Extra Beefy French Onion Soup

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My mom makes really, really delicious French Onion Soup. I've had it since I was a little kid and all of her friends and family always ask her for her recipe. Now I know you don't normally think of having soup in June, but when it's a few weeks away from summer and still 50/60 degrees outside…you think of soup. And I think of my mom's soup.

I pretty much always stick to her exact recipe since it's amazing as-is, but this past time I revamped it a little. I made more broth (since Chris likes his soup with a ton of broth) and I also made it extra beefy. All this entailed was switching the beef broth to beef consommé, and the water to beef broth. A super simple change but it made the soup extra rich. Enjoy!

Printable Recipe

Ingredients

• 4 large onions, sliced thin
• 1/4 cup butter
• 2 tbsp. flour
• 4 (10.5 oz.) cans beef consommé 
• 4 cups beef broth
• 2 tsp. Worcestershire sauce
• French bread, sliced into 1" pieces and toasted
• Sliced Provolone cheese (or any type you prefer)

In a large dutch oven, melt butter. Cook onions in butter over medium heat, stirring occasionally until onions are tender and begin to brown (about 15 minutes). 

Sprinkle with flour and mix immediately. Gradually stir in 1 cup beef consommé. Heat to boiling, stirring constantly. Stir in remaining beef consommé, broth and Worcestershire sauce. Heat to boiling and then reduce heat. Simmer uncovered for 5 minutes.

Place toasted bread in the bottom of a soup bowl and cover with soup. Top with Provolone cheese and place under the broiler until melted and bubbly, about 2 minutes. Enjoy!

Source: Adapted from my Mom's recipe

Peppers and Onions Hash

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Chris loves exploring new additions for the classic potato hash he likes to make on the weekends, and I think he outdid himself this time. We usually put cheese on top of hash, but we opted to keep it off this time to save ourselves some calories. Peppers and onions alone added enough flavor to the crispy potatoes that cheese wasn't needed anyways. Hash is a super simple breakfast that tastes like something you would eat at a restaurant, but can be made in the comfort of your own home. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. canola oil
• 2 tbsp. butter
• 8-10 baby potatoes, diced
• 1/2 onion, chopped
• 1/2 cup frozen red and green bell peppers, chopped
• 1/2 tsp. Lawry's seasoned salt
• 1/4 tsp. black pepper
• 1/2 cup Monterey Jack cheese, shredded (optional)

Preheat broiler to 500 degrees F.

Add oil and butter to a heavy cast iron skillet. Add potatoes and onions. Cook for 8-10 minutes or until potatoes are fork tender and begin to brown and get crispy.

Once potatoes are brown, add bell peppers and stir to combine. Cook for 3-4 minutes or until heated through. Season with seasoned salt and pepper.

If using cheese, sprinkle cheese over top. Transfer the skillet to the oven under the broiler. Let sit for 2-3 minutes or until completely melted. Keep an eye on the skillet since the cheese can brown quickly!

Carefully remove from oven and serve immediately.

Source: SK and Chris Original

Slow Cooker Piggies aka Stuffed Cabbage Rolls (Gluten-Free)

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When Chris was out of town for work, Bradley and I decided to stay at my parents' house for a night. Not only was a snow storm looming, but Bradley was under the weather and I didn't want to be trapped in my house all alone with a sick baby. So we went to my parents' house and I got to spend some quality time with my mom. During one of Bradley's naps, I asked to make these Piggies that my mom has been making for years. It was her mom's recipe and I just needed to know how to make them.

Piggies are very simple to make; they're just a little time consuming. But with two people working on the cabbage rolls, we got the meal prepared in no time! A simple combination of pork and beef is tucked and rolled into cabbage leaves and then you slow cook them with a simple tomato sauce. These are the ultimate comfort food to me since they remind me of my childhood. Enjoy!

