Creamy Broccoli Cheddar Soup

Just after New Year's, my husband, kids, and I piled into the car for a trip to the Midwest to celebrate a late Christmas with my in-laws.  Since we were arriving late in the evening, my mother-in-law planned a simple supper of soup and warm bread, which was perfect on a cold evening!  I asked her for the recipe, and a few weeks ago, when my own mama was visiting, I planned a similar meal.  Mom and I made a few changes to the original recipe, added a crisp green salad, and served Chocolate Fondue for dessert.  It was, once again, a "simple" meal, but one that warmed a body right up on a cold winter night!  My kids loved the soup, opting to sip it from a cup "like a broccoli smoothy, Mommy!" and dip the bread as well.

1/2 cup plus 2 tablespoons butter

1 medium onion, chopped

4 cloves garlic, minced

1/2 cup flour

4 cups milk

4 cups chicken stock

4 cups frozen broccoli florets, roughly chopped

2 cups shredded carrots

2 cups shredded sharp cheddar cheese

1/2 teaspoon ground nutmeg

1/2 teaspoon cayenne, plus more or less to taste

salt & pepper to taste

Melt 2 tablespoons butter in a large soup pot over medium-high heat until melted.  Add onion and garlic and saute until soft and fragrant.  Remove from pot and set aside.  

Reduce heat to medium and melt remaining 1/2 cup butter, then add flour, whisking constantly.  Add milk and chicken stock and stir to combine.  Add broccoli, carrots and onions.  

Reduce heat to low and simmer 20-25 minutes, or until vegetables are softened.  Add cheese and remaining seasonings.  Simmer, stirring occasionally, until soup has thickened.  With an immersion blender, puree soup until it is almost completely smooth.  Adjust flavor according to taste.

Serve with warm crusty bread.

Serves 6-8.

New England Clam Chowder

On a cold snowy day, nothing beats a hot bowl of soup.  Especially a thick velvety clam chowder like this one.  Even better if when your husband, after being told of your dinner plans, offers to stop by Panera on the way home to pick up a few bread bowls for serving!  Yesterday, as my family was walking along the National Mall during DC's first snow of the year on a family outing to the Smithsonian, I was dreaming of this soup.  It's rich and comforting, filling but not overly heavy.  And it reminds me of our weekend trip to San Francisco, when our oldest was a baby, and we had bread bowls and chowder for lunch on the pier after touring Alcatraz.  So many happy memories, ladled into the perfect bowl of sourdough, warming my heart!

1 tablespoon butter

1 1/2 tablespoons flour

2 1/2 pounds fresh clams (littleneck or Manilla), scrubbed well

2 tablespoons olive oil

2 thick slices bacon, minced

2 small yellow onions, finely diced

1 large rib celery, finely diced

1 large carrot, peeled and finely diced

1 cup half and half

1 1/2 cups milk

1 large or 2 small Yukon potatoes, peeled and finely diced

leaves from 3 sprigs fresh thyme

1 bay leaf

1/2 teaspoon salt

1 tablespoon fresh parsley, chopped

Melt the butter in a medium saute pan over low heat.  Add the flour and cook, whisking constantly, until it forms a roux.  Don not allow flour to brown.  Remove from heat and set aside.

Combine 2 1/2 cups water and the clams to a large saute pan, discarding any clams that do not close when tapped gently.  Place over medium heat, cover, and cook until clams open, 2-5 minutes.  Remove from heat and let the clams and cooking liquid cool slightly.  Discard any clams that did not open while cooking.  Using your fingers or a small spoon, pick the meat from the clam shells, allowing juice to fall back into the soup pot and removing meat to a cutting board.  Discard the shells.  Strain the cooking stock to remove any grit.  Chop the clams coarsely.  Set clams and stock aside.

Heat the olive oil over low heat in a large stock pot.  Gently saute the bacon, onions, celery, and carrot, stirring constantly, until tender.  Do not brown.  Add the clam stock, half and half, milk, potatoes, thyme, and bay leaf.  Bring to a gentle simmer and cook 5 minutes.  Stir 1 tablespoon on the chowder mixture into the roux and stir until smooth.  Add the roux back to the chowder, stirring to thoroughly incorporate.  Simmer until thickened, about 5 minutes.

Just before serving, add the clams to the chowder and simmer 2-3 minutes longer.  Add salt, adjust seasonings to taste, and garnish with fresh parsley.

Serves 6-8.

