Sundays For Sarah-Love Birds - Chicken in Pastry

The first thing I want to share with you today is that Sarah has made it to the first "benchmark" set by her doctor...29 weeks gestation! Whooo-hoooo! When I spoke with her earlier today, she sounded incredibly relieved and joyous to have reached this monumental point. This is certainly cause for celebration and to extend a gracious thank you to everyone who has lifted Sarah and her family up in your thoughts and prayers. Please continue to pray for the health and growth of baby Hannah and for Sarah to remain patient, calm and relaxed during her time of bed rest. Also, please keep Mike (her husband) in your thoughts as he takes on more responsibilities at home, that he not become overwhelmed and for Josh ( her precious little boy) that he understands some of the limitations that his Mommy has but never questions her unconditional, unmeasurable and unending love for him.

Now, for the food portion of our weekly adventure. This week's recipe is another selection from Rachel Ray that she prepared this week on Food Network. She prefaced this recipe preparation as a great dish to fix for an anniversary or engagement celebration, so this was a perfect selection to celebrate Sarah's milestone of 29 weeks.

This recipe was a lot of fun to prepare and came together incredibly easy. You have to love recipes that posses those characteristics. This would certainly be a great dish to serve for a small dinner party since it takes such little time to get into the oven to bake. The original recipe calls for fontina cheese, but I couldn't find it in two grocery stores, so I opted to use provolone for it's mild flavor that would not overwhelm the fig preserves. And speaking of fig preserves....oh my, I fell in love with the stuff and it was a perfect addition to the chicken and cheese. Wrap all that up in a delicious puff pastry and you have savory, culinary success. Mmmmm.

Sarah, thank you for allowing me to share your family's story through this blog. I can't wait to see what blessings are in store for you and your family with all the thoughts and prayers that are being said on your behalf.

Love Birds - Chicken in Pastry

4 pieces skinless chicken breast, boned (about 8 ounces each)

Salt and freshly ground black pepper

2 to 3 springs fresh finely chopped rosemary

1 tablespoon extra-virgin olive oil

1 sheet puff pastry (11 by 17-inch)

8 sliced Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick)

1/2 cup fig preserves

1 egg mixed with 1 tablespoon water-for egg wash

Preheat oven to 400 degrees F.

Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese. Seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to 15 minutes, until golden.

For entire portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

Source: Food Network

Apple Crumb Cake

It's finally beginning to feel like fall here in the Midwest with cooler temperatures and chilly rain. I'm overly anxious to sit, curled up in a blanket, by a crackling fire with a cup of hot chocolate and yummy, baked goodies. When I found this recipe this week, I thought it sounded perfect for my Autumn "mood". My friend, Sarah, had given us quite a few apples that needed to be used before they spoiled, so I had the perfect recipe to use them up. The apples are layered between the cake batter and then sprinkled with a streusel topping....oh my!! This was the moistest (moistest or most moist?-I'm certainly no English Major) cake I've baked in a long time. Since I had such great success with the streusel topping on my apple cobbler, I duplicated it for this cake, YUM! This was like eating apple cobbler in cake form. I couldn't help taking little bites off the edges of the cake as it cooled. Because of the moist texture, I stored this cake in the fridge to keep it from getting yucky at room temperature and then just warmed the pieces up in the microwave when I was craving another piece. No, I won't tell you how often that was. I haven't enjoyed this delicious cake by the fireplace yet (hint: Marty hasn't brought wood up to the house) but am definitely planning to bake this again to savor on a chilly afternoon.

Apple Crumb Cake

Crumb Topping
3/4 cup all-purpose flour (I used 1/2 cup)
1/3 cup graham cracker crumbs (I used 2 packets Cinnamon Roll Flavor oatmeal)
1/4 cup packed light brown sugar
5 Tbsp. plus 1 tsp. stick butter, softened

Cake
1 1/2 sticks (3/4 cup) butter, softened
1 1/4 cups packed light-brown sugar
2 tsp. vanilla extract
1 1/2 tsp. cinnamon
1 tsp. each baking powder and baking soda
1/2 tsp. salt
3 large eggs
2 1/4 cups all-purpose flour
1 1/2 cups reduced-fat sour cream at room temperature
3 large Golden Delicious apples, peeled, halved, cored and very thinly sliced (about 4 cups)

1. Heat oven to 350 degrees. Line a 13x9x2 in. baking pan with nonstick foil, letting foil extend 2 in. above ends of pan.
2. Topping: Mix flour, oatmeal and sugar in a medium bowl. Cut in butter until large crumbs form.
3. Cake: In a large bowl with mixer on low speed, beat butter, sugar, vanilla, cinnamon, baking powder, baking soda and salt 3 minutes or until creamy. Beat in eggs 1 at a time until blended. With mixer on low speed, add flour alternately with sour cream, beginning and ending with flour and beating just until smooth.
4. Spoon 1/2 into prepared pan; spread evenly. Cover with 1/2 the apples, the remaining batter, then remaining apples. Crumble topping over apples.
5. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Holding foil ends, lift cake from pan to rack to cool. Cut in squares with a serrated knife and serve warm, or cool before cutting.

