I'm sorry to have made everyone wait until Monday for the big announcement of who won the giveaway for the Furi Rachael Ray Froggy Double-Bladed Mezzaluna with Wooden Cutting Board and Non-Slip Mat. In the future I promise to have all giveaways end on Thursdays so I can announce the winner the next day.
Without further ado...
Drum roll please...
The winner is:
Jaida from Sweet Beginnings! Congratulations, Jaida! I hope it makes chopping herbs an easier task. Please contact me with your mailing address within 24 hours.
Thank you to everyone who entered. I really appreciate my readers and am so happy you enjoy reading my blog (and hopefully making my recipes) as much as I enjoy sharing my meals with you. Happy Cooking!
And the winner is....
Chilly means Chili
There’s a chill in the air and the evenings are getting shorter. We’re breaking out the sweaters and socks and having bonfires over here in Mr. Roger’s neighborhood. Two in one weekend! Conversation with friends, hot chocolate and s’mores… marking the change of seasons. There’s nothing like it!
I’d like to share my favorite chili recipe… perfect for fall! Every time I make this, I get rave reviews. And like every other recipe I post on my blog, it’s easy too. With almost 1300 five star reviews on Allrecipes.com, you know it’s gotta’ be good! Using Verde salsa is key to this recipe.
Our favorite brand of salsa is Pepper Dog Salsa, you can find out where to buy it here.
Ingredients
- 2 pounds ground beef
- 1/2 onion, chopped
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 2 1/2 cups tomato sauce
- 1 (8 ounce) jar salsa
- 4 tablespoons chili seasoning mix
- 1 (15 ounce) can light red kidney beans
- 1 (15 ounce) can dark red kidney beans
Directions
- In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
- Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Another weekend treat was seeing the movie Courageous in the theater with our boys. I know people’s opinions of movies are so subjective, and because of that I don’t usually recommend any.
But this one is different. If you have a man in your life…whether it be an older son, a father, a brother, a husband, a co-worker, or a friend… please bring them to see this movie. It’s the type of movie that will affect everyone in one way or another. It very well could be life-changing. Go see it!
Spaghetti Carbonara with Blue Cheese, Asparagus and Artichokes
I love carbonara. This isn't a big secret if you've read this blog for any length of time. It's my absolute favorite pasta dish, so when I saw Jessy over at Gourmet Day to Day had a recipe for Linguine Carbonara with Blue Cheese and Artichokes I knew I had to try it. Just one problem - SP isn't a big fan of artichokes. Luckily my stepdad invited SP out for dinner recently, so I invited my mom over to share the pasta.
We both loved this. Loved it. We kept oohing and ahhing over the rich, creamy pasta, the crispy bacon, the freshness of the asparagus and the artichokes. Oh, the artichokes. So nice to see them on my plate again. I made a few slight modifications to the recipe, adding sliced onions and cutting down the blue cheese so it didn't overwhelm the other flavors, although you can add up to 1 cup if you want more blue cheese flavor. Thanks, Jessy, for a delicious spin-off to my beloved carbonara.
Kitchen Tip - Use kitchen scissors to easily cut bacon directly over the pan.
Spaghetti Carbonara with Blue Cheese, Asparagus and Artichokes
Slightly Modified from Gourmet Day to Day
1 pound spaghetti
1 bunch asparagus, trimmed and cut into thirds
8 slices bacon, cut into 1-inch pieces
1/2 large onion, sliced
3 garlic cloves, minced
2 8-oz cans artichokes hearts (in brine), rinsed and quartered or 2 8-oz packages frozen artichoke hearts, thawed and quartered
1/2 - 1 cup crumbled blue cheese
1 1/2 cups heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 large eggs
1/2 cup half and half
1 cup grated Parmesan cheese (about 3 ounces)
1 tablespoon chopped fresh basil
Bring a large pot of salted water to a boil.
In a large pan or dutch oven, cook cut bacon until starting to get crispy over medium-high heat. Add sliced onions and cook about 15 minutes, until tender and starting to caramelize. Add artichokes and garlic and saute for 5 minutes.
While artichokes are cooking, add pasta to boiling salted water. Add blue cheese, cream, black pepper and salt to the artichoke mixture and simmer until sauce thickens, about 5 minutes.
Add the asparagus to the pasta water 3 minutes before the pasta is done. Drain and add to the sauce and toss to coat. Remove from heat.
Beat the eggs and half and half together, along with the cheese and basil. Add to pasta and toss well with tongs. Serve immediately.
Makeover Monday: 'Life Is Beauty Full' Sign
Menu - Week of October 2, 2011

October is finally here and in the Northeast we are really noticing the change in seasons. Leaves are falling along with the temps and much to my chagrin, it's getting dark much earlier these days. My camera and I are mourning the loss of natural light. I am also in full-on comfort food mode, as you will see in the menu plan below.
I'm also excited because next week is Baby Girl's second birthday, which we're celebrating on Saturday. Hard to believe two years have passed already. Where does the time go? And the day after her birthday is our 8th wedding anniversary. These two milestones truly mark the beginning of the fun and festive fall and holiday season for me and I can't wait.
Sunday - Salisbury Steak, Blue Cheese and Scallion Mashed Potatoes, Creamed Spinach
Monday - Goat Cheese, Sweet Onion, Apple and Brandy Stuffed Chicken, (for the recipe swap and I'm planning to modify it), oven roasted potatoes, corn
Tuesday - Gnocchi Mac and Cheese, side salads
Wednesday - Pan Seared Pork with Citrus Rum Sauce, mashed potatoes, green beans
Thursday - Ranch Pasta with Bacon, Spinach and Tomatoes
Friday - BBQ Cheddar Bacon Ranch Chicken Salad Wraps, chips
Saturday - pizza, antipasto and cake for Baby Girl's 2nd birthday party

