Recipe adapted from the Williams-Sonoma Bride and Groom Cookbook, by Gayle Pirie and John Clark.

Homemade Caesar Salad Dressing

My parents used to be members of a pretty exclusive dining club.  It was the location of my fabulous wedding reception and I have many fond memories of joining my folks for a celebratory dinner at the Town Point Club.  One of the special touches of the Club was that the servers made the dressing for their wonderful Caesar dressings at the table.  We had our favorite server, who would add a little extra garlic for our garlic-loving family, and I loved watching her whip up the dressing, mixing together just the right ratio of each ingredient.  Bottled dressings are certainly convenient, and I love Ken's Caesar dressing (both the creamy and vinaigrette versions), but for a special meal, homemade is the way to go!  Since you're going to the trouble, use quality olive oil and parmesan; it really does make a difference in this classic.  Enjoy!

1 egg

2 tablespoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

1 teaspoon red wine vinegar

1 1/2 tablespoons chopped anchovy fillets

1 small clove garlic, minced
1/2 cup quality olive oil

1/2 cup freshly grated parmesan cheese

salt and pepper to taste

Crack the egg into a small bowl.  Add the lemon juice, Worcestershire, vinegar, anchovies, and garlic and whisk to combine well.  Gradually whisk in the olive oil.  Stir in the grated cheese.  Season to taste with salt and pepper.  Adjust flavors to taste (sometimes I add extra garlic or cheese).

Recipe adapted from The Williams-Sonoma Bride and Groom Cookbook, by Gayle Pirie and John Clark.

Greek Salad

My mom and I went to Athens for my 16th Birthday.  I'm fairly certain we ate Greek Salad for every single meal...and I'm not complaining.  Ever since, I've been a huge fan of the stuff.  In Greece, the salads were simple bowls of large chunks of the produce.  Huge wedges of tomato, large chunks of cucumber, and whole olives.  And ever since I've been on the hunt for the perfect Greek vinaigrette recipe.  This one comes pretty close, though I never make it the same way twice.  Just continue to taste and adjust according to your preference.  You'll have enough dressing for a few salads, so just store in the fridge!

1/2 cup fresh lemon juice

2/3 cup olive oil

1 teaspoon dried oregano

2 cloves garlic, minced

1/4 teaspoon salt

1 tablespoon red wine vinegar

minced fresh mint, optional

1 heart of romaine, torn

1 cucumber, halved and sliced into half-moons

1 cup grape tomatoes

1/3 - 1/2 cup thinly sliced purple onion

12 ounces feta cheese, crumbled into large chunks

1/3 cup kalamata olives, pitted and drained

Whisk together the lemon juice, olive oil, oregano, garlic, salt, and vinegar.  Taste and adjust the flavors to your preference.  Add in some fresh mint if you like, but I prefer it without.  Refrigerate for at least 30 minutes before serving.

Combine the lettuce, cucumber, tomatoes, onion, cheese, and olives.   Pour the dressing over the salad and toss to combine.

To make it travel-ready:  Pour the dressing in a pint-sized mason jar.  Just shake it well before dressing your salad.  Lettuce can be transported in gallon-sized zip-lock bags.  Depending on how close your delivery is to meal time, you can either put the veggies and cheese in the same bag as the lettuce, or use smaller separate bags to keep veggies fresh and prevent mushiness.  Using grape tomatoes, rather than dicing a roma (or other variety) will prevent them from getting soft before serving.

Recipe adapted from Delicious Salad Meals by Dot Vartan.

Ham, Gruyere, and Apple Panini

I made these sandwiches during a busy week, when I just didn't feel like an elaborate meal.  We might have had some soup to go with them.  Or maybe fries or chips of some sort.  I really can't remember.  But I do remember being worried that my husband would scoff at the addition of apples.  He isn't a fan of adding fruit into savory dishes.  However, this time, he surprised me; he wondered what that flavor was that made this different from a normal grilled ham and cheese sandwich.  It was tangy, sweet, and tart all at once.  I played dumb, saying that it must be the whole-grain mustard.  "No" my husband said, "that's not it."  I admitted to the apples.  He revealed that he loved it and has requested these sandwiches many times since!  I'm so glad, because they really were fabulous!  Enjoy on a cold winter evening when only soup and a sammy will do!

2 tablespoons butter

1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick

1 tablespoon fresh thyme

4 slices country-style bread

1/4 cup whole-grain mustard

1 cup shredded Gruyere cheese

4 slices Black Forest ham

In a 12-inch skillet, melt the butter over medium-high heat.  Add the apple slices and thyme.  Cook, stirring occasionally, until the apples are slightly soft.  Cool.

