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Thanksgiving Files: Hearty Garlic Mashed Potatoes

I was looking through the archives trying to decide which recipes to repeat and this one caught my eye, mostly because I had totally forgotten this cooking method. So reposting as an idea for your holiday dinner. For all the Thanksgiving recipes, click on this link: Thanksgiving Files.

I’m never going to turn away mashed potatoes.  Ever.  But I do have a favorite style – unpeeled and hand mashed potatoes.  I love creamy ones too, but with a good gravy, the hearty ones really hold up.

A while I ago I wrote about a mistake I made cooking potatoes and how I used a recipe I remembered from a few weeks before to save them.  Well, I decided to try it for real this time.  I could not track down the recipe, but did the best I could with what I remembered.  I must have remembered pretty well.  They turned out great.

This recipe uses unpeeled potatoes, but you can peel them and whip them for creamy mashed potatoes suitable for the fanciest Thanksgiving table.  And don’t be startled, but you don’t boil the potatoes either, you cook them in cream and butter. Yummy.

Hearty Garlic Mashed Potatoes

  • 1/4 cup half & half
  • 1/4 cup water or broth
  • 3 tbsp to 1/4 cup of butter
  • 4-6 small garlic gloves, peeled and minced
  • 6 to 8 medium potatoes (russet or yukon gold work best)

4-qt saucepan

Add half & half, water, butter and garlic cloves to the pan and turn heat to low and let butter melt and liquid heat.  Meanwhile, scrub potatoes well and cut small (not diced, but smaller than 1-inch cubes).  Add to liquid and turn heat to high.  Stir constantly until liquid begins to boil, turn heat down to medium-low, cover and let cook until potatoes are fork tender, about 20-30 minutes.  Keep an eye on them and turn the heat lower if it looks like they might stick – if you feel like you need more liquid, add half & half.  There is so much water in the potatoes, this technique works really well.  And the potatoes are extremely creamy because you haven’t soaked them in water.  When they are tender, turn off heat and mash to desired constancy.

Originally posted November 2011

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Thanksgiving Files: Cranberry Upside-Down Cake

In preparation for next week, I thought I would highlight a few of my favorite Thanksgiving ideas. Also, to see all of them, click on this link: Thanksgiving Files.

This is by far the most requested dessert I make.  This time of year every dinner I attend, this is what I am asked to bring. I’ll be making two tonight to take to various get-togethers  this week.  Easy, easy, easy and foolproof, but always a beautiful presentation.  If you’re looking to wow, try this one.  From 2009:

Cranberries are on sale!  Buy them now, because I’ve got some great cranberry recipes coming up.  I’m starting with this one, because if you’re going to be a guest at someone else’s Thanksgiving dinner, this is the dish to take.  It’s pretty to look at and it’s both sweet and tangy, perfect after a big dinner.  You’ll wow everyone with it and it’s foolproof to make.

Cranberry Upside Down Cake

  • ½ cup butter
  • 1 cup sugar
  • 2 cups cranberries, chopped*
  • ½ cup walnuts, finely chopped
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp orange zest (rind)
  • 1 ¼ cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup milk

Topping

  • ½ cup powdered sugar
  • 1-1/2 tbsp orange juice (more as needed)
  • 2 tsp butter, softened

8×8 glass baking dish & mixing bowl

Preheat oven to 350°

Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.

Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.

* if you don’t have a food processor, you can leave cranberries whole.

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Thursday Recipe Exchange: Spicy Pumpkin Cookies with Crumble Topping

Finally got down to some cooking. I started the week out with Pumpkin Squares (recipe here), a real favorite with everyone, so a big pan goes pretty quickly. Then it was on to a good spicy pumpkin cookie, the featured recipe tonight. The photo shows both a crumble topping and a cream cheese frosting, but since I really preferred the crumble topping, that’s what I included in the recipe. These freeze well, so they can travel to Thanksgiving dinner with family.

I really wanted to make a Pumpkin Bundt Cake this year, so I went searching for recipes and adapted one to use buttermilk, click here, which I thought created a very moist, flavorful cake.

And finally, Pumpkin Cream Pie with a brown sugar whipped cream topping, which I am really enjoying at Thanksgiving instead of the traditional custard pumpkin pie. Pictures and recipe here. I’ll probably make it again this year.

For the pet lovers, Bixby update is here. He’s five months old this week and a wild thing. And as I was writing this, JeffreyW put up some adorable photos of shelter puppies in sweaters, click here. Please keep your squeals to a minimum.

