Author Archives: Stef

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About Stef

Family: Husband (Tom) and little man Lincoln James. Dwelling: A 1967 Ranch home that changes every day. Homemaker tip: Don’t be afraid to fail. A bad meal can always be fixed with a frozen pizza, a dead plant can be replaced and paint can cure a room. I consider my style: Contemporary with a vintage flair. I love a sleek piece of furniture with the contrast of an old vase or a stack of old used books. I cannot live without eating: Italian Beef sandwiches. I am Chicago-bred and love a good beef with sweet peppers. Pizza is a close second. Three foods you will always find in my pantry: Extra Virgin Olive Oil, Crushed Tomatoes and Chicken Broth. My cooking mantra: Even foods that were destined to be bad for you can be recreated in a healthy way.

Buffalo Mac ‘n Cheese

Tired of the same old dishes for your Superbowl party? Make this play off the ever so popular chicken wing and wow your guests with something familiar in flavor but new in style!

This Buffalo Mac ‘n Cheese blends all the flavors you love from your favorite Super Bowl treat into the perfect comfort food. With its spicy touch of hot sauce and pepper jack and its crunchy cracker crust, this mac ‘n cheese is the right blend of creamy texture and sharp taste. The addition of cheese cracker crust, paired with the spicy sauce and cheese mocks the taste of a crispy chicken wing. This Wisconsin-style meal tastes great with a cold glass of ale, or two!

Buffalo Mac ‘n Cheese
Servings: 2 cups, Yield: 6-8 servings

Ingredients
1 lb cellentani or cavatappi noodles
2 TBSP Extra Virgin Olive Oil
2 C rotisserie chicken, shredded
2 stalks celery, diced
1 small yellow onion, diced
½ tsp garlic salt
¼ tsp ground black pepper
1/3 C Buffalo-style Hot Sauce (I use Franks)
2 C 2% milk
1 ½ C half and half
6 TBSP butter
½ C flour
2 C Mexican blend shredded cheese
3 C pepper jack cheese, shredded
2 C store-bought baked cheese crackers (like Cheez-Its)
¼ C blue cheese

Preheat oven to 375 degrees.

Bring a large pot of salted water to a boil. Add pasta and boil for 12 minutes.

In a skillet, heat olive oil. Add celery, onion, garlic salt and pepper and cook until softened. About 5 minutes. Add chicken, mix thoroughly. Add hot sauce and simmer on low heat until heated through.

In a small saucepan, heat milk and half and half on medium heat. Stir occasionally, do not burn. In a large saucepan, melt butter. Slowly add flour and whisk to form thick roux. Slowly add warm milk mixture, whisking continuously. Continue to whisk mixture and slowly add cheese until cheese is melted and sauce is thick.

In 9×13 casserole dish, layer noodles, chicken mixture and cheese sauce. Mix thoroughly.

Add cheese crackers to food processor and pulse until small crumbs are formed. Sprinkle blue cheese and cracker mixture on top of noodles. Bake at 375 for 30-35 minutes, until bubbly crust forms around the outside. Allow to sit for 5 minutes before serving.

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Filed under Cook, Entertain, Main Dish

{Before & After} An Affordable Kitchen Makeover

This post has been a long time coming. We moved into our house three and a half years ago with the intentions of doing a little bit of work in our kitchen. While dreams of tearing down walls and granite counter tops may be far off in the distance, my husband and I found some great affordable alternatives using a kitchen renovation cost estimator to turn a bland, dated kitchen into an updated, garden-inspired breath of fresh air. With most of the major portions being done over a year ago, nothing ever seems to be “done,” which is why it has taken me awhile to post this. But the last few finishing touches have turned a once uninspiring room to a place where I could stay and cook all day.

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!

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Filed under Decorate, DIY, Fab Finds

Beef, Barley and Sweet Potato Stew

Winter storms are brewing, so pull out that crock pot and some nice winter produce and whip yourself up a body warming stew. This is perfect after a shoveling session or snow angels with the babes.

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.

