Tilapia Tacos

Tilapia Tacos

Serves 2.

The inspiration for the avocado cream comes from a blogger who found the original recipe here. I made a few slight changes and have linked my post for taco seasoning in case you don't want to open a store-bought package for only a few teaspoons.

To the avocado cream, I added lime juice and fresh cilantro to give it some added flavor. What a great addition it is! This tasted great on tilapia tacos, but would also work for chicken, ground beef, or steak as well.

3-4 tilapia filets, thawed if frozen

2-3 t. taco seasoning

6 taco-sized tortillas

topping options: fresh, chopped tomato, shredded cheese, fresh cilantro, taco sauce, sour cream

avocado cream: 1/2 avocado, 1/8 c. sour cream, 1 T. fresh cilantro, juice from 1 lime wedge

Preheat oven to 350 degrees, and warm tortillas wrapped in foil, if desired.

Heat 1-2 T. of olive oil in a large skillet over medium-high heat.

Season tilapia with taco seasoning and add to skillet. Pan fry (you could also grill or broil) until fish is white and flakes easily, about 2-3 minutes per side. Tilapia cooks fast!

Make avocado cream by combining the flesh of 1/2 an avocado, sour cream, fresh cilantro, and lime juice.

Assemble avocado cream, flaked tilapia, and desired toppings and you've got dinner!

Apple and Sausage Egg Bake

Apple and Sausage Egg Bake

Serves 3.

This recipe comes from Christmas Cookbook from The Cake Mix Doctor, and I have adapted it just slightly. The Mr. and I really liked this. Not only was it easy to throw together, but it is make-ahead friendly, diet-friendly, smells wonderful while it bakes, and tastes wonderful while you're eating it.

3 slices bread

1 T. butter, melted

6 oz. sausage (I used smoked sausage, but sausage patties or links would also work well)

1/2 apple, peeled, cored, sliced thin

1/2 t. dried thyme

3 eggs (or equivalent in Egg Beaters)

1 c. milk

1-1/2 c. shredded cheese (I used a mix of cheddar, parmesan, and swiss)

Preheat oven to 400 degrees.

Brush melted butter on the bread slices. Cube bread, removing crusts if desired, and arrange in the bottom of a baking dish (8x8 or round cake pan) that has been coated with non-stick spray.

Brown sausage; drain fat and layer on top of bread.

Add a layer of apple slices, evenly distributing.

Sprinkle with thyme.

In a bowl, whisk together eggs and milk. Pour over layers in baking dish.

For the final layer, top with shredded cheese.

Bake for 25 minutes.

A Note From The Little Lady: This is make-ahead friendly, which is music to my ears! I made this after dinner one night, left it in the fridge and baked it for the following night's dinner. Increase the baking time to 30 minutes if following this method.

Make it diet-friendly: Use wheat bread, turkey sausage, Egg Beaters, skim milk, and reduced-fat cheese to easily lighten this dish. You can also eliminate the butter without much change in taste.

Oven Fries

Oven Fries

Serves 2.

YUM!

Source: Classic Rachael Ray 30-Minute Meals

2 small potatoes (or 1 large potato)

2-3 t. extra virgin olive oil

1 t. Italian seasoning

salt and pepper

parmesan cheese

Preheat oven to 475 degrees. Scrub potatoes clean and slice into thin wedges. Toss with olive oil on a baking sheet.

Season with salt, pepper, and Italian seasoning.

Bake for 15 minutes. Remove from oven; toss and then sprinkle with parmesan cheese.

Roast for 10 minutes longer.

Serving suggestion: Whiskey Hamburgers and steamed broccoli

Lemon Drop

Lemon Drop

Makes 1 drink.

Who doesn't enjoy the refreshing taste of a lemon drop? Just be careful after one... you may have a little more enjoyment than planned.

superfine sugar

2 oz, citrus vodka

1/2 oz. triple sec

1/2 lemon

1 lemon wheel

Coat the rim of a chilled cocktail glass with superfine sugar.

Fill a shaker halfway with ice cubes.

Add the vodka and triple sec to the shaker and squeeze the juice from the lemon into the shaker.

Shake the mixture vigorously for 5 to 10 seconds.