Now it’s your turn. Are you a fan of pumpkin? I know it can be one of those ingredients that inspires a very strong response, either positive or negative. What’s your favorite pumpkin recipe or product this time of year? If not pumpkin, what treat really puts you in a fall mood?

Tonight’s recipe:

Spicy Pumpkin Cookies with Crumble Topping

Cookies

  • 1 stick (1/2 cup) butter
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 1/2 tsp vanilla extract
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin spice

Cream together butter and sugar; add egg, pumpkin, and vanilla, mixing well. Sift together dry ingredients and slowly mix into pumpkin mixture and mix until well combined. Refrigerate for 15 minutes, then drop by spoonful on a baking sheet. Top with crumble topping, pressing gently into the dough. Refrigerate remaining dough until ready to bake.

Bake for 12-13 minutes at 375 degrees. Makes 2 dozen

Topping

  • 1/2 cup rolled oats (not quick)
  • 1/2 cup flour
  • 1/4 cup melted butter
  • 1/4 tsp cinnamon

Mix together until crumbly

That’s it for this week. Stay warm – TaMara

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Pumpkin Buttermilk Bundt Cake

Pumpkin Cake Slices

This was a much more successful pumpkin recipe. Very moist, very flavorful And if you’re creative, you can make it look like a pumpkin. Because I’m at high altitude, I should have remembered to add 2 tbsp extra flour. Next time.

Pumpkin Buttermilk Bundt Cake

  • 2-1/4 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp buttermilk powder
  • 3 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 15 oz can of pumpkin (not pumpkin pie filling)
  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 3/4 cup water

Icing:

  • 1 -1/2 cups powdered sugar
  • 2 tbsp milk (more or less as needed)
  • 1 tsp vanilla

bowls, bundt pan

Butter and flour bundt pan generously. In bowl, whisk together dry ingredients. In a large bowl, beat together butter and sugar until fluffy (about 3 minutes), add eggs, beat 1 minute. Add pumpkin and vanilla and beat on low until incorporated, scraping sides frequently. Alternate adding the flour mixture and water until all are incorporated with the pumpkin mixture and batter is smooth.

Spoon into the bundt pan and gently tap pan on the counter to remove any bubbles and even out the batter.

Bake at 350 degrees until a wooden skewer comes out clean, about 45 to 50 minutes. Let cool for 15 minutes, then invert on a plate and remove from bundt pan. Let cool completely before frosting.

Icing:  Add vanilla to powdered sugar  and then slowly add milk until mixture is smooth. Pour evenly over cooled cake. (I added yellow and red food coloring for some Halloween fun)

 

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Pumpkin Squares Revisted

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.

Pumpkin Squares

Cake:

  •  4 eggs
  • 1-2/3 cup sugar
  • 1 cup oil or butter
  • 15 oz can pumpkin (not pie filling)
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp pumpkin spice (less if desired, I like them spicy)

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.

Frosting

  • 16 oz cream cheese, room temp
  • 2 tsp vanilla extract
  • 3-3/4 cups powdered sugar

mixing bowl

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

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Friday Recipe Exchange: Braised Italian Chicken

Braised Chicken

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

  • 8 bone-in chicken thighs, skin on
  • Olive oil
  • Flour
  • Dried: basil, oregano, rosemary, cayenne pepper, pepper, salt, thyme

Sauce:

  • 6-8 green onions, chopped
  • 1 small zucchini cubed
  • 1 carrot, diced
  • 1 green pepper, diced
  • 4-6 button mushrooms, washed and sliced
  • 2 tsp crushed garlic or equivalent
  • 1/2 cup good red wine
  • 6 oz can of tomato paste
  • 14 oz can of diced tomatoes or equivalent (I use unsalted)
  • 2-15oz cans of tomato sauce (again, I use unsalted)
  • 2 tsp dried basil (or fresh equivalent)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (opt)
  • Pinch of rosemary
  • Salt & pepper to taste
  • 10-16 oz of favorite pasta (I like angel hair with this dish)

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.

Tonight we also get a glossary:  What is braisingWhat is deglazing?

That’s if for this week. Have a safe Halloween. Boo! – TaMara

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Friday Recipe Exchange: Chilly Enough for Chili

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I’m having difficulty typing this because at the moment I’m sitting on the couch with a Great Dane draped over my shoulders like Grandma’s shawl. I’m not sure why, just where he landed this morning. And…now he’s snoring. I will do my best.

Sometimes JeffreyW and I have this odd blogging-psychic link and end up cooking similar meals days apart. I knew I was going to do a chili themed recipe exchange as soon as there was a chill in the air and football/baseball/hockey were in full swing (it’s like sports Christmas). So I wasn’t terribly surprised when I opened up the blog earlier this week to see he had created a chili themed post.

