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I'm coming back!

I know I've been absent from this blog for QUITE some time. I have missed you! I have changed jobs, tackled working from home, and had a crazy busy summer ....but I'm back, baby!! New recipes coming soon 😘
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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...
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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 ...
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Ham and Navy Bean Soup

Want to chase away the winter chills with a delicious, comforting, flavorful soup? You found the right recipe! This recipe can truly take leftover ham to the next level, and will make hearts and tummies happy, healthy, and full. I have also added instructions for freezing this soup in the Extra Love section so you can continue to enjoy it throughout the winter. Serves 10-12 Time to finish : 2 hours (not including time for soaking navy beans) Ingredients : 1 lb dried navy beans 3 tbsp olive oil 1 yellow onion, diced 4 carrots, chopped 2 celery stalks, chopped 10 garlic cloves, minced 8 cups chicken broth 14.5 oz can fire roasted diced tomatoes 1 bay leaf 1 tsp garlic powder dash of oregano dash of thyme dash of dried, ground sage dash of dried rosemary dash of dried basil 2 cups green cabbage, shredded 2-3 cups cooked ham, chopped salt and pepper to taste Directions : Rinse the dried navy beans and cover with several inches of water. Allow to soak overnight or for 6-8 hours...
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