Cilantro Lime Shrimp

Are dinner parties a normal thing for 20-somethings to do nearly every weekend? Currently, my girlfriends and I have had this almost-every-Saturday-thing going on, where we all bring food and wine to contribute, and then meet up with everyone else to go out for the night. A few weekends ago, my friend Sarah invited us over, and she made this shrimp dish with lime and cilantro that was so, so good. I couldn't wait to replicate it, so I made it this past weekend. Served over rice, it's an easy (and relatively cheap) meal to make.

Cilantro Lime Shrimp (recipe makes enough for two)

- 1 T butter

- 1 T olive oil

- 2 cloves garlic, minced

- 1 medium onion, chopped

- 1 jalapeno, finely chopped

- 1/4 t. red pepper flakes

- 1/2 t. Mexican oregano

- 2 roma tomatoes, chopped

- 1 lime, zest and juice

- 1/2 t. salt

- 1/2 t. black pepper

- 1 pound shrimp, split and deveined

- 2 t. chopped cilantro

1. Melt the butter and oil in a skillet over medium-high heat.

2. Add the garlic, onion and jalapeno. Cook, stirring until the onion begins to wilt, approx. 3 minutes.

3. Add the red pepper flakes and oregano.

4. Continue cooking until the onion becomes translucent, approx. 3 additional minutes. 

5. Add the tomatoes.

6. Cook, stirring occasionally, until the tomatoes are soft.

7. Add the shrimp, zest and lime juice, salt and black pepper.

8. Cook until the shrimp are just opaque (be careful not to overcook).

9. Remove the pan from the head and stir in the cilantro.

Carrabba's Chicken Bryan

One of the things that I miss most about home since moving away is my favorite restaurant, Carrabba's. It's a chain restaurant, but there is not a close location in relation to where I live, so last weekend I took to looking up the recipe of one of my favorite dishes, Chicken Bryan, and attempting to replicate it.

I was a little nervous that it wouldn't taste anything like Carrabba's, but was surprised at the outcome-- almost an exact replica (all that was missing were the garlic mashed potatoes!). It's a simple recipe to follow, and doesn't take too many ingredients.

Any Carrabba's fans out there?

Carrabba's Chicken Bryan recipe (Makes enough for four people) 

- 2/3 tablespoon minced garlic

- 2/3 tablespoon minced yellow onion

- 1 1/3 tablespoons butter

- 1/3 cup dry white wine

- 1/4 cup fresh lemon juice

- 1/2 cup cold butter, sliced

- 1 cup chopped sun-dried tomatoes

 - 1/4 cup chopped fresh basil

- 1/3 teaspoon kosher salt

- 1/3 teaspoon white pepper

- 4 boneless skinless chicken breast halves

- 2/3 to taste extra virgin olive oil, for brushing

- 1/3 teaspoon salt

- 1/3 teaspoon black pepper

- 5 1/3 ounces caprino goat cheese or 5 1/3 ounces other goat cheese, room temperature

Saute garlic and onion in 1 1/3T. butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside. Brush chicken breasts with olive oil and sprinkle with salt and black pepper. Grill chicken over hot coals 15-20 minutes, or until cooked through (I grilled them on my stovetop, as I don't have a grill). A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.

Cherry chocolate kale smoothie

Anytime I can incorporate chocolate into my breakfast, I typically jump at the occasion. I've been making this smoothie for months now, and don't know why I posted it sooner because it is one of my favorites. Feel free to substitute spinach for kale, or use a combination of both. Either way, it's a healthy morning meal, and even more healthy if you use Ovaltine instead of chocolate syrup.

Yes, I still use Ovaltine.

Cherry Chocolate Kale Smoothie (makes enough for one)

- 1 handful of kale, de-stemmed

- 1 cup of black cherries, with pits removed

- 2 t Ovaltine

- 4 skim milk icecubes

- 1 cup skim milk

Place all ingredients in blender (kale first!) and blend until smooth.