Chili is one of those recipes that appears to be capable of causing intense debate, so consider the following as our entries into that debate. Then you can discuss amongst yourselves the merits of your old family recipe for chili. Beans, no beans, fritos, no fritos, vegetarian, spicy or mild. And while your are at it, what’s else is on your plate for the weekend?

The recipes:

Super easy chili, recipe here.

JeffreyW’s Chorizo Chili here.

Even this week’s Dinner menu involved chili: Kid Friendly Chili-Mac, menu and recipes here.

For some great ideas to do with your leftover chili, see Jeffrey’s photos here.

For tonight’s featured recipe, a different take on chili:

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White Chicken Chili. For JeffreyW’s version, picture above, click here.

White Chicken Chili

  • 3 lbs chicken thighs, bone in, skin on
  • 1 tablespoon vegetable oil
  • 3 jalapeno peppers, chopped
  •  3 poblano chiles, chopped
  • 3 anaheim chiles, chopped
  • 2 onions, chopped
  • 6 garlic cloves, crushed
  • Salt and Ground black pepper
  • 1 tbsp ground cumin
  • 1½ tsp ground coriander
  • 3 (15-ounce) cans cannellini beans
  • 3 cups low-sodium chicken broth
  • 2 limes, minced fresh cilantro leaves and sour cream for garnish

Dutch oven, blender

In the Dutch over, heat oil and brown chicken thighs, skin side down, until the skin is crisp. Remove to a plate. Pour off all but 1 tbsp of chicken fat, heat and add chiles and onion to the Dutch oven and sauté until soft, then add the garlic and sauté another 2-3 minutes. Remove half of the sautéed mixture to the blender.

Add 1 can of beans and the chicken broth to the blender. Puree beans and onion mixture until smooth. Add puree to the Dutch oven, along with remaining ingredients, except garnishes. Remove the skin from the chicken thighs and add those to the chili and let simmer, covered, at medium heat until the chicken is cooked through and pulls easily from the bone, about 30 to 45 minutes. Stirring occasionally.

Remove chicken to a plate and let cool enough to remove the meat from the bone and rough chop. Add the meat back to the chili and simmer until chicken is heated through, about 5 minutes. Serve immediately with fresh lime juice, cilantro and sour cream for each bowl.

That’s it for this week – hopefully I’ll have a Bixby update for you next week! – TaMara

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Dinner Menu: Kid Friendly Chili-Mac

DSC_8520 (1600x1060)

JeffreyW’s Cornbread Muffins. His recipe:  I always use the recipe on the round box that Quaker yellow corn meal comes in as a base, these also have cheddar cheese, minced fresh jalapeno, and a thinly sliced green onion, white part and all.  A half recipe yielded 4 muffins. I used 1 whole egg in the half recipe, and about 1/4 cup of shredded cheese.

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Sorry I have been absent of late. Work has been busy and the deadline of another project I’m working on is looming, so I’ve barely seen my kitchen. Not to mention it’s fall in Colorado and I want to be outdoors whenever possible.

I doubt there will be a Bixby update this week, but he is doing well and growing daily, though he still has not caught up to his ears or his feet. Standing on his back legs he is 53 inches.

This menu tonight is from my Kid-Friendly series. I loved chili-mac as a kid and it’s still one of those quick comfort foods I make when it needs to be easy and tasty.

  1. Chili-Mac
  2. Corn Muffins
  3. Raw Vegetable Tray
  4. Apples

Chili-Mac

  • 12 oz elbow macaroni
  • 2 tsp olive oil
  • ½ onion, diced
  • ½ green pepper diced
  • 1 lb ground beef
  • 14 oz can diced tomatoes
  • 15 oz can kidney beans
  • 1 tsp to 2 tbsp chili powder
  • ¼ tsp salt
  • pepper to taste
  • 2 qt. saucepan, skillet

Cook macaroni according to package directions.  Drain.  While macaroni is cooking, heat oil in skillet, sauté onions & peppers.  Add hamburger, brown & crumble. Add hamburger, tomatoes, beans, chili powder & salt to drained macaroni.  Stir, let simmer on low heat for 10 minutes.

Corn Muffins

( you can’t beat those 33¢ Jiffy mixes, but this is a good muffin recipe)

  • 1 cup flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ¾ tsp salt
  • 1 cup yellow corn meal
  • 1 egg (well beaten)
  • 8 oz can creamed corn
  • ¾ cup milk
  • 2 tbsp vegetable oil

muffin pan, paper muffin cups

Mix dry ingredients, make well in the center, add egg, corn, milk & oil.  Stir until just moistened, don’t over mix.  Add paper muffin cups to pan, fill each 2/3 full.  Bake at 425° for 15-20 minutes.

