Chocolate Chip Cookie Bars

July 17, 2020 by Elizabeth Leave a Comment

Chocolate Chip Cookie Bars are a new family favorite that I modified from America’s Test Kitchen when I was pregnant with Anna. They’re soft, chewy and have the perfect amount of sweetness, combined with just the right ratio of chocolate chips. These Chocolate Chip Cookie Bars have that cookie dough taste and feel, while being a mix between a blondie and your favorite chewy chocolate chip cookie. They are delicious on their own or especially fantastic paired with a cold glass of milk or a huge scoop of vanilla ice cream!

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 12 to 16

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
4 teaspoons vanilla extract
1 cup milk chocolate chips

Instructions

Preheat oven to 350 degrees.
Line a 9X13 inch cake pan with aluminum foil. Cut two long sheets so that they are as wide/long as the baking pan. Lay the sheets in the pan perpendicular to each other, with the extra foil hanging over the edges. Push the foil into the corners of the pan and flatten out any wrinkles so that the foil is nice and smooth. (When bars are done, foil will act as a sling to easily lift bars out of the pan). Generously spray foil with cooking spray.
In a medium bowl, add four, baking powder, and salt, and whisk together and set aside.
In a large bowl, add brown sugar and butter and whisk until combined. Add eggs and vanilla and whisk until incorporated. Then using a rubber spatula, add the flour mixture to the egg mixture and stir until almost no streaks remain. Then add the chocolate chips and stir until just combined.
Pour batter into the prepared pan and smooth the top. Bake for 20-25 minutes until bars are set and a toothpick inserted into the center comes out with just a few crumbs attached.
Allow pan to cool on stove until room temperature (about 2 hours), then remove bars from pan using the foil to lift them out. Cut into squares and enjoy! Bars can also be left in pan and sliced as needed.

Notes

Bars can be wrapped in plastic wrap and stored at room temperature (for up to 3 days) or stored in the fridge for longer. They can also be wrapped in plastic wrap and stored in a ziplock freezer bag in the freezer for a delicious homemade treat anytime.

https://elizabethshome.com/chocolate-chip-cookie-bars/

Breakfast Quesadillas

July 17, 2020 by Elizabeth Leave a Comment

These quick and delicious Breakfast Quesadillas are super easy to make and have endless possibilities. Grab some eggs, large tortillas, shredded cheese and whatever other additions your heart desires. They come together in minutes and make an excellent option for the busy weekday rush, or whip up a platter of them to enjoy for a weekend morning family meal.

You can eat these Breakfast Quesadillas as is or even dip them in salsa or guacamole. Other additions could include sliced or diced avocado, black beans, other cheeses, peppers, onions, sausage, ham, or bacon…. The options go on and on and on! Whatever you choose to add, you really can’t go wrong with scrambled eggs, melted cheese and other goodies sandwiched between a crispy tortilla. Yum!

Breakfast Quesadillas

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 1

Serving Size: 1 quesadilla

Ingredients

1 large burrito sized tortilla
Butter or cooking spray
2 eggs
1/4 cup shredded cheese (Mexican blend, cheddar or Monterey Jack)
1 small tomato, diced (without juices)

Instructions

In a medium sized frying pan, add butter or cooking spray and once hot, add eggs and scramble until cooked but still soft. Remove eggs to a small bowl and set aside.
Wipe out pan with a damp paper towel and place tortilla in pan.
Sprinkle cheese over the entire tortilla and cook on low heat until cheese is almost melted.
Add the eggs and tomatoes to half of the tortilla, and then fold the cheese half over, on top of the tomato half. Cook on medium-high heat for one minute and then carefully flip and cook quesadilla for an additional minute on the remaining side until both sides are golden brown.
Remove quesadilla to a plate or cutting board and allow it to rest for a minute and then slice into four equal parts and serve.

https://elizabethshome.com/breakfast-quesadillas/

White Chicken Chili

January 25, 2015 by Elizabeth Leave a Comment

Tender shreds of chicken, beans, corn, and spices, in a rich, flavorful broth. Load it up with cheddar cheese, sour cream and sliced green onions, and it’s a meal in itself. Healthy, hearty and easy to make, this White Chicken Chili will certainty be a hit for Super Bowl Sunday or any occasion.

I hope you’ve been doing well! We’ve been busy this week with projects, cooking (of course), a trip to Costco, and a check-up for Charlie. He’s tipping the scales at 17.1 pounds! He loves his toes, his brothers, and putting everything and anything in his mouth. He also loves laughing, and being the center of the action. 🙂

The big event for us this weekend was heading to the North American International Auto Show! Cars, lights, glitz and glam. The boys loved getting in all of the fun, new cars. What a great family outing!

Here are a few pictures from the auto show and our adventures this week:

In the freezing cold month of January, there’s nothing better than a hearty meal to warm you up. My inspiration for this recipe came from a sweet friend of mine. A few years ago, after I had surgery, she brought us a wonderful chicken chili for dinner. Is there any better gift than a home cooked meal that you didn’t have to cook, just after surgery? Definitely not! It’s just pure love. I liked it so much, I knew it was something that I wanted to recreate for us one night. With ideas from my friend, and from Betty Crocker, I present to you, my take on this new family favorite, White Chicken Chili.