Printable Recipe

Ingredients

• 1 (14.5 oz.) can sauerkraut
• 1 head cabbage, outer damaged layers removed
• 1 tbsp. butter
• 1 medium onion, diced
• 1 lb. ground beef
• 1 lb. ground pork
• 1 cup long grain rice (NOT cooked)
• 2 tsp. garlic powder
• 1 (8 oz.) can tomato sauce

Line the bottom of a crockpot with sauerkraut and set aside.

Fill a large pot with water and bring to a boil. Add cabbage and boil for 5 minutes. Remove cabbage from pot and allow to cool slightly. Reserve water.

Meanwhile, melt butter in a small pan. Add onions and saute until soft, about 5-7 minutes. 

Combine cooked onions, beef, pork, rice and garlic powder in a large bowl. 

Take cabbage and separate leaves. Use a small knife to remove the tough rib from the center of each leaf.

Take about 1 tablespoon of the meat mixture and place in the center of each leaf. Fold like an envelope and roll up tightly. If the leaf is very large, cut it in half before filling. Continue with the remaining cabbage leaves. If you have extra cabbage leaves, you can shred them and throw into the bottom of the crockpot with the sauerkraut.

Place stuffed cabbage rolls very close together in the bottom of the prepared crockpot (you can lay them on top of one another). Cover with tomato sauce and 2 cups of the reserved cabbage water.

Put the lid on the crockpot and cook on HIGH for 1 hour or until rice is tender (alternatively, you can cook the piggies in a large pot or dutch oven at 350 degrees F for 1 hour).

Source: My Mom

Open Face Meatball Sub on Garlic Toast

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I've been wanting a new photography board to take all of my food pictures on for some time now, and Chris was thoughtful enough to surprise me with a board he made me for Christmas. So it was only suitable that my first picture on my new board was a concoction Chris came up with!

I had both of our families over for Christmas dinner and made a typical Italian feast. Eggplant Parmesan, Lasagna and meatballs in homemade marinara sauce (both with and without meat) were on the menu. We had tons of leftovers, so Chris made these Open Face Meatballs Subs for dinner the next evening. He spruced up the bread with a garlic butter mixture and then topped it off with some Mozzarella cheese. They make you feel less guilty since less bread is involved, but they are still extremely filling and delicious. Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 2 cups marinara sauce, homemade or store-bought
• 8 meatballs, cut in half
• 4 tbsp. butter, melted
• 1 tsp. garlic, minced
• Italian or French bread, cut into four 1/2" slices
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Make marinara sauce as directed, or use store-bought sauce and heat in a saucepan over medium heat. Add meatballs to the sauce and allow to heat through.

Meanwhile, preheat broiler to medium heat. Mix hot melted butter and garlic together. Spread butter mixture on both sides of each slice of bread. Place under the broiler for 1 minute per side, or until the bread is toasted and begins to turn light brown. Remove from the broiler.

Place bread on a baking sheet. Top each slice of bread with four meatball halves and a little sauce. Sprinkle Mozzarella and Parmesan cheese evenly over top of each slice.

Place under broiler for 1-2 minutes, or until cheese beings to bubble. Serve immediately.
Source: Chris Original

Pork Cutlets

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My mom is the queen of making chicken cutlets, veal cutlets and pork cutlets. Chicken cutlets are a normal occurrence in her household, veal cutlets only make an appearance when they're on sale, and pork cutlets are very rarely seen on the table only because we usually forget how amazing they are. And then she makes them and we take one bite and we're quickly reminded how delicious they are. 

You make pork cutlets like you do any type of cutlet--setting up a dredging station that includes flour, eggs and breadcrumbs and then frying them. My mom leaves out the flour step most of the time anyways, so that just helps reduce the amount of prep work! Either way is fine. The thing that makes them so delicious is that they're pounded super thin, so they are very tender and each bite is filled with the Italian breadcrumb flavor. They are also fried low and slow so the exterior becomes a beautiful golden brown and the meat stays tender. These are amazing on their own so no need for any sauce or accompaniment. Enjoy!

Printable Recipe

Ingredients

• 1-1 1/2 lbs. pork cutlets
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup all purpose flour
• 2 eggs
• 1 cup seasoned bread crumbs
• Canola or vegetable oil

Preheat oven to 400 degrees F.

