House Reno update. We’ve got windows, siding and walls again! Arches are in, so is drywall and limestone on the fireplaces. Next up: painting, flooring, roofing and cabinetry
Sunday dinner, my Creamy Mushroom and Sausage Pasta. Recipe👇🏼 Ingredients: • EVOO, for drizzling • 1.5 pounds sweet Italian turkey sausage (5 sausages removed from casings) • 1 pound thinly sliced cremini and/or shiitake mushrooms • Kosher salt, to taste • Freshly cracked black pepper, to taste • 1 tbsp. finely minced thyme • 1/2 tsp. red chili flakes • 8.8 ounces mascarpone cheese, room temperature • 1 cup freshly grated Parmesan cheese, plus more for garnish • 1 pound bucatini pasta Directions: • Bring a large pot of water up to boil. Liberally season with salt • While the water comes up to boil, make the sauce. Bring a 14-inch, high sided skillet up to heat over medium. Drizzle in 1-2 tbsp. EVOO and add in the sausage, breaking into smaller pieces. Cook for 10-12 minutes or until golden brown and any liquid released has evaporated • Next add in the mushrooms and sauté for 10 minutes or until browned, stirring occasionally and adding more EVOO if the skillet looks too dry • Season with salt and pepper then add in the thyme and chili flakes. Stir together and cook for 1-2 minutes more • Turn the heat to low and add in the mascarpone and parmesan. Keep warm, stirring occasionally, while the pasta cooks • Add the pasta to the boiling water and cook per package directions until al dente • Add the pasta directly to the sausage and mushroom skillet along with 1 cup pasta cooking liquid • Turn the heat up to medium, stir together and simmer until thick and creamy, about 1 minute • Serve in shallow bowls with extra black pepper and parmesan cheese
Exploring our (soon to be) new valley
Exploring our (soon to be) new valley
Exploring our (soon to be) new valley
We officially have countertops, most of our cabinetry and the oven nook has been tiled. The outside is painted, still waiting on the dormers to be finished and eventually a farmers porch will be added to the side of the house. Up next, finishing interior painting, installing vanities and fixtures along with lighting and window trim
This sheet pan pizza with burrata, jalapeño and pepperoni is low effort high reward. Definitely recommend making it this weekend. Recipe👇🏼 Ingredients: • Extra virgin olive oil, for drizzling • 13.58-ounce tube pizza dough • 3/4 cup jarred marinara/ pizza sauce • 1 1/2 cups thick-cut/shred mozzarella cheese • 1/2 cup pickled jalapeños • 2 ounces thick sliced pepperoni • Freshly cracked black pepper • 2 small balls or 1 large ball burrata cheese • 2 oregano sprigs Directions: • Preheat your oven to 450F • Drizzle 2 tbsp. of EVOO onto a 10×15 sheet tray. Unroll the pizza dough onto the sheet tray, pushing the edges to reach the corners and sides. If it bounces back let it sit for a few minutes and try again • Spread the sauce all over the pizza, leaving a 1/2-inch border, followed by the shredded cheese, sliced peppers and pepperoni. Finish with a drizzle of EVOO and a sprinkle of black pepper • Bake for 12-14 minutes or until the edges are golden brown and the top is bubbly • Remove and top with the burrata and oregano leaves. Cut and serve
Crispy chicken cutlets with an arugula, apple, walnut and fennel salad👇🏼 Ingredients: • Canola oil, for a shallow fry • 2 8-ounce boneless, skinless chicken breasts • 1/4 cup AP flour • 1 egg • 3/4 cup plain breadcrumbs • 1 tsp. kosher salt, divided • 1 tsp. freshly cracked black pepper, divided • 1/4 tsp. garlic powder FOR THE SALAD: • 3 tbsp. extra virgin olive oil • 2 tbsp. apple cider vinegar • 1 tbsp. whole grain mustard • 2 tsp. dijon • 2 tsp. maple syrup • Kosher salt, to taste • Freshly cracked black pepper, to taste • 1 small head fennel, cut in half lengthwise and then thinly