Back at it.

Happy fall, friends!

Okay, fine. I know it's not officially fall. But the kids are back to school, my commute is back to being annoyingly long, and the pumpkin spice latte is back at Starbucks.

It's fall. At least in my head. And I would suggest you get on board with that or find yourself another blog to read because it's about to get all boot shopping and tv watching and comfort food eating up in here.

1. So, Tuesday was the first day of school in Minnesota and many other places. I know this because everyone on Facebook posted adorable pictures of their children with backpacks and cute little "first day of" signs. Everyone, that is, but me. Because it never once crossed my mind that it might be Calvin's first day of preschool. Even though he moved into a new class in a new building with a new teacher. For preschool.

I don't know if I'm sadder that I missed taking a picture of Calvin on his first day or that I missed out on cute sign making. Probably the latter. Especially since he needs a bath and has been sporting some seriously bad hair for the last week.

Will someone please send me an email or something next year so I don't forget to bathe/photograph him on his first day of pre-k?

Much appreciated.

2.  In August, I told Nate I was going to do another September cooking challenge on the blog. Now that we're seven days into September, I think it's pretty clear that won't be happening. We'll shoot for October instead. Until then, here's something I made recently that was super easy and quite good.

Baked Chicken Fajitas
Courtesy of Six Sisters Stuff via Pinterest
Serves: 4-6

Ingredients:
1 pound of chicken breasts, cut into strips
1 15 oz can diced tomatoes
1 4 oz can diced green chilies
1 medium onion, sliced
1 large green pepper, seeded and sliced
2 T vegetable oil
2 t chili powder
2 t cumin
1/2 t garlic powder
1/2 t dried oregano
1/4 t salt

Serve with:
Flour tortillas
Shredded cheese
Sour cream
Lettuce
Avocado

Preheat oven to 400 degrees. Mix together chicken, tomatoes, chilies, green peppers and onions and spread into a greased 9x13 baking dish. Combine the oil and spices in a small bowl, drizzle over the chicken and veggies, and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

3. I am on the prowl for cognac boots. I think I mentioned this earlier. This falls into the stuff-I-want-but-can't-stand-to-shop-for category. Very few things fall into that category. Very few. Because I love to shop. I even love a good shopping challenge. But boots. Ugh. There are too many factors to consider: color, height, circumference, width, style, heel. I want something I can wear casually with jeans but still dress up with skirts and tights. I want something I can walk in while holding 50lbs of children. I want something that's close to my knee but not over it. I want real leather. I don't want to pay a zillion dollars.

I'm never going to find them, am I?

4. Well, if I can't have perfect boots, I guess I'll have to settle for perfect flats. Like these metallic Tory Burch ones I've always wanted that only cost $195.

Hahahaha.

5. Have I mentioned my addiction to Downton Abbey? I am hopelessly obsessed with that show. Like, going through withdrawal obsessed. Luckily, the season three trailer came out this week. It's not enough to keep me satisfied, not even close, but I'll take what I can get.

Please listen to me. If someone suggested you watch Downton Abbey and your response was "Ew. A PBS Masterpiece Theatre period drama? Not a chance" then you need to shut your mouth and get yourself to the nearest streaming video service. While you're there, just go ahead and block out the next 15 hours of your life. You'll thank me later.

6. I am working on my fall must-haves clothing list. So far it includes the aforementioned boots. I know I need more than that, seeing as I spent last fall/winter in maternity clothes and most of what I wore the year before is now probably out of style or ill-fitting. Postpartum dressing really is the pits. Because even if you lose all the baby weight, nothing fits like it did and you pretty much have to start over or get real creative with your styling. Sad to say, styling is not my strong suit. Or even my mediocre suit. I so wish I could be one of those girls with perfectly tousled hair and a casually draped scarf that looks amazing over the most basic but well-fitting tshirt and jeans, but mostly I am just awkward and frizzy and wearing Gap jeans that stretched out five seconds after I put them on.

7. Seriously, what is the deal with Gap jeans? They used to be my go-to, now they are my run-from. This blog post is kind of hilarious and awful and while I don't really like any of the jeans she's hocking on the positive side (not a fan of pocket adornment myself, I'm a 33-year-old mother and marketing professional after all, not a teenager looking to score some beer and a new lower back tat), I can't argue with the fact that those Gap jeans are frump city. If you have recommendations for non-mom jeans with a 34 or 35 inch inseam that are appropriate for the workplace and won't break the bank or stretch out beyond recognition within minutes, by all means — send them my way. I'm getting desperate.

