Steak Soup (Vegetable Beef Soup) Recipe

Behold – one of my absolute favorite meals as a kid.
Vegetable. Beef. Soup.
And no, I’m not referring to the icky stuff from the can. I’m talking about Mom’s homemade, warm, savory, absolutely delicious vegetable beef soup. YUM. Now that I’m living in Kansas City, I’ve discovered that this retro soup is fondly referred to around here as “steak soup”. But whatever you call it — it’s still a favorite!
So while we’re still in the middle of this ridiculous blizzard here, and to console myself after having had my car stuck/pushed out of the snow not once, or twice, but THREE times this week (add to that a flat tire this morning on the ice – yikes!)….decided it was definitely some time for some good ol’ comfort food. So I offer you a favorite. Kids like it. Grown-ups like it. Even guys who are anti-soup will light up when they hear about the main ingredient. :)


Steak Soup (Vegetable Beef Soup) Recipe(Original recipe)
Ingredients:

• 3 Tbsp. olive oil
• 1 lb. sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1″ cubes
• 1 large onion, chopped
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 lb. potatoes (choose your favorite – Russett, Yukon, red, etc.), diced and peeled (optional)
• 8 cups low-sodium beef stock (or more if you like lots of broth)
• 2 bay leaves
• 1 (28 oz.) can diced tomatoes, with juice
• 1 Tbsp. worcestershire sauce
• 1 Tbsp. Italian seasonings
• 1 tsp. garlic powder
• 1 tsp. seasoned salt (yep!!)
• lots of freshly-ground black pepper
• salt to taste

Method:
In a large pot, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak, and remove the steak similarly once it is cooked.
Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the carrots, celery and potatoes, and continue sauteing for another 3 minutes.
Add the next seven ingredients (beef stock through seasoned salt) and the cooked steak to the pot, and stir to combine. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits from cooking the steak. Reduce the heat, cover pot, and simmer for 1-2 hours (the more the merrier – especially for tenderizing the meat and seasoning the broth). Just before serving, season with salt and lots of freshly-ground black pepper. Then serve.
Ali’s Tip:
Other fun additions to this soup would be:

• a flour+butter roux if you’d like to thicken it up
• other favorite veggies (corn, green beans, okra, beans, etc.)
• 1/2 cup of red wine
• chopped fresh parsley for a garnish  http://gimmesomeoven.com/steak-soup-vegetable-beef-soup/

Slow Cooker Shredded Beef Tacos Recipe

I think I may be one of the only people in the world who’s not a Chipotle fan. I know…judge away.
But…I absolutely love shredded beef tacos. :) They’re my absolute favorite thing to order at two of my favorite Mexican restaurants in town. So when I saw one of my favorite bloggers post a delicious photo and recipe of her shredded beef tacos a few months ago, I knew I had to give them a try!
In the past whenever I’ve tried making shredded beef, the seasonings have always seemed too bland. But sure enough, this recipe — rockin’ the chipotle peppers, cumin, smoked paprika, garlic and more — made for some totally flavorful tacos!!! And for leftovers later in the week…it starred again in some quesadillas and sandwiches as well. :)
So bring out your crock pot, and give this recipe a try! It’s definitely a keeper!


Slow Cooker Shredded Beef Tacos Recipe(Adapted from My Kitchen Addiction)
Ingredients:

• 1-2 Tbsp. extra virgin olive oil
• 2 pounds beef (boneless chuck roast)
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. smoked paprika
• 1 cup beef stock
• 2 Tbsp. tomato paste
• 1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
• 1/2 large sweet onion, diced
• 4 cloves garlic, minced
• Flour tortillas
• Favorite taco toppings (**ideas below**)

Method:
Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.
Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.
Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours.
Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
Serve the beef in the flour tortillas, topped with your favorite taco toppings.
Some topping ideas include:

• guacamole or avocado
• fresh salsa
• Mexican rice
• grated cheese
• fresh lettuce
• tomato
• onion
• cilantro
• squeeze of lime juice

Ali’s Tip:
If you’re like me and rarely make it through an entire can of chipotle peppers in adobo sauce, would highly recommend chipotle powder! It’s now available in most grocery stores, and is so fun to have on hand. For one pepper, I usually substitute in around 1/2 tsp. of the powder.  http://gimmesomeoven.com/slow-cooker-shredded-beef-tacos/

Slow-Cooker Chicken Tortilla Soup Recipe

WOW – fall is flying by! Now that we’ve about reached the halfway point for our fall season at work, it was time this weekend for our quarterly social. And since Yours Truly was in charge this time, we of course had ourselves a delightful little potluck – yeah!! :) I mean, seriously, who would want to order in pizza or sandwiches, when you could have a smorgasbord of all your volunteers’ favorite dishes to sample??
Being that it has turned ridiculously cold ridiculously soon this year, I made it a soup-themed potluck. I’d baked a nice little dessert to bring, but then realized the night beforehand that the organizer (um… me) somehow missed noticing that we were way short on the main dish – soups! Yikes! So to even things out, I turned to the recipe that I’ve often turned to in a bind m-a-n-y times over the years – this fantastic slow-cooker chicken tortilla soup!
I randomly stumbled across it online a few years ago, and was intrigued by the slow-cooker idea. So I gave it a try for (another) potluck, and after about 15 people asked for the recipe, I figured it was a keeper…which is fantastic because it is SO easy to make! Seriously! Don’t be scared off at all by the long list of ingredients. The are quick to combine, and there’s no cooking required – just chopping one onion. (Which if you’re really in a bind, the stores finally now sell frozen chopped onions – voila.) However, for the overachievers or those who would like to hear a little sizzle on the stove, however, I’ve included an easy little homemade tortilla strips how-to. :)
Hooray for crock-pots and good soups! Two of my favorite things about winter. :D


