Butternut Squash Soup

Over the last 2 years as we've grown our own winter squash, I've started to play with some recipes and have some favorites. This is one of those and is just so comforting when it's cold outside! The kids love it and it's a great side for dinner or with a grilled cheese for lunch!

Butternut Squash Soup
2 butternut squash or 1 argonaut (one of our favorites), cut in half and deseeded 4 granny smith apples, peeled and chopped 1 Tablespoon of butter and olive oil 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 4 cups vegetable or chicken broth 2-3 Tablespoons of heavy cream
1. Preheat over to 400 degrees and roast squash flesh side down for 30-60 minutes until a fork a pierce through all areas. Once the squash a cooled enough, flip the squash over and remove the flesh. This can be done a few days before you make the soup if you'd like. 2. In a heavy pot (I use my dutch oven, a cheaper option here), sauce the apples in the butter and olive oil, about 5 minutes. 3. Once apples are softened, add the squash, spices and broth. Simmer covered, for about 15-20 minutes. 4. Using an emersion blender, puree the soup until smooth. (You can use a regular blender for this part too, just remember to be very careful and not over fill your blender. You'll have to work in batches.) 5. Add cream, salt and pepper to taste and Enjoy! I add pepitats to the tops sometimes for an extra crunch. You could also put plain croutons on top too if you'd like. 

Chinese Chicken Salad

One of my favorite lunches is Chinese Chicken Salad. When I was little and as I grew up, my mom and I would go shopping and every time we would go get lunch at Nordstroms Cafe. We would always get their Chinese Chicken Salad and it was so yummy. Now when I make it at home, I think about those memories of having lunch with my mom. Myy recipe isn't like Nordstrom's but just one that we've created over time. It's quick and simple and so so good!

Chinese Chicken Salad 

1 head of Romaine Lettuce (amount depending on the size salad you want. 1 small head per person)
1/4-1/2 cup celery, diced
1/4-1/2 cup cucumber, peeled and diced
Raman noodles, crushed into small pieces, sprinkle desired amount, save the rest
1 small can mandarin oranges
1/2-1 Chicken Breast, grilled or sautéed, cut in strips of cubed
1/4 cup toasted almonds

For Dressing:
1/2 cup olive oil
1/2 teaspoon pepper
4 Tablespoons rice vinegar
2 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon sesame oil

-The ingredients for salad part are for a single large serving of salad. The dressing is for multiple salads, great for saving.
-I put all the ingredients for dressing in a mason jar and shake to combine. Pour over salad and toss to coat all ingredients and enjoy!

Lunch....What to have for Lunch?

One question friends ask me often is what I do for lunch. When it was just Max and I and I was working, we'd both take leftovers because there always were some but now that we have more mouths to feed and I haven't added too much extra to my recipes, Max always gets first dibs on leftovers.  Since staying at home, I've struggled to really get myself to eat a good lunch. I want good food but I either need time to make it (which doesn't always happen) or I just can't think of anything that sounds good. The struggle is real let me tell you!!! Anyways, since being pregnant and starving and since the kids are in school 3 half days a week, I've had more time to think about lunch for myself and its a necessity that I eat a good one. I've come up with a list of options and thought I'd share them with you all.

What's for Lunch???

Taco Salad Chinese Chicken Salad Chicken Taco Salad

Apple, Pecan, Blue cheese and Dried Cherry Salad

Fall Chopped Salad

Tomato Soup and Grilled Cheese Corn Chowder-make ahead and freeze in small portions Pastina Soup Chicken and Rice Soup-make ahead and freeze in small portions

Chicken and Noodles-make ahead and freeze in small portions

Split Pea Soup-make ahead and freeze in small portions

Lemon Chicken Orzo Soup

Pasta with Spaghetti Sauce

Veggie Hash and Eggs

Greek Chicken Pasta Salad

Chicken Salad with Crasins

Tuna Salad

Egg Salad

Tortellini Primavera

Summer "Spaghetti"

Cheese and Crackers with Fruit or Veggies

Hummus and Tortilla chips and cut up Veggies

A variety of salads from my Salad Pinterest Board

Tips:

