I picked the last of my habanero peppers this weekend and was trying to decide what to make with them. I ran across some nice looking Silver Queen corn on sale at Harris Teeter, so decided to grill it in its husks with a habanero-butter spread. We haven’t cooked much corn this summer since the kitchen has been out of commission, so I’m trying to take advantage of the last bit of it while I can.
This corn was so tasty — grilling it brings out its sweetness and adds some smokiness, while the habanero pepper adds some heat. I liked the addition of the sweet basil as well, also fresh from my garden. Next time I may use a larger habanero — none of us, including Gabe and Lexi, thought it was too hot.
The weather is getting cooler and that means one thing: Time for soup! Back in January, I asked my readers where to get the best soup in the Raleigh area. I must have tried soup in at least 30 different places and by the time I was wrapping up my research, the days were getting warmer so I decided to wait until fall to publish my favorites. I know you’re chomping at the bit to see my recommendations, so please stay tuned.
In the meantime, I urge you to make this wonderful roasted butternut squash and red pepper soup. Butternut squash is plentiful in grocery stores right now, many of which have squash on sale. Plus it’s the end of pepper season, so now’s the perfect time to make this awesome soup. I used nonfat yogurt instead of heavy cream this time to keep it light, and loved the taste and texture. The orange peel and ginger add so much depth and flavor to this soup and next time I make it I will probably add another teaspoon of each. I recommend keeping this vegetarian and using vegetable broth instead of the chicken broth that I used (it was all I had on hand at the time.)
This was the first time I got to try out my new Cuisinart Smart Stick® Hand Blender that I bought on sale right before the kitchen remodel. I love this gadget and can’t wait to use it again! However, if you do not have an immersion blender you can use a regular one as described below.
The folks from Krusteaz* recently contacted me and asked if they could send some bake mixes to review. Since I already love Krusteaz’s fat-free Cranberry Orange Muffin Mix (I add fresh blueberries for an extra special muffin), I did not hesitate to say “Yes, please and thank you!”
Krusteaz sent me four mixes, three of them just in time for fall baking:
- Cinnamon Swirl Crumb Cake and Muffin Mix
- Pumpkin Spice Muffin Mix
- Pumpkin Pie Bar Mix
- Light and Fluffy Buttermilk Pancake Mix
I started off with the Cinnamon Swirl Crumb Cake and Muffin Mix and I have to say – Wow! I opted to make the cake instead of the muffins and it turned out crazy moist and wonderfully delicious. As suggested on Krusteaz’s website, I added a cup of diced apples to the mix, which blended great with the cinnamon and added a slight crunch to the cake. Gabe and Lexi loved, loved, loved this. So did I.
Last week I promised to post a couple of recipes using Red Gold* tomatoes. With the weather getting cooler, here is a hearty and tasty dish with smoky kielbasa, smooth and creamy cannellini beans (which are white kidney beans) and Red Gold petite chili tomatoes that add just enough heat to spice up things a bit. This is such a simple recipe that packs a ton of flavor! While I like to eat this by itself with bread, you could also serve it over pasta or rice by adding an extra can of tomatoes to make it saucier.
I made this in my Ninja Cooking System — I still love this appliance, especially since I can brown the kielbasa with little oil and then add the rest of the ingredients in the same pan. Cleanup is a breeze! Use a large skillet if you don’t have the Ninja (and if you don’t, you should put this on your Christmas gift list — I still love mine!)
It’s been a couple of weeks since the 2013 International Food Bloggers Conference in Seattle and I finally have downloaded (or unfortunately, erased) all of my pictures. Reflecting back on the conference, here were my Top-5 favorites of the conference, in no particular order.
Back in July, Red Gold Tomatoes contacted me and asked if I’d review some of its products. I told them that I was in the middle of a kitchen remodel, but to send them on and I’d see what I could do. If you’ve been following my kitchen updates, then you know it was late August before I had running water and just a few weeks ago before the oven was ready to use. Bad timing for Red Gold, because the folks there wanted me to mention some cool summer promotions they were running. Oh well, better late than never!
Before I describe the Red Gold products, let me make my disclaimer that I am not affiliated with the firm. That said, I have enjoyed and reviewed Tuttorosso tomatoes (click here for my post), which Red Gold owns. It was because of the quality of the Tuttorosso products that I agreed to try the Red Gold products. And I’m so glad I did – so far, so good!
My friend Ronda is a great cook and luckily she loves to email her recipes to a group of us. When she sent this recipe for Honey-Sriracha chicken wings, I knew I would have to give them a try, especially when wings went on sale the other day. I use a combination of the wings and drumettes.
These wings have just enough spice in them from the Sriracha, and the honey lends enough sweetness for a great blend of flavors. This recipe is easy to prepare and the great thing is you bake the wings instead of frying them, which is healthier and not nearly as messy. Lexi and Gabe loved these wings and both asked for seconds!