Slow-Cooker Chicken Tortilla Soup RecipeAdapted from AllRecipes
Ingredients:

• 1 pound boneless, skinless chicken breasts or tenderloins (frozen or refrigerated)
• 1 (15 ounce) can diced tomatoes
• 1 (10 ounce) can good-quality mild enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 1 (10 oz.) package frozen corn (or 1 can of whole-kernel corn, drained)
• 1 (15 oz.) can black beans, drained (optional)
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup water
• 1 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. chipotle powder (optional)
• 1 Tbsp. lime juice (optional)
• 1 bay leaf
• 2 Tbsp. fresh cilantro, chopped

Homemade Tortilla Crisps Ingredients

• 3 corn tortillas
• 2-3 Tbsp. olive oil

Optional Garnishes

• avocado slices
• shredded Mexican or cheddar cheese
• limes
• chopped tomatoes
• soft tortillas (you can place these in the bottom of the bowls, and ladle the soup on top if you’d like!)

Method:
Place all soup ingredients (chicken thru cilantro) in a large crock pot and stir briefly to combine. Cover, and cook on “low” setting for 6 to 8 hours or on “high” setting for 3 to 4 hours. Anywhere from 15-60 minutes beforehand, remove the chicken breasts. Let cool briefly, then shred and return to soup.
To serve, ladel soup into individual bowls, and add desired garnishes.
Homemade Tortilla Strips “How-To”:
Use a knife or pizza cutter, cut a few corn tortillas into small strips (as pictured above).
Skillet Method: Heat oil in a skillet over medium heat. Test to see if the oil is ready by dripping a drop or two of water in the skillet. (No sound – too cool. Splatter – too hot. Sizzle – perfect!) Once it’s ready, add in the tortilla strips. Give them a stir or a flip every 20-30 seconds, until they have begun to turn slightly golden. Remove and place on paper towels to drain and dry. Season with salt or other seasonings.
Oven Method: Preheat oven to 400F degrees. Lay out tortilla strips on a greased cookie sheet, and brush with olive oil. (Optional: season with salt or other seasonings.) Bake the tortilla strips for 5 minutes, then give them a quick stir and/or flip. Bake for 5 minutes more, or until they are crispy and golden.

Ali’s Tip:
The recipe as written is fairly spicy. So if you’re at all sensitive to “heat”, would recommend adding in the spices to taste at the end. And if it is ever too hot, feel free to add in extra water or chicken broth. :)  http://gimmesomeoven.com/slow-cooker-chicken-tortilla-soup/

Chipotle Chicken Cups Recipe

As much as I love creativity in the kitchen, and have no fear about testing out brand new recipes on a crowd (for better and worse!), there are days where I’m all about going with something tried and true. :) And when I found myself in need of a quick appetizer this weekend, happily reverted to this recipe. It’s been my appetizer “default” for many years, and is always a crowd-pleaser. Truly! I’ve never thrown or been to a party where each of these did not disappear!!
So if you’re looking for classy, charming presentation with big flavor and minimal prep — these chipotle chicken cups are for you! The original recipe was actually for chipotle shrimp cups, which I have made many times. But I, and others who chose to weigh in, always thought that the other ingredients always overpowered the shrimp. Didn’t seem worth it, so chicken it is. :) And while the original called for specifically chipotle-flavored salsa, I often just use whatever salsa is on hand and then add in a little chipotle powder. Love the subtle smoky-ness that it adds!
So break out the mini-muffin pan and give these a try!! Would love to hear what comments you receive on them. :)


Chipotle Chicken Cups Recipe(Adapted from MyRecipes)

• 24 wonton wrappers
• 1 cup shredded cheddar-Jack cheese (or other favorite cheese)
• 1 cup cooked chicken, shredded or small-diced
• 1/2 cup roasted red bell peppers, diced (from the jar works well!)
• 1 cup favorite salsa
• 1/2 tsp. chipotle powder
• 1/2 cup chopped green onions

Preheat oven to 350F degrees.
Fit 1 wonton wrapper into each of 24 mini muffin cups coated with cooking spray, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.
Combine remaining ingredients in a medium-sized bowl. If it’s fairly juicy (depending on your salsa), it’s helpful to drain out some of the liquid before moving on.
Then add a pinch (about 1/2 Tbsp.) of cheese into each wonton cup, followed by about 1 Tbsp. of the chicken mixture. Then top each wonton with another pinch of cheese. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.