Pound pork cutlets until 1/4 inch thick.

In a shallow plate, mix flour, 1/2 tsp. salt and 1/2 tsp. pepper. In separate plate, whisk eggs. Put breadcrumbs in a separate plate. 

Dip each cutlet in flour, then egg mixture, then breadcrumbs, allowing excess to drip off in between each plate.

Heat 1 tbsp. canola oil over medium-low heat. Cook pork on each side until brown, about 2-3 minutes per side. Repeat with remaining cutlets, adding more oil if necessary. 

Serve immediately or keep warm in a 200 degree F oven.

Source: My Mom

Split Pea and Ham Soup (Gluten-Free)

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I've always been highly obsessed with my mom's pea soup and I finally got the recipe! It's thick, hearty and an ideal meal on a chilly fall evening. It's an easy one-pot dinner that's very filling so there's no need to make any extra sides since you get your fair share of veggies and meat. I absolutely love it.

The ham gives the soup some amazing flavor. Chris devoured this and even Bradley (who normally isn't crazy about peas) even ate a few spoonfuls of it. The longer it cooks, the thicker it gets; so if you want it on the thinner side don't cook it too long. Just make sure you simmer it for at least 30 minutes if you want a thick, hearty soup! That's truly the best way to eat it. Enjoy!

Printable Recipe

Ingredients

• 4 tbsp. butter
• 1 medium onion, chopped
• 1 carrot, diced 
• 1 ham steak, cut into cubes
• 1 (20 oz.) package split peas
• 12 cups water
• 1 ham bone
• 1 1/2 tsp. salt
• 1/2 tsp. pepper

Add butter to a large pot over medium heat. Add onions, carrots and ham steak and cook for 3-4 minutes or until onions are translucent.

Add split peas, water and ham bone to the pot. Raise heat. Cover and heat to boiling. Boil rapidly for 30 minutes. 

Season with salt and pepper. Uncover and reduced heat to medium. Simmer for an additional 30 minutes. Stir occasionally. The longer you cook it, the thicker it will get.

Serve as-is or use an immersion blender to make smooth. 

Source: My Mom

Spaghetti with Shrimp and Scallops

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Don't get me wrong...I love cooking dinner for my little family, but I also adore the days when I receive a text from Chris saying, "Don't worry about dinner; I'm cooking tonight." Yes, I love to cook, but I'm also a normal girl that loves being pampered every now and then!

This particular night, Chris came home with a bag of basic ingredients including pasta, diced tomatoes, shrimp and scallops. Oh, and wine (duh). I admire how he loves to improvise and come up with his own meals. This pasta had very simple ingredients, but was extremely flavorful and delicious. We sprinkled the pasta with a little Parmesan cheese and it was perfection. This is definitely one we'll be enjoying again soon!

Printable Recipe

Ingredients

• 1 lb. spaghetti 
• 2 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 1/2 lb. scallops, cut in half lengthwise
• 1/2 lb. shrimp, peeled and deveined
• 1 onion, chopped
• 1 tbsp. garlic, minced
• 1/2 cup dry white wine
• 1 (15 oz.) can diced tomatoes
• 1/4 tsp. red pepper flakes
• 1 tsp. dried parsley, plus extra for serving
• Parmesan cheese, grated, for serving (optional)

Cook pasta according to package directions. Drain and set aside.

In a large skillet, melt butter over medium-high heat. Add oil. Add scallops in an even layer, and cook for 2-3 minutes per side until golden brown. Remove the scallops from the skillet and place on a dish.

In the same skillet, add shrimp in an even layer. Cook for 2 minutes per side or until pink. Remove from heat and add to the dish with the scallops.

Add the onion and garlic to the skillet. Cook for 3-4 minutes or until onion starts to become translucent. Add wine to the skillet and cook for an additional 4-5 minutes. Add diced tomatoes, red pepper flakes and parsley. Stir to combine.

Put the scallops and shrimp back into the skillet. Add pasta and stir to combine. 