• If I make a pot of soup with lots of leftovers or a soup that only I like, which I usually half the recipe for anyways (Corn Chowder, Split Pea, etc) I package them into quart sized ziplock bags and freeze them laying down flat until frozen. Then I stack them in a plastic container in the freezer. Then when I feel like a certain thing, I just pull out the bag, place it in some water and let it defrost. You could also pull it out before you head to work and then heat it up there.
• Cut up some lettuce earlier in the week and put it in a bag with a damp paper towel. Then cut up some other veggies and put them in separate containers. Emily Ley calls it the Sunday Chop :) Too much liquid from all the veggies can make a mess but having stuff separately packaged will help you not have any soggy salads. You can do the same with some of your fruit.
• Buying frozen tortellini or ravioli and splitting them into single serving sizes (since they are normally packaged for families) then just cook up what you want and use a jared sauce you like or a frozen sauce you have on hand. Something else I do, is if I have left over veggies from the night before, I just toss the tortellini with the veggies, some olive oil, garlic salt and some parmesan and it's a great lunch. 
• If you have a salad you like to eat often and make a dressing for it you like, make extra and store in a mason jar that way you have a dressing already made on hand when you want it. I eat Chinese Chicken Salad often so I always have the dressing in a jar waiting for me.
• If making Tacos or grilling up some chicken breasts, I always take out a bit extra meat to plan for a lunch for myself. If you aren't sure when you will eat the meat, package it again (once cooked) in a single serving size and freeze it until you are ready to eat it. Slice up the chicken breast so that it defrosts faster and is already ready to put on a salad. I also do this if we have some leftover meat that has been sitting in the fridge a few days and no one seems to be eating it. Cut it up or slice it (steak, grilled chicken) and package for a salad another day.
• Keep some of your favorite cheeses on hand for a quick salad. I like feta and dry goat cheese on salads. I keep those on hand since they last awhile in the fridge and then I can throw a salad together with fruit or veggies we have from the garden or the store. Add some nuts and a vinaigrette and you have a great salad!

I hope this helps you get some ideas for lunch. It's always a challenge for me and I tend to forget myself when taking care of the kids but having these little short cuts have helped me a ton! It takes a little prep work at one point but then you are set for a while!
What do you have for lunch? Any ideas to share?

Chili Recipe

I know there are a ton of Chili recipes out there but this one is mine and is our favorite and the best part? It's super easy! During the fall you can add a small can of pumpkin and it adds a rich and creamy texture to the chili. I know it sounds a bit strange but it tastes good.

Samantha's Chili 3 small can's diced tomatoes 2-3 can's of beans, rinced (I use a mixture of kidney, black and pinto beans) 1.5 pounds ground beef 1 small can of tomato sauce 2 Tablespoons of my Taco Seasoning

1. Brown the ground beef adding a little salt and pepper in a large pot. (I use an enameled cast-iron dutch oven for most of my soups and stews.) Drain.
2. Return pot to the stove and add the remaining ingredients. Bring to a boil and reduce to low for about 1 hour to allow the flavors to blend together. Taste to see if you need some more salt or seasoning.
3. Serve with your favorite condiments.

Enjoy!

Ratatouille Recipe

Ratatouille is a traditional peasant meal from France and the name comes from a word that means to toss. This recipe is soooooo good and worth the time it takes! It does take some time to make, about 3.5 hours total. It's a perfect weekend side dish and is great when you have fresh vegetable from your garden or farmers market! You can most certainly make this throughout the year since we can find zucchini and squash year round but the fresh veggie's just make it even better! I really hope you enjoy it!

Ratatouille Recipe

Sauce

1-2 small red, yellow or orange bell pepper

3 Tablespoons olive oil

4 cloves garlic

1/2 medium sized onion, diced

2 cans diced tomatoes

1 sprig fresh Italian parsley

1 spring fresh thyme

1 bay leaf

1. Preheat oven to 400 degress. Cut bell pepper in half removing the seeds, ribs and core and lay face down on a foil lined baking dish. Add 4 peeled cloves of garlic and drizzle everything with olive oil. Roast this mixture for about 20-30 minutes until the peppers are soft and the skin is easily removed and make sure the garlic doesn't burn-golden brown is the goal.
2. Once peppers are finished roasting, remove and allow to cool until you can handle working with them. Then peel and finely chop peppers and garlic. Set aside.
3. In a saute pan or sauce pan, heated over medium heat, cook the onion until it is slightly caramelized, soft but not too brown. Add in canned tomatoes, diced peppers, garlic, fresh thyme, parsley and bay leaf.
4. Simmer on low, uncovered for about 30 minutes until the sauce is very thick and very little liquid remains. Season with salt to taste and remove herb sprigs.