Ali’s Tip:
These little wonton “cups” could be the inspiration for about a zillion other ingredient combinations! Other fun fillings might be spinach+artichoke dip, taco fillings, brie+jam, tuna or chicken salad, hummus, etc., etc…. The possiblities are endless! :)  http://gimmesomeoven.com/chipotle-chicken-cups/

Crispy Roasted Garlic Chicken Recipe

One of my new endeavors of the year is learning how to coupon. Yes, the verb – coupon. As much as I love to cook, and as tiny as my food budget is, this has probably been a no-brainer for years. But somehow I’d never really given it a try…
So, I’ve spent the last 9 or so months learning the art of store coupons, manufacturer coupons, “matching”, doubling, pairing….you name it! And, of course, learning how to smile and thank your cashier and the patient people behind you as you figure it all out. :D Thankfully, it has been beyond worth it. Thanks to internet coupons, and especially to coupon blogs (I’ve now included a few of my favorite in our links section!), I’ve saved a fabulously significant chunk in my grocery budget. Hoorah!
Anyway, all that to say that I’m totally proud to say that on a recent grocery trip, I was able to swing three whole frozen chickens for $1.50 each. Holla! Thus, one of the lucky birds turned into this delicious, simple roast. I know there are about five zillion different methods for roasting. But for this recipe, decided to go with a crispy-roasting method I learned about awhile back from Cooks Illustrated. Look out — it calls for heating up that oven to 450 and 500 degrees. But hey — when it’s snowing and dropping into the ‘teens here in KC — a toasty kitchen sounds just about perfect. :)
I ended up just going with a super-simple garlic, garlic, and more garlic recipe. But feel free to sub in your favorite fresh herbs, honey, or whatever may float your boat. This is definitely more of a “method” sort of post… Enjoy!!

Crispy Roasted Garlic Chicken Recipe(Original recipe, with method adapted from Cooks Illustrated)
Ingredients:

• 1 (3-4 pound) whole chicken (giblets removed and discarded, if included)
• 10 cloves garlic, minced (about 2 Tbsp.)
• 2 Tbsp. butter, melted
• salt and freshly ground black pepper

Method:
Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.
Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.
Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.
(Optional: Cover and refrigerate for 12-24 hours.)
Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.
Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.
Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.
Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.

Ali’s Tip:
This method is for the crispy version! For slightly less crisp, and less maintenance, another method is to simply cook the chicken breast-side down for about an hour (or until internal temperatures are met) at 375 degrees. Basting every 20 minutes or so is also a plus!  http://gimmesomeoven.com/crispy-roasted-garlic-chicken/

Green Chili Chicken & Lime Soup

For Cinco de Mayo this year, I had whipped up a batch of this for some friends and family.
And when I say whipped, I mean it. This huge pot of deliciousness truly came together in just about 10 minutes….which is perfect when I’d much rather be enjoying the gorgeous evening outside on the deck than stuck inside in the kitchen!!!
But let me tell you…this soup rocks. It’s very similar to a traditional tortilla soup, but with an extra fresh burst of lime and green chilies. And instead of beans, you just toss in a few cups of rice – delish! And even though there are so few seasoning ingredients, the flavor is absolutely fantastic. We couldn’t get enough of it! :)
So if you’re looking for a new soup that’s sure to please, grab some chilies and limes and give this one a go!


Green Chili Chicken & Lime Soup(Adapted from Picky Palate)
Ingredients:

• 1 Tbsp. olive oil
• 1 onion, chopped
• 4 cloves fresh or roasted garlic, minced
• 10 cups chicken broth (2.5 of the 32 oz. cartons)
• 1 (10 oz.) can Rotel tomatoes, mild
• 1 (7 oz.) can diced green chilies
• 4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
• 2 1/2 cups cooked rice (your choice)
• 1/4 cup fresh lime juice
• 1 1/2 tsp. ground cumin
• 1/2 tsp. chipotle powder (or chile powder)
• salt + freshly ground black pepper

Optional toppings:

• 1 bunch of fresh cilantro, chopped (with stems removed)
• avocados, diced and drizzled with lime juice
• shredded Monterrey Jack cheese (or other favorite cheese)
• crushed tortilla chips

Method:
Place oil into a large dutch or pot oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.
Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.
Ali’s Tip:
Whenever you are cooking chicken breasts, I always love cooking up an extra one (or two) to shred and freeze for future use. So for a soup like this, you can cut down on prep time by having the chicken ready to go! :)  http://gimmesomeoven.com/green-chili-chicken-lime-soup/

Chicken Marsala Recipe

Ok, I am now officially in love with my most recent cookbook purchase — The New Best Recipe from Cook’s Illustrated. For anyone who’s followed this blog for awhile, this of course comes as no surprise. :) I’m a huge fan of Cooks Illustrated!! But seriously – I’ve been trying all sorts of recipes from it for the last few weeks, and have yet to find one that I don’t completely enjoy.
The best part of CI, of course, is the great articles that go with each recipe explaining all of the various methods they tested in arriving at their final recipe. (I always learn a lot!) Thus, when I had a craving for chicken marsala recently, I decided to see what they had to say. Sure enough, they had a great recipe listed that looked like the classic method I’ve used before, although they also added in some crispy pancetta, and used more butter in the sauce instead of cream. I was a little curious, but hey – bacon and butter? I’ll go for those ingredients anyday! ;)
Needless to say, this recipe was another HUGE winner. The flavors blended together perfectly, highlighting (but not overwhelming us with) all the mushrooms, the crispy and salty pancetta, perfectly cooked chicken, and of course — a knock-your-socks-off sweet marsala sauce (in which I actually loved the butter substitution!). The fun surprise is that, if you have your ingredients ready to go, it actually comes together in about a half hour. Although your friends and family will think you’ve been laboring over that sauce for hours… :)
Anyway, this is definitely my new “go-to” recipe for this classic dish. So light some candles, pop on some great music, and give this one a go. I think you’ll love it!!