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{Budget Friendly} Spicy Tomato Soup

Like many of you, the new year always brings similar resolutions. Be healthy. Save money. This year I plan to share with you some of my belt and budget shrinking recipes to help you stay on track with your 2012 goals. This tomato soup has been a staple in my household for some time. Made with pureed beans and carrots, it’s creamy without the calories. Best of all, you can make the entire batch of soup for less than $6. That is a $1 per person, take that McDonald’s dollar menu!

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!

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Filed under Budget Friendly, Cook, Healthy

Marzetti Otria Greek Yogurt Veggie Dip

We interrupt this regularly scheduled holiday break with a word from our sponsors: Marzetti Otria Greek Yogurt Veggie Dips!

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.


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Mexican-Themed Christmas Fiesta

As I mentioned last week, my family and I decided to celebrate in a different way this year, Mexican-style! We celebrated this past weekend with festive drinks, food and desserts. It was a Feliz Navidad indeed.

To start the party out, I served Cranberry Pomegranate Margaritas using a recipe I found on the blog, My Life as a Mrs. Potent, but festive!

After making a special trip to my new favorite grocery store, El Rey, I put together a spicy Mexican meal that got us all in the Christmas mood. The shining star of the meal was the Chipotle Pulled Brisket Taco. Cooked in a slow-cooker, the beef was juicy and tender with a little kick.

Chipotle Pulled Brisket Tacos
Serves 6-8 people

3 lbs brisket
1/4 C apple cider vinegar
1 can diced tomatoes
1 TBSP chili powder
1/2 TBSP minced garlic
1 tsp cumin
1 tsp coriander
1 tsp sea salt
1-2 chipotle peppers in adobo sauce, finely diced
1 TBSP adobo sauce
guacamole
Queso Fresco
flour tortillas, warmed

In a slow cooker, place brisket. Pour in apple cider vinegar and diced tomatoes, including the juices. Add minced garlic. In a small bowl, mix together chili powder, cumin, coriander and sea salt. Shake evenly over beef. Add chipotle peppers and adobo sauce. Make sure tomatoes and peppers are evenly spread across the brisket. Cover and cook on low for 7-9 hours. 30 minutes before serve time, take two large forks and shred beef. The beef should easily tear apart. Mix throughly, reduce to warm and cover until serve time.

Place guacamole in bottom of warmed tortillas. Layer beef into taco. Sprinkle Queso Fresco over the top and serve with Spanish rice.

We rounded the meal out with an easy and beautiful Dulce de Leche dessert I found over on Oh My Sugar High. This dessert took less than 10 minutes to whip up and wasn’t too heavy after  a big meal. I plan on making different variations in the future!

Wishing all of you love and joy this holiday season.

From my table to yours, Feliz Navidad!

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Filed under Christmas, Cook, Drinks, Holidays, Main Dish, Treats

{Holiday Gift Wrap} Photo Tags

It is hard to believe Christmas is right around the corner. Luckily, I’ve been ahead of the game this year (thank you Amazon) and my gifts are all purchased. This week I started to embark upon the task you love to hate and hate to love – wrapping. I toyed with the ideas of creating some of my own cute wrapping paper this year, but time got away from me. Instead, I am sticking to store-bought paper and some very personalized tags.

With little ones running around that don’t yet know how to read, I’ve created photo gift tags that they can identify themselves. It would also be fun to use old family Christmas photos or goofy pictures of your friends.

What you need:

Photos (or images printed on thick paper)
Colored Card Stock
Two-inch or larger square paper punch (or other shape)
Double sided tape, photo squares or a glue stick
Hole punch
Ribbon
Scissors

Place your photo inside the paper punch. Line up to frame the face and cut.

Using the same paper punch, cut shapes out of colored card stock.

Using tape or a glue stick, attach the card stock to the back of the photo. If you prefer, write a small note on the card stock.

Using the hole punch, place a hole in the upper corner of the tag. Slide through ribbon and attach to package.

How are you wrapping up your Christmas gifts this year?

