Taking On Magazines One Recipe at a Time

Chicken Divan from All You Magazine, February 2012

2012-02-03T11:53:00.001-05:00

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While this country prepares for football and all the fixings that go along with the big game, I fix regular food for my family. It's a bit surprising because I love football. I'm from Chicago and have been a Bears fan for decades, through the Super Bowl times and these more recent years of drought. In fact, hanging on my office wall is a birthday card that's been signed by Neil Anderson, Richard Dent, Emory Moorehead and Mike Singletary (they're members of the '85 Bears championship team for those who are are scratching their heads).

Hubby is also a big football fan. His team is the Pittsburgh Steelers and has been for as long as he can remember. I've adopted his team because, well, because Troy Polamolu is on it. Yeah, it's not just him. It's the defense. I love good defense. And tight ends. I can appreciate a good tight end as well as the next person.

But I've not been making preparations for any big Super Bowl celebration. We're not headed to anyone's house and no one's coming here (at least not as far as I've been told). We'll watch the game because it's 'The Game,' but we won't care.

Giants and Patriots. Been there, done that. Bit tired of it. We'll watch because it's our last chance to do so for the season. I'll make wings of some kind; maybe the La Brea Tar Pit Wings that I stole from Kate's Kitchen, or the Chile Rubbed Wings. I don't know. I'll definitely make my Taco Dip. I don't bring this out much because we eat the entire bowl. Seriously, we do. So, it makes an appearance once or twice a year, when there's a good reason. We'll eat that stuff, we'll drink beer and we'll watch football. No biggie.

That's Sunday. Until then, we eat normal food.

The Process
Who knew that Chicken Divan is simply chicken and broccoli casserole. As I was making this, I kept expecting more and was a bit surprised that this was it. It's a casserole. It has chicken in it. And broccoli.

I'm sure that in many recipes the white sauce that this recipe contains is replaced with a can of mushroom soup. Thankfully, the folks at All You didn't do that. They allowed me to use fresh ingredients and make the sauce myself, using garlic, shallot, chicken broth, milk and white wine. A can has nothing on that.

Another thing I like about this recipe is this phrase; 'Cook chicken, turning once, until browned and almost cooked through...' You see that word, 'almost'? What that word tells me is that my chicken will finish cooking in the oven. It won't be overcooked. That's a good thing.

The final thing that I like about this dish is that it's pantry-friendly. The ingredients are simple. You can use shallots or onions, sherry or white wine. Swiss cheese is called for, not Gruyere. It's a casserole; it doesn't need to be hoity toity.

Preparation is easy as well. There's nothing fancy, nothing over-the-top difficult. It's just a matter of cooking chicken, steaming broccoli and making the white sauce. Throw it all together in a casserole dish and bake.

The Verdict
I've never had official Chicken Divan before, so I don't know how it's supposed to taste, but this is your basic chicken and broccoli casserole. It's not bad, but there's nothing there that wowed us. Hubby said he'd have preferred his broccoli just steamed on the side.

It's a good idea to remove the casserole from the oven and let it sit for fifteen minutes or so before serving. That allows the sauce to thicken up a bit. I served this with rice, which turned it into a chicken, broccoli and rice casserole.

What I'd Do Different Next Time
When I ate this as leftovers the next day, I added some Dijon mustard, which bumped the flavor profile up a bit. I'd definitely incorporate the mustard in the sauce the next time. Maybe a couple of tablespoons worth. I would also add a can of sliced water chestnuts for some crunch.

Chicken Divan - print this recipe
from All You Magazine, February 2012

1 1/2 pounds broccoli (about 3 large heads), chopped
24 ounces boneless, skinless chicken breasts
Salt and pepper
1 tablespoon unsalted butter
2 1/2 teaspoons extra-virgin olive oil
2 cloves garlic, crushed
2 tablespoons minced shallot or onion
1/4 cup all-purpose flour
1 cup fat-free chicken broth
1 cup nonfat milk
1/4 cup dry sherry or white wine
6 ounces shredded reduced-fat Swiss cheese
1/4 cup grated Parmesan
1/4 cup seasoned whole-wheat bread crumbs

Bring a large pot of water to a boil. Add broccoli and blanch 3 minutes. Drain and rinse with cold water to stop cooking.

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.

Season chicken with salt and pepper. Mist a large skillet or grill pan with cooking spray; place over medium-low heat. Cook chicken, turning once, until browned and almost cooked through, about 10 minutes. Remove from heat; transfer chicken to a cutting board. When cool, slice chicken into bite-size pieces.

Warm a medium skillet over medium heat. Add butter and 2 teaspoons oil; heat until butter has melted. Add garlic and shallots and sauté until tender, about 3 minutes. Sprinkle flour over mixture and whisk until incorporated. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of Swiss cheese. Season with salt and pepper.

Arrange broccoli in baking dish and pour half of sauce on top. Arrange chicken on top and cover with remaining sauce. Sprinkle with remaining Swiss cheese and Parmesan; top with bread crumbs. Drizzle with 1/2 teaspoon olive oil.

Bake for 30 minutes or until browned on top; serve hot.

Apple and Oat Scones with Cinnamon and Nutmeg from Martha Stewart Living Magazine, February 2012

2012-02-02T08:51:00.000-05:00

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I woke up to the sound of water dripping off trees this morning. It didn't sound like rain, just a soothing, comforting occasional plip. When I finally got out of bed and looked outside, I smiled. Fog. No way a ground hog will be seeing his shadow in the fog.

It lifted my heart. Even though I don't believe for a moment that Punxsutawney Phil has any weather predicting abilities there's something about his thoughts on the day that just . . . matter. It's not even cold here. We'll be hovering near 70 degrees by afternoon.

No, it's the grayness of things. The lack of green. I miss leaves and flowers and grass. Phil reminds me that those things will be here soon. Or not.

So, it looks like I'm facing the 'or not' scenario. Depressing. I need a scone.

The Process
There are five scone recipes in the February issue of Martha Stewart Living. You can expect to see all five here over the course of the month. I love scones. When my body's ready to eat something in the morning, I'll take one of them in a heartbeat. Unless there are hot Krispy Kreme donuts in the house, but there are never Krispy Kremes here. It's a rule.

Besides, making these is easier than getting in the car and buying donuts. Really. Because scone dough doesn't like to be handled much, the scones come together more quickly than many other baked goods.

Once I have the dry stuff all mixed up, I just use my fingers to add in the butter and break it up into tiny bits. Martha says to flatten the butter bits with your fingertips anyhow, so you might as well get them dirty from the start.

After that's done and the chopped apples and buttermilk have been added, it's a simple matter of putting the dough on a flat surface, shaping it, cutting it and getting it on the baking tray.

The sprinkling of oats on top; not a big deal if you don't feel like doing it. It's decorative. The sugar, however, don't skip that part. Not only does it add a really nice crunch to an otherwise soft scone, it also provides a burst of sweetness that's needed. The batter has less sugar because you add the sprinkling on top.

The Verdict
Unless a scone is really bad, I'm going to like it. Luckily this wasn't bad. I definitely liked this it, though it was unlike any I've had before. The chunks of apple in it gave it a very un-sconelike consistency, especially since I was told to cut generous 1/4-inch cubes. Hubby commented that it was a bit bland, and I agree. Considering that cinnamon is listed in the title, it could use more. I hardly tasted any. Dudette liked the scone without apple bits and ate around those. All in all, we enjoyed this; different is good.

What I'd Do Different Next Time
I'd up the amount of cinnamon to 3/4 teaspoon, if not a whole teaspoon. I'd also chop the apples into much smaller pieces.

Apple and Oat Scones with Cinnamon and Nutmeg - print this recipe
from Martha Stewart Living Magazine, February 2012

1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling

Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

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Szechuan Chicken Stir-Fry from Cooking Light Magazine, January/February 2012

2012-02-01T10:19:00.000-05:00

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Some years ago, I was listening to a speaker when he held up a red plastic cup. It was shiny, clean and doing the job it was supposed to do.

"What's inside you," the speaker said with a small smile, "is what comes out when you're shaken." With that, he gave the cup a good jiggle and water spilled all over.

Those words have stayed with me. They're with me when I'm in the car and someone pulls out in front of me and then drives ten miles under the speed limit. They're with me when Dudette leaves the clothes she's had on strewn all over her bathroom floor; again.

They were with me last night as I watched flames shooting up from my overly hot wok.

I have to admit that I'm not always impressed with what comes out of me when I'm shaken. There's nothing like calling the person who pulled out in front of you some really creative name only to have a young voice in the back seat ask what exactly a 'nose-picking, toothless, redneck dweeb' is.

Last night though, I was grace under pressure. Who knew that sesame oil would instantly ignite when poured into a really, really hot wok. I sure didn't. But it does. The flames were impressive. I was a little concerned (understatement). I opened the cupboard, pulled out a metal lid and plopped it over the wok. The fire went out instantly. No one else in the house even noticed.

I was shaken, but what came out was common sense and calm. I like that.

The Process
You need to heat sesame and canola oil in a wok (or heavy skillet). Do it carefully.

The reason I had a flare-up was that I started the wok heating and then did the prep. The prep took much longer than I thought it would. There's mixing together the sauce, cutting up the chicken, slicing yellow pepper, red pepper and onion; cutting snow peas, grating ginger, mincing garlic, slicing green onions and chopping peanuts.

I must be really slow with a knife because this took me longer than the 25 minutes allotted by the recipe.

The cooking, however, that goes quickly. You really, really need to make sure you have everything ready before you throw the chicken in the hot oil. From that point on it's just a couple minutes here and a couple minutes there.

The stir-frying part is fast and it's easy.

What's also great about this meal is that it's done in one wok (or skillet). You'll have the saucepan for the rice and the measuring cup that was used to make the sauce, but that's it. I love meals with little clean-up.

The Verdict
"Yeah, yeah, good, good, yummy, yummy." That's a direct quote from Hubby. No, not Dudette, Hubby. Though she also piped in "Mommy, this is delicious." It really is. I would go so far as to venture that this recipe is right up there with a good Asian restaurant's Szechuan chicken. There's heat, crunchy vegetables and plenty of flavor.

It did take me a little longer than 30 seconds to thicken the sauce; closer to a couple of minutes and it could have probably used more time, but the natives were getting restless.

What I'd Do Different Next Time
I understand using the two peppers for color, but we're not huge on peppers so I'd swap out the veggies used. I'd include a red pepper, but add broccoli florets, sliced carrots and mushrooms. Other than that, no need to change anything. The flavor of the sauce is perfect.

Szechuan Chicken Stir-Fry - print this recipe
from Cooking Light Magazine, January/February 2012

1 tablespoon dark sesame oil, divided
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons chile paste (such as sambal oelek)
2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup diagonally cut snow peas
1/2 cup vertically sliced onion
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
2 cups hot cooked long-grain white rice
1/4 cup (1-inch) slices green onions
1/4 cup chopped unsalted roasted peanuts

Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.

Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.

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Povolorons ~ My Foray Into Filipino Cooking

2012-01-31T17:00:00.000-05:00

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Do you know Ray? He lives over at Wok With Ray and spends most of his time making me wish I lived in his neighborhood. But I don't. I live on the other side of the country from Ray.

Despite the distance, I'm given a glimpse into his life and his culinary exploits on a regular basis. All his food is amazing, but one item that really hit me was a sweet treat he made before Christmas. Something called a Polvoron. Think shortbread without the baking. I was intrigued and entranced.

I asked Ray where he got the nifty press that's used to shape this confection. Asian markets aren't all that plentiful in rural North Carolina. Apparently, however, generosity abounds in California because not too long after asking my question a box showed up at my house with two cute polvoron presses inside; a gift from Ray.

Those molds have sat on my counter since that day, begging me to use them. They waited while we took a trip to Chicago. They were patient through several of neighborhood social events that I headed up. They sat without complaint while I took care of Hubby's week-long stomach bug.

Today was finally their day. I made Ray's polvorons. I spent 15 minutes standing in front of the stove, swishing flour around in my wok until it was a nice light brown. I put that flour, some sugar, dry milk and cocoa powder in my food processor and let it whirl. Then I added a full cup of butter a bit at a time until it was all incorporated.

Finally, I used my little polvoron press and followed Ray's instructions really carefully. And, I had polvorons!

Then I ate one. Or two.

Melt in your mouth. That's the first thing you notice about these little guys. The chocolate wasn't very pronounced, but I think I'd make them without anything next time, just the Ray did it.

Rather than show you the recipe, head over to Wok With Ray and see how he does it. His instructions are spot on and his photos are beautiful. Then, find yourself a polvoron press, or ask me and I'll send you one of mine (I did get two so I'm more than happy to share the wealth with someone).

On a separate note, tomorrow is February. We say good-bye to Cooking Light and EatingWell. Martha Stewart Living, Fine Cooking and All You will be taking their place. Lots of good stuff ahead.

Enchilada Casserole from Cooking Light Magazine, January/February 2012

2012-01-30T13:58:00.000-05:00

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Do you feel guilt? I don't, very often. At least not the kind that lingers. I eat a Cheeto (or 50) and feel the twinge for a passing moment, at least until my fingers are licked clean and I've moved on to cleaning the kitchen or picking up four different toothbrushes from Dudette's bathroom sink.

The kind of guilt that sticks with me is the type that creates a black cloud over my head, like the one there today.

I received a text message from a friend of mine not too long ago. "I missed you at the awards ceremony," it said. That's a bona fide 'oh crap' moment.

Today was Dudette's school's end-of-semester celebration program. Ages ago we received an announcement about it and somehow it didn't get added to the calendar. We didn't remember and we didn't go.

Dudette received two awards (good behavior and honor roll) and we weren't there to cheer her on or acknowledge her achievement. We feel absolutely terrible.

The black cloud hung around while I worked at the computer so I gave up and headed into the kitchen, hoping that cooking would provide a little therapy.

I'm grateful that Cooking Light uses minimal amounts of butter in their recipes, because the tablespoon that was heating in my saucepan was rolling out black smoke before I remembered that it was there on the hot burner. I was too busy mincing garlic, but actually thinking about Dudette walking across the stage without us watching.

I know we'll be going out to dinner tonight; to a fast food restaurant no less. You might think that's a bribe to help Dudette forgive us for not being there today and you'd be totally correct. But it's also a big treat for a little girl whose mom cooks all the time. The treat she wants. The kind of reward she deserves.

So, since we have to do fast food for dinner, Hubby and I will have a spicy, healthy lunch to balance things out.

The Process
Even though the black beans are a separate recipe, they're on the same page as the Enchilada Casserole so I'm going to treat them as one, since they do well served together.

You will use a skillet, saucepan and pie plate for this recipe. I browned my beef and cooked my onions in the skillet and then washed it out to make the black beans. I'm all about keeping the number of dirty dishes in the sink down as much as possible.

While the meat browned, I made the enchilada sauce with a little butter, garlic, beef broth, taco seasoning and tomato sauce. It comes together quickly and is really tasty. The majority of the sauce got mixed in with the meat, but a little was kept out to spread on top.

Layering the casserole was simple. A tortilla went in a pie plate and was covered with a cup of meat. Another tortilla; more meat. Times three. I spread that last bit of sauce on the tortilla and sprinkled what was, to me, a pitiful amount of Pepper Jack cheese over everything. Into the oven it went.

While the casserole baked, I made the beans in that same skillet. It's a simple matter of heating oil, adding jalapeno and red pepper, then the beans. Sprinkle with cilantro and you have a side that complements the casserole perfectly.

The Verdict
We loved it. Lots of flavor in here. I used a spicy taco seasoning so there was a little heat laced through the meat, which was nice. The Pepper Jack adds some, but there really isn't very much cheese on it, and only sprinkling the top means that the heat isn't evenly spread. The beans are, beans. They taste like beans with a little heat and red pepper. It's not bad because the side dish doesn't fight for attention from the main, but it's pretty basic stuff. Still, a very good combination.

Did it assuage our guilt; no. We'll be feeling that for a while, but at least now we're feeling in on a full stomach.

What I'd Do Different Next Time
I think using a spicy taco seasoning is a good idea. Adding a few drops of hot sauce to the sauce works as well. Since a serving has only 2.5 grams of fat, I'd be willing to up that number a bit by doubling the amount of cheese on top.

Enchilada Casserole - print this recipe
from Cooking Light Magazine, January/February 2012

1 pound ground sirloin
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.

Preheat oven to 400°.

Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.

Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

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The Sunday Sip

2012-01-29T08:34:00.000-05:00

Good morning, sleepy heads. I've been waiting for you to get up and join me. Is your coffee done or still brewing? I have my trusty mug full right here. Unfortunately, my cup is more full than my brain today. Things are a little foggy in that area. So, let's wake up together, shall we?

What I'm Reading

Have I ever mentioned that I read? I go through a couple of books a week on average. I'm in the middle of this one right now. It's actually quite a decent book. No, it's not about the stock market plummet that the country went through back in the late '80s. It doom and gloom. Terrorism via biological warfare on oil supplies. Along with way too much technical data, it chronicles what would happen to this country if oil supplies were cut off. No more gas for cars; no oil for heat, etc. It's enough to make you start stockpiling food, learn how to can and preserve produce and plant a garden. Or get chickens.

Chickens

I haven't shown you the girls lately. Here they are waiting for me to let them out for the day. They may be shy for the camera, but they have no problem making social calls. I couldn't find them yesterday so I asked my neighbor if they were around the side of the house since they do jump the fence regularly. She said yes, they were and proceeded to head to the other side of her yard where three of the five were enjoying themselves.

It's Not All Eggs You Know

Just in case you thought all I did was collect eggs. Luckily, this stuff is garden gold. (I have to think of the upside.)

Why Is Food Going So Boutique?
It used to be that when you looked at a recipe, you already had a majority of the ingredients on hand. Lists of ingredients called for lemons, Swiss cheese, oranges, and romaine. Not so anymore. Your lemon now has to be meyer. That Swiss is specifically Gruyere. Oranges? Better make them blood. Forget the romaine. That's so passe. Arugula please. My budget misses the more simple times.

It's January, Right?

So why are these guys blooming all over? It lifts my heart to see their cheery heads peeping through all the dead stuff, but it's just not supposed to be. . .yet.

Meet Callie

She's Hubby's parents' dog. She's old. She's just about blind. And she's deaf. She has my in-laws trained to get up at unreasonable hours to let her out. She comes with a detailed list of instructions for feeding times and amounts, treats and meds. We call her Piglet because she makes these disgusting grunting and snorting noises all the time. She's the reason the blanket next to my computer is empty right now. Molly, who is about double the size of Callie, is intent on terrorizing the poor dog out of the house. But, this little Yorkie is way cute and we love it when she visits.

Dish of the Week

When a dish is so insanely good that it causes you to forego sitting at the table and you stand at the counter grabbing piece after piece instead, it has earned the right to be the dish of the week, no matter how good anything else was. That's how good the Pan-Grilled Ginger-Honey Pork Tenderloin was.

I don't talk about my photos very often because they're not the focus of my writing (the food itself is), but I am sad that that one of the pork doesn't do the meat justice and I can't force you to try the recipe on the merit of 'because I told you to.' You really should though.

That's about it. Hubby got home from setting up church for the morning and Dudette's not with him. She decided to stay there with her friends so we have a couple of quiet hours in front of us before we head out. I think I'll go have another cup of coffee. Enjoy your Sunday!

Firehouse Frito Pie from EatingWell Magazine, January/February 2012

2012-01-28T16:09:00.000-05:00

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Success is measured in many different ways. For some, it's crossing the finish line first. For others, it's making it across the finish line. For me, it might be waking up, making it to the race and actually running a few steps. No, a race is not my strong suit.

Dudette is a vegetable eater. I'm grateful for that. She loves tomatoes and raw carrots. She'll eat spinach on pizza and broccoli that's steamed tender. The one vegetable that she's dug those sweet little heels in over is zucchini.

I've tried; oh I've tried. I made at least a dozen loaves of Blueberry-Zucchini Bread last summer because Hubby and I loved it so much. Dudette took one taste and deemed it unworthy because it contained zucchini. We tried it tucked inside other sweet treats. No go.

Grilled. Roasted. Baked, Sauteed. All methods were tried. It came to a point where I didn't really care if she ended up liking zucchini; I just wanted her stomach to get the experience of having eaten some.

By hook or by crook, doggonit. I was not giving up.

The Process
Believe it or not, there is an entire large zucchini in this Frito Pie. It's grated. Can you see it? My hope was that Dudette wouldn't be able to either. It's not really frito pie, you now. It's more chili over tortilla strips. But, whatever works.

The tortilla strips are easy enough. Lightly coat corn tortillas with cooking spray, cut them up and bake them (salt would have been nice but they didn't ask me and it is supposed to be healthier cooking).

The chili is a combination of onion, turkey, zucchini and tomatoes with beef broth, chili powder and cumin all simmered together. A can of red kidney beans are mashed to thicken the chili and another can of whole beans is added for texture and flavor.

That's it. It takes about an hour, but that's mostly simmering time. The only real prep work is chopping the onion and grating the zucchini.

The Verdict
First, an admission of omission. I did not use the full 1/2 up of chili powder. There is no way I can do that and ask a 5 year-old to eat it. I put in 2 tablespoons of chili powder.

What Hubby and I thought; We enjoyed this a lot. It has so much flavor and depth. I'd have never guessed that it was healthier than regular chili or that there is zucchini in it. Of course, a serving does have 17 grams of fat so healthy is a relative term. I'd have no problem using this as my go-to chili, though. It's delicious.

As far as Dudette, she was totally and completely taken in. She had no clue that she was eating zucchini. Score! Finally! However, she still found it spicy and didn't like the tortilla strips on the bottom (they did get a bit mushy after a while, which was nasty). Otherwise, she liked the chili. She really did.

Success.

What I'd Do Different Next Time
I know this is supposed to be a frito pie, but I will leave out those tortilla strips next time. They're just not necessary and honestly, they're not anywhere close to tasting like real fritos so all they do is remind me of what I'm not having. I'll also continue to make it with much less chili powder. I can't imagine the punch that a half cup gives.

Firehouse Frito Pie - print this recipe
from EatingWell Magazine, January/February 2012

1 tablespoon canola oil
1 large onion, chopped
1 pound 93%-lean ground turkey
1/2 cup chili powder
1 teaspoon ground cumin
1 large zucchini, shredded
1 28-ounce can diced tomatoes
1 cup reduced-sodium beef broth or chicken broth
16 5- to 6-inch corn tortillas
Cooking spray, preferably canola oil
2 15-ounce cans red kidney beans, rinsed, divided
2 cups shredded Colby-Jack cheese or sharp Cheddar cheese
1 medium tomato, diced
2 cups shredded romaine lettuce
1 bunch scallions, sliced
Pickled jalapeños (for garnish)

Position racks in middle and lower third of oven; preheat to 375°F.

Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add zucchini, tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.

Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.

Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.

To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapeños (if desired).

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Mushroom Lasagna from Cooking Light Magazine, January/February 2012

2012-01-27T15:34:00.000-05:00

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You've heard of the best laid plans, right? Did you know that they don't often go awry? They don't even go astray. Nope. They go agley.

Of course, agley simply means awry, but you have to admit, when things do go differently than they're supposed to, most of the times they go agley, not awry or astray. The original word fits better.

The phrase itself, "The best laid schemes o' mice an' men, Gang aft a-gley," is from a piece by Robert Burns, a Scottish poet. It's simply a farmer's apology to a mouse after he uncovers her nest while plowing his field.

Yesterday my plans went agley. And I blame it on Hubby.

I was all set to make the Mushroom Lasagna that's on page 92 of Cooking Light. It was going to be my special treat to myself. Pure comfort food. Light-style. But my man must have seen the magazine sitting out on the counter, wide open to his nemesis of vegetables, the mighty mushroom.

Next thing I knew, he was whisking me off to lunch, effectively closing my window of opportunity to make this dish.

That was yesterday. Today, my friends, was a different story. I arrived home from working at a food pantry to an empty house. Nothing is better for cooking than an empty house. There was no one around to make my plans go agley.

The Process
The components to this dish are the noodles, the white sauce and the mushrooms. Both the mushrooms and white sauce are strongly infused with garlic, which makes this dish.....something amazing. But I get ahead of myself.

