pickled jalapenos

pickled jalapenos
adapted from gimme delicious
makes 1 pint jar

1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
1 teaspoon pickling spice
7-8 jalapeno peppers, sliced

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. 
2. Add jalapeno slices to a jar.
3. Cover jalapenos with brine, screw on lid, and flip to seal.
4. Once sealed allow 3-4 weeks for the pickling process.
5. Once opened, store in fridge.

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cucumber kimchi

cucumber kimchi
from foodie with family
makes 3 quarts

1 head napa cabbage, cored and cut into bite sized squares
1 onion, sliced
2-3 carrots, peeled and diced
1/2 cup salt (approximately)
2 tablespoons chili flakes
10 cloves garlic, peeled and chopped
3 tablespoons minced ginger
3 tablespoons fish sauce
4 tablespoons white miso

1. Mix vegetables with salt and massage until it starts to wilt.  
2. Leave vegetables alone while mixing sauce or about 20 minutes.
3. Combine remaining ingredients until well combined.  Taste sauce and adjust accordingly.
4. After 20 minutes, vegetables should start to release liquid.
5. Add fish sauce mixture and stir to combine.
6. Add enough water to just barely cover vegetables.  It's best to add weight to push the vegetables below the water line.
7. Leave in a dark, cool, and dry place for at least 48 hours, stirring every 12 hours.  Start to taste kimchi at 48 hours to see when to bottle.  Can leave out for up to two weeks, but the mixture will get more sour the longer it is left to ferment.
8. Once your desired taste has been reached, then package it into glass containers and keep in fridge.
9. Will store for up to four months.

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ribboned asparagus salad with lemon

I've personally always eaten asparagus cooked.  When I saw this recipes from a favorite food blogger to eat it raw, I was intrigued.  I made it for lunch right after buying some from the farmer's market last weekend.  My mom and I ate it ALL in one sitting.  Then I made more for her before going home so she had it for the week.  Needless to say, we are obsessed!

 {ribboned asparagus salad with lemon}

{close up of the salad}

ribboned asparagus salad with lemon
from smitten kitchen

makes 4 servings

1/4 cup sliced almonds, toasted and cooled
1 pound local asparagus, rinsed
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
1 to 2 ounces Parmesan cheese, shredded

1. No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling.
2. Gently pile your ribbons on a medium-sized serving platter. 
3. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. 
4. Toss gently to coat. 
5. Sprinkle with Parmesan and almonds. 
6. Eat immediately. 

Have you eaten raw asparagus?  How did you like it?  Will you try this recipe?  (oh pretty please do!)

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tilapia veracruz

Although The Hubby doesn't really love fish, he will tolerate lean, white fish (not too fishy like salmon or tuna).  He absolutely LOVED this spicy Spanish dish.  This is so easy, it can be done in about 30 minutes for a quick weeknight meal.

 {tilapia veracruz}

{close up}

tilapia veracruz
adapted from www.myrecipes.com

makes 4 servings

1 tablespoon extra-virgin olive oil

1/2 onion, sliced

1 pepper, thinly sliced

4 garlic cloves, sliced

2-14 oz cans fire-roasted diced tomatoes, drained

1 tablespoon capers, rinsed and drained

1/4 cup green olives, halved (about 20)

1 teaspoon dried oregano
1/2 teaspoon chili flakes (more if you really like it spicy) 
4-4-oz tilapia fillets (or any other white fish will do)

1. Heat oil in a large pan on medium-high.
2. Once hot, add onions and peppers.  Sear until browned on one side.
3. Add garlic, tomatoes, capers, olives, oregano, and chili flakes.  Stir until combined.
4. Add fish on top and turn down heat to medium.
5. Cover pan and allow to simmer for 10-15 minutes or until fish is done.
6. Serve over rice.  

Do you like to eat fish?  Which do you prefer: fatty fish like salmon or lean fish like tilapia?
 

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white bean and thyme stew

Cold winter days call for hearty, vegetable and bean heavy stews.  This was a vegetarian recipe, but The Hubby requires some meat so I added sausage slices.  This would be a great vegetable/bean side dish for another main course like a roast.  I served it with the sausages and rice for a complete meal.

