Roasted Garlic White Bean Dip

Thanksgiving is fast approaching, friends, and chances are that your dip repertoire could use a little updating.

Oh come on, admit it... your family has eaten more of that sour cream + ranch packet dip that you serve at every single family function than anyone really cares to think about. Time for a change, friends.

This dip is too easy - and too tasty - not to share with you. Chances are that you already have everything you need to make this dip in your kitchen right now. (...especially if you're like me and have a mild obsession with cannelini beans.) The hardest part is going to be roasting the garlic, which is really a put-it-in-the-oven-and-forget-about-it-for-an-hour kind of thing anyway. Seriously... beans, roasted garlic, olive oil, lemon juice, salt, and a little rosemary. That's it. Almost as easy as that ranch dip. And waaay better for your heart.

And this dip is sure to be a crowd-pleaser. It's creamy, it's slightly garlicy with that distinctive fruity olive oil flavor, and goes great with Stacy's Parmesan, garlic, and herb pita chips. Or you could make your own pita chips, if you're feeling like an overachiever, but I don't want you to stress yourself. Plus it's packed with protein, good, heart-healthy fats, and antioxidant-rich garlic, so you can't go wrong. Make this as part of your Thanksgiving appetizer spread or make it as an after school/work snack... just make it. Trust me.

Herb Roasted Chicken

I've been on a roasted chicken kick lately.

Ever since I roasted my first chicken about a month ago, I've been a little obsessed.

But how can you blame me? A whole chicken costs about as much as 2 or 3 breasts by themselves usually, and goes easily twice as far. Plus the whole roasting process is kind of fun in some twisted way... sort of therapeutic, the way kneading bread can be. Or maybe I just love pulling a roasted bird out of the oven, seeing its skin all perfectly brown and crispy, its savory aroma filling my apartment.

Plus, I figure it's good practice for the Thanksgiving turkey I'll roast in a year or two. :)

When I stumbled upon this recipe while watching Food Network videos online one night, I knew I had to try it. My last roasted bird was a little more complicated than I wanted it to be, and I was on the hunt for a simpler recipe that still packed great flavor. This recipe definitely delivered on that one. Getting the seasonings up under the skin was a genius move, because the usually dry and flavorless breasts were moist and juicy and packed with so much flavor. And the process could not be simpler. With classic flavors, moist results, and an easy method, I think this might be my go-to poultry recipe for when I'm finally ready to tackle that Thanksgiving turkey!

Roasted Root Vegetables

I've said it before and I'll say it again... I love fall.

I love the changing colors of the leaves. I love the crisp, freshness of the air. I love apple picking and pumpkin carving. And I love that I can finally turn on my oven without sweating to death in my kitchen.

Most people go crazy for summer produce, but me... I love autumn's bounty most of all. Autumn produce transitions from light and crisp to something with more heart. Something more fulfilling, that satisfies the soul as well as the tastebuds. I love the way that everything autumn takes on a sweeter flavor and a softer texture, as if the veggies want in on this whole dessert business too.

Take these root veggies for example. Potatoes, carrots, beets, turnips... they're all just okay cooked other ways. But roast them at a high temperature for about 30 minutes, and they begin to resemble candy. Beets especially. Roasted beets are a revelation... if you haven't tried them yet, you're seriously missing out. And who cares if they stain your pretty potatoes and onions pink? Everything looks better with a hint of pink, anyway. Roasted with a little olive oil and plenty of dried herbs, these veggies embody the essence of fall flavor. Move over mashed potatoes... there's a new king-of-the-sides in town.

My First Roasted Chicken

Next on the list of my late night cooking adventures: roasted chicken.

This was another first for me. Weird, right? What aspiring chef has never roasted a chicken before? Well, this aspiring chef, for one. And I figured it was about time to change that. The way I think about it, roasting a chicken is like boiling an egg... everyone should know how to do it.

So with blind ambition and a whole night ahead of me, I set out on a mission... to roast my first chicken.

I wasn't particularly picky about the kind of roasted chicken I wanted to make. I just wanted to make one! I remembered the recipe featured in Cristina Ferarre's Big Bowl of Love. She called it "Chicken Roasted to Perfection," so it had to be good, right?