Strain the drink into the cocktail glass and garnish with a lemon wheel.

Cinnamon Spice Ornaments

Cinnamon Spice Ornaments

Consider these ornaments for things other than your Christmas tree. Offer them as a gift to whoever's hosting a holiday event you're attending. If you're the one hosting, hang them creativity throughout your home for a refreshing smell of the holidays that's guarateed to warm your soul and quiet your mind. Have kids at home? They'll love to help!


2 cups cold applesauce
1 cup nutmeg
1 cup ground cinnamon
1 cup ground cloves
Cookie cutters
Wax paper
Ribbon

Make a dough by mixing all of the above ingredients.
Roll dough out 1/4″ thick and make shapes with cookie cutters.
Create a hole on the top of the shapes. I used a meat thermometer, actually, because it was the first thing I thought of. I never actually removed any dough from the hole, just pushed it aside to create the hole.
Lay out shapes on wax paper until they are completely dry, for a few days. They dry much slower than I expected, which is also why I don't have a "completed project" photo posted just yet.
Insert ribbon or string through hole and hang.

Pumpkin Gnocchi

Pumpkin Gnocchi

Serves 4.

I found the recipe for the gnocchi on the following blog: Jenn Cuisine - Pumpkin Gnocchi. The sauce I made up myself, but it's simple, very common, and could be found on many blogs and recipe sites. The original recipe says it will serve 6, but if using this as a main dish, I would assume 4 servings; 6 side dish servings.

This was a great meal and a fancy change of pace from the normal weekly line-up. The taste, aroma, and ingredients are so appropriate this time of year. And if you're not typically a pumpkin lover, don't shy away. The Mr., who doesn't prefer pumpkin, said that you could "barely taste the pumpkin." His plate was clean -- that's argument enough for me.

Gnocchi:

1.5 cups pumpkin puree

2 tbs butter

2.5 cups all-purpose flour

1 egg yolk

1 tsp salt

1/2 teaspoon nutmeg pepper

Brown Butter Sage Sauce:

1/2 stick butter

4 T. olive oil

12 sage leaves, very thinly sliced

Salt and Pepper

Fresh parmesan cheese, shredded

In a saucepan, cook pumpkin and butter over low heat, stirring frequently, until the pumpkin has thickened a bit. Remove from the heat and add in the rest of the ingredients, mixing until just combined into your dough. Don’t overmix! Working the dough too much will cause your gnocchi to toughen up. (My dough still had tiny clumps of flour, but I was too afraid to overwork it. Once cooked, you never would've known those tiny clumps existed.)

Cut the dough into sections, and roll each one into long "snakes."

Cut up into about 1/2 inch pieces and roll the gnocchis using a gnocchi board or a fork. I would imagine few people own a gnocchi board, and using a fork creates similar results.

Depending on whether you want to cook them immediately or freeze for later use, follow the appropriate directions below:

To freeze gnocchi: It is best to freeze gnocchi uncooked as soon as they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.

To cook fresh gnocchi: Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface. Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used. Cook the remaining gnocchi, if necessary.

To cook frozen gnocchi: Gnocchi must be cooked directly from the freezer in plenty of boiling water, or they will stick together. It is important that the water return to a boil as soon as possible; cover the pots if necessary. Drain the gnocchi as described above.

To make brown butter sage sauce: In a high-sided skillet over medium-high heat, melt butter with olive oil. "Fry" sage until just crispy. Season with salt and pepper. Toss with gnocchi and top with shredded parmesan cheese.

Pork and Chive Pot Stickers

Pork and Chive Pot Stickers

Makes 20 pot stickers (but see note).

Amazing! Fun to make, fun to eat, and ever so tasty. The best part is that these are freezer-friendly, so by putting in extra work now, you can easily cook and enjoy the rest at a later date.

Source: Everyday Food Magazine

1/4 lb. ground pork

1 T. minced fresh chives

1-1/2 t. soy sauce

1 t. minced peeled fresh ginger (do not substitute ground)

1/2 t. sesame oil

1/2 t. cornstarch

20 wonton wrappers (find these in the produce section)

1 T. vegetable oil

Soy-Ginger Dipping Sauce (recipe below)

In a bowl, combine pork, chives, soy sauce, ginger, sesame oil, cornstarch, and 1 T. water.

Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (about 20).

In two batches, cook dumplings in a large pot of boiling water until cooked through, 4-5 minutes. Transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high heat. In two batches, cook until browned, about 2-2-1/2 minutes per side. Serve with dipping sauce.

Soy-Ginger Dipping Sauce

In a large bowl, stir together 1/4 c. soy sauce, 3 T. rice vinegar, 1 T. minced peeled fresh ginger, 2 t. sugar, and 1/4 t. sesame oil.

A Note From The Little Lady: At my local grocery store, I wasn't able to buy anything less than 1 lb. ground pork. So, we ended up making close to 50 pot stickers. Granted, we LOVED these, so having the extra in our freezer is not a complaint. But in case you would prefer to make 20 and only 20, plan ahead to use the rest to make meatloaf/meatballs/etc.

Another Note: The only wonton wrappers I could find were squares. Not pleased with the idea of pot sticker "packages" vs. half moons, I used a biscuit cutter to make them circles. Easy enough and well worth it for me.

Nacho Chicken

Nacho Chicken

Serves 2 (easily doubled, tripled, etc.).

Anyone can do this. It's quick; it's easy; it can be prepared ahead of time. When I served this to The Mr. he said with excitement, "Wow! What's THIS??" And while eating, "Wow! This is so good! How'd you make this?" I had to chuckle to myself as I explained, with complete honesty how I "made this." What I thought was a throw-together attempt to put something on the table quickly turned into an addition to the regular rotation. So, give this recipe to your husband when he's in charge of dinner with the kids. Or, heck, give it to one of the kids themselves. They'll be able to make it... and they'll like it.

2 chicken breasts

1 can condensed cream of cheddar soup

1 c. salsa

1 c. crushed tortilla chips

Preheat oven to 350 degrees.

Combine chicken, cheddar soup, and salsa in a baking dish. Cover with foil.

Bake for 1 hour.

During the last 15 minutes, remove foil and top with crushed tortilla chips.

Serve with mexican rice.

Puppy Chow Bars

Puppy Chow Bars

A Little Lady Original. These came to fruition when I was attempting to clean out my pantry. There's nothing worse than coming home from the grocery store and not having the space to unload your groceries. I had 4 opened jars (4!) of different peanut butter varieties (The Little Lady loves her some PB), a half empty box of Special K that wasn't going anywhere fast, and plenty of powdered sugar and chocolate chips. Though I knew I couldn't make Puppy Chow with Special K, I figured I could do something similar. So, a bar form it became! My initial batch had some problems with crumbling a bit when cutting into serving pieces, so I've slightly upped the peanut butter, and decreased the powdered sugar to solve that problem. You should be good to go!

2-1/2 c. creamy peanut butter

1 stick butter

3 c. crispy rice cereal (such as Chex, Special K, or Rice Krispies)

3 c. powdered sugar

2 c. chocolate chips

In a large bowl, mix together cereal and powdered sugar.

In a saucepan over medium-low heat, combine peanut butter and butter, stirring occasionally until butter is completely melted and mixture is without lumps.

Pour peanut butter mixture over cereal mixture and toss to coat.

Press into a lightly-greased 13x9 pan.

Melt chocolate chips and pour over bars, spreading evenly.

Chill in refrigerator for a few hours.

Taste the goodness of Puppy Chow in bar form.

March

March by Geraldine Brooks

It took me a while to get into this book. About halfway through, I acquired the desire to keep going, but I can't say I was ever antsy to read it. It reads similar to a diary would. There's the start of the book, and the end of the book -- a straight line that follows chronological events. What I realized is that I don't particularly enjoy these "straight line" books. I like when the end somehow comes full circle. I like when the novel is all wrapped up and tie with a bow. I'm not asking for a bright, pink sparkly bow, necessarily. I don't really care if that bow is black and dingy. I just want a bow. Something to leave me with a feeling of completion. While this was a good book and covered a lot of interesting material, it left me feeling somewhat unsatisfied at the end.
That being said, I've talked to others who loved this book. I'm not discouraging it; just saying that it's not quite my style.

