Ginger Glazed Roast Carrots

We eat a lot of carrots at our house. It's because I always have them on hand. They stay fresh in the crisper for a long time, and they're delicious raw or cooked. Throw them in your lunchbox, use them to scoop up Spinach Dip or hummus, or roast them with some ginger...

Ginger Glazed Roast Carrots
Serves 4

1 pound carrots, sliced on the bias 1/4" thick
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon ground ginger
Salt and pepper

Preheat oven to 400 degrees. Place the carrots on a rimmed baking sheet. Drizzle with honey and olive oil. Sprinkle with ginger and salt and pepper to taste. Toss everything together until the carrots are evenly coated. Bake for 15-20 minutes, until the carrots are crisp-tender and golden around the edges, stirring halfway through.

Tangy Slow Cooker Pork with Onion Jam

My friend Amy requested more slow cooker recipes. So, Amy, this one's for you!! (In my mind I'm saying this from the stage like a rockstar. I'm wearing leather pants and lots of sequins. There are lasers and back-up dancers in hot pants. There may or may not be a streak of purple in my hair.)

Back to reality. Let's talk about crock pot cookin' for a minute. I always thought that you could "set it and forget it" when you used a slow cooker. No matter what protein you use. No matter what liquid you put in there. I have learned the hard way...THIS IS NOT TRUE. Some cuts of meat need a looooong time to cook. Like pot roast, for example. But other things can't just simmer away for 10 hours while you're at work. I have burned pork tenderloin and chicken breasts on numerous occasions. It's a bummer, but it's true.

You're thinking to yourself, "What should I do if I have to work from 9 to 5? How can I use my slow cooker for shorter periods of time? Tell me! Please!" Well, if you have a timer on your crock pot, by all means, use it. If you don't have one, I've heard that attaching a light switch timer works well, too. Then you can set your slow cooker to turn on at noon instead of 8:00 a.m. Let me know if you try it. Also, I'm not sure if this is legit or not, but I totally put things in the crock pot frozen or partially frozen. This works particularly well with chicken breasts.

What slow cooker tricks do you have? Please share!

Tangy Slow Cooker Pork with Onion Jam
Adapted from Eating Well
Serves: 8 (or more!)

1 tablespoon olive oil
3 onions, thinly sliced
1/3 cup brown sugar
4 cloves garlic, minced
1 teaspoon dried oregano
1 chipotle chile in adobo sauce, minced*
Salt and pepper
1/3 cup apple cider vinegar
12 ounces chili sauce
3 pounds pork loin roast
Pretzel rolls or your favorite rolls, for serving

Heat oil in a large skillet over medium-high heat. Add onions and cook until they begin to soften, about 6 minutes. Stir in brown sugar and continue to cook, stirring regularly, until the onions are very soft and golden, about 8 minutes longer. Add garlic, oregano, chipotle chili, and salt and pepper to taste. Cook, stirring, for another minute until the spices are fragrant. Add vinegar and cook until the liquid is mostly evaporated, 1-2 minutes. Stir in chili sauce.

Place pork in your slow cooker and cover with the onion mixture. Cover and cook on low heat until the pork is cooked through, about 4 hours. Remove pork and shred or cut into bite-sized pieces. Stir pork back into the sauce or, if you have onion-averse people in your group, remove the onions from the sauce and then stir the pork back in. Serve the pork on rolls with plenty of onion jam piled on top (for the onion lovers, of course.)

*Feel free to use more or less chipotle chile depending on your spice tolerance. I'm pretty wimpy when it comes to spice, and one chile was perfect for me.

Introducing...

Wednesdays have been quiet for too long. So I'm bringing in some fresh blood. A woman with unparalleled hostessing skills, the palate of a restaurant critic, and a wardrobe full of envy-inducing scores from TJ Maxx. She was there for most of the best moments of my life, from the time we did the Cupid Shuffle after Thanksgiving dinner to the birth of my son. She ripped the heads off my Barbies and taught me how to curl my hair. Yes, it is none other than my fabulous sister, Kate.

Today she answers a few questions...

Erin: How the heck are ya?!

