My parents came to stay at our house the weekend after Thanksgiving so that we could do some shopping and my mom could help me with a few projects. We did the whole Black Friday thing and then came home and napped until early afternoon and then I wanted to make us all a nice dinner. I ended up picking my Lemon Chicken Cutlets with Homemade Buttermilk Dressing, but I wanted to add one more thing to really round out the meal. I stumbled upon a recipe similar to this and tweaked a few things to make it a touch lighter and less rich (although it’s still a pretty rich dish). Butternut squash and granny smith apples are sliced thin and roasted in half & half, seasoning and a little basting oil then topped with the bold flavored gorgonzola cheese. This dish was the perfect compliment to the rest of the meal and is a nice change of pace from the typical potato gratin. Also a reminder that the Etsy shop will be reopening tomorrow with some of the new Christmas items. I unexpectedly sold much more of the newer items than I thought I would at the event I was a vendor at last night, but I will add what’s left and will continue to make more! My husband and I are going to put the tree up and start decorating the house tomorrow too so get ready for some decor posts as well as the announcement of the giveaway early next week! Click here to get the Gratin recipe and see how it’s made!
Instead of making one kind of muffin for the baby shower, I decided to make mini ones so that people could try more than flavor. I had a lot of fruit elsewhere in the spread so deliberately choosing not to do fruit based muffins I decided on pumpkin carrot, lemon poppyseed and chocolate chip. There’s a number of perks to doing mini muffins: you have a lot more than if you made big ones, they’re way less calories so you don’t feel guilty going back for seconds and you can freeze them and take them out as you need them (just take them out of the foil liners and pop them in the microwave for 30 seconds). Click here to get the recipes and see how they’re made!
I absolutely love gnocchi but I never thought I could make it myself. My husband and I have mastered making fresh pasta for raviolis and fettucini but I thought this would be much more complicated. If the gnocchi dough is overworked it can be really chewy and tough which makes for a very unappetizing combination. When cooked correctly, gnocchi is best described as “little pillows of pasta”… they’re light and soft and can be prepared so many different ways making it not only delicious but versatile. In this post I’ll give you the recipe and the step-by-step photos for a potato based gnocchi and then later in the week I’ll give you another recipe that’s my favorite way to prepare it! Click here to get the recipe and see how it’s made!
Our farmer’s market has been filled with wall to wall apples the last couple of weeks, so I decided to make a pie over the weekend. It was a dreary last couple of days so it was nice to fill the house with the nice warm smell of cinnamon and apples. I make these pies a lot of different ways but this is my favorite recipe, just a very simple and classic old-fashioned apple pie. The only down-fall of this recipe is that you really do have to wait for it to completely cool and set before you can cut into it… it’s the longest 3 hours of your life! I like to serve it with my homemade cinnamon ice cream, and it’s also a great dessert idea for Thanksgiving. Click here to get the recipe and see how it’s made!