Thanksgiving Bacon Autumn Hash

Healthy. Hardy. Colorful. Easy.

When Thanksgiving is near, and my fridge is loaded full of fall earthy root vegetables I find this hash to be the perfect breakfast or brunch offering. Leftover roasted veggies leftover from the Thanksgiving meal easily adds flavor with minimal effort when reheated with fresh sauteed vegetables. This year I couldn't wait for the leftovers and really was thankful I didn't. I know already have a veggie hash on my blog but this has BACON & brussel sprouts in it.... amazing flavor combo! The apple sweetens up the potato, and by roasting the onion and brussel sprouts together the flavors are given a new depth and texture. Even people like my husband who aren't a fan of brussel sprouts (because of bad memories of the mushy green round veg) will eat this :) 

Thanksgiving Bacon Autumn Hash

recipe adapted from: Martha Stewart Magazine Jan 2013

serves 4

prep + cooking time: approx 1 hr 10 minutes * Majority of this time can be done 1-2 days before. 

ingredients:

1 1/2 cups (9oz) brussel sprouts, trimmed & halved

1 Tbs olive oil

1 apple, cored

1 Tbs butter unsalted organic

4 slices of bacon (approx 8-9 oz)

2 red potatoes (approx 12 oz), halved

1 tsp course salt

1/4 tsp black pepper

1 yellow onion,peeled, halved

*optional: Leftover veggies such as carrots, yam, parsnips, sweet potato, any vegetable not mashed would probably work - see step 11. 

directions:

1. Preheat the oven to 375. 

2. Spread the veggies on the baking sheet/tray

3.Toss the veggies with the salt, pepper, and olive oil. 

4. Fill the center of the apple with the butter. 

5. Add the apple to the sheet with the vegetables and roast them together. 

6. Veggies will be roasted for 40-45 minutes. 

7. Apple will be roasted for 30 minutes. Carefully remove it early from the pan and set it aside. *Everything up to this point can be done the day before and just covered in a dish in the fridge. 

8. While vegetables are roasting cook the bacon until crisp on the stove - approx 10-12 minutes. Drain majority of the bacon fat away reserving a little bit for sauteing the roasted vegetables together. 

9. When the vegetables are done roasting cut them into bite size pieces.

10. Cut the apple into bite sized pieces. 

11. Put the apple, diced vegetables, and bacon into the pan and saute them until heated through - stir occasionally (5-10 minutes). *If you have any leftover roasted or cooked vegetables that you think might work - add them in here so they can be heated and mixed in. 

12. In a separate pan - cook some eggs - your choice to serve along side or up over the top. Personally I love a little egg yolk over a bed of yummy root veggies but that's just me. 

Possible sides: Coffee, Toast, Biscuits, Rolls, Pumpkin bread or some other fall treat :) 

Enjoy your Thanksgiving!

From my happy kitchen to yours

Thanksgiving Recipe Roundup

So I usually post recipes that are successful on my blog after thanksgiving is over - its nice since I know I am giving out good recipes that work for people, families, and taste good. I haven't ever posted a recipe I haven't made. But it doesn't help those who are looking for ideas to make themselves.... I have been scouring blogs and cookbooks coming up with new ideas myself. There are so many fun ideas this year! I love the emphasis I am seeing of eating better, cleaner :) So I grouped things into two categories... things I have made the last several years that have worked, and my menu for this year including some new recipes I haven't ever tried. 

#1 Here's my "go to" Thanksgiving menu. 

These dishes have been made over and over and over again. The dip made its first appearance last year and was yummy and easy. Appetizers are great if you are having people over early to watch one of the 3 football games.

1. Fruited Cranberry Sauce
2. Super delicious light fluffy rolls   (make extra of these if you are having a small group over - they freeze wonderfully & if you make the extras bigger than all the rest - they are the perfect hamburger buns. 
See this link: http://stephaniesazkitchen.blogspot.com/2013/02/chipotle-herbed-burgers-welcome-spring.html for picture and recipe on how to use these rolls as hamburger buns.

