Bourbon-Pecan Pumpkin Butter Pie

I got this recipe from Williams-Sonoma. Excellent.

Ingredients:

• 4 eggs
• 2 cups (about 1 1/3 jars) pecan pumpkin butter
• 1 3/4 cups plus 1 Tbs. evaporated milk
• 3 Tbs. bourbon
• 1 prebaked and cooled deep-dish piecrust (see related recipe at left)
• Whipped cream for serving

Directions:

Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)

In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil.

Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.

To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.

Mashed Potatoes with Bacon and Chives

• Ingredients:
• 5 garlic cloves, unpeeled
• 2 Tbs. olive oil
• 3 lb. russet potatoes, peeled and cut into 2-inch pieces
• 1 Tbs. kosher salt, plus more, to taste
• 2 cups half-and-half
• 3 Tbs. unsalted butter, cut into 3 pieces
• 3 Tbs. minced fresh chives
• 8 oz. bacon, cut into 1/4-inch pieces and cooked until crispy
• Freshly ground pepper, to taste

Directions:

Preheat an oven to 350°F.

Place the garlic cloves on a piece of aluminum foil and drizzle with the olive oil. Fold over the foil to enclose the garlic and roast for about 30 minutes. Remove from the oven. When the cloves are cool enough to handle, peel them and mince enough garlic to measure 1 Tbs. Reserve any remaining garlic for another use.

Meanwhile, put the potatoes in a large pot. Add the 1 Tbs. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.

Set the pot over low heat, add the half-and-half, butter and the 1 Tbs. roasted garlic and whisk until the butter melts. Set a potato ricer over the pot and pass the potatoes through in batches. Using a silicone spatula, fold the potatoes into the liquid until the mixture is smooth and creamy. Stir in the chives and bacon, and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately.

Serves 8-10

My Chicken Sauce

If you want just to cook a simple lemony chicken kind of meal I use these ingredients for lemon herb chicken. I have a habit of not really measuring for this sauce because I mix it up every time. But this is basically what I put in it

2 TB Olive oil

Chicken broth

1/2 cup chopped onions (depends on how much chicken I am cooking)

1 TB butter

1 TB mustard

2 TB White wine

1 TB Lemon juice

Lemon pepper seasoning

Clove of garlic

Tortilla Casserole

This recipe is a combination of my best friends tortilla casserole and my own. My friend Sierra is partially spanish and makes some amazing mexican recipes.

Ingredients:

1 can cream of chicken

1 can cream of mushroom

3/4 cup Medium Pace Salsa

4 small white corn tortillas

Tortilla chips

2-4 cooked chicken (dice) - (I use my canned chicken that Dustin and I make every year.)

Jack cheese

Directions:

1. Mix both creams and salsa. Put a little on the bottom of baking dish. (13x9)

2. Layer 2 tortillas, chicken, half cheese and then the rest of the sauce.

3. Tear other 2 tortillas into pieces and spread. Crinkle 2 small handfulls of chips and sprinkle over the dish. Put the rest of the cheese on top and put in the oven for 30-40 minutes.

Oven Temperature: 375

Risotto with Butternut squash, leeks and basil

I made this recipe over the holidays this last Christmas and the butternut squash taste definitely made it a very holiday-ish dish. Risotto is my favorite kind of rice. It is very creamy and almost like pasta.

Ingredients

3 tablespoons olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
1 bundle of green onions- chopped/diced
1 tablespoon chopped fresh thyme
2 cups arborio rice
4 14-ounce cans (or more) vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Directions:

1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
2. Reduce heat to medium; add remaining 1 tablespoon oil, green onions, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes.

3. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper.

4. Transfer to large bowl and serve with additional Parmesan cheese.

Makes 8 servings.

Takes about an hour to cook.

Capellini Pomodoro

If any of you have been to Olive Garden and know their menu well you might have tried this simple pasta recipe. It is one of their smaller calorie pastas. Very simple but has a yummy italian taste. I was able to find this recipe and I would love to share it with you.

Ingredients:

2 cloves garlic - minced

2 pounds plum tomatoes - seeded/diced

1 oz fresh basil leaves -minced

1/3 cup extra virgin olive oil

3 oz parmesan cheese

12 0z dry angel hair pasta - cooked

1/4 teaspoon pepper

Directions:

1. Heat olive poil and garlic. (Cook garlic until it is white)

2. Add tomatoes and pepper. Heat through stirring for 2-3 minutes.

3. Tomatoes shouldn't lose shape. Remove from heat.

4. Transfer hot cooked pasta to large bowl. Toss with tomato mix, basil and half of parmesan cheese.

5. Serve with remaining cheese.

Marinated Salsa Tomatoes

I LOVE heirloom tomatoes. They remind me of when I did catering and had heirloom tomatoes and mozzarella for a salad. It is very fast and easy to prepare.

6 large heirloom tomatoes

1 (16 0z) container fresh salsa ( I use Costco's salsa)

1 (4 0z) can diced green chiles

1/4 cup balsamic vinegar dressing

2 tbs. chopped fresh cilantro

1. Core and slice tomatoes. Arrange them in an overlapping pattern or in stacks of alternate colors on a large plate.

2. Stir together the remaining ingredients in a small bowl and pour over tomatoes.

3. Cover and refrigerate for at least 20 minutes.

Wa-la!! You have a tomato salad.