Balsamic Drizzle

1 tablespoon balsamic vinegar

1 garlic clove, minced

3 tablespoons olive oil

1/2 teaspoon minced fresh thyme leaves

salt and pepper to taste.

Combine all ingredients and set aside.

Ratatouille

1-2 medium zucchini, thinly sliced

1-2 medium yellow squash, thinly sliced

4-5 Roma or smaller sized tomatoes, thinly sliced

1 small or Japanese eggplant, thinly sliced (optional, I've done it with it and without it)

1. Preheat oven to 325 degrees. Evenly spread the sauce on the bottom of a 8 x 12 baking dish.
2. Arrange slices of zucchini, eggplant, yellow squash and tomatoes in a pattern, repeating. Now this is where you can get creative: you can make one strip down and another strip going the other direction, you can make a spiral pattern like I did, etc. The whole point is to make it look pretty :). 
3. Once the pan is filled, Drizzle the balsamic mixture over the vegetables. Cover with foil and back until vegetables are tender, about 1 1/2 hours.
4. Uncover and bake for 30 more minutes.

Serve this warm and you'll want a large serving, trust me. My mouth is watering just typing this! 

Serving options: We recently put the cooked Ratatouille on a nice white roll, topped it with some provolone and made it into a sandwich....it's super good!!! This is a great option to use as leftovers or lunch the next day.

Enjoy!

Construction Birthday Cake

One of the things Aston always remembers about his birthday parties are his cakes. I love the tradition of making him (and Leia) a special cake or dessert for their birthdays. It's just a tradition I wanted to create for them. So when we decided to do a Construction Birthday theme, I went on a search for cakes to match. My inspiration came from here, here and here. 

Favorite Cooking Shows!

I am a lover of good food! Being half Italian and raised surrounded by a loud, boisterous Italian family, every event and everything we do/did revolves around food and being in the kitchen. Food is something we all enjoy (sometimes too much) and this passion for good food has be built within me. I am passionate about cooking home cooked meals and sitting down together as a family for dinner at the end of the day without distractions of TV's, phones or anything else.
I am also passionate about teaching people to cook and that ANYONE has the ability to cook, it just takes some learning and practice, like any other skill, but it can be done. I actually learned most of my skills from watching cooking shows on Food Network and the Cooking Channel. These shows are great for learning skills and tips and tricks in the kitchen. There are also a lot of vloggers out there who show skills as well. So if you are in need of some cooking lessons, just sit and watch some cooking shows and I promise you will learn some skills. Sometimes, they may not explain everything they are doing, but if you watch closely, you can learn knife skills and tricks on how to do things more simply or efficiently. Also, if you know someone who is a great cook, ask them if you can have a few cooking lessons, I'm sure they would be happy to help you!

A few years ago, I wrote this post about my favorite cooking shows at the time. Some are no longer shooting new shows, but I have some new favorites that I thought I'd share with you.
The Kitchen: This is a GREAT show that has a TON of tips and tricks in the kitchen. Max and I learn something often and we both love watching the show. They share great recipes and if you follow my Meal Planning, you will often find a few of their recipes on the list for the month. The personalities of the show are super fun and enjoyable to watch and I promise, you will learn some cool tips and tricks by watching!

September Meal Plan

Eeek! This is the first official Monthly Meal Plan Post since the blog redesign! I'm so excited to share my meal plan with you each month! You can see my method here. You will also be able to find the past meal plans each month on the Meal Planning page along with my how-to method of meal planning! I've created some downloadable, editable tools for you so that you can make it work for yourself :)

I know the month is halfway over but here is what we have had or will be having for dinner this month! Here is

Kauai Grilled Chichen

This recipe is sooooo tasty and I always forget until I make it again. It is called Kauai Grilled Chicken because it reminds Maxwell of something we had on our trip to Kauai. We love sweet marinades and this one does not disappoint!

