Mexican-Style Beef and Chorizo Stew

Well, it's official C.O.L.D. here in Boston. But that's OK! Seriously, it is. That means we can eat soup and stew every night of the week and not feel bad about it.

I love wrapping myself up in a big cozy blanket with a big bowl of soup next to the Christmas tree on the couch--for me, that's what the holiday season is all about! It doesn't take much to keep us warm this time of year. And today, I'm bringing you a recipe that is going to warm you up from the inside out!

In an effort to mix up a classic, I set ahead and made this aahh-mazing recipe for Mexican-Style Beef and Chorizo Stew. A classic beef stew with the flavor turned way up. It's like beef stew meets spicy taco soup. Yum, yum, and more yum!

The base, of course, is meat and potatoes. Stew meat, cut into bite-sized pieces, plus a bunch of diced red potatoes to be exact. As for the heat, a can of diced tomatoes with green chilis and a heavy pinch of chili powder and cumin are just what we need. Why stop there, though? It's cold and snowing and we want spice! Diced chorizo--that's right, that smoky hot cured sausage--is the answer.

Now, generally, when I start making something new, I kind of don't know when to stop (or rather, I don't want to stop). That was just the case with this stew. Once I had sausage in the pot, the dish was begging for a can of a hearty beans. I used pinto beans because they are mild and tender. They just melt in your mouth after simmering on the stove for an hour or so. Finally, as a slightly sweet balance to all that flavor, I dumped in a bunch of whole kernel corn. Alas, I had it.

Oh, and of course, it's worth mentioning the leftover potential here. It's a crazy time of year, so having a few meals tucked away in the freezer for whenever we need them is a game-changer. This stew is delicious the day you make it, just as (or, possibly, more) tasty the next day (lunch!), and tailor made for freezing and reheating all month long. Thank you and you're welcome.

Fried Pumpkin and Sage Arancini

AKA Festive Balls of Happiness!

That's what these are, and I would love it if I could perhaps insist that you add these to your holiday party menu.

Fried Pumpkin and Sage Arancini is the exact type of recipe we need in our arsenal this type of  year. Indulgent and bursting with flavor. Crunchy yet creamy, salty and a tiny bit sweet. This is the recipe that will take center stage on your buffet table and impress your guests for days after.

About a year ago, we first dipped our toes into the world of homemade arancini. It was a little bit scary, but we learned a lot. We learned that arancini, in any form, is totally delicious and will most definitely fly off the table. We learned you can't eat just one. We also learned that, no matter how much we doubt it, arancini is actually not all that difficult to make. With a little planning and a little patience, we all can do it - seriously, we can!

I should also tell you that you can make these ahead, freeze 'em, and then reheat them when you are getting ready to serve them!  Simply follow the entire recipe below, cool the arancini completely, then store in between layers of parchment paper in a freezer bag. Once frozen, they will keep for about 2 months. When ready to serve, place them on a rack set over a baking dish and bake at 375 for about 20 minutes until hot throughout. See!? As if the golden brown crust and oozing centers didn't convince you, this proves that these really are the perfect party appetizer!

Recent Eats - Volume 4 and Thanksgiving in Review!

A round-up of my favorite bites and other food drama from the past few weeks

And just like that, Thanksgiving has come and gone! Are you in full-on Christmas mode yet? I wasn't into it, but then my husband encouraged me to start decorating and, needless to say, I couldn't stop! We still need to trim the tree and put some outside lights up, but there is certainly holiday cheer all around. Now, what should I bake...?

Keep reading to see what tasty bites I've been eating this month (and yes, there is a turkey involved)!

Thanksgiving 2016

If you follow me on Instagram, you will see that I successfully hosted my first Thanksgiving! The day could not have been better! We had my parents and sisters as well as my husbands parents and sister for a total of 9 people, ourselves included (dog, cat and tortoise not included). As a first-time hostess, living in a 2 bedroom apartment outside of Boston, this number was perfectly manageable.

What was on the menu?

- Turkey! I wanted to go the easiest route possible without having an abysmally dry bird. Using the method outlined below actually resulted in a moist (seriously! not dry!) and super flavorful turkey.

First, I'd recommend getting a fresh turkey. Most major grocery stores have both fresh and frozen options, and choosing the fresh one meant no worries about defrosting or cooking a frozen bird. Just be sure to buy it the week of (we bought ours Sunday evening to cook on Thursday) and that the expiration date is after Thanksgiving.

As for the size, the internet is at odds with how much is a good amount. Between one and two pounds per person should be more than enough. For 9 meals, we had a 17+ pound turkey and I'm sure I don't have to tell you that, yes, we are still working through leftovers. I'd recommend getting as close as you can to one and a half pounds per person for dinner and a few days of leftovers. Cooking time is also dependent on the size. The best estimation I found is 13 minutes per pound, but if you stuff/truss it that may vary.