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Filed under Christmas, DIY

{Cookie Week} Zesty Mexican Wedding Cookies

This year for my family Christmas party, I’ve decided to switch it up and take a note from our country to the South and host a Feliz Navidad Mexican Fiesta (Stay tuned for more on that). Naturally, my mind turned to a favorite Christmas cookie of mine to finish off the meal, the Mexican Wedding Cookie. I’ve added my own citrusy twist to these nutty little powdered sugar nuggets, making them a great compliment to a fresh margarita.

Feliz Navidad

Zesty Mexican Wedding Cookies
Yields: approx. 2 dozen

1 1/2 cup sliced almonds
2 cups all-purpose flour
1/4 tsp salt
1/2 tsp ground cinnamon
1 tsp finely grated lime zest
2 sticks unsalted butter, softened
2 1/4 cups sifted confectioners’ sugar
1 tsp pure vanilla extract
1 tsp fresh lime juice

Preheat oven to 350 degrees. Spread almonds on baking sheet and toast in oven for 8 minutes, turning once halfway through.

In a food processor, pulse almonds, until finely chopped. In a large mixing bowl, mix almonds, flour, salt, cinnamon and zest until well combined.

In a large mixing bowl, beat butter and 1 C confectioners’ sugar until fluffy, 4-5 minutes. Add vanilla and lime juice and mix thoroughly. Slowly add almond mixture and mix until combined.

Roll dough into 1 inch balls and place on ungreased cookie sheet. Bake at 350 for about 25 minutes, until light golden brown. Transfer to wire cooling rack. Dust warm cookies in 1/4 C confectioners’ sugar until coated. Allow to cool. Dust final cookies with extra powdered sugar, if necessary.

Feliz Navidad Amigos! Thanks for sharing Christmas carol cookie week with us!

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{Cookie Week} Reindeer Peanut Butter Cookies

On Dasher! On Dancer! On Prancer! On Vixen! On Comet! On Cupid! On Donner! On Blizten! Do you recall the most famous reindeer of all?

Rudolph of course! In peanut butter cookie, chocolate pretzel and M&M form. I was inspired to make these reindeer cookies after viewing the old stop animation Rudolph the Red-Nosed Reindeer movie with my son. The slightest bit creepy (if I dare to say) but festive none the less. Lincoln hasn’t stopped talking about reindeer since.

These adorable cookies are easy and fun to make, especially if you have little elves to help. If you don’t feel like making the peanut butter cookies from scratch, you can always use the slice and bake version, they will look just as cute!

Rudolph the Red-Nosed Reindeer

Reindeer Peanut Butter Cookies
Yields 2-3 dozen

2 C Creamy Peanut Butter
2 C sugar
2 eggs, beaten
2 tsp vanilla
Brown and Red M&Ms
Chocolate Covered Pretzels (I used Snyders)

Preheat oven to 350. Thoroughly mix all ingredients in a mixing bowl. Roll into 1 1/2 inch balls and place on ungreased cookie sheet. Bake for 12-15 minutes.

Allow the cookies to sit for one minute after taking cookies out of oven. Then, insert pretzels at a 45 degree angle in the top of each cookie to make ears. (Be careful, the chocolate will melt if it touches the hot baking sheet!) Insert brown M&Ms for eyes and a red M&M for the nose. Once set, move to wire cooling rack to complete cooling.

Merry Christmas!

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Filed under Christmas, Treats

With Thankful Hearts…

Happy Thanksgiving to all of our lovely HAP readers! We have been so blessed this year and can never express the gratitude we have for our wonderful families and friends. We are humbly grateful for all of you who keep us chugging on and doing what we love. Haute Apple Pie would not be here if it was not for you! While the aforementioned are most important, we are also grateful for the little things in life that keep us smiling on a daily basis.

In no particular order: pumpkin, Pinterest, Nutella, frozen meals, mason jars, JoAnn Fabrics, Yo Mama, baby wipes, dried cranberries, pretty fonts, Wisconsin cheese, washable markers, warm soup, friends who share recipes, cast iron skillets, and homemade bread.

What are the little things that have warmed your hearts this year?

Warmest Thanksgiving Wishes to all!

Don’t forget to enter to win a FREE REAL Christmas Tree! Giveaway ends at 5 pm CST tomorrow!

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