Mini Zucchini Banana Bread

For our last garden harvest this year, we had a large amount of zucchini. Since fall is a time of year that we love to bake in our house, I thought about combining our garden harvest with some other ingredients for a yummy but healthy snack. I immediately thought back to the delicious and nutritious coconut flour from Tropical Traditions and how great it was as a flour substitute or supplement. This recipe got the thumbs up from the whole family with an immediate request for a second batch! Always a good sign.

Mini Zucchini Banana Bread
by Lori

Wet ingredients:
1/2 cup unsalted butter softened to room temp
3/4 cup brown sugar
1 teaspoon Tahitian vanilla
3 tablespoons Greek yogurt
1 1/2 cup zucchini (grated)
1 cup bananas (about 3 very ripe)
3 eggs (medium)

Dry ingredients:
2 cups King Arthur Whole Wheat Flour
1/2 cup Tropical Traditions Coconut Flour
2 teaspoons baking powder
1 cup walnuts pieces
1/2 cup thick rolled oats
3/4 teaspoons Himalayan pink salt
2 1/2 teaspoons cinnamon

Streusel Topping:
1/4 cup walnuts pieces
4 Tablespoons melted butter
3/4 cup thick rolled oats
1/3 cup brown sugar
1 Tablespoon of flour

Mix wet ingredients:
Begin by creaming butter, sugar and vanilla to a large mixing bowl. Gently incorporate with yogurt and set aside.

In a food processor, add zucchini and pulse until finely chopped. Place processed zucchini in a cheese cloth and press to remove as much liquid as possible. Mash ripe bananas, then add processed zucchini and bananas to the large mixing bowl of yogurt, butter, sugar and vanilla. Whip three eggs - do not over beat. Gently incorporate all wet ingredients and set aside.

Mix Dry ingredients:
In a medium bowl, add wheat flour, coconut flour, baking powder, walnuts, oats, salt and cinnamon. Mix thoroughly. Then add dry ingredients to large mixing bowl of wet ingredients and gently incorporate. Do not over mix.

Liberally coat pans with butter and place mixture into them. I used 6 mini ceramic loaf pans (approximately 5 inches x 3 inches - 2 inches deep) which I bought at Michael's Crafts for a couple of dollars each (brand is Celebrate It).

Make Streusel Topping by mixing ingredients and then place this mixture on top of each loaf - cover each top completely and press down gently.

Bake 35 to 40 minutes at 350°F. Remove and let cool on a wire baking rack.

Enjoy with a cup of great coffee or a yummy latte.

Cinnamon Toasted Pecan Cheesecake with Sour Cream Topping

Cheesecake has always been a favorite in our household and when I found out that 37 Cooks would be sponsored by The Spice House for our second challenge with them, I jumped at the chance to put a spin on this traditional dessert by spicing it up a little bit. I hope you enjoy the sweet and gently spicy combination of cinnamon, honey and toasted pecans, along with the smooth and creamy finished texture.

Cinnamon Toasted Pecan Cheesecake with Sour Cream Topping
by Lori Churchill

Crust:
1.5 cups honey graham crackers
5 Tablespoons unsalted butter (melted)
1/2 teaspoon The Spice House Tahitian Pure Vanilla Extract
A pinch of The Spice House Himalayan Pink Salt - coarse ground (I grind it with a mortar and pestle)

Filling:
2 8-ounce packages cream cheese (full fat)
1/2 cup local honey
1 cup sour cream
4 teaspoons The Spice House Chinaese "Tung Hung" Cassia Cinnamon
1 teaspoon The Spice House Tahitian Pure Vanilla Extract
A pinch of The Spice House Himalayan Pink Salt - coarse ground (grind with mortar and pestle)
3 medium eggs

Sour Cream Topping & Toasted Nuts:
1 cup toasted pecans (finely chopped)
1/2 cup sour cream
2 Tablespoons whipping cream
2 teaspoons local honey (plus extra for drizzling)

Pan:
6 x 3 inch round cheesecake pan with removable bottom

Instant Pot:
For pressure cooking your cheesecake - Instant Pot

Let the cream cheese, sour cream and eggs come to room temperature for about four hours. This step is very important to a finished cheesecake that has a smooth and creamy texture. I like to remove everything from the refrigerator when I’m enjoying my morning coffee, and then make my cheesecake after lunch on a leisurely Saturday.