Kate: Well if I was our mother I would say “Just Dandy!” … However, as much as I see myself slowly becoming more like her, I'll say I'm lovely … but cold … and currently with wet feet because I’ve been refusing to admit I live in Chicago and have been wearing five inch heels to trudge through the snow to my car in the morning!  

Erin: Wet feet, huh? While you are the more fashionable sister, at least I'm the warmer one. I don't think I've worn anything but Uggs since November. Moving on. What does "Hot Dinner Happy Home" mean to you?

Kate: It means to feel cozy, warm and taken care of. In a happy home you can be completely yourself and comfortable … be silly or crazy or in need of comfort. Growing up, and even now, home has been “what do you need in this instant … because we can make it happen.” And suddenly all feels right in the world. Even still whether my mom is visiting or I head home to Buffalo, she asks if she can get me anything and then covers me with a fleece blanket. If that’s not a hot-dinner-happy-home, I don’t know what is.

Erin: The image of a cozy fleece blanket is very "happy home." I like it. So, what can we look forward to hearing about in your posts?

Kate: Hmmm… I'm a single girl working 8-5 and living in the Chicago suburbs. I hope to incorporate some of my favorite things about cooking … relatively quick meals with simple ingredients. Often they are meals that can be eaten on the couch in front of Netflix or Hulu Plus. Also I love … no seriously LOVE going out to eat! And thank goodness Chicago has no shortage of fun, delicious restaurants!!! So I will definitely bring some of my favorite food destinations to the inter-web!

Erin: You always have the best restaurant recommendations. You've even been to cool places in Milwaukee before I have! Two-in-one: Name your favorite meal and cooking inspiration. Go!

Kate: Man this is tough!!! When I was little, it was chocolate chip pancakes and orange pop. While I feel like I can’t pick a favorite current meal, I would definitely say my inspiration has been PINTEREST! I am completely addicted, and it’s how I choose so many things I make (and even what to wear to work in the morning). Seriously, if you aren’t on it … JOIN NOW! And since it is real people, so many of the recipes are easy to make with ingredients you have!

Erin: Oh, Pinterest! You and I are both addicts. (Everyone should follow Kate on Pinterest, by the way. Her "Fashion" board makes me want to change out of my sweatpants.) I've already mentioned that you throw killer parties. Wanna share any of your hostess-with-the-mostess secrets?

Kate: Ok … I love love love hosting get togethers … from cooking a meal with one friend, to girls’ nights, to FULL-ON BASHES! There is no better feeling than people leaving your home satisfied with an event. (The ultimate success is when they have to leave the next morning… ha!) But what I’ve found that brings the most success is always having more food and more drinks than you think. People never want to go hungry or thirsty! Always keep things restocked … I feel like I’m constantly making sure bowls are refilled and glasses are topped off, and people definitely appreciate that extra mile. Also, I think good music is key! It is the perfect way to set the mood. And I am partial to party accessories. They make things fun and different. From necklaces to party hats to reindeer antler headbands to piñatas, it just throws a fun twist!

Erin: Plus you really look cute in your antlers! Anything else we should know about you?

Kate: Geez I feel like I have already shared so much (can you tell I have a tendency to be verbose??)! I come from an amazing family (did I mention I have a fabulous sister who always has a delish recipe whenever I need help in the kitchen and killer Wii Just Dance skills ... yep that’s you happy homemaker!) and incredible friends. What seems to be central to so many of my good memories is food … whether in or out of the home. There is just something that makes you feel special and loved when you gather together. I love taking care of people and making them happy and providing a good time … it’s what life should be all about … making someone’s day better when they leave than when they came. Oh … and I also have a slight Bravo addiction. That’s it! Happy dining, everyone!

Erin: Welcome to the shenanigans, sister!

Glazed Acorn Squash

I love winter squash. It's rich and sweet like dessert, but it's a healthy vegetable. What's not to love?!

Typically I pop acorn squash in the microwave for a quick spin and the mush it up with a bit of brown sugar. It's easy. It's delicious. And I don't have to plan ahead to make it.

This time, though, I wanted to try baking it in the oven. I would actually have to think about dinner preparation before 6:00 p.m., but I was okay with that. It seemed very adult to roast something that I usually microwave. Like taking a Hot Pocket to the next level.

