Labor Day weekend. I usually use this time to prepare, reflect, and look forward to the next season. It is a little harder to do that this year, as it is still 95 degrees. We have had an extremely hot and long summer. However, that is not going to prohibit me from the excitement of my favorite season- fall. 

I think I start to perk up, not because I don't care for summer, but rather I love the hominess that fall brings. Gatherings outside, baking, and sharing in the harvest of all of the hard work through the spring and summer. One meal that I love is chili. It is usually easy to pull together, and the best part- really hard to mess up! It allows some creativity, spontaneity (I think I'll try these beans this time, and control (mild to hot). 

My preference is to use fire roasted tomatoes and chilis. It brings out a nice rustic flavor. Plus if you are in the West, you can usually find some fire roasted hatch chilis which are delish! For this recipe, I used ground Elk. I found it at our Natural Grocers, and I was inspired by one of my favorite brew pubs in town. (I have no aspirations to come close to theirs, but thought I would still try to put something out there).

Ingredients:

• 1 lb. ground elk
• 1 medium red onion, diced
• 1 tsp kosher salt
• 1 C red wine
• 1 1/2 C beef broth
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1 tsp chili powder (optional) 
• 2 14.5 oz cans fire roasted tomatoes (do not drain)
• 1 14.5 oz can chili beans (do not drain)
• 1 14.5 oz can red kidney beans (drain)
• 4 oz fire roasted diced green chilis 
• 1 6oz can tomato paste

In a dutch over, saute ground elk and onion in 1-2 tsp olive oil. Season with 1 tsp kosher salt, and cook for roughly 10 minutes. Add red wine and boil for 2-3 minutes, then add all ingredients except for the tomato paste. Bring to boil, then reduce heat to a simmer, uncovered. Stir occasionally for an hour an a half. (Chili will start to thicken even more after tomato paste is added). Then add the tomato paste and incorporate by stirring. Continue to cook for an additional 20-30 minutes. Season with salt and pepper to taste.

Serve in bowls- garnish with sliced avocado, shredded sharp cheddar, sour cream, green onion, tortilla, etc. 

Also- you could add 1 tsp chili powder, I have a 4 year old who would then refuse to eat it, so I omitted it from the plan.

So enjoy- make a pot- share with some friends on the porch or the campsite- share your favorite summer memories- and usher in the next season! ​ 

I honestly can't think of anything that says fall quite like the richness of maple. Everywhere I look, people are preparing for fall and are excited about crisp apples, cornfields, harvest time, and bundling up to enjoy the cooler weather. That led me to examine two of my husband's favorite things; which are waffles and a good bourbon. I decided to combine the two into a lovely breakfast while adding the hearty cornmeal to the mix. Since my little one loves the color blue, I decided to use blue cornmeal, and she thought that was amazing! 

Above you will see a well-loved waffle iron. This belonged to my Great-Grandmother who along with my mother was an amazing inspiration to me growing up and installing a passion to love entertaining and creating food. While my great-grandmother past away almost 15 years ago, I still think of her often. In fact, my husband who loves waffles so much, breaks this bad boy out weekly. It always brings a smile to my face because I get to take that quick moment and reflect on grandma. I know she would be so happy to see the joy it brings not only my sweetie, but our little one as well. Not too mention, they really don't make things like they use too! 

I knew that this dish would need a good balance of sweet to the earthy tones of the cornmeal waffle. I also wanted to utilize another wonderful fall fruit- the Asian Pear. Such a delicate and lightly sweet flavor, that balances the soft waffle with a hearty crunch. I also wanted to add a kick up the normal maple syrup and therefore added butter and some bourbon. The combination was amazing, almost too good to limit only to breakfast.

Ingredients: 

Maple Bourbon-

1 1/4 C Maple Syrup (the real stuff)
1/4 C Salted Butter
1 T Bourbon (I used W.L. Weller) 

Bring the syrup and butter to a slow boil and then once boiling whisk in the bourbon. Serve warm 

Blue Cornmeal Waffles-

2 C Blue Cornmeal
2 C Flour (I used Cup4Cup to make it GF)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt 
6 T sugar
6 Eggs (I used farm fresh from my local neighbor)
1/4 C melted butter
1/4 C vegetable oil
3 C buttermilk

Combine dry ingredients in a large mixing bowl. Set aside. Then in a separate mixing bowl combine all wet ingredients and whisk until combined. Fold wet ingredients into the dry ingredients until absorbed. Do not overmix. Follow your recommended setting for your waffle iron, and cook until lightly brown.

