Pumpkin Layer Cake

Ben loves pumpkin! So for his birthday, rather than do the traditional pumpkin pie I decided to try this Pumpkin Layer Cake and it was scrumptious!

Ingredients:

Serves 12

• 2 sticks of butter, plus a little more to butter your pans
• 2 1/2 cups all-purpose flour, plus a little more for your pans
• 1 tablespoon pumpkin-pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 4 large eggs, room temperature
• 1 can pure pumpkin puree

For Frosting

• 2 sticks room temperature butter
• 1 bar, 8 oz cream cheese room temperature
• 1 lb confectioners' sugar
• 1/2 teaspoon pumpkin-pie spice

Directions:

1. Preheat oven to 350 degrees. Butter two 9-inch round cake pans, dust pans with flour tapping out excess. In a medium bowl whisk flour, pumpkin-pie spice, baking soda, baking powder, and salt; set aside.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix until combined.
3. Divide batter between prepared pans. Bake until a toothpick inserted in center of cakes comes out clean, 40-45 minutes. Cool 15 minutes in pans, run a knife around the edge of pans and place on wire cooling racks.
4. Frost once the cakes have completely cooled.

Directions for frosting:

1. In a large bowl using an electric mixer beat together butter and cream cheese until smooth. Gradually add confectioners' sugar until smooth. Mix in pumpkin-pie spice.

I marked mine with a "B" because it was for Ben! :)

Asian Chicken Salad

This is a yummy, refreshing pasta salad that is a big hit at my work parties. I think the recipe is for 8 servings- but it goes fast!

Salad

14-16 ounces bowtie pasta
2 cu. cooked chicken bite size pieces
2 cu. raw spinach
1 cu. dried cranberries
1 can mandarin oranges (drained)
1 can water chestnuts (drained and sliced)
1/4 cu. toasted sesame seeds
1 bu. green onion chopped
3/4 cup peanuts (chopped)

Dressing*

1 cu vegetable oil
2/3 cu. terriyaki sauce/marinade
6 Tb. sugar
1/2 tsp. Salt
1/2 tsp. pepper

*I have also used a bottled Asian Sesame dressing instead and it works well too- just a slightly different flavor.

Combine pasta and dressing and refrigerate for 2hrs. Add remaining ingredients just before serving.

Sloppy Joes

My mom actually found this recipe so I need to give her credit and it was actually originally posted by a guy named Jeff on allrecipes.com so I should give him credit too. Either way it is delicious!

1 Tb. EVOO
1/2 cu. chopped sweet onion
3 cloves garlic chopped
1/4 cu. green bell pepper chopped
1 stalk celery chopped
1/4 tsp. dried oregano
1 lb. Italian sweet sausage (you can use a combination of sausage, ground beef, ground turkey etc. I thought the sausage gave great flavor)
6oz. chili sauce (you can use more or less depending on how much liquid you need-I start out with this then add a little more at the end if needed)
1Tb. red wine vinegar
1 1/2 tsp. worcestershire sauce.

1. Heat oil in skillet on med heat, add onion, garlic, bell pepper, celery and oregano- saute 5min. until tender, move to plate.
2. On med high heat, saute meat for approx. 10min.
3. Add veggies, chili sauce, vinegar and worcestershire sauce, mix well until heated through.

Broccoli Gouda Soup

First off let me just say a huge thanks to Mandy who has probably saved my marriage since starting this blog :) Secondly, this is the BEST broccoli cheese soup I have ever had and so easy. I added a few tweaks of my own since I believe every recipe should contain onion and garlic.


2 med red potatoes chopped
1 14oz can chicken broth (veggie broth for vegetarian)
3 cu. Broccoli florets fresh
2 cu. milk
3 Tb. all purpose flour (I bet gluten free flour would work for dad :)
1 Tb. EVOO
1 small onion chopped
2 cloves garlic chopped
2 cu. smoked Gouda cheese (shredded)
salt and pepper to taste

1. In large saucepan heat oil and saute onion until soft, add garlic and continue to cook until fragrant.
2. Add potatoes and broth and bring to boil. Reduce heat and simmer covered for 8min. (or until potatoes are soft). Mash slightly, add broccoli and milk, bring to simmer.
2. In bowl, toss flour and cheese, gradually add to soup, season with salt and pepper.

