classic pecan pie

this is my go-to pecan pie recipe.

i think it's perfect.

just all the right flavors, texture, and tastes

in just the right way.

recipe via BHG

crust ingredients

1 1/4 cups all purpose flour

1/4 teaspoon salt

1/3 cup shortening

4-5 tablespoons cold water

crust direction

1. stir together flour and salt.

using pastry blender, cut in shortening until peices are pea-size.

sprinkle 1 tablespoons of water over part of the mixture, gently toss with a fork.

push moistened dough to side of the bowl.

repeat until all the dough is moistened.

2. form dough into a ball.

on a lightly floured surface, use your hands to slightly flatten ball.

roll from center to edge into a 12" circle.

pie ingredients

3 eggs, slightly beaten

1 cup corn syrup

2/3 cups sugar

1/3 cup butter, melted

1 teaspoon vanilla

1 1/4 pecan halves

pie directions

1. preheat oven to 350 degrees.

prepare and roll out dough (see above)

2. combine eggs, corn syrup, sugar, butter, vanilla. mix well.

stir in pecans.

3. carefully pour filling into dough-lined pie plate.

4. to prevent overbrowning, cover edge with foil.

bake 25 minutes, remove foil.

bake 20-25 more minutes or until a knife 

inserted near the center comes out clean

5. cool on a wire rack.

slice and enjoy :)

three cheese lasagna

hello blogreaders,

boy do i have some news for you!

coming 2013 there are some exciting plans for this blog.

including but not limited to...

a new design AND new contributors

you'll have to stay tuned... :)

in the meantime, enjoy my guest chef regulars 

mr. & mrs. luke and marcy steere :)

recipe via bon appetit

sauce ingredients

1 tablespoon olive oil

1 cup chopped onion

3/4 cup finely chopped peeled carrots

2 tablespoons minced garlic

8oz lean ground beef

6oz spicy italien sausages, casings removed

1 28oz can crushed tomatoes w/puree

1/4 cup tomato paste

1/4 chopped fresh basil

1 tablespoon golden brown sugar

1 tablespoon dried oregano

1 bay leaf (we didn't have this on hand)

1/2 teaspoon dried crushed red pepper

lasagna ingredients

15 lasagna noodles (about 12oz)

2 15oz containers part skim ricotta

1 cup grated parmesan

1 10oz package frozen spinach, thawed, drained, squeezed dry

2 large eggs

4 3/4 cups grated mozzarella

directions

1. heat oil in heavy large saucepan over medium heat.

add onion, carrots and garlic, saute until softened, about 12 minutes.

2. add beef and sausages to pan, saute until cooked through,

breaking up meat with back of spoon, about 5 cups minutes.

add remaining ingredients.

3. cover and simmer until flavors blend and sauce measures about 5 cups,

stirring occasionally, about 15 minutes. discard bay leaf. cool.

4. preheat oven to 350 degrees

5. cook noodles in large pot of boiling salted water until almost tender,

about 7 minutes. drain, cover with cold water.

6. combine ricotta and 3/4 cup parmesan cheese in medium bowl.

mix spinach. season to taste with salt and pepper. mix in eggs.

7. drain pasta and pat dry. 

spread 1/2 cup sauce over bottom of 13x9" inch glass baking dish.

place 5 noodles over sauce, overlapping to fit.

spread 1/2 cup sauce over the bottom.

spread half of ricotta-spinach mixture evenly over noodles. 

sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. 

spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). 

repeat layering with 5 noodles, remaining ricotta-spinach mixture, 

2 cups mozzarella and 1 1/2 cups sauce. arrange remaining 5 noodles over sauce. 

spread remaining sauce over noodles. 

sprinkle remaining 3/4 cup mozzarella cheese 

and 1/4 cup parmesan cheese evenly over lasagna. 

8. bake lasagna 40 minutes; 

uncover and bake until hot and bubbly, about 40 minutes. 

let lasagna stand 15 minutes before serving.

super tasty lasagna. would make this again in a heartbeat.

summer's bachelorette weekend top ten

1. perfect weather

2. amazing girls

3. beautiful santa ynez

4. our ride for the day

5. kalyra

6. lincourt

7. artiste

8. dinner, drinks, dessert, dancing in santa barbara

9. the gorgeous bride to be and our cruise director for the weekend :)

10. a Parisian wedding shower

butternut salad with cider dressing

once i was about halfway through this recipe

i realized i was using an acorn squash instead

of a butternut squash. oopsies.

but since i watched this video

i'm trying to break the rules more,

and think outside of the box.

recipe via sprouted kitchen

ingredients

3 cups spinach

3 cups butter lettuce

2 lbs butternut squash, peeled & cut into 1" cubes

1/2 cup toasted pistachios

1 cup pomegrante seeds

(i learned how to do this here)

1 tablespoon olive oil

1 tablespoon real maple syrup

block of parmigiano reggiano cheese (optional)

salt, pepper, red pepper flakes

dressing ingredients

3/4 cup apple cider

1 tablespoons apple cider vinegar

2 tablespoons shallots

1 teaspoons dijon mustard

1/4 evoo

salt and pepper

directions

1. preheat oven to 425 degrees

2. toss squash cubes, olive oil and maple syrup in a bowl.

spread over a rimmed baking pan. sprinkle with salt, pepper, and red pepper flakes.

roast on the top rack for 20 minutes. remove and cool.

3. while squash is baking, bring apple cider, 

apple cider vinegar and shallots to a boil in a small saucepan.

boil for about 8 minutes and remove from heat. 

whisk in remaining dressing ingredients. allow dressing to cool.

4. place lettuce on a plate, distributing pomegranate seeds, pistachios and squash pieces.

drizzle with salad dressing and some cheese. enjoy!!

delicious!

party animals

happy birthday to one of my favorite people of all time!

in honor of your special day... i decided to make something special.

party animals :)

one of my strangest, and yet most fun DIY projects yet.

(idea stolen from here)

happy birthday marcy!!!

a morning at the market

oh, just a perfect fall morning at the ballard farmer's market.

no big deal.