September 5 -September 11

October 31 – November 6

To keep with the Fall theme, this week’s recipe has the flavors that remind me of the season. There’s the warmth of the cinnamon, the spiciness of the ginger and cloves, along with the earthy sweetness of the pumpkin. The muffin’s dark orange and brown hues remind me of the changing leaves and early sunsets this time of year.

The original recipe called them cupcakes, but we ignored the icing and left them as muffins. They pair wonderfully with a good cup of black coffee, or as we discovered while helping our friends pass out candy, a hot mug of mulled cider.

Pumpkin Ginger Muffins

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup finely chopped crystallized ginger
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

*Full recipe with prep times and serving suggestions at allrecipes.com.

November 7 – November 13

I bet some of you got caught a bit behind starting this week, with the time change and all. It’s also a possibility that, due to the shift, you were running late for work and couldn’t grab a bite to eat. If you had a batch of Bree’s Anyberrynana smoothie mix, you could have walked out the door with breakfast in hand.

The mixture is fast, customizable, and can be frozen in single serving cups for that quick sprint out the door. Change up the berries as you like. Drizzle a little honey for a rich sweetness. You can even toss in some flax seed or wheat germ for added healthiness. If you prefer a creamier smoothie, use your milk of choice. The goal is to jump start your day with a smile and some breakfast. In the words of Bree, “Oh what a beautful morniiinnnnngggggg!” (sung like a Gregorian chant)

Bree’s Anyberrynana Smoothie

• 2 cups orange juice
• 2 frozen, overripe bananas
• 1 cup frozen fruit (strawberries, blueberries, raspberries, pineapple, blend)
• 2 Tbsp Greek or vanilla yogurt

Directions:

Mix in a blender on high. Pour into a chilled glass and say good morning to your day.

November 14- November 20

There are less than two weeks until Thanksgiving. As far as I’m concerned, it tops the list of culinary holidays. Growing up, my family always approached Thanksgiving as a pot luck; everyone brought a dish. If you attended though, you would never know the level of strictness employed to the menu. You see, each member has become known for a signature dish over the years that the rest of the family expects on their plates. Some coveted items are only ever unveiled during Thanksgiving, making the holiday that much more special. This week we’re showcasing Aunt Kay’s Broccoli & Rice Casserole. The cheesy creaminess works well with the grassy bitterness of of the broccoli and partners well with a juicy, sweet slice of fresh roasted turkey.

Next week we’ll profile my Grandma Hendrick’s Mashed Rutabaga. Hopefully, Uncle Jimmy Caton will also grace us with his famous yams sometime before Christmas, although it’s a prety guarded secret.*

*If you have a holiday dish that you’re thankful for and willing to share, send us your story.

Aunt Kay’s Broccoli & Rice Casserole

• 2 sticks butter/margerine
• 2 boxes frozen broccoli
• 1/2 onion – diced
• 2 ¼ c. minute rice (cooked as directed)
• 2 c. mushroom soup
• 1 c. milk
• 1 c. water
• 1c. shredded sharp cheddar cheese
• Salt and pepper to taste

Directions:

– Saute the first three ingredients, leaving the broccoli slightly firm.
– Mix the broccoli and onions with the remaining ingredients and place in a 9×13 pan baking dish or an equivalent baking bowl.
– Bake at 350^o for 25 minutes.
– Sprinkle a little cheddar on top for presentation and serve.

Editors Note: Since there was only two of us to feed, we cut the recipe back and used a smaller portion of fresh steamed broccoli rather than the frozen.

November 21 – November 27

It’s Thanksgiving week everyone! Continuing with our theme of family dishes, this week I am sharing my Grandma Flo’s Mashed Rutabagas. They are extremely simple to make and balanced in texture and flavor when paired with strong flavored proteins, such as a rich steak or highly seasoned chicken and fish. Prepared identically to mashed potatoes, they’ll be a tasty alternative to the typical starch.

Ingredient facts: The rutabaga is in the root vegetable family and provides an interesting flavor cross of a turnip and cabbage. There is a grassy freshness with a twinge of sourness, as well as carrot-y undertones. The outer skin is a two-tone of yellowish cream and purple. The inner flesh is pale, but takes on a more yellow or orange hue once cooked. They store well and are often coated in wax for preservation when sold in commercial grocers.

*If you have a holiday dish that you’re thankful for and willing to share, send us your story.

Grandma Flo’s Mashed Rutabaga

• 2-4 medium rutabagas (Softball size would be considered large.)
• Butter or margerine
• Milk
• Salt and pepper to taste

Directions:

– Peel and discard the outer skin.
– Dice the rutabaga into similarly sized pieces, approximately 2″x2″
– Boil in water with a sprinkling of salt and pepper until fork tender.
– Drain and mash with butter, milk, salt and pepper as desired.
– The finished dish will be slightly chunky yet fluffy.

