Thursday, October 25, 2012

a YUMMY meal.

Babe and I took a meal to his brother and sis in law upon the arrival of our cute little niece, Brynlee Lillian. This was the first meal I've ever taken anyone! I love cooking but somehow the idea of making something and transporting it makes me nervous. Will it be overcooked by the time it gets there? What if they don't like what I made them?? We tend to eat very differently than most people, and I'm always afraid they'll think our food is "weird". All that aside and after much debate, I finally decided soup and salad and rolls would be a safe bet. Everything turned out great, if I do say so myself!:)

The menu:
Zuppa Toscana soup
Caesar salad with homemade dressing
dinner rolls
apple butter
peanut butter pie

And so I've decided to post the recipes! :)

                                     Zuppa Toscana
from Cinnamon Spice & Everything Nice
  • 4 slices bacon, diced
  • 1 lb ground hot Italian sausage (I used mild Italian turkey sausage)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups (32 oz) chicken stock
  • 3 cups russet potatoes, cubed
  • 1/4 tsp freshly ground black pepper
  • 2 cups kale, in bite size pieces
  • 1 cup heavy whipping cream (I used half and half)
  • parmesan cheese, grated
In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving. 

Caesar Salad Dressing
Thanks to my friend Mandy Johnson for sharing this recipe with me!

Caesar On the Light Side

    1. 1/3 cup low-fat or nonfat Greek-style yogurt
    2. 2 anchovy fillets, mashed 
      (I used anchovy paste)
    3. 1 garlic clove, minced
    4. 2 tablespoons fresh lemon juice
    5. 2 teaspoons Worcestershire sauce
    6. 2 tablespoons extra-virgin olive oil
    7. 1/4 cup freshly grated Parmigiano-Reggiano cheese
    8. Salt and freshly ground pepper

    1. In a small bowl, whisk the yogurt with the anchovies, garlic, lemon juice and Worcestershire sauce. Whisk in the oil and half of the cheese and season with salt and pepper.
    2. In a large bowl, toss the romaine with half the dressing and the remaining cheese. Serve, passing the remaining dressing at the table.

    Peanut Butter Pie

    • 1½ cups graham cracker crumbs
    • ½ cup sugar
    • ½ teaspoon ground cinnamon
    • ½ cup butter, melted
    • 8 ounces softened cream cheese
    • 1 cup creamy peanut butter (I used all natural peanut butter)
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1½ cups heavy cream
    • ¾ cups mini chocolate chips
    1. Stir together graham cracker crumbs, sugar, butter and cinnamon.
    2. Firmly press mixture in to the bottom and up the sides of a 9″ pie pan.
    3. Bake at 350 degrees for 10 minutes.
    4. Set aside to cool.
    5. In a large bowl, mix together cream cheese, peanut butter, powdered sugar and vanilla extract using a hand held beater. Set aside.
    6. In a stand mixer with whisk attachment, beat heavy cream until soft peaks form.
    7. Add whipped cream to peanut butter mixture, folding in gently. Just keep gently stirring! It will eventually mix together.
    8. Gently stir in chocolate chips.
    9. Spread peanut butter mixture over cooled crust. Allow to chill for at least 4 hours before serving.

    The peanut butter pie is sinfully delightful!!!!!!!!!! I could have eaten waaaaay more but refrained!!


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