Mmm… Cookies

DSC_0003 (1600x1060)Mrs J busied herself in the kitchen after dinner and tried out a new cookie recipe she found written on the Splenda sweetener blend package but it’s also online here.  They are amazingly good, even considering my expectations were low because of the artificial nature of the substitute brown sugar stuff.  I does contain significant parts of the real thing so it’s better than the Kroger store brand of the same sort of sweetener.  I will note that she added pecans to her batch.  We both give this recipe thumbs up!

Sammich Pr0n – Pork Tenderloin

DSC_9996 (1600x1060)I was browsing about over at the Serious Eats house the other day and read an article about these pork tenderloin sandwiches.  It seems that they are a regional sammich, local to the Mid West states, Indiana in particular.  I bought a pork tenderloin just to make them and went through a couple of different breading styles before settling on an egg wash then bread crumbs although a simple dredge in seasoned flour worked pretty well.

Cut the loin into roughly 1/2″ slices and pound them thin between sheets of plastic wrap.  Since this is intended to be a sandwich it’s important that it is thoroughly tenderized, lest you drag the whole thing out from between the bread halves.  You can deep fry them but I just went with pan frying in a good layer of oil.DSC_9994 (1600x1060)When the pork is pounded as thin as it needs to be it really spreads out.  Google around for images of these things and you will note that most times the meat is a lot bigger than the bun.  I wanted to show both sides of this one so you wouldn’t think the sandwich is lopsided.  I’ve seen these dressed out with pickles and tomatoes and catsup and everything else you might see on a basic hamburger.  This one is relatively plain with a few onions and some chopped lettuce.  I used the horseradish cream sauce on this because I had some made and ready but catsup would be the go to condiment for me if ordered in a diner somewhere.

Tidbits

DSC_5172 (1600x1060)We had this bout of freezing rain and snow a couple of weeks ago, the ice is pretty much off the trees now but the snow lingers.  I have nearly this same photo in several iterations over the years.  There’s something about the solitary bit of color in an otherwise black and white rendering that draws the eye and invites reflection.DSC_9976 (1600x1060)This is the last of the first batch of big buns I baked from the King Arthur recipe a while back.  I froze all but two of them as soon as they cooled down enough to bag in plastic.  What I really wanted to mention is the horseradish cream sauce in the little bowl.  It’s simple to make and very tasty – add some prepared horseradish to a slug of sour cream, squeeze in a dollop of Dijon mustard, and season with salt and pepper.  I never have fresh horseradish so I use the prepared kind but if you make it with fresh you might want to add a splash of vinegar.DSC01611 (1600x1200)A puppeh!  This fine boy is a border collie mix.  He was found wandering about near some heavy machinery at a coal mine.  The miners thought it too dangerous for him so they brought him by the shelter.  The groomer cleaned him up and he was adopted soon afterwards.  He was a staff favorite and a real good boy.DSC_9986 (1600x1060)I saw this recipe for rosemary Parmesan cornbread a while back and filed it away.  I finally remembered to grab a can of creamed corn and the Jiffy mix and here is my result.  Six eggs and a lot of sour cream!DSC_9991 (1600x1060)I made some green beans with smoked turkey just to have something to serve alongside the cornbread.  Mine has a looser crumb than the one photographed for the recipe page.  I could taste the sour cream over the rosemary – not a bad thing but I may cut back on it if I make this again.DSC_9915 (1600x1060)You can make burritos out of anything.  I made these to use up the last little bit of chili I had in the fridge.DSC01764 (1600x1060)Here’s Katie!  DSC_9985 (1600x1060)Moar buns!  I have yet to learn the secret to forming dough into nice buns but I keep at it.  I bet Youtube has someone with good advice…

Friday Recipe Exchange: A Little Bit of Everything

Oven potato chips

I debated about a recipe exchange this week, it’s been a busy, snowy week and I was contemplating curling up with a good book until spring. But then I made these great oven baked chips and thought, I must share.

There was lots of cooking this week, for a change, so the recipe exchange will be, as JefferyW often posts, be made up of tidbits.

Starting with a new chocolaty Nutella Brownie, recipe here, that also happens to be gluten-free.

JeffreyW made some great looking Buffalo Chicken, photos and recipe here.

Chuck roasts were on sale, so I made a Slow-Cooker Pot Roast, full dinner menu and recipes here.

And for the pet lovers, a really quick Bixby Update is here. To say he is trying my patience would be kind. Puppies.

What’s on your plate this weekend? We’re digging out from about 20 inches of snow, but the sun is shining, so that’s a plus. How about you?

Tonight’s featured recipe happened because I was at the store and grabbing a bag of frozen french fries (don’t judge) and saw they had bags of oven potato chips. I thought that sounded good and easy to make, so I passed the bag by and instead made my own.

They are similar to my Potato Wedges, but because they are sliced thinner, they are really crispy on the outside with a creamy center. I will be making them again. I used russets because that’s what I had on hand and it was snowing, so that’s what I used. I think they worked great for these.

Garlic and cayenne are optional, but don’t skimp on the salt and pepper. You can also use alternate spices or herbs, like rosemary, thyme, marjoram or parsley flakes. Maybe some chopped chives just before you take them out of the oven.