Preheat a panini press (or a grill pan, or whatever you use to make hot pressed sandwiches).

Spread each bread slice with mustard.  Divide half the cheese between two slices of bread and top with ham.  Place 2-3 slices of the apple mixture on top of the ham.  Sprinkle with the remaining half of the cheese and top with the remaining 2 slices of bread, mustard side down.  Grill until the cheese is melted and the bread is golden and crispy.

Serves 2.

Recipe adapted from Weeknights with Giada, but Giada de Laurentiis.

Santa Fe Soup

This recipe comes curtesy of a dear friend of my mama's. Mom emailed me the recipe years ago, along with a story about how she took a double* of this recipe to a tailgate at the Army-Navy game and it was gobbled up in record time! Of course, the Army-Navy game was being played in Pennsylvania in December, and has a tradition of being bitterly cold, so it's no wonder the tailgaters wanted something warm and hearty. Included in Mom's story was the tale of how she wrapped her empty soup pot (a Calphalon one, no less) in a plastic bag so it wouldn't roll in the car and make a mess on the way home. My little brother, trying to be helpful, dumped the trash before they left the stadium. Well, you can guess what happened. Mom didn't discover her missing pot until they were back home in Virginia and it was far too late! Anyway, make this soup for a tailgate or gamewatch...or, if you're like me, you'll make it when it's 3 degrees outside with a windchill of -8!

2 pounds ground beef

1 large onion, diced

3-4 cloves garlic, minced

1 can whole kernel corn, undrained 

1 can black beans, undrained 

1 can pinto beans, undrained 

1 can kidney beans, undrained 

1 can diced tomatoes with green chili peppers, undrained 

1 can zucchini in tomato sauce, undrained 

2 packages ranch dressing mix (1 spicy and 1 regular) 

2 packages taco seasoning mix 

2 cups water 

1/2 cup fresh cilantro, chopped 

diced avocado 

shredded cheddar cheese 

sour cream 

crunchy tortilla strips

Brown the meat. Drain well, unless using lean meat. Add onions and garlic. Continue to cook until onion is soft and translucent and garlic is fragrant.  Add canned goods, seasonings, and water. Mix well and simmer until time to serve.

Just before serving, stir in cilantro (save some for garnish, if you'd like).

Top with avocado, cheddar cheese, sour cream, and tortilla chips.

This recipe serves a crowd, particularly if you double it*!!  Feel free to let 'er go all day long in a Crock Pot set to medium.

***To double this recipe, simply add an extra can of corn, diced tomatoes, and zucchini!!***

BLT Salad

Who doesn't love a great salad?  While I certainly can appreciate a dinner salad, I also rarely put a meal on the table without some greens on the side.  By now it's a habit.  I grew up loving salad, and loving watching my dad mix up some Italian dressing in one of those old-school carafes.  In my teens, we saw the advent of "salad in a bag" kits, so we were often treated with Caesar salad at suppertime.  And while that certainly makes my busy life a ton easier, every now and then I like to change things up and do something a little different.  When I saw this recipe, I knew I had to try it.  I'm a sucker for a BLT, so this was a natural choice for me.  And it goes great with a steak.  Don't believe me?  Fine, but it's your loss!  Enjoy!

2 tablespoons mustard

2 tablespoons honey

1 tablespoon white wine vinegar

1/4 cup mayonnaise

1 teaspoon nutmeg

1/2 cup olive oil

pepper to taste

1 head lettuce (I like romaine the best)

6 slices bacon, crisp-cooked and crumbled

2 tomatoes, chopped

Whisk the mustard, honey, vinegar, mayonnaise, nutmeg, olive oil, and pepper together in a bowl.  Cut the lettuce into wedges, or tear if you prefer it that way, and place on salad plates or in a large serving bowl.  Cover the lettuce with bacon and tomatoes.  Drizzle with a generous portion of the dressing.

Serves 4.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.

Pimento Cheese Patty Melts

I'd never had a patty melt until I tried this recipe. And now I can't believe how I survived! I found this recipe on the internet somewhere (my guess would be Rachael Ray) and tweaked it ever so slightly to accommodate the contents of my pantry. This is the perfect dish to grill up at your next Game Watch, or just for a weekend cookout with your friends and family. The pimento-cheese is classically Southern, the bacon is a traditional accompaniment to grilled meat, and the patty melt version makes this sandwich just the tiniest bit different from your everyday cheeseburger. Serve it up with your favorite fries (we like sweet potato fries in our house) and crunchy dill pickles on the side! Enjoy!

