We’re well into October, but it still feels like summer in Indiana. As much as I love afternoons spent swimming in the lake and late-night ice cream runs, I’m more than ready for fall to arrive.

There are so many reasons fall is my favorite time of year in Bloomington. The cooler temperatures and smell of fires draw me outdoors. The Farmers’ Market is full of my favorite produce — apples, pears, figs and squash. Our favorite hiking trails seem to change each week, constantly revealing new colors. And, the hearty food sticks to your ribs in the most comforting way.

While temperatures are still in the 80s, I couldn’t wait any longer to start incorporating some of my favorite fall flavors into my cooking. I associate this time of year with baking, so cinnamon and nutmeg always taste like fall to me.

This recipe is perfect for straddling those weeks between summer and fall, when it’s still too hot to spend hours over the stove. I whipped this dip up on a recent afternoon when some friends invited us over for beers. We devoured it with apple slices and pumpkin crackers. But, this could also be a delicious spread on a bagel, or a great base for a fall crostini.

Here’s hoping we can break out our chili pots sometime soon!

Honey-Cinnamon Mascarpone Cheese Dip

[ingredients title=”Ingredients”]

• 8 oz. mascarpone cheese
• 2 Tbsp. honey
• 1/2 tsp. ground cinnamon, divided
• 1/8 tsp. freshly ground nutmeg
• 1/4 cup walnuts

[/ingredients]

[directions title=”Directions”]

1. Combine mascarpone, honey, 1/4 tsp. cinnamon, and nutmeg in a medium  mixing bowl. Using an electric mixer, beat on high speed until combined and fluffy. Transfer dip to a decorative bowl and set aside.
2. Heat a small pan over medium-low heat. Once pan is warm, add walnut and toast until fragrant — about two minutes. Remove walnuts from heat and cool. Once nuts are cooled, chop them finely.
3. Top dip with chopped walnuts and remaining 1/4 tsp. cinnamon.

[/directions]

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Our garden was late to take off this summer, but we are finally getting our first tomatoes! It hasn’t been very hot, which I think may have something to do with the late-summer ripening. It’s amazing to walk outside, grab a ripe tomato off the vine and be able to make the most delicious, fresh BLTs and caprese salad. My husband James isn’t a huge tomato fan, so it’s been a bit overwhelming to try and eat my way through the never-ending supply myself. So, I’ve been trying to use about half of our supply to make sauces or dips I know he’ll enjoy.

Chips and salsa are a guilty pleasure for both of us, so I knew I had to use some of our tomatoes to make a batch. This salsa is similar to my recipe for game day salsa, but uses fresh tomatoes. You can use whatever variety of tomatoes you have growing in your garden, but I suggest using at least two different varieties. We’re growing Roma and Better Boys in our garden, so I used two of each for this salsa. Make this at least a day ahead of time in order to let all of the delicious flavors settle.

Roasted Garden Salsa

[ingredients title=”Ingredients”]

• 4-5 large tomatoes, quartered
• 1 1/2 white onions, quartered
• 3-4 jalapeños, ribs and seeds removed*
• 8 cloves garlic, peeled
• 3 Tbsp. olive oil
• 2 tsp. salt
• 1 tsp. pepper
• Juice of one lime
• 1/2 cup cilantro

[/ingredients]

[directions title=”Directions”]

1. Preheat your broiler to high. Cover a large cookie sheet with aluminum foil and spread tomatoes, onions, jalapeños and garlic on top.
2. Drizzle vegetables with olive oil, tossing to coat. Sprinkle them with salt and pepper, then place cookie sheet under the broiler for 10 to 15 minutes, until vegetables are charred on top.
3. Remove vegetables from oven and place on a cooling rack. Let cool for 30 to 45 minutes, until vegetables reach room temperature.
4. Place charred vegetables, lime juice and cilantro in a large food processor and pulse until slightly chunky. Use a spoon to sample salsa and adjust ingredients to fit your tastes.
   [/directions]

*If you like a spicier salsa, leave the ribs in one or two of the jalapeños to kick the heat up.  