Begin with butter and oil in a skillet and add chopped shallots. Then, add mushrooms. Then add thyme and garlic. Finally, stir in wine and simmer. When done, add cream cheese, chives and plumped-up porcinis. That's the mushroom component.

In a saucepan, saute garlic. Add the porcini plumping liquid, milk, salt, pepper and a slurry once the previous mixture comes to a boil. That's the white sauce component.

Put it all together by ladling a layer of sauce down, adding noodles, topping those with mushrooms and repeating. Sprinkle on cheese, bake and enjoy.

The Verdict
This meal is layer after layer of joy, happiness and contentment. It's layer after layer of gorgeous, delicious mushrooms. If you love them, this is for you. Boosting their flavor is wine, garlic and cheese. The sauce is perfectly creamy and delicious. Considering the fact that making the dish uses just a saucepan, skillet and the baking dish, it's a perfect treat for the solo mushroom lover in the family. Let the others eat cake (or whatever else happens to be around).

All that to say; I loved it.

What I'd Do Different Next Time
I don't see the need for the porcinis, but that may just be my desire to not have to deal with the plumping, straining, etc.

Mushroom Lasagna - print this recipe
from Cooking Light Magazine, January/February 2012

1 cup boiling water
1 ounce dried porcini mushrooms
1 tablespoon butter
2 tablespoons olive oil, divided
1 1/4 cups chopped shallots (about 4)
1 (8-ounce) package presliced cremini mushrooms
1 (4-ounce) package presliced exotic mushroom blend
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons chopped fresh thyme
6 garlic cloves, minced and divided
1/2 cup white wine
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh chives, divided
3 cups 2% reduced-fat milk, divided
1 1/10 ounces all-purpose flour (about 1/4 cup)
Cooking spray
9 no-boil lasagna noodles
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preheat oven to 350°.

Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.

Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.

Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.

Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

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Pan-Grilled Ginger-Honey Pork Tenderloin from Cooking Light Magazine, January/February 2012

2012-01-26T10:14:00.000-05:00

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There are 27 chicken recipes in the January/February issue of Cooking Light Magazine. I've been working my way through them, enjoying each and every one. But I crave meat. Steak would be great, but the post-Christmas budget is whispering in my ear; telling me to think thrifty.

Thrifty is what happened when Hubby came walking toward me in the grocery store, beaming ear-to-ear as he carried two wrapped packages. Pork tenderloins on sale two-for one. I can handle that. One went in the fridge; the other in the freezer. Meat craving ready to be satisfied.

The Process
Nothing could be more simple.

Combine ginger, honey, lemon juice and soy sauce in a small bowl.

Grill the meat on a grill pan, basting it with the sauce.

The Verdict
We didn't eat dinner at the table. The meat never made it that far. I cut the tenderloin at the counter and the three of us hovered around the cutting board, shoving pieces of pork in our mouths as fast as we could. The only thing you could hear were groans of satisfaction. This was beyond fantastic. It was my fault for having given Hubby a taste from the first piece I cut off. I knew as soon as his eyes rolled back in his head that we had a major winner. We finished off the whole tenderloin in one sitting.

The recipe is easy. The ingredient list is more than reasonable. You will dirty up a small bowl, a grill pan, a brush and tongs. That's practically zero clean-up.

Make this. If there's any recipe you take away from this issue, let it be this one. Hubby's already reminded me that it was a buy one get one free deal and that there's another tenderloin in the freezer.

What I'd Do Different Next Time
Double the sauce and use both tenderloins.

Pan-Grilled Ginger-Honey Pork Tenderloin - print this recipe
from Cooking Light Magazine, January/February 2012

1 tablespoon grated peeled fresh ginger
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon lower-sodium soy sauce
1 (1-pound) pork tenderloin, trimmed

Combine ginger, honey, juice, and soy sauce in a bowl, stirring with a whisk until smooth. Heat a grill pan over medium-high heat, and coat with cooking spray. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add pork to grill pan; cook 15 minutes or until a thermometer registers 145° or until desired degree of doneness, basting frequently with sauce. Let stand for 5 minutes before serving.

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Clementine & Five-Spice Chicken from EatingWell Magazine, January/February 2012

2012-01-25T09:48:00.003-05:00

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I remember a day in 1973 I was grounded from watching the tv. Pretty silly thing for a kid to remember, eh? No so much so when I add on a little tidbit. On that same day I was grounded, my parents brought our first color television home. While they spent the evening oohing and aahing over the wonder of this 'new' technology, I was up in my room. It was agony. It was the perfect punishment and boy, did I learn.

Do you remember television in those days? You had to get up and turn a dial. You had to adjust the bunny years on top of the set. You had to listen to commercials*. You had six channels to choose from; for us they were 2 (CBS), 5 (NBC), 7 (ABC), 9 (local?), 11 (PBS) and 32 (vhf).

*Most of the world may have had to listen to commercials, but we didn't. My father hated and still hates the things. Way before the remote was born, he stopped them from entering our house. He ran a cord from the back of the television, snaking through the heat vent, to the couch. There was a switch at the couch-end of the cord. Flip the switch, the sound turned off. Flip it again, it was on. The person who sat at that spot on the couch had the responsibility of making sure we never, ever heard commercials.

Choices were easier to make back then. You could watch Hogan's Heroes, I Dream of Jeannie, Hollywood Squares, Cubs' Baseball or Masterpiece Theater? Now, not so much. Thousands of channels. Various 'packages' from which to choose. Multiple companies vying for our television viewing rights.

We've become a country of endless choices, making it a trial to decide what to do. And it's spread to food. Bread. Not the simple choice of white or wheat anymore. Milk. From percentages to lactose-free to milk that doesn't even come from a cow.

Oranges. Blood oranges. Mandarins. Tangerines. Tangelos. Clementines. Minneolas. Satsumas.

Anyone else get a little confused by the array? I don't remember having this many to choose from. And I don't know why recipe creators choose one over the other.

Unless they tell me; which is exactly what EatingWell did.

The Process
When you make a recipe that uses Chinese Five-Spice powder, what variety of orange would you typically put with it just from a name's standpoint? Please tell me you said the Mandarin. When I say Clementine, I think of the South, mint juleps and Scarlett O'Hara. Not an Asian-spice infused chicken dish.

However, clementines are just about seedless, which is nice when you're slicing oranges into rounds. I'm glad to know that the magazine went with what works instead of what sounds cooler. Or should that be more cool.

Doing the prep work before anything else is begun will make things much easier. So, zest a clementine, then juice 6-7. Also slice scallion greens and pull the smallest leaves from the bunch of cilantro you have that you can find. Cut two clementines into thin rounds. Ready to go?

Cook the chicken in a big skillet until it's nice and brown. Add the juice, which has five spice powder and the zest added to it. Bring it to a simmer, cover the skillet and let the chicken cook until done. While that's happening, you can start your side dishes.

When finished, remove the chicken to a plate and add the clementine rounds, scallions, cilantro and sesame oil to the remaining juices. Bump up the heat a little and let it all reduce down. Serve it all by spooning sauce and orange slices over the chicken.

The Verdict
Three empty plates pretty much says it all. We inhaled this meal. It was so delicious. I adore five-spice powder anyhow, but had not paired it with citrus before. It was quite delicious. I didn't have any Szechuan peppercorns, unfortunately, but think the heat that those would have added would have been fantastic for us adults, but too much for Dudette. The meal is very tasty and beautiful. Definitely something I'd serve to guests.

What I'd Do Different Next Time
I understand fully why the skin was removed, but I've never been a fan of chicken meat that's been seared without the protection of the skin. I find that it makes it hard and stringy. So, if it weren't for the health of it all, I'd leave the skin on. Just for a little extra boost, I'd sprinkle toasted sesame seeds on top of everything just before serving.

Clementine & Five-Spice Chicken - print this recipe
from EatingWell Magazine, January/February 2012

8-10 clementines, divided
Generous 1/4 teaspoon Chinese five-spice powder (see Tips)
1/4 teaspoon Szechuan peppercorns, crushed (see Tips, optional)
2 teaspoons canola oil, divided
4 large bone-in chicken thighs (about 2 pounds), skin removed, trimmed
1 teaspoon kosher salt
1/4 cup small fresh cilantro leaves
1 tablespoon thinly sliced scallion greens
1/4 teaspoon toasted sesame oil

Finely grate 1 teaspoon zest (see Tips) and squeeze 1 cup juice from 6 to 8 clementines. Combine the zest, juice, five-spice powder and peppercorns (if using) in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt. Cook the chicken, turning frequently, until brown on both sides, about 5 minutes. Pour in the juice mixture; bring to a simmer. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 16 to 18 minutes.

Meanwhile, peel 2 of the remaining clementines and slice into 1/4-inch-thick rounds.

When the chicken is done, transfer to a plate and tent with foil to keep warm. Increase the heat to high and cook the sauce, stirring often, until thickened and reduced to 1/2 to 2/3 cup, 2 to 4 minutes. Stir in the clementine slices, cilantro, scallion greens and sesame oil. Serve the chicken with the sauce.

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Double Chocolate Ice Cream from Cooking Light Magazine, January/February 2012

2012-01-24T11:19:00.000-05:00

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We met a good friend for dinner several days ago. The gentleman we met has been a part of our lives for almost fifteen years. Having immigrated to the U.S. from Romania, we've lived the pain and troubles he's gone through to convince this country to adopt him fully.

We watched an unethical lawyer take advantage of him and cost him thousands of dollars in a failed attempt to gain a green card. We cheered when his girlfriend of twenty-plus years, also an immigrant from Romania, did get her green card through the system's bizarre lottery. We celebrated when the two got married a year ago. And, finally, we rejoiced when another attorney restored our faith in the legal system and secured our friend's legal status with the hard-earned card.

So, each time we see this wonderful man, it's a joyful reunion. Not only to we get to spend a few hours with him, but we get to watch him establish a relationship with Dudette.

He's smart. He brings gifts. This time he hit on everything our little girl loves. He brought markers and an activity book. He gave her a stuffed animal. And, he included chocolate. Godiva chocolate.

The Godiva dark truffles are his wife's favorite, he explained. As I watched Dudette undo one of the bright purple wrappers and take a bite out of the truffle, I smiled at the joy that crossed her face. I was also a little surprised. She usually turns her nose up at dark chocolate. Not this time.

Apparently our little lady has expensive taste. Don't they call that champagne taste on a beer budget?

The Process
The blurb underneath the title of this recipe in the magazine says that this is a rich, ultra-chocolaty dessert. Considering the fact that it's made with cocoa powder and melted chocolate, I didn't doubt that for a second.

It begins with the custard, a combination of sugar, cocoa, milk and egg yolks that are heated to 160 degrees under a watchful eye. While it's cooking, pour the heavy whipping cream into a measuring cup and heat in the microwave until bubbling. Pour in the chopped-up chocolate and stir until smooth. Pour the contents of the cup into the finished custard and stir to combine. Wasn't that easy?

At this point you're pretty much done. All that's left is to cool the custard down, pour it into the ice cream maker, then allow it to sit in the freezer until firm.

The Verdict
I can tell you that the ice cream is very creamy and smooth. It has an incredibly rich chocolate flavor. Hubby can tell you that it's very, very good. He was very surprised to find out that it's made mostly with low fat milk because it does not taste like it.

Believe it or not, Dudette hasn't had any yet but her play date friend did yesterday. I had just finished the ice cream and was getting ready to pop it in the freezer so it could firm up when she came in and gazed up at me with her beautiful big, blue eyes, pleading for just a bite. Of course, I gave in. That one bite quickly became another as the ice cream was deemed 'delicious.'

Dudette's turn will come when she gets home from school today, but my feeling is that if she enjoys the Godiva dark chocolate truffles, she'll definitely like this ice cream.

What I'd Do Different Next Time
I used a combination of chocolate chips and baking chocolate. The baking chocolate did not melt 100%, even though I stirred and stirred and know my cream had gotten as hot as it could. Next time I'll use all chocolate chips.

Double Chocolate Ice Cream - print this recipe
from Cooking Light Magazine, January/February 2012

1 1/3 cups sugar
1/3 cup unsweetened cocoa
2 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks
1/3 cup heavy whipping cream
2 1/2 ounces bittersweet chocolate, chopped

Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Add 1/2 cup milk and egg yolks, stirring well. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

Place cream in a medium microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until cream boils. Add chocolate to cream; stir until smooth. Add cream mixture to pan; stir until smooth. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

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Sausage and Spinach Risotto from Cooking Light Magazine, January/February 2012

2012-01-23T12:46:00.004-05:00

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Will you please promise to still love me if I tell you I have a little mean streak running through me? It's not as though I pull wings off flies or use magnifying glasses to fry ants on summer days.

The fact that back when I lived in the Chicago area co-workers and I would rate the spectacularness of icy pedestrian falls simply reveals my love for slapstick. After all, the person being watched was bundled in at least seven layers, looking more like the Michelin Man and bouncing up immediately because of all that padding. The only thing hurt was their pride.

No, that small slice of meanness shows itself when little girls are watching my meal preparations and asking endless streams of questions. Endless; one immediately after the other. So, what happens if extra shaved Romano is sitting on the counter? What would any loving, kind parent do if their child sees it and asks if they can have a little of the white chocolate?

That award-deserving parent says yes, without hesitation.

In case your curious, we have ascertained that Dudette does not like Romano cheese.

The Process
I think it's pretty well known that I love risotto. I've yet to find a recipe for it that was inedible. Dudette, on the other hand, she went out of her way to point out what she wouldn't like while I was preparing this dish. "Are those mushrooms? You know I don't like mushrooms? What are you cooking? Sausage? Sausage and rice? I don't like sausage and rice together." (She's never had sausage and rice together.) "What's the green stuff? Are you putting lettuce in there? Is that wine? I can't have wine. I'm too young. Why are you putting wine in the rice? Are we going to eat soon? Why are you drinking some of the wine, Mommy? Shouldn't you use a glass? Is that white chocolate? Can I have some?"

Hubby also made an appearance once I had convinced Dudette that her DS would be way much more fun than making running commentary on my cooking. He was kind enough to stir the mushrooms for a while (though he did make the comment that it was a weird combination of smells; good mixed with dirty socks). That's my family. So, once he finished the 'shrooms up, I dumped them out of the pan into a bowl.

He came back after I had browned the sausage, and was just adding the shallots and garlic, so I gave him the spatula and told him to stir continuously so my garlic wouldn't burn while I measured out the rice. After adding it, I let him continue stirring. He did pretty well at keeping it going. At some point I let him know that it would be about another half hour of adding liquid and continually stirring if he was up for it, so he relinquished the spatula.

Finally alone, I stirred and added broth and stirred a bit more. Eventually, as it always does, the rice was cooked and had created a creamy sauce all on its own. When it hit that point, I removed the pan from the heat, added back the mushrooms and put in the spinach, mixing it up until the spinach wilted.

I topped the risotto with the shaved Romano (less one shaving) and we sat down to eat.

The Verdict
Hubby ate every bite; even the mushrooms. You don't know how huge that is. The first time I got him to eat just the little button variety he gagged. After ten years of marriage and he can finally eat them mixed in with other foods. It's so exciting. He really enjoyed this risotto. Dudette was wrong about the rice and sausage. She did like that. She didn't mind the mushrooms either (though she did just eat one piece). What she didn't care for was the spinach. She thought it was slimy.

I loved this. The fact that it's so healthy is a double bonus because it tastes fantastic. I think this is the first time I've had spinach in risotto and it was delicious. If there's any complaint, it is over the lack of any texture variety. Everything was pretty soft (or slimy). But the flavor was spot on.

What I'd Do Different Next Time
I would add a tablespoon of toasted pine nuts, just to get a little crunch going.

Sausage and Spinach Risotto - print this recipe
from Cooking Light Magazine, January/February 2012

3 cups fat-free, lower-sodium chicken broth
1 cup water
1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1 (8-ounce) package presliced mushrooms
5 ounces sweet Italian sausage, casings removed (about 2 links)
1/2 cup chopped shallots
3 garlic cloves, minced
1 cup uncooked Arborio rice
1/3 cup dry white wine
1 (6-ounce) package baby spinach
1/4 cup (1 ounce) shaved fresh Romano cheese

Bring broth and 1 cup water to a simmer in a small saucepan (do not boil); keep warm over low heat.

Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms to pan; cook for 8 minutes or until browned, stirring occasionally. Remove mushrooms from pan, and set aside.

Add sausage to pan, and cook for 3 minutes or until browned, stirring to crumble. Add shallots and garlic; cook 1 minute, stirring constantly. Reduce heat to medium. Add rice; cook for 1 minute, stirring constantly. Stir in wine, and cook until liquid is nearly absorbed, scraping pan to loosen browned bits.

Stir in 1 cup broth mixture; cook for 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Remove pan from heat. Add mushrooms and spinach; stir until spinach wilts. Top evenly with cheese. Serve immediately.

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The Sunday Sip ~ Coffee Mugs, Chicken Food and the Dish of the Week

2012-01-22T09:59:00.001-05:00

January 22. Did you know that the Coca Cola Company was incorporated 120 years ago today? It's also National Blonde Brownie Day (who comes up with that stuff?). For me, it's the day that I get to sit here in my comfy sweater, wrap my hands around a cup of coffee and chat with you about whatever comes to mind. Thanks for joining me.

Return to Health
It's so good to be able to say that Hubby is finally on the road to recovery. He came down with an intestinal bug last Saturday and was not able to keep anything solid down through Friday. He became so dehydrated and weak that our doctor was to the point of considering the hospital. Luckily, the last prescription she gave him did the trick and he turned the corner. Hubby's still weak and tired, but at least he's on the mend. Thanks for all the thoughts and prayers. It's been a rough week.

Coffee Mugs

Who knew that mentioning favorite coffee mugs would bring out all us mug lovers. This is my favorite one because I love cats and we had two that looked just like these guys. You see that crack? It's killing me. My mug's days are numbered.

Paula Deen
She's a business woman and made a very savvy business decision. Business decisions that are made based solely on the bottom line generally don't take the feelings of the little guy in mind. She's never asked me to like her; just to buy her books. I, however, think it was a schleppy thing to do and I don't much care for the Paula I perceive. So, there's a good chance you won't see her magazine reviewed here anytime soon.

Feeding Chickens
Hubby came into the kitchen yesterday, saw me chopping vegetables and asked what I was making. As my mouth opened and the words explaining that the stuff was for the chickens spilled out, I couldn't believe it was me talking. I've taken to finely mincing scrap vegetables for the silly bird they really are dumb as rocks). Heaven help me. The ladies have also been known to eat ground up cookies, leftover pasta, rice and other assorted foods. Lucky ladies.

Do You Know What This Is?

It's a Polvoron press. Ray, from Wok with Ray made polvorons around Christmas and they looked amazing. They're made with toasted flour. Can you imagine how wonderful that tastes? I mentioned that there was no way I'd be able to find a polvoron press in my neck of the woods and wouldn't you know it, not even a week later one shows up at my door. Merry Christmas to me from Ray! I've had these two presses sitting on my counter just waiting for the day that Hubby is healthy and I can attempt the polvoron. I figure there will be frustration and gnashing of teeth. Best if he's healthy while I'm learning something new. Ray, you wok....I mean rock. Seriously.

And Whoosh Went the Month
Do you know that there's just over a week left in January. Weatherwise, I'm happy with that. It means we only have one true cold month left. Schoolwise, I'm really happy with it. January brings only one full week of classes. Magazine recipewise, however, it's another story. There are 9 days left. I currently have 21 tabs sticking up in my Cooking Light and EatingWell magazines. Now's the time that I have to start picking and choosing and it's so, so hard.

Stress Relief

That's Molly. Her daytime bed is on my desk, just to the right of my computer. Looking at her makes me smile. Petting her makes me happy. Burying my face in that soft, warm tummy is better than any therapy I could pay for. And yes, that's a stink-eye she's giving me for waking her up.

Occupying a 5 Year-Old For Six Days Straight...Alone

Dudette's energy far surpasses Hubby's and mine combined. We usually run tag team, taking turns entertaining her so the other can rest, recover and come up with new ideas. So, what does one do when their partner is down for the count? Endless games of "I Spy Eagle Eye," which is especially brutal when one of the players has everyone of the friggen boards memorized. Countless rounds of Dominos. And, maybe the archaeological excavation of a pirate skeleton.

Yes, there is the dust and sand from a time long ago when pirates ruled the seas. And yes, this specific pirate appears to have run afoul of some head (and body) shrinking tribe at some point. But boy, are we having fun with this thing. Thanks Tata Mic!

Dish of the Week

The Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze win hands down. You can't even look at the name without wanting one, can you? In fact, it's very possible that once Hubby was well, this was the first thing he asked about, wanting to know if there were any leftovers. It's also very possible that there weren't. Poor Hubby.

That's about it for the week. Everyone's healthy and happy, thank goodness. We're about to head out into this blustery day for church. I hope your day is fantastic and you get at least a peek of sunshine. Be good to each other!

Slivered Celery Salad with Blue Cheese Dressing from EatingWell Magazine, January/February 2012

2012-01-21T12:45:00.000-05:00

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Always the bridesmaid; never the bride.

That's the fate of poor celery. It's a corner in the trinity that makes up the mirepoix. It's added to just about every soup or stew, whether directly or having been included in the making of the chicken, vegetable or beef stock. It's added as a vehicle to every party tray that includes a dip.

When it's not being used as an add-in, celery becomes the lazy-man's exercise. For years it's been touted that chewing on a stalk uses up more calories than said stock contains (that's not proven, by the way). Sales of celery sky rocket during the month following New Year's. Ok, that's not true (I don't think), but it sounds good and it makes sense.

To add insult to injury, poor celery is served alongside one of the U.S.'s most popular game snack; wings. It's there simply to play the role of fire department to that three-alarm blaze you're about to bite into.

But can't you picture it? Close your eyes and see that basket of wings. Look at that little container of blue cheese dressing. It's marbled with hot sauce isn't it. You couldn't resist dunking one of those drumettes in there, could you. Who can?

Imagine, if you will, a salad inspired by that picture. And, for once, celery plays the star.

The Process
It doesn't get much more simple than this. Slice celery and scallions. Whisk together buttermilk, Greek yogurt, hot sauce and salt. Add the celery, scallions and some crumbled blue cheese to the sauce. Garnish with more blue cheese and scallions. You're done.

The Verdict
Just so you know, this does not make 6 servings. There is no way you'll be able to eat just 2/3 cup. It's really, really good. And it's a fantastic idea. There are a few things I'd have done differently (see below), but the concept of this salad is wonderful. Since neither Dudette nor Hubby do blue cheese, it was mine, all mine!

What I'd Do Different Next Time
I would have preferred the sauce a little thicker so I would use 1/4 cup buttermilk instead of the full 1/2 cup. I would also use wing sauce instead of hot sauce. While eating, I couldn't taste the sauce because of the strength of flavor coming from the blue cheese, yogurt and buttermilk. I knew it was there because I could feel it though. Using wing sauce, which has additional flavor elements, would bump up that taste value. I would also lightly stir in the wing sauce after having whisked everything else so that marbled look would be there. It's such a great idea.

Slivered Celery Salad with Blue Cheese Dressing - print this recipe
from EatingWell Magazine, January/February 2012

1/2 cup buttermilk
1/2 cup low-fat plain Greek yogurt
1/2 teaspoon hot sauce, or to taste
1/4 teaspoon salt
3 cups diagonally sliced celery (1/4 inch)
1/4 cup chopped tender celery leaves
1/2 cup plus 2 tablespoons diagonally sliced scallions, divided
1/2 cup crumbled blue cheese, divided

Whisk buttermilk, yogurt, hot sauce and salt in a medium bowl.

Add celery, celery leaves, 1/2 cup scallions and 1/4 cup cheese; fold until blended. Serve sprinkled with the remaining scallions and cheese.

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Open-Faced Chicken Club Sandwich from Cooking Light Magazine, January/February 2012

2012-01-20T10:29:00.004-05:00

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Do you remember the sandwiches you ate while growing up? Were there any that stood out as very memorable? I'm pretty sure that the panini hadn't made its way to the United States when I was a child because grilled cheese was the closest that a cooked sandwich ever came to those creations.

Peanut butter and jelly were standard fare, but we also had lunch meat. Usually there were two or three thin slices of Buddig meat between bread with a bit of mayonnaise on them. At some point, my mother figured out that there were even further savings if she had her own meat slicer, so she bought one. After that we enjoyed some really tasty ham or roast beef between our bread.