This White Chicken Chili is the perfect mix between soup and chili. A delicious, and soupy broth, combined with all the flavors of a rich chili taste. When you’re craving that “lighter” chili fair, this is certainly the recipe for you. It’s easy to make, incredibly satisfying, and oh so tasty!

Guess what else? It’s even freezer friendly! I mean, let’s face it, there are just some days when you don’t feel like cooking. So while you’re making it, go ahead and double, or even triple your batch, and add it to your stash of freezer meals. That way, you’ll always have a great tasting, good for you meal, ready to go whenever you need one. Just pull it out of the freezer the night before, and pop it in the fridge. When dinner time rolls around, dump it in a pan and heat until hot. Grab the toppings, and sit down to enjoy your homemade feast, that you barely had to lift a finger for.

We love to serve this topped with all the fixings! Sour cream, lots of cheddar cheese, and scallions. Sometimes we’ll even add fresh cilantro and a squeeze of lime. Covered, smothered, scattered, or plain, however you decide to serve this up, it is sure to be a winner. Whip up a batch of your favorite corn bread on the side, and you’ll have yourself the perfect Super Bowl meal!

White Chicken Chili

Ingredients

1 tablespoon vegetable oil
1 large onion, diced (2 cups)
1/2 teaspoon salt
3 cloves garlic, minced
1 can (15 to 16 oz) great northern beans, rinsed and drained
1 can (15 to 16 oz) butter beans, rinsed and drained
1 1/2 cups frozen yellow sweet corn
4 cups low-sodium chicken broth
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pound chicken breasts (about 2 large), cooked and shredded (about 4 cups)
Salt and pepper

Instructions

In a large dutch oven over medium heat, add oil and heat until shimmering. Add onions and salt, and cook for about 5-7 minutes until tender, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds. Add the beans, corn, broth, cumin, oregano, and cayenne pepper. Stir together and over medium-high heat, bring to a boil, stirring occasionally. Reduce heat to low, and simmer uncovered for about 20 minutes. Stir in chicken, and simmer for 5 more minutes or until hot. Season with salt and pepper to taste, and serve with sour cream, cheddar cheese, sliced green onions, and a garnish of fresh chopped cilantro and a slice of lime if desired.

Notes

To cook the chicken: pat chicken breasts dry with paper towels, then lightly season both sides with salt and pepper. Add one tablespoon oil to a grill pan or large skillet, and cook chicken over medium heat, turning occasionally, until cooked through. Move chicken to a clean plate, and when cool enough to handle, shred (pull apart) into thin pieces.

https://elizabethshome.com/white-chicken-chili/

Feel free to stop by my old blog and check out the first version of this White Chicken Chili.

Healthy and Easy Chicken Noodle Soup

January 11, 2015 by Elizabeth Leave a Comment

Tender bites of chicken, with chunks of carrots, celery, and onions, surrounded by fluffy egg noodles, swimming in a rich and flavorful broth. Healthy and Easy Chicken Noodle Soup is hearty, filling and nutritious. It’s the perfect thing to fill your tummy, and warm you up on a freezing cold night.

A belated Happy New Year to you!!! What a crazy year 2014 was! I’m just glad that last year is behind us, and I’m looking forward to everything that 2015 has in store. I hope you’ve had an excellent start to the new year so far!

The last two weeks have sure been busy around here. Besides the normal day-to-day routine of work, errands, laundry, cooking, fun, etc., we’ve also had a few other adventures. We had a very fun (and quiet) New Year’s Eve celebration at home. William loved going to a friend’s bowling birthday party last Sunday. He’s starting to become quite the bowler, and is especially good at Wii bowling. (Today he bowled over 200!) Andrew and I had a wonderful and super relaxing date night out on Friday night. We went to Crispelli’s, and enjoyed amazing brick oven pizza. Sometimes I forget how nice it is to have a night just to focus on each other.

This week was also the one year anniversary of my first post on Elizabeth’s Home! It seems like yesterday that Andrew and I were hard at work trying to get Elizabeth’s Home up and running. I can’t believe we’ve been posting for a whole year! We celebrated last night by popping a special bottle of Santa Margarita wine.

We first tasted this wine when we were in Santa Margarita, Italy on our honeymoon. Ever since then this wine has become a very special and sentimental favorite for us. Here are two pictures of Santa Margarita from our honeymoon.

I’m so thankful for Andrew and all that he does for this blog! I am also thankful for you, my wonderful and loyal followers! I am honored that you keep coming back to read about our lives, and to share in the enjoyment of our favorite recipes. I’m so excited to share many more memories and fun recipes with you in 2015!

Here are a few pictures from the last two weeks:

After all of the delicious and filling holiday goodies, here’s a great recipe to help lighten up your new year’s resolutions. There is just something so wonderful about a nice warm bowl of soup. This soup is EASY to make and comes together pretty fast. I love the depth of the flavors, with the juicy chicken and tender veggies. It is just sooo yummy! Another plus is that it even freezes well, too! This was one of my many recipes that I made a triple batch of right before Charlie was born. It’s always nice to have a stash of homemade chicken soup on hand whenever you might need it!

