Back when I shared my recipe for deviled eggs, I told you that I was a bit of a purest when it came to making them. Well, I thought I was. By that time, I had tried various kinds of deviled eggs but kept insisting that the classic recipe was the best.  Now I may have to eat my words, if you will, because these Sriracha Deviled Eggs are quickly becoming a favorite. They have the same creamy filling that we’re all accustomed to but spicy sriracha gives them a wonderful kick.

Did you know I have a little sister? Well I actually have 3 little sisters and a little brother. They would all probably shoot me for calling them little as they are 23, 18, 15, and 12. So no, technically they aren’t little anymore but that is beside the point. When I decided to make these sriracha deviled eggs I had a particular little sister in mind.  This little sister loves sriracha sauce. She loves it so much in fact that I distinctly remember a time not too long ago when she would dip her potato chips into it like I would dip mine into ranch. I can’t blame her though, sriracha is really tasty. Not only does this little sister love sriracha, she also loves deviled eggs. Whenever we have family gatherings it is her dish. She always brings it and the two of us usually argue over who gets the last one. So for this recipe I decided to combine two of her favorite things to make something she and hopefully all other sriracha and deviled egg fans are sure to love.

Makes 12

You will need:

• 6 hard boiled eggs
• 3 tablespoons mayonnaise
• 1 tablespoon dijon mustard
• 2 teaspoons sriracha
• 1 tablespoon minced onion
• 1/2 teaspoon garlic powder
• salt and pepper
• chopped green onions for garnish

1. Peel eggs and cut in-half lengthwise.
2. Scoop all yolks into a bowl and mash with a fork. Add mayonnaise, mustard, sriracha, minced onion and garlic powder. Stir to combine. Season to taste with salt and pepper.
3. Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of sriracha sauce on top of each egg, sprinkle with green onion and serve.

Now that I am open to experimenting with this classic recipe I can’t wait to try other versions. Any suggestions?

November has been down right nasty here in Seattle. Its been windy. Its been rainy. It is the kind of weather that makes you want to crawl back in bed and not get out until June or maybe even July considering Seattle’s track record. But alas that is not a possibility. Instead, when the weather turns dismal,  I turn to making beef stew. Beef stew with red wine to be exact. Its full of tender beef, veggies, beef broth and red wine. It is a combination that will warm your home as well as your bellies.

I’d like to say that beef stew has always been one of my favorite foods. But I can’t. Actually, growing up I hated the stuff. It may have been the vegetables, combined with a little pre-teen rebellion but whenever my mom said we were having stew for dinner my response would be “Ugh. Who would want stew? Can we go to McDonald’s instead?” Yes, at one point in my life I thought McDonald’s was better than homemade stew that had simmered on the stove all day until the beef was tender and scrumptious. I am proud to say that that taste challenged child turned into an adult who happens to love beef stew and all of the veggie goodness that goes along with it. That is not to say that you won’t find me in a corner hording a piping hot order of McDonald’s fries from time to time. Everyone has their guilty pleasures right?

Serves 4-6

You will need:

• 1/3 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 pound beef stew meat, cut into bit size pieces
• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 4 cups beef broth
• 1 cup red wine (I used Pinot Noir)
• 2 bay leaves
• 2 celery stalks, diced
• 1 carrot, peeled and diced
• 1 cup sliced crimini mushrooms
• 1 yukon gold potato, diced
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. In a resealable plastic bag combine flour, salt, black pepper and garlic powder. Add in stew meat, seal bag and toss to coat.
2. Heat olive oil in a dutch oven or other large soup pot over medium heat. Add beef and cook until browned, about 5 minutes. Add garlic, cook for 30 seconds.
3. Stir in beef broth and red wine. Be sure to scrape up all of the flavor bits from the bottom of the pot. Add in bay leaves. Turn heat to medium-low and simmer for 2 hours, skimming fat and foam occasionally.
4. After two hours, stir in celery, carrots and diced potato. Cook for 25-30 minutes or until potatoes are tender.
5. Dissolve cornstarch in cold water to make a slurry. Pour slurry into stew. Bring to a boil and simmer for 20 more minutes. Broth will thicken.
6. Ladle into soup bowls and serve hot.

I like to serve this with some toasted baguette slices to soak up all the lovely broth. Enjoy!