The most bizarre creation we ever enjoyed, however, was Mom's frosting sandwich. They were doled out after a cake had been made and extra frosting was left in the bowl; always chocolate. Slathered between two slices of Wonder White, they were heavenly to us kids. Ah, the things mothers will do to keep her young ones happy (and quiet).

Sandwiches have come a long way since those days. And include meat; lots of glorious meat.

The Process
Cooking Light's taking us through 25 different chicken recipes in their January/February issue and this is the very first one. Pull out a few chicken breasts and let's get ready to make a sandwich.

Start by cooking the chicken itself. A simple seasoning of salt and pepper and down on the skillet it goes. When it's cooked, slice it up.

While that's happening, you can make that yummy looking avocado spread that goes on the piece of bread. It includes a little mayo, some lemon juice and salt. See the genius of using the avocado (which is really good for you) and just a little mayo? The spread is still very creamy, but way healthier.

That's really it except for cooking the bacon, prepping the veggies and toasting the bread. Assemble the sandwich and dig in.

The Verdict
I'm not going to tell you that eating this healthier sandwich allows you to have a handful of chips even though you see them sitting there on my plate. I'm not that kind of enabler. You use your own judgment. I will tell you that this is delicious. The avocado spread is the deal sealer here. It's a fantastic way to get creaminess in a sandwich without feeling guilty about it. It tastes really, really good with the chicken, tomato and bacon.

Also, because the mayonnaise plays a lesser role in this, you can slather on much more spread than you'd be able to otherwise. I consider that a huge bonus.

What I'd Do Different Next Time
I have to admit that I needed a bit more salt. Even with the slice of bacon on there, 1/4 teaspoon just didn't do enough for me. Remember though, I do have a salt thing going on and I'm trying hard to cut back.

Open-Faced Chicken Club Sandwich - print this recipe
from Cooking Light Magazine, January/February 2012

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
3 tablespoons canola mayonnaise
1 ripe peeled avocado, coarsely mashed
4 (1-ounce) slices sourdough bread, toasted
4 pieces green leaf lettuce
2 plum tomatoes, each cut into 6 slices
4 slices center-cut bacon, cooked and drained

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Remove from pan; let stand 5 minutes. Slice.

Combine remaining 1/8 teaspoon salt, juice, mayonnaise, and avocado in a small bowl; stir until well blended. Spread about 3 tablespoons avocado mixture over each bread slice. Top each sandwich with 1 lettuce leaf, 1 chicken breast half, 3 tomato slices, and 1 bacon slice.

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Grapefruit Pound Cake from Cooking Light Magazine, January/February 2012

2012-01-19T11:38:00.002-05:00

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I made peanut butter cookies for Dudette earlier this week. There was nothing fancy or gourmet about them. They were your basic, standard peanut butter, laced with lots of love.

Not surprisingly, the young lady showed up at my side while I was juicing the grapefruit for this pound cake. Obviously her sense of smell worked just fine and the aroma of baking cookies had drifted back to her bedroom, beckoning her to the kitchen. I gave her permission to grab one off the cooling rack, which she did eagerly. She took that first bite with relish.

I was watching her face. I saw the change from happiness to displeasure in the space of a heartbeat. Rut roh, I thought as the remains of the cookie was placed on the counter. "I don't like it," she stated. "It tastes like lemon."

The response may or may not have been a raspberry in her direction. I'm not entirely sure (or saying). What I did not do was argue because she was probably right. Then it comes to combating senses, the tang of citrus scent would have overpowered the more subtle flavor of peanut butter very well.

I knew that the peanut butter cookies were fine. In fact, I was so confident of it that I put a couple in her lunchbox the next day. And she loved them. No lemon flavor to be found. Go figure.

As a way of congratulating myself, I cut myself a slice of Grapefruit Pound Cake.

The Process
If you can bake a cake, you can make this. It follows the basic 'mix dry goods in one bowl, wet goods in another' formula. Then combine. It's that easy. The flavor of grapefruit in the cake comes from a couple tablespoons of zested rind.

The glaze, on the other hand, is a bit different. Bring a half cup of grapefruit juice to a boil. I know; I was surprised as well; just stay with me. Let it simmer until the juice is reduced to three tablespoons. Cool it a bit, then add it to powdered sugar. Interesting, huh? I'm curious as to why the grapefruit juice is reduced when that's not done for a lemon glaze. Anyone have an idea?

The Verdict
The pound cake is absolutely delicious. If I hadn't made it myself, I'd have sworn that it was made with cake flour, not all-purpose flour, it was that light and fluffy. The cream cheese added a lot of moistness while cutting down on the fat that all butter would have thrown in. In short, it was delicious.

The glaze is interesting. Don't get me wrong; it's very good. But I can't say it tastes like grapefruit. It definitely tastes like citrus, but if I didn't know what it was, I probably wouldn't say grapefruit. I'd definitely know it wasn't lemon or orange. It has the tang of citrus, but it's not familiar. I like that about it. I like it a lot.

What I'd Do Different Next Time
Can't think of a thing.

Grapefruit Pound Cake - print this recipe
from Cooking Light Magazine, January/February 2012

Baking spray with flour
9 ounces all-purpose flour (about 2 cups)
1 teaspoon baking powder
5/8 teaspoon salt, divided
1 2/3 cups granulated sugar
6 tablespoons butter, softened
6 ounces 1/3-less-fat cream cheese
2 large eggs
1/4 cup canola oil
2 tablespoons grated grapefruit rind
1/2 teaspoon vanilla extract
1/2 cup 2% reduced-fat milk
1/2 cup fresh grapefruit juice
1 1/4 cups powdered sugar

Preheat oven to 325°.

Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.

Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.

Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.

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Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze from EatingWell Magazine, January/February 2012

2012-01-18T10:37:00.001-05:00

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My Dad comes to visit several times a year. If you notice, I did not say that my Dad comes to visit me several times a year. You grandparents are smiling and nodding already, aren't you. Dudette is and will always be the focus of his attention when he's here, and rightly so.

However, since Dad has been a public speaker for over fifty years, everywhere he goes he knows people and, even if he thinks he doesn't, people know him. Inevitably, I'll get a call from some woman who wants to get together with him.

Yes, a woman. I have mentioned before that my Dad's French, right? Way French. It doesn't matter if the lady is ninety-two or two, he'll charm them. It's a part of his DNA. Mom just rolls her eyes and I seem to have picked up that little habit. It's rather cute to watch. Many years ago I actually watched a co-worker's knees give out as he kissed her hand and murmured some charming greeting at their introduction. Sheesh.

Working around Dudette's schedule so he's sure he'll be gone while she's in school and he won't miss a minute of time with her, Dad will head out to lunch with a friend. Upon returning home, a short report is given if I know the person; yes, she's fine, family's doing well, she had the obligatory salad.

"The obligatory salad." Said with a little disgust laced through his voice. My father can't understand why someone would go out to a nice restaurant and order salad given the array of fine foods from which to choose.

I have to admit that I feel the same way about some things I see on restaurant menus. Like meatloaf. People actually order meatloaf at restaurants? Why? I'm still getting used to the idea of making it at home because I want to. I can't imagine choosing a loaf of ground beef from a plethora of better tasting dishes available to me.

The Process
Before we proceed, do you see what it says? Cheddar-Stuffed? Chipotle Glazed. Just making sure.

Begin. Throw everything together except the cheese. Mush it all up and put it in little baking dishes. Put cheese down in the center and cover it with meat. Combine ketchup and chipotle pepper and spread it on top. Bake.

Does it get any easier? That's why you don't need to order meatloaf in a restaurant. It's too easy to make at home.

The Verdict
Cheddar-stuffed. Yum. Chipotle glazed. Double yum. Those two things took this over the top, but even with out them, the meatloaf was delicious. The meat was moist and had a lot of flavor, thanks in large part to the chili powder and cumin in ingredients. I loved it.

Dudette, on the other hand, was not fond of the chili powder addition. I had purposefully left the chipotle out of glaze but she still felt the heat from the other. She really needs to grow out of this soon so she starts enjoying this great stuff! Hubby had to miss out on this one too because until his stomach settles, he's on the BRAT Diet (bananas, rice, applesauce and toast). Poor guy.

What I'd Do Different Next Time
Nothing. It's a great, simple meatloaf recipe.

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze - print this recipe
from EatingWell Magazine, January/February 2012

1 pound lean (90% or leaner) ground beef
1/2 cup chopped onion
1/3 cup fine, dry, whole-wheat breadcrumbs
1 large egg
6 tablespoons ketchup, preferably no-salt-added
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded extra-sharp Cheddar cheese
1/8 teaspoon ground chipotle pepper

Preheat oven to 400°F. Coat four 8- to 12-ounce small baking dishes, such as mini loaf pans, with cooking spray and place on a rimmed baking sheet. (Alternatively, make freeform meatloaves and bake directly on the baking sheet.)

Combine beef, onion, breadcrumbs, egg, 2 tablespoons ketchup, chili powder, cumin, salt and pepper in a bowl; mix well. Divide the mixture into 4 even portions and place in the prepared baking dishes. Make a 1 1/2-inch-deep indentation with your finger down the length of each meatloaf. Stuff each with 2 tablespoons cheese and pinch the edges closed to seal.

Combine the remaining 4 tablespoons ketchup and chipotle in a bowl; spread over each loaf.

Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted in the center of a loaf registers 165°F, 20 to 30 minutes.

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Bacon and Butternut Pasta from Cooking Light Magazine, January/February 2012

2012-01-17T12:19:00.000-05:00

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This recipe marks the second time in my life that I've had butternut squash (I'm pretty sure). It's not that my mom didn't expose us to vegetables, it's just that most forms of squash (zucchini being the major exception) hadn't really gained a hold in Europe when she learned to cook and so acorn, butternut and the other winter varieties never made it to our table.

I try very hard not to let my inexperience with any food keep me from giving it a try, though it is rare for me to make something a second time if I disliked it the first. I really disliked butternut squash the first time I ate it. It was in a butternut squash soup out of Gourmet Magazine. It got dumped down the drain.

Even with that failure under my belt, I decided to try again with this pasta recipe. It just sounded too good. And, if there's one thing I've learned over these past two years of cooking through magazines, the same food prepared in a different way, tastes like a different food.

Okra in stews; gaggable (to me). Okra brushed with oil and a light seasoning on the grill ; fantastic. Who knew. It only took me a lot of years to figure that out. Question is; do I dislike butternut squash, or do I just dislike butternut squash soup?

The Process
Many of the recipes in Cooking Light are fast and easy. Heck, they have a whole section titled 'Super Fast.' The majority of the soups and chicken that are highlighted this month take around 30 minutes to prepare. So, it's a bit of a pleasant surprise to come upon a meal that does take longer and has more steps involved. I enjoy cooking and the whole process of preparing a meal so when I'm not rushed, I enjoy making a meal that keeps me in my kitchen and busy at the counter and stove.

In truth, I think the 38 minute hands-on time that Cooking Light gives this a bit deceiving. It really takes a lot longer. If you'll all turn from page 90 (where the recipe is) in your magazine to page 151, you'll see the instructions for prepping a butternut squash. They're very helpful. What the key line says is, "This is a hard nut to crack, though, so be prepared..."

I'm not admitting to anything, but there's a good chance that it will take the average home cook about the full 38 minutes just to peel, seed and chop their rassin' frassin' squash. At least I didn't cut myself. (If you want to see how the magazine says to do it, you'll have to buy your own copy.)

Once your squash is cubed, roast it in the oven until nice and tender and the house smells fantastic; a little like pumpkin pie. While it's roasting, boil the pasta to just shy of al dente (don't forget to add the kale near the end) and cook the bacon until crisp. You can probably also get the chopped onion and minced garlic sauteed up as well if you're quick enough.

So, you have a pan of squash in the oven, a pot of pasta boiling, and a skillet of onion and garlic sizzling. Pull out a small saucepan and cook up some broth. Might as well try and use all the burners, eh? You'll be thickening the sauce with a slurry of broth and flour and even further with some creme fraiche. You'll also end up with one empty burner, but that's ok.

Everything done? Great! We're ready to assemble. Big bowl. Roasted squash goes in. Pasta/kale mixture goes in. Crumbled bacon goes in. Onion mixture goes in. Creamy sauce goes in. Gently toss everything and put it in a baking dish. Top it with cheese and slide it in the oven.

The Verdict
I dislike butternut squash in soup. I really like butternut squash in pasta. The Bacon and Butternut Pasta is delicious. I think the recipe did a great job of balancing the sweetness of the squash with the other ingredients; salty bacon, a slightly bitter greens, nutty cheese and a good amount of onion. I enjoyed every bite. Dudette wasn't fond of the squash, which didn't surprise me, but she did like the rest of the dish and had no problem eating around the orange pieces.

Hubby's still out with the flu and only taking in the occasional liquid so he didn't get to try this. He is starting to get a little upset at all the good food he's missing out on though.

What I'd Do Different Next Time
This is so close to being a meatless dish, it's very odd that it isn't. There are only two pieces of bacon in the whole casserole, which makes 8 servings. That's a quarter of a piece of bacon per person. Strange to include the bacon in the title with that small an amount in the meal. The title isn't my point, however. I'd add more meat. I know it changes the caloric and fat values, but I either want a meatless dish or a dish I know has meat in it. Cooked chicken breast would be enough, though chorizo would be fantastic.

Do you notice that I didn't suggest removing the bacon and creating a meatless meal? Yeah, I did too.

Bacon and Butternut Pasta - print this recipe
from Cooking Light Magazine, January/February 2012

5 cups (1/2-inch) cubed peeled butternut squash
1 tablespoon olive oil
Cooking spray
12 ounces uncooked ziti (short tube-shaped pasta), campanile, or other short pasta
4 cups chopped kale
2 bacon slices
2 cups vertically sliced onion
1 teaspoon salt, divided
5 garlic cloves, minced
2 cups fat-free, lower-sodium chicken broth, divided
2 tablespoons all-purpose flour
1/2 teaspoon crushed red pepper
1 cup crème fraîche
1/3 cup (about 1 1/2 ounces) shredded Gruyère cheese

Preheat oven to 400°.

Combine squash and oil in a large bowl; toss well. Arrange squash mixture in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until squash is tender.

Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Add kale to pan during last 2 minutes of cooking. Drain pasta mixture.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 6 minutes, stirring occasionally. Add 1/2 teaspoon salt and garlic; cook 1 minute, stirring occasionally.

Bring 1 3/4 cups broth to a boil in a small saucepan. Combine remaining 1/4 cup broth and flour in a small bowl, stirring with a whisk. Add flour mixture, remaining 1/2 teaspoon salt, and pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat; stir in crème fraîche.

Combine squash, pasta mixture, bacon, onion mixture, and sauce in a large bowl; toss gently. Place pasta mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until bubbly and slightly browned.

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Bread Pudding with Salted Caramel Sauce from Cooking Light Magazine, January/February 2012

2012-01-16T09:44:00.000-05:00

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As a young(er) person, patience was not my strong suit. I was an easy-going person...for the most part, but touch on one of my few pet peeves and my fuse was non-existent. My bestest friend during college years knew that. She was chronically late and I was (still am) extremely punctual. That's a bad combination.

If she was picking me up for an evening out, as soon as the second hand would pass by the magic hour, I went straight from low simmer to full boil. By the time she'd show up, I'd get in the car, fuming. Not a word was spoken. She knew better. In one of our many discussions about her tardiness and my over-the-top on-timeness, I'd asked her to never, ever apologize or say anything during those first volatile few minutes. To do so would give me an opening to vent and there was nothing good that can come from angry venting.

Instead, we sat in the car in silence until I cooled down and our two quirks reconciled inside me. Then I'd say something to her and we were good. That was thirty years ago. I'm sad that today she lives on the absolute opposite side of the country from me now (waving to Portland, OR). I miss my road (and otherwise) tripping friend.

And she's be thrilled with the new, changed me.

A piece of advice. If you are impatient, never, ever pray these words to God; "God, please give me patience." Because He'll give you a child. Nothing, nothing chisels impatience off someone's character like a selfish, the-world-revolves-around-me youngster. I'm still a work in progress, but I couldn't be more pleased with the method and results thus far.

My new patience shows with this dish. It's a bread pudding, which means you're supposed to throw things together and be done with it, right? Nope. Not in this version.

You need a little patience.

The Process
So, you get your bread cubed up and you're all ready to whisk up a batter, throw the chunks in and dump it in a pan, right? Nope. You gotta toast the bread. I'm serious. You use up a perfectly clean baking sheet and toast the bread until it's nice and dry. Then you can start the recipe.

There may have been an, "Are you serious?" at this point. They were. So I did. I didn't say I was totally cured of impatience yet.

Once the cubes are toasted (eye roll), they can get dumped in the batter of evaporated milk, milk, sugar, bourbon (ok, feeling a little better), vanilla, cinnamon, salt and eggs. Let it all sit there for a while so the bread soaks up the batter a bit.

While it's sitting, I made the sauce. Brown sugar, more bourbon and butter heated to a boil. Add half-and-half and simmer. Remove from heat; add vanilla and salt. Voila, salted caramel sauce.

The wet French bread needs to be spooned into a loaf pan, but only put in half of it, because you're also going to drizzle a few tablespoons of the caramel sauce over that half before spooning on the rest of the bread. Genius, huh? Bake it and eat it.

The Verdict
The results make the extra toasting step so worth while. Why isn't this method used for every bread pudding. It was fantastic. Because the bread was toasted, it absorbed all of the liquid so there wasn't the mushiness that makes me not eat bread pudding very often.

The bourbon flavor laced through the whole loaf as a result of that little drizzle and helped keep me from dumping the whole load of sauce on my one piece (it was very tempting though).

Unfortunately, Hubby is flu-ridden and hasn't had a chance to try this so I can't give you his opinion. Dudette had a piece of it without any sauce and just shrugged, which I can understand. The sauce kinda makes a bread pudding what it is. For what my opinion counts, however, this is fantastic and definitely company-worthy.

What I'd Do Different Next Time
Of course, this recipe is completely adaptable; adding raisins or chopped apples would be fun, but I can't think of anything to change that would improve the recipe proper. Well, whipped cream dolloped on top, but then I'd have to pluck it out of this magazine, no?

Bread Pudding with Salted Caramel Sauce - print this recipe
from Cooking Light Magazine, January/February 2012

Bread pudding:
5 cups (1/2-inch) cubed French bread (about 8 ounces)
1 cup evaporated fat-free milk
3/4 cup 1% low-fat milk
1/3 cup granulated sugar
2 tablespoons bourbon
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large eggs

Sauce:
3/4 cup packed light brown sugar
3 tablespoons bourbon
1 tablespoon unsalted butter
6 tablespoons half-and-half, divided
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Cooking spray

Preheat oven to 350°.

To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.

Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.

To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.

Spoon half of bread mixture into a 9 x 5inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.

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The Sunday Sip - Meatless Meal, Unsavory Stuff and Dish of the Week

2012-01-15T09:03:00.002-05:00

Happy Sunday! I just finished chasing the chickens back into our backyard from the neighbor's house so I'm wide awake. Those crazy birds definitely have 'the grass is greener' syndrome. Anyhow, today I'm using my Pooh and Tigger mug. It makes me happy because Tigger's in mid-bounce upside down. Some day I'll have to tell you about my mug collection, but not today. I keep getting too distracted by the sun coming up. The window here next to us faces east, towards the lake and sunrise and it's gorgeous. Focusing.....let's dive in, shall we?

Thar He Blows
Hubby's sick. It's not the flu because has no fever, but it's definitely some stomach bug because he's urping up anything he eats. Even when he wasn't spewing yesterday, he had the dry heaves very badly. I read somewhere that those can be pretty common 'after,' and that Dramamine was a good way to make them stop. It's true. I ran to the pharmacy and got him some and it calmed his stomach muscles down. Unfortunately, this morning he's still bringing back up everything he tries to put down. My poor hubby.

Meatless Whatever-Day

Because Hubby's sick, I decided not to make a full dinner, but instead made 'potato boats.' This was mine. I sauteed the mushrooms in a bit of butter, then removed them from the pan, leaving the juices in there. The spinach got thrown in and then removed when wilted. I poured the juices on the potato, then added the spinach, mushrooms, cheese and sour cream. It's so simple, but so filling and yummy. Dudette opted for butter and a sprinkling of cheese. The chicken.

Sleep-Peeing
Late last night I heard the sound of running water at the end of the hall. Dudette was standing in a very large puddle of pee in her doorway, her jammie pants and undies halfway down. I got her cleaned up, in new underwear and back in bed and thought no more of it. Accidents happen. This morning, she came into our room and announced that something was very wrong. She said she remembered wearing her frog jammies to bed but they weren't on her anymore and she had no idea what happened to them. No memory of peeing on the floor at all. She wouldn't believe us while we told her what happened over and over. It took a look at the evidence in her hamper and the trash. It's my fault though. I didn't check to see if she peed before her bath or even going to bed. Sleep-peeing. Whoda thunk it.

Guest Post

I did a guest post this week. Did you get a chance to see it? It was on Friday the 13th. I'm not superstitious, but scary things do seem to hug that day closely. You gotta see the comfort dish I made to help you get through those long, sleepless nights when you've heard something go bump. Please give a visit to Scratch-Made Wife and say hi in any case, ok?

Dora the Explorer
I dislike this show intensely (we're not allowed to say hate in our home). I only mention that because Dudette wants me to go and watch television with her. Which means I'm going to have to cut this short, I'm sorry. Priorities are priorities after all. Just know that I'm not having fun.

Dish of the Week

I think there would be a household revolt if I picked anything but the Maple-Mustard Glazed Chicken as the dish of the week, even though there were others that were fantastic. This meal was uber-delicious. I'd have never guessed that maple, mustard, vinegar and garlic could come together so well. You really, really have to make this.

That's it for this week. Dora and Dudette are waiting so I need to get in there. At least the agony will be short-lived since we'll be heading out to church soon. Have a fantastic day, everyone!

Shrimp-Stuffed Shells from Cooking Light Magazine, January/February 2012

2012-01-14T08:36:00.000-05:00

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Do you like seafood? Aside from fish, what comes out of our oceans are some of the most bizarre-looking creatures on this planet; and we eat them.

I can't even imagine what the first person that ate an oyster raw was thinking. "Hey, this looks like snot. I think I'll tastes it." Seriously? No, no, don't think I'm talking smack on oysters. I happen to be one of those that's very grateful to whomever it was because I love raw oysters. Just a splash of squeezed lemon and down she slides. That doesn't mean that they don't look like snot.

Hubby, on the other hand, gets seriously grossed out just watching me eat one like that. The way he prefers them is smoked. He and his father share the occasional tin of smoked oysters when we get together. I think when prepared that way, they're disgusting.

Lobster and shrimp belong in the same boat. They're a cross between bugs and aliens. And we eat them. And pay a lot of money to do so. Of course, living in North Carolina helps with that part. We're lucky that we can get some beautiful shrimp from our shores at a very reasonable price.

Again, Cooking Light helps with the cost of life by taking a pound of shrimp and dividing it between five people. I love it when they do that.

The Process
To help you move things along, it's a good idea to coarsely chop up the shrimp, chop the shallots and mince the garlic before doing anything else. Yes, you need to peel and devein the shrimp first. I hate deveining shrimp more than I do mucking out the chicken coop, but the thought of eating that little line of poop is revolting.

First thing to do is cook the pasta a little. Unless you don't see that little bit of instruction, which is dangling on its own at the bottom of the left column, under the ingredients, while the rest of the instructions are over on the right side. If you've not cooked your pasta, things will be a little on the crunchy side where the pasta isn't covered with sauce. I never even noticed those five lines of instruction until just now, while writing this. How sad is that. The whole time I was stuffing these poor things, I was wondering how they would cook properly and why the magazine hadn't instructed me to boil them first. . In fact, I did check the ingredient list twice to make sure it said uncooked pasta shells (and it did).

Anyhow, boil your pasta.

While that's happening, saute the shallots and garlic. Add the cream cheese, milk and red pepper. It's going to smell really, really good in the kitchen right about now, I promise. Take the skillet off the heat and add in the chopped basil. The aroma ramps up to stupendous in one swell foop.

