Happy Halloween from My Pumpkins to Yours

This was my 1st time decorating a cake & now I know why. Me & frosting just have a heckuva time. But it was all worth it because this is what Tristan wanted for his school party today. I took the best from 2 recipes here & here & then improvised a bit in order to make the face.

Click Here for Printable Recipe

Happy Halloween to all!!!!!!!

Crab Cakes & Celebrations

Thank you to everyone for your birthday wishes yesterday. I knew celebrating with you all day was going to be fun!

 

Getting back to recipes, I made these crab cakes a couple of weeks ago as a little appetizer to our meal. We really enjoyed them. Just like other recipes of its kind, there are SO many variations but I liked all the ingredients in this one, especially the Old Bay. I also used fresh crab meat, the $17.99/lb GASPin the little container, which I thought was worth it.

My Thoughts:

In the past I've used canned crabmeat for other crab recipes & have had success while another time I had to throw away what was usually an amazing crabdip in a bread basket, because it was too fishy. And that time I used the fresh!!! Maybe I just got a bad batch. So, I am curious to know about your experiences. I served these with a seafood dipping sauce I picked up at a seafood market. It had a little kick which really complemented the crab cakes.

Click Here for Printable Recipe

We had a few leftover so Tammy came by to snag up the rest. A restaurant had these as their leftover boxes so I asked for a few extra. I just love 'em!!!!!

Speaking of Tammy, our birthdays are on the same day although I am a few years older, so for the last 9 years we have a tradition of exchanging our gifts over a cocktail as well as doing something special together. Some of our bday adventures include swimming with the dolphins at Sea World, a day at the spa, a trip to Busch Gardens & a girls weekend at a beautiful B&B. This year, we plan to visit Aquatica, Sea World's new water park, & enjoying one of those dinner prepping places where you put together fresh meals to have in your freezer, all the while sipping a glass of wine & celebrating friendship & birthdays!

Here we are the night before our birthdays. I had fun putting together a hodge podge of things for Tammy, neatly tucked in a beautiful box. Organic pumpkin spice coffee, tissues with her initial, thank you cards, pinch bowls for spices & some holiday stickers. Not shown is a red mini colander because don't we all need one of those! Tammy gave me one of my favorite Pinot Grigios as well as a beautiful candle & green tea cookies. Yes, our gifts are usually culinarily inspired. There've been waffle makers, sushi making kits, you name it!

Happy Birthday to all the October babies!!!!!

It's My Birthday, Got My Car Fixed! - Wordful Wednesday

Yup, I'm 37 on this Wednesday & I admit that I do enjoy the attention that comes from being the birthday girl. I think everyone should celebrate themselves so I shall, as it is my turn!

Since last week went over so well with my video (gosh I never thought embarrassing myself could feel so good), I figured I would continue with that trend by sharing a photo progression of my life. CLICK ON PHOTOS TO ENLARGE.
American Idol audition

Then:

I was not happy taking that photo above as a child. But as I got older & into makeup & hair, I guess I didn't mind posing as one of the best NY girls in the world. Do you remember the perfect Duck's arse hairstyle in the back. Well, I wish you could see the one I was sporting. I think I won something for that once in school.

And then the prom came, the one I missed because of too many Long Island Iced Teas. Well, we got there after many stops but I can't remember much of it. Let's say it took many years for my girlfriend to forgive me that I ruined her dress. I know she'd be wearing it today if I hadn't. Ahem. I couldn't tease my hair enough. I think some of the boys felt the same.....heh.

Now:

Terry took the top left pic as we started dating. We got engaged 7 months later, married on the beach in Key West a year after & then became pregnant just 3 weeks later.

If I could've picked my husband from a catalog I would have ended up marrying the same man. And my son Tristan makes me a better woman. They both truly are gifts from God, as are my family & friends. So, if you were to ask me what I want today for my birthday, I'd say I already have it.

But an immersion blender would be great!!!!

Just wanted to sneak in another picture of me, mom, sis Lauren & Dad from June of this year. My sis Andi & brother Bruce are missing from the pic.

Thank you for celebrating my birthday with me today!!!!!

Brought to you by Angie & Wordful Wednesdays from:

Pasta with Creamy Mushroom Pea Sauce

Even though the name has Creamy in it this is on the healthier side. Adapting this dish from Eating Well, it made for a great dinner last week & lunch for the 2 days after. I was planning to post crab cakes today that I made over the weekend but for some reason my pictures didn't come through to my email here at work from my email at home. Thankfully, I had this recipe ready to go but without my own pics. I'll have to incorporate those in later because there is one funny one which shows exactly why I cut the amount of the peas down.

For more Tempt My Tummy Tuesdays please visit Blessed with Grace.

Ok I will leave in the above pic just for kicks & for comparison sake but the 2 below are mine. THIS is why I needed to reduce the peas.

8 ounces whole-wheat pasta, such as fusilli or rotini
2 cups frozen peas
1 tblsp extra-virgin olive oil
2 ounces sliced prosciutto, diced
3 cloves garlic, minced
2 cups fresh mushrooms
2 tblsp all-purpose flour
1/2 cup white wine
2 cup reduced-sodium chicken broth
3/4 cup whipping cream
Lots of freshly ground pepper, to taste
Fresh parmesan cheese for garnish

Bring a large pot of water to a boil. Add pasta; cook until the pasta is tender. I had thawed my peas so I added them to the pasta the last two minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic & cook, stirring, until fragrant, 30 seconds. Add mushrooms & cook, stirring, until they release their juices & most of the liquid has evaporated, about 4 minutes.

