So here are some pictures of what our kitchen looked like prior to the changes:

How about that floor? Gross. My husband and I agreed. It had to go. But first, we decided to attack the walls and cabinets. And by “we,” I mean, I did some wall painting and my husband attacked all the rest. We followed the same steps that Anne and her family used for painting kitchen cabinets and it worked fabulously. It is a lot of taping and draping, but once the process gets going it is pretty smooth sailing.Though hanging cabinets back up is not fun, especially if they were not hung correctly from the beginning.

I had a vision of a bright garden kitchen. I decided to take a huge leap and paint the walls and backsplash a bright green. We used Behr Thyme Green paint. I was a bit nervous as we started slathering it on that I was transforming my kitchen into that of an over zealous Packers fan (being an avid Bears fan, this did not sit well). As you can see from the picture below, the green paint made the kitchen look very dated when next to the old wood work and dark blinds. We fixed that later by painting all of the trim and adding bright white blinds.

After painting the walls and cabinets, next came the floor. We have a bit of a strange set up with our kitchen/den like area. Before taking up part of the carpet from the den, we got used to the idea of eating in the “other” room. We moved the table over by the small bay window. In doing that, we had room to add a kitchen cart for storage and extra counter space (and maybe some day a whole wall of extra counter). Best decision we made! It makes the kitchen look ten times bigger and allows for much more space to move around while cooking.

My dutiful husband did lots of internet research and with no prior experience, tore up the old floor and installed new laminate wood flooring. We decided to go with a dark cherry laminate. It is easy to clean, saves money and is durable with the likes of a little Bam-Bam running around.

When the big stuff was complete, I moved onto the small touches. I switched out the old curtains for airy and flowery floor length ones. I received the adorable hanging fruit plates from my brother-in-law and sister-in-law as a wedding thank you gift. Perfect little space saver for all of our fresh fruit and vegetables.

I ordered the rustic mason jar key holder from the Etsy store Old New Again. I contemplated recreating this, but loved their version so much I decided to make the purchase. I did, however, create my own chalkboard from an old window I found at a flea market, similar to Katie’s post awhile back.

My friend’s sent me the awesome donut print for my birthday, something I had “pinned” from an Etsy shop. I’m not shy about my love for donuts and this just shouts it from the rooftops, with a slight bit of subtlety. I also designed a few whimsy kitchen prints to hang on the walls. I found I liked everything better on the green when surrounded by white. Hence, the white frames and matting.

While our kitchen is likely to undergo at least some other minor changes here and there, I am pleased with my new kitchen. Look for a future post on how I am filling that blank wall by our kitchen table.

A thousand thanks to my hubby for making it happen! A happy kitchen makes a happy cook!

Key Lime Tarts

10 mini graham cracker crusts
5 egg yokes
1  14oz can sweetened condensed milk
1/2 cup key lime juice or fresh lime juice – do not use the imitation juice out of the bottle, only the real stuff!
2 drops of green food coloring if you would like your tarts to have a little more color

Preheat your oven to 350 degrees and place your mini pie crusts on a baking sheet.

In a large bowl, mix the egg  yokes, sweetened condensed milk and lime juice until well combined.  Add your food coloring to adjust the color if you would like.

Distribute the mixture evenly among the pie crusts.  Bake for about 11 minutes.

Cool, chill in the refrigerator and top with whipped cream right before serving.

The Butternut Squash Pasta Sauce recipe I shared last week does double duty for me in this veggie-focused lasagna. I add Italian sausage at the request of my husband but you could easily skip it or substitute with portabellas for a completely vegetarian meal.

Butternut Squash Lasagna
1 pkg lasagna noodles
1 1/2 lb ground italian sausage
15 oz low-fat ricotta cheese
1 C parmesan cheese, shredded
1 egg, beaten
1 pkg frozen spinach, thawed & drained
2 C mozzarella, shredded
salt, pepper
Butternut Squash Pasta Sauce
2 9×9 aluminum foil roasting pans
heavy duty aluminum foil
parchment paper

In a large stockpot, boil enough water to cover the lasagna noodles. Once water comes to a boil, heavily salt water and add noodles, cooking according to package directions until al dente. Rinse with cold water to prevent sticking and set aside. Meanwhile, in a saute pan, cook italian sausage completely, about 8-10 minutes. In a medium bowl, combine egg, ricotta, 1/2 C parmesan and spinach. Season with salt and pepper.

Trim a noodle to fit your pan using a kitchen shears. Use that noodle as a template to trim the rest of your noodles. You’ll have some small loose end pieces, which can be used for your middle layer of noodles without sacrificing the structure of the lasagna. Begin by layering three full, trimmed noodles in the bottom of each foil pan. Visually divide cheese and sausage into 4 portions in your head. Spread 1/4 of the cheese mixture on top of the noodles in both pans. Top with 1/4 of the sausage. Top with a layer of squash sauce. Next, sprinkle each pan with 1/3 C mozzarella cheese.

