Meatballs in Tomato Cream Sauce

These are a fairly recent discovery for me and we loved them so much I made them twice within two weeks (I know that probably doesn't sound that amazing, but I get bored easily and always like to be making new things--I rarely return to the same recipe within a few months of having made it, so twice in such a short time is a true sign of love).  My husband loves any Italian-type dish with red sauce and I love when Italian dishes are more than just boring old red sauce, so this one makes us both happy!  The light creaminess of the sauce makes it feel a little richer without being too heavy and you don't even have to feel too guilty about the meatballs since they are turkey (but don't worry, they still taste fantastic).  Also, this oven-safe skillet is a relatively recent addition to my kitchen and I am LOVING it.  It is so super convenient for recipes like this.  If you don't have one, you should definitely consider getting one.  In the meantime, you can cook the sauce up in any old skillet and then transfer everything to a baking dish when it needs to go in the oven. 

Meatballs in Tomato Cream Sauce

Number of Servings: 4-5
Time to Prepare: 50 minutes

Sauce

• 1 Tbsp butter
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper
• 1/2 cup tomato sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 (14.5 oz) cans Italian-style diced tomatoes
• 1/3 cup cream or half-and-half

Meatballs

• 1/2 yellow onion, finely diced
• 1/2 cup panko bread crumbs
• 1 tsp dried basil
• 1/3 cup grated Parmesan
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1 egg
• 1 pound ground turkey

Topping

• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 Tbsp fresh basil, julienned

In a large, oven-safe skillet, melt the butter over medium heat.  Add the diced onion and cook for about 3-5 minutes, until softened and starting to get slightly golden.  Add the garlic and crushed red pepper and cook for another 30 seconds.  Stir in the tomato sauce, salt, pepper, and diced tomatoes.  Adjust seasonings to taste.  Bring to a light boil, then reduce heat and simmer while you make the meatballs.

Preheat the oven to 425 degrees.  Line a rimmed baking sheet with foil and coat lightly with cooking spray.

In a medium bowl, combine all the meatballs ingredients until well combined.  Roll into meatballs about the size of golf balls--I use my medium cookie scoop and get about 24 meatballs.  Place on the prepared baking sheet and cook for 15 minutes (they don't have to be cooked all the way through yet).

Remove the sauce from the heat and stir in the cream or half-and-half.  Add the meatballs to the pan and stir gently to coat.  Sprinkle the cheeses over the top and put in the oven.  Bake for 10-15 minutes, until the meatballs are cooked through (165 degrees) and the cheese is bubbling.

Remove from oven and garnish with fresh basil.  Serve over pasta (or however else you like your meatballs).

Source: adapted from Everyday Reading
Produce Used: Onion, garlic, basil

Breakfast Enchiladas

Enchiladas for breakfast?  Yes please.  Or breakfast for dinner...that works too.  It's hard to go wrong with these yummy little guys.  They come together pretty easily, then you just let them sit in the fridge overnight, then pop them in the oven in the morning.  I love a breakfast that requires little to no effort in the morning.  Because let's get real, effortless breakfasts are the only kind that happen around here.  And the rich, eggy, cheesiness of these enchiladas is made even better with the salty sweetness of the ham.  It's a great start to the day!

Breakfast Enchiladas

Number of Servings: 5-6
Time to Prepare: 8 hours 50 minutes

• 2 cups cubed ham
• 1/2 cup chopped green onion
• 2 1/2 cups shredded Cheddar cheese, divided
• 10-12 flour tortillas (medium/enchilada size) 
• 2 cups half and half
• 6 eggs
• 1 Tbsp flour
• 1/2-1 tsp white pepper
• salsa (optional)

Stir together ham, green onion, and 2 cups shredded cheese.  Scoop 1/3 to 1/2 cup of the mixture onto a tortilla.  Roll tightly and place, seam side down in a greased 9x13 baking pan.  Roll up remaining tortillas and squeeze them into the baking dish.  (I find them a little easier to roll if I warm them up for a few seconds in the microwave.)

Whisk together half-and-half, eggs, flour, and pepper.  Pour over tortillas.  Cover and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees.  Bake for 30-40 minutes, until eggs are pretty much set.  Sprinkle with remaining 1/2 cup cheese and bake for 10 more minutes.

Serve with salsa if desired.

Source: slightly adapted from Tasty Kitchen
Produce Used: Green onion

Cream Cheese Filled Almond Braid

Have you ever been to one of those bakeries where everything looks beautiful and amazing, but when you taste it, it is all kind of blah?  It is always so disappointing!  Beautiful foods should taste incredible too, don't you think?  Have no fear, this lovely little coffee cake/bread will not do that to you.  It is both lovely and delicious.  The bread is slightly sweet and tasty on it's own but when you add the rich, creamy filling laced with almond flavor it really takes it over the top.  This makes two loaves so plan ahead to give the second one away or you will end up devouring it all.  Or just embrace it and enjoy both.  But don't say I didn't warn you.