Kauai Grilled Chicken Recipe

Ingredients:

4-5 Chicken Breasts or Thighs (we do some of each, pick your favorite)

1/2 cup brown sugar

1/4 cup soy sauce

1/4 ketchup

1 teaspoon sriracha 

1/4 cup beef broth

1/4 cup pineapple juice

3 Large pieces of peeled ginger or 1/2 teaspoon ground ginger

1. Mix all ingredients together for the marinade and reserve 1/4 cup for basting when you are grilling.

2. Pour marinade over the chicken and marinate for 2-3 hours.

3. Grill the chicken, basting as you cook. 

4. Enjoy!

We like to eat ours with rice but it is great to eat with any side.

Cheesy Broccoli and Chicken Casserole

Last week, I tried this recipe from Taste Every Season but of course I tweaked it a bit. We liked this recipe a lot! It took a lot of prep and was a bit time consuming but it is simple, so just give yourself some time to get this put together.

Honey-Orange Chicken Stir-Fry

My husband is not a fan of stir-fry and has some negative memory in his head about it but he LOVES this recipe. It is so tasty and only take about 30 minutes from start to finish. It's such a nice quick and easy dinner for your family!

Honey-Orange Chicken Stir-Fry

Ingredients

4 chicken breasts, diced

3/4 cup orange juice

1/4 cup honey

3 Tablespoons soy sauce

2 Tablespoons rice vinegar

1/2 teaspoon sriracha 

2 cloves garlic

1/4 teaspoon ground ginger

Salt and Pepper

2 Tablespoons cornstarch

Veggies: snap peas, carrots, mini corn, bell peppers (whatever you like)

1. Mix together the orange juice, honey, soy sauce, rice vinegar, sriracha, garlic and ginger. Whisk in 1 tablespoon of cornstarch. Set aside.
2. Cube chicken and toss with 1 tablespoon of cornstarch and salt and pepper to taste.
3. Prepare your veggies and sauté them in a tableeswspoon of olive oil, until they are al dente or cooked to your liking. Remove from pan and set aside to add at the end. I used snap peas this time because it was what we had at home.
4. Add about 1-2 more table spoons into pan. Add chicken and cook over high heat getting a nice golden color on each side. Cook for about 5-7 minutes until chicken seems mostly cooked.
5. Pour in stir-fry sauce and allow to cook for about 5 minutes or until the sauce becomes thicker and glossy looking. 
6. At the very end, add in your veggies and toss.
7. Serve over rice and Enjoy!!

Noodle Bake

A few weeks back, I was scheduled to make dinner for a friend who had just had a baby. I was trying to come up with something from what I had around my house. My friends husband is a big fan of Lasagna, so as I was looking through recipes, this one stood out from Pioneer Woman. I didn't have all the same ingredients and played with it a bit but it turned out great! Maxwell says it tastes even better the next day.

Noodle Bake

adapted from Pioneer Woman

1.5 lb ground beef
2 jars of your favorite pasta sauce (1.5 bottles goes into the dish, save the rest for the side if you want)
1 package of egg noodles
1.5 teaspoons garlic salt (I use Lawry's Roasted Garlic Salt)
1.5 cups sour cream
4 oz of cream cheese
2ish cups shredded cheese, I used colby jack

1. Brown ground beef, season with salt and pepper. Add sauce and allow to simmer. Set aside.
2. Cook egg noodles to the directions on the package, drain but save 1/2 cup of the pasta water. Put the pasta back into pot and add sour cream, cream cheese and garlic salt. If the cheese mixture seems thick, add some pasta water to thin it out a bit. You want it to stick to the noodles but not be too thick.
3. Spray a baking dish with cooking spray. Add half the noodle mixture into the bottom, spreading a layer. Top with meat sauce, then sprinkle with cheese to cover, then repeat.
4. (At this point, you could make two smaller ones and freeze it for another time. It would do really well pulled out and cooked later)
5. Bake in a 350 degree oven for 20-30 minutes until all the cheese is melted on top and the mixture looks bubbly.

Enjoy!

