Homemade Mac n Cheese

I've been craving macaroni and cheese lately. I've tried A LOT of mac n cheese in my day.  I love a creamy, cheesy sauce. It drives me crazy when you spend so much time making mac n cheese - then you bake it and the cheese turns out gummy - do you know what I mean? I think baking it draws out a lot of the moisture in the sauce and while the pasta soaks up some of the sauce too - I'd rather have the creaminess - preference I guess...

I try to use a lot of local ingredients and organic protein, high quality cheeses, etc. But I have to say - the use of Velveeta for macaroni and cheese is crucial.

Homemade Mac n Cheese
12 oz Elbow Macaroni
3 T butter
2 T flour
1 1/2 c milk
1/2 lb Velveeta cheese, cubed
Salt and pepper to taste
3/4 t dry mustard
1/2 t hot sauce

Prepare pasta according to package directions. Drain and set aside.

While pasta is cooking, in a large saucepan on medium heat, melt butter. Add flour, stirring constantly until mixture thickens slightly (roux). Add all other ingredients to roux - constantly stirring until the sauce is smooth.

Add the sauce to the cooked noodles and stir gently until incorporated.

*I really prefer to use elbow macaroni - but as my son is allergic to eggs, I have limited brands that make pasta without eggs - or that make pasta in a factory that doesn't also produce egg products - so... I gotta go with the flow:)

Roasted Brussels Sprouts

I've tried a new stuffing recipe every year until this year when I hit the jack pot with the best stuffing we've ever had - all of us - including all 4 of my under 10 kiddos.

I have a go to turkey recipe, favorite mashed potato recipe, best roll recipe ever - always buy my pies bc I just can't bake! But as I said - I've been in search of a stuffing recipe until this year and am always wanting a lighter side to cut through all that heavy, starchy, delicious food. I've made several different things. This year I couldn't decide what to make for that "other side" so I let my husband decide. He decided on roasted brussels sprouts. 

I used my tried and true Ina Garten recipe and totally killed it. My kids were going back for seconds!! 

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
*1 cup Balsamic Vinegar
*1/2 c orange juice

Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

I served them with a side of a Balsamic Vinegar Reduction to drizzle over them (if desired).

*Balsamic Vinegar Reduction
1 cup good balsamic vinegar (I love the Kirkland brand)
1/2 cup orange juice

Put both in a small saucepan and bring to a boil. Then simmer until reduced to about 1/2 the volume. Drizzle over Brussels Sprouts for a little kick.

Thanksgiving Prep List

I do this every year - try to write down what needs to be done when the week of Thanksgiving so I won't be overwhelmed on Turkey Day so I can make a super fantastic dinner - but still enjoy myself too. 

Check out this bird. It's so beautiful and so incredibly delicious and juicy. We let it sit for 30 - 45 minutes after we pulled it out of the oven, tented with foil as Bobby Flay suggests HERE - you will se the recipe for Alton Brown's turkey we've made for the last few years and if you scroll down a bit, you'll see Bobby Flay's carving tips. I'm telling you, the turkey was so juicy I didn't even use chicken stock to warm it up and provide the juicy factor. 

Plus here's a funny picture of my wild child...

THANKSGIVING PREP WEEK:
MONDAY: Pick up fresh 14-16 lb turkey and put in refrigerator. Decadent Mashed Potatoes - done.
TUESDAY: Stuffing. I've tried a new stuffing every year and having hit a favorite. We hit the jackpot this year with Bobby Flay's Wild Mushroom - Bacon Sourdough Dressing. Boom baby.
Make brine, let cool to room temperature and refrigerate.
WEDNESDAY: Clean turkey, but in brine + 1 gallon of heavily iced water. Cut brussels sprouts.
TURKEY DAY: Take potatoes and stuffing out of the refrigerator to come up to room temperature. Take turkey out of brine, wash, stuff with aromatics and give yourself 3 hours to cook the bird and 30-45 minutes to sit after being cooked.
Brussels Sprouts, potatoes and stuffing to cook. Consider 3 hours for your rolls - make these almost as you are sitting down to eat - you want, hot fresh rolls. Make your gravy while the turkey is being carved.

