Tuscan Beef and Red Wine Stew with Polenta

As the change in seasons are currently everywhere right now...ladies, do you ever reach a moment when you look in the mirror and realize "oh my goodness", what happened? Girl, you gotta get it together!

Last week I took a look and saw over an inch of roots on my head, which against my "blonde" was not a pretty sight.  My two week old manicure polish was grabbing my hair when I tried to shampoo and condition.  (you shellac manicure friends know exactly what I am talking about)...and don't even get me going about my toes.  Yikes!  I was waayy overdue for a pedicure.  Honestly, I was just plain overdue for everything.

So, last weekend (before my Sunday afternoon nap), I took some me time to get myself back in order.  Hair cut and color check...shellac manicure check...spa pedicure check!

While my tootsies were soaking away in the heavenly, eucalyptus-mint suds, I went through some recipes that I have been wanting to try for quite some time.  Fall is showing its cool mornings here and harvest soups and stews sound so wonderful right now.

This little gem was awesome...the perfect one pot wonder (to keep my freshly manicured hands from having to do too many dinner dishes, of course).  I did a menagerie of three different Tuscan stews and morphed them all into one incredible dinner.  Enjoy!

Tuscan Beef and Red Wine Stew
Adapted from Campbells, Cooking Channel and Sur la Table

1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 cup burgundy dry red wine
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1/2-inch pieces
1 can (10 1/2 ounces) beef broth
4 sprigs fresh thyme
1 can (14.5 ounce) diced tomatoes with Italian seasoning blend (basil, garlic, and oregano)
1 Tbl tomato paste
2 bay leaves
4 cloves garlic, minced
4 sprigs fresh rosemary, finely minced
2 pounds beef for stew, cut into 1-inch pieces
2 cans (15 ounces each) white cannellini beans, rinsed and drained
salt and pepper to taste

Stir all the ingredients (except the cannellini beans) in a 3-1/2 quart slower cooker.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork tender.

Stir in the beans and cook for 20-30 minutes or until the mixture is hot.  Remove the bay leaves and stems from thyme leaves.

While the beans are warming up in slow cooker with stew, prepare the polenta according to package directions.

Serve Tuscan Beef Stew in bowls over prepared polenta.

One Year Ago: No Post
Two Years Ago: Berry Tartlets
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Dad's Dilly Dip
Six Years Ago: Nutella Cookies

Creamy Parmesan Orzo with Chicken and Asparagus

In my home, naps are non-negotiable...in fact they are mandatory.  Every Sunday I must have a nap, be it 20 minutes, 2 hours, or anything in between.  I am on the run seven days a week and on Sunday afternoons, I must get that quiet, down time rest in to rejuvenate me for the up and coming week.

My husband can fall asleep during a football game on television with volume cranked while dogs barking in neighborhood and washer and dryer are going.

I need a bit more solitude...I go into my bedroom, close all blinds, turn on my white noise machine and wrap myself up in a throw blanket (and usually a dog).

Yesterday one daughter came home for a long weekend...with a viscous head cold.  It appears that the cesspool of germs are running rampant through the campus already.

Also yesterday, we had Mr. Kylo neutered.  He came home very drugged up with a giant lampshade around his neck.  I hated doing this to him, but he is progressively eating my house one wall, end table, corbel, and carpet patch at a time.

So after I tend to everyone this weekend I can assure you a Sunday nap will most definitely be in order.

Good thing I have this awesome dish as leftovers since I don't know how much cooking I will be getting in the next few days.  It is fancy enough to serve guests or comforting an easy enough for family night.

Creamy Parmesan Orzo with Chicken and Asparagus
Courtesy of Joanna Cismaru

1 lb chicken breasts, boneless and skinless (about 3 breasts)
1/2 tsp salt
1/2 tsp pepper 
1 Tbl paprika
2 Tbl olive oil
1 cup asparagus chopped
1 large onion chopped
4 cloves garlic minced
2 cups orzo uncooked
2 cups half and half
3 cups chicken broth low sodium
1-1/2 cups grated Parmesan cheese
2 Tbl freshly chopped parsley for garnish

Season the chicken breasts with salt, pepper and paprika on both sides.

