White Witch

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Day 237


White Witch4 shots out of 5

Yes, I'm still on my Halloween kick!  The excitement is still brewing (total witch humor) in this house.  I think we may just pop by the time Halloween actually gets here.  I'm trying I have been trying to get my husband to pull out the Halloween decoration bin for a couple days now......once that's out, we can be officially ready for Halloween.  Until then, I'll keep on making Halloween cocktails.
I gave tonight's cocktail 4 shots out of 5.  I had initially found this cocktail online and made it, and immediately doubled the ice cream, so now it's my own.  To me vanilla ice cream and vodka is kinda a no brain-er, but with this cocktail you add white creme de cacao to it which I think gives it an interesting taste.  This is a simple cocktail, in which I mean the flavor has a nice smooth simple taste to it.  It seems that every time I find a cocktail that has vanilla ice cream as an ingredient, I don't have any, so I'm glad I had some tonight.
Here is the recipe for a White Witch:

• 1 cup vanilla ice cream
• 1 oz vodka
• 1 oz white creme de cacao  

In a blender add all of the ingredients above.  Blend it so that it is a little thick, but smooth.  You don't want it to be pure liquid-ey, and you don't want to feel like you need to lick your cocktail.
Here is a photo of the end result:



Here is a photo of the ingredients:





Here's to finally having vanilla ice cream in the house to make cocktails with........that is why we buy vanilla ice cream isn't it?
Cheers!!
The Cocktail Lady

Orange Fluff

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Day 238


Orange Fluff4 shots out of 5

The week is half way done.  The Giants have won Game 4 of the playoffs.  What a great way to start the last half of the week..........wait........A's just won too!!  Looks like both of our Bay Area teams are going to Game 5!  What a great day!
I gave tonight's cocktail 4 shots out of 5.  The marshmallow vodka gives this cocktail a nice creamy taste.  There is still a good bite from the vodka itself, but the marshmallow does mellow it out a bit.  It's amazing to me with all of these flavored vodkas that are out there how many different ways you can make a screwdriver!  You change the vodka with any number of different flavored vodkas and you have a brand new taste to your screwdriver.  You can shake it, you can stir it, you can serve it in any number of different shaped cocktail glasses and you've got a brand new cocktail each and every time.  I'm liking the creaminess to tonight's cocktail.  I got tonight's cocktail from Pinnacle.
Here is the recipe for a Orange Fluff:

• 2 oz marshmallow vodka
• 1 oz orange juice

In a shaker, add ice and all of the ingredients above.  Shake it up well and strain it into your martini glass.
Here is a photo of the end result:



Here is a photo of the ingredients:





I'm going to dedicate the fact that tonight's cocktail is yellow to the Oakland A's and their great come from behind win tonight!  Way to go Boys!!
Cheers!!
The Cocktail Lady

Nutcracker

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Day 239


Nutcracker4 shots out of 5

The Giants won!!  We're moving on to the National League Championship Series!!  Unfortunately the A's just lost, but what a ride they had!  Both teams had a great season.  Our next series starts on Sunday and it can't come fast enough.
I gave tonight's cocktail 4 shots out of 5.  I think the Baileys and Frangelico compliment each other nicely in this shooter.  I must admit, I did raise an eyebrow when I also saw Midori as an ingredient in tonight's shooter.......but to my surprise, it totally worked.  For me, this is a good shooter to have one of.  I think if I had another one I wouldn't like it as much.  The flavor is good to coat your mouth and leave it's impression, and then you (or I) need to move onto something else to drink to change the flavor in your (my) mouth.  I got tonight's cocktail at Hubpages.
Here is the recipe for a Nutcracker:

• 1/2 oz Irish Cream
• 1/2 oz melon liqueur
• 1/2 oz hazelnut liqueur

In a shaker, add ice and all of the ingredients above.  Shake and strain your cocktail into a shot glass.
Here is a photo of the end result:



Here is a photo of the ingredients:





Here's to an amazing post season so far.  Each series has gone/is going to Game 5, which is awesome all in itself.
Cheers!!
The Cocktail Lady

