Desserts · Family Favorites · Holidays

Easy Pecan Shortbread Bars

cathysmahaLeave a comment

The Easy Pecan Shortbread Bars are to die for. Daughter, Sarah, is the master of this recipe. The bars are rich, and so yummy. If you bring these to holiday gathering, be prepared to be on the hook for this recipe for all future events.

Easy Pecan Shortbread Bars Recipe

INGREDIENTS:
  • Shortbread Crust
    • ½ cup butter {softened}
    • ⅓ cup brown sugar {packed}
    • ½ teaspoon salt
    • 1 ½ cups flour
  • Pecan Filling
    • ¼ cup butter
    • ½ cup brown sugar {packed}
    • ¼ cup honey
    • 2 Tablespoons heavy cream
    • ½ Tablespoon vanilla extract {or vanilla bean paste}
    • 2 cups pecans {roughly chopped}
DIRECTIONS:
  1. Shortbread Crust
    • Preheat the oven to 375 degrees. Prepare a 9×9 pan by lining it with parchment paper and spraying with non-stick cooking spray, set aside. 
    • Using an electric mixer, cream together the butter and brown sugar until it is light and fluffy.  Add salt and flour, continue to mix until it resembles coarse crumbs.  Pour mixture into prepared pan and pat down into an even layer.  Bake for 15 minutes or until the sides start to turn golden brown.  Remove from oven and cool.
  2. Pecan Filling
    • Once crust has cooled, preheat oven to 325 degrees.  Combine butter, brown sugar, honey and heavy cream in a small sauce pan over medium-high heat.  Stir mixture and cook until it boils.  Remove from heat, add vanilla and stir.  Finally, add the chopped pecans and stir until coated. Pour the filling over the prepared crust.  Spread filling out into an even layer and bake for 15-20 minutes or until the filling is bubbly.  Remove from the oven and sprinkle the top with a small amount of flakey sea salt {optional}.  Cool and cut your pecan shortbread bars into squares.  Store in an air tight container for up to 5 days or freeze for up to 3 months.

Notes

  • Don’t skip the step of preparing the pan for this pecan bars recipe.  The topping is super sticky, so be sure that parchment paper goes up the sides of the pan.  I would also spray with nonstick cooking spray to be sure that it will remove easily.
  • The shortbread dough may look crumbly when you pour it into the pan but that is how it is supposed to be. It will come together as you press it into the pan and create a buttery shortbread crust.
  • This recipe can be easily doubled and made in a 9×13 pan. This will give you a good amount of bars and is great for feeding a crowd. 

Variations:

  • Chocolate Shortbread: Add cocoa powder to the shortbread crust ingredients for a delightful chocolate twist.
  • Spiced Crust: Add a pinch of ground cinnamon, nutmeg, or cardamom to the shortbread crust for a warm and aromatic touch.
  • Chocolate Pecan: Sprinkle chocolate chips or chunks over the shortbread crust before adding the pecan filling for a chocolatey delight.
  • Coconut Pecan: Mix shredded coconut into the pecan filling for a tropical twist.

Recipe from PracticallyHomemade

New Favorite · Soups and Stews

Stove Top Beef Stew

cathysmahaLeave a comment

I love my 5-hour oven beef stew recipe but when Megan introduced me to this recipe, WOW! The beef is so tender and serving it over mashed potatoes takes it to a new level. If you wanted to add potatoes to the stew vs. serving over mashed potatoes, I think it would be fine. This is definitely a new family favorite.