Chicken Marsala Recipe(Adapted from Cooks Illustrated)
Ingredients:

• 4 boneless, skinless chicken breasts (about 5 ounces each)
• 1 cup unbleached all-purpose flour
• salt and black pepper
• 2 Tbsp. vegetable oil
• 2 1/2 ounces pancetta (about 3 slices), diced into pieces 1 inch long and 1/8 inch wide
• 8 ounces white mushrooms , sliced (about 2 cups)
• 1 medium clove garlic , minced (about 1 teaspoon)
• 1 tsp. tomato paste
• 1 1/2 cups marsala wine (**see tip below**)
• 1 1/2 Tbsp. lemon juice (from 1 small lemon)
• 1/4 cup (4 Tbsp.) unsalted butter, cut into 4 pieces, softened
• 3 tablespoons chopped fresh parsley leaves

• optional: 1 lb. pasta (I used fettucine), cooked according to package instructions

Method:
Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees.
Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.
Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel–lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley.
Pour sauce over chicken and serve immediately. (Serve over pasta if you would like.)

Ali’s Tip:
If you don’t have any marsala wine on hand, feel free to substitute in Madeira, Port, or a dry Sherry. (Or just use a favorite red wine and add in a pinch of sugar if you’d still like the sweetness!)  http://gimmesomeoven.com/chicken-marsala/

Idaho Sunrise (Baked Eggs & Bacon in Potato Bowls)

Ok, what is up with eggs?!!? They seem to be in everything lately! From topping pizzas, to burgers (shout out to Blanc, for KC locals!), to garnishing soups…apparently the incredible, edible egg is now tres chic. Intriguing, but I’m all for it! :)
One creative idea for baking eggs that seemed new and notable (at least to me) is this great recipe I stumbled across online. I admit…I was initially drawn to it because I though it looked pretty cute. (I love anything with “bowls”!) But I was eventually won over by how incredibly simple and delicious these little guys turned out to be! Plus, the ingredients are super-economical. Yay.
Definitely a fun twist on the typical eggs, bacon and hash browns. Plus, a great way to use up leftover baked potatoes! Way to go, Idaho….


Idaho Sunrise (Baked Eggs & Bacon in Potato Bowls)(Adapted from The Village Cook)
Ingredients:

• 1 large baked potato (russett or sweet)
• 1 Tbsp. butter
• 2 eggs
• 2 strips bacon, cooked and diced
• 2 Tbsp. shredded cheese
• 1 Tbsp. fresh parsley, chopped
• salt and freshly ground black pepper

Method:
Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)
Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.

Ali’s Tip:
Feel free to experiment with seasonings on these! Especially if you tried this with sweet potatoes, I imagine some more savory (or spicy!) seasonings would be great!   http://gimmesomeoven.com/idaho-sunrise-baked-eggs-and-bacon-in-potato-bowls/

Chocolate Banana Crepes Recipe

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.

Would you believe me if I told you these were “light” (and came from a Weight Watchers recipe)?
Or what if I told you these were incredibly easy (as in – you can make them for a family of four in just 15 minutes)?
Or would you believe me if I said they are utterly, completely, irresistibly delicious???
Well, believe it. These chocolate banana crepes are your new excuse to enjoy chocolate for breakfast – they are absolutely delicious!! And it’s true – the crepe recipe actually comes from a Weight Watcher’s recipe and (well, if you use fat-free whipped cream and nix the chocolate chips), they’re only 2.5 points each!! Or, you can go all out and use real homemade whipped cream and bring on the chocolate chips. Yum. :)
Also, for anyone who has never made crepes, they truly are super-simple! The method is just like making pancakes, but they’re a little thinner. So grab your skillet, whatever fresh fruits you love (strawberries, peaches, or pineapple would be great in these!), and give these a go! I guarantee your family and friends will LOVE you!


Chocolate Banana Crepes Recipe(Adapted from Gina’s WW Recipes)
Ingredients:

• 1 cup all-purpose flour
• 3 Tbsp. unsweetened dutch cocoa powder
• 1 Tbsp. powdered sugar (or I used 2 Tbsp.)
• 1 1/2 cups (I used 1% milk)
• 2 large egg whites
• 1 whole egg
• 1 tsp. oil
• 3 bananas, sliced
• whipped cream (homemade or store-bought)
• chocolate syrup, for drizzling
• chocolate chips, for sprinkling (optional)

Method:
In a large bowl, whisk together flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth. (You can also do this with an electric mixer.)
Heat a large nonstick pan on medium-low heat, and grease with cooking spray. Pour 1/4 cup crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture.
To serve, spoon whipped cream into center of each crepe. Top with sliced bananas and fold each edge of crepe over filling. Drizzle with chocolate syrup and any additional toppings. Serve warm.
(This batter will also keep in the refrigerator for up to a day.)
Makes 12 servings.

Ali’s Tip:
For a shortcut, you can also mix up this batter in a blender! Just throw all of the ingredients in, and process until just-mixed. (Try not to overblend.)  http://gimmesomeoven.com/chocolate-banana-crepes/

Sweet Potato & Zucchini Hash Recipe

I recently saw a recipe for potato and zucchini hash and loved the idea! (But wasn’t all that crazy about cooking up two russett potatoes.) So I tried mixing it up by adding some sweet potatoes (way healthier, plus I love the sweet/salty combo!), a little bit of onion, and zucchini and yellow squash (yay, color!)….and voila! This is definitely one of my new favorite breakfasts!
The ingredient combo ended up being completely delicious! And totally simple – the “hardest” part was just cutting up the veggies. Which, I should point out that I somehow defaulted to habit and only halved instead of quartered the veggies — oops! So my “hash” looked more like half-medallions. :) But of course, they tasted the same. And even just being seasoned with salt, pepper, and cooked in some olive oil — this was completely yummy and flavorful! All the better when paired with an egg, cooked however you’d like.
So cheers to getting your veggies for breakfast!


