Hot Dinner Happy Home

These are a few of my favorite (food) things

2012-02-27T07:00:00.000-06:00

You're standing in the snack food aisle at the grocery store with a bag of tortilla chips in each hand. Bag A has fabulous packaging and a catchy name. Bag B has an ingredient list that would make Barbara Kingsolver proud. But which chips taste better? A fellow shopper wanders past, "You've gotta try Bag A. They are the best." And she disappears off to frozen foods.

Was that...an angel? You ask yourself as you promptly pop Bag A into your cart.

I'm no grocery aisle angel, but I have benefited from the recommendations of strangers on many occasions. I thought the least I could do was share some of my favorite food finds with you.

Please note: These just happen to be items I enjoy. No one asked me to try them or tell you what I think. This is unsolicited advice, people. Do with it what you will.

Terra Sweet Potato Chips

The ultimate salty-sweet snack, the husband and I both go bonkers over these sweet potato chips. We buy a gigantic bag every time we go to Costco. (Should I remind you that only two people live in our house?) Although it would be a stretch to say they're healthy, I do appreciate the short ingredient list: sweet potato, oil, sea salt. No wonder they're so good.

Chobani Greek Yogurt

I like peach. The husband likes blueberry and strawberry. We both like the creamy texture and crazy amount of protein in each serving. (There are 14 grams of protein in 6 ounces of Strawberry Non-fat Chobani. FOURTEEN GRAMS!) Also, this yogurt has ingredients that I can pronounce. Another brand of Greek yogurt I tried had some weird thickening agent that felt funny on my tongue. That may not be a scientific explanation of anything, but I'm not buying that other stuff again.

Stonyfield Farms French Vanilla Yogurt

Again with the yogurt. As much as I like Chobani, when it comes to vanilla, I'm a Stonyfield girl. The non-fat is good, but the low-fat is even better. Try scooping up your yogurt with apple slices. Or top it with fruit and granola.

V8 Golden Butternut Squash Soup

As you've probably gleaned from my plethora of butternut squash soup recipes, I love the stuff. But sometimes I'm not in the mood to hack up a whole squash. Or I just don't have the time. Or I'm feelin' lazy. Then I pull out this little, green box (yep, box) of soup, and all is well with the world. To add some heft to your meal, dunk some cheesy bread into your soup. Drool.

Bolthouse Farms Classic Ranch Yogurt Dressing

I'm a simpleton, but I love Ranch dressing:

Cut-up Veggies with Ranch Dressing + Pizza = Well-balanced (just go with me here) Dinner

Iceberg Lettuce + Sliced Celery + Mandarin Oranges + Ranch Dressing = Heavenly (and easy!) Salad

Many other bottled dressings taste fake and chemical-y. All of the Bolthouse Farms Yogurt Dressings that I've tried taste real. And with 45 calories in 2 tablespoons, I can really load it onto my carrot sticks. Like, really load it on.

Kashi TLC Dark Mocha Almond Chewy Granola Bars

They are chewy. And crunchy. And chocolate-y. I love these granola bars. They have just the right amount of sweetness to satisfy my sugar craving, but with 6 grams of protein, they stick to my ribs, too.

P.S. All photos are sourced from the products' websites. My camera skills are not that hot.

Simple Cheese Grits

2012-02-24T07:00:00.000-06:00

It's the end of February, and winter is draaagggging. The chill has officially crept into my bones and taken up residence. Gray skies weigh heavily on my soul. And the snow clouds looming in the distance? Those just make me cranky.

Maybe that's why I've been whipping up comfort food like it's my job. Earlier this week it was Shepherd's Pie, and now cheese grits. I think we should take bets on what's next. Meat loaf? Fried chicken? Macaroni and cheese? Mmmm. Now I'm getting hungry.

P.S. Please excuse the bland nature of this plate. White meat. White grits. White plate. Bo-rang!

Simple Cheese Grits
Serves: 4

2.25-2.75 cups broth or water (I used one can of vegetable broth, which was approximately 2.25 cups, and half a cup of water.)
1/2 cup grits
1/2 cup shredded cheddar cheese*
Salt and pepper

Bring 2.25 cups broth or water to a boil in a medium saucepan. Slowly whisk in grits. Reduce heat, cover, and simmer until grits are creaming, about 14-17 minutes. Make sure you stir the grits occasionally as they cook. If they start looking too dry, simply stir in a bit more broth or water. I ended up using a total of 2.75 cups of liquid. Once grits are cooked, stir in cheese until melted. Season to taste with salt and pepper.

*I used cheddar cheese because it's delicious, and I happened to have it in my fridge. I'm sure these grits would be equally delicious with your favorite cheese. If you use a more powerful tasting cheese like Parmesan, you may need less than half a cup.

Shepherd's Pie

2012-02-22T07:00:00.000-06:00

I have another confession today: I can't stand making mashed potatoes.

I don't know what it is; mashed potatoes are such an innocent food! Maybe it's the peeling and chopping. And for some reason, it's always tricky for me to tell when the potatoes are cooked through. Plus the whole mashing thing. I like my potatoes kind of lumpy, but that's not popular with mashed potato connoisseurs. So outside Thanksgiving, we don't eat too many potatoes of the mashed variety at my house.

Now that we've established my distaste for mashing potatoes, I have to tell you what I loooove: Shepherd's Pie. You know what Shepherd's Pie requires? Yup, mashing stupid potatoes. Bugger.

A hankering for Shepherd's Pie recently drove me to desperate measures:

Ye gads! I bought mashed potatoes from the refrigerated foods section at the grocery store! My father the Irishman would be ashamed. Don't tell him.

When you make your Shepherd's Pie, feel free to mash your own potatoes. But if you buy potatoes pre-mashed, I won't judge.

Shepherd's Pie
Adapted from Real Simple
Serves: 8

2 tablespoons olive oil, divided
1 large onion, peeled and chopped
1 cup peeled and sliced carrots
Salt and pepper
1.5 pounds ground beef (I used ground sirloin.)
1/4 cup tomato paste
1.5 tablespoons Worcestershire sauce
1/4 cup flour
2 cups low-sodium chicken broth
1.5 cups frozen peas
5 cups mashed potatoes*

Preheat oven to 350 degrees. In a 10" high-sided, oven-safe skillet, heat 1 tablespoon oil over medium high. Add onion and carrots. Season to taste with salt and pepper. Cook, stirring frequently, for about 6 minutes, until vegetables are beginning to soften. Transfer to a separate bowl.

Heat remaining 1 tablespoon oil in the skillet. Add the beef and salt and pepper to taste. Cook, stirring often to break up the beef, about 8 minutes, until meat is no longer pink. Drain the grease from the skillet. Stir in tomato paste and Worcestershire sauce. Sprinkle in flour and cook, stirring, for one minute to cook off the raw taste of the flour.

Stir in broth, scraping the bottom of the pan to incorporate the flavor bits that have accumulated there into the sauce. Add peas and cooked onions and carrots. Bring to a simmer, then turn off the heat.

Spoon mashed potatoes on top of the meat and vegetable mixture in your skillet. Bake 40-45 minutes, until filling is bubbling and potatoes are lightly browned. Let cool for 5 minutes before serving.

(If you would like to make two smaller Shepherd's Pies like I did, simply transfer the meat and vegetable mixture into two (or three or four or twelve) smaller oven-safe dishes and top with mashed potatoes. Cook until filling is bubbling and warmed through.)

* If you're a better person than me and decide to mash your own potatoes, Real Simple suggests the following:
3 pounds potatoes (I like to use Yukon Gold when I do mash my own.)
Salt and pepper
1 cup milk
4 tablespoons butter

Place the potatoes in a large pot and cover with cold water. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer for 15-18 minutes, until potatoes are tender when pierced with a knife. Drain and return potatoes to the warm pot. Add milk, butter, and salt and pepper to taste. Mash potatoes.

Confession

2012-02-20T07:00:00.001-06:00

Hello, and happy Monday, dear readers!

I spent the weekend in Buffalo visiting my nephew Jack. Oh, I suppose I also visited my parents, brother, and sister-in-law, but (no offense everyone else), Jack was the cutest. With all the nephew snuggling I had to fit into a short visit, I didn't do much cooking. I did, however, find time to scarf down a beef on weck sandwich at Charlie the Butcher.

I've talked about this wonderful restaurant in the past, so I won't wax eloquent again. What I will say is this: Next time you're in Buffalo, do yourself a favor and go to Charlie the Butcher. You won't regret it.

Remix: Prosciutto & Cheese Sandwich with Fig Jam

2012-02-17T07:00:00.000-06:00

This weekend I wanted a sandwich, but I wasn't in the mood for peanut butter and jelly. Immediately I started taking my temperature to confirm I didn't have some kind of fever or incurable disease because, really, I can't tell you the last time I wasn't in the mood for PB&J. It's my favorite, and I want it always. Anyway, once I was certain that my health was intact, I set about discovering an acceptable alternative that I was in the mood for.

Prosciutto? Mmm. Sounds good. Cheese? Uh, yes, please! Fig jam? Drool...

So, I whipped up an open faced version of this Prosciutto and Cheese Sandwich with Fig Jam I made almost exactly one year ago. Maybe I wasn't in the mood for PB&J that day either. And I survived to tell about it.

Open-Faced Prosciutto & Cheese Sandwich with Fig Jam
Serves: 1 hungry girl

2 slices of hearty bread
2 tablespoons fig jam (Your local market should sell this along side the strawberry preserves. It's really lovely. Give it a try!)
1/2 cup shredded mozzarella cheese (or 2 large slices of mozzarella)
4 paper-thin slices of prosciutto

Turn the broiler to high. Meanwhile, divide fig jam evenly between two slices of bread, schmearing it all the way to the edges. Top the jam with mozzarella, evenly dividing it between both slices of bread. Broil until the cheese is melted, about 4 minutes. (Watch your sandwich carefully to make sure it doesn't burn!)

Pile 2 slices of prosciutto on each piece of bread. (The warmth from the melted cheese will soften the prosciutto and make it dreamy.)

Breakfast for Dinner

2012-02-15T07:00:00.000-06:00

Yesterday the husband sent me 18 long-stemmed red roses at work. Yeah. Just had to brag on him for a minute. I've got a mighty fine Valentine.

Although I don't get a gorgeous bouquet of flowers every Valentine's Day, the husband and I do have a tradition: breakfast for dinner. It all started seven years ago...

It was our first Valentine's Day as husband and wife, and the husband offered to cook dinner. When I got home from work, the house was a flutter of activity. Grocery bags were strewn about the kitchen. Ingredients were piled on the counters. The husband was flying maniacally from stove to fridge to sink to microwave... "Happy Valentine's Day, hon!" I hollered over the din. "What's cookin'?"

He looked at me seriously. "Waffles."

And a tradition was born.

Buttermilk Waffles
Adapted from Gourmet via epicurious.com
Makes 8 waffles

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk*
3 tablespoons butter, melted and cooled
2 large eggs
1 teaspoon vanilla
Extra butter, maple syrup, and berries for serving

Preheat the oven to 200 degrees. Set a metal cooling rack on top of a large baking sheet. When the waffles are done, you can keep them crispy and warm by setting them on top of the cooling rack in the oven.

Whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together buttermilk, melted butter, eggs, and vanilla. Whisk the dry ingredients into the wet ingredients until they are just combined.

Heat your waffle iron to your desired temperature and spray it lightly with vegetable oil spray. Pour about 1/2 cup batter into each waffle mold and cook waffles according to the manufacturer's instructions, until they are golden brown and crisp. Transfer waffles to the cooling rack in the warm oven to keep them toasty. Repeat with remaining batter.

Serve waffles with plenty of butter, syrup, and berries.

*Don't have buttermilk on hand? Make your own! Combine 2 cups milk and 2 tablespoons lemon juice. Let it sit on the counter for 10 minutes until it thickens up.

Snack Attack

2012-02-13T07:00:00.000-06:00

I'm a fan of meals. Breakfast, lunch, dinner...I'll take all three, please. But I also have a soft spot in my heart for snacks. There is a particularly long space in my day between lunch and dinner, and I've gotta fill it with something. (Besides work, I guess.) So today I'm sharing with you a few of my favorite snacks.

Please note that these are my attempts at somewhat healthy nibbles. There is a distinct difference in my mind between a snack and a treat. Snacks keep you from gnawing your arm off between meals. They are (hopefully) nutritious and should have some sort of stick-to-your-ribs quality. Treats are sweet, and include items such as ice cream, cake, cookies, pudding, brownies...I could keep going, but I think you get my drift.

Now, on to the snacks.

2 graham crackers + 1 wedge Laughing Cow cheese

1 banana (or your favorite fruit) + 1/4 cup vanilla yogurt + 3 tablespoons granola

11 chocolate covered almonds

1/2 cup applesauce + 2 tablespoons dried cranberries

Happy snacking!

Hot Diggity Dog

2012-02-10T07:00:00.000-06:00

I've mentioned before that I love hot dogs. I don't care what they're made of; they taste awesome. That's all that matters to me.

When I saw this recipe for hot dogs wrapped in pretzels, I had to have them. Conveniently, the Super Bowl was coming up, and I decided it was the perfect occasion to test my pretzel-making skills.

I must admit that this was my first attempt at baking with yeast. (Well, besides using my bread maker, that is.) I was a little nervous about everything turning out, but my angst was unnecessary. Although it took some time and attention, it was easy to follow the recipe step by step. And the delicious result was most certainly worth the effort.

One thing I'll point out, my pretzels weren't the deep brown hue of traditional pretzels. They were every bit as tasty, though. I think the pale color was because I over-crowded my oven. So, maybe consider baking your pretzel dogs in batches if you are after the official pretzel color.

Pretzel Dogs
From: Joy the Baker
Serves: 16

1.5 cups warm water (110-115 degrees)
1 tablespoon sugar
2.25 teaspoons (1 package) active dry yeast
4.5 cups flour
2 teaspoons salt
4 tablespoons butter, melted and cooled
8 hot dogs, cut into thirds*
Lots of water (about 14 cups)
1 cup baking soda
1 egg, beaten with a tablespoon or so of water
Coarse salt, for topping

In the bowl of your electric stand mixer, combine warm water and sugar. Sprinkle yeast on top of the water and let it stand for 5 minutes. The mixture will get frothy and foamy. If it doesn't, throw the mixture away and start from scratch with new yeast.

Attach the dough hook to your electric stand mixer. Add the flour, salt, and melted butter to the frothy yeast/water mixture. Mix on low speed until well combined.

Increase speed to medium and allow the dough hook to knead the dough for about 4 minutes. The dough should be smooth and pull away from the sides of the bowl, forming a ball around the dough hook.

Remove the dough from the dough hook and the bowl. Coat the bowl with a vegetable oil (I used a paper towel to spread it around). Place the dough back in the bowl and flip it around so all the surfaces are covered with the oil from the bowl. Sprinkle the top of the dough with flour, cover with plastic wrap, and allow the dough to rise in a warm location for about an hour, until it is doubled in size.

Place baking racks in the upper and lower third of the oven and preheat it to 425 degrees. Line two large baking sheets with parchment paper, then brush the parchment paper with oil. (Apparently, pretzels are sticky buggers!)

Combine water and baking soda in a very large pot (about 8 quarts) and bring to a boil.

Meanwhile, lightly oil a work surface to start rolling out your pretzels. Divide the dough into 24 pieces.

Roll each piece of dough into a rope about 12" long. (Channel your inner toddler; this is just like playing with play-dough! Start in the center of the dough and roll out to the ends.)

Wrap each pretzel rope around a piece of hot dog, making sure to pinch the ends to seal them. (Your pretzel dogs will resemble little mummies. Speaking of which, I'm thinking this might make a fabulous Halloween party snack...)

When the water is boiling, gently place a few pretzel dogs into the water. Boil for 30 seconds.

Carefully remove pretzel dogs from the boiling water using a slotted spoon. Place on the prepared baking sheets. Repeat with remaining pretzel dogs.

Brush the boiled pretzels with the beaten egg and sprinkle with plenty of salt.

Bake pretzel dogs for about 12-14 minutes until they're deep brown and shiny. Serve warm.

If you didn't manage to finish all of your pretzel dogs in one sitting, you can freeze the leftovers. Wrap them individually in plastic wrap, then place all the wrapped pretzel dogs in a freezer-safe storage bag. When you're ready to eat them, simply remove the dogs from the plastic, wrap individually in aluminum foil, and bake at 350 for 12 minutes.

*You can certainly feel free to leave your hot dogs whole or cut them in half if you'd like your pretzel dogs to be larger. I thought the small size was fun, though.

Just to clarify...

2012-02-08T07:00:00.001-06:00

After I posted the recipe for Gingered Fruit Salad last week, I received several questions from you all, the fabulous readers of Hot Dinner Happy Home. Everyone asked the same thing:

What in tarnation is crystallized ginger?

Good question. I owe you all an answer.

Based on some hard-core searching on the interweb, I learned a few things about this delicious ingredient. Crystallized ginger, also known as candied ginger or glace ginger, is fresh ginger that has been slowly cooked in sugar water and then rolled in sugar to preserve it. It maintains its ginger flavor, but less bite than fresh ginger. Since it's coated with sugar, crystallized ginger is obviously sweeter than fresh ginger as well.

Now that you know what crystallized ginger is, what should you do with it? In addition to Gingered Fruit Salad, crystallized ginger is an ingredient in my mother-in-law's Cranberry Sauce and Stir Fried Beef & Broccoli. Speaking of stir fry, I add about 2 tablespoons of chopped crystallized ginger pretty much every time I make one. It adds a great depth of flavor. Plus I feel more domestic when I add ginger to bottled sweet and sour sauce.

How about you? What is your favorite recipe that calls for crystallized ginger? I'd love to hear about it in the comments section.