Oven Potato Chips

  • 2 to 4 large potatoes
  • light olive or vegetable oil
  • salt and pepper
  • garlic powder
  • cayenne pepper

baking sheet, mandoline or grater

Wash and scrub potatoes and slice into thick slices. Mix oil with salt, pepper, garlic powder and dash of cayenne pepper. Toss with potato slices and arrange on well oiled baking sheet.

Bake at 450 degrees, turn at about the 10 minute mark, or when browned on the bottom and continue to bake until nicely browned on the other side, approximately another 10 minutes. Watch carefully and remove any slices that are thinner and brown more quickly.

You can brush with more oil if needed as they bake. Serve piping hot.

I served these with my Cheese Stuffed Burgers and a side salad for a nice dinner.

That’s it for this week. Have a great weekend, hope everyone is dug out – TaMara

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Nutella Brownies

Nutella browniesSerendipity was afoot last week. I had read a recipe for Nutella flourless brownies and promptly went to the store to buy a jar and make them. Turns out, on that same day, the creator of Nutella died at 89.

The brownies are pretty good and one of those recipes that taste much better the next day. The process is very similar to my Chocolate Flourless Cake, recipe here.

I prefer the chocolate cake, but the Nutella brownies were a good second. If I make them again, I will add toasted hazelnut pieces (they should be chopped fine so they don’t all sink to the bottom of the batter).

Both recipes are super easy and a make for a very moist chocolate treat. And gluten-free as an added bonus.

Nutella Brownies

  • 4 large Eggs
  • 1-1/2 cups Nutella
  • Powdered Sugar for dusting

8×8 baking dish or springform pan, oiled and lined on the bottom with parchment cut to fit

Preheat oven to 350 degrees

Beat eggs on high for 5 to 7 minutes until they have tripled in size. Beat in Nutella on low until fully incorporated*. Pour into the baking dish. Tap the dish on the counter firmly to remove any bubbles and then bake for 30-35 minutes, until a wooden skewer inserted into the middle comes out with a just few crumbs, no batter. Mine actually took about 40 minutes, but I forgot to preheat.

Cool completely before dusting with powdered sugar, cutting and serving. I found it tasted best the next day. Also it freezes very well.

*some recipes call for you to microwave the nutella, but since the jar specifically says, DO NOT MICROWAVE, I just used a spatula to scoop out most of a 13 oz jar.

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Quick Bixby Update

Bixby and the dragon1

Things are very busy here. Bixby is now 117 lbs, he’s slowed down to about 2.5 lbs each week. He stands a full head taller than me when he’s up on my shoulders. He has been a pill/beast/troublemaker all week and we are working diligently to correct some difficult and persistent problems. Running away being the most urgent.

He broke away from me three times/days in a row this week and refused to come back, putting himself in some dangerous situations.  The breaking away is very deliberate and his little mind works very hard at devising an escape strategy. So we are doing some serious re-training. After I finished yelling (yelling btw, very ineffective for training, but needed to be done so I could stop freaking out and then focus on the problem).

The dragon was a gift from his most recent playdate…he adores it.

Paw print

Buffalo Chicken Thighs

DSC_9981 (1600x1060)We love chicken and the packages of boneless and skinless thighs they sell in family sizes are good bargains.  I took the thighs and cut them into three of four pieces and poured buttermilk over them in a bowl to marinate, seasoned with red pepper and salt.  When you are getting ready to cook, take them out to drain a little on a  wire rack, then dredge them in seasoned flour.  I like to add Cajun seasoning, salt and pepper, and maybe some paprika.  Fry them in a half inch of oil, turning to brown both sides.DSC_9983 (1600x1060)I like to toss mine with a sauce made from butter and hot sauce with more sauce for dipping at the table.  Mrs J likes hers plain with BBQ sauce or catsup so I leave a few untossed.

Mashed Potato Pr0n – Chicken Marsala

DSC_9929 (1600x1060)I usually make a batch of wild rice mix from a box but was persuaded to make mashed potatoes for this dish after seeing it done that way over at r/tonightsdinner.  These potatoes have a lot of sour cream and a couple garlic cloves and are pretty good all by themselves but the Marsala gravy is really killer on them.DSC_9931 (1600x1060)Tyler Florence has a recipe that calls for prosciutto so I gave it a shot.  It’s good but I’m not seeing much benefit from it being in there.  I may have not done it right.  Anyway, if you don’t have it you can leave it out and you will still have a very good result.

Crawdad Pr0n – Andouille, Crawfish, and Shrimp Gumbo

DSC_9972 (1600x1060)

Soup Pr0n – Tomato Soup with Cheddar Biscuits

DSC_9948 (1600x1060)The biscuits are made with a copycat Red Lobster recipe:  Cut 4 Tbs of cold butter into 2 cups of Bisquick, add a pinch of salt and garlic powder, and stir in 3/4 cup of cold milk and a cup of shredded cheddar.  It’ll be gooey – drop onto a greased baking tray and bake at 400 for about 15 minutes.  Brush melted garlic butter mixed with parsley on the tops of the hot biscuits.  Makes eight.

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