8. My kid wants to be Super Why for Halloween. My mother-in-law has kindly agreed to make the cape, but I'm at a loss on where to find a solid green outfit and blue mini shorts. I'm thinking it might be easier to find a pair of blue track pants and a blue t-shirt and accent with a green mask and cape. He probably won't even notice. Although he's remarkably observant at the most inopportune times, like when I mutter "what is your DEAL?" to a frustrating driver or someone says "stupid" within an 800-mile radius.

And yes, I realize there is a Super Why costume available for purchase, but I am one of those snobby moms who prefers homemade costumes. And by homemade I mean purchased at several different locations instead of in a single bag.

Snobby AND efficient.

9. There is nothing in the new fall lineup that interests me besides The Mindy Project. And maybe Nashville, since I looove Connie Britton (it's all the Friday Night Lights we've been watching. She's so good.). How disappointing. Although I guess that will help with our who-gets-to-watch-what-now-that-we're-both-home conundrum.

10. I have a long-awaited movie date with Christian Bale tonight. Sigh of happiness.

Don't worry, Nate will be there, too. Probably wishing he wasn't after two hours of me saying "Wow. He's so hot. Isn't he hot? Wow."

Heaven in a baking cup.

I follow a lot of food blogs.

A lot a lot.

Which is funny, since I don't like to cook. But maybe not that funny, since I love to eat.

Pinterest has made my food blog followin' ways a lot easier, that's for sure. While I usually have a general sense of where I found stuff online, it helps me keep the recipes I can't not make in one handy little place.

Here's what my "Yum" board looks like on Pinterest:


HELLO GORGEOUS.

I've only made a few of the recipes I've collected so far, but last week I decided to give this one a try: Double chocolate pumpkin cake with pumpkin spice buttercream.

What the what?

I know. You can't not make that, can you?

So I made it. And let me tell you...I licked the crap out of that mixing bowl. Raw eggs and all. I kept saying "I shouldn't be doing this..." as I globbed another spoonful out of the bottom and into my mouth. I probably had an entire cupcake's worth of batter left once I'd filled two muffin pans, but instead of topping them off I chose a path filled with gluttony and irresponsibility.

But...baby's still kicking and I haven't come down with salmonella yet, so I'm guessing things are fine.

Here, my friends, is the must-have recipe of the week. You're welcome.

Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream
Courtesy of: Picky Palate
Serves: 24 (or 25, depending on how you use that last cupcake's worth)
Prep and cook time: 45 minutes

Cake:
1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserve 2 tablespoons)
2 cups semi-sweet chocolate chips

Frosting:
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk

Preheat oven to 350 degrees and line two muffin tins with paper cups. Place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips in a bowl or stand mixer, and mix until well combined, about 1 to 2 minutes. Divide batter evenly into cups. Bake for 15-20 minutes or until cooked through.

While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.

Day 13: Crispy Apricot Porkchops and Roasted New Potatoes

Crispy Apricot Porkchops
Courtesy of: Everyday Food Magazine
Serves: 4
Prep and cook time: 25 minutes

4 bone-in porkchops
4 tablespoons apricot jam
2 slices of multigrain bread
1 tablespoon olive oil, plus more for pan
Salt and pepper

Heat oven to 425 and brush oil lightly over cookie sheet. Tear bread into large pieces and add to food processor. Pulse until large breadcrumbs form. Drizzle tablespoon of olive oil onto breadcrumbs and pulse once or twice more until combined. Generously salt and pepper both sides of porkchops. Spread one tablespoon of jam on top side of each porkchop, then sprinkle with breadcrumbs and lightly pat them down. Transfer porkchops to oiled baking sheet and bake for 14-17 minutes or until internal temperature reaches 150 degrees and juices run clear. Serve immediately.

Roasted New Potatoes
Courtesy of: All Recipes
Serves: 4
Prep and cook time: 40 minutes

1.5 pounds new potatoes, quartered
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients in a plastic bag; toss to coat. Pour onto an ungreased baking pan. Bake, uncovered, at 450 degrees F for 35 minutes or until potatoes are tender.

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I love Everyday Food. Do you get that? It's a pretty cheap subscription and I think I got an even better deal because I also subscribe to Martha Stewart Living. Anyway, it's worth checking out. I've made a number of quick and delicious recipes from that magazine and I love flipping through it every month. (Also, the magazine's spine is striped and they look super cute lined up on my kitchen counter.)