Line the bottom and sides of your cheesecake pan with unbleached parchment paper, making sure to trim off any excess with a knife or scissors.

Be sure to line the sides all the way up, also cut a “round" of parchment paper that can be placed on top of the filling prior to cooking. This will easily be removed after cooking.

Prepare the crust by adding enough graham crackers to your food processor to equal 1.5 cups after it has been pulsed to the coarseness of your choice. Add melted butter, vanilla extract and a pinch of salt then mix until everything is moist and sticks together when gently pinched with two fingers.

Add crust mixture to the lined pan; I usually use all but approximately 1/4 cup of it. You can be the judge of how thick you prefer your crust. You can never have too much yummy crust with your cheesecake.

To prepare the filling, add cream cheese and honey to your stand mixer and beat until smooth. Be sure to scrape the sides down with a spatula two or three times during this process so that everything is nicely incorporated. Add sour cream, cinnamon, vanilla and salt to taste, then gently fold. Hand beat eggs in a bowl, then gently fold into cream cheese filling until just incorporated. Be careful no to over-mix!

Pour the filling into your neatly lined cheesecake pan and place the round of parchment paper on top. It should fit just inside the pan. Place the rack in the bottom of your Instant Pot and add 1 cup of water. Next, carefully place your cheesecake-filled pan inside the Instant Pot. Put the lid on and set it to “manual” for 30 minutes. Make sure that the pressure release valve is on “sealing”.

Once the timer is finished, let the Instant Pot release naturally. This means that you will leave the vent in the “sealing” position and the pressure will slowly release on its own. This takes about 10 minutes.

Remove the pan from the Instant Pot as soon it has naturally released and you are able to unlock the lid. Be sure that your cheesecake has cooled to room temperature before you place it in the fridge. This will prevent any cracking and will allow it to set nicely.

Toast pecans in a dry cast iron skillet until lightly brown, let cool then fine chop and set aside.

Once it has chilled in the fridge, prepare the topping in a small bowl by mixing together the sour cream, whipping cream and honey. Pour the sour cream topping on your cheesecake in a nice, thick layer, sprinkle liberally with pecans and drizzle with honey.

Slice, share and enjoy with your favorite people!

Savory Chicken & Goat Cheese Tart

Whether you’re making sweet or savory tarts, there are so many delicious options to enjoy. And, when my kids are home for family dinner on Sunday, this is often their request. Tarts are relatively easy to make, but much easier when you have a couple of extra hands around, as we often do during our family dinners. Hope you enjoy them as much as we do!

Savory Chicken & Goat Cheese Tart
by Lori Churchill
Serves 6

Pastry Dough - Adapted from my mom’s Savory Pastry Dough Recipe:

1 cup King Arthur whole wheat flour
1 cup quinoa flour
1 cup unsalted butter - cold
1 teaspoon salt
1 Tablespoon sugar
1/4 cup plus 2 Tablespoons - ice water

Filling:

1 red onion - medium
2-3 Tablespoons butter
Salt and pepper
1 tomato - medium
2 chicken breasts
2 Tablespoons Better Than Bouillon - Chicken Paste
2 Tablespoons parsley
1 Tablespoon basil
1/2 teaspoon black pepper
6 Tablespoons goat cheese
Jay D's Louisiana Molasses Mustard
6 tart pans - 4.5 inches wide by 3.75 inches deep

Begin by adding your dry ingredients to a food processor and quickly pulse a couple of times to mix together. Pour approximately 1 cup of water in another bowl, add ice and allow to chill. Cut butter into 1/2-inch pats, then quarters. Butter should be kept cold until use and handled as little as possible. Add butter to flour mixture in food processor and pulse until it’s about the consistency of very course bread crumbs. Add 1/4 cup water plus 2 Tablespoons and gently pulse until dough comes together. Utah is a very dry climate, so depending on where you live, you may not need the additional 2 Tablespoons of water. Divide dough into 6 even pieces, wrap in plastic wrap and flatten like a small disc, then chill for at least 30 minutes.