Sometimes I use organic chicken broth or stock with this soup, but lately my favorite thing has been Better Than Bouillon Organic Chicken Base-Reduced Sodium. It’s super easy to keep around, and it basically lasts forever in the fridge. It’s especially great if your recipe only calls for a cup or two of chicken broth, but I’ve also been using it with this soup and we’ve been loving it!

As the temperature continues to drop, and you’re searching for that good-for-you comfort meal, this Healthy and Easy Chicken Noodle Soup is just what you need! This soup makes the perfect meal for many occasions. Comforting on a chilly night, nourishing during sickness, or just delicious anytime. I love to serve it with a green salad and crusty french bread or crackers.

Healthy and Easy Chicken Noodle Soup

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
5 carrots, peeled and cut into 1/2 inch pieces
4 ribs celery, thinly sliced
1/2 teaspoon salt
3 quarts all-natural chicken broth or stock (reduced-sodium)
1/2 teaspoon dried thyme
4 teaspoons dried parsley (or 1/4 cup fresh minced parsley added after cooking)
1 bay leaf
3 boneless, skinless chicken breasts, cooked and shredded or cubed (1 1/2 pounds)
2 cups wide egg noodles
Salt and pepper

Instructions

Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, garlic, carrots, celery and salt. Stir together and cook for about 3 to 4 minutes. Then cover and cook until veggies are slightly softened, about 10 minutes, stirring occasionally. Stir in the broth, thyme, dried parsley (if using), and bay leaf. Bring to a simmer, uncovered, and cook until the vegetables are tender, about 15 minutes. Add the chicken and stir in the noodles, and continue cooking over medium-high heat until pasta is cooked, about 8 to 10 minutes. Season soup with salt and pepper to taste, and add fresh parsley if using.

Notes

To cook the chicken: Place raw chicken breasts in a medium sauce pan and add water to just cover. Add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the water. Simmer over medium-low heat for about 20 minutes or until chicken is just cooked through. Carefully remove chicken from pan and set aside on a plate to cool. When cool enough to handle, shred or cube chicken.

To freeze: Cook soup as instructed and omit noodles. After freezing, reheat soup and add dry noodles when simmering, and cook until noodles are tender, about 8 to 10 minutes.

https://elizabethshome.com/healthy-and-easy-chicken-noodle-soup/

Feel free to check out my first version of this Quick Chicken Noodle Soup on my old blog. 🙂

Creamy Cauliflower Soup

December 1, 2014 by Elizabeth Leave a Comment

Rich, velvety, and packed with flavor. Fresh cauliflower, onions, garlic and spices, pureed together and simmered to perfection. Creamy Cauliflower Soup is rich, healthy, and loaded with nutrients.

I hope you had a spectacular Thanksgiving! It has been a whirlwind of a weekend around here. Birthdays, Thanksgiving, and even a parade, oh my! 🙂 We cooked and relaxed on Thanksgiving morning, and then headed over to my in-laws for an early family dinner that evening. Friday morning we bundled up and headed to the Santa Claus Parade with my parents. The boys loved seeing the fire trucks and police cars. After a full hour of watching the parade, Santa finally made his appearance. We were all FROZEN, but the boys were so excited to see him, that it made it all worth it. (Note to self for next year, if it’s that cold again, go late! ;))

Another highlight of our weekend was William’s 5th birthday party. His actual birthday is on Tuesday, but we’re celebrating a bit early this year. I can’t believe that my first baby is (almost) FIVE! Where did the time go? William and his buddies had such a blast today! Dinosaurs, ornament making, cupcakes and friends, what could be better? William loved his party and we are all so thankful for wonderful friends and family. James was fascinated with the older kids and joined right in on the action, and Charlie was content just hanging out. What a perfect afternoon!

Here are a few pictures from our weekend, and William’s birthday party.

Who knew that rich and healthy could be found in the same bowl?! If you’re feeling like the Thanksgiving weekend has set you back a bit, replenish your system with a giant bowl of this nutritious Creamy Cauliflower Soup!

I created this soup right before having Charlie, as one of our many freezer meals to enjoy after his arrival. I remember looking at Andrew one night in the kitchen, probably around 9:00, and asking him if we had enough food for after the new baby. (Let’s be honest, with BOTH of our freezers packed with over 60 meals that I had already made, of course we had enough food ;)). However, as I looked at him, and remembered the two huge heads of cauliflower that were sitting in the fridge, I somehow talked us both into the idea that we could always use a few more meals.

