Sunday, December 4, 2016

Cheesy Bacon Twizzlers

I hope you had a great Thanksgiving! This was our 5th year to host Jeffrey's parents for Thanksgiving. It has become a really fun tradition and was even better this year with our little Diane. I think Mommasita and I have finally mastered the thanksgiving dinner. It was our best dinner yet. Jeffrey's Granny came this year too, so she helped perfect the dressing and pecan pie. Here are some photos from our fun few days.

Our yummy Turkey!

 The chefs!
 They are such proud grandparents!
 We went to the Grove to see Santa! 

 We are in for it with this one, how can you deny her anything with this adorable face!
She loves all the Christmas decorations.

Now that Christmas is near, my mom and I are startign to plan our meals for Christmas week. These will be on the menu for one of our mornings in Santa Fe. I got this recipe from Trisha Yearwood's show. I just love her!

Cheesy Bacon Twizzlers

1/4 cup maple syrup
1 teaspoon red pepper flakes
1/2 orange, juiced ( I used apple juice that day, either works)
1 pound Bacon
1/2 cup finely shredded cheddar

Preheat oven to 375.
Heat in a small saucepan the syrup, juice, red pepper and 1/4 cup of water. Once it boils, remove from heat.

Line bacon on a wire rack
Brush bacon with syrup mixture.
Sprinkle with cheese.
Now for the tricky part..Using a Skewer, Pierce one end of the bacon, then twist and pierce the opposite end with another skewer. You can fit 3-4 pieces of bacon on each skewer. 

I placed a fork at the end of the skewers to keep the anchored in the oven. Once they start cooking they tend to want to unravel.
Bake for about 30 mins or until browned up. Remove from oven and allow to cool for a few mins before you serve.

Monday, November 21, 2016

Autumn Squash and Bacon Soup

Megan and I had the privilege of showering our sweet Em this weekend in preparation for her twins coming soon! I can't believe the journey we (the 3Bs) have been on together the past 6 years. I feel like we have know each other a lifetime. It is so fun to look back on pictures of us at Meg's shower, My shower and now Em's! 

 Parents to be!
 I love my girls!

 Em pregnant with Duke and Kit
Me pregnant with Diane
 Meg pregnant with Liam

The beautiful table in my backyard. Also a huge thanks to Nancy, Megan's mom, who is the mastermind behind all the decor. She and Meg did such an amazing job! 
 Fun fact, Meg is a twin. Nancy had boy/girl twins, so this shower was really special for her to help out with.

 With my baby girl! Hard to believe that just 6 months ago they were showering me. Diane can't wait for Duke and Kit to come play!

 I was in charge of the food. We had Soup Shooters. The soup recipe is below. Everyone LOVED it!
 I also made individual pot pies.
 An autumn crunch salad and pears with blue cheese! My pumpkin pies didn't get photographed but they were fun too! 

Everyone had a fit over this soup and demanded the recipe. So I had to promise to get it on the blog soon. Enjoy!

Autumn Squash and Bacon Soup

 Slices of bacon
1 small butternut squash (or get a package that is already cut in the fresh or frozen isle)
1 sweet potato
1 cup frozen or fresh sliced carrots
1 red bell pepper
2 Tbsp olive oil
1/2 onion, diced
2 springs fresh thyme
1/8 tsp cayenne
3 cups chicken broth
1/2 cup heavy cream
1/4 cup greek yogurt
salt and pepper
roasted pumpkin seeds
goat cheese 
crumbled bacon
Preheat oven to 400
Remove skins and cube butternut squash and sweet potato and cut up red pepper (removing seeds). Toss all with carrots, salt, pepper and a little olive oil.
Spread your pepper, squash, carrots, and sweet potatoes on a baking sheet and cook on 400 for 15-20 mins or until the ends are starting to char.
Mean while, cook bacon in your stockpot until crispy and remove from the pan and set aside. Crumble 3 pieces for you to use as toppings and set aside, the other 3 will be going back in the soup soon.
Leave the bacon grease in the pan and cook diced onion in it until tender and translucent.
Add in fresh thyme leaves and cayenne pepper.
Add broth to the pot,
Add roasted vegetables to the pot and also 3 pieces of bacon the you have crumbled apart. Season with Salt and pepper.
Use an immersion blender to blend into a puree. If you are making this ahead, stop here, cool and freeze or chill until ready to use. Then reheat this part and add the creams when ready to serve.
Stir in cream and greek yogurt.
If your consistency is too thick, you may want to stir in more chicken broth. Taste to see if you need more seasoning.
Now for the best part... top with the extra crumbled bacon, pumpkin seeds and goat cheese!

Wednesday, November 16, 2016

Spicy Crab Pasta

We have had a busy month! We went to Texas for the last 2 weeks of October to visit family and also for me to do my cabi shows! It was so much fun introducing Diane to all of the people who love her. She was in heaven with all of the attention. Since we have been home, it has been an adjustment for both of us to not have all the help we got used to. Next week our family comes here for Thanksgiving, yay!
Diane and her cousin Molly! One day soon they are going to have so much fun playing together.
With her Auntie Mellie!

 Meeting her Grandad, "Pops" for the first time!
 Here great grandad, "Doo-Dad," even came in town to join in on the fun!
Uncle Anson was so happy to meet her too!
 She is so lucky to have her great-grand parents to love on her.
More picture updates to come.... I have so many blog articles to write, but no time to write them. Hopefully, I will get another one up soon. This recipe was from BEFORE Diane was born! Jeffrey loved it! It was very easy and refreshing. The hardest part is finding the crab meat. 

Spicy Crab Pasta
1/2 pound spaghetti
2 Tbsp Olive oil
1 Tbsp butter
2 Fresno peppers, chopped fine (I didn't find fresno so I used Serrano, 2 is plenty, they are super spicy)
2 cloves garlic
1 cup dry white wine
1/2 pound jumbo lump crab meat, (I found a jar of fresh crab meat in my meat section)
2 Tbsp flat parsley
1 Tbsp fresh dill
1 Tbsp fresh mint
zest of 1 lemon

Cook pasta until al dente. 

Mince garlic and dice peppers (remove seeds from peppers).
Melt butter and oil in a skillet. Add peppers and garlic and cook until fragrant.
Add wine to the pan and cook until reduced by half.
Add crab meat and cook until heated through (1 minute).
Chop up fresh herbs. 
Add pasta, lemon zest and herbs to the pan. Turn off heat and toss to coat.
Serve with a drizzle of oil, fresh herbs and a slice of lemon!