Slice onion into 1/4-inch rings, then slice rings in half. Slowly caramelize in butter, adding salt and pepper to taste

Slice tomatoes into 1/4-inch thick slices. You’ll need one slice for each tart. Place them on a cookie sheet with parchment paper and lightly sprinkle with salt to draw the juices out. Set aside for 30 to 45 minutes or while your chicken breasts are slowly cooking.

Place chicken breast in a sauce pan and add just enough water to cover by about an inch. Add chicken bouillon paste, parsley, basil and pepper. Bring to a boil then reduce heat and cook slowly until chicken is easily shredded with a fork. Remove from sauce pan, let cool then shred chicken and add 1/2 cup of Jay D’s Molasses Mustard, mix well.  Divide the chicken filling into six equal portions and set aside. Save the remaining broth for small pot of soup later in the week.

Assemble Tarts:

Brush each tart pan with butter. One by one, roll out the individual dough rounds to 2 inches larger than the base of your tart pan. Place each dough round in a tart pan, making sure not to handle the dough too much. Once all six tart pans have the dough in them, brush the bottom area of the dough with 1 teaspoon of Jay D’s Molasses Mustard Sauce. Add 2 tablespoons of caramelized onions, 1 slice of tomato, one portion of shredded chicken, and 1 tablespoon of goat cheese crumbled over the top. Fold the sides of the dough over the filling, making five folded edges. Add a sprinkle of pepper.

Place the tarts on a cookie sheet in a 375°F oven for 45 minutes or until golden brown. Then place on a cooling rack until you can easily remove the tarts from their pan.

Enjoy!

Paleo Turmeric Cauliflower - Mashed Potato Style

Everyone has their favorite recipe when it comes to mashed potatoes. Well, I have a mashed potato recipe for you with one twist, it’s a Paleo diet version - you won’t find any potatoes in this dish! Jada Chicken Salt provides wonderful flavor without being too salty.

Paleo Turmeric Cauliflower - Mashed Potato Style
by Lori C.
Serves 4-5

1 head cauliflower about 2 pounds
6 Tablespoons salted butter
3/4 to 1 cup whole milk
3 1/2 teaspoons Jada Tumeric Chicken Salt
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan
Fine ground black pepper
4 or 5 roasted garlic cloves
A couple of shakes of Jada Lime Chicken Salt
4 or 5 Ramekins 3 inches in diameter by 2 inches deep, buttered

Begin by filling a stock pot 2/3 full with water, chop cauliflower into pieces, so that it will cook quickly, and add it to the stock pot. Bring to a boil, then reduce to a simmer until it is soft enough to mash.

When cauliflower is ready, drain off the hot water and add butter, milk, Turmeric Chicken Salt, Pecorino Romano, Parmesan and black pepper. Mix together.

Place in buttered ramekins and top with one clove roasted garlic, a liberal sprinkle of Jada Lime Chicken Salt, and a shake of pepper. Place each ramekin on a baking sheet, then place in the oven under the broiler until slightly brown and crispy, not more than 10 minutes. Remove from oven, let cool for 5 minutes and enjoy.

I paired this with marinated grilled chicken, steamed artichokes and steamed broccoli.

I hope you enjoy this simple side dish, it’s become a favorite in our house!

Avocado Lime Soup with Sweet Italian Chicken Sausage

The amazing and multi talented Instant Pot makes every meal a huge time saver! Try this avocado soup and be ready for dinner in less than 30 minutes. Perfect if you’ve had a busy day at work, or the kids are starving after a long soccer practice. Add a simple salad or some steamed veggies and you have a quick, healthy and nutritious meal.

Avocado Lime Soup with Sweet Italian Chicken Sausage

by Lori C.

Serves 4-6

3 True Story Sweet Italian Chicken Sausages - find them at Costco

Enough olive oil for sautéing

1/2 of a large onion, diced

1 bunch green chard, coarse chop

3 very ripe avocados

4 cups water

1 tablespoon Better Than Bouillon Chicken Base

5 tablespoons chives, chopped (save 2 Tablespoons for garnish)

1/2 teaspoon lime zest, packed in teaspoon

Juice of 1 lime

1 Tablespoon Jada Chicken Salt Lime seasoning

1/3 cup whole milk Fage Greek Yogurt 

1 8-ounce carton Organic Valley Whipping Cream

Begin by heating your Instant Pot on the Sauté - Normal setting. Add a bit of olive oil just so there is no sticking while cooking and brown the 3 chicken sausages. Once browned, remove from the pot and slice into 1/4-inch thickness and set aside.