From Amazon.com:

"As the North reels under a series of unexpected defeats during the dark first year of the war, one man leaves behind his family to aid the Union cause. His experiences will utterly change his marriage and challenge his most ardently held beliefs. Riveting and elegant as it is meticulously researched, March is an extraordinary novel woven out of the lore of American history. From Louisa May Alcott's beloved classic Little Women, Geraldine Brooks has taken the character of the absent father, March, who has gone off to war, leaving his wife and daughters to make do in mean times. To evoke him, Brooks turned to the journals and letters of Bronson Alcott, Louisa May's father,a friend and confidant of Ralph Waldo Emerson and Henry David Thoreau. In her telling, March emerges as an idealistic chaplain in the little known backwaters of a war that will test his faith in himself and in the Union cause as he learns that his side, too, is capable of acts of barbarism and racism. As he recovers from a near mortal illness, he must reassemble his shattered mind and body and find a way to reconnect with a wife and daughters who have no idea of the ordeals he has been through. Spanning the vibrant intellectual world of Concord and the sensuous antebellum South, March adds adult resonance to Alcott's optimistic children's tale to portray the moral complexity of war, and a marriage tested by the demands of extreme idealism,and by a dangerous and illicit attraction. A lushly written, wholly original tale steeped in the details of another time, March secures Geraldine Brooks's place as an internationally renowned author of historical fiction."

Dr. J

Dr. J

Makes 1 drink.

Yum. The Little Lady liked this a lot. Sierra Mist has a new variety out -- Cranberry -- and we opted to use that since we didn't have any ginger ale. The Mr. said it made the drink seem a little too "girly" but I think that's only because it turned it an oh-so-beautiful shade of PINK. Give this one a try with ginger ale or Sierra Mist Cranberry. I don't think you'll be disappointed.

Source: Maran Illustrated Bartending

1-1/2 oz. Irish Whiskey

1/2 oz. vanilla vodka

1/2 lime

3 oz. ginger ale (we used Cranberry Sierra Mist)

1 lime wedge, for garnish

Fill a highball glass with ice cubes.

Add the whiskey, vodka, and juice from 1/2 a lime to a shaker filled with ice.

Shake the mixture vigorously for 5 to 10 seconds.

Pour the contents of the shaker into the glass.

Add the ginger ale to the glass, garnish with a lime wedge and stir.

A Note From The LL: Feel free to substitute scotch, bourbon, or rye whiskey for the Irish whiskey.

Turkey Cookies

Turkey Cookies

Gobble Gobble! Admit it, this made you smile. And if you've got little ones at home, I bet they'd have fun making these for Thanksgiving.

Sugar Cookies (homemade, store bought, or break-n-bake)
Chocolate Covered Marshmallow Cookies
Mini snack size Twix bars
Chocolate Frosting (for "glue")
Decorating frosting (preferably yellow, orange, or red, but, as you can see, green also works)

Cut chocolate-covered marshmallow cookies in half. Inevitably, you will cause some cracks in the chocolate shell. Don't worry about it.
Also cut Twix bars in half.
Arrange marshmallows and Twix (cut sides down) on sugar cookies, using chocolate frosting as glue to hold them down.
Give your turkeys "gobblers" by decorating with additional colored frosting.


A fleet of turkeys!

Beer Cheese Spread

Beer Cheese Spread

Makes 2 cups.

This recipe comes from Christmas Cookbook From The Cake Mix Doctor. It has a sophisticated taste with some pretty strong flavors, but people commented that they liked it. It has a slightly, "Wow. That's good. But I don't want to go overboard" affect on people. Make a half batch the first time and go from there.

2 cloves garlic, peeled

8-oz. pkg. (2 cups) Cheddar cheese

1/4 c. beer of your choice

1 T. Worcestershire sauce

1/2 t. dry mustard, optional

dash of cayenne pepper

soda crackers, for serving

Place the garlic in a food processor. Pulse until the garlic is well minced. Add the cheese, beer, Worcestershire sauce, dry mustard, and cayenne pepper. Process until the mixture comes together and is smooth.

Serve with crackers.

The spread will keep for several weeks in the refrigerator.