In a large skillet heat the 2 Tbl of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through.  Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.

In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit.  Transfer to a plate; set aside.

In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic.  Add more olive oil if needed.

Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor.  Add the half and half, chicken broth and stir.

Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.

Remove the lid and stir in the Parmesan cheese.  Taste for seasoning and adjust with salt and pepper.

Add the asparagus back and stir it in.  Slice the chicken into thin slices. and add it the the skillet.

To serve, add spoonful of creamy orzo to plate and top with sliced chicken.

One Year Ago: No Post
Two Years Ago: Traeger Beef Tenderloin Steaks
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Grilled Halloumi Cheese and Tomato Sandwich
Six Years Ago: Nutella Cookies

Apparently Mr. Kylo also must get his naps in.

Pear and Prosciutto Salad with Marcona Almonds

This past weekend, I tried to gain 20 pounds on Sunday.  Well, actually I didn't try...it just felt like it.  At my age, I am way past the point of PMS, so I couldn't even blame it on that.

It started by me waking up to fresh brewed coffee that my husband had at the ready for me (after 26 years together he knows that if I can't walk out of the bedroom and head to kitchen for a fresh pot of  brewed coffee, things could get ugly!) and he had a beautiful plate of fresh scones and pastries, placed next to my coffee mug from one of our local mom and pop bakeries.

Then, my daughter drove home for the day.  She is starting some of her student teaching in an elementary school and wanted me to go with her to shop for classroom career clothes.  We started our venture with sub sandwiches...I did select tuna though, you know, to keep it healthy.

Coming home, she wanted to stop by Peace, Love & Little Donuts!  She hadn't been there yet, and wanted to get a custom made 4-pack to try out.  Okay, I had to have one of their honey glazed donuts...but they are really small...really they are.

For dinner, I marinated and Traegered a flank steak with roasted red potatoes and a Caesar salad.  I couldn't leave well enough alone...I was craving Bearnaise sauce.  You can figure out the rest of this story.

Needless to say Monday night I needed fresh greens, fruits and veggies.  I found a salad suggestion while looking through the upcoming Sur La Table classes for menu ideas.

This salad was so crisp and fresh.  Definitely what I needed for dinner after my disastrous Sunday!

Pear and Prosciutto Salad with Marcona Almonds
Inspired by Organic Marin: Recipes from Land to Table

Makes 4 salads

baby euro greens mix
8 thin slices of prosciutto
8 ounces haricots verts, trimmed and blanched for 3 minutes, then shock quickly in ice bath, remove immediately
1 firm, ripe Anjou pear, peeled, cored, and thinly sliced
1/4 cup Gorgonzola cheese crumbles
1/2 cup chopped Marcona almonds
Bloombox Preserved Lemon Vinaigrette

Assemble the salad by plating the baby greens on plate.  Add the blanched and cooled haricots verts, pear slices, prosciutto, Gorgonzola cheese crumbles, and almonds. 

Drizzle with Preserved Lemon Vinaigrette dressing.

One Year Ago: No Post
Two Years Ago: Croissant French Toast and "The Change"
Three Years Ago: One Pot Cajun shrimp Pasta
Four Years Ago: Pear Cake, Pinterest, and Prayer
Five Years Ago: Gorgonzola Grilled Chicken and Spinach Salad
Six Years Ago: Streusel Coffee Cake and Comfort Food Morning

Sunset Chiffon

It is still a little toasty here every day, but not without our afternoon and evening thunder and torrential downpours.  So, I am still trying to cook without firing up my oven, whenever it is possible.   I'm just not ready to start my fall baking yet, but still looking for some easy, sweet treats.

