the pumpkin post

let's face it - every food blogger knows that during the fall season we're going to have to write our obligatory posts about apples and pumpkins. i had this post planned already for sometime in october but it got bumped up a few weeks when i  received this email from one of my friends, brittany. she writes:

sis,
i don't know if you take requests for your fabulous blog but if you do, i've got one!  this new fall weather has left me with constant cravings for all things pumpkin spice (thanks alot starbucks, like i needed something else to crave).  as you know i am what i like to call "domestically challenged"  so here is my request: could you do a healthy pumpkin recipe for those, who like me, don't cook/bake often (or ever)?  thanks love!!
xoxo
B

p.s. love the blog, if you keep this up i may start, dare i say it?....cooking!

there is nothing i love more than a challenge, espeically a cooking challenge. i have found some really easy recipes and also some for the more advanced chef. let's start with what good housekeeping had to say regarding simple ways to introduce canned pumpkin into recipes:

1. stir pumpkin and green chiles into homemade chili for a creamier texture with a mexican twist
2. whip up a smoothie with chilled pumpkin, milk, vanilla yogurt, and a pinch each of sugar and pumpkin pie spice
3. beat 8 ounces light cream cheese and 1 cup pumpkin until smooth; add 1/4 cup sugar and 2 teaspoons pumpkin pie spice, and serve as a dip for fruit and cookies or as a spread for toasted bagels

now for the recipes...

1. pasta with mushrooms and pumpkin-gorgonzola cream sauce
2. easy pumpkin pancakes - basically just adding canned pumpkin to pancake mix
3. 15-minute pumpkin risotto
4. penne pumpkin pasta
5. pumpkin-cream cheese napoleons
6. pumpkin-shrimp bruschetta - elegant but easy
7. pumpkin spice whoopie pies
8. no bake pumpkin cheesecake
9. chocolate pumpkin pie martini
10. cumin pumpkin soup with popcorn
11. overstuffed pumpkin with cornbread, apples and turkey sausage - definitely a little labor intensive, but i think well worth it

after all this researching, i think i'm going to have to put some sort of pumpkin dish on the dinner menu this week. enjoy!

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this week in the kitchen

this week, all the girls in the house wanted to take a turn cooking dinner one night to showcase their culinary skills. that means i'm out of a job for the next couple of days. here's what they have planned:

• fish tacos | black beans and rice
• pesto pasta with grilled chicken | fresh tomato salad
• sun-dried tomato and chicken paninis | simple dressed greens

(photo credit - visualize.us)

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this week in the kitchen

this is definitely going to be a casual, easy week in the kitchen for me. not too fancy, but nothing too boring. meagan has decided she wants to dazzle the rest of the roommates with her eggplant parm recipe. and she wants to write a guest blog post about it. stay tuned, foodies. we have an exciting week ahead of us.

• sizzling chicken fajitas | homemade guacamole
• roasted tilapia with olives and lemon served | orzo with spinach and sundried tomato vinaigrette
• eggplant parmesan | garlic bread | simple garden salad

(photo credit - visualize.us)

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this week in the kitchen

lots to look forward to this week, my little foodies.

1. spicy vodka pasta with sausage, spinach and sundried tomatoes
2. mango bbq chicken with mango salsa couscous
3. grilled buffalo chicken salad

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this week in the kitchen

it's all about the sides this week.  as i began my usual routine of looking for recipes for this week's meal plan, i kept stumbling across the most amazing vegetable dishes.  the main courses are meant to be simple in order to highlight the little guys.  here's what we got:

• scalloped tomatoes with croutons casserole served with a simple salad
• chicken philly cheesesteaks with salt and vinegar potatoes
• lime marinated fish with corn, tomato & avocado salad

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this week in the kitchen

i've got a lot of things going on this week and unfortunately will only have time to cook twice. sad, i know. the good news is that we bought a gas grill for our 4th of july cookout and it will be making an appearance for both meals this week. in fact, you can expect a lot of this summer's recipes to include our new steel dragon. here's what we got:

• grilled eggplant paninis with roasted red peppers and fresh mozzarella
• blackened salmon with mini artichoke-stuffed mushrooms

(photo credit - www.womenshealthmag.com)