This pork recipe stood out a while back but I never considered actually making it because, ugh, the food processor? Sounded like a lot of work to me. (It's not.) Nate gave me a quick tutorial last night and...yeah. I'll be using it again. Soon, probably. Why I am I so scared of kitchen appliances that make life easier?

Anyway — this meal was yummy!

1. It takes longer than 14-17 minutes for pork to cook. At least in our oven. I'd plan on at least 25 minutes.

2. I didn't have new potatoes or dried rosemary, so I used yukon gold potatoes and Herbs de Provence. Both were swell substitutions.

3. I used an extra piece of bread so the porkchops would be heavily coated. And I probably used more than a tablespoon of jam on each, too. We're all about excess at our house. Especially when it comes to jam and bread.

Day 12: Pumpkin Waffles with Apple Cider Syrup

Courtesy of: All Recipes
Serves: 6
Prep and cook time: 45 minutes

2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted

Preheat waffle iron. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a medium bowl. Set aside. In a larger bowl, stir together pumpkin, milk, and egg yolks. Set aside. Whip the egg whites in a clean dry bowl until soft peaks form. Stir the flour mixture and 1/4 cup melted butter into the pumpkin mixture, stirring just long enough to combine. Fold 1/3 of egg whites into the batter, stirring gently until incorporated. Fold in remaining egg whites. Cook waffles according to manufacturer's instructions.

Apple Cider Syrup

1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Stir together sugar, cornstarch, and cinnamon in a small saucepan. Stir in the apple cider and lemon juice, cook over medium heat until mixture begins to boil. Boil until syrup thickens. Remove from heat and stir in butter until melted. Serve warm.

--
Well, this didn't suck. At all. In fact, I ate three waffles and then felt a little like throwing up.

In a good way.

1. It takes a little longer for the waffles to cook. Let them get crispy on top before removing them from the waffle iron.

2. The syrup got a little thick for me...I think I maybe boiled it too long. I'd wait until it just boils, give it a couple stirs, and add the butter.

3. These waffles would be good with regular syrup. And this syrup would be good with regular waffles (or pancakes). Together it's quite rich.

Good thing I like my waffles like I like my men.

Day 11: White Chicken Chili

Courtesy of: Heidi again :)
Serves: 6-8
Prep and cook time: 25 minutes

1 rotisserie chicken, meat cut into chunks
4 cans great northern beans, drained
1 large jar salsa
1 block monterrey jack cheese, shredded
1 can chicken broth
1 tablespoon cumin
Hot sauce, as desired

Dump in a large pan and heat until cheese is melted, flavors are combined, and it's piping hot. Serve with tortilla chips.

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First of all, a big thanks to my dear Heidi for sponsoring this week's menu. And also, sorry if I completely frankensteined this recipe, because I've made it so many times I don't even know if it's close to the original anymore (feel free to correct me in the comments). I just add stuff until it looks and tastes right. Which it always does. Because it's delicious and seriously impossible to mess up. Just ask my husband. Or my family. Or my coworkers, who swarmed me for the recipe after I made it for a chili day at work one year. It was actually kind of depressing to hand over the recipe, because it seems so much more impressive and complicated than it actually is.

You may notice I didn't post anything about Monday's dinner. It was just too silly to post (top a crescent roll dough triangle with a piece of ham and a piece of cheese, roll into a crescent and bake for 15 minutes) and I didn't take pictures. It was a hit with Calvin, though. Also, I was supposed to make a new pasta recipe last night, but after being up all night with a sick toddler I just didn't have the energy. So I made tonight's dinner last night, and tonight we'll probably have pizza or something similarly non-homemade and delicious.

Day 10: Quinoa with Shrimp and Goat Cheese

This is actually two recipes merged together.

Quinoa with Spinach and Garlic
Recipe courtesy of: My friend Heidi
Serves: 4-6
Prep and cook time: 25 minutes

1 tablespoon olive oil
1 large onion, minced
1 clove garlic, minced
1 cup quinoa, rinsed (or purchase pre-rinsed quinoa)*
2 cups reduced-sodium chicken broth
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
4 cups baby spinach, coarsely chopped
1/2 teaspoon table salt

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes. Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes. Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt.