BLT salad with creamy peppercorn dressing

Since I've been trying to "spice up my salads," I've tried to become more creative in toppings, dressings, etc. In fact, I've become one of those people that likes to make their own salad dressings (hey, it's healthier, right?!) When my parents came to visit a few weekends ago, we went to this popular pizza place in downtown DC and my mom ordered this delicious creamy peppercorn salad. I've been dreaming about recreating it since. It's almost just as good, and perfect with a wedge of head lettuce. I've listed the recipe for both the salad and the dressing below. 

P.S.- Find my other recipes for salads here!

BLT salad with creamy peppercorn dressing

- 1/4 of a head of lettuce, cut into a wedge

- 1/4 cup of bacon bits

- 5 cherry tomatoes, halved

Creamy peppercorn dressing (makes one cup)

- 1/2 cup mayonnaise

- 1/2 cup sour cream

- 1/3 cup freshly grated Parmesan cheese

- 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)

- 2 tablespoons milk (not nonfat)

- 2 teaspoons freshly ground black pepper

- 2 medium garlic cloves, finely chopped

- 1/2 teaspoon kosher salt

Place all of the ingredients in a medium bowl and whisk until combined. Refrigerate in a container for up to 4 days.

Chocolate banana breakfast power milkshake

Any time I can avoid drinking coffee in the morning I do, especially if I can replace it with a healthy breakfast drink that's going to give me lasting energy throughout the day. Oddly, I only drink coffee for its taste, and it leaves me jittery rather of ready to face the day with an extra spring in my step. 

I try to make one or two green drinks a week (seriously, the amount of kale I eat has to be an overdose of vitamin K), but it's always a little more enticing if you have chocolate incorporated into your breakfast, right? I was inspired by this recipe to make a chocolate breakfast smoothie of my own with oats, bananas and a Carnation Breakfast Essentials packet. Instead of the jittery, not-so-satisfied feel I always get from coffee, this kept me full on its own and ready to start my morning. 

Chocolate banana breakfast power milkshake 

- 1 packet of Carnation Breakfast Essentials powder drink mix in rich chocolate

- 1 1/4 cup skim milk

- 3 ice cubes

- 1 frozen banana

- 1/4 cup uncooked oats 

Pour all ingredients into a blender and blend on high for 30 seconds, or until well blended. 

Photo via

Mom's homemade macaroni and cheese

One thing about my family - we make an amazing homemade macaroni and cheese. I've been eating this for as long as I can remember, and helping my mother make it since I was six-- I have the pictures to prove it! The cheese is made starting from a flour/butter/onion/seasoning salt paste, and I'll be the first to admit that when I first started making this on my own, there were at least three failed attempts. However, looking back I don't know how I could have screwed it up... it's so simple!

Mom's Macaroni and Cheese

Saute:
-2 T white onions
-2 T butter
Then add:
- 2 T flour (and brown all together)
Then add and whisk:
- 3 cups milk
Grate:
- 1 block of Cracker Barrel Sharp Cheddar Cheese and add to mixture, along with 1t onion salt, 1/2t seasoning salt

Boil 3 cups of noodles and pour into baking dish. Pour cheese sauce over noodles and bake at 350 degrees for 45 minutes.

Kentucky Derby Week: Derby drinks

No Derby party is complete without a mint julep. The signature drink of choice for the weekend, it has been a tradition for nearly a century, and each year there's nearly 120,000 served at the actual Derby. However, I wanted to share a few other options in case mint juleps aren't your thing. Below are a few recipes for cocktails so good, your friends won't be able to hold their horses to get their hands on these. 

1. Raspberry Beer Cocktail

- 1 cup of fresh raspberries or frozen

- 4 bottles of corona (12oz) beer, chilled 

- 1 container frozen raspberry lemonade concentrate, thawed or pink lemonade

- 1/2 cup good quality vodka

- Garnish: lemon slices, or raspberries.

In a large container stir together the first 4 ingredients. Serve over ice.

Garnish with raspberries. To make ahead, stir together lemonade concentrate and vodka in a large container. Stir in raspberries and beer just before serving. Garnish, if desired.

2. Strawberry Infused Bourbon (note: this recipe takes a bit longer than most)

- Organic strawberries

- Bourbon

Rinse the strawberries, then chop off the leafy tops and discard them. Chop the strawberries into bite-sized pieces. Transfer the strawberries into a jar large enough to hold all the strawberries and leave a couple of inches of room at the top.