Cream Cheese Filled Almond Braid

Number of Servings: 2 loaves
Time to Prepare: 3 hours 50 minutes

Dough

• 3/4 cup warm milk (110 degrees)
• 2 packages active dry yeast (about 4 1/2 tsp)
• 4 to 4 1/4 cups flour
• 1/2 cup sugar
• 1 tsp salt
• 4 Tbsp butter, melted
• 2 eggs
• 1 tsp vanilla

Filling

• 2 (8 oz) packages cream cheese, softened
• 2/3 cup sugar
• 2 eggs, separated
• 2 Tbsp flour
• 1 1/2 tsp almond extract
• 1 Tbsp water
• 1/4 cup sliced almonds
• additional granulated sugar for sprinkling

Dissolve yeast in warm milk and let sit until foamy.  In a stand mixer, combine the yeast mixture, 1 cup flour, sugar, and salt.  Mix at medium speed for two minutes.  Reduce speed to low and mix in butter, egg, vanilla, and 1 cup flour.  Increase speed to medium and mix for another two minutes.  Stir in remaining flour about 1/2 cup at a time until you have a soft dough.  Knead for 5 minutes.

Place dough in a large, greased bowl and turn to coat.  Cover with a towel and let rise for 1 1/2 to 2 hours, or until doubled.  Punch down and knead for 1 minute.  Cover again and let rest for ten minutes.

While the dough rests, mix the filling.  Combine the cream cheese, 2/3 cup sugar, egg yolks, flour, and almond extract in a medium bowl (set aside the egg whites for later).  Beat with electric mixer until smooth, scraping down the sides as needed.

Grease two baking sheets.  Divide the dough in half and roll out one half into a rectangle about 12"x9".  Carefully roll the dough over the rolling pin and transfer it onto a prepared baking sheet.  Lightly score the dough lengthwise into 3 sections about 3" wide.  Spread half of the filling down the the middle section of the dough.  Cut the remaining two sections into 1" wide diagonal strips, cutting to within 1/2" of the filling.  Starting at one end, fold the strips over the filling, alternating left and right to create a braid.  Repeat with remaining dough and filling.  Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350 degrees.  Combine egg whites with 1 Tbsp water and brush the braids with that mixture.  Sprinkle with almonds, then with granulated sugar.  Bake for 25-30 minutes or until golden brown and hollow sounding when tapped.  Rotate the sheets top to bottom halfway through baking.  Immediately remove from baking sheets and cool completely on wire racks.

Source: adapted from In the Kitchen with America's Favorite Brand Name Recipes cookbook

Fruit and Nut Granola

Once upon a time, my sister Janae sent me her delicious homemade granola recipe.  I've adjusted it here and there to make it my own and boy do we love it.  I actually hadn't made it in several years and finally made a batch last week.  My husband teased me about making way too much, then proceeded to devour about 3/4 of it within a week.  So yes, it makes a lot, but I wouldn't be too worried about that.  This stuff is great as a snack on it's own, or in a bowl with some milk, or our particular favorite way to eat it: on top of some fruity yogurt.  It is slightly sweetened, nutty, crunchy, and chewy.  And very adaptable--adjust to include whatever kind of nuts or fruit you want (dried cherries and apricot bits are especially good, or a bag of mixed dried fruit it a nice easy way to get some variety in there).

Fruit and Nut Granola

Number of Servings: makes about 8-9 cups of granola
Time to Prepare: 40 minutes

• 4 cups old fashioned rolled oats (not instant)
• 1 1/4 cups sliced almonds
• 1 cup chopped pecans
• 3/4 cup chopped walnuts
• 1/3 cup craisins
• 1/3 cup raisins
• 1/3 cup golden raisins
• 1/2 cup shredded coconut
• 1/4 cup brown sugar
• 1/3 cup applesauce
• 1 cup honey
• 1 tsp vanilla
• 1 tsp coconut extract
• 1 T cinnamon

Preheat oven to 300 degrees.  Mix oats, nuts, fruit, and coconut in a large bowl.

Mix brown sugar, applesauce, honey, vanilla, coconut extract, and cinnamon in a small bowl.  Pour over the oat mixture and stir well to combine.

Spread mixture on two ungreased baking sheets and bake for 30 minutes, stirring once or twice during baking.  (I also like to switch the pans halfway through so they both get time on the lower rack and the higher rack.)

Pour onto waxed paper sheets and allow to cool completely before storing.