3. Hot (not spicy) Italian Cheesy Dip
4. Buttermilk Sausage Cornbread Stuffing 

Group #2 This year's Thanksgiving Menu 

click on the title to see the recipe on another blog/website

breakfast: Crockpot apple butter made the weekend before & scones made the day before

App: Sliced Veggies & Homemade Ranch Dip

App: Crockpot Cranberry Apple Cider

App: Cranberry Maple Baked Brie & crackers

App: Homemade Honey BBQ Baked Chicken Wings (leaving the alcohol out) 

App:  my take of this recipe halved- super excited to transform it with my favorite pizza ingredients Pizza Potato Skins

Turkey (made with fruit, fresh herbs + butter)

Side: Buttermilk Sausage Cornbread Stuffing (See link above)

Side: Fruited Cranberry Sauce (see link above)

Side: Soft Rolls (see link above)

Side: Gravy (pretty standard = flour + turkey drippings + stock)

Side: White Rice- its a tradition at my house 

Side: Rutabega Pear Mash (serves 10 perfect  for leftovers to go with chicken or as a topping for shepherds pie later in the week)

Side: Sautéed Cauliflower and Apples with Pecans (serves 4)

Thanksgiving at my house - Autumn Northwest Salmon Chowder.

Thanksgiving is less than a week away, which means my kitchen table is covered with recipes, a mostly completed shopping list, and stacks of magazines incase I change my mind. No joke. Holiday food is serious business. Reality check. Thanksgiving in our house is a bit too much centered around food and football than it should be, but we do take time to be thankful. It is a time to be thankful for our country, and to celebrate with those who are important in our lives. Sometimes that means grabbing the phone and chatting away with relatives, facebooking an old friend, skyping with a sibling, or watching the game with my son or husband. The important thing here to make the connection any way you can -  in our case most of family lives several states away so this works for us. And yet.... as a mom and a still somewhat new food blogger theres a certain expectation that gets put on the food at thanksgiving - thats clearly different than the ENTIRE rest of the year. Anyone else know what I am talking about here? 

So in light of all the thanksgiving prep and holiday stress fun... its freezing here in southern az, and its been raining for two whole days. I love it but I am c-o-l-d! So thankfully I found something that reminds me of growing up and is warm and comforting. If you need something to take your mind off of thanksgiving preparations or are just c-o-l-d too, try this super delicious, healthy, very easy, 

 Autumn Northwest Salmon Chowder 

serves 3-4 

adapted from: Readers Digest, The Ultimate Soup Cookbook

prep + cooking time: 22-28 minutes

ingredients:

half of butternut squash approx 3 cups cubed small

1 yellow medium sized potato, cubed small

1 large onion

2 1/2 cups of water

2 cups of milk

2-3 Tbs fresh dill

1/2-3/4 lb. salmon fillets, skin removed, cut in 1" chunks

1 Tbs olive oil

2 Tbs unsalted organic butter

1 tsp salt

1/4 tsp pepper

directions:

1. in a medium - large pot melt the butter and heat the olive oil over medium heat. (The oil helps the butter not burn)

2. sauté the onion in the pot for approx 5 minutes or until the onion is tender

3. Add in the potato, butternut squash, salt, pepper, and water. Bring to a boil. Reduce heat and cover. Simmer for approx. 10 minutes until the squash and potato is fork tender. 

4. Add in the fish simmer gently uncovered for 2-3 minutes until it flakes easily. 

5. Add in the milk and dill. Heat but do not boil. 

6. Taste. Adjust any seasonings if needed. Serve hot with your favorite rolls or crackers

Happy fall with this pretty autumn colored chowder 

from my kitchen to yours

Orange Cardamom Vanilla Swirl Bread

This isn't my recipe. I wish it was. I would've changed it up a bit but sometimes you shouldn't mess with something that you suspect to be perfect. This orange cardamom vanilla swirl bread is sweet, tender, creates perfect french toast, perfumes your house with the most wonderful scent, and wellll frankly is perfect. It has a tighter crumb than other breads I have made - which makes slicing it for the toaster or to make french toast a breeze! The swirl looks so sophisticated and professional, but its no more complicated than making cinnamon rolls. I promise. The taste is not overly orange but the sweet citrus pairs very well with the floral cardamom. Its a mild burst of flavor perfect for coffee and other breakfast foods.