Glazed Acorn Squash
Adapted from Simply Recipes
Serves: 2

1 acorn squash
2 teaspoons butter
2 tablespoons brown sugar
1 teaspoon maple syrup
Salt and pepper

Preheat oven to 400 degrees. In order to make the acorn squash easier to slice, microwave it for 2-3 minutes on high. Once it's softened up just a bit from the microwave, slice it in half through the stem. (I suppose that would be pole-to-pole as opposed to through the equator, if I were comparing it to the world.) Scoop out and discard the seeds and stringy bits. Line a baking sheet with parchment paper or aluminum foil (for easy clean up), and place the acorn squash on the baking sheet cut-side up.

Schmear 1 teaspoon of butter on the cut side of each half. Then sprinkle each half with 1 tablespoon brown sugar, 1/2 teaspoon of maple syrup, and plenty of salt and pepper. Bake for 1 hour to 1 hour and 15 minutes, until the squash is very tender when you pierce it with a fork. When you place the acorn squash on each person's plate, make sure you don't spill any of the molten buttery, sugary goodness!

Pasta with Spicy Chicken Sausage and Spinach

Before my son was born, I went to the grocery store, oh, four, maybe five times a week. I'd just swing by on my way home from work. Easy peasy. Now? Not so much. I have to time said trip to the grocery store with nap time to avoid a meltdown in the checkout line. Then I have to carry my giant baby without wrenching my neck. Add in a diaper bag the size of a small car and attempting to navigate through the narrow aisles...it's just not so easy any more. Needless to say, I don't swing by the grocery store nearly as often.

With my frequently empty fridge shelves, I have to get creative when I'm making dinner. Recently I uncovered some Italian chicken sausage buried in my freezer, a giant tub of spinach that was on its last legs, and plenty of pasta in my pantry. I was really hoping I had some sun-dried tomatoes, and I did! But they expired in August 2012. Mental note, clean out the fridge more often. Half an onion in the veggie drawer leftover from something. Garlic? And wine. Boom. Done. Dinner here we come.

The recipe below is what I made with my kitchen discoveries. I included substitutions, though, to help you get creative with what you have around the house. Use this recipe as a base, and clean out your cupboards! There's no need to go out in the cold to get groceries tonight.

Pasta with Spicy Chicken Sausage and Spinach
Serves: 4

2 cups short pasta (I used rotini, but any short pasta will do.)
2 tablespoons olive oil, divided
3 spicy Italian chicken sausages (Substitution ideas: chicken, canned white beans, ground beef)
1/2 onion, chopped
1/8 teaspoon granulated garlic (Substitution ideas: fresh garlic, obviously...I didn't have any.)
1/3 cup white wine (Substitution ideas: chicken or vegetable broth, water)
6 big handfuls of fresh baby spinach (Substitution ideas: frozen spinach, kale)
Salt and pepper
1/3 cup grated Parmesan cheese (Substitution ideas: cream cheese, fontina cheese)

Cook pasta in lots of salted boiling water according to package directions. When it's finished cooking, save some of the pasta cooking water. Then drain your pasta and set it aside.

Heat 1 tablespoon olive oil in a large skillet over medium high. Add the chicken sausage and cook until it's browned on all sides, about 5 minutes, stirring occasionally. Add about 1/4" of water to the skillet, reduce heat to low, cover, and allow the sausages to simmer until they're cooked through, about 12-15 minutes. Check on the water level once or twice to make sure it hasn't totally evaporated. If it's almost all gone, just add a bit more water. Once they're cooked, remove sausages and slice them into 1/4" thick pieces. Set them on a plate and cover to keep warm.

Dump any remaining water out of your skillet and add another 1 tablespoon of oil over medium high heat. Add the onion and cook, stirring often, until it's very soft, about 5 minutes. Add the garlic powder and cook for another 30 seconds. Stir in wine, scraping the bottom of the pan to incorporate all of that browned goodness into the sauce. Allow the wine to cook and reduce for 2-3 minutes.