Sweet Potato & Zucchini Hash Recipe
(Adapted from Martha Stewart)
Ingredients:

2 large sweet potatoes, peeled, quartered lengthwise, and thinly sliced crosswise

2 Tbsp. extra-virgin olive oil

1/2 medium yellow onion, thinly sliced

Coarse salt and ground pepper

1 medium zucchini, quartered lengthwise and thinly sliced crosswise

1 medium zucchini, quartered lengthwise and thinly sliced crosswise

4 eggs, cooked sunny-side-up (or however you’d like) **See tip below for “how-to”**

Method:
Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.

Ali’s Tip:
To fry an egg sunny-side-up, melt 1 Tbsp. of butter in a skillet over medium-heat. Once the oil is heated (if you add a drop of water in the oil, it will sizzle), crack open your egg and gently pour it into the pan. Reduce heat to low. Cook slowly until the whites are completely set and the yolks begin to thicken, but are not hard.  http://gimmesomeoven.com/sweet-potato-zucchini-hash/

Sour Cream Coffee Cake Recipe

One of the definite highlights of my college years was getting to be roommates with my friend, Natalie. In addition to being a wonderful friend, and my first serious walking buddy (seriously – we lived together during the year I had to stop running, and she graciously gave up her jogging to walk a few miles with me each day…such great memories!)….Natalie is also a fantastic cook. :)
So needless to say, we had a blast in the kitchen that year. (I threw in a picture below of the two of us and the “creation” we made for a Christmas dessert contest!) At the time, I was obsessed with all sorts of ethnic recipes. Whereas Nat was raised in a small town, and was the pro at all things “comfort food”. So we had a great time swapping tips and recipes! (And…consuming too many calories, but hey – that’s where the walking came in!)
Without a doubt, one of my favorite recipes from Natalie is her famous sour cream coffee cake. Oh my heavens. We made this often while we were roommates, and I have made it a few times a year ever since. In short — this recipe is coffee cake perfection. The texture is perfectly moist and fluffy, flavored with all of that wonderful buttery-cinnamon-sugary goodness, and people go NUTS over it. I always get requests for the recipe.
So cheers to amazing cakes, and amazing college roomies! Love you, Nat!!



Sour Cream Coffee Cake Recipe(From my friend, Natalie)
Ingredients:
Cake Ingredients:

• 1/2 cup (1 stick) butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 (12 oz.) container of sour cream (I use reduced-fat)
• 1 tsp. vanilla extract

Topping Ingredients:

• 1 tsp. cinnamon
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 cup chopped pecans or walnuts (optional)

Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Ali’s Tip:
The batter will be pretty sticky, so I recommend adding your second layer in small spoonfuls all over the pan (rather than just adding the remaining batter in one big blob). This may make it easier to spread out over the cinnamon-sugar layer.  http://gimmesomeoven.com/sour-cream-coffee-cake/

Pumpkin Pie Oatmeal Recipe

Pumpkin pie for breakfast?? Absolutely. :)
For the second post in my “Ode To Pumpkin Week”, wanted to pay tribute to the most important meal of the day with this yummy baked pumpkin oatmeal recipe. Not only is it absolutely delicious, and provides all sorts of great nutrients to begin the day, but it’s a snap to throw together. Seriously!
Just as a random example (which I may or may not have tested out this morning), one could mix up all the ingredients and pop the ramekins in the oven — then run and take a quick shower while they’re baking — return and add the nutty mixture — then blow-dry my hair for round two of baking — and return within 7 minutes to a wonderfully-smelling kitchen and a delicious little breakfast.
Voila! A simple, satisfying, and oh-so-delicious breakfast is served. :)

Pumpkin Pie Oatmeal Recipe(Adapted from GoodLife Eats)
Ingredients:

• 1 cup old fashioned oats, not quick cook
• 1 Tbsp. whole flax seeds, optional
• 2 1/2 Tbsp. brown sugar, packed
• 1/2 tsp. cinnamon
• 1/4 tsp. allspice
• 1/8 tsp. nutmeg
• 1/2 tsp. lemon zest
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 1/2 Tbsp. butter, softened
• 3/4 cup pumpkin puree
• 3/4 cup milk

Topping:

• 1/3 cup pecans, chopped
• 1 Tbsp. butter, softened
• 1 Tbsp. brown sugar

Method:
Preheat oven to 375F degrees. Grease 4 individual-sized ramekins. Set aside.
Combine the first eight ingredients (oat thru salt) in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats, and stir until combined.
Divide mixture evenly between the four ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

Ali’s Tip:
The topping to this is one of my favorite parts. Feel free to sub in whatever nuts you have on hand (almonds, walnuts, etc.). Or even double the topping if you’d like to be really “nutty”! :)  http://gimmesomeoven.com/pumpkin-pie-oatmeal/

