About susannye

A corporate dropout, I left IT sales & marketing for the fun, flexibilty & fear of self-employment & freelance writing.

What’s Cooking? Thanksgiving at my House

I am very excited to be cooking Thanksgiving dinner in my new kitchen. So you ask, “What are you cooking for Thanksgiving?” Obviously, you’ve noticed, I’ve got a lot of recipes that would be pretty darn delicious for Turkey Day. How do I whittle them down for the Nye Family Thanksgiving?

It’s a juggling act. When it comes to Thanksgiving, my family can be pretty traditional. I developed a somewhat eclectic (electric for my family) while I was in Switzerland. When I moved back to New Hampshire, I had to dial it back. Slowly but surely, I’ve add a new dish or two.

So – here’s what I’ll be cooking next Thursday!

Nibbles, spreads, dips, savory biscuits and appetizers
Dad will prepare his Shrimp and Cocktail Sauce. I think I’ll cook up a small wheel of Warm Brie with Cranberry Chutney or put together a display of my favorite cheeses and add a basket of my Cheesy Pumpkin-Sage Biscuits. And finally, I’ll roast up a batch of Rosemary Cashews.

Soups
I’ve already whipped up a batch of Roasted Butternut Squash Soup. I generally serve it in mugs towards the end of the cocktail hour.

Turkey& Sides
I will be roasting a Turkey, stuffing it with Wild Rice & Mushroom Stuffing and serving it with Giblet Gravy and Cranberry Sauce.

For veggies and sides, I’ll be making Broccoli Purée, smashing up some Decadent Cheesy Potatoes and Savory Smashed Sweet Potatoes. As an updated homage to my mom, I may make my Roasted Mushrooms, Leeks, Shallots & Pearl Onions. (Mom always made creamed onions for Thanksgiving.)

Sweet Treats
My sister-in-law is bringing dessert so I’m off the hook. If I was going to bake, I would make my Pumpkin Cheesecake. If that wasn’t enough, I’d add my Rustic Apple Croustade.

And there you have it! My slowly evolving and changing Thanksgiving menu, version 2017.

Happy Thanksgiving from all the Nyes!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

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Getting Ready to Give Thanks & Cheesy Pumpkin-Sage Biscuits

I thought we had another week at least! Ten days out, it’s past time to think about Thanksgiving. Professional chef or home cook, your most important tool is between your ears. If you are hosting the harvest feast, before you do anything, think it through and make your plan. No, I don’t mean one of those la-di-da, it’s-all-in-my-head, loosey-goosey plans. Get out your pencil and write it down.

Maybe you are skeptical; you’ve been doing this for years! Maybe you are nervous; it’s your first big sit down dinner. In either case, you can’t help but ask, “Okay, what’s in this plan?” Well, truth be told, it’s nothing more and nothing less than a series of lists.

It starts with the menu. That’s right, what do you want to serve at the great feast? Will you stay with tradition and pull Nana’s menu out of your memory bank? By the way, if you let tradition rule, are you absolutely certain that you want to make that green Jell-O mold again? You know the one – with crushed pineapple, grated carrots and mini-marshmallows. Just askin’.

Then again, maybe you skimmed the latest issue of one of those foodie magazines in the checkout line at the supermarket. If so, tried and true might be looking a little done and donner. If so, it could be time to change things up – a little or a lot. Hesitating? Don’t, it will be fun.

But where to start? That’s easy, the internet of course. Type in a few key words and to search for those intriguing recipes you perused in the checkout line. If you’re more of a cookbook person, spend an hour at the kitchen table leafing through your collection. You’re bound to find something similar. Regardless of your menu, make sure it includes a good number of make-ahead dishes. You have enough to do on Thanksgiving morning without whipping up another casserole.

When it comes to Thanksgiving, don’t be shy about accepting or asking for help if you need it. At least one or two guests will probably offer to bring something. When friends or family suggest something delicious, say yes, and answer quickly before they change their minds. I was delighted when my sister-in-law volunteered to bring the pies. However, kind as friends and rellies are, not all offers are equal. (Sorry, but there will be no green bean casserole on my Thanksgiving table.) Be kind and politely suggest an alternative to the rutabaga mash or Jell-O mold or assure them you’ve got everything covered.

