Pumpkin Spice Cookies

Pumpkin, pecan and cranberry cookies with a smooth cream cheese frosting.

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon fresh nutmeg, grated
1/8 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup pumpkin puree, fresh or canned
1 large egg
1/2 teaspoon vanilla
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar
2/3 cup pecans, toasted and finely chopped
1 cup dried cranberries
2 ounces cream cheese, softened
1 Tablespoon unsalted butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
1 Tablespoon milk

Directions:

Preheat oven to 350 degree F. Line large baking sheet with parchment paper or a baking mat. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Whisk to blend, set aside. In a small bowl combine puree, egg and vanilla. Whisk to blend, set aside. Using an electric mixer on medium speed, beat the butter until smooth, about 1-2 minutes. Add brown sugar and granulated sugar then beat until light and fluffy, about 1-2 minutes. Add pumpkin mixture in several additions. Gradually add flour mixture, scraping down the bowl between additions. Using a rubber spatula fold in the nuts and cranberries.

Drop dough, by rounded tablespoons, about 2 inches apart, on the prepared baking sheet. Bake until set and golden brown, about 12-14 minutes. Remove from oven, cool on baking sheet for 10 minutes and transfer to wire racks to cool completely.

In a small bowl beat the cream cheese and 1 tablespoon butter until smooth and well combined. Add the powdered sugar and beat until incorporated. Add vanilla and milk. Drizzle the cooled cookies with the glaze - I do this by putting the icing in a ziploc bag and cutting a small tip in the corner. Before serving, let stand at room temperature until the glaze sets.

Number of Servings: 30-36

Spanish Chicken and Rice

Ingredients:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
Kosher salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine (such as Sauvignon Blanc)
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional) - I omitted these

Directions:
Heat the oil in a large saucepan over medium heat.

Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.

Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.

Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired.

Marinated Flank Steak & Oven Roasted Vegetables

Marinated Flank Steak

Ingredients:
1 small red onion, quartered
1/3 cup balsamic vinegar
1/4 cup capers, drained
2 tablespoons chopped fresh oregano
3 cloves garlic, minced
1 1/2 pounds flank steak (I used a different kind of steak)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Directions:
1. Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside.

2. Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight.

3. Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4 inches from the heat source. Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan. Discard the marinade. Grill or broil for 4 to 5 minutes per side for medium-rare. Let stand for 5 minutes before slicing.

4. Place the meat on a platter and pour the reserved onion mixture over the steak.


Oven Roasted Vegetables

Ingredients:
1/2 medium zucchini, cut into bite-size pieces
1/2 medium summer squash, cut into bite-size pieces
1/2 medium red bell pepper, cut into bite-size pieces
1/2 medium yellow bell pepper, cut into bite-size pieces
1/2 pound fresh asparagus, cut into bite-size pieces
1/2 red onion
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Leftovers - FYI these roasted veggies are AMAZING mixed in with some pasta, which is how we used the leftovers. I made a double portion on night one, reheated the other half on night two and mixed them in with pasta, and cut up pieces of chicken. Tossed with garlic, oil, and some italian seasoning. Yummy!

Late-Summer Vegetable Soup

From my Everyday Food. Top 2 soups I've ever made!!

Ingredients:
4 ears corn, husks and silks removed
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounces green beans (stem ends removed), cut into thirds
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup orzo

Directions:
Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.


I didn't take my own picture apparently...

Mike Mellin Birthday Chocolate Cupcakes

I tried my hand at cupcakes for the first time in honor of Mike Mellin's Birthday. Recipe courtesy of Martha Stewart.

Ingredients:
Makes 12
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Icing - I bought pre-made vanilla

Sprinkles (optional, but delish!)

Directions:
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Tortilla Soup with Chicken and Avocado

Hands down the best soup I've ever made. From the Williams-Sonoma Soup cookbook.

Ingredients:
1/2 cup plus 2 tbsp vegetable oil
1 yellow onion, thinly sliced
2 cloves garlic
2 teaspoons chopped fresh cilantro (Since I hate cilantro, I substituted parsley)
1 cup crushed tomatoes
1/2 tsp ground cumin
4 cups chicken stock
1 skinless, boneless whole chicken breast, cut into bite-sized strips
Salt and pepper
4 corn tortillas
1 avocado, pitted, peeled, and diced
1/4 cup shredded Monterey jack cheese
2 tsp lime juice

Directions:
In a frying pan over medium heat, warm 1 tbsp of the oil. Add the onion, garlic, and the 2 tsp cilantro and saute just until golden brown, about 10 minutes.

In a blender or food processor, combine the sauteed mixture and the tomatoes and process until smooth.

In the same frying pan over medium-high heat, warm another 1 tbsp oil. Add the tomato mixture and cumin. Cook, stirring frequently, until thickened and darkened, 5-6 minutes.

Transfer the mixture to a large saucepan over medium-low heat and add the stock. Cover partially and simmer, stirring occasionally, until the soup is slightly thickened, about 20 minutes. Add the chicken stripcs and simmer until they are just opaque throughout, 2-3 minutes longer. Season to taste with salt and pepper.