Hot Sandwiches

2012-02-06T07:00:00.001-06:00

I would be perfectly content eating sandwiches for breakfast, lunch, and dinner. PB&J, turkey with cheese, chicken salad...I don't play favorites. They're all good.

As I've mentioned before, though, slapping ham and swiss on a couple slices of bread doesn't count as "hot dinner" according to the husband. But, I happily discovered, toasted sandwiches are hot enough to be the main meal! Yessssssss.

Which brings me to today's offering: Grilled Cheese with Apples and Bacon. Make them for breakfast. Make them for lunch. And you even have the husband's permission to make them for dinner.

Grilled Cheese with Apples and Bacon

Serves: 4

4 pretzel rolls, sliced in half (If you don't have pretzel rolls, feel free to substitute your favorite bread.)
Butter, preferably at room temperature
4 slices Havarti cheese
1 apple, thinly sliced
8-12 slices of bacon, cooked
1.5 cups shredded cheddar cheese (Or 4 slides cheddar, I just happened to have the shredded variety.)

Preheat oven to 350 degrees. Schmear butter on both sides of the pretzel rolls. On the bottom half of each pretzel roll, layer 1 slice of Havarti, a quarter of the apple slices, 2-3 pieces bacon, and a quarter of the cheddar cheese. Top with the second half of each pretzel roll.

Wrap each sandwich in aluminum foil to create four little sandwich packets. Bake in the preheated oven for about 15 minutes, until the sandwich is warmed through and the cheese is melted.

To round out your meal, consider serving these sandwiches along side a steaming bowl of Roasted Butternut Squash Soup or Sweet Potato Soup with Chipotle.

Adding Flair to Boneless, Skinless Chicken

2012-02-03T07:00:00.000-06:00

I'm a fan of boneless, skinless chicken breasts. Sure they don't have as much flavor as the bone-in, skin-on variety, but you know what? They're convenient, they cook quickly, and they're healthy. I'm sold.

I think it's safe to say, though, that this poultry staple could benefit from a little somethin'-somethin'. You can't just slap a bland, broiled breast on your table and call it dinner. Well, technically you could, but no one would like it. Give your chicken some razzle dazzle with a simple pan sauce. When your chicken is finished cooking, set it aside to rest for a few minutes, tucked in nicely under a piece of foil. Then stir a few ingredients into the same pan to make your sauce. Voila! Your boring chicken is now the star of the show.

Curried Apple Chicken
Adapted from Melissa D'Arabian
Serves: 4

4 boneless skinless chicken breasts, pounded to even thickness
Salt and pepper
2 tablespoons olive oil, divided
1 large apple, peeled and thinly sliced
1 small onion, peeled and diced
1 teaspoon curry powder
1/2 cup mango chutney
1/2 cup water

Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium high. Add chicken and cook about 14 minutes, flipping halfway through, until chicken is cooked through. Remove chicken to a plate; cover and keep warm.

Add remaining tablespoon oil to the skillet. Add apple and onion and cook over medium heat until softened, about 5 minutes, stirring occasionally.

Add curry powder and stir until fragrant, about 30 seconds. Stir in chutney and water, making sure you scrape up the browned bits from the bottom of the pan. Allow sauce to cook until it begins to thicken, about 3 minutes. Stir any accumulated chicken juices into the sauce. Serve chicken with sauce.

Gingered Fruit Salad

2012-02-01T07:00:00.000-06:00

There is really nothing quite as refreshing as fruit salad. Ok, maybe an ice cream cone after a summer bike ride. Or a tall, frosty beer at the baseball game. Or water that doesn't have sand in it after you've been at the beach all day. Or...

Ok. Let me try again.

Fruit salad is nearly as refreshing as a number of things. It also tastes delicious. Try some today!

I should never be on QVC.

Gingered Fruit Salad
Adapted from: An Occasion to Gather
Serves: 6-8

Begin by making ginger syrup.

Ginger Syrup:
1/4 cup sugar
3 tablespoons minced crystallized ginger
1/4 cup water
1/2 teaspoon vanilla extract

Combine sugar, ginger, and water in a small saucepan. Bring to a boil, stirring very frequently. Allow syrup to boil for 3 minutes, continuing to stir very frequently, until syrup has thickened slightly.

Off the heat, stir in vanilla. Allow ginger syrup to cool.

Fruit*:
3 apples, sliced or cut into chunks
2 pears, sliced or cut into chunks
3/4 cup dried cranberries

Once it's close to serving time and the ginger syrup has cooled, gently fold syrup into the sliced fruit. If you have some on hand, garnish with fresh mint. Chill until ready to serve.

*I used fruit that I had on hand. Feel free to substitute your favorite fruit or whatever is seasonal/on sale at your local market.

I remembered! Curried Butternut Squash Soup

2012-01-30T07:00:00.010-06:00

Here's the recipe I promised on Friday: Curried Butternut Squash Soup. I realize I've posted about a million butternut squash soup recipes, but I just can't help it. Squash is delicious. It's also a good source of fiber, vitamin C, and potassium.

Even with all the squash soup I've served, a recent conversation with my gal pals made me realize an important variation I'd inadvertently ignored; I have never made butternut squash soup with curry powder in it! It was high time I checked that off my bucket list, and the result was as delicious as I'd hoped.

Curried Butternut Squash Soup
Serves: 6-8

2 tablespoons olive oil
6 cups cubed butternut squash (I buy peeled and cubed butternut squash at Costco. It's the best thing since sliced bread. Seriously.)
1 onion, diced
3 carrots, peeled and diced
1 apple, peeled and diced
Salt and pepper
1.5 teaspoons curry powder
32 ounces chicken or vegetable broth
Sour cream, for serving

In a very large dutch oven, heat olive oil over medium high. Add squash, onion, carrots, and apple. Season with a dash of salt and pepper. Cook the vegetables, stirring occasionally, until they're starting to soften, about 10 minutes.

Add curry powder and stir until fragrant, about 30 seconds. Stir in broth, making sure you scrape the bottom of the pan with your spoon to incorporate the browned bits of flavor into the broth. Bring to a boil, reduce heat, and simmer for about 30 minutes, until vegetables are tender.

Using an immersion blender or a regular blender, puree the soup. Season to taste with salt and pepper. Serve with sour cream.

All Points Bulletin

2012-01-27T08:40:00.000-06:00

If anyone sees my brain, please let me know. I seem to have misplaced it.

You see, I started a really lovely post about butternut squash soup. And then I forgot to finish it. Just forgot. I went to bed and read a magazine. No good excuse. Nuthin'.

So, it's official...my brain is lost. Why else would I forget something as important as butternut squash soup?!

Look forward to a delicious recipe for Curried Butternut Squash Soup on Monday.

Unless I forget...

I'm berry glad it's smoothie time.

2012-01-25T07:00:00.000-06:00

It's the end of January. It's cold. It gets dark early. It's really cold.

I could sure use a little taste of summer.

Berry Smoothie
Serves: 1

10 frozen strawberries
15 blackberries
6 ounces Greek yogurt (I used honey flavored yogurt.)
1/3 cup milk
1 tablespoon honey, or more/less to taste

Combine all ingredients in a blender.

Let 'er rip until everything is combined. If you're having trouble blending the smoothie, try adding a bit more liquid.

A Well-Stocked Pantry

2012-01-23T07:00:00.000-06:00

As usual, I watched a bunch of shows on The Food Network this weekend. I can't help it; it's good TV. Plus I have no guilt about watching cooking shows because I think of them as educational. How do you think I learned to try stuff in the kitchen?

One theme that kept popping up show after show (after show...) was cooking from your pantry. I am a huge fan of pantry cooking for several reasons: 1.) It allows me to be lazy. It's January in Wisconsin, and it's COLD. Sometimes I just can't be bothered to leave the house. 2.) It forces me to be thrifty. If I use up the ingredients I have on hand before I head back to the store, less food goes to waste. 3.) It encourages creativity. Some of my all-time favorite meals have been inventions of desperation. You never know when you're going to come up with something great!

For today's post, I'm jumping on the pantry bandwagon. Below I've listed my pantry staples and a few recipes to go along with them.

Canned Beans:
Protein-packed and simple, canned beans are a regular dinner hero at our house. Try Quinoa with Corn and Black Beans, Black Bean and Cheese Chimichangas, or Black Bean and Sweet Potato Burritos.

Frozen Pizza:
Do I really need to explain this one any further?

Cheese:
The husband and I always buy a giant chunk of cheddar when we go to Costco. It keeps well in the fridge as long as I keep it tightly wrapped. I shred cheddar for Mom's Cheesy Potatoes and slice it for Ham and Cheese Toasties. Then there's goat cheese. Stir crumbles into Penne with Tomatoes and Goat Cheese or use it for a super easy appetizer, Pesto Goat Cheese Spread.

Dried Cranberries:
I have sung the praises of dried cranberries many times. I eat them by the handful as a sweet and tangy treat, stir them into Creamy Oatmeal for a chewy burst of flavor, and add them to salads for beautiful color and flavor. And have you ever combined dried cranberries and quinoa? You've gotta try Warm Quinoa Salad with Roasted Squash, Cranberries, and Pecans.

Frozen Peas:
In junior high school, my BFF and I used to snack on peas straight from the freezer. Not only is this pantry staple perfect for pre-teen grazing, they add color and nutrients to just about any meal. Stir them into pasta, tuna salad, soup, or Shepherd's Pie.

Tortillas:
I always keep flour or corn tortillas in my freezer. They are the perfect start to so many meals: Green Chile Chicken Enchiladas, Baked Chicken Chimichangas, Lazy Beef Enchiladas, or Black Bean and Cheese Quesadillas.

Canned Tuna:
This pantry staple isn't just for tuna salad sandwiches in your lunch sack. Add drained and flaked tuna to pasta like I do in Balsamic Tuna Salad. Or go old-school and try re-vamped Tuna Noodle Casserole.

Science Geek Gets Clean

2012-01-20T07:00:00.000-06:00

Today I'm in the kitchen, but I'm not cookin'. I'm cleanin'.

Cleaning my jewelry, that is.

I have a box full of lovely sterling silver jewelry that is, to put it gently, horribly discolored and gross looking. Every time I see my pretty necklace with the silver beads I think, "What a beautiful bauble! Or at least it used to be." Then I feel mopey and sad and choose a less wonderful (but also less dingy) accessory to wear in its place.

But no more, people. No more! You see, I cleaned my sterling silver jewelry with baking soda. I'll give you the instructions below, but first, a word of wisdom: Before you try this at home with your all-time favorite bracelet in the history of the world, test it out with less-special sterling silver jewelry. Make sure you're happy with the results and then continue on to the good stuff. Now, here it goes...

How To Clean Sterling Silver Jewelry with Baking Soda
Courtesy of eHow.com

1.) Fill your kettle and set it on the stove to boil. (Or just microwave some water. Whatevs.)
2.) Line a glass baking dish (make sure it has sides) with a slightly crumpled piece of aluminum foil.

3.) Lay your sterling silver jewelry on the aluminum foil.
4.) Sprinkle a thin layer of baking soda over the jewelry.

5.) Pour boiling water over the jewelry until it is covered. Alka Seltzer-like bubbles will start dancing off your jewelry, and you'll be assaulted with a serious rotten-egg smell. Apparently this is just the release of sulfuric gases. So, don't fret. (But do feel free to plug your nose.)

6.) Gently stir around the jewelry to ensure all the surfaces have come in contact with the aluminum.
7.) Rinse the jewelry under tap water, taking great care that it doesn't fall down the drain and disappear forever.
8.) Dry jewelry with a soft towel.
9.) Enjoy all the compliments you receive on your super-sparkly accessories!

Gigantic Veggies

2012-01-18T07:00:00.000-06:00

When I was at the grocery store, they had gigantic, and I mean gigantic, parsnips and carrots on sale. Could I pass that up? Absolutely not. Just look at those suckers:

Since these veggies were so stinkin' big, I figured they might be tough and fibrous. A little nibble while I cut them up confirmed this was the case. In order to soften and sweeten my veggies, I decided to roast them.

A quick trip to my backyard for some rosemary, and I was ready for action. By the way, did you know that rosemary survives in the snow?! Crazy!

Next time parsnips and carrots (gigantic or otherwise) are on sale in your neck of the woods, give this one a try. I don't think you'll be disappointed.

Balsamic Roasted Parsnips and Carrots
Serves: 4-6
Adapted from Bon Appetit (via epicurious.com)

1 gigantic carrot, peeled and sliced into 1/8" thick coins
2 gigantic parsnips, peeled and sliced into 1/8" thick coins
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon chopped fresh rosemary
Salt and pepper

Preheat the oven to 400 degrees. You should have about 4 cups total of sliced carrots and parsnips. Place vegetables onto a very large baking sheet. Drizzle with olive oil and vinegar. Sprinkle rosemary, salt, and pepper on top. Toss everything together so the carrots and parsnips are evenly coated.

Roast for 20-25 minutes until vegetables are crisp-tender.

"Fancy" Dinner

2012-01-16T07:00:00.000-06:00

Sometimes it's fun to eat a meal that feels fancy. Bust out the china from your wedding, light a couple candles, and pour yourself a tall glass of wine while you cook.

Today's hot dinner isn't super tricky, but it's a little fussy. Don't be deterred though! Remember that tall glass of wine you poured yourself? You've got that to see you through. Just think of the recipe in steps: 1.) You make some chicken. 2.) You make some sauce. 3.) You combine the chicken and the sauce. Seems pretty simple when you think of it that way, doesn't it? Now, get that wine and go for it. You can do it!

Bon appetit!

Chicken with Creamy Mustard Sauce
Adapted from Bon Appetit via epicurious.com
Serves: 4

4 boneless skinless chicken breasts
Salt and pepper
1/4 cup flour
2 tablespoons butter
8 ounces button mushrooms, thinly sliced
1 medium onion, finely chopped
1 cup low sodium chicken broth
1/4 cup white wine
1.5 tablespoons grainy mustard (If you don't have grainy mustard, use Dijon.)
2/3 cup sour cream

Using a meat mallet, heavy measuring cup, or the heal of your hand, pound chicken to an even thickness so it cooks evenly. Season chicken with salt and pepper. Dust both sides of each chicken breast with flour and pat off excess. Melt butter in a large skillet over medium heat. Add chicken and saute until cooked through (an internal temperature of 165 degrees), about 6 minutes per side. Transfer chicken to a plate; cover and keep warm.

Add mushrooms and onion to the skillet and cook until the onion is softened, about 7 minutes. Add broth, wine, mustard, and sour cream to the skillet. Stir to scrape up the browned bits from the bottom of the pan.

Simmer until the sauce is reduced, about 15 minutes. Return chicken and any accumulated juices to the pan. Cook until chicken is heated through, about 6 minutes longer. Serve with Therese's Egg Noodles.

Therese's Egg Noodles
Serves: 4

8 ounces egg noodles
2 tablespoons butter
1/2 onion, finely diced
Chopped parsley for garnish, if you're feeling swanky

Cook egg noodles according to package directions until al dente. Meanwhile heat butter in a skillet over medium-low heat. Add onion and cook, stirring often, until it's caramelized and softened, about 10-15 minutes. Stir onions into egg noodles and garnish with parsley.

Sunday Night Simple

2012-01-13T07:00:00.000-06:00

Sunday nights are always my least favorite day of the week. The wonderful, worry-free weekend is wrapping up, and I'm getting ready to head back to the rat race bright and early the next day. I shlump around the house and frown. It's really quite pathetic.

And did I mention that I usually go to the grocery store after work on Mondays? So in addition to my mournful mood, there is no food in the cupboards, and the fridge is bare.

Needless to say, I don't enjoy cooking dinner on Sunday nights. If I didn't have such a handsome and hungry husband to feed, I'd just eat ice cream and go to bed early.

So I whip up super simple meals on Sunday nights. Hot dinners that exercise my cooking creativity to the max. I was pretty pleased with both the deliciousness and ease of a recent Sunday supper. I hope it's inspiration for you next time you can barely drag your sorry buns into the kitchen. Remember this, if I can do it on a Sunday night, anyone can.

Black Bean and Cheese Quesadillas

Serves: 2

1/3 cup canned black beans, rinsed and drained

1/4 teaspoon chili powder

2 flour tortillas

Salt and pepper

1/2 cup shredded cheese (Although I didn't have any on hand, I bet Pepper Jack would be particularly delicious.)

Butter

Sour cream and salsa, for serving

With a fork, mash together black beans and chili powder. Season to taste with salt and pepper. Spread black bean mixture onto one tortilla.

Top with shredded cheese and the second tortilla. Butter the top and bottom tortillas like you would a grilled cheese sandwich. Heat a skillet over medium-high and add quesadilla to the pan. Cook for about 8 minutes, flipping halfway through, until the cheese is melted. Cut quesadilla into 6 wedges. Serve with lots of sour cream and salsa.

"Taco" Tomato Soup
Serves: 4

Campbell's tomato soup, made according to package directions

A handful of crushed Doritos (We used the throwback taco-flavored Doritos.)

Sprinkle crushed Doritos on top of tomato soup. Declare that it is Taco Tomato Soup, very different than regular, plain, old tomato soup, and that it is good.

Beets: Another food fear conquered!

2012-01-11T07:00:00.001-06:00

I've mentioned my myriad food fears on HDHH before: Anything that requires yeast, appetizers, pies... The list goes on and on. Roasting beets is just another item that's been languishing in my file of fears for years.

I love, absolutely love, any salad that includes roasted beets. After ordering them at restaurants any number of times, I decided it was time to give it a whirl. Following an exhaustive google search on the topic, I whacked the stems off a couple beets, wrapped them in foil, and tossed them in a hot-hot-hot oven until they got tender. Did I say "tender"? I mean burnt, stinky, and weird. I'm pretty sure I messed up, and my fear of roasting beets was born.