Add more olive oil to the pot, add onions and chard and saute until cooked down. Add avocado, water, chicken bouillon, 3 Tablespoons chives, lime zest, lime juice and Jada’s Chicken Salt Lime seasoning. 

Use a hand blender to blend to a semi-smooth consistency, then change to the Sauté - Less setting and continue to heat through with the lid on, stirring frequently.

While soup is heating through, take 1/3 cup yogurt and hand whip in a small bowl, then add just enough whipping cream to arrive at the consistency of sour cream. You’ll use this for a garnish along with the remaining chopped chives later.

When your soup is heated to your liking, you’re ready to go! 

I garnish with a dollop or two of yogurt-cream blend, and some chives. This pairs nicely with a minty cucumber, onion and kalamata olive salad, and steamed beats.

I hope you enjoy this hearty, quick and delicious meal!

Indian Inspired Chili

I absolutely love Indian cuisine! The variety of spices used to prepare each dish makes them burst with distinct flavors and wonderfully pleasing aromas.

But, to do it right takes a lot of work...and a lot of pots. So I was thrilled to try out the Instant Pot and see how my family and I could enjoy a wonderful meal without all the clean up afterwards.

I hope you enjoy this recipe inspired from the many flavors of India. It’s quick and easy to prepare and it tastes even better the next day.

I have definitely become a big fan of the Instant Pot. To find out more about how it can help make complicated recipes quick and easy, check out the Instant Pot website.

Indian Inspired Chili
by Lori Churchill
Adapted from Chew Out Loud - Chicken Tikka Masala
Serves 6-8

1 1/2 cups dried garbanzo beans (makes 3 cups cooked beans)
1 scoop quinoa (use the Instant Pot scoop)
2 Tablespoons olive oil
1 medium onion
1 pound organic grass fed ground beef
2 28-ounce organic crushed tomatoes
1 6-ounce organic tomato paste
2 cups water
6 Tablespoons Braggs Liquid Aminos (I use this in place of salt)
1 1/2 cups heavy cream
1 3/4 cups organic Greek yogurt
3/4 cups cilantro, coarsely chopped
1 teaspoon corriander
3 teaspoons cumin
2 teaspoons curry
2 teaspoons tumeric
2 Tablespoons smoked paprika
2 Tablespoons garam masala
1 Tablespoon chili powder
1/2 teaspoon cayenne powder
1 teaspoon Sriracha sauce
1 Tablespoon balsamic vinegar
5 Tablespoons organic salted butter
3 cups broccoli, chopped in bite-sized pieces
1 1/2 cups carrots, diced
2 cups spinach, chopped
2 teaspoons ginger, freshly grated

Begin by cooking your garbanzo beans on high “pressure” for 25 minutes. After 25 minutes, position the steam release handle to “venting” to quickly release pressure. Remove instant pot liner, rinse beans in cold water and set aside.

In Instant Pot liner, add 1 scoop quinoa and fill with 2 scoops water. Set to “manual” for 8 minutes. After 8 minutes, position the steam release handle to “venting” to quickly release pressure. Remove from liner, place in covered bowl and set aside.

Using liner, set on “sauté - normal” setting. Add olive oil and onions, cook until translucent. Then, add beef and brown. Add crushed tomatoes, tomato paste, water, Braggs, heavy cream, yogurt and cilantro. Do not cover. Stir gently.

Add coriander, cumin, curry, turmeric, paprika, garam masala, chili powder, cayenne powder, shriracha sauce, balsamic vinegar, butter and garbanzo beans. Gently stir.

Add broccoli, carrots, spinach and ginger. Stir

Keep instant pot setting on “sauté - normal” and continue to heat through. Once heated, place lid on instant pot and set to “slow cook” for 30 minutes.

Pair with a side of quinoa, steamed vegetables and garlic naan. Enjoy!

Petite Hibiscus Pecan Cheesecakes

I love flowers and I love cheesecake. And while I believe you can never have too many flowers, cheesecake is a different story. With moderation in mind, I wanted to create a cheese cake option that still offered something to wow family and friends. So I figured why not combine edible hibiscus flowers, cheesecake and throw in some toasted pecans to create a unique, rich, delicious desert.