Source: adapted from a recipe my sister sent me
Produce Used: Coconut

Imitation Chicken Bryan

This recipe is a copycat of Carrabba's Chicken Bryan.  Carrabba's was easily one of our favorite restaurants when we lived in Provo.  We haven't been in years now--there isn't one in NYC (and we never really eat at chain restaurants here anyway) but we still talk about it.  We had so many favorite dishes there, but this one was always particularly special so when we came across a recipe for it, we knew we had to give it a shot.  And this does not disappoint.  It's one of those recipes where you take a bite and then you just have to pause for a minute to savor just how good it is.  The sauce is so rich and buttery and it complements the creamy goat cheese and tangy tomatoes perfectly.  Serve it over a bed of angel hair pasta and you have reached Italian food nirvana.

Imitation Chicken Bryan

Number of Servings: 4
Time to Prepare: 30 minutes

• 14 Tbsp butter, divided
• 3 Tbsp minced onion
• 3 Tbsp minced garlic
• 1 cup white wine
• 3/4 cup lemon juice
• 4 chicken breasts
• olive oil (I like to use a lemon-flavored olive oil, but regular works just fine)
• kosher salt
• black pepper
• 12 sun-dried tomatoes, chopped
• 4-8 Tbsp chopped fresh basil (I've subbed dried when I'm out of fresh...still delicious)
• 4 oz goat cheese

In a large saute pan, melt 2 Tbsp butter over medium-high heat.  Saute onion and garlic until soft and fragrant.  Add white wine and lemon juice and bring to a boil.  Reduce heat and simmer about 10 minutes to reduce.

While the sauce simmers, drizzle the chicken with olive oil and season with salt and pepper.  Grill until it reaches an internal temperature of 165 degrees.  Remove to a plate and tent with foil.

While the chicken cooks, add the remaining 12 Tbsp of butter to the sauce, 1-2 Tbsp at a time, until melted and emulsified.  Be careful not to overheat or the sauce will break (it will still taste good, it just won't look as pretty).  Stir in the sun-dried tomatoes and basil.  Place the chicken in the pan and top each breast with 1 oz of goat cheese.  Cover the pan and allow the goat cheese to warm and soften.  Serve the chicken breast with the lemon butter sauce spooned over the top.  I especially like it over a bed of buttered angel hair.

Source: adapted from Food.com
Produce Used: Onion, garlic, lemon, tomato, basil

Fruit Lassi

There are some lassi recipe posted on this blog previously, but this is pretty much my go-to recipe now.  You can use just about any type of fruit that you want--I've done strawberries, blueberries, mixed berries, pineapple, and more.  This particular time I used a bag of mixed fruit that had strawberries, melon, peaches, and pineapple and it turned out great.  It is lightly sweetened with a slight tang from the yogurt and lime and a hint of aromatic spice from the cardamom.  It is a great cool-down drink for the summer, especially paired with a spicy Indian dish.

Fruit Lassi

Number of Servings: 2
Time to Prepare: 5 minutes

• 1 cup frozen fruit
• 1 cup plain Greek yogurt (I've used regular plain yogurt and it works fine, the lassi is just not quite as thick and creamy)
• 2-4 Tbsp sugar
• 2 Tbsp water
• 1/4 tsp vanilla
• 1 tsp lime juice
• 1-2 pinches cardamom

Combine all the ingredients in a blender and process until smooth.  Adjust sugar to taste (I prefer sweeter so I'm usually closer to the 4 Tbsp amount, but start with 2 and see how you like it).

Source: adapted from snack-girl.com
Produce Used: Fruit of choice, lime

Focaccia

This focaccia is a great Italian bread, full of garlic and herbs.  It's soft and little bit fluffy, but hearty enough to be great for soaking up sauce or dipping in oil and vinegar.  The crumbly, garlic and cheese topping adds nice texture and great flavor.  It comes together pretty easily as well--no rolling out dough, no shaping rolls, no floury counter-top mess to clean up.

Focaccia

Number of Servings 12-16 pieces
Time to Prepare: 2 hours

Dough

• 1 cup warm water
• 1 1/2 tsp yeast
• 2 tsp sugar
• 1 tsp salt
• 1/3 cup olive oil
• 1 tsp Italian seasoning
• 3 cups bread flour (more or less)

Topping

• 1/4 cup olive oil
• 1 1/2 tsp oregano
• 1/4 cup minced garlic
• 1/3 cup grated Parmesan cheese
• 1/4 tsp kosher salt

Mix yeast and sugar into warm water until dissolved.  Let sit for about 5 minutes, until frothy.

In a medium mixing bowl, combine yeast mixture, 1 tsp salt, 1/3 cup olive oil, Italian seasoning, and 2 1/2 cups of the bread flour.  Stir until well mixed.  Slowly add the remaining 1/2 cup flour as needed for a soft dough.  Knead dough for 5 minutes.  Place in greased bowl and turn to coat.  Cover and let rise until doubled.