When the trauma of the initial beet roasting fail had worn off, I decided it was time for another attempt. My pal, Jill, joined me in the kitchen for encouragement and moral support. We peeled those suckers, diced them into pieces, and roasted them until I could spear one with a knife for a taste test. Take two = SUCCESS!

Roasted Beet Salad with Goat Cheese and Walnuts
Adapted from Bon Appetit
Serves: 4

4 small beets, peeled and cut into 1/2" cubes
4 tablespoons olive oil, divided
Salt and pepper
2 tablespoons balsamic vinegar
2 tablespoons orange juice
1.5 teaspoons grated orange zest
8 cups mixed greens
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted

Preheat oven to 400 degrees. Spread the beets in a single layer on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway through, until beets are tender.

Meanwhile, whisk together remaining 3 tablespoons olive oil, vinegar, orange juice, and orange zest. Season to taste with salt and pepper. Drizzle dressing over lettuce. Top with roasted beets, goat cheese, and walnuts.

Delicious, cozy, and healthy, too!

2012-01-09T07:00:00.000-06:00

Although it's been The New Year for over a week now, I'm finally settling into it. And I think it was the inspiration of a fresh beginning that incited a little cleaning spree yesterday afternoon. The husband and I packed all of the Christmas decorations back into their storage bins. I put away all the clothes strewn about my room leftover from unpacking (if you could call it that!) when we returned from Seattle. My proudest accomplishment, though, was tackling two baskets of "important documents" I had been hoarding for, oh, years. I filed away seasons greetings from 4 years ago, shredded phone bills from 2009, and even found my greeting card organizer! And, yes, I did note the irony of that last one.

Now that my house is a bit cleaner, it's time to tidy up my eating habits after a holiday of overindulgence. On that note, I present an utterly delicious and filling meal, Chicken Pot Pie Soup.

Chicken Pot Pie Soup
Adapted from skinnytaste.com
Serves: 4 as a main dish

2 teaspoons olive oil
1/2 large onion, diced
1 stalk celery, diced
Salt and pepper
2 cloves garlic, peeled and chopped
1/2 teaspoon poultry seasoning
6 ounces sliced mushrooms
1 potato (I used Yukon gold. That's my favorite kind.), peeled and chopped small
2 cups water, divided
3 cups milk (I used 1% because that's what I put on my cereal.)
2 teaspoons chicken bouillon
2 cups cubed (or shredded) cooked chicken
2 cups frozen veggie mix (peas, carrots, corn, green beans)
2 tablespoons flour

Heat oil over medium high heat in a large saucepan. Add onion and celery and sprinkle with salt and pepper. Cook about 6 minutes, stirring frequently, until vegetables are beginning to soften.

Add garlic and poultry seasoning and cook until fragrant, about 30 seconds. Stir in 1.5 cups water, milk, and bouillon, scraping the bottom of the pan to get all of the flavor into the soup. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes until the potatoes are tender. Whisk flour into remaining 1/2 cup water. Whisk flour-water mixture into soup and allow it to simmer for about 5 minutes until soup thickens. Season to taste with salt and pepper.

Happy New Year!

2012-01-06T07:00:00.000-06:00

Happy New Year, my dear readers! The husband and I headed west to spend the holidays with his family, and it was filled with all the magic of the season. We celebrated Christmas surrounded by parents, siblings, grandparents, aunts, uncles, and cousins. We drove north to ski in in the majestic mountains of British Columbia. We toasted the new year with dear friends.

Oh, and we ate. We ate a lot.

Homemade Swedish cardamom bread slathered with butter and sprinkled with sugar. Perfectly cooked, tender prime rib. Lasagna with two, count 'em, TWO meats. Slow-cooked BBQ beef piled high on crusty buns.

And have you heard of Puppy Chow? Sweet mercy, the Puppy Chow. My brother-in-law requested that my fabulous mother-in-law whip up a batch of Puppy Chow, and I'm so glad he did. (My too-tight pants are less glad, but I'm disregarding their opinion for now.) We began our trip with gallons (literally) of this peanut buttery, chocolatey, sugary treat, and we returned empty-handed and full-stomached.

Today I'm sharing with you the recipe for Puppy Chow. Next week I'll start thinking more about those too-tight pants.

I was too busy eating the Puppy Chow to snap a photo, so the image above is courtesy of chex.com.

Puppy Chow (a.k.a. Muddy Buddies)
Recipe from: Chex

9 cups Rice Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1.5 cups (or more) powdered sugar

Place Rice Chex into a very large bowl and set aside.

Meanwhile, melt together chocolate chips, peanut butter, and butter. (You can do this in a saucepan on the stove over medium-low heat or in the microwave. Just microwave for 30 seconds on high and stir. Repeat until everything is melted.) Stir in vanilla.

Pour chocolate mixture over Rice Chex and stir gently until the cereal is evenly coated. Transfer to a very large (2-gallon) Ziploc bag. Add 1.5 cups powdered sugar to bag and seal it tightly. Shake, shake, shake the bag until cereal is evenly coated with powdered sugar. If the Puppy Chow is sticking together too much, or if it doesn't look sugary enough, add a bit more powdered sugar and shake it up again.

Spread on waxed paper to cool. Store in an airtight container in the refrigerator.

Super Easy Meal #2: Baked Potato Bar

2011-12-30T07:00:00.001-06:00

As promised, today I'm offering up another simple meal so you have plenty of time to enjoy your family and friends this holiday season.

Super Easy Meal #2: Baked Potato Bar

Our cafeteria at work serves a baked potato bar every couple months, and it's one of my all-time favorite lunches. I don't know why it took me years to realize that I could have a baked potato bar at home, too! Keep this meal simple by purchasing prepared toppings. Here are some ideas: butter, chili, sour cream, shredded cheese, chives, bacon, broccoli, and plenty of salt and pepper.

And cooking your spuds couldn't be easier. Preheat the oven to 450 degrees. Scrub your potatoes clean and use a fork to poke holes all around them. (If you forget to poke holes, you may have a potato explosion. Exciting, but messy.) Microwave potatoes on high for 12 minutes, flipping halfway. At this point they'll still be pretty firm, but will start to feel a little softer. Pop the potatoes into the oven and bake for about 25 minutes, until a sharp knife can be inserted very easily. Allow everyone to top the potatoes however they'd like!

With such an easy supper, you'll have plenty of extra time to rest up for New Year's Eve!

Super Easy Meal #1: Pork Chops & Applesauce

2011-12-26T07:00:00.000-06:00

We're all too busy playing with our Christmas presents to worry much about dinner. So, this week I'm offering a couple easy meals.

Super Easy Meal #1: Pork Chops & Applesauce
For this meal, you'll need a little help from your local butcher. Swing my his meat case and peruse the selection. I'll betcha he's got a tray of plump pork chops brimming with golden stuffing. See 'em? Maybe over there between the chicken breasts and the rump roasts? Yep, now you've got it. Get enough stuffed chops for your family. Grab some green beans (preferable the ones that some kind soul has gone to the trouble of trimming for you) and applesauce, and you're ready to go.

Once you're home, preheat the oven to 425 degrees. Meanwhile, prep your green beans for roasting. Wash, trim, and spread them on a large baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with lots of salt and pepper. Then set the tray aside.

Heat 2 tablespoons of oil over medium-high in a large oven-safe skillet. Generously sprinkle your pork chops with salt and pepper. Once the oil is hot, brown the pork chops for about 3 minutes on each side. (You'll know the meat is ready to flip when it doesn't stick to the pan.) Pop the whole pan in the preheated oven, and cook for about 15 minutes, until the pork chops reach an internal temperature of 145 degrees. Tent the chops with foil and allow them to rest for 5-10 minutes.

When the pork chops have about 5 minutes left to cook, add the tray of green beans to the oven to cook. They'll need about 12-15 minutes total. Stir them around halfway through. (Check out this post for a detailed description of roasting green beans.) You want them to be crisp-tender with golden brown spots.

Serve the pork chops with applesauce and green beans. (Oh, and if you're feeling ambitious, make your own applesauce. It's delish.)

Merry Christmas!

2011-12-25T07:00:00.000-06:00

Merry Christmas to you and your families!
With Love,
Erin & the Lady of the House

The First Noel
The First Noel, the Angels did say
Was to certain poor shepherds in fields as they lay
In fields where they lay keeping their sheep
On a cold winter's night that was so deep.
Noel, Noel, Noel, Noel
Born is the King of Israel!

They looked up and saw a star
Shining in the East beyond them far
And to the earth it gave great light
And so it continued both day and night.
Noel, Noel, Noel, Noel
Born is the King of Israel!

And by the light of that same star
Three Wise men came from country far
To seek for a King was their intent
And to follow the star wherever it went.
Noel, Noel, Noel, Noel
Born is the King of Israel!

This star drew nigh to the northwest
O'er Bethlehem it took its rest
And there it did both Pause and stay
Right o'er the place where Jesus lay.
Noel, Noel, Noel, Noel
Born is the King of Israel!

Then entered in those Wise men three
Full reverently upon their knee
And offered there in His presence
Their gold and myrrh and frankincense.
Noel, Noel, Noel, Noel
Born is the King of Israel!

Then let us all with one accord
Sing praises to our heavenly Lord
That hath made Heaven and earth of nought
And with his blood mankind has bought.
Noel, Noel, Noel, Noel
Born is the King of Israel!

Twas the night before the night before Christmas...

2011-12-23T07:00:00.000-06:00

It's Christmas Eve Eve! Can you believe it!? Are you finished shopping? Are your presents wrapped? Are your halls decked and your tree trimmed? Are you ready for friends and family to fill your home with joy and mirth? Are you amused that I used the word "mirth"?

In case you're still finalizing your menu for the holidays, check out some of these tempting favorites.

Goat Cheese Spread with Pecans & Cranberries:

Spicy Nuts:

Roast Beef Tenderloin with Bacon Port Sauce:

Mom's Cheesy Potatoes:

Roasted Green Beans:

Minty Mindies (these taste JUST like Thin Mints!):

Oreo Truffles:

They're Here!!

2011-12-21T10:25:00.001-06:00

Here's an old post I thought I'd dig up and dust off for you. Hopefully these tips for hosting guests is helpful in the coming days!

WEDNESDAY, NOVEMBER 17, 2010

Ding Dong

I grew up in a family that hosted house guests more often than not. Weary travelers arrived at the safe harbor of our tiny 4-bedroom, and Mum made sure they were comfortable. The fact is, they'd never had it so good.

I'd like to think I picked up a fraction of her ability to make those "foreign" feel completely at home. So here are some tips for opening your home

-Do Come In.
Nothing is better than a joyous welcome--a rush to the door--a genuine greeting. Get over yourself and your to-do list, and get to the door, tongs in hand. It's the primer to the party. You set the mood, not your TV. That being said, make sure Goodbye is as kind. Thank your guests for coming, and how about this...maybe even linger at the door for a moment while they back out. Pay it forward people.

-So Fresh and So Clean, Clean.
Please don't make your guests wipe their hands on your bath towel. Make sure there's a clean hand towel or paper guest towel at the ready. If you're going linen (my personal preference), have a few on hand, and pop by the loo to see if it needs to be swapped. If your guests are spending the night or a few nights, check on their linens. It's so easy to throw in a load of towels, and they'll love the 5-star treatment.

-A Little Goes a Long Way.
For overnight guests, make sure their room or sofa is well equipped with plenty of I-thought-about-you tokens. A bottle or carafe of water at the bedside is friendly, as is a little bouquet of flowers. A stack of glossy magazines is also so lovely to set out. Think of the things you neglect to do for yourself, and go for it.

-Duh! Or Stuff You Might Forget in the Flurry of Cooking.
Plunger in the bathroom. Room spray or a candle in there too. Yummy hand soap. ice!!! A clever comment when someone spills or breaks something. ("Thank you for breaking/ruining this! I have been looking for a reason to go out a buy a better one!") Your smile. Good music: Pandora, but make it a blend of a few genres. A little too much Michael Buble, and we all get the crazies.

It's a short list, but hopefully poignant. Be fabulous!!

xoxo
Lady of the House

Lazy Day

2011-12-19T07:00:00.000-06:00

I spent last week in San Francisco, home of the Lady of the House and one of my all-time favorite cities. Most of my time was spent in meetings for work, but I made sure I had some fun, too. A certain Lady brought me to fabulous SPQR where we toasted friendship with generous pours of prosecco and piles of pasta. And I brought back a little treat for the husband, which he is enjoying as I type: a homemade chocolate peanut butter cup from Z. Cioccolato in North Beach. It has flaky sea salt sprinkled on top. It was a good present.

After a week of non-stop action, I'm having a lazy day. I'm refusing to change out of my sweatpants. I wrote Christmas cards, read my book-of-the-moment, and watched football with the husband. I reveled in the Christmas lights strung about my home sweet home. As delightful as my visit to San Francisco was, I love being home.

Even on the laziest of lazy days, this fancy-enough-for-company salmon is wonderfully doable. It's easy, my dear readers. Sweatpants easy.

Salmon with Dill Cream Sauce
Serves: 4

1.5 pounds salmon fillet
Salt and pepper
Lemon pepper
1 tablespoon olive oil
1 cup sour cream
1 lemon, halved
2 tablespoons chopped fresh dill

Preheat oven to 425 degrees. Place salmon on a baking sheet, skin-side down. Sprinkle with salt and lemon paper to taste (I'm pretty generous with both), and drizzle with olive oil. Bake salmon in preheated oven for 10-15 minutes until the fish flakes easily with a fork. Squeeze juice from half of the lemon over the cooked salmon.

While salmon is cooking, stir together sour cream, juice from the remaining lemon half, and dill. Season to taste with salt and pepper. (This will probably be more sauce than you need, but you can store the leftovers in the fridge and serve with sliced veggies the next day.) Serve salmon with creamy dill sauce sauce.

Chocolate Trifle: Who knew dessert could be so easy?

2011-12-16T07:00:00.001-06:00

We got together recently to celebrate Kelly's birthday, and I was in charge of birthday cake. Since we were planning to stuff our faces with plenty of food and drink before Kelly blew out the candles, we wanted to keep dessert a bit lighter. Well, I'm not sure I'd consider this "lite," but I did use No Pudge brownies. It therefore qualifies as downright healthy in my book.

Now, you can certainly make all of the trifle components from scratch: homemade fudgy brownies, pudding slowly stirred in a saucepan, cream whipped to soft peaks. But I didn't this time. 'Tis the season to take shortcuts, I suppose.

Anyway, the trifle was a huge success. The best thing about it? It takes best if you let it sit in the fridge overnight, so you can make it ahead.

Chocolate Trifle
Serves 6-8

1 package brownies, baked according to package directions for an 8"x8" pan, and cooled (As I mentioned, I used No Pudge brownies to make this a "healthy" dessert.)
3.8 ounce package instant Devil's Food pudding, made according to package directions with 2 cups milk
8 ounces Cool Whip
Raspberries, for garnish

Cut brownies into 1" cubes. Gently fold 3/4 of the Cool Whip into the pudding until it's evenly blended. Layer 1/3 of the brownie pieces in the bottom of a trifle bowl. (If you don't have a trifle bowl - a glass bowl with straight sides - just use whatever bowl you have. A clear bowl is prettiest so you can see the layers.) Top brownies with 1/3 of the pudding mixture.

Repeat the layers two more times until you've used all the brownies and pudding. Top with the remaining Cool Whip and garnish with the raspberries to make it look fancy. Store in the refrigerator until ready to serve, preferably overnight.

Tray Bien! by Lady of the House

2011-12-14T06:00:00.000-06:00

We're kind of going through a phase in our house...well, let's hope it's a phase. My husband and I are sort of obsessed with chocolate chip cookies, and it's all my fault. Like, completely my fault.

I can remember being rebuked when the parcel from Amazon arrived years ago. Yes, I'd put in a special order for silicone ice cube trays after having reached my limit with the standard plastic guys. Swearing as you pour drinks for your guests is a little coocoo! My husband said they were stupid. I reminded him he can shuffle cards beautifully. I cannot. I am also apparently incapable of getting ice to plop out of a rock hard tray the way he does.

And then the other night, while we stared into a bowl of batter, lamenting the empty parchment roll that would have been perfect for wrapping up our cookies-to-be, I mentioned the blessed and now terribly scorned pink silicone ice cube trays. He called me a genius, and I happily plunked batter into each little square.

It's not anything new, but it's worth reminding you dear readers that your freezer can either be a locker for weird food you throw in there and swear you'll cook one day, or it can become your very own stockpile of perfectly portioned baked goods. I vote for the latter. Yum!

xoxo
{ Lady of the House }

And the winner is...

2011-12-12T07:00:00.001-06:00

Thank you all for entering our West Bend Hi-Rise Bread Maker Giveaway! Now, let's get down to business. The husband was my witness that I generated the winner randomly and that the contest was fair and square. And the winner of the Bread Maker is....

The Chocolate Priestess, Tammy Jo! Tammy Jo, send us an email (hotdinnerhappyhome@gmail.com) with your mailing address, and we'll send that bread maker your way.

Even though there can only be one winner, we loved reading all of your holiday traditions. Amidst the hustle and bustle, it was a good reminder why this is a special time of year. Here are a few of those traditions that you shared with us last week.