Sweet Chili

3 lb my dads pork sausage

1 lb Jimmy Dean hot sausage

4 texas sweet onions

1 green pepper

2 large cans dark red kidney beans

1 can northern beans

1 can chili beans

1 can black beans

1 large can Bushes baked beans ( I use the vegetarian one)

2 bottles Famous Dave's Rich and Sassy BBQ sauce

Garlic

Chili powder

Salt & Pepper

Basil

Italian Seasoning

Directions:

Brown sausage in large pot (12 qt). Chop onions and green pepper in food processor and add to meat once brown. Add garlic, chili powder, salt, pepper, basil, italian seasoning and cook for 5-10 minutes until onions are partially cooked. Add 2 bottles of BBQ sauce and cook for 5 minutes. Add all cans of beans, including the fluid in the can. Cook until hot, and then simmer until ready to eat.

This makes a TON of chili so if you do not want to make that much, divide the recipe in half. I like to make extra to put in little sandwich bags and I freeze them (laying flat down) for easy quick meals.

Shepherds Pie

I made Shepherds Pie tonight for Sunday dinner and it was delish!!!

I got it from wholeliving.com. Some healthy recipes honestly taste pretty eh... But this was not that kind of taste. Plus I used my dads pork sausage instead of turkey sausage. I can't make anything without it. Best sausage meat ever.

Anyway, you have to try this recipe. It's one of my new favorite comfort foods.

Ingredients

Serves 8

• FOR THE TOPPING
• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
• 3 parsnips (6 ounces), peeled and cut into 1/2-inch pieces
• 1 cup plain fat-free yogurt
• Coarse salt and freshly ground pepper
• FOR THE FILLING
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 large onion, finely chopped (about 1 1/2 cups)
• 3 celery stalks, finely chopped
• 2 medium carrots, finely chopped
• 2 garlic cloves, minced
• 2 pounds italian sausage ( I use my dads pork sausage)
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme
• Dash of chili powder
• 2 tablespoons plus 1 1/2 teaspoons cornstarch
• 6 ounces frozen peas (about 1 1/2 cups)

Directions

1. Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
2. Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
3. Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.

Italian Meatballs

Here is a mixture of my mom's meatball recipe and my own recipe. I combined the classic ingredients used in meatballs and added a couple different things like.... bacon. Ooooh baby. Bacon is such a magical thing. You can't go wrong with bacon :)

Ingredients:

• 6 ounces applewood-smoked bacon (about 6 slices), diced
• 2 large garlic cloves, peeled
• 2 pounds of my dad's pork sausage
• 2/3 cup bread crumbs
• 2 large eggs
• 1/2 cup finely chopped yellow onion
• 1/2 cup parmesan cheese
• 1 tablespoon minced marjoram
• A dash of red pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 
  

Preparation:

• Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in sausage and all remaining ingredients. Let stand 15 minutes.
• Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. You can make this ahead and freeze it for an easy meal.
  
  
  Add 1 tablespoon oil a deep pan and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
  

Cranberry Molded Sauce

For the last couple years I have been making the cranberry sauce for Thanksgiving. Yes it is one of the least important things on the Thanksgiving menu but I LOVE cranberries and I have to have cranberry sauce on top of any of thanksgiving dish. Last year I made waaaay too much cranberry sauce. My sister-in-law actually has some leftovers frozen from last year still! So I decided to make a much smaller cranberry dish. Doesn't it look pretty? Ha I got a mold for it from Williams-Sonoma that worked perfect. Very simple recipe but delicious. :D Enjoy!

Ingredients:

1 jar cranberry relish (from Williams-Sonoma)

1 1/2 cups pure cranberry juice

2 envelopes (14g) unflavored gelatin

Instructions:

Lightly coat the inside of a 32-oz. decorative mold with nonstick cooking spray. Put the cranberry relish in a bowl. Set aside.

Pour 1/2 cup of the cranberry juice into a separate bowl. Sprinkle with the gelatin. Let stand until the gelatin softens, 5 to 10 minutes.

In a large saucepan over medium-high heat, bring the remaining 1 cup cranberry juice to a simmer. Pour into the gelatin mixture and whisk to combine. Pour into the bowl with the cranberry relish and stir to combine. Pour the mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or up to overnight.

To unmold, set the mold in a large bowl of warm water so the water reaches almost to the rim of the mold. Let stand for 1 minute, then remove from the water. Carefully insert a small spatula along the side of the mold. Gently pull the gelatin away from the mold, then remove the spatula. Place a platter upside down on top of the mold, invert the platter and mold together and shake gently. Lift off the mold. Serves 14 to 18.

Best Cranberry and Wild Blueberry Pie ever!

This pie was a hit at Thanksgiving and I LOVED it! It was a fiasco to make since I was making a bunch of other things at the same time and it is harder than it looks making this basket weave look haha. But it was worth it. SO YUMMY!

Ingredients:

Filling:

• 16 ounces frozen organic wild blueberries (do not thaw)
• 12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
• 1 1/4 cups sugar
• 3 tablespoons cornstarch
• 2 cinnamon sticks
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon peel

Crust:

• 2 Pie Crust dough disks (see my crust recipe)
• Heavy whipping cream (for brushing)
• Freshly grated nutmeg (for sprinkling)
• 
  

• The Technique: Lattice Top

  To create a lattice top, roll out the dough, then cut it into strips. Make the lattice by draping half the strips in one direction across the filling, then draping the other half in the opposite direction, or weave the strips over and under for a classic basket-weave pattern. Master this and you'll end up with a professional-looking dessert that's sure to impress your guests.
  
  

Preparation:

Filling:

• Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD Can be made 3 days ahead. Cover; chill.

Crust:

• Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10-inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips). Arrange half of dough strips across top of filling, spacing evenly apart. Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack.
  
  
  DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
• Serve pie at room temperature.