A Girl's Gotta Eat!

One more today, and then I'm taking a break. I don't know that I've ever made bread pudding for dessert, much less as a side dish. But when we saw Ina Garten's Leek and Artichoke Bread Pudding recently (you guessed it, in FNM), we knew we needed to add it to our mini Thanksgiving menu. We did make a few variations, but nothing major. We used about 3 leeks, but all of it instead of just the white and light green parts. Next time I'd leave the dark green bits out like the recipe said. The flavor was good, but the texture of the dark green leeks wasn't as good as the rest...it stayed tougher instead of getting soft. Also, we used jarred artichokes instead of frozen, and they worked just fine in our opinion. We had the deli cut a big chunk of fresh Swiss cheese as we didn't see one labeled as Emmentaler. I doubt it made a difference at all. Oh my goodness. I don't think I can go back to sweet bread puddings. This was amazing. Rich, filling, but oh so...

Mashed potatoes are one of my favorite side dishes at the holidays. You can enjoy them plain, with gravy, reheated the next day with Cheddar cheese and a hot dog (don't knock it until you try it)… the possibilities are endless. By the same token, though, mashed potatoes can get boring. So when we saw Goat Cheese Mashed Potatoes (in the same magazine issue as the Maple Walnut Cheesecake.) There is an option for making it in advance and baking when you're ready, but Mike and I made this the Saturday after Thanksgiving for our "mini Thanksgiving." They were so good, tangy and creamy and so flavorful. We would make them again for sure, but perhaps only half the recipe since there are just the two of us. We don't own a ricer, but a potato masher seemed to work just fine for us. Find the recipe below, or online here . Goat Cheese Mashed Potatoes 3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks 5 large garlic clo...

We planted a raised-bed garden in our backyard this year. It was our first attempt, and we planted a wide variety of veggies: cabbage, cucumbers, carrots, bell peppers, a variety of herbs, tomatoes…you name it. We've definitely picked up a few tricks to use next year, like 6 tomato plants in a 5 by 8-foot space is too many, but overall have experienced a fair amount of success. In our recent Food Network Magazine , there were 3 different tomato pie/tart recipes, but this was a must as soon as I saw "corn custard" in the title. It seemed like the perfect combo: tomatoes from the Nash garden plus fresh corn from our Delvin Farms CSA equals deliciousness in a pie shell. I was sold. We made it that weekend, and I am (only somewhat) ashamed to admit that within 12 hours, it was gone…not a crumb to be found anywhere. Our Delvin Farms corn was so sweet you could eat it raw straight from the cob, and our tomatoes have been so juicy, it was the perfect food marriage. The...

Mike and I enjoy sweet potatoes, and in the farm box we subscribe to, we often get some fresh ones just in time for fall. It seems though, especially around Thanksgiving and Christmas, that most if not all of the recipes we have copious amounts of one or more of the following: brown sugar, marshmallows, bourbon, maple syrup/molasses/sorghum, etc. We wanted savory sweet potatoes. With our sage plant still producing in the garage under a grow lamp, the recipe I found for Sweet Potato and Sage Butter Casserole was just what were looking for! This was easy to put together and very tasty. So tasty, in fact, that I forgot to take any photos. Ours looked just the original, so check out this link for a visual: Sweet Potato Sage Casserole 2 pounds sweet potatoes , peeled and cut into 1-inch pieces 1 pound Yukon gold potatoes , peeled and cut into 1-inch pieces ...

It's that time of year again when the veggies start rolling in faster than we can eat them. (Thanks, Delvin Farms !) We recently got a couple of huge, beautiful eggplant that we knew needed to be used sooner rather than later, so last night I fired up Pinterest to see what I could see. There were several recipes in contention, but ultimately we went with Eggplant Steaks. (Technically the recipe was for Eggplant Stakes, but I decided not to hold that against the pinner.) The recipe was super easy and super quick. We ended up broiling the eggplant in 2 batches, as it was too much to fit all in one pan. Otherwise, we made it exactly as directed and served it with wild mushroom couscous and dinner rolls with German honey spread. Even for two meat-eaters like Mike and I, it was delicious and absolutely filling. We've already packed up the leftovers for lunches tomorrow!   Eggplant Steak  2 tablespoons Worcestershire sauce 2 tablespoons thick steak sauce (we used Lea ...

