Italian Wedding Soup

Perfect for a busy weeknight, this Italian Wedding Soup is easy to throw together on the weekend and serve throughout the week. Meatballs, pasta, and fresh vegetables are paired nicely together in this one-pot meal. I made this on Sunday, and ate it while watching the Patriots game (yayyy so happy they won!)  Serve with fresh bread for a warm and comforting meal.

Ingredients:

Meatballs:

1 pound ground chicken

1 pound spicy chicken sausage, casings removed

3/4 cup white bread crumbs

3 teaspoons minced garlic (3 cloves)

4 tablespoons chopped fresh parsley leaves

3/4 cup freshly grated Parmesan, plus extra for serving

2 extra-large eggs, lightly beaten

Kosher salt and freshly ground black pepper to season

Soup:

2 tablespoons olive oil

1 cup minced yellow onion

1 cup diced carrots, cut into 1/4 inch pieces

1 cup diced celery, cut into 1/4 inch pieces

10 cups chicken stock

1/2 cup dry white wine

1 cup orzo pasta (or other small pasta)

12 ounces baby spinach

Directions:

1. Preheat the oven to 350 degrees F.
2. For the meatballs: place the ground chicken, spicy sausage, bread crumbs, garlic, parsley, Parmesan, eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. Drop 1-inch meatballs onto a sheet pan lined with parchment paper. Bake for 30 minutes, until cooked through.
3. For the soup: heat the olive oil over medium heat in a large soup pot. Add the onion, carrots, and celery and sauté until softened (about 5 minutes), stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the orzo to the broth and cook for about 7 minutes, until the orzo is tender. Add the meatballs to the soup and simmer for 1 minute. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. 

Pecan Pie Stuffed Cupcake

Filled with a gooey brown sugar and cinnamon pecan pie center, these Pecan Pie Stuffed Cupcakes are to die for. A traditional vanilla cupcake is filled with pecan pie filling and topped with a rich cinnamon cream cheese frosting. Sprinkle with toasted pecans and you have the perfect balance of sweet, crunchy and spice.

Pecan Pie Stuffed Cupcake

Ingredients:

Vanilla Cupcake

1/2 cup butter, room temperature

2/3 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Stuffing

1/4 
cup granulated sugar

1/4 
cup packed brown sugar

2 
tablespoons cornstarch

3/4 
cup corn syrup

1/4 
cup butter, melted

1/2 
teaspoon salt

2 
eggs, slightly beaten

1 
cup chopped pecans, toasted

1 
teaspoon vanilla

Cinnamon Cream Cheese Frosting 

8 ounces cream cheese, room temperate

1/4 cup butter, room temperature

1 teaspoon vanilla extract 

1 1/2 teaspoons cinnamon 

3 cups powdered sugar 

Directions:

1. For cupcakes: Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
2. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
3. In a separate bowl whisk together the flour, baking powder, and salt.
4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
5. Evenly fill the muffin cups with the batter and bake for about 17 -20 minutes or just until set and a toothpick inserted into a cupcake comes out clean.  Remove from oven and place on a wire rack to cool completely, 30 minutes. 
6. For pecan pie stuffing: Meanwhile, in saucepan, stir together granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool 15 minutes. Refrigerate about 1 hour, until thickened.
7. For the frosting: in a separate bowl, mix cream cheese and butter well. Add vanilla and cinnamon and slowly incorporate powdered sugar.
8. With a butter knife, scoop out center of each cupcake, scooping almost to bottom of cupcake; throw away removed cake pieces. Spoon 1 tablespoon stuffing into the center of each cupcake. Frost with Cinnamon Cream Cheese Frosting and top with chopped toasted pecans. 

Succulents -- Petite Plants

If you weren’t born with a green thumb but still want to grow plants, try growing succulents. They are great in Florida because they love the heat and require very little water. By following these basic tips anyone can grow these petite plants!

Make sure the soil you are using is well draining. Succulents need very little water (a good soaking once a week) so it is important that the soil can dry out between watering. I recommend using vermiculite and coconut coir as a mix. A local garden center or hardware store will have this or you can use cactus soil.