Editors Note: Mashed rutabaga is pictured above, served with pan seared yellowtail seasoned with pink Himalayan sea salt and powdered ginger, topped with wilted spinach.

November 28 – Decembr 4

*No recipe this week. We’re recovering from a Thanksgiving induced food coma thanks to all the wonderful offerings and a plethora of leftovers. We’ll be reinstating the Recipes posting the week of December 5th.

December 5 – December 11

After a brief recovery period from all the deliciousness that Thanksgiving has to offer, we’re back with a new recipe from one of our go-to sites, allrecipes.com.

The Chocolate Chip Pumpkin Bread is super moist, packed full of flavor and was a big hit as snack during holiday chatter. This time of year, with a chill in the air, beckons for something warm and comforting. This bread answers, especially with a brief stint in the microwave and a cup of your favorite coffee.

Chocolate Chip Pumpkin Bread

• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Original recipe with nutritional information and yields available here.

December 12 – December 18

For this week, we tried something new. It’s a super simple recipe with wonderful results. There are many variaations out there, but we took our cues  from Paula Dean and the Food Network.

The acorn squash came out soft and flavorful. There were obvious sweet notes from the brown sugar, but the natural sweet nuttiness of the squash family came through as well. The butter helped enhance the velvety mouth feel of the rich orange flesh. If you’re looking for something original to serve your friends, family or a special date that has minimal prep, try acorn squash.

Baked Acorn Squash w/ Brown Sugar and Butter

• 1 acorn squash, cut in 1/2
• 2 tablespoons brown sugar
• 2 tablespoons butter, softened
• 2 tablespoons maple syrup
• Salt
• Freshly ground black pepper

Directions:

Original recipe with nutritional information and yields available here.

December 19 – Christmas Day

The recipe this week made it to top of the list after catching the attention of my mother in-law. Excited to try something new at this year’s holiday, along with showcasing the colors of Christmas, she asked me to prepare the dish from a recipe she found online. To everyone’s benefit, the individual components of sweet, salty, creamy and earthy/grassy played together in unison for a really good side dish.

We veered off track a bit from the original instructions and blanched the asparagus prior to use and wrapped two pieces of prosciutto. The blanching made for a wonderfully tender spear of asparagus without getting mushy, but I would recommend sticking to a single slice of prosciutto. The saltiness can lean toward overpowering considering the number of wraps you end up with.

Just for a twist, I think next time I’ll try an alternate presentation and simply lay small pats of the cheese on top of the asparagus for baking. After removing from the oven we can sprinkle pre-crispened bits of prosciutto on top. As with any cooking experience, have fun with it and experiment with the flavors.

Prosciutto Wrapped Asparagus

Ingredients:

• 1/2 pound sliced prosciutto
• 1/2 package of Neufchatel cheese*
• 12 asparagus spears, trimmed

Directions:

1. Preheat oven to 450^o degrees
2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. Bake 15 minutes in the preheated oven, until asparagus is tender.

*If you can’t find Neufchatel cheese, substitute light cream cheese.

December 26 – New Year’s Day

I couldn’t resist myself with this week’s submission. The dish isn’t considered healthy. It doesn’t take a classically trained chef to prepare. You don’t even need a lot of time in the kitchen to get everything together. But you do need a Crock-Pot or microwave dish and a desire to provide serious flavor at your New Year’s Eve party. I’m talking about Kraft’s Famous Queso Dip.

This NYE staple has been one of my favorite go-to snacks for years. There is something so enticing about the distinct velvety texture and rich cheesiness of the Velveeta partnered with tangy, spicy RO*TEL tomatoes. My family has always added ground and browned breakfast sausage to ours for a little extra smoky saltiness. Being the Hungry Man and meat-eater that I am, I never break that tradition. And don’t forget to partner the dip with a bag of quality tortilla chips or crusty bread with a soft center.

For an ironic twist, surround the queso dish with fresh cut vegetables and check off that “healthy start to the new year” resolution. Happy New Year everyone!

Famous Queso Dip

Ingredients:

• 1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
• 1 can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

For the carnivore version, add:

• 1 package (16 oz.) Jimmy Dean or Tennesse Pride sausage, browned and crumbled*

Directions:

1. Mix the the cheese and tomatoes in a 2 qt. microwave dish or standard Crock-Pot
2. Microwave on High until the Velveeta is fully melted, or run the Crock-Pot on High, stirring occasionally until the cheese is melted.
3. *Add desired portion of breakfast sausage.
4. Serve with tortilla chips, bread, crackers, hot dogs, vegetables, etc.. Any manner of vessel that you feel would be complimented by queso can be used as a way to deliver the tastiness to your mouth.

*The mentioned brands are only recommendations based upon what we’ve used in the past. Be creative and add any sausage or meat you wish.

View the original recipe here.