Not Your Typical Stove Top Stuffing

Stuffing is just one of those things I have no interest in making from scratch.

Growing up we always ate Stove Top and I have no complaints! I think it's great.

However, there are ways take ordinary Stop Top and add a gourmet twist. There are countless ways to do it but this time I added sautéed celery, chicken stock and dried cranberries.

It was a huge hit for something quick and easy to make. This will definitely be on my Thanksgiving menu this year!

WHAT YOU WILL NEED:

• 1 box of Stop Top stuffing - I used Chicken flavor
• 1 1/2 cups of chicken broth
• 5 tablespoons of butter
• 3 celery stalks
• 1/2 cup dried cranberries

Dice the celery and saute with 1 tablespoon of butter in a large pot until soft (approx.  4-5 minutes)

Add the chicken stock and remaining 4 tablespoons of butter. Bring to a boil.

Once boiling, add the contents of the stuffing pouch. Cover the pot and remove from the heat. Let stand for 5 minutes.

Add the dried cranberries and fluff with a fork.

See quick and easy!  

Guest Post: Cheddar and Gruyere Mac and Cheese

Head over the my friend Jaime's blog at http://www.laviejaime.com/. I am guest posting today while she's on a 10 day vacation in Italy (jealous!).

I made a Cheddar and Gruyere Mac and Cheese!

Balsamic and Honey Roasted Brussel Sprouts

I have made Caramelized Brussel Sprouts before but thought it was time to try out roasting.

Loved it.

So easy to prepare.

Try it :)

WHAT YOU WILL NEED:

• 1 lb brussel sprouts
• 1/2 of a small onion, diced small
• 2 tablespoons lemon olive oil  **if you don't have just use regular olive oil and the juice of 1/2 a lemon
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon honey
• 1/4 cup of pine nuts
• Salt and fresh ground pepper to taste

Rinse the brussel sprouts and remove any damaged outer leaves

Trim the bottom of the sprouts off and slice into 1/2 inch pieces.

Dice your onion very small.

Put sliced brussel sprouts and onion in a large plastic bag. Add 2 tablespoons of lemon olive oil, 1 tablespoon of balsamic vinegar, 1/2 tablespoon of honey, and salt and pepper to taste.

     **My honey came from my friend Dayna's wedding. Her family has backyard beehive and these cute jars of honey were given to us when we sat down for dinner. Now that I've had this I will never be able to buy the plastic honey bear kind again...

Shake to coat all of the brussel sprouts and pour out onto a cookie sheet covered with tin foil and lightly sprayed with canola oil spray.

Top with pine nuts and roast in the oven for 20 minutes  Toss once halfway through the roasting process to ensure even cooking.

Corn Salsa

Are you ready for Cinco de Mayo?

I sure am...Bring on the margaritas!

And sombreros.

Here's a quick salsa perfect it you need to throw something together last minute. You shouldn't be drinking all that tequila on an empty stomach anyway :)

WHAT YOU WILL NEED:

• 1 12oz bag of frozen corn, defrosted and drained
• 1 tablespoon olive oil
• 2 medium-sized jalapeños, seeds removed and diced *
• 1/2 red onion, chopped
• 3/4 cup fresh cilantro, chopped
• 2 limes 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

**You can can also use fresh corn. Either cut it directly off the cob or roast it on the grill then cut it off**

**If you want an extra spicy salsa keep some of the seeds from the jalapeños**

Chop your red onion, jalapeños, and cilantro.

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the corn.

Saute the corn until it starts to turn brown.

Mix the corn, onion, jalapeños, and cilantro in a mixing bowl. Squeeze in the juice of the 2 limes and season with salt and pepper.

Serve with tortilla chips!

Have a happy Cinco De Mayo weekend!!

Guest Blog Post: Eva Longoria's Chunky Guacamole with Baked Tortilla Chips

I am really excited because today I got to do another guest post on my good friend Jaime's blog - La vie...J'aime.


In honor of Cinco de Mayo which is coming up on Saturday I have made Eva Longoria's Chunky Guacamole recipe along with some homemade baked tortilla chips!

I first tried Eva's guacamole at her restaurant Beso in Las Vegas. Here's a picture of some of my co-workers/amazing friends during our dinner!

So head on over to Jaime's blog to get the recipe and let me know what you think!


Happy Cinco de Mayo!!

Couscous with Goat Cheese and Tomatoes

This recipe is so easy.

And can be changed up in so many different ways...Orzo with feta and tomatoes, ditalini with parmesan and roasted zucchini...you get the idea.

Another plus? It can be served hot or cold and is delicious either way!

WHAT YOU WILL NEED:

• 1.5 cups of israeli couscous
• 1 and 3/4 cups of boiling water (or chicken/vegetable stock)
• 1 shallot minced
• 1-2 tablespoons of olive oil
• 1 cup of cherry tomatoes, halved
• 1/4 cup parsley, chopped
• 1/2 cup goat cheese
• Salt and pepper to taste

In a dry pot toast the israeli couscous until it starts to brown.

Add the boiling water (or chicken/vegetable stock) to the toasted couscous. Turn the heat to low, cover and let simmer for 8-10 minutes, or until all the liquid is absorbed.

While the couscous is cooking mince the shallot and sauté in a few tablespoons of olive oil until translucent. Set aside.