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I find myself craving the simplest of meals during the summer. Many of them require three main components: bread, cheese and produce. The combination of ingredients is inspired by whatever I can find at the Farmers’ Market on Saturdays. This week I scored some fairy tale eggplant, watermelon and cantaloupe. But there are a few staples I find myself buying week after week: cherry tomatoes, peaches and basil. I go straight to my favorite vendors as soon as I arrive in the morning to make sure I get what I need. Then I immediately head home and throw together the most fresh, delicious lunch.

This idea for toast came together when I found myself staring down two large containers of ricotta cheese, which I had leftover from making this amazing ricotta ice cream for a cookbook club meeting. I was craving something savory and sweet, so I decided I would make both. Why choose when you don’t have to?

A few slices of this toast can be a meal in itself, but it’s also wonderful served alongside a big salad or as an appetizer while you wait for the main course to finish up on the grill. To kick it up a notch, top each toast with a balsamic reduction.

Farmers’ Market Ricotta Toasts

serves 4-6

[ingredients title=”Ingredients”]

• 1/2 french or whole-grain baguette
• 4 Tbsp. olive oil, divided
• 1 cup cherry tomatoes, diced
• 1/2 cup basil, thinly sliced
• 1 garlic clove
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup whole-milk ricotta
• 1 peach, cut into 12 slices

[/ingredients]

[directions title=”Directions”]

1. Cut baguette into 12 thin slices, slicing at a slight diagonal. Place bread slices on a medium-sized cookie sheet. Pour 2 Tbsp. olive oil in a small bowl and brush over the tops of each bread slice. Place cookie sheet on the top rack of your oven and set it to broil. Watch the bread closely to make sure it doesn’t burn. Broil for 2 to 4 minutes, until the edges are golden brown. Remove bread from oven and set aside.
2. While bread cools, gently stir together 1 Tbsp. olive oil, tomatoes, 1/4 cup basil, garlic, salt and pepper in a medium bowl. Set aside to let the flavors marry.
3. In a separate small bowl, whisk together ricotta and remaining 1 Tbsp. olive oil. Spread a generous amount of ricotta on top of each piece of bread. Top half of the toasts with the tomato mixture. With the remaining pieces of toast, place two slices of peach on top and sprinkle with the remaining fresh basil.

[/directions]

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Panzanella was a dish my mother made on repeat growing up. Back then I simply called the dish “bread salad” and picked every ingredient except the bread out. I had no idea what I was missing! Now that I’m older and my tastebuds have grown up, I can’t imagine panzanella without fresh, sweet cherry tomatoes. When I bought a pint at the farmers’ market over the weekend, I knew exactly what I would do with them.

Panzanella marries some of my favorite summer flavors: tomatoes, garlic and basil. The dish is simple, which makes the quality and freshness of the ingredients you use especially important. If you don’t have a good bottle of extra-virgin olive oil, invest in one. You won’t regret it! If you’re local, you can find a great selection of imported varieties at Goods For Cooks, where you can sample before you buy. You also want to make sure the tomatoes and basil you use in this salad are as fresh as possible.

As for the type of bread you use, it’s personal preference. My mom actually used day-old Jimmy John’s loaves for her panzanella. I chose a sourdough loaf from Muddy Fork Bakery, which held up well in the salad days later. The crustier the bread, the less likely it is to get soggy.

Summer Panzanella

[ingredients title=”Ingredients”]

• 5 Tbsp. olive oil, divided
• 7 oz. sourdough, french or other crusty bread (about 1/2 of a large loaf), diced into 1/2-inch pieces
• 1 tsp. sea salt
• 1/2 tsp. black pepper
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced,
• 1 red bell pepper, diced
• 1 cup loosely packed basil, torn
• 1/2 cup parmesan or asiago cheese, grated
• 2 Tbsp. red wine vinegar
• 1 clove garlic, minced

[/ingredients]

[directions title=”Directions”]

1. Heat 2 Tbsp. of olive oil in a large skillet over medium heat. Once oil is warm, add bread, salt and pepper to the skillet. Cook for 8 to 10 minutes, stirring frequently, until bread is golden brown on all sides. Remove from heat.
2. Place bread, tomatoes, red onion, bell pepper, basil and cheese in a large bowl and toss until combined. Set aside.
3. In a small bowl, whisk together remaining 3 Tbsp. olive oil, red wine vinegar and garlic until combined. Pour dressing over bread mixture and toss until the bread is evenly coated in oil. Let salad sit at room temperature or refrigerate for at least 30 minutes before serving.