Add another layer of noodles, using end pieces as needed. Repeat layers. Finally, top each pan with another layer of complete noodles, a thin layer of squash sauce and the remaining 1/3 C mozzarella. If freezing, trim a piece of parchment paper to fit the top of each pan and cover lasagna. Use two layers of heavy duty foil to wrap tightly around pan.

If serving, bake at 400 for 50-60 minutes or until center is fully cooked and cheese topping is golden.
If freezing and serving, remove from freezer about 24 hrs before serving to partially thaw. Bake at 400 for 60-75 minutes. NOTE: I recommend setting your timer for 60 minutes and checking the temperature from there. Depending on how thawed your lasagna is your baking time will vary.

Each pan serves 4 large servings.

Beef, Barley & Sweet Potato Stew 

1-2 lbs. beef stew meat
2 sweet potatoes, peeled and cubed
1 can diced tomatoes
1 medium sized yellow onion, diced
2 whole carrots, peeled and diced
2 TBSP diced sun dried tomatoes
1 TBSP minced garlic
2 C beef broth
1/2 cup marsala wine
1 tsp pepper
1/2 TBSP oregano
1 C barley
2 TBSP flour

Layer vegetables on bottom of slow cooker. Pour broth and wine over vegetables. Add barley, mix until all barley is covered in liquid. Lay beef over top and add spices. Cook on low for 6-8 hours. In last 30 minutes of cooking, add 2 TBSP flour and mix thoroughly.

Banana Chocolate Chip Pancakes

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp sugar
2 cups buttermilk
1/4 cup melted butter or oil
2 eggs
2 bananas, chopped into small pieces
1/2 – 1 cup mini chocolate chips
(optional – 1/2 cup chopped walnuts)

Mix the dry ingredients in a large bowl and set aside. Mix the buttermilk, melted butter or oil and eggs in a small bowl until combined.  Mix the wet ingredients to the dry.

Finally, mix in the chopped banana, mini chocolate chips and nuts if you are using them. Mix well, smashing the banana chunks as you go.

Ladle into a well oiled pan (that makes them nice and crisp on the outside) and flip once you see bubbles form on the top.

Eat them warm with syrup. They are sweet, indulgent and oh so delicious!

You’ll need some time to make the sauce since roasting the squash takes a little while but once made, you can easily refrigerate it for about a week or freeze it for later meals. I’ve been using it in two great recipes, one I’m sharing today and the second I’ll share next week!

The first dish I put together was this Butternut Squash Gnocchi, which sounds fancy but by making the sauce ahead of time and using store-bought gnocchi, it takes no time at all to put together. You get a really great balance of flavors – sweetness from the squash, earthiness from the mushrooms and sage, creamy tang from the goat cheese and of course the smoky-saltiness of the bacon.

Butternut Squash Pasta Sauce
2 butternut squash, peeled and cubed
1/2 onion, chopped
3 cloves garlic
1/2-1 C chicken broth
2 Tbsp sherry
1/2 Tbsp balsamic vinegar
1 tsp sage
2 Tbsp olive oil
kosher salt
cracked black pepper

Preheat oven to 400. Remove skin and seeds from squash. Chop into small square chunks and place on a cookie sheet. Add chopped onion and whole garlic cloves to cookie sheet, mixing among the squash. Drizzle lightly with olive oil and season well with salt and pepper, using a spatula to turn and coat the squash evenly with the oil and spices. Bake for 35-40 minutes or until squash is soft and has a roasted golden brown coating.

Transfer vegetable to a large food processor. Add 1/2 C chicken broth and blend to puree. Drizzle in sherry and vinegar and continue pureeing. Taste and season with sage, along with additional salt and pepper as needed until flavors pop and continue pureeing until very smooth. Puree in additional chicken broth as needed to reach desired consistency. Sauce should be semi-thick and creamy but still sauce-like. NOTE: The amount of chicken broth required may vary depending on the size of the squash you used – larger squash may need more broth to reach the right consistency.

Butternut Squash Gnocchi with Mushrooms, Goat Cheese & Bacon
2 pkgs prepared soft gnocchi
1 pkg baby bella mushrooms, sliced
1 Tbsp butter or olive oil
3-4 oz goat cheese
6 slices bacon
handful fresh or dried minced sage

In a small saute pan, heat butter or olive oil and add mushrooms. Saute over medium heat until mushrooms are cooked, about 4-6 minutes. Once mushrooms are mostly cooked, add half of squash sauce to the saute pan and stir to incorporate mushrooms. Warm sauce over medium-low heat for about 10 minutes. Meanwhile, cook bacon in a separate pan or in the microwave, about 5-7 minutes. Let bacon cool for 1 minute and chop into small chunks or crumbles. Boil water and cook gnocchi according to package instructions.