Petite Hibiscus Pecan Cheesecakes
by Lori Churchill

Recipe makes 18 cakes

4 ounces toasted pecans

4 ounces graham crackers

3 teaspoons butter, soft

2 8-ounce packages Neufchatel cream cheese

1/2 cup brown sugar
1/3 cup sour cream
1 1/2 teaspoons honey

1/3 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons Hibiscus Flower Extract

2 eggs

A small hand full of toasted pecans for garnish - fine chop
Wild Hibiscus Flowers in Syrup
1 mini cheesecake pan (I used the Norpro brand - designed for 12 mini cheesecakes)

Allow butter, cream cheese and eggs to come to room temperature.

For the crust - Toast pecans in the oven or a cast iron skillet. Blend graham crackers and pecans in a food processor to the desired consistency, add soft butter, mix and set aside.

For the filling - make sure ingredients are at room temperature to make sure they mix together easily.

In a medium mixing bowl, add cream cheese, sugar, sour cream, honey, heavy cream, vanilla and hibiscus extract, mix just until it comes together (be careful not to over mix).

Crack eggs in a small bowl and gently whip. Add eggs to cream cheese mixture and fold in.

Combining in baking pan - Add a couple of tablespoons of the crust mixture to each spot in your un-greased cheesecake pan. Pack lightly but firmly with a dough tamper. Then add the cheesecake filling, making sure to leave a little room at the top of the pan for your cakes to rise while baking.

Bake at 350 degrees for 15 to 18 min. Let cool for 10 minutes and gently remove from pan.

Let cool to room temperature, then further allow to chill in the refrigerator. Once chilled, place on a pretty plate, add a sprinkle of chopped pecans around the cheesecake, drizzle a couple of teaspoons of hibiscus flower syrup on top, then place a hibiscus flower in the center and serve.

Don’t forget to take a photo of your pretty petite cakes before you take that first bite. :)

Enjoy

Lori

Cran-Rosemary Martini

How do you make concocting cocktails more fun than it already is? Roll the dice, cocktail dice that is - Leafcutter Designs. The best part about it is you get to drink the mistakes until you get it just right - lol.

I rolled the following dice: Vodka, cranberry, lime, “wild", shaken, martini glass - I looked in our herb garden and grabbed a handful of rosemary for the “wild" and viola! - an amazing Cran-Rosemary Martini

Cran-Rosemary Martini
By Lori Churchill

Cranberry juice, unsweetened (I used Knudsen’s Just Cranberry)
Vodka (I always use Tito’s, an award-winning favorite)
Rosemary Light Simple Syrup (recipe below)
2 Limes - for juice and garnish

Rosemary Light Simple Syrup

In a small sauce pan, add 1/2 cup water, 1/4 cup turbinado sugar and 5 sprigs rosemary (each approximately 2 inches long). Bring to a boil for 1 minute, then let stand for 30 minutes. So worth it and AMAZING!

In a cocktail shaker add the following:

1 shot cranberry juice
1 1/2 shots vodka
1 shot Rosemary Light Simple Syrup
1/2 shot lime juice

Add cubed ice to the cocktail shaker and shake until nice and cold. Pour in a martini glass. Garnish with a sprig of rosemary and a twist of lime and enjoy!

Savory Bulgur Wheat Salad with Fennel, Bacon and Blacken Pumpkins Seeds

Savory Bulgur Wheat Salad with Fennel, Bacon and Blackened Pumpkins Seeds
by Lori Churchill

4 cups water
2 cups bulgur wheat

1 pound bacon - crispy, broken into 1-inch pieces
1 cup fennel - coarse chop
3/4 cups curly parsley - tightly packed, coarse chop
1 small bunch of scallions - minced

4 cloves garlic - crushed
1/3 cup crasins - chopped

1 bunch red kale - stems removed, fine chop - sautéed
1 2/3 cups Truly Good Foods Blackened Pumpkin Seeds

1/4 - 3/4 cup olive oil
1/2 - 3/4 lemon - juiced (I like a little more citrus flavor, so I used 3/4)

1 - 2 teaspoons lemon zest
2 Tablespoons Bragg liquid amino acid (used in place of salt)

2 Tablespoons fennel fronds - minced, for garnish

Parsley - a few sprigs for garnish

Add water and bulgur wheat to a sauce pan, bring to a boil, then cover with lid and remove from heat. Let stand for 20 minutes, then drain any excess water and gently stir. Set aside.