When dough has doubled, grease a 9x13 pan.  Press dough into the pan.  Use your fingertips to make indentations in the dough (I usually do them every 1-2 inches).  Cover and let rise for 20 minutes.  While the dough is rising, prepare the topping.

Heat 1/4 cup oil in a small frying pan.  Stir in oregano and garlic, being careful of splatters, and remove from heat.  Spoon over the risen dough.  Sprinkle with Parmesan cheese and kosher salt.

Bake at 400 degrees for 20 minutes.

Source: adapted from the recipe book that came with my breadmaker
Produce Used: Garlic

Diane's Cherry Pie

Whoa!  Sorry about that unplanned hiatus there.  I found out in December that I'm pregnant with #3 and this boy has really thrown me for a loop.  We're still trying to find our new normal here (which I'm sure we will figure out just before the baby comes in August and changes everything again!) but I'm hoping to get back on the blog train.  I've tried so many new recipes lately, along with some old favorites that still haven't made their way on to the blog.  I definitely want to get back to sharing!  We'll start things off with my mother-in-law's cherry pie because you can never go wrong with pie.  This is my husband's favorite pie--the tart cherries combined with the sweet sauce and a little hint of almond flavor provide a great balance and when the buttery, flaky crust is surrounding it all, I think you'll find it hard to resist.  I know we do!

Diane's Cherry Pie

Number of Servings: 8-10
Time to Prepare: 1 hour 10 minutes

• 2 unbaked pie crusts (use your favorite recipe or just by the pre-made ones...no judgement)
• 4 cups tart red cherries, pitted (canned is fine)
• 8 tsp quick cooking tapioca
• 1 1/4 cups sugar
• 1 Tbsp lemon juice
• 1/4 tsp almond extract
• 1 1/2 Tbsp butter, cut into small pieces

Preheat oven to 450 degrees.  Line a baking sheet with foil and place in preheated oven.

Line a 9" pie plate with one of the pie crusts.  Place in fridge (along with the other crust) while preparing the filling.

In a medium bowl, toss cherries thoroughly with tapioca, sugar, lemon juice, and almond extract.  Let stand for10 minutes.

Pour into unbaked pie shell and dot with butter.  Cover with the other pie crust (or cut into strips for lattice top) and seal edges.  Make a few slits in the crust to allow steam to escape.

Place the prepared pie in the fridge for ten minutes.  Transfer the pie to the preheated baking sheet in the oven and bake for ten minutes.  Reduce heat to 350 degrees and continue baking for 40 more minutes. (Cover the edges of crust to keep from over-browning.)

Source: my mother-in-law, Diane
Produce Used: Cherries, lemon

Ham and Cheese Waffles

Because nothing says Christmas-time like waffles.  Or something?  I don't know.  What I do know is that these waffles are awesome.  They are not your typical butter-syrup-loads of sweetness waffles.  These are a savory version of waffles--thing of them as dinner rolls in waffle shape.  I like to eat them straight out of the waffle iron, but they make a great breakfast sandwich with a fried egg and some extra ham and cheese tucked in between two pieces--because who doesn't want more ham and cheese?   A nice bechamel or hollandaise on top would be lovely with them as well.  Hard to go wrong, really.

Ham and Cheese Waffles

Number of Servings: 10 rectangular (about 3"x4") waffles
Time to Prepare: 35 minutes

• 3/4 cup flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp dry mustard
• 3/4 cup shredded sharp white cheddar
• 1/2 chop chopped deli ham
• 2 green onions, thinly sliced
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and dry mustard.  Add cheese, ham, and green onion and toss to evenly incorporate.

In a small bowl, whisk together buttermilk, oil, and egg.  Add to the dry ingredients and stir just until combined.  Allow to sit for 20-30 minutes.

Heat waffle iron.  Ladle batter into waffle iron according to manufacturer's direction and cook until lightly browned, then serve warm.

Source: slightly adapted from Our Best Bites
Produce Used: Green onion

Butternut Squash Penne

All hail the one skillet meal!  This beauty of a dinner is loaded up with spicy sausage, creamy squash, and perfectly al dente pasta.  The first time I saw this recipe, I knew it had excellent potential.  Unfortunately, it also involved several failed attempts and some incredibly overdone pasta.  But for the sake of my dedicated and incredibly numerous followers (haha), I persevered and figured out how to make this recipe shine.  And oh boy does it shine now.  The little kick of heat from the sausage perfectly balances the sweetness of the squash.  And the sauce is so rich and creamy, thanks to the squash, but it won't clog your arteries and shorten your lifespan, also thanks to the squash.  The flavors are so rich and diverse, you will be hiding the leftovers in the back of the fridge so nobody else can get to them before you (assuming you can manage to save any leftovers)!