Banana Bread

Banana Bread

Makes 4 mini loaves

This banana bread became my famous recipe while at college. For whatever reason, everyone loved (and still loves!) it. I'd take batches over to The Mr. and his fraternity brothers and they would each eat an entire loaf in one sitting. It's a super easy recipe, requires no skill, and can't even really be considered "homemade," but I'm afraid to try anything else because of the rave reviews it receives. Using the mini loaf pans is key. I've tried standard size pans and it just doesn't turn out as well.

1 box yellow cake mix

1 box instant banana pudding

4 eggs

1 c. water

1/4 c. oil

2 very ripe bananas, mashed

Preheat oven to 350 degrees. Coat (4) mini loaf pans with non-stick spray. Throw all ingredients in a bowl and mix. (I do this with a mixing bowl and wooden spoon.) Smooth out any big clumps of cake mix. Divide batter evenly among mini loaf pans. Bake for 35-38 minutes, or until lightly browned on top and a toothpick comes out clean.

Cool. Slice. Serve.

These freeze well.

Garlic and Herb Twice-Baked Potatoes

Garlic and Herb Twice-Baked Potatoes

Serves 2.

Are these the best twice-baked potatoes I've ever had? No. But they are slightly easy to pull together, and are a great use for flavored semisoft cheeses. If there were green onions and bacon in my fridge, I would've added those, and then, and only then, they would have been in the running for a higher title. Without them, the flavor was still great for an everyday meal, but if you have the add-ins available, ADD THEM IN!

1 large baking potato
1/4 c. semisoft cheese with garlic and herbs
2 T. butter
Optional Add-Ins: fresh chives, green onions, cooked & crumbled bacon

Preheat oven to 350 degrees.
Scrub potato clean, pierce with a fork, and bake for 1 hour.
Remove from oven, slice in half lengthwise, and scooop out potato. The closer you can get to the skin without ripping it, the better.
In a bowl, combine potato, cheese, and butter. Mix until well combined. Divide mixture in half, and return to potato skins.
Increase oven temperature to 400 degrees. Bake for 15-20 minutes, or until top is golden.

Make-Ahead Option: After you have restuffed your potato skins, you can refrigerate overnight. Bake in a 400 degree oven for 30-35 minutes, until warmed through and golden brown on top.

A Note From The Little Lady: Looking for another use for your semisoft cheese? Try this great recipe: Chicken-Broccoli Mac & Cheese

Slow Cooker Sirloin Tip Roast

Slow Cooker Sirloin Tip Roast

Serves 2.

Crock pots can be wonderful time saving tools. They can also be kind of tricky. Soups and stews I've mastered. Pulled BBQ meats I can do. It's the roasts that always throw me for a loop. I toss it in before I leave for work, but all through the day I'm wondering, "Will it work? Or should I start looking for pizza coupons?" THIS one, my friends, was a success. It smelled great when I walked through the door; the meat was tender and flavorful, and we also had a wonderful gravy without any additional work. Pair this with mashed potatoes and you've got an easy meal for a cold night.

Recipe adapted from Fix It and Forget It cookbook.

2-lb. sirloin tip roast

meat rub

all-purpose flour

1 envelope dry onion soup mix

1 envelope brown gravy mix

1 bottle of beer (preferably a full-flavored beer; I used Red Stripe)

1 clove garlic, minced

Coat roast with meat rub, and then follow with flour. Place in slow cooker

In a bowl, combine dry onion soup mix, brown gravy mix, beer, and garlic. Pour over roast.

Cover. Cook on low 7-9 hours.

A Note From The Little Lady: You might be thinking that a 2-lb. roast sounds like a heck of a lot for two people. Keep in mind that the roast cooks down in size over the time it's in the crock pot. Chances are you'll have a helping of leftovers, but I know we were surprised at how much we ate despite feeling like we didn't eat that much. If that makes sense...

Another note: The original recipe calls for ginger ale instead of beer. We didn't have any ginger ale, and I almost substitued Diet Coke, because I know cola roasts are prevalent. I've read, though, that you shouldn't use Diet (I'm not sure why?) so I figured beer would make a good substitute. Considering how much we liked this, I don't think I'll use anything but beer going forward.