Back to the grand plan, add whatever potluck offerings to your menu and adjust accordingly. If your cousin is bringing the aforementioned green bean casserole (hey, it’s your party not mine) then you can skip the broccoli gratin. Unless you are hosting a cast of thousands, you don’t need two kinds of yams, roasted and mashed potatoes and five or six different green and/or yellow vegetables.

With your menu done, use it to create your shopping list. Go through each recipe and your pantry and then write down any and everything you need to create your wonderful feast. Don’t forget to add the wine, cider, flowers and whatever else you might need.

Finally, create your to-do list and make a time line. Remember those make-ahead dishes? Figure out when you will make them plus set the table and run the vacuum cleaner around the living room. Be realistic about time. Whether it’s peeling the potatoes or finding the turkey platter, don’t let optimism get in the way of reality. It will take longer than think. By all means, enlist help. Remember those that can’t cook can run errands and the vacuum cleaner.

Wishing you good luck and fun with your Turkey Day preparations and bon appétit!

Cheesy Pumpkin- Sage Biscuits
Pass these versatile biscuits before dinner for a tasty appetizer or serve them with the main course. Bake up another batch over the weekend for extra special turkey sandwiches. Enjoy!

Makes about 2 dozen dinner biscuits or 8 dozen minis*

4 cups all-purpose flour
2 1/2 tablespoons baking powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon or to taste chipotle chili powder
1 cup (2 sticks) butter, cut in small pieces
1 1/2 cups (about 6 ounces) grated sharp cheddar cheese
3 tablespoons chopped fresh sage
1 1/2 cups pumpkin purée
1/2 cup sour cream
1 tablespoon maple syrup
Cream or melted butter

Position the racks in the top and bottom third of the oven and preheat to 425 degrees. Line baking sheets with parchment paper or a silicon mat.

Put the flour, baking powder, salt and spices in the bowl of a food processor and pulse to combine.

Add the butter and pulse until the dough resembles coarse meal. Add the cheddar and sage and pulse to combine. Transfer the dough to a bowl.

Put the pumpkin, sour cream and maple syrup in a bowl and whisk to combine. Add the wet ingredients to the dough and stir to combine. If necessary, add an extra tablespoon or two of sour cream.

Divide and pat the dough into 2 balls, place on a lightly floured work surface and shape each piece into rectangle about 9×12-inches and about 3/4-inch thick. Cut the biscuits into 3-inch* squares and place them on the prepared baking sheets.

Brush the top of each biscuit with cream or melted butter and bake at 425 until golden, about 15 minutes. Remove the biscuits from the oven, cool for 5-10 minutes and serve warm.

* For tasty appetizers, cut the biscuits into 1 1/2-inch squares and reduce the baking time.

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One Year Ago – Butternut Squash Tartlets
Two Years Ago – Lemony Kale & Radicchio Salad
Three Years Ago – Wild Rice & Mushroom Stuffing
Four Years Ago – Sweet Potato & Goat Cheese Crostini
Five Years Ago – Pumpkin Cheesecake
Six Years Ago – Rustic Apple Croustade
Seven Years Ago – Cranberry Sauce
Eight Years Ago – Decadent Cheesy Potatoes
Nine Years Ago – Broccoli Puree
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you ready for the next power outage? What are secret survival tricks? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

What to Cook for Thanksgiving – The Long List

You might have noticed, I’ve been working on this blog for about ten years now. From tasty appetizers to delicious soups and salads, the glorious main course, the fabulous sides and decadent desserts – that’s a lot of recipes … including many, many Thanksgiving dishes…

To make it easier for you, I’ve listed some of my favorite autumnal dishes to make your feasts of feast truly special. Pick and choose whatever interests you … or wait a few days. Throughout the month, I’ll be posting menus and more tips.

Here you go!

Happy Thanksgiving!