"Hmmm...it took me a while to think of my favorite tradition, since Christmas is full of so many amazing things/memories. However, as I grow older and now live far away from my sister and even farther from my parents, brother and his new gorgeous family, I have found a great appreciation for something that has stayed consistent and keeps my heart connected to those I love at Christmas time. That being said my favorite tradition is a Christmas Eve candlelit service. I went my whole life and there is nothing like raising your candle in a church that glows even when the lights are out all while singing Silent Night! Whether I am at my childhood home in Buffalo, visiting family in Milwaukee, or here in Chicago I feel a warmth in my heart for all of those I love knowing that we share that special moment on Christmas Eve. And I still can't help but open one present when I come home!" - Katy

"My favorite tradition is breakfast with the family while opening stockings. The tree looks beautiful, we have a fire in the fireplace, and everyone is cozy and happy." - Cake

"My FAVORITE holiday tradition is actually not on Christmas, but on New Year's Day. Every year my Dad (who is an Italian America, 100% Sicilian and born and raised in New York City) continues the tradition my great grandparents created by making his ever famous Cioppino. Cioppino is an Italian fish soup that consists of cooking a TON of different types of fish in broth (lobster, scallops, shrimp, clams, etc.). Since I was old enough to remember, this has been our tradition to ring in the new year as we count our blessings and look forward to new ones." - Jake and Lia

"My favorite Christmas tradition is eating dessert for breakfast on Christmas morning. I always have leftover homemade caramel custard and french silk pie from our big family dinner the night before." - Marzipan

"My favorite holiday tradition exemplifies my German heritage. Every year my mom busts out the accordian and plays Christmas tunes and German polkas while my family sings, jingles bells and tirelessly dances the polka around the Christmas tree. I would love to say my dad accompanies her with a yodel, but that would just be a lie. I hope to someday learn how to play this instrument as musically challenged as I am to keep the tradition alive!" - Jill

"Every year I go through the same neighborhoods as my parents took me on Christmas Eve to look at Christmas lights. Some of the houses are old and ran down these days, however those neighborhoods are my favorite to view because they spark such fond memories of my childhood at Christmas with my loving family." - Sharon

"Our favorite Christmas tradition is going to my parents on Christmas Eve, going to midnight church service, then coming back and opening one present." - Hezzi-D

"My favorite holiday tradition is decorating the Christmas tree with family and friends. We're adding a new piece to the tradition this year by making homemade ornaments with our little one." - ChrissieNer

"My absolute favorite holiday tradition is that each year we get a new ornament each, one for each child, one for the whole family, and one for my hubby and me as a couple. Once the kids grow up and get married they each get their ornament from all the years. My mother did this for us and each year putting up the tree, I remember everything about my ornaments from when I was little." - PV

"Favorite Tradition: Eating dinner like a 'picnic' under the Christmas Tree. Every year, since the kids were little (now 15 and 13), we decorate the tree - one ornament at a time, we talk about them (we have our favorites.) I never move one ornament - even where they were all hanging at 'kid' level! Then, dinner MUST be homemade chicken tenders (with assorted dipping!), french fries and sweet carrots. I love making memories with my family!" - Ann

Stuffed French Toast fit for a queen. Or the fam.

2011-12-09T07:00:00.001-06:00

First, the important stuff: Today is THE LAST DAY to enter our GIVEAWAY! If you want to win a West Bend Bread Maker, check it out.

Now that we're mere hours from the weekend, it's time to start thinking about brunch. During the hectic work week, the husband and I eat things like oatmeal, Cinnamon Toast Crunch, and granola bars for breakfast. And the occasional Pop Tart. Don't judge. Anyway, on the weekends, we're prone to get a little crazy with our first meal. I'll make eggs-in-a-hole or the husband will whip up the best pancakes you'll ever eat. It's weekend food.

Today's recipe is deceptively simple, and wonderfully decadent. Stuffed French Toast is fancy enough to serve to guests you want to impress, but it's perfect for your unshaven husband, sweatpant-clad best friend, bleary-eyed wife, or footie-pajama'ed kids. And doesn't that sound like a much more fun brunch crowd anyway?

Stuffed French Toast

Serves: 4

4 ounces cream cheese, at room temperature

3 tablespoon sugar, divided

Pinch cinnamon

8 slices bread, toasted (I toast mine in the toaster.)

4 tablespoons jam (I'm partial to strawberry.)

4 tablespoons butter, divided

1 cup milk

1 egg

2 teaspoons vanilla extract

Pinch salt

1/2 cup flour

Maple syrup and extra butter, for serving

Stir together cream cheese, 1 tablespoon sugar, and cinnamon. Evenly spread on four slices of the bread. Spread jam on the remaining slices of bread. Top each slice of jam-covered bread with a slice of cream cheese-covered bread to form four sandwiches.

Melt 2 tablespoons butter and whisk it together with milk, egg, vanilla, salt, and remaining 2 tablespoons sugar. Once the ingredients are blended, whisk in the flour until combined. Pour the batter into a shallow dish. Place sandwiches into the batter and allow them to sit for about 1 minute on each side.

Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Place two batter-dipped "sandwiches" onto the skillet and cook for about 2.5 minutes on each side, until golden brown. Repeat with the final tablespoon of butter and remaining sandwiches. Keep french toast warm in a very low oven until you're ready to eat. Serve with maple syrup and a pat of butter.

Hang in There by Lady of the House

2011-12-07T06:00:00.000-06:00

I'm a year-round chronic recycler/shredder/purger, but I've decided to let my routine take a backseat to the cheery Christmas cards sent my way this season. I'm going to hang on to these goodies for a bit longer than I normally do--let my peeps stay awhile, kick their feet up and relax.

Enter two staples I always keep in my arsenal: mini clothes pins and baker's twine. They kind of go hand-in-hand, if you ask me. And since you didn't, and you're now cocking your head to the side, squinting and wondering where the hell you'd ever find mini clothes pins, read on. Hey, you could use paper clips and that huge ball of cooking twine you bought to tie up the turkey legs. Yes, that very ball of twine that's now the expletive, I mean, thing stuck in the back of your utensil drawer, letting it out only far enough for you to peek at the corkscrew you desperately need.

This is basically free decorating, people. And the added tidbit of joy is that you get to literally hang out with the folks that took the time to send their love.

How do you guys display the deluge of Holiday cards that fill your mailbox each year? I'm curious.

xoxo

{ Lady of the House }

p.s. Wouldn't your card line-up look so much better if you were baking fresh bread? Win a bread maker!!

p.p.s. Anyone in need of a laugh? Look no further.

Do you need freshly baked bread?

2011-12-06T07:00:00.001-06:00

Today's post is purely an attempt to tantalize your tastebuds with dreams of homemade bread. Then, once you can't stand it any longer, you'll be forced to enter the West Bend Bread Maker giveaway I posted yesterday.

Baking bread when you have a bread maker is easy. First you heat milk to 80 degrees and dump it in the machine.

Then you measure out your flour and dump it in the machine.

Sprinkle a little salt and sugar on top of the flour, put butter in the corners, and measure the yeast. (Note: Yeast is not something to fear! You too can bake with yeast!)

Pour the yeast into a little divot you dig in the flour. Channel your inner toddler.

Press three buttons to start the machine.

Wait. This is by far the hardest part. And then...

Eat. Mmmmm.

Now don't forget to enter the bread maker giveaway!

Giveaway:Win a West Bend Bread Maker!

2011-12-05T07:00:00.005-06:00

The holidays are upon us, and we are thrilled to be giving an early present to one lucky Hot Dinner Happy Home reader: a fabulous Hi-Rise Bread Maker from local Wisconsin company, West Bend!

The holiday season is such a nostalgic, cozy time of year. While the skies darken early and snowflakes begin to fall, your home dances with light. Trees sparkle, candles flicker, fires crackle. Holiday magic fills the air as you scheme perfect presents for your loved ones. Families laugh together as they decorate Christmas cookies; no one minds the dusting of flour on the kitchen floor. Everyone is filled with kindness; strangers sharing smiles as they pick poinsettias, neighbors lending a hand to clear walkways of snow. It is the most wonderful time of the year.

And what conjures the feeling of "home for the holidays" more than the scent of freshly baked bread wafting from the kitchen? I can't think of a thing.

To enter the West Bend Hi-Rise Bread Maker giveaway, simply leave a comment on this post telling us your favorite holiday tradition. Earn a bonus entry for "liking" West Bend on Facebook. Earn another bonus entry for "liking" Hot Dinner Happy Home on Facebook. (Let us know about your Facebook "likes" when you leave a comment. And you certainly get that bonus entry if you're already a fan!) So, you get up to three chances to win: 1) leave a comment, 2) "like" West Bend on Facebook, and 3) "like" Hot Dinner Happy Home on Facebook.

The contest starts now and ends at midnight (Pacific Time) on Friday, December 9, 2011. The winner of the bread maker will be chosen at random and announced on Monday, December 12, 2011.

Happy holidays and GOOD LUCK!
Erin & the Lady of the House

P.S. If you have any questions about the contest or the West Bend Hi-Rise Bread Maker, feel free to email us at hotdinnerhappyhome@gmail.com.

This contest is now closed. Thanks for entering!

You must be 18 years old and a resident of the United States to enter this contest.

Pot Roast with Mushroom Gravy

2011-12-02T09:05:00.000-06:00

Last year around this time I described an illness that had settled over my house: Christmas Disease. Recently, I started noticing the onset of the 2011 strain of Christmas Disease. It began when I was trying to sleep. Instead of counting sheep, I counted the shopping days left in December. I get nostalgic and misty-eyed when I see houses glowing with icicle lights and trees trimmed with tinsel. The butterflies in my belly can be attributed only to holiday excitement...or one too many Christmas cookies.

Since I'm practicallly bed-laden with my illness, tethered to the couch with re-runs of "A Christmas Story" on TBS, I can't be expected for much in the kitchen. So today I offer up another fabulously easy crockpot meal. This will bubble away on your counter while you deck the halls, croon carols, and cut-out cookies. And when you're ready for a piping hot dinner, it will nurish your soul as much as your body.

Enjoy...and happy holidays!

Pot Roast with Mushroom Gravy

Serves: 6-8

1 onion, peeled and cut into large wedges

3.5 pounds of your favorite "roast" cut of beef (May I suggest top loin roast or bottom round roast?)

8 ounces white mushrooms, halved

2 sprigs of rosemary

1 bay leaf

1 can cream of mushroom soup

Water

Salt and pepper to taste

In your crock pot, layer onions, roast, mushrooms, rosemary, and bay leaf. Pour cream of mushroom soup over everything. Fill the empty soup can with water and pour that over the top. Cook on low heat for 10-12 hours. Season to taste with salt and pepper.

Helpful tip: I place everything except the liquid ingredients in my crock pot before bed and store it in the fridge over night. Before work the next morning, all I had to do was dump the liquid ingredients in and turn on my slowcooker! That made it slightly less likely that I was late for work.

Side Dish Idea: Pot Roast with Mushroom Gravy pairs well with Thanksgiving Mashed Potatoes, another make-ahead wonder.

Round and Round We Go by Lady of the House

2011-11-30T06:00:00.001-06:00

Ok, so I'm a little crazy with the early Christmas shopping, but I think you'll agree that your door does look a bit naked without a wreath this time of year.

Here's a round-up of lovely options for you.

That charming photo above is thanks to West Elm, and rings in at a mere $31 jingle bells.

This paper wreath is a lovely option for anyone whose front door isn't technically a front door, i.e. "I"ll buzz you up!"

For those of us who will only dream of a white Christmas, this succulent square is so beautiful, you'll tend it year-long.

And how pretty would this feather number be draped over the hall mirror? I'm guessing your party guests will giggle while they touch up their lipgloss.

xoxo

{ Lady of the House }

--all photos compliments of their respective sites/sellers--

Gruel, a.k.a. Creamy Oatmeal

2011-11-28T07:00:00.001-06:00

I owe you all an apology; sorry I forgot to post on Friday! I was on vacation in sunny Palm Desert, and I'm afraid I got carried away seeing a real, live desert oasis...

And getting head-butted by pygmy goats (feisty little buggers!)...

That I forgot to write an update! I hope you'll forgive me.

Now, on to the important stuff: food. The husband and I cooked some meals while we were away in order to save a few bucks. But since it's still vacation, we kept it easy. For example, one night we enjoyed a rotisserie chicken purchased from the grocery store, baked potatoes with sour cream, and roasted green beans. We used the leftover rotisserie chicken to make burritos another night. I just cut up the chicken and heated it through with sauteed onion and some jarred salsa. Then I rolled the filling in a tortilla with plenty of shredded cheese. Easy, delicious, and cheaper than a restaurant.

For breakfast, we're usually cereal folks, but a few times I made some old fashioned oatmeal as a special treat. (Funny how oatmeal, which is heart-healthy and costs $1.50 for a box, is a "treat." I guess I'm getting old.) I make oatmeal a bit differently than the directions on the box. See, I like my oatmeal very creamy, and cooking it for five minutes just doesn't cut it.

Now, let me warn you that my oatmeal looks a little bit like gruel, but it tastes delicious. And it smells homey and rich. The first day I made creamy oatmeal on vacation, the husband opted for Corn Pops. But once the oatmeal was cooking and smelling so good, he was totally jealous of my breakfast.

Give it a try and let me know what you think. Are you a creamy oatmeal fan, too?

Creamy Oatmeal

Serves: 4

3 cups water

2 cups milk

Pinch salt

2 cups old fashioned oats

1/2 teaspoon cinnamon

Brown sugar, to taste

Extra milk for serving, if desired

In a relatively large saucepan, bring water, milk, and a pinch of salt to a boil. Be careful because this mixture tends to go from not-boiling to boiling-out-of-the-pan very quickly. That's why I recommend using a relatively large saucepan. Stir in oats and turn the temperature down to medium-low.

Allow the oatmeal to simmer, stirring regularly, for about 15 minutes or until the oatmeal is thick and creamy. (If it looks like the picture above, it's not done yet. Keep cookin' until it looks like the picture below.) Stir in cinnamon and brown sugar to taste. Serve with extra milk and more brown sugar for the sweet-tooth at your table.

Happy Thanksgiving!

2011-11-24T11:52:00.000-06:00

We are truly grateful for you, our dear readers! Thank you for visiting our virtual happy home every week.

Wishing you and your families a blessed Thanksgiving!

With love,
Erin & The Lady of the House

It'll Be Our Little Secret by Lady of the House

2011-11-23T06:00:00.001-06:00

Don't worry, this isn't an attempt at abstract art. These are shots of my blender crammed full of fruit, yogurt, juice and one secret ingredient just before I hit the switch. I've been making smoothies a lot lately. As a Mom I worry about feeding my little one a rainbow of colors each day, and I see no other treat that's as nutritious, portable or downright yummy. Step aside V8 Splash!

I find if I incorporate my daughter in the preparation of meals, she seems to dig in, or in this case, drink up, with a bit more gusto. Cooking becomes a lesson in counting and colors as we select frozen peaches from the bag, and she plops them into the blender. Yes, we sit on the kitchen floor, and yes, it takes triple the amount of time it would if I had done it myself, but it's so worth it.

Here's what you need...

1 banana

3 big spoonfuls of vanilla yogurt (I buy the full fat variety. Oh yes.)

1 generous splash of orange juice (and perhaps more if your blender starts to struggle)

5 frozen strawberries

5 frozen sliced peaches

about 1/4 cup frozen blueberries

and for the SECRET ingredient: frozen spinach!! You'll never taste it, and it's so good for you.

Blend, pour, sip. Now, if only Thanksgiving dinner was this easy...

xoxo

{ Lady of the House }

Pesto Goat Cheese Spread

2011-11-21T07:00:00.001-06:00

It's time to whip up some Pesto Goat Cheese Spread. It's the perfect appetizer for a holiday get together, ladies' night, or football party for a number of reasons:

You can make it ahead and bring it to room temperature before your guests arrive.
It takes two minutes to throw together. Literally, people. Two minutes.
Red and green. Merry Christmas. Put on Nat King Cole and smile with holiday spirit.
It tastes unbelievably fabulous.

You don't have a party coming up, you say? Well, don't let that stop you! The husband and I shoveled this stuff down our gullets for dinner the other night.

Pesto Goat Cheese Spread

8 ounces goat cheese at room temperature

1/3 cup prepared pesto

4 tablespoons chopped sun-dried tomatoes

3 tablespoons toasted pine nuts

Pita chips, slices of baguette, or crackers for serving

Spread goat cheese onto a pretty plate or platter. The goat cheese should be about 1/4" thick so you can scoop it up with your cracker or a knife. Top with pesto, spreading it towards the edges, but leave a border of goat cheese so you can see the white color peaking out of the bottom. Sprinkle sun-dried tomatoes and then pine nuts over the pesto. Serve at room temperature with your favorite crackers, crusty bread, or pita chips.

Simple Dinner

2011-11-18T07:00:00.000-06:00

Thanksgiving is next week. Then the whirlwind of December kicks in: holiday concerts at school, trimming the tree, fighting the crowds to finish your shopping, Christmas pageants... The list goes on and on.

With all this hustle coming up, I thought you'd appreciate a super-simple dinner idea. I know I did.

Pesto Chicken
Serves: 2

2 chicken breasts
2-4 tablespoons prepared pesto

Preheat oven to 350 degrees. Place chicken in a baking dish and schmear each chicken breast with 1-2 tablespoons pesto, depending on how pesto-y you like things.

Bake for about 30 minutes or until a thermometer inserted into the thickest part of the chicken reaches 165 degrees.

P.S. Pesto Chicken is fabulous served with pasta. Use your favorite alfredo sauce or more of the pesto.

All-Star Thanksgiving

2011-11-15T07:00:00.000-06:00

Today I'm revisiting some Hot Dinner favorites to create an all-star Thanksgiving menu.

Drinks: Make a batch of Spiked Cider and allow your guests to serve themselves. As an added bonus, this libation will perfume your home with the scents of the holidays. And these wine picks from the Lady of the House are certain crowd-pleasers.

Appetizers: Have enough nibbles so your guests don't chew their hands off awaiting the main event, but not enough that they spoil their appetite. These make-ahead hors d'oeuvres are the perfect choice.
Spicy Nuts:

Goat Cheese Spread:

First Course: Roasted Butternut Squash Soup is simple, earthy, and delicious with all the flavors of fall. The best part? You can prepare it a few days ahead and warm it up on the stove just before serving.

