Smashing Pumpkin Ale...updated 11/24/2013

     For our third batch (YES, we are doing two at once), we wanted to celebrate fall and my favorite flavor of beer in the Smashing Pumpkin Ale.  This recipe, also from Northern Brewer, is a five gallon batch of pumpkin spiced amber ale.  We stepped it up with this one by infusing real pumpkin and additional grains to give the beer a stronger pumpkin flavor.
     I absolutely love fall...football, cinnamon, cool weather, and PUMPKIN!  I love pumpkin in my pie, in my coffee, and in my beer :)  We started this beer by infusing the canned organic pumpkin and extra grains into the boiling water.  From there we began the regular brewing process.  Boiling water, hops, malts, spice blend....  In 2 weeks, we will transfer to the second fermenter and wait some more.

Ingredients organized and ready to go

***UPDATE!  The Smashing Pumpkin has made its way to the second fermenter!  2-4 more weeks before we bottle. :)  Can't wait!***

***UPDATE! The Smashing Pumpkin has made it to the bottles!  2 more weeks until tasting :)  Just in time for Thanksgiving (kind of)!

***UPDATE!  The Smashing Pumpkin has been tasted and approved!  Excellent pour consistency and great color.  Smells like pumpkin, cinnamon spice with a similar after taste.  Very close taste to Smuttynose Pumpkin Ale.  We are very happy with how it turned out and look forward to the next recipe!

Easy asparagus side dish

     My favorite vegetables in the world are roasted broccoli and roasted asparagus.  I came up with this simple side dish to save some fresh asparagus from the trashcan.  I really kind of just threw in some of my favorite things and popped it in the oven.  Now this side dish is a staple in my house!  It's so delicious and easy!

Ingredients: I don't really know the measurements....It's all relative to how much asparagus you are making.  Just eyeball it!
Fresh asparagus, with tough ends trimmed
Black olives, sliced
Lite balsamic vinaigrette
Reduced fat, crumbled feta

Directions:
Preheat the oven to 350 degrees.  Spray a cookie sheet with canola oil nonstick spray.  Lay asparagus spears in one layer.  Drizzle enough vinaigrette to coated the vegetables.  With clean hands, toss asparagus around but make sure they return to a single layer.  Sprinkle feta and olives over the top.  Place into a preheated oven for 15-20 minutes.  You want the asparagus to be soft but not burnt.  There will be a little sizzle from the dressing.

Slow Cooker Jambalaya

   Mondays are very hectic and exhausting in our house...especially during football season!  I've been testing out some slow cooker recipes to help alleviate the cooking work I have to do when I get home.  Tonight we tried a jambalaya recipe I found on plainchicken.com.  It was amazing!  It was perfectly filling, spicy, and savory!  I will definitely be making this when the weather gets nice and cold...
   The original recipe called for turkey sausage and chicken.  I only used the sausage (I forgot to thaw the chicken :/).  It turned out amazingly!  I do want to try this recipe with shrimp and turkey sausage next time.  I really think that any protein would be delicious.

Slow Cooker Jambalaya
Ingredients:
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes...I left this out!
1 pound smoked turkey sausage, sliced 
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning...I left this out (I definitely didn't miss the heat!)
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 cup rice (uncooked measurement)...I used brown rice.

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.  I did this and put it in the refrigerator before I left for work.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.   Because I left out the raw chicken, I cooked on high for about 2 hours before adding the cooked rice.

Swiss and Asparagus Pasta...updated 9.16.2013

     I am a huge pasta lover!  I could eat spaghetti every day.  I love lots of cheese and lots of sauce!  Unfortunately spaghetti and many other pasta dishes are not the healthiest.  I have been experimenting with different dishes...switching to whole wheat or veggie pasta, making low fat sauces, and substituting fatty meats with lean meat and/or vegetables.  The sun-dried tomato and spinach pasta (in my "Meatless Meals" post) was a hard competitor, but I think this Taste of Home recipe holds it own!

Swiss and Asparagus Pasta (makes 5 servings)
Ingredients: 6 ounces of angel hair pasta ...I use whole grain rigatoni or ziti
1/2 pound of fresh asparagus, cut into one inch segments
1/4 pound of fresh mushrooms ...one full drained jar of mushrooms works also
1/2 teaspoon of chives
1 1/2 tablespoon of butter ...I use Smart Balance Light with canola oil
1 tablespoon of all-purpose flour
1 1/2 teaspoons of salt-free seasoning blend ...see below**
1/4 teaspoon of salt
1 cup plus a splash of milk ...I use fat free
3 ounces shredded Swiss cheese ...I use 3 wedges of Laughing Cow light Swiss
Grated Parmesan cheese, optional ...Not optional in my house :)

Directions:

1. Cook pasta according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender.
2. In a large saucepan, saute mushrooms and chives in butter until tender. Stir in the flour, seasoning blend and salt; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Swiss cheese; cook and stir until melted.
3. Drain pasta and place in a large bowl. Add asparagus and cheese sauce; toss to coat. Garnish with Parmesan cheese if desired

     This recipe is pretty easy...the hardest part is making the sauce.  It's so worth the extra steps for lower calorie, delicious, cheesy sauce!  We always have leftovers that are prefect for next week lunch options.  Enjoy!