Taco Seasoning

Taco Seasoning

Makes equivalent to one store-bought "packet."

I found this on AllRecipes.com, and have adapted it slightly. Not only is it nice to have on hand in case you don't have a store-bought packet, but I think you'll also find that it's so easy you may write off buying packets forever.

1 heaping T. chili powder

2 t. ground cumin

1/2 t. salt

1/2 t. pepper

1/2 t. paprika

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. crushed red pepper flakes

1/4 t. dried oregano

dash cayenne pepper

Combine spices together in a bowl.

Brown 1-1.5 lbs. of ground beef in a skillet, draining off fat. Sprinkle taco seasoning over meat; add 2/3 c. water.

Continue to cook over low heat until water has evaporated and "sauce" has thickened.

Golden Oreo Truffles

Golden Oreo Truffles

Makes 3-1/2 to 4 dozen truffles.

Yum. Yum. Time consuming, and not my favorite thing to make, but the results are well worth it. Wanting to try these, but don't have the crowd to eat them? Try my recipe for Oreo Truffles, For Two.

1 package Golden Oreos (or regular if you prefer)

8-oz. cream cheese, softened

16 oz. Baker's Chocolate, for melting (white, milk, dark, or a combo)

Using a food processor, finely crush Oreos. Blend in cream cheese.

Be careful to not over-process these. I've found that the heat from the food processor can almost cause the dough to melt, changing the consistency in a bad way. If you need to, let the dough chill for a while in the refrigerator before rolling balls.

Roll into balls. Chill for a few hours in refrigerator.

Using the double-boiler method (see the note below), melt the chocolate and coat the truffles. Return to a wax-lined baking sheet. Chill. Drizzle with additional chocolate, if desired.

A Note From The LL: You don't need an "official" double boiler to use this method. I use a glass bowl, setting on top of a saucepan filled with water. The water should be low enough, though, that it doesn't touch the bowl. Heat to a simmer. Add chocolate, remove from heat, and allow chocolate to melt, stirring frequently. When smooth, dip truffles in chocolate. If you need to return it to the heat, simply return to the burner, on low.

I used Golden Oreos, coated in white chocolate, with 1/4 of the truffles coated in dark chocolate. I drizzled with the contrasting chocolate... which, I must admit, is more to cover my imperfections than anything else. :)

Addicting Munchies

Addicting Munchies

Makes approximately 9 cups (or more, see note).

The title is accurate. For whatever reason, I forgot to snap a picture, but I think it's a pretty easy one to visualize. We served this at a recent party and people were gobbling it up. It's a great snack to have scattered throughout the room and by the bar set-up. It WILL get eaten. I got this recipe from my mom.

10 cups assorted snacks (pretzels, corn chips, peanuts, Cheez-its, oyster crackers, etc.)
1 packet Original Ranch dressing mix
2/3 c. vegetable oil
2 t. dill weed
1/4 t. garlic salt

Preheat oven to 200 degrees.
In a large bowl, combine snacks. Mix together oil, Ranch mix, dill weed, and garlic salt. Pour over snack mix and toss to coat evenly. Bake for 1-1/2 hours, stirring occasionally (about every 30 minutes). Store in an airtight container.

A Note From The Little Lady: Similar to Stinky Crackers, this snack mix has an addicting flavor that simultaneously attacks your breath. When I'm serving this to a big group that might prefer a weakened flavor, I up the amount the snack mix. I wouldn't go much higher than 15-16 cups, but know that you can stretch this a bit without losing the appeal.

Gorgonzola & Honey Bruschetta

Gorgonzola & Honey Bruschetta

Makes approximately 36.

I apologize for a crummy picture. Know that it tasted amazing! A nice twist on your typical tomato bruschetta, and very easy to put together. Definitely an appetizer that falls into the "savory" category. Recipe by Giada De Laurentiis.

1 loaf baguette bread, sliced in (36) 1/2" wide slices

extra virgin olive oil

Gorgonzola cheese (see note)

honey

Preheat the oven to 400 degrees.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 8-10 minutes.
Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
Drizzle the toasts with honey. Place on a serving platter and serve immediately.