sliced into half-moons, fronds reserved • 1/2 granny smith apple, cut into thin half-moon slices • 2 lightly packed cups baby arugula • 1/2 cup chopped walnuts, toasted Directions: • Fill a 14-inch cast iron skillet halfway with oil. Bring up to heat over medium to 350F • Place 1 breast at a time into a gallon sized resealable bag. Using a rolling pin or the flat side of a meat tenderizer, evenly pound out the breast to 1/4-inch thick. Remove and continue with the 2nd breast. Remove • To the same bag add 1/2 tsp. of salt and 1/2 tsp. pepper along with the flour and shake • Add 1 breast at a time and shake to coat • In a medium shallow bowl crack the egg and beat. To another medium shallow bowl add the breadcrumbs, 1/2 tsp. salt, 1/2 tsp. pepper and garlic powder. Mix • Take the floured breasts, one at a time, and place in the egg, coating both sides and then place into the breadcrumbs, pressing the mixture in. Place back onto the plate and continue with the other breast • Carefully add both chicken breasts to the skillet and cook 2-3 minutes per side until golden brown and crispy. Remove to a sheet tray lined with a cooling rack and keep warm in a low oven while you make the salad • To a large bowl add the EVOO, vinegar, whole grain mustard, dijon, maple syrup and a large pinch of salt and pepper. Whisk together then add in the sliced fennel, apple, arugula and walnuts. Toss and taste for seasoning • To serve plate the chicken cutlet with some of the salad and garnish with the reserved fennel fronds
Crispy chicken cutlets with an arugula, apple, walnut and fennel salad👇🏼 Ingredients: • Canola oil, for a shallow fry • 2 8-ounce boneless, skinless chicken breasts • 1/4 cup AP flour • 1 egg • 3/4 cup plain breadcrumbs • 1 tsp. kosher salt, divided • 1 tsp. freshly cracked black pepper, divided • 1/4 tsp. garlic powder FOR THE SALAD: • 3 tbsp. extra virgin olive oil • 2 tbsp. apple cider vinegar • 1 tbsp. whole grain mustard • 2 tsp. dijon • 2 tsp. maple syrup • Kosher salt, to taste • Freshly cracked black pepper, to taste • 1 small head fennel, cut in half lengthwise and then thinly sliced into half-moons, fronds reserved • 1/2 granny smith apple, cut into thin half-moon slices • 2 lightly packed cups baby arugula • 1/2 cup chopped walnuts, toasted Directions: • Fill a 14-inch cast iron skillet halfway with oil. Bring up to heat over medium to 350F • Place 1 breast at a time into a gallon sized resealable bag. Using a rolling pin or the flat side of a meat tenderizer, evenly pound out the breast to 1/4-inch thick. Remove and continue with the 2nd breast. Remove • To the same bag add 1/2 tsp. of salt and 1/2 tsp. pepper along with the flour and shake • Add 1 breast at a time and shake to coat • In a medium shallow bowl crack the egg and beat. To another medium shallow bowl add the breadcrumbs, 1/2 tsp. salt, 1/2 tsp. pepper and garlic powder. Mix • Take the floured breasts, one at a time, and place in the egg, coating both sides and then place into the breadcrumbs, pressing the mixture in. Place back onto the plate and continue with the other breast • Carefully add both chicken breasts to the skillet and cook 2-3 minutes per side until golden brown and crispy. Remove to a sheet tray lined with a cooling rack and keep warm in a low oven while you make the salad • To a large bowl add the EVOO, vinegar, whole grain mustard, dijon, maple syrup and a large pinch of salt and pepper. Whisk together then add in the sliced fennel, apple, arugula and walnuts. Toss and taste for seasoning • To serve plate the chicken cutlet with some of the salad and garnish with the reserved fennel fronds
