Chai Icebox Cookies

These are great to make ahead and freeze for the holidays. They can be kept in the refrigerator for up to 4 days or in the freezer for up to 3 months (thaw before slicing and baking).

Ingredients:

1 cup (2 sticks) butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
Dash of ground cloves
Dash of finely ground black pepper

Directions:

Preheat oven to 350 degrees.

Using an electric miser, cream butter and sugar until light and fluffy. Add egg and vanilla. With mixer on low, add flour and spices through black pepper; mix just until combined. Wrap in wax paper; chill until firm, about 1 hour.

Unwrap chilled log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes.

Spiced Pumpkin Seed Brittle

It's quick --- incredibly easy -- and I will most definitely make this a mainstay in my Autumn lineup!

Spiced Pumpkin Seed Brittle (Microwave)

3/4 cup sugar
1/3 cup light corn syrup
1/4 cup water
1 cup toasted, raw and hulled pumpkin seeds, salted
1 tablespoon butter
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla

Directions:

Toast raw hulled pumpkin seeds in a 350-degree oven for 5-8 minutes or until you begin to smell a nutty aroma. Salt and set aside.

Coat baking sheet with non-stick cooking spray. Set aside.

In a large microwave safe bowl, I use glass or a glass 8-cup measure, add sugar, corn syrup, water and pumpkin seeds. Microwave on high for 8-10 minutes, or until golden brown and bubbling. Very quickly, add butter, vanilla, baking soda and cinnamon to candy. Stir rapidly until butter is melted and brittle is foaming.

Spread as quickly and thinly as possibly onto prepared pan. Cool completely. Break into pieces.

It really is that easy!

Oven Baked Turkey Enchiladas

Need a quick weeknight dinner? Left over deli sliced turkey or even better ... leftover Thanksgiving turkey? Great quick meal with tons of flavor.

Chicken Sate -- a New Favorite

One of my new favorites -- and an oh-so-easy weeknight meal. Actually grill it outside -- cleanup is a cinch. Cooking Light does a masterful job at cutting back some calories and fat -- no sacrifice on flavor. A winner with my guys!

Dutch Baby Puffed Oven Pancake

A perfect and quick yet hearty breakfast to feed the crew on a busy Saturday morning.

Zucchini Cookies

When the growing season is at its very peak, when the long days of summer stretch endlessly, as does your zucchini crop if you live in the Northwest, these cookies will satisfy your cravings ... with an autumnal nod toward the upcoming, much anticipated season. Whole wheat flour gives these delightful morsels a hearty and healthful update.

Chicken Schnitzel

Every week one member of our family gets to choose a country to visit, culinarily speaking of course. Recently for German night, we had Chicken Schnitzel. Truly, it was amazingly good.

Paella with Chicken, Chorizo and Shrimp

A spectacularly simple dish that will delight everyone from family to guest. Perfect for a Spanish-inspired evening.

Apple Kuchen

Every German should have a secret Kuchen recipe ... even if your German ancestry is but a drop. Here's mine.

One Pot Pasta with Tomatoes, Spinach and Zucchini

Perfect for those hectic nights when pantry staples are a must and 20 minutes is all you have to put dinner on the table. One of my go-to recipes. For protein, add grilled thinly sliced chicken breasts -- or as I do for my basketball player who has less than an hour to get from table to court -- a grilled cheese sandwich. Leftovers? Absolutely! Hot lunch the next day.

Tuscan Bean Soup

All the herbs are just now coming into season and the kale is ripe for the picking. There's nothing I love more than a piping hot bowl of soup to celebrate, this season ... or any season. This Tuscan Bean Soup recipe comes from Saveur and looks so delightful, it's most definitely on my menu this week.