Main Course:
Turkey: Brining your bird takes ho-hum poultry to a whole new level.

Mashed Potatoes: Making as many dishes as possible before your guests arrive is key to sanity on Thanksgiving day. Heat these spuds through in the oven before serving.

Roasted Root Vegetables with Honey-Balsamic Glaze: Celebrate the bounty of autumn with gorgeous roasted vegetables.

Stuffing with Sausage, Pecans, and Cranberries: Savory and sweet stuffing pleases every palate.

Cranberry Sauce: This jewel-toned side dish is a compliment to every part of the meal.

Dessert:
Apple Pie: Piled high with fruit and topped with a crisp, flaky, butter crust. This is the pie of your dreams.

Roasted Butternut Squash Soup

2011-11-14T07:00:00.000-06:00

How many of my recipes start with, "So I picked up the motherlode of X at Costco..."? Well, this is another one of those recipes.

So I picked up the motherlode of pre-cut butternut squash at Costco. Cutting up butternut squash is the worst. It always goes skittering across my counter when I'm trying to slice it in half. And then it requires all my body weight leaning on the knife to get it into pieces. Usually, the poor husband gets startled by me hooting and hollering, "Gall darn, dang! This stinkin'...Geez!" He gingerly pokes his head into the kitchen, "Uh, honey? Is everything alright in here? Don't hurt yourself trying to cut that thing..." Now you understand why I got so tickled when I saw the vat of pre-cut squash. I had to buy it. For safety's sake.

This delightful soup is the result. Roasting the vegetables brings out the depth of their flavor. At the same time, it's very earthy and simple.

Need a first course for Thanksgiving? This could be the perfect choice.

Roasted Butternut Squash Soup
Serves: 4-6

6 cups peeled and cubed butternut squash (1/2"-1" cubes)
1 large onion, peeled and sliced
2 carrots, peeled and cut into 1" slices
2 ribs celery, cut into 1" slices
4 cloves garlic, smashed and peeled
4 tablespoons olive oil
Salt and pepper
4-6 cups low-sodium chicken or vegetable stock
2 sprigs rosemary

Preheat oven to 425 degrees. Line two large baking sheets with parchment paper for easy clean-up. Evenly divide squash, onion, carrots, celery, and garlic between two baking sheets. Drizzle each tray with 2 tablespoons olive oil and season with salt and pepper. Bake for 40-45 minutes, until vegetables are golden and very tender, stirring and rotating baking sheets halfway through.

Meanwhile, bring 4 cups chicken stock and rosemary to a boil in pot large enough to fit all the soup.

When the vegetables have finished cooking, remove the rosemary from the stock and add vegetables to the pot. Return soup to a boil. Reduce heat and simmer for 5 minute to allow the flavors to meld.

Blend soup using an immersion blender or in batches in a blender. Add remaining stock if necessary to reach your desired consistency. Season to taste with salt and pepper.

Party Time...Holiday Party Time

2011-11-11T07:00:00.001-06:00

The holiday season is upon us. We are trussing our turkeys, watching Santa star in commercials, and some of us (ahem, the Lady of the House) have nearly completed our Christmas shopping.

In addition to the requisite good cheer, November ushers in the season of parties. I love holiday parties. I always feel like I'm on Mad Men when I'm off to one. Kitten heels, an apron protecting my party frock while I'm putting the finishing touches on my make-up, maybe some pearls. It's just...fancy. And whether you're the host or an honored guest, these affairs often involve appetizers.

Today's recipe is absolutely perfect for the shin-digs filling up your social calendar. And they sound as classy as you'll look in your hipster skinny tie: Savory Palmiers. You can prepare them ahead and pop them in the oven just before your guests arrive. Or bring them to the party already cooked. Although they're sublime straight from the oven, these palmiers are also delicious at room temperature.

Party on, dudes.

Savory Palmiers
From: The Barefoot Contessa
Makes 60 appetizers

1 package frozen puff pastry, defrosted
1/4 cup prepared pesto
2/3 cup crumbled goat cheese
1/4 cup finely chopped sundried tomatoes
1/4 cup toasted pine nuts
Salt

Unfold one of the puff pastry sheets onto a lightly floured board or parchment paper. Roll it out slightly using a rolling pin until the pastry is about 9.5" x 11.5". (Mine was a bit bigger than this, and it worked just fine.)

Spread half of the pesto over the pastry. Sprinkle with half the goat cheese, half the tomatoes, and half the pine nuts. Season with salt.

Starting at the short end of the pastry, roll each end halfway toward the center. Then fold each end toward the center again until the folded edges almost touch. Fold one side over the other and press together gently. Transfer to a parchment lined baking sheet. Repeat the process with the second sheet of puff pastry and the remaining ingredients. Cover the puff pastry with plastic wrap and refrigerate for at least 45 minutes.

Preheat the oven to 400 degrees. Cut the rolls of puff pastry into 1/4" thick slices.

Place the palmiers face up on baking sheets lined with parchment paper. Bake for 14 minutes until the palmiers are puffed and golden. This makes about 60 appetizers, so you might need to bake them in batches. If you bake two trays of palmiers at once, make sure you rotate them halfway through so they cook evenly. Serve warm.

P.S. You can reheat Savory Palmiers at 350 degrees for about 7 minutes.

Haute Dinner

2011-11-10T11:37:00.000-06:00

The lovely ladies over at Haute Apple Pie invited me to bring a dish to pass at their Virtual Thanksgiving Potluck. And what's a party if you can't bring a friend? Come on over and join me today at Haute Apple Pie.

'tis the gift to be simple by Lady of the House

2011-11-09T06:00:00.002-06:00

My custom upload...but how cheery would a family photo be?!

Forgive me, but I must gloat. I'm almost done with my Christmas shopping. Yep! I know, it's barely November.

This year is different for me, somehow. Maybe the ol' 3-0 has something to do with it, but I decided to stop obsessing over "perfect" gifts with "perfect" wrapping that will be "perfectly" applicable for all recipients, and I decided to get real. We're at a point in our family now where the kids feature predominantly, and there are only so many bottles of wine, sets of napkins, calendars and picture frames that inspire me enough to get my booty to the post office. (I'm so glad I finished my gifts for the kids--the crayon roll-ups-- in September!)

Enter an amazing website called TisBest.org. This site is pure genius. Lemme break it down for you. You buy a gift card, in any amount. You choose either to print, email, or snail mail a flashy 100% recycled plastic number to your buddy. You can select one of their designs, or upload your own image, as I did with my favorite photo of the year (above). And then there's the joy of just scrolling through their list of charities your recipients can gift. It may be just the thing. Especially when you can name your price. Check it out!

xoxo

{ Lady of the House }

Nobody puts Baby Carrots in a corner.

2011-11-07T07:00:00.000-06:00

I think I've made it chrystal clear how I feel about roasting: I feel happy about it. Tickled. Perfectly thrilled, in fact.

Roasting is so easy and so good. Am I preachin' to the choir out there or am I the only one singing the praises of a scorchin' hot oven putting crispy, caramelized edges on my veggies and tubers? Anyone? Bueller?

Well, I digress. Moving on to carrots. Far too often these crunchy, vibrant fall beauties get relegated to the humble lunch sack. Heaven forbid Junior heaves them into the trash bin in favor of a Fruit Roll-up or Ding-Dong. I wanted my carrots to take center stage.

First I took my lunch-sack-ready baby carrots and hacked them into coins. There were two reasons for this extra step: 1.) they look purrrty, and 2.) they cook more quickly when they're sliced up. Reason number two was obviously far more important to me. Then I tossed them on a baking tray (lined with parchment for easy-peasy clean-up) and glugged on some olive oil. (I think "glug" is an official culinary term.) A hearty sprinkling of salt and pepper, and into the oven they went. After a few minutes the heat of the oven brought out the natural sugar and deepened the blaze-orange color of my simple carrots. They were indeed the star of the dinner table.

Simply Roasted Carrots

Carrots* (big or baby carrots), sliced into 1/4" coins
2-3 tablespoons olive oil
Salt and pepper, to taste

Preheat the oven to 425 degrees. Choose a baking sheet large enough for all of your carrots to fit in a single layer and line it with parchment paper for easy clean-up. Place carrots on the baking sheet and drizzle with oil. (If you have a lot of carrots, use about 3 tablespoons oil. If you only have a few carrots, use about two tablespoons.)

Sprinkle with salt and pepper and toss everything together with your hands. You want your carrots to glisten with oil and be evenly coated with spices. Distribute the carrots so they're in a single layer. Cook for 17-20 minutes, stirring halfway through, until the carrots are tender and caramelized around the edges.

*Use as many carrots as you need to feed your family. The husband and I enjoy our vegetables, and three big handfuls of baby carrots feeds the two of us.

P.S. Interested in the fish pictured with these Simply Roasted Carrots? Check out my recipe for Pan-Seared Tilapia.

Guest Post: ROLO-ver and Die Good Brownies

2011-11-04T07:00:00.000-05:00

Get ready for the good stuff today, folks. I asked my dear friend, Maureen (a.k.a. "Mo" to those of us to know her and, inevitably, love her) to write a post for you today featuring one of her glorious baked goods. As anticipated, the recipe she's sharing today is clutch. So, now I'll turn things over to Mo, literary genius, nurturer of souls, hostess with the mostess, and forever friend.

Last week the Homemaker Extraordinaire asked me if I would guest post here for you at HDHH. I feel so honored to be able to share one of my new favorite recipes.

I don’t know about you all, but I’ve been on a pumpkin kick since Labor Day (the unofficial beginning of all things fall, for me at least). Needless to say, my family and friends have grown weary of my pumpkin goodies, even though I’m sure I never will. So currently, I have a freezer filled with pumpkin chocolate chip cookies, pumpkin gingersnaps, and more. If you love pumpkin I don’t have to explain myself to you, however, I had to mix it up for their sake. And, luckily for me, just in time, Halloween candy had to be purchased. In typical Maureen fashion, I had to be sure to have enough for every little Batman who came to our door. And, again, typical Maureen, I overbought—by a lot. So, this recipe comes in handy. I think this is a delicious, and not pumpkin, alternative.

When I stumbled across this recipe it was the first time I’d seen brownies made all in one saucepan. I was intrigued. And then sublimely pleased. They are worth the extra effort over boxed brownies, plus you get to use up any leftover candy.

ROLO-ver and Die Good Brownies

(adapted from twopeasandtheirpod.com)

Yield: 24 brownies

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Ingredients:

1 cup (2 sticks) butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped Rolo candy
1/3 cup caramel ice cream topping (If you use caramel sauce, microwave it for approximately 30 seconds to make the sauce more pourable).

Directions:

1. Heat oven to 350°F. Grease a 9 x 13 pan with cooking spray. Set aside.

2. Place butter in medium saucepan on the stove. Cook over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in chopped Rolo candy. Pour batter into prepared pan.

3. Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

First, I found that measuring all of my ingredients and laying them out on the counter before I started cooking was important. Since you have to keep stirring the warm saucepan of sugar and butter, it makes stopping to measure difficult.

I made this recipe once where I chopped the candy pretty small, and it made for a slightly less satisfying find inside the brownie. So this time I only really chopped them in quarters so the Rolo candy packs a bigger punch in each bite.

Next, I melted the butter on the stovetop, then with a wooden spoon stirred in the sugar and vanilla.

I cracked each egg and beat it in, until completely incorporated. After that, add cocoa powder. Incorporating this takes more time than I expected, but be patient.

Then, stir in flour, baking powder and salt.

Add the candy.

Pour into prepared glass pan. Drizzle caramel syrup onto batter. Then, with a toothpick swirl the caramel.

Wait. Inhale. Wait. Drool.

When completely cool, cut into pieces.

Eat one. Then sneak back and have another. After three you will probably roll over and die!

Adaptation: I’m pretty convinced brownies and candy are natural friends. Therefore I have used other candy bars and think you can do it, too. Try Milky Ways, Snickers, Peanut Butter Cups. And if you want, substitute peanut butter for caramel. (Microwave 1/3 cup for about 30 sec so it’s more pourable).

Bloomin' Cheap! by Lady of the House

2011-11-02T13:08:00.004-05:00

I have a thing for flowers, and it only seems to increase as the temperature drops. A bit of the outdoors inside is good for the soul, especially if the arrangement comes cheap. I picked up this vase at Ikea for $2.49 and the lovely Alstroemeria blooms were only $3.99 at Trader Joe's.

The rectangular shape is my go-to for arrangements. I find anything looks good plunked in there--a single calla lily, queen anne's lace, or 2 dozen roses all crowded beside each other. Usually, I check out what greenery is on offer. You'll be amazed how much you might grow to appreciate some simple leaves over the course of a week. Your wallet will be grateful too!

xoxo

{ Lady of the House }

Squash Three Ways

2011-10-31T07:00:00.001-05:00

Squash. It sounds funny. It looks funny. It tastes ~~funny~~ delicious.

For a long time I've been a fan of acorn squash. In fact, I made some a few weeks ago for the husband and myself. I took the uber-easy way out and microwaved it. Ain't nothin' wrong with taking the easy way if it means your getting a good vegetable into your gullet.

Earlier in September, the girls and I whipped up some bowl-licking-good butternut squash soup to kick off fall. I had to make sure I shared that recipe because my friend, Jill, wants to make it for part of her Thanksgiving dinner. In case you're planning your Turkey Day menu, it would be a delectable choice for your buffet table, too. It's perfectly autumnal, and you can make it ahead of time.

Then I read an article in Real Simple magazine the other day about all the different varieties of squash. I was, of course, completely intrigued. There were several varieties of squash I hadn't yet gotten my hands on. Buttercup squash caught my eye because it was described as sweet. I maaaay have a bit of a sweet tooth, so I got my hands on a buttercup squash as soon as possible.

When you make buttercup squash (because you really should), there is one thing I'll warn you about. It looks and tastes a bit drier than acorn squash. I stirred in a bit of water and, I'll be honest, lots of butter to remedy this situation. The husband was pretty skeptical when he saw the slightly flaky-looking orange flesh, but he was completely sold after one bite. Yes, folks, this squash is delicious.

So, next time your at the market, grab the squash that interests you the most. If there's not a recipe here on Hot Dinner Happy Home for the variety you choose, shoot me an email (hotdinnerhappyhome@gmail.com), and I'll take on the challenge. I'll test it out and tell you what I think. And I'll share the results right here. Get ready for gourd bonanza, folks!

P.S. Since I've been mentioning Real Simple a lot lately, I think my mother-in-law deserves a shout-out for giving me the magazine subscription as a gift last Christmas. The gift that keeps on giving. Thanks, Mom!!

Roasted Buttercup Squash
Serves: 4-6

1 (3.5 pound) butternut squash
1 tablespoon brown sugar
Salt and pepper to taste
Butter (to your preference)

Preheat oven to 375 degrees. Meanwhile, use a sharp knife to pierce the skin of the squash in several places. Place squash in a glass baking dish lined with parchment paper (for easy clean up.) Microwave on high for 10 minutes to speed up the cooking process. (If you're not in a hurry, feel free to skip this step. Just cook the squash longer in the oven.) Once the oven is preheated, place baking dish with the squash on the center rack and bake for 45 minutes, until a knife can slide into the squash easily.

Let the squash rest for a few minutes until it's easy enough to handle. Cut the squash in half, scoop out and discard the strings and seeds. Scoop the flesh out of the squash and place it in a bowl. Add brown sugar, salt and pepper to taste, and as much butter as you'd like, then mash it all together. Serve warm with a hearty pat of butter dripping down the sides.

Heat up the oil, folks, I'm fryin'!

2011-10-28T07:00:00.001-05:00

The husband was watching the Packers game last Sunday, and I decided to make him some hot dinner. Sunday night meals often consists of PB&J or cereal, but the husband had a hard day working in the garage, and I thought he deserved something special.

I would fry him something.

I should mention that the husband loves fried food. I should also mention that I'm afraid of frying food. Shortly after we got hitched, I tried to make taquitos. My first attempt at frying went, shall we say, poorly. It tasted like we were eating little, round sponges of oil. Bleck. Also, with dubious ventilation in our kitchen, it smelled like the state fair in our house for far too long. Not classy.

But despite my fear, I was determined to fry up some grub for the husband. I tweaked a taquito filling recipe I found in Real Simple last month, and went to town. The first two chimichangas didn't turn out quite right. They were...burnt.

Take two, however, was much better. When I presented the chimichangas to the husband, I was a bit nervous. Would they meet the same fate as my taquitos? To my utter delight, the husband had a big smile on his face after tasting my creation. "These are GOOD!" he exclaimed.

From now on I will be known as Erin, the happy housewife who's not afraid to fry.

Black Bean and Cheese Chimichangas
Serves 2-4

15 ounce can black beans, rinsed and drained
3/4 cup shredded cheddar cheese
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 teaspoon lime juice (juice of 1/2 lime)
Salt and pepper
4 flour tortillas
Vegetable oil for frying

In a medium-sized bowl, mash together beans, cheese, chili powder, garlic powder, and lime juice.

Season to taste with salt and pepper. Evenly divide bean mixture among tortillas. Roll tortillas up tightly.

Heat 1/2" of oil in a large skillet over medium high heat. (Err on the medium side of medium-high.) Test to make sure the oil is hot enough for frying by dropping a small piece of tortilla into the oil. If the oil bubbles immediately and the tortilla rises up to the top, the oil is the right temperature. (If the oil is too cold, you'll end up with a soggy, greasy mess. A la my tacquito situation.)

Gently place the rolled-up tortillas into the oil, seam-side down. Fry for about 2 minutes on each side until the tortillas are crisp and golden.

Set tortillas on a paper-towel lined plate to sop up any extra oil. Serve with salsa and sour cream.