Sprinkle flour over the mushrooms; stir to coat. Add wine & let simmer for 1 minute. Add broth, return to a simmer & cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream & pepper. Drain the peas & pasta; return to the pan, add the mushroom sauce & toss to coat.

My Thoughts:

This dish is not rich & creamy at all like an alfredo sauce & I even wished for more sauce when I first made it. So, I doubled the liquid ingredients to make more & those amounts are already incorporated into the amounts above.

If you don't like mushrooms or peas just substitute. To me, the flavor of this dish comes from the prosciutto, wine & chicken broth & a bit of the cream of course. It's a light pasta dish that won't weigh you down.

Click Here for Printable Recipe

Tuscan White Bean & Garlic Soup

Weekend was awesome, the weather continuing to cool off more & more. There was quality time with family, dinner sidewalk-cafe style in our quaint little town, running around on a Sunday afternoon, getting fun stuff for the house, indulging in wings & beer, & some sampling of more of Giada's goodies from her new cookbook I am loving.

I also got a lot done around the house which just felt incredible - Fall cleaning, organizing......

This soup was excellent for lunch with my parents, served with some fresh Ciabatta bread. I will definitely be making this again with just one change. See my thoughts below. And aside from the cream, this was very healthy!

See those little things to the left of the pumpkin? Those were little linguine fritattas from Giada but one of many things that just don't come out right some time. They're from her new cookbook & while they have potential there are so many things I would change if I were to make them again.

2 tablespoons butter
1 tablespoon olive oil
3 shallots, chopped
2 sage leaves
2 15-oz cans cannelloni beans, drained & rinsed
4 cups low-sodium chicken broth
5 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil & shallots. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage, beans & garlic & stir to combine. Add the stock & bring the mixture to a simmer. Cook gently for about 15 minutes. Pour half of the the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender & puree until smooth.

Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the pot. Puree the soup remaining in bowl. Once all the soup is blended & back in the soup pan, add the cream & the pepper.

Keep warm, covered, over very low heat.

My Thoughts

Per the instructions I only blended half of the soup but I am starting to think I should have blended all of it. Although I do like having the beans whole in the soup I would have also liked this a bit thicker. So, next time, I will blend most of it & add another can of beans to the soup to leave whole.

Click Here for Printable Recipe

Southern Cross Fried Chicken

As with ribs or meat sauce, we all tend to have a recipe we don't stray from no matter how good someone else says theirs is. Well, this fried chicken recipe is just that for me.

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My Thoughts:

I don't keep a close eye on the clock because usually when the outside is done & to my liking the inside is done as well. I have also kept the skin on as well as taken it off. Your preference. Also, since the magic comes from the pkgs of dressing mix & instant soup, I may have increased it by 50% in the past. Taste your flour to make sure there is a strong presence of these 2 ingredients!!!!!

** I have been unable to find the instant tomato soup mix at my supermarket & heard it was at WalMart. I've used tomato bouillon instead with great results but since I now have to go to WalMart for Bob's sauce I may as well pick some of this up too!!!!

**** ****

TGIF !!!!
Have a great weekend everyone. Notalotta plans this weekend which I am loving but we're having my parents over tomorrow for lunch so I plan to use them as my guinea pigs for a few new things I'd like to try. Have a great one, be safe & love those close to you.

Oh, I mentioned balance last week. Two things I ask myself each day is, WHAT must I get done today & WHO can I reach out to today. It may be a friend I haven't spoken to in awhile or quality time spent with a loved one. This way, I get to do the things I need to but without missing out on the people in my life.

1 cut up chicken
Buttermilk
2 cups flour
1 pkg Good Seasons Italian Salad dressing mix
1 pkg Instant Tomato Cup of Soup **
Salt & Pepper

Soak chicken in buttermilk overnight or as little as an hour. Combine flour with dressing mix & instant soup pkg. Remove chicken & roll in flour mixture. Fry in vegetable oil on medium to medium high until golden brown & cooked through. Can take between 25-35 minutes for larger pieces. Once done, drain on paper towel & season immediately with a little salt & pepper if you desire.

It's All about Bob: Shrimp Salad & Hot Reuben Dip

A while back, someone from Country Bob's sent me some sauce to try. It sat for awhile. Then I received a cookbook from them. On it, it says Christ is our CEO. Too cool. How could I make Christ wait. So I made these two recipes last weekend just to mess around in the kitchen & to finally see what this sauce was all about. I also found out that it's available at Wal Mart. While that place brings out my bad side & words I try not to use, I would venture there to get some more of this sauce.

With a nice variety of ingredients like scallions, dill pickle, eggs & horseradish, this shrimp salad tasted really nice on some fresh cuban bread for a quick Sunday lunch.

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If you like Reuben sandwiches you'll like this dip. Since it has very strong flavors, it would make a nice appetizer if you pre-served it on some toasted cocktail rye bread. I prefer that over just dipping into it with pretzel chips. I heard it's Football Season so now's a good time for such a bold treat :)

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