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bridal bliss: the menu for the perfect marriage

last weekend, sis and i were able to cater our first big event together. granted it was one of her best friends and she's in the bridal party, but catering is catering. when sis and i were coming up with the menu, we knew we wanted pretty food to go along with the pretty bride. seriously boys - she puts brooke burke to shame.

here's what we came up:

1. a "bruschetta bar" with three different toppings: steak and gorgonzola cheese, tomato and basil & white bean prosciutto
2. chicken salad bites in phyllo cups
3. slow cooked bbq sandwiches with horseradish coleslaw
4. salmon dill orzo salad
5. watermelon, cucumber and mint salad with goat cheese
6. spinach, ham and cheese quiche
7. chocolate covered strawberries
   

unfortunately, i wasn't able to take pictures of all the food, but the ones i did take with sis' camera were stunning.

salmon dill orzo salad

spinach, ham and cheese quiche

steak and gorgonzola bruschetta

white bean and prosciutto bruschetta

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this week in the kitchen

we've got a birthday in the house this week and you know what that means - i'll be pulling out all the stops for rae rae's special birthday feast. later on i'll be cooking the chicken tortilla pie i never got around to making last week. (i know you thought i forgot about it).  i also have lots to share about a bridal shower that sis and i catered over the weekend...stay tuned.

• herb grilled beef tenderloin with sage and bacon risotto
• grilled chicken and peach salad
• chicken tortilla pie with fresh spicy salsa

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this week in the kitchen

the jcrew 30% off summer sale has begun today and there are lots of bikinis on my wish list.  i've planned this week's menu around the fact that these bathing suits are tinnnnnny and i'll need to be fitting into my new purchases. the theme is simple and low in calories. here's what we got.

• chicken tortilla pie with fresh spicy salsa
• grilled chicken with rustic mustard cream sauce
• whole wheat pasta with roasted garlic white cheddar wine sauce

here's to hoping i fit into that bikini...

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this week in the kitchen: ham on the brain

last night, to celebrate the easter festitives, we cooked up a gorgeous sweet-hot-plum glazed ham. we definitely overestimated our guest's enthusiasm for the spiral round and now have a ton of leftovers. there are lots of different recipes and ideas out there to use leftover ham , but i've settled on cooking just two dinners. after all, a gal does have to watch her figure and eating pork every night is not the way to do it.

1. chicken cordon bleu roll ups with roasted broccoli 
2. asparagus and ham casserole with a simple garden salad

are you not counting the cals?

try one of paula deen's biscuits with cheddar and ham

(photo credits - timeinthekitchen.com & thekitchn.com)

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this week in the kitchen

with spring around the corner, this week's menu is focused on vegetables, healthy eating, and big flavors.  are you excited, foodies?  stay tuned!

avocado blt sandwiches and 3 bean pesto salad

sausage & pepper skewers and roasted asparagus with dijon-lemon sauce

artichoke, proscuitto & arugula pizza and spring salad with pistachio-crusted goat cheese

(photo credit - vi.sualize.us)

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this week in the kitchen

this week's recipes might seem a little over indulgent, but i actually plan to use lighter ingredients to make these dishes healthier.  so don't worry about about feeling guilty for eating them!  i'll also be serving lots of veggies alongside to even things out!

creamy pesto gnocchi with green beans and ricotta

spicy black bean burgers
bacon, ranch, and chicken mac and cheese

stay tuned to see how it turns out, foodies.

(photo credit - visualize.us)

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this week in the kitchen

we're cooking up lots of goodies this week.  every recipe is moderately healthy and most meals will be served with a side salad or a roasted veggie.

balsamic chicken with baby spinach and couscous

italian baked chicken and pastina casserole
broccoli cheddar chowder with grilled cheese and tomato sandwiches 
slow cooker rustic chicken

stay tuned to see how it turns out, foodies.

