Tidbits

Cookies!  These are those very tasty chocolate chip oatmeal coconut raisin cookies, the recipe does not say raisins but I like them so I added a handful.  And nobody does chocolate chunks anymore, all the cool kids are into the very retro and hip chips.I tried this the other day, wanting to get some more use out of that heavy tortilla press.  It really makes some thin hamburger patties!  I backed off on the ones I actually cooked because nobody has an 8 inch burger bun.  They do fry up fast fast fast.  LOL  I love my griddle.

I splurged on this ultrawide monitor.  It’s a 34 incher and it’s wide enough to fit 2 web pages in without squeezing them too hard.  It came with a couple of software drivers – one that purports to add a settings screen to Windows (adjust brightness and contrast and so on), plus something they call a Dual Monitor Something or Another.  I think the DM driver is meant to fool the computer into believing there are actually 2 monitors hooked up but I didn’t get that far because one or both of those drivers made my computer go insane.  I managed to do a system restore and got back to normalcy.  The Nvidia graphics card handls the monitor just fine.Cats and dogs living together!  The cameras in cell phones are getting really good, but I sent this through a photo editor to brighten it up and correct the colors.

More cookies!  These are from a recipe put out by the Splenda sweetener people.  They are quick and easy and really are delicious with a nice crisp texture.

More kittehs!  Ollie and Toby like to hang about on top the the couch.  Ginger Boy is usually up there, too.

Soup!  This is that Hungarian recipe mushroom soup we’ve been making lately.  It’s full of paprika and sour cream and dill.  It’s easy to make and delicious.  Even better the next day.  I used brown buttons this time, and I ran out of tamari soy sauce so I subbed in a shot of mushroom soy – it’s a very thick and dark soy sauce that works very well in this recipe, I think it’s going to be in mine from now on.

Chocolate Chip Peanut Butter Oatmeal Cookies

Pretty good cookies!  From this Kraft recipe, Splenda subbed for the white sugar.  We had crunchy peanut butter and it worked perfectly.  Mrs J had too many to fit on one pan, she opted to test drive the first tray rather than load two.  She thought she needed to mash the second batch a little bit flatter and add minutes to the bake.It’s finally cooled down outside enough to cool the cookies, thanks to a front that brought us some rain early this morning and sun this afternoon. The smeared look to the chips is due to her mashing that first batch while they were still mid-bake.

It added a bit of an interesting look to the batch.  Top was mashed during the bake, the bottom cookie is from the second batch.  The longer baking time added a little more crunch to the texture, as you would expect.  I ate some from both batches and can’t pick the winner.

Tidbits

Gabe waits for his dog mama, she won’t be gone long because she misses her dog boy.We eat some of the tomatoes fresh!  I set a few aside when we are processing for soup or stewed for canning.  I try to get the best ones – no marks or splits or spots.  This sammich started out wanting to be a BELT but I didn’t have the lettuce so it just gets billing as a breakfast sammich.  Brunch, actually, we don’t get up early enough…I used up some odds and ends of pasta for this one.  I still have plenty of parsley, the caterpillars that were eating it have gone away.  Still have a hornworm or two – they seem to be specializing on my hot peppers now that  the patio tomatoes are gone. We love these upside down cakes.  I cut them into single serving squares and freeze them in plastic containers.  They really hit the spot for late night snacks while watching videos.More cookies!  These are my current favorites.  I’ve been leaving out the almonds and adding raisins.  I’ve made these often enough that I can do them without looking at the recipe.Mmm… French toast and garlic pepper sausages.  The sausages are from that processing plant we travel to a few time a year to stock up.  They have the best ham hocks, and they are the closest place I know that has fresh pork bellies.  I buy a couple, cut them in two, and vacuum seal the halves for the big freezer.Mrs J said we have plenty of tomato soup canned.  I think she mentioned 40 quarts.  Well, we better get busy with it!  I used a veggie peeler to shave Parmesan for a garnish.Mmm… smoked pork makes a fine sammich.  The sides are potato salad in the back and bacon, tomato, and basil pasta salad.I’ll wind this one up with a few cute kittehs.

