Weekend Cooking Adventures

Since I only work 4 days a week, I have a long weekend every week! I enjoy cooking on these weekends, trying new recipes, and stocking my refrigerator (or freezer) with meals for the coming week. 

This weekend I tried a new recipe for Butternut Squash Soup with Rosemary Ham. It was a very easy Cooking Light recipe that turned out pretty tasty!

2 12-oz. packages frozen butternut squash

1 cup chicken stock

2 Tablespoons cinnamon sugar

1/2 teaspoon black pepper

1.5 cups diced ham

1 tablespoon olive oil

1 Tablespoon rosemary

Microwave squash in packages for 5 minutes until thawed. Combine with chicken stock, sugar, and black pepper in microwave-safe bowl. Heat for 3-5 minutes in microwave until heated through. Heat olive oil in pan over medium heat. Cook ham for 2 minutes until browned and add rosemary, cooking an additional 1 minute. Serve soup in bowls and top with ham mixture. Enjoy! :)

Sugar Cookies


I've had a package of sugar cookie mix in my pantry for a while. I meant to make them for Valentine's Day but that (obviously) didn't happen! So, I decided to make them this weekend. I think they turned out pretty well and definitely remind me of spring (which is coming soon, I hope)!

Eat up :)

Hybernating for winter

This past week gave a glimpse (more like a tease) of the spring that is to come. However, it looks like a last cold blast is coming to visit! After a long, tiring work week, I spent a lot of the weekend cooking up some delicious dishes to enjoy throughout the week.


*Buffalo Chicken Pizza-used a base of whole wheat pizza crust (see 9/19/10 post for recipe) topped with chicken marinated in buffalo sauce, tomato sauce, bleu cheese crumbles, buffalo sauce, and italian blend cheese. It was like a chicken wing, but better!


*Tandoori- Spiced Chicken- I found this recipe in the latest Cooking Light and tried it this week. It was quick and easy to make and tasty!


1.5 cups plain reduced-fat Greek yogurt
2 tablespoons grated onion
1 tablespoon ginger
1 tablespoon canola oil
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
3 garlic cloves, minced
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
cooking spray


Combine first 8 ingredients with chicken in zip-top plastic bag. Marinate in refrigerator for 2 hours. Place chicken on pan coated with cooking spray. Broil chicken in lower third of oven for 15 minutes, turning after 7 minutes.


*Tacos-browned ground beef and tossed with taco seasoning and served over flour tortilla topped with taco sauce and cheese with a side of chips and salsa.


*Fantasy Fudge- Learned this recipe from my Mom and decided to make a batch to send to my best friend for a (belated) Valentine's gift. 


3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil on medium heat. Continue boiling 5 minutes, stirring constantly. Remove from heat, stir in chocolate, marshmallow cream, and vanilla. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Enjoy! :)


Up next, Ham and Butternut Squash Soup.... :)

Happy Valentine's Day!

Happy Valentine's Day to all my friends and family that I love!

In honor of the occasion, Taylor and I busted out the fondue set that I got for Christmas. We enjoyed chocolate fondue with rice crispy treats, bananas (for Taylor), pretzels, and heart-shaped big cookie. It was delicious!

Kiss (or hug) someone you love today! :)

Firebirds

Taylor and I went out for a Valentine's lunch today at Firebirds Wood Fired Grill.

The exposed wood, bold colors, stone columns, and beautiful tile make for a cozy, comfortable setting. The fireplace within the lounge invites you to enjoy a drink and stay a while. It is definitely an inviting restaurant! The extensive wine list and bar selections are impressive!

The open kitchen allows you to be privy to the open flames over which food is cooked, and smoky aromas waft throughout the restaurant. Taylor had the Caesar salad and the Firebirds Chicken Pasta with chile-asiago cream sauce, applewood-smoked bacon, green onions, and tomatoes. It was a very generous portion with just enough spice to wake up your mouth but not enough to burn off your taste buds. I had the Tortilla Soup and Pecan Crusted Trout with cilantro peach salsa served over tortilla slaw. It was a delicious combination of crunch and sweetness, mixed with the tanginess of the dressing on the slaw. (The bread was wonderful as well!)

We will definitely be going back :)