Drinks
Dark & Stormy
Kir Royale
Hot Mulled Cider

Nibbles, spreads, dips, savory biscuits and appetizers
Roasted Almonds
Rosemary Cashews

Warm Brie with Cranberry Chutney
Warm Gorgonzola with Caramelized Onions & Walnuts
Roasted Beet & White Bean Hummus

Chipotle Sweet Potato & White Bean Hummus
Savory Rosemary Biscotti
Gorgonzola & Walnut Shortbread with Savory Fig Jam
Crostini with Butternut Squash, Goat Cheese & Balsamic Reduction

Sweet Potato & Goat Cheese Crostini
Mediterranean Shrimp
Roasted Shrimp with Tarragon Aioli
Butternut Squash Tartlets
Spanish Stuffed Mushrooms

Soups
Roasted Butternut Squash Soup
Roasted Carrot Soup
Wild Mushroom Soup
Sweet Potato & Red Lentil Soup (keep this one in mind if you have a vegetarian in the group)

Salads
Crunchy Salad with Apples & Grapes
Roasted Beets with Goat Cheese Salad
Butternut Squash Salad
Roasted Cauliflower, Radicchio & Arugula Salad
Mixed Greens with Roasted Mushrooms
Lemony Kale & Radicchio Salad
Romaine & Radicchio Caesar Salad

The Turkey
Roast Turkey with My Mom’s Stuffing & Giblet Gravy
Wild Rice & Mushroom Stuffing
Savory Bread Pudding with Butternut Squash & Swiss Chard

Veggies & Sides
Roasted Brussels Sprouts & Pearl Onions
Roasted Beets with Sautéed Greens
Mashed Butternut Squash
Broccoli Purée
Roasted Brussels Sprouts with Pearl Onions
Roasted Carrots with Pearl Onions
Roasted Parsnips
Roasted Mushrooms, Leeks, Shallots & Pearl Onions
Decadent Cheesy Potatoes
Smashed or Mashed Potatoes
Lemon Roasted Potatoes
Savory Smashed Sweet Potatoes
Wild Rice Pilaf with Roasted Mushrooms & Kale

Sweet Treats
Apple Crumb Cake
Applesauce Cake with Brown Butter Icing
Pumpkin Cheesecake
Pumpkin Cupcakes
Apple Bread Pudding
Old-Fashioned Apple Crisp with Cranberry Coulis
Rustic Apple Croustade
Rustic Apple Tart
Mini Tarte Tatin (Mini Upside Down Apple Pies)
Chocolate Walnut Tart
Aunt Anna’s Pecan Pie
 Cranberry Clafoutis
Maple Mousse with Apple Compote
Pumpkin-Ginger Mousse
White Chocolate & Cranberry Trifle
Apple Oatmeal Cookies
Ginger Shortbread
Pumpkin & Spice Cookies
Pumpkin Chocolate Chip Squares
Mini Pumpkin Whoopie Pies

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

Lights Out & Warm Brie with Cranberry Chutney

It was a dark and stormy night. The rain was coming down in buckets. The wind was blowing a gale. And the trees, they were toppling like Legos struck down by a petulant four year old. Suddenly, I was wide awake. I seem to have this uncanny knack to wake up just as the lights go out. Maybe it’s the sound of wind in the trees. Then again, maybe it’s some sixth sense.

Perhaps, it’s not the noise that awakens me but a premonition of doom. Anyway that feeling of doom yanked me out of bed. After a bit of fumbling, I found the electric company’s telephone number and I stumbled downstairs to call them. I then spent most of the rest of the night tossing and turning.

Finally, it was morning. Never wanting to miss my daily walk around Pleasant Lake, I set off. I figured I would check out the reason for the power failure and get some exercise. The sun was doing its best to break through the murky fog but failing miserably. It didn’t take long to find an answer to the power outage. Less than a mile down the road, I found the culprit. An enormous hemlock had tipped over and rolled itself up in the electrical wires.

Careful to stay clear of any downed wires, I skirted the tree and continued. Not more than a quarter mile later, another massive tree had flung itself across the road, downing still more wires. Further on, more curious then damaging, a large branch was nonchalantly hanging from a wire in the center of the road. Next, not another tree but a jumble of wires lay on the road surrounded by a few downed branches.