Then sit down, pour yourself a glass of sparkling cider, milk (my son!) or wine and eat with your family. Not stressed, not pushed to the brink - happy that you have make an incredible meal from scratch for your family and that you didn't fall asleep at dinner from sheer exhaustion.
Then watch as your children and husband ooh and ahh and make yummy noises all throughout dinner. See them smile and hear them talk about how delicious the different components of the meal are and about how thankful they are for the wonderful food they have on their plates. Then smile and count your blessings. Then write those blessings on your table cloth with a sharpie. Bring that table cloth out every year to see everything your family has been and is grateful for.

Then kiss your husband for doing the dishes - because he will - after you serve him the best dinner of his life - you bet your bottom dollar he will.

Festive Turkey Appetizer

My girls really wanted to be involved in making our Thanksgiving meal this year - which was fun and a bit challenging to find work for a 9 year old and a nearly 6 year old to do. I make everything from scratch - so...

I saw this cute idea on Pinterest and set the girls at it.

Our local grocery store was out of Granny Smith apples - so we used pears instead. I bought a few Gala apples and a few Fuji apples. I also couldn't find caramel sauce - so I bought a bag of caramels - had the girls unwrap them, but them in a microwave safe bowl with 2 T water and melted it 30 seconds at a time. We used candy corns to (sort of) make a turkey face.

It kept the girls happy and they felt like they had accomplished something and contributed to dinner.

*And of course, I let them help out where ever else they could - I love to see the satisfaction on their faces after helping/making something themselves.

Candied Spaghetti Squash

My husband and I went to a cool "speak easy" a few months ago. The front door has a little opening (like the one at the castle in the Wizard of Oz) where they ask for a password - after you give them the password, you are greeted by a big 20's mafia type guy and he walks you to your seat in a dimly lit room with a live piano player quietly playing in the corner. It is easily the most expensive restaurant we've ever eaten at - and the food was delicious. We both ordered the steak and one of the sides was candied spaghetti squash. It. Was. Delicious. I've been want to recreate it ever since.

Candied Spaghetti Squash

• 1 spaghetti squash
• 2 tablespoons butter
• Salt and pepper
• Cooking spray
• 5 tablespoons butter
• 3 tablespoons brown sugar

Preheat oven to 350 degrees F.
Slice the acorn squash in half and use a spoon to remove the seeds and all the pulp. Rub a tablespoon of butter on both cut sides, then sprinkle with salt and pepper.
Bake the squash for 40 minutes cut side down on a cooking sheet you have greased with just a little cooking spray.
Once the squash is finished, use a fork to remove the flesh from the rind and immediately put into a skillet over medium heat with the butter. Once the butter is melted, add the brown sugar and stir until it starts to thicken. Continue stirring until the sauce is very thick.

Artichoke Dip

I thought I've posted this - but I couldn't find it?? We have this for almost every family get together on my husbands side of the family. We even snack on it while we are making Thanksgiving dinner - yum.

For each of our birthdays - the kids get to pick all the menus for the day. This year, for dinner, she requested pizza and artichoke dip.

Artichoke Dip
2 c mayonnaise
2 c shredded parmesan
2 cans artichoke hearts, chopped
7 oz can hot green chilis
7 oz can mild green chilis
10 oz can diced jalapeños

Add all ingredients together and stir to combine thoroughly. Bake at 450 for 20-30 minutes in a 9x13 casserole dish.

Perfect Chicken

Perfect Chicken

2-4 boneless chicken breasts with or without rib meat

1/2 t. salt

1/2 t. pepper

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. paprika

2-3 T. olive oil

Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.

Sundried Tomato Fettuccine

Sundried Tomato Fettuccine

16 oz Fettuccine

1 c reserved pasta water

4 T olive oil

5 cloves minced garlic

½ c sundried tomatoes, diced

1 can petite diced tomatoes, drained

3 T tomato paste

½ T granulated sugar

¾ c sour cream

1 ½ c baby spinach

Pinch or two of crushed red pepper flakes

Salt and pepper to taste

In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.

While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.

Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.

Swiftly whisk in the sour cream. You’ll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.

Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.

Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water a little at a time.

Top with parmesan romano. 