8 slices smoky bacon

1 1/2 pounds ground beef

Coarse salt and pepper

2 tablespoons worcestershire sauce

1 tablespoon dried parsley

2 tablespoons grated onion

2 cups sharp yellow cheddar, shredded

1 roasted red pepper, diced (or 4 oz diced pimentos, drained)

4 oz package cream cheese

1/4 cup mayonnaise

2 teaspoons hot sauce, such as Tobasco

1 teaspoon paprika

2-4 cloves garlic, minced or grated

Softened butter

8 slices good-quality white bread

Preheat the oven to 375 degrees. Bake the bacon on a broiler pan until crisp, about 15 minutes.

In a large bowl, season the beef with salt and pepper. Mix in the worcestershire, parsley and onion. Form 4 large patties (thinner in the middle for even cooking). 

Heat a large skillet or cast-iron griddle over medium-high heat. Add the patties and grill, turning once, 10-15 minutes for medium-well. Transfer to a plate. 

In the bowl of an electric mixer, combine the cheddar, roasted pepper, cream cheese, mayo, hot sauce, paprika and garlic until well mixed. 

Reheat the skillet or griddle over medium heat. Butter 1 side of each bread slice, placing buttered side down on a work surface. Spread with cheese mixture. Top each slice with a burger, 2 pieces of bacon and another bread slice. Griddle until golden and the cheese is melted. 

Serves 4.

Steak & Onion Sandwiches

I've only had one Philly Cheesesteak Sandwich in my entire life.  In Philly.  After an Army-Navy game I attended with my family.  Although the sandwich was great, it wasn't something I ever really thought about making on my own.  Until a few months ago when I was flipping through an old cookbook and came across this recipe.  I marked the page to remember for later.  And later came on a Wednesday evening after I'd been at the clinic and working on nursing school stuff all day long.  We'd been having what my husband calls "chick food" for the previous several days, so when he came home and told me he was ordering a pizza for dinner, I knew the time was right to whip up these sandwiches.  My husband's pretty glad I told him to forget about a pizza...and he mentioned at least three times that he'd like to have these again!!

4 tablespoons olive oil, divided, plus more for drizzling

4 cloves garlic, 3 minced and 1 smashed

2 medium onions, halved and sliced into 1/4-inch half-moons

1/2 - 3/4 pound thin "sandwich steak" (also called minute steak)

salt and pepper

2 tablespoons Worcestershire sauce

2-3 tablespoons blue cheese crumbles

2 demi baguettes, or other crusty bread

In a medium skillet (I used cast iron) over medium heat, heat 2 tablespoons olive oil.  Add the minced garlic and onion and cook, stirring occasionally, until soft and golden brown.  Remove to a bowl.  Preheat a grill pan (again, I used cast iron) or the broiler to medium-high.

Season the steak with salt and pepper on both sides.  Heat remaining 2 tablespoons olive oil in the same skillet and cook steaks 30 seconds to 1 minute on each side, or until cooked as desired.

While the steaks are cooking, cut baguettes in half lengthwise, leaving one long edge connected.  Rub the inside of the bread with the smashed garlic clove, then drizzle with olive oil.  Toast the baguette until grill marks appear and bread is nice and crusty.  Remove warm bread from skillet and sprinkle blue cheese crumbles inside the warm bread.

When the steak is cooked, remove to a plate.  Drizzle Worcestershire sauce in skillet and scrape up any brown bits.  Return onions to pan (toss in that last clove of smashed garlic if you like) and warm through.

To build the sandwich, layer steak on top of the blue cheese crumbles, and then onions (along with some of the drippings) on top of the meat.

Serve hot.  These can also be wrapped in foil and kept in a warm oven until time to serve.  Perfect for game day, a busy mid-week meal, or backyard picnic!

Serves 2.

Heirloom Tomato Gazpacho

I've been to Spain a few times now, and there's nothing I love more than a refreshing bowl of gazpacho. The spiciness is contrasted with the cool cucumber and tomato, and, as my dad would say, the flavors explode in your mouth! My husband isn't one for chilled soups, but I'm a big fan. That's fine, because the longer these flavors meld together in your fridge, the better it tastes. Perfect for a summer lunch, appetizer to a Spanish-themed party, or a snack to have on hand after a day of soaking up sun and sand at your favorite Mediterranean beach.