A Note From The LL: For the gorgonzola , the recipe calls for a block of cheese that you would slice and arrange on each toast. Reviewers of the recipe said they had great luck with Gorgonzola Dolce, which is slightly softer than regular Gorgonzola. I was only able to find the common crumbled Gorgonzola, which I figured would be an okay substitute. The crumbled worked fine, and I wouldn't hesitate to use it again, but I can see how having the cheese in slices would make for a "cleaner" appetizer. Maybe next time I'll seek out Gorgonzola Dolce, but if you are a one-stop shopper, pick up crumbled Gorgonzola and know you'll still have great results.

Chicken Satay With Peanut Sauce

Chicken Satay with Peanut Sauce

Makes approximately 25 skewers and 2 cups of sauce.

Although somewhat lacking in appearance (they needed grill marks! maybe next time...), they went over very well among guests. The Mr. loved them, eating a dozen or so over the course of the party and leftovers the next day. About half took advantage of the peanut sauce, the other half, eating them plain.

Chicken:

2 lbs. boneless, skinless chicken breasts, cut into strips

4 T. dry white wine

2 T. soy sauce

6 large garlic cloves, minced

2 egg whites

1 t. dried crushed red pepper flakes

salt for sprinkling on chicken

25 wooden skewers

Peanut Sauce:

2 T. toasted sesame oil

3 green onions, finely chopped

2 garlic cloves, minced

1 T. grated fresh ginger

1 c. water

1/2 c. creamy peanut butter

1/4 c. soy sauce

1/4 c. rice wine vinegar

2 T. firmly packed brown sugar

1/4 t. dried crushed red pepper flakes

Whisk the first six ingredients together in a large bowl. Add the chicken strips and toss to coat. Cover and refrigerate for at least 2 hours.

Preheat oven to 350 degrees.

Thread chicken strips onto skewers accordian-style and place on a lightly-oil baking sheet. Bake until chicken is cooked through, 10-12 minutes. Sprinkle lightly with salt.

Prepare the peanut sauce by heating sesame oil in a saucepan over moderate heat until hot. Add green onions, garlic, and ginger. Cook, stirring frequently, until onions are wilted, about 1 minute. Stir in water, peanut butter, soy sauce, vinegar, brown sugar, and red pepper flakes and bring to a simmer. Keep stirring until sauce is smooth. Remove from heat and cool to room temperature (it will continue to thicken as it cools).

Serve the skewers warm or at room temperature, with peanut sauce.

Make-Ahead Factor: The chicken skewers can be assembled and cooked 1 day ahead of time and kept covered and refrigerated. The peanut sauce can be made 3 days ahead and kept covered and refrigerated.

Pumpkin Delight

Pumpkin Delight

Another great, easy Fall dessert.

Crust:

18.25 oz. yellow cake mix (reserve 1 c.)

1 stick butter, melted

1 egg

Filling:

29 oz. can pumpkin puree

2 eggs

2/3 c. milk

1 c. sugar

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger

1/2 t. salt

Topping:

1 c. reserved cake mix

1/4 c. sugar

1 t. cinnamon

1/2 stick butter

Preheat oven to 350 degrees.

Make crust by combining cake mix, butter, and egg. Press into a greased 13x9 baking pan. You'll probably need to use your (clean) hands.

Make filling by combining listed ingredients, and pour over the crust.

Make topping by mixing together cake mix, sugar, and cinnamon. Cut in cold butter to create a crumble. Sprinkle over the filling.

Bake for 50 minutes.

Cool completely.

Cut and serve.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

It's two days before Halloween. Have you carved your pumpkins yet? Are you carving them tonight? Are you looking for a recipe to toast your seeds? If so, you've come to the right place!

I'll be honest: As a child, I don't remember ever really loving pumpkin seeds. My three brothers and I would carve; Dad would supervise; and Mom would be gathering our seeds, rinsing, prepping, and baking. And then, after a job well done, we would eye our pumpkins admiringly (or with sympathy depending on how they looked) and eat pumpkin seeds. I'd eat a few and be done.

This year, I had to toast The Mr.'s and I's seeds, because.. well.. that's just what you do after you carve pumpkins. And they were good! I like pumpkin seeds now!