Stove Top Beef Stew

INGREDIENTS:
  • 1 Tablespoon vegetable oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed between your fingers
  • 2 medium-sized carrots, chopped small
  • 2 ribs celery, chopped small
  • 1 large shallot or small onion, chopped small
  • salt and pepper
  • 8oz button mushrooms, thinly sliced
  • 4 cloves garlic, pressed or minced
  • 1-1/2lbs stew meat, cut into bite-sized pieces (1″ or so)
  • pinch of red pepper flakes, optional
  • 3 Tablespoons butter, softened
  • 3 Tablespoons gluten free flour or all-purpose flour (dish will not be GF if using AP flour)
  • 32oz gluten free beef broth
  • 2 bay leaves
  • 1 cup frozen peas
  • prepared mashed potatoes, for serving
DIRECTIONS:
  1. Heat oil in a large dutch oven or soup pot over medium heat. Add dried thyme and rosemary then saute for 30 seconds. Add carrots, celery, and shallots then season with salt and pepper and saute until the vegetables are browned and tender, 10 minutes. Add mushrooms then saute until they release their liquid, the liquid cooks off, and the mushrooms become tender, 7-9 more minutes. Add garlic then saute for 1 minute, or until very fragrant. Turn heat up to medium-high then add stew meat, red pepper flakes, if using, and more salt and pepper, then saute until meat is evenly browned, 8-10 minutes.
  2. Mash together butter and flour in a small dish with a fork until smooth then add to the pot and stir to coat the meat. Cook for 1 minute then stream in beef broth, scraping the bottom of the pot to release any browned bits. Turn heat up to high to bring stew to a simmer then add bay leaves. Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally.
  3. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top. Taste and adjust salt and pepper if necessary then add frozen peas and simmer for 2 minutes. Remove bay leaves then serve over mashed potatoes.

Recipe from IowaGirlEats

Pastas

Pumpkin Rigatoni with Rosemary Walnut Crispies

cathysmahaLeave a comment

Pumpkin Rigatoni with the savory, delicious rosemary walnut crispies is a real treat. Daughter, Megan, first made this (substituting the pasta) and it was divine. I made it a couple of weeks later and, again, loved the results. The Rosemary Walnut Crispies can be made in advance to save prep time. I opted to add cooked, shredded chicken to add some protein, a nice addition. The rosemary walnut crispies would be delicious on a pear or other fall salad!

Pumpkin Rigatoni with Rosemary Walnut Crispies

INGREDIENTS:
  • Pumpkin Rigatoni:
  • 2 tablespoons butter
  • 4 cloves garlic, thinly sliced or minced
  • 1 cup pumpkin puree
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1–2 teaspoons kosher salt
  • squeeze of lemon
  • 1 lb. rigatoni
  • Optional: 2 cups shredded, cooked chicken breast
  • Rosemary Walnut Crispies:
  • 1 cup walnuts, chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon melted butter
  • 1–2 tablespoons brown sugar (I like 2)
  • 1/2 teaspoon kosher salt (more to taste)
  • black pepper to taste
DIRECTIONS:
  1. Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.
  2. Pasta: Cook according to package directions. Drain.
  3. Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic – it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you’re into that. Add cooked pasta to the sauce. Optional: stir in shredded chicken
  4. Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you’re fancy.

Recipe from PinchofYum with modification to add chicken.

Asian Dishes · Poultry

Chicken Lettuce Wraps

cathysmahaLeave a comment

Chicken Lettuce Wraps are delicious and a little different than the lettuce wraps I have experienced at local Asian restaurants. I like this recipe and feel it would be wonderful over cooked rice.

Chicken Lettuce Wraps

INGREDIENTS:
  • 1.5 lbs. boneless, skinless chicken thighs, cubed
  • 3 tbsp olive oil
  • 1 large carrot, julienned
  • 1/2 cup cashews, roasted
  • 1/2 yellow onion
  • 3 garlic clovers
  • 1 inch piece of fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup sweet chili sauce
  • 1 lime, juiced
  • small pinch of salt (note, soy sauce is salty)
  • 1 tsp sesame oil, to finish
  • black pepper
  • green onions for garnish
  • fresh cilantro, for garnish
  • sesame seeds (optional)
  • Bib Lettuce or Butter Lettuce for serving
DIRECTIONS:
  1. Julienne carrots and chop onions.
  2. Sauté chicken thighs in olive oil with a bit of salt and black pepper, until lightly caramelized and set aside.
  3. In the same pan sauté onions until softened, shred ginger and garlic, bring the chicken back along with carrots and cashews; add sweet chili sauce, soy sauce and lime juice, stir well and cook for a few minutes.
  4. Finish with the chopped green onions and cilantro.
  5. Serve with lettuce wraps and enjoy!