Succulent plants look best when there are many different varieties in one pot. Plant them far enough apart so that they have space to grow and blossom.  If the leaves on your plant are separated and the plant is growing tall, that means the plant needs more sun light. Put the plants in a place where they will receive direct sunlight most of the day.

It is important to experiment and see what types of succulents grow best for you. These petite plants are fairly simple to care for, and with little effort you can have a beautiful garden in no time! If any of you decide to plant these, send me your photos… I’d love to see them!

Spicy Turkey Chili and Honey Corn Bread

It’s a rainy day here in Florida, and there is nothing more comforting than a bowl of chili and honey corn bread. This recipe for Spicy Turkey Chili is quick and easy to make and can easily be thrown together after work. Add avocado, cheese and even sour cream on top to add color and to cut the spice. While the chili is cooking prepare the honey corn bread. It’s sweet and filled with flavor and they pair nicely together.

Spicy Turkey Chili 

Ingredients:

• 1 and 1/2 teaspoons of olive oil
• 1 medium yellow onion, medium dice
• 3 medium garlic cloves, coarsely chopped
• 1 pound ground turkey
• 3 tablespoons chili powder
• 2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground pepper
• 1/8 teaspoon cayenne pepper
• 1 (28-ounce) can pureed tomatoes
• 1 cup low-sodium chicken broth or stock
• 1 (14-ounce) can dark red kidney beans, drained and rinsed
• 1 (14-ounce) cans cannellini beans, drained and rinsed

Topping suggestions: 

• Shredded cheddar cheese
• Sour cream
• Avocado

Directions:

1. Heat the oil in a large pot over medium heat. Add the onion, and garlic, season with salt, and cook, stirring occasionally, until the onion is softened, about 7 minutes.
2. Turn heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it is  just cooked through, and there is no pink. This will be about 6 minutes or longer. Add the chili powder, measured salt, oregano, cumin, and cayenne. Cook for another minute.
3. Add the tomato puree and stock, stir, and bring to a simmer. Add beans and simmer. Reduce the heat to medium low, and simmer, about 30 minutes. Stir occasionally. 
4. Serve and top with sliced avocado, sharp cheddar cheese or sour cream. 

Honey Corn Bread 
This recipe is from one of my favorite cooks, Paula Deen. 

Ingredients:

• 6 tablespoons unsalted butter, melted, plus butter for baking dish
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1/2 cups buttermilk

Directions:

1. Preheat the oven to 425 degrees F. Line muffin tin with muffin papers.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into lined muffin tins.
4. Bake until the tops are golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Adirondack Caramel Pop Corn

Growing up in Northern New York, I always knew it was Fall when my mom would make caramel corn and I could find apple cider in the fridge. It’s sweet, gooey, chewy and always reminds me of Fall. You can mix in salty peanuts, almonds, chocolate chips, or just make it plain like I did. Bring it to your next tailgate, and your friends will be begging for the recipe!

Adirondack Caramel Pop Corn

Ingredients:

15 cups of popped corn

1 cup brown sugar, packed

½ cup butter

¼ cup white corn syrup

½ teaspoon salt

½ teaspoon soda

Directions:  

1. Heat oven to 200 degrees     
2. Put popped corn in two un-greased cake pans    
3. In a heavy saucepan, combine the sugar, butter, corn syrup and salt. Heat stirring occasionally until mixture bubbles around the edges. Continue cooking over medium heat for 5 minutes. 
4. Remove saucepan from heat and stir in soda, this will become foamy. Pour over corn and stir until corn is coated.
5. Place in 200 degree oven. Bake 1 hour and stir every 15 minutes. Allow to cool completely and store in an airtight container. 

Halloween Cocktail Potions

This spooky spritzer, also known as the Moonlight Monster is sure to be a hit with your guests. A combination of pomegranate blueberry juice, lemon-lime vodka and whole blackberries makes a refreshing yet spooky cocktail. Garnish the glass with black sanding sugar and whole blackberries.

