song and you could do "all skate"...that meant you could skate however you wanted to.  Slow, fast, forward, backward, spinning, showing off,...you get the picture.

I laughed so hard when I saw his "menu", I almost cried!  This is so typical of a classic line.  I am so scared to hear about what his dinners consisted of while I was away during his "All Skate".

When I return home I will have to make him this dish.  It is so, so, so good!  It is one of his favorites and super fast to put together...even I can knock this out with jet lag!

Honey Soy Salmon

Courtesy of Pioneer Woman

2 whole Salmon Fillets

salt and pepper

olive oil, for cooking

2 Tbl butter

3 Tbl honey

3 Tbl low sodium soy sauce

2 whole limes

cooked rice, for serving

Season the salmon with salt and pepper.  Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down in the pan.  Cook for 5 minutes on the first side, being careful not to burn the surface.  Carefully flip to the other side and cook for another 2 minutes.  Remove the salmon to a clean plate.

In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes.  Stir and cook over medium heat for a couple of minutes, until the glaze is thick.  Taste and adjust to the flavors, adding more of whatever you'd like.  Cook it for another minute or two if you like the glaze very thick.

Place the salmon back into the skillet and spoon the sauce all over the top.  Stir together cooked rice with a little lime juice and zest.  Serve the salmon over the rice, spooning on extra sauce.  

Two Years Ago: Baked Spaghetti

Three Years Ago: Chocolate Raspberry Silk Pie

Four Years Ago: Greek Shrimp Saganaki

Five Years Ago: Chicken Tortilla Soup

The First Snow with Sausage Gravy and Biscuits

Yesterday was the most glorious beautiful 70 degree fall day...and then we woke up to 27 degrees oh yeah and just a little bit of snow.  Gotta love Colorado!  Our first snow fall of the year came in with a vengeance.  Then I see it is going back up to the high 60's next weekend...what?!?!

As soon as we signed our contract for our new home in November, my husband spent the next eight months designing, redesigning and designing again, our new deck.  His CAD program was non-stop measuring and figuring the best way to make the most of our square footage and lifestyle needs and wants.

Finally last month, after 3 long painstakingly weeks of my husband's hard labor every night and weekend (and just 18 hours before our first family house guest arrived), our new deck was complete.  They came during the perfect weekend, because after they left, it has been straight rain, a 24-hour reprieve yesterday with sunshine, then today's white blanket.

Well, at least we got to enjoy five days of our new deck before winter came!

 Hard to believe this was our yard at move-in day.

 Yesterday's yard...bit of an improvement!

Still a lot more to do, but that has next summer written all over it.

When I woke up this morning and saw all the snow I immediately went to two things, sausage gravy and biscuits and a good movie.  Breakfast with The Magnificent Seven = perfect Sunday!

Sausage Gravy

1 pound Jimmy Dean's Breakfast sausage

1/3 cup flour

3 cups whole milk

1/2 t. Lawry's season salt

1 t. pepper

freshly baked southern biscuits (of your choosing)

Brown the sausage over medium-high heat until no longer pink.  Reduce heat to medium-low.  Sprinkle on half the flour and stir so that the sausage is evenly coated and flour is cooked off.  Pour in milk and stir constantly.  

Cook the gravy until it starts to thicken.  Sprinkle in the seasoned salt and pepper and continue to cook until your desired thickness.  If it gets too thick, just add a little more milk.

Spoon the grave over freshly baked biscuits.  Curl up in your favorite blanket and enjoy!

Two Years Ago: Coconut Chicken with Mango Sauce

Three Years Ago: Chocolate Chip Cookie Pie

Four Years Ago: German Chocolate Bundt Cake

Five Years Ago: Greek Salsa Chicken

Home * Sweet * Home

Hello everyone...I have returned to Front Range Fork and Cork once again...I have missed you.  It has been five months to the day, since my last post and story.  For several reasons, I also shut down all my social media sites and some of you have wondered what has happened to me.  I also wasn't going to continue my blog, but with the encouragement of my husband and daughter, here I am.  It has been a very...and I mean very, interesting five months to say the least.  So, sit back, pour yourself a cup of whatever fancies you and welcome back to my life of twists, turns, laughs and tears...and where a new adventure always awaits.

It has been nearly a year since we put a deposit down on a lot to build our new home.  After 8 years of a long journey and rebuilding our life again, we have been blessed to be homeowners once again.  Last November we took a leap of faith and found a new town and place to call home...and we told no one.

You cannot imagine how difficult it is to keep a secret like this for eight months!  To be picking out finishes, colors, going over floorplans and not being able to share it with anyone.  We made an agreement, because as we have unfortunately learned from our past...the house is never yours until those keys are put into your hands.  We had to stop inviting friends over for dinner because in the final months leading up to what we prayed would be our moving day, we were floor to ceiling and wall to wall in cardboard boxes...and we kept praying.

Finally at the end of June our prayers were answered, we were handed our keys and moved into our house.  This move did not go without being bittersweet though.

Three days before our move, our girls moved out.  They are now out into the big world and living together in their own apartment, on their own, full-time work and college...and we have never been so proud of them.  In the past four months though, I have learned that I don't do empty nesting very well...at all.  More on that another day.

Missing "my guy" Theo.

Five days before our move, we had to say good-bye to my sweet boy.  Liver cancer took him as fast as it came and we miss him so much every single day.  He is the fourth Labrador we have had to say good-bye to and it never gets any easier. 

We have a new vet here and they treated our time with such kindness and graciousness like I have never experienced.  There is a candle and sign on their front desk and it states "If you see this candle lit, please respect as someone is saying good-bye to their loved one right now".  Tears still come to my eyes when I think about that candle and sign.

Our new home is straight out of The Andy Griffith Show.  It is small town USA and is full of character and charm.  (I will share with you another day about me registering our dogs with the Town Hall).  Down the street from us next to our neighborhood is a county protected bird sanctuary full of trails, bridges and benches where you can sit and ponder.  It is such a beautiful walk at sunrise and sunset.  There is a farm on the other side of the sanctuary whose cows have much to say every morning.  In the evening we can hear a very curious large owl somewhere in those trees.

Princess Brinkley positively loves her new home...of course, she also thinks she rules her street!

Well that's everything for today.  I will be sharing more about our moving and remodeling adventures...yes, we did move into a brand new house and yes, true to my husband's and my nature, we were remodeling before the first cardboard box made it in.  Stay tuned for more.

Two Years Ago: Pluot Crostada

Three Years Ago: BLT Macaroni Salad

Four Years Ago: Spaetzle with Gruyere and Carmelized Onions

Five Years Ago: Greek Salsa Chicken