Logistics... yes this bread takes awhile to make, but it keeps for 4-5 days easily in your pantry or counter. It is so worth your effort!!! Use it for french toast on day 3 or 4. It really soaks up bread/egg well. I suspect it would be great in a breakfast casserole or bread pudding as well. Everyone has their own favorite blend of french toast so I am not adding in here. Just showing you how it looks when its done. Be sure to cut it on the thick side... hello gourmet breakfast! 

Orange Cardamom & Vanilla Swirl Bread

adapted only slightly from Take A Mega Bite and Betty Crocker 

Makes 2 loaves

Rising time + Baking time + Resting time = roughly 3 hrs

Hands on time is easily only 15 minutes.

Bread ingredients:

4 1/2 tsp regular active dry yeast

2 cups of warm water

1/2 cup of white sugar

2 tsp salt

2 eggs

1/4 cup vegetable oil

zest from one orange

3 cups of bread flour 

3-4 cups of all purpose flour 

(start with 3 and add more if you need it)

Swirl ingredients:

1/2 cup white sugar

1/4 tsp vanilla extract

zest from one orange

1 tsp ground cardamom

a little oil for brushing the dough

Due to the perfection of the recipe and since the only change I made was using vanilla extract instead of a vanilla bean. To complete the recipe head on over to Take A Mega Bite. 

For the make ahead option.... make both loaves as directed. Freeze one or both of them after they have fully cooled (at least an hr). Wrap them individually in plastic wrap, heavy duty foil, and then place in a large food storage bag.  In my experience they are good in the freezer for a month. Haven't experimented beyond the one month mark (yet). This is good bread... it should be eaten as soon as possible! This is perfect for the holidays... make it now pull it out 24-48 hrs before thanksgiving or christmas and have a wonderful breakfast. 

Thanks for reading 

Have a wonderful fall day

From my kitchen to yours

Two Cheese Sausage Baby Broccolini Frittata

I found this recipe in a magazine when I was looking for something healthy and easy for breakfast. It was my first time using baby broccolini and was very happy with the results. It's very similar to broccoli but actually easier to eat because it isn't as dense. Definitely try it if you haven't! My husband who found my leftovers in the fridge wasn't quite as happy, but he has some personal issues of mixing veggies with eggs that he needs to work on. So you'll have to trust me on this one. If you like omelets and frittatas with veggies - you'll love this... if you don't leave out the vegetable. But you know veggies make all that cheese and sausage okay, right?

Two Cheese Sausage Baby Broccolini Frittata

serves 4

prep time + cooking time: 20 minutes

adapted from Rachael Ray recipe, click here for original 

Ingredients:
4 eggs
1/2 cup milk
5 Sausage links, chopped into chunks
1 cup grated/shredded cheddar cheese
1oz Parmesan cheese sliced/shaved thin
1/2 lb baby broccolini
1 shallot, diced
1 Tb olive oil
optional: fresh basil, sliced & sprinkled over cheese after finished baking

Directions: 5 Steps

1. Cut the sausage into pieces and cook them for approx 5 minutes in a oven safe skillet. 

2. Add in the veggies. Sauté the baby broccolini and shallot in the olive oil for approx. 5 minutes over medium heat

3. Mix/whisk the eggs and milk together in a bowl or cup. Pour the mixture over the veggies and meat. Let it cook for 5 minutes over low heat to let it "set". 

4. Sprinkle the cheese over the top and bake in the oven at 350 for 5 minutes.  Should be golden colored and eggs no longer jiggle or shake when moved. 

5. Let cool briefly (will be easier for slicing) and dig in to your healthy & filling breakfast! 

From my kitchen to yours 

Easy Italian Pepperoni Pizza Burgers

Monday night football at my house is usually some sort of finger food... pizza, burgers, french fries, chili, or bagel wrapped hot dogs, chips, salsa... the list is long and delicious. But here it is Monday afternoon comes and I am starving - its been a hectic/stressful/unbelievably hard the last few days - so football food comes out early. It is gooood! 