It’s that time of year again when the farmers’ market is brimming with tasty treats, and our CSA is full of goodies fresh from the farm. As it was last year, our first couple boxes have been mostly various types of leafy greens and lettuces. The lettuce is always the easiest to fix…nothing beats a super-fresh salad with some grilled chicken or steamed shrimp. Some of the other greens take a bit more imagination. Luckily, Delvin Farms always sends out recipes with their emails of what to expect in the coming week. Last year, Mike and I both had kale for the first time. We tried a couple recipes, but the kale chips were our favorite, and very easy to fix. This year we wanted to try something different, something that preferably didn’t require us to turn on the oven when our A/C was already working overtime to keep up with the 95-degree heat outside (in May!!). We opted for kale bruschetta, and made the crostini in the toaster oven. The recipe was easy to put together. I do thin...

I usually think it’s ridiculous when I read a recipe for a sandwich. I mean, come on…it’s a sandwich. How difficult can it be to layer some stuff on bread or in a wrap and eat it? Then I saw the following recipe in our Food Network Magazine , and I became a believer that while sandwiches are still certainly an easy fix for lunch or dinner, sometimes it’s nice to have some inspiration for what to combine between those bread slices. Its preparation may seem more complicated than what you wish to mess with, but trust me that you will be pleased with the result. The most time-consuming part is roasting the sliced butternut squash, but you could do this a day in advance. Or, you can do what I did: choose a squash with a much skinnier neck. You’ll need more slices, but they won’t take as long to bake. I even went a step further and used my toaster oven instead of having to preheat the real oven. One more tip…there are two types of manchego cheese: firm and semi-firm. Firm is more like Par...

No clever story to this one. We just saw the recipe on the cover of our Food Network Magazine and really wanted to try it. It was easy, tasty, and something we'll definitely be making again. Don't skip the croutons on top; they add a ton of flavor! Broccoli-Cheddar Soup 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 2 ribs celery, finely chopped 2 cups low-sodium chicken broth 2 cups half-and-half 1 pound russet potatoes, peeled and chopped 1 pound sweet potatoes, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 1/3 pound sharp Cheddar cheese, shredded (about 1 1/3 cups) Croutons for topping Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook for 5 minutes or until softened, stirring frequently. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium-l...

I read a recipe a while back for Summer Squash Pasta Soup (it's another from Seasoned to Taste by the JL Chattanooga.) I thought it sounded delicious, but I don't like making soup during the hot months, and good summer squash is sometimes hard to come by in the colder months. I have a solution. In our past couple CSA boxes from Delvin Farms , we've been getting more pattypan squash than we could stuff and eat. Technically the recipe calls for yellow crookneck squash, but I decided this would be an acceptable substitute and put some tasty looking squash to good use. Also, Mom and Dad haven't been able to eat all their pattypan, so I decided to make a double batch and invite them over for supper. Mike decreed the result as his new favorite soup, and the rest of us thought pretty highly of it as well. I didn't have fresh thyme on hand, but thought dried worked fine. If you don't have or prefer not to cook with wine, I'm sure you could use additional brot...

Well...it almost is, anyway. With a long-missed crispness back in the air today and a baseball game on TV tonight, I was in the mood to break out the soup pot again. Mike thought it sounded good, too, and we both agreed that we should try something we've never made. So, I pulled out some past issues of Food Network Magazine and EveryDay with Rachael Ray and got busy browsing. Rachael Ray won this time with her Curried Chicken and Cider Soup . It seemed easy, healthful, and the perfect start to the season. Anyway...this was, indeed, quite tasty. I doubled the recipe, since I couldn't think for the life of me what we'd do with half a chicken and half a head of cauliflower. The original said this freezes well, so I decided to make extra and we could always freeze some for later. Mike loved coming home from class to the smell of this on the stove, and ate until he was stuffed. All-in-all, I'd say it was a success. I think I might also add a pinch of cloves next time. ...