2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting color for garnish (or use red and yellow grape tomatoes)

2-3 cloves fresh garlic

1 large cucumber, peeled and roughly chopped

1 medium green bell pepper, roughly chopped

1/3 cup cilantro leaves

1/2 small red onion, roughly chopped

1 small jalapeño, seeded and chopped (more or less to taste)

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 teaspoon salt

V-8 juice as needed (no more than a cup or two, I like the spicy kind)

In a blender or food processor, combine all except V-8.  Puree until smooth (but not completely liquid, you want some texture).  Taste for flavor and adjust ingredients as needed.  Add V-8 as needed to adjust heat and/or color.  This soup is prettiest when it's a bright red, but depending on the colors of your vegetables, it may look rather pale without the extra tomato juice.

Transfer gazpacho to a covered container or pitcher and refrigerate until chilled, about 30 minutes.

Just before serving, cut remaining tomato into small dice.  Divide soup among shallow bowls, or even juice glasses as I did above.  Garnish with diced tomato and extra cilantro.  Serve cold.  Equally delicious sipped directly from the glass!

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer, by Arthur Agatston.

Jerk Chicken Salads

While we were in Jamaica for our honeymoon, my husband and I fell in love with the traditional jerk seasoning of the islands.  It had just the right amount of heat and was fabulous on fish, chicken, and pork!  The flavors just scream summer.  And, if I'm going to make a dinner-sized salad, I've learned that it's best to load it with plenty of meat!!  This salad is the perfect marriage of "girl food" and "guy food" and a fabulous meal on a warm summer day!  Yeah mon!

1 1/2 pounds boneless, skinless chicken breasts

1 tablespoon plus 1 teaspoon jerk seasoning

2 tablespoons reduced-fat sour cream

1 tablespoon lime juice

1 tablespoon honey

1 head romaine lettuce, chopped

1 large cucumber, peeled and sliced

1/2 pint cherry tomatoes, halved

1/2 cup purple onion, sliced

Butterfly chicken breasts.  Alternatively, pound breasts 1/2-inch thick.  Lightly rub 1 tablespoon jerk seasoning on both sides of chicken breasts.  Refrigerate in an airtight container for at least 1 hour.

Lightly coat a large nonstick skillet with olive oil and heat over medium-high heat.  Add chicken and cook until cooked through, 4 to 5 minutes per side.  Transfer to a cutting board, let rest for 5 minutes and then cut into 1/2-thick slices.

While chicken is resting, in a large bowl, combine sour cream, lime juice, remaining teaspoon jerk seasoning, and honey.  Adjust seasonings to taste.

Arrange remaining ingredients on plates.  Dress with sour cream mixture.  Divide sliced chicken among plates.  Serve while chicken is still warm.

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer Cookbook, by Arthur Agatston.

Grilled Romaine with Bacon-Blue Cheese Vinaigrette

Years ago, before we were even engaged, my husband and I came to DC for a weekend of culture.  I think we were celebrating our one-year anniversary, dating, of course.  We went to dinner at a pretty famous steakhouse and then saw a play downtown.  It was a great evening.  And while the play was funny (it was supposed to be) and the steak was perfectly juicy, the part of the night that stands out most in my memory was the grilled salad.  Yes.  Grilled.  Have you ever tasted grilled salad?  I hadn't, and I was skeptical.  And I loved it.  Grilled Caesar salad.  A heart of Romaine left whole (well, cut in half).  The presentation was fabulous and that hint of grill flavor sent the dish over the top.  I haven't had anything like it since.  But I found this recipe online somewhere and it took me back.  The combo of bacon and blue cheese cinched the deal!  So, in honor of Valentine's Day, I am reliving that anniversary from so many years ago (really not that many, since we've been married just shy of six years now).

1/2 pound bacon, chopped

1/4 cup olive oil

1 red onion, finely chopped

1/2 cup balsamic vinegar

3 romaine hearts, halved lengthwise

2 ounces blue cheese, crumbled

Cracked black pepper, for garnish

Preheat a grill to high. 

In a medium skillet, cook the bacon, stirring frequently, over medium heat until crisp, about 5 minutes. Lower the heat to low, add 2 tablespoons olive oil and the onion and cook until softened, about 5 minutes. Stir in the vinegar.