Frito Corn Salad

Frito Corn Salad
1 (12 oz.) bag frozen corn kernels, thawed
2 c grated cheddar cheese
2 c diced ham
1/2 red onion, finely diced (I used yellow bc thats what I had)
1 c mayonnaise
1 T Taco Seasoning
1 bag Fritos
Salt & pepper to taste

In a large bowl, combine thawed corn, cheese, diced ham and onions. Stir well. Then add in mayonnaise and taco seasoning. Stir until thoroughly combined. Refrigerate for at least 1 hour before serving.

Halloween Snacks

Just wanted to document the cute and SUPER EASY snacks I made for Halloween/Harvest parties this year for my kids school classes...

Dole Mandarin Oranges in cups - illustrated with a sharpie by my 5 year old and I...

 "Cuties" aka clementine oranges also illustrated with a sharpie:)

 Pineapples, mandarin oranges, cool whip and a candy corn on top for dessert!

Cute - simple and healthy!! Definitely doing these again next year!

Quick Sausage Pasta

I saw this recipe on Pinterest originally via HERE. She promised it to be delicious and quick - all in one pan in 30 minutes. I was sold. I used diced tomatoes instead of Rotel because I didn't want my kids to complain that it's too spicy. AND - I spaced the last bit where you broil it.

It was delicious and it was quick and all 6 of us ate it happily.

Quick Sausage Pasta

1 T olive oil


1 lb smoked sausage


1 1/2 cups diced onion


2 cloves garlic, minced


2 cups low-sodium chicken broth


1 (10 oz) can diced tomatoes

1/2 cup heavy cream


8 oz penne pasta



1 cup Mozzarella cheese, shredded


Salt and pepper to taste

Add olive oil to an oven-safe skillet over medium high heat. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese. Garnish with additional cheese. 

OR top with additional cheese and broil until cheese is melted, spotty brown, and bubbly. Which is what I wish I would've done!!

Broccoli Cheese Soup

I really love soup - yes I do. One of the things I get really excited about when the weather gets even the slightest bit cold is that it is once again soup season.

I have many, many favorite soups - but I've never made broccoli cheese - and why in the world not?? Well, I'm not sure - but you can bet your bottom dollar that I will make this again, and again and again. I got this recipe from the Velveeta box and changed it only slightly to suit me. Okay, I'll be honest - I added TWICE the amount of cheese than the recipe calls for. Well, because I freakin' love cheese AND because I didn't like the consistency of their recipe. I also used the immersion blender - which isn't called for in their recipe either. It turned out PERFECT - best Broccoli Cheese soup I've ever had in my entire life. All 4 of my kids gobbled it up.

Broccoli Cheese Soup
3 T butter
1 yellow onion, diced
2 T flour
1 c milk
2 c chicken stock
16 oz Velveeta cheese, cubed
10 oz frozen broccoli
Salt and pepper

Melt butter in stock pot over medium high heat. Add onions and cook until tender about 3- 5 minutes. Add flour and whisk until incorporated. Add milk and chicken stock and heat until warmed through. Add half the Velveeta and the broccoli. Whisking constantly until the Velveeta has melted. Using an immersion blender, blend the soup until there are no more big chunks of broccoli. Add the remaining Velveeta. Turn to low heat and cover for about 15 minutes stirring every 5 minutes or so.

Serve with sour dough bread and grated cheddar on top!

Veggie Yakisoba

I've seen a lot of "pins" on Yakisoba on pinterest lately and I was curious. It looks like ramen noodles with veg to me - so I looked it up. Curious.

Then I thought - like every family in America (whether or not you admit it) that I have ramen in my pantry and I just happened to have a package of cole slaw - sans dressing in the fridge. I also had teriyaki sauce on hand - brilliant and ridiculously easy.

Veggie Yakisoba
3 packages ramen noodle soup (minus the seasoning packet)
1 bag prepared coleslaw mix (green and purple cabbage and shredded carrots)
Fav teriyaki sauce
1/2 onion, diced
Sunflower seeds for extra crunch

Cook ramen noodles per directions - don't use seasoning packets.

In a large pan, sautee onion in a little butter until soft and sweet. Add coleslaw mix and teriyaki sauce. I didn't measure - you want the teriyaki to add flavor - but not drown your veg. Go light - you can always add.

When noodles are cooked, add to the veg mix. Use tongs or chopsticks to combine everything together.  Serve to your family and watch their eyes light up as they enjoy this ridiculously inexpensive and delicious veggie dinner!!