Trying something new today was so worth the effort. One of my favorite creations has been born (ta ta ta dahhhhh) the great, the amazing, Italian Pepperoni Pizza Burger. Consider these wonderful ingredients.... spicy pepperoni, meaty lean ground beef, salty & flavorful Genoa salami, creamy and easy melting mozzarella cheese, homemade veggie laden pizza sauce, Italian seasoning, and last but not least salty good quality Parmesan cheese.  It has all my favorites that usually are in and on pepperoni pizza served up on a toasted whole wheat bun. I really should've been Italian.... 

Success! I will be definitely be making them again (hopefully for game time and not before). Next time I am thinking I should make a Canadian bacon pizza burger or a chicken supreme pizza burger.... the ideas are endless! 

Easy Italian Pepperoni Pizza Burgers

makes 3 burgers

Prep + cook time = approx 22 minutes

my inspiration comes from here, the pioneer woman's pizza burgers + my attempt to make them a tiny bit healthier

Ingredients: 

1 lb. lean ground beef

Pepperoni slices approx 4-6 per burger = 12-18 slices

1 oz Genoa salami (approx 7 deli slices), diced

 1 oz  shredded good Parmesan cheese

1 oz shredded mozzarella cheese (one small handful each burger)

1/2 tsp salt

1/4 tsp pepper

1/2 tsp Italian seasoning

1/4 tsp powdered garlic 

3 whole wheat buns

Pizza sauce homemade or store bought 

(click here for my recipe)

1/2 oz/ 1/4 cup fresh spinach, finely chopped 

Directions:

1. In a large bowl combine the beef, all the spices, the salami, spinach, and parmesan cheese. 

2. Form three patties 

3. Grill the patties (8-10 minutes each side) over medium heat. Do not over flip them... they will fall apart. Flip once and wait. 

4. Top each patty with pizza sauce and mozzarella cheese in the last few minutes of cooking

5.Toast the buns & enjoy 

Easy sides: Chips & Salsa, Fruit, Green Salad, or Potato Salad, Mozzarella cheese sticks, or celery & carrot sticks

From my kitchen to yours

Chunky Chicken Vegetable Soup

Hot steamy soup, warm bread slathered with real butter warming you up from your head to your toes.... Yum! I grew up in the northwest and having soup on a cold fall evening was always a good thing. All of us kids gobbled our food down. Speaking of gobbling, thanksgiving is coming up, you should definitely save your turkey bones because homemade turkey broth is amazing and very hard to find in stores. 

So I have made a lot of soup recipes in the last couple years, and here's another one for the blog (yes another one). It may seem a bit redundant to have so many soup recipes on one blog but sincerely its one of my favorite things to eat. My hubby isn't a huge fan unless its steak or beefy veg soup but I think he eats it because he loves me. I love him back :)

Reasons why I adore soup: Its an easy way to pull dinner together, uses a variety of healthy vegetables, hot or cold or pureed, roasted, or chunky - theres so many options how to make it even with the same veggies! Soup is environmentally wise as you get to use the veggies that are in season, it's an affordable meal, family friendly, a fun way to introduce a new veggie to kids, and low in fat/calories if you don't put too much starch in (potatoes, noodles, rice). 

Chunky Chicken Vegetable Soup

prep + cook time = 25-30 minutes
recipe adapted from: 
Reader's Digest The Ultimate Soup Cookbook

Ingredients:
3 Tbs unsalted butter
2 white thin skinned potatoes, washed but not peeled
1 sweet potato, washed & peeled
4 carrots (9 oz), washed & diced
1 leek, washed and rings divided
1/4 tsp pepper
1/2 tsp salt
2 Tbs flour, whole wheat white
1/4 tsp sugar
1/2 tsp dried tarragon
1/4 tsp garlic
1 Tbs olive oil
4 cups of homemade or store bought chicken broth
8 oz cooked chicken cut into bite sized pieces

Directions:

1. In a large pot melt the butter with the oil. A tip I learned a few years ago to help the butter not to burn. Add in the potato, sweet potato and carrots. Toss them with a spoon so they are coated.

