A signature cocktail is one of my favorite entertaining secrets.  It makes every party a little more fun – especially if you greet guests at the door with an ice cold drink!  You can also set up all of the ingredients and the recipe on a bar cart and let your guests make their own.

This year I used See’s Candies Candy Canes on the rim of my signature cocktail to add a little something extra.  Not only will it taste amazing, but the red and green stripes add a festive element. 

Peppermint Martini

2 ounces vanilla vodka

1 ounce peppermint schnapps

crushed candy cane

peppermint bitters

Pour a tablespoon of peppermint bitters into a low dish.  Pour crushed candy canes into a separate dish.  Dip martini glass in bitters first, then candy canes.  Shake off any excess. 

In a cocktail shaker filled with ice, shake vodka and schnapps.  Strain into prepared glass and garnish with a candy cane. 

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I’m obsessed with this soup. I’m obsessed with these meatballs and when they are cooked in the broth they get even better. This is such a simple soup and a simple dinner. It’s like an actual 20 minute dinner - and a perfect dinner after a freezing cold night of watching baseball or soccer.

If you have time earlier in the day - I highly recommend making the meatballs ahead of time and popping them in the fridge while they are raw. You can then just make the broth and pop the meatballs in once the broth is boiling.

You can also add what ever vegetables you have in the fridge to this at the end. Most small sliced vegetables will cook in just a minute or two - try shredded carrot, spinach, or water chestnuts!

Asian Soup with Meatballs

Serves 4

1 lb ground chicken

2 tbs ginger

3 cloves garlic

8 scallions

½ cup panko

3 tbs soy sauce

6 cups chicken stock

1 tbs sesame oil

1 cup snap peas

1 cup sliced mushrooms

STEP 1

In a large pot, combine together stock, 1 tbs ginger, 1 clove garlic, 1 tbs sesame oil, 2 tbs soy sauce, and 4 sliced scallions.  Bring to a boil. 

STEP 2

In a bowl, mix together ground chicken, remaining ginger, remaining garlic, remaining scallions, panko and soy sauce.  Mix well with your hands and form into balls using an ice cream scoop.

STEP 3

When soup is boiling, drop meatballs into the hot soup.  Cook 10 minutes until meat balls are mostly done. 

STEP 4

Add peas and mushrooms and cook another 3-5 minutes.  Serve hot.

All I want when it’s cold and stormy outside is to eat soup. Hearty soup. This one fits the bill. It’s so simple and gets thick from the corn tortillas that melt in the soup as it cooks. I usually use leftover chicken that I already have cooked - you can also use rotisserie from the grocery store.

This also is perfect with a margarita in the middle of the summer. We have those summer days in Seattle when it is absolutely a soup night. This is your soup for that night.

Tortilla Soup

Serves 4

½ jalapeno, seeded and diced

1 medium onion, finely diced

1 dried ancho chili pepper

1 clove of garlic, chopped

2-4 tablespoons olive oil

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

28oz can diced tomatoes

6 cups vegetable stock

1 can black beans, drained

1 cup corn (fresh cooked or frozen)

2 cups shredded chicken

6 corn tortillas

½ cup canola oil

1 avocado, sliced

1 lime, cut into wedges

½ cup sour cream

STEP 1

In a large stock-pot, cook jalapeno, onion, and garlic in oil (enough to cover the bottom of the pan) with dried chili until onion is translucent.  Add spices and cook until fragrant about one minute. 

STEP 2

Pour in tomatoes and stock and bring to a boil.  Add 4 tortillas and cook until tortillas are soft.  Remove dried chili. 

STEP 3

Using a blender or an immersion blender, puree the soup until smooth. 

STEP 4

Pour in beans, corn, and chicken and return to a boil.

STEP 5

Heat canola oil in a frying pan and place the remaining two tortillas in the hot oil.  Cook quickly until crispy on both sides.  Let cool on a paper towel.  Slice and serve on top of the soup with avocado and sour cream.

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Shake a Margarita

I think this is literally the world’s best margarita. It’s super simple and the perfect tequila refresher!

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The first time I made this cake it was a huge gamble. We were having guests for dinner and this was my only dessert. I had nothing else planned in the event that this was terrible. I had a guess that it would be good because it’s a version of a cake I really do love. But putting rhubarb into a cake is risky. It can be extremely sour when not prepared properly.

After thinking through the process completely I decided to use more sugar than seemed reasonable to counter the sour of the rhubarb and bring out its delicious flavor.