Baked Potato Soup

I've seen many variations on this type of soup. I knew I had some Yukon Gold potatoes that needed to be used, so I decided to make this soup. 

But, as most things in my life are - it didn't work out the way I thought it would - but the soup still turned out amazing.

First, the potatoes I had didn't look so great - I waited a few days too long to use them. BUT, I had already started heating up the chicken stock and had cut the onion. So, I improvised. I had a package of frozen cubed hash browns in the freezer that I thought would work. It didn't look like enough potatoes, so I thought maybe I'd make a corn chowder of sorts. Turns out I only had about 2 cups of frozen corn - not the 8 cups I thought I had. So. Head in the freezer, searching for options, I saw a bag of frozen steak fries. Yes, people - I was just that desperate - and threw those in the pot as well. I only give you these crazy specifics so you know how versatile this soup can be. 

Baked Potato Soup
5 lbs Yukon Gold potatoes, peeled and diced into bite size pieces (or whatever potatoes you find!!)
64 oz chicken stock
1 yellow onion, diced
2 T seasoned salt
Garlic powder to taste
Salt and pepper to taste
1 qt. heavy cream
Garnish with bacon, cheese, green onions - the skys the limit!!

Cook potatoes in chicken stock until fork tender. Add corn, onions seasoned salt and garlic powder and cook until warmed through. 

Use an immersion blender to combine everything together into an applesauce consistency. Whisk in the heavy cream until well incorporated. Holy yum.

Amazing Taco Meat

I knew I was going to make taco meat for dinner but I didn't want the same old same old. So, I did a little looking around on the internet and tried a few new things - BIG PAY OFF!!

I usually just make taco meat with a "taco seasoning packet" and adhere to the directions on the packet. I could just kick myself for not remembering what sites got me on this trail - but I'm telling you - this taco meat will knock your socks off.

I'm not a big meat eater myself - but I have to admit that I was eating this meat by the spoonful right out of the pan. Seriously.

Amazing Taco Meat
1 lb ground beef
1/2 onion, diced
1 packet dry taco seasoning (I like McCormick's) *1/4 cup
1 packet dry Ranch seasoning and salad dressing mix *3 Tbsp
3/4 c water

Cook ground beef until browned. Add in the onions when the beef is about 1/2 way cooked - so they have time to get soft and sweet. Add taco and ranch seasoning as well as the water. Bring to a boil. Reduce heat and simmer for 5 minutes stirring occasionally.

If you really want to bump things up - check out my post called "Taco Sauce"

Meatloaf

I went out of town for a few days on a girls trip - when I got home I wanted to surprise Sweets with a good home cooked meal. I decided on meatloaf - but I wanted to try a more basic recipe. I thought of all the things I love about meatloaf - as well as all the things I hate about it. This recipe is a combination of about 4 recipes and a little from my head. Big hit. Even my 5 year old had seconds!!

*By request I made this again last night - and remembered to take a picture:)

I made this recipe up 10 years ago!! WOW! Since then, our family has grown in number and we now have 2 adult children and 2 teenaged children! So - I've updated it to suit our current needs. To make it easier on myself - I'm going to write down my current amounts! I'll note the original recipe below the cooking instructions.

Meatloaf

2.5 lbs ground beef

1 1/2 c Italian bread crumbs

5 eggs

salt & pepper

garlic salt

1 onion, shredded

1 c shredded cheddar cheese

Topping

1 c ketchup

3 T mustard

1/3 c brown sugar

Whisk eggs until combined. Add bread crumbs and combine thoroughly. Add salt, pepper and garlic salt to taste (about 1/2 t each). Add hamburger, onion and shredded cheese. Combine. Put into loaf pan. I put it into the 2 navy & white 8x6 casserole dishes.

Combine ingredients together and pour over loaf. Cook at 350 degrees for 45 minutes - temp at 155 - allow to rest.

ORIGINAL RECIPE
1 lb. ground beef
1/3 - 1/2 c Italian bread crumbs
2 eggs
salt
pepper
garlic salt
1/2 onion, diced
1/2 c shredded cheddar cheese

Topping:
1/3 c ketchup
1 T mustard
2 T brown sugar

Roasted Summer Veggies

I saw a recipe very similar to this on - where else? Pinterest - HERE

Around here - we love our veggies - and we don't hide it - or them! If you show up to our house with roasted veggies - I can guarantee you will leave with an empty serving dish.