2. Saute the veg for 2 minutes.

3. Add the leeks to the pot and sauté for one more minute.

4. Add in sugar, tarragon, garlic, flour, salt and pepper.  Stir to combine. Cook for 1 minute.

5.  Add in the chicken broth. Stir. Bring it to a boil. Reduce heat. Add cooked chicken pieces. 

6. Cover and simmer for 20 minutes or until the vegetables are fork tender. 

Enjoy it with your favorite sides: salad, biscuits, 

rolls, or crackers. 

 From my kitchen to yours 

Brown Butter Cream of Celery Soup

When faced the the problem of making one of my husband's favorite meals, a dinner that his own mother taught me in her kitchen, AND sticking to my own food truths about eating healthy, I am extremely relieved to have this recipe in my back pocket. Brown butter cream of celery soup eliminates the need for the can of cream of whatever at the store, that so many lovingly passed down recipes call for. I love all the casseroles and stuff I grew up. But it totally conflicts with the way I want to eat and how I want to fuel my body. 

3 reasons why you should try it right now... or at least today. 

1. It's easy - not quite as opening up a can but easier than you think. Impress and inspire others to eat healthy after all you will have slaved all day in the kitchen, right? ;) 

2. Taste! You'll want to eat it with a spoon even before you start cooking with it. No really....The browned butter and whole wheat white flour creates a rich nuttiness that you won't want to miss and won't get from a can. It takes a few minutes extra but it totally worth it - just don't move from the stove (laugh). Butter burns easily. 

3. Nutrition-  Okay so a stick of butter isn't usually healthy but stacked up against a can of whatever soup that has a label that reads like this: Water, Celery, Vegetable Oil (Corn, Cottonseed, Canola, and/or Soybean), Wheat Flour, Modified Food Starch, Contains less than 2% of: Salt, Soy Protein Concentrate, Monosodium Glutamate, Cream Powder (Cream [Milk], Soy Lecithin), Yeast Extract, Flavoring, Beta Carotene for Color.  Its the lesser of two evils. Get organic unsalted butter and feel good about the food you buy, eat, and feed to your family. For more info about the commercialized cream of whatever ingredients click here.

The recipe:

makes slightly more than 2 cups

stores average of 3-4 days in the fridge

prep + cooking time: 5-10 minutes

recipe adapted from Life As A Mom

1/4 cup butter

1/4 cup whole wheat white flour
1/2 of skim milk
1 1/2 cups of homemade chicken broth (or store brand that has no sugar)
1 chunk of good parmesan cheese (2-3 Tbs/ 1/2-3/4 oz)
1 tsp oil
1 stalk of celery
1/4 tsp pepper
1/2 tsp salt

Directions:
1. Finely chop up your celery

2. Saute it in the oil in a nonstick pan for 5 minutes (will be tender crisp)

3. While the veg is sautéing start melting the butter in a medium sized pot over medium high heat. Once it melts continue stirring it until it is golden colored. The darkest color will be at the bottom so its important to stay by the stove so you can see immediately when its done and not turning black - burning. Takes 2-3 minutes. 

4. Once butter is golden add in the chicken broth, milk, and stir it until it becomes thick like a béchamel sauce. Think thick... think pancake batter.... will take 2-3 minutes. 

5. Stir in the celery, parmesan cheese, salt, and pepper. Remove from the heat and cool completely or use it in your next recipe immediately. 

See easy 5 steps to avoiding fake cream and essentially chemically engineered food. Some of those cans have an unreal shelf life date. Can't be healthy... maybe we should save them and twinkles just incase someone tries to blow up the planet - its nice to know that there will be food for the bugs that survive ;) I live in Az... trust me. Some bugs have 9 lives. 

From my kitchen to yours

Slow Cooker Spicy Pumpkin-Apple Chili

Pumpkin, that nutrient rich, orange food you've been bombarded with for the last month and half, is the star of this new slow cooker spicy chili fall meal. Pumpkin, known for fiber, calcium, iron, magnesium, potassium, zinc, vitamin c, folate, vitamin a, vitamin e, niacin, and few other components, is also just know as one of the best fall foods. Every fall pumpkin everything is talked about, posted, and created.  