It might have been late, but that didn’t stop me from whipping up a new kitchen creation. There was just something about cauliflower soup that sounded so yummy. Cauliflower, onions, garlic, broth, wine, and spices, how could you go wrong? Once I got the flavors just where I wanted them, I went to work on the texture. At first, I didn’t want to mess around with having to wash out our blender (I guess I was just being lazy), so I tried to mush up some of the veggies with a potato masher. After a few minutes of hardcore smashing, I just wasn’t loving the consistency that I was getting. Soooo…. ladle soup into blender, turn on for 20 seconds, and voila! Creamy, velvety goodness! I decided to reserve a bit of the cauliflower mixture, because as much as I wanted a pureed soup, it still needed to have some texture. This Creamy Cauliflower Soup comes together in no time, and is the perfect light addition to any meal. Serve it as a vegetarian entree with extra cheese and a side salad, or enjoy it before your meal as the perfect appetizer. This soup is tasty, filling, and super good for you! If you’re craving something a little more on the hearty side, you can always add a touch of cream. Otherwise, enjoy it without, for a little “post-Thanksgiving rejuvenation”. I love it both ways! However you cook it up, you will love diving into a huge bowl of this Creamy Cauliflower Soup goodness.

Creamy Cauliflower Soup

Ingredients

1 tablespoon extra-virgin olive oil
2 large onions, diced
6 cloves garlic, minced
2 large heads cauliflower, chopped
2 quarts low-sodium chicken broth
1/4 cup dry white wine
1 teaspoon dried parsley
Salt and pepper
1/2 cup heavy cream (optional)

Instructions

In a large stock pot, heat oil over medium heat until hot. Add onion and 1 teaspoon salt, and stir. Cook for about 7-8 minutes until onions are tenders, stirring occasionally. Stir in garlic and cook for about 30 seconds until fragrant.
Add cauliflower, broth, wine and parsley, and stir. Then cover and cook for about 8-10 minutes, stirring occasionally, until cauliflower is soft.
Reserve 2 cups of the cooked cauliflower mixture in a small bowl and set aside. Carefully ladle remaining cauliflower mixture into a blender or Vitamix, and puree until smooth. (Working in two batches if needed). Return soup to stock pot, add reserved 2 cups cauliflower mixture to the soup, and 1/2 cup cream (if using), and stir. Heat soup over medium heat until hot. Do not boil. Season with salt and pepper to taste.
Spoon into bowls and serve with parmesan cheese on top.

Notes

This soup is delicious with or without the cream. For a richer soup, add the heavy cream, and for a lighter soup, omit.
If freezing this soup, make sure to add the cream after it has been frozen, when reheating.

https://elizabethshome.com/creamy-cauliflower-soup/

If you’re looking for another healthy creamy soup recipe, be sure to try my Cream of Mushroom Soup or my Low-Fat Cream of Broccoli Soup.

Turkey Taco Chili

November 10, 2014 by Elizabeth Leave a Comment

Loaded with fresh ground turkey, beans, and vegetables, and simmered in a rich, tomato broth. Turkey Taco Chili is healthy, hearty, flavorful and easy to make! Pile on the fixings and dive into a warm bowl of chili goodness.

Hi! Thanks for visiting again! I hope you had a wonderful weekend. It was actually quite a big week around here for us. My birthday was Wednesday and Andrew took the day off of work. I can’t even begin to say how much he did to make me feel more than loved for my special day. He kicked off the celebration by bringing me two dozen pink roses the night before. On my birthday, I woke up to the house decorated and picked up, a hot breakfast, and the sweetest card. I was even treated to a mid-morning nap while Andrew watched the boys so I could get a few extra birthday zzzzs. Birthday fest continued with Grandma and Grandpa Lovasz coming over at 11:00am to watch the big boys, while Andrew and I (and Charlie) headed out to lunch, a day of shopping, and a special celebration dinner. We all had such a great day! William and James had so much fun playing and being spoiled by their wonderful Grandparents. Andrew and I were thrilled to have an entire afternoon AND evening (almost) just the two of us. We had a delicious and very fun lunch at Crispelli’s, where we enjoyed margarita pizzas and salads.

Then we headed onward to Somerset Mall do ~~a little~~ a lot of birthday shopping. After a while, we decided to refuel with a little birthday Starbucks. Wow, I think we forgot how amazing it feels to sip a hot drink with each other on a weekday afternoon and talk, just us. After our snack break, we continued on with our shopping. Andrew planned out our entire shopping trip, complete with a map and everything! I was totally impressed! And definitely spoiled 😉 After all of our shopping fun, we headed to Ocean Prime for the most wonderful dinner. For dinner we enjoyed a crab and shrimp salad, ribeye steak with a giant twice baked potato, and a special chocolate peanut butter mousse pie for dessert. Deeeelicious!!! I am so thankful for such an incredible day! 🙂

When you don’t have the night off from cooking, grab this recipe and head to the kitchen. We just love this Turkey Taco Chili and I’m sure you will too! It’s delightfully delicious, incredibly nutritious, and super duper easy to make. Such a winning combination!