Spring Inspirations

I was coming out of the post office late this morning and was met with a gust of icy air, the current was frigid as a I rushed to my car. About half way across the parking lot, I was met with another sensation, a warming sun and a brilliant blue Seattle sky. As another wisp of air cooled my skin, a shower of pink blossoms scattered in the breeze. A slow smile spread across my face as I now made my way more slowly toward my car, drinking in the brilliance of spring.

I can't really believe it's arrived. It was just a few days ago we were still hearing reports of snow. And, I must admit, I'm still wearing my sweater and wool coat -- although I've forgone the mittens. We have passed the March equinox and suddenly everything is ... waking up. The air is different, our mindsets are different, there is the promise of possibility in the air. And that's a wonderful thing.

While my eye is drawn to the soft shades of spring pastels, my pallet is shifting as well. I'm craving the lighter more pungent flavors of green. From salads to soups and everything in between. I'm looking oh so forward to the local produce coming in just a few short months. Yet the air is still cold enough to warrant and even desire some of our heartier fare.

What's on your menu this weekend? My family will be warming up to a large pot of Cream of Potato Soup which I'm counting on for leftovers ... at least until tomorrow. I know it will never last until Sunday. I'll also be roasting an herbed chicken with thyme, rosemary and garlic. And with a nod toward spring, we'll have plenty of asparagus, baby red potatoes (or mashed potatoes and gravy if I'm outvoted) and I'm sure a pizza or two will be thrown into the mix. Have a great weekend and especially a ...

Happy Spring.

P.S. If your following the orange ball this weekend ... I hope your brackets hold. Smile.

Beef Barley Soup

When the winter chills your bones and your family needs a hearty meal, a bowl of Beef Barley Soup usually fits the bill. Here is my slow cook recipe for Beef Barley Soup. It's also what's on the menu for dinner tonight. Add a crusty loaf of bread, perhaps a winter salad ... and dinner is served.


Beef Barley Soup

Ingredients

1 tablespoon butter
2 pounds beef shoulder or other beef stew meet, cut into 1/2-inch pieces
1 onion, diced
1 leek, chopped, white and light green parts
4 medium carrots, diced large
2 celery stalks, diced large
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
4 cups beef broth
5 cups water
1 cup pearled barley

Directions

Heat butter in a large pot or skillet over medium-high heat. Season beef with salt and pepper and brown -- 5 to 8 minutes. Remove meat with slotted spoon and put into slow cooker. Add onions to the skillet and cook until caramelized, about 5 to 7 minutes and add them to the slow cooker along with the next 9 ingredients.

Cook on low 6-8 hours or until vegetables and barley are tender.

Espresso Double Dark Chocolate Chip Cookies

Valentine's Day is just around the corner and my mind seems fixated on chocolate. You too? These delectable morsels are rich ... but divine ... and when you have that chocolate craving ... they completely satisfy.


Espresso Double Chocolate Cookies

Ingredients

2 1/2 cups flour
2/3 cup unsweetened dark cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
2/3 cup packed brown sugar
2 1/4 teaspoons instant espresso
1 teaspoon vanilla
1 large egg plus a yoke
1 1/2 cups (12-oz. pkg.) white chocolate chunks/chips
1 cup chocolate chips

Directions

Preheat oven to 350° F.

Combine flour, cocoa, baking soda and salt in small bowl and set aside. Beat butter, sugar, brown sugar, espresso and vanilla in large mixer bowl until creamy. Add egg/eggs and beat well. Gradually beat in flour mixture. Stir in morsels.

Bake in 350-degree oven on ungreased baking sheet for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Maple Roasted Brussel Sprouts with Bacon

When winter is in full force, here is a family favorite standout dish to accompany most any entree; from salmon to chicken, beef or pork.



Maple Roasted Brussel Sprouts with Bacon

1 lb Brussel Sprouts, trimmed and halved
3 strips center cut bacon
2 large cloves of garlic, thinly sliced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh thyme leaves
2 tablespoons butter, cubed
2 tablespoons maple syrup
salt and freshly ground black pepper to taste


Directions

Preheat oven to 400 degrees and butter a 2-quart baking dish.

