Autumn

This year in North Carolina, fall was BEAUTIFUL. My mom said that in all her years living here, this was the most beautiful and colorful season thus far. I can definitely agree. I got a few photos that captured the color and essence of what I saw. My mom got many more pictures than me, while driving and swerving through my neighborhood I might add. Here are just a few that I took:

And, of course, my cat

You can see all my photos by clicking here

Bacon and Parmesan Risotto

Every time that I have eaten risotto, I've loooved it. I found this awesome recipe that I wanted to try, but didn't think I'd have time or patience to whip it up today for Thanksgiving, so I modified it. While making this dish, my sister revealed to me that risotto is one of the more difficult things to make as it is hard to cook perfectly. I was up for the challenge! This ended up being pretty good, so I recommend trying it!

Ingredients

• 1 cup - fresh chopped bacon
• 5-6 cups - chicken stock
• 3-4 tablespoons - salted butter
• 1/2 white onion, chopped or diced
• 4 cloves of garlic, minced
• 1 1/2 cups - Arborio rice
• 3-4 tablespoons - salted butter
• 1/2 cup - freshly grated parmesan cheese
• salt and pepper 

Directions

Cook the bacon as directed by package in a large frying pan over medium heat until brown and crispy. Remove bacon from heat when finished, and set on paper towels on a plate. Set this plate aside.

In a small bowl, grate fresh parmesan until you have around 1/2 a cup. Set this bowl aside. 

Put the chicken stock in a large saucepan, and bring to a boil on high heat. Once it begins to boil, reduce heat, but keep the stock hot. 

Use a separate, large sauce pan and put it on medium/high heat. Place the butter in the pan, and allow it to melt. Put in the onions and garlic, and change the heat to medium. Once the onions are tender and brown on the edges, pour in the rice. 

Allow the rice to be coated in butter. Make sure the rice is slightly toasted before putting in the stock.

Add in 1/3 of the stock to the rice pot. Continuously stir this mixture until the stock has been absorbed by the rice, and it becomes creamy. Add in another 1/3, and repeat this process until all the stock is gone. 

This should take 15-20 minutes. I suggest tasting the rice to make sure it is cooked thoroughly, and not undercooked. If it is undercooked, heat up a little more broth, and add it to the rice mixture. 

Once the rice is cooked all the way through, remove the pan from the heat. You may keep the rice in the pan, or add it to a different dish. 

Add in the other 3-4 tablespoons of butter to the rice. Stir the rice to melt the butter. 

Finally, add in the parmesan cheese and the bacon. You may find it necessary to add more parmesan, it depends on how much you like, and how powerful you want the taste to be. Add salt and pepper if necessary. Enjoy! 

Don't worry, it looks better than that. I'll post a better picture of the final dish soon! 

Rigatoni with Meatballs

Modified version of recipe found here

I love pasta. I love meatballs. I love them together. Actually, I love all Italian food, albeit this was not authentic. When I found this recipe, I knew I had to try it. I suggested it to my family, but they weren't really into the whole sausage thing. And I'll admit, I wasn't into the whole mushroom thing. Maybe one day I'll get over my immense loathing and disgust towards the fungus. My sister and I collaboratively made this dish for dinner, and it was so good. She made the meatballs, and I did the rest. We served it with a side of fresh broccoli, but you can use any vegetable you like.





Ingredients 

• 2 tablespoons - olive oil 
• 1/2 white onion, diced
• 2 cloves of garlic, minced
• 1 package of ground beef (I think it's about a pound; we use lean 96/4)
• 2 slices of bread
• 1/2 cup - milk
• 1 egg
• salt and pepper
• herbs for seasoning (dry herb mix works, or fresh herbs)
• 1/2 cup - dry white wine
• 1 box of Rigatoni
• 1 cup - light cream
• 2 (pasteurized) eggs 
• 1/2-1 cup - fresh grated parmesan
• 2 tablespoons - chopped fresh parsley OR 
• 2 tablespoons - dry herb mix 

Directions

Heat the olive oil in a large frying pan over medium heat. While the oil is getting hot, prepare the onion and garlic. You can mince or chop the garlic/onion, depending on your preference. 

Once the onions are translucent, you may add in the meatballs. 

To prepare the meatballs, put the ground beef in a large bowl. In a separate bowl, add in the milk and broken up pieces of bread. Rip of the bread into pretty small pieces, then soak it in the milk. Add in the egg, herbs, salt and pepper, and milk/bread mixture. Using your finger tips, begin to break apart the meat. Do not vigorously squeeze the meat through your fingers. Make sure the meat mixes with the rest of the ingredients. Once it is mixed all the way through, form 1-inch meat balls. 