Roasted butternut squash, crispy bacon, creamy garlic parmesan sauce. All tossed with linguine and fresh sage. Fall pasta at its finest. Recipe👇🏼 Ingredients: • 5 cups peeled and cubed butternut squash, small 1/2-inch dice • EVOO, for drizzling • Salt and pepper, to taste • 9 pieces thick-cut bacon, cut into 1/2-inch thick strips • 1/2 cup sage leaves • 1 pound linguine • 2 garlic cloves, grated • 8 ounces soft goat cheese, room temperature • 1/2 cup heavy cream • 1/2 cup freshly grated parmesan cheese, plus more for garnish • 1 tbsp. dijon • 1/2 tsp. freshly grated nutmeg • 1/8-1/4 tsp. cayenne pepper Directions: • Preheat oven to 425F • Bring a large stock pot of water to a boil, liberally season with salt • Place the cubed butternut squash on a medium sheet tray, drizzle with EVOO, season with salt and pepper • Roast for 10 minutes, remove, toss then roast for another 10-15 minutes • To a 10-inch nonstick skillet add the diced bacon and bring up to heat over medium. Cook for 12-15 minutes or until crispy • Using a slotted spoon remove the bacon to a paper towel lined bowl. Next add the sage leaves to the rendered bacon fat and fry until crispy, about 1 minute • Remove to a small paper towel lined plate. Reserve 1 tbsp. of bacon fat • Cook the pasta per package directions until al dente • While the pasta cooks make the sauce. Bring a large 12-inch nonstick skillet up to heat on medium low. Add in the 2 tbsp. of bacon fat and garlic, sauté for 1 minute or until fragrant • Next melt in the goat cheese, then whisk in the heavy cream, parmesan, dijon, nutmeg, cayenne and pepper. Keep warm on low • Once the pasta is ready add it directly to the skillet along with 1/2 cup of pasta cooking liquid. Toss to coat then add in the roasted butternut squash, crispy bacon and crumble in half of the fried sage, leaving the rest for garnish • Toss and taste for seasoning, adding more salt if needed. If too thick add another 1/4 cup of pasta liquid • To serve scoop into a shallow bowl top with the remaining sage leaves left whole, a sprinkle of black pepper and parmesan cheese
White Bean & Escarole Soup with Sausage and Toasted Bread is exactly what I’m craving on this cozy fall day. And like most soups and chilis, it’s even better the next day. Soup for the week, recipe👇🏼 Ingredients: • 1 small seeded or rustic loaf, day old and stale is best • Extra virgin olive oil • Kosher salt, to taste • Freshly cracked black pepper, to taste • 1 pound sweet Italian turkey/chicken/pork sausage (removed from casings) • 5 celery stalks, 1/2-inch dice • 4 carrots, scrubbed clean and 1/2-inch dice • 1 parmesan rind • 2 15.5-ounce cans cannellini beans, drained and rinsed • 8 cups low sodium chicken stock • 1 head escarole, washed and torn into 3-inch pieces • 1 wedge parmesan Directions: • Preheat oven to 350F • Cut the bread into 1 1/2-inch cubes. Place on a medium baking sheet and liberally drizzle with EVOO • Sprinkle with salt and pepper then toss to coat. Bake for 25-30 minutes, tossing halfway through, until golden brown and crunchy. You need about 4 cups • Meanwhile bring a 6-quart dutch oven or large stock pot up to heat over medium • Drizzle in 1-2 tbsp. EVOO and add in the sausage, breaking it up into small pieces. Cook until golden brown, about 8-10 minutes • Next add in the celery and carrots and sauté for 2-3 minutes • Reduce the heat to medium low and add in the cannellini beans, parmesan rind and stock • Liberally season with salt and pepper, stir and cover. Cook on a low simmer for 35-40 minutes • Add in the escarole and cook for another 10 minutes, covered • 5 minutes before serving remove the parmesan rind and stir in the toasted bread* • Ladle into shallow bowls and sprinkle with freshly grated parmesan cheese *as the bread sits in the broth it’ll expand, break down and thicken the soup. If you want to keep the soup more brothy and the bread crunchy, add to the soup as needed right before serving/reheating
Some have emotional support animals or toys. We have a baby carriage.
