Easy Bruschetta

Ripe tomatoes, fresh basil, crispy bread, yum! Bruschetta is one of my favorite hot weather meals. It is also super easy and doesn't mean being in a hot kitchen forever.

Start by cutting the tomatoes. 

Saute some garlic in olive oil until it is very lightly browned.

Add thinly sliced basil and the garlic and oil to the tomatoes.

Throw in some chopped onion, a few splashes of balsamic vinegar, some salt, and pepper

Mix it up and bask in the glory of how gorgeous it is. Let it sit in the fridge for about an hour if you have time, if not, it is ready to serve immediately too.

Heat some oil, butter, bacon grease, or whatever your fat of choice is, in a pan and saute the bread until it is crispy and golden brown.

Top the bread with the tomato mixture and enjoy before it goes soggy! We like to eat it with sausages to balance out the meal, but I would be happy to eat the bruschetta by itself.

Bruschetta

Ingredients

• 6 ripe tomatoes
• 1 small onion, red if you have it
• 5-6 cloves garlic, minced
• 1/4 cup oil
• 1/4-1/2 cup fresh basil, thinly sliced
• 2-4 tablespoons balsamic vinegar
• Salt and pepper to taste
• your favorite good, crusty bread, I used Wegmans rosemary olive oil bread
• Oil to brown the bread

Method

1. Chop the tomatoes, onion, and slice the basil
2. Lightly brown the garlic in the olive oil
3. Combine the tomatoes, onion, basil, garlic and oil in a large bowl
4. Add the balsamic, salt, and pepper. It is super important to just add a little at a time and taste it repeatedly. You don't want it too salty or vinegary. Allow the flavors to combine for about an hour in the fridge or serve right away.
5. Brown the bread in oil until golden brown and crispy.

Let Them Eat Pumpkin Pull Apart Bread!

It is September, that means fall is coming! So I am celebrating the impending death of all creeping things and the end of my seasonal allergies by baking ALL the pumpkin things! Tonight's dinner was pumpkin pull apart bread with a salted maple glaze. Yes, it is as decadent as it sounds. This one is pretty prep heavy because it is bread instead of using premade dough, but I PROMISE it is worth the time and effort. Seriously, look at all this gooey goodness.

Start by proofing your yeast. Warm water, milk, and sugar help the yeast start the epic journey to making your bread delicious. It is super important to let that yeast get all frothy and happy!

Then comes melted butter, salt, 1 egg (I used a substitute because allergies), pumpkin puree, spices, and half the flour.

Mix it up either with a spoon or the dough hook on a stand mixer. Slowly add the rest of the flour. The dough will come together and clean the sides of the bowl of the stand mixer and if you are using a spoon, you'll need to knead it to get the rest incorporated. Knead it for 5 minutes in the mixer or by hand. Put it in a lightly greased bowl, cover, and let rise for an hour. Punch it down, break off pieces that are about the size of a tablespoon, roll them in melted butter and cinnamon sugar, and put those beauties in a greased bundt pan. Cover and let it rise for another hour.

Now preheat the oven to 350. Bake the bread for 25 minutes. Let it cool in the pan for 10 minutes, flip it onto a plate, and drizzle the salted maple glaze your gorgeous ring of happiness!

Pumpkin Pull Apart Bread with Salted Maple Glaze

Ingredients

• 1/4 cup warm water (no more than 100 degrees)
• 1/4 cup warm milk (no more than 100 degrees)
• 1 1/2 active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1 large egg, beaten (I used 1 tablespoon flaxmeal and 3 tablespoons water)
• 2 tablespoons melted butter
• 2/3 cup pumpkin puree (not pumpkin pie mix)
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 3 1/3 cups flour

For the coating:

• 1/2 cup melted butter
• 1 cup sugar
• 1 tablespoon cinnamon

For the gaze:

• 1 cup powdered sugar
• 3 tablespoons maple syrup
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• 1 tsp sea salt (NOT table salt!)

Method

In a stand mixer with a dough hook or a large bowl combine the milk, water, yeast, and sugar. Let it proof for 5-10 minutes and it should look foamy on top. 