Plate gnocchi. Top with squash sauce, crumbled goat cheese, bacon bits and a dusting of sage.

Stay tuned next week for part two of my butternut squash sauce: Make Ahead Butternut Squash Lasagna!

Spicy Tomato Soup
Makes 4-6 servings

1 TBSP Extra Virgin Olive Oil
1/2 Red Onion, chopped
3 C chicken or vegetable broth
2 carrots, peeled and chopped
1 can Navy Beans, rinsed and drained
1 28 oz can crushed tomatoes
1 sprig rosemary, finely chopped
1/2 tsp crushed red pepper
1 tsp sea salt
1/2 tsp cracked black pepper

Rosemary Whipped Topping (optional)
1 C heavy cream
1 TBSP lemon juice
rosemary (leftover from soup recipe)

In a large stock pot, heat olive oil. Add onions and cook until soft, 3-5 minutes. Add broth, carrots, beans, tomatoes, rosemary (leaving a tiny pinch behind), salt, pepper and red pepper. Bring to a boil, cook until carrots are softened, about 15 minutes. Using an immersion blender, throughly blend soup until thick and creamy. (If you do not have an immersion blender, transfer soup to blender or food processor in batches until all is smooth).

In a cold metal bowl, whip heavy cream on high until light and fluffy, about 5 minutes. Slowly add pinch of rosemary and lemon juice until combined.

Ladle soup into bowl, top with one teaspoon of whipped cream.

The extra tablespoon of whipped topping is not necessary, but adding a real creamy texture to the soup. The extra tablespoon is worth the few extra calories in my book, but if you are really cutting down, leave it out. It is delicious either way!

I sometimes find it hard to make really delicious salads throughout the winter due to the lack of fresh, ripe ingredients.  This grapefruit and avocado salad has become a staple for me.  Delicious Grapefruits and avocados can be found just about anywhere this time of year and they add a refreshing flavor to any salad.  I like to finish mine with shaved Parmesan and a drizzle of olive oil.  I have found that this salad has so much flavor that I can skip the dressing all together.

Grapefruit and Avocado Salad 

1 grapefruit, sliced into wedges
1 avocado, sliced and scooped out
lettuce
Shaved Parmesan
Olive oil

Simply top your greens with the sliced avocado and grapefruit.  Add your favorite cheese and a drizzle of olive oil.

It is almost New Year’s Eve and my guess is that many of you will scramble around the house this weekend looking for a quick and easy appetizer to bring to your New Year’s Eve party. Typically, I am a make (at least partially) from scratch kind of girl but sometimes, let’s face it, we don’t have time (or energy). We recently had the opportunity to taste a few of the Marzetti Otria Greek Yogurt Veggie Dips and they are the perfect quick and easy fix. These lower calorie dip options can be found in the refrigerated area of the produce section of your grocery store (amongst refrigerated salad dressings, etc.) There are five delicious options: Cucumber Dill, Spinach Artichoke, Salsa Cilantro, Chipolte Cheese and Garden Herb Ranch.

Greek yogurt has been all the rage in 2011 and I don’t think the trend is going to stop any time soon and why should it? Greek yogurt provides that thick, creamy texture you would normally get out of sour cream or mayo without all the extra fat. I tried three out of the five flavors and sampled them each in different ways.

The winner for me has to go to the Cucumber Dill dip. Maybe it is because it reminds me of summer or my short trip to Greece a few years ago, but I loved the cool taste of the cucumber combined with the not too strong dill flavor. I spread the Cucumber Dill dip on a pita and topped it with sliced grape tomatoes, sliced kalamata olives and chopped cucumbers. This made for a different and delicious easy lunch, but would also work as an appetizer. You could also substitute the Cucumber Dill Veggie Dip for the cream cheese base on a veggie pizza.

I tasted the Spinach Artichoke with some garlic pita chips and veggies. I preferred the dip with the chips, maybe I just like some extra salt. The dip has a great texture and leaves you feeling much lighter after you eat it than your typical spinach artichoke dip. Lincoln loved it with the pita chips (veggies, hoorah)!

Last, I tried the Salsa Cilantro. I know cilantro can be an acquired taste for some, but this dip has just a touch of cilantro and a hint of southwest. It was great as a straight veggie dip and also good spread on a tortilla with some black bean and corn salsa.

These dips would be great served side by side with a lovely array of colorful veggies or separate and highlighted in their own ways, like some of the quick recipes I have described. However you decide to serve them, I think you will be pleased with the reactions of your guests.

So focus more on your glittery ensemble or fabulous cocktail this New Year’s Eve instead of your bring along appetizer, because Marzetti Otria Greek Yogurt Veggie Dip has it covered.

We will see you next year!

HAP was one of the blogs selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Otria Greek Yogurt Veggie Dip review. They provided us with product to test and compensation for our time. However, our opinions are entirely our own.

HAPpy Holidays!