I LOVE fall. I love the apples, the squash, the pumpkins, and the cooler temperatures. After a busy day out, we headed home and fired up the BBQ. My husband was in charge of looking after the steak and I was in charge of the side dish. My daughter asked what we were having with the steak, and I told her it was a surprise. I had come across a recipe for "homemade pumpkin pasta" and I was eager to try it. The recipe promised to be easy so I thought I'd give it a try. SO glad I did!
Just to be clear, I've never made homemade fettuccine pasta before. The closest I've come to making pasta is Gnocchi and Perogies, Although I didn't have a lot of time and it might not have worked out, I couldn't resist the idea of bringing two ingredients together to make pasta, and pumpkin pasta at that. Honestly, it was as easy as the recipe promised. It came together with ease, wasn't hard to roll out and was easy to slice with a pizza cutter.
The simple sage brown butter sauce paired perfectly with the steak. There was little conversation over dinner as we all enjoyed the flavours. Everyone loved the pasta, For a first go, I was happy with it. Next time I would roll it out even thinner and I'd make the strips a little more narrow. All in all it was homemade, easy, delicious, and "pumpkin"! The perfect side dish for fall.
Easy Homemade Pumpkin Fettuccine with Sage Butter
Recipe credit to Wholefully
This piccata is a no fail dish that is guaranteed to dazzle every palate. Every time I've made this dish it comes out a winner. The chicken will practically melt in your mouth and the combination of the garlic, lemon, parmesan and zing from the capers leaves you wanting more. The creamy twist on this piccata produces a subtle lemon flavour. It's absolutely divine over spaghettini.
When in Georgia, stop for peaches. The best peaches I've ever tasted have come from Georgia. They ripen to perfection. The skin easily peels off and the pit can be removed with little struggle. When you come across fruit that's in season you might want to try your hand at a fresh pie, as opposed to a cooked pie. While it will have to be eaten the day it's made, the upside is that is has very little sugar in comparison to a cooked pie. But the taste is what will really blow you away.
Want to sell your house? Have these baking during your open house and it's a slam dunk! The smell that was flooding the kitchen was heavenly. The end product lived up to expectations! These delicious and pretty breakfast treats are worth every bit of "little" effort you'll put into them. Super easy to whip up.
It's picking season! Besides eating them right off the bush, there are so many nice things you can do with strawberries. It's a tradition in our home to make "really" fresh pies, when fresh picked fruit is available.
This pie is not difficult to make, and yes you can cheat a little and buy a single pie crust if you like. It's best eaten the day it's made, and in fact the day the berries are picked. When you cut your pieces they won't come out looking as pretty as as pies made with jello or gellatin, but it doesn't get any fresher or purer than this! I make fresh pies with strawberries, blueberries and peaches!
Rhubarb growing in the backyard was all the excuse I needed to bake up this easy and delicious cake. I love the tartness of rhubarb that comes through the sweet caramel notes produced by the brown sugar and butter mixture.
Weekends in our house means pancakes and bacon are usually on the menu. Ever since we discovered the difference a little sour cream makes, pancakes have become our weekend favourite breakfast/brunch food of choice.
We have a variety of preferences from raspberry, to chocolate chip, to blueberry, banana or a mixture of raspberry and chocolate chip, the one thing that never changes is the syrup. Pure Maple Syrup is a must!
No it's not just pulled pork. It's pulled pork with super easy to make but over the top delicious, Apple Coleslaw. This one is totally worth it, and you'll make it over and over again.
A little spice rub, a pour over of a tasty liquid combination and six hours later you end up with pork that's falling off the bone. A couple of forks and presto, pulled pork!
Add some BBQ sauce and some hot sauce if you like, top it with the Apple Coleslaw and I dare you to try and eat just one.
Pulled Pork with Apple Coleslaw
Ingredients for Pulled Pork:
Recipe credit goes to Natasha's Kitchen
1 large onion
6-7 lbs boneless Pork Shoulder Chuck Roast
1 Tbsp salt
1 tsp black pepper
4 tsp paprika
1 cup chicken broth
1 cup your favorite BBQ Sauce (I use Stubb’s Smokey Mesquite)
1 Tbsp liquid smoke (I've never used it but my daughter says it really improves the flavour)
2 Tbsp Worcestershire sauce
3 large garlic cloves, pressed
2 Tbsp brown sugar
Recipe credit goes to Cooking with Curls
My local grocer had blackberries on sale that inspired me to make this very delicious dessert. If you're looking for a light and tasty dessert that has a beautiful presentation, this is it! There are a few steps to this recipe, but they aren't complicated. This one is well worth attempting. You just might find yourself making it over and over again.
If you have a Kitchen Aid you'll have no trouble whipping up the meringue base for this dessert. Just be sure to spread it out over parchment paper, so it doesn't stick. Make your meringue and once cooled spread with your whipped cream mixture, and then top with your Blackberry syrup.
My husband Jeff has been whipping up nachos for a few years now. They just seem to get better and better. If you have a rotisserie chicken and don't know what to do with the leftovers, problem solved: Jeff's Sweet Chicken Nachos. It's what he does with the chicken that takes it over the top.
All things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook.