Soup for my soul...

It's been a while since my last post - Im sorry.  I mentioned in my first post that I may not be consistent.  I might inundate my blog with posts or go weeks and months at a time without posting.  I LOVE my new job but I had training one week which completely consumed my time for a while.  We are also working on a few house projects and Josh started new hours at work so I guess you can just say....LIFE happened.  

Hands down, fall is my most favorite time of year.  I love the color of the trees, the smell of the air, having the windows open, apple cider donuts, and the pumpkin patch.  I was so excited for this last weekend. I had looked forward to it ALL week.  I had someone on the phone at work ask me what I was doing and I said "I'm going to cook soup...it's finally cold enough here that I can do that and I am so excited!"  Not to mention that both of my teams (Missouri Tigers and Kansas City Chiefs) were playing and both still stand as undefeated!  It was going to be a great weekend filled with family time, delicious soup, football and brisk air.   

I am a blog junkie.  I love writing my blogs but I also LOVE to read other people blogs.  I can literally sit for hours (while Josh watches sports) and read blogs.  I received a "new blog post" notification from one of my favorite recipe bloggers a couple weeks ago for Lasagna Soup.  Oh-em-gee...my mouth waters just thinking about it.  I knew that's just what I wanted to make for my "first fall meal."  Of course I put my own twist on it...

Lasagna Soup 

I apololgize for not having more photos.  #slacker - I promise it's delicious! 

INGREDIENTS

Soup:
• 1 1/2 pounds Italian sausage (I used turkey sausage- its amazing and has great flavor!)
• 1 medium yellow onion, chopped
• 4 cloves garlic, finely minced or pressed through a garlic press
• 2 teaspoons dried oregano
• 1/2 teaspoon dried crushed red pepper
• 3 tablespoons tomato paste (I used 4)
• 2 cans of Italian tomatoes, undrained
• 6 cups low-sodium chicken broth
• 1/2 cup chopped fresh basil or 2 tablespoons dried basil
• Salt and pepper to taste
• 1/2 pound fusilli noodles, cooked and drained
Cheese topping:
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
• 2 cups shredded mozzarella cheese, for sprinkling

DIRECTIONS

1. In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. I prefer the sausage in fairly small pieces. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft,a bout 5-7 minutes. Drain any excess grease, if desired. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).
2. Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.
3. For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.
4. To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with mozzarella cheese. Serve immediately.

I hope you've enjoyed this post from my kitchen!
Until next time...

Cream Puffs

I am so thankful for this day.  It's been a while since I've been able to sit down on a Saturday morning with my coffee, feet up, and enjoy writing a blog.  A quick {side note - I love drinking my coffee from my "Mrs" cup.  I'm convinced it makes my Starbucks Blonde taste so much better.}  

It was Sunday morning on Labor Day weekend that I made a pot of coffee and snuggled up on the couch to watch Super Soul Sunday on OWN (Josh was golfing with my dad and brother) and I decided to give my mom a quick call to see what she was doing for the day.  {another side note: I am so thankful for the relationship that my husband has with my dad and brother. It makes my heart so happy}  After a few minutes of the usual "what did you do this weekend?" she said "I was thinking I might try to make cream puffs today...would you want to come up and do that with me?"  There was no need for "thinking about it" and I immediately said "yes...yes, I want to do that.  I will be up after Super Soul Sunday."  It was a nice moment for me because while I was excited to go make cream puffs, I had a sense of happiness, thankfulness, and joy overflow my body as I thought "I'm going to go spend the day in the kitchen with my mom, making cream puffs, sharing laughs, and making memories."  Making cream puffs and that experience will be something that I will share with my children some day as she has shared with me the many experiences and memories that she has with my grandma (her mother).  It just made me feel happy.  

I loaded up the dog (he loves going to grammy's house), put on my comfy clothes, and headed north to my moms.  The morning started out over coffee at the kitchen table and swapping stories and laugh and then she said...."Well, we better get started on these cream puffs before the guys get back" and that's just what we did.  Mom started delegating ingredients "Open up a stick of butter...need a cup of water...don't forget the flour...I will work on the cream filling...the dough needs to cool...I'll crack the eggs" and before I knew it, we had our very own version of Hell's Kitchen going on at 806 Cherry Lane, mom was the sous chef of course, and then I realized that we were half way through the process and I had not documented our recipe with photos for my blog.  So...I apologize.  I got a few but not photos of the step by step process.  

 Love her. 

 Bently & Ruby playing while we baked

                    

 

Cream Puffs:
1 cup flour
1 stick butter
1 cup water
4 eggs
1 1/2 cups milk
1/2 pint of chilled whipping cream
1 box of instant white chocolate pudding
1 box of instant vanilla pudding
2 tsp vanilla

Preheat oven to 425

First, add water and butter to sauce pan and bring to boil.  Once boiling, quickly stir the flour into the water/butter mixture until it forms a ball, then set aside to cool.  While your puff dough is cooling, prepare the cream filling.  With a stand or hand mixer and using the whisk attachment, whip your cream and vanilla until stiff.  In a separate bowl, stir the two boxes of pudding together with the milk (will be very thick).  Once complete, fold the pudding into the whipping cream.  When cream filling is complete, spoon into a piping/icing bag and put in the fridge to chill.  

Now that your puff dough is cooled down, add it to your mixing bowl and add one egg at a time and mix completely.  Once all eggs have been added, turn up the speed for 15-20 seconds to add some air and make sure they are mixed thoroughly.  Once finished,  spoon the dough with a teaspoon or mini cookie scoop onto the baking sheet (sounds small but trust me, they will grow in the oven) and bake for 20-25 mins or until golden brown.  When you take them out of the oven it is very important to poke a hole or two in the top to release the heat or else they will get soggy in the center.

Once the puffs are cooled completely, you may either cut them in half and pipe the center with cream filling or poke a hole in the side and fill the center with the cream filling.  My mom and I both like to do it differently :)  Last, dust the tops of them with powdered sugar and drizzle with chocolate.  {Side note: store left over cream puffs in the fridge or they will get soggy} 

They are sure to be a hit - Enjoy!

I hope you've enjoyed this post from my mom's kitchen

-K-

Chicken & Wild Rice Casserole

Cheesy chicken & wild rice casserole is one of Josh's favorites.  Its a Pinterest inspired meal that I've only made once, as it truly is a labor of love.  It's relatively easy but lots of prep and chopping.  It has all of our favorite ingredients.  I know its not quite fall yet but I couldn't wait until October to make this yummy goodness!  Just wait until you try it :)

I am sure you are already grabbing for your pen and grocery list so here are some things to jot down that you will need: chicken (4-6 breasts), celery, carrots, onion, butter, chicken broth, white rice, and wild rice (I suggest getting the pre-made wild rice (pictured below from Target) or you can get it from Trader Joe's).

Chop your veggies - I like mine a little chunky for some crunch and substance

Warm the olive oil and a tab of butter and saute the veggies for about ten minutes.

side note: sauteed carrots, celery, and onion creates an amazing aroma - reminds me of fall :)

Target brand pre-cooked wild rice and jasmine rice (I cooked the jasmine rice by package instructions) 

Cheese roux (roo) with butter, flour, chicken broth, and cheese

Roux: a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce

Rice, veggies, and chicken all stirred together

Place rice, veggie, and chicken mixture in baking dish

Pour cheese roux over casserole

Cheesy, chicken goodness... my.mouth.is.watering!

Cheesy Chicken & Wild Rice Casserole:

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced

6 stalks celery, finely diced

6 carrots, peeled and diced

2 Tablespoons fresh minced garlic

2 Cups shredded, cooked chicken breast

2 Cups steamed white rice

16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic salt

______

Cheese Sauce

4 Tablespoons butter

1/4 Cup all purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 Cups chicken broth

2 Cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt then transfer to a 9x13 inch baking dish.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce over rice mixture.  Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

I hope you've enjoyed this post from my kitchen.

Until next time...

-K-

Spaghetti Squash "Spaghetti"

I have overheard my mom talk about how good her spaghetti squash spaghetti is more than once.  My initial thoughts were "gross...I prefer real pasta...not something that looks like pasta!"  She has always encouraged me to try it but I wouldn't give it the time of day.  About a month ago, we were up in Trenton, visiting family and my mom got my uncle to try it and he LOVED it.  The eye rolling - big as silver dollar's look that you naturally do when you taste some thing delicious (which he was doing, in between taking more bites and asking his wife to taste it and get the recipe) prompted me to taste it...boy, am I glad that I did!  

