Dinner With Friends Via The Internet

This whole world of social media seems to always get a ton of grief with all of its negative comments and opinions.  While I am tired of the lack of privacy, over-sharing, bullying, and the total distraction from the real world I am forever thankful for the wonderful things that can be shared.  

I often talk about my best girlfriends from high school as they are constantly inspiring me, supporting me and secretly (and not so secretly) trying to persuade me to move back to the east coast.  All five amazing women lead extremely busy lives and between juggling their kids, work, homes, and businesses it's often difficult to catch up over the phone.  Thankfully we are able to share our lives with each other over Facebook, Instagram and blogging.  

After I had recently posted a picture on Instagram of this spicy fall pasta, I instantly got a comment from one of the "Hershey Husbands" asking for the recipe.  While I really wish I could have dropped off some for dinner, sending the recipe was the next best thing.  I have to say I really enjoy having some east coast taste testers!

So even with its negativity, social media has enabled us to share our lives with each other whether it's a new business venture, pictures of their kids picking pumpkins or my foodie creations.  I'm thankful for it!

Spicy Sausage and Roasted Delicata Squash Pasta

Ingredients
1 pound spaghetti pasta
1-1/2 lbs spicy Italian sausage links, casing removed and roughly chopped
2-3 medium delicata squash, seeded and cut into 1/2 inch pieces (you can substitute with 1 medium acorn squash)
7 ounces fresh arugula
3/4 cup plus 3 tablespoons olive oil
2 tablespoons lemon juice
1/2 cup panko bread crumbs
1 tablespoon fresh thyme, chopped
1/4 teaspoon plus some for seasoning salt
1/4 teaspoon plus some for seasoning pepper

In a medium skillet heat 2 tablespoons of olive oil over medium heat.  Add the panko bread crumbs and cook, stirring continuously, until golden brown.  Add the thyme and 1/4 teaspoon salt and pepper.  Stir to combine.  Transfer the panko mixture to a small bowl.  Set aside and allow to cool.

Preheat the oven to 400 degrees.

In a medium mixing bowl toss the chopped delicata squash with 1 tablespoon olive oil and season with salt and pepper.  Place the prepared squash onto a foil lined rimmed baking sheet.  Bake in the oven for 25-30 minutes, turning halfway through.


While the squash is baking, boil your water for the pasta in a large pot and cook the pasta according to the directions on the package.  Strain the pasta and return the pasta to the pot.  Add the 3/4 cup of olive oil and lemon juice.  Toss to combine.

While the pasta is cooking, drizzle a small bit of olive oil in a large pan and heat over medium heat.  Add the sausage and cook until browned and cooked through.  Use a spatula to break up the sausage into small pieces.  Pour the sausage into the large pot of cooked pasta and toss to combine.  Add the delicata squash to the mixture and gently toss to combine.  

Place about 1/4 - 1/3 cup arugula onto each plate.  Divided evenly, place the pasta mixture over top and toss.  Top with the thyme panko bread crumbs and serve.  Makes 6-8 servings.

Falling For Bourbon

I know the title of this post is a bit cheesy but who isn't excited to start mixing up some fall cocktails with a great bourbon?  This recipe in particular was made with an outdoor fall brunch in mind.  You know, the kind where you are wearing the perfect sweater and scarf slowly sipping on a delightful cocktail to warm your belly while the beautiful autumn leaves fall from the trees.  OK we know that only happens in the movies or in the perfect world of Pinterest.  However, I do think that this herb infused cocktail should make it's way to your brunch table, Halloween parties, join you for a hayride and then bring the whole family together at Thanksgiving.  Cheers!

Orange Rosemary Bourbon Cocktail

Ingredients
2 ounces bourbon (I use Bulleit Bourbon)
2 ounces rosemary infused orange juice (see recipe below)
Soda water
Fresh rosemary sprig for garnish
Ice

Rosemary Infused Orange Juice

Ingredients
3 cups fresh squeezed orange juice (store bought OJ works too)
3 fresh rosemary sprigs

Place the rosemary sprigs into a clean air tight jar.  Pour the juice over the rosemary.  Store in the refrigerator and allow to infuse for about 2-3 days.  Remove the rosemary from the jar and discard.  The infused juice will keep in the refrigerator for up to 2 weeks.

