I have been making a type of chocolate cookies that my kids love. Last year I decided to amp things up and added candy canes to the mix. It was a hit. These cookies were such a success I’m making them again this year. The only secret I learned is that the don’t keep well. You need to eat them within one week - or freeze them. That shouldn’t be a problem if you’re in the right company!

Chocolate Peppermint Cookies

Makes 2 dozen

1 ¼ cup room temperature butter

2 cups sugar

1 tbs vanilla

2 eggs

¾ cup cocoa powder

2 cups flour

1 tsp baking soda

½ tsp salt

½ tsp cream of tartar

¼ cup crushed candy canes

STEP 1

Preheat oven to 350 degrees.  In a bowl of a stand mixer, blend butter and sugar until creamy.  

STEP 2

Add egg, vanilla and cocoa powder.  Slowly whisk and combine completely until the mixture is fluffy.  

STEP 3

In a separate bowl, blend flour, baking soda, salt and cream of tartar.  Add the flour mixture to the chocolate mixture and stir to just combine. 

STEP 4

Add the candy canes!  Stir them in completely.  

STEP 5

Scoop cookie dough onto a baking sheet leaving at least 3 inches between each cookie.  Bake 8-10 minutes.  Let rest on the baking sheet 5 minutes (or so) before moving them to a cooling rack.

Serve immediately or keep in an airtight container for up to a week.  These freeze nicely too!

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I think most of us cook a turkey for the left overs. I know I do! I’m not a huge fan of regular turkey dinner, but post turkey dinner - picking on the bird, mashed potato patties with an egg on top - that’s the best part.

This chowder is a great use of the left over turkey meat. I use all new vegetables to make it, but if you roasted potatoes, you can throw those in instead of chopping up new ones! And don’t forget the extra sage - it makes a world of difference.

Turkey Chowder

serves 4

2 carrots, chopped

3 stalks of celery, chopped

1 small onion, chopped

1 clove garlic

2 cups chopped russet potatoes

6 cups chicken stock (or turkey stock)

4 sprigs sage leaves

4 cups turkey meat

STEP 1

In a large stock pot, cook down onion, carrot and celery with garlic until tender. Season with salt and pepper.

STEP 2

Add the chopped potatoes and cook another 3-5 minutes to soften the potatoes. Add the stock and sage leaves. Bring to a boil.

STEP 3

Reduce the heat and stir regularly until the potatoes are tender and falling apart. Add the turkey, stir, and simmer low until the turkey is warmed through. Taste and season with salt and pepper as needed.

STEP 4

Serve hot with left over Thanksgiving rolls!

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Turkey is not my favorite food. I actually never choose it and if Thanksgiving is mine to cook, then turkey is not on the menu. But my daughter likes it - or at least the idea of the tradition of Thanksgiving turkey. So every year I cook a turkey breast. My daughter loves it. AND cooking the breast is a great choice because it can’t dry out as easily. So all of the draw backs of turkey are mitigated when cooking is confined to the best part of the bird. It’s also great because a turkey breast cooks loads faster than a whole bird so you can easily cook it on a weeknight.

Rosemary Roasted Turkey Breast 

with cranberry couscous

Serves 4

½ cup Butter, room temperature

2 tbs fresh rosemary leaves

4 lb bone in Turkey breast

2 tbs Dijon mustard

1 sliced onion

2 tbs olive oil

2 cups chicken stock

2 cups couscous

1 cup dried cranberries

4 sprigs fresh thyme

¼ cup olive oil

2 tbs champagne vinegar

salt & pepper

STEP 1 

Preheat oven to 450 degrees.  Soften butter and combine with rosemary, salt, pepper, and Dijon.  

STEP 2

Rub butter mixture over the turkey breast.

STEP 3

Sear turkey in a pan, butter side down, until the skin is brown and crispy.  Pop turkey into the oven and bake until thermometer reads 160 degrees.  Let rest 10 minutes before cutting.