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Friday Recipe Exchange: Tortillas

 

DSC_8736 (1600x1060)

The day got away from me and I almost forgot to put this together.  So it’s kind of quick and to the point. For the dog lovers, Bixby’s latest diary is here.

Okay, enough of the chit-chat, bring on the recipes.

How about Fish Tacos? Recipe and full menu here.

Kid-friendly Tortilla Pizzas, recipe here.

JefferyW makes all the good stuff you see pictured above here.

And this week’s Dinner Menu – Carne en su Jugo –  recipes and shopping list are here

Now, what’s on your menu for the weekend? Cookin’ something good, share your recipes in the comments.

It’s hot as the blazes here and expected to stay that way through the weekend, so soups are on hold and salads have moved to the front of the boards. Tonight’s featured recipe is a nice fresh Tortilla bowl that you can really fill with whatever makes you happy.

Tortilla bowls

One of my favorite things to do is have salad in tortilla shell salad bowls. I have 4 heat-resistant (Pyrex) bowls – 1.5 to 2.5 qt bowls work best – that I use to make my tortilla bowls.  I lightly oil tortillas, place one in each bowl, so it takes on a bowl shape. I bake them at 425° until bowls are toasted golden, 7 to 12 minutes.

Alternately, there are tortilla bowl forms you can buy if you’re inclined and at the store recently I also saw pre-cooked tortilla bowls – though I would check the fat content on those, it could be very high, since they may be deep-fried. Also, you can make foil bowls, lightly oiled and use those as your forms, that works pretty well. You don’t need the foil to come up to the top of the tortilla shell, about half-way up will allow the tortilla to keep its shape while it bakes.

Whatever way you choose, this is a nice salad to fill them with:

Southwestern Taco Salad

  • 4 tortilla bowls
  • 1 tbsp olive oil
  • 6 green onions, chopped
  • 1 lb chicken breasts, cubed or 1 lb lean ground beef
  • 1 pkg. fajita seasoning mix (recipe here)
  • ½ cup water
  • ½ head iceberg lettuce, shredded
  • ½ head red leaf lettuce, shredded
  • 1 tomato, diced
  • 2 oz sliced black olives
  • 6 oz canned corn, drained
  • 14 oz black beans, drained
  • 8 oz salsa
  • 8 oz ranch dressing
  • 4 oz shredded Mexican 4-blend cheese

skillet

Heat oil in skillet and sauté onions, add chicken and brown for 5 minutes, stirring constantly. Add fajita seasoning and water. Stir and let simmer on medium-low heat.

Layer ¼ ea: lettuce, tomato, olives, beans & chicken in tortilla bowls. Mix salsa & ranch dressing together, add some to salad & garnish with cheese. Serve.

 

Dinner Menu: Carne en su Jugo

mmmm-yummy1

I had big plans for cooking this week, which all went to hell by the end of today. So perfect time for a Men Who Cook/Guest Recipe.

Tonight we have a guest menu from my friend Alton Gunn, who has provided us with several good recipes.  It’s delicious, I’ve been lucky enough to have it several times (good are the friends who feed you).

On the board tonight:

  1. Carne en su Jugo
  2. Pico de Gallo
  3. Tortillas
  4. Margarita Melon Salad

Carne en su Jugo

  • ½ lb bacon, cut in 1-inch pieces
  • 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces
  • 1 can (28oz) tomatillos
  • ½ cup cilantro, chopped
  • 2 cloves garlic, chopped
  • salt
  • 2 can pinto beans
  • sour cream for garnish
  • shredded cheese
  • chopped onions for garnish
  • fresh lime juice for garnish
  1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
  2. Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
  3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
  4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
  5. Ladle into bowls  and garnish with pico de gallo (recipe below),  fresh lime, sour cream.
  6. Serve corn or flour tortillas on the side.

Al’s Notes: I’ve made this with beef and pork. The basic sauce is good for stewing pretty much any meat. Will try chicken next.  Works well in the crockpot

Pico de Gallo

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • splash of lime

Mix together 20 to 30 minutes or more before meal.

Margarita Melon Salad

  • 2 limes, juiced
  • 2 shots tequila
  • 2 tablespoons orange liqueur (I used Triple Sec)
  • 3 teaspoons sugar
  • ½ cantaloupe, seeded and cubed
  • ¼ honeydew melon, seeded and cubed
  • ¼ small watermelon, cubed

Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.

Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

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Originally posted July 2010

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