While breathing very deeply, toss the chopped shrimp with potato starch. I have to admit here that I couldn't find potato starch and so had to use corn starch. I don't know that it made a difference in anything. Add the cream goodness and mix it all together.

Stuff the shells with the shrimp mixture. The recipe says it makes 20 shells but I got 28 and they're stuffed really well. Coat a dish, blanket the bottom with marinara, put down the shells and top them with more marinara. Sprinkle on some cheese and bake. Voila.

The Verdict
Other than the crunching on pasta, which wasn't Cooking Light's fault, we really enjoyed this dish. Dudette ate the insides of the shells I gave her and said she thought they were good enough to completely finish without negotiating final bites. Because I like shrimp so much, generally, I prefer less on them, enjoying them simply as they are or in a light garlic and butter sauce so the flavor of the shrimp really shines. As far as a cream and tomato based dish goes, this had a lot of really yummy flavor.

What I'd Do Different Next Time
Since I can't say to boil the shells, the other thing I'd try differently is adding white wine instead of milk to the onion, garlic and cream cheese mixture.

Shrimp-Stuffed Shells - print this recipe
from Cooking Light Magazine, January/February 2012

20 uncooked jumbo pasta shells (about 8 ounces)
1 1/2 tablespoons olive oil
1/2 cup chopped shallots
2 tablespoons minced garlic (about 6 cloves)
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup 2% reduced-fat milk
1/4 teaspoon ground red pepper
1/3 cup chopped fresh basil
1 pound medium shrimp, peeled, deveined, and coarsely chopped
1 tablespoon potato starch
Cooking spray
3 cups lower-sodium marinara sauce (such as McCutcheon's), divided
1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese

Preheat oven to 400°.

Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.

Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well.

Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400° for 30 minutes or until shrimp is done.

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You Know What Today Is, Right?

2012-01-13T07:46:00.003-05:00

It's true. Today is Friday. And it's the 13th. Do you remember what you were doing when Jason showed his face for the first time?

I do. But you won't find out where I was, what I was doing or how I.... well, you just won't find out here.

My friend Meghan, the Scratch-Made Wife, has graciously allowed me to spend the day hunkered down with her. I even took along a comforting dish that will make things all right. If we make it through Friday night, that is. We can do that, right?

Head on over to Meghan's place and join us. The more the... safer. Wait, you don't know Meghan yet? Oh, you have to come to her place. I promise she'll have all the lights on.

When I first started reading Meghan's work, she was newly married and trying to, um, 'train' her husband into a new and healthier way of eating, including meatless Mondays. Still today I can't tell you the number of times she makes me chuckle with her writing style, her humor and her frank, fun way of looking at life and food.

It's Friday the 13th, friends. And I'm guest posting at:

Slow-Cooker Stout & Chicken Stew from EatingWell Magazine, January/February 2012

2012-01-12T12:04:00.000-05:00

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I have a confession. I saw City Slickers in the theater at least a dozen times. I loved that movie. Yes, it was funny and actually had a moral to it, but that's not why I saw it so many times.

It was my dream to do what they were doing. Not the cow herding part; that and the associated stink I could do without. But to ride a horse day after day, sleep under the stars and cook by campfire? I was enthralled.

The truth is that I was able to get a small taste of all those things during my years working for a wilderness camp in northern Wisconsin. I spent many nights sleeping on the beach along Lake Superior, watching the northern lights dance across the sky and counting shooting stars. I cooked dozens of meals over an open fire; roasting chicken on a spit, boiling potatoes in an enamel perched on rocks over the flames and eating every delicious bite with my scorched fingers.

I also rode horses. And I loved it. The feeling of being on a horse when it's in a full-out run is indescribable. Or of sitting on its back during a meandering walk over a snow-covered trail, where the only thing you can hear is the muffled, rhythmic thud of its hooves.

But I was never able to merge all three things together for any period of time. And I regret that.

I'm twenty years older now, have a family and responsibilities. Unfortunately, I am not able to live the City Slickers adventure, but I can still dream.

As I put this stew together, it crossed my mind several times that this was the type of dish created for an iron pot over a low fire. It was the kind of thing a crew of homesteaders would eat after a day afield.

Isn't it possible for middle class suburbia to meet wild west homestead?

The Process
Because this stew is cooked for so long, it is important to use chicken thighs. They can hold up to the lengthy simmer and still come out tender and juicy. Chicken breasts; not so much.

The chicken and bacon need at least some cooking prior to be putting in the cooker, but that can be done in the amount of time it takes to cut carrots, halve mushrooms, chop onions and mince garlic. It's all a dance of timing and this is choreographed pretty well.

Begin by dredging the thighs in a mixture of flour, salt and pepper. Then, saute them until nicely browned and arrange them in the bottom of the pot. Add the chopped bacon and more flour. Cook the bacon for a few minutes, then add the Guinness. Ah, that got you perked up didn't it.

Scrape up the bits in the skillet and then pour the mixture into the slow cooker. Spread the carrots, mushrooms, onion, garlic and some thyme over the chicken and cover it all with chicken broth. Turn it on and walk away.

The Verdict
The family was split on this. Dudette and I enjoyed it (me very, very much), but Hubby wasn't sold. He said that it had some sort of aftertaste that he didn't care for. Dudette chowed down on the chicken and peas, avoiding mushrooms at all cost and eating the one baby carrot I put on her plate grudgingly. I thought the flavor was very good (though I did add salt). The only negative I found was that the mushrooms picked up the bitterness of the beer quite a bit.

What I'd Do Different Next Time
I'm not a big fan of browning 'unprotected' chicken meat. It tends to make it hard and stringy. Instead of browning skinless thighs, I'd leave the skin on during browning so the flavor can be created and the brown bits put down in the pan, but then I'd peel them off and throw them away before putting the chicken in the cooker. This has the added benefit of adding a natural fat to the pan so the olive oil isn't needed. A light spray of cooking oil and that's all that's needed.

Because of that bitterness factor in my beloved mushrooms, I'd also go with a lighter beer than a stout (which means I'd have to change the name, but that's ok).

Slow-Cooker Stout & Chicken Stew - print this recipe
from EatingWell Magazine, January/February 2012

6 tablespoons plus 1/2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
2 1/2 pounds boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 2/3 cups Guinness beer or other stout (14-ounce can)
1 pound whole baby carrots or large carrots cut into 1-inch pieces
1 8-ounce package cremini or button mushrooms, halved if large
2 cups chopped onion
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed

Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.

Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.

Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.

Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.

Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

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Avgolemono from Cooking Light Magazine, January/February 2012

2012-01-11T08:29:00.000-05:00

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Hubby is sad. He's a great big puddle of testosterone sorrow.

This past Sunday night, his beloved Pittsburgh Steelers played the [apparently] much-improved Denver Broncos for a spot in the playoff race. They lost.

Having your team lose is never a happy thing, but the Steelers did it with style. They played horribly for the first half; almost as if they wanted to lose. I can only assume that their coach, Mike Tomlin, kicked some tight end during half time, because there was a glimmer of hope when the Steel Curtain returned to the game. So much of a glimmer that the Steelers came back from a 20-point deficit to tie things up at the final whistle.

Eleven seconds later, it was all over. One reception. One catch against the team whose defense has [had] been rated number one against the pass. In the first play of overtime, Denver put an emphatic exclamation point on their win, which put them on the bus to the playoffs. The Steelers got on a plane and headed home.

I was watching the game with Hubby. I was hoping, cheering and enjoying the occasional glimpses of Troy Palomalu. When it all crashed into defeat, I quietly got up and left the room. Sometimes words just make it worse. Sometimes it's best to find the nearest exit. Hubby was sad.

So, I helped the best way I knew how; with comfort food. It was cold and rainy. The kind of day that defeat deserves. Nothing fits that kind of day better than soup. Chicken soup. Healthy chicken soup.

The Process
Do you see how creamy that bowl of soup is? Do you know that there isn't a drop of cream in there? Isn't that cool?

Apparently, this Greek soup serves many purposes. Along with tasting good and filling the tummy, it's a soup version of 'hair of the dog' for those who may have had a little too much to drink the night before.

To begin this heart-healing dish, make sure you have a couple of cooked chicken breasts that you can shred. Saute onion and garlic in a Dutch oven, followed by chicken stock. Add rice and simmer a bit.

In a small bowl, combine lemon juice, cornstarch, a beaten egg and pepper. While you are constantly...did you hear me; constantly...whisking, pour the lemon mixture into the soup in a slow stream. The constant whisking will keep the soup from cooking in such a way that makes visible strands of scrambled eggs. It works. Do you see egg in my soup? That's how it's supposed to look; like it's not there.

Add the chicken to the soup, cook a bit longer and serve with parsley and basil as a garnish.

The Verdict
I had poured up the bowls and set them on the table while I was finishing a few last-minute things. Before I knew it, I heard Dudette saying, "Wow, this is good." She was right. It was good. And yes, she got spoken to for starting to eat before we were all seated at the table.

I don't know if it, or anything, is good enough to mend a football fan's heart when their team breaks it, but it did make Hubby happy. The tang of lemon works well with the chicken and the broth is creamy without being heavy. Hubby had another bowl for lunch the next day and claimed it was even better than when initially served (isn't that the way it usually goes?).

In fact, this is so good that I would consider it as a soup to use instead of the usual chicken noodle soup next time one of us gets sick. It has the comfort that only being well-known can bring, but the freshness and brightness of something new as well.

What I'd Do Different Next Time
I couldn't find the rice without searching around with my spoon. I think a half cup split among four people is too little. I will up the amount to a full cup when I make it again. That will mean increasing the amount of stock by a half cup as well, but that's fine.

Avgolemono - print this recipe
from Cooking Light Magazine, January/February 2012

2 teaspoons olive oil
1/2 cup chopped onion
3 garlic cloves, minced
6 1/2 cups Chicken Stock or fat-free, lower-sodium chicken broth
1/2 cup uncooked long-grain rice
1/3 cup fresh lemon juice
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2 cups shredded cooked chicken breast (about 8 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons torn fresh basil

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes.

Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes).

Top with parsley and basil.

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Leek and Lemon Linguine from Eating Well Magazine, January/February 2012

2012-01-10T09:24:00.001-05:00

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Somewhere here during her short lifespan, my candy hound had a bad experience with lemons. I don't know if it was an extra-sour Warhead. Maybe one of the Sour Patch Kids was more puckery than usual.

Whatever the reason, this child, who at three would grab full lemon slices and chow down on them without making a face or blinking an eye, won't touch anything lemon these days. Not that I mind.

I'm a lemon fan. When she eats a few Starbursts, I score all the lemon ones. Tootsie Rolls awesome flavored taffies; all those yellow beauties head my way.

But. When it comes to children there's always a 'but,' no? She can't not like lemon. I'm well aware that her blanket statement isn't thought through. She's five, after all. How much of her life is thought through. So, it's my goal to bring lemon back into favor.

I can do it slowly. Touching a bit of it here and there in her favorite things. Like pasta.

The Process
Leeks, lemons and linguine. It's already sounding delicious, no? I thought so too. It's also quick and easy. So, it joined us for dinner.

Begin by cooking the pasta and reserving the pasta water when you drain the noodles.

While the linguine boils away, grate lemon zest, then squeeze the juice, slice your leeks, mince your garlic, chop your parsley and chives and grate your cheese. Prep work done.

Saute the leek, lemon zest, parsley, and garlic for a minute or six. Remember; this is me. I added the garlic at the end of the saute time. Nothing more bitter than overcooked garlic in my book.

Add the pasta to the skillet with the leek stuff and mix it all well using tongs. Add the lemon juice, more parsley and some of the pasta water. The directions say to add a cup of it and add more if needed, but I found a cup to be too much. It took much more than a minute for the liquid to evaporate. I wish I had started with 3/4 cup.

Toss the pasta with the cheese and chives. Serve with more cheese, chives and lemon.

The Verdict
This was good. The flavors are bright and light. It's just about screams healthy (which isn't a bad thing). Hubby claimed that he likes the pasta I do that's butter and garlic, but he did eat two servings of this. And, of course he likes the version with butter; it has butter in it. This is healthy month, not add to your thigh size month.

Dudette was happy. She also had two servings. Score one for lemon. I enjoyed it also. I think it's a good side dish when you want the main food to be the star. This sits next to it and just hums to itself instead of intruding. Does that make sense?

What I'd Do Different Next Time
The recipe had me crush the garlic, cook with it, then remove it. I'm a huge garlic fan and would have liked to feel it more. So, next time I'll zest the garlic so it infuses the whole dish and sticks to the pasta so we can really taste it. Also, as it sits, this has 9 grams of fat. I'm guessing it all comes from the grated Parmesan. I would consider halving the cheese used and adding a pat of butter to the sauteing, just for the flavor.

Leek & Lemon Linguine - print this recipe
from Eating Well Magazine, January/February 2012

8 ounces whole-wheat linguine or spaghetti
2 large lemons, plus lemon wedges for garnish
1 medium leek (white and pale green parts only), thinly sliced and rinsed well
1 tablespoon extra-virgin olive oil
1/2 cup chopped flat-leaf parsley, divided
2 cloves garlic, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup finely grated Parmesan cheese, divided
1/4 cup snipped fresh chives, divided

Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1 1/2 cups of the cooking liquid and drain the pasta in a colander.

Meanwhile, finely grate 1 tablespoon zest (see Tip) and squeeze 1/4 cup juice from the 2 lemons; set the juice aside. Pat leek slices dry. Heat oil in a large nonstick skillet over medium-high heat. Add the leek, the lemon zest, 1/4 cup parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.

Add the pasta, 1 cup of the reserved cooking liquid, the reserved lemon juice and the remaining 1/4 cup parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining 1/2 cup liquid, if desired. Remove from the heat. Discard the garlic. Toss the pasta with 1/2 cup Parmesan and 2 tablespoons chives. Transfer to a serving bowl or bowls; sprinkle with the remaining 1/4 cup Parmesan and 2 tablespoons chives and serve with lemon wedges, if desired.

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Maple-Mustard Glazed Chicken from Cooking Light Magazine, January/February 2012

2012-01-09T10:04:00.000-05:00

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There are two food groupings that I've been coming to terms with in my later years. I figure by now I'm a mature adult and should be able to deal with these things.

They're not the groupings you expect. I have accepted the whole vegetables, protein, grains, blah, blah, blah pyramid. I'm even willing to pull bacon into its own category of meat candy. No, my two closet food groupings are more unique.

The first is the I Will Never Admit I Like This Because Everyone Else Hates It group. Cream of Wheat falls smack dab in the middle of that mess. I love Cream of Wheat. My mom made the best when I was a kid; not a lump in sight and dotted with golden raisins. I'm still waiting to find another person that feels the same way about it as I do. See. I hear crickets.

There are other foods in this closet, but they're going to stay put for a while. As I said, I'm still coming to terms with this whole thing.

The second group is the I Will Pretend I Like This Because I'm Supposed To group. Holding court in this category sits white meat. The original white meat. My confession is that I'm not really a fan. Generally, I find it dry and tasteless, especially when compared to its counterpart, the luscious, tender thigh (the leg is great too, but unless your willing to eat it like a kid, it's an awkward piece of meat to cut up).

So, when the cover of Cooking Light touts that the inside contains no less than 25 healthy chicken dinners, you can imagine the small grimace as I saw page after page of recipes using skinless, boneless chicken breasts.

Boring.

The Process
Busy people; this one's for you. It was barely 25 minutes from the moment I heated the oven to when I put the skillet on the table. I'm liking these kinds of meals.

While the oven is heating, brown chicken in a skillet (oven-proof...remember, you're heating it). Remove the chicken and add chicken broth, maple syrup, thyme and garlic. At this point, there's a good chance that a child will wander through the kitchen and tell you it smells like you're making waffles. Just smile and agree that it does smell like that.

Scrape up all the bits that are stuck to the bottom of the skillet while the liquid comes to a boil, then add vinegar and whole grain-type mustard. You got that? Chicken, maple syrup, vinegar and mustard. I know; it's weird. Keep going though. It's too late to turn back now.

Return the chicken to the skillet, coating it with the weird sauce you've made. The directions say to spoon it over the chicken, but I just swooshed each piece around the skillet until it was covered.

Skillet goes into the oven until the chicken is baked, which only takes about 10 minutes since it's small pieces, they're breasts and the oven's hot.

The directions said to remove the chicken from the skillet when done and to let the sauce simmer down more, but mine was already syrupy straight out of the oven so I didn't bother with the last bit. We just sat down to eat.

The Verdict
Holy-freakin'-cow. This chicken is amazing. There isn't anything even remotely boring about it. That weird chicken/maple syrup/vinegar/mustard combination? Delicious. We were scraping the bottom of the skillet, trying to get every drip of the stuff up that we could.

Normally, I take a couple of quick photos of a dish that we have for dinner 'just in case,' knowing that I'll use the leftovers for another shoot when there's better light. I'm so very glad I had the 'just in case' shot in the camera because there weren't any leftovers of this to dream about eating the next day, let alone photograph. Even Dudette asked for seconds.

It was really, really fantastic. If you love white meat, you'll adore this. If you're a dark meat fan, like me, I promise that you'll be able to eat this and will love it. The flavors are excellent and the way the meat is cooked keeps it moist.

What I'd Do Different Next Time
Not a darn thing.

Maple-Mustard Glazed Chicken - print this recipe
from Cooking Light Magazine, January/February 2012

2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup fat-free, lower-sodium chicken broth
1/4 cup maple syrup
2 teaspoons chopped fresh thyme
2 medium garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon stone-ground mustard

Preheat oven to 400°.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken.

Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

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The Sunday Sip - Scrapbooking, Mostly Fluff and the Dish of the Week

2012-01-08T09:10:00.000-05:00

Wow, how can it be Sunday already. I really thought that time would slow down a bit with Dudette in the house since I pretty much live by her schedule, but that's not happening. At least there's still coffee, right? My corner of North Carolina is sitting at a balmy 46 degrees and we had an absolutely spectacular sunrise this morning. There's something about sunrise and coffee that feel good together. I don't have a whole lot of anything going on, so I'm just going to sit here, drink and chat. Thanks for listening.

Since We're Talking About Coffee . . .
I remember a period of time when my Mom couldn't stand the smell, let alone the taste of the stuff. The pot disappeared from the counter (gasp). Thankfully, those days are over. She went back to the pot for a long time, but now has a Keurig (is that right?) since she's the only one that drinks the black gold. My father calls it poison. He drinks linden tea or hot water. Seriously. Hot water.

Remember the Tiramisu Layer Cake?

I made it for a New Year's Eve party. It was gorgeous and delicious. The recipe is right here. When I reviewed that recipe, I mentioned the fact that my heavy cream never whipped up enough and I had to go out and buy whipping cream. I said, " I do not know why Southern Living would call for heavy cream instead of whipping cream, but please, please use whipping cream." Ashley, the Copy Editor for Southern Living was kind enough to answer me and I wanted to share her response with you. She said, "Hello! I can tell you why SL didn't change the heavy cream--because it was a reader recipe that won a contest. By law, they can't change a single thing or they'll void the contest entry. They must prepare the cake the exact way the reader's recipe states. As for the heavy cream, all I can say is that it worked for our Test Kitchen. I know, I tried a slice :) I'm glad you enjoyed it!"

I wanted to be sure you saw the answer to a question, especially since I disagreed with the recipe as it was. I think I'd like to volunteer tasting recipes in the test kitchen. Really, I would.

Candles
It seems as though there were many things in my life 'Before Dudette' that are slowly making their way back. I stopped crocheting and doing cross stitch when she arrived. It was easier than unraveling tangled skeins and balls of yarn. I got rid of all of my plants. Ok, that one's not true. I did that with our last cat because he kept peeing in the big pots and eating the leaves, then throwing them back up. I put away all my candles. That may have been the hardest because there isn't something that can take the place of a candle. When I lost needlework, I picked up scrapbooking. A candle is a candle. The warm glow; the scent; everything about it.

I have recently started having a candle lit at my desk again. It feels (and smells) so, so good. At the moment, it's a Yankee Candle with a North Pole scent. I'm loving it.

Speaking of Scrapbooking

That's something that was a big part of my life in Dudette's early years but has been put aside now that she's older and loves getting into things like paper, ribbon and doodads. Someday I'll pick it up again because I still need to finish chronicling Dudette's adoption story for her, but not right now. It can take me up to an hour to do a single page. I just don't have that kind of time. Though, every time we look through one of the albums, I have to admit that I miss it a little.

February's Magazine

All it took was one pass through Fine Cooking and I knew it would be on the docket for the month. The 'Cooking Without Recipes' feature is Mac and Cheese; 100+ variations. Gotta love it. There's a whole section on 'The Science of Slow Cookers.' The Classic/Classic Update is Beef Stroganoff. The Update is called Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade. I can't wait to give it a go! I've never made spaetzle.

The Chickens
The girls are laying again. They totally stopped for the entire time that the baby chicks were with us. Now that the little ones are gone, we're getting eggs; finally. I hate freeloaders. One, Huey, has started laying for the first time and I don't think she likes it much. She makes quite the ruckus for an hour before and an hour after visiting the nesting boxes. Of course, that just may be her personality. She tends to yell at me all the time too.

Dish of the Week

This was a no-brainer. The Chocolate Chip-Coffee Muffins from Cooking Light are the bomb. I don't know if you realize it, but the color of the muffin isn't caused by chocolate, but by coffee; three tablespoons of instant. It tastes glorious. I've had a few dubious comments and questions about the true 'lightness' of it. In one muffin there are 214 calories and 7.9 grams of fat. If you're looking for no-fat, grab a stalk of celery. If, however, you want a sweet treat that doesn't make you feel guilty, dive in to one of these luscious bad boys. Hubby ate the last one this morning so I'll be whipping up another batch this afternoon. It's entirely possible that these will always be in the house going forward.

There are people who sing in the shower. I have a child who sings on the toilet. While I love the serenade, I think I need to go check up on things. It's amazing how far those little arms can reach into drawers and such while she's sitting there bored and otherwise unoccupied. I hope you all have a fantastic week. Be good to each other.

Mushroom-Brown Rice Risotto from Cooking Light Magazine, January/February 2012

2012-01-07T12:46:00.000-05:00

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I resist trends. Not too long ago, I would have said that as a point of pride, calling myself someone who walks to the beat of her own drummer, a non-lemming. Over this past year, I've realized that in some ways I've missed out on some really great things because of my non-trendishness.

Lost, for instance. Have you seen the show? I never did. Not one episode. It came out at the same time as the Survivor series was kicking up, and I am definitely not a fan of that one. I assumed it was a cookie-cutter version; a group pretending to be stranded on a deserted island and trying to get along with what they could find. So, I avoided it.

I avoided it, that is, until I saw a few episodes of The Vampire Diaries and was impressed with Ian Somerhalder. Yes, because he's good looking, but for more than that (c'mon people, I'm not that shallow; ok, yes, I am, but still for more than that). So, I did a little digging and found out that Ian had a character on Lost. Enter Netflix streaming.

[Spoiler alert.] Unfortunately, Ian was killed off at the end of the first season, but by then it was too late. I was hooked on the series. So much so, that I only told two people that I was watching it as I streamed through six full seasons. I didn't want anyone to spoil the series finale for me. How did I miss this incredible show? I did it by bucking a trend.

Mark Bittman is another one. The trend thing. Everyone's been talking about him, about this cookbooks. So, I didn't check him out. I didn't peek into his books while at Barnes & Noble. I bucked the trend. And it's been my loss. I know that now.

Remember the Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing that I made last October? That was my introduction to Mark Bittman. It's not his recipes that impress me the most (though they do impress), it's the length of explanation that accompanies them. I love knowing why a cook puts something together they way he/she does. Mark tells me.

Mark Bittman is one of those rare eclipses; a incredibly talented writer who can also cook well. I'm on that bandwagon in spades.

Just in case you think I'm becoming a died-in-the-wool groupie . . .

. . . I am never wearing Uggs.

The Process
The word risotto equals time commitment. Know that up front. Put on good, comfy support shoes. You're going to be standing in front of your stove for a while.

Begin by boiling the brown rice for 15 minutes. That's done before you even consider the stirring-forever risotto-making process. Brown rice needs that kind of love and attention.

While the rice is boiling, you can also put the dried porcini mushrooms in a bowl of hot water to steep. And you can slice mushrooms, cut green beans and chop shallots. If you have time, go ahead and grate the cheese too.