After rinsing Brussel Sprouts, trim ends and cut in half, placing in a bowl and set aside.

Julienne bacon strips into 3/4-inch strips. Place bacon in medium saute pan and cook until crisp. Remove from the pan and place on a paper towel to drain.

Pour olive oil over the Brussel Sprouts in the bowl and toss. Turn out into buttered baking dish. Sprinkle with garlic, red pepper flakes, thyme leaves and salt and freshly ground pepper; toss once more.

Bake in a 400 degree oven for 20-25 minutes or until they are just beginning to brown. Drizzle maple syrup over the Brussel Sprouts and stir, returning it to the oven for an additional 5-7 minutes to brown and become nicely tender.

Dried Apple Slices

There is a light dusting of snow this morning, really ... just a sciff, but it's enough to put us all in the Christmas mood. My fingers are cold and I'm thinking about that mitten project I've yet to begin for Christmas -- but for today, I'm putting the finishing touches on our holiday decorations, and that includes my kitchen Christmas tree, one of my favorites.

As I do every year, I'm oven-drying fruit ornaments for my tree as I write this post. I can tell you, the apple cinnamony scent filling my kitchen right now is homey and wonderful on this frosty cold morning. A cup of tea is almost a must-have accompaniment. If you've not tried drying fruit as ornaments, it's really easy and although it takes awhile, it's truly worth it. In addition to ornaments, the apple slices make wonderful and nutritious snacks to munch on throughout the holidays or add to other dishes like; granola, cookies, breads and cakes or to serve alongside roast pork, in salads ... or even sandwiches.


Dried Apple Slices

Preheat oven to 250 degrees and line two baking sheets with parchment paper.

Slice apples as thinly as possible, about 1/8-inch. Using a mandolin makes step even easier.

Arrange slices in a single layer on baking sheets and sprinkle with cinnamon. (You can skip the cinnamon step if you want plain apples).

Bake for 1 1/2 hours and then flip each slice. Bake for another 1 1/2 hours or until completely dry and crisp. This second step will depend on the thickness of your slice. Once these apples are cool, they will not continue to dry and crisp. It's important that this step is completed in the oven.

Cool completely. String with raffia or ribbon and hang on your tree. Store the snacking slices in an air-tight container for up to a week.

Cream of Potato Soup

Perfect for a cold, winter night. All is well with this comfort food with just the right amount of kick and, of course, that quintessential bacon flavor we all seem to love.

Cream of Potato Soup

3 slices turkey bacon, diced
1 onion, diced
3 carrots, diced
3 stalks celery, diced with their leafy greens
4 large Yukon or white potatoes, unpeeled, diced
4 cups reduced sodium chicken stock
3 tablespoons flour
1/2 teaspoon red pepper flakes
1 cup milk


Directions:


Saute turkey bacon in large dutch oven until browned, remove to separate bowl.

Add to the dutch oven onion, carrots, celery, and potatoes. Season with salt and freshly ground pepper. Saute until softened, about 8 minutes. Add flour and cook an additional minute. Add red pepper flakes and 4 cups chicken stock, stirring constantly. Liquid should just cover vegetables. Bring to a boil, reduce heat and allow soup to simmer, uncovered, for 10-15 minutes or until vegetables are tender when pierced with a fork.

Using immersion blender, cream contents of the soup in the dutch oven or using a traditional blender, puree soup in batches and return to the soup pot.

Garnish each piping hot bowl with bacon crumbles and your favorite shredded cheese if you like. And I promise, the winter chill will dissipate quickly.

Sweet and Savory Pumpkin Seeds

Pumpkin Carving night at our house is something we all thoroughly enjoy, each with our own self-proscribed roles, it seems. My husband becomes the artist, my son ... the critic. And I ... roast the pumpkin seeds. And each year, we think our pumpkin is the best one we've carved yet. But truly, this year's is especially cute. Smile.