Butternut Squash Penne

Number of Servings: 4
Time to Prepare: 40 minutes

• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 pound hot Italian sausage
• 1/4 tsp salt
• 1/8 tsp pepper
• 4 cups chicken broth
• 3-4 cups diced butternut squash
• 6 oz penne pasta
• 2 cups spinach, coarsely chopped
• 1/4 tsp dried sage
• 2 oz mozzarella cheese, cut into 1/4"-1/2" cubes

In a large skillet, combine the shallot, garlic, sausage, salt, and pepper.  Cook over medium heat, breaking up the sausage, until the sausage is cooked through (5-7 minutes).  Scrape the sausage mixture on to a plate and set aside.

Return the skillet to the heat and add the chicken broth and butternut squash.  Bring to a boil.  Reduce heat if needed to keep at a low boil and cook until the squash is fork tender, about 10 minutes.  Add the penne and keep cooking, stirring occasionally to keep the pasta from sticking together, until the pasta is just al dente, about 15 minutes.  As it cooks, use the back of your spoon to smash some of the butternut squash, helping incorporate it into the sauce (but still leaving some chunks).

Stir in the spinach and sage and cook for another minute, until the spinach is wilted.  Add the sausage mixture back to the skillet, along with the cheese, and stir to combine.  Reduce heat to low and cover for 5 minutes to allow the cheese to melt.  Stir and serve.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Shallot, garlic, butternut squash, spinach

Red Chili Chicken with Rice and Beans

This is a one-pot meal--no extra pots and pans to clean, just the one.  Do I really need to say anything more about this?  Probably not, but I will anyway.  Once you get this going, it does a lot of cooking away on it's own, giving you a great chance to put together any sides you want to serve with it--but with how fully loaded it is with the chicken, rice, and beans, you really don't need to do anything fancy.  Just an easy side salad or veggie and you're good to go.  This dish has really warm flavors that are great for dinner on a cold day.  It makes a great main dish on it's own, or you can throw it in a burrito or on a bed of lettuce.  It even makes a great dip for tortilla chips.  So tasty, and versatile too!

Red Chili Chicken with Rice and Beans

Number of Servings: 6
Time to Prepare: 50 minutes

• 2 Tbsp canola oil, divided
• 2 chicken breasts, cut into 1" pieces
• kosher salt
• 3 1/2 to 4 tsp chili powder, divided
• 1 medium onion, diced
• 1 1/2 cups rice
• 4 cloves garlic, minced
• 2 1/2 cups chicken broth
• 3/4 cup water
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 cup chopped green onion (or 1/3 cup finely chopped cilantro)
• sour cream

Heat 1 Tbsp oil in a large saucepan over medium heat.  Sprinkle the chicken with  kosher salt and 1 1/2 tsp chili powder.  Place the chicken in the pan and cook until browned, 2-3 minutes.  Remove to a plate (it doesn't need to be cooked all the way through at this point.)

Add the remaining 1 Tbsp oil to the pan and heat, then add the onion and rice.  Cook on medium-low, stirring frequently, for about 4 minutes.  Add the garlic and the remaining 2 to 2 1/2 tsp chili powder.  Cook and stir for one more minute, then add the chicken broth and kosher salt to taste (1/2 to 1 tsp).  Stir to combine.  Bring to a boil, then reduce heat to low and cook, covered, for 15 minutes.

Add the chicken and beans to the pot and stir to combine.  Cover again and cook for another 10 to 12 minutes.  Test a small bite of rice to see if it is tender.  If not, cover and keep cooking for another 5 to 10 minutes.  Once the rice is tender, add the green onion and stir.  Cover, remove from heat, and let stand for 5 minutes.  Serve topped with a dollop of sour cream.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Onion, garlic, green onion

Avocado Salsa

When I was working full-time before we moved to the city, there was a lady in the office (Pat) who would always bring in the best homemade snacks and treats.  I think I asked for the recipe just about every single time she would bring food in.  This salsa recipe is from her and it is the thing I remember her bringing in the most.  She would bring in a huge bowl, which would inevitably be devoured long before the end of the day.  It is hands down my favorite salsa--a little kick of spice from the peppers, but not so much that you burn your face off, plus the creamy avocados and that subtle bite of onion make this the world's most perfect salsa in my humble opinion.  Seriously, my mouth is watering just thinking about it

Avocado Salsa

Number of Servings: 10-12
Time to Prepare: 15 minutes

• 10 medium tomatoes, diced
• 1 medium yellow onion, small diced
• 1 bunch green onion, thinly sliced
• 2 jalapeno peppers, seeded and minced
• 3 small avocado, diced
• 2 Anaheim peppers, seeded and small diced
• 1/4 bunch cilantro, finely chopped
• garlic salt
• 1/2 cup lemon juice

Combine tomatoes, onion, green onion, jalapenos, avocado, Anaheim peppers, and cilantro in a large bowl.  Add garlic salt (to taste) and lemon juice and toss gently.  Refrigerate until ready to serve.