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Roasted Shrimp Cocktail
Courtesy of: Ina Garten via Food Network
Serves: 4-6
Prep and cook time: 10 minutes

Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

--
This is seriously one of my favorite things on earth. Heidi and I were both trying to eat better earlier this year (and now we're both pregnant so that kind of fell by the wayside), and she shared this quinoa recipe with me, along with a few tips:

1. Saute the spinach with a little olive oil and garlic before adding it to the quinoa.

2. Add mushrooms. I just threw them in with the onion and garlic since they take a while to cook down.

3. Top with crumbled goat cheese. This is a VERY IMPORTANT STEP. It totally makes the dish.

And then I take some liberties of my own:

1. Double the red pepper flakes.

2. Add roasted shrimp.

Quinoa is a complete protein on it's own, but I never need an excuse to add shrimp to something. I love it, and it's good for you. We've made this roasted shrimp a few times (you're meant to let it cool and serve it with cocktail sauce) and it's so good...and a very simple way to cook shrimp without having to fire up the grill. I make this at the same time, let it cool a bit (important, as it gets kind of wet after roasting), and then toss it in the pan with the quinoa at the end to heat it up.

A really easy, really yummy, really fast dinner (or side dish, if you don't want to eat a dinner plate full like I do). Just don't forget the goat cheese. Like I said, VERY IMPORTANT.

Day 9: Beef with Snow Peas

Courtesy of: Pioneer Woman
Serves: 4-6
Prep and cook time: 20 minutes

1-1/2 pound flank steak, trimmed of fat and sliced very thin against the grain
1/2 cup low sodium soy sauce
3 tablespoons cooking sherry
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon minced fresh ginger
8 ounces, weight fresh snow peas, ends trimmed
5 whole scallions, cut into haf-inch pieces on the diagonal
3 tablespoons peanut or olive oil
Crushed red pepper
White or brown rice, prepared

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add meat and mix.

Heat oil in a large skillet over high heat. Add snow peas, stir for 45 seconds, and remove to a plate.

Allow pan to get very hot again. Add half the meat mixture with tongs, leaving most of the marinade still in the bowl. Add half the scallions. Spread out the meat as you add it to the pan, but do not stir. After one minute, turn the meat over and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the other half of the meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then remove from heat. Sprinkle with red pepper flakes and serve over rice.

--
I worship this woman. She knows how to make simple things that taste really good (and very complicated things that I'm sure taste very good but I am too lazy to try). This was delicious and ridiculously easy. Nate was surprised by how tender the meat got seeing as it was cooked very quickly. (I just thought I'd share that because I don't know enough about meat to be surprised by anything, but maybe you'd like to know?)

My only tip is to start the rice at the same time, because otherwise you'll be halfway done and think – oh yeah, we need rice. And rice takes longer than this does to make. So, there ya go. Helpful hints from yours truly, queen of the obvious.

Day 8: Crockpot Ranch Porkchops with Parmesan Mashed Potatoes

Courtesy of: Real Mom Kitchen
Serves: 6
Prep time: 1 hour for garlic, 10 mins for potatoes
Cook time: 4-6 hours for pork, 30 mins for potatoes

6 porkchops, 1/2 inch thick
1 packet dry ranch dressing seasoning
10 oz can cream of chicken soup
4 lbs peeled, cubed potatoes
5 tablespoons real butter
1 cup fresh grated parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 cups warm skim milk (any milk will do, I used skim)
1 tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place porkchops, ranch seasoning and soup into a medium sized crockpot over high heat for 4 hours or low heat for 6 hours.

Place potatoes into a large pot of cold water. Bring to boil over high heat. Once boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper.

Scoop mashed potatoes onto plates and top with porkchops and gravy.

Roasted Garlic
Preheat oven to 350. Wrap garlic bulb (skins on) lightly in foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork before adding to potatoes.

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Yep — back to my trusty old cream of something or another soup. And kind of weird about porkchops in the crockpot, huh? But this was super simple and so good! The meat got really tender, the gravy was yummy, and the potatoes were quick and tasty. Nate devoured it. A few tips:

1. Double the soup and ranch (at least double...maybe double and a half). I actually halved this recipe and only used three porkchops, but even with three it didn't seem like enough gravy – especially for my sauce-loving husband. I'm glad I doubled it.

2. Watch the cook time. Remember how I said my crockpot cooks super hot and fast? Well, I put this on the six hour setting and it was done in three. When the meat starts falling off the bone and the gravy looks thin and well-combined, it's ready.

3. Go a little lighter on the salt when making the potatoes. I thought a tablespoon was too much...luckily I thought of that before I added it.

4. Serve with bread. This kind of meal calls for bread. Lots of it.

A yummy, homey, quick and easy dinner!