Meal Plan Monday #18

Good morning! And happy Monday! I'm running a little behind because we had Aston's birthday party yesterday so I didn't get to write my post or plan my meals until this morning. It's been VERY hot and humid this past weekend and into the week, so I'm using my crock pot a lot so that I don't heat up the house. When it's hot like this, I put my crockpot outside on a table in the shade to cook so I don't heat my house up any more. It works great! Anyways, have a great start to your week and I'll see you tomorrow with a new recipe!

Monday: Taco Salad
Tuesday: Crock Pot Teriyaki Chicken
Wednesday: Slow Cooker Roast Chicken
Thursday: Brown Sugar and Balsamic Pork Roast
Friday: Meatloaf with Mashed Potatoes
Saturday: Steaks
Sunday: Out

What are you having for dinner this week? I always love new ideas!

Meal Plan Monday #17

It's Monday again! I am all thrown off because today is the first day of our "weekend" at home. My husband, Maxwell, works for a church, and his work days just changed, so he works Wednesday thru Sunday now. It's thrown me off in numerous ways this last week but we will get back into the swing of it.

Here's what we are having for dinner with week:
Monday: Summer "Spaghetti"
Tuesday: chipotle lime butter whole roasted chicken with the easiest black bean + corn salad.
Wednesday: Out
Thursday: Balsamic Steak Skewers
Friday: Whiskey Peach BBQ Chicken (modified from this recipe)
Saturday: Spaghetti with Meat Sauce
Sunday: Aston's Birthday Party!!

What is on your menu for the week? I'd love some new ideas!

Crock Pot BBQ Beef Sandwich

This is one of my easiest and tastiest meals. We ran out of hamburger buns last week so we decided to use the hot dog buns we had and it was so tasty and less messy. Give it a try and see what you think!

Crock Pot BBQ Beef Sandwiches

1.5-2 lb Chuck Roast
2 cans beef broth
2 T garlic salt or Santa Marie Seasoning
1 Bottle of BBQ sauce
Favorite Buns

1. Place the Chuck Roast in a crock pot on low. Add in beef broth and Santa Maria Seasoning. Cook on low for 6-7 hours.
2. After 6-7 hours, remove meat and shred, removing any fat, it doesn't taste good in the sandwich. If you are doing a french dip version, use the broth from the pot as your au jus. If doing BBQ beef, discard the cooking liquid and add the meat back into the crock pot. Coat the meat in bbq sauce and allow to sit in the crock pot until you serve on the "Keep Warm" or low setting.
3. Fill buns with the BBQ beef and enjoy!

Greek Chicken Pasta Salad

It's summer time which means I just am not in the mood to cook anything super hot. I tend to be a bit lazy during the summer when it comes to cooking and this is one of my favorite go to meals. I can make it in the morning and it's ready for us for dinner that night. 

This is also a crowd pleaser at potlucks and parties. I love it because it is super simple and tastes so good and refreshing!

Greek Chicken Pasta Salad

Ingredients

• Box of Pasta
• 3-4 Chicken Breasts, grilled or sautéed, diced 
• 1 Cucumber, peeled and diced
• 1 can Artichoke Hearts, cut smaller if you desire
• 1 can Black Olives, sliced
• 1/4 cup Kalamata Olives, diced
• 2 cups Tomatoes, diced
• 1 cup Feta Cheese
• 1 bottle of Newman's Own Light Balsamic Dressing
• Pepperoncini's, optional

1. Cook pasta to the instructions on the box. Rinse with cold water and put into a large bowl.
2. Add the remaining ingredients dressing to taste. If you are letting it sit prior to eating, you'll want to save a little dressing to add right before serving as everything soaks up the dressing and becomes very tasty.
3. Toss and serve. 

I hope you enjoy this simple recipe! What are some of your favorite summer recipes?

Summer "Spaghetti"

Every summer growing up, one dinner that always landed on the table at Sunday night dinner at my aunt's house was Summer Spaghetti. After an afternoon of swimming, we'd all sit down and enjoy this summer dish. Now each of us liked or hated bits and pieces of all of it, so this is my version of what we were served over the years of my childhood.

This recipe is one of my very favorites and I hope you enjoy it.

