I’ll have an update later this week. But this is from our (daily) walk today.
I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.
mixing bowl & 13×9 baking dish, greased
Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.
Mix together cream cheese, sugar & vanilla. Mix until smooth.
You can frost & freeze in an air-tight container for up to 2 weeks. Enjoy.
Originally posted 10/2011
I’m travelling this weekend, but didn’t want to leave you without a recipe exchange two weeks in a row. This is a repeat from several years ago (have we really been doing it that long?). My life is pulling me in twelve different directions right now and only a few do I have control over. That probably means between now and the big holidays, we’ll have more repeats. Once I move into my new house, I’ll be back into the cooking groove…and in a better kitchen that doesn’t make feel all stabby and want to throw things.
I have a couple of recipes that I made recently that I’ll try and put together for next week. But no promises, if next week unfolds anything like this week.
No Bixby update this week, but a few pictures of how much he’s grown, here. There is no hiding his Great Dane lineage now. BTW, in case you didn’t know it, Mrs. J works at the local shelter and JeffreyW always has lots of photos of the residents. This is a particularly cute bunch.
On to the recipes:
Chicken is our default theme tonight.
First up, Quick and Easy Barbecue Chicken, recipe here.
Grilled Lime Chicken, and additional marinade ideas, here.
JefferyW is fond of Chicken Marsala, photos and recipe here.
I’ll be out trick or treating with eight year olds tonight. What are you scaring up for the weekend? Cooking up anything good in your cauldron?
Tonight’s featured recipe:
Braised Italian Chicken
Bowl, Saucepan, Skillet, Baking dish or Dutch oven
In a bowl, mix together about 2 cups of flour and a good amount of the spices. Wash and dry thighs. Dredge in flour and fry in large skillet in about 1/2 cup of olive oil (I start with skin side down and do not touch it until it moves easily when I nudge it with a fork, then I flip it). When browned on both sides, remove to a plate with paper towels to drain a bit. Preheat oven to 325 degrees.
Meanwhile, in a large saucepan, heat 1 tbsp of oil and add diced vegetables, cook until the onions are translucent. Add garlic and cook for another minute, then add wine, stirring to deglaze the pan. Add remaining ingredients, stirring to mix well. Let simmer, covered, on the stovetop while chicken browns.
In baking dish, add enough sauce to come 1/2 way up the side of the baking dish. Nestle chicken in the baking dish, skin side up. Now here is the important part, ladle additional sauce AROUND the chicken as needed, but DO NOT cover the top. Leave enough room for the browned top of the chicken to remain above the sauce. This lets it braise and the skin still stay crispy. Bake, UNCOVERED, for 1 hour and 30 minutes. At the 15 minute mark, check to make sure the sauce is barely bubbling, if it is boiling, reduce heat to 300 degrees. Chicken is done when it gives easily, but not falling off the bone.
Leave remaining sauce on the stove to simmer on low while the chicken cooks, you’ll probably want extra for the pasta. Prepare pasta just before chicken is done. Serve with salad or green beans and a nice deep red wine.
Prep time is a lot on this meal, so I suggest it for weekends or special guests. I also doubled the sauce and froze 1/2 for another meal.
That’s if for this week. Have a safe Halloween. Boo! – TaMara
We watched an episode on The Food Network where a New Orleans joint offers a dish called Shrimp Magazine – named for the street where the restaurant is sited. I watched the chef prepare the dish on the video a few times and figured I had it down. A few days pass and I am less sure but I forge ahead. The only recipe a search turned up looked close but seemed a little off from my memory. The chef dredged the shrimp in seasoned flour and sauteed them in butter, turning once to brown both sides and then started adding all the rest of the ingredients: Artichoke hearts, diced ham, tons of garlic, lemon zest and juice, grated Parmesan, green onions, chopped basil, white wine, and salt and pepper – serving it all over angel hair pasta. I went with kale instead of artichoke hearts and didn’t add the basil.
I knew the shrimp wouldn’t like being with the kale as it cooked down so I removed it to a dish as soon as it was done and only added it back to the pan with the cooked pasta to toss prior to plating. I used white wine to help break down the kale and added lemon juice and zest along with salt and pepper. I minced at least six cloves of garlic, using some with the shrimp as it cooked, the rest after the shrimp were removed, along with a bit of olive oil.
Everything worked pretty well although I wish the ham had a better dice, I chopped some thin sliced ham that helped the flavor but did nothing for texture. I think next time I may use crispy bacon lardons. Mmm… bacon!
Oh, and I need a better name for it.
Mmm… chorizo chili. This one also has ground beef, an onion, a can of tomato bits, and pinto beans. It’s a basic chili made with a sauce of dried chilis that had been simmered and soaked then pureed in a blender with a few cloves of garlic. Push the puree through a strainer with a spatula and discard the last little bit. Plenty of chili leftovers, but I have a plan…Mmm… chili dogs! I have these garnished with minced onions, green jalapenos, and red ripe Anaheim peppers – some of the last we will get from our container garden out on the front patio.Mmm… not quite Cincinnati chili. This has everything that the five way chili has but isn’t distributed the same way. The Cincinnati chili is seasoned differently, too. Theirs has cinnamon, allspice, chocolate and other stuff I won’t try to replicate.Mmm… chili cheese fries! This dish is finished with a couple dashes of hot sauce. Mrs J had tater tots instead of fries but she scarfed them down before I could get a picture. Here are a couple of puppies instead:
We had a couple of pepper bushes out with the tomatoes this year. I forget the variety names but there was at least one bell pepper and one or two Giant Marconis. The marconis are pretty much identical to a basic green bells although they tend to be longer. It’s threatening to frost tonight so Mrs J brought in everything of any size. Naturally, I had to find a stuffed pepper recipe. Not sure who Chef John is but this was a pretty good recipe. I used a wild/long grain rice box mix instead of plain white rice, and my can of tomato bits included green chilies,I wasn’t able to find a sure-fire side for stuffed peppers given that the ingredients cover all the usual food groups. I decided to go with the cucumber and tomato salad we’ve had going for a week or so. I use a seasoned rice vinegar with salt and pepper on it, nothing fancy. This used up a few of the peppers but we had plenty left over:I chopped the rest and froze them on baking trays and then transferred them to a great big plastic freezer bag. It’s nice having a couple of big freezers to handle the garden bounty this way.
Mrs J was calling for mac and cheese today to go with the chicken thighs she brought up from the basement freezer. I looked around and settled for a recipe Google served up that looked nice. I have to mention that the roasting head of garlic really smelled good this morning as I was gathering all the ingredients.
Toasting the panko with butter was a nice touch but I nearly let it get away from me. Only a few of the crumbs turned black before I removed the sauce pan from the burner – the toasting was quick once the pan reached temperature. Don’t forget to reserve some of the pasta water, it sure did look soupy going into the casserole but it needed every drop.The recipe mentioned ramekins and I remembered to fill these two. I set all the dishes on a baking tray, the big casserole (13″x9″) didn’t bubble over but these little fellows did.