Stir in the salt, egg, butter, pumpkin, spices, and about half the flour. With the mixer on, or by hand, add the rest of the flour a little at a time. It should be a little sticky, but not really stick to your hands. Knead it for 5 minutes. Lightly grease a bowl and the dough. Cover and let it rise for 1 hour.

Mix the sugar and cinnamon for the coating in one bowl and melt the butter in another. Once the hour is up, punch the dough down. Take small pieces, about the size of a tablespoon each, dip them in the butter, then roll them in the sugar mixture. Then they go in the greased bundt pan to rise, covered, for another hour.

Preheat the oven to 350 and when the hour is up bake the bread for 25 minutes. Let it cool, in the pan, for about 10 minutes. While it is cooling, mix all the glaze ingredients. After the 10 minutes are up, put a plate on top of the pan and then flip the pan over. The bread should come out fairly easily. Drizzle the glaze over the bread and try to keep from burning your tongue because it is way too good to wait for it to cool!

Not So Korean Beef

This is a staple recipe in our house. The Hubby loves it, Sprout loves it, Bean is a little less than enthused, but sometimes he eats the meat. Before you ask what makes it Korean, the answer is... not much. I only call it that because the recipe I modified it from calls it that. It is another small list of ingredients meal that packs a lot of flavor. We eat it over rice or quinoa.

I start with a little sesame oil and plenty of garlic.

When the Garlic is softened, but not brown, add the ground beef.

Brown it well and then add frozen (or fresh) veggies of your choice. I used mixed veggies because I had extra from another meal. The sauce ingredients also go in at this point, but I don't have a good picture of that for you.

Let the veggies heat through and you are ready to serve. I like to top mine with green onions, some toasted sesame seeds, and a little sriracha or red pepper flakes.

Not So Korean Beef

Ingredients

• 1 lb ground beef
• sesame oil
• 10 oz frozen veggies (or as much fresh as you want)
• 2 (or more) cloves garlic, minced
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 2 teaspoons fresh ginger, grated; or 1 teaspoon ground ginger
• A splash of fish sauce if you have it (it adds a little extra umami flavor)
• Optional toppings: sesame seeds, green onions, red pepper flakes, etc

Method

1. Heat sesame oil in a pan and add garlic
2. Cook just until softened and add ground beef
3. When the beef is cooked through, add the veggies, brown sugar, soy sauce, and ginger
4. Allow the veggies to heat through and it is ready to serve

Sausage and Squash Skillet

I love squash. Summer squash or winter squash, I'll eat it all! My boys? Not so much. The hubby loves spaghetti squash, but that is about it. He'll eat it if it is in front of him, but squash just isn't his thing and that is ok. I figure if I pair it with something he loves, such as sausage, he'll be more willing to chow down. I was certainly right with this recipe. It is the essence of summer to me. Bright veggies and perfectly browned, smoked sausage. Another bonus? It is not a lot of prep or ingredients, which is good for our food budget.

I started by sauteing an onion in some leftover bacon fat.

Next came the sausage, I just did rounds, but you could cut it as small as you like.

Once the sausage started getting lovely and brown, I added the squash, tomatoes, garlic, and seasonings.

I stirred it a few times just to get everything evenly coated and then I just let it cook.

Once the tomatoes release some liquid and the squash is cooked to your liking, it is ready to enjoy with a couple smoky cheddar biscuits (recipe coming soon!) or over pasta!

Pardon the foot photobomb

Smoked Sausage and Squash Skillet

Original recipe at: Yellow Bliss Road

Ingredients:

• 1 package smoked sausage (kielbasa would also work)
• 1 medium zucchini, cut in half rounds
• 1 medium yellow squash, cut in half rounds
• 1 small onion, diced
• olive oil, butter, or bacon fat
• 1 pint grape tomatoes
• 1 tablespoon italian seasoning
• 1-3 cloves garlic, minced 
• Salt and pepper, to taste

Method

1. Add oil, butter, or bacon fat and onions to a 12 inch skillet and allow the onions to soften
2. Add sausage and cook until lightly browned
3. Next comes the squash, tomatoes, garlic, and seasonings
4. Allow the veggies to cook down and soften to your liking
5. Serve with bread, pasta, or rice to sop up the lovely sauce

Chocolate Pumpkin Crap Cookies

Sorry for the hiatus! Moving in with my parents, being away from the Hubby, and then moving up to our new place has kept me mighty busy. I hope this recipe makes up for it! I got the original from a close friend and I upped the ante a little by adding some chocolate to it, because chocolate makes everything better, right? These cookies are everything I want in a cookie. They are soft, moist, and they have pumpkin in them so you can pretend they're healthy!

