TGIF!  Wow….this week has been a blustery one!  I’m pretty sure the gusts have blown me  and my little car clear across the state and back with little need to fill up the gas tank.  Certainly the winds have reminded us all that it is in fact fall…despite the beautiful weather we’ve enjoyed up until this week.  And as the wind whistles and whips against the house, I am thankful for sweatshirts, cozy pants, and big down blankets.  I am also thankful for a house to call home and hot soup to warm me from the inside out! 

Whether you are struggling to find comfort food in these first few weeks of chilly weather or are simply looking for a perfect tailgate pot of soup….this White Chicken Chili is guaranteed to fit the bill.  Martha, from the Ivy Bake Shoppe, gave me the original recipe a couple of years ago and it has been a HIT each time I have shared it with friends or brought with me to a gathering.  Give it a try this weekend!

WHITE CHICKEN CHILI

Original Recipe by Martha Wolf of the Ivy Bake Shoppe

Serves 6-8

• 1.5 pounds Northern beans
• 3 cups of water
• 1 large onion chopped
• 1 teaspoon garlic, finely chopped
• 1 Tablespoon dried oregano
• 1 Tablespoon chopped jalapeno pepper
• dash cayenne pepper
• 2 teaspoons ground cumin
• pinch ground cloves
• 7 cups of chicken broth (Swanson’s Natural Goodness Chicken Broth – GFCF)
• 2 cans Rotel tomatoes (1 Hot; 1 Regular)
• 3/4 cup lime juice
• 5 cups cooked chicken, diced (Rotisserie)
• 1/3 cup chopped fresh cilantro, for garnish
• 1/3 cup  Parmesan cheese  (optional), for garnish
• 1 Lime, cut into wedges, for garnish
• Salt and pepper to taste (chicken broth is usually salty so may not need additional salt)

 
Briefly saute onions and garlic on stove until fragrant and onions are translucent.  Add beans along with the water, oregano, jalapeno pepper, cayenne, cumin, cloves and chicken broth.  Bring to a boil.  Reduce heat and simmer 30 minutes.  Add Rotel, lime juice and chicken.  Cook 30 minutes, simmering.  Sprinkle with parmesan cheese, a lime wedge, and fresh cilantro to serve.

Mmm…SPICC-YYY! 

And best news yet, leave the parmesan off the top and you have a “Northcut-Inspired” GCFC meal.   Thank you, Martha!

Indulge.  In Life.  In Love.  In Food.

Good Morning Friends!   During my travels to CA last week, I missed you….I missed my kitchen…I missed my everyday home cooked meals.  Napa, Sonoma, Dry Creek Valley, and San Fran had SO much to offer and the food was INCREDIBLE.  But as with every trip, whether it be for business or pleasure, it is so good to be home…for a few days anyway.  In the upcoming weeks, I will share with you all of the great eats and drinks of my trip to California.  Stay tuned!

In the meantime…

I walked into the gym yesterday afternoon and I was greeted with, “Wow, Robin!  I haven’t seen you in a while.”  Let’s be honest….part of me wanted to jump over the counter and show this friendly greeter my mean 1-2 Punch….and part of me…knew he was right.  Sure…I have been traveling a ton but I know dang well, I fell off the bandwagon.   With that, I swallowed my pride and said, “Yea yea yea…good news is…I’M BACK!”  He laughed and welcomed my return. I, on the other hand, promised myself not to fall again.  We all know the trouble with falling off the bandwagon…our energy levels plummet, our mood plateaus, and our jeans slowly become tighter and tighter.  (Especially when our indulging doesn’t slow as much as our physical activity!)  Many times, our friends and family never notice the 2 or 3 or 4 lbs that we slowly pack on (or at least we’d like to think so) but there is no denying that uncomfortable feeling around your waistline as you sit at your desk…or in my experience, drive across the state and fly across the country.  With a solid 9 days in Iowa before I jet-set again, I am re-committed to daily exercise and frequent visits to the gym.  It’s all about getting into the routine and prioritizing during a busy day…week…month.  Wish me luck!  I challenge you to do the same.  🙂

And…speaking of “indulging”…I have a good one for you today. Yes…Creme Brulee!  When my Mom came to visit in early October, her only request was to make Creme Brulee.  While I had never attempted this classic dessert, I decided it couldn’t be THAT hard.  I was pleasantly surprised…it was so easy!  Enjoy….