Source: slightly adapted from a recipe from my friend, Pat Williams
Produce Used: Tomato, onion, green onion, jalapeno, avocado, Anaheim peppers, cilantro, lemon

Pao de Queijo (Brazilian Cheese Bread)

Every time I make these, I go to pull the recipe up on the blog and then I'm surprised when it's not posted here.  Then I pull the out of the oven and they are devoured so quickly I remember that I've never posted them because I can never keep them around long enough to snap a picture.  Luckily for you all, the biggest culprit of all (the husband) wasn't home yet when these came out of the oven so now they can finally make their appearance here!  These little puffs of cheesy deliciousness are a simplified version of a traditional Brazilian cheese bread.  They are super fast and easy, and also gluten free!  Plus everybody loves them.  We serve them to guests all the time and everybody always wants to know how to make them.  And now you know.  Lucky you.

Pao de Queijo (Brazilian Cheese Bread)

Number of Servings: 24 little rolls
Time to Prepare: 20 minutes

• 1 egg
• 1/2 cup milk
• 1/4 cup canola oil
• 1 cup tapioca flour
• 1/2 tsp kosher salt
• 1/4 cup grated Swiss cheese
• 1/4 cup grated sharp white Cheddar (you can play around with the cheeses--sub Monterey Jack, Parmesan, etc...just try what sounds good to you!)

Preheat oven to 400 degrees.  Grease a mini muffin tin (with 24 wells) with non-stick cooking spray and set aside.

In a blender, combine the egg, milk, oil, tapioca flour, and salt.  Blend until smooth.  Add the grated cheeses and pulse three times.  Immediately pour into the prepared muffin tin, filling each well about 2/3 full.

Bake for about 15 minutes, until puffed golden.  Allow to cool for a minute or two before removing from pan.  (Just a word to the wise, these are much better eaten fresh...not that it's ever an issue.)

Source: slightly adapted from Our Best Bites

Asian Roasted Carrots and Broccoli

I am always on the lookout for new ways to cook vegetables.  I like vegetables, but I get really bored of having them cooked the same old way all the time.  And you know, there just really aren't enough recipes out there for interesting and delicious side dishes (especially if you're looking for semi-healthy and/or relatively normal ingredients).  But these Asian roasted veggies really fit the bill.  A little bit different from your usual roasted vegetables, they get a rich depth of flavor from the rice vinegar and the sesame oil (two of my favorite flavors, incidentally).

Asian Roasted Carrots and Broccoli

Number of Servings: 4
Time to Prepare: 30 minutes

• 16 oz baby carrots
• 1 Tbsp olive oil (I used a garlic & chili flavored oil)
• 16 oz broccoli florets
• 3 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 2 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 to 1 tsp sriracha
• sesame seeds

Preheat oven to 425.  Lightly grease a baking sheet with non-stick spray.  Spread the carrots in a single layer on the pan.  Drizzle with olive oil.  Bake for 12 minutes.  Stir in the broccoli and minced garlic.  Continue cooking for another 12 minutes, or until the vegetables are tender.

While the vegetables cook, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and sriracha.  Once the vegetables are done, toss in the soy sauce mixture and sprinkle with sesame seeds.

Source: adapted from Damn Delicious
Produce Used: Carrots, broccoli, garlic

Mom's Hot Fudge Sauce

The best hot fudge sauce ever. But before I talk about that, let me tell you a story.  When my husband and I were first dating/engaged/just married, we worked at and managed an ice cream shop that will not be named.  It was such a blast (except the part about working every single Friday night...not such a blast) and we got to eat so much amazing ice cream.  So many good flavors, so little time.  It was definitely some of the best ice cream I will ever eat.  Sadly, their hot fudge sauce was not quite so good.  It was a little too bitter tasting--I guess they were trying to balance the sweetness of the ice cream?  But yeah, it just did not work for me.  On the other end of things, I have definitely tasted hot fudge sauces that are just way too sweet, especially when you're putting them on top of two big scoops of straight up sugar and fat.  This hot fudge sauce, on the other hand, has the perfect balance.  Sweet and rich, without being sickly sweet or over the top.  I think the evaporated milk is the real key to the creamy richness.  Just be warned, you will want to eat this with a spoon.  Sorry, not sorry.

Mom's Hot Fudge Sauce

Number of Servings: about 4 cups of sauce
Time to Prepare: 15 minutes

• 1/2 cup butter
• 1 cup semisweet chocolate chips
• 1 (12 oz) can evaporated milk
• 2 cups powdered sugar
• 1 tsp vanilla

Melt butter and chocolate and a medium saucepan over low heat.  Stir in evaporated milk and powdered sugar until smooth.  Increase the heat to medium and bring to a boil.  Cook for 8 minutes, until thick.  Remove from heat and stir in vanilla.

