I'm still editing and organizing last week's Foodbuzz Blogger Festival, and I hope to find a way to share some of it with you. In the meantime, I'd like to share with you some recipes from last Fall that are worthy of an encore in my own home:
Rainbow Salad has been featured on my header for some time. I made this with roasted golden beets and . I'm fortunate to live in the Salinas Valley, where I can buy beautiful salad greens from Fresh Express. Another salad that I serve for holiday tables is:
salad with pears, gorgonzola, candied pecans and a balsamic vinaigrette is a recipe I fell in-love with at a restaurant in Pacific Grove, California. Sadly, the restaurant is gone but I was able to replicate the recipe.
Creamy Celery Root & Yukon Gold Potato Soup. It's comforting and makes a beautiful starter to any dinner party.
Pumpkin pasta with fried sage pasta dish for several years. When I first saw this recipe, I couldn't bond with the idea of pumpkin in a pasta. It changed my mind and I'm going to recreate this very soon. The pasta is made with Italian sausage, white wine, spices, red pepper flakes and is served with a savory pumpkin cream sauce. Trust me, it's a winner.
pumpkin puree. It was easier than I thought, and I was able to enjoy pumpkin year-round. (Just click on the bold and highlighted recipes names, to be see how I made this)
I also show you how to make tasty pumpkin seeds.
Pioneer Woman's Pumpkin Spice Muffins. They come together, fast, and disappear even faster.
Pumpkin Ice Cream that turned out even better than expected. It would be delicious as an ice cream cake.
Pumpkin Brulee recipe. Trust me, it's delicious and makes for a nice alternative to pumpkin pie.
Sweet PotatoCasserole side dish/dessert for you.
here. I'm making my pie crust dough, this weekend, so I can freeze some and store some in the refrigerator. I found two recipes I hope to make, and I'll share it with you.
This is a Cranberry & Pear Fruit Crisp that offers a sweet-tart cooked fruit combination, with a brown sugar & pecan topping that makes you want to eat seconds.
Of course, the Thanksgiving Turkey is what most of us look forward to. I've made many turkeys over the years, but I pay extra for Diestel Turkeys that are fresh and always turn out juicy. I've evolved into buying range-free, hormone-free turkey that aren't injected with vegetable oil or any other kind of fats. I don't brine my turkey, either. Somehow, I think that the turkey takes on a rubbery texture and even Alton Brown's recipe didn't appeal to us. Ina Garten's Roast Turkey was easy to make and very flavorful.
King Arthur Flour's Buttered pull-apart rolls. I blew it the first time I made them, and I show you what happened. I also share how my second attempt yielded tender and buttery rolls. Store-bought rolls cannot compare with these! I show you how to make them, and you can do it!
Greek Stuffed Pork Loin that I created.
The weekend flies by so fast, that I need to get up and running. I have a house to clean, errands to run and some new recipes to make. Someday, I'll return to working a daytime shift. Until then, I'm temporarily The Weekend Blogger!
Remember, all you have to do is click on the recipe names in each paragraph, and you will be linked to the post that shows you how I made the recipe and you will also find a printable recipe at the very bottom of each post.
I need to work on my Two-Year Anniversary Giveaway. Thank you for not giving up on me. I love to cook and bake, and my food blog has led me to meeting so many of you who share the same passion as I do.