Happy Fall Y'all!

Oh, man! I have been loving this fall-ish weather we have been having! Today I made a trip to the farmer's market for some mums and found this amazing lettuce pot!



They called it "living lettuce". It makes me want a HUGE salad. You just trim off what you need to make your salad, etc. and it keeps growing for you!! LOVE it!

Here are some pics me and Baxter enjoying these beautiful days:


gorgeous sunny sky

sweet puppy dog

some of my roses making one last show before winter


You are probably wondering what I have been cooking lately, huh? Well, last week I had some cupcakes to make for Hunter Beason. His mom, Mecie, told me they were having another camping party and wanted cupcakes. She gave me creative control and told me to "do whatever"! Here is what I made:

S'Mores Cupcakes!

They have been really big lately on all of the cooking blogs, so I thought this was a perfect time to try them out. Here is a link to the recipe I used from "Good Thymes and Good Food" that includes the graham cracker crust, chocolate cupcake,and marshmallow buttercream. I topped each cake with either a graham cracker stick or a mini hershey bar. Also, I left out the chocolate chips from this recipe. (only because I forgot to buy them!!) They were soo yummy!

Also, I discovered a new love at The Fresh Market! I have many many loves there, but this one is taking the number one spot this week! This pistachio gelato is beyond words. Get some.


I was really craving seafood a couple weeks ago (specifically crab legs and shrimp), so I decided to make Justin and I a form of Surf and Turf. After searching the internet, I found this recipe on "What's Cookin' Italian Style" for a crab, shrimp, and mushroom sauce to go on steaks.

For the steaks, I got 2 filets from The Fresh Market and cooked them according to the only steak recipe I will ever use...Ina's Steakhouse Steaks. Perfection, everytime!

I served Rachael Ray's potatoes gratin on the side. This is one of my absolute favorite potato recipes. If you know me, you know I LOVE potatoes. So, trust me on this one...it is like potatoes in alfredo sauce....mmmmm.



Umm. Yeah. Definitely not something you want to eat on a regular basis, but a good splurge!

Hope everyone is getting outside to enjoy this weather if you can! Have a great week!

Spaghetti alla carbonara and fluffernutter brownies

This week is a slow one, as far as cooking goes. Justin is in Meridian for the rest of the week working on a house that we will be renting out soon. We bought some land behind his parents and the house was already there...needing lots of work. So, we thought "income property!" Maybe we watch too much HGTV...we'll see. Justin's been working hard on it and it is coming along nicely!
Anyway, back to cooking...Monday night we had leftover garlic chicken. It was as good the second time as the first! I could eat the bread and garlic/ sauce all day long. Seriously. I also made Rachel Ray's fluffernutter brownies that night for dessert. They were different, but good. Although, Justin prefers a "homogenous chocolate brownie". Whatever. Here is the recipe and a pic.

Fluffernutter Brownies

Rachel Ray "30 Minute Meals 2" (couldn't find a link to it)

1 box brownie mix, prepared according to package directions
1 cup peanut butter chips
1 cup mini marshmallows

Mix brownies, stir in chips. Bake according to package directions. During last 5 min of baking, sprinkle marshmallows on top.




Tuesday night, our best couple-friends, Carter and Shelby, came over for dinner. We love these guys. Carter went to PT school with me and Shelby is in Justin's class. So, for dinner, I made one of Justin's favorites and a go-to at our house: Spaghetti alla carbonara. I have made this one dozens of times since my Aunt Tammy gave me the cookbook as a wedding gift. (Thanks, Tammy!) I make it so much that the page in the cookbook is stained and the binding is starting to break! That's how you know you've found a good one!

Spaghetti alla Carbonara: Bacon and Egg "Coal Miner's" Pasta

Rachel Ray "30 Minute Meals 2"
here is the link to the Food Network recipe

1 pound spaghetti
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.

While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

I always use prosciutto instead of pancetta...Justin likes it better. And I use my electric skillet to make the sauce. (I have no idea why I do that, I just always have, and it has always worked!)

My favortie night of the week!

Pasta night!! So excited to cook tonight, since we have been eating leftover chili and broccoli soup for a few days. Tonight, I made Lemon Basil Bowties. I have made this meal several times, and I forget how good it is every time. It is from Rachel Ray, so it is quick and simple. I love the fresh taste of the lemon and basil...very summery. And since we have a predicted 4-6 inches of snowfall tonight(I'll believe it when I see it), I could use a little taste of summer! I hope yall enjoy this as much as we do.

Lemon Basil Bowties

Rachel Ray

1 lb bowtie pasta (I use Barrilla plus because it has protein, fiber, and omega-3's)
1/4 cup extra virgin olive oil
3/4 cup pine nuts
1 and 1/2 cups cottage cheese or ricotta cheese (Low fat or fat free)
1/2 cup chopped fresh basil leaves
zest of two lemons
salt

Cook pasta al dente in a large pot of salted water. Drain and transfer to large serving bowl. Toss pasta with olive oil. Add nuts, cheese, basil, and lemon zest and toss. Season with salt to taste.

This is a great recipe to "use up" any extras you may have, or make substitutions to suit your tastes. Play around with it and see what you come up with....and let me know if you discover something yummy! You could do so many fun things: feta, walnuts, thyme, goat cheese, butternut squash, orange zest...I'm hungry again! Stay warm, yall!