Christmas Tree Waffles

I was feeling extra festive this morning, so, I thought I'd whip up some Christmas tree waffles for the kids (Bisquick with 5 drops of green food coloring).....decorate them however you like! The kids thought they were super fun and of course, they were more than simple to put together! Woohoo chocolate chips, fruit loops and a banana star!

Thai Butternut Coconut Curry Soup

Okay, it's official: I am completely obsessed with the Cafe Sucre Farine blog! This woman is a culinary genius! Everything I have made from this blog is A-MA-ZING! Her recipes are 100% restaurant quality - which means I know whatever I set out to make is going to yield a yummy, homemade meal! And this soup is no exception! In fact, it may be THE very best thing I have made from her blog to date! The flavors are rich and complex; this soup is decadently delicious!

The CSF blogger gives lots of options for topping the soup. I topped mine with cilantro, pepitas, avocados and jasmine rice. The rice REALLY put this soup over the top! I highly recommend it! I also recommend roasting pre-cut butternut squash.....this really saves a step!

Here is the recipe from Cafe Sucre Farine's:
Ingredients for roasted squash:
1 large butternut squash (I used a 20 oz carton of pre-cut butternut squash)
1 tablespoon extra virgin olive oil

Ingredients for the soup:
2 tablespoons extra virgin olive oil
2 medium large onions
2 stalks celery
4 cloves garlic
1 inch piece fresh ginger, coarsely chopped
1 teaspoon crushed coriander seed
1 tablespoon mild curry powder, (I really like Madras curry)
2 quarts low sodium chicken broth
1 tablespoon brown sugar
1 large sweet potato, peeled and chopped in 2-inch pieces
1 large butternut squash, roasted as directed
1 teaspoon Sriracha chili sauce (available in the Asian section of most larger markets)
2 teaspoons sea salt
freshly ground black pepper
20 ounces coconut milk, about 1½ cans

additional chicken broth as needed, for thinning

Suggested toppings:

cooked jasmine rice*
cilantro leaves* or other fresh herbs

creme fraiche

greek yogurt

basil oil

curry oil

sautéed shrimp
toasted butternut squash seeds 

toasted pepitas*

avocado slices*

 

(*These are the toppings I used to garnish my soup)

Instructions for roasting the squash
1. Pre-heat oven to 400˚F. Line a sheet pan with foil and rub with one tablespoon olive oil.

2. Cut squash in half, lengthwise*, and scoop out seeds and flesh. (Save seeds if you want to roast them and use as a garnish.) Place squash halves, cut side down on prepared sheet pan. Roast in oven for 25-30 minutes or until it feels super tender with a fork. Remove from oven and let sit on pan until cool enough to handle. (*Again, I roasted pre-cut butternut squash- SO much easier!)

Instructions for the soup:
1. Add 2 tablespoons of extra virgin olive oil to a large soup or stock pot. Heat on medium high until hot. Add onions and celery and sauté until translucent. Add garlic, ginger, coriander and curry powder and cook for two minutes. Add broth and next 6 ingredients. Bring to a boil and then reduce to a simmer. Cook for 45 minutes or until all veggies are very tender.

2. Add coconut milk and cook for another two minutes.

3. Puree with a stick blender, food processor or regular blender until smooth and silky. If using a food processor or regular blender allow soup to cool a bit before blending and blend in batches. Taste and season as needed with sea salt and freshly ground pepper. If soup is too thick add a bit more chicken broth. Serve hot with toppings as desired.

Creamy Lemon Oat Bars

Here is a fab recipe I found on Pinterest for creamy lemon oat bars! Yum!!! Try these as an alternative to all the chocolate chocolate treats passed around during the holidays! Enjoy!
P.S. Consider doubling the recipe and using a 9X13 inch pan.

1 can (14 oz.) sweetened condensed milk
3 teaspoons grated lemon zest 
1/4 cup fresh squeezed lemon juice 
1 1/4 cups flour 
1 cup old fashioned oats (NOT quick oats) 
1/2 cup packed brown sugar 
1/2 cup butter (1 stick), softened
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375F.