Stir in the spinach and season with lots of salt and pepper. Cook for about 3 minutes, stirring often, until the spinach has cooked down and softened. Stir in reserved sausage and pasta. Sprinkle with Parmesan cheese and add about 1/3 cup of the reserved pasta cooking water. Stir everything together. Taste it and add salt and pepper or additional Parmesan cheese if it needs more pizzazz. If it seems too dry, stir in a bit more pasta water. Serve with extra cheese on top.

Crisp Roasted Broccoli

Today let's eat broccoli. Roasted broccoli with crispy, caramelized bits around the edges. I think that's all I need to say about that.

Crisp Roasted Broccoli
Adapted from Ben and Birdy, but originally from America's Test Kitchen
Serves: 4

1 large head of broccoli
2 tablespoons olive oil
1/2 teaspoon sugar
Salt
Lemon pepper (Or use regular pepper if you don't have lemon pepper on hand.)

Move one of the oven racks to the lowest position. Place a large, rimmed baking sheet on the lowest rack, and preheat oven to 500 degrees. (You want the baking sheet to get hot-hot-hot!)

Using a sharp knife or vegetable peeler, remove the tough outer peel from the stem of the broccoli. Chop off the stem and slice it into long, 1/2" thick pieces. Slice the rest of the broccoli into florets. Place the broccoli into a bowl and drizzle with olive oil, sugar, and a hearty sprinkle of salt and lemon pepper. Use your hands to mix everything together thoroughly.

Once the oven reaches 500 degrees, take out the hot baking sheet and quickly (but carefully!) place the broccoli on it. Use tongs to separate the broccoli into a single layer. Bake until the broccoli is tender with crisp, brown edges, about 9 minutes.

Fried Chicken Tostadas

I realized recently that many of my recipes are the result of using up an overabundance of ingredients I purchased at Costco. When you buy 87 peaches or 3,000 pounds of quinoa for a family of two adults, you need to get creative.

Almost every time I go to Costco, I pick up a rotisserie chicken. Sometimes we eat it with mashed potatoes and veggies for dinner. Sometimes I slice it up for sandwiches during the week. Sometimes I chop or shred it into bite-sized pieces and toss it into the freezer to use in a recipe later.

Since I keep a supply of chopped-up chicken at the ready, I'm always looking for creative ways to use it up. The husband is a lover of all things fried, so instead of offering up enchiladas or chicken packets, I suggested we have tostadas for dinner. He was psyched.

This recipe is more of a guideline. If you don't have cooked chicken on hand, it's the perfect way to get rid of the remnants of a pot roast. Or skip the meat and season up a can of black beans instead. Make it your own based on what you have on hand.

Fried Chicken Tostadas

Cooked chicken (or pork or beef), chopped or shredded into bite-sized pieces
Chili powder (I swoon over Penzey's Chili 9000. Just my personal opinion.)
Shredded cheese
Refried beans
Sour cream
Vegetable oil
Flour tortillas
Chopped lettuce
Salsa

Make sure all of your tostada components are ready to go before you fry up your tortillas. This way you can serve the tortillas when they're fresh and hot. I start with the chicken. Sprinkle the cooked chicken with chili powder to taste. Stir in about a teaspoon of water to make sure it doesn't dry out, and microwave the seasoned chicken until it's piping hot. Set aside.

Next I get the refried beans ready. My pal Therese taught me how to jazz up canned refried beans: simply stir in a spoonful of sour cream and then heat them up in the microwave. I don't have an exact ratio to share; it just depends on how creamy and tangy you want your beans. Just put a heaping spoonful in there and give it a taste. You can always add more.

Once that stuff is ready, pour about 1/2" of vegetable oil into a skillet over medium-high heat. Allow the oil to heat up for about two minutes. Test to see if it's hot enough by placing a tiny piece of tortilla in the hot oil. If bubbles form all around the tortilla and it starts to cook immediately, then it's ready. Gently place one tortilla into the oil and fry for 1-3 minutes on each side, until it puffs up a little bit and turns golden brown. The exact timing depends on how hot your oil is, so just keep an eye on it to make sure your tortilla doesn't burn. Place the fried tortilla on a paper towel-lined plate. Repeat with the remaining tortillas.

Schmear each cooked tortilla with refried beans. Sprinkle shredded cheese on top of that, then add some chicken. Top with lettuce, sour cream, and salsa.