Godiva Chocolate Martini

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Day 240


Godiva Chocolate Martini3.5 shots out of 5

It's day 240, that means those of you who have been with me on my adventure from the beginning have tuned in for a little over 34 weeks!  8 months have gone by and we only have 4 more to go.  Time sure flies when you're making cocktails.
I gave tonight's cocktail 3.5 shots out of 5.  This is a good cocktail.  So good that it reminds me of chocolate milk.  But chocolate milk?  I wanted a cocktail........maybe something with a little bit of a bite to let me know, YES there is alcohol in here, NO you didn't just take a sip from your toddlers sippy cup.  I found this recipe on the webtender site.  I had also found another one somewhere else with vanilla vodka and Godiva Chocolate Liqueur only......maybe I'll try that one next time.  One of the ingredients in this cocktail is half & half, and I didn't have any, so I substituted 1/2 of it with milk and the other 1/2 of it with cream.
Here is the recipe for a Godiva Chocolate Martini:

• 3/4 oz Godiva Chocolate Liqueur
• 3/4 oz creme de cacao
• 1/4 oz vodka (this is probably why I don't taste the bite I want to taste)
• 1 1/4 oz half & half

In a shaker, add ice and all of the ingredients above.  Shake up your mixture really good.  Strain your cocktail into a chilled martini glass.
Here is a photo of the end result:



Here is a photo of the ingredients:





Here's to chocolate milk.  Here's to finding another version of this cocktail that has some kick!
Cheers!!
The Cocktail Lady

It's Spring, and It's Time To Turn Your Dirt!

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It's time to start turning your soil and add some compost!  It's a really good idea to test your soil to see where the Ph is, and adjust it as necessary, using lime or gypsum.

Here's a few recommended organic soil fertilizers to add to your soil: blood meal, bone meal, fish and kelp emulsion and rock phosphate...

My garlic is about 8" high and the onion and leek sets will be planted this week.  You can direct seed now, if your soil is warm enough, and then protect the bed from frost with a row cover.  In my area tax day is a good rule of thumb for predicting the last frost!

Here's a few things that do well when you direct seed: spinach, chard, kale, beets, carrots, arugula, lettuce, peas, beans, potatoes, turnips and broccoli...

Bon Appetit!  Chef Hobbes

Chocolate Espresso Cupcakes

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Chocolate Espresso Cupcakes
By Laurie Bassart
Chocolate Espresso Cupcakes with white vanilla morsels.
Cupcakes are so in now. They come all gussied up to all kinds of formal occasions like weddings, fancy parties, graduations, etc... Trendy cafés featuring gourmet cupcakes are all the rage. There are also several new TV shows featuring bakers making all kinds of delicious gourmet cupcakes. Cupcakes have made a high fashion comeback!
This recipe is so easy because it starts out by using a cake mix so here goes:
Pre-heat oven to 350 degrees
1 Betty Crocker Milk Chocolate cake mix
1 cup prepared espresso coffee, cooled
¼- cup water
3 eggs
1/3- cup oil
1-12-ounce package of white vanilla morsels, divided
Prepare cake mix as directed on the box, except instead of using 1&1/4 cup water, use 1 cup prepared espresso coffee and ¼ cup water.
Set aside ½ cup white vanilla morsels. Place the remaining morsels in a food processor. Process them until they resemble course crumbs. Add them to your cake mix and blend thoroughly. This step is important because otherwise the morsels will be too heavy and sink to the bottom of the cupcake during baking.
Place cupcake papers into 2 -12 cup muffin tins. Fill the cups about ½ full of cupcake batter. Bake for about 21-23 minuets or until a toothpick inserted comes out clean and cakes spring back lightly when touched. Let the cupcakes cool for a few minuets and then remove them to a wire rack to cool completely.
Once cupcakes have completely cooled, prepare icing.
Place 2 cups of confectioners sugar in a bowl. Add about ¼ cup softened butter, 2 tablespoons of cocoa powder, 1&1/2 teaspoon of vanilla. Use prepared espresso coffee for the liquid. Add enough coffee to give the icing the desired consistency, about 3 tablespoons. Beat with an electric mixer until smooth and fluffy. Frost cupcakes.
To garnish cupcakes, place the remaining ½ cup white morsels and 1&1/2 teaspoon shortening in a zip-lock bag. Boil about 4 cups of water and pour it in a bowl; place the zip lock bag in the hot water until contents are softened. Knead the bag of morsels/shortening until smooth. I also like to squirt a little white Magic Shell in the bag to make the mix a little thinner. Continue to knead this mixture until you have the desired consistency. Cut a tiny hole in one corner of the zip-lock bag and squeeze a swirly design on top of the cupcakes.
*Note: Whenever I prepare espresso coffee, I always sweeten it with sugar. I use 3 heaping teaspoons sugar for a 4-demitasse cup pot of coffee. It's this sweetened espresso coffee that I use in my recipes. That way I can enjoy drinking a little espresso coffee while I'm making my cupcakes! If you do not own an espresso coffee pot you can use instant espresso coffee prepared as directed for this recipe.
I like these cupcakes because I think that they are kind of fancy. Anything with espresso coffee in it automatically makes it more fancy. Yup, these cupcakes definitely belong in the, "fancy category." Give them a try. I think that your family, friends, and guests will not only be impressed with your cupcakes, but be impressed with you as well!
For more delicious dessert recipe's featuring espresso coffee, pour yourself a cup, and check out author Laurie Bassart's website; http://myfancydesserts.com.
Article Source: http://EzineArticles.com/?expert=Laurie_Bassart
http://EzineArticles.com/?Chocolate-Espresso-Cupcakes&id=7267843