Fall and winter generally mean lots of hearty, comfort food. Much of this food is pretty heavy to say the least. Not that that is a bad thing, everyone knows how many mashed potatoes I can eat. But with Thanksgiving only a week away, eating lighter the week before always seems like such a good idea. But don’t mistake eating lighter for less flavor or less comfort. This pasta loaded with garlic, sausage and greens is a delicious light dish, perfect for those of us wanting to lighten things up a bit before the big feast next week.

Like my Fettuccine with Sausage, Peppers and Onions, I used turkey Italian sausage for this recipe. If you have never used it before you should really give it a try. It still has a great sausage flavor but is just a bit lighter. However, if you cannot find it or your reaction to the idea of turkey sausage is like my reaction to the idea of turkey bacon, go a head and substitute regular pork Italian sausage. And if you like things spicy, be sure to use the hot version.

Note: If you use regular pork sausage, omit the 1 teaspoon of olive oil and use 1 teaspoon of pan drippings.

Serves 4

You will need:

• 8 ounces dried penne pasta
• 5 turkey Italian sausage links, casings removed
• 1 teaspoon olive oil
• 1 shallot, chopped
• 4 cloves garlic, sliced
• 1/2 teaspoon dried oregano
• 1 teaspoon crushed red pepper (optional)
• 1 1/2 cups baby arugula
• 1 1/2 cups baby spinach
• 1/4 cup reserved pasta water
• salt and pepper
• freshly grated Parmesan cheese for garnish

1. Bring a large pot of water to a boil and cook pasta according to box directions. Strain but reserve 1/4 cup of the pasta water. Set cooked pasta aside.
2. While your pasta is cooking brown sausage in a pan over medium heat, about 5-7 minutes. Transfer to a colander to strain grease. Set aside.
3. To the same pan that you cooked the sausage in add olive oil, shallot, garlic, oregano and crushed red pepper. Cook until shallot is translucent, about 5 minutes.
4. Return sausage to the pan, add cooked pasta, arugula, spinach and reserved pasta water. Toss to combine and cook for 2 minutes or just until the greens wilt. Season to taste with salt and pepper.
5. Transfer to serving platter, sprinkle with Parmesan cheese. Serve immediately.

Enjoy!

I have always had a fondness for cream cheese spreads. They are super easy to make and you can add just about any flavor that you like. Take this recipe for instance. After making my Spinach, Arugula, Cranberry and Walnut Salad, I have discovered a new found love for dried cranberries and the sweetness that they add to dishes. In this recipe, their sweetness pairs nicely with the fresh rosemary and smooth cream cheese. Spread on some crisp crackers and you’ll have an addicting little snack perfect for all of your upcoming holiday festivities.

I’ve done a lot of talking about Thanksgiving dinner, but personally, one of my favorite parts of the traditional festivities is the platter of appetizers that cover the table before dinner.  After all it wouldn’t be Thanksgiving if we didn’t spend the entire day eating, right? Our family breaks out the appetizer platters at about 11 am while we’re watching the last hour of the Macy’s Parade. It really is a smorgasbord of food. We usually have everything from pickles and olives, to salami and cheese to ham pin-wheels and deviled eggs. And while it may not sound like we need anything more, I couldn’t resist making just one more thing. That is where this cream cheese spreads enters the equation. Its quick, easy, full of flavor and sure to be a hit. Now, if only I can get it to my sister’s house before Ryan eats it all.

Serves 4-6

You will need:

• 8 ounces cream cheese, softened
• 1/2 teaspoon garlic powder
• 4 tablespoons dried sweetened cranberries
• 2 teaspoons chopped fresh rosemary
• fresh cracked pepper and kosher salt

1. Place all cream cheese into a bowl and using a spoon, fold in all ingredients until well combined.
2. Serve along side crackers or toasted baguette slices.

Enjoy!

Whenever you roast chicken, beef or, to keep with the season, turkey, you probably notice the little brown flavor bits and lovely pan juices that accumulate in the bottom of the pan. It might seem a little crazy but did you know that some people actually throw this stuff away? Shocking, I know.  Perhaps they do not know that those little brown bits and lovely juices are the perfect base for some of the best gravy ever.  And it is actually a lot easier to make then some people think.