My inspiration for this recipe came from Skinny Taste’s Turkey Chili Taco Soup. I came across this chili a few months back, when I was scouring the internet for ideas of freezer friendly meals to make for after Charlie. I liked the look of it enough to add it to my list of “things to make for when baby comes”. Of course, before I even stepped foot in the kitchen to make it, I took my pen and made a bunch of changes to it. (I guess I view cooking as an art. My meals and recipes are like my canvas, and I am the artist creating a work of art.) As I’m sure I’ve told you many times, I just love to cook, but especially love CREATING new, wonderful recipes in my kitchen. This Turkey Taco Chili is so so yummy! I just love the flavors of the ground turkey, beans, corn, and tomatoes in every bite.

It’s super heathy, seriously easy to whip together, and even freezer friendly. Simmer on the stove for a short time, serve it up, load with toppings and DIG IN! This is such a great recipe to add to you winter meals this season.

Turkey Taco Chili

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground turkey
3 large onions, diced
6 cloves garlic, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, and juices
1 (4 ounce) cans diced, mild green chilies
1 1/2 cups frozen yellow corn
1 tablespoon chili powder
1 1/2 teaspoons cumin
3/4 teaspoon oregano
1/4 teaspoon paprika
2 tablespoons tomato paste
5 cups low-sodium chicken broth
Salt and pepper

To Double:

2 tablespoons extra-virgin olive oil
3 pounds ground turkey
6 large onions, diced
12 cloves garlic, minced
2 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
4 (14.5 ounce) cans diced tomatoes, and juices
2 (4 ounce) cans diced, mild green chilies
3 cups frozen yellow corn
2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons oregano
1/2 teaspoon paprika
4 tablespoons tomato paste
10 cups (2 1/2 quarts) low-sodium chicken broth
Salt and pepper

Instructions

In a large dutch oven or stock pot, heat oil over medium heat until shimmering. Add turkey and cook, breaking up with a wooden spoon while cooking.
When turkey is cooked, stir in onions and garlic, and cook until slightly softened, for about 5 minutes. Then add beans, tomatoes, green chilies, corn, spices, tomato paste, chicken broth, salt and pepper to taste, and stir. Bring to a boil over medium-high heat, then reduce heat to low, and simmer for about 15-20 minutes. Season with additional salt and pepper if needed.
Serve chili garnished with sour cream, shredded cheddar or colby-jack cheese, and sliced scallions on top, and a side of tortilla chips.

https://elizabethshome.com/turkey-taco-chili/

If you’re looking for another great ground turkey soup recipe, you’ll have to try my Turkey Stuffed Pepper Soup.

Maple Glazed Pork Tenderloin

October 19, 2014 by Elizabeth Leave a Comment

Perfectly cooked pork with a simple mix of warm syrup and rich spices. Maple Glazed Pork Tenderloin is sweet and succulent, and bursting with mouthwatering flavors. Easy enough for a weeknight, and fancy enough for company, this recipe will leave your belly full and your house smelling amazing.

It’s another fall Sunday, and time for our weekly update and another recipe that I can’t wait to share. I don’t know about you, but I feel like this week sure flew by! Our weekend was filled with giggles, cuddles, play time, and even a fantastic date night dinner out, thanks to my wonderful in-laws for watching our two older boys! They had such a blast with Grandma and Grandpa, and Andrew and I sure enjoyed our time together! Sometimes I forget just how much fun it is to get dressed up and head out just the ~~two~~ three of us. (Once Charlie gets older, we’ll get back to having a true adult date night, but for right now, we’re more than happy to bring him along. Plus, he’s always very well-behaved, so that makes it easy!)

This was SUCH a fun night! I picked up Andrew after work, and we headed to the Big Rock Chop House in Birmingham. What a great place! It was a special treat to savor a leisurely dinner, that I didn’t cook for change, get waited on, and just enjoy each other and the moment. We’ve sort of tried to adopt the rule of only talking about work and kids for a few minutes on our dates. Sometimes it can be a challenge, but it’s definitely worth it! Date nights are such a great time to connect and take a step back from the obvious (and sometimes overwhelming day-to-day) things, and just focus on each other. We had a lot to celebrate on this date night! Especially, our anniversary, and Andrew’s early birthday dinner. It was a fantastic night all around. My sweetie, one of my babies, spectacular food, a great atmosphere, and a new outfit (dress AND shoes) courtesy of Andrew! He even searched high and low to find this cute dress that I could nurse in! How sweet! (Doesn’t he have great taste?! He actually finds and buys most of my clothes! I seriously think he has better taste in fashion than I do. I am so appreciative of all the adorable things he gets me. It sure helps to make this stay-at-home momma feel good!) Check out a few pictures from our very special date night, as well as a few others from this week, and a video of my little chef in training!

I think in some ways the beginning of fall is one of my favorite times in Michigan. The leaves are turning bright, beautiful colors and the temperatures are cooling off. It’s the perfect time to drag out my cozier clothes, and break into our favorite comfort food recipes. Maple Glazed Pork Tenderloin is a super simple, easy recipe with tons of delectable flavors! I love the way my kitchen and whole house smells when I’m cooking this!