I was recently in Lakeway, Texas and was lucky enough to have some friends take me to lunch at such a fun place!  The Oasis at Lake Travis cannot be described.  The views are positively breathtaking.  I have never seen such a large restaurant or event center.  Their website cannot possibly do it justice.  If you are ever in the Austin area, you must check this place out.  I can't wait to go back there!

For lunch I had their Chicken Wrap, which was amazing.  They served with it a side of "Sunset Chiffon".  I had no idea what that was.  I took my fork for a dip and it was instant love!

When I got home, I Googled everywhere to try and find a recipe for this dessert.  I ended up morphing about four different recipes to create this silky, cloud of chiffon...and I think I am pretty close to Oasis' version.  Yes, it is basically a bowl of just all kinds of naughty sugar, but in moderation, it sure tastes special.

Sunset Chiffon

Inspired by The Oasis at Lake Travis

1 large box orange Jell-O

1 (8 ounce) container Cool Whip

1 (8 ounce) can crushed pineapple in juice (drained, but reserve the juice for later)

1 tsp fresh squeezed lemon juice

water

ice cubes

Drain the crushed pineapple and place the fruit in a small bowl, set aside.  Place the reserved drained pineapple juice in a 2 cup measuring cup.  Add water to fill to the 2 cup line.  In a saucepan on medium-high heat, heat water/juice mixture to boiling.  Remove from heat and stir in orange gelatin powder, stirring until dissolved.  Move mixture to a large bowl.

Add one cup of ice to a 2-cup measuring cup.  Add water to the ice to bring the level to the 2 cup mark. Pour ice/water into the gelatin mixture and stir until ice has melted.

Place bowl of gelatin into refrigerator until the mixture is partially gelled.  It should be firm enough that it won't spill out of the container, but will not hold its shape well when lifted with a spoon.

Use a hand electric mixer on low setting, to break up the gelatin mixture until mixture is very loose and not longer holding its shape.  Add the reserved crushed pineapple and mix in well.  Add half of the container of Cool Whip and mix just enough to blend everything together, but don't over mix.

Pour into eight dessert dishes and chill until firm (about 4 hours).

Garnish with a dollop of whipped cream.

One Year Ago: No Post

Two Years Ago: Monterrey Tapenade Chicken

Three Years Ago: One Pot Cajun Shrimp Pasta

Four Years Ago: Eggplant, Green Olive and Provolone Pizza

Five Years Ago: Lemon Spaghetti with Jumbo Shrimp

Six Years Ago: Hot Chili Mamma Salsa

Bloombox Sheet Pan Shrimp Fajitas

My sous chef has been gone for about two weeks now and getting settled into college life again.  I have been trying to regroup on dinners and figure out quick meals that I can accomplish when I get home. 

My husband and I both have one hour commutes home each night and I sometimes don't see my driveway until 6:30 pm.  So, not only do I want my dinners to be flavorful but more importantly, efficient!

As of late, I have been trying out more and more sheet pan dinners.  If you can organize your menu and ingredients ahead of time, these sheet pan beauties really do come in handy.

This night I was craving shrimp (of course).  I thought sheet pan fajitas sounded perfect...until I realized I did not have any smoked paprika, or any other paprika for that matter.

That's when Bloombox came to my rescue...

Bloombox offers four very distinct "Lettuce Specific Dressings".  They are all each individually designed to complement various greens. Each dressing also features a salad recipe on the bottle.  I tried their Spinach salad recipe, (which I will share in a future post this month), and it was amazing!  My husband went back for a second and third helping...it was that good!

Honey Sherry Vinaigrette, Made for Kale

Preserved Lemon Vinaigrette, Made for Leafy Greens

Cumin Coriander Vinaigrette, Made for Arugula

Smoked Paprika Vinaigrette, Made for Spinach

I have been having so much fun not only enjoying these dressings on salads, but also experimenting with them as a marinade and incorporating the dressings as an ingredient in side dishes...the dressings are so fresh and gluten free.  If you cannot find any of the Bloombox dressings at your farmers markets or grocery stores, you can order them online here.