This year I tweaked my pumpkin seed recipe to add a bit more heat. Here's how I do it.


Sweet and Savory Pumpkin Seeds

Seeds from one LARGE carving pumpkin (I seem to get about 2 cups because eventually I get tired of separating them from the, well, you know.

Melt 1 tablespoon butter in a cast iron skillet.
Put rinsed pumpkin seeds into hot skillet.
Salt and Pepper seeds to taste.

And then I add:

About 2 tablespoons brown sugar (and these are heaping because we like our sweets in this family)
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

I toss the seasoning with the seeds and place into a 325-degree oven and let roast for about an hour or until all the liquid has evaporated and the seeds are a crunchy golden brown.

Let cool in pan slightly then spread out onto a sheet of waxed or parchment paper. Allow to cool completely.

I love to sprinkle these on top of an autumnal salad, or for some nutritious snacking.  Enjoy.

Banana Ginger Muffins

It's mid-October and the leaves in my neighborhood are truly at their finest peak. And to top it off, we have an unusual high pressure system sitting over the Puget Sound, giving us that brilliant Seattle blue sky. The world is a colorful and beautiful place. On days like these, I love to bake succulent treats for my family. Sweet is always good and a favorite and if I can sneak in some nutritious elements ... all the better. We love these muffins for their hints of traditional autumnal flavor and their yummy goodness.


Banana Ginger Muffins

2 large bananas, mashed
1/2 chopped pecans
3/4 cup old fashioned oats
1 1/3 cup flour
1/3 cup brown sugar (plus more for garnish if desired)
2  teaspoons baking powder
1/4 teaspoon ground ginger (for a more intense flavor, grate 1/4 teaspoon fresh ginger)
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil

Preparation

Preheat oven to 400 degrees.

Grease a 12-cup muffin tin. Set aside.

Combine bananas, pecans, oats, flour, brown sugar, baking powder, ginger and salt. In separate bowl combine egg, milk and canola. Add egg mixture all at once to the dry ingredients.

Using an cookie scoop, drop batter into prepared muffin cups. Garnish with brown sugar to taste on each top.

Bake at 400 degrees for 18-20 minutes or until golden brown. Cool slightly and serve warm.

Butternut Squash Soup

Culinarily speaking ... nothing heralds the autumnal season for me quite like pumpkins ... and squashes of any variety. This is one of my favorite soups of the season, one I enjoy clear through the cold wintry days ahead. This soup is hearty, filling, nutritious ... and so, so good. A simple soup for a busy afternoon or a brisk evening. It will keep up to three days in the refrigerator or make a double batch and freeze for later.


Butternut Squash Soup

3 slices uncured Applewood Turkey Bacon (or any turkey bacon)
1 tablespoon butter
1 sweet onion, coarsely chopped
1 2-3 pound butternut squash, peeled, seeded and cut into about 1-inch pieces
3-4 sprigs fresh thyme
1/4 teaspoon minced fresh ginger (or ground)
Coarse salt and freshly ground pepper
1 15oz can reduced sodium chicken stock (or 2 cups homemade chicken stock)
1 3/4 cups water

Directions

Cook bacon in a large stock pot until brown and crisp. Remove from pot and when cool, crumble and set aside. Drain and discard fat from the pot.

Melt butter in pot and cook onion until soft and golden, about 15 minutes. Add squash, thyme, ginger, 2 teaspoons salt, broth and water. Increase heat and bring to a boil. Reduce heat, cover and simmer until squash is tender; about 15 minutes. Discard thyme stems.

Puree soup in blender or with hand blender until smooth. Season with salt and pepper if needed or to taste.  Using freshly crumbled bacon, garnish the top of each bowl and soup. I love to serve this soup with crusty Italian bread and a side salad with dried cranberries and toasted walnuts.

Enjoy the flavors of the season!