I saw this photo at another site and thought right away of TaMara’s new pup. I have no idea who this is or where it was taken but the scant info that accompanied the picture says that he is a wolf hybrid. This started out as an underexposed picture of a black kitty with interesting eyes. I played around in a photo editor until there was little left except for the eyes. I am easily amused.I had all those baked chicken thighs left over and a new-to-me pasta shape to try out so this dish made a lot of sense. The sauce is the chicken in a cheese sauce made with muenster and Parmesan. The broccoli works well in there, I think. The pasta is trottole, which means top – the spinning toy, not this side up. Feel free to correct me if that’s wrong in some way.Toby rests up atop the sofa in the front room. That spot is a fave of all our kittehs, especially when Kitteh Momma (Mrs J) is on it. There’s room for three or four up there but the practical limit seems to be two.Ginger takes his turn.
Orange chicken is one of our favorites but for whatever reason we don’t do it that often. I’ve been getting navel oranges at the local Kroger store that are very good, nice and sweet, so I was disappointed when they didn’t have any the last trip we made. They did have a sack of regular oranges so I bought those. Alas, they weren’t as good as the navels, a little too acidic for my taste. Perfect for cooking, though! I like RasaMalasia for their take on Asian cuisines and that is where this recipe came from.I used chicken breast meat for this one but boneless skinless thigh meat would be great. I’m using a deep cast iron skillet for this batch, keeping an eye on the temperature with a thermometer. I kept the temps around 350 for this, and added the chicken a piece at a time so it wouldn’t clump together. Take the pieces out with a slotted spoon as they reach the color you are looking for and drain them on paper towels.While the last of the chicken was frying I started the orange sauce in another pan. Bring it to a simmer and check the taste, add cornstarch in a slurry if it’s too thin. Keep an eye on the other pan so you don’t overcook those last few chunks.When you are ready to serve, dump the chicken into the pan with the sauce……and flip it a bit to coat everything. I waited until the rice cooker told me the jasmine rice was ready before I took this step.And now for a different orange… LOL! The crittercam caught Ginger Boy trying to sneak up on a Cardinal. I can assure you no birds were harmed during the making of this wildlife cameo.Blueberry muffins! Google told me that a yellow cake mix would work just fine for these, and Mrs J turned out these after getting the specifics from here. (ProTip: these are filled just a wee bit too full.)I noticed that the recipe didn’t include any information on the yield. It definitely makes more than eight, a dozen might be the right number. The crumble topping was good on these. We give them two thumbs up!
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.
- 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.
- 16 oz cream cheese, room temp
- 2 tsp vanilla extract
- 3-3/4 cups powdered sugar
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 could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish. This started with boneless thighs and a couple of lemons and evolved from there. I started thinking sticky chicken because I have done that and had good luck. Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken. I chopped the chicken into one inch pieces but it would be fine to leave them whole. Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes. Turn once to brown both sides.
While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry. I added a couple tablespoons of chili garlic paste to add some zing. When the chicken is nicely browned toss with the thickened sauce and serve over rice. I added steamed broccoli for this dish but it can be served on the side.
Rain was threatening the other day and the hummers were really stoking up. I played around with placing strobes on the ground around the feeders to try to stop the motion of the bird’s wings. I took a few shots but it started to rain so I gathered the strobes up and quit before I could thoroughly try different settings. I posted this at high resolution, click on it and it’ll get really big. I counted about 30 hummers in this shot.Made a pot of chili just for this picture. Turned out to be pretty good chili, I simmered some dried chilis to make a mole and added that to a chorizo/ground beef mixture with a chopped onion and a ton of garlic. I held off putting beans in, adding them later.I think there are beans in the chili on this hotdog we had later in the day. It has minced jalapeno and red serrano peppers with onions and shredded cheeses.Ginger had lots of fun with his new toy. I think every cat in the house took a turn with it, and Katie spent a few minutes chewing it.Mrs J put together a salad, I added the olives and the pickled garlic. It has a vinaigrette dressing of rice vinegar and olive oil with the usual herbs and a bit of Dijon.The habanero bush on the patio was starting to look like the peppers were thick enough on it to break the branches down so I went ahead and gathered all the ripe ones. I have most of these drying to be ground for pizzas and the like. I learned last year not to breath the dust from the processing.We opened the front door and found this stick insect clinging to the glass of the storm door. No idea why he was there, the location pretty much defeats the blending in strategy in avoiding predators. We see these now and again but almost always when they are away from their normal habitat. Makes me wish for a decent macro lens for my camera.
I bought a jar of pickled garlic to round out an online order a while back and liked it well enough to try to duplicate it. I found a recipe for French pickled garlic that was reiterated over scores of web sites so I just picked this one at random to link to here. The jar I bought had a definite yellow tinge to it so I added turmeric to my version. It worked just fine. I have some of mine here with a Cubano sammich prepared in my grill press/panini maker.Mrs J made a little cat toy filled with catnip and polyfill. Ginger was playing with it until I decided to try for an action photo whereupon he ran off and hid under the couch.I found this young hummer going for the red honeysuckle this morning. Most of his pals are hanging out on feeder row:Made a meatloaf yesterday with ground beef and chorizo plus some chopped peppers, onions, eggs and bread crumbs, etc. I was thinking meatloaf sammiches from the get-go.The gravy is from the drippings with Worcestershire, dark soy sauce, and catsup added. I liked the Kaiser rolls well enough to use them with a basic cheeseburger.I made a sauce for it with sauteed mushrooms and garlic in butter and oil. Swiss cheese rounds it out. Grilled sweet corn has become a favorite this summer. Butter and salt and pepper work just fine, sometimes I use Old Bay seasoning instead of the salt and pepper.This one is a simple cold cut sub with ham and cheese and plenty of veggies with a vinaigrette dressing.
One of these days I’ll cook a real deal meal and surprise everyone!