Image source: Google. Image doesn't necessarily reflect the above recipe but it is to be considered a similarity.

Grilled Salmon Sandwich With Wasabi Mayo And Cilantro!

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Easy, wonderful and a nice change...

Grill or saute a 1/3 pound piece of salmon or steelhead.  Toast some sourdough bread,  mix 1 tsp wasabi paste with 1 Tsp mayo.  Spread the mixture on the bread.  Place the salmon and a handful of cilantro on the bread, and you're done...

Tip:  The wasabi is what makes this sandwich, so when add it to the mayo taste as you go.  You want to be able to taste the wasabi but it shouldn't blow your head off!

Bon Appetit!  Chef Hobbes

Andouille Scramble...

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So we arrived home from Hawaii late the other night, tired and hungry!  So here's a quick scramble idea that's ready in about 25 minutes!

There's no excuse for not cooking healthy food!

Recipe for four:
2 (fresh) andouille sausages, skins removed
1 onion, chopped
1 leek, chopped
4 cloves garlic, finely chopped
1 apple, chopped and core discarded
4 leaves kale, stems removed and chopped
Handful baby spinach
Salt and pepper
Pinch of paprika, cayenne and chili flakes
1 c rice
Olive oil
Butter

First, get the rice going.  While that's happening, add a little olive oil and butter to a saute pan over medium high heat.  When the pan is good and hot add the onion, apple and leek, and toss or stir.   After cooking for about 3 minutes add the sausage breaking it up into small pieces as you go.  Cook until almost done, then add the garlic, kale, spinach and seasoning.  When the greens have melted serve onto warm plates along with the rice...

Bon Appetit!  Chef Hobbes

It's Spring, and It's Time To Turn Your Dirt!

To contact us Click HERE
It's time to start turning your soil and add some compost!  It's a really good idea to test your soil to see where the Ph is, and adjust it as necessary, using lime or gypsum.

Here's a few recommended organic soil fertilizers to add to your soil: blood meal, bone meal, fish and kelp emulsion and rock phosphate...

My garlic is about 8" high and the onion and leek sets will be planted this week.  You can direct seed now, if your soil is warm enough, and then protect the bed from frost with a row cover.  In my area tax day is a good rule of thumb for predicting the last frost!

Here's a few things that do well when you direct seed: spinach, chard, kale, beets, carrots, arugula, lettuce, peas, beans, potatoes, turnips and broccoli...

Bon Appetit!  Chef Hobbes

The Root Cellar...

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It's a great feeling to have knowing the root cellar is almost full in October!

The three things onions, garlic and winter squash have in common, is they all need to be cured in the sun for a week or two after picking!  So keeping an eye on the weather is critical, this year was perfect for that...

If your tomatoes are still green they will still ripen.  Just make sure they are dry and in good shape, then cover them paper and store in a cool, dry, dark place.

Bon Appetit!  Chef Hobbes

Tomato Salsa

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We went to my favorite Mexican restaurant last night. I just can't get enough of that cuisine. The beans and rice, the corn tortillas, the sauces and salsa. Ahh yes... the salsa. I could eat salsa everyday. It has an addictive quality. I like making it too!

I've posted this recipe before and I decided to post it again, not just because I love it, but because my daughter was looking for a "favorite recipe" to give to a friend at a wedding shower. Cute idea, right? Everyone brings their favorite recipe to go into a cookbook for the bride. As my daughter brought the recipe card in to the kitchen she went right to my salsa recipe. I love that girl.

The truth is everyone LOVES this recipe. Whenever I make it, it's gone fast! It's an adaptation on a recipe given to me by my sister-in-law. I tweaked it to suit our tastes and I hope it suits yours. Enjoy this easy and delicious salsa!