***Update!***

     Well I put see below next to salt-free seasoning and then forgot to add the "below" (lol).  I actually did not have any salt-free seasoning blend so I simply added a sprinkle of each: basil, oregano, garlic powder, parsley, cayenne, and black pepper.  All are dried spices.  It came out perfect, but use salt-free seasoning if you have it :)

Slow Cooker Philly Cheese-steaks

     With football season, comes football food and while I love wings and pizza just as much as the next guy, sometimes I'm looking for something different.  With all of the games going throughout the day, I also don't want to spend the day in the kitchen.  I found this recipe on foodfamilyfinds.com.  This is perfect for a football day for 3 reasons: it's a sandwich, the slow cooker does all of the work, and it's cheap and easy for feeding a group of people.
     The recipe called for chicken but I went ahead and used one pound flank steak.  Another addition I made was adding mayo to the bread underneath the meat and veggies.  This really helped with keeping the cheese steak moist.  I also broiled the assembled sandwich in the oven for about five minutes to toast the hoagie roll and melt the cheese.  They turned out really good!  One sandwich was completely satisfying for me and my boyfriend.  The recipe will make about 4 cheese steaks, so we have leftovers!

Ingredients

• 2 tablespoons butter
• 1 large sweet onion, sliced
• 2 green bell peppers, sliced
• 3 boneless,skinless chicken breasts, sliced
• 2 tablespoons Dale’s Steak Seasoning
• sliced Mozzarella cheese
• hoagie rolls

Instructions

1. Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
2. Add butter, onions and green peppers.
   
3. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
4. Cover and cook for 5 hours.
5. Serve on hoagies with a slice of cheese melted on top.

First Batch Brown Ale

     One thing that I have grown very fond of is beer.  I'm not talking about Bud Light or sports bar specials, I'm talking craft brewed ales with distinct flavors.  My boyfriend and I have toured some of the best breweries in Florida and tasted some of the best rated beers in the world.  Sooo this got us thinking...
     A couple of months ago, we decided to purchase a brew kit and begin brewing our own beer.  May sound crazy, but every couple has a hobby right?  We bought the brewery in a box from Northern Brewer. They are amazing with homebrewing equipment, recipes, ideas, and tutorials.  If you or anyone you know is at all interested in making beer, Northern Brewer is a great place to start.  The box comes with everything you need for your first batch.  We chose the brown ale recipe out of the three offered.

     On brewing day, we unpacked and got started.  It took several hours and reading and rereading directions, but we did it!  We only caught the stove on fire once!  As a foodie I will say that everything smelled so good.  Our recipe had herbs and spices, malts, and hops.  Each had a unique fragrance.  This made me excited to get to the final product.  The one thing I missed was the step-by-step tasting like when I cook.  I don't think I would have enjoyed the samples!

     After hours of steeping, boiling, stirring, and cooling step one was complete.  It smelled so good!  Next we had to pour the mixture into the first fermenter.  Then we wait...for 2 weeks.

     After 2 long weeks, we got to move the mix into a second fermenter.  Then we wait some more...for 4 weeks.  Next we take on the bottling process.  Only one bottle toppled over and spilled.  Everything else went pretty smoothly.  The bottles then sit to carbonate for another 2 weeks.  Exciting, right?  Don't worry, we're almost there!  After two weeks, the bottles could be refrigerator.  As soon as they're cold, drinking commences!  This five gallon batch filled about 50 bottles.  We had a few friends over and tasted our First Batch brown ale.  It was a success!  We have our next recipe on the way and I can't wait to get started!

Tuna burgers on an English muffin

     Ever have a hamburger craving but it's not anywhere near your cheat day?!?!  Well, duh!  Who doesn't crave a big juicy hamburger daily?  Here's a healthy "fix" I found that super cheap, easy, and tasty.  When I made this for dinner, I paired the burgers with a serving of Bush's baked beans and baked sweet potato fries.  Yes, please!  This recipe is originally from canyoustayfordinner.com.

Tuna Burgers (makes 4)

2, 6 oz cans tuna fish, drained and flaked  
1/2 cup panko bread crumbs 
1/4 cup finely chopped green onions 
3 tablespoons minced fresh parsley  
2 cloves garlic, minced  
1/4 teaspoon each, salt and pepper  
juice of half a lemon 
3 tablespoons sour cream 
1 egg 
4 English muffins 
4 leaves romaine 
1 small tomato, sliced 

Combine tuna, bread crumbs, green onion, parsley, garlic, salt, pepper, lemon, sour cream, and egg, and mix well with your hands. Form into 4 patties (they will be wet), place on a greased baking sheet and bake for 20 minutes at 400 degrees F. Serve the burgers on toasted English muffins with romaine and sliced tomato. Spread additional sour cream on each burger, if desired.