As with most cookies, start by softening a stick of butter in a mixer or bowl. While waiting for the butter to soften, preheat the oven to 375. Add 1 cup of sugar to the butter and mix until they are well combined.

Add the egg, can of pumpkin, and vanilla and mix until well combined

Next come the dry ingredients, minus the chips

Mix that up and then add the chips

Stir gently, I used a rubber spatula, to incorporate the chips

Use two tablespoons to dollop  the dough onto either a greased cookie sheet or one covered with parchment paper and bake for 12-14 minutes

Look at these beauties. I want to eat all of them right now!

Chocolate Pumpkin Crap Cookies

Ingredients

• 1/2 cup (1 stick) salted butter
• 1 cup sugar
• 1 can pumpkin
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp allspice
• 1/4 cup cocoa powder
• 1 bag butterscotch chips

Method

1. Preheat oven to 375
2. Soften butter in a bowl or stand mixer
3. Add sugar and mix until well combined
4. Add pumpkin, egg, and vanilla and mix again
5. Add dry ingredients and mix until just combined (over mixing will make them gummy)
6. Add the butterscotch chips and mix with a spoon or rubber spatula
7. Use two spoons to dollop the dough onto greased or parchment papered cookie sheet
8. Bake for 12-14 minutes

Roasted Cabbage

Before I dive in and tell you about this recipe, I have to celebrate a little. I RAN A 5K YESTERDAY!!! My time was 36:20, which is by far my fastest for a three-ish miler. For a long time I didn't think I could run because of some lung issues from pneumonia when I was a kid, but now I can run for three full miles! Ok, now to get back to the real purpose of this blog, delicious food.

I don't think I can ever stop saying how much I love roasted veggies. It is my favorite way to eat just about any of them. Yesterday with our salmon we had roasted cabbage. It gets sweet and a little nutty when you roast it. Cabbage is not a huge hit in our house, but I love that it is cheap and filling. The Hubby eats it because it is in front of him, but the kids are not interested. More for me!

Start with about half a head of green cabbage. Red or savoy would work as well, green is what I had on hand. Slice it and remove the core. My slices were about half an inch thick.

Drizzle with olive oil and add salt, pepper, and whatever seasonings you enjoy. I used garlic powder and smoked paprika.

Roast it is a 425 degree oven for 20-30 minutes or until cooked through and a little browned.

Plate it up and enjoy the cabbagy goodness!

Easy Roasted Cabbage

Serves 4 as a side

Ingredients

• 1/2 head green cabbage
• 1-2 tablespoons olive oil
• Salt and pepper to taste
• Other seasonings you enjoy to taste

1. Preheat the oven to 425 degrees.
2. Slice the cabbage into 1/2 inch slices and remove the core.
3. Place on a lightly oiled baking sheet.
4. Drizzle with olive oil and add seasonings
5. Roast for 20-30 minutes or until cooked and lightly browned

Seafood Saturday: Caramelized Salmon

Salmon is, hands down, my favorite fish. I LOVE salmon. I'm pretty sure I could eat it every day and never be sick of it. Meaty and fishy and wonderful, it is everything I want in a fish. I decided to try something new today and do caramelized salmon. The recipe I used was really, really salty. I checked to see if I misread or mismeasured. Nope... lesson learned and next time I will cut the salt by a lot. So this is the recipe with the salt already reduced for your convenience because I am just that nice of a person.

Start with about a pound of salmon for 4 people or 2 people if they are both really hungry. Cut it in 4 even portions and let it rest a few minutes. seriously though, look at that gorgeous fish!