CREME BRULEE

Adapted from a recipe by Paula Deen

• 2 cups heavy cream
• 1 tsp Vanilla Extract
• 1 tsp Gran Gaga
• 4 large egg yolks
• 1/3 cup Sugar
• 1/3 white granulated sugar

Indulge!  Sometimes…jello will do the trick (both satisfy an after-dinner sweet tooth & help maintain a waistline)…but other times…you need no other than that beautiful, exquisite Creme Brulee.  🙂 

Can you name the movie script below?  It’s one of my favs….

Indulge.  In Life.  In Love.  In Food.

Greetings from Napa!  What a wonderful world it is in Wine Country.  🙂

Yesterday Mandy and I started our day early in San Fran, picked up our convertible, headed over the Golden Gate Bridge for a stop at Tyler Florence’s Shop in Mill Valley and then made our way North to Wine Country.  We had an amazing lunch at Diavola Pizzeria in Geyserville and tasted wines in the Dry Creek Valley at Artisan Terroirs, Dutcher Crossing, Trentadue, and Coppola.  Delicious!   If all the wine wasn’t satisfying enough, we ended the night with an awesome outdoor dinner beneath the fig trees at El Dorado Kitchen!  By the time we made it back to our cottage in Sonoma…we were exhausted.  And now…up bright and early…we are ready for another day…this time in Napa Valley.  With 8 wineries on the list for today…we hired a driver!  He should be here soon…

In the meantime, with wine on my mind, I wanted to share a post with all of the Iowans reading this blog, about another great Iowa Winery, Fireside.  Have you visited?  If not…you should! 

Fireside Winery is located near Williamsburg (just a few miles down the road from the Tanger Outlet Mall).  With a beautiful patio and terrace, tasty appetizers, crisp white wines and great reds, and live entertainment, it is a must stop!  On our stop in August, we indulged in a warm brie platter and a bottle of white wine. 

Yum!  Warm Brie….fresh bread….and crisp, crunchy apples!

Crunch. Sip. Chew. Sip. Crunch again.  Swig Swig Swig!

Nothing beats an afternoon at a winery with a spouse…a best friend…a family member.   

 Stop at Fireside or a local winery near you and indulge!  What are you waiting for?

And until I return….CHEERS!

Indulge.  In Life.  In Love.  In Food.

Today marks the day that my travel for Oct and Nov really picks up.  In the next 6 weeks, I will have travelled near (San Francisco, Napa, Memphis, Vegas, & Boston) and far (Tahiti!).  I am excited (and tired) just thinking about it!  Obviously most of this jet-setting is for work…but I threw in 3 days in Wine County for fun and 5 in Tahiti to celebrate our 5yr anniversary!   I will do my best to keep you all updated with the sights and tastes of my travel!  With a flight out tonight, my first stop is tomorrow…Wine Country with one of my college roommates, best friends, and travel partner, Mandy!  Just the two of us…a mustang convertible…and all the wine 2 girls could ever want…or need.  (Oh wait…that sounded dangerous.  Don’t worry…we hired a chauffeur.)  Cheers!

And with that, today I share with you a recipe from Mandy.  Buffalo Chicken Dip.  In fact, just last weekend, my friend Bonnie brought over a Buffalo Chicken Dip of her own…I would be curious to see if it is any different from this recipe…because both were absolutely delicious!  No…not healthy….delicious.  🙂  If you need a new tailgate pleaser this weekend…this one will do the trick! 

BUFFALO CHICKEN DIP

• 2 cups shredded rotisserie chicken
• 2 (8 oz) packages cream cheese, softened
• 1 cup Buffalo Wing Sauce (I used Hooters Hot!)
• 1 cup Blue Cheese Dressing (I used Marzettis Bistro Blue Cheese – mild flavor)
• 2 Tablespoons chopped parsley (sometimes I leave this off)
• Tortilla chips and Celery sticks for dipping

“Everyone must take time to sit and watch the leaves turn.”
–   Elizabeth Lawrence

Good Morning!  I hope you had a great weekend and spent some time outdoors.  After a fun mother/daughter shopping day on Saturday, I was determined to spend some time outside on Sunday.  So with little Ruby by my side, I laced up my walking shoes and threw my camera aross my chest. What a beautiful day for a long quiet stroll. 

I love these colors of fall almost as much as I love this little dog!