(photo credit - vi.sualize.us)

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the bachelor's guide to eating healthy

a little bachelor friend of mine came to me with a dilemma.  he wants to eat healthier and enjoys cooking, but doesn't know what ingredients to keep on hand so he can whip something up quickly after work. fear no more, sis is here to help.  i've come up with a list of ingredients you should always keep in your pantry and a few recipes to get you started.  the key to making quick, easy and healthy dinners is to plan ahead and try new flavors to change things up a bit.

ingredients:
evoo
balsamic vinegar
dijon mustard
canned tomatoes
canned beans (chick peas, black beans, white beans)
grains and pasta (brown rice, couscous, quinoa, whole wheat pasta)
fresh and frozen vegetables (spinach, sugar snap peas, broccoli, asparagus, potatoes, bell peppers)
dried herbs (garlic and onion powder, oregano, basil, chicken seasoning, steak seasoning)
chicken broth
chicken, fish, and steak

recipes to try:
steak and pasta salad
this is a great meal to throw in anything you have in the fridge. switch up the veggies and cheese to your liking.

chili rubbed steak tacos
these tacos would be great served with simple mixture of rice, black beans and cilantro.

baked salmon with dill
serve with roasted asparagus and couscous.  mix couscous with chick peas, evoo, lemon juice and s&p.

balsamic poached chicken
this recipe takes a little bit longer, but it would great for a weekend or even a date night.  its elegant, easy and certainly tasty.

tomato soup with chick peas and pasta
serve with hearty, crusty whole wheat baguette to soak up the juices. throw in a simple side salad to round this meal out.

garlic shrimp in tomato sauce
utilize canned tomatoes and fresh herbs to create a delicious homemade sauce.  serve over whole wheat pasta.

(photo credit - vi.sualize.us)

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this week in the kitchen

like everyone else, we're trying to keep things nice and lean at cotton top.  this week, i've developed a meal plan that will hopefully leave our bellies satisfied and our pants looser.  i also changed some things up - one night we're going to have a mix of different side dishes to serve as our main course. i couldn't narrow down my choices, so i just decided to pick all of them and skip the meat!

1. healthier kung pao chicken and brown rice
   
2. garlic and herb tilapia served with cauliflower mash and roasted broccoli
   
3. grilled tomato and feta salad with lemon caper dressing, zucchini and goat cheese roll-ups, wheatberry salad with bacon and warm naan

stay tuned to see how it turns out later this week, foodies.


(photo credit - vi.sualize.us)

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'tis the season: crunchy chicken spring rolls, panko crusted crab cakes, bacon-wrapped shrimp, peanut chicken skewers, & mini beef tenderloin sandwiches

the holiday season is official over and sis and i can finally get back to you guys.  we've had a busy couple of weeks with an unruly snow blizzard, puppy babysitting and visitors galore.  we had to cancel peg's first annual christmas party after waking up to 20 inches of snow last saturday morning.  never one to just give up, i decided to whip up some of the appetizers i had planned to make, just in much fewer quantities.  some of the recipes can be found at the link above and the others are listed below.

crunchy chicken spring rolls

bacon-wrapped shrimp with basil garlic stuffing

peanut chicken skewers with chili mayo

panko crusted crab cakes with spicy avocado aioli

mini beef tenderloin sandwiches with mustard-horseradish sauce

crunchy chicken spring rolls
(adapted from martha)
ingredients:
2 chicken breasts, cooked and shredded
1/4 cup diced onion
1/4 cup minced celery
1/4 cup grated carrot
3 garlic cloves, minced
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1/2 cup grated cabbage
1/4 cup sugar snap peas, thinly sliced
1 tablespoon of vegetable oil, plus more for frying
20 spring roll wrappers
1 egg
1 tablespoon water
pepper

directions:
heat oil in large saucepan over medium high heat. add chicken, onion, celery, carrot, garlic, sugar snap peas, cabbage, fish sauce and soy sauce. cook for about 4 minutes and season with pepper. remove from heat and set up a work station. beat egg and water in small dish to make an egg wash. cover wonton wrappers with damp paper towels to prevent from drying out while making the spring rolls. working quickly, place about a tablespoon or more of chicken mixture in corner of wrapper. (you will need to fold this spring roll like you would fold a burrito.) roll up corner until you cannot see mixture anymore. fold up sides to meet in the middle and continue to roll into right cylinder. brush top corner with egg wash and seal. cover rolls with damp paper towel as you continue to make the others. heat oil in large skillet to 350 degrees. working in batches, fry up spring rolls for about 2 to 3 minutes, placing on paper towel to absorb left over oil. you must continually turn rolls to make sure they don't burn. serve immediately with asian duck sauce.


