Wednesday, October 29, 2008

Classic Pumpkin Seeds

If you haven't carved a pumpkin yet; then what are you waiting for? I roasted pumpkin seeds last night. So easy and so tasty. Of course there are many recipes out there for flavored pumpkin seeds but I like mine with some butter and salt. I melted 2 tablespoons of butter and sprinkled some kosher salt on the unwashed seeds (you want the pumpkin flavor) spread them thin on a cookie sheet and let them roast for 30-40 minutes at 300 degrees.

Oh and here's the carved pumpkin! Go PHILLIES!

Penne with Pumpkin Cream Sauce

At the beginning of fall I said to myself "I'm going to make pumpkin ravioli this year" I have yet to do so but I'll consider this recipe a baby step. There's still time for the pumpkin ravioli; although it snowed, fall is not over yet.

This recipe came from the October issue of Everyday with Rachael Ray. You can get all her recipes at her website if you don't subscribe to the magazine.

This dish was a great taste of pumpkin. I think you'll like this even if you're not a huge fan of pumpkin (but really who isn't??)

*You can find the recipe here

Tuesday, October 28, 2008

Chicken Scaloppine with Arugula, Lemon, and Parmesan


Scalopinne: sauteed cutlets (usually veal or poultry) that have been pounded thin. This is a great, simple, and healthy recipe! Enjoy!

You can find the recipe here

Monday, October 27, 2008

Tonight's Dinner: Pasta Primavera

What a tasty and simple meal. Although this recipe didn't come from Rachael Ray it was a 30 minute meal! The roasted veggies along with the cheese add a ton of flavor to this dish.

Where else to get an Italian recipe from but Giada at the Food Network.

**If you're interested in this recipe; simply click recipe above. The link is attached.

Friday, October 24, 2008

Iced Pumpkin Cookies

As soon as September hits I start craving fall flavors; especially PUMPKIN!! I got this recipe from It got great ratings and after making and eating them I agree! These Cookies are a great taste of fall. They're perfect for the holidays and very easy to make. They have a cake like consistency. The pumpkin puree helps keep them super moist! This recipe makes about 34 cookies.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze:

Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Wednesday, October 22, 2008

Chicken Stir Fry Lettuce Wraps (yet again adapted from Martha)

These lettuce wraps were full of flavor. Martha pulled through again!

I didn't have cornstarch so I used flour. (For every tablespoon of cornstarch use 2 tablespoons of flour)

Serves 4

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.

Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Chicken Soup (No Noodles) (Adapted from Martha Stewart)

Of course you can add noodles but there's plenty of chicken and veggies that take place of the noodles. I used half the amount of parsnips called for and added red potatoes. This soup was so flavorful!

Serves 8 to 10:

1/4 cup freshly chopped parsley leaves, stems reserved
5 whole black peppercorns
1 dried bay leaf
3 sprigs fresh thyme
1 clove garlic
1 pound carrots, peeled and cut crosswise into 1/2-inch pieces
1 pound parsnips, peeled and cut crosswise into 1/2-inch pieces
1 to 2 medium onions, cut into 1/2-inch pieces
1 (4-pound) chicken, rinsed
Coarse salt

Tie parsley stems together using kitchen twine. Prepare a bouquet garni: Place peppercorns, bay leaf, thyme, and garlic in a 5-by-5-inch piece of cheesecloth; tie to enclose using kitchen twine.

In a large pot, combine parsley stems, bouquet garni, carrots, parsnips, onions, and chicken, breast-side down. Add enough water to cover; season with salt. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.

Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove and discard parsley stems and bouquet garni. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot. Cook until heated through; season with salt. Serve garnished with chopped parsley.

Tuesday, October 21, 2008

Lighter Sesame Chicken (Adapted from Martha Stewart)

Serves 4:

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.