Over Labor Day weekend, I marinated chicken breasts in their Preserved Lemon Vinaigrette all day and finished them off with some garlic salt, fresh ground pepper and a little chicken rub seasoning.  Oh my goodness!  The chicken was so flavorful and moist off the grill...loved it!

Back to my Sheet Pan Shrimp Fajitas saga...I remembered that I had a bottle of the Smoked Paprika Vinaigrette salad dressing in my refrigerator.  I took a chance on adding some of the dressing (to replace the smoked paprika I was missing), to the shrimp, veggies, and seasonings mixture and I am so glad I did.  I will only make fajitas in the future using this salad dressing in the recipe now.  Delish!

Sheet Pan Shrimp Fajitas

1-1/2 pounds of raw shrimp, peeled, deveined, and tails removed

1 yellow bell pepper sliced thin

1 red bell pepper sliced thin

1 orange bell pepper sliced thin

1 small onion, sliced thin

1-1/2 Tbl olive oil

1 tsp salt

pinch fresh ground pepper

2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground cumin

1/2 tsp smoked paprika*

lime

fresh cilantro for garnish (optional)

corn or flour tortillas warmed

* Substitute the 1/2 tsp smoked paprika with 1/4 cup of Bloombox Smoked Paprika Vinaigrette

Preheat oven to 450 degrees.

In a large bowl, combine onion, bell peppers, shrimp, olive oil, salt, pepper, and spices.  Toss to combine.

Add sheet of foil to baking sheet and spray with non-stick cooking spray.  Spread shrimp and veggie mixture on baking sheet.

Cook at 450 degrees for about 8 minutes.  Then turn oven to broil and cook for additional 2 minutes, or until shrimp is cooked through.

Squeeze juice from fresh lime wedges over fajita mixture.  Serve in warm tortillas.

For serving: avocado slices, sour cream, Mexican blend cheddar cheese

One Year Ago: No Post

Two Years Ago: Mama Z's Breakfast Biscuits

Three Years Ago: One Pot Cajun Shrimp Pasta

Four Years Ago: Mushroom Marsala Ravioli

Five Years Ago: Garlic Chicken Skewers

Six Years Ago: The Flavornator (a.k.a. Bacon Explosion)

Boozey Dole Whip

My home state of Alaska is already having snow warnings in parts of the state.  Meanwhile in Colorado this weekend, it is 99 degrees...99 degrees!  I thought I escaped the heat when I moved out of Palm Springs, California...not so much.

In order to deal with the excessive heat this weekend, I treated us to a little frozen libation.  This Boozey Dole Whip is like a Pina Colada married a Margarita.  

Dole Whip is the famous treat at Disneyland that has been recreated all over the internet.  Now, don't get me wrong, while the original is very good this version takes it to a whole different level. 

Let me tell you, if every parent had just one of these during their family visit to "the magic kingdom" there would be less cranky parents walking through Cinderella's Castle...just say'n.

Boozey Dole Whip

Makes 2 Servings

1 - (10 ounce) bag frozen pineapple 

4 ounces white Tequila

1 ounce Triple Sec 

1/2 cup coconut milk

1/4 cup fresh lime squeezed lime juice

2 Tbl granulated sugar

Blend frozen pineapple, tequila, triple sec, coconut milk, lime juice, and sugar together in a blender until smooth.

Pour into a chilled glass.  Serve immediately and "whistle while you work".

One Year Ago: No Post

Two Years Ago: Baked Parmesan Artichoke Hearts

Three Years Ago: Grilled Shrimp, Corn and Avocado Salad

Four Years Ago: Cheesecake with Strawberry Sauce

Five Years Ago: Smoked BBQ Chicken Nachos

Six Years Ago: Flatbread Friday

Tomato-Burrata Toasts and National Red Wine Day

I love a good "Toast", Bruschetta, or Crostini, recipe!  Honestly, top anything on a toasted piece of rustic bread and I am all over it!