This recipe was greatly inspired from one of my very favorite sources, America’s Test Kitchen. I love the method of pan searing the pork tenderloin first! Wow, what a huge difference it makes! Just a few minutes on the stove allows for a perfectly browned crust on the outside. Move it to the oven to finish cooking the center, and there you have it, the most succulent and wonderfully cooked pork! The light maple glaze is just the right balance of sweetness and spice. Drizzle, pour, or slather it on the sliced pork, and it is yum yum yummy!!!

For the ideal weeknight meal, or your Saturday evening dinner party, this Maple Glazed Pork Tenderloin will certainly be a hit!

Maple Glazed Pork Tenderloin

Ingredients

2 pork tenderloins (3/4 to 1 pound each), trimmed (silver skin removed)
Salt and pepper
1 tablespoon vegetable oil
2 cups pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon cayenne pepper

Instructions

Adjust an oven rack to the lower-middle position and pre-heat the oven to 450 degrees.
In a small bowl, add the maple syrup, cinnamon, cloves, and cayenne pepper. Stir together and set aside.
Pat the tenderloins dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the tenderloins on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the tenderloins to a 9 by 13-inch baking dish.
Pour off the fat from the pork left in the skillet. Add the syrup mixture to the pan, and scrape up any browned bits that remain. Simmer until fragrant and thickened, about 3 minutes. (Glaze should be thick enough to coat the back of a spoon, but still runny enough to pour). Divide the glaze into two small bowls. Set one bowl aside for serving.
Working with glaze from the remaining bowl, brush the glaze over the pork and then roast in the oven until the center of the pork registers 140 to 145 degrees on an instant-read thermometer, about 10 to 15 minutes. Turn the tenderloins over halfway through the cooking time, and brush the pork with glaze throughout. If the glaze begins to dry up and burn in the oven, stir about 1/4 cup warm water into the pan.
Transfer the tenderloins to a carving board, tent with foil, and let rest about 10 minutes before slicing and serving. Serve with additional maple glaze on top.

https://elizabethshome.com/maple-glazed-pork-tenderloin/

Feel free to visit my old blog and the original post of this Maple Glazed Pork Tenderloin recipe.

Whole Wheat Pasta Primavera

October 12, 2014 by Elizabeth Leave a Comment

Perfectly cooked pasta surrounded by fresh spinach, broccoli, tomatoes and green peas. Sautéed in a flavorful white wine sauce, and topped with a heaping helping of parmesan cheese. Whole Wheat Pasta Primavera packs a ton of veggies and rich flavors into a little bowl of fall perfection.

It’s Sunday, and we know what that means. Time to catch up about our week, and share another fun recipe. Thankfully it was a relatively calm week around here. The boys and I had lots of fun at the library for story time, ran some errands, and even had a few very fun playdates! Charlie had his four-month checkup on Thursday, and I am happy to report that he is healthy and doing well! He weighed in at 13 pounds 4 ounces, and is now 25 1/2 inches tall. He was a trooper for his appointment, and I even survived taking all three boys to the appointment by myself 🙂 We had a lot of (much needed) low-key family fun this weekend, as well! Here are a few pictures:

It seems like fall is officially here, and the temperatures are dropping. What could be a better way to welcome the cooler weather than by cooking up a huge bowl of this light, flavorful pasta dish. Overflowing with fresh veggies and tender whole wheat pasta, this is one recipe that you will definitely want to add to your fall (or anytime) favorites!

This recipe was inspired from a restaurant we loved in Atlanta, called Figo. I remember having this dish quite often when I was newly pregnant with William, and we were going through a move. When I was pregnant with James a few years ago, I was seriously craving this meal, and was more than inspired to recreate it at home. I pulled up the menu on their website to gather all of the information I could on this one, and then put my thinking cap on. With a few tests and tweaks, I am so excited to say that I think this recipe is even BETTER than the dish from Figo. It’s just that good! I love how the curly pasta soaks up the flavor of the white wine sauce and the fresh veggies. The extra-virgin oil and parmesan cheese add the perfect depth and richness. This can be a great “meatless” meal, or add strips of grilled chicken for some added protein.

Whole Wheat Pasta Primavera is an easy to make, one bowl meal that is sure to satisfy your entire family.

Whole Wheat Pasta Primavera

Ingredients

16 ounces whole wheat fusilli pasta
1 tablespoon extra-virgin olive oil
5 cloves garlic, minced
5 Roma tomatoes, seeds and pulp removed and diced
3 cups broccoli florets, bite size
1/3 cup dry white wine
2 1/2 cups packed fresh spinach, roughly torn
1 cup green peas
Salt and pepper
1/4 cup, plus 1 tablespoon good quality extra-virgin olive oil,
Fresh grated Parmesan cheese (for serving)

Instructions

In a large pot, bring water for pasta to a boil. When water is boiling, add 1 teaspoon of salt, and the pasta to the water and stir. Cook until al dente, drain pasta, then move to a large bowl, and toss with 1 tablespoon (good quality oil), loosely cover pasta with foil and set aside.
Now, in a large sauce pan over medium heat, add 1 tablespoon oil and heat until shimmering. Stir in garlic and cook for about 30 seconds or until fragrant. Add tomatoes, broccoli and wine, and cook for about 5 minutes or until vegetables are slightly tender, stirring often. Add spinach and peas and cook for 2 more minutes, stirring. Season with salt and pepper and remove from heat. Move sauce to a serving bowl, and toss with 1/4 cup good quality extra-virgin olive oil.
To serve, spoon 1 1/2 cups of pasta and 1 cup of sauce in a bowl and gently stir together, top with cheese and serve.