I decided to call this post Gravy instead of turkey gravy, chicken gravy or beef gravy for the simple fact that if you use this basic technique you can make just about any kind of gravy that suits your fancy. All you need is the reserved pan drippings from whatever you are roasting, flour, a good quality stock, some milk, salt and pepper and you are on your way to making delicious, creamy gravy fit for any Sunday dinner or Holiday meal.

Makes 2 cups

You will need:

• 2 tablespoons reserved pan drippings from roast chicken, beef, or turkey
• 2 tablespoons all purpose flour
• 1 cup chicken, turkey or beef stock
• 1 cup milk
• fresh cracked pepper and kosher salt

1. Reserve the 2 tablespoons of pan drippings in your roasting pan. Place roasting pan on the stove. Heat pan drippings over medium heat.  Sprinkle flour over the top and whisk until smooth, cook 1 -2 minutes. Be sure to scrape up any of the brown bits on the bottom of the pan.
2. Slowly whisk in stock and milk. Reduce heat and simmer for 10-15 minutes or until thickened, whisking occasionally. Gravy should coat the back of a spoon. Season to taste with salt and pepper.
3. Serve.

A few notes: Don’t worry if your gravy appears a bit lumpy, just keep whisking, it will smooth out. If you would like your gravy a little thinner you can add more stock until you reach your desired thickness. If you are making turkey gravy but do not have turkey stock, chicken stock will work just fine.

The perfect thing to spoon this gravy over?  Creamy Mashed Potatoes of course. Enjoy!

If I had to make a list of my top 5 sandwiches, a classic BLT would certainly be near the top. The toasted sour dough bread, mayo, juicy tomatoes, crunchy bacon and crisp lettuce nearly always yield a scrumptious sandwich. A sandwich that I thought could not get any better. That is until I tried a BLT with the addition of spicy, succulent Cajun shrimp. Now that my taste buds have experienced this delicious combination, this sandwich just might inch its way past the traditional BLT on my sandwich list.

I first had a Shrimp BLT at a Cheesecake Factory of all places. Like all things Cheesecake Factory it was ginormous and I couldn’t finish it all. While I do remember it being quite good, I also remember thinking that the shrimp was lacking a little something.  It just didn’t have much flavor to it. I wanted something with a little more pizazz. I wanted a little more kick. Thus, when I made these at home recently I decided to add some Cajun seasoning to the shrimp before cooking. The spiciness isn’t over powering and combines nicely with the salty bacon and creamy mayo.

Serves 2

You will need:

• 8 slices of bacon
• 12 (31-40 count) prawns, peeled and deveined
• 1 teaspoon Cajun seasoning
• 2 teaspoons olive oil
• 4 slices sourdough bread
• mayonnaise
• 1 tomato, sliced into 4 slices
• 2 romaine lettuce leaves

1. Fry bacon over medium heat until browned and crispy. About 10 minutes. Transfer to paper towel lined plate, set aside.
2. In a bowl combine prawns, Cajun seasoning and olive oil. Transfer to a small pan and cook over medium heat, 3-5 minutes or until shrimp turn pink. Remove from heat, set aside.
3. Toast sourdough bread.
4. Spread mayonnaise on all four slices of bread. Assemble sandwiches by layering 4 slices of bacon, 6 prawns, 2 tomato slices and 1 lettuce leaf per sandwich. Serve immediately.

Serve with homemade potato chips and enjoy!

I thought I would step away from comforting Thanksgiving food for today and turn to a different kind of comfort food: pasta. Spaghetti Puttanesca to be exact. Legend has it that this spicy, salty pasta was a favorite of, to use the family friendly term, “ladies of the night”. Apparently these “ladies” found the inexpensive ingredients and quick preparation an easy meal to make for their “friends”. And while I can’t vouch for their chosen line of work, if the story of how this pasta sauce originated is true, their taste in pasta sauces is pretty good. After all this sauce incorporates some pretty yummy things like tomatoes, capers, crushed red pepper, kalamata olives and anchovies. Yes, I said anchovies, but trust me, in this sauce you will love them.