Source: my awesome mom

Thai Butternut Squash Soup

People really seem to love their orange vegetables with sugar added.  Sweet potatoes with marshmallows, carrots with honey, banana or butternut squash with brown sugar.  I don't know if it's just me, but I actually prefer my orange veggies to be savory.  I've tried several butternut squash soup recipes and they are always too sweet for my taste.  This soup, on the other hand, was refreshingly savory.  The kick of heat from the curry paste is a great departure from the usual syrupy sweetness of other soups and the subtle coconut flavor is a great touch.  And a side bonus, if you're into this sort of thing--replace the chicken broth with vegetable broth and you've got a vegetarian/vegan soup on your hands.

Thai Butternut Squash Soup

Number of Servings: 4
Time to Prepare: 55 minutes

• 18 oz peeled, seeded butternut squash, cut into 1" cubes
• olive oil
• kosher salt
• 1 small onion, diced
• 1 1/2 cups chicken broth
• 1 Tbsp red curry paste (if you're concerned about the spiciness start with less and add more to taste)
• 1 Tbsp lime juice
• 1 (13.5 oz) can coconut milk
• 1/4 cup sweetened, shredded coconut
• chopped cilantro

Preheat oven to 450 degrees.  Toss squash with olive oil and kosher salt.  Spread on a baking sheet and roast for about 35 minutes, until tender.

Heat 1 Tbsp olive oil in a saucepan over medium heat.  Add onion and saute until it just begins to brown.  Add the broth, roasted squash, and curry paste.  Bring to a boil, then reduce heat and simmer for 10 minutes.

Add the coconut milk and lime juice, then use an immersion blender to puree the soup until smooth.  Stir in the shredded coconut and serve garnished with a sprinkle of chopped cilantro.

Source: adapted from Everyday Reading
Produce Used: Butternut squash, onion, lime, coconut, cilantro

Steak and Blue Salad

You know how there are those foods that your parents ate that you always thought were gross, and then as an adult you realize you actually like them?  I think blue cheese is one of those "adult only" foods.  I always thought it was weird and gross, but I love it now, especially in salads.  And also with steak.  So steak and salad in one?  Perfect.  This salad has a little bit of everything--crunch from the french-fried onions, tang from the cheese, creaminess from the avocado, juiciness from the tomato.  It is a great main dish salad for all those meat lovers out there trying to lighten up their dinners.

Steak and Blue Salad

Number of Servings: 3
Time to Prepare: 20 minutes

• olive oil
• 8 oz steak (it's best if you let the steak sit at room temperature for about 20 minutes before cooking)
• kosher salt
• black pepper 
• 1 Tbsp butter
• dash of Worcestershire sauce
• 1 head Romaine lettuce, chopped
• 1 avocado, diced
• 1 medium tomato, diced
• 1-2 oz crumbled blue cheese
• 1/4 cup French fried onions
• cilantro ranch dressing (such as the one from this recipe)

Brush a cast iron skillet withe olive oil and put over high heat until hot.  Season the steak with salt and pepper, then place in the hot skillet.  Cook for 2 minutes, then flip and cook for 2 more minutes.  Once the top and bottom have been seared, use tongs to hold the steak up and sear the sides.  Turn the heat down and lay the steak down flat again.  Throw the butter and a dash or two of Worcestershire into the pan.  Reduce heat to medium and continue cooking, turning over every minute or so, until you reach the desired level of doneness (use a meat thermometer).  Remove to a heat and let rest for 5 minutes, then slice.

In a large serving bowl or in individual salad bowls, place the chopped lettuce.  Top with sliced steak, avocado, tomato, blue cheese, and French fried onions.  Drizzle with dressing and serve.

Source: inspired by the blue cheese in my fridge :)
Produce Used: Romaine, avocado, tomato

Sausage and Apple Stuffed Acorn Squash

Weather-wise, my favorite season is definitely spring.  Everything coming alive--buds, leaves, flowers.  Everything starts warming up and the world just seems like a happy place to be.  However, when it comes to food I think my favorite season is fall.  I love when all the winter squashes start showing up in stores...banana squash, butternut squash, spaghetti squash, pumpkin.  They're all so good and in so many ways.  And possibly my favorite thing is how long their shelf life is.  You can store them for weeks or even months, and effectively make the fall food season last just a bit longer.  This recipe is just one of many great winter squash recipes out there, but it's definitely a favorite.  The slight sweetness of the apple, combined with the savory sausage and sauteed veggies is the perfect combination to complement the squash.  It is just full of those classic fall flavors that I love!