Cook bacon until lightly crisp and break into 1-inch pieces. Set aside.

Prepare fennel, parsley, scallions, garlic, crasins, and kale.

In a large frying pan, sauté kale, scallions and garlic using a few Tablespoons bacon drippings.

Add the cooked bulgur wheat, bacon, fennel, parsley, crasins and pumpkin seeds along with the olive oil, lemon juice, lemon zest and liquid amino acid. Heat through. Transfer to a serving bowl and garnish with fennel fronds and parsley sprigs.

We like to pair this with grilled zucchini or steamed broccoli and cauliflower for a simple dinner.

Serve it hot and enjoy!

Ansbacher Bavarian Burger

My husband and I spent four years stationed at Katterbach Kaserne in Ansbach, Germany, where he grew up for part of his childhood and where his mother and grandmother are from. We had four absolutely amazing years filled with family, friends, food and travel experiences that we’ll never forget.

The Ansbacher Burger is my take on the simple elements of German fare and a little tribute to two very special ladies and outstanding cooks, Mutti-Oma Ingeborg Jahn and Ingrid Wenninger.

I hope you enjoy the Cluck 'n Moo Ground product as much as we did. Not only is their product healthy and delicious, but they are an upstanding company that is cruelty free and hormone free. Check out their FAQ's for the many other reasons to support this great company.

Ansbacher Bavarian Burger
by Lori

1.5 pounds Cluck 'n Moo Ground
2 Tablespoons fresh parsley, minced
1 - 2 small garlic cloves, minced (I used 2)
1 teaspoon onion powder
1 egg
1 Tablespoon olive oil
Liberal pinch of Salt (I used Profumo Del Chianti™, an aromatic fine grind sea salt with herbs.) Any specialty salt will give a nice subtle flavor: Pink Himalayan, Smoked Alderwood, or any salt of your choice will work.
Pinch of Pepper

10 slices Swiss cheese
5 pretzel rolls from your local German bakery (my rolls were 3.5 in diameter)

Mayonnaise
Spicy mustard
Bubbies Sauerkraut

Begin by using a medium mixing bowl. Add Cluck 'n Moo Ground, parsley, garlic, onion powder, egg, olive oil, salt and pepper. Mix well with hands and form into 5 patties. Heat grill. When ready, place burgers on grill with lid closed. Cook on first side until juices have formed and burger easily lift from grill, then turn over and add 2 slices Swiss cheese. Cook to an internal temperature of 165°F and remove quickly. DO NOT press burger at any time while cooking.

Cut pretzel rolls in half. Set up burger by adding a liberal swipe of mayonnaise to each side of your pretzel roll, then place your burger on the bottom half of roll. Add a swirl of mustard and some sauerkraut, and finish by placing the top on your burger. This meal pairs nicely with a side of Hot German Potato Salad and a Hefeweizen.

Enjoy!

Coffee Infused Vodka Buzz Bomb

Coffee Infused Vodka Buzz Bomb

by Lori

Makes 1

Begin by making our own coffee infused vodka. Why, you ask? Because it's simple and delicious. And, simple and delicious recipes are sure to completely impress your friends. Lol Just remember to share the recipe so your friends can make it for you next time. :)

Coffee Infused Vodka

4 ounces by weight Lock-N-Load Java Double Barrel Black Coffee

2 Tablespoons Brown Sugar

1 Vanilla Bean

2 Tablespoons Cocoa Nibs 

750 Milliliters Titos Vodka 

Using a glass vessel with an air tight lid add your ingredients as follows. With a mortar and pestle, coarse break coffee beans to the size of uncrushed peppercorns. Add coffee and brown sugar and mix together. Add the vanilla bean (no scraping needed), cocoa nibs and vodka to your glass vessel. Gently mix and seal with the air tight lid. Every 24 hours, shake to mix. Let stand for 72 hours. Filter 3 times through a gold mesh coffee filter. Using a funnel, pour the infused goodness into your vodka bottle. Now you're ready to roll!