I have to preface this dish with something that may just knock your socks off. My 10 year old son not only asked for seconds, but for thirds of this side dish (served with grilled chicken) AND he asked me to save anything left in the dish for his lunch the following day. Considering my family can be insanely picky when it comes to leftovers, I was curious. The next day - he was rummaging around in the fridge when I asked what he was looking for. "The veg from last night, Mom. You said I could have it for lunch" he finished it off and still wanted more. I should also mention that hubs and darling 8, 5 and 18 month old loved this too.

If that doesn't sell you - I don't know what will...

Roasted Summer Veggies
2-3 small zucchinis
2-3 small summer squash
2-3 fist(ish) sized potatoes (I used yellow)
1 large yellow onion
1 c + Parmesan (I love shaved parm)
1 t minced garlic
Salt, pepper, olive oil

Slice ends off of your onion, then in half and then cut into 1/4" slices. Slice all other veg into 1/4" slices. My potatoes were pretty wide, so I cut those 1/4" oval slices in half to bring them down closer to the size of the other veg.

Preheat your oven to 400 and PAM an 8x8 casserole dish (I have an oblong one I used).

Heat 1T evoo in saute pan. Add onion and cook until transparent (about 5-7 minutes), add garlic and cook for an additional minute (careful not to burn the garlic - it will taste bitter!!)

Pour the onions into the bottom of the casserole dish. Alternate zucchini, squash and potatoes vertically around the dish in a single layer.

Cover with foil and bake for 30 minutes. Remove foil, sprinkle Parmesan on top and bake for another 20-25 minutes until the cheese is a nice golden brown.

A few notes:
*I used to be so disappointed in the zucchini and squash selection in the produce department - UNTIL I heard this little tip. The smaller zucchini and squash are more palatable because they have fewer seeds! Of course you can use the big old honkin' tubers in your garden (if you are amazing like that!).
**The original recipe includes roma tomatoes and thyme. I bought tomatoes fully intending to use them, but when it came down to it, I decided against using them. Hubs isn't particularly fond of cooked tomatoes (except in all the obvious places!) and my 10 year old son isn't a fan either (good call!) Also, I just didn't have thyme on hand - oh. wait. I just laughed a little too hard at that one.

Tomato Pie

Yes. Tomato Pie.

I bought 2 flats of huge beefsteak tomatoes to teach a bunch of my daughters friends how to make their own salsa. I waaaay over bought.

I went to Facebook and asked my friends what they would do with all these tomatoes - other than make salsa. I got lots of advice - marinara sauce, lasagna, tomato jam (!?) and something I'd never heard of... Tomato Pie. I was intrigued - but not sold. She posted the recipe and I was very interested. A couple of days later, my big foodie friend Geoff posted that he had made said Tomato Pie and called it the "winner!" Now, I was sold.

We all had second helpings of this delicious side - my daughter said it tasted like lasagna - but better (if you're looking for some verbage to sell your kids on this).

See all those little bits of basil in there?? I'm growing basil in the back yard - so I'm hoping the next time I make this I will have enough basil to layer fresh basil leaves over each layer of tomatoes - oh yeah baby.

I used the recipe my friend, Dawn, posted - with a slight variation.

Tomato Pie
1 frozen pie crust
3 large beefsteak tomatoes, sliced
2 cups Ricotta cheese
1/2 - 3/4 cup Parmesan cheese (I used shavings)
1-2 T basil paste (stores were OUT of fresh basil!)
1 t garlic powder
salt and pepper

Slice tomatoes, lay them in a colander in the sink and salt them. Allow them to drain for about 10 minutes.

Combine cheeses, garlic powder and basil paste.

Layer the tomato slices in the pie crust - peppering as you go. Cover the tomatoes with the cheese mixture.

Bake at 375 for 30 minutes - or until the top is slightly golden brown. Allow to cool for 15 minutes before serving.