Cookie Pr0n

20170125_143211-1600x1200Mrs J was puttering about looking like she needed something to do this afternoon.  Always helpful, I called for cookies.  We went with epicurious’s oatmeal chocolate chip recipe.  We added a cup of shredded coconut, and gave the oatmeal a whirl in the food processor – three or four pulses to break them up some.  We also threw in about 2/3 cup of pecan pieces we had left in an opened bag.  They came out great!

Mmm… cookies

DSC_1560 (1600x1060)We were looking through the archives for a cookie recipe and ran across this one from a while ago.  Mrs J volunteered to make them again because we remembered them as being really good.

CHOCOLATE CHUNK OATMEAL COCONUT COOKIES

We used chocolate chips in our batch, and toasted the oatmeal before mixing the batter.  They are as good as we remembered..  Yay!

Friday Recipe Exchange: Brought To You By Butter

Mmm, Dinner FinalTonight friends are coming over for dinner, so this will be a modified recipe exchange featuring the recipes from tonight’s menu. When I was putting together the shopping list I realized butter was making an appearance in a big way. I usually go through about a pound of butter every two or more months. I cook mostly with olive oil and unless I’m baking sweets the butter languishes in the freezer. Tonight I anticipate going through almost three-quarters of a pound. No one said it was going to be a low-cal night.

Skillet Cookies

As promised, here is a photo of the cute little skillet cookies. I had to make a test batch for cooking times. Sometimes the trickiest part of a dinner party is timing everything out. They are going to be warm from the oven for cookie sundaes. It’s a good thing I tested – needed to double the amount of cookie dough per pan and additional baking time.

Cookie sundae

I think the sundaes will be a hit. I’m not gonna lie, the test sundae was yummy.

Pictured at the top of the post is fairly close to the rest of what I am planning tonight.  Here are the recipes:

Buttered Potato Pie – click here (and there is an entire menu, recipes and shopping list at that link)

Roasted Asparagus (still debating on adding the cheese or not) – click here.

Dark Chocolate Chip Cookiesclick here

The appetizer is going to be fresh baked bread with a variety of dips, including roasted garlic, which is in the oven right now and making the house smell delicious, and there will be a side salad.

If you’ve been around a while, you’ll notice these are recipes I’ve made on several other occasions. I wanted tonight to be pretty casual, so items I’m very familiar with and can make without ever consulting the recipes, means I can spend more time with friends and less time stressing about presentation. Also, each recipe is a favorite of one person or another, so added bonus.

Ok, you’re on your own tonight. What’s on the menu? Are you prepared for the Halloween onslaught? I dread the leftover candy, how about you?

I almost forgot, there was a Bixby update this week for the pet lovers.

Finally, here is the main dish of the evening. It’s usually served over buttered noodles, but the potatoes are a favorite and worked well the last time I paired them with the chicken, so I didn’t hesitate to do it again. Rules? We don’t need no stinkin’ rules.

Tonight’s feature recipe:

Chicken Piccata

  • 1 cup Italian breadcrumbs
  • 1 tsp basil, crushed
  • 1 tbsp lemon zest
  • 1/8 tsp pepper
  • 1 tsp crushed garlic
  • ½ tbsp olive oil
  • 4 boneless chicken breasts, pounded flat
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 lemon, sliced into very thin slices*
  • ½ cup water
  • 2 tbsp fresh snipped parsley
  • 3 tbsp lemon juice

bowl, skillet

Combine breadcrumbs, basil, zest, and pepper in bowl. Mix ½ tbsp oil and garlic together. Coat both sides of chicken with oil/garlic and dredge in breadcrumbs. Over medium-high heat 1 tbsp ea. of butter and oil in skillet, add chicken and cook 4-5 minutes on each side. Remove chicken – keep warm – add lemon slices to pan, sauté 30 seconds, add water, parsley and juice, boil for 1 minute, spoon over chicken.

*Scrub well before slicing.

Just for fun, JeffreyW has a bit more traditional take on this recipe here.

That’s it for this week. Have a great weekend, stay safe and don’t let the goblins get you – TaMara

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