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Showing posts from November, 2012

Easy as Pie

This is a Sponsored post written by me on behalf of Mrs. Smith's . All opinions are 100% mine. Have you noticed that it is pie season?  We can't host a holiday gathering without a selection of delicious pies, can we?  I have a love-hate relationship with pies.  The love part is easy.  I love to eat pie.  The hate part is related to the fact that of all the things I cook, I am least successful with pies. That means my stress level goes up whenever pies are on the menu.  Are you like me?  I really think it is all about practice makes perfect, but when you don't have the time to practice, practice practice, then why not turn to experts?  That's where Mrs. Smith's Signature Deep Dish pies can be a wonderful help.  Mrs. Smith's new line of Deep Dish Pies with sauces and icings make it easy for you to customize your pies prior to serving.  My family is particularly fond of cherry pie and pumpkin pie this time of year, so of course I selected those to try first.

Chicken and Stuffing

Chicken and Stuffing As the weather gets colder and the days get shorter here in the Northeast I find myself migrating toward recipes that are comfy, cozy and homey.  Chicken and stuffing as a name for this recipe really doesn't do it justice.  The chicken is moist, tender and very flavorful because it is cooked on the bone.  The stuffing is moist and filled with the flavors of herbs, onion and celery.  Bringing the two together is the mushroom and wine sauce made from that old standby, cream of mushroom soup.  Don't judge me, now!  You know you have some in your pantry for dishes just like this one. The great thing about a recipe like this one besides its homey deliciousness is that it can easily be scaled to serve a few more, or many more.  It takes about 30 minutes to prepare and an hour to bake.  That means it won't work as a last minute weeknight dinner, but consider adding it to your menu rotation for the days when you have a little extra time. Chicken and Stu

Greek Inspired Baked Cheese Appetizer

Appetizers, little bites, hors d'oeuvres, tapas, small plates, antipasto, canapes, whatever you might call the tasty morsels you eat before a meal, are my obsession lately.  I've been on a quest to find the five to ten appetizers that can be prepared in a flash, but pack that burst of flavor I look for in my before meal bites. A Baked Cheese Appetizer Greek Inspired Baked Cheese One appetizer I have been making lately is a baked cheese appetizer inspired by the Greek bouyiourdi , a mixture of tomatoes and Feta cheese.  Served with crackers or a crusty bread, this is a perfect winter appetizer enjoyed in front of a fire with a glass of wine.  It also transfers just as well, to your backyard patio, sitting around a fire-pit, enjoying a summer evening. This recipe is not meant to replicate bouyiourdi.  You can do that by searching the internet starting with the link above.  It is meant to inspire you to think about combinations of cheese and aromatic vegetables that wil

The Rhode Island Beach Before and After Sandy

Public access to most of our local beach area is blocked by the National Guard, but this weekend I was able to walk a two mile stretch of the beach to see the Hurricane Sandy impact. Those of you who read Just One Donna regularly know that I love the beach.  I feel very lucky to live so close to the ocean's beauty and can't imagine ever living too far away.  We, New Englanders, are used to storms and the resulting beach erosion. It seems to come with the territory.  We check our beaches at the end of each winter to see whether or not we lost a significant amount of our precious beachfront to Mother Nature's fury.  Sandy was much more than our usual nor'easter.  The media dubbed it a super storm.   A storm of that magnitude was bound to wreak havoc. Sadly, many of the homes and businesses in the area sustained significant damage or were destroyed by Sandy.  Assessment of the full extent of the damage is underway.  Today's focus is specifically on the storm's

My Good and Healthy Chili

My Good and Healthy Chili With Hurricane Sandy barreling up the Eastern seaboard, and one doom and gloom warning after another no matter what television station I was watching, my need for hearty, comfort food grew.  A batch of chocolate chip cookies managed to calm my nerves a bit, but something more substantial was needed for dinner.  I decided a hearty chili would do the trick, but after eating a few cookies I wanted my chili to be as healthy as possible. There were two changes I made to my usual chili recipe.  First, I used ground turkey in addition to ground beef.  Then I bulked up the chili with lots of vegetables.  The vegetables have the side benefit of increasing flavor and creating texture in your chili.  Instead of the traditional red beans you find in chili I used white and black beans.  I know, call me crazy. My Good and Healthy Chili Serves 8 Chili Ingredients 1 tablespoon canola oil 1 pound ground beef 1 pound ground turkey 1 15 ounce can black beans,