Well, good was a freaking understatement.

I think what surprised me most about this chicken was how moist it was. I've had roasted chicken before that was dry and tough, but this was so tender and juicy it was damn near falling off the bone by the time it was done. And every bit of it had flavor. The Dijon mustard right on the skin was almost too much for me, but Dane really loved it. But even after picking off the skin I found that the meat below had retained the perfect meld of Dijon, thyme, and rosemary. It was heavenly.

And the leftovers even made for some great fajitas the next day.

So what do you guys think? Not bad for my first try, eh? :)

Roast Pork & Veggie Burritos

Since I've begun working night shift indefinitely, I've been looking for and cooking a lot of meals that require the same base ingredient, which can be made in large quantities and then created into two or more different recipes. For me this serves two purposes. One, it gives me something to do (read: keep me awake) the night before my first night shift in the stretch, so I can stay up late and sleep most of the day. Two, it makes meal planning during my stretch of night shifts a breeze, because my main ingredient is already done... all I have to do is quickly throw the other ingredients together and voila! Dinner is ready.

Lucky for me, the September edition of Everyday with Rachel Ray was all about these kinds of meals, and I felt fortunate to come across this very tasty - and quite easy - burrito recipe. It starts with a great base roast pork, which can be eaten on its own with the usual roast sides, like mashed potatoes and gravy, but it can also easily be tossed with a little bottled BBQ sauce and piled on a bun with tasty results. The roast can also be easily frozen in smaller quantities once cooked, which makes future meal planning easy too. The rice pilaf used in these burritos is also quick and simple to throw together, and it too can be frozen for future use. Between the pork and pilaf alone, the recipe possibilities seem quite endless!

Even if you only make the roast and the rice for these burritos you won't regret it... freeze the leftovers because you'll definitely want to make these again and again!

Penne with Roasted Tomatoes, Garlic, and White Beans

Is there anything better than roasted garlic? If there is, someone please introduce me because I need to try it. NOW.

In the meantime, I'll go on believing that if heaven exists, it must be overflowing with roasted garlic, basil, and Parmesan cheese. I simply cannot imagine a better combination of flavors.

It's no wonder I couldn't wait to try this recipe.

Now I know I said the other day that I don't really like tomatoes... but this recipe just might make me change my mind. Roasting the tomatoes under high heat completely changes them, into something velvety and very sweet. Seriously... they just about melt in your mouth. Combined with the creamy cannellini beans and the pungent roasted garlic... and the nutty pasta and the fresh, aromatic basil... it's basically heaven on a plate. Give it a try and you'll understand why this recipe just jumped into my top five favorites.

Roasted Butternut Squash Soup

My apologies for being gone so long! With my birthday last weekend and the spring semester starting this week, things have been a little busy around our place. I've barely had time to cook, let alone to blog, and I'm sorry to say that this may be the way things are this semester. My goal is to post at least once per week, so let's hope that school and work don't keep from maintaining that!

Last week I mentioned that I'd be making Butternut Squash Soup, and indeed I did! This is a soup that I had never even tried until a few months ago... and even though my only experience with it had been the kind out of a V8 box, I've been in love with its smooth texture and sweet flavor since my first sip. I'd been wanting to make my own since the first time I tried it, and I even asked for an immersion blender for Christmas just so I could make my own. Thanks Mom, for obliging me! 

Since I'd never made a soup like it before, I searched for a relatively simple recipe. As usual, I settled on a recipe by Giada de Laurentis (my foodnetwork favorite, by far). I was drawn to this one mostly by the list of ingredients... pungent, earthy sage, plenty of garlic, and chicken stock. Many of the other recipes I'd seen called for cream - which I'm trying to avoid these days since my wedding is only 7 months away now - so I was very excited when I discovered that this recipe called for a much lighter yet equally flavorful liquid. And the cream was not missed at all... the soup still turned out sweet and creamy and packed with savory goodness. Somehow it tasted better knowing I didn't need to feel guilty about it. :)

Giada simply cubed the squash and allowed it to cook as the soup boiled, but I opted to roast mine before making the soup. This is, of course, totally optional, but I thought it really brought out the flavor of the squash and added just a little somethin' extra to the dish. The extra step is totally worth it if you have the time.