Day 7: Bacon Macaroni and Cheese

Courtesy of: Emeril Lagasse via Everyday Food Magazine
Serves: 6
Prep and cook time: 45 minutes

Coarse salt
1/2 pound elbow macaroni
3 slices bacon, cut crosswise into ½ inch pieces
1 1/2 teaspoons minced garlic
3 large eggs
1 can evaporated milk (12oz)
¼ tsp cayenne
1/8 tsp ground nutmeg
1/5 cups grated sharp cheddar
½ cup grated monterrey jack
½ cup finely grated parmesan

Preheat oven to 475. In a large pot of boiling salted water, cook macaroni six minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add macaroni and stir to combine.

In a large bowl, whisk together eggs and evaporated milk. Add ½ teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or a two quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, about 12 minutes. Let rest 10 mins before serving.

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Macaroni and cheese is HANDS DOWN my favorite food of all time. And I'm not ashamed to admit my very favorite version is good old Kraft from a box. Straight up comfort food. Panera's comes in a close second. Yum. Anyway, this recipe is really good and really easy. Especially if your sweet husband measures out all the ingredients for you ahead of time because you're worried about getting it all done while taking care of your toddler alone (thanks, honey!). I made this with the parmesan chicken in my other post and it was so yummy. A lot of yellow tones for one meal (especially since I only had corn on hand...broccoli would have been my preference), but total comforting goodness. I made one change:

1. Nutmeg. Not a fan. It calls for very little (1/8 tsp) and I still didn't put that much in. I maybe added 1/16 tsp. I really don't like it, and it still tasted awesome without it. So fear not, nutmeg haters.

Excited to have found a good (non-boxed) mac and cheese option. Although it would be kinda tough to mess up bacon, cheese and noodles, dontcha think?

Day 7: Parmesan Chicken Tenders

Courtesy of: Everyday Food Magazine
Serves: 4
Prep and cook time: 30 minutes

1/3 cup panko or plain dried breadcrumbs
1/3 cup grated Parmesan
1 1/2 pounds chicken tenders
1 tsp dried thyme
Olive oil
Coarse salt and ground pepper

Preheat oven to 450, with racks in upper and lower thirds. In a small bowl, mix together panko and parmesan. In a 9x13 dish, toss chicken with 1 teaspoon of olive oil and thyme, season with salt and pepper. Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon of olive oil and bake on upper rack until topping is golden brown and chicken is cooked through, about 15-20 minutes.

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Incredibly simple and quite delicious. The chicken was tender and very flavorful. This method of breading doesn't coat the bottoms, so they aren't really chicken tenders in the dipping sense. I sliced Calvin's up for him and he ate like a champ. I wasn't sure how he'd feel about the thyme, but he loved them, and didn't even ask for dip (a first). No modifications to this one, it's a keeper!

Day 6: Make-Ahead Muffin Melts

Courtesy of: The Pioneer Woman
Serves: 6
Prep time: 45 minutes (includes egg boiling & peeling, bacon frying)
Set time: Overnight or all day
Assembly and cook time: 5 minutes

12 hard boiled eggs, peeled and chopped
2 cups grated cheddar
1 cup mayo
12 slices bacon, fried and crumbled
1 heaping tablespoon dijon mustard
1/2 teaspoon garlic powder
3 dashes worcestershire sauce
6 whole English muffins, split

Boil eggs, crumble bacon. Fold all ingredients together, cover and refrigerate overnight. Top each English muffin half with a mound of egg mixture, then broil 3-5 minutes on middle rack until browned and bubbly.

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Oh, brinner. One of my favorite meals of all time. Nate's not a fan (HOW? WHY?), so I usually reserve breakfast-for-dinner for the nights he's working. Like last night. And this was a great option! Not only was it super easy (I boiled and peeled the eggs Monday night; Nate fried the bacon and mixed it together for me yesterday morning; I assembled and broiled last night), it was yummy and very kid-friendly. Especially since my kid shares my deep love of eggs and cheese.

There are only two things I would do differently:

1. Use one less dash of worchestershire sauce. It erred on the side of salty and I think that must have been the culprit.

2. Let the egg mixture sit out for a few minutes before broiling. It went straight from cold to hot and the top got nice and browned and bubbly but the bottom of the mixture was still only room temp. Might warm up better if it doesn't go in cold. But even the cold mixture was yummy, so it really didn't matter much.

I served this with cantaloupe, nectarines, grapes, and a big glass of milk. We'll be making this one again. Maybe even for breakfast, if Nate's lucky.