This Creamy Mushroom and Orzo Soup is both comforting and easy to make, freezes well and is even better the next day. It’s also vegetarian but you could add shredded rotisserie chicken at the end or sauté ground turkey or Italian sausage with the mushrooms. Recipe👇🏼 Ingredients: • EVOO, for drizzling • 3 medium or 4 small carrots, scrubbed clean and 1/2-inch dice • 4 celery stalks, scrubbed clean and 1/2-inch dice • Kosher salt, to taste • Freshly cracked black pepper, to taste • the 2 pounds wild mushrooms such as shiitake, cremini, oyster and/or chanterelles (shiitakes thinly sliced, creminis quartered and oysters/chanterelles torn into small pieces) • 3 garlic cloves, grated or finely minced • 1 tbsp. finely chopped thyme • 1/4 cup AP flour • 8 cups low sodium chicken stock or vegetable broth • 10 ounces orzo pasta • 3/4 cup heavy cream Directions: • Bring a large soup pot or dutch oven up to heat over medium. Drizzle in 2-3 tbsp. EVOO and add in the carrots and celery • Sauté for 5 minutes, stirring often, then season with salt and pepper • Add in another 2-3 tbsp. EVOO along with the mushrooms. Stir once then leave, undisturbed, for 8 minutes so they begin to form a crust. Stir again then sauté for another 5-8 minutes or until deep golden brown, stirring occasionally • Season with salt and pepper • Turn the heat down to medium low and add in the garlic and thyme, sauté for 1-2 minutes or until fragrant • Add in 1-2 tbsp. of EVOO then add in the flour. Stir together and cook for 2 minutes or until absorbed into the veggies • Turn the heat up to medium high and add in the chicken or vegetable broth and orzo, scraping up the brown bits that formed on the bottom of the pot • Bring up to a boil then simmer on low for 10 minutes, stirring often so the orzo doesn’t clump together as it cooks • Taste for seasoning, adding more salt or pepper as needed then pour in the cream and stir together • Let simmer for another 1-2 minutes and ladle into shallow bowls. Top with freshly cracked black peppe
Rosemary and mustard short ribs braise low and slow in the oven, filling your house with the most amazing smells. Serve on top of creamy mashed potatoes for the ultimate cozy, comforting Fall meal. Recipe👇🏼 Ingredients: • 5 pounds bone-in short ribs, about 14 ribs • Kosher salt, for seasoning • 1-2 tbsp. extra virgin olive oil • 5 medium carrots, scrubbed clean and cut into 1/2-inch dice • 3 celery stalks, 1/2-inch dice • 2 medium yellow onions, 1/2-inch dice • 1/4 cup tomato paste • 2 cups cabernet sauvignon • 8 thyme sprigs • 5 flat leaf parsley sprigs • 4 garlic cloves, smashed • 4 bay leaves • 1/4 cup finely chopped rosemary • 1/4 cup whole grain mustard • 2 tbsp. dijon • 1 tbsp. mustard powder • 4 cups low sodium beef broth • 1/4 cup roughly chopped flat leaf parsley Directions: • Preheat oven to 350F • Liberally season the ribs with salt • Bring a large dutch oven up to heat over medium. Drizzle in 1-2 tbsp. of EVOO and working in batches, sear the ribs until golden brown. Remove to a sheet tray or plate • Add in the carrots, celery and onions and sauté for 10 minutes or until softened. Liberally season with salt and pepper • Add in the tomato paste, stirring often and cook for 2 minutes then with the heat on medium high, add in the red wine and cook until reduced by half, about 10 minutes • Turn the heat to low and add in the thyme, parsley, garlic, bay leaves, rosemary, whole grain mustard, dijon and mustard powder and a large pinch of salt and pepper • Stir together then add the ribs back in along with any juices. Lastly add in the beef stock and stir • Remove from heat, cover and place in the oven to braise for 2 hours and then remove the lid and braise for 30 minutes more • To serve tong the ribs out onto a large platter and then pour the sauce over. Garnish with the chopped parsley and serve with mashed potatoes or my cauliflower mash