Pour bourbon over the mixture, screw on the lid tightly and give it a shake. Store the jar in a dark place, like in a cupboard, for anywhere from 3 to 7 days. Try to give the jar a shake once a day (I kept the jar in a cabinet right next to my coffee so I remembered to shake it every morning).

When you’re ready to strain the mixture, place a mesh colander over an appropriately sized bowl. If you have one, you can use a nut milk bag, clean paint straining bag, cheese cloth or even a coffee filter in place of or in addition to the colander. Pour the mixture over the colander/bag/filter to catch the strawberries and any strawberry debris. Discard the strawberries. If you see any debris in the bowl, pour the vodka through your strainer once or twice more to remove it.

Store the strawberry bourbon in the refrigerator for up to a month, or in the freezer to retain its fresh flavor even longer.

3. Lavender Mint Juleps

- 6 mint leaves 

- 2 oz. lavender simple syrup

- 3 oz. bourbon whisky

Fill glass with mint and simple syrup. Muddle until crushed. Fill with ice and top with whiskey. Garnish with a lavender or mint sprig. 

4. Savory Peach Cocktail

- 2 peaches, peeled, pitted and chopped

- 2 teaspoons sugar

- 2 ounces fresh squeezed lime juice

- 2 tablespoons chopped fresh basil leaves

- 4 ounces bourbon

Garnish:

- Fresh lime juice

- 1 tablespoon fresh lime zest

- ¼ cup super-fine sugar

In a large cocktail shaker, fitted with a strainer, combine the peaches, sugar, lime juice, basil leaves and bourbon. Shake vigorously to blend. To serve, thoroughly blend the lime zest and sugar and pour onto a plate. Coat the rims of two cocktail glasses with lime juice and dip into the sugar mixture. Fill the glasses with ice and strain the liquid from the cocktail shaker.

Pear + Swiss grilled cheese with balsamic glaze on asiago

Since it is National Grilled Cheese month, and the official "grilled cheese day" was last week, I thought it was only appropriate to post a recipe for one of my all-time favorite sandwiches. I've been into putting fruit on my grilled cheeses since junior year of college (pretty weird), and decided to test out pears last week. Paired with swiss cheese, balsamic vinegar and asiago bread, there's a lot of flavor going on, but it's a really tasty combination!

Pear + Swiss grilled cheese with balsamic glaze on asiago

- 2 slices of swiss cheese
- 4 thin slices of pear
- 2 t balsamic vinegar
- 2 slice of asiago bread, buttered on one side

Soak pear slices in balsamic vinegar for 10-15 minutes, and place between the two slices of cheese. Grill evenly on each side. 

Apple walnut salad with champagne vinaigrette dressing

Since I posted the recipe for champagne vinaigrette salad dressing, I thought I'd follow up with a recipe for an amazing salad to go with it. If you're a fan of adding fruit to your salads, then this one will easily be a favorite. It's perfect for an entire meal, or as a side salad with whatever you're serving. Honestly, I've eaten this as my lunch (and possibly dinner) for the past couple of nights, and I'm still not tired of it!

Apple walnut salad with champagne vinaigrette dressing (makes enough for one)

- 2 1/2 cups of mixed greens

- 1/4 cup of Granny Smith apples, diced

- 1 T of parmesan cheese, grated

- 1/3 cup grilled/breaded chicken, sliced thinly

- 1/4 cup of candied walnuts (recipe here)

- champagne vinaigrette dressing 

Champagne vinegar salad dressing

I think my friends would seriously make fun of me if they knew I made my own salad dressing from scratch instead of buying the storebought stuff. Mostly it's because I hate a lot of salad dressings in general (I use oil + vinegar 95 percent of the time), but there's something about throwing together your own salad dressings that just seems healthier. 