The Ghoulish Grapefruit, is an upscale version of the popular college frat party drink, Hop, Skip and Go Naked. Instead of using cheap beer, vodka, Sprite and frozen limeade, this cocktail is a bit more sophisticated. IPA, grapefruit juice, lemon vodka and simple syrup are combined to make this refreshing and colorful cocktail. Its orange color makes it perfect for the fall season too! Cheers!

The Moonlight Monster

Ingredients:

3 oz pomegranate-blueberry Juice

2 oz lemon-lime vodka

12 oz can of seltzer

4 blackberries

1 lime

Black sanding sugar

Directions:

1.     Trace outside rim of glass with a piece of cut lime. Pour black sanding sugar onto a plate and roll outside rim of glass into the sugar so the sugar sticks to the glass.

2.     Add pomegranate-blueberry juice to a cocktail shaker. Then add vodka to juice mixture, then crushed ice and shake vigorously to combine.

3.     Pour vodka/juice mixture over ice into your serving glass. Add seltzer water, and three blackberries then mix.

4.     Garnish with a blackberry.

The Ghoulish Grapefruit

Ingredients:

1 oz lemon vodka

1 oz freshly squeezed grapefruit juice

1 tsp simple syrup

4 oz of your favorite IPA (cold)

1 slice of grapefruit

Directions:

1. Add lemon vodka, grapefruit juice, and simple syrup to a tall glass filled with ice. Stir until well combined. Add IPA and gently stir just to combine.

2. Add slice of grapefruit for garnish.

Roasted Tomato and Basil Soup By Ina Garten

A perfect and easy meal in between seasons is soup. Why? Because soup gives you the opportunity to use the last bit of vegetables from the previous season. Since we are in between summer and fall, great tomatoes are still easily accessible in grocery stores and farmers markets. This recipe for Roasted Tomato and Basil Soup from Ina Garten, is simple to make and delicious. All of Ina Garten's recipes taste great and for the most part are easy to make. Using simple and high quality ingredients, her recipes never disappoint. Serve this with a fresh salad or a gourmet grilled cheese sandwich, and you'll have the perfect meal. 

Ingredients:

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions:

1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
2.  In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

An Apple a Day Keeps The Doctor Away!

An apple a day keeps the doctor away! These cupcakes are topped with doughnuts, covered in red frosting and sprinkled with red sugar. Whether you are trying to keep the doctor away or sweet-talk your teacher these cupcakes are sure to do the trick! I made a vanilla cupcake, but you can use whatever flavor you'd like. An apple cinnamon spice cake would be great! 

This tutorial is from the book "What's New Cupcake?" 

Ingredients:

 12 vanilla cupcakes baked in red paper liners 
 12 mini plain or chocolate-covered doughnuts
 24 oz vanilla frosting
 8 chocolate Tootsie Rolls
 8 green Air Heads
 1 cup red decorating sugar
 Red food coloring


Instructions:
1. Cut 1/2 inch from the bottom of each mini doughnut with a serrated knife and discard bottom piece.

2. Spread some vanilla frosting on the cupcakes and place a mini doughnut piece, cut side down, on top of each. Place the cupcakes in the freezer for 10 minutes, until slightly frozen.

3. For the stems, cut the unwrapped chocolate chews in half lengthwise on the diagonal and shape into stems. For the leaves, roll out the green fruit chews 1/8 inch thick, then cut into ten 1 1/2-by-3/4-inch leaf shapes. Make a crease down the center of each leaf with the back of a paring knife and pinch one end of each leaf.

4. Place the red sugar in a medium shallow bowl. Spoon 1 tablespoon of the vanilla frosting into a small ziplock bag, press out the excess air, and seal. Tint the remaining vanilla frosting in the can red with the food coloring.

5. Working on 1 cupcake at a time, spread some of the red frosting on the top and sides of the doughnut and cupcake to fill in the gaps and lightly coat, making the doughnut look like the top of an apple.

6. Roll the frosted cupcake in the red sugar to coat. Repeat with the remaining cupcakes.

8. Insert the chocolate-Tootsie Roll stems with the green Air Head leaves at the top of the apple cupcakes. 

Styling Your Cheese Tray

Last night my girlfriends and I decided to have a fun night in. After a long day at work, I invited them all over for some small bites and wine. 

