Home Cookin ~ Canning ~ Baking








Thursday, April 17, 2014

Throwback Thursday | Just In Time For Easter!



Easter is only a few days away! Wow! Where has this year gone already? I unfortunately didn't have time to come up with some new recipes this year, but don't fret! I have an amazing no fail recipe that is perfect for Easter! What is it you ask? Why the most delicious moist Carrot Cake you will ever eat! Thats what!  This is my all time favorite cake for Easter dinner! So write you list, run to the store, and enjoy this yummy cake with your family and friends this Easter. Happy early Easter everyone!

For this recipe click HERE.

Thursday, April 10, 2014

Throwback Thursday | Dad's Potato Salad

This Throwback Thursday was inspired by the beautiful weather we are having here in Idaho. Beautiful weather after a long, and I mean LONG, winter inspires me to do one of things. Kick off my shoes, relax in the backyard with my family, and BBQ! Dad's Potato Salad is a must at every BBQ. Its full of flavor and cools you down in the hot heat of summer. My Dad's potato salad recipe is about the only potato salad I will eat, nothing store bought comes close to this BBQ delight! This recipe is even better when made the night before. So go outside and enjoy some BBQ fun with your own family this weekend, I know I will be!

For this yummy recipe click HERE.

Tuesday, April 8, 2014

Lemony Fettuccine

Why hello there! I finally got a new computer for my home which can only me one thing ...you all are going to be seeing a lot more of me! And do I have a recipe for you and just in time for spring! This pasta dish is sure to impress. Its full of robust flavors like fresh garlic, tomatoes, and lemon. A creamy sauce and fresh fettuccine noodles pull this dish together for a memorable meal you will sure to love! When I say this dish is full of flavor, its no joke! In fact it may be a little much for some tastebuds, but if you love garlic and lemon then you will love this dish.  Adapted from Taste of Home recipe.

Lemony Fettuccine 

Sauce
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon peel
1/2 cup heavy whipping cream 
1/4 teaspoon salt
1/8 teaspoon fresh cracked pepper
4 ox cream cheese, cubed
2 Tablespoons fresh squeezed lemon juice


Other Ingredients
8 oz uncooked fettuccine, (I love Buitoni. You can find it in the refrigerator section)
3 teaspoons grated lemon peel
2 teaspoons minced fresh parsley
1 garlic cloves, minced
small handful plum or cherry tomatoes, cut in half
Grated Parmesan cheese

Cook pasta according to package directions. Drain. Prepare sauce while pasta cooks.

To prepare the sauce heat butter in a large skillet over medium-high heat. Add onion, cook and stir for 2-3 minutes or until tender. Add garlic and lemon peel, cook 1 minute. Stir in cream, salt and pepper. Whisk in cream cheese until melted and smooth. Remove from heat, cool slightly.  Whisk in lemon juice. 

Add drained pasta, lemon peal, parsley, fresh garlic, and tomatoes to the sauce in the skillet, toss to comine. Serve immediately with parmesan. Enjoy!

Thursday, February 6, 2014

Throwback Thursday | Country Beef Pot Roast

Its Throwback Thursday and do I have a classic favorite for you! Country Beef Pot Roast is my go to meal for cold Fall and Winter nights. This roast cooks all day in the ole crockpot filling the house with a robust flavorful aroma. Now go do yourself a favor, throw this quick recipe in the crockpot, make a pot of tea and cuddle up on the couch for a relaxing winter day. Mmmmm. Click here for the recipe.


Thursday, January 30, 2014

Throwback Thursday | Chicken Cordon Bleu

I have decided to start a new weekly tradition on the blog called Throwback Thursdays! Every Thursday I will post a link for a previously posted recipe! I tend to use a lot of these recipes in my monthly menus and I want to make sure you haven't missed some of my favorites! This weeks is one of my most favorite recipe EVER! Yum!


After nearly 4 years of making this amazing recipe it is still a family favorite and my go to recipe to make for guests. In fact, the first time I tasted this delicious twist on an old classic was at my dear friends, Sheenas, house. She served this to my family for dinner one night and I got down on both knees and begged for the recipe! haha Okay maybe I was not so drastic, but that is the effect this recipe has on people! It is simply AMAZING! Click here for this yummy recipe, you wont be disappointed!

Saturday, January 25, 2014

Spicy Chipotle Tomato Bisque

As most of my recipes are, this recipe was inspired from a local restaurant. I was tempted to try this soup as it has two of my favorite things, chipotle and tomato bisque, tied into one amazing soup recipe! Unfortunately, this was a special on the restaurant's menu which means it could be months before I get the chance to order it again. So of course I made my own recipe!