Here's how I prepped and cooked it (grab a detailed printable copy here). Take the bird out of the refrigerator,unwrap it, and remove giblets and neck 1 hour prior to cooking to rest and come to room temperature. Place your turkey in a rack in a roasting pan un-trussed, but tuck the wing tips under the bird. Preheat oven to 325 degrees. Combine half a cup of salt with the zest of one orange and one lemon, as well as a teaspoon or so each of dried rosemary and thyme. Rub the salt all over the turkey - skin, cavity, under the skin if you're feeling frisky. Melt 1 stick of butter in a small saucepan and brush the butter all over the turkey skin. Stuff some chopped carrots, celery, and onion plus a sprig or two of parsley in the cavity. Carefully pour in about an inch of chicken broth in the bottom of the pan. Put it in the oven and pray (kidding/serious). After 45 minutes, remove the bird and baste it in more melted butter. At this point, I loosely tented mine with a double thickness of aluminum foil to prevent burning. Every 30 to 45 minutes after this, take the bird out and baste it with some of the melted butter as well as some broth from the bottom of the pan. When you are in the last hour of cooking time, remove the foil. Once a thermometer plunged into the thigh read 165 degrees and the pop-up thermometer in the bird popped, I removed the turkey from the oven (it was about 4 hours and 15 minutes for my bird), tented it again with foil and allowed it to rest 1 hour before carving (during this time, we did a mad blitz to warm up the sides and make the gravy).

- Gravy! Nothing crazy here...and semi-homemade. The process was quite simple and quite delicious: I skimmed the fat off the bottom of the roasting pan but left in the rest of the delicious drippings, melted in half a stick of butter then sprinkled 3 heaping tablespoons of flour on top. Using a gravy spatula, I whisked it all together over medium-low heat until no clumps remained. After that, whisk in about 3 cups of chicken broth and heat until starting to thicken. Then, as a little cheat, I add 1 jar of store-bought turkey gravy. This extends the amount of gravy and binds the whole dish together. Season as appropriate - too simple!

- Stuffing! Well, actually, it was "dressing" and it came straight from the wonderful Pioneer Woman's A Year of Holidays Cookbook. I left out the cornbread and used only ciabatta and Italian loaves, then I added a big tablespoon of fresh chopped sage and a bit of lemon zest. My Dad said this was one of the most unexpectedly enjoyable dishes - a win in my book!

- Grandma's Carrot Casserole! That's the one in the casserole dish that is oozing delicious cheesy sauce all down the sides and has the beautiful crunchy golden brown topping. I plan on getting this on the blog soon because it would be AH-mazing with a spiral ham! Christmas, anyone?

- Garlic Green Beans! Crunchy, buttery, tossed with garlic, a bit fancy and yet oh so simple. Bonus - no oven space required! I strongly recommend at least one dish that doesn't need the oven, and this recipe comes from Ina Garten. It's foolproof!

- Parker House Rolls! If it isn't broken, don't fix it! That's my motto with these rolls. I went with the par-bake brown and serve method. It was wonderful to get these done two days ahead of time. Again from The Pioneer Woman...she saved my Thanksgiving ;-)

- Candied Sweet Potatoes! My Mom brought these all the way from Long Island to Boston and they were addicting! Tender sweet potatoes, swimming in a glorious glaze of brown sugar and butter. It's true perfection.

- Potato Casserole! My mother-in-law brought this dish. It is a classic family recipe and it FLEW off the table. In fact, I think my younger sister had 90% potato casserole, 10% other offerings on her plate...

- Dessert! Pecan Pie (Pioneer Woman...again...it's the BEST), perfectly smooth Pumpkin Cheesecake, and the most beautiful double crust apple pie, courtesy of my sister-in-law! Team work makes the dream work.

- Drinks! Apple Cider Sangria, beers of all kind, red wine and white wine! Something for everyone. Pro-tip: I spent a lot of time researching the best wines to pair with turkey/Thanksgiving dinner...grab a bottle each of Reisling and Pinot Noir! Yep! Something for everyone.

Icelandic Candy

Cory and I honeymooned in Iceland, and other than the fact that it's one of the most breathtaking places I've ever been - they also have the MOST delicious chocolate. Seriously. It's sweeter and smoother than American chocolate. And I think it ruined me. I had one bar called Florida that just rocked my world. I've been talking about it a lot recently so I finally scoured the depths of the internet and found a site that delivered!