 {white bean and thyme stew}

one year ago:  black bean cookies

white bean and thyme stew

makes 8 servings

1 large onion, diced

1 1/2 cups carrots, sliced

1/2 butternut squash (local), cut into 1 inch cubes (about 2 cups)

4 garlic cloves (local), minced

2 cans Northern beans, drained and rinsed

3/4 cup chicken or vegetable broth

1 1/2 teaspoon dried thyme

2-14 oz cans diced tomatoes

1 bay leaf 

1 pound sausages (local), sliced (optional) 
Parmesan cheese, topping

1. Mix everything together in a crock-pot.
2. Cook on high for 6-8 hours or until squash is tender.
3. Serve with cheese if desired. 

I love the thyme in this recipe.  I feel thyme is an under-used spice especially in my house because The Hubby didn't like it at all.  He loved this stew too, so I guess I can add thyme to the list of foods-Hubby-loves-now which is alright by me!

 

Do you use thyme?

 

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tomato balsamic sauce

This is without a doubt, my latest obsession especially since I ate it for two weeks straight (nope-not lying!).  This sauce is perfection; it tastes sweet and tangy with some smokier flavors from the caramelized onions and balsamic.  I made this by complete accident, and I couldn't be happier! 

 {I made a batch of the sauce and kept it in the fridge for quick lunches and side dishes}

{Sauce mixed with quinoa (left) and pasta (right)}

one year ago:  salmon patties
two years ago:  clam chowder

tomato balsamic sauce

makes 2 cups

1 tablespoon extra-virgin olive oil
1 onion, sliced
3 cloves of garlic, minced 
1/4 cup balsamic vinegar
1 teaspoon dried basil
2-14 oz cans diced tomatoes, drained 
Torn fresh basil and Parmesan cheese, optional

1. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. 
2. Add onion and sear until well caramelized.
3. Add garlic, balsamic vinegar, basil, and tomatoes.
4. Simmer sauce for 15-20 minutes or until thickened.
5. Serve over grilled chicken, grilled steak, baked salmon, or grains.

I ate it on EVERYTHING.  I wasn't a fan of it on pork, but chicken, steak, and salmon were delicious.  I added it to quinoa and pasta.  I didn't try it with rice, but I'm positive it would be delicious. 

Why did I eat it so much?  I had to make sure it was really as good as I thought ;o)

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chicken and broccoli casserole

Quick weeknight meals are hard to come by especially in 30 minutes.  However, this casserole uses already cooked chicken so all you have to do is heat everything through and throw it under a broiler (I used a toaster oven broiler). 

{chicken and broccoli casserole}

One year ago:  sweet and spicy tuna pasta

chicken and broccoli casserole
from myrecipes.com

Makes 8 servings

16 oz mushrooms, washed and sliced
1 medium onion,chopped
12 ounces chicken, chopped, skinless, boneless (about 3 cups)
1 pound broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup Parmesan cheese, grated

1. Heat a large ovenproof skillet over medium-high heat. Add mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. 
2. Add onions, chicken, and broccoli and heat through.
3. Meanwhile, heat butter in a pan.
4. Add flour and make a roux.
5. Add milk, yogurt, and mayo; cook until thickened, about 10 minutes.
6. Add seasonings and Parmesan.
7. Preheat a broiler.
8. Add sauce to mushroom mixture, stirring until combined.
9. Place casserole under broiler until top is bubbly and browned.
10. Serve.

Do you have any quick weeknight meals that you use often?  I'd love to hear about them since I am always looking for some!

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Hungarian Goulasch

I can say that in the winter, I crave hearty, warm foods.  I save the salads for summer.  I have a soft spot for a good goulasch, and this recipe did not disappoint especially since it can be made in my favorite crock-pot!

 {Hungarian Goulasch}

 {Hungarian Goulasch side view}

 {Set in a crock-pot and go!}

 {I boiled potatoes separately because I have to agree with The Hubby on this one--potatoes in the crock-pot cook and taste weird}

Hungarian Goulasch
from a farmgirl's dabbles

3 pounds beef chuck roast, cut into 1" cubes
5 medium carrots, peeled and sliced into 1/2" diagonals
16 oz. whole fresh mushrooms, quartered
1 large onion (local), chopped
3 large cloves garlic (local), minced
2 cups low sodium beef broth
1-6 oz can tomato paste
2 tablespoons Worcestershire sauce
1/4 cup Hungarian sweet paprika
1/4 cup brown sugar
1 teaspoon yellow mustard (or 2 teaspoons dry mustard)
2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Cooked potatoes, egg noodles or bread

1. Place beef, carrots, mushrooms, onion and garlic in the crock-pot. 
2. In a medium bowl, whisk together remaining ingredients, and then add to the slow cooker. 
3. Stir a bit to combine. 
4. Cover and turn heat to low. Cook for 6 to 7 hours, or until beef and veggies are very tender. 
5. Serve in bowls with steamed potatoes, egg noodles, or a warm loaf of fresh crusty bread.