November last year seemed to be all about cooking soups and stews... this year I seemed to have fixated upon chili. Pumpkin Chili. Zucchini Chili. Ground Beef & Bacon Chili. Chorizo Chili. You see its more like an obsession. Any chance there is a 12 step program for this? Probably not. I still have a couple pumpkin things I want to make before thanksgiving and was happy to check this one off my list.... It was delicious! I usually don't serve crock pot creations to company, but this was a hit. Thankfully since life requires occasionally breaking the rules. It was thick, spicy, the pumpkin added a creamy texture, beefy, and you could really taste the fall earthy spices of nutmeg, cloves, and sweet apple in the background. 

Spicy Pumpkin-Apple Chili

Serves 6-8 

Freezes beautifully 

Recipe adapted from A Pumpkin And A Princess 

Ingredients:

1 lb lean ground beef

1 medium onion

1/4 tsp cloves

1/4 tsp nutmeg

1/3 cup cinnamon apple sauce, no sugar added

1 cup of beef stock

1 tsp salt

1/2 tsp course black pepper

1 can fire roasted tomatoes (14.5 oz)

1 can of pumpkin puree  (15 oz)

1 1/2 cups of red veggie pasta sauce

1 can of light kidney beans, no salt added/low sodium, drained

1 can of black beans, low sodium, drained

2 Tbs chili powder

1/2 tsp red pepper flakes

1 tsp cumin

1 yellow bell pepper, chopped

2 apples, peeled, cored, and chopped

Optional garnishes: oyster crackers, shredded cheddar cheese or your fav kind (I used a mild melty jack for mine), sour cream or Greek plain yogurt, cornbread,  finely diced jalapenos (for more heat), or finely diced green onion

Directions:

1. In a large skillet brown the ground beef. Half way through add in the chopped onion, salt and pepper. Once meat is cooked and onion is tender drain off the fat, and put into crockpot. 

2. Add the remaining ingredients to the crockpot.  Stir well. 

3.  Cook on high for 4 hrs.  

4. Garnish during serving. Cool completely and cover in fridge or freezer for makeahead meals. 

Fall Weather & Toasted Orzo Chicken Soup

Something about me.... I love soup. I counted and have 14 soups, stews, and chili recipes on my blog (some are listed below for further reference). Soup makes me feel content and comforted. I grew up in a cold climate near Seattle, and every fall something in me just wants hot, nourishing soup. 

my fav way to eat soup: in a large coffee cup (I am from seattle) with really good whole grain bread and cheese

I made this soup about a month ago. I was really excited to try it orzo for the first time. I did have an awesome visitor from the great northwest (my mom) whom I hadn't seen in WAY too long, and with whom I was happy to share some sun. So without further ado...heres your new tasty chicken soup recipe perfect for a colder November day (not that we are having one here in Arizona - but I do understand other people are experiencing real seasons). 

This toasted orzo soup is from a Rachael Ray magazine, Feb 2010 issue. Isn't orzo a fun word to say? I heart trying new foods. My husband really didn't care for the texture of the orzo itself but he liked the rest of it. I thought it was wonderful - but it was the first time either one of had eaten this specific kind of pasta before. Infact my son tried to convince me that it was rice because he didn't believe it was "noodles" his word for pasta. The hardest part about this dish is making all the veggie cuts small into a fine dice. If you are able to pull that off, this veggie laden, colorful delight looks like confetti. The best part of the dish is that all you are doing is chopping + dropping into a large simmering pot. 

When should you make it? Now. Of course. No really. Soup is one of those perfect meals to do on a weekend, keep on low while people come in, and out busy with fall activities. You can skip the first part of the recipe by using up leftover chicken from a previous meal or a rotisserie chicken from the store. Soup also reheats beautifully into a make ahead meal for later in the week. Serve it with a fresh green salad, crackers,or some rolls. 