While soup is cooking, cut the tortillas in half and slice each half into thin strips. In a frying pan over medium-high heat, warm the 1/2 cup vegetable oil. Drop a tortilla strip in oil, and if it sizzles immediatey, the oil is ready. Drop handfuls of the tortilla strips into the oil and fry, turning with tongs, until crisp and browned, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.

To serve, ladle the soup into bowls. Divide the tortilla strips, the avocado, cheese and lime juice evenly among bowls and serve immediately.

Warm Goat Cheese & Chicken Salad

Ingredients:
Fine dried bread crumbs or panko, 1/2 cup
Salt and pepper
Egg, 1
Fresh goat cheese, 1/2 lb (250 g) cut into 8 thick rounds
Lemon zest and juice, from 1 lemon
Dijon or tarragon mustard, 1 tsp
Olive oil, 5 tablespoons
Fresh tarragon, 2 tsp, finely chopped
Mixed baby salad greens
Cooked chicken, poached, 3 cups, shredded
Canola oil, 2 tbsp

Directions:
1. Coat the goat cheese. In a shallow bowl, combine the bread crumbs and a pinch each of salt and pepper. Lightly beat the egg in another shallow bowl. Dip 1 flat surface of each goat cheese round into the egg, letting the excess egg drip back into the bowl. Then dip into breadcrumbs, patting the crumbs in place. Repeat with the other flat surgace of each goat cheese round, leaving the rims of the rounds uncoated.

2. Make the dressing. In a large bowl, whisk together the lemon zest and juice, mustard 1/4 tsp salt, and a pinch of pepper. Gradually whisk in the olive oil until smooth. Stir in the tarragon.

3. Assemble the salad and cook the goat cheese. Add the mixed greens and the chicken to the dressing and toss to coat evenly. Arrange on places. In a large nonstick frying pan over medium-high heat, warm the canola oil until it shimmers. Working in batches if necessary, add the goat cheese rounds and cook until just beginning to soften but not melt, about 45 seconds. Carefully turn the rounds and cook for about 30 seconds longer. Transfer to the plates and serve.

Curried Chicken Salad

From our Williams-Sonoma FoodMadeFast: Salads book.

Ingredients:
Salt and pepper
Skinless, boneless chicken breasts, 1.5 lbs
Mayonnaise, 1 cup
Curry Powder, 2 teaspoons
Honey, 1 tablespoons
White wine vinegar, 1 tablespoon
Celery, 4 stalks, chopped
Apples, such a Fuji, Gala, or Granny Smith, 3, cored and cut into small cubes
Pecan halves, 1 cup, toasted
Butter (Boston) lettuce, 1 head, pale inner leaves only (I used spinach)


Description:
1. Poach the chicken. Bring a large saucepan of water to a boil over high heat. Add 1/2 teaspoon salt and the chicken, reduce the heat until the water is barely simmering, and cook until opaque throughout, 8-10 minutes. Remove from the heat and let stand until cool enough to handle. Cut the chicken into bite-sized cubes.

2. Make the dressing. Meanwhile, in a large bowl, whisk together the mayonnaise, curry powder, honey, vinegar, 1/2 tsp salt, and a pinch of pepper until smooth.

3. Assemble the salad. Add the chicken, celery, apples, and half of the pecans to the dressing and toss to coat evenly. Arrange the lettuce on places and top with the chicken mixture. Sprinkle with the remaining pecans and serve.

Arugula, Squash & Salami Salad

From our new wonderful cookbook: Williams-Sonoma - Food Mast Fast: Salads

Ingredients:
Garlic, 1 clove sliced
Fresh flat-leaf (Italian) parsley leaves, 3/4 cup firmly packed
Fresh mint leaves, 1/4 cup firmly packed
Capers, 2 teaspoons, rinsed and drained
Dijon Mustard, 1 teaspoon
Red Wine Vinegar, 3 teaspoons
Olive Oil, 1/4 cup, plus 2 tablespoons
Butternut Squash, 1lb, halved, seeded, peeled, and cut into cubes
Salt and freshly ground pepper
Arugula, 1/2 pound (I used spinach)
Salami, 1/4 lb, cut into thin strips
Pine nuts, 2 tablespoons, toasted

Directions:
1. Make the salsa verde. In a blender, combine the garlic, parsley, mint, capers, Dijon mustard, 1 teaspoon of the vinegar, and the 1/4 cup oil. Process until smooth.

2. Roast the squash. Preheat the oven to 500 degrees. On a rimmed baking sheet, toss the squash with 1 tablespoon of the oil, season generously with salt and pepper, and spread in an even layer. Roast, shaking the pan vigorously every 5 minutes, until the squash is tender, about 15 minutes. Let cool in the pan for 5 minutes. Add the salsa verde and toss gently to coat evenly.

3. Assemble the salad. In a large bowl, combine the arugula, salami, remaining 1 tablespoon oil, 1/4 teaspoon salt, and a pinch of pepper. Toss to combine, add the remaining 2 teaspoons vinegar, and toss again. Arrange on plates and top with the squash. Sprinkle with the pine nuts and serve.