If you haven’t done so already, spend some time outside this week.  The colors change quickly and the leaves fall faster than we’d hope.  Find a trail and lace up your shoes!  

The numbered days of Autumn are waiting.

And when you get home, enjoy a bowl of soup and freshly baked bread!

When I was down in Burlington meeting with Martha to discuss writing a cookbook, I took a cup of her Roasted Eggplant and Tomato Soup with me to enjoy for lunch.  I wasn’t so sure about the “eggplant”…but I figured if Martha was serving it at The Ivy, it HAD to be good!  I was oh-so right.  After I finished my little cup of soup, I was wishing I had ordered a bowl.  🙂

With that, I emailed Martha and asked if she would share the recipe with us.  And she did!   Thank you, Martha! 

ROASTED EGGPLANT & TOMATO SOUP

By Martha Wolf, The IVY

• 3 pounds Eggplant, sliced lengthwise in half
• 5 medium Tomatoes, cut in half
• 3 tablespoons Olive Oil, plus more for roasting
• 1 head of Garlic
• 1 medium Onion, chopped
• 3 tablespoons Tomato paste
• 28 ounces of Chicken Stock

Preheat oven to 425 degrees

Liberally brush cut side of eggplants and tomatoes with olive oil; place on cookie sheet with cut side eggplant down, and cut side tomatoes up . Cut top off head of Garlic. Drizzle olive oil over garlic, wrap in foil and roast in oven with vegetables. Roast at 400 – 425 degrees for 30-35 minutes, checking after 20 minutes.

Add olive oil to large pan and sauté onion until soft. Add tomato paste and stir for about 2 minutes.

Clean out the eggplant pulp and discard skins, and de-skin tomatoes.  Squeeze out the cooked garlic from the shells and add garlic, eggplant and tomatoes to onion mixture. S tir in chicken broth.  Bring to a simmer and simmer about 10 minutes.  Puree mixture in food processor.  Season with salt and pepper.  Enjoy.

Makes 10 cups of soup. Freezes well.

We served ours with freshly baked bread….and Ryan kicked his bowl up a notch (he likes everything to be spicy!) with a dash or two of cayenne pepper.  I’m not going to lie, that option was really good too!

This recipe is a win win!  Flavorful. Satisfying. Healthy.  And best of all, the soup is gluten and cassein free! 

So…go outside and enjoy the colors of fall.  Then come back in….and indulge in the flavors of fall. 

Indulge.  In Life.  In Love.  In Food.

Have we had a beautiful week or what?!  I’m not sure I have ever seen such a long stretch of “perfect” weather.  Clear blue skies, perfect temps, and sunshine sunshine sunshine!   And it looks like we are in luck Iowans, we are forecasted to see a beautiful weekend as well.  Woohoo…bring it!

I recently came across an interesting quote, “A meal without wine is like a day without sunshine.”  I, quite frankly, couldn’t agree more.  After a weekend of entertaining with wine, chocolate mousse cake and fish tacos, I was left with fun memories, extra fish in my freezer, and a bottle of sauvignon blanc on the counter.   Staring into the refrigerator on Monday night, I decided I would bake up that left over tilapia, add a few of my favorite flavors, and a healthy drizzle of sunshine…errr, I mean, wine!  🙂

TILAPIA w/Sauvignon Blanc & Couscous

• 4 (8-ounce) tilapia fillets
• 2 tablespoons fresh basil leaves
• 1 teaspoon crushed red pepper
• 1/4 Red Onion, thinly sliced
• 2 Cloves minced garlic
• 3 tablespoons EVOO
• 3 medium on-the-vine tomatoes, thinly sliced
• Sprinkle of Salt and Pepper
• 1/4 cup Sauvignon Blanc
• 1 Lemon
• Box of Roasted Garlic and Extra Virgin Olive Oil Couscous (made as instructed on the box)

Preheat the oven to 400 degrees F.   In a baking pan, drizzle EVOO so the fish doesn’t stick to the bottom.  Lay the tilapia evenly in the pan and sprinkle with crushed red pepper, basil, salt, pepper, and minced garlic.

Add some red onion and drizzle with 2 tablespoons of the olive oil.  

Arrange the tomato slices evenly over the fish, drizzle with the remaining 1 tablespoon of olive oil and 1/4 cup Sauvignon Blanc. 