Healthy Lemon-Blueberry Scones Recipe

Ah…scones. :) So delightful. So delicious. So versatile. And more often than not…so unhealthy!!
Oh my word. I was browsing around online for scone recipes this week, and was shocked by how much cream, butter, sugar, and all-purpose flour usually go into these seemingly nutritious little guys! For years, I’d always assumed that since scones are often slightly bland that they were healthy. (And a quick poll of my friends revealed similar guesses!) But heavens, no. It seems that most recipes pack more calories/fat than regular cookies or cupcakes.
Thus, I went on a mission to create a healthier alternative. Thankfully, I didn’t have to look long, and randomly stumbled across this recipe for blueberry whole-wheat and olive oil scones. Added in some lemon for extra zing (love any lemon+blueberry combination!), and then proceeded to make is slightly less healthy by adding a simple glaze. But they were delightful! The texture was great, they were full of flavor, and best of all — they make a deliciously healthy breakfast!
I may or may not have already made two batches… :)

Healthy Lemon-Blueberry Scones Recipe(Adapted from Dinner With Julie)
Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 Tbsp. sugar (optional)
• 1 Tbsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 Tbsp. lemon zest
• 1/4 cup butter, chilled and cut into pieces
• 1/4 cup olive or canola oil
• 3/4 cup milk or buttermilk
• 1 cup fresh or frozen berries (don’t thaw them)
• 2 Tbsp. lemon juice
• 1 cup powdered sugar

Method:
Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Put the flours, sugar, baking powder, baking soda, salt and lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.
Add the milk and berries and stir gently just until the dough is combined.
Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.
Bake for about 20 minutes, until golden. Remove from oven.
If you would like to add glaze, stir together lemon juice and powdered sugar in a small bowl until well-blended. (Feel free to add more/less powdered sugar to make the glaze your desired consistency.) Brush or drizzle glaze on top of cooled scones (or if you’re impatient like me, brush while they’re warm), and serve.

Ali’s Tip:
If you end up opting to pass on the glaze, feel free to add in an extra teaspoon or two of lemon peel to the scones to give them an extra kick of lemon. You could also sprinkle a bit of raw (turbinado) sugar on top of the scones before baking to give them a little extra flavor if you’re going glaze-less. :)  http://gimmesomeoven.com/healthy-glazed-lemon-blueberry-scones/

Cherry, Almond & White Chocolate Biscotti

To kick off the Christmas baking season on the blog, allow me to introduce you to….my favorite biscotti. EVER.
That’s right – no exaggeration here. :D In my opinion, and in the enthusiastic reactions of friends and family, this stuff is truly in a league of its own!
First of all, who can go wrong with the cherries+almonds+white+chocolate combo?? The flavors and textures perfectly complement one another, and are enhanced even moreso by the delicious almond extract mixed into the dough. Yum.
Secondly, since I seem to be on a kick this week with recipes that are often made with unnecessary fats, I’m happy to point out that this recipe only calls for 1 Tbsp. of olive oil. Once more, it just amazes me how many people throw 1 or 2 sticks of butter into biscotti recipes! Completely unnecessary, and these still taste great. (Of course, I completely negate this by drizzling white chocolate all over them, but I’ll vote for extra chocolate calories any day over butter! ;))
And finally, the texture is exactly what I love in biscotti. It seems that so much of the biscotti I’ve tried over the years is either rock hard, or super-soft and chewy like scones. This recipe thankfully strikes the perfect balance — crunchy and crisp on the outsides, but still soft and slightly chewy on the inside. Perfect for enjoying on its own, or dipping in some coffee or hot cocoa.
So if you’re looking for some fun baked goods to give as gifts to friends and family this year, or if you’re just looking to cozy up with some deliciousness, I cannot recommend this recipe enough! Oh. So. Good. :)


Cherry, Almond & White Chocolate Biscotti(Adapted from MyRecipes.com)
Ingredients:

• 2 2/3 cups all-purpose flour
• 1 cup sugar
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1 Tbsp. oil
• 1 tsp. almond extract
• 1 tsp. vanilla
• 4 large eggs
• 1/2 cup dried berries (cherries or cranberries)
• 1/3 cup white chocolate chips
• 1/3 cup sliced or slivered almonds
• white chocolate baking squares or chips (optional)

Method:
Combine flour, sugar, baking powder and salt together in a bowl. Set aside.
Mix eggs, oil, and extracts in a bowl with an electric mixer. Then add in dry ingredients and mix together until combined. Then add in berries, chocolate and almonds – and either mix by hand with a wooden spoon, or very briefly with the electric mixer.
Turn the dough out onto a lightly-floured surface. Knead lightly a few times to be sure that berries, chocolate and almonds are well-distributed. (Dough will be sticky, so you may need to lightly re-flouring your surface once or twice.) Divide dough in half.
Shape each half into long logs, and flatten to 1″ thickness. Place on a baking sheet and bake at 350 degrees for 35 minutes. Remove rolls from baking sheet and cool for 10 minutes on a wire rack. Then cut each roll diagonally into 1/2″ slices.
Place the slices cut-sides down on a baking sheet. Reduce oven temperature to 325 degrees, and bake for 10 minutes. Remove, and turn each slice over, and bake for another 10 minutes. Remove and cool on wire racks.
To add white chocolate, simply melt your desired amount in a double boiler or (carefully!) in the microwave. Use a fork to drizzle it over the biscotti slices. Or you can dip each slice in a bowl of the melted white chocolate.