How about you-do you crave heavier foods in the winter?

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vegetable beef stew

Although today is supposed to be nice and sunny, tomorrow is supposed to snow here in Kentucky....  What better way to warm up than with this delicious stew made in the crock-pot so it can be ready for you when you get home?  Absolutely nothing!

 {vegetable beef stew}

 {Served with garlic cheese biscuits!  I used my biscuit recipe and added 1 teaspoon garlic powder and 1/2 cup cheese}

Vegetable Beef Stew

Makes 8 servings

2 tablespoons olive oil
2 pounds stew beef, cubed
1 cup red wine
2 potatoes, diced
2 cups beef glace (can be found with the stocks and broths)
1-14 oz can diced tomatoes
1-6 oz can tomato paste
1 cup corn
1 cup beans, cut into bite-size lengths
1 cup carrots, diced
1 cup celery, diced
1 large onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon dried parsley
1/2 teaspoon black pepper

1. Heat oil in a large skillet until hot; add beef and sear on one side.  This might have to be done in more than 1 batch.
2. Place the seared beef in the crock-pot and add wine to de-glaze the pan.  Once all the browned and stuck bits are loose, place in the crock-pot.
3. Add the remaining ingredients to the crock-pot.
4. Cook on low for 6-8 hours.
5. Enjoy!

The weather here has been crazy the last few weeks.  Plus, it's been so dreary that the last few days of sunshine have been so fantastic for me especially.  I love cold weather, but the dreariness is for the birds!

Do you like vegetable beef stew?  What other stews do you like to make in the crock-pot?

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roasted beets with jalapeno cream

How many of you said, "EEWWWWWW BEETS!!!  They are so GROSS?"  My question is have you tried them? 

I used to be like that, but then my grandfather introduced me to pickled beets.  Now I eat them pickled and roasted.  When I saw this recipe on Pinterest, I was intrigued.  I wasn't disappointed.  The earthiness of the beets combined with the creaminess of the sour cream and heat of jalapenos is one incredible combination!

 {Roasted Beets with Jalapeno Cream}

 {As with all vegetables, the darker, the more nutritious.  These beets were almost black!}

Roasted Beets with Jalapeno Cream
from myrecipes.com

Makes 4 servings

2 pound medium-sized red beets
1/3 cup reduced-fat sour cream
1/4 cup finely chopped green onion
1/4 teaspoon salt
1 jalapeño pepper, finely chopped
16 Bibb or Boston lettuce leaves (optional-I forgot when I ate them, twice)

1. Preheat oven to 450.
2. Remove stems and roots from beets; wrap beets in foil. 
3. Bake at 450 for 45 minutes or until tender. 
4. Cool beets slightly; peel and cut into 1-inch wedges.
5. Combine sour cream, onions, salt, and jalapeño in a small bowl. 
6. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeño mixture.

This is the perfect dinner party salad because it can be made ahead plus is served cool or at room temperature.

How many of you eat beets?  If not, will you give this recipe a chance?

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brown butter sweet potato alfredo

I absolutely love sweet potatoes, but I don't eat them very often because The Hubby doesn't like them at all.  I've tried every which way.  So when he has dinner with his friends, I invite my mom over to share in my food indulgences. 

I know this combination of sweet potatoes and brown butter and Alfredo sounds completely ridiculous, but people--it's ridiculously DELICIOUS!  I cooked the sweet potatoes beforehand so this recipe was done in about 30 minutes.

 {Brown Butter Sweet Potato Alfredo}

 {Brown Butter Sweet Potato Alfredo with Parmesan on top}

Brown Butter Sweet Potato Alfredo
from table for two

Makes 4 servings

2 tablespoons unsalted butter
1 pound sweet potato, cubed into 2-inch cubes (KY Proud)
2 tablespoons all-purpose flour
1 1/2 cup whole milk
1 cup freshly grated Parmesan cheese
1/4 teaspoon cayenne pepper (more or less depending on heat preference)
Cooked pasta

1. Bring a pot of water to a boil and add the cubed sweet potatoes and cook until fork tender. Carefully place sweet potatoes into a blender and puree until smooth.
2. In a large pot over medium heat, add the butter and brown.  Click here for a tutorial.
3. Once the butter is browned, whisk in flour for 30 seconds. 
4. Turn the heat up to medium-high and carefully add the milk and continue whisking until mixture thickens, about 3-4 minutes. 
5. Add the pureed sweet potatoes. 
6. Let the mixture simmer for 5-7 minutes until thickened then add the Parmesan cheese, cayenne, salt, pepper, and turn off the heat. If the mixture seems too thick, you can add more milk to thin it out.
7. Add the cooked pasta to the pot and toss until well-coated.
8. Serve! 