Assembling the cocktail:

Fill a rocks glass with ice.  Pour the bourbon and rosemary infused orange juice over the ice.  Top off with the soda water and garnish with the rosemary sprig.  Makes 1 serving.

Two Ingredient Ice Cream

OK I'm going to complain again for only one second that I can't turn on my oven during the day because of the weather.  Ugh!!  I have so many wonderful fall recipes that I'm hoping to share soon, before it turns winter!  So for now I will be doing some simple and fun recipes that doesn't require the oven.

I don't know if you've been to Trader Joe's lately and discovered that they have now made an ice cream with their super addicting Speculoos Cookie Butter.  Well unfortunately and fortunately I have.  I'm a sucker for trying out all of their new products and this one without a doubt jumped into my already overflowing grocery cart.  

My husband and I at first went slow and savored each bite of a small bowl declaring it is the best ice cream we've had in a while.  Then we decided it needed to be made into a pumpkin beer float, which was of course, incredible.  Then we found ourselves sneaking spoonfuls from the freezer and by the end of the week we were scraping the bottom of the carton not to leave any ounce of cookie butter behind.  Indulgent?  Maybe.  Feeling a bit guilty?  Yes.

To calm my guilty feelings and cookie butter cravings I decided to make my own version with just two  ingredients.  Yes, TWO ingredients!!  All you need is frozen bananas, cookie butter and a food processor to blend it until it makes that creamy delicious ice cream.  I admit it's not quite the same but it's definitely pretty darn good!  

Banana Cookie Butter Ice Cream

Ingredients
3 very ripe bananas, chopped and frozen 
1/4 cup Speculoos Cookie Butter, creamy or crunchy (substitutes: peanut butter, Nutella, chocolate fudge)

Place the frozen bananas into a food processor.  Blend until smooth.  Add the cookie butter and pulse until combined.  The texture will be creamy like soft serve ice cream.  You can enjoy immediately or place into an airtight container and place into the freezer for about 20-30 minutes until frozen.  Store in the freezer for up to 1 month.  Makes 2 cups.

Finally Fall(ish)

With the temperatures in the 100's last week I couldn't even think about turning on my oven or even cooking over the stove.  Thankfully we did get a "break" from the heat (it's still going to be 91 degrees today) and I was finally able to roast up the butternut squash sitting on my counter and put my autumn herbs to good use.  

This roasted butternut squash salad should be added to your "I Love Fall," "Falling for Autumn," or "Thanksgiving Recipes" Pinterest board ASAP.   So get pinning!  I promise the warm aromas of cinnamon and allspice creeping out from your oven will be enough for you to crave this dish again and again.  

When creating the dressing for this salad I wanted to go out of the box with something light and herby.  After some trial and error I finally reached in the back of my pantry and pulled out a can of coconut milk and started mixing.  Combined with sage, a little roasted garlic and some chives, I was delighted with the fresh, yet warm flavor it brought to the salad.  Oh, and did I mention that this salad is not only dairy free it's gluten free too!  Bonus for my sensitive belly friends!  

With many more Autumn inspired dishes to come I am praying LA will bring some cooler weather SOON so I can stop sweating and pretending that it's fall with my Bath and Body Works candles burning in my kitchen!