Brush the cut sides of the lettuce halves with the remaining 2 tablespoons olive oil and grill cut side down until seared, about 1 minute. Serve the lettuce cut side up. Top with the bacon dressing, blue cheese and pepper.

Serves 6.

She-Crab Soup

As you know, I grew up "in the Marine Corps" and moved every three years.  It's hard to call any one place home, but since my family moved to Chesapeake the summer before my senior year in high school (yes, I survived!), and I lived there for the next eleven years, I consider Hampton Roads home.  And there isn't a dish that says Chesapeake like she-crab soup!  I've served this as a meal on its own, along with a big green salad, or as a first course for Christmas dinner (served in china teacups, as pictured).  It's elegant, super easy, and delicious!

1 pound quality crab meat, picked over for shells

4 cups seafood stock

3 tablespoons olive oil

2 cups chopped leeks, white and light green parts (about 3 leeks)

3 cloves chopped garlic

pinch of cayenne pepper (more or less to taste)

1/4 cup brandy

1/4 cup dry sherry

4 tablespoons unsalted butter

1/4 cup flour

2 cups half-and-half

1/3 cup tomato paste

2 teaspoons salt

1 teaspoon freshly ground black pepper

Heat the olive oil in a large pot or dutch oven.  Add the leeks and cook 10 minutes over medium-low heat, or until the leeks are tender but not browned.  Add the garlic and cook for 1 minute more.  Add the cayenne and cook over medium to low heat for 3 minutes, stirring occasionally.  Add the brandy and cook for 1 minute, then the sherry and cook for 3 minutes longer.  Transfer to a food processor (or blender) and process until coarsely pureed.

In the same pot, melt the butter.  Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.  Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.  Stir in the pureed leek mixture, crab, stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.  Season to taste and serve hot.

May be made ahead!

Serve 4-6.

Recipe adapted from Barefoot Contessa at Home by Ina Garten.

That's right!  A SECOND feature at Miz Helen's!

Mixed Greens with Fig and Wine Dressing

When planning a celebratory dinner, like for New Years, I think it's fun and festive to incorporate special ingredients, and even a little alcohol in your dishes.  This was the inspiration when I was piecing together a menu for Christmas dinner with my mom, my brothers, and my in-laws here.  It was my first time hosting a holiday meal, and while it was a lot of work (and a risk, since I was trying most of the recipes for the very first time) it was well worth it and even more well-received!  This salad is gorgeous and elegant, and the dressing goes a long way and stores great in a jar in the fridge!

9 dried figs, stemmed and halved

1 3/4 cups dry red wine

2/3 cup extra-virgin olive oil

1/4 cup brown sugar

2 tablespoons red wine vinegar

Salt and pepper

1 5-ounce bag mesclun salad mix

4 ounces manchego cheese, shaved

1 cup hazelnuts, toasted and chopped

4 dried figs, thinly sliced lengthwise

1 fresh orange, skin and pith removed and separated into segments

In a small microwaveable bowl, microwave the dried figs and 1 cup water at full power for 2 minutes. Let stand for 5 minutes, then transfer to a medium saucepan. Add the wine and bring to a boil. Lower the heatand simmer for 15 minutes. Let cool for 10 minutes.

Using a blender, puree the fig mixture. Add the olive oil, brown sugar, vinegar and 1 teaspoon salt and blend until smooth. Season with pepper.

Place the greens in a large bowl, drizzle with 1/2 cup dressing and toss to combine. Mound the salad greens onto 4 serving plates and top with the manchego, hazelnuts, figs, and oranges.

Serves 4.

Recipe adapted from Everyday with Rachael Ray, August 2007.

Chesapeake Crab and Pumpkin Soup

Halloween might be over, but that certainly doesn't mean you have to give up on all things pumpkin.  After all, everyone else has a pumpkin-spice something on their menus or product lineups this fall; why shouldn't I?!  This is a recipe I've had earmarked for trial for months and months, but kept questioning whether it'd really be good or if I'd be wasting money on crab meat.  Not to mention that my husband tends to shy away from many of my culinary experimentations, even if they are someone else's recipes!  Even my own mother, who tends to love trying new things, thought this sounded sub-par.  I'm so glad I didn't listen to either of them.  This soup is divine!  It's the perfect marriage between curried pumpkin soup and she-crab soup, both of which are personal favorites of mine.  I hope you'll try it...I just know you'll love it!