STEP 4

In a stock pan, brown onions in 2 tbs olive oil until soft.  

STEP 5

Add 2 cups chicken stock to the onions and bring to a boil.  Remove from heat

STEP 6

Stir couscous, cranberries and thyme into the couscous. Cover and let rest five minutes.

STEP 7

When couscous has absorbed all of the liquid, fluff with a fork, toss with olive oil and vinegar.  Serve with sliced turkey.

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Pumpkin Pasta with Toasted Pecans

A fabulous fall celebration dinner – in 20 mins

Serves 4

1 lb pasta

½ cup pumpkin puree

½ cup plain greek yogurt

¾ cup parmesan cheese

1 cup pecans

4 tbs butter, melted

1 tbs honey

½ tsp cayenne pepper

STEP 1

Preheat oven to 350 degrees.  Bring a pot of water to a boil.

Whisk together butter, honey and cayenne.  Toss pecans in melted butter mixture and lay out on a cookie sheet.  Sprinkle with salt.  Pop in the oven and bake 15 minutes until toasted.  

STEP 2

Whisk together pumpkin, yogurt, ½ cup parmesan cheese, salt and pepper.

STEP 3

Cook pasta in boiling water.  Reserve one cup of cooking water when straining cooked noodles.

STEP 4

Stir together pasta and pumpkin sauce. Slowly add pasta water as needed to thin out the pasta sauce. Sprinkle pecans and extra parmesan cheese over the top.

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These pancakes are a fall staple in our house.  My husband and I eat dairy free but my kids are, well, kids.  These pancakes are perfect for all of us.  The actual pancakes are dairy free and low sugar, they’re actually relatively healthy.  But then you top them with decadent whipped cream and an amazing homemade caramel sauce spiked with cider and they are very kid-friendly!  

Spiced Apple Pancakes

with apple cider caramel

1 ½ cups flour

½ tbs sugar

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

1 ¼ cups coconut or almond milk

3 tbs canola oil

1 egg

1 tsp vanilla

1 cup shredded apple

¼ cup butter

¼ cup apple cider

1 cup brown sugar

STEP 1

Blend together dry ingredients in on bowl.  In a separate bowl, whisk together the milk, oil, egg and vanilla.

STEP 2

Blend the wet ingredients into the dry ingredients and add the apple before everything is completely combined.  Stir as little as possible, but still get everything mixed.  Let rest 5 minutes.

STEP 3

While the batter rests, combine butter, cider and brown sugar in a saucepan.  Bring to a low boil and immediately reduce the heat.  Whisk well until the sauce is thick.  

STEP 4

Heat a skillet to medium heat and either spray with oil or grease with butter.  Scoop ½ cup of batter onto the hot skillet.  Cook on one side until bubbles form.  Flip and cook another minute or two.  

STEP 5

Serve pancakes hot with fresh whipped cream drizzled with cider caramel.  

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In the spring I planted ONE cucumber plant. I am now drowning in cucumbers. There are so many on the plant I don’t even know what to do with all of them! I have already made pickles out of some but I always feel guilty when I immediately can the fresh produce.

This is a super simple summer dinner involves a little ground pork (or chicken) and topped with a fresh summer cucumber salsa using everything growing in your garden right now!

Ginger Pork with Cucumber Salsa

Serves 4

2 lb ground pork

2 tbs soy sauce

1 teaspoon fresh ginger

2 cloves garlic

1 tbs brown sugar

½ tsp red pepper flakes

2 green onions, sliced

2 large cucumbers

½ cup basil, chopped

¼ cup chopped mint

2 tbs Rice wine vinegar

Salt

4 green onions, sliced

1 ½ cups rice

3 cups water

STEP 1

Mix the pork with the soy sauce, ginger, garlic, brown sugar, red pepper flakes, and 2 of the onions.  Set aside.

STEP 2

In a stock pot, pour in rice and top with water. Bring to a boil and reduce heat to a simmer.  Cook, covered for 20 minutes.  