To serve, sprinkle with Parmesan cheese and extra parsley, if desired.

Source: Chris Original

Cucumber Mojito

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Chris loves playing bartender and I'm glad he does...because he's good at it. He makes my all-time favorite Bacon Bloody Mary, and is also the creator of this amazing White Riesling Sangria. His most recent concoction? A cucumber mojito. I'll admit I was a little hesitant when I first tasted it. I think I'm used to having overly sweet cocktails, and this is anything but that. But after a second sip, I was in love. It's crisp, refreshing and light. A perfect cocktail for a hot summer evening. Enjoy!

Printable Recipe

Ingredients

• 2 cups water
• 1 cup sugar
• 750 mL white rum
• 2 cucumbers, sliced
• 1 cup mint, coarsely chopped
• Club soda, for serving

Start by making the simple syrup. In a small saucepan, combine the water and sugar. Stir over medium heat until sugar is dissolved. Remove from heat and allow to cool to room temperature.

In a large pitcher, combine cooled simple syrup, rum, cucumbers and mint. Allow to chill for at least 2 hours or overnight. 

When serving, pour into glasses and top with a splash of club soda.

Source: Chris Original

Egg Salad Sandwich

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Forewarning: Don't attempt to make this when you are expecting company. Boiling and peeling eggs kind of masks the house with a foul smell for a couple hours. No one really appreciates that. And they might look at you funny. 

But if you aren't having company, give this sandwich a go. This is my mom's recipe which is pretty simple, straight-forward, and delicious. If you want to spruce it up a bit, you could add diced celery or green onions. I prefer to use light mayonnaise since I'm trying to eat healthy, but make sure you don't use Miracle Whip or one of those fat-free brands that tends to be a little sweeter. It completely changes the flavor. Enjoy!

Printable Recipe

Ingredients

• 12 large hard-boiled eggs
• 3/4 cup light mayonnaise
• 1 tsp. pepper
• 1 tsp. salt
• 1 tsp. mustard powder

Peel each egg and roughly chop. 

Place the chopped eggs in a bowl, and stir in the mayonnaise, salt, pepper and mustard powder. Stir and refrigerate. Allow to chill for at least 2 hours. Serve on a sandwich with lettuce.

Source: My Mom

Mom's Amazing Eggplant Parmigiana

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If I were to tell you my mom's Eggplant Parmesan is the best, I'm sure you would think I was lying. Everyone titles their favorite foods as "the best" or "amazing" or "the world's greatest." But this time is different, guys. Her Eggplant Parmesan really is the best and amazing and the world's greatest. It's requested over and over again in our family for that very reason. It takes some time to prepare so it's sort of a delicacy around our house. She makes it for special occasions like birthdays and holidays, and anytime in between is just pure luck on our behalf!

She crisps up the eggplant, then layers it with her even more famous marinara sauce and lots and lots of cheese. Everything in the recipe is as the Italians say, "quanto basta," or as much as you need. If you need more breadcrumbs, use them. More cheese? Why not. The recipe below is a basic guideline, but don't be afraid to use more or less as you see necessary. But most of all enjoy this deliciousness because with other people around, I guarantee it will be gone before you know it. Oh, and it's even better the next day right out of the refrigerator! :)

Printable Recipe

Ingredients

• 3-4 large eggplants, peeled and cut into 1/4-inch slices 
• 1-2 cups canola oil, for frying 
• 3-4 eggs, beaten 
• 3-4 tbsp. water
• 3-4 cups Italian seasoned bread crumbs 
• 4+ cups marinara sauce, homemade or store-bought
• 1 1/2 cups Romano or Parmesan cheese, grated
• 4 cups Mozzarella cheese, shredded

Spray 10x13" pan and set aside. 

Crack eggs in a bowl and whisk them with the water. Put the breadcrumbs in a separate bowl. Dip each slice of eggplant in egg then breadcrumbs, shaking off the excess. 