3 tablespoons butter

1 large onion, halved and sliced into half-moons

1 tablespoon sugar

1 teaspoon salt

1 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon cumin

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

4 cups chicken stock

1 29-ounce can pumpkin (make sure you don't get the pumpkin pie filler)

1 pound crab meat (I used lump), shells removed

2 cups half-and-half

fresh basil leaves for garnish

freshly ground black pepper for garnish

Melt the butter in a stockpot.  Add the onion and saute until translucent.  Stir in the sugar, salt, cayenne, paprika, cumin, cinnamon, and nutmeg.  Add the stock, pumpkin, and crab meat.  Bring to a boil and reduce the heat.  Simmer, covered, for 10 minutes.  Stir in the half-and-half.  Simmer 10 minutes more.  Ladle into soup bowls.  Garnish with basil and ground pepper.

Serves 6-8.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.

Buffalo Chicken Chili with Blue Cheese Corn Mug Toppers

I love chili!  My whole family loves chili.  And my mama has a fabulous chili recipe that is a go-to meal when the weather turns cold and the wind howls outside.  But that is a family recipe, and Mama made me swear that I'd never share it on my blog.  So sorry.  You really are missing out.  But over the years chili has gotten so versatile that it's easy to switch things up and make a favorite hearty soup have multiple personalities.  This recipe was recommended by my big brother, and I can't believe it took me so long to try it!  It's the perfect meal to make a group of avid football fans during the big game, or just to warm up on a chilly night (pun intended, of course)!!  Enjoy!

1 tablespoon extra virgin olive oil

2 tablespoons unsalted butter

2 pounds ground chicken

2 garlic cloves, chopped

2 celery ribs, finely chopped

1 large onion, finely chopped

1 carrot, finely chopped

1 jalapeno, seeded and finely chopped

Salt and pepper

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

12 oz beer

¼ cup cayenne pepper hot sauce

1 29-oz can tomato sauce

1 8.6-oz Jiffy corn muffin mix

1/3 cup milk

1 large egg

2 scallions, finely chopped

2/3 cup crumbled blue cheese

Heat a medium Dutch oven or large skillet over high heat. Add the olive oil and the butter and melt together. Add the chicken and cook, breaking up the meat for 6 minutes. Add the garlic, celery, onion, carrot, and jalapeno. Season with salt, pepper, cumin, and coriander, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2-3 minutes. Stir in the hot sauce and tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes.

Prepare the corn muffin mix with the milk and egg according to the package directions for pancakes. Stir the scallions and blue cheese into the batter. Heat a nonstick griddle or skillet over medium heat. Nest a small piece of butter in a paper towel and rub over the pan. Drop rounded tablespoons of the batter into the pan. Cook the pancakes until bubbles form at the edges, then flip them and cook until golden all over, about 2 minutes per side. You will have enough for about 20 pancakes. Serve 2 pancakes with each mug of chili.  Alternatively, make muffins using the batter, topping each mug with just one muffin.

Mediterranean Beef Salad

I love cooking light in the summer time. Huge dinner-sized salads and homemade muffins are among my favorite hot-weather meals! That said, with a Hungry Man for a husband, rabbit food doesn't always cut it and I have to add enough substance to keep him from eating off an appendage. I made this salad the other night and it was a huge hit!!

1/4 cup minced fresh mint leaves

1/4 cup minced fresh parsley

2 garlic cloves, chopped

3 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil, plus more for drizzling

8 cups torn romaine lettuce

3 medium tomatoes, chopped

1 cucumber, peeled, quartered, and sliced

1/2 cup crumbled feta cheese

1 large onion, quartered

1 1/2 pounds boneless sirloin steak

4 whole wheat pita pockets, cut into wedges

Store-bought hummus

In a small bowl, whisk together the mint, parsley, garlic, lemon juice, vinegar, and oil. Set aside.

Preheat the oven to 350. Place the pita slices on a cookie sheet and drizzle with olive oil. Toast the bread until desired crispness.

Prepare a grill pan over medium-hot heat and spray with cooking spray. Thread the onion quarters on skewers, drizzle with olive oil, and grill 5-10 minutes, turning to cook evenly and to prevent charring. Grill the steak 5-6 minutes per side or until desired doneness. Remove steak from the grill and slice into thin strips.

Add the onion to the lettuce mixture. Pour the dressing over the salad, tossing to coat. Divide salad among four dinner plates and top with steak slices. Serve pita slices and hummus along-side the salads!

Adapted from Delicious Salad Meals, by Dot Nartan.