Set the base of the dish by sauteing the mushrooms in a large skillet. Add the chopped re-constituted porcini, cut green beans and a little (way too little) salt and pepper. The directions call for the green beans to cook only 2 minutes, but I allowed them to go for 6. I am not a fan of really, really crunchy green beans. When done, that mixture gets put in a bowl for later.

Using the same skillet (the magazine says, "Return pan to medium-high heat," but I wonder if they wanted a sauce pan used at this point because making the risotto in a skillet was a little odd) add more oil and the shallots, cooking until tender.

Then start with the rice. This step is typical risotto. Add wine. Stir. Add broth (in this case the porcini water). Stir. Add more porcini water. Stir. For a half hour. Until the rice is done to that tender but still chewy point.

When ready, add in the mushroom stuff, the cheese and some parsley. Sprinkle a little chopped thyme over the top and serve.

The Verdict
It is conceivable that I ate a good portion of this all on my own. I'm not admitting anything though. Brown rice is one of those healthy foods that I'm trying to force myself to like and this dish goes a long way in helping me with that. While it doesn't hit the creaminess factor that regular risotto has, it sure does hit the same level of fantastic.

For me, the green beans were perfectly done. They provided a good contrast of crunch to the chewy rice and creamy mushrooms. The wonderful cheese was the final punch of flavor, even with just a quarter cup. Hubby would survive well in a retirement home because he commented that they were still too under done for him. The fact that he had a second forkful of this dish that was laden with mushrooms and laced with mushroom flavor says a lot for its good taste.

On every level, it's a winner.

What I'd Do Different Next Time
It needed more salt. I know that Cooking Light is all about health and reducing salt intake is a big part of that, but I just found that a half teaspoon spread across all that food wasn't enough. But then again, I'm a salt-aholic.

Mushroom-Brown Rice Risotto - print this recipe
from Cooking Light Magazine, January/Febraury 2012

1 1/2 teaspoons kosher salt, divided
1 cup short-grain brown rice
1/2 cup dried porcini mushrooms (about 1/2 ounce)
3 cups hot water
2 tablespoons olive oil, divided
1 pound button or cremini mushrooms, sliced
3 cups (1-inch) cut green beans
1/2 teaspoon black pepper, divided
1/2 cup chopped shallots
1/2 cup white wine
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme

Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside.

Place porcini in a medium bowl; add 3 cups hot water. Let stand 15 minutes. Drain through a sieve over a bowl; reserve liquid. Chop porcini.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced fresh mushrooms; sauté for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-tender. Place mushroom mixture in a large bowl; keep warm.

Return pan to medium-high heat; add remaining 1 tablespoon oil. Add shallots, and sauté 4 minutes or until tender. Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly. Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture, Parmigiano-Reggiano, and parsley; sprinkle with thyme. Serve immediately.

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Chocolate Chip-Coffee Muffins from Cooking Light Magazine, January/February 2012

2012-01-06T14:36:00.000-05:00

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If healthy food magazines didn't have baked goods in them, I wouldn't use them. There, I said it. I don't even do that much baking, but when I do, it's nice to have a few options available.

You see, I'm a sensory person. My desk sits right next to a window so the sunshine can stream in and I can look out. My favorite colors are the green of trees and the white of a puffy cloud against a deep blue sky.

My hearing is still perfect. Hubby and I can be lying in bed when something will go bump in the night. Nine times out of ten I can identify the sound. That tenth time; the dear man is headed into the hall with a big stick in hand to make sure all the windows and doors are locked (unless the cat isn't in her usual place on the bed).

And smell. It's really important. Many years ago, in my younger, impulsive and not-married days, I turned around in the street and followed a man who had passed me until I could stop him to ask what cologne he was wearing.

You've heard me mention many times how I've just about hyperventilated because a dish smelled so good while it was cooking. The aroma of baked goods in a house is even more enticing.

Plus, there's the fact that Hubby and Dudette like to have them around and wander the house like lost puppies if they can't grab something yummy to eat when they want a snack.

The Process
These are fast. Really quick. Refreshingly speedy.

Get the idea? Mix together milk, melted butter, instant coffee, vanilla extract and an egg. I just used a 2-cup measure, pouring the milk first. Saved a bowl since the measuring cup had to get dirty anyhow.

In a bowl, combine flour, sugar, chocolate chips, baking powder and salt. Pour the wet into the dry and mix until everything's just combined.

Spoon the batter into muffin cups that have been sprayed with cooking spray and put in a muffin tin. Bake.

Sarah Engeler-Young, the creator of this recipe has a little remark in the margin of the magazine page that says, "Watch the muffins carefully - they will toughen if baked too long." Warning taken, so I set the timer for 15 minutes instead of 18. My muffins were perfectly done at the 15-minute mark. (That little tidbit is why it's good to own the magazines instead of just looking at the recipes online, just so you know)

The Verdict
Holy cow. Really. Hubby's comment: "It's coffee ice cream in a muffin." Coffee ice cream is his favorite kind. This is an amazing, seriously amazing muffin. It's like eating a mocha latte. Lite. Keeping track of the cooking time paid off because the muffins are light, moist and tender. They are perfect. They are wonderful.

Yes, I'm well aware of the fact that I ate chocolate and am saying that it's wonderful. I can not apologize or defend this admission. Embraced by the coffee muffin surrounding it, it is delicious. It's perfect.

What I'd Do Different Next Time
Not a darn thing.

Chocolate Chip-Coffee Muffins - print this recipe
from Cooking Light Magazine, January/February 2012

2/3 cup whole milk
5 tablespoons butter, melted
3 tablespoons instant coffee granules
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2/3 cup sugar
1/2 cup semisweet chocolate chips
2 teaspoons baking powder
1/4 teaspoon salt
Cooking spray

Preheat oven to 400°.

Combine first 5 ingredients.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.

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Couscous Paella Soup from EatingWell Magazine, January/February 2012

2012-01-05T13:07:00.000-05:00

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Right here, on the little bit I wrote regarding my blog's second anniversary, I talked about how I discovered fennel through making a recipe out of a magazine. It's true. I've come to love fennel as a result of stepping out and being willing to give it a try.

There have been a lot of other foods that these food magazines have encouraged and challenged me to try; sometimes with mixed results. Orzo. How odd (and fun) to eat a pasta that feels like rice. Butternut squash. To date, this isn't a vegetable I'd reach for on purpose, but I've only tried (and not liked) it in soup. There's a recipe from Mark Bittman in Cooking Light that I might give a stab at. We'll see.

I took another step and tried something new today. This was a couscous step. It's been a seasonably cold couple of days. Waking temperatures have hovered in the low 20's and I've had to add hot water to the chicken's dish so they'd be able to drink before a skim of ice formed. For me, cold weather is soup weather.

I enjoy a good bowl of soup. EatingWell has a couple of soups this month, so I opted for the Couscous Paella Soup since I also love paella. The only question mark was the couscous.

The Process
As with many good soups, the flavor gets developed with the aid of veggies. In this case, it includes red bell pepper, onion and garlic (with a little pepperoni thrown in). These four items get sauteed in olive oil until just soft. The ingredient list actually calls for chorizo, but allows for the use of pepperoni instead if you're willing to add a pinch of smoked paprika with the substitution. I had the pepperoni from the pizza chicken, so I used that.

Add the chicken, chicken broth, peas, saffron, salt and pepper. Let it boil, then reduce the temperature and cook the couscous in a separate saucepan while the soup simmers. That's all there is to it.

The soup is served by putting a mount of couscous down and ladling the soup around it.

The Verdict

Unfortunately (isn't that word a bad one with which to see a review sentence start!), neither Hubby or I cared for this. After two bites Hubby said it was bland and didn't eat anymore. I felt the same way. It was very basic broth with a few vegetables in it. Nothing to set it apart; definitely nothing to make me think I was having anything remotely similar to paella.

I also discovered that I don't much care for couscous. In truth, there aren't many small grains that I do like; bulghar, polenta, grits, no thanks. It's a mouth-feel thing for me. But I don't allow them to cause me to dislike a dish. It wasn't the couscous was what bothered us. It was the lack of any 'pow' to the dish. For us, it was bland and uninteresting.

What I'd Do Different Next Time
This should really be titled, 'What I Did Different Next Time,' because I didn't want to waste the rest of the soup. Since it was served separately than the couscous (which the chickens loved, by the way), I decided to add a bit more authentic paellaness to what was there and served it up. For spicing, I upped the smoked paprika to about a half teaspoon. I also added garlic powder, salt and pepper. I threw in a can of kidney beans, another of diced tomatoes and two cups of uncooked rice. Once the liquid had been absorbed by the rice and the beans were tender, we sat down to eat. It was much, much better. All three of us ate our meal (Dudette did do her negotiating for less as per usual) and enjoyed it.

Couscous Paella Soup - print this recipe
from EatingWell Magazine, January/February 2012

1 tablespoon extra-virgin olive oil
1/2 cup diced red bell pepper
1/2 cup diced onion
1/3 cup finely diced Spanish chorizo or pepperoni (add a pinch of smoked paprika if using the pepperoni)
2 large cloves garlic, minced
8 ounces chicken tenders, diced
4 cups reduced-sodium chicken broth
1/2 cup frozen peas, thawed
Larch pinch of saffron (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup water
2/3 cup whole-wheat couscous
1/4 cup chopped fresh cilantro (optional)

Heat oil in a large saucepan over medium heat. Add bell pepper, onion, chorizo (or pepperoni) and garlic and cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Add chicken, broth, peas, saffron (if using), salt and pepper and bring to a boil. Reduce heat to maintain a simmer and cook until the vegetables are tender, 8-10 minutes.

Meanwhile, bring water to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.

To serve, mound about 1/2 cup couscous in each of 4 wide, shallow bowls. Ladle the soup around the couscous and sprinkle with cilantro, if using.

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Mini Bacon and Egg Tarts from Cooking Light, January/February 2012

2012-01-04T13:10:00.000-05:00

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I live with a man who still embraces his inner child.

Yes, I know. Most do, don't they. It's the catching them drinking out of the carton in front of the refrigerator when you round that corner into the kitchen. It's the new roll of toilet paper that's been left perched atop the empty roll instead of having replaced it. It's the loud radio that blares and scares the bejeebers out of you when you start the car.

It's the refusal to eat filler. If you're on any kind of food budget, you know what filler is. Filler is rice, potatoes, pasta; any of the grains and starches that help stretch the size of the meal so the meat goes farther.

When I make stir-fry, I serve rice. When it's beef stew, potatoes are right there alongside. Meatballs just beg for a side of spaghetti. Eggs need a slice or two of bread. Unless you're Hubby.

At breakfast time, should the yen for something hot and hearty hit him, it's not unusual for my man to put away three eggs and at least that many rashers of bacon. True, he's a tall, lanky kinda guy so his eating a good amount isn't going to pack on the pounds, but it does cause my food budget to leak every time he steps in the kitchen to fix himself something.

Hellllooo, Cooking Light. You think they're just about cutting out the fat, reducing the salt and upping the vegetables, don't you. Not a chance.

This little gem of a magazine works to save me money.

The Process
Begin with bread. Trim the crusts off (Dudette would do a happy dance over that one). You can process the crusts into bread crumbs for another recipe or throw them out to the chickens, which is what I did. Give the bread a light coating of cooking spray on both sides, then stuff them (nicely) into muffin tins. Bake them until lightly golden.

While the shells bake, whisk together milk and four eggs (if you do it in a measuring cup, it makes it easy to pour into the shells). Chop up green onions, fry up two rashers of bacon and crumble them. Ready?

Pour the egg mixture into the muffin cups. Sprinkle the onions and bacon into each, then top with a little shredded Cheddar. Bake.

The Verdict
Hubby wandered into the kitchen as I was standing over these, having just removed them from the oven. "You don't look very happy," he said cautiously.

It wasn't that I was unhappy. It was that I was trying to figure out how to get the tarts out of the muffin pans. The directions told me to spray the bread, but not the pans. In theory you can hope that the egg mixture won't spill out of the tarts. In reality, it does, especially if you use all the stuff in the measuring cup. I had to use a sharp knife to loosen the sides and then a big spoon to carefully lift each tart out. Some didn't fare as well as others, but the majority were intact. I recommend spraying the muffin tins.

Hubby ate three of these little gems. He thought they were great. I had a couple and felt the same. The bottom shell has a bread pudding kind of texture because of the amount of egg mixture that had soaked in, which is a little strange alongside the crusty top and edges, but it's not bad. The eggs, bacon, onion and cheese in the middle are very, very good.

What's best is that my man's inner child had no idea that he had less than two eggs and one slice of bacon for breakfast. That's a win in my book.

This may be a money saver at home, but it's also an excellent dish to make for a group brunch, not just because of the way it stretches the dollar, but because the tarts are so darn cute and tasty. It's a keeper.

What I'd Do Different Next Time
Spaying the muffin tins is top of the list. Other than that though, I would have fun changing up the add-ins; using mushrooms and caramelized onions, etc., but the recipe is pretty darn good as is too.

Mini Bacon and Egg Tarts - print this recipe
from Cooking Light Magazine, January/Febraury 2012

8 (1-ounce) slices whole-wheat white sandwich bread, crusts removed
Cooking spray
1/2 cup 2% reduced-fat milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions (optional)
2 slices smoked bacon, cooked and crumbled
1/2 cup (2 ounces) shredded sharp cheddar cheese

Preheat oven to 425°.

Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425° for 10 minutes or until bread is lightly toasted. Cool slightly.

Reduce oven temperature to 350°.

Combine milk and eggs, stirring well with a whisk. Divide the egg mixture evenly among bread cups. Sprinkle onions, if desired, and bacon evenly over tarts; top each tart with 1 tablespoon cheese. Bake at 350° for 15 minutes or until set.

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Fennel and Pork Stew from EatingWell Magazine, January/February 2012

2012-01-03T15:09:00.000-05:00

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Last evening I trudged out to the chicken coop to lock the ladies in for the night and it was cold. The leaves still on the ground (yes, we're a bit behind on our fall raking) gave a crisp rustle as I walked through them. As I breathed, little puffs of air were visible.

All five chickens were already set for the night; three in one nesting box and two in another. The third box sat empty. Even the birds know that it'll be a cold night and they'll want to be cuddled together for warmth. One of them fussed at me as I peered in to make sure all were present and accounted for and then I closed the door.

I enjoy putting the girls to bed and missed doing it while we were out of town for a week. I missed it, but I didn't worry about them or whether they were being taken care of properly in my absence. That's because we have awesome neighbors/friends.

Despite the fact that it was cold and raining just about the entire time we were gone, our friends came over twice a day; in the morning to let Red, Speckle, Huey, Dewey and Nemo out and again in the evening to shut the coop door. They did this even though not a single chicken has laid an egg since a hawk landed in the middle of them and scared them eggless so their work would be without fowl reward.

Sure, I might have to field a few questions about why a strange woman was walking around my back yard in her jammies on Christmas morning, but I can deal with that. It's so worth it.

I wanted to do something special for our friends as a thank you. The best thing I could think of was to serve them a meal. What better way to show appreciation than to make a dish you've never tried before from a magazine you've never heard of?

The Process
Way back in the dark ages when slow cookers (aka, crock pots) were all tall cylinders, instructions consisted of simply a list of ingredients that you threw into the pot prior to gloping in a can of condensed soup and turning the thing on. Thank goodness times (and slow cookers) have changed.

While they still save a bunch of time at the serving end of the process, the creators of slow cooker recipes now realize that there must be a little work done on the front end in order for the food to be really, really spectacular. I'm so happy about that.

Take this recipe for instance. Sure, it'll take a bit of time to slice the fennel and onions and slightly longer to mince the garlic. But you can do that while you're searing the pork, for which you'll need to set aside a good 15 minutes or so. Don't be stingy with the browning either. Let the meat develop a good amount of color and make sure that some bits get stuck to the bottom of the pan.

Why? Because once you add the browned pork to the slow cooker, you'll be pouring some white wine into the skillet. Most of the stuff on the bottom will immediately release, but you should still scrape up anything else that stays stuck. That's the base of a really, really good finishing juice.

So, you've put down a layer of sliced onions and fennel, right? Upon that bed add the browned pork. Sprinkle on the minced garlic, some rosemary and oregano and salt and pepper. Add a big can of drained tomatoes and the wine from the skillet.

Cover the slow cooker and let her go for 7-8 hours (or 5 hours if you're me and making this for a late lunch). Try not to hyperventilate as the day wears on and the aroma from the cooking stew fills the house.

The Verdict
It appears that the folks at Eating Well served their stew with polenta. I used mashed potatoes since I was making this for friends and not everyone (including me) cares for polenta. The stew was a huge hit with everyone. The meat was fork tender. The juice was rich and flavorful with the combination of fennel, onion and garlic playing off each other. The mashed potatoes were a good counterpart to the slight tang that the wine and fennel provided. Even Dudette asked for seconds.

This stew is a perfect cold weather dish and one that is perfectly suitable for serving to guests. I may have never seen this magazine before, but it's definitely going to make repeat appearances in my kitchen over the course of this year!

What I'd Do Different Next Time
I'd have liked a gravy with the stew instead of the runny juice, even though it had a lot of flavor. I think I'd create a slurry of a tablespoon of corn starch and a quarter cup of water and add it in the last few minutes of cooking. I'd pour it in, stir, then turn the slow cooker on high. That would make it thick enough to stick to the meat and coat the potatoes perfectly.

Fennel & Pork Stew - print this recipe
from EatingWell Magazine, January/February 2012

8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds
1 medium onion, halved and thinly sliced
2 1/2 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
1 1/2 teaspoon kosher salt, divided
1 1/2 teaspoons freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
3/4 cup dry white wine, such as Sauvignon Blanc
4 cloves garlic, minced
1 tablespoon finely chopped rosemary
2 teaspoons finely chopped fresh oregano
1 28-ounce can whole tomatoes, drained

Spread fennel and onion in an even layer in a 5-6 quart slow cooker. Cover and refrigerate fennel fronds.

Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4-5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.

Sprinkle garlic, rosemary, oregano and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.

Cover and cook for 5 hours on high or 7-8 hours on low. Stir the stew well to combine. Serve garnished with the reserved fronds.

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Chicken with Pepperoni-Marinara Sauce from Cooking Light, January/February 2011

2012-01-02T15:10:00.000-05:00

I don't have many memorable New Year's Days, or Eves for that matter. The most memorable, and unfortunately regrettable, happened about twenty-five years ago.

Neither my then-roommate or I had ever gotten drunk before so we decided New Year's Eve was the best time to see what it felt like. We went out and bought several varieties of liquor and settled in at the house. Being the lightweights that we were, we didn't actually drink much; but we did drink an abundant variety of alcohols, something that I know now is very, very bad to do. We actually made it to midnight, awake and semi-coherent, and watched the ball drop. Then roomie said she was going to go get changed, but that she'd be right back.

She never returned. When I went up to check on her, she was passed out face down on her bed. I covered her and headed off to my own room to fall asleep. As soon as I laid down, the room started turning. I fought it. I really did. Finally, I realized that I could lie there all night feeling awful, or I could go get rid of the cause of my misery. I chose the later option. Enough said.

That was my first and last experience with that kind of drinking. Just not my style.

Now that I'm married and there's a Dudette in the house, New Year's is even more sedate than any before, memorable, regrettable or otherwise. No need for the 'hair of the dog' or aspirin. Just my normal cup (or two) of coffee.

What I do need is a form of detox from the type of food consumed over the past month. Between Thanksgiving and Christmas and New Year's, there's been a glut of appetizers, nibbles and sweets that have taken their ever-expanding toll.

I need fresh, healthy and light.

The Process
There's a little blue circle next to the picture of this recipe that says, "Kid Friendly." My first reaction when I see stuff like that is, "Boy, you sure don't know my kid."

So, as I made this dish for the family, in the back of my mind I kept track of the different items that I considered nails in the coffin of Dudette's dislike. Sauteing garlic? Yeah, she'll think that's too spicy. Pepperoni is a favorite, so that went on the plus side as I added it to the pan alongside the garlic for a quick stir. Bummer.

Marinara sauce; now that's not something Dudette embraces. Even as it was added to the garlic and pepperoni, I thought about making it this summer and the young lady complaining about not liking cooked tomatoes. I added the basil, just knowing I was creating a sauce that wasn't going to go over well. We'll see about kid friendly.

The chicken was pretty simple. Pepper (yep, there's that 'spicy' again) was sprinkled on and the cutlets were browned in a large skillet. When they were done, I poured the pepperoni-marinara sauce over them and sprinkled Mozzarella over the sauce.

A minute under the broiler and I was ready for Dudette to prove Cooking Light very wrong.

The Verdict
"Pizza chicken," my little Benedict Arnold said as she ate every bite. "I like this," she continued as she made me look bad in front of, well, me. She loved it.

In fact, all three of us did. How did I miss the fact that this is pizza chicken? It's delicious. Hubby thought so as well. I served it with rice and baby peas. All three plates were cleaned off. This is a fantastic, quick meal. I think I had it done in about 20 minutes (which is why it's one of their Super-Fast Meals).

What I'd Do Different Next Time
Keep my opinions to myself (like that'll happen).

Chicken with Pepperoni-Marinara Sauce - print this recipe
from Cooking Light Magazine, January/February 2012

Cooking spray
1/2 teaspoon minced fresh garlic
16 slices pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
2 tablespoons chopped fresh basil
2 teaspoons olive oil
1 1/2 pounds chicken cutlets
1/4 teaspoon freshly ground black pepper
1 cup shredded part-skim mozzarella cheese

Preheat broiler to high.

Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

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The Sunday Sip ~ Anniversaries, Mountains and the Dish of the Week

2012-01-01T09:00:00.000-05:00

I don't have coffee yet. There's something not right about that; especially on New Year's Day. We actually made it until midnight, even Dudette. We were at a party and a bunch of us ladies got carried away playing Sequence (yeah, when you're old that's the kind of party you attend). It was a blast and I don't have a hangover. That's a win in my book. So, everyone else is asleep and I'm trying to type quietly. Hopefully Hubby will get up soon and get our pot going (he makes the best coffee). Until then, can I just catch a whiff of the fantastic aroma coming from your cup? I promise I won't sneak a sip (maybe).

Happy Anniversary

The 29th of December was my blog's second anniversary. It all began with this magazine. Talk about daunting! The Braised Chile-Spiced Short Ribs just about gave me a heart attack (ancho chile in a nostril is not a good thing). There was aloe gel involved and....well, you'd have to read to know. I discovered fennel through the Fennel-Rubbed Pork Loin and learned how much I love the stuff. I also learned that creating a mahogany roux really does take close to an hour. Gumbo Ya-Ya taught me that. Going back over those early days helps me realize how very much I've learned over these past two years and why I'll continue taking on magazines. I'm a student, and for the most part, they're my teachers.

Christmas Travels
We've been traveling quite a bit. The weekend before Christmas we were in Wilmington visiting Hubby's parents so they could celebrate Christmas with Dudette. We returned home for Dudette's final days of school and then headed to the Chicago area to be with my family, returning home yesterday. Lots of time in the car. Together. That's about all I'm going to say about that. But being with family for the holidays was priceless and worth all the rest of it.

You Will Play Your DS!
We may be the only parents in the world that force their child to play video games. We had a 13-hour car ride. Twice. In both directions Dudette sat in the back of the car and was content to pellet us with a never-ending barrage of questions instead of entertaining herself with the wealth of electronics surrounding her. We pleaded, cajoled, threatened and finally demanded that she use the silly DS, just for a few minutes peace.

As an aside, does anyone know who owns the Blue Ridge Mountains in Virginia? And, if you know the owner, do you think they'd let Dudette walk on the mountain?

Speaking of the Blue Ridge Mountains . . .

Apparently, they're not real. While home, I was asked by a family member, who will remain nameless, whether Dudette had seen real mountains yet. I said, "Yes, we visit the Blue Ridge Mountains often." I was corrected. Those aren't real mountains.. Real mountains are the Rockies and any such other towering, toothy height. For those who are curious (including The-Person-Who-Shall-Remain-Nameless), the Blue Ridge Mountains, which are about 480 million years old, have been eroded down to graceful gentle heights, as opposed to the craggy, snow-covered Rockies, young pups at only 175 million years of age. If the same logic that The-Person-Who-Shall-Remain-Nameless used for real mountains is carried over to other areas, you old folk who have dropped a half inch or so of height along with your bone density, lost some hair and a tooth or two, aren't real people anymore. Just the youngsters are. Sorry folks.