It may seem crazy, but ugh! This candy. Imagine a super crunchy Kit-Kat, drenched in the best chocolate ever mixed with crunchy rice, then coated in a thin layer of coconut. More, please!

Maine Brew Bus

For our first anniversary, I treated Cory to a little weekend getaway in Portland, Maine. The trip revolved around one big activity - the Maine Brew Bus! If you love craft beer and find yourself in southern Maine, we absolutely recommend grabbing a tour on the brew bus! The craft beer industry in Maine is absolutely exploding, and the brew bus takes you to three different breweries - designated driver and new friends included. We had 4 tastings at each brewery, plus a mid-tour snack. Our snack was a Kale, Potato and Feta hand-pie from a local bakery. It was like spanikopita but in a buttery, flaky pie crust! I'm still dreaming about it and also very interested in recreating it at home! Fingers crossed for a recipe soon...

Pumpkin Sage Arancini

Speaking of recipes I owe you guys, this is one for the ages! Creamy, dreamy pumpkin risotto, bursting with fresh sage and grated parmesan, all wrapped up in golden brown, crunchy ball. This is a showstopper recipe and it turns out - it's not nearly as hard as it looks! But are they tasty? Well, let me just say, there are not enough words to describe how unreal these tasty bites truly are. Come see me next week and I promise you won't be disappointed!

Tell me - what did you make for Thanksgiving? What else are you eating and drinking this holiday season!?

Apple Spice Bundt Cake with Brown Sugar Glaze

I love any excuse to have cake for breakfast!

Or lunch, or dinner, or snacks.

Hey, so real quick. Thanksgiving is NEXT WEEK. I know, don't panic (I'm panicking).

The good news is, for those of us hosting an overnight guest or two or four, I made us a perfect make-ahead breakfast treat!

This Apple Spice Bundt Cake with Brown Sugar Glaze is festive, decadent and delicious. Apples, pecans, and spices come together in a moist cake topped with a rich, sweet glaze that is out of this world. Since we'll be spending much of our time on Thanksgiving day worrying about how exactly we are supposed to cook a turkey (how do people just KNOW how to cook a turkey?!), this cake is baked up the day before. Slice and serve with hot coffee while you and your family watch the Macy's Thanksgiving Day Parade for pure holiday morning bliss!

P.S. Are you the aforementioned overnight guest? Might I suggest surprising your host with this beauty? They will love you even more than they presumably already do!

There is something so beautifully vintage about a bundt cake. They are showstoppers in and of themselves. But this cake? Well, that drippy glaze? Those crunchy, toasted pecans? It's practically a work of art. A very delicious work of art that fills your home with the most intoxicating scents of autumn!

Breath, bake, and enjoy this cake.

Apple-Infused Bourbon Moscow Mules

If you're thirsty and you know it, clap your hands!

*clap clap*

We did it, guys! We made it through the ugliest election year ever and now, my goodness, we are going to have a cocktail. We deserve it.

Because it's November and we all have the holidays on our mind, I took the liberty of taking a classic cocktail (the Moscow Mule) and making it festive (by swapping vodka for apple cinnamon infused bourbon).

I strongly suggest you keep this recipe for Apple-Infused Bourbon Moscow Mules in your back pocket for any and all holiday gatherings this year. They are sweet and spicy and full of flavor. We are on a huge mule kick (HA!) right now as we just got ourselves a set of monogram copper mugs. Although they aren't essential to the drink, they do have a funny way of keeping your drink chilled for longer - science!

To start, we need to infuse our bourbon. I'm no bourbon expert, so I just use whatever bourbon I like to drink in cocktails. Start by slicing up 2 fresh apples (maybe from that apple picking reserve we are all desperately trying to get through) and splitting them between two mason jars. Nestle a cinnamon stick inside and grate in some fresh nutmeg and lemon zest. Cover with bourbon and marinate in the fridge 6 hours or overnight. Now you're ready!

As for the Moscow Mules, we absolutely need ginger beer. Ginger beer is less sweet and a bit more spicy than ginger ale. If you're a ginger lover like me, you are going to be obsessed with any and all cocktails that use ginger beer. A bit of fresh lime will also serve you well in your mule journeys. Tart, fresh, the perfect compliment.

So, not to be dramatic, but these bourbon mules taste quite a bit like pie. The more you drink, the more the ginger flavor comes through, cutting the sweetness in a very addicting way.

Cheers!

Pearl Cous Cous with Caramelized Mushrooms and Sage Brown Butter

Do you ever get an idea in your head, and you just can't stop thinking about it?

That happened to me recently and this delightful Pearl Cous Cous with Caramelized Mushrooms and Sage Brown Butter was the end result.