Bake until fish flakes easily with fork, about 20 to 25 minutes.

SAUTEED SPINACH

• 1 1/2 pounds baby spinach leaves
• 2 tablespoons good olive oil
• 3-5 cloves chopped garlic
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• Lemon

Rinse the spinach well in cold water to make sure it’s very clean.
In a large pan, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. 

Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. 

Uncover the pan, turn the heat on high, and cook the spinach for another minute, stirring until all the spinach is wilted. 

Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Once spinach and couscous are ready, remove the tilapia from the oven and plate your meal.  Squeeze the lemon juice over fish and serve immediately.  Enjoy with a chilled glass of Sauvignon Blanc!

Ryan and I agree that this was a super fast, easy meal….and yet, light and delicious!  Move over chicken and potatoes…

Enjoy your weekend!

Indulge.  In Life. In Love. In Food.

As I learn more and more about gluten and cassein intolerances, I realize that many of the meals that Ryan and I make seem to fit the mold for a GFCF diet without much change.  During our visit to the North Shore of MN in August, we made a recipe by Giada.  The reviews for this recipe on the foodnetwork.com were beyond positive!  So, while the ingredients vary a bit from our go-to favorites, we decided to give it a whirl.  If you enjoy pasta…and salmon…and spinach, this one is for you!  While I prefer a tomato-based pasta, Ryan really enjoyed this pasta…I hope you do too.

SALMON PASTA (GFCF)

4 Servings

• 1/2 pound whole-wheat spaghetti pasta (substitute Gluten Free pasta)
• 1 clove garlic, minced (we used 3 cloves)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 tablespoon olive oil
• 4 (4-ounce) pieces salmon
• 1/4 cup chopped fresh basil leaves
• 3 tablespoons capers
• 1 lemon, zested
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves

Good Morning on this chilly October Monday!  October?  Really?!  I guess so.  And you know what October calls for….PUMPKINS!  🙂

Let’s be honest…I haven’t carved a pumpkin since I was a child.  Every year I think to myself, “We should carve pumpkins this year.”  And every year comes and goes without a jack o’lantern on our front step.  Then something wonderful happened this year.  Karen Dondelinger showed me some pictures of the pumpkins she paints.  They were adorable!  And quite naturally I thought, “One of these pumpkins would be perfect on our front step…and there would be no carving necessary!”  HA!  As you can see from the photos below, trying to pick one was difficult.  So…there are 3 to be shared among my friends!  If you have any interest in buying one of these festive pumpkins (many other designs I am sure), reach out to Karen.  sew_what08@yahoo.com or 319.330.9724.   She is as wonderful as the pumpkins she sells!

And while we are on the topic of pumpkins…I have another FAVORITE to share with you.  Remember Martha?  Martha from the Ivy Bake Shoppe?  Well, it has probably been 3 years now since she gave me her Pumpkin Bar recipe.  These bars are incredible!  In fact, I made a batch for the Hawkeye Homecoming Game this weekend and they were gone in a flash.  Good thing I saved some extra in the fridge at home!  🙂  YUM.  If you are looking for a guaranteed hit, you can thank Martha for this one!

PUMPKIN BARS

• 1 Cup Vegetable Oil
• 2 Cups Sugar
• 4 Eggs
• 1 Can Pumpkin
• 2 Tsp Cinnamon
• 1 Tsp Baking Soda
• 2 Tsp Baking Powder
• 2 Cups Flour
• 1/2 Tsp Salt

FROSTING

• 3 oz Cream Cheese
• 1 Tbsp Milk
• 6 Tbsp Butter
• 1 Tsp Vanilla
• 2 Cups Powdered Sugar

Preheat oven to 350 degrees.  Grease jelly roll pan.

In a large mixing bowl, add vegetable oil, sugar, and eggs.  Beat smooth.

Add pumpkin, cinnamon, baking soda, baking powder, four, and salt.  Beat smooth.  Pour mixture onto greased jelly roll pan and bake for 30 minutes.

In another bowl, prepare the frosting.  Beat cream cheese, milk, butter, vanilla, and powdered sugar until smooth.  Set aside or refrigerate until ready to frost.

Remove pumpkin bars from oven and let cool completely.  Frost bars and refrigerate to let frosting set.

Sprinkle with a little extra cinnamon if desired….

Cut bars.  Share.  Enjoy!