Chicken Soup

prep + cook time = 35-45 minutes

Serves 4-6 depending on your appetites

Ingredients:

4 cups (one 32 oz container) of chicken stock/broth homemade or store bought
1 pound of chicken, boneless, breast pieces cut into bite sized pieces (this was 1 1/2 breasts for me)
2 Tbs unsalted organic butter
3/4 cup orzo pasta
2 Tbs olive oil
2 stalks of celery, finely diced
2 dried bay leaves
1 small sprig of thyme & rosemary each (tied together if you can)
1 small to medium zucchini, finely chopped
1 carrot, finely diced
1 large red bell pepper, finely diced
1 large shallot, finely chopped
3 cloves of garlic, finely chopped
2 cups of frozen peas, keep frozen until the end
3 cups of water
1/4 cup parsley, finely chopped
2 tsp grated lemon peel
salt & pepper 

Directions:
1. In a medium pot, bring the chicken stock and the chicken to a simmer. Once the stock starts to boil, reduce the heat, cover with a lid, and poach the chicken for 12 minutes. 

2. In a large soup pot or dutch oven melt the butter over medium heat. Toast the orzo in the melted butter until its golden color - approx 3-5 minutes. Keep an eye on it. As soon as it is toasted use a spoon to move it aside on a plate or bowl. See the picture below.

3. While the pasta is toasting - chop all your veggies. 

4. Add the olive oil to the dutch oven and all the veggies. Season the veggies with 1/2 tsp salt and 1/4 tsp pepper to help them to start softening. Stir occasionally for 7-8 minutes until veggies are tender crisp. 

5. Build the soup. Return the orzo to the dutch oven. Add in the chicken pieces from the stock with a slotted spoon. Skim off any extra fat that may be floating at the top of the medium pot of stock, and then add in all of the liquid. Add in the water, bay, and fresh herb bundle. 

6. Bring the soup to a boil and let it cook for approx 5 -6 minutes until orzo is done. In the last minute of cooking add in the frozen peas. 

7. Turn off the heat and stir in the fresh parsley and lemon peel. Remove the bay. Taste & adjust any seasonings. 

8. If using as a make ahead meal, cool completely. Cover & refrigerate. I am not sure it makes a difference to separate the pasta from the soup if you are reheating it. If if bothers you go ahead and keep the orzo separate until the night you are going to serve it. I did notice (when I didn't separate it) the pasta does plump up in size more the next day but it doesn't change the flavor or texture. 

Easy Yummy Healthy Chicken Soup

Enjoy fall weather 

From my kitchen to yours

Related Fall Soup, Stew, & Chili Recipes:
Potato Steak StewBeef Stew - Turkish Style
Cheddar Broccoli Soup

Tomato Basil Hidden Veg Soup

Simple Tomato Soup with Bacon Cheddar Havarti Grilled Cheese
Classic Butternut Squash Soup
Oven Baked Cod & Sweet Potato Chowder
Chipotle Black Bean Zucchini Chili (Slow Cooker)
Beef & Spicy Chorizo Zucchini Chili
Crockpot Chipotle Apple Turkey Chili
Corned Beef, Butternut Squash, & Cabbage Stew

My 4 favorite burger recipes

I have a packed blog for you today. Here are my four favorite beef burger recipes and a some information from an article published yesterday about a beef filler that maybe in the beef you are buying from the grocery store. 

BEWARE OF BEEF. sigh. I cannot believe I just wrote that. I love hamburgers, cheeseburgers, turkey burgers, and basically sliders of any kind. I have many burger recipes on my website. See these beauties: 

Peppered Candied Bacon & Egg Burgers on Ciabatta Bread

Palate Pleasing Parsley Burgers

Chipotle Herbed Burgers

Smoky Mozzarella Sliders

I love all meat and occasionally do hit the drive thru for a tasty burger - mostly skipping the fries or sharing them with my kiddo. Especially since the burger has met the ciabatta roll (at one of my fav sit down places) and/or the pretzel bun (wow) my mouth has fell in love with burgers all over again. But I feel as an eater & lover of beef to warn people just incase I wasn't the only one not paying attention last year. Last year, when I was busy being a mom, moving to a new state, transitioning my family out of the navy while a meat scandal rocked the food scene. You probably are well aware of it. I seem to have a knack for missing out on big historical news stuff that my husband teases me about later. But if you aren't knowledgeable about the "pink slime" issue, here are some basic facts with links to other sites for more detailed information. 

According to wikipedia, which is a somewhat creditable site, "pink slim" is essentially boneless beef trimmings that are frozen, smashed, and disinfected. But the problem is that they made of muscle and connective tissue to lower the fat and make people think they are getting a lean batch of ground beef. Two other sources can be read here and here. 