Day 5: Turkey Burgers

Courtesy of: My friend Andrea
Serves: 4-6
Prep and cook time: 25 minutes

1.25 pounds of lean ground turkey
1 cup salsa, divided
1/2 cup shallot, minced
1/4 cup cilantro, chopped
4 tablespoons vegetable oil, divided
1 tablespoon hot sauce
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
Shredded or sliced cheese (monterrey jack or mozzarella)
Buns

Mix ground turkey, 1/2 cup salsa, shallot, cilantro, 3 tablespoon oil, hot sauce, cumin, salt and pepper. Form into 4-6 patties. Heat 1 tablespoon of oil in non-stick skillet over medium heat. Add burgers and heat until cooked through, about 6 minutes per side. Add cheese and let melt. Top with remaining salsa and serve on buns.

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This recipe is a family favorite. Andrea gave it to me at my wedding shower and I've made it many times since. Quick, easy, and delicious! The only modifications I make are with the hot sauce and shallot. Nate doesn't like onions/oniony things, so I usually add a little less than the recipe requires. And I lower the hot sauce just a tad when Calvin will be eating with us. (Sometimes I split the meat mixture into two and then add more hot sauce to one batch.)

We typically serve these burgers with sweet potato fries, which I buy frozen from Costco (Cheater. Sorry, I probably shouldn't have posted that as part of the menu plan since I didn't make them myself). Last night we had green and red pepper slices, too, since Calvin is a big fan of those and it was just the two of us.

A quick and easy meal that also left me enough time to prep for Wednesday night's dinner. Gotta love that!

Day 4: Pizza Casserole

Courtesy of: AllRecipes.com
Serves: 6
Prep and cook time: 1 hour

2 cups uncooked egg noodles
1/2 lb lean ground beef
1 onion, chopped
2 cloves of garlic, minced
1 green pepper, chopped
1 cup sliced pepperoni
16 oz pizza sauce
4 tablespoons milk
1 cup shredded mozzarella

Preheat oven to 350. Cook noodles according to package directions. Brown beef, onion, garlic, and pepper in large skillet over medium high heat. Drain excess fat, stir in noodles, pepperoni, pizza sauce, and milk. Mix well, and pour mixture into a casserole dish. Bake for 20 minutes, top with cheese, and bake 5-10 minutes longer, until cheese is melted and bubbly.

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This tastes exactly how you think it will, which is good but not great. Super kid-friendly, however, and perfect for a quick meal. Since I usually have all of these ingredients on hand, I will likely make it again with a few modifications.

1. Spicer/zestier sauce. I used Muir Glen organic pizza sauce, and it was a little bland. Target has some fun house brand sauces that have a bit more kick to them, and I think that would have helped.

2. Italian sausage instead of ground beef. I need to start keeping this in the freezer, because I think its a good substitution for beef in a lot of recipes. Again, this would probably help kick it up a notch.

3. I added some mozzarella to the mixture before baking. We like things cheesey. I also threw in a handful of fresh mushrooms during the beef/pepper/onion browning step, tossed in some Italian seasoning, and used another 1/3 cup of sauce because I had some leftover from last week. Next time I'll add more garlic, too.

While certainly not the most amazing thing I've ever eaten, this is an easy recipe the kids will enjoy — and it offers some serious flexibility ingredient-wise.



See that big empty space on my plate? I was going to make a salad to go with this, but Calvin was being a hellbeast and I had a pounding headache. It took all I had in me not to scrap our dinner plans altogether and make us both a PB&J...

Day 3: Potato Leek Soup

Courtesy of: AllRecipes.com
Serves: 6-8
Prep and cook time: 1 hour, 15 minutes

1 cup butter
2 leeks, sliced
1 quart of chicken broth
1 tablespoon cornstarch
4 cups yukon gold potatoes, peeled and diced
2 cups heavy cream
Salt and pepper to taste

Melt butter in a large pot over medium heat. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil, then season with salt and pepper. Add cream, reduce heat and let simmer at least 30 minutes or until the potatoes are tender. Season with salt and pepper before serving.

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YUM. I loved this recipe. Not only was it incredibly simple, it was delicious and perfect for a fall evening. And it was fun to cook with leeks (fresh from the farmer's market!) for the first time. I served this with a spinach salad topped with low-fat raspberry vinagrette, walnuts, dried cranberries, and cheese (feta for Nate, monterrey jack for me. If I'd had goat cheese I would have used that), as well as sliced baguette. A few tips:

1. To clean leeks, trim both ends, slice in half lengthwise, place flat side down, and slice into small pieces like you would a celery stalk. Place leek pieces in a bowl of cold water and mix them gently with your hands until the dirt and sand falls to the bottom. Use a slotted spoon to remove.