The idea actually came to me from a bottle of olive oil. I know, what am I even saying? Well, have you noticed a lot of boutique olive oil shops popping up everywhere? This is a big food trend right now. These local shops brew and infuse their own olive oil and balsamic vinegar and create some of the most unique and delicious flavors. These are great for cooking as well as marinades and salad dressings!

My favorite infusions tend to be herb-infused. I've had rosemary olive oil, basil olive oil, even cilantro-lime olive oil. After a recent visit to the Crushed Olive in Sayville, NY, I fell in l.o.v.e. with their Wild Mushroom and Sage Olive Oil. I KNOW. Too perfect for this time of year!

And so, I became obsessed with this idea of mushrooms and sage...and not just mushrooms, but buttery, caramelized mushrooms. Be still my heart.

P.S. Can we all agree to stop thinking that we don't like mushrooms? I don't know what happened to give mushrooms such a bad wrap. I have to assume these haters just haven't had mushrooms cooked down so perfectly until tender? And bursting with flavor that you simply can't get anywhere else?

Whoops, minor mushroom ramble. Let me tell you some quick things about this amazing recipe because I know that's what you're here for. First is - flavor. Flavor, flavor, flavor. Mushrooms are cooked down in a bit of butter and olive oil and honey (yes! for caramelization!) with a bunch of sage, garlic and lemon zest. If you have neighbors, you should probably apologize now for how amazing your home is going to smell. This gets tossed together with tender, nutty whole wheat pearl cous cous, a big handful of parmesan cheese, a squeeze of lemon juice and...and...

Sage. Infused. Brown. Butter!

Enjoy this cous cous as a lunch or paired with a protein for a wonderfully quick dinner. Hosting a Friends-giving this year? Might I suggest adding this to your table? It's sure to be a hit!

Soup's On!

Hi there, internet! How are you doing?

Sorry there has been a bit of radio silence around here. In an effort to not bring down the mood too much, I'll just say this: life. Life happens. It's been busy. Sadly, my wonderful Grandma passed away last week. She was 96, and we were able to celebrate her with family and friends for a few days, and that was lovely. I've also been slightly unmotivated in the kitchen. I was stumped for new ideas and when I did have an idea, it would bomb. It happens sometimes, it's just a creativity rut. But, the good news is, I've been doing a lot of eating outside of my kitchen. I will say that it is rather interesting how a little time eating someone else's food can get the juices flowing. Also with Thanksgiving less than a month away (OMG STOP - how can this be?!) food is surely going to be on our brains for the next few weeks.

Speaking of Thanksgiving, I am HOSTING - yes, indeed. In my two bedroom apartment, we will be piling in both my family and my in-laws for a non-stop day of eating. Please pray that I don't burn the turkey, that my pie crust comes together with ease, and that I can make my Grandma's Cheesy Carrot Casserole as tasty as she always did. Thank you <3

Are you chilly? I'm cold. We are resisting putting our heat on for as long as possible, but yesterday there was frost on the ground. Temptation is real.

When life gets chilly and you just want something delicious to eat, I always turn to my soup pot. I've made a whole lot of soup and stew and chowder around here (see my recipe list for the complete repertoire). Today, I'm rounding up a few of my most recent favorites that you should be sure to add to your menu this week!



Coconut Curry Chicken and Rice Soup - Flavor is seriously amped up in this warming, zingy soup. It's a crazy twist on an old classic, and I especially love soaking up that extra coconut curry broth with a warm piece of naan bread. Ugh, I'm starving!



Crockpot Harvest Beef and Barley Stew - This stands as one of my most popular recipes of 2015, and for good reason. First of all, your slow cooker does all the work for you. Then there are the autumnal flavors of rosemary and sweet potato in every bite, making this meal as comforting as your favorite flannel pjs!



Spicy Sausage, Gnocchi and Kale Soup - The ingredient list is small (awesome) but the flavor is out of this world (amazing)! Pillows of gnocchi and ribbons of kale swimming in a slightly spicy, slightly sweet creamy pool of soup - what's not to love!



Ground Lamb and Pearl Cous Cous Stew - I la-la-looove lamb, and a bit of ground lamb in this stew creates a unique, gamey flavor that gets complimented with a bit of cinnamon and tomato paste. This is a little off the beaten path, but wow is it tasty. It reminds me a lot of the rustic stews and soups we had during our honeymoon in Iceland!



Cream of Turkey Soup with Wild Rice Medley - Hi, were you listening earlier when I said Thanksgiving is on it's way? That means it won't be much longer until Thanksgiving LEFTOVERS, which let's be real are the true MVPs of this holiday. This soup. Holy cow. Rich, delicious, simple. I'm totally addicted!

New recipes coming next week! See you then :-)