The combination of fresh flavors of tomato bisque packed with a spicy smoky punch of chipotle makes this soup over the top amazing! I dream of soups like this, this time of year. There is nothing batter than a hearty hot soup to top off a cold winter evening. Serve this soup with fresh baked bread such as my Italian Bread and a salad to make it a meal. This would also make an excellent first course, but be warned they will probably want more! This soup makes around 4 four servings.

Spicy Chipotle Tomato Bisque


  • Two 28-ounce cans whole tomatoes, drained
  • 1 tablespoon olive oil
  • 1 tablespoon light brown sugar
  • 1/2 small yellow onion, cut into two chunks
  • salt, to taste 
  • freshly cracked black pepper, to taste
  • 3 tablespoons buter
  • 1/2 teaspoons crushed red pepper
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2-4 tablespoon canned chipotle and adobe sauce, minced (I do half adobe sauce and half minced chipotle pepper) If you are sensitive to spicy foods only add 2 tablespoons, but if you like it spicy add 4 or more! 
  • 2 tablespoons dry sherry
  • One 28-ounce can crushed tomatoes
  • 1 to 2 cups chicken broth, to taste
  • 1/4 - 1/2 cup heavy cream, to taste
Preheat the oven to 400 degrees.

In a large mixing bowl combine the whole tomatoes, olive oil, brown sugar, and onions. Toss to coat. Season the mixture with salt and pepper. Place the mixture on a baking sheet (I like to line mine with parchment paper or tin foil to make clean up easy). Roast in the oven until caramelized, about 30 minutes.

Heat a medium-large soup pot over medium heat. Add butter and cook until melted. Add the crushed red pepper and garlic. Sauté for one minute or until garlic is tender but not brown. Add the tomato past and chipotle, cook for 2 minutes. Add the sherry and cook until most of the liquid from the sherry has evaporated, about 1 to 2 minutes. Next add the roasted vegetable mixture from the oven, the crushed tomatoes, and 1 cup of chicken broth. Bring to a simmer. Season as needed with salt and pepper. Simmer for 15 minutes.

Add 1/2 cup of heavy cream. Using an immersion blender, puree the soup until you reach your desired texture. I prefer my bisque to be close to smooth, but still with a good amount of texture. Taste and if needed add more chicken broth and/or heavy cream to meet your desire consistency or taste. Serve with hot crusty bread and butter! Enjoy!

Friday, January 24, 2014

I'm Back!



Well Hi there!
What has it been, two years since my last post? Have you missed me?

Let's see where should I begin? About two years ago my family and I went through some life changes including moving back to my hometown (no more commuting for us! YAY!), I went back to school for photography (I know, I know, you were expecting culinary school weren't you?) and since have opened my own portrait photography business. So as you can imagine I have had a LOT going on these past couple years. I knew that if I wanted succeeded in this new adventure that I had to give it 100%. Unfortunately that meant I had to put my blogging on hold. Although it has been a long two years, full of stress, adjustment, and late night studying; it was worth every bit of extra energy and time I had to put into it!

So here we are, it's 2014, I have finished school and am now finally getting back into a comfortable routine. I promised myself that I would get back into the world of food blogging once I got settled. I know that it will be more difficult now to keep up with a blog, however I still feel it is a therapy and creative outlet that I am not willing to give up. So please be patient with me as I transition back into this amazing world that I have missed so much.

xoxo,
Jessica

Wednesday, November 21, 2012

Orange Scented Cranberry Sauce



I have always wanted to make a homemade cranberry sauce from scratch. I came up with this version of the classic last year and it was a huge hit! I will be making this sauce for years to come it is so much better than the jelled canned stuff I used to use. This recipe is super easy to make and it takes no time at all. If you are short on time this holiday season and don't want to add extra things to do to your list then simply make it a day ahead of your planned festivities. Now go get ya some fresh cranberries and make this amazing sauce!




Orange Scented Cranberry Sauce


  • 12 ounces fresh cranberries

  • zest of 1 orange

  • juice of 1 orange

  • slash of sherry

  • 1 cup water

  • 1 cup sugar

In a medium saucepan combine the orange zest, orange juice, sherry, water and sugar. Bring mixture to a boil. Stir constantly until sugar is dissolved. Add the fresh cranberries and bring up to a simmer. Simmer 8 minutes or until all cranberries have popped. Cool then refrigerate. Serve cold. Enjoy!