2. Halve the butter. I saw a few reviewers mention they did that, so I did too. I think one stick is plenty.

3. Serve with a little shredded cheddar and some crushed croutons. The croutons add a nice garlic flavor and some texture.

4. If you want a smoother soup, you can puree it in small batches using a blender or food processor. The chunks were delicious, but we might try it blended next time.

Now go, make, and enjoy. I plan to enjoy this one again around noon.




*In the interest of full disclosure, Nate started this recipe for me because he had to be somewhere at 7pm and I don't get home until 5:45pm — he wouldn't have had time to eat if he waited for me. But I took over as soon as I walked in the door, right around the cornstarch part. And I sliced/cleaned the leeks the night before so I did some prep work. :)

Day 2: Chicken With Capers and Green Beans

Courtesy of: Better Homes and Gardens
Serves: 4
Prep and cook time: 30 minutes

4 boneless, skinless chicken breast halves
1 tablespoon dijon mustard
1/4 cup seasoned fine dry breadcrumbs
8oz fresh green beans, trimmed
2 lemons, 1 sliced and 1 juiced
1 tablespoon capers
Olive oil
Salt
Pepper

Pound out chicken breasts to even thickness. Brush chicken with mustard; sprinkle evenly with salt and pepper and coat both sides in breadcrumbs. Heat 2T of olive oil in skillet over medium heat. Add chicken and cook four minutes on each side or until no pink remains. Transfer to plates. Add 2T olive oil to skillet. Cook green beans in oil four minutes or until crisp-tender; add lemon slices at the last minute. Transfer to plates. Add lemon juice and capers to skillet and heat through. Drizzle on chicken.

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Let me start by saying the chicken was amazing. I almost always bake chicken, so doing it on the stovetop was a departure for me and it was super delicious. And we like to have a grain or starch with our meals, so I paired this recipe with frozen brown rice from Trader Joe's. I also have a few adjustments to this recipe based on how it turned out:

1. Chicken: Use liberal amounts of mustard and breadcrumbs to get them good and coated. You'll lose some in the cooking process. Also, four minutes on each side was perfect, and left the chicken tender and juicy. This was delicious, and I think it would be awesome sliced on a salad or in a wrap. I also think it would have been just fine without the sauce if you're looking for an easy chicken recipe to pair with something. I used plain old garlic/herb breadcrumbs.

2. Green beans: These were kind of meh. My biggest complaint is that they came nowhere near tender in four minutes, and I felt like the chicken was getting cold while I waited for them to cook. I would recommend boiling/steaming them first until they are almost cooked, then finishing them in the pan. I also added some lemon pepper to spice it up a bit, and I think garlic may have been a good addition, too. I love green beans and the ones I used were from the farmer's market, but I think I would have preferred roasted asparagus with this recipe.

3. Lemon caper sauce: Capers were great, but the sauce was way too tart. The lemons were completely overpowering (and this is coming from someone who loves lemon). Nate and I brainstormed a bit after dinner to figure out what would have made that more palatable, and after searching through Mark Bittman's How to Cook Everything, we determined it was butter. It needed butter, or oil, or something to cut the lemon juice. If you use the straight lemon juice the recipe calls for, I'd recommend a very light drizzle.

All in all, not bad. It was quick and easy, and the chicken is a definite keeper.

Day 1: Spicy Chicken and Black Bean Tacos

Courtesy of: My Mom
Serves: 4
Prep and cook time: 2 hours

1 lb boneless skinless chicken breasts (I used chicken tenders)
1 can black beans, drained and rinsed
1 can diced tomatoes and chilis (Rotel), drained
1 tablespoon olive oil
3/4 teaspoon ground cumin
1.5 teaspoons chili powder

Spray crock pot with Pam. Mix beans and tomatoes with chilis in bottom. Combine olive oil, cumin and chili powder in small bowl, rub all over chicken. Place chicken on top of bean mixture, cook on high for an hour and 45 minutes. Slice or shred chicken, and serve with tortillas and your choice of taco fixings.

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This recipe is the easiest thing on earth. It would be mighty hard to mess it up, and the result is a totally blank canvas. Nate wasn't home last night, so instead of tortillas, I made mine into a salad and served it with tortilla chips. I thought chips might be a more kid-friendly option and I was right. I think this chicken would be excellent on nachos, which is probably how I'll serve it next time.

I would say the spice is fairly mild, so if you like it hotter, increase the amount of cumin and chili powder, or use the hot Rotel. I also think it could have cooked a little less (it was bordering on dry), but my crock pot is crazy hot and cooks at lightning speed, and I was using smaller pieces of chicken. Just something to note.