Indulge.  In Life.  In Love.  In Food.

Good Morning!  I am so happy today is Friday!  WHAT.A.WEEK.  🙂

While most of my travel this week took me West to Des Moines, one of my favorite stops in Iowa has always been a little town in SE Iowa situated on the Mississippi River.   Burlington.   There are so many reasons to love Burlington…the small town feel, the historic downtown, the eclectic little shops, and the amazing local restaurants!  Over the last 5yrs, I have come to love frequenting the Ivy Bake Shoppe.  Martha Wolfe & Susan Saunders, the owners, serve delicious homemade breakfast, lunch, and dessert!  I’m telling you…it is all amazing…but the desserts are OUT OF THIS WORLD.  While Martha was busy running 2 busy locations (Burlington & Ft Madison), she also wrote and published one of my favorite cookbooks, “Ivy Bake Shoppe Cookbook”.  If you don’t have a copy, I highly recommend you purchase one…there are only ~500 copies remaining.  I have given one to nearly all of my close friends and family…and they’d agree!  http://www.ivybakeshoppe.com/

When I stopped in last week, I sat down with Martha to get her advice on writing and publishing a cookbook.  You read that right…my friend Sara and I are in the preliminary stages of writing a cookbook!  Due to my belief in everyday indulgences and Sara’s take on clean, nutritious eating, we hope to create a book that satisfies both with a combination of our individual recipes.  (http://www.sarabconsulting.blogspot.com/)  Thankfully, Martha was there to point me in the right direction and offer some much-needed advice.  Thank you, Martha!  If you, the readers, have suggestions, requests, favorite recipes, or ideas for what you would or would not like to see in a cookbook, please share your thoughts!  We want to hear what you have to say.  Click on the “Contact” tab above and send me a message!  More details to come later…

During my visit with Martha, we also talked about my blog and the new tab “Northcut Inspired”.  Martha immediately jumped out of her chair and said, “You have GOT to try this cake.”  She handed me a piece to take home…and the second I took my first bite…I knew she was right.  HEAVEN in a springform pan. 

So this weekend, as you are looking to satisfy your sweet-tooth, try this recipe of Martha’s.  I dare you to eat just one piece.  And while this recipe is not “cassin free”…it is “gluten free”.  I made my first Mousse Cake last night…I CAN’T wait to dig in!

MARTHA’S MOUSSE

• 2 – 8oz pkgs Semi-Sweet Chocolate
• 4 Sticks of Butter
• 1 Cup Sugar
• 1 Cup Half & Half
• 1 Tbsp Vanilla Extract
• 1/2 Tsp Salt
• 8 Large Eggs
• Chocolate Glaze (below)

Preheat oven to 350 degrees.  Grease a 10 inch springform pan.

In a 3 quart saucepan over low heat, heat chocolate, butter, sugar, half & half, vanilla, and salt.  Stir frequently until chocolate melts and mixture is smooth. Don’t overheat or the chocolate will burn.

In another large bowl, whisk eggs.  Slowly beat in warm chocolate mixture until well blended with eggs.

Pour batter into springform pan so that is spreads evenly.  Springform pans can have a slow leak, place tin foil or a cookie sheet on the rack below in the oven to catch drippings.

Bake for 45 minutes or until toothpick inserted in cake 2 inches from edge comes out clean.  Cool cake completely in pan on a wire rack.

When cake is cool, carefully remove side of pan and wrap cake (still on pan bottom), in plastic wrap.  Refrigerate until well-chilled…at least 6 hours or overnight.

Prepare Chocolate Glaze.

___________________________

CHOCOLATE GLAZE

• 1 – 6oz pkg semi-sweet chocolate pieces
• 2 tablespoons butter
• 3 tbsp milk
• 2 tbsp light corn syrup

In a heavy 2 quart saucepan over low heat, heat chocolate and butter, stirring frequently until melted and smooth.

Remove pan from heat and beat in milk and light corn syrup.

Set aside until ready to use.

___________________________

Unwrap cake and remove the bottom of the pan.  Line cake plate with waxed paper strips.  Place cake on plate and spread with warm glaze.  Discard wax paper.

Enjoy bite after delectable bite!

And the next time you stroll through Burlington or Ft Madison, Iowa, be sure to stop in and visit Martha at the Ivy.  You won’t be disappointed!

Indulge.  In Life.  In Love.  In Food.