Mini-Tree in a Minute!

Even though I took down our Christmas decorations yesterday,

I still wanted to show you a "new" one I created this year -

 I had this cute planter full of flowers on the front step all summer,

but brought it in for the winter and thought I could put it to use.

 So I grabbed a tomato cage from the garage,

 and an old garland that I wasn't using anywhere,

 and started wrapping it from the base,

to the tip, covering the entire tomato cage.

I just bent some of the branches around the cage in various places
to hold the garland in place.
Then I popped on some white lights,

and low and behold, it looked like a little tree!

So cute and easy!

I finished it off with some ribbon and a star -

It was an adorable addition to my entryway.

Tomato Basil Parmesan Soup

It's cold, so I'm in the soup mood!

Doesn't this one look great?

 

It's a crock-pot recipe too, so it's pretty easy to make!

Here are the ingredients:

 

 We busted out the food processor -

and diced up all of the veggies,

before dumping them in the crock pot,

along with the diced tomatoes, broth, and spices.

After everything's simmered on low for 5 to 7 hours,

melt butter in a skillet -

and whisk in flour to thicken and then some of the soup.

 

Pour the mixture back into the crock-pot and stir in 

the Parmesan cheese and warmed half and half.

Let it all cook together for another 30 minutes,

before serving it up with some grilled cheese!

It was really tasty, full of veggies, 

without being chunky since we used the food processor,

and delightfully creamy and cheesy - a hit!

Tomato Basil Parmesan Soup


2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil   
4 cups chicken broth
½ bay leaf
½ cup flour  
1 cup Parmesan cheese  
½ cup butter  
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)  
1 tsp salt  
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving, melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, and salt and pepper.  Add additional basil and oregano, if needed.Cover and cook on low for another 30 minutes before serving.

Batman Late Than Never

Anybody still out there?

Life's gotten in the way of blogging a bit,

but I'm still making things and trying new recipes,

so posts will keep coming as I find time to put them up.

I managed to get some fall fun on here,

but missed a Halloween post.

I couldn't go without showing my sweet babies in their costumes,

so here's Walter as Batman -

and Ruby as an ice cream cone -

 along with her cousin Jett,

who sported Walt's Elmo costume from last year.

We met up with our neighbors  -

to hit up a nearby trunk-or-treat,

 before gathering with even more neighborhood friends -

 

for some good old fashioned trick-or-treating.

 The kids had a great time -

and were very happy enjoying their treats
after a busy night on the town.

Mushroom Soup

Here's a secret for you,

I love mushrooms! 

So when I saw this photo -

 

of homemade mushroom soup on Pinterest, I had to give it a try.

First, chop up some garlic,

 

and throw olive oil and butter in a big pot.

 

Add in your chopped garlic -

 and saute over medium heat.

 Chop up a pile of mushrooms,

(we used baby portobellos and white button)

 and add in some Thyme, bay leaves, and Worcestershire sauce,

 

along with the chopped mushrooms.

Add broth and let everything boil for a bit -

 

 before adding in some diluted flour to thicken, 

and milk and cream.

 Serve it up with some great bread 

and it makes for a delightful meal.

 It's definitely a recipe I'll be making again!

Mushroom Soup
4 c. fresh mushrooms, cleaned & finely chopped
2 Tbsp olive oil
6 cloves garlic, chopped
2 Tbsp butter
2 Tbsp chopped fresh thyme or 1 tsp dried thyme
2 - 3 bay leaves
2 tsp Worcestershire sauce
2 c. chicken or vegetable stock
2 Tbsp flour dissolved in 2 Tbsp water
Salt to taste
1 c. heavy cream
1 c. milk
Dash of nutmeg
Freshly ground pepper to taste
Fresh parsley or thyme for garnish

Heat olive oil in a large pot. Add butter and lightly saute garlic on medium heat. Add mushrooms, thyme, bay  leaves, and Worcestershire sauce. Cook over medium heat until moisture from the mushrooms disappears. Add broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. Add in diluted flour and stir constantly while simmering, until the mixture thickens. Season to taste with salt, pepper, and nutmeg. Add milk and heavy cream. Bring to a simmer and turn off heat. Serve with fresh parsley or thyme.

Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.

Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz2DfS6A9qO

300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz2DfDwjCfc

Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz2DfDwjCfc

300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz2DfDwjCfc

300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz2DfDwjCfc

Racing Report

I didn't participate in too many events this year.

After my first triathlon,

I pretty much took the summer off.

But in late fall,

I got back into racing a little bit and did this 5K with Walt.

We hadn't run a race together since this -

 so it was pretty fun to have my little buddy along for the ride.

The race started and ended at the Scheels Arena.

Walt waited patiently in the stroller,

while I got ready to run.

  We found a spot at the back of the starting line,

 and gave Ruby a wave before we took off.

We may have gone a little too far back 

because we had to weave through a bunch of walkers 

before we could really get going,

but we crossed the finish line in 34 minutes 

and it was so much fun listening to Walter 

point out everything he saw along the course.

I also got talked into running this 10K in October.

I finished in 1 hour and 4 minutes, which is not bad at all for me. 

Friends are already throwing out suggestions for events in 2013, 

so I guess we'll see what I end up participating in next year!

White Chicken Artichoke Lasagna

I pinned this recipe for a new twist on lasagna

  and finally got around to making it.

Here's what you need to get started - 

 

Throw some cream cheese, milk, 

and garlic powder into a large bowl,

and beat with a mixer until smooth.

 Stir in some basil and set aside.

 

In a separate bowl,

 combine artichoke hearts, chicken, cheese,

and one of my personal favorites, sun-dried tomatoes.

Dump half of the cream cheese mixture into this bowl -

and mix well,

reserving the other half for layering.

 Spoon some of the cream cheese mixture 

into the bottom of your baking dish,

and then cover with cooked lasagna noodles.

 Next pile on some of the chicken mixture and repeat the process,

 until you are finished and can cover everything in cheese.

 Bake that baby,

 and serve it up!

It's definitely not your average lasagna.

It will be a great dish for cold winter days.

White Chicken & Artichoke Lasagna
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) shredded Mozzarella Cheese, divided
1/2 cup grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.