Baked Potato Soup

Ah, fall is here and with it comes soup! Baked Potato Soup is so warm and comforting and I love serving it when the weather gets cooler. This recipe reheats well too. I made the soup earlier in the day and reheated it when Andrew got home from work. Easy! I used the recipe from Our Best Bites (www.ourbestbites.com), which is another one of my favorite food blogs. I first sauteed half of a small white onion in a tablespoon of butter and then I followed the recipe's directions.

www.ourbestbites.com/2008/03/baked-potato-soup.html

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Summertime Orzo and Chicken

Delicious! I've already made this recipe three times in the last month! I found this recipe on one of my favorite food blogs - www.noblepig.com - so if you haven't checked it out, you should. Anyway, I tweaked the recipe a little bit by adding fresh spinach, arugula, and orange tomatoes to it. Always trying to sneak in a few more veggies!

http://www.noblepig.com/2010/07/28/summertime-orzo-and-chicken.aspx

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Peas and Cheese Spaghetti Squash

Here's what is fabulous about this recipe - it only has five ingredients! I was a bit worried serving Andrew a vegetarian meal but he really liked it. Score! If you've never tried spaghetti squash before, Andrew thought it tasted just like al dente, or firmly cooked, noodles. For the most part, it is super easy to make too. The only part I found difficult was actually cutting the squash in half. I tried two different knives, a cleaver and finally a hammer was used before Andrew and I finally got the stupid thing opened. There must be an easier way though!

Peas and Cheese Spaghetti Squash
adapted from Rachael Ray magazine

1 large spaghetti squash, cut in half lengthwise and seeds removed

8-12 oz spaghetti sauce (depending on how saucy you like it)

1/2 c frozen green peas

1 c ricotta cheese

1/2 c parmesan cheese

Preheat the oven to 350 degrees. Grease a baking dish. Place squash halves face down in dish and fill with 1 1/2 c of water. Bake for 30 minutes or until the flesh is easily pierced with a knife. Set aside to cool so that is can be handled.

In a saucepan over medium-low heat, combine spaghetti sauce and peas (or whatever other vegetables you may be adding or substituting). Stir frequently and continue cooking until sauce and veggies are heated through.

Using a fork, shred the meat of the squash halves and place the 'noodles' into the sauce. Stir to combine. Remove from heat and stir in the ricotta cheese. Sprinkle parmesan on top and serve!

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Roasted Garlic Mashed Potatoes

OMG, these were divine! I don't think I will ever make another mashed potato recipe! I didn't change a thing and they came out perfectly!

http://www.foodnetwork.com/recipes/neelys/roasted-garlic-mashed-potatoes-recipe/index.html

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Champagne Sangria

I had two bottle of champagne that I wanted to use. I like champagne but not enough to drink that much by its self! I decided to try and make a sangria with it and it was deliciously refreshing and perfect for spring and summer.

Champagne Sangria

1/2 c water
1/2 sugar
3 sprigs of mint
2 lemons
2 limes
6 oz peach nectar, chilled
1 bottle champagne, chilled

In a small saucepan over high heat, combine water, sugar and mint leaves. Bring to a boil and stir frequently until the sugar has dissolved. Remove from heat and let cool.

In a large pitcher, place lemon and lime slices and pour over cooled mint simple syrup. With a wooden spoon, gently crush fruit slices to release their juices. Pour in peach nectar and champagne. Stir well and serve!

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Mediterranean Pesto Pasta with Grilled Chicken

Okay, this recipe isn't going to be an exact recipe by any means because I can't remember the measurements. My memory is not what it used to be! But if you're comfortable in the kitchen, then I'm sure you can look at the ingredients and go with your gut.

Mediterranean Pesto Pasta with Grilled Chicken

8 oz penne pasta

2 chicken breasts

kalamata olives

sun-dried tomatoes

artichoke hearts

hearts of palm

2 T red wine vinegar

1/4 to 1/3 c basil pesto

1/4 to 1/3 c Greek salad dressing

feta cheese

Cook the penne pasta according to package directions. While the pasta is cooking, heat a grill pan to medium-high heat, cook on one side for about 4 minutes, flip and lower heat to medium. Continue to cook until juices run clear, about 5 to 7 more minutes. Remove chicken from heat and let rest until pasta is finished cooking.

Chop olives, tomatoes, artichoke hearts and hearts of palm. Set aside. In a small bowl, mix together vinegar, pesto and salad dressing.

Drain pasta and return back to pot. Combine pasta with vegetables and pesto mixture. Place in serving bowls. Slice grilled chicken and place on top of pasta. Sprinkle with feta.

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Southwestern Turkey Burgers

I was craving a burger recently, but I wanted something a little healthier than the average beef burger. I invited my parents over for dinner and I tried a new Rachael Ray recipe for Southwest Turkey Burgers and everyone enjoyed them. The patties were moist (which can sometimes be a problem with turkey since it's such a lean meat), flavor-packed and the pepper jack cheese really added a spicy zing. I think next time I might leave off the bacon and add mashed avocado. Overall, I really good burger and it's a recipe I'll definitely make again. Oh, and I served the burgers with homemade sweet potato fries and fresh fruit salad.

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