A Challenge and A Commitment

**Warning this post is very long!  It doesn't contain a recipe... it's mainly me babbling, so feel free to skip!  -Mandy **

I know a few authors on this blog have seen Julie and Julia.  A current hit at the box office featuring Meryl Streep as Julia Child and Amy Adams as Julie Powell.  The premise of the movie is:

Julie Powell, government worker by day, budding author/blogger/food lover by night, challenges herself to make all 524 recipes out of Julia Child's cookbook in 365 days.  The movie also takes us back in time to showcase Julia Child's beginnings as a chef/cook/foodie (if you will) and authoring Mastering the Art of French Cooking. The same book that Julie Powell has committed to make every recipe.

Ben and I saw Julie and Julia last weekend and loved it.  Amy Adam's just happens to be one of my favorite actresses and I'm realizing along with the rest of the world that you never go wrong with Meryl Streep!  Anyway, upon seeing this movie I thought about my recipe collection, all the books and magazines I've collected over the years and created a challenge for me.  I have over 30 cook books and picture below is the collection of magazine clippings I have stored away in notebooks.  Ridiculous, I know!  

 

So what's my challenge?  I have decided to try every recipe from my magazine clipping collection (pictured above) and I will not fall back on any old standbys until I have successfully tried every one.  I find that I often get into a "dinner rut," resulting in the same old stuff recycled over and over again.  There is nothing wrong with the "dinner rut," unless you are like me and have endless amounts of recipes that are going unexplored.  I made 6 new recipes in the last two weeks and had some HITS and some MISSES.  Here is what I made:

HIT - Cayenne-Rubbed Chicken with Avocado Salsa

HIT - Orzo with Chicken, Corn, and Green Beans

HIT - Flank Steak with Lime Marinade, Mashed Potatoes, and Glazed Carrots

MISS - Chicken Cheese Steaks  (Bland)

MISS - Spaghetti and Meatballs (The sauce was just OK.  I've had better.)

HIT - Southwestern Corn Chowder 

As the weeks go on and I continue to try more recipes I will post my HITS to share with all of you!  I hoping by the time I go through all the recipes I'll be able to downsize from 7 notebooks to 5 or 4!!! HA!

Flank Steak with Lime Marinade and Glazed Carrots

For the Flank Steak

Ingredients:

Serves 4

• 1/3 cup (about 4 limes) freshly squeezed lime juice
  
• 2 tablespoons soy sauce
  
• 2 scallions (about 1/3 cup), thinly sliced
  
• 2 tablespoons minced, peeled fresh ginger
  
• 1/2 teaspoon red-pepper flakes
  
• 1 1/2 pounds flank steak
• Coarse salt and ground black pepper
  

Directions:

1. In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
   
2. Heat broiler. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on broiling pan.  Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.
   

Glazed Carrots

Ingredients:

Serves 4

• 1 1/2 lbs carrots, peeled and cut into 2 inch lengths, halved or quartered if thick
  
• 1 tablespoon butter
  
• 1 tablespoon light brown sugar
  
• 1/4 teaspoon dried rosemary
  
• coarse salt
  
• ground pepper
  

Directions:

1. In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper.  Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10-12 minutes.  (If water evaporates before carrots are tender, add 1/4 cup more.)
2. Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.

Cayenne-Rubbed Chicken with Avocado Salsa

photo from: Everyday Food

The avocado salsa on top is what makes this dish!  As my friend Stacy says, "Is there anything better than an avocado?"  Stacy and I made this meal as a combined effort, I made the chicken and she made a delicious cilantro rice.  I'll try to get the recipe from her to post with this meal.