When all of the liquid has absorbed into the couscous uncover and turn off the heat. Add the tomatoes, goat cheese, shallot and parsley. Season with salt and pepper if needed.


If the mixture seems a little dry add water or stock until it is the consistency you like.

That's it! So easy and you can add any ingredients that you like :)


What would your perfect combination be?

Cheesy Garlic Bread

I love when I make something amazing without even meaning to. This garlic bread. WOW. 

We were having an italian feast last weekend while skiing up in Vermont and staying at my friend's Joanna and Will's house. (Check out the post here). I wanted to make some garlic bread and decided to just throw something together with ingredients we had in the house. It came out gooood!

My go to secret ingredient for garlic bread is actually sugar. I sprinkle a little over the top right before putting it in the oven. A family friend taught me this trick a long time ago and boy does the sugar enhance all the other flavors of the bread. 

Try it out and I bet you will love it! 

WHAT YOU WILL NEED:

• 1 baguette
• 1 stick of butter, softened
• 4 to 6 garlic cloves, minced
• Parmesan cheese
• Shredded white cheddar cheese - I used a block with chives in it because we had it at the house
• Fresh parsley
• Olive oil
• Sugar

Pre-heat the oven to 350 F.

Cut the baguette in half.

If your butter has not softened enough place it in the microwave for a few seconds at a time until it is soft enough to whip with a fork.

Mince the garlic and mix it in with the softened butter. Spread on the baguette.

Sprinkle parmesan cheese over the butter.

Shred the cheddar cheese and cover the baguette with it. 

Rough chop the parsley and sprinkle over the cheddar. Drizzle olive oil over the top.

Last, sprinkle sugar over the bread. Bake covered on 350 for 10 to 15 minutes until warmed through. Once warmed, turn the broiler on high. Uncover the bread and broil until the cheese is melty and slightly browned.

Before

After :)

Perfectly Cooked Asparagus

I love asparagus and I love how easy it is to make.

 

That's pretty much it :)

WHAT YOU WILL NEED:

• 1 bunch of fresh asparagus
• Olive oil
• Lemon juice (fresh or bottled)
• Sea salt and fresh cracked black pepper

Pre-heat your oven to 400 F.

Drizzle a little olive oil (approx. 1/4 teaspoon),  a squeeze of lemon juice, sea salt and fresh cracked pepper over the asparagus. Use your hands and toss the asparagus around to coat.

Roast in the oven for 7 to 10 minutes until they are bright green in color and still slightly crunchy.

Voila!

Caramelized Lemon Brussel Sprouts

For not having many posts on the blog yet this is already my second one about brussel sprouts :) Some people hate them, some people love them - I love them and am always looking for ways to give them more flavor. This won't be the last time they make an appearance here.

The combination of the intense steam when cooking them this way and the lemon juice added towards the end makes the most perfectly tender and flavorful sprout I've made to date! 

Recipe adapted from Better Homes and Gardens

WHAT YOU WILL NEED:

- Skillet with a lid

- Brussel Sprouts, halved   **I bought a 10oz package of them**

- 1/4 cup of olive oil

- 2 tablespoons of water

- 1 tablespoon of lemon juice   **If using fresh, it's the juice of a half a lemon**

- Salt and freshly ground pepper to taste

Rinse the brussel sprouts.

Slice off the stem ends and remove any leaves that are browning or torn.

Heat 3 tablespoons of oil over a medium heat. Place the sprouts cut side down and drizzle the remaining olive oil over them. Season with salt and freshly ground black pepper. 

Cover and cook for 3 minutes.

After 3 minutes remove the lid and add in the 2 tablespoons of water. 

**At this point if you wanted to add another flavor boost toss in 1/2 teaspoon of minced garlic, approx. 1 clove**

Your sprouts will be fork tender at this point...don't touch or flip them yet though, we're almost done! Cover again and cook for 2 more minutes.

Increase the heat on the stove slightly, uncover the skillet and toss the brussel sprouts in the pan. Add the lemon juice and more salt and pepper if necessary.

Super fast and guaranteed way to make sure you won't be eating under cooked brussel sprouts ever again!

Orzo with Feta and Tomatoes

I went to a friends birthday party the other weekend where we celebrated pot luck style and everyone brought a dish. One of my favorite things to do is to find a recipe and add or make changes to it to make it my own. When thinking about what to make that would feel a lot of people and transport easily this orzo recipe immediately came to mind. I found it a long time ago on the Food Network website.

The greatest thing about it - it can be served both hot or cold and is delicious both ways! 

Recipe adapted from Rachel Ray.

What you will need:

• 1 lb orzo
• Salt (to taste)
• 4 tablespoons butter
• 1 shallot (diced)
• 1 pint of grape tomatoes (halved)
• Large handful of parsley leaves (chopped)
• 2 cups of feta cheese
• 1 tablespoon of lemon juice
• Freshly ground black pepper 

Boil water and add the orzo. Cook until al dente. Drain and coat the orzo with olive oil to keep it from sticking.

While the orzo is cooking peel and dice the shallot. Cut the grape tomatoes in half and pull the parsley leaves off the stems and chop.

Melt the butter in the same pot that you cooked the orzo over a medium heat. Add the shallot and saute until translucent.

Turn the heat off. Add the feta cheese and the cooked orzo.

Toss with the parsley and tomatoes. Add the lemon juice and season with pepper to taste.