To be honest, my first experience with anchovies was not very pleasant. It all started one night when I was craving pizza. I called our local pizza place and ordered their pizza loaded with all kinds of ingredients like pepperoni, sausage, mushrooms, onions and peppers. Basically everything, including anchovies. As I waited for the delivery man, I actually found myself rather excited at the fact that I ordered a pizza with anchovies. I thought I was being daring and adventurous.  When I heard the knock at my door I rushed downstairs threw it open and wooooooooosh I was suddenly blasted with a smell of anchovies and not in a good way. After I signed the receipt and tipped the delivery man a little extra for having to deal with the smell, I shut the door and walked upstairs feeling a little uneasy at the prospect of what I was about to eat. But I did just wait 30 minutes and paid for it so I might as well. I took the first bite and yup, it tasted exactly like it smelled, fishy. And I couldn’t just pick them off. The taste and scent lingered. We ended up throwing out the pizza and eating a couple of PB & J’s. Thus concluded my first experience with anchovies.

You may be wondering why I am telling you how bad anchovies are when I am sharing a recipe that has them as an ingredient. Well because as bad as they may have been on that pizza, when they are sauteed in butter and olive oil until they dissolve they add a wonderful salty background flavor to pasta sauce. And combined with capers, kalamata olives and crushed red peppers they help make this particular pasta sauce one of my favorites.

Serves 4-6

You will need:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion, diced
• 5 anchovy fillets, finely chopped
• 5 cloves garlic, chopped
• 1/2 -1 teaspoon crushed red peppers
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons capers
• 1/2 cup chopped kalamata olives
• fresh cracked pepper and kosher salt
• 1 pound dried spaghetti
• Parmesan cheese (optional)

1. In a large skillet heat butter and olive oil over medium heat. Once butter has melted add onion, anchovies, garlic and crushed red peppers. Cook for 5-7 minutes or until onions are translucent and anchovies are dissolved.
2. Pour in crushed tomatoes. Stir in capers and kalamata olives. Season to taste with salt and pepper. Reduce heat to low and simmer for at least 30 minutes to let the flavors mingle.
3. About 15 minutes before you would like to serve dinner, bring a large pot of water to a boil. Cook pasta according to package directions. Strain completely.
4. Toss strained pasta in sauce.  Sprinkle with Parmesan and serve immediately.

As much as you may want to lick the plate clean, I find that Herbed Garlic Bread is a much more dinner table friendly way to soak up the leftover sauce. Enjoy!

After yesterday’s heavy but heavenly Cheesy Baked Mashed Potatoes, I thought I’d lighten things up a bit with this flavorful Thanksgiving salad. It has all kinds of goodies like spinach, peppery arugula, crunchy walnuts, sweet cranberries and tangy goat cheese. Then all of these goodies are tossed in a quick cranberry vinaigrette. It is the perfect way to get your Thanksgiving cranberries in “non-log” form.

I generally look forward to all Thanksgiving traditions, all traditions that is except cranberry sauce. I don’t have many fond memories of the “sauce” that is in the shape of a can. There is just something about the way it plops out of the can while still remaining in the can shape that does not appeal to me. When it gets passed to me at our Thanksgiving table I just keep on passing. That is not to say however that I don’t like cranberries themselves. In fact, dried sweetened cranberries are really quite delicious, especially when they are added to dishes such as this salad. The combination of the peppery arugula, salty walnuts and creamy goat cheese pairs nicely with the sweetness of the cranberries.

Serves 4

You will need:

• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1/2 cup plus 2 tablespoons dried sweetened cranberries
• 3 cups loosely packed baby spinach leaves
• 1 1/2 cups loosely packed baby arugula
• 1/2 cup shelled walnuts
• 1/4 cup goat cheese crumbles
• fresh cracked pepper and kosher salt

1. Combine olive oil, vinegar and 2 tablespoons cranberries in a food processor. Process until berries are finely chopped, about 30 seconds. Allow to set for 30 minutes at room temperature.
2. Pour dressing into the bottom of a salad bowl. Add in remaining ingredients. Season with salt and pepper. Toss to combine and coat in dressing.

This salad is quick, easy, flavorful and best of all might bring a little more pretty to your Thanksgiving table than say, a log of cranberry “sauce”. I’m just sayin’.

Enjoy!