I don’t think I would have even considered rhubarb in this cake until we were in Sweden this past summer. Rhubarb was in full effect in EVERYTHING and I could not get enough. In Seattle, rhubarb is a spring flavor but it turns out in Sweden it’s a summer flavor. For this cake, frozen is mandatory which makes it an any season cake! I usually have frozen rhubarb from our garden or my mother-in-laws garden but you can always but it at the Whole Foods.

Rhubarb Snack Cake

makes one 9” cake

1 cup frozen rhubarb

1 1/2 cup sugar (divided)

1/2 cup butter, at room temperature

2 eggs

1 teaspoon vanilla

1 1/3 cup flour

1 teaspoon baking powder

STEP 1

In a small bowl combine the rhubarb and 1/2 cup of the sugar and set aside. Mix to combine and let rest until the rhubarb is defrosted and a syrup has formed around the rhubarb. Smush it a bit with a fork to mash the fruit a little.

STEP 2

Preheat the oven to 350 degrees. Spray the bottom of a 9” pan and line with parchment paper.

In the bowl of a stand mixer, combine butter and remaining one cup of sugar. Cream together until a paste forms. Add the eggs and vanilla and combine.

STEP 3

Mix flour and baking soda together in a separate bowl.

Drain the liquid off the rhubarb. It should be about 1/2 cup.

STEP 4

Alternate flour, rhubarb syrup, and flour mixing into the stand mixer and combine. Remove the bowl from the mixer and stir in the rhubarb gently.

Bake 35-40 minutes until a toothpick comes out clean. Let cool before serving.

OPTIONAL

I like to add a glaze to the top. I realize there’s already an excessive amount of sugar in this small cake, but I figure what’s a little more? Mix together 1/3 cup powdered sugar and one to two teaspoons cold water. Pour over the cooled cake.

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Rhubarb Soda

Turning things into cocktails is a special skill of mine. Here’s a rhubarb cocktail in case you can’t get enough rhubarb.

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Fall is not my favorite season. I feel like I’m the only one who is passionately obsessed with summer, comfortable with winter, delighted by spring (it means summer is coming) but I dread fall. I don’t love when school starts, things get way too hectic. I don’t love the cooling temperatures. I don’t love the leaves changing. But it’s what it is - fall comes every year.

So I embrace the fall. I buy things that make me happy. I make soup. And stew. And slow cook weird cuts of meat. And I entertain! I love having friends over and making elaborate dinners that impress. Entertaining and making fabulous dinners makes the season pass so much nicer.

Le Creuset Braiser | Candle | Cute Glassware | Candle Holders | Parks Playing Cards | long basket | Soup Bowls | Hand Mixer | Cocktail Napkins

How and why I’m using it all

• I cannot get enough of the shape of the braiser and Le Creuset’s new peach color is actually the perfect color of pink. I’m making these Pork Chops with Apples tonight in one!

• I’m obsessed with my house smelling good. I have three teenagers and a dog. It’s not easy. I burn candles endlessly.

• Every night we have a cocktail. It’s the moment at the end of the night that’s the most delightful. The dishes are done, homework is done, we’ve turned on a show and are relaxing. Turns out cute glassware goes a long way to elevating the moment too.

• I can’t imagine fall without lots of candles. And when I’m hosting a dinner party I can’t get enough of candle holders.

• I play bridge at least once a week. My new obsession is cool playing cards. I’m loving these right now!

• Our dining table is really long and thin and a long thin tray has been perfect most of the year - but for fall I’m obsessing over a basket. It seems warmer for the season.

• SOUP SEASON! Everyone loves soup season. Soup bowls are an amazing addition to your pantry. Highly recommend.

• Sometimes the smallest change makes the biggest difference. I love a hand mixer once in a while - it’s a delightful change from the stand mixer.

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They did the mash, the Monster Mash.

A simple batch of cookies is sometimes the best answer to a problem. Especially if that problem is a class Halloween party that’s coming up this afternoon. These are the literally the best cookies. They are filled with all your favorite things - then you just pop an eyeball on top before they bake! Spooky. Spooky simple.

Monster Mash Cookies

makes 2 dozen

1 cup butter, room temperature

½ cup sugar

1 ½ cups brown sugar

2 eggs

1 teaspoon vanilla

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups dark chocolate chunks

1 cup peanut butter chips

1 cup mini m&m’s

eyeball candies

STEP 1

Preheat oven to 350 degrees.  

In the bowl of a stand mixer, combine butter and sugars until creamy and lightened in color.