Sausage and Apple Stuffed Acorn Squash

Number of Servings: 4-6
Time to Prepare: 1 hour 15 minutes

• 2-3 medium acorn squash (2 will be very full with stuffing, 3 will be a bit shallow)
• olive oil (I used a roasted garlic flavored olive oil)
• kosher salt
• freshly ground pepper
• 1 medium onion, diced
• 2 stalks of celery, chopped
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp dried rosemary
• 4 cloves garlic, minced
• 1/2 lb Italian sausage
• 1 apple, finely chopped
• 1 cup Panko breadcrumbs
• 1/2 cup plus 3 Tbsp Parmesan cheese

Preheat oven to 400 degrees.  Cut off the top and bottom of each squash (as needed) to create a flat base.  Be careful not to cut through to the center cavity.  Slice each squash in half and scrape out the seeds.  Place the squash halves on a baking sheet and drizzle with olive oil and season with kosher salt and ground pepper.  Roast for 40-50 minutes, until fork tender.

While squash is roasting, heat 1 Tbsp olive oil in a large saute pan over medium heat.  Add onion, celery, salt, pepper, and rosemary.  Cook until onions and celery begin to soften.  Add garlic and sausage and cook until sausage is browned.   Add apple and cook until slightly softened.  Mix in bread crumbs and 1/2 cup Parmesan.  Remove from heat.

Once squash has finished roasting, spoon the stuffing into each squash half.  Return to to the oven for 15 minutes.  Sprinkle the remaining Parmesan on top of the stuffing and cook for 5 more minutes, then serve.

Source: adapted from Tasty
Produce Used: Acorn squash, onion, celery, garlic, apple

Thyme-Cheese Bubble Loaf

Pull apart breads are a really fun addition to Thanksgiving dinner--the idea of family coming together around the table, hands reaching in and sharing from a communal plate.  This cheesy, bubbly loaf is just the ticket for Thanksgiving this year.  Kids love the fun bubble look of it and how easy it is to pull apart.  Adults love the savory herbs and the light cheesy flavor. 

Thyme-Cheese Bubble Loaf

Number of Servings: 1 loaf
Time to Prepare: 3 hours 15 minutes

• 1 package active dry yeast
• 1 tsp sugar
• 1 cup warm water
• 2 1/2 to 3 cups flour
• 1 tsp salt
• 2 Tbsp canola oil
• 1 cup shredded Monterey Jack cheese
• 5 Tbsp melted butter
• 1/4 cup chopped fresh parsley or 1 1/2 Tbsp dried parsley
• 3 tsp finely chopped fresh thyme or 1 tsp dried thyme leaves

Dissolve yeast and sugar in the water.  Let stand for about 5 minutes, until bubbly.

In the bowl of a stand mixer, combine 2 cups flour with the salt.  Stir in the yeast mixture and the oil.  Add more flour, a couple tablespoons at a time, until a soft dough forms.  Place in a large greased bowl and turn to coat.  Cover and let rise until doubled.

Punch down dough.  On a lightly floured surface, knead in the cheese until evenly distributed.  Cover and let rest for ten minutes.  Grease an 8 1/2 by 4 1/2 inch loaf pan and set aside.

Combine butter, parsley and thyme in a small bowl.  On a lightly floured surface, roll the dough out into an 8x6 inch rectangle.  Cut into 48 squares and shape each into a ball.  Roll in the melted butter and place in the prepared pan.  If there is any butter left at the end, you can drizzle it over the top.  Cover and let rise until doubled. 

Preheat oven to 375 degrees.  Bake for 35 to 40 minutes, until top is golden and loaf sounds hollow when tapped.  Immediately and carefully remove from pan.  Cool on a wire rack for about 30 minutes and serve warm.

Source: adapted from America's Favorite Brand Name Recipes cookbook
Produce Used: Parsley, thyme

Horchata

Horchata is a traditional Mexican drink made with ground rice.  If you've never had it before, it sounds pretty strange, but it is really delicious.  It is creamy yet light, slightly sweet, and has hints of cinnamon and vanilla.  It is a great drink to pair with spicy Latin foods because the creaminess helps cut the spice.  It does take some prep time, but hey, that just means one less thing you have to worry about during the crunch-time of cooking dinner!

Horchata

Number of Servings: 6
Time to Prepare: 4 1/2 to 7 1/2 hours

• 1 cup uncooked long grain white rice
• 3 cups hot water
• 3 cups milk (I prefer whole or 2%)
• 3/4 to 1 cup sugar
• 1/2 Tbsp vanilla
• 1/2 tsp cinnamon

Place rice in a blender.  Pulse five times.  Add hot water and blend for two minutes.  Let sit (outside the fridge) for three to six hours.  Pour through a fine mesh strainer and discard the rice fragments.  Blend again with the milk, 3/4 cup sugar, vanilla, and cinnamon.  Add more sugar to taste if needed.  Strain again.  Refrigerate for one hour, strain again and serve.  (If there is still some grittiness remaining, you can also strain it through cheesecloth.)

Source: adapted from AllRecipes