TWD-Pumpkin Muffins

This week's Tuesday's with Dorie recipe is Pumpkin Muffins and was chosen by Kelly from Sounding My Barbaric Gulp! What a great recipe to enjoy this time of year. I adapted the recipe, once again, to please the palates of my family. Why go through the time and effort of baking if it's not going to be enjoyed by your loved ones, right? Dorie's recipe called for raisins to be folded into the batter and also to sprinkle sunflower seeds on the tops of the muffins prior to baking. I knew my kids wouldn't come near the muffins if they saw seeds on top, so I added mini chocolate chips in the batter and placed regular sized chips on top. I can't seem to move past the wonderful combination of pumpkin and chocolate. O.k....you got me.....I like to add chocolate to nearly anything and everything that I bake and this gave me another opportunity to indulge in my craving. There, I feel better admitting my weakness.

The muffin batter was incredibly simple to mix together and took very little time. This would be a great muffin to whip up on a chilly winter-y morning for your family. I think the next time I make these I'll add a little more cinnamon and maybe some pumpkin pie spice. I like to really taste the pumpkin flavoring in my cookies and muffins.

As I write this post, the kids are beginning to devour the muffins. So, this is another Tuesday's with Dorie success. Thank you Kelly for choosing this great recipe!

Source: Baking From My Home to Yours by Dorie Greenspan

Sundays For Sarah-Smoky Turkey Shepherd's Pie

This is the first installment of "Sundays for Sarah" and I am thrilled to report to you that Sarah is doing well. It's been very touching to read through some of your comments and know that your thoughts and prayers for Hannah and Sarah began immediately after reading the post launching our exciting venture. Thank you. thank you!

For our first week of cooking, Sarah chose a Rachel Ray recipe. As you know, Rachel's 30 minute meals are so popular, not only for their preparation time but also for their wonderful flavors. This dish was very simple to prepare. You could summarize the process with just a few adjectives; browning, peeling, chopping, boiling, mashing and browning. That sounds so easy doesn't it? And aren't you proud of my literature skills? Well, I digress...the thyme and the chives that are added helped to create a fantastic, savory meal that was perfect to enjoy on a Sunday afternoon of football. I loved the crispness of the sauteed veggies with the creamy mashed potatoes, great combination! This was a definite success at both Sarah's and my home. I hope you decide to fix this wonderful, warm dish and think of Sarah and Hannah during your preparation. Enjoy!

Smoky Turkey Shepherd's Pie

3 large Idaho potatoes, peeled and cubed
coarse salt
2 tablespoons EVOO-extra-virgin olive oil-2 turns of the pan
1 1/3 pound ground turkey breast
1 tablespoon smoked paprika, available in small cans on spice aisle of market
(You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
coarse black pepper
2 tablespoons, 5 or 6 springs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream, divided
3 tablespoons butter
1 large egg, beaten
10 to 12 bladed fresh chives, chopped or snipped

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes. Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper and thyme. When turkey browns up; add onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
Preheat your broiler to high.
When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

Source: Food Network

Pumpkin Chocolate Chip Waffles

I mentioned in an earlier post that I love pumpkin...pumpkin bread, pumpkin muffins, pumpkin cookies etc. but in all my baking with this fabulous puree, I have never made pumpkin waffles. Never even thought about it, but what a wonderful idea! The other night I came across this recipe as I was reading through my new Taste of Home magazine and thought they sounded so good that I fixed these the very next evening for dinner. These were very simple to whip up and were perfect for our crazy, busy night. These are undoubtedly, unquestionably delish. I added mini-chocolate chips because I love the combination of pumpkin and chocolate. These Belgian waffles were wonderfully crispy on the outsides and the taste of the pumpkin slathered in butter and syrup was yummy. I can't imagine fixing ordinary waffles anytime soon.