During a recent trip to Austin, Texas I was fortunate to have dinner at The Grove Wine Bar and Kitchen.  If you ever get the chance, you must go!  Their wine selection is impressive and their menu is even more incredible.  They actually have an area on their menu dedicated to Bruschetta...10 different Bruschettas!

And speaking of toasts (no pun intended)...it's National Red Wine Day!  I can't think of a better combination than a wonderful red wine and platter of bruschetta or crostinis!

I found this recipe at my sister-in-law's house.  She had the magazine on her table and the beautiful and vibrant cover caught my eye.  These are so good and super easy for a last minute entertaining appetizer or a side with a nice salad.

Tomato-Burrata Toasts

Courtesy of Real Simple Magazine, July 2019

Toss 1 lb. sliced tomatoes with 1/3 cup olive oil and 1/2 tsp. flaky salt.  Let stand for 5 minutes.  Drizzle 8 thick slices toasted crusty bread with olive oil and rub with garlic; top with tomatoes (do not throw away the oil) and 8 ounces torn burrata.

Top with flaky salt, the leftover tomato oil, 2 Tbl fresh oregano leaves, and several grinds of freshly ground black pepper.

We recently discovered this Pinot Noir from 19 Crimes.  Great price and really great red wine! Cheers!

One Year Ago: No Post

Two Years Ago: The Med Salad

Three Years Ago: Grilled Shrimp, Corn and Avocado Salad

Four Years Ago: Surf and Turf Crostinis

Five Years Ago: Spicy Roasted Chicken Legs

Six Years Ago: Mocha Mint Delight

Basil and Black Pepper Brined Chicken and The Lost Kitchen

I recently watched an online interview of Erin French and her restaurant The Lost Kitchen in Freedom, Maine.  Erin is a fascinating woman with an incredible story.  She is a true testament to not giving up and pursuing your dream.  I highly recommend you read her cookbook and stories!  I am now an instant fan and can't wait to try all her recipes.

Erin has a unique approach to her cooking, ingredients, restaurant and recipes that I truly admire.  I absolutely loved her chicken recipe (below).  Plan ahead and pay attention to every step and you will enjoy the most incredible chicken for dinner.

Basil and Black Pepper Brined Chicken

Courtesy of Erin French

1/3 cup sugar

Coarse salt

1/4 cup black peppercorns, crushed with a rolling pin, plus 1/2 teaspoon freshly ground pepper

2-1/4 cups packed fresh basil leaves, torn, plus sprigs for serving

4 pounds bone-in, skin-on chicken pieces, or 1 whole chicken (4 pounds), cut into 10 pieces

1 stick unsalted butter

Safflower oil, for brushing

Flaky sea salt, such as Maldon, for serving

In a medium stockpot, combine 6 cups water, sugar, 1/4 cup coarse salt, and crushed peppercorns; bring to a boil.  Remove from heat; add 2 cups basil leaves.  Let cool completely; cover and refrigerate 30 minutes.  Add chicken; refrigerate, covered, overnight.

Bring chicken to a boil in liquid.  Skim well; reduce heat and vigorously simmer until just cooked through and a thermometer inserted in thickest part of each piece (avoiding bones) reads 165 degrees, about 15 minutes.  Transfer chicken to a wire rack set in a rimmed baking sheet; let dry, 45 minutes to 1 hour.  (Chicken can be made ahead and refrigerated in an airtight container up to 1 day; bring to room temperature before grilling.)

In a small saucepan, melt butter over medium, then add remaining 1/4 cup basil and ground pepper.  Prepare grill for direct and indirect cooking; lightly brush grates with oil.  Grill chicken over direct heat, turning occasionally, 5 minutes.  Brush with basil butter and continue grilling until charred in spots and heated through, about 10 minutes more.  

Remove from heat and brush with more butter.  Serve, garnished with basil sprigs and sprinkled with flaky salt.