I’d like to offer you some facts. Fact 1: Mashed potatoes are glorious wonderful things. Fact 2: Bacon, green onions, sharp cheddar cheese, creamy havarti cheese and gruyere cheese are also wonderful. Fact 3: If you mix creamy, fluffy mashed potatoes with bacon, green onions, sharp cheddar cheese, creamy havarti and gruyere you have one heck of a Thanksgiving side dish. Fact 4: I ate two huge plates of these last night. Fact 5: My jeans are tighter this morning. Fact 6: These mashed potatoes are totally worth it.

Growing up I was  a mashed potato purest. I would only eat plain creamy mashed potatoes. I was not opposed to gravy but other additions were a big no no. Since then things have started to change.  Don’t get me wrong, I still love a big plate of regular mashed potatoes, but the more that I cook, the more I begin to explore with variations. I started with roasted garlic mashed potatoes and then there was horseradish and sour cream mashed potatoes.  Now with these cheesy baked mashed potatoes my biggest problem is trying to decide which is my favorite.

Serves 4-6

You will need:

• 7 slices bacon, diced into 1 inch pieces
• 6 russet potatoes, peeled and cut into chunks
• 3 tablespoons unsalted butter, plus more for baking dish
• 1/2 cup heavy cream
• 3/4 cup shredded sharp cheddar cheese, divided
• 3/4 cup shredded gruyere cheese, divided
• 3/4 cup shredded havarti cheese, divided
• 3 green onions, diced
• fresh cracked pepper and kosher salt

1. Preheat oven to 350 degrees. Butter an 8″ x 8″ baking dish. Set aside.
2. In a large pan, fry bacon over medium heat until browned, about 5-7 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Set aside.
3. In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
4. Return the potatoes to the pan or a mixing bowl. Add 3 tablespoons butter and heavy cream. Whip with a hand held mixer until smooth, about 3-4 minutes. Stir in bacon, 1/2 cup sharp cheddar, 1/2 cup gruyere, 1/2 cup havarti and green onions. Season to taste with salt and pepper.
5. Spoon potato mixture into prepared baking dish. Sprinkle remaining cheese over the top. Bake for 15 minutes. Turn on the broiler and broil for 2-3 minutes or until cheese is slightly browned and edges are bubbly. Allow to cool for several minutes. Serve.

Enjoy!

Thanksgiving is a mere 2 1/2 weeks away and that could only mean one thing, its Turkey Time! Wonderfully juicy, perfectly roasted turkey. For many people this means a big 10 or even 20 pound bird. However for those that are having a smaller gathering. Or for those, like me, who really prefer the dark meat, these roasted turkey thighs are the perfect option.  The meat is succulent and flavorful, everything I look for in my Thanksgiving turkey.

I have a small confession to make. I will not be making Thanksgiving dinner this year. The size of my apartment and the distance from family just doesn’t allow for it. But I for one love all of the comforts that go along with Thanksgiving food so I have been making various recipes for the past month. These roasted turkey thighs were my first experiment. I found them at my local grocery store near the ground turkey and turkey cutlets. Once I got them home I simply brushed them with melted butter, rubbed them with a few seasonings and popped them in the oven. Soon after I was salivating at the wonderful smell of roasted turkey. Before I knew it I sat down to a lovely Thanksgiving dinner. The fact that it was right smack dab in the middle of October is a minor detail.

Serves 2-4

You will need:

• 3 pounds turkey thighs (about 2 thighs)
• 3 tablespoons unsalted butter, melted
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika

1. Preheat oven to 400 degrees.
2. Using a pastry brush, brush both sides of the turkey thighs with melted butter.
3. Mix together salt, garlic powder, pepper, rosemary, sage, thyme and paprika. Rub seasoning mixture over both sides of the thighs.
4. Drizzle with any remaining butter. Transfer to a roasting pan. Cook for 20 minutes at 400 degrees. Reduce heat to 325 and continue to cook for 2 – 2 1/2 hours or until a meat thermometer inserted reaches 180 degrees. Spoon pan juices over the top every 30 minutes. Note: If you notice the skin getting too crispy, loosely cover the thighs with aluminum foil.
5. Remove turkey thighs from the oven, allow to rest for 10 minutes. Carve and serve.

Be sure to check back over the next couple of weeks as I share more comforting Thanksgiving recipes. Enjoy!