Next up, make the rub. Brown sugar, salt, and black pepper. You could add pretty much any other herbs and spices and have it be delicious.

Heat a couple tablespoons of oil in a broiler safe pan over medium heat. Put the rub all over the salmon and then put it in the pan skin side down.

Let it cook without moving it for about 4 minutes.

Flip it carefully. and add a little more of the rub to the skin side. Let it cook for 2-3 minutes.

Flip it back to skin side down, put a little more of the rub on the top and put it under the broiler for 1-2 minutes. Watch it VERY carefully. Sugar burns amazingly fast if you aren't watching it.
Let it cool for a minute or two before serving because the sugar will still be quite hot.

Serve with roasted veggies and a side of potatoes for a filling and delicious meal.

Caramelized Salmon

Serves 2-4

Ingredients

• 1 lb salmon
• 1/2 cup brown sugar
• 2 teaspoons salt
• cracked black pepper to taste
• 2 tablespoons olive oil

1. Portion the salmon into 4 equal pieces.
2. Mix the rub ingredients together in a small bowl.
3. Heat the oil over medium heat in a broiler safe pan.
4. Coat the salmon well in the rub and place, skin side down, in the hot pan.
5. Allow to cook for 4-5 minutes and then carefully turn.
6. Allow to cook for another 2-3 minutes, add a little more rub, and carefully flip again.
7. Add another little bit of the rub and place under the broiler for 1-2 minutes or until the sugar is melted and very lightly browned. Make sure to watch it carefully.
8. Allow to cool for 1-2 minutes before serving as the sugar will be very hot.
   
   
   
   

Slow Cooker Unstuffed Cabbage Rolls

Cabbage rolls have kind of a rough reputation. I think they are delicious. Little packets of meat and cabbage. YUM! Not only that, they are even easier if you are lazy like I was this time and don't actually make rolls. Hence the "unstuffed" part. Also, slow cooking is the best. Throw a bunch of stuff in, turn it on, and boom! Dinner!

The most labor intensive part of this is mixing up the meat. I use quinoa as a binder because my whole family loves it.

Once the meat is mixed up, form it into small loaves or meat balls and put them on the bottom of the slow cooker.

Cut up the cabbage.

And put it on top of the meat.

Then comes the sauce. Tomato sauce, worcestershire sauce, lemon juice, and honey. 

Cook it on low for 8 hours and then enjoy the homey goodness.

Slow Cooker Unstuffed Cabbage

Serves 4-6

Ingredients

1 lb ground beef

1/2 cup quinoa or rice

1/2 tablespoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 15 ounce can tomato sauce

2 tablespoons honey

1 teaspoon lemon juice

1 tablespoon worcestershire sauce

1/2 head of green cabbage

1. Combine the beef, quinoa, and seasonings. Form into balls and put on the bottom of the slow cooker.
2. Cut the cabbage into bite size pieces and layer on top of the meat.
3. Combine the sauce, honey, lemon juice, and worcestershire sauce and pour over the cabbage and meat.
4. Cook on low for 8 hours and serve.

Egg-Free Pancakes

There are a few things I can count on everyone in the family eating, breakfast for dinner is one of them. After modifying a bunch of other recipes, I finally found this one  and after a couple modifications, they are delicious!

Combine dry and wet ingredients and whisk.

Make sure you don't whisk too much. Lumps are just fine.

Scoop out about 1/3 cup for each pancake.

Let them get a little bubbly on the top and then flip. My pan is pretty warped. I should probably get a new one.

Let them cook on the other side for a bit and then plate them up! Look at those golden brown beauties!

Ingredients

2 1⁄2 cups

 all-purpose flour

2 tablespoons

 baking powder

3 tablespoons

 sugar

1⁄2 teaspoon

 salt

2 cups and 2 tablespoons

 milk

4 tablespoons

 vegetable oil

Directions

1. Mix together flour, baking powder, sugar and salt in medium bowl.
2. Combine milk and oil. Add to dry ingredients.
3. Stir just until moistened.
4. Bake on a hot, lightly greased griddle.
5. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once.
6. Continue to bake until bottoms are brown and dry.
7. Refrigerate leftovers within 2 hours.