I guess I don't know how I didn't appreciate them before. I mean.. they're drenched in butter and salt...


4-5 c. pumpkin seeds (we got this amount from 2 large pumpkins)
1 stick butter
salt


Preheat oven to 300 degrees.

Make sure your seeds are rinsed well, with chunks of pulp removed. A few remaining strings here and there won't hurt anyone. Allow them to dry in a colander. Here again, they don't need to be DRY; just not dripping wet.

On a cookie sheet, dump pumpkin seeds. Resist the urge to spread them out all pretty yet.

Melt butter and pour over pumpkin seeds. Now you can spread evenly across the cookie sheet. Season generously with salt.

Bake for about an hour, stirring every 20 minutes or so. If you are baking a smaller amount of seeds than I have listed above, your layer will be thinner, and therefore, your cooking time could be reduced to about 45 minutes or so.

The best way to know if they're done? Taste test. Buttery, salty, crunchy. Yum.

Chicken-Broccoli Mac & Cheese

Chicken-Broccoli Mac & Cheese

Serves 4 (but can be easily modified for 2).

I found this recipe in Better Homes & Gardens, a magazine I'm quickly finding offers a lot of great recipes. It was easy to throw together, and went over very well between The Mr. and I. To serve two, simply cut the recipe in half.

1 box dried rigatoni, penne, or other bite-size pasta of your choice

2 c. fresh broccoli florets

2 c. cooked and chopped chicken (or meat off of 2+ lb. rotisserie chicken)

(1) 5-6 oz. pkg. semisoft cheese with garlic and herbs

3/4-1 c. milk

1/4 c. oil-packed dried tomatoes, drained and snipped

fresh flat-leaf parsley, optional

In a large saucepan, cook pasta according to the package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, prepare chicken.

Drain pasta and broccoli; set aside.

In the same saucepan, combine cheese, milk, tomatoes, and 1/4 t. freshly ground pepper. Cook and stir until cheese is melted.

Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk.

A Note From The Little Lady: I used Rondelé® Light Garlic and Herbs. Boursin would be another good brand to use. Typically, these cheeses are found with other gourmet cheeses near the deli counter.

Mushroom Tartlets

Mushroom Tartlets

Makes 48 tartlets.

These received rave reviews! They require a fair amount of time but are, simultaneously, really easy. These came from a great book I have called Cocktail Parties Straight Up. The "make-ahead factor" included below is one of their great tips.

Crust:

8 oz. cream cheese, softened

1/2 stick butter, softened

1-1/2 c. all-purpose flour

1/4 t. salt

Filling:

2 T. butter

16 oz. (roughly 7 c.) mixed wild mushrooms, finely chopped

1 c. chopped green onions

4 T. balsamic vinegar

2 eggs, lightly beaten

2 t. all-purpose flour

1/2 t. dried thyme

1/4 t. salt

1/2 c. shredded Swiss cheese

1/4 c. shredded Parmesan cheese

Prepare the crust by beating the cream cheese and butter until smooth. Add the flour and salt and mix until well blended. From the mixture into a ball, cover, and chill 1 hour or overnight.

Preheat oven to 375 degrees.

For the filling, melt butter over medium heat in a large saucepan. Add the mushrooms and green onions, and cook until the mushrooms are tender, 5-10 minutes. Drain off any excess liquid, then add balsamic vinegar and stir thoroughly. Cook for 1 more minute. Let the mixture cool slightly.

In a large bowl, mix the eggs, flour, thyme, and salt with a spoon. Stir in the cheeses, then stir in the mushrooms.

Divide the chilled dough into 48 pieces. Press each piece into the cup of an ungreased mini muffin tin so it covers the bottom and sides. This does not have to be precise -- the dough puffs a bit when baked and is surprisingly sturdy.

Spoon the mushroom mixture into the cups so it's level with the top of each cup. Bake until the tart crusts are puffed and golden brown, 15-20 minutes.

Make-Ahead Factor: The dough can be made up to 2 days ahead and kept covered and refrigerated. The cooked tartlets can be refrigerated for 1 day or frozen for up to 2 weeks. Warm them in a 300 degree oven for 10-15 minutes if tarts were refrigerated, 20 to 25 if frozen.