Add canola oil to a pan over medium-high heat, making sure it generously covers the bottom. Fry until soft (some may be crispy on outside and soft on inside and that’s fine). Drain eggplant on a paper towel-lined dish. Repeat with remaining eggplant, adding more oil if necessary.

Preheat oven to 350 degrees F.

Spread 1 cup of sauce on the bottom of the prepared pan to prevent the eggplant from sticking. Layer eggplant on top of sauce, then cover with 1 cup sauce, 1/2 cup grated cheese and 1 cup Mozzarella. Repeat, starting with the eggplant, so you have 3-4 layers, ending with cheese on top.

Bake 1 hour or until cheese is melted and sauce bubbly.

Source: My Mom

Fried Egg Topped Chili

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So you know we love our chili in this household, right? And we love having it as leftovers, too. With corn chips, corn bread, on a hot dog, on a baked potato. Possibilities are really endless. But when Chris decided to think out of the box and do a breakfast version using some of the leftovers, I was skeptical how it would turn out.

I should have known better. I think a fried egg on anything is good. You definitely have to serve this with toast, though. Give the eggs a poke, and the yolk will run all throughout the chili, making it extra creamy and delicious. This is a hearty breakfast that is perfect for all that leftover chili. Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 2 cups leftover chili, reheated (recipe here or here)
• Canola oil
• 2 eggs
• 2 pieces toast

Divide hot chili between two bowls.

In a small pan, heat 3 tbsp. canola oil. Once hot, carefully crack both eggs into the oil. Using a spoon, spoon the hot oil over the top of each egg to help it cook. Allow to cook for 2-3 minutes or until the whites are cooked. Remove egg from the pan and place one on each bowl of chili.

Serve with toast.

Source: Chris Original

Beef Stew

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During the winter I'm all about comfort foods. Good thing I'm also all about comfortable clothes. With an abundance of soup, chili, casseroles and stew on my dinner table, I definitely need it. But it's so worth it. Stew is at the top of my list, but it has to be my mom's recipe. I've tried others before and they just don't add up, so I stick with what I know. 

I had never made her stew before because I thought it was just too good to replicate. I figured it took a massive amount of ingredients and a full day to prepare. I couldn't have been more wrong. The recipe is extra simple and doesn't even take too long to make. The end result is a thick and hearty stew, that just begs to be served with crusty bread. Enjoy this before Spring finally creeps up on us!

Printable Recipe

Ingredients

• 1 lb. chuck (or any stew meat) cubed into 1” pieces 
• 1/2 cup canola oil (enough to cover bottom of pot) 
• 1 cup flour 
• 1/2 packet dry onion soup mix 
• 1 tsp. pepper 
• 1 tsp. oregano 
• 2-3 cups beef broth or water (enough to cover meat and vegetables) 
• 10-15 mini carrots or 2 large carrots cut into 1” pieces 
• 4 medium potatoes cut into 1” cubes 
• 1 tbsp. Gravy Master 
• 2 tbsp. corn starch 
• 2 tbsp. water 
• Peas, for serving (optional)
• Crusty bread, for serving (optional)

Cover bottom of Dutch Oven with oil. Dredge meat in flour and shake off excess. Add meat in an even layer to the Dutch Oven and brown on all sides. You may have to do it in batches. 

After meat is brown, add carrots and potatoes. Pour broth/water 2 inches above contents of pot. Add onion soup mix, pepper and oregano. Cover and cook on medium heat for 1 hour or until vegetables are tender. 

Add Gravy Master. Heat to boiling. 

Mix cornstarch and 2 tbsp. water together and add to pot to thicken gravy. You can do this until you get desired consistency. 

To serve, put desired amount of peas on the bottom of each serving bowl and top with stew. Serve with crusty, buttered bread.

Source: My Mom

Chris' Bacon Bloody Mary

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I used to solely be a mimosa in the morning kind of girl, but as I got older my tastebuds shifted towards tomato juice instead (mostly because I can no longer handle my alcohol and it gives me some relief!). I've had my fair share of Bloody Mary's, but Chris' version is by FAR my favorite. I like his take on it so much that sometimes I'll randomly ask him to make me one in the middle of the day (virgin of course...I have a baby at home! Sheesh.). I don't know if it's the surprise splash of pickle juice or because he knows just how much of each ingredient to add, but he's got these babies down to a science. Enjoy!