Notes

For multiple servings, combine all of the pasta with the sauce in a large serving bowl. Toss together and then divide into individual bowls, passing the parmesan as you go.

https://elizabethshome.com/whole-wheat-pasta-primavera/

Check out my earlier version of this Pasta Primavera recipe on my old blog.

Cream of Mushroom Soup

October 6, 2014 by Elizabeth 1 Comment

Fresh mushrooms, tender shallots, garlic, spices, and a splash of cream, pureed together to create a warm bowl of velvety goodness. This Cream of Mushroom Soup is the perfect meal for a brisk fall day.

Happy Sunday! It sure has started to feel a lot like fall around here. Some of our big events this week included story time at the library, lunch at the zoo, Andrew heading off on another business trip, errands, and lots of family fun this weekend.

Oh, and I guess I should mention the biggest highlight of our week: Tuesday (September 30th) was our 8th anniversary! Wow! I can’t even believe it has been EIGHT years already! We have certainly had our share of adventures throughout the last eight years. Three kids, six jobs, five moves, two states, three trips to Europe, and tons of laughs and other fun in between. I couldn’t be more thankful and appreciate of my incredible husband, Andrew! What an amazing blessing it is to share my life with him! Eight years ago we got married at St. John’s Episcopal Church in Detroit, Michigan, had our reception at Atlas Global Bistro, and then the next night headed to Paris and Italy for our three week honeymoon. Here are a few of our pictures 🙂

As the weather gets colder, snuggle up with the ones you love, and dig into a warm bowl of Cream of Mushroom Soup. This is such a fantastic fall (or anytime) recipe. Comforting, filling, and loaded with tons of healthy, good for you mushrooms. I was just reading something the other day saying HOW great mushrooms are for us! An even better reason to LOVE this soup, right?!

My inspiration for this recipe came from America’s Test Kitchen‘s lighter version of Cream of Mushroom Soup. I tested and tweaked it enough times that I finally had to create my own recipe. I just love the complexity of the flavors that this soup has, yet how simple it seems. I love serving this soup for dinner, with hot, fresh bread and butter, and a side salad with protein. I just started adding fresh parmesan cheese and chives on top, and it is fantastic! I definitely recommend the parmesan 🙂 You could also serve this soup for a lovely fall luncheon, or just pour it in a mug, top with cheese, and dive in.

Another plus with this soup, is that it freezes well, too! This is one of the recipes that I made a huge batch of right before we had Charlie. It’s such a treat to have homemade creamy mushroom soup right after having a baby (or anytime during the fall or winter), without having to fuss in the kitchen. If you’re looking for a great recipe that’s super freezer friendly, this is it.

When you’re thinking about your menu for the week, don’t forget to add this Cream of Mushroom Soup to the top of your list!

Cream of Mushroom Soup

Ingredients

7 large shallots, minced (about 2 1/2 cups)
2 teaspoons vegetable oil
1 teaspoon salt
6 cloves garlic, minced
1/2 teaspoon freshly grated nutmeg
2 1/4 pounds (36 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
3 cups low-sodium chicken broth
4 cups (1 quart) hot water
1/2 ounce dried porcini mushrooms
1 cup half-and-half
3 tablespoons dry sherry
2 teaspoons fresh lemon juice
Salt and fresh ground pepper
Fresh parmesan cheese and chives for serving

To Double:

14 large shallots, minced (about 5 cups)
4 teaspoons vegetable oil
2 teaspoons salt
12 cloves garlic, minced
1 teaspoon freshly grated nutmeg
4 1/2 pounds (72 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
6 cups low-sodium chicken broth
8 cups (2 quarts) hot water
1 ounce dried porcini mushrooms
2 cups half-and-half
1/4 cup plus 2 tablespoons dry sherry
4 teaspoons fresh lemon juice
Salt and fresh ground pepper
Fresh parmesan cheese and chives for serving

Instructions

In a large stockpot over medium-low heat, add the oil, shallots and salt. Stir together, then cover and cook for about 8-10 minutes or until softened, stirring frequently. Then stir in the garlic and nutmeg and cook for about 30 seconds, until fragrant.
Then add the white mushrooms and stir. Turn the heat to medium and cook for about 7 more minutes, until the mushrooms are soft and start to release their juices, stirring occasionally. Then turn the heat to medium-low, and cook for about 20 more minutes, stirring occasionally, until the mushrooms have released all of their liquid.
Add the broth, water, and porcini mushrooms, and stir. Over medium-high heat, bring mixture to a boil, then cover, reduce heat to medium-low, and simmer for about 20 minutes until mushrooms are tender. Remove soup from heat.
Working in two batches, carefully add half of the soup mixture to a blender or food processor, and puree until smooth. Then pour pureed soup into a clean sauce pan, and stir in half-and-half, and cook for about 3 minutes over low heat, until hot. (Do not boil) Remove from heat, and add the sherry and lemon juice and stir. Season with salt and pepper to taste. Serve with fresh grated parmesan cheese and a garnish of chives on top.