Also something to note? My lack of skill when it comes to photographing food. This looks a little like cat food. I'll try to do better tomorrow so you'll actually want to try whatever it is I'm showing you.

Delicious and [kind of] nutritious.

Now, I know I've said time and time again that I don't cook, but I do bake. And once in a while I make something awesome. When that happens, I feel it's only fair I share the recipe.

I made this zucchini bread recipe last summer and loved it, then kind of forgot about it. Glad I remembered! It's super moist and cinnamony and of course chock full of vegetables (and sugar) so it's also good for you! And the recipe makes two loaves, which I always think is nice — one for immediate consumption, one for the freezer. Or one to share with a friend, if you're nicer and less of a pig than I am.

Zucchini Bread

3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil (I use a canola blend)
2 1/4 cups sugar
3 tsp vanilla extract
2 cups grated zucchini (two small)*
1 cup chopped walnuts

Grease and flour two 8x4 loaf pans. Preheat oven to 325.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a medium bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients, beat well. Stir in zucchini and walnuts.

Bake for 40-60 minutes** or until toothpick comes out clean. Cool in pan on rack for 20 minutes, then remove bread from pan and cool completely.

Aren't these lovely little loaves?


*I also think this base would be awesome with diced or grated apples.
**My oven cooks slowly, so I typically check at 40 minutes but end up going closer to 60+.

755.

When I was around 10 years old, my friend Amy and I tried to bake brownies from a mix. We baked them, and checked them, then baked them some more, then checked them again...those brownies never got done. I think we baked them for nearly two hours, and ended up with brownie soup.

To this day, neither of us knows what went wrong. All I know is that I have a major cooking complex, and I blame the brownies. (Well, the brownies plus about a million other failed kitchen experiments.)

I'm no Barefoot Contessa, that's for darned sure.

While I really stink at cooking, over time I've become a pretty decent baker. I go crazy at Christmas and I bookmark dessert recipes all the time. I don't bake often because I don't like to have that much dessert sitting around my house. But, come fall, I'm always itching to get in the kitchen.

Last fall I tried a new recipe: Caramel Apple Bundt Cake. It's divine. I forgot just how divine until I made it again this weekend — and I have testimonials to back me up. I sent a piece home with my brother-in-law last night and a few hours later Nate received this message from him: "Tell Abby that cake is ridiculous."

Ridiculous, indeed.

I am going to share this recipe with you because I love you and want good things for you. And I'm going to type it here instead of linking to it because it's best if you never know how many calories are in it. Just print up this blog post and make it. Trust me.

Caramel Apple Bundt Cake

Cake Ingredients:
3 cups of flour
2 teaspoons of cinnamon
1 teaspoon of baking soda
1/2 teaspoon of baking powder
3 granny smith apples, peeled, cored, and chopped into 1/3 inch cubes
1 teaspoon salt
1 1/4 cups brown sugar
1 1/2 cups vegetable oil
1 cup white sugar
3 large eggs
3 teaspoons of vanilla
1 cup of chopped pecans

Glaze Ingredients:
1 stick of butter (no substitutions)
1 cup of brown sugar
1/4 cup of half and half
1 teaspoon of vanilla

Directions:
1. Preheat oven to 350 and set oven rack to second lowest position.
2. Grease a 12-cup bundt pan (I'd use butter vs. Pam...less chance of sticking)
3. In a medium bowl, sift flour, cinnamon, baking soda, baking powder and salt.
4. Sprinkle 3 tablespoons of the flour mixture into the bundt pan; tilt pan to coat.
5. In another medium bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
6. In a large bowl, combine 1 1/4 cups of brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixer until combined and thick (3-4 mins).
7. Gradually beat in the remaining flour mixture until combined.
8. Fold in the chopped apples and pecans (your arm will hurt, it's super thick).
9. Transfer to bundt pan and bake for 1 hour or until cake tests done with toothpick.
10. Pull out the cake, set aside. Begin preparing glaze.
11. Melt butter in a small heavy-bottomed saucepan.
12. Whisk in 1 cup brown sugar, then half and half.
13. Continue whisking until glaze is smooth and comes to a boil.
14. Stir in vanilla; remove from heat.
15. Spoon 1/4 cup of the hot glaze over the cake (still in pan).
16. Let the cake sit for 15-20 minutes to absorb the glaze.
17. Turn the cake onto a platter, then pour the remaining glaze over it.
18. Let stand until cool (at least 1 hour) before slicing.