Ingredients:

Serves 4

• Coarse salt and ground pepper
  
• 1/2 teaspoon cayenne pepper
  
• 4 boneless, skinless chicken breast halves
  
• 2 tablespoons olive oil
  
• 1/2 medium red onion, finely diced
  
• 2 tablespoons fresh lime juice
  
• 1 Hass avocado, pitted and cut into chunks
  

Directions:

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
   
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
   
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
   

Southwestern Corn Chowder

I am making Southwestern Corn Chowder right now as I type.  I haven't tasted it yet, but the smell that is filling my kitchen has my mouth watering!  I know it's going to be a keeper!  Here is the recipe, it is so easy!  This is a recipe for 2... so all you empty nesters out there or couples without kids this is a great dinner!  :)

Ingredients:

Serves 2

• 1 tablespoon butter
  
• 1 scallion, white and green parts separated, thinly sliced
  
• 1 medium carrot, halved lengthwise and thinly sliced
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon dried oregano
  
• coarse salt and ground pepper
  
• 1 baking potato, peeled and cut into 1/2-inch pieces
  
• 1 package (10 ounces) frozen corn kernels
  
• 1 can (14.5 ounces) reduced-sodium chicken broth, use vegetable broth to make this dish vegetarian
  
• 1 cup milk
  

Directions:

1. In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
   
2. Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.
   

Pictures and a review of the meal later!

Super Easy and FAST Taco Soup

Fall is soup season in our house and this taco soup is the perfect meal for a blustery rainy Pacific Northwest Fall day - pair it with a football game and you've got a hit on your hands! One of the best things about this soup is that it is so easy and fast - oh and it freezes well too. (I plan on freezing a batch right before I have our 3rd baby.) Lydia cannot get enough of this soup - she ate 2 bowls for lunch today! Even Micah picked through it and eaten bits. Plus, you can make it as spicy or as mild as you like. We make it mild (for me and the kiddos) and then John adds some of his hot chipotle salsa (from Trader Joe's). I've adapted the original recipe to make a little lower in sodium.

Ingredients:

1lb ground beef, ground turkey, or shredded chicken (your choice!)
1 large onion, chopped finely
2 tablespoons extra-virgin olive oil
1 box of low sodium chicken broth or stock
3 (15.5oz) cans Mexican-style chili beans, drained and rinsed
1 (15.25oz) can whole kernal corn, drained
1 (15oz) jar or can tomato sauce or salsa (your choice!)
1 (28oz) can diced tomatoes (I try and buy the kind that have seasoning like garlic or chiles - more flavor!) DO NOT DRAIN the tomatoes
1 (4.5oz) can of fire-roasted chopped green chiles
1 (1oz) packet/envelope Ranch-style dressing
1 (1.5oz) packet/envelope low-sodium taco seasoning mix
1 and 1/2 cups water

Toppings: (Pick and choose what you like!) tortilla chips, shredded cheddar cheese, avocado slices, sour cream (or plain greek yogurt), shredded lettuce, chopped tomatoes

1. Cook your ground meat over med-high heat until meat is browned and crumbled - drain and set aside

2. In the pot you will use to cook the soup, cook your diced onion in 2 tablespoons of olive oil over med-high heat until they are tender and translucent

3. Add to onion:

• the chicken broth, cooked meat, rinsed beans and all other remaining ingredients

4. Bring soup mixture to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally to make sure all ingredients combine.

5. Serve soup into bowls and top with the desired toppings!

Butternut Squash Risotto

Risotto is probably my most favorite Italian entree. Risotto is one of those things that once you have a base recipe you can add almost anything to it. Last night I decided to usher in September with a butternut squash risotto. Fall is my favorite season and I LOVE all the delicious squashes that come with seasonal fall food. The recipe below is my adaption of Ina Garten's butternut squash risotto recipe which can be found on foodnetwork.com

Ingredients:

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
2 teaspoons nutmeg (my secret ingredient)
1 cup freshly grated Parmesan or Grana Padano

Directions:

1. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash in a LARGE saucepan and pour the chicken stock overtop of the squash cubes. Heat broth and squash until just simmering and then keep on low heat.

2. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.

3. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add about 1 cup stock to the rice plus the nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.

4. Continue to add the stock, 1 cup at a time stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Then, take off the heat, add Parmesan.

5. Mix well and serve with more grated Parmesan or Grana on the side.