That week, as I was preparing my grocery list, I emailed my mom for the ingredients and cooking instructions.  When I saw how easy it was, I couldn't wait to try it!  I do not know the nutritional value for this dish but I would assume that it's better for you than spaghetti with real pasta and hamburger since you substitute the meat for Italian turkey sausage (don't knock it til you try it - its delicious!) and pasta for "spaghetti" squash.  For all the spaghetti lovers out there, if you're willing to give this a shot, I am confident that you will love it!  

Spaghetti Squash "Spaghetti"

1 package of Italian turkey sausage (remove from casing)

1/2 of a chopped onion

1 can of Italian tomatoes

1 can of garlic/onion tomatoes

1 small can of tomato paste

1 tbsp of minced garlic

1 spaghetti squash

Salt/Pepper/Italian seasoning

Stab spaghetti squash a few times and place on a pie plate and microwave for about 8-10 minutes then let set for about 15 minutes.  While your spaghetti squash is cooking in the microwave, brown Italian turkey sausage and remove from pan.  Saute green pepper, finely chopped onion and garlic in olive oil.  Add the tomatoes and paste, salt/pepper and Italian seasoning to taste then add Italian sausage and keep over low heat.  

Once the spaghetti squash has had time to sit, cut down the middle and remove seeds.  Season with salt and scrape out the squash filling.

Make a bed of the spaghetti squash on a plate and serve sauce over the top.

 My mouth is watering...

It looks like spaghetti noodles, right?  

It's so delicious...

I hope you've enjoyed this post from my kitchen

Until next time...

-K-

Tuna Burgers

A few years ago, I wanted something healthy to eat and a new way to enjoy tuna rather than on crackers.  I don't normally follow recipe instructions (I like to add a "little of this and a little of that") and I like to experiment which led me to a tuna burger.  I love to eat the tuna burger with green beans which makes for a nice meal full of veggies and lean protein.  I don't have a recipe for the tuna burgers, just a list of ingredients that I mix to create a consistency that will form a patty or burger.

Tuna Burgers:

1 large can of albacore white tuna

Italian bread crumbs

A quick squeeze (or two) of ranch dressing

Salt & Pepper to taste

Dash of Italian seasoning

1 egg

2-3 green onions

*I like to add chopped onions and celery for the taste and crunch but for some, it's a texture/crunch thing so green onions will also serve the same purpose for flavor*

Use a wooden spoon or fork and stir all ingredients together.  Tuna will be in pieces but if you continue to chop or stamp with a spoon or fork, you will reach the consistency needed to form into burgers.  

Once the burgers have been formed, I warm a sliver of butter with a dribble of olive oil in the skillet and then brown on each side.  Once they are golden brown on each side, they are read to eat and delicious!

side note{spray pan well!  Tuna burgers will stick!}

I hope you have enjoyed this post from my kitchen.

Until next time...

Happy Birthday to Josh!!

Today, July 22nd, is Josh's birthday.  While he is working today, this special day has been celebrated all weekend long.  I asked him a few weeks ago what he'd like to do for his birthday and his response was "eat Mexican and relax..."  {side note: Josh would eat Mexican every day if he could.  We have tacos at least once a week.}  This weekend was spent with family and was the relaxation portion of his request.  Next weekend we will be going to Ponaks, an infamous,  well-known KC Mexican hot spot with our friends to celebrate his birthday (better late than never).  

To celebrate his birthday, I made him a meal on Saturday evening with a few of his favorites and an early birthday breakfast on Sunday morning.  Later that afternoon, we went over to Josh's parents for a BBQ to celebrate with his parents, sister, and her family.  For as long as I've been a part of Josh's family, we always go out to dinner for birthdays.  Now that little ones are starting to appear, I think we all find comfort and joy in staying home, making a meal, and spending that time with our family.  Seeing Josh crawl around on the floor with his nephew Lucas and play "ba" is a far cry from what he was doing 6 years ago on his birthday.  I don't think he'd have it any other way...