Tomato Salsa

Easy
15 minutes

1 - 28oz. can Dei Fratelli Seasoned Diced Tomatoes
1 T. cilantro, chopped finely
½ small red onion, chopped finely (approximately ¾ C.)
½ - 1 whole jalapeno pepper, seeded, deveined and chopped finely
1 t. of fresh lime juice
¼ - ½ teaspoon salt
Pepper to taste

Drain the can of diced tomatoes. Add all of the ingredients together in a bowl and mix well. Refrigerate for at least ½ hour. Serve with chips.

Guacamole

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Well... how can I post a salsa recipe without guacamole! Silly girl... So I went back to one of my first blog posts and dug it up. Of course, there's a story...

My sister, who lives in Arizona, makes the best guacamole I’ve ever tasted. I've been eating it for years. All this time I thought she used sour cream and Mexican cheese, but during my last visit to Arizona she made it. To my surprise, she doesn't use either one of those ingredients! It's still the best ever, and it's just one of those things... the girl has it down!

Now, I hope this doesn't disappoint you, but what follows isn't her recipe. She really doesn't have one. Figures. So this is mine. It's very good, really! 

Guacamole

3 avocados
1T. lime juice or more to taste
½ C. red onion, diced
1 medium tomato, seeded and diced
1 minced garlic clove
2T. cilantro, chopped
½ t. cumin
½ t. salt
Pepper to taste

Mix ingredients together and serve. I keep it fresh by placing plastic wrap directly on top of the guacamole, pushing down so it's air tight, and placing it the in refrigerator.

Blueberry Cherry Cobbler

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I don't make desserts often because I rarely crave something sweet. Also, I don't think the habit of a nightly dessert is a healthy practice. But every now and then I do like to bake. So, when I was at the farmers market and saw an abundance of blueberries and cherries, I took it as a hint and decided to make a cobbler. I have an old recipe that I veganized and this combination of fruit turned out to be delicious! It was a bit of a surprise to me, but I really enjoyed the pairing and I hope you do too!

Hot out of the oven!

My husband had his with vanilla ice cream.

Blueberry Cherry Cobbler
Serves 6

Filling
4 C blueberries
1/2 - 1 C sweet cherries, pitted (this takes a little time, but well worth it)
1 T flour
1 T sugar
1/2 t cinnamon
pinch of sea salt

Topping
1/2 C Earth Balance, melted
1 1/4 C flour
 1 C sugar
1/4 C brown sugar
1/4 C toasted walnuts
1 t cinnamon
pinch of sea salt

Preheat the oven to 350 degrees. Toast the walnuts by placing them onto a sheet pan in a single layer. Put the pan into the oven and remove after 8 - 10 minutes. Set the walnuts aside to cool. Once cool, chop into smaller pieces.

Lower the temperature of the oven to 300 degrees. Combine the ingredients for the filling stirring to mix well. Put the fruit mixture into an 8 X 8 baking dish and set aside. Combine the melted Earth Balance with the remaining ingredients in a mixing bowl and mix well. Top the fruit filling evenly with the topping and bake for one hour. The topping should be brown and crisp. Remove from the oven and cool.

Meditation and Morals.... by my Uncle Gene

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It dawned on me that in whatever city I have practiced Sitting Meditation with a group, I could have left my wallet and my car keys anywhere on the floor, and they would have been there when the session ended. Granted that those who practice  Meditation are a special subsection of the general population, there is something about all practitioners of "mindfulness" that sets them apart, and not just the capacity of some of them to sit in an unusual cross-legged position (a capacity I do not happen to share). Is there something about practicing mind-full-ness that disposes one to be more fully aware of how one should behave, including a heightened sense of compassion? Are meditators more moral than the rest of the population? 