STEP 2

Add eggs and vanilla and whip until light and fluffy.  In a separate bowl, combine all of the dry ingredients.

STEP 3

Add in dry ingredients until just barely incorporated.  Then add in the chocolate chunks, peanut butter chips, and m&m’s - mix well.  It’s great if they break up a little bit.

STEP 4

Scoop dough onto a cookie sheet and place an eyeball on the top of each cookie. Bake 8-10 minutes until the edges are browned but the center is still light brown.  Let rest 5 minutes on a cookie sheet then transfer to a cooling rack.

Store in an airtight container for up to a week – but no longer!

If there is one dinner that my kids adore, it’s getting dinner at Chipotle. They ask for it regularly - one literally begs for it. So I started figuring out what they liked best about it and went to work.

Here’s what I learned:

• They love the rice. And it’s easy. Just add cilantro and lime to long grain rice.

• They love the seasoned chicken. There are a thousand ways to season it and some are simpler than others. If you use a high quality taco seasoning, you can toss it with that and a little oil.

• They love being able to top their own bowls with their own bits. Lettuce, cheese, guacamole, salsa, you choose! Throw chips on the side and you’re really winning.

I usually use chicken thighs when I make this because it’s the most flavorful. If you use thighs, then it’s best to grill them. If you have a flat top grill, then you’ll completely replicate Chipotle! I have a standard grill, which I might actually like better because you get those little crispy corners on the chicken which are delicious!!

I love using regular taco seasoning - I use one I make myself so I know what’s in it. But yours won’t turn out just like mine unless we’re using the same seasoning. There are fancy ways to replicate the seasoning with lots of ingredients and an overnight marinade. But I found a short cut that we will all agree is perfect and delicious and so so simple.

For the rice, DO NOT RINSE the long grain rice. Also, don’t skip the oil step. It’s critical in making the rice not stick together. Then when you stir, use a fork only. That will loosen the grains and not make them stick together. It’s a way to ‘fluff’ the rice while adding in the seasoning.

Faux Chipotle Chicken Bowls

serves 4

2 pounds chicken - breast or thighs

1/2 cup olive oil

1 tablespoon lime juice

1 teaspoon cumin

2 tablespoons chili powder

1 teaspoon oregano

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

*

1 cup long grain rice

2 tablespoons olive oil

1/2 lime. zested and juiced

3 tablespoons cilantro, chopped

*

cheddar cheese shreds

salsa

guacamole

lettuce

beans

STEP 1

Preheat oven to 400 degrees.

In a large bowl, mix together 1/2 cup olive oil, lime juice, cumin, chili powder, oregano, salt and pepper. set aside.

STEP 2

Pat the chicken dry. If you’re using the breasts, pound it out slightly so there isn’t a “thick” part of the chicken, but it’s all mostly the same thickness. Toss the chicken into the bowl with the marinade and let it rest for a few minutes.

STEP 3

Heat 2 tablespoons oil in a large dutch oven and add rice. Stir to coat completely. Add two cups of water and bring to a boil. Let rice boil until most of the water has been absorbed. Reduce heat to low, cover and cook about 20 minutes.

STEP 4

GRILL: Heat your grill to 400 degrees. Sear the chicken on each side then reduce the heat to 300 degrees. Make sure your grill comes down. The chicken needs to cook through completely and that takes a few minutes. If you’re using the thighs, you want them to render off the fat. It takes about 20 minutes to properly cook the thighs. For the chicken breasts, it will take a little less time, but use a meat thermometer to make sure they are cooked at the thickest part. Let the chicken rest about 10 minutes when it comes of the grill.

STOVE: Heat remaining oil in an oven proof skillet. Sear chicken on both sides until it’s brown and crispy on the edges. Pop the skillet into the oven and cook another 10 minutes (or so) until the chicken is cooked through. I use a meat thermometer and make sure I’m close to 150 degrees. Remove the pan from the oven and let the chicken rest in the pan for another 10 minutes.

STEP 5

Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Chop the chicken into bite sized pieces.

STEP 6

I like to serve everything like a buffet and let my kids choose what they want to put on their bowl. The options are limitless!

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Let’s have a Margarita

How about a cocktail on the side? These are the best margaritas you can make - and super simple.

I think this is the potato salad to end all potato salads. It’s herby and tangy and filled with bacon. I literally can’t think of anything better.