Mike and I have been getting quite a few cucumbers in our CSA. While we are happy to chop them salads or slice them for cucumber-onion salad (with our own twist of Greek yogurt), we were on the lookout for something a little different. That's where this recipe comes in. Cucumber Feta Salad seemed perfect for us: quick, simple, and with a twist (that's where the fennel comes in.) The recipe is pretty self-explanatory, and we didn't chage anything. For those who may not have tried it, fennel has a subtle licorice-type flavor. Don't worry, it's not overpowering at all in this salad. Instead it adds a nice little crunch and complements the other flavors. I would say that if you're unsure if you'd like it, chop it into pretty small pieces. We had some large chunks in ours that, while tasty, can take you aback if you're expecting the mild flavor of cucumber instead. While you're getting together this weekend for your Labor Day picnics and barbecues,...

When Mike and I were still just dating, Mike's mom was having us over for dinner and introduced me to a brand new dish: Squash Casserole. It was so very tasty that I asked for the recipe at the end of the meal and have been making it ever since. Granted, it's not the healthiest way to eat your vegetables, but sometimes you've got to go for tasty and leave the healthy to someone else. Most recipes I've found call for a full cup of sour cream and an entire stick of butter. I've decreased both these and found it was still delicious. If you're really going for decadence, though, feel free to go all in. Also, most recipes I've seen either mix half the cornbread stuffing mix into the casserole or spread half on the bottom and the remaining on top. I really enjoy the crispy on top, so that's where I put all of mine. All the ingredient amounts are pretty flexible. I've used preshredded carrots, and I've shredded my own. Preshredded will offer a bit o...

Life has been crazy, and I am way behind in offering you my promised recipe per week. This one's short and easy, but delicious all the same. Plus, you can whip them up Sunday afternoon and have breakfast for the rest of the week! As weekday breakfast for me usually consists of something I can eat easily at my desk, these are perfect: Crustless Quiche Muffins . For the base, mix the following together in a bowl. 3 eggs, lightly beaten 1½ cups milk ½ cup baking mix Pour the base into 12 greased muffin cups. Now for the filling... The original recipe calls for 12 ounces of sausage and about 1½ cups Cheddar cheese. Most recently, I  sautéed some veggies from our farm box that I had finely chopped (bell peppers and zucchini, mostly) in about 1 tablespoon butter. I added two chopped turkey sausage patties (mine were precooked, but I still wanted everything to cook together for a bit.) I sprinkled this evenly among the filled muffin cups. Then I topped half with crumbled...

Mike and I have been getting eggplant in our CSA box as of late and were on the search for new ways to enjoy them. Normally we would treat ourselves to Eggplant Parmesan, but since that would require several eggplant and typically we receive 1, we needed to branch out. While perusing a Rachael Ray magazine on my lunch break, the solution presented itself: Mediterranean Chicken Stacks! The recipe looked simple and delicious, two of our favorite things. We had fresh eggplant and tomatoes from our farm box, and I picked up fresh herbed goat cheese from Noble Springs Dairy at NFM. The recipe did take a bit longer than the magazine promised, but we've found that it usually does. It still made for a great weeknight meal...not a ton of ingredients were needed, and it only got one skillet dirty. It makes 4 servings, so Mike and I even had lunch for the next day ready to go! Mediterranean Chicken Stacks 1 eggplant (10 oz.), trimmed and peeled Salt and pepper 2 thick slices coarse...

A week or so ago, friends of mine were kind enough to not only invite Mike and I over to dinner, but to then send home some Zucchini Blueberry Bread she made the day before. When I enjoyed the next morning for breakfast, I knew I had to have the recipe. We've been getting some great zucchini in our farm box, and blueberries have been not only cheaper at the grocery store, but have looked better than they have in weeks. Last week we received a couple extra-large zucchini that I knew were perfect for baking, so I decided to whip up a batch. The ingredients were simple enough, and the directions were easy to follow. Now to decide what shape to bake it in... As I may have mentioned before, Mike definitely prefers bread loaves when it comes to this sort of treat, but I'm a sucker for muffins. With this one batch of batter, I was able to please both our taste buds with 2 mini loaves, 12 regular-size muffins, and 24 mini muffins. Man, oh, man...these are scrumptious. I sent the ...