Recipe from VessysGourmetKitchen

New Favorite · Salads

Apple Bacon Brussel Sprouts Salad

cathysmahaLeave a comment

Typically, I roast brussel sprouts but this salad was intriguing. I sliced the brussel sprouts very thinly with my food processor and the flavor and texture were perfect. The sweetness of the apples, the crunchiness of the almonds, and of course the saltiness of the bacon, make this a declicious salad. I served it alongside pulled pork sandwiches. The leftover were still good for 1-2 days after making it. A new favorite salad!

Apple Bacon Brussel Sprouts Salad

INGREDIENTS:
  • 4 slices bacon
  • 8oz brussels sprouts, ends trimmed
  • 1/4 cup Fisher Naturals whole almonds, roughly chopped
  • 1 Tablespoons shallot
  • 1/4 cup white balsamic vinegar (could use red wine vinegar)
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • salt and pepper
  • 1 red apple, chopped (I like Pink Lady apples)
DIRECTIONS:
  1. Crisp bacon in a large skillet over medium heat then remove to a paper towel lined plate to drain. Reserve 3 Tablespoons bacon grease in skillet (add extra virgin olive oil if there’s not enough.) Chop or crumble bacon when cool enough to handle.
  2. Meanwhile, use the grating blade attachment on a food processor, mandolin, or very sharp knife to slice brussels sprouts very thin. Add to a large bowl with almonds and bacon then set aside.
  3. To the bacon grease, still over medium heat, add shallots then saute until tender, 2 minutes. Remove skillet from heat then whisk in vinegar, honey, dijon mustard, salt, and pepper (be careful, vinegar may spatter a bit.) Return skillet to heat then whisk until dressing is combined, 30 seconds. Pour over brussels sprouts mixture then toss well to coat. Taste and add salt and pepper if necessary. Add chopped apple then toss again to mix, and then serve. Serves 2-3 as an entree, 5-6 as a side.

Recipe from IowaGirlEats

Soups and Stews

Sweet Potato Chowder

cathysmahaLeave a comment

Sweet Potato Chowder is delicious and easy to prepare. I used bacon instead of pancetta and frozen kale vs. fresh. I liked the carrots with the sweet potatoes, but you could easily use all sweet potato. I was hesitant to use sage and nutmeg but they made such a delicious broth. This chowder is another easy soup for colder nights.

Sweet Potato Chowder

INGREDIENTS:
  • 4 ounces pancetta, diced (I used bacon)
  • 1 tablespoon unsalted butter
  • 1 sweet onion, diced
  • 3 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground sage
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup chopped carrots
  • 3 cups chopped sweet potato, about 1 inch in size
  • 5 cups reduced-sodium chicken stock
  • ⅓ cup cream, half and half or coconut cream/milk
  • 2 cups chopped tuscan kale (I used frozen kale from my garden)
  • 3 tablespoons roasted salted pepitas, for topping
DIRECTIONS:
  1. Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
  2. Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
  3. Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the cream/halfhalf/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
  4. A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
  5. Serve with the pancetta and pepitas for topping.

Recipe from HowSweetEats

Pastas

Creamy Butternut Squash Orzo with Sausage

cathysmahaLeave a comment

Creamy Butternut Squash Orzo with Sausage is the perfect comfort meal for a cold, wintery day. It packs so much flavor with the creamy goodness of the Orzo. Often, I tire of leftovers, but not this Orzo dish. Just writing about it makes me want to run to the kitchen and make it again.