Here are a few pictures from his birthday weekend

Josh's favorite - steak, twice baked potatoes, and asparagus

Birthday breakfast - sausage and homemade blueberry pancakes

Dad Trusler's infamous sirloin burgers.  SO. GOOD.! 

Play time with our nephew, Lucas

 Josh & I, Josh & his dad, and Josh with his sister, Jennifer and nephew, Lucas

 

Josh's birthday cake I made for him.  This cake has been a hit in my family for a few years!  The oreo cream filling is to die for! 

Never too old to have "Happy Birthday" sung to you and blow out candles!  Make a wish, baby

 It was devine!

We got home last night and the sun and clouds were so beautiful.  Thank you God for painting the sky again.  A perfect ending to a perfect weekend.

Happy Birthday, Babe!  I hope that 27 brings you all kinds of success, happiness, and joy.  You deserve it!

I love you!

Until next time...

I hope you've enjoyed this post from my oh-so-fabulous weekend

#lovelanguage #happybirthday #godspaintbrush

Blonde Brownies

My sister-in-law, Jennifer, invited Josh and I over for a Southern shrimp boil this weekend.  How fun is that!?  I have never been to a shrimp boil before but what is there not to love about shrimp, potatoes, sausage, and corn!?  True to my cooking #lovelanguage fashion, I asked what I could bring.

side note: {I was raised in a family that when you are asked to attend a get together - you take a dish.  When someone has a baby - you take a dish.  When someone moves into a new house - you take a dish. When someone is ill or has passed away - you take a dish!  I cant help it...I always.want.to.take.a.DISH!*} 

If you think I'm kidding about always wanting to take something, here is something that happened as I was typing my blog about "taking a dish..."

Before we left, my husband said "What did you make to take to my sisters?" I said "those things over there underneath the tea towel on the platter (knowing well it was one of his favorites)..."  I didn't seem him lift the towel but I heard a quiet voice from the kitchen say "yum...I love those..."  After 7 years, he just knows, I will be taking something.

Aannnnyway...I had some chocolate chips in the pantry and had seen a recipe a while back for blonde brownies so that will be my "dish" for this weekends shrimp boil :)

 When I was younger and would cook with my mom, I remember always trying to make sure the brown sugar kept it's form until the beater got it.

 The batter was almost like cookie dough.  Not the brownie batter I was expecting.

 I had to spread the dough with my hands

 And VOILA! (I love this platter.  It was a wedding gift from my aunt and it's the first time I've used it)

Dish: A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", with cooking finished, and ready to eat, or be served.  

Blonde Brownies

Ingredients

2 3/4 cups flour

2 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, room temp

2 cups brown sugar

3 eggs

1 teaspoon vanilla extract

11.5 ounce package semi sweet chocolate chips

Instructions

Preheat oven to 350* Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended.

Add eggs, one at a time to sugar mixture. Add vanilla and mix. Add flour and mix until combined. Stir in chips by hand. Spread in greased 13x9 pan and bake for about 30 min. Let cool before cutting. Makes 16 bars.

I hope you have enjoyed this post from my kitchen!

Until next time

-K-

#lovelanguage #blondebrownies

When it's too hot to run the oven...make chicken salad

I am not sure what climate you might be reading from, but yesterday was a scorcher here in Kansas City.  I believe the temp reached 98.  A temperature that is way too hot to be running the oven or opening and closing the door to run outside to the grill.  I wondered what we could do for dinner that didn't involve take-out, deli meat, or PB & J.  Josh and I both love chicken salad sandwiches so I thought that would suffice for a cool, summer evening meal.

I don't have a recipe for my chicken salad.  It seems to be a hodge podge of some of my favorite seasonings and "add-in's" depending on how I'm feeling or whose eating it.  In the past, I have made chicken salad (+/-) with craisins, slivered almonds, grapes, apples, celery, and onions.  I have also used a rotisserie chicken which holds a lot of flavor and seems to be a crowd pleaser but most often times I just sear chicken breast in the skillet.  It just depends on what you like.  