STEP 3

Chop together cucumbers, remaining onions, and herbs.  Top with rice vinegar and season with salt.  Set aside and let rest.  

STEP 3

Cook the pork over high heat in a skillet.  

STEP 4

Fluff the rice with a fork. Serve the pork on top of the rice with a scoop of cucumber salsa.

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It’s national S’more Day! If you’re like me and SUPER disappointed that we can’t have camp fires, then boy do I have the recipe for you. It’s no-bake and topped with homemade marshmellows. You’re welcome. The only trouble with these bars is that they are ADDICTIVE.

S'mores Bars

12 ounces milk chocolate, roughly chopped

1 package graham crackers
1 recipe marshmallow
butter

Lightly grease the bottom and sides of a 9x13 pan with the butter. Cut a piece of parchment to line the bottom of the pan and to hang over two of the sides. Press parchment into the buttered bottom and set aside.

In a small pan, bring two inches of water to a low boil. Place a glass bowl over the top of the pan and fill with the chocolate. Melt the chocolate, stirring often, over the hot water. If the water begins to boil too hard, turn down the heat and continue.

Pour melted chocolate into the bottom of the prepared pan. Press the graham crackers into the chocolate so they completely cover the bottom of the pan. Cut crackers with a serrated knife if needed to make them fit. Set aside.

Make marshmallows and pour into the pan. Using a buttered offset spatula, spread marshmallow to completely cover the graham crackers.

Let sit at room temperature - undisturbed - for 24 hours. Cut into 2x2 squares and roll sides in powdered sugar. Store in an airtight container at room temperature for 3-4 days.

Marshmallow Recipe

4 packets unflavored gelatin 3 cups sugar
1 1⁄2 cups water
1 cup light corn syrup

1 teaspoon vanilla

Powdered sugar

In a stand mixer, combine gelatin and 3⁄4 cup water. Let stand.

In a medium sauce pan with a heavy bottom combine sugar, remaining water, corn syrup, and salt. Slowly bring to a boil over medium heat. Continue to cook until mixture reaches the soft ball stage on a candy thermometer (about 240 degrees).

Turn on stand mixer and pour in sugar mixture in a slow steady stream. Leave mixer running on high speed for 15 minutes until mixture is light and fluffy.

Blend vanilla into marshmallow mixture and pour marshmallow onto prepared pan and smooth out to the corners.

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More decadent desserts!

My kids discovered ribs and they are now addicted. I’ve been making them once a week since it started getting sunny and started experimenting with baking them in the oven. In the past, I’ve baked them for a while then finished them off on the barbecue. It’s a great method assuming you didn’t bake too long (otherwise they flake and fall apart on the barbecue) and it totally trashes your grill because the sauce sticks and gets messy.

It also rains in Seattle (shocker) so grilling isn’t reliable all the time. Being able to make winning ribs in the oven is a game changer. It took a few tries and a few alternate ways of baking/broiling to come up with a method that seems foolproof. I also tried the expensive ribs from the fancy grocery store vs. cheap ribs from the very un-fancy grocery store vs. butcherbox. The difference was noticeable, but not game changing. If you can swing the better meat (fancy store or butcherbox) it’s a better finished product. The less expensive meat needs longer in the oven baking - not the end of the world.

I started working on these ribs in the spring because I knew they would be a summer hit with my kids. I had no idea that this summer would be the driest summer on record. That there would be no rain and that the temperatures would be so hot that turning on the oven would be torture.

I’ve still made these multiple times this summer. They are transferable to the grill as well. Just sear them quickly first, then on a low grill off the heat source until they are tender. Share your photos with me! I can’t wait to see what you make.

OVEN BAKED RIBS

1 rack baby back pork ribs (2 – 2 ½ lbs)

¼ cup Dijon mustard

1 teaspoon flaky salt

1 teaspoon fresh cracked pepper

½ teaspoon hickory smoke powder

1 teaspoon powdered onion

1 teaspoon powdered garlic

Barbecue sauce

STEP 1

Preheat the oven broiler to 500 degrees.  Line a baking sheet with aluminum foil and place a cooling rack on top.  