Coffee Infused Vodka Buzz Bomb 
2 Tablespoons Disaronno 

2 teaspoons Coffee Infused Vodka
2-3 Tablespoons Heavy Cream - slightly whipped to a pourable consistency.

1 Cosmopolitan Glass 

In a chilled cosmopolitan glass, slowly pour the Disaronno, coffee vodka and slightly whipped - cream over the back of a spoon to create a layering effect and garnish with brown sugar if you choose. 

Be sure to make one for a friend and enjoy!

Acorn Squash Stuffed with Bilinski - Kale & Chicken Sausage Chili

Acorn Squash Stuffed with Bilinski's Kale & Chicken Sausage Chili

by Lori
Serves 8

4 acorn squash (approximately 6 inches in diameter each)
1 package Bilinski's Kale Balsamic Chicken Sausage, cut into 1/2-inch slices

1 medium red onion, coarse chop
1 medium red pepper, coarse chop
1/2 medium yellow pepper, coarse chop

2 15-ounce cans black eyed peas
28 ounces chunky tomato sauce
6 ounces tomato paste
4 Tablespoons chili powder
3 Tablespoons paprika
2 Tablespoons dried basil
2 teaspoons dried
2 teaspoons onion powder
4 cloves minced garlic
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
Salt to taste 

2 cups chopped baby kale (or spinach)

1 cup Irish cheddar, grated

Cut each squash in half, scoop out seeds, brush with olive oil and place, cut side down, on a parchment-lined baking sheet. Bake at 400°F degrees for 50 to 60 minutes or until evenly baked through and tender. Turn over and prick with toothpick to check tenderness of squash - you are aiming for baked potato tenderness.

Brown sausage, add onion and sauté. Add red pepper, yellow pepper and black eyed peas. Add chunky tomato sauce, tomato paste, and spices and mix well. Simmer for 20-30 minutes

Fold in baby kale (or spinach) and fill scooped out center of baked squash with chili. It should be slightly heaping. Place on parchment-lined baking sheet and bake at 375°F for 10 to 15 minutes. Take out of oven and garnish with grated Irish cheddar.

Let stand for 5 minutes and serve.

Ancient Grains Proscuitto, Pear and Goat Cheese Pizza

In our home, family time is spent in the kitchen or outside at the grill talking, laughing and creating delicious meals together. That's where Donna Currie's Make Ahead Bread book comes in. It's full of amazing recipes that are delicious, healthy and easy to prepare. Not to mention the photography is gorgeous, too! Share these recipes with your family and friends and see their smiles when they take their first bite of freshly baked bread from the oven, or in our case freshly baked pizza off the grill.

Donna's Whole Wheat Parmesan Pizza Crust is the perfect crust. So quick and easy to make with just the right amount of crispiness on the outside and a perfectly chewy texture on the inside. Oh yeah, and it tastes amazing!

Hearty Winter Peanut Stew

We are big skiers in our house and after a long hard day in the mountains, we like to come home to the smell of our Hamilton Beach Slow Cooker doing it's job. The Hamilton Beach Slow Cooker should have a home in every in kitchen. Take a look at the Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker and you'll understand why. With it's awesome features, you'll save precious time that can be spent with your family, while experiencing a delicious meal together! What could be better than that?!

We use ours at least once a week and especially during the holidays and winter months, because it's just so easy. Pop your ingredients in the slow cooker and go. That's it, no more thinking about it. Come home kick, off the ski boots and enjoy!

Here's to delicious meals, family and making life just a little bit easier.

Happy cooking, Lori

Hearty Winter Peanut Stew
by Lori
Adapted from Simply Recipes African Chicken Peanut Stew

3 Tablespoons peanut oil
1 large sweet onion, diced
4 chicken breasts, seared

1 15-ounce can fire roasted crushed tomatoes
1 pound sweet potatoes 1/4-inch, diced
1 cup peanuts, lightly toasted
4 cups boiling water for making bouillon
6 teaspoons Better Than Bouillion paste for chicken making broth
8 garlic cloves, pressed
1 4-inch piece fresh ginger, minced
1 jalapeño about 1 1/2 inches long, sliced in half lengthwise, with seeds
1 Tablespoon + 2 teaspoons ground coriander
1/2 teaspoon cayenne
1 cup peanut butter
2 cups broccoli flowerettes
2 cups califlower flowerettes
2 1/2 cups chopped kale

Salt and pepper to taste
1 bunch fresh cilantro to garnish

Set your slow cooker to high heat setting for 2 1/2 hours. Add your peanut oil and chopped onions to the slow cooker pot. Sear chicken breasts and place in pot, pour crushed tomatoes over chicken, add diced sweet potatoes and peanuts (that have been dry toasted in a frying pan). Stir and cover.

