Fall cooking

Fall is officially here. Its 52 degrees where I am. I love this time a year mostly because Im a sucker for anything pumpkin, and candy corn of course. Around this time of year I like to add things like pumpkin, squash, and heardy beans to some of my favorite dishes to "fall them up" a bit. Enjoy!

Living Dayton

http://wdtn.com/2014/08/15/national-bratwurst-day/ Please check out my my debut on Living Dayton

Summer harvest

There is nothing like going out to your yard and bringing in yummy, fresh vegetables to enjoy right away. I took the fresh sage and flash fried it in coconut oil for 10 seconds.  I immediately dusted it with sea salt. I like to call it adult chips,  but the kids love it as well.

Egg cups

One of the biggest struggles I have when feeding my family is breakfast.  My husband is the biggest culprit of just skipping breakfast all together.  These quick, easy and very healthy egg cups are the perfect solution.  The key to the recipe is the silicone muffin pan. You can add whatever ingredients like, and you do not even need to pre the add ins.

Egg Cups
Torn up spinach (or your favorite greens)
Diced peppers
Diced onions
Egg whites (or beaten eggs)
Cheese
Salt and pepper

Preheat oven to 350 deg
Bake for 25 minutes

Roasted Acorn squash with sauteed beet greens

What a yummy lunch this turned out to be. I love beets and hate to throw out the beautiful greens that come with them. So awhile ago I decided to chop them up and sautee them just like spinach. Im so happy I did because it has turned out to be one of my family's favorite side dishes. Im challenging myself to eat only vegatables today, so after scanning what I had on hand as far as produce, I came up with this dish. I popped a whole acorn squash in the microwave for 12 minutes (poke it a couple times with a knife). While this was cooking I prepped the beets. I cut off the bulbs and washed them thoroughly, wrapped them individually with aluminum foil (you can add a drizzle of olive oil and some s&p) and baked them for an hour at 375°. I did a rough chop on the stems and leaves of the beets and sauteed them in a large pan with just alittle bit of oil. Season to taste. When the squash was done I cut it in half, removed the seeds, and filled one half of the cavity with the sauteed beet greens. Yummy, I had to share with my 4 year old because she liked it so much, good thing there were two halves. The best is you still have your roasted beets to look forward to later. Enjoy!

Use what you got!

Look around your house, and listen to your tastebuds. Some of my greatest recipes came from throwing ingredients together that I have laying around the house. The salad I made this afternoon is a perfect example.

Avocado
Cherry tomatoes
Fresh mozzarella
Balsamic vinegar
Olive oil
Courtneys everything seasoning

Mix all ingredients in a bowl and enjoy.

Dayton Daily News

http://tablet.olivesoftware.com/Olive/Tablet/DaytonDailyNews/SharedArticle.aspx?href=DDN%2F2014%2F02%2F26&id=Ar02302

Miami beach

Sometimes even the cook needs a break.
Joes stone crab is great way to do it