Friday, November 18, 2016

Thanksgiving Dinner Ideas




Thanksgiving has always been a big feast in our family. But time to time we escape the hustle of this feasting bonanza and take a little family vacation.   This year is one of those times, but I wanted to share with you a few dishes that might  make  your Thanksgiving easy.


Start the Day off with one of my biggest viewed post - Baked Ricotta Dip served with pita chips or bagel chips.  This is such a unique dip for holiday entertaining and is one of the most viewed recipes I have shared.



How about a Butternut Squash Soup to start your meal off right?  A fall harvest vegetable turned into  creamy and delicious soup.


Forget the Green Bean Casserole and try a Yummy Broccoli Casserole made with buttery Ritz Crackers as a side dish 



Then finish dinner off with the traditional pumpkin pie.  Besides the traditional stuffing, this is one of my favorites.




Enjoy the Holiday and don't forget to relax!

Tuesday, November 8, 2016

Quick and Spicy Tomato Soup

After a weekend away enjoying some great food and wine, one might want to make a just have a simple soup.  That is exactly what we did this past Sunday.  We had a great weekend in the Finger Lakes with our Foodie Friends.  Tasted some local wines, enjoyed the sites at a local state park and then ended our evening with a wine dinner at a local inn.  By Sunday Afternoon, we were a bit tired, still stuffed from the great food we had.  I remembered this soup we had made several times from Giada.  Very simple and delicious.  And the best part we had all the ingredients!  
 



Ingredients


3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup orzo pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions


Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.


SERVINGS: 4 (MAIN); Calories: 430; Total Fat: 16 grams; Saturated Fat: 2 grams; Protein: 15 grams; Total