Serve with diced Asian Pear for garnish and a wonderful accompaniment. 

Fall. Crisp, clean air. Leaves gingerly leaving the strong branches to which they had clung to since spring. And now baking. There is something exciting about the prospect of the changing seasons. Fall has always been my favorite. I enjoy the beautiful array of colors that blanket the Wasatch front mountain range in my backyard, and anticipate the white blanket of snow to follow. It also brings a sense of coziness. Grabbing a blanket to snuggle in, and saying goodbye to the drenching heat of the summer sun. 

While I enjoy a good cookie, my go-to choice is not usually chocolate chip. However, these cookies add a special kick. Also an interesting technique of rolling the cookie dough in powdered sugar before baking creates a thin glaze on the finished product. I obtained this recipe from the Sandlake Country Inn in Oregon years ago. One of my fondest vacations with my husband. The Oregon coast was just beautiful, serene, and calming. (Well except for the bear episode on one of our morning runs, but that is a story for another day). We were able to unplug from the hustle and bustle of our daily lives, and simply just enjoy the moment. Which I hope you can also do with this special treat.

These cookies are the quintessential opener to the fall season, and I highly recommend making a batch to share with friends or family. Of course, you can always keep them for yourself. (I promise not to tell)

Ingredients:

1 1/2 C Brown Sugar
2 Sticks of Butter (unsalted)
2 Eggs
2 C Flour (I use Cup4Cup GF) 
1 tsp Baking Soda
1 T Cinnamon
1 tsp Ground Ginger
1/2 tsp salt 
1 tsp Vanilla Extract
1 C Chopped Pecans
1 1/2 C Chocolate Chips
Powdered Sugar

Cream the butter and sugar until light and fluffy. Then add the eggs and vanilla. In a separate bowl combine the dry ingredients, and add slowly to the butter mixture. Fold in the nuts and the chocolate chips. Refrigerate the covered cookie dough overnight. 

Preheat the oven to 350 degrees. Form dough into 1 inch balls and roll in powdered sugar until well coated. Place on ungreased cookie sheet for 8-10 minutes. 

Try not to eat all in one sitting. (BTW, I made these cookies with the GF flour and it didn't slow anyone down from eating them)

Enjoy! 
  ​

My absolute favorite salad contains summer fresh tomato, cucumber, and feta with my go-to vinaigrette. It is so easy, so tasty, and so easy! I usually find myself whipping this up to take to work at least a few times a week. An heirloom tomato really allows for a special treat. The only downside is I can't have it year round. 

This vinaigrette pairs well with chicken and fish as well. 

I hope you enjoy.

Ingredients:

• 1/2 tsp Ground Oregano
• 1/2 tsp Dried Basil
• 1/2 tsp Granulated Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Salt
• 1/8 C Red Wine Vinegar
• 1/4 C Extra Virgin Olive Oil

Combine spices and vinegar together. Slowly whisk in the extra virgin olive oil so that it emulsifies. Top your favorite vegetables or salads. Easily can be doubled. 

First of all, I can't tell you how excited I am to be back writing recipes and creating wonderful memories. I was fortunate enough to go and visit my sister in Norway last month, and I can barely put into words how amazing this time was. Not only was the landscape breathtaking, but the time to spend with my family in such an amazing country was priceless. I also had another fortunate experience, and that was getting to celebrate my daughters third birthday. In celebration of the big day, I whipped up a recipe for ice cream which included the one ingredient at the urging of my daughter--- Strawberry. We were able to go and pick wild strawberries out near my sister's home. However, our bounty was soon devoured by our little ones, so we had to make due with buying strawberries at the store. (This in no way impacted how amazing this ice cream tasted).

It was so much fun working with my sister! Especially since she is also an amazing writer and photographer. I encourage you to check out her blog Northwildkitchen. Currently she is a finalist for the 2016 Saveur Awards for best new voice. This recipe was also featured in theNORWEGIANAMERICAN. 

