Switching Gears

Labor day weekend I ran the 5k below.
Between my hubby and I one of us has participated in this race almost every year since 2005.

It was at this race in 2005 my son Jack became fast friends with his buddy Daniel.

They both had a love for trucks!

Here they are this past Monday.

It was a beautiful day to be on the lake.

My boys looooove tubing.

Good friend's are priceless!

Who knew that one race could bring two families together.

Bonus, our friend's just closed on their summer cottage so we will be able to see them more often.

After our fun filled weekend it was time to go back to school.

I needed to switch gears and get serious about meal planning. 

 We have football practice 3 nights a week so sometimes short cuts are in order. I will definitely be making these two dinner's this week.

Chicken Pesto

1. Boil pasta according to package directions and drain

2. While pasta is cooking take chicken meat off of the bone and chop into pieces

3. Add pesto and chicken to pasta in saucepan and heat.

4. I always add more parmigiano-reggiano cheese, garlic powder and a little salt.

Mom's Homemade Chili

2 pounds of  ground beef

1 can of kidney beans (drained and rinsed)

1 can of black beans (drained and rinsed)

1-1 1/2 green peppers finely chopped

1-2 onions finely chopped

4 garlic cloves (pressed or chopped)

2-28oz. cans tomato sauce

28oz. crushed tomato

3 1/2 Tbsp. chili powder (to your liking)

1/2 tsp. cumin

1 1/2 tsp. sugar

Brown ground beef in a large stockpot. Then add all ingredients except the 2 cans of beans and cook until green peppers are soft (approx 1-1 1/2 hrs.) Add beans when there is only around 30min. of cooking time left so beans do not get soggy. Grate cheddar cheese on top and enjoy. 

Cheddar Corn Muffins

Make corn muffin mix from a box and add shredded cheddar cheese or jalapeno cheese for the adults!
Jen

Linking to: Tasty Tuesday

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Getting Nostalgic about Cape Cod!

When I was in high school I made several visit's to Cape Cod and Nantucket.

I fell in love instantly!

 Everything from the grey shingled houses....

This one is similar to the one we used to stay in.

To the beaches....

  The Hydrangea's.....

Jewelry.....

On my next visit I would like to purchase one of these. It has been a key jewelry piece to purchase among Cape Cod visitors. My friends who have them never take them off.

 The Chatham Bandstand.

You have to go early and set out your blanket to claim your space. It is so great to see the kids, adults and older people dancing to the band.

Shopping in Nantucket.

(all images of  Cape Cod via pinterest)

Of course, The New England Clam Chowder.

We would try the chowder at every restaurant we visited to decide which one had the best. If your spoon could stand up in the bowl then it would pass our test. Since I have been missing The Cape so much I decided to try my hand at making Clam Chowder. If I can't be there then maybe I could have a little taste of it.

Clam Chowder

(adapted from William Sonoma)

4 (6.5oz.) canned minced clams, juice reserved

2-3 cups water

5 oz. Pancetta

3 Tbsp. unsalted butter

1 yellow onion, diced

2 celery stalks, diced

2 garlic cloves, minced

1-1 1/2 tsp. dried thyme

2 Tbsp. all-purpose flour

2 lb. Yukon Gold potatoes, peeled and diced

2 bay leaves

1 cup heavy cream

2 tsp. Worcestershire sauce

1-2 tsp. salt (or to your taste)

Pepper

Pinch cayenne pepper

 In dutch oven over medium heat, saute pancetta for 5 minutes. Pour off all but 1 Tbsp. fat; melt butter. Add onion, celery, garlic and thyme: cook 3-5 minutes. Add flour; cook 1 minute more. Add potatoes, bay leaves and reserved clam juice-water mixture: bring to a boil. Reduce heat; simmer until potatoes are tender, about 15 minutes.

Stir in cream, Worcestershire, salt, black pepper and cayenne. Using fork (or immersion blender), lightly mash potatoes against side of pot. Add clams;cook 2 minutes. Ladle into bowls; garnish with chives/bacon bits. Serves 8. 

Jen

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Spinach Tortellini Soup

Now that the weather has turned cold I have been craving homemade soup. To me it makes the perfect winter meal. This weekend my in-laws came for a visit so I whipped up a few batches. The first was this Spinach Tortellini Soup.

Spinach Tortellini Soup

Adapted from Wegmans

1/2 cup chopped onion

5-10 oz. of matchstick carrots (1/2 -1 package)

1 Tbsp. Olive oil

64 oz. chicken stock

2 cups cheese or meat tortellini (we prefer the meat)

3-6 oz. baby spinach (1/2-1 package based on taste) I cut of stems.

Salt and pepper to taste

*Any measurement in blue is what I used. The measurement in white is what they suggest

In a stockpot saute onion and carrot in the olive oil until semi soft. Add chicken stock and bring to a boil on med.-high heat. Add tortellini and reduce to medium heat. Simmer 3 min. Cut spinach into strips (this is how I like it) or just add spinach whole and simmer 4 min. or till tender. Season with salt and pepper.

This recipe is easy to make and always a crowd pleaser.

For the guys I made......

Cheeseburger Chowder

 

The recipe is from this hotel. 

Whenever we pass through we always stop for Rose Reynolds soup! On any given day she has at least 4 different kinds prepared and they are all made fresh. So worth the trip.

A customer convinced her to make a cookbook including some of her recipes. 

That is where the cheeseburger chowder recipe came from. You can find her cookbook here or there are many similar recipes that I found on line. One that sounded good was from taste of home.

Linking to http://www.debbie-debbiedoos.blogspot.com/

Jen

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Pureed Butternut Squash Soup with Ginger!

As soon as the weather starts to turn cool I just can't get enough homemade soup. Thankfully my family likes soup too. This is one of my favorites from The Best Recipe Cookbook!!

Heat 2 Tbsp. unsalted butter or extra virgin olive oil in large saucepan. Saute 1 medium onion until golden, about 5 minutes.

Add 2 Tbsp. dry sherry or white wine and 1 medium butternut squash (about 2 1/2 pounds) cut into cubes; Stir-cook until sherry evaporates, about 30 seconds.

When we are chopping vegetables this is where you will find Gunther and Rocky, in the kitchen!

They love butternut squash.

Add 2 cups chicken or vegetable stock, 1 tsp. ground ginger, salt(1tsp. or less) and pepper to taste;bring to a boil.

Reduce heat and simmer; cover and cook until butternut squash is tender; about 15 minutes.

Ladle butternut squash mixture into blender. Add 3/4-1 cup milk; blend until smooth.

I used one of our favorite new kitchen tools, the immersion blender to save a step.  

Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency.

Enjoy!

Jen

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