(The picture was 'borrowed' from National Geographic's web site.)

Worth Mentioning

This is the Tiramisu Layer Cake that I took to the party last night. I won't include it as my dish of the week because the frosting bothers me more and more as I think of it. This cake was a runner-up in Southern Living's Christmas cover contest. It was devoured, even though I kept explaining to people that the frosting wasn't right (and they agreed). The cake was moist, the coffee syrup was wonderful, but the frosting was too whipped creamy. I want to make this again, but my way. Not quite this moment though.

First Words
"Why did you make me stay up until 2012? It's yucky." And with those words to us, the new year began. Someone isn't much fun when she's sleep-deprived.

Oh, The Irony
My nephew hosted a bunch of fun games on Christmas Eve. One included "guess the amount of candy in the jar." I won. There were 247 pieces, I guess 237. I'm now the proud owner of 237 pieces of chocolate. Huh.

January Magazines

It's a new month, which means new magazines. For the sake of my heart and butt, I'm going through Cooking Light and Eating Well. Two magazines this month; one a close friend and the other a stranger. What excites me about Cooking Light is the fact that it's their 25th anniversary. That means that they'll be looking back as they look forward. In this issue it's chocolate (stop laughing). The best chocolate recipes of the past 25 years. Plus, chicken. I love chicken. I grabbed Eating Well off the shelf because the lemons on the front were so pretty and because they have a selection of slow-cooker recipes that look really, really good.

Dish of the Week

I don't know if I'm going with the Spicy Fruit-Stuffed Pork Tenderloin with Roasted Pears and Onions because it was so good or because it was simply the first dish I cooked in my own kitchen after a week's hiatus and felt so, so good. It really is tasty though. And the fact that it comes together easily and looks so pretty is a huge bonus.

2011 was a fun ride. Have you looked back on your year much? Dudette started kindergarten and won gold medals in a Tae Kwon Do competition. We got a chicken coop and chickens to fill it. After many attempts, I finally feel more comfortable making bread and actually enjoy the process. And I've met you. Thank you for being here every week and for sharing a bit of your day with me. It means more than you know. I'm looking forward to all the things that 2012 has to offer. Happy New Year!

Tiramisù Layer Cake from Southern Living Magazine, December 2011

2011-12-31T16:38:00.000-05:00

In a few hours, Hubby, Dudette and I will be carrying this cake to party. We're going to be ringing in 2012 with some good friends.

As I was cutting into the cake so you could see the inside, I thought about the fact that the people I will be with tonight won't be surprised by the fact that there's a wedge missing. What's even better is that they won't care (unless we run out of cake). That's a sign of good friends.

I wanted my last dish of 2011 to be something memorable.Southern Living provided that in spades. The December issue features three gorgeous cakes. One was chocolate-based (no thanks), another featured peppermint (I've had enough for a year, thank you), but this third was an adaptation of Hubby's favorite dessert; tiramisù. Bingo.

The Process
This is not a recipe that just throws itself together and leaves your kitchen looking anywhere as clean as when you started. Know that from the start and fill the sink with hot sudsy water.

Then beat butter and shortening together. No, this cake isn't for the diet-conscious either. When ready, add sugar and beat until fluffy. That's bowl number one.

In a second bowl, mix together milk and water. Pull out a third bowl and sift flour, salt and baking powder together. Alternating the two, add bowls two and three to bowl one. When all three bowls are combined into the one, add in vanilla and almond extracts.

Pull out bowls four and five. Separate six eggs, reserving the yolks for another use. Get some stiff peaks going with the whites, then fold them into the batter.

The batter goes into three cake pans, then gets baked until done. If you only have two pans (like me), that's no problem. I simply cooked two of the layers, then did the third after they were done.

While the cake bakes, you can go ahead and make the coffee syrup. It's a simple matter of finding a clean bowl and microwaving sugar and water in it. After the sugar dissolves, add strong coffee and some brandy. All done.

The Mascarpone Frosting shouldn't be made until you're ready to frost the cake. The mascarpone needs to be at room temperature so it has the consistency of room-temperature butter. Because mine wasn't warm enough, it didn't combine with the whipped cream as well as it should have.

Anyhow, stir up the mascarpone in a big bowl (how many is that now?) to loosen it up. In another bowl, add the vanilla, sugar and cream.

A quick pause here. The recipe calls for heavy cream, which I used. The cream is supposed to be whipped into stiff peaks. Because I used heavy cream instead of whipping cream, I never got peaks, just thick cream. I do not know why Southern Living would call for heavy cream instead of whipping cream, but please, please use whipping cream. Three cups is a lot to waste. I know. I did and had to run out to the store for whipping cream.

Fold the whipped cream into the mascarpone and the frosting is done.

To assemble, put a cake layer on the stand. Poke holes all over the cake and pour the coffee syrup over the top, letting it soak down. Spread frosting on the cake and add another layer, poking holes and pouring syrup again. More frosting and the last cake layer gets added. Poke holes and pour on the syrup. Frost the rest of the cake and decorate as you wish. I used gold and silver sprinkles since it's a New Year's party.

The Verdict
Dudette begged off trying this since she isn't allowed to have coffee or alcohol (that's my girl). Hubby was about ready to dive into the whole cake so I told him to grab a fork and we shared the piece I had removed for the photo. He loved it and downed most of it. I thought it was very good but would have preferred it without the almond flavor.

I was also not all that excited by the frosting. The ratio of whipped cream to mascarpone seemed off. It was mostly whipped cream with some mascarpone flavor hints. (It didn't bother Hubby at all.) While we were taste-testing, a friend wandered by with her dogs so we invited her in to give the cake a try as well. She gives it double thumbs-up. So, maybe the frosting thing is just me, but I like my cream cheesy frostings pretty nice and thick, not fluffy and whipped creamy.

What I'd Do Different Next Time
I'd make a more traditional mascarpone cream for the frosting. I understand the concern about the raw egg yolks and figure that's why Southern Living didn't use them, but I like living dangerously, I guess. Especially since there are six egg yolks sitting in my fridge wondering why they weren't used.

Tiramisù Layer Cake - print this recipe
from Southern Living Magazine, December 2011

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2/3 cup milk
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla bean paste
1 teaspoon almond extract
6 egg whites
Coffee Syrup (below)
Mascarpone Frosting (below)

Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.

Stir together milk and 2/3 cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste and almond extract.

Beat egg whites at high speed until stiff peaks form, and fold into batter. Spoon batter into 3 greased and floured 8-inch round cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Meanwhile, prepare Coffee Syrup.

Prepare Mascarpone Frosting. Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon coffee Syrup over layers.

Place 1 cake layer, brushed side up, on a cake stand or serving plate. Spread top with 1 1/3 cups Mascarpone Frosting. Top with second cake layer, brushed side up, and spread with 1 1/3 cups Mascarpone Frosting. Top with remaining cake layer, brushed side up. Spread top and sides of cake with remaining Mascarpone Frosting. Chill 4 hours before serving. Garnish, if desired.

Note:
Vanilla extract may be substituted for Vanilla Bean Paste.

Coffee Syrup

1 cup sugar
2/3 cup strong brewed coffee
1/4 cup brandy
Preparation

Combine sugar and 1/3 cup water in a microwave-safe bowl. Microwave at high 1 1/2 minutes or until sugar is dissolved, stirring at 30-second intervals. Stir in coffee and brandy. Let cool 1 hour.

Mascarpone Frosting

2 (8-oz.) packages mascarpone cheese
3 cups heavy cream
1 tablespoon vanilla extract
2/3 cup sugar
Preparation

Stir mascarpone cheese in a large bowl just until blended.

Beat cream and vanilla at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar, beating until stiff peaks form. (Do not overbeat or cream will become grainy.) Gently fold whipped cream mixture into mascarpone cheese. Use immediately.

Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions from Southern Living Magazine, December 2011

2011-12-30T21:00:00.000-05:00

For the past week I have missed my kitchen. I bid my favorite room a fond farewell last Friday as we packed up the car and headed north towards Chicagoland.

In the beautiful, quiet college town of Wheaton, I was fed well. My mother made her signature turkey. Prior to being cooked, it had marinated in a lot of brandy for three days. She also had a cauliflower gratin that disappeared faster than you can say 'yum.'

Then there was the ham. Oh my gosh. My brother made that one. It was the best I've ever eaten. And he just threw the ingredients together. Whatever he did; he did perfectly.

My sister-in-law's jambalaya on Christmas Eve; to die for. Massive amounts were consumed.

Of course, there were the salads. Fresh broccoli salad with bits of bacon and lots of sesame seeds. My dad's French salad that took longer for him to put together than my mom took for her entire Christmas dinner. The sunchoke salad that I ate way too much of and regretted the next day. We ate lots of salads.

I haven't even mentioned the peanut butter and chocolate pie, lemon pound cake, babka or baklava. But they were all there too.

Even with all those foods, I missed my kitchen badly. I wanted to cook. So, today, my first day home, I went shopping. And then, I laid waste to my kitchen. And loved every minute of it. Even the clean-up isn't so bad.

The Process
I have wanted to make this pork roast since the moment I opened the magazine at the beginning of the month. Unfortunately, I knew that there would be a few glitches with the dish because of where I live. Seckel pears? Not to be found. Cipollini onions? The produce guy had never even heard of them. Packages of mixed dried fruit bits? No such animal on my shelves.

So, substitutions had to be made. Bartletts for Seckels, pearls for Cipollinis and my own combination of mixed dried fruit bits.

That mixed dried fruit is where it all begins. It, along with brown sugar, sage, crushed red pepper and water get simmered for a few minutes, then cooled. That mixture get spread over a butterflied pork loin, then rolled up and tied. That was easy, no?

Brown all sides of the pork in a roasting pan. While that's going on, mix the butter, lemon juice, honey, rosemary, salt, pepper and onions in a bowl. Add the pears and toss gently. Place the mixture around the seared roast in the pan. Put it in the oven and bake it for an hour (mine took exactly an hour).

When done, let it rest for a few minutes, then brush it with pear preserves. That's it.

The Verdict
For how little work this dish is, it's very elegant and beautiful. The flavor is excellent. Hubby, who had said he wasn't very hungry at the start of the meal, had two servings. Dudette finished off her plate as well. I enjoyed it immensely. I found the pears to be a bit useless, in all honesty. They were pretty, but were wasted since no one wanted them (why eat pears when there's fruit stuffed in the meat?).

The 'gravy' that's created from the meat, fruit and onions is fantastic. I served it with the Buttermilk Mashed Potatoes from the same magazine.

What I'd Do Different Next Time
Since the pears weren't eaten, I'd probably just use one and chop it up more than just quartering it. That way it would have the chance to cook more and blend in with the onions, making it easier to eat. I don't want to say I'd leave it out entirely since it probably added to the flavor of the whole dish, but I would reduce its presence if serving this to just family.

Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions - print this recipe
from Southern Living Magazine, December 2011

PORK LOIN
2 (7-oz.) packages mixed dried fruit bits
2 tablespoons dark brown sugar
1 tablespoon chopped fresh sage
1/4 teaspoon dried crushed red pepper
1 (4-lb.) boneless pork loin
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons coarsely ground pepper, divided
Kitchen string
2 tablespoons olive oil

ROASTED PEARS AND ONIONS
6 firm, ripe Seckel pears*
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
2 teaspoons honey**
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 (10-oz.) packages cipollini onions, peeled

GLAZE
1/2 cup pear preserves

GARNISH
Fresh sage leaves

Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).

Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon each salt and pepper.

Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.

Preheat oven to 375°. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.

Prepare Roasted Pears and Onions: Cut pears in half lengthwise, and remove core. Stir together butter and next 5 ingredients. Stir in onions; gently stir in pear halves. Spoon mixture around roast in pan.

Bake at 375° for 1 hour to 1 hour and 5 minutes or until a meat thermometer inserted into thickest portion of stuffing registers 135°, stirring pear mixture halfway through. Cover with aluminum foil, and let stand 15 minutes.

Prepare Glaze: Microwave preserves in a microwave-safe bowl at HIGH 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork, and serve with Roasted Pears and Onions and pan juices. Garnish, if desired.

*3 firm, ripe Bartlett pears may be substituted. Core each pear, and cut into 4 wedges.
**Sugar may be substituted.

Buttermilk Scones from Food Network Magazine, December 2011

2011-12-29T08:05:00.000-05:00

My father, who was born and raised in France, has a French accent. My mother's red hair and fair skin tattles the fact that she is a child of Belgium, as does her strong accent. Me, I'm totally Midwest. Even though I was born in France.

Except for when I was eight and nine. During those two years, my family lived in Beirut, Lebanon and I attended a British school. Being around teachers and children that spoke a certain way all day prompted my brain to change the way I talked. I developed a strong British accent.

We studied phonics instead of reading. I was in second form, not first grade. There were so many differences, not even counting the language. I had several young readers' books and I can remember being confused about a holiday called Guy Fawkes. And, confused about tea and scones. But, in spite of these things, I am so, so glad that I had that experience and wouldn't trade it for anything.

After all, it's the first place I ever heard about scones, a treat that I have embraced with all my American-Belgian-French-Armenian self.

The Process
Whisk together the dry goods; flour, sugar, baking powder, baking soda, dry buttermilk and salt. If you're adding rosemary or chips, add them now. I did neither. In another bowl, whisk together melted butter, vanilla and cream (how's that for a magic combination?). Gently stir the wet ingredients into the dry, making a sticky dough.

Turn the dough out onto a well-floured board and gently fold it over itself a few times. The directions say to knead the dough for a minute, but please don't do that. I know I'm breaking away from the norm, but with all the scones I've made, I've never, ever seen the dough kneaded and have instead been told that doing so will make a tough scone.

Once ready, the dough gets divided into two balls, which are rolled out, brushed with cream, sprinkled with coarse sugar and cut into wedges before being put on cookie sheets and baked for 12-16 minutes.

The Verdict
These had great flavor but the texture was kind of strange. It was almost spongy like bread. Not at all the crumbly, moist scone texture I'm used to. Hubby felt the same way. Dudette didn't like them at all. Since I have found several recipes that are superb, I don't think we'll bother with this one again.

What I'd Do Different Next Time
If I were to try this again, I'd definitely shy away from dry buttermilk powder and go with the real deal instead.

Buttermilk Scones - print this recipe
from Food Network Magazine, December 2011

2 cups all-purpose flour, plus more fordusting
6 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons dry buttermilk powder (available in the baking aisle)
1/2 teaspoon salt
1 teaspoon minced fresh rosemary (optional)
1/2 cup mini chocolate chips (optional)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup plus 2 tablespoons heavy cream
2 tablespoons coarse brown sugar

Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.

Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool.

Overnight Coffee Crumble Cake from Southern Living Magazine, December 2011

2011-12-28T08:47:00.000-05:00

Christmas breakfast is probably the most awkward meal of the whole year. It's a no-brainer if you're a young one. It just doesn't exist. I remember the few times my mom tried to get us to eat something before we descended upon the tree. Not a chance.

Now that the roles are reversed, I did my best to remember my feelings back then so I could be the 'cool' mom and not put Dudette through the hassle of rolling her eyes and sighing in disappointment at me. I didn't suggest breakfast before we opened presents.

In fact, this year kept a step ahead of the whole deal. I made breakfast the night before. Yup, it's true. Southern Living Magazine has a couple of fantastic recipes of breakfast dishes that can be made the night before, shoved in the oven and baked the next morning.

The family wakes up; I pull the pan out of the fridge and leave it on the counter to warm up a bit while the oven heats and everyone opens presents. At some point I slip out and put the coffee cake in the oven. By the time the present frenzy is over, hot, wonderful coffee cake is ready to be eaten.

I rock.

The Process
As with many cakes, let the beatings begin....butter, then added sugar, then eggs. All beaten. Mix up the dry stuff, then add it to the wet stuff, alternating between the dry and the buttermilk. End by splashing in a bit of vanilla and making sure it gets stirred in well. That's it.

It took me about ten minutes to pull this coffee cake together. I poured it into a 9x13 pan, covered it and put it in the fridge.

The next morning, I did just as I said, kinda. I pulled the cake out of the fridge and preheated the oven. I took a couple of extra minutes and threw together the crumble for the top of the cake. It was just a matter of mixing pecans, walnuts, almonds, brown sugar, flour, butter and cinnamon. That all got sprinkled on the cake.

After letting the cake sit out for 30 minutes, I slipped into the kitchen and put it in the oven.

Fast forward another 30 minutes and the cake was ready to come out. I drizzled the drizzle, which is powdered sugar, bourbon and milk over it and it was ready to be served to a crowd of happy, wide awake family members.

The Verdict
This cake turns out very, very moist and light. In fact, it's so light that much of the crumble sank to the bottom. You can see some of it on the left in the photo. It doesn't matter (except for the aesthetics) because the flavor is fantastic. I was very generous with the drizzle because there was so much. The adults found that the bourbon flavor came through very well, which they loved. The kids, not so much liking of the alcohol.

My suggestion would be to make a separate breakfast for the kids and allow the adults to indulge in this one on their own.

What I'd Do Different Next Time
I don't know a better way of doing the crumble, but it was disappointing to see how much of it dropped to the bottom of the cake. Next time I might try adding it halfway through the baking. Maybe the cake will have set up enough that the crumble will stay put yet cook as much as it needs to.

Overnight Coffee Crumble Cake - print this recipe
from Southern Living Magazine, December 2011

3/4 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
Cinnamon-Nut Crumble (below)
Sweet Bourbon Drizzle (below)

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 13- x 9-inch pan. Cover tightly, and chill 8 to 24 hours.

Preheat oven to 350°. Let cake stand at room temperature 30 minutes. Sprinkle with Cinnamon-Nut Crumble. Bake 32 to 35 minutes or until wooden pick inserted in center comes out clean. Sprinkle Sweet Bourbon Drizzle over cake.

Cinnamon-Nut Crumble

1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts
1/2 cup slivered almonds
1/2 cup firmly packed brown sugar
6 tablespoons all-purpose flour
3 tablespoons butter, melted
1 teaspoon ground cinnamon
Stir together all ingredients.

Sweet Bourbon Drizzle

2 cups powdered sugar
1 tablespoon bourbon
2 to 3 tablespoons milk

Stir together powdered sugar, bourbon, and 2 Tbsp. milk. Stir in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency. Use immediately.

Pumpkin-Pecan Pie Bars from Cuisine at Home Magazine, December 2011

2011-12-27T11:45:00.000-05:00

Come dessert time, the lines are usually drawn with regard to dessert offerings. One group heads for the pecan pie; the other for the pumpkin pie. In case you're curious, I'm the one pushing everyone out of the way so I can get to the pumpkin before it's gone.

Imagine, though, a world where you grab a shortbread cookie, slather pumpkin pie all over it, then top it with a nice big serving of pecan pie. What an incredible mess, huh? Pumpkin oozing off the edges of the shortbread, which is crumbling from the weight of both pies on top of it as the pecans drop off one at a time. Well that stinks.

Using the dry eraser of the mind, instead imagine a dessert bar that has a bottom crust of flaky, tender shortbread. Over that is a creamy, rich layer of pumpkin. Topping the topping are oodles of pecans, all surrounded by sweet caramel goodness. Better?

The Process
This takes a bit more time than your average bar recipe so take that into account when starting.

The crust is the basic shortbread, with the exception of using brown sugar instead of confectioners'. Salt, flour, salt and brown sugar. All mixed together, pressed into a pan and baked (it's a 30-minute bake, not just a quick one).

The filling consists of eggs, granulated and brown sugar, pumpkin puree, bourbon, cinnamon, salt, cloves and pecan halves. There is also corn syrup and maple syrup. But. The magazine offers the option of omitting the maple syrup and going with all corn syrup. I took this option. with the combination of pumpkin and pecan, I didn't feel the need to add a third layer. I am a huge pumpkin pie and shortbread cookie fan. I wanted those two layers to shine the strongest. So, my cup of maple syrup was replaced with a cup of dark corn syrup.

When the crust comes out of the oven, the filling is poured over it immediately and the whole works is popped back in to bake for 45 minutes. The bars should be cooled before attempting to cut them.

The magazine included some helpful instructions for cutting. I inverted the bars to a cutting board so the pecan layer was on the bottom. That way, when I cut them, the pecan didn't get pushed into the filling. After that, it was a simple matter of using a spatula to flip them back over onto a plate.

The Verdict
Absolutely fantastic dessert bars. These are wonderful. The crust was tender and crumbly, but strong enough to hold the pumpkin and pecan pie layers. Hubby and I both enjoyed them a lot. In fact, a friend stopped by and was willing to taste-test for me and she said they were very good too. Cuisine at Home gives us another keeper.

What I'd Do Different Next Time
Nothing I can think of.

Pumpkin-Pecan Pie Bars - print this recipe
from Cuisine at Home Magazine, December 2011

for the crust
2 sticks (1 cup) unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/2 teaspoon table salt

for the filling
6 egs
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 15-ounce can pumpkin puree
1 cup pure maple syrup
2 tablespoons bourbon (optional)
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 teaspoon ground cloves
3 cups pecan halves

Preheat oven to 350. Line a 13x9-inch baking pan with foil.

For the crust, cream butter and 2/3 cup brown sugar with a mixer on medium speed until light and fluffy, five minutes.

Add flour and 1/2 teaspoon salt and mix until combined but crumbly. Press dough into bottom of a prepared pan; bake until golden, 30 minutes.

For the filling, whisk together eggs, granulated sugar, and 3/4 cup brown sugar until combined.

Mix in pumpkin, maple syrup, corn syrup, bourbon, cinnamon, 1/2 teaspoon salt, and cloves until combined. Stir in pecans and pour over hot crust.

Bake bars until filling is just set, about 45 minutes. Cool bars to room temperature and remove foil before cutting.

Swiss Mushroom Burgers from Food Network Magazine, December 2011

2011-12-26T11:25:00.000-05:00

Yes, I'm well aware that there are two pieces of bread in that photo instead of a toasted sesame bun. My hope is that we can get get beyond that. Please? It's really not my fault. I thought we had buns. I hoped we did. Two days before Christmas hamburger buns are not high on my priority list.

Feeding my family, however, is. You've had those 'huh' moments before, haven't you? You get everything ready, look in the cupboard, fridge and freezer for that last piece, only to discover that it's not there. Being the miracle-makers that Mommies are required to be, Plan B goes into effect.

What really matters, when it comes down to it, is the stuff between the pieces of bread, right? In fact, if the burger can make us forget about the lack of bun, I'd call this a huge win.

The Process
Beef, salt and pepper. Mixed together. That's it for the burger. Sometimes less is best.

While the burgers sit until the broiler, sizzling away, saute onions in olive oil in a nice, big skillet. Add sliced mushrooms and saute a bit longer. A bit of Worcestershire sauce gets added and the veggies are cooked until nice and tender.

Last part is the sauce, a simple combination of ketchup and Dijon mustard. Believe it or not, that's the burger.

To put them together, the burger goes down on some kind of bread product (ahem), the mushroom/onion combination is spooned on the meat, a slice of gruyere is laid over the veggies (Swiss works if you don't have gruyere) and it goes back under the broiler for a minute (until the cheese melts).

Spread the ketchup stuff on the bun, add a leaf of lettuce if desired, top the burger with the bun and eat.

The Verdict
Four burgers, no leftovers. Without hamburger buns. That pretty much says it all. This was delicious. Sure, it's an easy, quick recipe, but those are what's needed these days. We have enough going on now that the kids are out of school so it makes sense to create a meal that only take a few minutes of prep time yet tastes delicious, no? I'm all over these guys. So was Dudette. So was Hubby. This is a keeper.

What I'd Do Different Next Time
Other than remembering to check on the bun status beforehand, the only thing I might do is add a bit of mayonnaise just to cut the sharpness that's created from the Dijon, Worcestershire and ketchup a bit. Not much, just a teaspoon or so.