Serving a great cheese platter is an art. Think of the board as your canvas and the cheese, breads, fruits, nuts, crackers, olives, and spreads as your paint. Incorporating different colors and textures is very important, to allow for diversity on your platter. 

1. Choose a fun variety of cheeses: different textures, countries, and all three milk types (goat, sheep, cow). Variety is key! But make sure to include one familiar cheese, as some of your guests may not be as adventurous. 

2. Pick the perfect pairing. Whether it be crackers, pita chips, crostini, or small breads place the cheese near so your guests can pair them correctly. 

3. Picking the garnishes is just as important as your cheese selection. Be sure to have something sweet (such as fresh grapes, pear, or fig compote) as well as something salty (almonds, pistachios, or cured meats). I like to also incorporate olives on the side (blue cheese stuffed are my favorite). 

4. Don't forget the wine! 

Some important tips to remember:

* Take the cheese out of the fridge at least an hour before serving. Cheese should be eaten at room temperature, when it's at its full flavor and texture.
* Put out a few different knives. Different cheeses will crumble if you use the wrong knife. Pick up a cheese knife set at a store such as Crate and Barrel or Williams Sonoma to slice your cheeses perfectly. 
* If you have leftovers, don't store the cheese in Saran Wrap or a plastic bag. Cheese needs to be stored in parchment or wax paper so it can breathe. 

Roasted Beetroot Salad With Maple-Candied Pecans and Blue Cheese

When I first spotted these colorful beetroots at the farmers market this weekend, I was so excited because it finally felt like fall was approaching. I bought them not quite knowing what to make, but then I came across the idea for this salad. Colorful beets rest on top of a plate of mixed greens, and are accompanied by creamy blue cheese and maple toasted pecans. A lemon and thyme vinaigrette  tops off this perfect fall salad. 

Ingredients:

Maple-candied pecans

• 1 cup of pecans
• ¼ cup maple syrup

Thyme vinaigrette

• juice of ½ lemon
• ¼ cup olive oil
• 1 teaspoon fresh thyme leaves
• salt & pepper to taste

Salad

• 2-3 different beetroot, peeled and very thinly sliced (I used golden beetroot and purple beetroot)
•  ¼ cup olive oil
• 100g crumbled blue cheese
• baby salad leaves 

Instructions

1. Pre-heat oven to 375 degrees F. Trim stems and coat beets with olive oil. Wrap beets individually with tin foil and place on a cookie sheet. Bake beets approximately 45 minutes to an hour or until beets are tender. Allow to cool completely. Once cool, peel and slice beets as thinly as possible. 
2. To make the candied pecans, toast the nuts in a large frying pan over medium heat for a minute.
3. Pour in the maple syrup and allow to cook and get sticky for a minute.
4. Remove the nuts from the pan and place on a sheet of baking paper. Allow to cool completely.
5. To make the vinaigrette, combine the ingredients and mix well. Set aside.
6. To make the salad, place the salad leaves on a platter and top with the sliced beetroot, candied pecans and crumble over the goat’s cheese.
7. Dress with the vinaigrette and serve.

Spicy Chipotle Sweet Potato Soup

Spicy Chipotle Sweet Potato Soup is one of my favorite fall recipes. This is simple to make, and makes a great lunch or dinner. Top with homemade croutons for a bit of crunch.

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks 
• 4 1/2 cups chicken broth, or as needed
• 1/4 of a 7 ounce can chipotle peppers in adobo sauce, drained (or 1/2 of can if you like it really hot) 
• 1/2 cup of heavy cream
• 2 limes, juiced
• salt to taste 

Garnish:

• 1 cup sour cream
• 1/2 cup chopped cilantro, or to taste 
• Croutons 

Directions: 

1. Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
2. Stir chipotle peppers into the sweet potato mixture.
3. Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
4. Serve each portion of soup topped with garnish of your choice. I just used croutons but adding  2 tablespoons sour cream and a sprinkle of cilantro to each bowl is great as well.