Coat 8x8 inch pan with non-stick cooking spray.

Mix sweetened condensed milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly (I took off my ring and just used my hands to mix in the butter with the dry ingredients. Sometimes getting messy is just easier).

Press half of the crumbly mixture in pan; bake about 10 minutes or until set.

Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.

Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely (I put mine in the fridge for an hour after the pan cooled off). Cut 4 rows by 4 rows. I stored the extras in the fridge.

Sausage Tortellini Soup

On a difficulty scale of 1 to 10, I'd rate this soup a zero. But, please don't think that is in any way indicative of the taste! Oh what a soup! Delicious, yummy, flavorful, filling! Easy BEYOND easy to make....a mom's dream dinner, right!? My friend, Gina, over at Hyphenista, shared her wonderful recipe with me....and now, I am sharing it with you! Make this soon, make it often and serve it with a good crusty bread! Enjoy!

1 Tbl olive oil

1 lb mild Italian sausage (you can also use chicken sausage)

5 cups beef broth

1 jar good quality marinara sauce (I used a 24oz jar of Rao's Marinara)

1 14 oz can diced tomatoes

1/2 - 3/4 cup red wine

Spinach (I used 1/2 of a 9 oz bag; I chopped it before adding it to the soup. You can also use frozen spinach)

1 9oz package of fresh tortellini

Good quality Parmesan cheese, shredded

The cast of characters

Coat the bottom of a large soup pot with olive oil.  Remove the sausage from it's casings (or save yourself this step and buy bulk sausage) and crumble into the pot.  Saute the sausage over medium heat, continuing to break it apart into small crumbles with a wooden spoon.

Once the sausage is cooked, add the beef broth, marinara, tomatoes, wine, and spinach.  Mix well and bring to a boil.  Reduce heat and simmer.  Stir in tortellinis, continue to simmer until they are cooked through.  

Serve with shredded Parmesan. Is that simple or what!?

The Ultimate Brownies

This recipe (also known "crack brownies") has been floating around Pinterest for weeks! I finally decided to give it a shot! These decadent brownies were simple AND fun to make; very yummy and yes, it was hard to stop at just one (and I didn't!). I think it was the peanuts that really put them over the edge! In fact, the next time I make these, I think I'll add another 1/2 cup! I just love that crunch!! Enjoy!

1 box brownie mix (AND all the ingredients needed to bake them)
1/2 cup salted peanuts
2 cups mini marshmallows
1 cup Reese’s Peanut Butter Cups, coarsely chopped
1 1/2 cups milk chocolate chips (you can also use semi-sweet for a deeper chocolatey taste)
1 1/2 cups creamy peanut butter (you know I used crunchy- FYI, I don't believe in creamy PB)
2 cups Rice Krispies cereal

Preheat oven to 350 degrees F.

Grease a 9X13 inch pan very well (or whatever size pan your brownie mix calls for).

Make brownies according to the directions on the package and pour into prepared pan. Bake the least amount that the brownie box recommends minus 5 minutes. For example, if your brownie mix says to bake for 30 to 35 minutes, bake these for 25 minutes. I say to do this because once you add the next layer of goodies, you will return the brownies to the oven for an additional 6 minutes of baking. You definitely do not want to overcook the brownies!! Slightly undercooked brownies are always best!

Remove the brownies from the oven and immediately sprinkle the peanuts, marshmallows and peanut butter cups on top. Return to the oven for an additional 6 minutes of baking.

Meanwhile, melt chocolate chips and peanut butter in a large bowl in 30 second intervals in the microwave, stirring in between each interval (approximately 1 1/2 minutes should do the trick). Stir in cereal.  Spread the cereal mixture evenly over the top.