Add the meatballs to the pan with garlic and onion. 

While the meatballs are cooking, boil a large pot of water on high until it has reached a rolling boil. Salt the water to your preference. Add in the rigatoni pasta, and cook it for 9-11 minutes. 

Make sure to turn your meatballs frequently so they cook evenly. 

While the pasta and meatballs are cooking, prepare the cream sauce. 

In a small bowl, add in the cream and eggs. Make sure to whisk in the eggs completely. Not sure why the recipe called for eggs, but make sure to use pasteurized. 

Add in the grated parmesan and herbs to the cream. Stir the mixture together. 

Once the meatballs are cooked all the way through, turn the heat off, and set them aside, covering the pan. 

Once the pasta is al-dente, or has reached your preference, completely strain the pasta and place into a serving dish. Place the meatballs on top of the pasta, and then add the cream sauce on top. Stir it all together. 

You may add more fresh parmesan and herbs on top. Enjoy! This dish was very delicious. 

Pecan Pie

Recipe taken from here

Truly one of my all-time favorite pies. I was under the impression that my family hated pecan pie, so that's why we never had it at my house. That's what they always told me; however, awhile back, I picked up a pecan pie, and they all devoured it. I decided to make one for Thanksgiving. My boyfriend and I also made this today. 


Ingredients

• 2 cups - pecan halves 
• 1 cup - Lyle's golden syrup *
• 1 cup - firmly packed dark brown sugar
• 1/4 teaspoon - salt
• 5 tablespoons - unsalted butter, melted and cooled
• 1 teaspoon - vanilla extract
• 3 large eggs, slightly beaten 
• 9-inch unbaked pie crust shell 
• whipped cream for topping 

Directions

Preheat oven to 325°F.

Spread the pecan halves onto a baking sheet.

Toast in oven for 10 minutes, or until fragrant. Remove from oven and let cool.
In large bowl, whisk together golden syrup, brown sugar, salt, butter, and vanilla until the mixture is smooth. 
Slowly, whisk in the eggs into the mixture. 
Pour mixture into the 9-inch pie shell. 
Sprinkle, or arrange the cooled pecans onto the top of the mixture. 
Bake in center of oven rack for 1 hour to 1 hour and 10 minutes. Bake until the center of the pie "puffs" just slightly, or check with a toothpick, and make sure it comes out clean. 
Remove from oven, and let cool. 
Eat it warm, or room temperature. Enjoy! 


( * supposedly, Lyle's golden syrup is difficult to find as it is an English(?) product, very commonly used in Europe. But, I highly suggest you use this! I tried 2 stores, and had luck at Harris Teeter in the baking aisle. I found it next to Karo's syrup. If you can't find it, Karo's corn syrup will do.) 

My family and I made so many pies today! I made the pecan pie, and helped make 3 pumpkin pies. My mom, with help from my little brother, made an amazing apple pie. And my sister, with help from my mom, made a mixed berry pie. My sister made a really cool lattice work on top. I love Thanksgiving! So many delicious inspired recipes, and a lovely time to spend with family. 

Pecan Pie Cookies

Recipe taken from here

The time around Thanksgiving always inspires me food-wise. Today, my boyfriend and I made these delicious cookies in honor of our love for pecan pie (which we also made). These ended up being so good, and I highly recommend them! 


Ingredients 
Cookies:

• 1 cup - brown sugar
• 3/4 cup - softened salted butter
• 1 egg
• 1 teaspoon - vanilla
• 2 cups - all-purpose flour 
• 1 teaspoon - baking powder

Filling:

• 1 cup - chopped pecans
• 1/2 cup - brown sugar
• 1/4 cup - whipping cream
• 1 teaspoon - vanilla 

Directions

Pre-heat oven to 350°F.  

Mix all cookie ingredients in mixer, excluding flour and baking powder. 

Beat low-medium until the mixture is creamy. 

Slowly, add in the flour and baking powder until a well-mixed dough forms. 

Form 1-inch balls of dough and place them two inches apart on ungreased cookie sheets. 

Using your thumb, make an indentation in each ball of dough. 

Mix all filling ingredients in a small, separate bowl. 

Fill each cookie with roughly 1 teaspoon of filling. 

Bake for 8 to 12 minutes (10 worked for me), or until lightly browned. 
Let cookies cool for around 2 minutes, then place on cooling rack. Enjoy!