Somehow I have started receiving Sunset Magazine, which I am finding quite entertaining! Between having a big garden and my love for cooking the magazine hits several of my favorite subjects…and some day I plan to incorporate more travel into our lives as the boys get a little older so I’m getting some good ideas!
Sometimes I look at magazine recipe’s and just can’t fathom ever replicating the dish. But I found one this past month that I had to try in part because I have a 1/2gallon of heavy whipping cream that I bought for caramels now sitting in the fridge and I don’t want it to go to waste. I’m warning you now there will be more recipes containing whipping cream to come very soon!
This was so quick to prepare and so easy! Hubby asked me to add it to the lineup 🙂 That means it’s “goooooood”. I changed it a bit to accomdate the ingredients that I had on hand. It called for Swiss chard but I used spinach from our garden instead. It also originally required spicey Italian sausage but I used the Brats we have an abundance of and added 1-2 tsp Italian seasoning…These changes are reflected in the following recipe. Find the original in Sunset October 2012 page 96. 🙂
Creamy Sausage Fetticine
1 lb fetticine noodles, cooked per the box
2 tsp olive oil
1/2 lb brats (or italian sausage of your preference)
1-2 tsp Italian seasoning
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup chopped spinach leaves
4 Roma or meidum tomatoes, seeded and chopped
1/2 cup whipping cream
1/4 cup slivered basil leaves, to garnish
Shaved parmesan, to garnish
1. Cook pasta per box instructions. At the same time, heat large skillet/pan add olive oil, sausage, italian seasoning, onion, garlic. Stir frequently until sausage is brown, about 5 minutes. Add spinach, tomatoes and cook covered another 4 minutes. Stir in cream.
2. Drain pasta. Pour sausage mixture over pasta, sprinkle with basil and cheese. Serve immediately.
Last weekend we made caramels…ooey, gooey delicious caramels! Maybe it’s the allure of caramel apples and the Halloween season but I was seriously in need of caramel. While the caramels set up I moved on to these caramel sticky buns.
What I love about these is the dough is so easy and doesn’t take much time at all. The sauce is also simple and the final result is not overwhelmingly sweet but rather rich and well, delicious. I finished the weekend with a little less roominess in my jeans as I am sure I have some caramel hanging out waiting for me to burn it off at the gym!
1. Sprinkle brown sugar in greased 9×13-inch pan. Pour over whipping cream, set aside
2. In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
3. By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes
4. Roll dough to a 7×15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
5. Place in prepared pan. Cover and let rise until doubled.
6. Bake at 350° for 20-25 minutes.
7. Let sit for 5 mintues then invert onto serving plate (I used a large cookie sheet)
My boys love to eat white rice and I love preparing sushi rolls at home. As a result, I buy rice in bulk. It keeps well and there are so many things you can do with it from side dishes to main entrees, like jambalaya. Since our cold spell has stuck around a while, I created a big pot of belly warming jambalaya. I used some home-made brauts in place of the sausage and our own canned diced tomatoes. There is just something really amazing sitting down to a meal you prepared using ingredients you harvested!
Hope you enjoy my variation of a southern favorite.
4 tbsp butter
1 chopped onion
1 cup chopped celery
1 chopped green pepper
2 chicken breasts, 1/2″ chunks
2-3 cloves garlic, minced
1 tsp dried thyme
1 tsp Creole seasonings
1/2 tsp ground cayenne red pepper
1 6 oz can tomato paste
1 lb sausage, chunked (I used a mild braut but usually use a medium sweet italian sausage or andouille)
2 cans diced tomatoes
2 cups chicken broth
2 cups short or long grain white rice
1. In a large pot, melt butter. Add onion, celery and green pepper. Cook 5 minutes or until softened.
2. Add chicken, garlic and seasonings; cook 2 more minutes. Stir in tomato paste, sausage and cook 2 more minutes.
3. Add tomatoes with juice, broth, rice and heat to boil. Reduce heat to low, cover and simmer 20-30 minutes until liquid is absorbs and rice is tender. Add more water if liquid is absorbed and rice is still crunchy.
I have had this project in my head for years! I think I finally had to get it out of my head today! I found a few old boards in the wood pile. They are 1″ thick and assorted lengths, perfect for this sign. Hubby helped me with the large post, I think you could definitely do this with a shorter/smaller board for the stick in the ground 🙂
Please note the words are not misspelled but rather I played on our last name. I thought I would have some fun with the sign!
Time: Approximately 1 hour
Level: If you can paint or nail a board, you can do this!