Roasted Strawberry and Thyme Eton Mess because summer is coming to an end but you can still find delicious berries. This simple dessert consists of whipped cream, crunchy meringue (which is happily store bought) and strawberries sprinkled with a little sugar and fresh thyme then roasted until jammy. Recipe linked in bio
Roasted Strawberry and Thyme Eton Mess because summer is coming to an end but you can still find delicious berries. This simple dessert consists of whipped cream, crunchy meringue (which is happily store bought) and strawberries sprinkled with a little sugar and fresh thyme then roasted until jammy. Recipe linked in bio
Roasted Strawberry and Thyme Eton Mess because summer is coming to an end but you can still find delicious berries. This simple dessert consists of whipped cream, crunchy meringue (which is happily store bought) and strawberries sprinkled with a little sugar and fresh thyme then roasted until jammy. Recipe linked in bio
Roasted Strawberry and Thyme Eton Mess because summer is coming to an end but you can still find delicious berries. This simple dessert consists of whipped cream, crunchy meringue (which is happily store bought) and strawberries sprinkled with a little sugar and fresh thyme then roasted until jammy. Recipe linked in bio
Lemon and Herb Grilled Chicken. Chicken is a blank canvas and often needs a delicious sauce to help make it shine. This one is super easy to make and goes well with fish, slathered on bread and even on steak. Recipe👇🏼 Ingredients: • 4 boneless, skinless chicken breasts • grapeseed oil, for drizzling • kosher salt, to taste • freshly cracked black pepper, to taste • 1 1/2 cups loosely packed soft herbs such as basil, thyme, oregano, parsley, cilantro and tarragon • 1 garlic clove • 1 lemon • 1/4 tsp. red chili flakes • 1/4-1/3 cup EVOO Directions: • bring a grill up to medium high heat • to a gallon sized resealable bag add 1 breast. Using a rolling pin or the flat side of a meat tenderizer pound the breast to 1/2 inch thick • remove to a bowl and continue with remaining breasts • drizzle with grapeseed oil and liberally season with salt and pepper. Toss to coat • grill 5-7 minutes per side or until cooked through. Remove and let rest • to a mini food processor add the herbs, garlic, lemon zest, a large pinch of salt and pepper, chili flakes and 1/4 cup of EVOO • blitz until a chunky sauce forms, adding more oil until desired consistency • cut the zested lemon in half and place on the grill until charred, about 3 minutes • plate up the chicken on a platter, drizzle with the sauce and squeeze over the grilled lemon
The salad that made me not hate beets. Well, not hate yellow beets. Still on the fence? Make it for the pickled fennel and honey mustard dressing. Recipe👇🏼 Ingredients: FOR THE PICKLED FENNEL: • 2 medium fennel bulbs, cut half lengthwise then thinly sliced on a mandolin, fronds reserved for garnish • 1/2 cup white wine vinegar • 1/2 cup water • 2 tbsp. granulated sugar • 1/2 tbsp. kosher salt • 2 bay leaves FOR THE DRESSING: • 1/2 cup extra virgin olive oil • 1/4 cup apple cider vinegar • 2 tbsp. dijon mustard • 1 1/2 tbsp. orange blossom honey • 1 1/2 tsp. kosher salt • 1/2 tsp. freshly cracked black pepper FOR THE SALAD: • 2-3 medium red beets, tops removed and reserved, beets scrubbed clean • 2-3 medium golden beets, tops removed and reserved, beets scrubbed clean • 5-ounces organic spring mix • 6-ounces soft goat cheese, crumbled into large chunks BY HAND • 2 tbsp. bee pollen for sprinkling Directions: • Place the thinly shaved fennel in a medium bowl. In a small sauce pot combine the vinegar, water, sugar, salt and bay leaves. Bring up to a simmer