Put the Kettle On! by Lady of the House

2011-10-26T06:00:00.000-05:00

About five years ago I discovered Good Earth's Sweet and Spicy tea. Now, no Autumn is complete or darn near as cozy without it. A seemingly magical blend of cinnamon, orange, ginger and a slew of other lovely ingredients make it the perfect afternoon pick-me-up. Be sure to grab a couple boxes at the store. You're going to be sharing with all your friends, believe me.

Here's to cozy daily rituals, stopping the clock for a bit, and easing into Autumn.

xoxo

{ Lady of the House }

I went to the Big Apple, and I took a big bite.

2011-10-24T07:00:00.000-05:00

A few weeks ago, the husband and I spent a long weekend in New York City with Ryan and Niki, some of our dearest friends. Although our trip was booked months ago, we happened upon an insanely gorgeous weekend at the end of October. It was 80 degrees and sunny the entire time. It was like fall took a hiatus just for our trip. Holla, fall. Thanks for watching our backs on that one.

Although we enjoyed the Statue of Liberty, Cirque du Soleil, and plenty of shopping, one of our primary agenda items was exploring the culinary delights of NYC. And explore we did.

We totally dorked out and took pictures everywhere so I could share our food adventures with the you folks here at Hot Dinner Happy Home. Hope this inspires you to take your own culinary tour, even if it's just around your own town. Good food is there for the eating, people.

The Doughnut Plant
Check them out online: www.doughnutplant.com
Dear hipsters, thanks for taking one of my favorite breakfast foods and making it oh-so-cool. We couldn't even handle ourselves at The Doughnut Plant. I wanted to try absolutely everything on the menu, and, between the four of us, we almost did. Although I am admittedly a cake doughnut kind of gal, the Creme Brulee doughnut was something magical. It was creme brulee. And doughnut. At the same time.

Other recommended doughnuts: carrot cake, pistachio (ye gads), vanilla bean, peanut butter & jelly (holy cow), and coconut cream.

Dean and Deluca
Check them out online: www.deandeluca.com
Dean & Deluca is fancy food. It is clean and beautiful and all the produce has been buffed to a high gloss. The people who work there are friendly. They offer you samples of their wares to make sure you're happy with the not-so-cheap cheese you're about to purchase. And you will be happy. Because it's Dean & Deluca.

This is my D & D challenge for you: Ask to sample the ugliest delicious cheese they offer. You will be afraid, your knees make buckle, but stay strong. Just taste it. Savor it. And swoon. Oh, Dean & Deluca.

Street Pizza
Don't pay more than $1.50. Eat it like a taco. 'Nuf said.

Schiller's Liquor Bar
Check them out online: www.schillersny.com
When you walk into Schiller's, you feel like you won a golden ticket to the coolest party in town. People are giving air kisses, and it's not looking the least bit contrived. They're wearing nerd glasses and party dresses. They're tall and gangly and beautiful and awesome. They can't help it; coolness is their natural state. Their fabulousness exudes from them. Whatever you do, try your best not to feel insecure. They are like dogs who smell fear. Just be cool. Just. Be. Cool.

Order a glass of "decent" red wine and something that comes with french fries.

Make sure your significant other orders the sliders so you can eat one. Share a round of deviled eggs. Didn't know deviled eggs were "in" again? Yeah. Me neither. But I'm so glad the people at Schiller's did.

Rue 57
Check them out online: www.rue57.com
Well, hello, Paris! What are you doing in New York? Bustling waitstaff. White linens. Champagne cocktails made for day drinking. We were there for brunch and enjoyed the menu from the breakfast burrito to the omelette Lyon.

The homemade granola is served with Greek yogurt that's been strained to make it extra creamy and then delicately drizzled with honey. I know because I asked.

Molly's Cupcakes
Check them out online: www.mollyscupcakes.com
Say you're wandering the streets of New York, seeing what there is to see, and you stumble upon a little cupcake shop. Neat. Then you note that the cupcake shop has won a contest on the Food Network. You're interest is piqued. When you see that they sell filled cupcakes, you giggle and shimmy and press your nose to the glass separating you from your sugar high. Ladies and gentlemen of Hot Dinner Happy Home, may I present the Cake Batter Cupcake:

Pastis
Check them out online: www.pastisny.com
Again with the French food. I have a thing for it that can't be helped. The French know their way around a kitchen. They have some kind of magic in their souls that seeps out with results like coq au vin. Pastis, oh, Pastis. You need to go there.

Meals at this gem are served with the finest people-watching in town. I don't think Niki and I said a word the entire meal; we were too busy savoring every crumb and admiring the beautiful people strolling past our table.

Order steak frites because it's perfectly French. Sop up the meat juices with crispy, salty french fries and wash it down with a cocktail. Then order the sticky toffee pudding for dessert. You're too full for dessert, you say? Order a coffee and wait a few minutes until you can force it down. It was the most unbelievable thing I've ever tasted. For serious. The clouds parted and angels sang. They sang, "Sticky Toffee Pudding!!" It sounded strangely like Rufus Wainwright.

Berkli Parc Cafe
Check them out online: www.berkliparc.com
When you walk into Berkli Parc Cafe, you become a graphic designer who works out of his home. Or a grad student studying anthropology because her parents have enough money to pay her private school tuition and then support her when she can't get a job. Or maybe you're writing a novel with a heroine named Neve who wears opaque tights. Whatever you're doing, it needs to be done on a Macbook at Berkli Parc Cafe.

Now let me tell you about the Thanksgiving sandwich. In addition to turkey, it boasts cranberry chutney, and, get this, stuffing. It's Thanksgiving leftovers without the hard work. I love.

And if your husband isn't interested in a froo-froo sandwich, he can wander three doors down to a little eatery called Fried Dumplings. He should order...fried dumplings.

Thanks for being all I hoped, New York.

P.S. Thanks to my sister for many of the fabulous recommendations on this list. She is much more awesome than I and knows her way around cool-kid establishments everywhere.

P.P.S. Here's another NYC tip: Make reservations. You're not Jay-Z; there isn't going to be a table and a bottle of Cristal waiting when you walk in the door.

P.P.P.S. If you are Jay-Z...OMG. I have arrived.

Savor it.

2011-10-21T07:00:00.002-05:00

Here in Milwaukee, it's that rainy, chilly weather that we comes with autumn, and the cold mornings are forcing me to stay in bed far too long. Seriously. I hit the snooze button for an hour yesterday. And today, after an extra 30 minutes of beauty sleep, the poor husband started muttering, "Are you waking up yet?" every time my alarm wooshed.

And, yes, my alarm wooshes. It's a "nature" alarm clock with three calming sounds to wake to. Mind you, I purchased this alarm clock for about $10, so the sounds aren't as natural as you'd think. Although advertised as babbling brook, thunderstorm, and ocean, it's more like flushing toilet, burglar crashing around the kitchen, and shovel scraping against the pavement. I go with the "wooshing" ocean sound.

Anyway, back to the crummy weather. With the mercury dropping precipitously, it was high time to harvest the last of the herbs languishing in my back porch herb garden. I clipped a few sprigs of basil and mint, and inhaled the scent of summer. Then I shivered, and went back inside to finish dinner.

Tootle-oo, summer. Until next year.

Even Easier Herbed Quinoa*
Serves: 4

1 cup cooked quinoa
1/4 cup toasted pecans, chopped
1/3 cup dried cranberries
2 tablespoons chopped herbs (I recommend basil and mint.)
1 tablespoon olive oil
2 teaspoons lemon juice
Salt and pepper

Stir together all ingredients. Season to taste with salt and pepper. Serve warm or cold.

*This is a simplified version of Herbed Quinoa that I've posted on Hot Dinner Happy Home in the past. I had some leftover quinoa in the fridge, so I just doctored it up. Turn this into a more filling dish by adding goat cheese. Mmmm.

My, Don't We Look Nice? by Lady of the House

2011-10-19T05:00:00.000-05:00

I've had a box of brownie mix on the counter for a few days, but inspiration hadn't yet set in. Well, thankfully yesterday it did. May I present to you, All-Dolled-Up Brownies? These are brownies as you know them, but imagine they have a glam squad helping them get ready.

I split the mix between two pans to insure they were slim, and I dropped the heat 25 degrees after the first ten minutes, ending up cooking them requisite time, but at a slightly cooler temperature. Just watch 'em.

The bummer with the frosting is that the brownies must be entirely cool before you get going in that department. Be patient.

And, for the fun part... Add some bling with a dash of colored sugar. Whisper to yourself, "Work it!!" as you take them from blah to la-di-de-licious.

xoxo

{ Lady of the House }

Brussels Sprouts: Stinky But Good

2011-10-17T07:00:00.010-05:00

I was tickled to start seeing Brussels sprouts at the grocery store this fall. Some people are anti-Brussels sprouts. Sure they're a little stinky and strange, but they are so good. And I figure sometimes I'm a little stinky and strange, so why discriminate?

Typically I roast my Brussels sprouts to caramelize their flavor and add a bit of sweetness. But this time I wanted to try something else. After a quick search on the interweb, I found a recipe for "Brussels Sprouts for People Who Think They Hate Brussels Sprouts." I absolutely had to try it.

I thought these were delish, but I like Brussels sprouts to start out with. If you do hate Brussels Sprouts, let me know if these win you over. And if you want to try roasting Brussels sprouts, try this recipe: Roasted Sweet Potatoes & Brussels Sprouts. It's still my favorite.

Brussels Sprouts
Serves: 4
Adapted from The Healthy Kitchen via epicurious.com

1 pound Brussels sprouts
Salt and pepper
1 tablespoon olive oil
1/2 teaspoon hot red pepper flakes (or more if you like things spicy)
3 cloves garlic, minced
1/4 teaspoon nutmeg
1/4 cup grated Parmesan cheese

Bring a pot of water to a boil. Meanwhile, trim the ends off the Brussels sprouts, remove any outer leaves that are discolored, and cut sprouts in half. Add sprouts and a hearty pinch of salt to the boiling water, and cook until sprouts are just crisp tender, about 4 minutes.

Drain the sprouts and rinse them in cold water to stop the cooking and lock in that bright green color.

Wipe out and dry the pot you used to cook the Brussels sprouts. Add olive oil and turn the heat to medium. Cook the red pepper flakes and garlic for about one minute, until fragrant. Add sprouts and nutmeg and cook for another minute. Stir in the Parmesan cheese until it melts.

Sandwiches for dinner...hot sandwiches, of course

2011-10-14T07:00:00.002-05:00

My parents are visiting from my hometown of Buffalo, NY. I love it when my parents come to visit. Even though I'm a grown-up now (or so they say), my parents always take extra good care of me when they're in town. It's like I'm their little girl again.

Also, my parents have known me for my entire life. (Obviously.) They know the good, the bad, and the really crazy about Erin. So if our guest room (a.k.a. my closet) is a little, ahem, disorganized, they aren't terribly surprised. And if there's a little dust bunny hiding in the corner, that's ok with them. They love me anyway.

When they rolled into town on Wednesday night, I was running a bit behind at work. The husband played host for a few hours until I got home, and since the gang was entertained by baseball playoffs, I popped by the grocery store to grab something for dinner. I have to admit, I was tired and didn't feel like whipping up a four course meal. I wanted something really simple. So I made my version of a family classic: Ham and Cheese Toasties.

And by the way, my parents still love me, even when I don't make a four course dinner.

Ham and Cheese Toasties
Serves: 4

4 pretzel rolls, sliced in half
3 tablespoons room temperature butter
2 tablespoons honey mustard
1/2 cup shredded cheddar cheese
12 slices maple-glazed ham (about 1/2 pound)
4 slices Havarti cheese (If you don't have Havarti, double the cheddar or use your favorite cheese.)

Preheat oven to 350 degrees. Separate the pretzel rolls and spread butter on both halves of each roll.

Spread mustard on top of the butter on both halves of each roll. Evenly divide the cheddar cheese onto the bottom halves of each roll.

Pile three slices of ham on each sandwich, then top with the Havarti. Close up the sandwich with the top buns and wrap each sandwich with aluminum foil. Bake sandwiches for 10-15 minutes until the cheese is melted.

Dad's sandwich had a toothpick in it because he wanted his Toastie sans mustard.

P.S. These are great to serve a crowd during a football game because you can make them ahead of time and bake them when you're ready to eat. Also, the aluminum foil wrapper helps contain the mess.

Easy Does It by Lady of the House

2011-10-11T05:00:00.001-05:00

Forgive me folks, but it just so happens to be Summer here in San Francisco...and by Summer, I mean perfect 70's and skies a downright cheery shade of blue. We've earned our time watching the raindrops fall, so do allow me this slightly inappropriate dinner recipe for October. Once you have this to your lips, you'll be cozy. Promise.

Start like I did--a deer in headlights at Whole Foods. (Ya, that was me that totally hit you with my cart. Good thing my Baby's got an on-command cheezy smile. God bless that little extrovert!) Grab some vegetables that look lovely, but even more so if they were all tossed lightly in olive oil and sauteed.

Now, run along to the fishmonger, and smile pretty because you're about to ask him or her to get you that 3/4 pound fillet of salmon--no, not that one--the one just beside--yes, the one behind the--yep, that's it!--and you're going to ask this person to skin it. I usually ask the Baby to flash the cheezy smile at this point if I feel things are going downhill. You can try your own version. (Please feel free to email me a photo. This, I wanna see!)

Before you head for the check out, grab your favorite bottle of Teriyaki sauce. All you gotta do is chop, and I'm telling you, dinner is literally on the table.

Here's what you do...

-cube your salmon, and while you do, just think about all those fabulous omega 3's. That little happy moment aside, toss them in a healthy splat of teriyaki. (BTW. If Erin and I ever write a cook book, I expect we will need a glossary for all the ridiculous onomatopoeia's we regularly and quite effectively use.)

-prep your veggies. I chopped carrot sticks, green beans, one jazzy, psychedelic green pepper, and a zucchini.

-throw the stubborn stuff in the pan first. In went the green beans and carrots. A dash of olive oil, a splash of teriyaki. Get busy.

-next your squishier variety. In went the zucchini and pepper.

-finally, the pretty salmon cubes that sit patiently will do best plopped in the middle of the pan. I recommend taking out your fave spoonula and getting all the marinade in with the veggies as well.

-wait a bit. Turn the fish gently, and somewhat regularly. (We are avoiding the rubbery chicken that's typically served with this sort of thing.) Check your biggest piece of salmon, and grab the forks and plates when you think everything is set.

This is a meal best dealt hot off the pan. It should be steaming as you're having you're first bite. A nice bottle of white or a Pinot as we did, the pretty napkins, maybe a candle. I say, welcome Autumn with all the zhuzh of Summer.

xoxo

{ Lady of the House }

Cider Roasted Carrots and Parsnips

2011-10-10T07:00:00.001-05:00

Have I ever told you about my love affair with apples? I get all starry-eyed in the fall for a number of reasons, apple season being a big one. They are sweet. They are crunchy. They are chock-full of healthy things. They don't need to be peeled. They can be eaten in front of the TV. They keep the doctor away. They are my favorite fruit.

Another apple-icious (yep, I think I just invented a new word) treat the husband and I enjoy is cider. I had some sitting in my fridge and thought it might add pizzazz to roasted root veggies. A quick search on the epicurious app on my phone, and I was inspired to use butter instead of olive oil, my standard for roasting. Why? Because butter tastes awesome, and don't you forget it.

Butter + Cider + Carrots + Parsnips = True Vegetable Love

I have another fall crush.

Cider Roasted Carrots and Parsnips
Serves: 4

1 pound carrots, peeled and sliced into 1/4" coins
1 pound parsnips, peeled, halved (if large), and sliced into 1/4" coins
Salt and pepper
2 tablespoons butter, softened
1/2 cup apple cider

Preheat oven to 425 degrees. Place carrots and parsnips in a large, shallow sheet pan. Sprinkle with salt and pepper. Using your hands, add butter and toss together the vegetables. Pour cider over the top.

Tightly cover the pan with aluminum foil and bake for 10 minutes. Remove foil, stir, and bake for about 10 more minutes, until the vegetables are crisp tender. (Watch the vegetables carefully during the last 10 minutes to make sure the sugar in the cider doesn't burn.)

Spinach Dip

2011-10-07T07:00:00.000-05:00

Lately I feel like whatever I do, I'm in a hurry. Hurry to work. Hurry to meetings. Hurry to the grocery store. Hurry home. Hurry to see friends. I was even hurrying through my meals. So, I'm trying to sloooooow dowwwwwn.

It's not easy.

Last Friday, we were invited to our friends' house for burgers and Wii. It was just what I needed after a hustle and bustle week. Of course, I got out of work later than expected, and had to hurry, hurry through making my contribution to the evening: pre-dinner munchies. It was a darn good thing that Therese recommended a super easy dip recipe for me to make. "Just make the spinach dip on the back of an envelope of Knorr vegetable soup mix. It's really good!"

It was good. And easy. And fast.

I didn't let it sit for the requisite 2 hours, but no one judged me for it. That's what friends are for: feeding you burgers, playing Wii, and not judging you for dip from an envelope that didn't sit for 2 hours. I'm making this stuff again.

Spinach Dip
Serves: lots!
Adapted from: Knorr

10 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces light sour cream
8 ounces plain Greek yogurt
3/4 cup light mayonnaise
1 envelope Knorr vegetable soup mix
1 8 ounce can water chestnuts, drained and chopped
Sliced raw veggies, crackers, etc. for serving

Thoroughly combine all ingredients and refrigerate for two hours so the flavors have a chance to meld. Serve with your favorite vegetables, crackers, or pita chips for dipping. Or, if you're feeling ambitious, buy a round loaf of bread, scoop out the insides, and serve the dip in a bread bowl.