I am reminded of what I heard from a Catholic priest, before the dawn of the ecumenical era. He said: "Better to forget your umbrella in a Protestant Church on a rainy Sunday, because Catholics are obligated to go to Mass, so the moral people as well as the thieves are there, but only the moral Protestants go to Church on rainy Sundays." Whether you go to Church, Synagogue, or Mosque, the preaching inevitably will relate to what you should do, and how you should live your life. And certainly the quiet times, the interludes when nothing appears to be happening, might be the times of quiet meditation, times for reflection, times for thinking about how your life should be lived, and perhaps what your obligations to others might entail...
How much more "moral" our culture might be, if some form of Mindful Meditation were taught in our schools! While some might fear an intrusion of something that appears to have a Buddhist heritage, Mindfulness Meditation has become a distinct practice that can be applied in many ways. Jon Kabat-Zinn's new book, Mindfulness for Beginners, could create something of a moral revolution, if what he teaches in the book were ever widely practiced. "The real challenge...is that the practice itself gives us instant access to other dimensions of our life that have been here all along, but with which we have been seriously out of touch." I wonder how many of those dimensions relate to how we might become better at the art of being fully human...
There is a collection of stories within the Sufi Tradition called "The Nasrudin Tales." Here is a good example: "Nasrudin, is your religion orthodox?" "It all depends," said Nasrudin, "on which bunch of heretics is in power."
And there is a story circulating in Meditation circles about a renowned Rabbi from Byelorussia. An American traveler stopped to visit him, and was surprised that the Rabbi lived in a one room apartment, with a table, two chairs, and a small desk. The traveler said: "But where is your furniture?" The Rabbi replied: "Where is your furniture?" The traveler said: "I have no furniture, I am just passing through," to which the Rabbi replied, "I am just passing through too...."
There is much to meditate about, in those tales...

Eat Your Greens!

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This is a wonderful combination of greens, beans and rice, and there are a couple of ingredients that you can easily sub out for others if needed. The most unusual ingredient in this recipe is black garlic. I found it at Whole Foods. Before cooking, I researched and learned that it is fermented garlic. It's often found in Asian cuisine and it's rich in antioxidants! It's made by fermenting whole bulbs of garlic at high temperatures resulting in a deep black color with a slightly sweet taste similar to that of balsamic vinegar. If you already have this tasty garlic in your house, lucky you! If not, it won't be hard to find. There are on-line sources if it's not in your nearby health food store.



Eat Your Greens
Serves 4 as a Side Dish

1 C cooked rice
1 - 2 T Fustini's Extra Virgin Garlic Olive Oil
1 leek, white part only, diced
1 large leaf of red chard, vein removed and chopped
1 clove of black garlic
10 leaves of dandelion, chopped
1 C spinach
1/2 C maitake mushrooms, chopped
2 sprigs of thyme, leaves only
1/2 C cannellini beans
1/4 C kalamata olives
sliced almonds, toasted in a skillet over med. heat for 7 - 10 minutes
fresh lemon juice

Cook the rice according to the package directions so you end up with about one cup. Toast the sliced almonds. Once that's done, warm the olive oil in a saute pan. Saute the leek over medium low heat until it becomes translucent. Add the chopped chard and saute for 5 - 8 minutes. Add the black garlic and mash it as you stir it in. Add the dandelion, spinach, maitake mushrooms, thyme and continue to cook over low heat until the greens have wilted and the mushrooms have cooked down. Add the rice, beans and olives to the mixture and continue to cook until heated. Mix in the almonds and squeeze with a little fresh lemon juice.

"Perfectly Chocolate" Double Chocolate Chip Cookies - TWO POST TUESDAY

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I have a little 'thing' for chocolate. I know most of us do.  But, since my daughter was born I also have a 'thing' for simplicity.  Sure, my best friends could tell stories of me spending days on end in the kitchen creating a fabulous cake with imported chocolates.  But, that my friends was my pre-mom life.


I love finding things that I can simplify so I can enjoy every precious moment with my family.  Hershey's is a great place to look for classic simplicity.  I found this delicious recipe for "Doubly Chocolate" Chocolate Chip Cookies with a few adjustments they were just that!  Perfect for us and I am sure they will be perfect for you too!!!

It's TWO POST TUESDAY!  Every Tuesday we post a dish from our Simple Kitchen (creating delicious meals in a snap!) AND a terrific Tuesday treat - Take a peek into our Simple Kitchen and check out these fantastic treats!!!


Pasta Fagioli is an incredible hearty traditional Italian dish that you HAVE to try.  Loaded with Italian flavor, its so good you may need to double the recipe!  How do you say it?  Well you don't say it.  You eat it silly!


Best-Ever Chewy Chocolate Chip Cookies with a secret ingredient to make them extra puffy and chewy!


Apple Cinnamon Oatmeal Cookies. Incredibly warm, wonderful, chewy and moist with little bits of apple and walnut throughout.


"Perfectly Chocolate" Double Chocolate Chip Cookies
makes approximately 7 dozen 1 tablespoon cookies

2 cups all-purpose flour
2/3 cup Hershey's Cocoa
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 large eggs
1 tablespoon vanilla extract
12 ounces semi-sweet mini chocolate chips

Preheat oven to 350°F.