Peel the silver skin (sinew) off of the ribs on both sides and place them on top of the cooling rack.

STEP 2

Spread the Dijon mustard on the meaty top side of the ribs and sprinkle with seasonings.  

STEP 3

Pop the ribs in the broiler and cook for five minutes until the top of the ribs begin to brown.  

STEP 4

Turn the heat down in the oven and bake at 350 degrees for 2 ½ - 3 hours.  Brush the top of the ribs with ¼ cup of barbecue sauce and bake another 15 minutes.   Let rest 15-20 minutes before serving.  Serve with extra sauce on the side. 

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When ever it’s a long weekend, we end up with the family at the beach which means planning loads of dinners for the gang. Burgers are always the right choice, and when you make them classic “All American” burgers with “secret sauce” and pickles, you’ve got a winner. There are fancier burgers you can make, but I promise, none are as universal as these!

All American Burger

With secret sauce

Serves 4

1 ½ lb ground beef

1 tsp salt

2 tsp ground pepper

4 brioche buns

½ cup mayonnaise

¼ cup ketchup

1 tbs roasted green chilies

1/2 tbs chipotle powder

2 dill pickles, sliced

1 head iceberg lettuce

4 slices cheddar cheese

STEP 1

Combine meat with salt and pepper.  Form the meat into four equal sized patties.  Pop on grill and cook until done all the way through.  3-5 minutes each side

STEP 2

Whisk together mayo, ketchup, chilies and chipotle powder

STEP 3

Layer toasted buns with burger patty, lettuce, pickles, cheese, and secret sauce

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Who else is craving a vacation? Or just to travel somewhere outside of our neighborhood? We’ve booked a trip to Hawaii for as soon as school gets out, which can’t come fast enough but also seems like it’s coming at record speed. Maybe because the kids weren’t in school for so many months?

Regardless we’re ready to travel. We’re starting with a few recipes that let us dream about travel. Let’s all go to Hawaii this week.

Hawaiian Flank Steak  

with Spicy Pineapple Salsa

serves 4

STEP 1

Pour rice, coconut milk, and water into a pot on the stove.  Bring to a boil.  Reduce the heat and simmer about 20 minutes until all liquid is absorbed.

STEP 2

Rinse and pat dry flank steak.  In a small bowl, combine together half of the ginger, half of the garlic, coffee, and salt and pepper.  Rub mixture all over steak getting into the crevices on both sides. 

STEP 3

Preheat grill to high heat. Place steak on the grill and cook 6-8 minutes on each side until internal temperature reaches 160 degrees for medium doneness.  Remove from grill and let rest 10 minutes.  Slice thinly against the grain.  

STEP 4

In a bowl, mix together pineapple, avocado, mango, and onion.  Toss with remaining ingredients and let rest 10 minutes.

STEP 5

Combine together soy sauce, pineapple juice, and remaining ginger and garlic in a small saucepan.  Bring to a boil and continue cooking until reduced by half.  Pour glaze over sliced steak.  

Serve with pineapple salsa.

2 pounds flank steak

4 tbs grated ginger

4 cloves garlic, finely chopped

1 tablespoon finely ground coffee

1 can pineapple, reserve the juice & chop the pineapple

¼ cup soy sauce

1 avocadoes, sliced into cubes

1 mango, sliced into cubes

½ red onion, thinly sliced

1 lime, zested and juiced

1 jalapeno, seeds removed and thinly sliced

¼ cup chopped cilantro

1 can coconut milk

1 ½ cups rice

 How to pull it off

1.     Rub the steak and set it aside.

2.     Make the pineapple salsa.  Let it rest

3.     Grill the steak.

4.     Let the steak rest while you make cocktails

5.     Slice the steak

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