[/directions]

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Do you have big plans for the game tomorrow? I can’t stand football and don’t even know who’s playing in the game. But, I love the social aspect of the Super Bowl! We usually get together with a few friends to watch the game. I typically only pay attention to the half time show, which I’m pretty excited for this year. Lady Gaga always have some interesting surprises up her sleeve.

One thing I’ve learned about the Super Bowl: it’s just as much about the snacks as it is about the game. I make sure I never go empty handed to a party. Whether you’re watching at home or heading to a party to take in the game, here are some ideas for snacks to fuel you well past half time:

Appetizers

Two-ingredient creamy salsa dip

Southwest cheesecake

Everyday salad with homemade croutons

Creamy curry chip dip

Pimento cheese spread

Pepperoni pizza party bread

Parmesan truffle popcorn

Healthy almond butter banana bread

Game day salsa

Curried cashews

Ranch house cheese spread

Entrees

Slow-cooker pulled pork

Lightened-up beer chicken enchiladas

Slow-cooker pork carnitas

Chicago style hot dogs

Desserts

Lemon white chocolate rice krispie treats

The best banana cookies

Coconut citrus upside down cake

Double peanut butter oatmeal cookies

Drinks

Limoncello spritzer

Mint margarita slushie

Summertime sangria

The post Super Bowl Recipe Roundup appeared first on The Broadcasting Baker.

GUYS. It’s awards season. Everyone is excited about the Super Bowl on Sunday, but I’m just counting down the days until the Oscars. I’ve always loved movies and Oscars night is one of my favorite events of the year. I’m enamored with everything about the evening, from the beautiful clothing to the celebration of amazing cinema. I still have to watch a lot of the nominees over the next couple of weeks. Which movie was your favorite of 2016?

We almost always get together with friends to watch the Oscars, which makes the evening especially fun. There’s always champagne and a ridiculous amount of food to fuel us through the last speech. Whether we’re hosting or watching at a friend’s house, I always make this southwest cheesecake. It’s a savory appetizer with the consistency of a traditional cheesecake. And, it’s so good. The creamy spread combines all of my favorite flavors: cheese, green chilis, taco seasoning and more cheese.

This is one of those appetizers that’s dangerous — you know what I’m talking about. You start with just a little bit on your plate, but keep going back for more throughout the party. Before you know it, you’ve eaten 25 percent of the dish. It’s just that good!

Southwest cheesecake tastes best the next day, so make this the night before you plan to serve it and let it chill overnight. And, I’m not kidding when I say this feeds a lot of people. You’ll have lots of leftovers if you’re entertaining a small group.

Southwest Cheesecake

[ingredients title=”Ingredients”]

• 2 8 oz. packages cream or Neufchatel cheese, softened to room temperature
• 2 cups sharp cheddar cheese, shredded
• 3 eggs
• 2 cups sour cream, divided
• 1 4 oz. container diced green chilis
• 6 Tbsp. taco seasoning
• 1 cup salsa

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan and set aside.
2. Place cream cheese and cheddar cheese in a large bowl and beat with an electric mixer on high speed until fluffy, about two minutes.
3. Add eggs to cheese mixture one at a time, beating well after each addition. Add one cup sour cream, green chilis and taco seasoning and beat until combined.
4. Carefully pour cheesecake mixture into the springform pan. Bake 35 to 40 minutes, until cheesecake is just set. Remove from oven and let cool for ten minutes.
5. Spread one cup of sour cream all over the top of the cheesecake and bake for an additional five minutes. Let cheesecake cool completely before covering and refrigerating overnight.
6. Before serving, top cheesecake with one cup salsa. Serve with crackers and tortilla chips.

[/directions]

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My parents’ house already smells so good.  We are prepping most of our Thanksgiving side dishes today to maximize oven space tomorrow. I’ve already thrown together a pie and some sweet potato rolls. It makes Thanksgiving day so much easier! We can focus all of our energy on the turkey tomorrow and just heat a few things up before we’re ready to feast.