Prepare 2 cookie sheets by lining them with parchment paper or silpat mats.
In a large bowl combine flour, cocoa, baking soda and salt. Whisk to combine (make sure there are no lumps).

In the bowl of a stand mixer or with an electric mixer, beat butter, sugar, eggs and vanilla until fluffy. Gradually add flour mixture, beating well. Stir in chocolate chips.  Drop by tablespoon scoop onto prepared cookie sheet.

Bake for 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet and place on cooling and allow cookies to cool completely.

Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Hearty Pasta Fagioli - in 30 Minutes!

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Pasta Fagioli (pronounced Fah Zool in my southern Italian neck of the woods) is a very hearty Italian dish, pasta and beans being the 'hearty' in this traditionally meatless dish.   I decided to throw in some bacon to amp up the flavor, and lets face it bacon makes everything better. 

Kick off fall with this warming Fall dish that is so thick and delicious you can stand a spoon up in the pot.  AND it goes from prep to plate in 30 minutes.

Read the article and get the recipe after the jump~

Check out these fantastic, quick and easy dishes from our Simple Kitchen: Creating delicious meals in a snap!   Click on the image or the link and it will open each one in a new tab.





What's for Dinner? This scrumptious 3 Cheese Skillet Lasagna can be in just 30 minutes!! Packed with traditional flavor, in one skillet in half an hour!


Fall comfort food coming to you in this easy Tortellini and Vegetable Soup.  It is so thick and delicious, you can just about eat it with a fork.

Meat Lovers Pizza Pasta Bake is loaded with your fav pizza toppings and tons of ooey gooey cheese,  in 30 minutes!  REALLY!

Spiced Cranberry Banana Cookie Cake Bites (Gluten-free, Naturally sweetened, Vegan)

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My munchkins new favorite 'cookies' are these Spiced Cranberry Banana Cookie Cake Bites!  Soft and chewy, they are naturally sweet, moist and so healthy.  I was quite surprised that my sugar princess enjoyed these so much.  But, then again I love them too!


As a matter of fact, I had to leave town for a week and a half.  She ran out of them while I was gone.  Every day while we were Skyping she would remind me that she ate all her cake bites and mommy needed to come home to make some.  It is nice to be needed : ) and even nicer to make homemade healthy treats for my little one!

Enjoy!

Check out these Gluten Free Vegan Peanut Butter Cookies too:




Gluten Free Vegan Peanut Butter Cookies are so delicious Mr Picky will never know. Moist and chewy packed with peanut butter flavor.

Spiced Cranberry Banana Cookie Cake Bitesmakes approximately 72 (1 tablespoon) cake bites
4 large, very ripe bananas2 tablespoons coconut oil, melted½ cup homemade almond butter (omit honey and vanilla) or store bought all natural  1 tablespoon vanilla extract2½ cups ground flax seed1 teaspoon baking powder½ teaspoon kosher salt1 cup dried cranberries2 teaspoons cinnamon1 teaspoon nutmeg
Preheat oven to 350°F.  Line a baking sheet with parchmentpaper. Set aside.
In a medium mixing bowl, combine flax seed, baking powder, cinnamon,nutmeg and salt. Whisk to combine.  Setaside.
In a separate large mixing bowl, mash bananas.  Add almond butter, vanilla and oil. Beat withmixer until well combined. 
With your mixer on low, slowly add flax seed mixture to yourbanana mixture.  Beat until well combinedand smooth.  Stir in cranberries.
Scoop dough using a 1 tablespoon scoop.  Roll dough into 1-1/2" balls. Place onprepared cookie sheet 2" apart.
Using a wet fork, press dough balls down gently.
Bake for 10-12 minutes or until solid and browned. Let reston sheet for 2-3 minutes, then remove and let cool completely on baking rack.
Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com

30 Minute Tuscan Chicken Shepherd's Pie - TWO POST TUESDAY

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Shepherd's Pie, redefined!  The consummate comfort food with a healthy spin.  Made leaner and heartier with chicken and a special ingredient, your meat lovers will never miss the beef.  Trust me, my midwestern meat and potatoes man gobbled this up like it was a big fat steak.  Its soooo good.  Trust me you want the recipe on this one!

Read the article and get the recipe after the jump~

Check out these fantastic, quick and easy dishes from our Simple Kitchen: Creating delicious meals in a snap!   Click on the image or the link and it will open each one in a new tab.

