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Thai Red Curry Carrot Soup
Here we go again with Red Curry Paste. I simply love how it’s flavor influences dishes. It’s not spicy hot, just full of wonderful fragrant ingredients. Today I was consumed by a craving for Thai Red Curry Carrot Soup. It began early this morning and by the time noon rolled around my mind was made up. Home I went and within 30 minutes we were enjoying this heavenly soup….it is that easy to make and oh so good.
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Savory Bread Pudding {with Roasted Butternut Squash, Onion & Sage}
For the past couple of years I’ve been making Bread Pudding during the holidays, sweet bread pudding that is. Bread pudding is such a wonderful palate for flavor, pumpkin with butterscotch or cinnamon & brown sugar with pecans, or maple syrup with walnuts…the combinations are endless. It wasn’t until this summer, when our herb gardens were overflowing with love, that it hit me……Savory Bread Pudding.
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Split Pea Soup with Ham {just like Mom’s}
I can’t recall many Saturday Adventures with Mom that didn’t involve a quick stop at the Honey Baked Ham store…so I could run in to check for ham bones. Mom waited in the car, anxiously watching for me to give the thumbs up. You see, years ago when we first began this ritual, they actually gave them away for free. When Mom was on a mission to make Split Pea Soup it wasn’t unheard of for us to hit 2-3 locations before finding the prize. Imagine being able to make a gallon of Split Pea Soup with Ham for the price of two bags of split peas (less than $3.00).
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Summer Squash Casserole {a Thanksgiving Favorite}
Creamy savory summer squash casserole with a buttery cornbread dressing topping is comfort food at it’s finest! To our family, this IS Squash Casserole. We love it. Every occasion where it’s invited to the table is a good day. Today it was invited to my Annual Thanksgiving Luncheon at the office. It was one of over 30 glorious dishes, all homemade, with love, by my second family. We are blessed.
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Flat Iron Steak Fajitas {with Mexican Rice}
We were first introduced to Flat Iron Steaks a couple years ago and they are now a favorite for recipes that call for a nice thin sliced steak. They love to be marinated which is how this quick and easy Steak Fajitas recipe adapted from Simply Recipes begins.
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Mexican Rice {Restaurant Style}
We just love sizzling Steak Fajitas served with all those delicious toppings. And nothing goes better with them than a side of Mexican Rice. I have read at least a dozen recipes for both Spanish and Mexican Rice in an attempt to find one as close to what we get from our favorite Cantina. I had no idea there was a difference between them, but from what I can tell while they both have tomatoes, Mexican rice also has onion and peppers, and is seasoned with cumin. Where Spanish rice uses saffron to get it’s orange-red color.
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Swing State Chili {Skyline Chili Inspired}
Today is Election Day and we will enjoy dinner tonight….squarely in front of the television. We kicked around some menu ideas in honor of this important day. Should we have a red, white, and blue Americana theme or perhaps good ole’ Georgia inspired southern food. In the end we decided to focus on the ‘swing states’ who seem to hold the future of the country in their hands. So in honor of the great folks of Ohio….here is our best attempt at your beloved Cincinnati “Skyline” Chili.
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Spinach & Mushroom Stuffed Turkey Tenderloin {Applewood Smoked}
I woke up today, recognizing I was feeling really good in my pj’s and realizing my fridge had a mixed bag of unused (although thoughtfully selected) ingredients. It’s been one of those weeks….the kind that kicks you in the butt and says snap out of it. Still in my pajamas as I write this post, I am preparing Spinach & Mushroom Stuffed Turkey Tenderloin. Never left the house ergo never entered a grocery store = Winning!! And yes, I’ve snapped out of it.
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Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
I love a fall harvest dinner made with a star ingredient like Brussels sprouts. Once the only vegetable on my won’t-eat-foods list, the Brussels sprout has soared to the top of my favorite-food list. In the fall-winter months we seriously have them multiple times per week. I was flipping through my new Cooking Light magazine and without even reading the recipe I bookmarked the page for Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs.
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Mexican Breakfast with Pulled Pork & Eggs {Breakfast for Dinner}
When we have leftover pork roast, recipe ideas begin swirling in my head. Should we make Pozole, or Pork & Sweet Potato Hash, or Mexican Breakfast with Pulled Pork & Eggs. This time it’s going to be Mexican Breakfast for dinner.
