Cook with Love and Amber

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Nanni's Meatballs

Around Christmas time last year my Nanni passed away. She left behind a beautiful and well lived life which made possible 4 children, 14 grandchildren, 1 great grandchild, and countless friends and extended family. She was a cancer survivor, an active member of her church, and enjoyed a cup of coffee and always had cookies on deck for the grandkids. I wanted to honor her with a recipe from a beautiful book put together by her daughter, my Aunt Kim, which became a tearful Christmas gift because none of us knew last year that she wouldn't be there to share it. The cookbook contains recipes from Nanni's personal collection, both handwritten and typed, and also includes many recipes from other family members to create a Stilwell Family Cookbook across generations. I decided to use Nanni's meatball recipe to highlight her skills in the kitchen with simple family style meal. The recipe below is my take on her original dish. If you're looking for an easy, delic...

Raspberry Porkchops

One more summer recipe as those berries go bad and we start fearing snow! This is a dinner I made for my friend's birthday and paired it with a delicious raspberry no-bake cheesecake, and it was a hit! It seems so fancy, but it was sooo easy! Serves 6 Time to finish: 45 minutes Ingredients: Raspberry Sauce 1/2 cup seedless raspberry jam or preserves 2 tablespoons balsamic vinegar 1 teaspoon garlic, minced 1/2 cup raspberries Porkchops 2 tablespoons olive oil 6 boneless pork chops, 1 inch thick 1 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon oregano Directions: Heat your oven to 400 degrees. In a small saucepan, combine all sauce ingredients over low heat. Bring to a slow simmer and stir gently. Keep simmering on warm while the rest of the dish is prepared. In an oven-safe frying pan or a cast iron skillet, heat the olive oil over medium heat. In a small dish, sprinkle the pork with the garlic powder, paprika, and basil to lightly coat both sides. Place the po...

Pumpkin Salsa

Put some pizazz in your next fall get together with this flavorful pumpkin salsa! Easy to make, easier to eat! Serves 8 Time to Finish: 30 minutes, unless you peel and blanche the pumpkin yourself like I did below 🥵 Ingredients: 1.5 cup blanched pumpkin pieces 1/5 chopped red onion 4 diced jalapeños 2 large roma tomatoes 3 tbsp fresh, chopped cilantro juice from 1-2 fresh squeezed limes 1 tbsp olive oil salt and pepper Directions: If you have pumpkin pieces that need to be blanched, flow the steps below: Lay the pumpkin pieces out on a paper towel Sprinkle with salt (don't worry about over salting) Add cold water and ice to a large bowl and set it to the side Boil a large pot of salted water When the pot is at a rolling boil, add half of your pumpkin pieces Allow to boil for 3-4 minutes Transfer using a slotted spoon to the ice water and allow to cool from 2 minutes Repeat with remaining pumpkin pieces Skip below to learn how to peel a pie pumpkin! When th...

Special Feature - Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers

Friends, I have such a special feature for you! My friend and colleague Eric Pallant wrote a book about the history of sourdough breadmaking. People have been connected to food through culture and vice versa since the beginning of time. If you already love to cook, your next great adventure could be connecting to the foods you make through their rich history. This book opens a door into the world of sourdough bread and the role it has played in the human survival for generations. Eric, as an environmental scientist, presents the science and its evolution through history. As a world traveler, Eric generously peppers the pages with his favorite recipes from all over the world for his readers to enjoy. Read more about Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers. Whether you love to cook, love to bake, or are just beginning to dabble in either, this book is sure to entertain your love for food, science, and history. Author Biography: Er...

Spiced Butternut Squash Chili

This chili brings fall aromas and flavors to the dinner table in just about an hour! Delicious spices enhance this warm and tasty dish and will have everyone drooling over the stove while it simmers. Healthy and satisfying in every bite! Who needs a pumpkin spiced latte when you have seasonal, warm, delish chili 👀 Serves 8 Time to Finish: 1 hour Ingredients: 1 lb ground turkey 2 (14 oz.) cans black beans 1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes (about 3 cups) 1 tsp coriander 4 tsp garlic 1 tsp ginger, ground 1 green bell pepper 1 4 oz. can green chilis, fire roasted 1 yellow onion 1 tbsp oregano, dried 2 cans tomatoes, fire roasted with garlic 32 oz chicken broth 3 tbsp tomato paste 1 tbsp honey 1/4 tsp black pepper 1 tbsp chili powder 1/4 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp paprika 1 tsp salt 2 tbsp olive oil 1 tbsp cumin Directions: Heat olive oil in a large pot or Dutch oven over medium high heat. Add onion and garlic and cook for about 30 s...

Butternut Squash Ravioli

This butternut squash ravioli is served in a delicious brown butter sauce with toasted pecans. This unique dish is easy to make and will really pack a savory yet sweet flavor punch of fall for your guests who will be delighted and full by the end of the meal! Serves 4 Time to Completion: 1 hour Ingredients : 2 packs Wegmans brand squash ravioli 1 tbsp olive oil 3 tbsp fresh thyme, removed from stem and divided salt & pepper to taste 4 tbsp butter 1-2 tbsp balsamic vinegar 2 tbsp lemon juice 1/2 cup toasted pecans, roughly chopped Directions : Preheat the oven to 400 Cut the ends off the butternut squash and microwave for 1 minute Allow to cool, then use a large kitchen knife to remove the skin. Split the squash in half and scoop out the seeds and strings Cut the squash into 1/2 inch pieces until you have 2 cups Toss the cubed squash on a baking sheet with olive oil, 2 tbsp fresh thyme, salt, and pepper Roast in oven for 30 minutes Meanwhile, pour pecans into ...