Here is what my chicken salad consisted of today:

• 1.5 pound of white chicken breast cut into chunks
• Olive oil
• Italian Seasoning
• Salt
• Pepper
• Fresh garlic
• Grapes
• Green onions
• Plain Yogurt
• Mayonnaise 

I drizzled 3-4 tbsp of olive oil over the chicken in a bowl and added a dash of the Italian seasoning, salt, pepper, and a squeeze of fresh garlic before stirring.  Be sure to stir well to make sure all the chicken is covered with the seasoning and olive oil.  Next, transfer the chicken to a skillet until the chicken is fully cooked, then let cool.  

While the chicken is searing in the skillet, cut up your additional ingredients.  In this case, it was green onions and grapes.  However, you can add whatever you want.  After the chicken  has cooled to room temperature, use a knife or chopper to dice the chicken to the size or  consistency of your choice.  Once you have chopped all the chicken, add your additional ingredients (grapes, onions, celery, etc) and add one soup spoon full of mayonnaise and one soup spoon full of plain yogurt and stir.  Now your chicken salad is ready for chilling and two slices of bread :)

I hope you enjoyed this post from my kitchen.

Until next time...

-K-

#chickensalad #lovelanguage

Lemon Blueberry Buckle

The other day I got an email from my mother-in-law that said "Someone gave me some fresh picked blueberries today at work.  If I bring them over...would you want to bake something?"  After about 3 hours of contemplation - just kidding...I mean 15 seconds of excitement, I emailed her back and said "of course!"

I didn't want to jump on "baking something" right away and waste the perfectly plump, juicy, beautifully blue berries so after searching many recipes, I decided on this....

Lemon Blueberry Buckle

This oh-so-sweet yet oh-so-tart blueberry buckle is phenomenal!  Here are a few photos from my blueberry baking experience:

Wash and strain the blueberries.  P.S. Fruit is so beautiful

 Add lemon zest to sugar along with the juice from a couple squeezes of a lemon half

 Fill a pie plate with the washed blueberries and then pour the sugar/lemon mix over the blueberries.  This creates an amazingly delicious filling.

 The prep for the topping.  Yes - a whole stick of butter.

 Voila!

I have copied the recipe below.  My "twisted" edits to this recipe have been added in bold.  

This desert was shared with a visitor (aka - my dad) and I sent some home with him for my mom and brother.  My mom also shares the same passion for cooking and love for food as I do.  I learned almost everything I know from her and my grandmas :)  I couldn't make something this yummy and not share with my mother in-law.  If it wasn't for her, my blueberry inspiration wouldn't have existed.  As soon as Josh gets home from work, we will be going over to share this delicious summery treat with them!

I hope you have enjoyed this post from my kitchen!

Until next time...

-K-

#lemonblueberrybuckle #lovelanguage

Ingredients

• For the Blueberry Filling
• 6 cups (30 ounces or 850 grams) fresh blueberries, sorted, rinsed and dried
• 1 cup (200 grams) granulated sugar
• 2 teaspoons (4 grams) freshly grated lemon zest (I used the zest from 2 whole lemons + a little juice from the lemon)
• 3 tablespoons (22.5 grams) all-purpose flour, such as Gold Medal®
• For the Buttery Biscuit Crumble Topping
• 1 cup plus 5 tablespoons (157.5 grams) all-purpose flour, such as Gold Medal®
• 6 tablespoons (75 grams) granulated sugar (I used 7 tbsp)
• 1½ teaspoons (7.2 grams) baking powder
• ¼ teaspoon (1.5 grams) salt
• 6 tablespoons (¾ stick or 84.75 grams) unsalted butter, chilled & cut into bits (I used 8 tbsp)
• 1 large egg (mine weighed 52 grams w/o shell), slightly beaten
• 1 teaspoon (5ml) pure vanilla extract
• 1 tablespoon (12.5 grams) granulated sugar
• ½ teaspoon ground cinnamon, optional
• ¼ teaspoon freshly ground nutmeg, optional

Preparation

Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly butter 10-inch round quiche plate, pie plate or 2-quart baking dish. I like to use my 10-inch round French White Corningware® Quiche/Pie Plate.

Prepare the Blueberry Filling: Place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.) Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.

Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.

Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

Serve the Cobbler: Serve cobbler warm a la mode or with fresh whipped cream…or both!