Every Thanksgiving we have a mix of traditional dishes (like grandma’s green bean casserole) and a few new recipes. This corn casserole is a new dish on our family’s table this Thanksgiving. I decided to make it for the first time after James and I had it during a Friendsgiving celebration last weekend. The version we had was covered in cheese and our favorite dish of the entire meal. I knew I had to recreate it for our family’s holiday celebration.

This version is a little bit lighter, thanks to the use of egg whites and majorly scaling back the amount of cheese. But, it’s still just as good as the original. And, the best part, it couldn’t be easier to throw together.

Lightened-up Corn Casserole

from Cooking Light

[ingredients title=”Ingredients”]

• 2 egg whites
• 1/4 cup unsalted butter, melted
• 1 8.75 oz. can no-salt-added corn, drained
• 1 8.75 oz. can cream-style corn
• 1 8.5 oz. package corn muffin mix
• 1 8 oz. container non-fat Greek yogurt
• 1/4 oz. sharp cheddar cheese, grated
  [/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Coat a large casserole dish with non-stick cooking spray and set aside.
2. In a large bowl, combine all ingredients except cheese. Mix until smooth and pour into casserole dish. Sprinkle with shredded cheese.
3. Place in oven and bake for 45 minutes, or until set.

[/directions]

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There are few holiday dishes as divisive as green bean casserole. People fall into one of two camps: you love it or you loathe it.

I was never a big fan of traditional green bean casserole growing up. I usually just picked the french fried onions off the top. It wasn’t a dish our family made often for the holidays because my mom had a much better recipe in her arsenal: her mother’s green bean casserole. It’s proof that everything’s better with cheese.

I remember a couple of years ago we were planning our Thanksgiving meal and figuring out who would provide each dish. No one volunteered to make the green bean casserole because we figured mom would, like she did every year. But then we arrived to my parent’s house and one dish was noticeably absent. We were shocked. Thanksgiving without green bean casserole?! It just wasn’t right.

I don’t think we’ve neglected to have green bean casserole at Thanksgiving since then. We always try a few new side dishes every year, but it’s one of those recipes you just don’t mess with. Yes, it has cream of mushroom soup. Yes, it includes questionable “cheese product.” But it’s something we eat once or twice a year, so you better believe I’m going to enjoy it. To me it tastes like home.

What’s the one dish your family has every year at Thanksgiving? Tell me in the comments!

Grandma’s Cheesy Green Bean Casserole

[ingredients title=”Ingredients”]

• 2 Tbsp. unsalted butter, divided
• 1 Tbsp. flour
• 1/2 tsp. Worcestershire sauce
• 1/2 cup milk
• 1 can cream of mushroom soup
• 1/2 cup American cheese (Velveeta works best), shredded
• 4 cups canned green beans, drained and rinsed
• 1/2 tsp. garlic salt
• 1/2 cup sourdough bread, cubed
  [/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Lightly coat a large casserole dish with cooking spray.
2. In a large saucepan, melt 1 Tbsp. butter over medium-low heat. Add flour and Worcestershire sauce and whisk until smooth and slightly brown, about one minute. Slowly pour in milk, whisking constantly until thick.
3. Add cream of mushroom soup and cheese to pan and stir until combined. Stir in green beans and pour mixture into casserole dish.
4. Melt remaining Tbsp. of butter in the microwave, heating in 15-second increments until melted. Stir in garlic salt, then toss cubes of bread in the butter. Spread evenly on top of green beans.
5. Place casserole in the oven and bake for 20 to 30 minutes, until bread is browned and casserole is bubbling.

[/directions]

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There are some foods that you never grow out of — mac and cheese, pizza, ice cream.

And, for me, chicken fingers.

My parents always joke about how my brother and I used to order them every time we went out to eat as kids. We could be at a fancy, special occasion restaurant and we would still, without fail, choose the chicken fingers. Eventually our palettes matured and we got more adventurous with our food, but our love of chicken fingers never faded.

These chicken fingers are a grownup version of my childhood favorite. They’re coated in my absolute favorite crackers, Nut Thins. The crackers are made out of almonds, making them gluten free and packed with protein. They’re super crunchy and delicious, which makes for the perfect breading. If you don’t have a food processor to grind them up in, let out some tension by breaking them into crumbs with your hands.