This recipe is from the Nordstrom cafe menu, one of my favorite places to eat out. Sounds weird that Nordstrom has a restaurant, but they have the best food. This dressing is sweet but still light, so it's great on a salad of mixed greens and fruit. Stay tuned for a salad recipe early next week that goes perfectly with this!

xxo

Champagne Vinegarette Salad Dressing (Makes 2 cups)

- 1 tablespoon chopped shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1/2 cup champagne vinegar
- 1 1/2 cups salad oil
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper (I used black pepper, which is fine)

Combine all ingredients--except for the salad oil-- in a food processor and mix until well blended. Pour into a mason jar (or any sort of jar with a lid) and add oil. Shake well. Keep refrigerated.

Sugo di Pomodore (Tomato basil sauce)

The bad thing about making your own sauce from scratch: once you do it, every store-bought jar of sauce tastes horrible. Such is the case with this recipe below. But the upside is, it's super easy to make (and not all that expensive!) This recipe is from a restaurant cookbook, that hopefully I'll get to make more dishes from in the near future. 

Sugo di Pomodore (Tomato basil sauce) makes two quarts

- 3 24-oz. cans chopped tomatoes, preferably Hunts
- 1/2 cup extra virgin olive oil
- 6 medium size garlic cloves
- 1/3 cup tomato puree
- 2 cups fresh basil leaves, loosely packed, coarsely chopped
- 1 1/2 tbs. coarse salt
- 2 tsp. freshly ground black pepper
- 1 Tbs. honey or pinch of sugar (optional)

In a food processor/blender, puree the olive oil and garlic. Pour the mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.

Spinach salad with candied walnuts

It is the end of January, and for some reason, I was craving this summer salad. Packed with fruit, spinach and nuts, it has all of the ingredients of a super-healthy salad. And since I'm trying my hardest to avoid eating cheese (it's really not all that healthy, but it's soo good), I felt relieved because this salad definitely doesn't need any type of cheese-- although you could always crumble blue cheese or feta on top. First I will teach you how to candy walnuts, and then I'll explain the process of putting together the salad and salad dressing.

Candied Walnuts (makes enough for leftovers)

1 1/2 cups walnuts
1/4 cup white sugar
1/2 cup water

Really this is a guessing game every time I make these, but this is about how much of each ingredient you'll need. I heat the water and sugar up first in a Teflon-coated frying pan (do not boil), and then toss the nuts in, mixing occasionally with a wooden spoon over low-medium heat. All in all, it takes about 20 minutes. You will see sugary coating around the walnuts about 15 minutes in. Cool for five minutes before serving.

Balsamic honey dressing

1 t honey
1 t Dijon mustard
1 T balsamic vinegar
2 T olive oil

Mix ingredients together in a bowl

Assembling the salad

Layer 2 cups, spinach, 1/4 cup blueberries, 1/4 cup chopped strawberries, and a handful of candied walnuts. Pour desired amount of salad dressing over and serve.

Roasted brussel sprouts with sea salt

I always hated brussel sprouts with a passion. Every time I saw them, I cringed, because they always looked unsettlingly gross, like shriveled little lettuce heads. However, I have turned a new leaf (ironically) as of late, because I've created a new way of making them, which doesn't involve boiling them until they become a soggy mess. 

Now I make these at least once a week and will eat them either with dinner or as a quick snack. Added bonus: they're one of the world's most nutritious veggies! Read up on their healthy benefits here, but first, learn how to make them the way I love 'em.

Roasted Brussel Sprouts with Sea Salt (makes enough for 4)

- 1 dozen brussel sprouts, halved to make 24 pieces

- 3 T olive oil

- 1 t sea salt

Preheat oven to 400 degrees Fahrenheit. After washing and halving brussel sprouts, pat off extra water with paper towels. You may see that they are loosing a few layers of their leafy shell, but that happens usually, don't fret. Place the sprouts in a bowl and drizzle with olive oil. Toss in oil, and spread on a baking sheet (no need for cooking spray, they're already coated in olive oil!). Sprinkle with sea salt and bake in oven for 20-25 minutes. 

Avocado & Scrambled Egg Breakfast Sandwich

When I interned in Washington, D.C. last year, there was a Corner Bakery in Union Station that I discovered "happened to be" on my way to work. I worked pretty close to The Hill, so my 25 minute walk to work usually involved dodging big crowds of rush hour "rushers." I usually had my morning scheduled the same each day: get ready, eat breakfast, power walk to work (emphasis on the power walking... I was almost always in a rush!) But there were days when I would leave an extra 20 minutes early so I could wait in the long line to get a breakfast pannini at the Corner Bakery.