Swiss Mushroom Burgers - print this recipe
from Food Network Magazine, December 2011

1 1/4 pounds ground beef (preferably chuck)
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil, plus more for brushing
1 small red onion, halved and thinly sliced
1 8-ounce package sliced mixed mushrooms
1 tablespoon Worcestershire sauce
1/4 cup ketchup
2 teaspoons dijon mustard
4 thin slices gruyere cheese
4 sesame buns, split and toasted
Boston or Bibb lettuce, for topping
Potato chips and/or pickles, for serving (optional)

Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.

Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.

Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.

Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.

The Saturday Sip ~ Giveaway Winner, The Gas We Pass

2011-12-24T08:27:00.000-05:00

Since I'll be herding cats as Dudette and her cousin make a beeline to the Christmas tree tomorrow morning, I thought I'd change things up a bit and do The Sunday Sip today. I hope you don't mind. I have my cup of coffee in hand and would love to chat about some of the things that have happened this week, including my expanding sit-upon.

And The Winner Is . . .

I chose a winner for the Fine Cooking Magazine subscription but I'm still waiting for her to contact me. Judith, come forward soon, please. I'll have to choose another winner after Christmas. C'mon lady! I want you to experience the fun.

Thinking Light

This month has been filled with some amazing foods. Many pounds of butter, sugar and other good things have passed through my kitchen, turning into sweet and savory treats along the way. In fact, a good portion of that stuff has connected itself to my hips. That stinks. I see Cooking Light Magazine in my future. Say, perhaps, January? Willing to join me?

The Gas We Pass

This past weekend we were at Hubby's parents' house to celebrate Christmas with them since we'll be celebrating with my parents this weekend. At bedtime, Dudette wanted Grandma to read her story, saying she had brought a book with her. I was in the room at the time, getting ready to head out and let them have their moment. Until I saw the book. I turned right around and sat down simply so I could hear and watch my mother-in-law read The Gas We Pass, complete with sound effects (Dudette made sure to remind her to read those). I love my classy, reserved, very proper mother-in-law even more for reading this to Dudette without missing a beat (and for the way she ignored my constant snickering). I can guarantee that that poor woman said 'fart' more in those five minutes than she has in her whole life.

Haircut

I've been cutting Dudette's hair since, well, since forever. The orphanage didn't cut her hair while she was there so I'd have the opportunity to do so the first time and keep that one precious lock. The thought of getting in the chair made her nervous, not only because of a stranger cutting her hair, but because she was afraid that too much would get cut off and she'd not be able to put it up in a ponytail anymore. Finally, we got her to the stylist. Finally, I'm not embarrassed about my poor cutting job every time I brush her hair and see the uneven bottom.

Beef Crumbler Doo-Hickey

I was at one of those cooking stuff parties last week and they were talking about this thing. It's for crumbling up ground meats that are being browned in the skillet. Seriously? That's just what I need in my already overflowing utensil drawer, another single-use gadget. No-thankyouverymuch. You know what works just as well? A potato masher.

Dish of the Week

It's a no-brainer with this one. The Smothered Pork Chops won. They were fantastically wonderfully delicious. Pure comfort food. Easy to make; great to eat. Makes me wish I had pork right now and could do it all over again.

Tomorrow's a wonderful, magical day. I can think of no better way to celebrate the day Jesus Christ was born than by spending time with family, giving to each other and then sitting around the table together. However you celebrate this holiday season, I hope it is with people you love, doing something you enjoy. Merry Christmas!

And The Winner Is . . .

2011-12-23T08:36:00.000-05:00

Actually, it's anyone who's lucky enough to have this magazine in their collection. I'll give you three really good reasons why.

Reason 1: Pan de Muerto

Bread in general challenges me, but including a bread that is part of a country's specific celebration makes me really nervous. I had never attempted anything like this. If you'd have walked by the kitchen while this was in process, you'd have found my nose deep in this issue of Fine Cooking. The instructions on how to properly form the decoration on the top of the bread were flawless. I love Fine Cooking because they include a country's culture in their recipes and they stretch my meager baking abilities.

Reason 2: Sweet Chili and Root Beer Baby Backs

I do ribs well. It may seem brazen to say, but I think Fine Cooking would be hard pressed to put a rib recipe in front of me that I couldn't do. I love Fine Cooking because even when I'm a match for them in one area, they introduce me to new ways of cooking those things I already do well. The rub on these ribs was fantastic and did it's job of imparting a new layer of flavor, even though it wasn't put on 12 hours in advance as most are. Root beer in a sauce? I'd have never guessed it. But, the results were uber-delicious. It's not always about technique. Sometimes it's about the ability to match flavors together that send a dish over the edge. The folks at Fine Cooking can do that well.

Reason 3: Lemon Icebox Cake

If there has been any dish that came close to causing me to throw my magazine away, it was this one. It looks deceptively simple. This one innocent-looking piece of cake used just about every bowl, pot and pan I had in the kitchen. It also took just about a full day to prepare. And, since the cake is angel food, there were many agonizing minutes of waiting while the cake was in the oven, wondering if it would rise as high as it was supposed to. I swore I would never, ever make the cake again. I lied. This is without a doubt the most amazing cake I've ever eaten in my life. It's the cake by which all other will forever be judged. It's really that good. And that's what Fine Cooking does so well.

That's why I love Fine Cooking. And that's why I am so, so happy that the magazine is willing to let me give you a year's subscription. I like sharing good things.

So, enough blah, blah, blah and on with it. The winner of the Fine Cooking Magazine subscription is:

Congratulations, Judith! Please send me your address as soon as possible so I can pass it along to the folks at Fine Cooking and they can start sending you the magazine.

Thanks to everyone for reading Taking on Magazines and for taking part in the giveaway.

The Feast Nearby ~ A Book Review; & Its Espresso-Walnut Scones

2011-12-22T09:45:00.000-05:00

I am a book person. I'm sure that some day I'll possess a Nook or something similar, but that will never replace my books. I'm talking turn-the-page, hard cover, fill-the-shelves books. Reading is as integral a part of my life as eating.

Books draw me for several reason, but the ones that pull me in the most are those with which I can relate. I don't really expect that from books that lean toward the self-help genre instead of fiction. So, when I picked up Robin Mather's The Feast Nearby at the library, I turned the first page just hoping to glean a couple of ideas on how to put away more summer produce so our family could become more self-sufficient and spend less money. Little did I know.

Robin has a writing style that engages the reader immediately. She is witty, charming and warm. In addition the frank and open way she shares her struggles and successes, Robin has the weight of experience on her side. She's proven that her methods work and in chronicling those ways for us allows us to learn from what she's done.

There are several pieces to this book. The first is, of course, Robin's journey toward self-sufficiency. Splitting the book into the seasons, Robin takes us through the joy of growing her own herbs, finding local sources for other fruit and vegetables and the canning, freezing and drying of everything in preparation for the months in which the harvest wanes.

The second comes in the form of personality. I admire (and am a bit jealous of) Robin's ability to draw a picture of the people and pets in her life. Through her writing I laughed at the antics of Pippin the parrot, Boon the dog and Gruff the cat. Since I have already dipped my toe in the dog ownership department and took a headlong plunge into cat-love, it followed that I immediately wanted to go out and buy a parrot after reading how charming and engaging Pippin is.

Then there are the folk that surround Robin. Over the course of reading, they became neighbors to me. I listened to Tom, owner of an area farm stand as he explained how farmers' markets are affecting him because the folks that sell there don't have to pay the utilities, payroll, property taxes and other costs that a more established business does. And I gulped. What a different perspective.

I smiled every time Wally brought over a bunch of vegetables and couldn't wait to see how Robin was going to preserve them. As he strolled up the sidewalk with tomatoes, I knew (as Wally did) that a portion of the goodies would be headed back to this generous, wonderful man as a thank you from Robin.

The final piece to the book is a collection of Robin's recipes. The dishes include Lamb and Apricot Tangine, Joe's Ancient Orange-Cinnamon-Clove Mead, Ginger Fried Rice, Cider-Braised Pork Loin with Apples and Onions, and Peppery Cherry Spoon Bread. Each chapter also has very straight-forward direction on how Robin preserves the foods she acquires. Dehydrating cherries, canning and freezing carrots (as well as a host of other vegetables), as well as making sauerkraut.

It's a pity that this copy The Feast Nearby has to go back to the library. Since this is the copy with which I discovered Robin, I've formed an attachment with it. I'll be sad to turn it in. It'll be hard to sit and wait for the copy I'm going to order to arrive. I love this book.

Of course, it's impossible for me to peruse a book containing recipes without wanting to try at least one (or a dozen) of them. Upon contacting her, Robin graciously gave me permission to include a recipe for one dish without even knowing which I'd try. Being me, I headed directly to Chapter 5; On Chooks and Coffee (the woman roasts her own beans!). The Espresso-Walnut Scones awaited.

Espresso-Walnut Scones - print this recipe
from The Feast Nearby
used by permission by Robin Mather

2 cups self-rising flour, plus more for dusting
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) salted butter, cold
2/3 cup heavy cream or whole milk
1 teaspoon vanilla extract
1 cup buttermilk or whole milk
2 teaspoons very finely ground espresso-roast coffee
1/2 cup chopped walnuts
3 tablespoons salted butter, melted

Icing
1 cup confectioners' sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy cream

Preheat the oven to 425F. Line an 8-inch round cake pan with parchment paper or grease it well.

In a large mixing bowl, stir together the flour, granulated sugar, and salt. Using your fingers or two knives, work in the cold butter until there are no more large lumps. Gently stir in the cream, then the vanilla and some of the buttermilk. Continue to add the buttermilk until the mixture is very wet; it will resemble cottage cheese but should not be soupy. Stir in the ground coffee and the walnuts.

Flour a cutting board generously. Tip the dough out onto the floured board and flour it lightly. Without kneading, pat the dough into a round big enough to fill the cake pan. Transfer the round to the prepared pan. Using a floured table knife, score the dough in the cake pan into eighths.

Bake for 20-25 minutes, until lightly browned.

While the scones bake, prepare the icing. Combine the confectioners; sugar, vanilla, and 1 tablespoon of the cream in a large glass measuring cup. Add additional cream as needed to make a pourable glaze, but keep the consistency thick, like yogurt.

When the scones are done, remove them from the oven and brush the tops with melted butter. Invert quickly onto a plate, then invert again on another plate so the scones are again right-side-up. Using the sore marks as your guide, quickly cut the scones into eighths. Place the scones on a wire rack set over a baking sheet.

Drizzle the icing over the hot scones, allowing some to dribble down the sides of each scones. Be generous!

Eat warm, or allow to cool completely before placing on a plate and wraping in plastic. The scones will keep for up to 4 days.

The Verdict
Absolutely fantastic. This recipe may be the best I've found yet for light, tender scones. Add in the walnuts an espresso and it's pure heaven. I was hooked on the first bite and tried to think of a way to hide the rest of the batch from Hubby. It didn't work and I spent the rest of the morning beating him away from the remaining few on the plate. These will definitely be a part of our Christmas morning fare.

My advice; buy the book. Make the scones. Then, work your way through all the other recipes. You'll be glad you did; trust me.

Smothered Pork Chops from Food Network Magazine, December 2011

2011-12-21T12:17:00.000-05:00

I have a twitch in my left eye. It's been there for a while now. It showed up right around the time that I removed my fifth batch of baking from the oven. About when I'd wrapped the second round of presents. Close to the time when Dudette asked for the twentieth time if she'd still get presents now that she doesn't believe in Santa.

Eye twitches can only be cured with one thing. Comfort food. It's a known fact. There's probably something written up about it in the latest medical journal.

This twitch has been around long enough that it needed some serious dosing. I couldn't imagine anything more serious than a dish that has the word 'smothered' first in the title. Can anything that's smothered be something less than comfort?

I didn't think so either.

The Process
Setting the chops on their proper course always comes first. Get your skillet on the stove to heat while you're sprinkling the chops with salt, pepper and Cajun seasoning. Dredge the pork in flour, then brown them in the skillet (you'll be adding oil before the chops) until nice and brown. Move them off to a plate.

Add butter, onion, thyme and salt to the nice, hot skillet. Cook the onions until they're nicely browned, then add flour, making sure to stir it in and coat all the onions with it. Pour in chicken broth and let it simmer and bubble until it reduces a bit.

When ready, add buttermilk to the mixture and then return the pork chops to the skillet. Continue cooking until the sauce is thickened and the chops are done.

The Verdict
Smothered chops on a twitch beat steak on a black eye hands down. These were as rich and flavorful as you'd expect from the picture. Way yummy, in fact. Dudette wasn't home from school to weigh in, but that was done on purpose since my Cajun seasoning is more than a bit on the spicy side and I didn't want to have to curtail the amount I used. Hubby downed the last chop as quickly as he inhaled the first, sharing a bite or two from it with me. I was brandishing a knife so it's not like he had a choice. That's not true. He did ask if I wanted to split it and I said no.

What I'd Do Different Next Time
I keep coming back to Dijon when sauces like this are created. The buttermilk does add a bit of tang, but not enough.I'd throw in a tablespoon of Dijon as well. Or, maybe prepared horseradish. Something to cut the creaminess a little.

Smothered Pork Chops - print this recipe
from Food Network Magazine, December 2011

4 bone-in center-cut pork chops (about 1 inch thick)
Kosher salt
1/2 teaspoon Cajun seasoning
3/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large onion, sliced 1/4 inch thick
1 tablespoon fresh thyme, chopped
1 1/2 cups low-sodium chicken broth
2/3 cup buttermilk

Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour.

Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate.

Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes.

Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes.

Don't forget to enter to win my Holiday Giveway, a year's subscription to Fine Cooking Magazine.

One-Dish Sausage & Penne Ragu from Cuisine at Home, December 2011

2011-12-20T11:10:00.000-05:00

I hate snow. When it comes to the white stuff, I'm Scrooge all over.

Growing up in the Chicago area has done that to me. From fifth grade through high school I walked to school. In winter. In the snow. Barefoot. Uphill. Both ways.

There's a good reason it's called the Windy City. When it's February and the temperatures are hovering in the single digits, the last thing you want to do is walk outside. Especially before 7 am.

The ground is frozen solid so the cold radiates up, turning toes into ice cubes that won't melt until April. The air is glacial, causing everything from your nose to your lungs to grind to a frigid halt, making each small breath a chore. And that breath, when it's finally exhaled, turns to ice crystals that tinkle at your feet in protest. Radio broadcasters warn that any body part that's left uncovered for even a small amount risks frost bite.

But that's just the cold. It has little to do with my snow hate. The snow hate comes from the fact that up in the Chicago area, it stays white for all of three minutes. As soon as it hits the ground it's already tinged with gray and moments after settling, it's dusted a nice black from all the engine exhaust. The snow hate comes from spending an hour shoveling my driveway and returning the shovel to the garage, only to see the snow plow dump three feet of ice burgs, effectively blocking me in until I spent the next two hours chiseling through.

I have a secret though. I become Dudette with the first snowflake of the season. Don't tell anyone because maintaining that Scrooge-like demeanor is crucial. That one though. It's entrancing. It's magic. It keeps me up at night, peering through the window to see if the others following the first will stick and make a winter wonderland.

True, I like to watch that first snow from inside the house. True, I told Hubby when we were married that I would never, never hold a snow shovel again. But, the truth is also that no matter how much I really dislike snow, that first snow of the season is magical.

Magical too, is the meal that you offer family after they come in from playing out in snow. I imagine it to be something still steaming from the oven or stove. Something that's labelled comfort food. Something that warms the heart and stomach as it goes down.

Something like this.

The Process
Sausage, pasta, cheese. In love already? You should be. This dish comes together fast, which makes it perfect for a quick, hearty dinner after spending the day running from one place to the other.

Start by browning sausage. Easy enough. When that's done, add bell pepper (they called for yellow; I had red) and onion. When those veggies are soft, add garlic (cue Hallelujah Chorus over a magazine actually instructing us to add the garlic at the last minute), tomato paste, oregano, basil and pepper flakes. Cook briefly.

Add the wine (cue Hallelujah Chorus again; it's wine) and scrape up anything stuck on the bottom. Cook until it's just about evaporated (sob). Add tomatoes and a touch of sugar and simmer until everything is a bit thickened. Throw in a cup of water and the pasta; cover the pot and let it simmer until the pasta is tender and it's helped thicken the sauce even more. That'll take about 10 minutes.

Season the dish with salt and pepper, then spoon it into ramekins. Add the cheese on top and broil until bubbly and just starting to brown. Serve.

The Verdict
There will be sighs of contentment over this dish. It is comfort food. Dudette wasn't too keen on the heat that the pepper flakes made, but the loved the flavor of the ragu. Hubby did as well (he finished the leftovers). I've always been a fan of this kind of dish so I knew I'd enjoy it. I liked the addition of the wine an awful lot. It adds a lot of body and depth considering this only takes about 30 minutes to make. It's a keeper.

What I'd Do Different Next Time
For Dudette's sake, I would hold off on adding the pepper flakes until after I spoon a serving without them into her ramekin. Since I'd be doing that, I'd make sure that after I do add the flakes, I let the ragu simmer for a minute before spooning the rest. .

One-Dish Sausage & Penne Ragu - print this recipe
from Cuisine at Home Magazine, December 2011

12 ounces bulk Italian sausage
1 tablespoon olive oil
1 cup diced yellow bell pepper
3/4 cup diced onion
2 tablespoons minced garlic
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1 cup dry red wine, divided
1 28-ounce can crushed tomatoes
1 teaspoon sugar
1 cup water
8 ounces dry penne pasta
Salt and black pepper to taste
1 pound fresh Mozzarella, sliced
Chopped fresh basil, for garnish

Brown sausage in a large saute pan in oil over medium-high heat, five mintues. Add bell pepper and onion. Saute until the vegetables are soft, about 5 minutes. Add the garlic, tomato paste, oregano, basil and pepper flakes. Saute 1 minute.

Deglaze the pan with 1/4 cup wine, then increase the heat to high and cook until the liquid is nearly evaporated. Stir in the tomatoes and sugar and simmer until thickened, 5-8 minutes.

Pour in the water and remaining 3/4 cup wine. Add the pasta. Cover, reduce heat to low and simmer, stirring occasionally, until the pasta is tender and the sauce thickens, approximately 15 minutes. Season with salt and pepper.

Preheat the broiler and put the rack 6 inches from the element.

Divide the pasta between six individual ramekins and put the ramekins on a baking sheet. Top each dish with cheese. Broil until the cheese is bubbly and just beginning to brown.

Garnish each serving with basil if desired.

Don't forget to enter to win my Holiday Giveway, a year subscription to Fine Cooking Magazine.

My Holiday Giveaway ~ A Thank You To You

2011-12-19T15:05:00.000-05:00

I'm the kind of person who likes to share good things that I've found. A good book; you've got to read it. That new band I heard on Pandora; let me bring up the song real quick. Oh, and that magazine, the one I just discovered, you have to, have to try it.

We all have a bit of that rummaging around in us. Hubby, Dudette and I trade off bites across the table when we go out to restaurants because we want to be sure everyone's had a taste of the new something fantastic we've found.

And so it is with food magazines. I love sharing the wonderful recipes I discover tucked away in strange places like the table of contents or the very back, after all the advertisements. I adore the tiny tidbits that cause the click of recognition and understanding as to why things are done in the kitchen the way they are. I just about swoon when I make a recipe that really, really succeeds in over-the-top goodness.

Every magazine is its own special gem to me. Whenever I'm going through one, I carry it with me everywhere. I read it at night before going to bed like a good book. I get to the point where I can walk into the grocery store and buy the ingredients for a dish without flipping to the page just because I know it that well. You know what I'm talking about.

So, here I am today, to tell you about one of my magazines. It's one of the ones that I have to force myself not to go through every month. It's one from which I sneak a recipe in on occasion because I just have to. It's the only one to which I subscribe. You gotta see this magazine.

I first discovered Fine Cooking in February of 2010. I made Baked Eggs with Chives and Cream & Candied Bacon. No one noticed. That didn't matter because I had found the magazine. I took the plunge with their Classic/Classic update, making the Southern Devil's Food Cake and then its update, the Devil's Food Cake Verrine. I loved the challenge that making a classic dish and then the same thing with an updated twist gave me. I've never looked back.

And you really gotta try this magazine.

Fine Cooking wants you to try them out too. They're letting me give a subscription to Fine Cooking Magazine to you. It's my way of saying thank you for stopping by here on a regular basis; for all the words of encouragement; for going through these magazines with me. Everything you do that keeps me moving forward every day.

Here's all you have to do to to enter to win a year's subscription from Fine Cooking Magazine. First, you need to be a resident of the United States. Second, just leave a comment about whatever you want (but keep it nice). That's all it takes.

Of course, if you'd like to up your chances of winning, there are other ways. 'Like' me on facebook. That's a good way. Go ahead and press the link, then leave another comment letting me know you've done it. If you already like me, let me know that and it'll count. Tweet about this giveaway, being sure to mention @finecooking and @The_Mom_Chef and then come back here and let me know in a third comment.

So, here are the ways you can enter this magazine giveaway:

1. Leave a comment here, right now.
2. Like me on facebook and let me know you've done so with a separate comment.
3. Tweet about the giveaway and let me know you've done so with a separate comment.

Three ways, one incredibly fantastic magazine. I'll choose a winner at 8:00 a.m. EST on Friday, December 23. Sound good?

Again, thanks for spending these past two years with me.

It's Margarita Time! Secret Recipe Club Reveal Goes Caribbean

2011-12-19T07:03:00.000-05:00

You must excuse me while I bask in the glow. I'm sure it's snowing somewhere; maybe there where you are? It's not by me. Life is about sunshine and warm breezes here. Sand, gentle surf and, of course, margaritas.

Am I in the Bahamas, you ask. What sandy shore is my lily-white winter body gracing? Actually, none. I'm plopped smack dab in the middle of Keep It Sweet thanks to the Secret Recipe Club.

Yes, Lauren (she's the one who runs Keep It Sweet) and I are enjoying the sun from under a large umbrella that's owned by this marvelous club. A place where people like me are given the name of a different food blog every month. It's a secret. Lauren didn't know she's be joining me until just now. We wander through the person's blog and look for a dish that speaks to us; then we make it. I love this club.

I spent a long time wandering through Keep It Sweet before I settled here in the tropics. It was hard to decide where to go with all the incredible treats that were there to look at. Even though Lauren focuses on sweets, I'm so, so grateful that there's a lot more than chocolate offered up.

There were so many mentions of pumpkin (yum), white chocolate (bigger yum) and finally cheesecake (holy cow yum) that I didn't know what to do. Until I saw the Margarita Cheesecake Bars.

Heaven help me, in the midst of this season of peppermint, gingerbread and chocolate, I wanted a dessert that was light, fresh and whimsical. I wanted summer on a plate. So, I had to head to the tropics so I could have my cake and eat it too.

Care to join me?

The Process
While the oven is heating, combine some crushed lady fingers with vanilla wafers, sugar, salt and melted butter. Press the mixture into the bottom of a greased baking dish. Once the oven is hot, bake the crust for a few minutes.

Cream the cream cheese until its nice and fluffy, then add sweetened condensed milk, eggs, flour and lime juice. When it's all incorporated properly, pour it over the crust and bake. That's it!

The Verdict
This is definitely the tropics in a pan. It has a light, fresh citrus flavor while still letting all the creaminess that is cheesecake shine through. I like the crust for this a lot. It's probably awesome with Lauren's pretzels, but since I didn't have any, I used lady fingers and vanilla wafers instead. I added a touch of salt since a margarita ain't nuthin without the salt.

Dudette didn't get to try these. They are, after all, alcohol-related and she's only five. Hubby and I enjoyed them immensely though.

What I'd Do Different Next Time
I had considered adding the zest of a lime to bump up the citrus flavor, but didn't. Next time I make these I will add the zest.

Margarita Cheesecake Bars - print this recipe
adapted from Keep It Sweet

3/4 cup Vienna Finger (or vanilla sandwich cookie of choice) crumbs (about 6 cookies)
3/4 cup vanilla wafer crumbs
1/2 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter, melted
2 8-ounce blocks light cream cheese, softened
3/4 cup sweetened condensed milk (I used fat free)
2 eggs
1/4 cup fresh lime juice (~2 limes)
1/2 teaspoon vanilla extract
1 tablespoon all-purpose flour

Pre-heat oven to 350 degrees. Grease a 9x9 baking pan and set aside.