Summer Fresh Tomato Pasta

I have no idea where I found this recipe.  It was saved on my computer in my ever-handy "recipes" folder!  But I had a drawer full of various heirloom tomatoes that needed to be used.  Oh, and I was itching to jump into the pot of fresh basil growing on my patio, too.  Of course, none of that is as important as the fact that it was already 7:30, my husband was starving, and I hadn't even started supper yet.  I whipped together a fairly light menu and decided that if I didn't have some carbs, my husband would be foraging through the refrigerator mere minutes after dinner.  Enter pasta salad!  Feel free to change up the ingredients according to what you have on hand.  Add some chicken or shrimp (or other protein) to turn this into a one-dish meal.  Change the herbs and seasonings to give a totally different feel to this salad (I'm thinking of a Greek Salad-inspired spin next time).  Use colored pastas with fun shapes.  Serve it warm or cold.  The possibilities are endless.  Just make the darn pasta already!

1 12-ounce package penne 

1 pint grape tomatoes, halved

1/2 cup pitted kalamata olives 

1 6-8oz container herbed feta cheese

1/4 cup chopped fresh basil 

2 tablespoons olive oil 

1 tablespoon pine nuts

1 tablespoon balsamic vinegar 

2-3 cloves fresh garlic, minced 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1/8 teaspoon crushed red pepper, plus more to taste

Bring a large pot of water to boil (do not salt the water or add oil).  Cook pasta according to package directions. Drain and rinse with cool water.  Meanwhile, combine remaining ingredients.  Toss with cooled and drained pasta.  Adjust ingredients to taste.

Serves 4

Kentucky Hot Browns

Happy Derby Day!!!  My husband is a native of Louisville, Kentucky, "the land of beautiful horses and fast women" so the first Saturday of May is a special day for us.  The annual Run for the Roses brings back wonderful memories from the beginning of our courtship for me, and I enjoy celebrating those cherished moments with a festive meal!  Let me take you back a moment...  We started dating just before Thanksgiving 2005.  By Valentine's Day, Hubs was transferred to Columbus, Ohio, and I was still stationed in Norfolk, Virginia (we were both active duty Navy at the time; now it's just my husband).  One night, before he moved, we were hanging out in my apartment and I jokingly told my then-boyfriend that he should take me to the Derby since I'd never been.  He replied that that was a great idea and I didn't think any more of it; I kinda thought he was joking, since the event was months away, our relationship was new, and he was about to move...I didn't want to get my hopes up since I didn't know how serious we really were.  Well, he was serious, and a couple of months later, I was on a plane to Ohio, where he'd pick me up and then we'd drive to his parents house in Kentucky.  I'd meet them and we'd spend the weekend, go to the races, and then I'd fly back to the East Coast.  Let me be clear:  I had no idea how big a deal the Derby was.  I didn't get a big hat (didn't know I needed one).  I didn't realize just how expensive it was to be anywhere but the in-field.  I didn't know anything about horse races, Secretariat, the lyrics to My Old Kentucky Home, or mint juleps.  I learned quickly, though!  Apparently my now-husband called his mom at the last minute to let her know he was bringing me home and taking me to the Derby.  She scrambled and called in favors of everyone she knew to get us seated tickets.  She also arranged a pre-race brunch at a high-falutin' country club, which included gourmet boxed lunches to take to the racetrack.  We had great seats, drank juleps all day, bet on nearly every race, and had a wonderful time!  And so, now every year on Derby Day, I remember our first big event as a couple and celebrate by making Kentucky Hot Browns, Derby Pie, and Mint Juleps!  Now...on to the recipe!!

2 tablespoons butter

2 tablespoons flour

2 cups half and half

1/2 cup Pecorino Romano Cheese, plus 1 tablespoon for garnish

Salt & pepper

14 oz. thick-sliced roasted chicken breast

2 slices thick bread (I use sourdough)

4 slices fried bacon

2 Roma tomatoes, quartered

Paprika

Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a roux. Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk half-and-half into the roux and cook over medium heat until the it begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in cheese until the sauce is smooth. Add salt and pepper to taste.

Place bread in an oven-safe dish and cover each with 7 ounces of chicken. Take the tomatoes and set them alongside the base of each sandwich. Pour half the sauce over each sandwich to completely cover each Hot Brown. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Serve with Fried Green Tomatoes, Roasted Asparagus wrapped in Prosciutto, Mint Juleps, and Derby Pie.

Serves 2.

Recipe adapted from The Brown Hotel at www.brownhotel.com.