Ali’s Tip:
I often use this recipe as a base for making many other different flavors of biscotti. So feel free to experiment around with it — subbing out the cherries, white chocolate, and almonds for whatever deliciousness you have on hand!
  http://gimmesomeoven.com/cherry-almond-white-chocolate-biscotti/

Classic Pumpkin Bread

Now that my pantry is happily restocked with pumpkin (after weeks of empty store shelves because of this year’s shortage), it was finally time to make my first batch of pumpkin bread for the season! Suffice it to say, I’m obsessed with the stuff. Love baking it. Love gifting it to friends. Love how perfect it is for breakfast, lunch, dinner…and everything in between. :) Pretty sure I even have an enormous pumpkin spice candle for the days when fresh bread is not gracing my oven!!!
But for some random reason, I became convinced last week that if I was going to post a pumpkin bread recipe on here, it needed to be super-healthy. And why couldn’t it be? There are lots of substitutions that can be made with these classic ingredients. So I searched around online, read through a few zillion recipes and reviews (although was surprised at how very few “healthy” recipes for this are out there!), and enthusiastically decided on one to try. It had no white flour (just wheat), no white sugar (just brown), no oil/butter (just applesauce+water), or no egg yolks. And surprise, surprise…it was no good. Argh. Not exactly sure why I thought it would be, and not sure why I didn’t go for a recipe that just used one or two substitutions. But unfortunately it was a 100% flop.
So to remedy the situation, I immediately returned to my favorite classic pumpkin bread recipe. And when I say classic, I mean classic. This recipe was the very first recipe I tried when I received my first cookbook — the classic BH&G with the checkered cover (yeah!). Loved it then, and have made it a zillion times since. It may not be the absolute healthiest, but it’s full of all of the great flavor and texture we love. And it makes a large batch, so bring out the big loaf pans or make a bunch of mini-loaves and share the goodness. :)
Cheers to the recipe that saved the day!!


Classic Pumpkin Bread(Adapted from Better Homes and Gardens)
Ingredients:

• 3 cups sugar
• 1 cup cooking oil
• 4 eggs
• 3 1/2 cups all-purpose flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. allspice
• 1/2 tsp. ground cloves (optional)
• 2/3 cup water
• 1 (15 oz.) can pumpkin puree
• 1 cup chopped walnuts (optional)

Method:
Grease two 9x5x3 inch, or three 8x4x2 inch, or four 7.5×3.5×2 inch loaf pans; set aside.
In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour miture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
Bake in a 350 degree F oven for 55-65 minutes or until a wooden toothpick inserted near the center of the loaves comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Serve immediately, or wrap in plastic or aluminum foil to keep fresh.

Ali’s Tip:
If you notice that the tops of your loaves are getting too browned while baking, just gently lay a sheet of aluminum foil on top of the loaves. Don’t tuck it in snug – just laying it there will prevent the browning but still allow the rest of the loaf to continue baking. :)  http://gimmesomeoven.com/classic-pumpkin-bread/

Pumpkin Pie Biscotti Recipe

My cabinets may or may not have an unusually plentiful supply of pumpkin this year…
Ha – I can’t seem to help myself! Ever since last year’s pumpkin shortage, an extra can always seems to make its way into my grocery bag whenever I pass by it in the store. Apparently my subconscious is worried I might have to go another (gasp!) two months without pumpkin this winter. Oh well, I guess my hoarding habits could be worse… :-)
So suffice it to say, we’ve been enjoying quite a few pumpkin recipes this season! One of my recent favorites was a pumpkin pie biscotti recipe adapted from Jamie at My Baking Addiction. As soon as I saw it, I knew it would be one of my favorites. It’s everything I love in a biscotti — lots of great flavor (and pumpkin pie spice!), only 2 Tbps. butter in the entire recipe, and easy to make! Since I also have a bad habit of drizzling white chocolate over my biscotti, this batch also received an extra touch of sweetness – yum.
I shared this one with some friends and family, and they all said to tell you it’s a keeper. Hope you enjoy it too!


Pumpkin Pie Biscotti Recipe(Adapted from My Baking Addiction)
Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 cups firmly packed brown sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. pumpkin pie spice (see tip below for substitution)
• 1/2 cup pumpkin puree
• 2 large eggs, lightly beaten
• 1 Tbsp. vanilla paste (or 1 Tbsp. vanilla extract)
• 2 Tbsp. butter or margarine
• 1 1/4 cup pecans or walnuts, coarsely chopped
• 1/4 cup melted white chocolate, for drizzling or dipping (optional)

Method:
Preheat oven to 350*F.
Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.
After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.
Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.
Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped or drizzled. To melt the chocolate, pop it in the microwave and heat for 30 seconds, then stir. Then continue heating in 15-second increments (carefully) and stirring in between until chocolate is melted. (I usually add in a little shortening to help it melt and avoid burning.) Then just dip a fork in the chocolate and swish it over biscotti to drizzle, or you can pour it in a Ziplock or pastry bag (with a tiny corner snipped out) and squeeze it out.
The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.
Ali’s Tip:
If you don’t have pumpkin pie spice, you can substitute in:

• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

  http://gimmesomeoven.com/pumpkin-pie-biscotti/

Roasted Tomato Salsa Recipe

With the advent of tomato-picking season comes….SALSA season!! Three cheers for America’s favorite condiment — which is made all the more popular, as pointed out on a classic Seinfeld episode, because of the sheer delight people take in saying it’s name. :) Ssssssalsa!
So to celebrate the season, I decided to kick it up a notch this week and make a roasted salsa for a Mexi potluck with friends. This recipe makes plenty for a group, although a good portion of mine may or may not have “disappeared” while cooling in the fridge the few hours before the party…
Anyway, if you’ve never made roasted salsa before, this method is a great alternative to typical fresh salsa if you have time to roast the veggies. This specific recipe definitely packs some heat, but the richness and smoky undertones in the flavor make it irresistible! So grab some of your favorite tortilla chips and dive in!!