This is a great way to indulge but not over-do it.  You can even make this for lactose-intolerant family members.

So tell me, besides sweet potato casserole at Thanksgiving, do you eat sweet potatoes?  I have a weakness for sweet potato fries and curried ketchup.  Or even baked sweet potatoes with butter and cinnamon!  Okay, so you get I love sweet potatoes!  How do you love yours?

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Thanksgiving | Sweet Potato Casserole Ice Cream

I mentioned a few weeks ago, when I went to the KY Proud Food Show, that I had sweet potato casserole ice cream.  I was OBSESSED.  So much so that I made it at home! 

The ice cream that I tried at the food show was good; it had the nuts, marshmallows, and a sweet ribbon running through the ice cream.  However, my favorite part of sweet potato casserole is the crunchy topping.  So I made my topping separate and sprinkled it on top. 

 {Sweet Potato Casserole Ice Cream}

 {I made the base only slightly sweet so that the topping and it didn't compete}

How did I make this you ask?  I simply modified my sweet potato casserole recipe from a few years ago, and viola!  Ice cream perfection!  This is the perfect dessert for those who do not like pumpkin pie or are adventurous.  This is different, but I'm all about different and new!

Sweet Potato Casserole Ice Cream

Makes 2 quarts

2 pounds sweet potatoes (KY Proud)
2 cups brown sugar, divided
2 teaspoons vanilla
2 cups heavy cream
1 cup pecans, chopped
5 tablespoons all-purpose flour
5 tablespoons butter, room temperature

1. Cook sweet potatoes until tender.
2. Cool the potatoes, and then puree them in a blender of food processor.
3. Add 1 cup brown sugar, heavy cream and vanilla to the potatoes.
4. Put potato mixture in a container and cool overnight in the fridge.
5. Meanwhile, preheat oven to 350.
6. Mix remaining 1 cup brown sugar, pecans, flour, and butter together until crumbly.
7. Place pecan mixture on a baking sheet and bake until crispy, about 10-15 minutes.
8. Once the pecan mixture is cooled, break into pieces.  Save in an air tight container.  This will be the topping for the ice cream.
9. Freeze potato mixture according to manufacturer's directions.
10. Serve potato ice cream with topping.

This was such a hit at work where I convinced about 10 people to try it.  The Hubby hates sweet potatoes so he didn't even try which was okay with me because that meant more for me!

I won't judge you if you add whipped cream too!   Do you do traditional desserts for Thanksgiving? 

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Brussel Sprouts and Pecans in Brown Butter

I've been making this recipe since I was in culinary school where I learned it.  It's so easy, and the flavors work so well together.  Then again, what doesn't taste good coated in butter?  This recipe does have to be made at the last minute, but it's easy--promise!

{Brussel Sprouts and Pecans in Brown Butter}

Brussel Sprouts and Pecans in Brown Butter

Makes 6 servings

24 oz brussel sprouts. trimmed and cut in half (KY Proud)
4 tablespoons butter
1/2 cup chopped pecans, toasted

1. Steam brussel sprouts until tender.
2. Meanwhile, brown butter in a sauce pan; click here for a tutorial.
3. Once the brussel sprouts are done, add the butter and pecan.
4. Season to taste with salt and pepper.
5. Serve warm.

Next week will be the crowning glory of any Thanksgiving meal: turkey, cranberry sauce and dessert!  Stay tuned for more recipes!

PS-Don't forget to enter the crock-pot giveaway!

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How-To | Roast a Pumpkin

I have received several questions on how to roast a pumpkin this year so here it is!  It's super easy!