I kept moving and found an even more exciting trouble spot. This time the wires were actually on fire. Scrambling through the woods, I managed to avoid electrocution. Was that it? No, certainly not. Just at the corner, not a stone’s throw from my house was the last of the fallen hemlocks. Caught in the wires and suspended over the road, it looked like an accident ready to happen.

How disappointing is that? Not only was the power out but seeing that tree made me realize something. I probably don’t have a sixth sense after all. That tree must have made a hell of a racket when it crashed. It was a conifer and not some mystical psychic power that woke me in the night.

Anyway, let this outage be a reminder. If you are like me, you went to bed on Sunday night completely unprepared for two days without power. In my case, I had a large stash of triple-A but no flashlight batteries. Then again, the flashlight I faithfully keep in my bedside table had been moved. Yes of course, by me. Who else? And yes, I know better.

Furthermore, to answer the next question, no, I had not filled my five-gallon lobster pot and a dozen jugs with water. In fact, I threw out a bunch of old gallon jugs when I stripped the kitchen for the remodel. The lobster pot is somewhere in the garage.

I did manage a bit of luck though. Although I forgot to charge my cell phone before going to bed, it wasn’t dead. At twenty-six percent, it had more than enough power for me to call the power company, be cut off, call back and be put on hold, cut off again and, finally, get through and register my outrage … oops … I mean outage.

Stay safe and dry. Bon appétit!

Warm Brie with Cranberry Chutney
Although it is still early, I’m already thinking ahead to Thanksgiving. May I suggest that you start the festivities with a bit of warm brie topped with a dollop of sweet and spicy chutney? Enjoy!
Makes about 30 pieces

Cranberry Chutney (recipe follows)
1 (16 ounce) wheel Brie cheese
Your favorite artisanal crackers

Make the Cranberry Chutney (recipe follows).

Preheat the oven to 350 degrees.

Place the brie wheel on a parchment lined baking sheet. Bake at 350 degrees until soft and starting to ooze, about 10 minutes.

Transfer the brie to a cheese board, add a bowl of Cranberry Chutney and a basket of your favorite artisanal crackers. Invite your guests to help themselves.

Cranberry Chutney
Makes about 2 cups

2 tablespoons butter
1/2 onion, finely chopped
1 small carrot, finely chopped
1 tablespoon minced ginger
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon or to taste cayenne pepper
2 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
8 ounces (2 cups) whole cranberries
1 small apple, peeled, cored and chopped
1/2 cup golden raisins
1/4 cup or to taste light brown sugar
1/2 cup apple cider or water
3-4 tablespoons apple cider vinegar

Melt the butter in a saucepan over medium heat, add the onion, carrot, ginger and spices, season with salt and pepper and cook until the onion is translucent, about 10 minutes. Add the garlic and cook 2 minutes more.

Stir in the cranberries, apple, raisins, brown sugar and cider and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the chutney reaches a jam consistency, about 15 minutes. Remove from the heat, cool to room temperature and stir in the vinegar.

Best if made ahead, covered and refrigerated until ready to use. Bring to room temperature before serving.

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One Year Ago – Butternut Squash Tartlets
Two Years Ago – Lemony Kale & Radicchio Salad
Three Years Ago – Wild Rice & Mushroom Stuffing
Four Years Ago – Sweet Potato & Goat Cheese Crostini
Five Years Ago – Pumpkin Cheesecake
Six Years Ago – Rustic Apple Croustade
Seven Years Ago – Cranberry Sauce
Eight Years Ago – Decadent Cheesy Potatoes
Nine Years Ago – Broccoli Puree

Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you ready for the next power outage? What are secret survival tricks? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Another Rainy Weekend Special

Four large trees decided to tip over and take down power lines in my neighborhood this past Sunday night. We were plunged into cold and darkness. My street was not alone. Tens of thousands of houses in New Hampshire were in the dark. Lucky us, our power was restored mid-afternoon on Tuesday. Thousands across the state, some a mile or two down the road, have not been so lucky.

After a few days delay, work has resumed on the kitchen. The latest addition to the team is here to paint. Welcome Coleen. Bill, the electrician, is also here whittling down his punch list. If all goes as scheduled (no more power outages please), the kitchen will be all but done tomorrow.