So imagine my surprise when last night we had burgers for dinner, and then today my mom asks me if I know about the additives that are put into ground meat. I say no and tell her I can google it. Articles about pink slime were EVERYWHERE. It was one of those searches that brought up a over a million websites in 3 seconds. This was a very big thing! 

Thinking this is an old issue, it was last year, it was probably stamped and dealt with lawyers and food health officials in a court far away.... Nope. The first thing I clicked on was an online article published yesterday, by Star Tribune writer Mike Hughlett. He wrote a fabulous article addressing how this disturbing food practice of adding "pink slime" (aka...a beef filler) to ground beef, then selling it to consumers, without any labeling, is still a threat to consumers. Now I am wondering if there was that pink slime stuff in the burgers we had the other night. I don't want to hurl so I keep my mind focused and finish the article. Then I read what I thought was the biggest blow to the beef lovers everywhere within these words, "Cargill Inc. will begin labeling ground beef containing the so called [pink slime] as 'finely textured beef' "(Hughlett). So success in getting a new label on the beef with the pink slime has been achieved. But label is deceptive, and misleading. Finely textured could just mean a finer grind to some people and they would have no idea that their meat is being subjective to an additive (previously used for animal pet food) that was manufactured with ammonia to remove bacteria. Yuck.

So please do read all labels. Labels are usually helpful. But know that this new labeling that already may be hitting grocery stores is inaccurate. So do the popular thing... eat local grass fed organic healthy meat if you can, whenever you can, to fuel your body. It may cost more money for you now. You may have to cut back to be able to afford the higher cost food, but considering all the meds that are pushed on people who are sick - you might be saving yourself thousands later. Or not. But do you really want to gamble with your health? 

Don't let this ruin your love of meat - just make good choices of where and what is in it. 
There will be new burger recipes added on soon. 
Keep a look out ;)

From my kitchen to yours

Easy Dreamy Roasted Cinnamon Apple Dessert

I hope you had a good safe halloween. I am so glad Fall is here. I know I have said it a zillion times but I am honestly very grateful for all the cool stuff that fall means to so many people, and all the fun memories that accompany this time of the year. 

Fall means many things... lately its been carrying a fruit-filled meaning: apples. This might explain the abundance of apple recipes in my blog either that or I need to switch grocery stores. Some of my favorite apple recipes are: crockpot chipotle apple turkey chili, apple pancakes, and apple walnut coffee cake. I love the smell of applesauce cooking away on the stove, and drinking hot apple cider when the weather starts to get cooler. And you know that commercial with the guy who gets stuck apple picking on a sunday and is upset about missing kickoff? I love football but that would make my fall. I haven't ever gone apple picking and would love it. 

So I have this apple dessert. Its not really a recipe just a couple steps to apple taste-bud heaven. The vanilla bean ice cream doesn't hurt either, right? Enjoy fall! Recipe is adapted from a Martha Stewart Living magazine Jan 2013 issue. 

Easy Dreamy Cinnamon Apple Dessert

serves 4

cook + prep time =  30-35 minutes


Directions & Ingredient List

Step 1: Preheat your oven to 375 degrees F. 

Step 2: Clean and core 3 or 4 apples (averaging 1 per person for adult or 1/2 for kid sized)

Step 3: Cut 1 1/2 Tbs cold unsalted butter into small chunks and put them into the cored apples. 

Step 4: Put 1/2 tsp of cinnamon inside each apple

Step 5: Bake each apple on a baking sheet for 30 minutes or until they are soft but not falling apart. I used Gala apples and they are great at holding their shape.  

Step 6: Serve immediately with ice cream and/or walnuts, and or whipped cream or all of the above. 

Please note: It looks prettiest serving the apple whole with ice cream beside or on top of it - but being family friendly thats not the best way to eat it. Without burning your fingers, chop up apples into bite sized pieces and then top it with sweet cold ice cream. It will be less messy for kids and husbands I promise (wink). 

Delish & Easy :) 

Its nice when the fruit is the star of the dessert. 

From my kitchen to yours!