Printable Recipe

Ingredients
Makes 1 serving

• 1 1/2 cups tomato juice, chilled
• Splash of Worcestershire sauce
• Splash of hot sauce
• Dash of Old Bay seasoning
• Dash of Pepper
• 1 tbsp. dill pickle juice
• 1 tsp. of olive juice
• 1 oz. vodka
• Bacon strips, cooked, for garnish
• Green olives, for garnish 
• Mini dill pickles, for garnish

Combine all ingredients except bacon, olives and pickles in a large glass. Use a spoon to mix. Garnish with one piece of bacon, olives and pickles.

Source: Chris Original

Homemade Brushetta (Gluten-Free)

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Why is game day food so bad for you? I know, I know. Because it's so incredibly tasty and it's a known fact that the bad stuff often tastes the best. Now I love my fair share of cheese fries, buffalo wings and Mozzarella sticks, but I also prefer some lighter options to be thrown into the mix as well.

If you're like me and want a healthier option available for the Super Bowl this weekend, homemade bruschetta is the way to go. You can have it prepared in 5 minutes, plus it's perfect for a crowd and something everyone will enjoy. I personally won't be watching the Super Bowl this year since my team (the Giants) had a less than stellar year...and if I do, it will solely be for the commercials. But I still might help myself to some tasty (and healthy!) treats since it's the perfect excuse to do so. Have a great weekend!

Printable Recipe

Ingredients

• 1 (14.5 oz.) can plain petite diced tomatoes
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1/2 tsp. garlic powder
• 4 large basil leaves, chopped
• 1 tbsp. onion, minced
• 2 tbsp. olive oil
• Crackers, for serving

Combine tomatoes, pepper, salt, garlic powder, basil leaves, onion and olive oil in a bowl. Stir to combine. Taste and adjust seasonings as needed. Refrigerate for at least 2 hours. Serve with crackers.

Source: My Mom

Mom's Rice Pudding

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My mom makes the best rice pudding I've ever had. It beats any restaurant or store-bought version. She makes this during the holidays (typically Easter, Thanksgiving and Christmas) and it's something my family and I always look forward to. The rice gets incredibly tender, but still has a soft bite to it. The texture is nothing short of creamy and decadent. It's sweet, but not overwhelmingly so. This definitely isn't low-calorie, but it's a wonderful indulgence to treat yourself to this holiday season. 

My mom has a few tips, though. Make sure you don't skimp on the whole milk...it's what makes the pudding extra creamy and anything else will make it watery. Also, don't use EXTRA long grain rice. Use regular long grain. If you use extra, the rice gets hard and is unappetizing (she knows from experience). Just stick to these guidelines and you'll be set! If you're in need of a last minute dessert idea that will be sure to "wow" your guests, this is the thing to make. Enjoy!

Printable Recipe

Ingredients

• 6 cups whole milk (any low-fat milk comes out watery) 
• 3/4 cup long grain rice 
• 1 cup heavy or whipping cream 
• 3/4 cup sugar 
• 3 egg yolks beaten 
• 2 tsp vanilla extract 
• 1/4 tsp salt
• 1 tsp. cinnamon 

Rinse a large saucepan with cold water (don't dry). 

Pour in milk and bring to a boil. 

Stir in rice and return to boil for 1 minute. Reduce heat and simmer uncovered until rice is tender, about 55 minutes. 

In a small bowl, combine cream, sugar, egg yolks, vanilla and salt. 

When rice is tender, stir in cream mixture and heat until boiling. Pour into a large serving dish, sprinkle with cinnamon and chill at least 4 hours.

Source: My Mom

Pumpkin Cheesecake Bars

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This is my mom's recipe that she often makes for the holiday season. The bars are a perfect balance of cheesecake and pumpkin. Neither element overpowers the other and they compliment each other beautifully. 

