{meat pasta sauce}

For the longest time the husband had requested I make pasta sauce from scratch (his Italian side was calling) and earlier this week I fulfilled his beloved dreams.  The recipe I used made a good amount where I was able divvy it up in smaller containers to freeze for later uses (fridge for up to 3 days or freeze for up to 30 days).  Brilliant for those days where you just need to make something real quick.  I followed the recipe as is, however, you can make all the modifications you want; get crazy!  You can reduce the meat (which I plan on doing next time... maybe just sweet Italian sausage with no ground beef), add mushrooms, add eggplants, add KALE(??!!).  Keep reading for recipe.  

What's your favorite pasta sauce recipe?  

Ingredients:

1 pound sweet Italian sausage, sliced 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans tomato sauce

1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil 1/2 teaspoon fennel seed 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper

Directions: 

In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Recipe Source: allreceipes.com

{baked fried chicken}

i love me some friend chicken.  especially some Church's Chicken.  my dad would order my sisters and me the 10 piece (to share) and it became a treat we always looked forward to.  if only i could still eat fried chicken like i use to.  that's how i pondered across this recipe.  (we're all trying to eat a little healthier here once in a while, am i right?)  the buttermilk (i used reduced fat buttermilk) keeps the chicken tres moist and the cornflake gives it a nice texture.  one thing i would add to the recipe is cayenne pepper to the coating to give it some kick and perhaps some bread crumbs?  other than that, it's a pretty decent recipe.  

{when life gives me lemons}

... I literately make lemon bars out of them.  

I have been searching for a great lemon bar recipe and after multiple tribulations I have finally (yay!!!!) found a recipe that is a keeper.  (thank you Pinterest!!)  

This recipe yields a generous goo of sweet, sour and tart.  And a crust of buttery delight. 

I thank you, again, Pinterest.  I can now sleep at night.

**Please forgive the poor lighting in my photos.  I have to make due with the time and light I have on hand.  The woos of a working mother.**

{fruit tart}

This weekend I made a 9" fruit tart with seasonal fruit... and it was a HIT!  I found a great tart dough recipe in my William Sonoma baking cookbook and a great pastry cream recipe from Allrecipes.com.  My husband said I could sell these bad boys for $30 a pop.  ;)  Over the Summer I made mini 3" fruit tarts and those turned out delicious as well.  I already want to make more!  

On a side note, baby is doing well.  My belly is slowly growing and, I think, I felt baby move for the 1st time today!!  In 2 1/2 weeks we'll find out the sex of the baby.  Stay tone to find out!  xo, jules

{mac n cheese}

Gruyere cheese is one of my favorite cheeses to eat with salami and cracker.  I feel in love with this Mac n Cheese recipe from Ina Garten of Barefoot Contessa because it incorporates two of my favorite cheese: Gruyere cheese and Sharp Cheddar cheese.  Usually I make this with White Sharp Cheddar cheese but the market was out so I opted for regular Sharp Cheddar.  I also tweak the recipe by using Italian seasoned bread crumbs in lieu of plain bread crumbs.  It gives the flavor a bit more sass.  It's becoming a tradition that I make this dish for the Holidays so I thought I'd share!

{dutch apple pie}

My definition of a great dutch apple pie is the texture and taste of the top streusel crumble, enough cinnamon mixed in with the apples, the (perfect) apple, and the crust.  First, I prefer my crumble top to be oat free -- I'm not trying to eat a granola bar with my apple pie!  I love mine with cinnamon, brown sugar, sugar, and butter.  Give it to me!  Next, not all apples are meant for baking.  In this pie I used Granny Smith apples.  In another apple dessert dish I baked, I've used Honeycrisp apples and it turned out GREAT.  I tend to find Fuji apple a little too sweet to bake with, especially if you are adding sugar.  You want to find an apple that will hold it's texture (not get mushy) while baking and has the perfect sweet tartness to it.  Last, a great crust is a must!  A firm flaky crust... mmm.  Apple pies have got to be one of my favorite desserts.  I found this recipe online (where I find most great recipes) and the coolest part about it -- you make the crust right in the pie pan!

On a little side note, happy 2012!!  I hope all of you had a great New Years and is ready to start (or continue) great things this year.  There are some things I am going to try to improve on... one being trying to post more often!  I keep telling myself I have a good excuse for slacking -- and I'll soon announce what!  Keep an eye out!  Anyways, wishing you all the best for 2012 and hoping you continue to visit my blog!  Thank you for the support!  xo, jules

{lemon tea cake}

With the Holidays here, it's always nice to arrive at someone's house with a gift in hand.  It's even better if it's a gift of a yummy treat.  I baked this lemon tea cake with just that in mind.  This recipe is full of lemon zest, lemon juice, lemon simple syrup, and lemon glaze.  Recipe is from Miette's cookbook.  

I hope you all have a scrumptious Thanksgiving with the ones you love.  xoxo, jules 

{chocolate chip cookies}

This week I picked up Miette's cookbook and couldn't wait to get to work.  Miette is an adorably delicious bakery in San Francisco (started there, but now has a few locations sprinkled around the Bay Area) that makes the most amazeballs baked goods and confections.  Here is my attempt in bring the deliciousness to my home.  The chocolate chip cookies have a subtle oatmeal crunch with a subtle nutty walnut flavor.  It's a great twist to your classic chocolate chip cookie.

{eat me : drink me}

My work is having a Halloween decoration competition.  My group's theme is Alice in Wonderland.  May the best decorators win!  :)  {p.s. we won}