Roasted Tomato Salsa Recipe
(Adapted from TheKitchenSinkRecipes)
Ingredients:

• 8 to 10 roma tomatoes, halved lengthwise
• 1 poblano pepper, halved lengthwise (remove the seeds and ribs, if you’re concerned about heat)
• 1 jalapeno pepper, halved lengthwise (remove the seeds and ribs, if you’re concerned about heat)
• 3 cloves garlic, peeled and halved
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine-grain sea salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1/4 cup roughly chopped cilantro
• 1/2 cup roughly chopped red onion
• 3 tablespoons lime juice
• sea salt, to taste

Method:
Preheat the oven to 450. Line a rimmed baking sheet with aluminum foil and set aside.
In a large bowl, toss the tomatoes, peppers and garlic with the oil, salt and pepper. Transfer the oiled vegetables to the prepared baking sheet and spread them into a single layer. Bury the garlic cloves in the tomato halves to prevent them from burning. Roast the vegetables for 20 minutes. Remove once the peppers have started to blacken and the tomatoes have begun to collapse. Allow all of the vegetables to then cool slightly.
Transfer the slightly cooled vegetables to a food processor, fitted with a metal blade. Add the cilantro, red onion and 2 tablespoons of the lime juice. Pulse about a dozen times, to achieve the texture of a chunky puree. If the salsa is too thick, add more lime juice. Salt to taste (be generous!). Either serve immediately or cover the salsa and refrigerate it.

Ali’s Tip:
Salsa always tastes better after it’s had a chance to sit and let the flavors infuse. So if you have the time, let it sit in the refrigerator for at least a few hours before you dig in!
  http://gimmesomeoven.com/roasted-tomato-salsa/

Classic Basil Pesto Recipe

I realized the other day that it’s been awhile since I’ve made a basic, classic pesto. Most of the time I love experimenting with random ingredients, and enjoy seeing what creative deliciousness can result. But with a (still!) overflowing basil plant, and a jar of pine nuts in the pantry, I decided this week that it was time to revisit a classic. :)
That said, making pesto is undoubtedly more about the method than the recipe. So I thought this would be a fun post to offer the basics for proportions for pesto ingredients. And then you can either make the classic recipe, or do some of your own mixing and matching and creative experimenting. The joy of pesto is that it’s very hard to go wrong here. Most ingredients blend pretty well together. And if by chance you do end up adding a little too much of this or that, you can always just add more of the other ingredients and overpower whatever was too strong.
And while pesto is traditionally regarded as a “summer” recipe, I’ve included some year-round ingredient substitution ideas below as well. Enjoy!!

Classic Basil Pesto Recipe(Original recipe)
Ingredients:

• 1/2 cup pine nuts
• 3-4 cloves garlic (I think the more, the merrier!)
• 3 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan
• 1/2 cup extra-virgin olive oil
• salt and freshly ground black pepper to taste (or about 1/2 tsp. of each)

Method:
In a food processor or blender, blend together basil, nuts, garlic, and cheese. Pour in oil slowly while still mixing, and then add in salt and pepper. Scrape down the sides and pulse once more to make sure it’s well-blended.
Possible ingredient substitutions:*Note that you may need slightly more or less, as some of these are stronger than others

• For basil: herbs (parsley, cilantro, sage, mint, tarragon, dill, etc.), greens (spinach, arugula, etc.), veggies (asparagus, artichokes, sun-dried tomatoes, etc.)
• For pine nuts: walnuts, pecans, pistachios, etc.
• For parmesan: romano, asiago, etc.
• Other add-ins: spices (cayenne, chile powder, ginger, nutmeg, paprika, special salts/peppers, etc.), fresh ginger, etc.

Possible uses:

• Pastas: Simply stir in the sauce after cooking pasta. Mix with veggies or meats/poultry/seafood.
• Potatoes or gnocchi: For mashed potatoes or gnocchi, stir in after potatoes are cooked. Use to top baked potatoes after they are cooked.
• Spread: Use as a spread on toasted slices of baguettes. Or spread atop slices of french bread, and pop under the broiler until they are golden and bubbly.
• Soups: Add a dallop to your favorite soup just before serving.
• Dips: Use as a dip for fresh veggies, chips, or breads.
• Drizzle: Add extra oil to thin out sauce, and drizzle atop grilled meat, veggies, or salads. Or use as a marinade.
• Pistou: Leave out the nuts, and make this classic thinner French sauce.
• Sauce it up: Use as you would any other sauce to add flavor (e.g. to top meats/poultry/seafood, to mix into meatloaf, salads, etc.)

How to store:

• Refrigerate: Store in a jar and tightly seal. To extend its life and prevent, pour a small layer of olive oil on top to keep the air out of the pesto. Keep for one week. (Although many contend it safely last longer, I would freeze the pesto if you want to use it after a week.)
• Freeze: I love-love-love freezing pesto in ice cube trays. This way you can control your portions, and just thaw out exactly as much as you need. To freeze, just grease an ice cube tray with cooking spray (or line it with plastic wrap), and then pour in the pesto and freeze.

Ali’s Tip:
I just recently learned the key to learning how to reap the most from your basil plants each summer. It’s all about making sure you keep it cut down (and thus – have more to use!). Here’s a link to a great tutorial I found on the web.   http://gimmesomeoven.com/how-to-make-pesto/