Roasted Butternut Squash Salad with Coconut Sage Dressing

Ingredients
1 small to medium butternut squash, seeded, peeled and cubed
3 cups red quinoa, cooked and cooled
2 cups Brussels sprouts, finely chopped
1 cup pomegranate seeds
2 tablespoons olive oil
1/4 teaspoon cinnamon
1/8 teaspoon allspice
Salt and pepper to taste

Coconut Sage Dressing

Ingredients
3/4 cup full fat coconut milk
1/4 cup fresh sage, roughly chopped
1 tablespoon fresh chives, roughly chopped
1 clove garlic, roasted
1/4 teaspoon salt
Pepper to taste

Place the sage, chives and roasted garlic in a small blender. Blend until finely chopped.  Add the coconut milk and blend until well combined, 30-40 seconds.  Add the salt and season with pepper to taste.  Pulse to combine.  Place in the refrigerator to marinate the flavors for about 30 minutes.  The dressing can be stored in an airtight container for up to 3 days.

Preheat oven to 400 degrees

Place the butternut squash into a medium mixing bowl.  Add the olive oil, cinnamon, and allspice.  Toss to combine.  Season with salt and pepper.

Place the seasoned squash on a parchment paper lined rimmed baking sheet.  Bake for 45 minutes.  Turning  the squash about half way through.  Remove the squash from the oven and allow to cool for about 5-10 minutes.

While the butternut squash is baking combine the quinoa, Brussels sprouts and pomegranate in a large mixing bowl.  Add 3/4 of the coconut sage dressing and toss to combine.  Add the slightly cooled roasted butternut squash and gently toss to combine.  Place the salad into a serving dish and drizzle with the remaining 1/4 of the coconut sage dressing.  Makes about 6-8 servings.

 When creating this recipe I enjoyed Uinta Brewing Company's Punk'n Harvest Pumpkin Ale.  Happy Fall Everyone!

Last Call For Summer Melons: Watermelon Dill Martini

Yes, you read that right. Dill in your martini!  Don't worry I promise you won't feel like you are drinking your garden or an over complicated craft cocktail.  This martini is super simple to make and can be made in a big batch for your Labor Day beach or backyard party.  The fresh watermelon juice is this cucumber dill infused vodka's prefect juicy, sweet companion.

Watermelon juice is a natural anti-inflammatory and great for sore muscles.  It is also super hydrating, full of antioxidants and helps with detoxing your kidneys.  So you see it's a detox on it's own and well, with my infused vodka, a retox!  Simple, fresh and  delicious!

I admit I'm trying to savor summer for as long as I can with this martini.  Don't get me wrong, I am a true pumpkin lover, forever a scarf wearer and love the warm aromas of a savory fall dish in my kitchen.  However, summer is where my heart belongs with the vibrant colors of it's fresh fruits and veggies.  Besides it's 95 degrees here and I don't see any signs of cooler weather coming our way soon.  So run and get the last of those watermelons, juice them up, and amp them up, with some lime, mint or infused vodka!


Watermelon Dill Martini

Ingredients:
6 ounces watermelon juice (see recipe below)
2 ounces cucumber dill infused vodka (see recipe below)
1/2 small lime, juiced 
Fresh dill sprig for garnish (optional)

Pour the watermelon juice, cucumber dill infused vodka and lime juice into an ice filled shaker.  Shake vigorously until chilled.  Pour the cocktail into a martini glass. Garnish with dill sprig if desired.  Makes 1 serving.

Watermelon Juice

Ingredients:
1 small seedless watermelon

Cut the watermelon in half and then each half into quarters.  Using a spoon scrape 4 of the 8 quarters into a blender.  Blend until liquefied.  Pour the watermelon juice into a large jar through a fine mesh sieve.  Repeat with the other 4 quarters of the watermelon.  Store in the refrigerator in an air tight container for up to one week.  Makes about 4 cups.

Cucumber Dill Infused Vodka

Ingredients:

1/2 large cucumber, sliced
2-3 sprigs of fresh dill (you can substitute mint here)
3 cups vodka

Place all the ingredients into an airtight jar.  Seal tight and store at room temperature for 3 days.  Remove the cucumber and dill and discard.  Store the infused vodka in the refrigerator for up to 1 month.  

NOTE:  The cucumber dill infused vodka can also be used for a number of other cocktail including; a Bloody Mary, a straight up martini, or just add soda water and lemon!