panko crusted crab cakes with spicy avocado aioli
(adapted from cooking light)
ingredients:
16 oz crab meat
1.5 cups panko breadcrumbs
1/4 cup diced celery

1/2 cup mayo
2 tablespoons sour cream
1 egg
1 teaspoons dijon mustard
1 tablespoon worcestershire sauce
couple dashes of hot sauce
avocado
s&p

directions:
preheat oven to 450 degrees. combine crab, 1/2 cup panko, celery, 1/4 cup mayo, egg, dijon mustard, worcestershire sauce, hot sauce and s&p in a mixing bowl.  stir together and form into 2 inch crab cakes. place remaining panko on plate and roll each crab cake into breadcrumbs, making sure they stick.  place crab cakes on non-stick baking sheet and bake for 15 to 20 minutes.

combine 1/4 cup of mayo, sour cream, avocado, hot sauce and s&p in food processor and blend.  once crab crabs are finished, scoop a little of the avocado aioli on each.  serve immediately.

and don't forget the other recipes:
bacon-wrapped shrimp with basil garlic stuffing
peanut chicken skewers with chili mayo
mini beef tenderloin sandwiches with mustard-horseradish sauce

the impromptu family party was a a hit, including a round of drunken dominoes till 3 a.m. and this little pup came just in time to enjoy the holidays with us.

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good things coming to cotton top

next weekend, peg is hosting her first annual cotton top christmas bash.  she has asked me to cater the party where the guest list will be anywhere from 30 to 45 people.  my heart is filled with culinary glee as i have begun to plan out the menu.  my girl ina taught me the best way to host a successful party is to make half of your food in advance and the other half right before the party.  you'll notice half of the menu can be served at room temperature or cold. here's what i have going on so far:

1. panko crusted crab cakes with spicy avocado aioli*
2. bacon-wrapped shrimp with basil garlic stuffing
3. mini beef tenderloin sandwiches with mustard-horseradish sauce
4. vegetable spring rolls with sweet dipping sauce*
5. layered sundried tomato and basil cheese spread
6. prosciutto crostini with lemon fennel salad
7. peanut chicken skewers with chili mayo
8. spiced mixed nuts*
9. vegetable crudite platter with green goddess dressing

* these recipes are messy chef originals.  i will post the recipes the day after the bash.

is your mouth watering yet? i hope the guests are hungry. 
stay tuned for pictures.

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this week in the kitchen

here's what we got going on this week at cotton top.  you'll notice this week's menu incorporates a lot of tomatoes.  our grandma hand picked a bushel of tomatoes in north carolina a couple of weeks ago and graciously left an entire basket for us!

tuesday: chorizo quesadillas with fresh salsa and stuffed tomatoes
wednesday: lemon chicken with goat cheese sauce
thursday: oven-roasted halibut with couscous and warm tomato vinaigrette
friday: potato chip crusted chicken and cheesy grits (at meagan's request)

(photo credits -blog.menupages.com)

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this week in the kitchen

sis is back here in virginia with me this week and i couldn't be happier.  it did take some convincing on my part to get her to stay the entire week, but she agreed if i promised to work out with her everyday and if i cooked her healthy delicious meals.

on that note, here's what we got going on at cotton top this week. tuesday and friday will serve as left-over nights.

tonight: blackened tilapia with roasted broccoli and israeli couscous
wednesday: chorizo and zucchini pasta
thursday: sesame ginger steak with scallion rice

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cotton top's weekly menu

here's what's on tap this week, foodies. stay tuned for the pics and recipe details. it's gonna be good.

monday: farfalle with cauliflower and turkey sausage

tuesday: stuffed chicken with a side of warm cheesy grits and simple apple harvest salad

wednesday: leftovers (i'll be at comedy night so the fam will have to do without their personal chef)

thursday: herb de provence steaks with roasted potatoes and sugar snap peas

TGIF: thanks goodness it's fajitas night. ariba, ariba!



(image credit - vi.sualize.us)

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