4 1″ x various length boards ( minimum board length here is approximately 2′)
Nail or screws to attach boards to stick
3-4′ stick to attach boards to (longer will also work)
1. Decide what spooky words you want for your sign. Select the appropriate size boards for each word.
2. Using white paint and small paint brush, paint words onto boards. Let dry
3. Use black marker for accents. See the skull.
4. Screw or nail boards to the long stick and drive it into the ground.
I think Halloween just might be our families favorite holiday. Maybe it stems from the years I spent as a teenager helping my mom in her costume shop. I loved seeing the enthusiasm customers brought to finding the right costume for 1 night of the year. It’s a chance to pretend to be something else good, pretty, scary, strong. It’s a holiday that even lets adults pretend to be a kid!
This Halloween garland is so easy and the kids loved to help. Ripping the fabric was productive destruction and with my boys guided destruction is usually best!
Time: 45 minutes
Level: EASY peezy
1/2 yard of 4 different Halloween fabrics (makes 4 1/2-5 ft of garland)
7-9 ft of jute string
1. Fold 1/2 yard matching up selvage edges. Make small cut through both layers of fabric every 1″.
2. Rip fabric strips by grabbing fabric on each side of small cut. You may be able to rip both layers at the same time. This was what the boys loved most!
3. Tie jute string between two posts, chairs, something to give you a taut string.
4. Fold strip in half to make a “loop”. Place fabric loop behind string. Reach from behind through the loop and grab the lower section (tails) of loop, pulling them through the loop. Pull tight .
5. Repeat step 4 for the remaining strips of fabric until you reach the desired length of garland.
6. String you garland where all will enjoy. Ours is currently on the front porch entrance. You may place yours inside on the mantel, hallway entrance, above a doorway, etc!
It doesn’t have to be St Patty’s day to enjoy a little home-baked Irish goodness! There is just nothing like the smell of fresh-baked bread in the air. This super easy recipe is full of whole-grain goodness and the kids have so much fun getting their little hands gooey while mixing it.
I LOVE this bread hot from the oven with a little strawberry or mango jam on top! Of course it’s even better while sipping a cup of tea 🙂
I pair this dense bread with soups, stews, roasts and just about any other down home recipe you can
come up with. And it’s really quick to make up, no time waiting for it to rise. I think you could cut down on the cook time by make 2 smaller loaves.
1. Heat oven to 400 degrees. Combine all the ingredients except milk in a large bowl. Stir with hands. Make a well in the mixture and pour in 1 1/2 cups of buttermilk.
2. Continue mixing with hands. Add remaining cup of buttermilk as you combine ingredients. The dough will be very wet and sticky….kids love it!
3. Dust hands with flour and shape dough into a ball. Place on a floured cookie sheet or non-stick baking mat. Score a X on the top with a knife.
4. Bake the bread until golden brown about 45-50 minutes. Let cool for 10 minutes before slicing.
Originally found in Family Fun magazine March 2008
So my dear friend, Lindsay over at www.eat8020.com shared a delicious enchilada recipe. I noticed her “gravy” was quite similar to my salsa verde and so gave it a try using my now abundant stash of salsa.
I did change a few things up to accomodate the hubby’s hollow leg and the boys growing appetite. This recipe will make 2 – 9 x 13 pans of enchiladas…great for when company visits or having leftovers. Also since cheese is almost it’s own food group in this house, I had to add some in the filling mixture. I also have to give her a big thanks for helping me discover the raw tortillas. I found them in the refrigerator section of the store near salsa’s and cheese. If you’ve never tried them, go get yourself a pack today…simply yummy!
Hope you enjoy this easy little number using your own Salsa Verde! 15-20 12″ raw flour tortillas (found them in the refigerator isle by the salsa)
4 skinless boneless chicken breasts (~22 oz total), grilled and cubed
2 packages 1/3 less fat cream cheese, softened
2 6 oz cans diced green chiles
3 cups + 3 Tbsp Salsa Verde,warmed on the stove top
1 1/2 cups shredded mexican cheese blend (or monterey jack cheese)
Cilantro, to garnish (optional)
1. Preheat oven to 350 degrees. Cover bottom of 9 x 13 pan with a thin layer of salsa verde.
2. In a medium bowl, combine cream cheese, 1/2 cup shredded cheese and green chiles. Mix well. Add chicken cubes and fold to combine.
3. Fill each tortilla with ~1/3 cup chicken mixture. Roll tortilla and place in pan, seam side down. Ladle 3 cups Enchilada Gravy over filled tortillas, then sprinkle with remaining 1 cup cheese.
4. Bake for 15-20 minutes, until cheese is melted. Place oven on high broil and place baking dish on top rack. Watch closely and broil for ~3 minutes, or until cheese is lightly browned and bubbling. Remove from oven and allow to cool for 15 minutes. Garnish with fresh cilantro leaves and serve.
As I mentioned I made a few alterations to the original recipe which are all represented in the above recipe. Check out the original here http://www.eat8020.com/search?q=enchiladas. And while you’re there check out her other recipes!