Thank goodness. After an unseasonable warm fall, it looks like the weather has turned cold and dreary – typical November. Just before seven this morning, I went outside for my daily walk around Pleasant Lake. You could not see your hand in front of your face. It was that foggy. I guess it’s another comfort food weekend. It’s probably safe to assume that it is just one in a long string of comfort food weekends.

Why not invite a friend or neighbor without power to dinner this weekend? Need some suggestions … how about:

Get out your roasting pan. Main course, starter or hors d’oeuvres, you can never have too many roasted veggies. For an elegantly hearty start to your party, try my Butternut Squash Crostini with Goat Cheese & Balsamic Reduction. Or keep it simple and let your guests help themselves with my Roasted Beet & White Bean Hummus.

When you are ready to head to the table, toss up a great salad with fall flavors. Roasted mushrooms are a delicious addition to tossed greens. See for yourself with my Mixed Greens with Roasted Mushrooms.

Now for the main course. How about a Roast Chicken. (Think of it as a Thanksgiving dry run.) Serve the chicken with my Savory Smashed Sweet Potatoes and Roasted Brussels Sprouts & Pearl Onions.

For dessert, there is nothing like a creamy pud. What could be more New England than Maple Mousse with Apple Compote .

Have a great weekend and bon appétit!!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

The Costumes We Keep & Savory Smashed Sweet Potatoes

I love a good costume. Maybe that’s why I love Halloween so much. However, you don’t have to wait until Halloween to have fun with dress ups. If you keep your eyes open, there are costumes everywhere. Unfortunately you are most likely to see the under-six set wearing them. Think little girls in fluffy pink, tutus-like skirts and boys in Batman t-shirts.

When he was a little boy, my brother John dressed in costume almost every day. His favorite was Superman. Due to some miscommunication, both grandmothers gave him a Superman suit for his birthday. Not a problem, Johnny was just fine with that. If one was in the wash, he could still suit up.

Along with the man of steel, at least once a week he would appear at breakfast in full Daniel Boone or cowboy regalia. Sporting a coonskin cap or cowboy hat, fringed shirt and jeans, he would swagger into the kitchen. Although it was clearly never first or even second choice, when there were no other options, Batman graced our presence.

Then there was that dreadful day. I’m glad I’d already left for school and didn’t witness the trauma. Whether the story is nothing more than family legend or true, I’ll never know. Anyway, John showed up at his friend Richard’s house in jeans and t-shirt. Since she’d rarely, maybe never, seen him in civilian clothes, Richard’s mom asked him, “Where’s Superman today?” Without missing a beat, Johnny replied, “Both my Superman suits are in the wash. My mother told me I had to be Clark Kent today.”

When he started kindergarten or maybe it was nursery school, John gave up his costumes. There was no particular drama. After hundreds of wearings and washings, I’m guessing they fell apart. Maybe the dog ate his coonskin cap or he lost his cowboy hat at the playground. Then again, he might have simply outgrown them – physically or metaphorically or both. These things happen. While I hope not, it’s possible some school administrator put the kybosh on super heroes in the classroom. Although they later reneged, I can confirm that those very same administrators outlawed miniskirts at the high school.

Maybe we never actually give up costumes. Instead, we change the characters we play. Could it be that a hungry dog or bureaucrat does nothing more than nudge us into the inevitable next rendition of ourselves? Wonder Woman changes into bookish nerd or cool bohemian and then morphs again into corporate lawyer. Batman becomes an athlete and prom king, transforms into a Peace Corp volunteer and changes once more into an engineer.

Whether you’re a teenager in a ratty t-shirt or a Wall Street type in an Armani suit, your clothing sends a message. Admit it; you could just as easily don a pair of jeans as yoga pants, a button-down shirt as a mock turtleneck. Whether it’s true or not, yoga pants tell the world you are sporty and fit – or just so busy you don’t have time to change your clothes after class. The mock turtleneck? It’s your proclamation that you will indeed be the next Steve Jobs.

With Thanksgiving just around the corner and my kitchen all but done, it’s time for me to put on my red apron. What does that say about me?

Happy cooking and bon appétit!