Hearty Pasta Fagioli - a traditional Italian dish so thick you can stand a spoon up in the pot.  On your table in 30 minutes!





What's for Dinner? This scrumptious 3 Cheese Skillet Lasagna can be in just 30 minutes!! Packed with traditional flavor, in one skillet in half an hour!

Fall comfort food coming to you in this easy Tortellini and Vegetable Soup.  It is so thick and delicious, you can just about eat it with a fork.

Meat Lovers Pizza Pasta Bake is loaded with your fav pizza toppings and tons of ooey gooey cheese,  in 30 minutes!  REALLY!

Simple Naturally Sweet Apple Sauce

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When you have a 2 year old that loves apples you would think that applesauce would be a staple in your home, right?  Well, I have kind of slacked off on that.  Call it lazy, call it overextended, call it too hot to run the oven.  Either way we haven't had apple sauce since our last large apple purchase about 6 months ago.

Well, lucky me...  Our produce market had a fantastic sale on organic gala apples.  Color me happy.  I bought a few, well a case or two.  Then I went to town making Dried Apple Chips and Baked Cinnamon Applesauce.  Exhausted from apple processing, I decided to just make my simple apple sauce with the last batch of apples.  As a matter of fact this method is so simple that I didn't think to share it. 

Once my Munchkin dove into it and started doing a dance in her chair, I knew I had to share it and go buy more apples.  Organic and naturally sweet with 2 ingredients?  Yes, more apples!

Enjoy.

Be sure to check out these amazing homemade apple recipes that you just can't do without!

Homemade Cinnamon Applesauce is the most perfect recipe; from the pickiest toddler to the adult palate! 5 ingredients to delicious!





Cinnamon, spice and everything nice; that's what Crock Pot Spiced Apple Butter is made of.

If an apple a day keeps the doctor away, these fantastically healthy Dried Apple Chips are sure to do the trick. Oven or dehydrator.

Simple Naturally Sweet Apple Sauce
makes 7 pints

10 pounds organic gala apples, washed, peeled, cored and cut into ½” pieces
1 lemon, juiced
2 cups water

In a 12 quart (or larger) stock pot, over high heat, add water, apples and lemon juice.  Stir to combine and cover.  Once boiling rapidly, reduce to medium high and cook until apples are soft, stirring often so apples do not stick to the bottom.  Approximately 20 minutes.

Working in batches, transfer apples to blender or food processor and blend until smooth.  Return to pot and bring back to a boil.  Remove from heat and process for canning or refrigerate.

Process canning jars according to manufacturers directions or keep in refrigerator. 

Click here for a printable version of this recipe - The Slow Roasted Italian.com

B52 Layered Cocktail Shooter (with variations) - TWO POST THURSDAY!!!

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Can you think of a better fall combination than coffee liqueur, Irish cream and orange liqueur?  Well, okay maybe one...  But we will get to that in a minute.  The B52 is a classic cocktail that has been around since the late 1970's.  No way to tell if it was named for the bomber or the band, but either way their are a ton of variations and different ways to whip up one of these that you are going to love.

We are a house divided.  I love the B-51, which switches out the Grand Marnier for Frangelico.  I mean really, orange or hazelnut?  I am going with the hazelnut every time.  Which one would you choose?

• To make a B-51, build a B-52 with Frangelico hazelnut liqueur rather than Grand Marnier
• To make a B-52 with Bombay Doors, build a B-52 with Bombay gin
• To make a B-52 in the Desert, build a B-52 with tequila rather than Bailey's Irish cream
• To make a B-52 with a Full Payload, build a B-52 with a 4th layer of Frangelico and a 5th layer of Bacardi 151 rum lit on fire.
• To make a B-53, build a B-52 with Sambuca rather than Irish cream
• To make a B-54, build a B-52 with Amaretto almond liqueur in place of Grand Marnier
• To make a B-55, build a B-52 with absinthe rather than Grand Marnier
• To make a B-57, build a B-52 with peppermint schnapps rather than Irish cream

Enjoy and have a fantastic Ladies Night!  ❤❤❤

Don't forget to check us out on Facebook - we have a virtual Ladies Night party every Thursday.  Come and link up your favorite cocktail or dish!  Fabulous cocktails, fantastic food and amazing company.  It is THE place to be on Thursdays! 

Check out these scrumptious fall cocktails! Click the image or the link, they will open in a new window.  Enjoy!


Caramel Apple Pie Martini a favorite fall dessert in a decadent cocktail.  You are going to love this one!