 {Pureed pumpkin}

 {Pumpkin courtesy of my in-laws}

{Step 1: Preheat oven to 350}

 {Step 2: Cut pumpkin open and scoop out the seeds.  You can roast the seeds if you would like.}

 {Step 3: Place pumpkin in casserole dishes and roast until tender, about 1 hour}

{Step 4: Allow pumpkin to cool}

{Step 5: Peel off the waxy part of the pumpkin}

{Step 6: Using a blender or food processor, puree the pumpkin}

{Step 7: Use or store in the fridge for up to 1 month}

So there you have it!  Really easy right?  So now what?  You can use it like any other pumpkin puree!  Some ideas:  pumpkin juice or pumpkin bacon sauce!

Mine happens to be more watery than I would like especially for baking so I will be putting it in a strainer overnight before using it to bake some Pumpkin-Oat Chocolate Chip Cookies for my in-law's Thanksgiving.

PS-Don't forget to enter my crock-pot giveaway!

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Thanksgiving | Carrots with Lemon-Chive Butter

Welcome to Thanksgiving headquarters!  Over the weekend, I made a complete Thanksgiving meal full of new recipes, and I am so happy to say that most were easy and delicious.  One recipe I'll have to tweak before sharing, but these carrots were a major hit.  What's so awesome about them?  You can make the butter ahead of time so all you have to do is steam the carrots right before dinner then add the butter.  Easy!

 {Carrots with Lemon-Chive Butter}

Carrots with Lemon-Chive Butter

Makes 8 servings

4 tablespoons unsalted butter, softened
1 lemon, juiced and zested
1/4 cup chopped chives (alternatively use the green parts of green onions)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds baby-cut carrots

1. In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.  Do this ahead of time!
2. Place carrots in a large pot and just cover with water. 
3. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. 
4. Drain and return to pan. 
5. Add butter mixture and toss until butter melts and carrots are evenly coated. 
6. Serve warm.

Stay tuned for more delicious recipes like sausage, apple, and sage stuffing and brined turkey!

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Beef Teriyaki

I love making easy recipes like this teriyaki in the crock-pot.  I made this several times because there was never enough sauce! (for me at least)  So finally it was at a triple recipe of the sauce that I was finally happy; not that I minded eating this three times over the course of 6 weeks or so....

 {Beef Teriyaki}

 {I thickened the sauce then added the steamed vegetables}

One year ago:  Sauerbraten (German Pot Roast) 

Two years ago:  Spiced Cider

Beef Teriyaki
from Betty Crocker

Makes 4 servings

1 1/2 lb beef round steak, trimmed of fat, cut into thin bite-size strips
3/4 cup soy sauce
6 tablespoons packed brown sugar
3 teaspoon fresh ginger, minced
3 clove garlic (local), minced
2-8 oz cans sliced water chestnuts, drained
3/4 cup beef broth plus 2 tablespoons
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed
2 tablespoons cornstarch
Cooked rice or noodles

1. Place meat in a crock-pot.
2. Mix soy sauce, sugar, ginger, and garlic together until combined; pour over meat.
3. Cover; cook on low heat setting about 6 hours. 
4. About 30 minutes before serving, drain liquid and place in a saucepan; mix 2 tablespoons broth and cornstarch together.
5. Add cornstarch to beef liquid and heat until thickened.
6. Add thawed vegetables and water chestnuts to thickened liquid and cook until vegetables are tender.
7. Add vegetable mixture to meat and stir to combine.
8. Serve over rice or rice noodles.

If you like this, try recipes like Cashew Chicken or Coconut Lime Chicken, both easy and made in the crock-pot!

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Chicken Enchilada Soup

Nothing warms you up than to have dinner when you get home, and have it be a bit spicy!  I loved this soup, and so did The Hubby!  He STOLE my lunch for the next day!  Darn him!  My favorite part is that you make the enchilada sauce yourself (it's easy I promise!), and then the rest is just a put-in-the-crock-pot-and-go!

 {Chicken Enchilada Soup}

 {Garnish with whatever you like because between you and me, the above picture looks a bit boring!}

Two years ago:  Stifado (Greek Stew)

Chicken Tortilla Soup

Sauce
2 tablespoons butter
1/4 cup all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder (use 1/4 if you don't like too much spice)
3 cups chicken or vegetable broth
1-6 oz tomato paste

2 pounds chicken thighs, boneless and skinless
1 -15 ounce can diced tomatoes
1 medium onion (local), chopped
1-4 ounce can chopped green chile peppers
2 cloves garlic (local), minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1-16 ounce package frozen corn (I used local corn that I froze)
1 can black beans, drained and rinsed
1 tablespoon chopped cilantro, plus more for garnish if desired
Tortilla chips, sour cream, cheese 

1. Make the sauce by heating butter in a skillet until hot.  Add flour and spices and cook for 1 minute (basically making a spiced roux).  Add broth and tomato paste stirring to combine.  Bring to a simmer and allow to thicken and reduce for about 10 minutes.  Pull to the side to cool.
2. Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, pepper, bay leaf, corn, and beans. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
4. Stir in cilantro right before serving.
5. Top soup with crushed tortilla chips, cheese, sour cream, and more cilantro if desired. 