Savory Smashed Sweet Potatoes
It’s not too early to start thinking about Thanksgiving. I’ve never been a fan of sweet potatoes with marshmallows. If you are of the same mind, add this savory dish to your Thanksgiving menu. Enjoy!
Serves 8

4 tablespoons butter, cut in small pieces plus more for the pan
About 3 pounds sweet potatoes, scrubbed
4 ounces cream cheese, at room temperature and cut in small pieces
1/4 cup sour cream
4 ounces cheddar cheese, grated
2 ounces parmesan cheese, grated
Kosher salt and freshly ground pepper to taste

Put the rack in the center of the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil. Generously butter a 2-quart shallow baking dish.

Prick each potato several times with a knife, place them on the baking sheet and in the oven. Reduce the heat and bake at 375 degrees until soft, 1-1 1/2 hours. Remove from the oven and set aside.

When cool enough to handle but still warm, halve potatoes and scoop the flesh into a bowl. Add 3 tablespoons butter, the cream cheese and sour cream, sprinkle with the cheeses and season with salt and pepper. Use a masher to smash the potatoes and combine the ingredients. Spread the sweet potatoes in the prepared baking dish and dot with the remaining butter.

Can be made ahead to this point, cooled to room temperature, covered and refrigerated. Bring the potatoes to room temperature before baking.

Preheat the oven to 350 degrees. Bake the sweet potatoes at 350 degrees until piping hot, about 30 minutes.

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One Year Ago – Creamy Polenta with Mushroom & Kale Ragù
Two Years Ago – Butternut Squash Crostini with Goat Cheese & Balsamic Reduction
Three Years Ago – Moroccan Spiced Vegetables & Chickpeas with Couscous
Four Years Ago – Smashed or Mashed Potatoes
Five Years Ago – Apple Muffins
Six Years Ago – Mixed Greens with Warm Roasted Squash
Seven Years Ago – Spinach Ricotta Pie
Eight Years Ago – Seared Scallops with Lentils
Ninet Years Ago – Tomato, Olive & Feta Tart

Or Click Here! for a complete list of and links to all the recipes on this blog!

My current costume is the monochromatic look, black in cold weather and white/beige/khaki in warm. What about you? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Comfort Food for a Rainy Weekend Special

Yesterday was an absolutely miserable day and  more of the same is in the forecast. Well, we could pout, stamp our feet and whatever other petulant stuff you like to do. Or, we could have a go at some comfort food.

My kitchen is almost done and it is definitely usable. Last night, I was in an inventing mood. I was in a fusion mood and mixed it up with an interesting new dish. At least, I thought it was interesting. To start, Caribbean black beans met chorizo and cuddled up for a while. Then, I added a few shrimp. If you like, you could think of it as Caribbean Jambalaya. Staying with the Caribbean-Cajun fusion theme, I served it on top of a dollop of Sweet Potato Polenta. Just to continue the mix up, I added a little chipotle and cheddar to the polenta for a whiff of Tex-Mex. It was delicious, if I do say so myself. Happily, my guests agreed.

So, if you were ever wondering, the answer is yes. I do treat family and friends as guinea pigs when inventing new recipes. I also invite them to photo shoots. As soon as dinner is snapped for prosperity, the meal can begin. Unfortunately, my camera’s battery was dead so you’ll have to wait for pictures of my Caribbean-Cajun-Tex-Mex fusion.

With heavy rain headed to the northeast, I think this is going to be a good weekend to cook up some warm and cozy comfort food. Think soup or chili, pasta or stew. If you are more baker than cook, go for a great pie, coffee cake or cookies.

Whether you are sweet or savory, cook hearty with love and a dash of spice. Here are some suggestions:

For the cooks –

Cheesy Chicken & Broccoli Pasta Bake

Mediterranean Meatballs with Couscous

Hearty Black Bean Soup

Harira (Middle Eastern Soup with Chicken, Chick-Peas and Lentils)

Coq au Vin (French Chicken Stew)

Carbonnade á la Flamande (Beer Braised Beef & Onions)

For the bakers –

Apple-Oatmeal Cookies

Zucchini Muffins

Ginger Scones

Rustic Apple Croustade

Have a great weekend in the kitchen and bon appétit!!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017