The amazing part about this place was everything was prepared right before your eyes; there were no egg patties pulled out of a container-- the eggs were scrambled right then and put on your sandwich for you. It's no surprise that I attempted to re-create this myself. While it doesn't taste exactly like the one I devoured about three times a month in Union Station, it's pretty close!

Avocado & Scrambled Egg Breakfast Sandwich (makes enough for one sandwich)

- 2 slices of wheat or sourdough bread
- 2 eggs
- 1 T milk (I used skim, but any type would be fine)
- 1 1/2 T chopped chives
- 2 T grated cheddar cheese
- 4 slices of avocado
- 2 T butter
- 3 slices of cooked bacon
- 5 cherry tomatoes, halved
- salt and pepper to taste

Lightly butter one side of both slices of bread and place--butter side down--into a pan on low-medium heat. Add cheese, avocado, tomato, and bacon, distributed however you like on the bread (right now it will look like an open-faced sandwich). Meanwhile, scramble milk and salt/pepper with eggs in a bowl. Heat skillet/pan on medium heat with a slice of butter. Mix chopped chives in to scrambled egg mix and pour into pan to start scrambling. Once your eggs are scrambled, place them on the toast in your other pan and close the sandwich to cook. This is where the pannini maker comes in, but since I don't yet own one, I cooked the sandwich like I would a grilled cheese sandwich, pressing down with a spatula. After the cheese is melted and you're left with a gooey, melted inside, (and a toasted inside) it's ready to serve!

Pesto Chicken Wrap with Sun-dried Tomatoes

Wraps aren't really the ideal food for winter... usually the winter months should be full of hot panninis, soups and warm comfort foods. But since I'm trying to stick to some sort of a new year resolution of eating healthier, I decided to bring some pesto back into my life and test out a new wrap idea I had in mind. I used this pesto recipe here if you don't already have your own way of making it. 

PS- You can always substitute the pine nuts for walnuts when making pesto.

PPS- This isn't my finished product's photo. Ever notice how messy a wrap turns out? It's certainly never photogenic! 

Pesto Chicken Wrap with Sun-dried Tomatoes (makes enough for one wrap)

- 1 spinach wrap (Tip: warm up in microwave between 2 moist paper towels to make for easier wrapping)

- 1 small piece of grilled chicken, sliced in small pieces

- 1/2 cup of prepared pesto

- 1/4 cup sun-dried tomatoes

- 1/4 cup romaine lettuce, chopped

- 1/4 cup fresh sprouts

- shredded parmesan cheese to taste

Mix chicken pieces in a bowl of pesto and wrap--along with the rest of the ingredients-- into the spinach wrap and serve. 

Party Ryes

I promise you, these don't taste like they look. Party Ryes are something my parents made to take to parties all of the time, and I always avoided eating them because I'm not a fan of olives. Turns out, you can't taste them at all. I made this last week for a post-Thanksgiving dinner party, and as usual they were a huge hit. With only five ingredients and about ten minutes of prep time, I can assure you they're worth making, especially during the holiday party season!

Party Ryes

- 1 small can chopped blacked olives
- 1 small jar helmans mayonaise
- 3/4 of a 16 oz. bag of shredded sharp cheddar cheese
- 1 small can bacon bits
- 1 loaf of cocktail rye bread (mini rye bread loaf)

Mix and spread on rye breads, and bake at 350 degrees until cheese melts (about 25 minutes).

Pasta alla Vodka

I can remember my mother calling me from the liquor store one morning while I was in college, talking about how she was going to make Pasta alla Vodka for dinner and she was stumped over what type of vodka to buy for the sauce. I gave her a few recommendations, and later that night when I came home for dinner, I realized she had bought the cheapest, worst type of vodka man could purchase: Kamchatka vodka. It was the kind college freshman would call "easy, cheap and quick," and at $5.99 a bottle, you really couldn't beat the price, but you paid for it the next morning with a wicked hangover.