I’m not a huge fan of a mayo based potato salad. There are some that are good- but it’s usually made with so much mayo and egg that the potato is almost an afterthought. This one is extremely potato forward - so use your good potatoes. It sounds silly, but it actually makes a difference if you use a good quality potato. If you can get them straight out of the ground, you will be blown away by how good it is.

Roasted Potato Salad

2 pounds small potatoes

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

2 tablespoons chopped chives

4 strips cooked bacon, chopped

STEP 1

Preheat the oven to 350 degrees.

Chop the potatoes into quarters, or smaller to make them bite sized. Toss with 2 tablespoons olive oil to coat & season with salt and pepper.

STEP 2

In a jar with a lid, combine the remaining oil, vinegar, mustard, Worcestershire, remaining salt & pepper, and all herbs. Shake until well combined. If I don’t have a jar on hand, I’ll mix the dressing in the bottom of the serving bowl - then throw the potatoes on top and toss them all together.

STEP 3

Let the potatoes cool slightly then toss with dressing and potatoes. Let sit at least an hour in the fridge before serving.

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Oven Baked Ribs

This is the perfect main dish next to your new favorite potato salad.

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When we were in Copenhagen, Jud tried to order a soda, but we were at a very swanky restaurant - and, as I’m sure you know, swanky restaurants don’t have “soda.” Luckily the waiter recognized that a 12 year old boy was just looking for something more fun than water. So he suggested their “rhubarb soda” that they make sometimes. Jud was in - he loves rhubarb. And I turns out I loved this soda. We all did. As soon as we got home I figured out how to make it ourselves!

It’s fabulous without gin (that’s what inspired it) but even better with a good gin. I’ve had so many people tell me how much they hate gin when I tell them that’s what I drink. I’ve realized it’s because there is SO MUCH gin out there.

Here are my picks and my advice on drinking gin:

• Don’t start with an exotic flavor profile, choose a gin you’ve heard of before.

• Read labels and know what the herbs and flavorings in the gin are. If you don’t like black licorice, don’t get one with anise. If you like things that taste floral, look for gins infused with florals.

• The top three most popular are Tanqueray, Hendricks, and Sapphire. Tanqueray is the most evenly balanced with a little anise; Hendricks leans toward cucumber and floral flavors; while Sapphire is very herbal. Tanqueray is my personal favorite, but Hendricks is a popular starting place.

• The first time you try gin, mix it with tonic water or soda. A martini is not the place to start if you aren’t sure you like gin.

Spiked Rhubarb Soda

1 tablespoon Rhubarb Syrup

2 ounces gin (Hendricks or something floral)

4 ounces soda water

In a cocktail shaker filled with ice, shake together Rhubarb Syrup and gin. Pour all of the ingredients (including the ice) into a highball glass. Top with soda water.

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I love Chicken Picatta but I hate making Chicken Picatta. Do you know how much work it is?! Especially if we’re talking about a weeknight or a summer evening or really anytime you don’t want to spend a bunch of time in the kitchen. I have been turning my favorite dinners into meatballs lately and these are an instant hit in my house. My kids love them - I love them - and they make a great lunch the next day too!

Chicken Piccata Meatballs

dinner for four

for the meatballs:

2 pounds ground chicken

1 cup panko

4 cloves garlic, grated

2 eggs

zest of one lemon

2 tablespoons chopped capers

2 tablespoons chopped parsley

1/4 cup cold water

salt & pepper

2 tablespoons olive oil

for the sauce:

4 tablespoons butter (or Earthwise fake butter)

2 tablespoons flour

1 cup white wine

2 cloves garlic, grated

1/4 cup capers

2 tablespoons caper brine

juice of 1/2 lemon

1 tablespoon chicken bullion concentrate

STEP 1

In a bowl, combine all of the meatball ingredients and form into balls. Heat the olive oil to medium/high and brown the meatballs. Don’t worry about cooking them through - you’ll do that later. Just get each meatball brown and then remove them from the pan.

STEP 2

Once all of the meatballs have been browned, turn the heat down to medium and melt the butter. Whisk in the flour until completely combined with the butter. Deglaze with the wine and simmer one minute - whisking the whole time - until it all comes together.

STEP 3

Add the garlic, capers, brine, lemon juice, and bullion. Whisk gently. Return the meatballs to the pan and cover. Let cook about 10 minutes or until the meatballs are cooked through.

Serve with pasta tossed in garlic olive oil.

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Aperol Spritz

The perfect cocktail for your Italian style dinner - and it’s light and refreshing which is perfect with the briny capers.

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