Public Service Announcement

2011-10-05T07:00:00.005-05:00

We wanted to take a brief respite from our typical posts to remind you of a few important things:

Hot Dinner Happy Home is on Facebook! If you're a fan, make it official and like us on Facebook. Then our updates will show up on your news feed. Just click here to visit our page.
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Want to get our posts emailed to you when they're hot off the press? Sign up in that handy box on the right. Yep, the one that says, "Enter your email address."
If you think Hot Dinner Happy Home is the you-know-what (BEST!), you're friends might think so, too. Tell 'em about us. We always like new friends.
Most importantly, remember that mashed potatoes make a gross noise when they plop onto the kitchen floor. Try to avoid that.

Fall Clothes Lead to Fall Vegetables

2011-10-03T07:00:00.000-05:00

Over the past couple weeks I've been pulling my fall clothes out of storage as the weather has gotten progressively chillier. There was a pang of sadness as I sealed the giant Tupperware storage bin containing my sundresses, but then I looked at the cold-weather glory before me: cozy sweaters, tweed jackets, corduroys that go "swish, swish, swish" when I walk. Ahh, fabulous fall.

And then came the time for me to try on these autumn ensembles. Apparently, a summer of frozen custard and hot dogs wasn't kind to my derriere.

Needless to say, I'll be focusing on the baggy sweater portion of my fall wardrobe for the next few weeks (maybe months, please let it not be years) as I attempt to eat a bit more healthfully. Considering my idea of "dieting" is watching Richard Simmons Sweat to the Oldies as I eat a brownie or two, this could be interesting.

And with that, here are some vegetables. Give me strength...

Easy Acorn Squash

Serves: 2

1 (2-3 pound) acorn squash

1 tablespoon brown sugar (to taste)

Salt and pepper

A teeny, tiny pinch of sweet curry powder (optional)

Using a sharp knife, pierce the skin of the acorn squash in about 10 places to allow steam to escape. (Skipping this step will result in you scouring your microwave due to exploded squash guts all over the place.) Place the acorn squash on a plate to catch any juices that might leak out and then place it in your microwave. Microwave on high power for about 10 minutes, rotating the squash several times to ensure even cooking, until you can pierce the flesh easily with a knife.

Carefully remove the squash to a cutting board and slice it in half. Let the squash rest for a few minutes until it's cool enough to handle. (This cooling part always takes longer than I think it will, and I end up burning my fingers because I'm in a hurry. Don't be like me.) Use a spoon to scoop out the seeds and string from the squash and toss them into your compost pile. Then scoop the flesh into a bowl. Stir in brown sugar, salt and pepper, and, if you'd like, a very tiny pinch of curry powder until everything is well combined.

Serve with butter on the side so your dinner companion doesn't have to suffer if his or her pants do fit.

P.S. If you taste your acorn squash and think it needs a bit more sugar, try adding more salt first. I know it's not logical, but I've found the salt really pulls out the natural sweetness of the squash, and that usually does the trick.

P.P.S. The fish pictured with the acorn squash in the first photo is Pan Seared Tilapia. It's awesome. You should make that, too.

Cooks with Friends

2011-09-30T07:00:00.000-05:00

The husband introduced me to a phone app called Words with Friends. It's dangerously addictive. One minute you're having a conversation with your spouse, and the next, you're trying to land a "j" on a triple letter score, muttering "mmmhhhmmm" to whatever he's saying.

Although you can't buy it on iTunes, I think cooking with friends is just as good. There are a gaggle of reasons why it's an excellent past-time, dinner-time, party-time...

It's fun. Another couple joining you for a double date, a few glasses of good wine, someone attempting to use an immersion blender for the first time. It's either a recipe for disaster or hilarity, and it always seems to be the latter.
It's less work than cooking alone. Hate peeling carrots? Assign that job to a friend while you focus on chopping onions. Or you can be the supervisor and just watch everyone else cook while you sip a cocktail. Someone has to be the coordinator, right?
It takes the pressure off. Entertaining can be intimidating, especially if you're not terribly comfortable in the kitchen. Cooking with your dinner guests is the best way to remedy that. If your meal doesn't turn out according to plan, it's on everyone's shoulders. And you know my rule; if dinner doesn't work, you can all go to McDonald's.

This salad is one of my favorite things to make when I cook with my friend, Kelly. It's her favorite. Also, it's easy. So we can focus on gabbing and drinking. (See #1 above.)

Salad with Goat Cheese and Dried Cranberries

A.k.a. Kelly's Favorite Salad

Serves: 4

8 cups mixed greens

2 apples, very thinly sliced (If you're not as obsessed with apples as I am, you could use just one.)

4 ounces goat cheese, crumbled

1/3 cup dried cranberries

1/3 cup toasted, chopped pecans

High-quality balsamic vinegar

High-quality extra virgin olive oil

Salt and pepper

In a large bowl (or on individual plates) combine greens, apples, goat cheese, cranberries, and pecans. Drizzle with vinegar and oil. Season to taste with salt and pepper.

And the Winner is...

2011-09-28T22:45:00.002-05:00

RUTHIE!!!

Thanks a million for being a faithful reader. We can't wait to post you your very own Hot Dinner Happy Home apron, so get in touch with us!

xoxo

{ Lady of the House }

Fall Is In the Air

2011-09-26T07:00:00.001-05:00

Did you know that autumn is my favorite season? I love the crisp air, cozy sweaters, and hearty foods. I start lighting candles that smell too strong and give the husband headaches. I feel all nest-y and start cleaning my house. It's the best. Well, except for the headaches. Poor husband.

Winter squash is one of the many other reasons I love fall. I think I've mentioned my sweet tooth a time or two on HDHH. Squash is a vegetable (read: healthy, chock full of vitamins), but it tastes like candy (read: sweet, delicious, wonderful.) I swoon just thinking about it.

To kick off the first day of fall last week, I made Roast Butternut Squash Soup with Jill and Kelly. With it's creamy texture and rich orange hue, it was the perfect way to start the season. This soup is more savory than other butternut squash soups I've had in the past, and it's flavor made me think about an upcoming fall favorite, Thanksgiving.

Make plenty extra because it reheats well for lunch the next day. Everyone in your lunch room will be jealous.

Three cheers for fall!

Butternut Squash Soup
Serves: 6-8

1 butternut squash (about 3 pounds)
2 tablespoons olive oil
2 carrots, peeled and chopped
3 ribs celery, chopped
1 onion, peeled and chopped
3 cloves garlic, peeled and diced
1/4 cup white wine
2 bay leaves
2-3 cups vegetable broth

The first step is roasting the squash. I'll give you a few methods, and you can pick your favorite depending on how much time you have and how strong your aversion to slicing raw butternut squash is. These techniques are from the trustworthy tome Joy of Cooking.

Roasting Whole Butternut Squash
Preheat oven to 375 degrees. Pierce the squash with a knife in 4-5 places so it doesn't explode. Place squash in a baking dish (so it doesn't ooze it's sugary juices all over your oven and create a sticky, stinky mess) and bake until the flesh is tender when pierced with a knife. Since butternut squash is large, it will take about an hour and a half to cook. Once it's cooked, cut squash in half and scoop out the seeds and strings.

Roasting Pieces of Butternut Squash
Preheat oven to 400 degrees. Cut squash in half and scoop out the seeds and strings. Place cut side down on a rimmed baking sheet. Add 1/4" water to the pan and cover with aluminum foil. Bake until flesh is tender when pierced with a knife, 45 minutes - 1 hour.

While your squash is roasting, add olive oil to a large soup pot over medium heat. Add carrots, celery, onion, and garlic. Saute until vegetables are tender and golden, about 10 minutes. Pour in wine and stir, scraping the bottom to deglaze the pot.

Scoop squash out of the skin and add to the soup pot. Add vegetable broth just to cover and stir in bay leaves. Bring mixture to a boil. Reduce heat to low and simmer for 15 minutes.

Remove bay leaves and puree the soup using an immersion blender. If you don't have an immersion blender, puree the soup in batches in your blender. (Then add an immersion blender to your Christmas list!) If the soup is too thick, slowly add more broth until it reaches the desired consistency. Season with salt and pepper to taste.

Plan-Ahead Tip: Roasting butternut squash takes a long time, but it's totally hands-off. Roast squash the day ahead or while your kiddos are taking a nap, and dinner will be ready in moments!

Photos? What photos?

2011-09-23T07:00:00.000-05:00

After a summer hiatus, this week marked the return of dinner co-op with my friend and co-worker, Therese. She made her world-famous chili, and I made Black Bean and Sweet Potato Burritos. I've mentioned dinner co-op before, but I'll explain it again for those of you who may be new to HDHH.

Therese and I both have households of two. On Mondays, we cook dinner for four people, and we bring the leftovers to work on Tuesdays and switch them. I take home Therese's leftovers and she takes home mine. That means on Tuesday nights, both of our families get new-to-us dinners, but we only have to cook once! It's really a genius situation.

When I was whipping up these make-ahead-friendly Black Bean and Sweet Potato Burritos, I noticed something: They are not photogenic. In fact, when the husband came nosing around the kitchen to see what the delicious smells were all about, I shielded my culinary endeavors from him and hollered, "Don't look! Don't look!" See, the husband has been known to turn up his nose at foods that look funny, even if it's just during the prep stages.

If I wasn't going to let the husband watch me cook the burritos, I certainly wasn't going to take pictures for this post. I figured I'd just take photos when they were on the plate and finished. I had high hopes of a salsa and sour cream garnish that would knock your socks off. Maybe even a sprinkling of cilantro.

Yeah, so I forgot about all that. I was too hungry, and we just dug in. But trust me that these burritos are delicious. Even the husband said, "These are really good. Especially for vegetarian food!"

Now I know you're all going to make them tonight.

Oh, and because I couldn't stand to leave you without one of my photographic masterpieces (I sense a note of sarcasm...), here's a picture of the leftover burritos in my fridge. They're gonna be good again tonight!

P.S. Don't forget to enter our contest for a fantastic prize. Read more about it on Monday's post. Anyone who comments on a post from this week will be entered to win a Hot Dinner Happy Home apron in celebration of our first birthday! Comment away, folks!

Black Bean and Sweet Potato Burritos
Adapted from An Occasion to Gather
Serves: 4-6

1 very large (or two small) sweet potato(s), peeled and cut into small pieces
2 tablespoons olive oil
1/2 large onion, peeled and diced
2 cloves garlic, peeled and minced
2 ounces diced green chiles (1/2 of a small can)
2 teaspoons cumin
2 teaspoons coriander
2 (15 ounce) cans black beans, drained and rinsed
4 ounces Monterey Jack cheese, shredded
2 tablespoons chopped fresh cilantro
2 (15 ounce) cans black beans, drained and rinsed
8 flour tortillas
Salsa and sour cream, for serving

Preheat oven to 350 degrees. Place sweet potato in a saucepan with enough water to cover and a hearty pinch of salt. Bring water to boil. Reduce heat to a simmer and allow sweet potatoes to cook, stirring occasionally, for 10 minutes or until they're easily pierced with a fork. Drain sweet potatoes and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, garlic, and chiles and saute, stirring often, for 7 minutes. Stir in cumin and coriander and cook for another minute, until the spices are fragrant. Remove onion mixture from heat and set aside.

Combine sweet potatoes and black beans and mash them together with a potato masher or whatever mashing implement you prefer. (I like my burrito filling to have some texture, so I didn't mash it too much. Just use your best judgement.) Stir in onion mixture, cheese, and cilantro.

Evenly divide the filling between the tortillas. Roll burritos up tightly and place seam-side-down in a 9 x 13 baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 5 minutes if you'd like to crisp up the tops a little bit.

Serve with salsa and sour cream.

Fit to be Tied by Lady of the House

2011-09-21T05:00:00.001-05:00

Today I hit my local craft store with one thing in mind, or I should say two: my niece and nephew. They're approaching the wonderful age of scribbling and doodling, and I've had this idea for a while that I ought to make them each their own little crayon roll-up. I found adorable fabric and headed straight for the cutting table.

With the help of my dear Mum, a true artistic genius, we whipped up this little kit in no time. I used basic quilting fabric, cut to an 18 by 18 inch square. Then, I lined it with a piece of felt cut to 10 inches by 16.5 inches.

We folded the edges of the quilting fabric, pinned it, then stitched it.

Allowing ample room for the spiral sketch pad and crayons, we stitched pouches so everything tucks neatly into its proper place. (At the outset, a placemat, and a bit of pinning with the crayons and notebook of your choosing give a good gauge of where you're headed measurement wise.) And perhaps it's helpful to note that we allotted 1 and 3/16 inches per crayon, and 5.5 inches for the notebook.

The crayons I purchased are triangular in shape and recommended for little ones. Truthfully, I think those crayons are really suited to their parents who don't need the added burden of chasing rolling crayons in addition to keeping the blasted things out of baby's mouth!

I'm no seamstress, but I'm happy to report this was a simple project with zero drama. And hey, I've got a jump on my Christmas presents!!

xoxo,

{ Lady of the House }

please send along any questions: hdhhlady@gmail.com

Happy Birthday, Hot Dinner Happy Home!

2011-09-19T07:00:00.001-05:00

So...does anything seem different today?

No, I'm not wearing a new perfume. I didn't cut bangs or get a perm. And my lipstick, well, it's Burt's Bees pomegranate lip balm, so nothing out of the norm there, either.

Oh, Hot Dinner Happy Home looks different, you say? Well, lovely of you to notice!

In celebration of Hot Dinner Happy Home's first birthday, the Lady of the House and I did a bit of redecorating. New logo, fresh background, the whole kit and caboodle.

Being technologically un-advanced, we weren't able to accomplish all the design tweaks we wanted by today, so you may notice a few additional updates over the next few weeks. Speaking of technologically un-advanced, while I was making changes to the site, a few old posts decided to move to the top of the list. Sorry about that, but I'm afraid I have no idea how to fix it.

Anyway, we would LOVE to hear your feedback about our new design. Do you like it? Hate it? Any opinions or suggestions are appreciated, so comment away.

But back to the birthday. So much has happened over the past year. We've baked, visited the farmers' market, celebrated holidays, used the BBQ, welcomed new family members, eaten tons of corn, organized our photos, conquered the slow cooker, brined, cleaned without noxious fumes, cooked for one, roasted, and sent our love through gifts. Ahh, the memories.

We have had a wonderful year, and we feel so blessed to have shared it with you, our fabulous readers. We are so grateful to you for joining us on our adventures as we strive to turn our homes into havens. We hope our little corner of the interweb has been a bit of a haven for you...from work, screaming kids, the monotony of daily routine. You have certainly brought joy to our lives!

As a small token of our gratitude, we are giving away a lovely Hot Dinner Happy Home apron emblazoned with our fabulous new logo. In order to win this highly coveted prize, all you need to do is leave a comment. It doesn't need to be anything fancy; your name, your thoughts on our new design, your favorite birthday tradition, whatevs. We will pick a comment at random, and that person will be our winner. Entries will be accepted until midnight Pacific time on Sunday, September 25.

Happy birthday, Hot Dinner Happy Home!

P.S. Many thanks to Sandra Busta for the lovely logo!

I'll be Brief by The Lady of the House

2011-09-18T17:57:00.000-05:00

As you may recall, this week my family and I are heading a few miles across town to some new digs. Moving is quite likely the most heartening of domestic events, fraught with a range of emotions all settling down to one hope: the hope of "home." Somehow while you're scrubbing schmutz off cupboard doors, and trying desperately to get surfaces to feel like new, you're having your own little Louisiana Purchase moment, staking your claim. Okay, maybe that's just me. At any rate, on Monday, I scrubbed, mopped and dusted our "new" San Francisco flat built in 1926, and it'll be a while before it feels like home. Needless to say, I'm a bit short on time, so I thought I'd post a little link love.

As I stare at all these blank walls, I've got ART on the brain. Here are some inexpensive and positively lovely posters just begging for a spot in your home and mine.

--I have always loved these quirky maps, probably because I wasn't born with any sort of internal compass. They're not only fun to look at---they actually help you get your bearings! Wouldn't the Heart poster be perfect for Valentine's Day?

--I bought this poster for Erin for Christmas, and I've got one in black hanging in my own kitchen. If you're reading this blog, I'm guessing one may be welcome in your home as well.

--For those of us that think about things like typefaces, printing methods, and cool wedding gifts, try this route. I have always coveted the aqua ampersand.

--I adore Amy Butler's textile designs. Now she's taken the best bits and turned them into iconic prints. Genius! Wishing you could slap your powder room walls in decadent wall paper? This may be your fix.

--And now for some art that's slightly "off" in a good way... Like what home isn't complete without a print of owls and pigeons partying? Tell yourself it's for your kid. It's totally for you!

xoxo

Lady of the House

If I May by Lady of the House

2011-09-18T17:53:00.000-05:00

* Photo by Jack & Lulu *

I'm usually kept caged until Wednesdays when I'm let out to post and play here, but when I read Erin's post yesterday morning I couldn't stop myself from sharing a few recipe box finds. I don't own a recipe box, so I wondered, what's out there? I've divided my results into some silly, if not non-existent stereotypes. (Do you have a kitchen alter ego?) Now it's just a matter of choosing which one!

-For the folksy type that picks wild flowers...

-For the little ones--it's never too early to start collecting I suppose...

-For the utilitarian with a cheeky side...

-For the preppy minimalist...

-For the zen master...

Ok, back to my cage!

xoxo

Lady of the House

Staple

2011-09-16T07:00:00.002-05:00

Chicken Chimichangas are a staple at our house. I've been making these for years, and the recipe has morphed several times. This latest iteration has been around for about a year, and I finally took the time to write down the recipe.

Only this time, the husband had a request. "Can you add more cheese to mine? Like, a lot of cheese." And I obliged.

I made half the recipe husband-style (insanely cheesy, on the left in the photo below) and the rest old school (moderately cheesy.) Feel free to pick your poison.