This breading is more delicate than traditional breadcrumbs, so be gentle when transferring the chicken fingers to the baking sheet and flipping them.

Sweet And Smoky Cracker-Crusted Chicken Fingers

[ingredients title=”Ingredients”]

• 1 lb. chicken breasts, cut into strips
• 2 cups Nut Thins Smokehouse Crackers
• 1/2 cup almond flour
• 2 Tbsp. dijon mustard
• 2 Tbsp. honey
• 1 tsp. salt
• 1/2 tsp. pepper

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. While oven is preheating, place crackers in a food processor and pulse until they resemble breadcrumbs. Place in a large, shallow bowl and stir in salt and pepper. Set aside.
2. In a shallow bowl, whisk together mustard and honey. Set aside.
3. Lightly dredge each chicken strip in almond flour, then honey mustard, then cracker crumbs, being sure to coat the entire piece of chicken.
4. Place chicken strips on a large baking sheet coated in cooking spray and bake for 25 to 30 minutes, flipping the strips over once halfway through cooking.

[/directions]

The post Sweet And Smoky Cracker-Crusted Chicken Fingers appeared first on The Broadcasting Baker.

If my body doesn’t have lots of fruits and vegetables on a consistent basis, I can tell a huge difference in how I feel. I get cranky, crave junk food and have absolutely no energy. I love eating fruits and veggies, but I’ll only reach for them if they’re easy to grab when I’m running around. It’s not like chopping veggies takes an hour, but it’s easy to prioritize other tasks when you’ve got a never-ending to-do list.

That’s where this salad comes in handy. I like to make this on Sunday or Monday nights to go with whatever we’re having for dinner. Because it’s just the two of us, there are always plenty of leftovers to take for lunches or afternoon snacks throughout the week. And, this salad is so much more satisfying than scarfing down a tempting cookie at the coffee shop near my office.

For me, great salads are like great fro-yo: the more toppings, the better. I tend to switch a few ingredients out depending on what’s in season and what looks good at the farmer’s market each week. But, this combination is my go-to. It makes for a hearty side dish or a satisfying meal when topped with some protein. My favorite meat to throw on top for lunches is spicy chicken Italian sausage — it complements the artichoke, tomatoes and pepper perfectly.

And, have you ever had homemade croutons before? Once you try them, you’ll never want to buy those bagged imposters again. Homemade croutons are ridiculously easy to make and infinitely more delicious. This recipe makes a large batch, so store any extras in an airtight container for up to one week. Then try not to eat them all while binge watching Gilmore Girls. 

I think the only way to eat this salad is tossed in a little garlic lover’s vinaigrette, but it’s great no matter what the dressing. You should serve the dressing on the side if you plan on having leftovers. It will help you avoid a sad, soggy salad the next day. Enjoy!

Everyday Salad With Homemade Croutons

[ingredients title=”Salad Ingredients”]

• 1 large head red-leaf lettuce, torn into bite-size pieces
• 1 cup cherry tomatoes, quartered
• 1/2 cup red, orange or yellow bell pepper, chopped
• 1/4 cup canned artichoke hearts, rinsed and chopped
• 1/4 cup red onion, chopped
• 1/8 cup green olives, sliced
• 1 Tbsp. parmesan cheese, freshly grated

[/ingredients]

[ingredients title=”Croutons Ingredients”]

• 4 oz. sourdough bread
• 1 Tbsp. olive oil
• 1/2 Tbsp. parmesan cheese, freshly grated
• 1 tsp. garlic salt
• 1/2 tsp. pepper
• [/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 375 degrees. While the oven preheats, toss all the salad ingredients together in a large bowl. Refrigerate while you make the croutons.
2. Cut bread into half-inch cubes. In a medium bowl, whisk together oil, cheese, garlic salt and pepper. Add bread to the bowl and stir until bread is coated in the oil mixture.
3. Spread bread cubes onto a large cookie sheet lined with parchment paper, giving them plenty of room to breathe. Bake for 10 to 15 minutes, until edges start to turn golden brown.
4. Remove croutons from the oven and cool completely. Place croutons on top of salad and serve with your favorite dressing on the side.

[/directions]

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