Chocolate Caramel Cookie Cocktail Shooters perfect for any party or any day. Serve with or without the cookie!
The Nutty Apple Cocktail - Creamy hazelnut, apple and french vanilla all come together to help you welcome Fall in this pleasantly surprising Autumn drink.

B52 Layered Cocktail Shooter
1 part Kahlua Coffee Liqueur
1 part Bailey's Irish Cream 
1 part Grand Marnier Orange Liqueur

Pour equal parts Kahlua, Bailey's and Grand Marnier into a shot glass one at a time.  Starting with the Kahlua, then Bailey's then Grand Marnier.  To get a perfect layered shot tip the glass and pour the cocktail down the side.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

The Easiest Way to Store Leftover Tomato Paste

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Tomato paste is one of those staples that I love.  I really enjoy having my own homemade tomato paste, but if I am buying it...  I opt for the can.  I can't see paying the price of the tube.  I am a big spender like that.

Especially when making your own homemade tomato paste you don't want any to spoil.  So, to solve this issue with potential waste, I started freezing the tomato paste.  I started with the old school method of freezing the can then slicing it into pieces.  This is way more work than I am up for.  Next I tried ice cube trays which freeze 2 tablespoon portions and stained my trays.

Finally I started this simple method that truly makes me happy.  Freezing 1 tablespoon portions on parchment paper and storing in a plastic bag (that's one of those V-8 duh moments).  I even started opening a can ahead of time so I don't have to mess with the tomato paste later.  Seriously, it is that convenient!

Here are some more fantastic tomato how to's:

Still have left over tomatoes from your summer harvest? Here is a simple way to make them last throughout the winter. Homemade Crock Pot Tomato Paste.


Ever wanted to make Sun-dried Tomatoes at home, preservative free and delicious. Make these in your oven or dehydrator.

Make the best tomato sauce ever with fresh tomatoes. Oven Roasted Tomato Sauce gives you that deep tomato flavor that you are looking for.

The Easiest Way to Store Leftover Tomato Paste
Directions

What you will need:
tomato paste
1 tablespoon scooper
parchment paper or wax paper

Instructions
Scoop tomato paste into 1 tablespoon portions and drop onto parchment or wax paper.  Freeze 3 hours.  Remove from freezer and place in a freezer bag.  Use as needed.  Tomato paste will keep 3-6 months or longer.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Italian Lentil Soup

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Just recently I spent a week in Florida with my family.  I sure did a lot of cooking (cooking is an expression of love for me.  I love to cook for my family, so every trip I take or every time they visit I find myself in the kitchen...  a lot). 

We focused on healthy dishes and my mom shared her recipe for lentil soup.  Keep in mind, my moms recipes come in code.  So, I took her 'dash of this' and 'a little of that' and translated it into a recipe.  Then of course I put a little TSRI spin on it and came up with the most amazing lentil soup with fabulous Italian flair.

The lentils, tomatoes and vegetable broth help to make this a hearty dish even with no meat.  The red pepper flakes do not give this dish heat, just depth of flavor.  I love it so much, I will be eating it for dinner all week.  Enjoy!

Check out these fabulous soups and stews to warm you up and get you in an Autumn kinda mood!  Click on the image or the link and a new window will open.


Hearty Pasta Fagioli - a traditional Italian dish so thick you can stand a spoon up in the pot.  On your table in 30 minutes!



Fall comfort food vegetarian style. Easy Tortellini and Vegetable Soup is so thick and delicious, you can just about eat it with a fork.

Ever wonder How to Make 'Meaty' Vegetable Broth?  This special  ingredient really makes the broth more rich and hearty. 

Italian Lentil Soup
makes 12 cups - serves 6

1 pound baby carrots, sliced
1 medium onion, chopped
8 garlic cloves, pressed
6 cups low sodium vegetable broth
10 tablespoons tomato paste (or a 6 ounce can)
1 (14.5 ounce) can diced tomatoes
½ cup dried red lentils, rinsed
½ cup dried green lentils, rinsed
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley
¼ cup chopped fresh basil leaves
2 tablespoons chopped fresh rosemary

In a 12 quart stock pot, heat oil over medium heat.  Add onions and cook until translucent.  Add garlic and carrots, cook until garlic is aromatic (about 2 minutes).  Add vegetable broth, tomato paste, diced tomatoes, lentils, red pepper, salt and black pepper.

Cover and bring to a boil.  Reduce heat to simmer for 30 minutes.  Add parsley, basil, rosemary and stir to combine.

Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com