Root Beer Baked Beans

My kids LOVE baked beans. It's an obsession for them. If it were up to them, we would have baked beans at every single meal. Until I decided to go ahead and make baked beans myself, they were strictly Bush's Baked Beans snobs. Nothing but Bush's would do. I saw the "He Made - She Made" article in the June issue of The Food Network magazine and was completely inspired by the recipe by Aarti Sequeira. She uses a lot of indian spices (which my kids wouldn't likely take to in their precious beans) so this recipe is just loosely based on hers.

Root Beer Baked Beans
1/2 lb bacon, cooked and crumbled
1 large white onion, diced
2 cloves garlic, minced
6 oz tomato paste
3 - 4 cups Root Beer
1 T apple cider vinegar
2-3 T maple syrup
4 15 oz cans cannellini beans, drained and rinsed
1/4 c BBQ sauce
Pinch of red pepper flakes - to taste
Salt and pepper to taste

Aarti makes hers in the oven - but it was so darn hot - I made mine in the slow cooker.

Cook bacon in skillet, remove when cooked and drain on paper towel. Reserve 2 T bacon drippings to cook the onion until translucent. Add garlic the last 30 seconds or so - until fragrant. Add bacon, onion and garlic to all the other ingredients in your slow cooker. Cook on high 3-4 hours.

*These beans were delicious the first night we ate them. They were freakin' fantastic - thinking about canning this and selling them good - the next night.

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

I've been wanting to try the precious "quinoa" every has been talking about - so I bought some to make sure I had it on hand when I found the perfect recipe. Well, guess what?? I found that perfect recipe for me to dive head first into a new adventure with quinoa.

Even my husband really liked it!

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

1 c dry quinoa, rinse if necessary
1 T olive oil
1 3/4 c water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
Grape or cherry tomatoes, halved or quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 lime, juiced
1/2 tsp cumin
1/2 T olive oil
salt, to taste

Warm the olive oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes. * I followed those directions to a T and it didn’t come out. So, I used her suggestion about toasting it – then followed the directions on the back of the quinoa package and it came out perfectly.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt and garlic. Whisk it aggressively. Adjust seasoning as necessary. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

Thanks Eating for England!!

Everything Else Is Gravy

We were out of town for Thanksgiving this year. After eating Thanksgiving dinner at someone else's house, my sweet 8 year old asked if I could make our traditional Thanksgiving feast for Christmas dinner, and our traditional Christmas dinner for New Years Eve. That girl is such a foodie!! I agreed.


This year, I perfected my gravy recipe - FINALLY!!! WAHOO!! My husband (who is a gravy connoisseur) even said it's the best gravy he's ever had.

I made THIS TURKEY - took the turkey out of the roasting pan to be carved and took advantage of all those delicious drippings.

You will need:
Flour
Chicken Stock
A whisk
Salt & Pepper
& your aromatics from inside your cooked turkey (refer again to this recipe)

*Try adding 1-2 tsp worcestershire sauce

In your roasting pan, add 2 T of flour and 1/4 c chicken stock - whisk together to incorporate. Continue adding flour and stock little by little constantly whisking to incorporate - concentrating on scraping those lovely bits off the bottom of the pan. When you have the desired amount of gravy, pour it into a stockpot. Add your aromatics and simmer to allow the aromatics to incorporate their yumminess into the gravy - about 15 - 20 minutes (while I'm getting everything else on the table, carving the turkey, etc.)

Set a strainer or collander with small holes over a bowl to strain the gravy. Use a spatula to press all the liquid out and there you have it!! Best. Gravy. Ever.

NOTES (from Our Best Bites)

Notes on Liquid: Technically, with the proportions of roux here, this can thicken 4 cups of liquid. That’s a little too thin for me, and I like the flavor of the roux more concentrated, so I keep my liquid to 2-3 cups. You can always thicken more after if necessary.

Pan Drippings: Pan drippings are a great way to season gravy. If using, separate fat from juices. Use your juices, in combination with broth, for your liquid measurement. Be careful as pan drippings can sometimes be extra salty.

TROUBLESHOOTING

Too thin? Combine 1 tablespoon cornstarch with 1 tablespoon cold water. Mix until smooth and add to simmering gravy. Let simmer a few minutes to thicken, and repeat if necessary until desired consistency is reached.

Too thick? Add more broth.

Too salty? Try a splash of cream, lemon juice, or even sour cream. You can also make more roux, and use only broth in the second batch to dilute.