Refrigerate for 2 hours to let the top layer "set". Once I removed the brownies from the fridge I ran a butter knife along the sides of the pan a few times on each side. I didn't think it was going to work- but, I flipped the whole thing onto a clean cutting board, gave the pan a hard thunk and to my delight, the whole thing came out in one glorious piece!!! It is always SO much easier to cut bar cookies when they are out of the pan- these were no exception! So, if you greased your pan well enough and are feeling lucky, give this final step before cutting a try!

Caprese Bites

Who wants to hear a recipe that requires zero culinary skill,  presents itself like a work of art and tastes absolutely divine!? "I do, I do," I hear you say! Well, here it is! Serve this at your next party! Your friends will think you are amazing! Enjoy!

Cherry tomatoes
Fresh mozzarella, cut into bite sized pieces (or use Bocconcini - mini mozzarella balls)
Fresh basil
Balsamic Vinegar Glaze
Toothpicks

Here is an example of balsamic glaze- any kind you find will do!

Skewer a cherry tomato, folded basil leaf and a piece of mozzarella onto a toothpick. Arrange in a beautiful pattern on a serving tray. Drizzle with balsamic vinegar glaze. Voila! Appetizer finished, you look like a genius!

Zingy Lasagna

Okay, this “Mexican” lasagna has got to the be the easiest lasagna I have ever made! The noodles did not need to pre-boil, there is no cheese filling, no saute-ing onions, nor endless layering upon layering. And actually, my kitchen didn’t get too thrashed during the cooking process- you know what I mean, tons of pots, pans and dishes scattered throughout.....Nope, it was easy-peasy! Please don’t confuse easy, however, with bland or simple tasting....no, no, no!! This was full of flavor, very hearty and satisfying! A great alternative to your run-of-the-mill lasagna!! Please make note that it requires at good 90 minutes to cook and 10 - 15 minutes to set up....so, plan accordingly!!

Thank you to my friend, Gina, who recently gave me a copy of the cookbook, A Thyme to Celebrate, from whence this recipe comes! I can’t wait to try more dishes from this book!

3 Tbl extra virgin olive oil, divided
1 pound lean ground beef
2  15oz cans of refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
12 uncooked lasagna noodles (do NOT use the “no boil” kind)
2 1/2 cups salsa
2 1/2 cups water
3/4 cup green onions, chopped
1 6 oz can of sliced black olives
2 cups sour cream
1 cup Monterey Jack cheese, shredded

Preheat oven to 350F

Heat 2 Tbl olive oil in a large skillet over medium heat. Add the ground beef, cook for 5 minutes or until brown, stirring until crumbly (I really work the meat so it’s very finely crumbled). Drain fat, if any. Add the beans, oregano, cumin and garlic powder. Mix well. Simply soak the lasagna noodles in room temperature water in a large soup pot for 5 minutes.

Coat a 9X13 inch baking dish with 1 Tbl olive oil. Layer 1/3 of the lasagna noodles on the bottom of the pan. Spread one half of the ground beef mixture over the noodles. Add another 1/3 of the noodles, then add remaining half of the ground beef mixture. Top with the remaining noodles.

Combine salsa and water. Pour over the top of the layers. Okay, one thing to mention- the lasagna is going to look like watery soup at this point!!! Don’t panic! I admit it, I did a little. But, don’t fret because the water will cook all those uncooked noodles while it bakes. When you take the foil off after it’s finished, I promise you will be happy with what you see!! Okay, back to the recipe.....bake, COVERED with foil, for 90 minutes.

Mix the green onions, olives, sour cream and shredded Monterey Jack in a bowl. When the lasagna has finished cooking, remove it from the oven and carefully uncover. Evenly spread the sour cream mixture on top. Return to oven and bake, uncovered, for another 5 minutes. Let the lasagna set-up for AT LEAST 10 minutes before cutting into it! I like to let it sit for 15 minutes- this gives me a nice clean slice of lasagna and not a sloppy floppy mess of noodles and meat on a plate!  Serve with additional salsa, chips and guacamole! Enjoy