Mike and I returned home from vacation a little over a week ago to a very full farm box. We were very excited to find some tiny yellow squash in there and decided we would purchase a zucchini from the store to stretch the squash a bit further. I had already picked up some chicken tenderloins, so the plan was to grill those and have veggies as a side dish. However, when I got to store, the zucchini were also looking a bit smallish. I started thinking: why not combine the zucchini, our squash and maybe a few other veggies, then toss it with pasta for a Pasta Primavera dinner? I've certainly read enough recipes for it that I felt confidant in winging it this time. Here's what we started with....  1 small zucchini, 2 small squash, 1 green bell pepper, 3/4 pound chicken tenderloins. You'll also need 16 to 32 ounces of pasta sauce and 1 pound of pasta.   Chop all the veggies. We started by sauteing the bell pepper since it typically takes a bit longer. Drizzle about 2 to 3...

We used the recipe for Swiss chard that Delvin Farms sent us. It wasn’t my favorite (I’m not a big “greens” person), but I would still  make it again. Mike thoroughly enjoyed it though, and I did finish my bowl. We used the stalks and the leaves, adding the stalks first and letting them cook for a bit before adding the leaves. I also topped mine with a sprinkle of Parmesan cheese, having read several other recipes that did so. Swiss Chard Made Easy from Delvin Farms 1 bunch of Swiss chard 1 teaspoon butter 1 small clove garlic, sliced 2 tablespoons olive oil 2 tablespoons water Pinch of dried crushed red pepper Salt to taste Roughly chop leaves into inch wide strips. Heat a saucepan over medium heat. Add the olive oil, a few small slices of garlic and the crushed red peppers.   Sauté for about a minute and add the chopped chard leaves and water.  Turn thoroughly and cover.  Check for doneness after about 5 minutes.  Add salt to t...

We just picked up our first CSA box, and I must say that I was not disappointed. In our first stash, we received Swiss chard, Russian red kale, garlic, green onions, strawberries, red lettuce, and green lettuce. We were also supposed to have broccoli, but I accidentally picked up the one box without it. I believe we got extra red lettuce instead, so it’s all good. The garlic and strawberries had Mike and I most excited, but I was definitely intrigued by the kale and chard. If I’ve read 1 recipe for kale chips in the past couple months, I’ve read a dozen, and chard seems to be gaining popularity as well. And I had promised Mike that I would try everything in the box at least once. First, we made the kale chips. These were so easy and tasty that I cannot WAIT to get more in the coming weeks. I knew that they were baked until crispy, but I figured they wouldn’t really crisp up the way that say, potato chips, do. I was pleasantly surprised. I would also imagine that they retain many of th...

Mike and I planned on grilling steaks and having some sort of frozen veggie tonight, and then we realized we had a bit of asparagus we needed to eat before it went bad. Upon looking at it, however, we also realized there wasn't quite enough for both of us to enjoy. And so, I whipped up a new side dish. I know you've had or heard of broccoli rice casserole, but we were dealing with asparagus here. We had white rice in the pantry and a little shredded Cheddar in our deli drawer... Cheesy Asparagus Rice it is! 1) Cook 1 cup rice according to the package directions. While it's cooking... 2) Chop asparagus spears (a little less than half a bunch) into about 1-inch pieces (after trimming off the bottoms.) Saute those in 1 to 2 tablespoons olive oil and 1 tablespoons butter. Add 1 to 2 tablespoons minced or pressed garlic (depending how how garlicky you like it.) Cook over medium-low to medium heat while the rice is simmering. 3) When the rice is done, add the asparagus ...

Here’s one of our favorite stand-by dinners: Stuffed Bell Peppers. With the price of bell peppers rising (along with most other grocery items) they have become more of a special dinner, so I was extremely excited to see them on sale this week. You can use green bell peppers, but the red, orange, and yellow have a slightly sweeter flavor that I enjoy, and many times they seem bigger than the green ones. It’s pretty much whatever you prefer. I did originally look at recipes, but after getting a general idea of what we wanted, the following is the “recipe” Mike and I more or less created to suit our tastes. Stuffed Bell Peppers 4 large bell peppers 1 (7-ounce) package Zatarain’s Black Beans and Rice mix 1 (11-ounce) can corn 1 cup (about) shredded Cheddar cheese 4 slices white American cheese Salsa Cut off the tops of the bell peppers; discard the seeds and membranes. Chop the tasty part of the tops (not the stems), if desired. Boil the peppers for about 5 minutes or until softened; dr...