One Year Ago: No Post

Two Years Ago: No-Bake Ombre Blackberry Cheesecake

Three Years Ago: Shrimp Skewers with Pesto and Cheddar Polenta

Four Years Ago: Cheesecake with Strawberry Sauce

Five Years Ago: Orzo Salad with Everything

Six Years Ago: Puttanesca Pasta Night

Quilts, College, and Kleenex

Tomorrow I move "Baby B" into her new campus apartment.  We have spent the past week staging and stacking everything that she will need in our garage.  Oh and don't worry, I have secretly packed a new, full box of Kleenex in my car as I know what's coming...at me!

Last night we had our annual "back-to-school" family dinner out.  We started that tradition when we moved to Colorado, and I have no idea why or how it started...but it is without a doubt our tradition that the girls look forward to every year.

When the girls moved out last year into their own apartment, they started giving me bags of clothes that they wanted to donate.  I kept seeing their old schools and volleyball t-shirts and I just couldn't depart with them.  I didn't know what I would do with them, but in the back of my mind, I knew I had to hold on to these memories for some reason.

...and that's when I saw it.  I was online and saw an advertisement for Project Repat.  They are a company in the U.S. that makes custom quilts out of your t-shirts!

They give you excellent, detailed instructions on what you need to do prior to sending in your t-shirts to them for your order.

So, I have (secretly) spent the past year going through their "donation" bags and hiding all their past t-shirts.  I also had to fill in the missing ones with their favorite teams, college tees, favorite restaurants, first jobs, concerts, etc...

The time came for me to send Project Repat the packages and I was so excited.  Six weeks later, packages arrived, and I was like a little girl on Christmas morning!

Last night after dinner, we finally gave the girls their quilts and they were speechless!  Mission accomplished!!

God Bless you ladies as you continue your education and next chapter...you got this!

Peach Mustard Glazed Pork Tenderloin

We are less than one week away before my girls return to college.  One of them stayed with us all summer and I will miss my chef cooking with me in the kitchen.  We have had a lot of fun the past couple months trying out fun, new recipes together.  Plus, I'm going to miss having dinner started by the time I get home from work, and doing the grocery shopping for me, and cleaning our house, and taking care of the pups...she got me a little spoiled, to say the least!

This pork recipe not only would be very impressive for entertaining, it also makes for a wonderful comforting, family dinner.  Since our girls are about 2 hours from each other (and we are directly in the middle of them), our traditional Sunday night family dinners will be a little sparce when school starts.  So, I will keep this one in my "to make" for them next family dinner.

Peach-Mustard-Glazed Pork Tenderloin

Courtesy of Southern Living Magazine, December 2012

2 (1-1/4 lb) pork tenderloins

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 Tbl olive oil

2 Tbl butter

1 large shallot, minced

1/2 cup peach preserves

1/3 cup bourbon

2 Tbl country-style Dijon mustard

1/4 tsp dried crushed red pepper

1/2 cup reduced-sodium chicken broth

Preheat oven to 400 degrees.  Sprinkle tenderloins with salt and black pepper.  Cook in hot oil in a large oven proof skillet over high heat 3 to 4 minutes on each side or until slightly browned.

Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender.  Remove from heat, and stir in peach preserves and next 3 ingredients.  Cook over medium heat, stirring often, 1 minute or until preserves are melted.  Pour over tenderloins.

Bake at 400 degrees for 20 minutes or until a meat thermometer inserted in thickens portion registers 150 degrees.  Transfer to a cutting board, reserving drippings in skillet.  Cover loosely with aluminum foil, and let rest 10 minutes before slicing.

Meanwhile, stir broth into reserved drippings, and cook over medium high heat, stirring constantly 5 minutes or until reduced by half.  Serve with sliced tenderloins.

One Year Ago: No Post

Two Years Ago: Drumstick Pie

Three Years Ago: Shrimp Skewers with Pesto and Cheddar Polenta

Four Years Ago: Naughty Cookie Bars

Five Years Ago: Spinach, Chicken, and Bacon Pizza

Six Years Ago: Flat Iron Steak Salad