I hope you enjoy it. Normally I am not a huge lemon fan in my ice cream, however, the lemon really made the strawberry taste pop. The buttermilk added an amazing richness! So as summer begins to wind down, grab your ice cream maker and whip up this delightful treat.
​

Ingredients:
Ice Cream

• 1 1/4 cup (3 dl) heavy cream
• 1/3 tsp lemon zest  (if you prefer a more lemony flavor, add  3/4 tsp)
• 1/2 cup (100g) granulated sugar
• 1/8 tsp salt
• 4 egg yolks (we used fresh eggs from the hens out back)
• 1 1/4 cup (3 dl)  buttermilk (if you do not have access to buttermilk, you can add 1/2T and 1 tsp of fresh lemon juice to whole milk)

Roasted Strawberries 

• 2 cups (400g) fresh strawberries, diced
• 1/4 cup (50g) granulated sugar
• 2 Tbs fresh lemon juice

​Preheat the oven to 375°F /190°C. In a glass roasting dish, place strawberries, sugar, and lemon juice and mix until evenly coated. Then place the pan in the oven and roast for roughly 10-12 minutes. After it is done roasting you will want to puree the mixture. (You will have leftovers that can be used as well for a topping on waffles, pancakes, or even this ice cream).
Meanwhile, in a large saucepan add the cream, lemon zest, sugar, and salt and bring to a low simmer so that all the sugar is melted. Reduce to a low temperature and cover the saucepan with a lid. Cook the mixture for roughly 15-20 minutes, stirring occasionally.
Remove the mixture from the heat, and in a small bowl add the egg yolks. Slowly whisk in 1/4 cup of the cream mixture to temper the eggs (the last thing you want is cooked egg yolk ice cream). Once the eggs are brought to temperature, slowly whisk the egg mixture back into the pan, and place back on medium heat. You will want to cook the mixture until it starts to thicken slightly, or coats the spoon. This process should take about 10 minutes. Make sure to stir occasionally.
Once the mixture has slightly thickened, remove from heat and add the buttermilk. After you have mixed in the buttermilk, place a strainer over a bowl and pour the mixture through. This will remove any lumps that may have occurred, or any cooked egg. In the bowl, add 1/2 cup of the strawberry puree. Mix well and then cover bowl.
Chill overnight, and then follow your ice cream machine directions on making the finished product. We added diced fresh strawberries (3/4 cup) right before the ice cream was finished to give it some texture.

Okay, we have all been there, midweek challenge. Maybe you had back to back meetings all day, maybe you were engrossed in a major project, or maybe just maybe you forgot to think about planning dinner. I particularly felt like I fell in all three of these categories. The best thing I love about a grilled cheese sandwich is the creative elements you can add to it. I mean we are talking about cheese here. Glorious gift to man (I apologize to those who can not have lactose, and I am deeply sorry). 

Now I am going to discuss a few of the enhanced elements added to tonight's sampling platter. First off,.. two words.. BACON JAM. No, you didn't not mistake what I said. Seriously, when I bought this stuff from Trader Joe's I was a little hesitant. But then tonight, I took the leap, and boy was I not disappointed. This stuff is amazing and paired with a sliced Vermont Cheddar.... one word...... Delicious. 

The second element was using Amour Spreads Tomato Jam. I'm in ​love with this stuff. Not too sweet, with subtle hints of cumin. This jam pairs with eggs and toast, and well just about everything. Tonight, I combined it was a dill Havarti, and the little one was licking her fingers by the end. 

Now my third element was sliced avocado. As I sat there looking at my ingredients, I had an AH HA moment. I am making a BAT grilled cheese. What's that you ask? Well my dear friends, that would be a Bacon, Avocado, and Tomato sandwich. No words to describe this combo, only the guilt of, "did I really just take an extra helping?"  

Now I will give you a little hint of something that I discovered. And I need you to promise me right now that there will be no shaking of heads, or "I'm not trying that". Because as I have mentioned before, the little one will try anything once, so it is a good lesson to live by. I use Mayo (not miracle whip... shaking head) instead of butter. First off, it is so much easier to spread, secondly it always leaves an amazing golden crust on the sandwich. Plus, if we are going to break down mayo into ingredients, you are using an oil (fat) so why not give it a try. I promise you it is like NOS for your grilled cheese (a nice extra boost). 

Anyway, I hope that you can try out your own flavors and combinations. This is great to see what you have and experiment with different tastes. A raspberry jam and gouda cheese would probably be amazing, but alas, that may be for another night.

Enjoy!