and cook for 2-3 minutes • Remove from heat and let cool before pouring over the shaved fennel. Pour, toss and place in the fridge to pickle for at least 30 minutes, up to 5 days • For the dressing combine everything in a bowl and whisk together. Set aside until needed • Preheat oven to 400F • Place the red beets in a large foil package and wrap. Do the same thing to the golden beets. Place both packets on a sheet tray • Roast for 65-75 minutes or until tender and easily pierced with a fork. Let cool slightly and then peel away the skin using a clean paper towel • Quarter the beets, keeping the colors separate so they don’t bleed into one another • Roughly chop, wash and dry the beet greens • To assemble, place the mixed greens into a large shallow bowl along with the chopped beet greens. Top with pickled fennel, roasted beets and chunks of goat cheese. Drizzle with some of the dressing, sprinkle with fennel fronds and bee pollen
This #sheetpandinner is for those of you who love an easy recipe and hate doing dishes. Crispy skinned chicken nestled on top of roasted cabbage, fennel and eggplant finished off with a simple herb salad. Recipe👇🏼 Ingredients: • 1 small green cabbage, cored and cut into 8 wedges • 1 fennel bulb, halved and cut into half moons (fronds reserved) • 1 medium Italian eggplant, cut into 1-inch cubes • 5 scallions, thinly sliced • 1/3 cup EVOO • 2 tablespoons white wine vinegar • 2 tablespoons dijon mustard • Kosher salt and freshly ground black pepper • 6 bone-in, skin-on organic chicken thighs • 1/4 cup roughly chopped flat-leaf parsley • 2 tablespoons roughly chopped oregano leaves Directions: • Preheat the oven to 415F • To a medium sheet tray add the cabbage, fennel and eggplant • Combine the scallions, olive oil, vinegar, dijon, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Stir together then pour over the vegetables. Toss to coat and spread into an even layer • Liberally season the chicken with salt and pepper then place on top of the veggies. Roast in the oven for 30 minutes • Rotate the baking sheet and continue to roast until the vegetables are softened and charred around the edges and the chicken is cooked through and skin crispy, about 15-20 minutes more • Remove from the oven and sprinkle with the parsley, oregano and reserved fennel fronds #whole30 #keto #glutenfree
Soft, fluffy pumpkin bars studded with dark chocolate chunks, spiced with cinnamon, cloves and nutmeg and topped with pepitas. Perfection. Recipe👇🏼 Ingredients: • Cooking spray • 2 1/2 cups AP flour • 2 tsp. baking powder • 2 tsp. ground cinnamon • 1 tsp. baking soda • 1 tsp. ground ginger • 1/2 tsp. fine sea salt • 1/4 tsp. ground cloves • 1/4 tsp. ground allspice • 1/4 tsp. ground nutmeg • 15-ounce can pumpkin puree • 1 cup granulated sugar • 1/2 cup grapeseed oil • 2 large eggs • 2 tsp. vanilla extract • 8-ounce dark chocolate bar, chopped into chunks • 1/3 cup raw pepitas Directions: • Lightly spray a 9×13 cake pan and line with parchment so it overhangs on the long sides of the pan. Lightly spray the parchment as well. • Preheat oven to 350F • In a medium bowl combine the flour, baking powder, cinnamon, baking soda, ginger, sea salt, cloves, allspice and nutmeg. Whisk together. • In a large bowl whisk together the pumpkin puree, sugar, oil, eggs and vanilla • Add the dry into the wet and whisk until combined and you no longer see any dry bits. Using a silicone spatula stir in the chocolate chunks. Pour into the prepared pan and spread out into a flat, even layer. Sprinkle with the pepitas • Bake for 25-30 minutes or until puffed, golden around the edges and a toothpick inserted in the middle comes out clean • Let cool slightly before cutting. Even better the next day. Keep covered or in an airtight container for 5-6 days