These are served chilled and are best when topped with a dollop of whipped cream. The base of the crust is made with pound cake mix, so it's light and buttery. Then the filling is sweet and creamy and your teeth just sink into it. She usually omits the nuts, but I think chopped pecans or walnuts would be best. It's a great option for a cookie (or dessert!) exchange or to make for an office party. Enjoy!

Printable Recipe

Ingredients

• 1 (16 oz.) package pound cake mix
• 3 eggs, divided
• 2 tbsp. margarine or butter, melted
• 4 tsp. pumpkin pie spice, divided
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 (16 oz.) can pumpkin puree
• 1/2 tsp. salt
• 1 cup chopped nuts (optional)

Preheat oven to 350 degrees F.

In a large bowl on low speed, combine cake mix, 1 egg, margarine/butter and 2 tsp. pumpkin pie spice until crumbly. Press onto bottom of a 15x10 jelly roll pan and set aside.

In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, remaining 2 tsp. pumpkin pie spice, pumpkin puree and salt. Mix well. Pour over crust. Sprinkle nuts on top, if using.

Bake 30-35 minutes until set. Cool and cut into bars. Keep refrigerated.

Source: My Mom

Chris' Marinated Grilled Steak

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The summer is slowly coming to an end, but we are still trying to get as much use out of our grill as we possibly can. Chris likes experimenting with different marinades for the meat and vegetables he cooks, and they never disappoint. 

His latest concoction included soy sauce, lemon juice, garlic and....orange juice. A different marinade than I'm used to, but it was amazing. The steak turned out moist and packed with flavor, and I couldn't resist dipping my steak into the extra juices that flowed out on the platter. Enjoy these last few days of summer while you can!

 

Printable Recipe

Ingredients

• 1/3 cup soy sauce
• 1/3 cup olive oil
• 2 tsp. lemon juice
• 1 tbsp. garlic powder
• 1 tbsp. dried parsley
• 1/2 tsp. pepper
• 2 tsp. minced garlic
• 1/4 cup orange juice
• 2 (1 1/2 inch thick) NY strip steaks

Combine the first 8 ingredients in a small bowl. Pour into a large ziplock bag and add steaks. Let out all the air and seal well. Massage the steaks to work in the marinade. Allow to sit for at least 2 hours or overnight.

Preheat grill to medium heat. Grill for 4 minutes per side for medium rare or 5-6 minutes for medium (longer if you prefer your steak more well-done).

Remove from grill and allow to rest for 5 minutes. Enjoy!

Source: Chris

Grilled Vegetables with Lemon-Garlic Butter

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Happy Labor Day! I've got a great last minute side dish you can throw on the grill to wow your guests. Chris is a master on the grill, and therefore I love nights when he says he's going to surprise me with dinner. Most of the time that includes some sort of new grilled concoction, and I especially love when he finds a new way to grill my favorite vegetables.

We love grilled vegetables, but this last time he spruced them up by spreading homemade lemon-garlic butter over top. I was obsessed with the fresh butter flavor paired with the smoky flavor of the grill. I took the leftovers for lunch, and they were just as good the next day. Enjoy!

 

Printable Recipe

Ingredients

• 1 medium eggplant
• 1 medium zucchini
• 1 medium squash
• 2 ears of corn, husked
• 1/2 cup butter
• 2 tsp. lemon juice
• 2 tsp. garlic, minced

Wash the eggplant, zucchini and squash. Cut off the ends and then cut into 1/4" pieces.

Microwave the butter for 30 seconds, or until melted. Add the lemon juice and garlic and mix to combine.

Preheat the grill to medium-low heat. Brush the eggplant, zucchini, squash and corn with the butter mixture. Place the vegetables directly on the grill.

Turn the eggplant, zucchini and squash after 4-5 minutes and continue to cook on the other side for 4-5 additional minutes. For the corn, turn the cob every 3-4 minutes to get a good char on each side. Enjoy!

Source: Chris