Creamy Butternut Squash Orzo with Sausage

INGREDIENTS:
  • 12 oz Italian sausage casings removed (I used 3 sausage links)
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup butternut squash puree
  • 3 cloves garlic minced
  • 10 oz orzo uncooked
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons fresh thyme
  • salt and coarsely ground black pepper to taste
DIRECTIONS:
  1. Remove the sausage from casings, and slice the sausage. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
  2. Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
  3. Make creamy butternut squash sauce: To the same skillet with sausage, add heavy cream, chicken stock, butternut squash puree, 1 T. sage, and minced garlic.
  4. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 5 or more minutes. Make sure the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
  5. While the sauce cooks for 5 or more minutes, cook the orzo as described below.
  6. Cook orzo: Bring a pot of water to boil. Cook orzo according to package instructions. In my case, I cooked orzo al dente for 7 minutes in a pot of boiling water. Remove from heat. Drain but do not rinse.
  7. Assembly: Add cooked orzo to the skillet with creamy butternut squash and sausage. Stir in half of the fresh sage and half of the fresh thyme.
  8. Cook over medium-high heat for 2 minutes. Remove from heat.
  9. Season with salt and freshly ground coarse black pepper.
  10. Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
  11. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

Recipe from Julia’s Album

Vegetables

Basil Salt

cathysmahaLeave a comment

If you have a plethora of basil in your garden and aren’t sure what to do with it, try Basil Salt. I shared this recipe with my daughter, Megan, who had SO much basil. She made the salt and it is delicious!

Basil Salt

INGREDIENTS:
  • 2 cups basil
  • 1 cup sea salt
DIRECTIONS:
  1. Wash and dry the basil leaves.
  2. Preheat oven to 250 degrees Fahrenheit.
  3. Blend the dry basil leaves and salt until well blended.
  4. Spread the salt mixture on parchment paper in a baking pan and bake for 25-30 minutes.
  5. Once cool, break it up and blend the mixture again.
  6. Store in an air-tight container. Keeps well for a year.

Recipe from biancafrombrooklyn

Salads

Golden Beet, Feta, Lemon & Pistachio Salad

cathysmahaLeave a comment

What flavorful salad with golden beats, feta, lemon, and pistachios. The vinaigrette is so fresh and would be delightful on many salads. I used the honey roasted beets from an earlier post, but feel free to buy a package at the grocery store in the refrigerated produce section.

Golden Beet, Feta, Lemon & Pistachio Salad

INGREDIENTS:
  • 4-5 roasted golden beets
  • 2 cups arugula
  • 1 teaspoon lemon zest
  • 1/4 cup crumbled feta cheese
  • 2 tablespoon pistachios – chopped
  • For the lemon vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 clove garlic, minced (of 1 tsp.)
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon honey
  • 2 teaspoons fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
DIRECTIONS:
  1. Add sliced beets to a serving dish, top with arugula, lemon zest, feta and pistachios.
  2. To make the vinaigrette, add all of the ingredients to a small bowl and whisk together.
  3. Top salad with vinaigrette and enjoy.

Recipe slightly altered from loveandlemons.com

Desserts

Peach Crumble

cathysmahaLeave a comment

Twas the end of peach season and I had a few peaches left. I wanted a healthier version of Peach Cobbler and this fit the bill. It was very good but I substituted cinnamon for the nutmeg…a personal choice. A nice dessert to end summer and welcome Autumn!

Peach Crumble

INGREDIENTS:
  • 5 peaches
  • 1/4 c. light brown sugar
  • 2 tsp. lemon juice
  • 1/2 tsp. fresh-ground nutmeg
  • 1/2 c. granola
  • 3 tbsp. flour
  • 1 tsp. lemon zest
  • 4 tbsp. butter
DIRECTIONS:
  1. Preheat oven to 350 degrees F.
  2. Toss the peaches, 2 tablespoons brown sugar, lemon juice, and nutmeg together in a small bowl. Transfer the peaches to an 8-inch tart dish and set aside.
  3. Mix the granola, flour, remaining brown sugar, and lemon zest together in the bowl of a food processor fitted with a metal blade. Add the butter and pulse just to combine.
  4. Sprinkle the granola topping over the peaches and bake until the peach mixture is bubbling and the granola crumble is golden brown and crispy — 30 to 40 minutes. (I cookied mine another 5 minutes). Cool slightly before serving.

Recipe from Country Living