Pumpkin Chocolate Chip Waffles
1 cup all-purpost flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/4 cups milk
2/3 cup canned pumpkin
4 1/2 teaspoons butter, melted
1/3 cup chopped pecans
1/3 cup mini chocolate chips

In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Source: Taste of Home

Colors of Fall

The leaves around our home have had such beautiful, vivid colors this year that I had to take my camera out yesterday to capture the season. And I'm so glad I did, last night it rained and was quite windy so many of the leaves were blown off their branches and left to swirl on the ground. Typically, if your desire is to see vivid, fall colors you need to drive further south in Indiana, but this year God has blessed central Indy with the richness of fall. The above picture is of an old basketball goal on a small court in our side yard. This picture could be straight out of the movie "Hoosiers"....you know, the one with Gene Hackman. Yeah..we love basketball here in Indiana!!

I know you're checking my site today to look for another, new, yummy recipe and I promise you that I have some wonderful recipes yet to be posted, but I wanted to take a moment to slow-down and share with you what I captured and hopefully you'll enjoy the beauty of the season from our home.


This picture is taken from the road and shows the drive up to our house. The house sits beyond the tree-line to the right. Yes, this can be a BEAR to drive in the winter and can be downright scare if it's icy. But yesterday, I reveled in the beauty of the setting. With the horse corral, red barn and colorful trees it presented a perfect photo op for this amateur.





Now, while you enjoy the last couple of pictures, I want to share an exciting and fun new "element" to my blog that will begin next Monday, the 20th. My wonderful friend Sarah has been assigned to bed rest for the next three months of her pregnancy with her baby girl. Sarah has experienced some pre-term labor and to help the baby to grow and "stay put" until Sarah's due date, she has to take it easy for awhile. Sarah LOVES to cook and she's great at it. Just ask her hubby. Anyone who's been told to stay off their feet for a period of time will understand and tell you that there's not much to do other than read, sleep, watch t.v., or knit. Well, Sarah doesn't knit (I don't think), so she's relegated to sleeping, reading and watching the t.v. During the day there's not much worth watching except maybe every cook's favorite.....TheFood Network. Can you imagine having a love of cooking and watching chef after chef prepare savory dishes that you would love to try but aren't allowed to? I'm almost positive that in some areas of the world this could be viewed as some form of torture. So I came up with an idea to partner with her and with some coaxing, she jumped on board. I have asked Sarah to choose a dinner and desert recipe that she finds in books or sees on the tele' and my oldest daughter and I will prepare this recipe for Sarah's family and ours on Sunday afternoon. While Megan and I fix dinner, we're going to pray for Sarah and Hannah (their precious baby girl) that all stay healthy, relaxed and no further complications come up. I will post the recipe on Monday for all to see and ask that when you read over the post that you lift Sarah's family up in your thoughts and prayers and if you decide to prepare the meal, you think of them during that time too. I get chills thinking about the many blessings that could be reaped while people all over the country and possibly outside of the USA think about and pray for Sarah and her family! WOW!! I'm calling this new adventure...."Sundays for Sarah". With Sarah's permission, I will share updates on how they're all doing and hopefully we'll be able to post a picture of a full-term, beautiful baby-girl that you've been praying for.

I can't tell you how excited I am about this new partnership with Sarah and trying out some new recipes that she chooses to post on "Sundays for Sarah". I hope that many of you will become as energized and excited as I am and that you'll share this opportunity with many of your friends and family. Let's begin this fun, flavorful food adventure together!! Stay tuned....

Tuna-Cheddar Melts

This is one of my favorite "fall-back" recipes. No matter how well I've planned our weekly menu, there are times that the best intentions go flying out the window with wings and I am rushing to put something edible together at the last minute. This recipe is quick, easy and delicious! It's ooey-gooey with cheese and is flavored up with chopped onions and olives and the buns are warm and crispy from baking. Delish!!

Tuna-Cheddar Melts

2 cans (6 ounces each) water-packed tuna, drained and flaked
1/2 cup chopped celery
1 small onion, finely chopped
1 cup shredded cheddar cheese (I use a little more)
1/2 cup chopped green olives
1/4 cup mayonnaise
Dash of ground black pepper
8 hamburger buns

Preheat oven to 350 degrees. In large bowl, combine tuna, celery, onion, cheese, olives, mayonnaise and pepper. Divide tuna mixture evenly among buns. Wrap sandwiches loosely in aluminum foil. Place on baking sheet. Bake 15-20 minutes.

Source: Recipes from the Heart Cookbook