Notes

Heavy cream, or even whole milk can be substituted for the half-and-half, depending on the creaminess desired.

To freeze soup: make as directed, omitting half-and-half. Cool soup in refrigerator, then freeze in an airtight container. When ready to use, place soup in refrigerator the night before to thaw, then cook over low heat until warm. Stir in half-and-half and cook for about 3 minutes until hot. (Do not boil).

https://elizabethshome.com/cream-of-mushroom-soup/

Turkey Stuffed Pepper Soup

September 28, 2014 by Elizabeth 1 Comment

Ground turkey, green peppers, onions and spices, swimming in a flavorful, tomato broth. Top it with rice or pasta, and a heaping spoonful of fresh parmesan cheese and dig into a little bowl of happiness. Perfectly rich, wonderfully healthy, and completely comforting, this Turkey Stuffed Pepper Soup is a great way to welcome the fall weather.

Happy Sunday! I hope you had a great weekend. Life sure has been busy around here lately! It seems like the last two weeks have almost been a blur. Andrew has been traveling a bit more, (which makes for some longer days for this momma), but the boys and I have been enjoying our library mornings and many other activities. The highlight of our weekend was heading to the fall festival at our city park. Pony rides, hunting for candy in the hay, apples, donuts, and some good old-fashioned family time! Here are some of our favorite pictures from the event.

Speaking of fun events, guess what? Last summer, I had the opportunity to play the role of Ashley in the movie, She Lights Up Well, that was being filmed in our area. What an amazing experience! It was sure a treat to get all dolled up, and for one day, step out of my roll as Mommy, and step into the spotlight. I loved working with the cast and crew of the movie, they were all fantastic!

I am so impressed with Joyce Wu, the writer, director, and star of the movie. She is wonderful, and has worked so hard to achieve her dream with this movie. A little over one year later, I am so excited to say that the movie is complete and ready to be seen! Andrew and I watched it the other night and were definitely impressed! It’s such a sweet story, and a great movie. You should definitely check it out!

Here is the official trailer:
http://youtu.be/sKCo7u4tEQQ

You can watch the whole movie here:
http://www.seedandspark.com/cinema/she-lights-well

And here’s my scene in the movie:

I even have my own IMDb credit 🙂

If you’re looking for a superstar meal to add to your fall collection, here it is! I spent a long time researching and brainstormingideas for this recipe before even setting foot in the kitchen. Two of my favorite inspirations came from Gina’s Stuffed Pepper Soup at Skinny Taste, and Stuffed Pepper Soup, by Rachel Ray. I liked different parts of each of these recipes, but also had plenty of my own ideas, as well. For the all-around, best stuffed pepper soup, you won’t be disappointed when you serve up a heaping bowl of this Turkey Stuffed Pepper Soup. Easy, healthy and delicious, what’s not to love?! Oh, and it also freezes well, too!

This is such a great soup for the fall and winter. It’s rich, comforting, filling, and good for you! I love how versatile it is, and how much you can customize each bowl. Serve it with rice, or short pasta, and shredded parmesan cheese. You can also add a side salad, and crispy bread and butter if you want, or keep it simple, and it can be a meal on its own. However you serve it, one thing is for sure, this Turkey Stuffed Pepper Soup will soon be a hit!

Turkey Stuffed Pepper Soup

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground turkey
2 large onions (5 small), diced
3 large green peppers, seeded and diced
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 (14.5 ounce) cans diced tomatoes (and juices)
1 1/2 quarts (6 cups) low-sodium chicken broth
1/4 cup plus 3 tablespoons (7 tablespoons) tomato paste
2 teaspoons dried oregano
1 1/2 tablespoons dried basil
1 teaspoons marjoram
1 bay leaf

To Double:

2 tablespoons extra-virgin olive oil
3 pounds ground turkey
4 large onions (10 small), diced
6 large green peppers, seeded and diced
12 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
4 (14.5 ounce) cans diced tomatoes (and juices)
3 quarts (12 cups) low-sodium chicken broth
3/4 cup plus 2 tablespoons (14 tablespoons) tomato paste
4 teaspoons dried oregano
3 tablespoons dried basil
2 teaspoons marjoram
2 bay leaves

Instructions

In a large stock pot, heat oil over medium-high heat, add ground turkey and cook, breaking up with a wooden spoon. Once turkey is cooked, add onions, peppers, garlic, salt and pepper. Stir together, then cover and cook until veggies are tender, about 8 minutes, stirring occasionally.
Then add the tomatoes, broth, tomato paste, oregano, basil, marjoram, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally. Season with additional salt and pepper to taste.
Serve soup in bowls and stir in a scoop of rice (or short pasta) to each bowl, and top with fresh grated parmesan cheese.

https://elizabethshome.com/turkey-stuffed-pepper-soup/