I’ll have an update later this week. But this is from our (daily) walk today.
A few photos. They’re not great. It’s not easy to get him to be still enough to get anything good these days. He’s at full tilt most of the day. He tries to be good and not get into too much trouble, but sometimes the puppy just takes over.
What cat toy? I don’t see any cat toy. (Neither do I, since he seems to have eaten it).
Whatcha doing? Something fun? Is that an apple? Wanna share?
It’s hard being a puppy. And, no, that’s not an optical illusion. He is as long as his crate now.
We broke down and ordered another turducken from the Cajun Grocer folks. We bought one a few years ago and they haven’t forgotten, we got a few reminders that the holidays were closing in and they were on sale to a lucky few. This one was stuffed with crawfish jambalaya.They are boneless except for the turkey’s leg and thigh bones. We’ll be eating turkey leftovers for a while. Mrs J has pie crust dough resting right now for some turkey pot pies that we will have for dinner later.This is pretty much the whole spread. We made an effort to limit the number of sides. The only new dish we tried this year was the corn casserole.That’s the corn dish in the upper right. The recipe had a silly name so I just called it Mexi-Corn with cheese and bacon. I cooked the veggies down in a skillet then mixed in the milk and cheese and poured it all into a tin tray to finish in the oven, adding the crisped bacon at the table. Mrs J thinks the bacon would have worked better stirred into the dish and we may do that the next time we make it, it was pretty good.The jambalaya stuffing is in the bowl on the left with some stray duck meat mixed in. I always make a ton of dressing because it has to be my favorite Thanksgiving leftover. I made the bread for it in my machine a few days ago and cubed and dried it so it would be ready. This one is simple but very good, there is meat from a couple of turkey legs and thighs I used to make the stock that’s in it and the gravy. Plenty of onions, garlic, and celery with sage and other herbs. I almost always leave the skins on my mashed potatoes. These got sour cream and butter but no garlic this time.Finally! Time to load a plate for the feast. The cranberries are just how we like them. I cooked down a bag of fresh berries in the juice of an orange along with its zest and a handful of dried cranberries. No nuts in mine, thank you. The brown glop next to it is praline sweet potato casserole we ordered with the turducken. It was not good.Here’s Annie, pointing what she may believe is a cheezeburger. She can’t haz cheezeburger.
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.