I could practically live on soup, but The Hubby cannot (it's not a meal, he says).  Which are you?  Do you love soup, or is it okay every now and then?

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Roasted Green Beans

You know it's fall when I start roasting things....  These beans were just begging to be roasted since they are the last of the season.  So I obliged!  They were crispy and delicious; The Hubby and I ate them with our hands (no shame!).

 {Roasted Green Beans}

 {Getting ready to be roasted!}

{Crispy and ready to eat with your fingers (I won't tell)}

One year ago:  Spaghetti
Two years ago:  Peanut Butter Cookies

Roasted Green Beans

Makes 4 servings

2 pounds green beans (local), ends trimmed
1 medium onion (local), sliced
2 cloves garlic (local), minced
3 tablespoons of olive oil

1. Preheat oven to 450.
2. Mix beans, onions, and garlic in a bowl with the oil until everything is well coated.
3. Spread on a baking sheet in an even layer and sprinkle with salt and pepper.
4. Roast for 30-40 minutes watching carefully so they do not burn (I did it once!); turn pan and beans halfway through cooking.
5. Serve.

Do you like roasted vegetables?  It's my favorite for fall!

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Black Bean, Cucumber and Feta Salad

I'm still squeezing out as many fresh salads as I can because although I love cooler weather, the produce selection goes down dramatically. This salad makes the best of the last of the corn around KY.  The cucumbers have gone out of season, but this was still delicious!

 {Black Bean, Cucumber and Feta Salad}

 {Mixing the salad together}

 {From the top}

One year ago:  Chocolate Mousse

Black Bean, Cucumber and Feta Salad
from the kitchn

Makes 8 servings

2-15-ounce cans black beans, drained and rinsed
3 ears corn (local), cut from the cob
1 cucumber (local), finely diced
1/2 cup fresh cilantro, chopped
1/2 small onion (local), chopped
4 oz crumbled feta
1/3 cup lime juice (about 3 limes)
1/4 teaspoon ground cumin

1. Combine the black beans, corn, cucumber, cilantro, onion, and feta in a large bowl and toss until mixed evenly. 
2. Add lime juice and cumin, stir, and taste. 
3. Add salt and pepper and adjust seasonings to taste (might need to add a dash more lime juice).
4. Chill for at least one hour before serving but preferably overnight. 

Are you holding onto summer?  

Thanks for Lisa's Kitchen and Tinned Tomatoes for hosting this vegetarian contest!  Check out their website for other delicious recipes!

PS--Don't forget to enter my giveaway!

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Bourbon Mushroom Sauce

What better way to celebrate Bourbon Heritage month than consuming some bourbon?  Not a bourbon drinker?  Yeah--me neither.  I'd rather eat it!  So I celebrated by making this spoon-licking good sauce for grilled steak and pork chops (I seriously licked the spoon--twice)!

 {Bourbon Mushroom Sauce}

This couldn't be easier if your significant other handles the grilling (The Hubby is the greatest!).  If not, you can always sear the meat in the pan first, and then make the sauce! 

 {Gathering ingredients}

 {Finished sauce}

 {Top view--served with steamed broccoli and roasted garlic toast}

One year ago:  Marble Cake with Ganache

Bourbon Mushroom Sauce

Makes 4 servings

2 tablespoons butter
8 ounces sliced mushrooms
1 onion (local), sliced
2 tablespoons bourbon
3/4 cup chicken broth
1 tablespoon Dijon mustard

1. Heat a saute pan over medium-high heat with the butter. 
2. Add in the mushrooms and the onions and sear (cook until golden brown on one side).
3. Pour in the bourbon, chicken broth, and mustard. 
4. Turn heat to low and let simmer for 2 minutes. 
5. Season to taste with salt and pepper.
6. Just before serving, pour over the steak.

Bottom's up!  Or fork's up is more appropriate!

PS--Don't forget to enter my giveaway!

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