Baked Chicken Chimichangas
Serves: 4-6

2 tablespoons olive oil
1 medium onion, chopped fine
2 cloves garlic, minced
1/2 teaspoon cumin
2.5 teaspoons chili powder (or to taste)
3 cups cooked, shredded (or cubed) chicken (I used chicken breasts from a rotisserie chicken.)
1/2 cup chicken broth (or water, if you don't have chicken broth on hand)
8 flour tortillas
1-2 cups shredded cheese (monterey jack, cheddar, or pepper jack are our favorites)
3 tablespoons butter, melted
Salsa, sour cream, and guacamole, for serving

Preheat oven to 450 degrees. Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and saute for 8 minutes until it's softened and golden brown. Add garlic, cumin, and chili powder and cook, stirring, for 30 seconds until the spices are fragrant.

Stir in chicken and broth (or water.) Turn the heat up to medium high and bring to a boil. Allow liquid to simmer for about 5 minutes, until mixture has thickened. Remove from the heat.

Divide the chicken mixture evenly among tortillas. Top chicken mixture with cheese. (If you want your chimichangas husband style, really load it up with cheese.)

Tightly roll up tortillas and place them into a 9x13 baking dish. Brush the tops of the tortillas with melted butter. (If you're going for husband style, load even more shredded cheese on top of the chimichangas at this point.) Bake in a preheated oven for 10-15 minutes, until the tortillas are golden brown and crispy.

Serve with salsa, sour cream, and guacamole.

The Husband's Eggs

2011-09-12T07:00:00.000-05:00

As you may have gathered, I'm the primary cook in our home. The husband, however, has several specialties. He is the ultimate grill-master, for one. (His lime cilantro marinade is proof of that.) He is also the breakfast expert in our family. His pancakes are light, fluffy, and delicious. Waffles? They're sublime. And eggs are his bailiwick.

Today's recipe is a family tradition for the husband. These are the eggs his grandma made for him when he was a little boy. It took him many, many Saturdays to perfect her recipe, which he developed himself. They don't look overly swanky, but you won't notice when you're shoveling buttery toast dripping with rich egg yolks into your mouth.

So, without further ado, the husband cooks...

Soft Boiled Eggs
Serves: 1

3 eggs, preferably room temperature
2 slices bread
Butter (lots)
Salt and pepper (lots)

Bring a pretty full pan of water to a boil. Add eggs, cover, and turn off the heat. Let the eggs sit in the water for about 6 minutes until they are soft boiled. (If you have a little, red egg thermometer like the one pictured in our pan below, it will let you know when they're at this stage.) While you're waiting, toast the bread to your desired crunchiness. Using your implement of choice (we go with the pasta spoon), fish the eggs out of the hot water.

Rinse the eggs under cold water so they don't continue cooking. You want those yolks to stay runny and not set up all the way.

Take a sharp knife and give each egg a swift whack right through the middle. The sunshine yellow yolk will reveal itself in all its glory.

Use a spoon to scoop out the eggs and place them in a bowl. Sprinkle with salt and pepper to taste. At this point, you could probably serve the eggs as is with toast on the side, but then it wouldn't be the husband's soft boiled eggs. Read on to learn the technique he learned from his grandma.

Schmear lots of butter on your toast.

Place the buttered sides of your toast together, forming a butter sandwich, and rip the break into bite-sized pieces.

Pile the toast pieces on top of your soft boiled eggs.

Stir it all together, and eat it as one delicious, yolky, buttery, mess. Remember your childhood days with grandma, and smile.

All tuckered out.

2011-09-09T07:00:00.001-05:00

Well, folks, this is a pretty pathetic post. I'm giving myself a day off from cooking because I'm tuckered out. The husband and I recently returned from a trip to Seattle to celebrate the wedding of his brother to his beautiful bride.

It was a fabulous wedding and a wonderful visit with family and friends, but there's a chance I didn't get enough sleep. The red-eye flight home didn't help. So, I'm cranky. Now I'm going to head to bed early in hopes of un-cranking myself. Wish me luck.

No, actually wish the husband luck. Poor fella has to deal with the whining.

Back with more good eats on Monday!

Pom Pom Tutorial

2011-09-07T08:00:00.002-05:00

This past weekend I had the extreme pleasure of attending the wedding of dear friends in--of all places--Cape Cod, Massachusetts. I also had the extreme pleasure of responding to the bride's request for a "just married" sign for the back of their ridiculously beautiful '57 Porsche Speedster.

Beyond the sign's structure, I immediately thought of pom poms, and I thought it might be fun to share my method. It's quite simple, really.

Gather your materials. I chose four types of organza ribbon, while cream tulle served to provide the loft and bulk I needed. You'll likely need only scissors in addition to the ribbon and tulle. (I also bought three cowbells and a bunch of jingle bells to intersperse. The sound as they drove away was the epitome of celebration, but that's just my take!)

Begin by clutching the tulle in-hand, gathering from the center of the material. Be sure to pinch from the center as you go along, as this will give you the roundest and most symmetrical pom pom. Insert your ribbons at a ratio of four to five wrinkles of tulle per ribbon. There's no real formula--just what you think will look best.

Keep this up until your fist is full of ribbon and tulle. If you're about to drop it while you're trimming the tulle, your pom pom is well on its way to perfection.

Next grab a similarly colored pipe cleaner, and wrap it at the center of your folds. Quickly bind all your hard work with the pipe cleaner. Twist, twist.

Finally, fluff by pulling ONLY the tulle in opposite directions, taking care to work the circumference of the pom pom. Essentially, you're teasing the pom pom like you once did your bad, bad 80's bangs. (If you tug at the ribbons, they'll come loose. Leave them alone.)

If all goes well, things may look something like this... And as always, feel free to email with any questions. (hdhhlady@gmail.com)

xoxo,

{ Lady of the House }

Salad Time

2011-09-05T07:00:00.000-05:00

Some things are just meant to go together. Like fresh summer corn and tomatoes. That's why I use them in every single recipe I make lately. Don't judge.

I was chatting on the phone with my mom the day I was making this salad. She started chuckling and told me a story about her college roommate who made a similar salad. The roommate put corn chips on top of her version and called it "California Chopped Salad." Chips? On a salad? I couldn't pass that up. So, in honor of my mom's roommate, give today's recipe a try.

Want to take it from side dish to the main event? Add some black beans or a few slices of rotisserie chicken from the grocery store.

California Chopped Salad
Serves: 4

Dressing
2 limes, juiced
1/3 cup extra virgin olive oil (Use the good stuff.)
1/4 cup chopped cilantro
1/2 teaspoon cumin
1/4 teaspoon chili powder
Salt and pepper, to taste

Salad
3 ears corn on the cob, silks and husks removed
4 cups chopped Romaine lettuce
1 pint grape tomatoes
A handful or two of tortilla chips, crumbled

Whisk together dressing ingredients and set aside. (If you don't feel like whisking, just shake everything together in a jar, like I did.)

Meanwhile, bring a very large pot of water to a boil. Add the corn and cook until just tender, about 4 minutes. Drain and rinse under cold water until it's cooled to the touch. Cut the corn off the cob and place in a large bowl. (See my post on Therese's Corn and Tomato Salad for pictures of this step.)

Add Romaine and tomatoes to the corn. Pour dressing over the top and toss to combine. Serve topped with tortilla chips.

Chocolate Chip Cream Cheese Bars

2011-09-02T07:00:00.001-05:00

I needed to make a "bar" dessert, and I was looking for something delicious, awesome, and easy. With those qualities in mind, I turned to a trusty cookbook, the 175th Anniversary Celebration Cookbook from Randall Memorial Baptist Church.

I happen to love church cookbooks. I read the names of the men and women who submitted each recipe and wonder what kind of folks they were. Or, if I happen to know them, I always have a happy memory to think back on. And, from my experience, church cookbooks have the market covered on delicious, awesome, and easy desserts. The first dessert I made when the husband and I moved to Milwaukee and were invited to a new friend's home was Honey Bun Cake. Thanks, Debbie Alcott for that one. Hurricane Oatmeal Cake? That gem can be attributed to none other than my fabulous mom. Debby Brown's Death by Chocolate Trifle has come through on a number of occasions.

When I made today's recipe, I wasn't concerned. The bakers of Randall Memorial Baptist Church have had my back on a number of occasions. As I started making the bars, though, I got a bit nervous. It didn't feel right. The crust mixture seemed a bit dry. Was I missing something? And it didn't cook too long. Was it really done? I went to sleep with a feeling of unease as my bars finished cooling in the fridge.

When I woke up, the bars were the first thing on my mind. Did they look better? I peered under the foil. No. They still looked a little dry and crumbly. Nuts. Well, maybe I'd just cut them up. Doggone again! These suckers are tough to cut while they're cold, and I was already late for work. My nerves rising, I cut off a little sliver and popped it in my mouth for a taste test.

Ho-ly cow. I should have known the church cookbook would come through! These suckers were AWESOME! They looked dry, but it was a trick. They were delicious. The husband had a taste test, too, and he had the perfect description. "They taste like Oreo balls." And they do.

So, don't doubt the church cookbook. Just make these.

Chocolate Chip Cream Cheese Bars
From: Dondra Decker in the 175th Anniversary Celebration Cookbook from Randall Memorial Baptist Church

1 18.5 ounce package fudge cake mix
2 eggs, divided
1/3 cup vegetable oil
8 ounces cream cheese, softened
1/3 cup sugar
1 cup chocolate chips

Preheat oven to 350 degrees. Mix dry cake mix, 1 egg, and vegetable oil until crumbly.

Reserve 2 cups for topping. Pat remaining crumb mixture into a lightly greased 9x13 baking dish. Bake for 15 minutes.

Meanwhile, beat together cream cheese, sugar, and remaining 1 egg until light and smooth.

Stir in chocolate chips. Spread cream cheese mixture over baked crust and sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool before cutting. Store in refrigerator, but bring to room temperature before serving.

Yep. More corn.

2011-08-29T07:00:00.000-05:00

As you may have noticed, I'm on a bit of a sweet corn kick. I just can't help it. It's August, and the corn tastes like candy. It's Halloween for grown-ups.

I snagged a few ears at the farmer's market, and set off to make this recipe for a BBQ we were having. Burgers on the grill and fresh sweet corn. It smelled like summer. It tasted like summer. It WAS summer.

Serve this as a side dish. Scoop it up with tortilla chips, if you're so inclined. But do it quickly because the sweet corn won't last forever.

P.S. Although I looove raw onion, it doesn't always love me back. I like to make the dressing for this recipe an hour or two before I finish the salad. I find the vinegar in the dressing takes the bite out of the raw scallions when it sits for a bit. Please note: This is not at all scientifically based; there's a good chance it's in my head. But I'm a firm believer in the placebo effect.

Corn and Black Bean Salad

Serves: 8

Dressing

4 tablespoons extra virgin olive oil (Use the good stuff here.)

2 tablespoons fresh lime juice (about 1.5 small limes)

1 tablespoon red wine vinegar

3 large scallions, thinly sliced (Use the white, light, and dark green parts.)

1 garlic clove, minced

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper, to taste

Salad

8 ears corn on the cob, husks and silk removed

1 15-ounce can black beans, drained and rinsed

2 tablespoons minced cilantro

1 pint grape or cherry tomatoes, halved (or quartered if large)

Salt and pepper, to taste

Combine all the dressing ingredients and whisk together. If you'd like to let the onion mellow, set dressing aside for about an hour.

Add black beans and cilantro to the corn. Whisk dressing again to combine, and stir it into the salad. Stop to appreciate how beautiful summer heirloom tomatoes really are.

Then, gently fold tomatoes into the salad. Taste and, if necessary, add more salt and pepper. Refrigerate until ready to serve (up to a day.) If desired, serve with tortilla chips.

Beef. It's what's for dinner.

2011-08-26T07:00:00.001-05:00

Serendipitously, the husband was out of town on a boy's weekend the same time my pal Mo's husband was out of town at a bachelor party. Since we were ladies of leisure without our men, we got together to cook dinner. And chat. Ok, honestly it was mostly chatting interrupted by cooking.

Anyway, Mo and I (with the help of her grill-savvy father-in-law), made a fan-freaking-tastic flank steak. I've shared with you the husband's Lime Cilantro Marinade, and this one is just as good. We only had time to marinade our steak for a couple hours, but I bet it'd be even better if you let this sucker rest in the fridge overnight. (If you give the overnight marinade a try, please let me know how it is!)

Beer Marinated Flank Steak
From Bon Apetit via epicurious.com
Serves: 6

2 pounds flank steak
1 tablespoon dried oregano
2 teaspoons cumin
Salt and pepper, to taste
1/4 cup olive oil
6 green onions, sliced
12 ounces dark beer (we used Guinness)
1/2 cup Worcestershire sauce (or a little more if you love this stuff as much as Mo and I do)

Score the flank steak in a crisscross pattern. (Your scoring should only be about 1/8" deep.) Place steak in a glass baking dish large enough to hold it. Sprinkle oregano, cumin, salt, and pepper all over the steak. Pour oil over the top, and rub it into the meat, making sure you cover both sides. Add green onions, beer, and Worcestershire, flipping the steaks to make sure they're coated evenly. Cover with plastic wrap and marinade at room temperature for an hour or in the fridge overnight.

Once the meat is marinated, grill over medium-high heat. Cooking about 3-4 minutes per side should result in a medium-rare steak. Let steak rest 5 minutes and thinly slice across the grain to serve.

Who Wants Cake?

2011-08-24T05:00:00.002-05:00

I've been flipping through my cookbooks and pining over all the Autumn inspired recipes. (Thanks, San Francisco, for this despicable ahem! Summer weather!) You know things are bad when the urge to make cake, only in order to stand warmed and cozy beside the oven, is the first thought upon waking to yet another dreary, foggy, pea soup day.

I'm justifying this post because TA DA! it's lemon pound cake, and it seems to harness those last days of summer, while hinting at the warm buttery goodness just around the corner. (Yes, it's nearly September! Meaning, it's basically the week before Christmas.)

This is the perfect cake to drop off at your neighbor's door, bring to tea with the girls or nibble in the kitchen, justifying each dirty fork as you pop them in the dishwasher, one by one..."my LAST bite!"

Here's what you'll need...

3 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3 cups sugar

6 eggs, room temperature

1/2 cup fresh lemon juice

2 tablespoons grated lemon peel

1 cup sour cream

The Glaze is easy...

1 cup powdered sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

And here's how to do it...

Preheat oven to 325°F. Line two loaf pans with parchment paper.

Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Be gentle. Transfer batter to prepared pan.

Bake cake until tester inserted near center(s) comes out clean, about 1 hour 20 minutes. Let cake cool in pan on rack 15 minutes. Turn out cake.

Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

Once cool, drizzle with glaze. Yum!

xoxo

{ Lady of the House }

Corn!

2011-08-22T07:00:00.000-05:00

A friend of a friend has a great summer project going on with his kids. They are raising corn in their backyard garden and selling their bounty for, get this, $2 a dozen. (TWO MEASLY BUCKS!) The kids are allowed to keep 50% of their profits, but the other 50% gets divided evenly between their college savings accounts, church, and the charity of their choice (the Humane Society.) I could not pass up helping the kids learn such a great life lesson in saving and giving to good causes, so I signed up for a dozen ears of summer sweet corn.

My friend brought me the bag of corn on Friday, and it was at that point I thought to myself, "What in the world am I going to do with all this corn?"

I chatted with Therese, of dinner co-op fame, and she shared a recipe for corn salad. It was easy. EA-SY. And delicious. DUH-LICIOUS. So, I'm sharing it with you here.

Visit your local purveyor of sweet corn, be it the grocery store, farm stand, or kids learning a life lesson, and make this up before summer passes you by.

Therese's Corn and Tomato Salad
From: Therese (Obviously.)
Serves: 6

6 ears corn on the cob, husks and silk removed
1 pint grape tomatoes, halved if large
1/2 - 1 cup basil (to taste or as much as your garden can handle), chopped
6 tablespoons apple cider vinegar
4 tablespoons olive oil (the good stuff)
Salt and pepper

Bring a large pot of water to a boil. Add the corn and boil for 3-4 minutes. Remove corn to a colander and place under cold, running water to stop the cooking process and cool it down quickly. (Alternatively, if you plan ahead, you can shock the corn in an ice bath. I, obviously, didn't plan ahead.)

Using a very sharp knife, cut the corn kernels off the cob. (Note: As you can see from the photo, I attempted to catch runaway kernels by placing the cutting board on a rimmed baking sheet. I'm pleased to report that it worked!)

In a large bowl, combine corn kernels, tomatoes, and basil. In a separate bowl, whisk together cider vinegar and olive oil. Pour dressing over the salad and stir gently to combine. Season with salt and pepper to taste.

Go have fun! It's an order!

2011-08-19T07:00:00.001-05:00

I was all set to make chicken and some delightful basil carrots for dinner, and I was planning to share that recipe with you folks today.

But then I got a better offer. Some pals invited us to eat a picnic dinner with them at Jazz in the Park, a summer tradition in Milwaukee.

My little mind started running away with me when we got the invite. What about the carrots? What will I share with the good readers of HDHH? And shouldn't I fold that laundry that's been languishing in my dryer all day? And what will I bring to Jazz in the Park? I don't have time to bake an apple pie after work!

Uh, hello, Erin! Who cares about the carrots?! (If you care, please comment. I'll owe you a serious apology.) The skivvies in the dryer will be there tomorrow, no wrinklier than they are now. And you will bring chips to Jazz in the Park. And no one will judge you for it.

So, the husband and I threw together some quick sandwiches for our picnic in the park. (PB&J for me, leftover chicken and cheese for him.) We rinsed some grapes, snagged a bag of chips, and we were off. And we had a grand time.

This is the lesson I learned for today, and I'm sharing it with you in place of the carrot recipe. Don't take yourself too seriously. And when a friend calls with a better offer for dinner, or your little one asks you to play trucks, take them up on it. You won't regret it.