In another bowl, mix water and chicken bouillon paste. Add pressed garlic, minced ginger, half of a minced jalapeño, with seeds and coriander and stir well. Then add peanut butter and stir again, making sure that everything is incorporated, add to slow cooker. Add broccoli, cauliflower, kale and salt and pepper to the slow cooker and gently mix all of the above ingredients at this time. Then just before serving add a little cayenne for heat.

A little tip: If I'm home, I like to add the broccoli, cauliflower and kale in the last 30 minutes of cooking time, but it is not necessary.

Just before serving, remove the chicken breast and cut into 1/2-inch pieces, then place back in slow cooker. We like to serve this comforting, flavorful stew with a bit of quinoa and a garnish of parsley or cilantro.

Savory Brunch Rolls

I thought I came up with a great recipe idea (and I was pleasantly surprised to have everything I needed on hand, including the dough from a double batch I made the night before, so no trips to the store)...use the cinnamon roll concept, only make it a savory roll. After a bit of recipe surfing, I quickly realized that this great idea had already been created. LOL And since my family loves the sweet smell of freshly baked anything coming from the oven, when they come down stairs for the first time in the morning it only seemed natural that I would make a new versions for them.

We served this for an impromptu Sunday brunch with family and friends and added scrambled eggs, avocado slices and fresh mango. Yum!

Here's my spin on this old classic.

Cajun Kroketten with Garlic-Chive Mayo

My husband I were stationed in Ansbach, Germany for four years while we were in the Army.  We loved the friendly and welcoming people, the culture and the amazing food and drinks we experienced during our tour!  Big fans of the local German fare, we frequented a restaurant called the Wolfschlucht, a family owned eatery where you would come to expect nothing less than a great meal and an excellent, locally brewed Hefeweizen beer. Their menu included something I had never heard of before called kroketten.  These potato based gems are the elegant and more sophisticated cousins of the tater tot - more delicate and delicious, they became one of my favorites on their menu! This version includes some gumbo spiciness from Slap Ya Mama and gives them personality and sass. 

Creamy Cajun Gnocchi with Shrimp and Mushrooms

The first time I tasted gnocchi was while my husband and I were living in Germany in the early 90's, when he was serving with 3rd Infantry Division. We had driven to Austria for a ski weekend and ended up at an amazing restaurant for dinner where we had some mouthwatering gnocchi gorgonzola. It was simply delicious and I vowed to learn how to cook this new pasta-like discovery called gnocchi.

For this recipe, I decided to combine another culinary love, Cajun food, with my gnocchi addiction. I was inspired to use Slap Ya Mama seasoning to give a spicy cajun flavor to the gnocchi dish along with shrimp standing in for crayfish. The result was fantastic and my whole family said this was one dish they definitely wanted to help cook and will enjoy eating again.

Heavenly Hellenic Yogurt

We visited Greece before we had children (I was actually 3 months pregnant with my oldest.) We spent two heavenly weeks enjoying beaches and Greek culture while ferry-hopping our way across the islands. On the island of Santorini (one of our favorites), we were staying at a small pension and had fresh Greek yogurt and honey with a few berries every morning. It was amazing! So simple, but so delicious and a great way to start the day without feeling weighed down. This version adds in some nuts and seeds that we have come to love. These add a nutritional blast to this high protein, low fat, and great tasting meal.

Singapore Noodle Fusion

I think I could eat Singapore Noodles everyday. I love the mingling flavors of curry, garlic and ginger, with the lightly crunchiness of so many colorful vegetables and the combination of shrimp, chicken and ham. This is one of my favorites for a family dinner because all you need is a wok. Yep that's it, just one wok, which makes for easy clean up!

Matcha Green Tea Gelato with Rose Flower Chocolate

I've heard so many great reviews about the high quality and freshness of The Spice House products, that I jumped at the chance to do this challenge. I am now a forever Spice House customer!