Summer "Spaghetti"

Box of Pasta (Spaghetti, Rigatoni, Penne)

1 1/2-2 Cups diced Tomatoes

1 Can of Olives, sliced

3/4 cup of Frozen or Fresh Peas

1/4 cup Capers (optional)

Packet of Good Seasons Italian Dressing, prepared with Balsamic Vinegar

1. Boil pasta to the instructions on the box. While the pasta is cooking, prepare the Good Seasons Italian Dressing to the instructions on the packet. Normally when I use this dressing, I use red wine vinegar but for this recipe I use Balsamic vinegar.
2. In a deeper skillet, combine all the ingredients including the dressing and heat over medium heat until warm. My family eats this dish cold but I prefer it warm. If you would like to eat it cold, thaw your peas ahead of time.
3. When the pasta is done, mix all the ingredients in a large bowl. And enjoy. My family also add's fresh parsley but I'm not a fan of the leafiness so I omit this but feel free to add some to yours :)!

I hope you all enjoy this simple summer dish and if you need some meat in your meals, adding some grilled chicken breasts to this would be delicious!

Pork Chops with Caramelized Apples

I know I've been MIA recently and that probably won't be changing much anytime soon but I made this super yummy recipe on Sunday and had to share it!

Side note: If you don't have a cast iron skillet, I highly recommend you getting one. I'm LOVING it!

Pork Chops with Caramelized Apples

4 Thick Cut Pork Chops

3-4 small Apples or 2 large Apples

1 Shallot

2 Tablespoons butter

1 Tablespoon Olive Oil

1/2 cup Cognac or Brandy

1/2 cup Apple Cider

1. Rinse pork chops and pat dry. Season with salt and pepper. I used boneless chops but you could use anything you have. Peel and thinly the apples and chop the shallot. I used Empire Apples but you could use whichever are your favorite apples.
2. In a cast iron skillet, heat oil and butter until melted. Place pork chops in the pan and cook about 3-4 minutes per side to get a golden crust. (If using thinner chops, cook for a shorter amount of time.)
3. Once the Pork Chops are golden, transfer them to a plate to rest while you get the apples started. If needed, add 1 tablespoon of butter to the pan along with the apples and shallot. Saute mixture for about 5-7 minutes until the apples start to soften and the shallot becomes translucent. 
4. Add in the Cognac and Apple Cider and allow to simmer for about 2 minutes before adding the pork chops back into the pan. Cook the chops until the are cooked through (160 degrees). The sauce will thicken but if it needs more time after the pork chops have been removed, continue to cook until it looks right to you. If you need more liquid, add more apple cider and continue to cook.

Serve with potatoes or squash and enjoy!

Crock Pot Chicken Tortilla Soup

I made the yummiest and simplest soup this week. I modified this recipe and it turned out so good!

Crock Pot Chicken Tortilla Soup

Adapted from Baked by Rachel

4 Frozen Chicken Breasts
1 Jar Salsa
5 Cups Chicken Broth
1/2 cup Chopped Celery
1/2 cup Chopped Carrots
1 15oz Can Chopped Tomatoes
1.5 teaspoons Chili Powder
2 cloves of garlic, crushed

Tortilla Chips
Sour Cream
Avocado

Throw everything into the crock pot. Cook on low for 8 hours or high for 4 hours. Top with your favorite toppings and enjoy!

This is seriously one of the easiest soups to make and it was SOOOO very good!

Favorite "Little" Kitchen Tools

Yesterday, I posted about my favorite Big Kitchen tools. Today I'm sharing my favorite little ones!

1. Garlic Press: These are great! My hands always hold onto the garlic smell for DAYS. This tool helps to prevent that. I use it almost daily.

2. Bamboo Spoons: These are another daily essential. When you cook on non-stick pans, you don't want to use metal and these are great. They last forever and they can be washed in the dishwasher.

3. Mix N Scraper and Scraper: I LOVE these for baking! We have every size and shape and they are great!

4. Measuring Cups: I love these and use them EVERYDAY! If you do get them, make sure to get the little "mini" because it is great for your small tablespoon amounts!

5. Scoops: I use these all the time when baking. They make the perfect round cookies, fill the muffin and cupcake cups perfectly and evenly! We have on in every size and they are great!

This wraps up my favorite kitchen tools posts. I'd love to hear what your favorite's are! Have a great weekend!