Posted at 9:02 am , on October 22, 2013
Time has flown so quickly, I can’t believe it’s almost the end of October. For me, it signals the time to turn on the oven and start baking. My family loves pumpkin desserts and in the past I’ve always used canned pumpkin which is perfectly fine. But this year I decided to try making my own pumpkin puree just for the fun of it. Looking online to see what varieties would be suitable, it appeared most bakers preferred small pumpkins which are supposed to be a bit sweeter for pies and desserts. I found it to be a fairly easy process, just scoop, bake, peel and puree. I can’t wait to test it out with some sugar and spice to see how it tastes. So what do you think, are these pumpkins cute or what?
Posted at 9:19 am , on October 18, 2013
I’ve never been one to be hungry in the morning and usually skip breakfast, however I do enjoy my morning cup of coffee and on occasion a scone or breakfast bread. On the other hand, my son Josh makes a big breakfast every day and is a master at making omelettes and breakfast sandwiches. Recently he put together an open faced sandwich that left my mouth watering so I set about recreating it. I call it a BEAST or bacon, egg, avocado, spinach, and tomato. It’s one satisfying breakfast sandwich.
Posted at 10:36 am , on October 15, 2013
If you go to the trouble to make ravioli from scratch, it’s a must to set aside some to make toasted ravioli. It’s really simple to put together and pan fries in minutes for a quick meal. Using thawed ravioli, these pasta squares cook up crisp while trapping the gooey cheese inside the shell. All that’s needed is a tasty pasta sauce. I tried out a new recipe for a tomato based sauce with pancetta and herbs. It’s must have tasted pretty good because the guys devoured them in no time.
Posted at 9:37 am , on October 11, 2013
I have a pasta maker sitting in the pantry but I haven’t pulled it out and made any pasta in awhile. Pasta is relatively easy to make, it’s just a combination of flour, eggs and salt with a little olive oil and extra flour as you roll it through the pasta roller. But like pie dough it takes a little practice. Until now I’ve only tried ravioli once and without a ravioli tray I had a hard time of it. So I decided that next time I tackled ravioli I was going to get myself a ravioli tray and roller. I have to say I am so glad that I did, it made the job so much easier. The cheese filling went a lot further than I anticipated and I was able to put up several dozen ravioli in the freezer. Now we can pull out just the amount we want for a quick meal. When frozen they hold together better when placed in boiling water and cook in as little as 6 – 7 minutes. And if you like toasted ravioli just thaw them first and they can be pan fried a couple minutes on each side.
Posted at 8:43 am , on October 8, 2013
I always make more pesto than I need for one meal so I have to come up with other ways to use it. One of my favorites is Crostini’s with fresh mozzarella and chopped tomatoes. I had a pint of heirloom tomatoes in the fridge and thought how colorful and pretty they would look propped up on a sliced french baguette. They are the perfect companion to any pasta dish and a leafy salad which I’m working on for dinner tonight.
Posted at 9:12 am , on October 4, 2013
It’s been gorgeous weather this week and I decided to pick up some veggies and make panini’s for dinner. I sliced and assembled my veggies and went outside to set up the grill. It was sunny and in the upper 70’s, just perfect outside but I noticed that the wind was picking up. I drizzled my sliced veggies with olive oil and sprinkled with salt and pepper and began grilling. Everything was going well but the wind was just wicked. About the time I finished, I realized that big clouds were rolling in. I had just enough time to let the grill cool and get everything inside before it turned dark and started pouring rain. The veggies turned out perfect and I piled them together between sourdough bread with some fresh mozzarella cheese, spinach pesto and a drizzle of balsamic glaze. It was just the perfect combination!
Posted at 10:05 am , on October 2, 2013
It’s that time of year again . . . Hockey is back and my Detroit Red Wings start a new season that kicks off tonight! I’m so excited and can’t wait until the puck drops! This is a special year for the Red Wings, they just moved into the Eastern Conference with the Atlantic Division which includes 3 other original six teams. The Red Wings are hosting the outdoor Winter Classic on New Years Day to be held at the University of Michigan. And it’s also an Olympic year in which many of the Red Wings will compete for their native country. Plus the Red Wings will be featured on the HBO series 24/7 this year. Special year to be sure! As you all know, I make a big platter of wings to celebrate opening day and wish my Red Wings Good Luck! They kick off the season versus Buffalo so I’m definitely NOT making Buffalo wings. Instead I’m going with Spicy Garlic Wings. The sauce is definitely spicy and paired with garlic, lime and coriander. Just the thing for game night. So here’s to a great season and Lets Go Red Wings!!