I was surprised, however, that it made a fine addition to the Pasta alla Vodka recipe that night; and no worries, this sauce won't give you a hangover. ;)

Pasta alla Vodka

2T olive oil
4 oz. thick, slab style bacon, chopped and cooked until crisp*
2 cloves garlic, minced
1t crushed red pepper flakes**
1 - 28oz. can crushed tomatoes
1/4-1/2 t salt
1/2 t ground black pepper
1/3 cup vodka
1 - 8 oz. pkg. mascarpone cheese
1/4 cup fresh basil leaves, chopped***
1/2 cup freshly grated parmesan cheese
1 -1lb. pkg. rigatoni or other tube-shaped pasta, cooked al dente.

1. Add olive oil and bacon to a large sauce pan and warm over medium heat, Stir in garlic and red pepper flakes and cook one minute, taking care not to brown garlic.
2. Add tomatoes, salt and pepper to saucepan. Cook uncovered over medium heat, stirring occasionally, until sauce is reduced to 2 cups. Add vodka and continue cooking for 2 more minutes.
3. Reduce heat to low and simmer for 5 minutes. Stir in mascarpone cheese and bacon until well combined. Add fresh basil and remove from heat.
4. Toss sauce with pasta and serve with parmesan cheese.

* Bacon may be omitted for a vegetarian sauce.
** Additional crushed red pepper flakes may be added for a spicier sauce.
*** If fresh basil isn't available, omit, because dried basil will not taste the same in this dish.

Creamy tomato soup

Tomato soup was something I grew up on, only it was the kind from the Campbell's soup can. I think after I was 15 or 16 I grew to become fed up with it and stopped eating it completely. I'm so glad that I now found a recipe that is simple and somewhat fast. Plus, I always like knowing the contents of what I'm eating, and with this recipe, almost everything is healthy! It's best served with a classic grilled cheese sandwich... I used gouda cheese this time around. 

Creamy Tomato Soup

Ingredients 

- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream
- Croutons, for garnish


Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and pour into a blender/food processor (or you can run it through a food mill) until smooth. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Pesto pasta with cherry tomatoes

The first time I realized how simple it was to make pesto from scratch, was a year and a half ago. I was a junior in college, babysitting a family with three children. The girl, who was ten years old, opened the freezer one night to make dinner and revealed to me her parent's stash of frozen pesto. When I say stash, I mean there were tons of jars full of the frozen green sauce. I have to admit, I was pretty embarrassed when she explained to me that all it really took was basil, olive oil, walnuts and cheese. I was mad I had gone over halfway through college without knowing this simple and cheap recipe!

Pesto Pasta with Cherry Tomatoes

- 2 cups packed fresh basil

- 1/3 cup Parmesan cheese

- 3 cloves garlic, chopped

- 1/2 cup olive oil

- 1/4 cup walnuts, chopped

- 1/2 cup cherry tomatoes, halved

- 3 cups of penne pasta, cooked al dente

- salt and pepper to taste

Combine basil, cheese, garlic, olive oil, and walnuts in a food processor (I used my trusty Magic Bullet) and blend. While pasta is cooking, heat one teaspoon of olive oil in a pan and sauté tomatoes. After pasta is done, add to pan and toss in pesto sauce. Serve immediately.

Pumpkin Bread

Post-Halloween and October, it's usually safe to say that the "pumpkin madness" has died down a bit, but because it's still before Thanksgiving, I thought I'd post my mother's recipe for pumpkin bread. It was a such a huge hit when I brought it into work, my boss thought it was store-bought!

xxo

Pumpkin Bread (makes two loaves)

- 1 (15 ounce) can pumpkin purée

- 3 1/2 cups flour

- 3 cups sugar

- 2 tsp. soda

- 1 1/2 t salt

- 1 t cinnamon

- 1 t nutmeg

- 1 cup cooking oil

- 4 eggs

- 2/3 cup water

- 1 cup nuts (optional)

Sift together dry ingredients in a large bowl. Add remaining ingredients. Mix well. Pour into three greased and floured 9x5-inch loaf pans. Bake at 350 degrees for 50-60 minutes