In a medium bowl, combine Vienna finger crumbs, vanilla wafer crumbs, butter, sugar and salt. Press crust mixture into prepared baking pan and bake for 7 minutes, or until lightly browned; set aside.

Using an electric mixer, beat cream cheese on high for a few minutes until creamy. Add sweetened condensed milk and beat until creamy and incorporated. Beat in the eggs, lime juice and vanilla. Stir in flour.

Pour cheesecake mixture over crust and bake for 25 minutes or until firm and edges are separating from pan.

The Sunday Sip

2011-12-18T07:54:00.000-05:00

Since there's a 100% possibility that I will not be sitting in front of my computer at all a week from today, I wish you a very, very Merry Christmas. I've got my Winnie the Pooh Christmas mug in hand and am watching a very energetic Dudette bounce around the house. If I could tap what she has, I wouldn't need this cup for anything except the marvelous flavor and aroma. Of course, there's also the social aspect. It's so much more fun drinking a cup of coffee with someone. Will you join me, please?

What I'm Reading

As part of my 'just-grab-a-book' rule at the library, I happened to lay hands on one called The Feast Nearby by Robin Mather. The book chronicles Robin's transition from being a married journalist for the Chicago Tribune living in the windy city, to a divorced, self-employed woman in rural Michigan. She is a locavore by necessity but embraces it with courage and determination. I love this book. Robin's writing style is very engaging. Along with the story line, Robin goes into detail how she lives on less while still eating locally. This includes sharing some amazing recipes. I so highly recommend this book to you.

Merry Christmas

Not too many weeks ago, out of the blue Dudette announced that she knew Santa wasn't real but she liked pretending he was because it was fun. I'm glad that we don't have to catch ourselves anymore and that we can focus on the true meaning of Christmas, the birth of Christ. The joy of gift-giving as a way of celebrating a birthday is so much more meaningful than supporting a felonious breaking-and-entering by an overweight old fart who's fashion-challenged. This is the picture we took as our 2006 Christmas greeting for family and friends while we were still in Armenia. We didn't leave the country with our little lady until December 29 so we had to celebrate Christmas over there. Best Christmas present. Ever.

I've Been Addicted
It's pretty bad when people are writing you asking where you are. I've not been visiting my favorite food sites as regularly as I should. Sure, the busyness of the season has a lot to do with it, but in all honesty, there's another reason. I found Lost on Netflix streaming. I never did see the television series when it aired and had no clue how it all ended. Until last night. I finally finished watching all six seasons. I couldn't tell anyone why I was MIA because I couldn't take the chance that someone would spoil it for me. I take that back. I told my friend Teresa, who had seen the series. It just about killed her to listen to me talk about it and not be able to respond at all. Anyhow, it's done now so I'm back.

Speaking of Addicted
Did you know I love Diet Coke? If I was stuck on a desert island, that may be the one thing I really miss. I say that, but then I wonder if I'd really want warm Diet Coke without an ice cube in sight. Probably not. The Diet Coke from McDonald's is the best in the world. I don't know what the additional addicting thing they throw in the mix is, but it works.

Upcoming Giveaway

As you know, the only magazine to which I hold a subscription is Fine Cooking. I love many, but this one holds my heart for a lot of different reasons. And, I want to share that love with you. The folks at Fine Cooking are giving me a subscription to their magazine to pass along to one of you for Christmas. Isn't that cool? Tomorrow we'll have the giveaway.

Dish of the Week

The dish of the week is a no-brainer. We loved this Baked Potato Soup from Southern Living. Absolutely. Even with the odd ingredients they used, like bouillon cubes instead of chicken broth, it was over-the-top delicious. Hubby and I just about fought over the stuff. Make this. Eat this. Then make it again and invite me over. Seriously; I'll come.

Well, I've put off a bouncing child long enough. If I don't find a way to channel her energy, she's going to tear the house apart. I hope you have a fantastic weekend, my friends. Thanks for sitting with me and reading the nonsense that is my life. Great tidings of joy, my friends. ~ Christiane

Whole Wheat Dinner Rolls from Cuisine at Home Magazine, December 2011

2011-12-15T18:33:00.000-05:00

The timing of yeast goods frustrates me. How can you bring wonderfully light and fluffy rolls to the dinner table when you know you have to start them six hours beforehand?

And it's not simply a matter of starting early enough. There are the two rise times and the need to punch and fluff in between both.

If the dough is started at such-and-such a time, can I get to there, do that and be home quickly enough to be able to cut it into portions, roll it into balls and let it rise for a few more hours?

And when those few more hours are up, will I be home from whatever I've got going in time to put them in the oven?

The answer to that last question, in this case, was; no.

The Process
The total time it took to create this little round gem was five hours. It's not a labor intensive recipe (aside from the ten minutes of hand-kneading if you're like me and don't own a stand mixer), but you do need to be around every couple of hours to do the next steps after the dough has risen. Just keep that in mind. This isn't a good recipe if you're running lots of errands.

It starts with heating milk and honey. Add minced rosemary and the yeast and let it sit so the yeast can start chowing down on the honey and get all foamy. After five minutes, add oil, then turn to the big bowl.

In yon big bowl, throw in the flours, potato flakes (so yes, now I have potato flakes in the house), dry milk and salt. Mix that all up, then pour in the foamy milk stuff.

At this point the recipe says to use a dough hook on a stand mixer. I don't own one so I used elbow grease on a floured board. Whichever way you do it, do it for ten minutes. Form the dough into a ball, put it in a bowl, cover it and walk away for two hours.

After cleaning the bathroom and doing a couple loads of laundry (or watching that episode of Castle that you DVRed), come back to the dough. Cut it into 16 equal portions and roll them into balls. Put them on a baking sheet, cover them and walk away for two hours.

Back again? I wasn't. I was at Tae Kwon Do with Dudette. So, I called Hubby. He took these to the finish line by heating the oven and sliding them in. Twenty minutes later, he took them out, brushed them with butter and sprinkled them with salt. Pretty good job, huh?

The Verdict
I found these to be heavenly, but I'm a big fan of honey wheat bread anyhow. Hubby liked them but found them to be a bit too dense to be able to put them in the 'love' category. Dudette discovered that she could add wheat bread to the list of foods that she doesn't appreciate. That's why we trick her with white wheat bread. Shhhh.

The salt on top is a nice addition. Many of you will probably lean away from adding it, but please notice that there is only a teaspoon of salt in the dough itself. For all I know, Dudette's bit of bread was just about saltless, which is why she decided she didn't like it. It needs the salt, if even a small dusting.

So, final word is mixed with us. I enjoy these very much. In fact, as soon as I'm done, I may just throw together a little turkey sandwich with one for breakfast. Hubby likes them but wouldn't go out of his way for them. Dudette is five.

What I'd Do Different Next Time
I'm not a good enough baker to know what needs to be done differently next time. These were fine.

Whole-Wheat Dinner Rolls - print this recipe
from Cuisine at Home Magazine, December 2011

1 1/2 cups whole milk
1/4 cup honey
1 tablespoon minced fresh rosemary (optional)
2 1/4 teaspoons active dry yeast
1/4 cup olive oil
1 3/4-2 cups all-purpose flour
1 1/2 cups whole-wheat flour
3/4 cup instant mashed potato flakes
1/4 cup nonfat dry milk
1 teaspoon kosher salt
Melted unsalted butter
Coarse salt

Heat whole milk and honey in a saucepan over medium to between 105-115; remove from heat. Whisk in rosemary and yeast. Cover and let the mixture proof until foamy; about 5 minutes. Stir in the oil.

Combine 1 3/4 cups all-purpose flour, the whole-wheat flour, potato flakes, dry milk and salt in the bowl of a stand mixer. Using a dough hook, on medium speed, knead dough, 6-8 minutes, scraping sides of bowl as needed. If the dough seems too sticky, add 1/4 cup more all-purpose flour.

Form the dough into a ball and transfer to a large bowl. Cover the bowl with plastic warp and let it rise in a warm place until doubled in size; 1 1/2 - 2 hours.

Line a baking sheet with parchment paper and coat the paper with nonstick spray. Turn the dough onto a lightly floured board. Divide the dough in half and then each half into eight portions about 2 ounces each. Roll each portion into a ball.

Arrange the balls 1 inch apart on the prepared baking sheet. Cover the balls with plastic wrap that's been sprayed with non-stick cooking spray. Let the dough rise until doubled in size; 1 1/2 - 2 hours.

Preheat the oven to 350 with the rack in the middle. Bake the rolls until they are light brown; 20 minutes. Brush rolls with melted butter and sprinkle with coarse salt. Let cool on a baking sheet at least 10 minutes.

Baked Potato Soup from Southern Living Magazine, December 2011

2011-12-14T17:07:00.000-05:00

Why do I remember having tons of play time when I was a kid? Why do I remember dropping my books in the house after school, then running back outside to romp with friends for eight to ten hours before being called in for dinner, to do homework and then hit the hay?

Surely time has shrunk since my childhood because the oodles of hours that I had aren't there anymore. It must be like global warming. We've abused time so much in the last ::mumble:: years since I was young that it's slowly decreased one decade after the next.

Take, for instance, today. Dudette got off the bus at 3:20 pm. Her neighbor friend saw her in the yard and asked if she could come over and play. I said yes, of course, for 30 minutes. Thirty minutes. Seriously? Can a real game even be started in that short a period of time?

A half hour later, she was back home and getting ready for Tae Kwon Do so we could leave at 4:30. Of course, changing clothes is a forty-minute job for her. It takes at least ten just to get from the living room to the bedroom. This includes five minutes in front of the bathroom mirror. I'm never sure what happens in there because it stops as soon as my shadow crosses the lintel.

Class is from 4:50 to 5:30 and Dudette is home and waiting for dinner at 6 pm. While I get the meal on the table, she is working on whatever homework she has for the day. Unlike us, who were being taught that eating paste is bad when we were five, she is learning to read and taking a stab at simple math.

Eating is another event takes double the amount of time because our young one does more talking than eating. She has also developed the ability to dance with her backside. I swear the child can't sit still in a chair for more than 30 seconds. Her butt puts Michael Jackson's feet to shame.

At 6:30 it's bath time. Depending on whether her hair gets washed, soaking out the grime from recess, riding the bus and Tae Kwon Do can take from fifteen to thirty minutes. Which takes us right to bedtime, around 7 pm. We all climb up onto the parental bed, do a quick family cuddle, then read a book, say prayers and cart her off to her room to be tucked in. Lights are off and the door is shut by 7:15 pm.

Dudette has been whisked from here to there because there's less time than there used to be. And it's our fault for wasting so much of it when we were young. There's only one thing I can think of to do to lessen its impact; make comfort food.

In soup form.

The Process
This is really a very simple process, I promise. Are you ready to start?

Melt butter in a Dutch oven. Melting butter first is always a good sign. Add onion and saute it for a few minutes. The directions will say to add the garlic at the same time, but that's a bad idea (shame on you Southern Living). Adding tiny bits of minced onion at the same time as big pieces of chopped onion will result in burned garlic. Add the garlic after about eight minutes of sauteing the onions.

When that's done, sprinkle the flour over the onions and garlic and stir to coat everything. This'll keep your soup's base from being clumpy. Add the bouillon cube (you heard me right; a cube) and water and bring it to a boil. Then reduce the heat and let it simmer while you pull out the bag of frozen potatoes.

If you're doing a 'say what?' about now, you're on track with how I reacted. Look down further and you'll see that the ingredient list calls for a package of frozen steam-and-mash potatoes. I didn't even know that kind of thing existed. It's just peeled and chopped potatoes in a bag. And a 24-ounce bag costs as much as a ten-pound bag of whole russets. Huh.

Anyhooo, Steam the potatoes in the bag and then add them to the pot, along with milk and pepper. Cook for about ten minutes, then ladle into bowls and add toppings.

The longest portion of this process is in the beginning; sauteing the onions and garlic, then simmering them with the bouillon and water. If you err on one side, simmer longer, not shorter. The flavor depth that is created through this step is essential to the whole soup.

The Verdict
Hubby declared this soup 'amazing' after the first bite. I agree. Southern Living is forgiven for telling me to add minced garlic at the same time as chopped onion, to use a bouillon cube and for the whole frozen potatoes thing. This soup is off-the-charts good. If there was any left, there would have been a battle over who would have gotten the leftovers.

Since we didn't have any bacon in the house, I used some pancetta that I had cut into ribbons instead. I simply cooked it quickly until crisp over high heat. It was a way yummy addition. After his first bowl, Hubby informed me that I hadn't made enough and he was right. When (not if) I make this again, I'll double the batch.

Oh, and Dudette, the one with no time and lots to do; she loved this also. Asked for more and ate it up. That's the seal of approval.

One last thing; I'm not sure why the recipe is called 'baked' potato soup when there's no baking involved, but again, the magazine is forgiven. Because this is so darn fantastic.

What I'd Do Different Next Time
I needed to add a teaspoon of salt to the soup to boost the flavor to where I wanted it. Adding the garlic long after the onion is a given, but I would also peel, chop and boil four good-sized potatoes instead of the frozen ones and use three cups of chicken broth instead of messing with water and bouillon cubes. I'm sure the authors thought that the cube would provide enough salt to the dish, but it just didn't.

Baked Potato Soup - print this recipe
from Southern Living Magazine, December 2011

1/4 cup butter
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup all-purpose flour
1 extra-large chicken bouillon cube
1 (24-oz.) package frozen steam-and-mash potatoes
2 cups milk
1/2 teaspoon pepper
Toppings: cooked and crumbled bacon, shredded sharp Cheddar cheese, sliced green onions

Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 to 10 minutes or until golden.

Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

Meanwhile, microwave potatoes according to package directions. (Do not add butter or milk.) Stir potatoes, milk, and pepper into onion mixture. Cook over medium heat, stirring occasionally, 10 minutes or until thickened. Serve with desired toppings.

Living With a Food Blogger ~ Hubby's Turn

2011-12-14T11:05:00.000-05:00

Years ago, I was cruising the vanguard of social media, AOL, when I saw a member's name pop out from the rest; Meddled. The name of my favorite album of all time is Meddle (point given if you know the group). What were the chances? I checked the profile of the name-holder and found out that it belonged to a single guy living in my area. Again, what were the chances?

So, I IMed him. "Do you talk to strange women?" I queried. "I don't know, how strange are you?" he responded. Humor. I fell instantly. It's fifteen years later and I'm still falling.

Recently, Hubby expressed that he wanted a chance to share a little of something that I never talk about on here; having to live with me. Since we have an equal opportunity marriage, he's taking over the reins today. So, without further ado, here's Hubby.

I took it upon myself to begin teaching Dudette how to annoy her mother from the earliest of ages. One of these tricks being to sit at the table with utensils in hand and whine “I’m weak from hunger.” You just have to visualize a two year-old at the dinner table saying this, and you will quickly understand the reason why I had no other choice. It was simply too cute.

Plenty of sighs and eye-rolls have been sent my way. But living with a food blogger has left me little option. At the dinner table our child sits all angelic. Me, too, of course. While we patiently wait for Olan Mills to set up not only her camera, but the el-perfecto food layout, Dudette and I have nothing else to do other than listen to our bellies bemoan being empty and dream up ways of getting partial revenge for being forced to wait.

Don’t get me wrong, our Mom Chef loves us beyond reason. But, we still fall to second place to fast-fading sunlight. With our home as treed-in as it is, she may have all of three minutes of direct sunlight on the back deck. Don’t stand in her way or you will be run over.

Since the blogging began I’ve caught her standing on a table; running around the house chasing that elusive sun; beating both her husband and child in attempts to keep us away from freshly cooked bacon (come on – there’s GOTTA be some law against that), cakes or bread; all sorts of lunacy. I really am expecting one day to find her chasing a chicken around the back yard with an egg carton in hand. This blogging has gone to her head.

Take the bread for instance. How can any sane loving woman bake bread and create that devilish smell, then lay down the law that no one human being can touch it, or even get near it until the almighty picture is taken? It’s inhumane. I may need to report her to Geneva. Think I’m exaggerating? The last homemade bread she concocted was made knowing there was no butter in the house!!

Even Molly is not immune. Poor cat is only looking for some affection but also finds herself unceremoniously ousted from the kitchen. Maybe Molly, Dudette and I need to stage an intervention.

Then again, maybe not. You know there maybe was no butter in the house to slather on that warm bread, but it was darn tootin good all on its own. And who else will make my liver and onions? I better think this through.

I know she has had a blast combining her two loves of cooking and writing, and has so enjoyed meeting many great folks out there in the ether. She gets the biggest kick learning new tricks, and gets so excited reading a fellow blogger sometimes she can’t help but read it to me as well. It’s great to see her light up and enjoy something so much.

Of course there are perks for all of us in this. Who wouldn’t want to trade places with Dudette and me? There’s more laughter in this house because of her blogging and I submit every family can use more of it. Especially in these times.

No. Molly, Dudette and I will not stage an intervention. Well, I make no promises if the bread and no butter incident gets repeated …

Balsamic-Roasted Sweet Potatoes from Cuisine at Home, December 2011

2011-12-13T13:09:00.000-05:00

What seems like eons ago, a woman named Joan asked me if I'd be willing to go through Cuisine at Home. I said yes, of course, and promptly looked for the magazine. It's safe to say that none of the grocery stores, pharmacies or big box Wal-Mart-type places carry Cuisine at Home. The only place I was able to find a copy was about a half hour away at Barnes & Noble.

Unfortunately, when I first looked, they still had the last month's issue on the shelves even though it was about a week into the new month. Apparently that's the way Cuisine at Home rolls. I promised Joan that I'd go through the magazine in December. While it's taken me almost two weeks to get back to Barnes & Noble, I did so yesterday and picked up the newest issue, which will be with us until January 10. I guess that's still the way they roll.

So, after paging through my first issue of Cuisine at Home, I'm seeing all kinds of good things ahead. Like One-Dish Sausage & Penne Ragu. Or Red Velvet Cake. Or Whole-Wheat Dinner Rolls (with rosemary).

Or, Balsamic-Roasted Sweet Potatoes.

The Process
I actually made this for lunch today because I wanted to dive in with this specific recipe and didn't want to give Dudette a chance to turn her nose up at it. Do you see the blue-speckled chunks of cheese dotting the potatoes right there? That's Gorgonzola (swoon). Anyhow, I get ahead of myself.

This is simplicity at its best (remember that when trying to come up with a side for your Christmas meal). Preheat the oven. Line a baking sheet with foil. Peel and cut sweet potatoes into wedges. There. The worst of it is done.

In a bowl, mix the balsamic vinegar, oil and brown sugar. The directions say to lay the potatoes on the tray then drizzle them with the mixture but I made my sauce in a larger bowl and put the potatoes in there, tossed them, laid them on the tray, then drizzled the remaining sauce over them. It seemed to work well even though it gave me one more bowl to clean.

Roast the sweet potatoes, turning them when halfway done. When done, plate them, drizzle them with the crumbled Gorgonzola (basic blue would work as well) and chopped walnuts.

The Verdict
Huge yum. Sweet potatoes and blue cheese are made to go together. This was fantastic. Hubby and I sat at the table and ate them like French fries (I suggest waiting til they cool a little if you're going to do that). Hubby did his best not to get any big chunks of cheese, but I don't think he minded the bit of flavor he did get at all (that's a nice big step forward).

This dish is so good that it moves directly to the top of my menu for next year's holiday table. It's a keeper on every level for Thanksgiving and Christmas.

What I'd Do Different Next Time
My sauce caramelized an awful lot. You can't see it because I took it all off, but it created little spun sugar wisps as I moved the pieces from tray to plate. I think less time in the oven would have taken care of that for me. I'll be more careful about checking the potatoes in the last 8 minutes of cooking.

Balsamic-Roasted Sweet Potatoes - print this recipe
from Cuisine at Home Magazine, December 2011

1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons brown sugar
4 sweet potatoes, peeled, cut into 8 wedges each (2 lb)
Salt and black pepper to taste

Garnish
Chopped toasted walnuts
Crumbled Gorgonzola

Preheat oven to 425. Line a baking sheet with foil.

Combine the oil, vinegar and brown sugar in a small measuring cup. Arrange the wedges in a single layer on the prepared baking sheet and pour the balsamic mixture over the wedges. Gently toss to coat. Season with salt and pepper.

Roast the wedges, turning halfway through, until fork-tender, about 30 minutes.

Garnish wedges with walnuts and Gorgonzola.

Saltine Toffee

2011-12-12T12:45:00.000-05:00

After a year of baking cookies, muffins, cupcakes, pies, cakes and bars, I have come to the realization that Dudette just doesn't care much for baked goods. Period. I am learning not to take it personally. It's not easy.

Even when the occasional item passes the Dudette test and isn't thrown away after the first bite is spat out, the 'I like this' phase doesn't last long. It usually makes it through two servings before its old news and unworthy of attention.

I shouldn't feel bad because store bought goods run the same route; even Oreos. Dudette has a sweet tooth, but it doesn't run the gamut of baked goods. It loves Nerds, Reese's Peanut Butter Cups and M&M's.

This discovery is a double-edged sword for me. It's definitely easier on me time-wise since all I have to do is hand out a pre-wrapped goodie as a snack. As a mother who relishes doling out home made love, however, I'm having a hard time giving up.

So, when I needed to come up with five dozen cookies for a cookie exchange I hosted yesterday, in the midst of a very busy, hectic time, I went the easy, delicious route; Saltine Toffee.

The Process
This recipe has been around for eons. I can't give credit to any one person because I wouldn't know where to start and we wouldn't have enough time to list everyone who's ever made this exact same recipe.

It's as easy as laying down crackers, pouring the combination of brown sugar and butter over it, then smoothing on chocolate. You can do this if you have 15 minutes to wedge in somewhere during the day. And if you don't tell people what you did, they'll never know how easy this is.

The Verdict
"I don't like dark chocolate." Are you freakin' kidding me??? What five year-old differentiates between chocolate types? No, she didn't like this. Another home made failure on my part.

Luckily, the ladies that enjoyed the cookie exchange with me loved the toffee. I had about seven dozen pieces, even though we were only supposed to bring five dozen and all but four pieces disappeared. I call that a win. I love it as well. Don't snicker. I've said many times that chocolate can be tolerated if it's wrapped around caramel. Toffee is just hardened caramel. Hence, toffee is caramel. Hence, chocolate is allowed.

Personally, I think Dudette may be on to something though. I would have enjoyed this even more if the chocolate had been milk instead of dark as well. Hmmmmmm

Saltine Toffee - print this recipe
From The Mom Chef

1 1/3 sleeves Saltine-type crackers
1 cup dark brown sugar
1 cup butter
2 cups chocolate chips (semi-sweet or otherwise)

Preheat the oven to 350. Spray a large rimmed baking sheet with non-stick spray.

Lay the crackers out in a single layer on the baking sheet with no space between them.

Bring the butter and brown sugar to a boil in a sauce pan and let it simmer strongly for about 3 minutes. When done, pour the mixture over the crackers, using a spatula to make sure they are all covered completely.

Bake the toffee for 3 minutes.

As soon as it's out of the oven, sprinkle the chocolate chips over the toffee. Let it sit for a minute, then spread the melted chocolate over the toffee completely.

Decorate as desired with sprinkles or nuts. Let cool completely, then break into pieces.

The Sunday Sip ~ Liver (Again), Captchas and the Dish of the Week

2011-12-11T08:06:00.000-05:00

Raise your favorite Christmas mug with me in celebration of sunshine and beautiful blue skies! It was cold enough this morning that I had to break the ice on the chickens water dish. Even when it's that cold I don't mind because the ground never freezes and the wind doesn't cut (and yes, I'm thinking of Chicago and how glad I'm not living up there during winter anymore). Wherever you live and whatever the weather, I'm glad you've stopped by this morning. Let's sip some coffee (or tea if you must) and talk about music, cooking and Christmas.

The Duet
Over the years I've heard some duets that have just surprised me with a) the fact that someone thought to pair the two together, and b) how well it worked. A case in point is pairing the group Metallica with the San Francisco Symphony Orchestra. Whoda thunk it. But it worked. Brilliantly. Another pairing was Bing Crosby and David Bowie in 1982. As far as favorite Christmas music, it is surpassed only by Oh Holy Night (which makes me cry every time).

I Hate Captchas
Apparently, I'm a bich. I was also captcha-sneezed at. The sound it makes is 'roppluel.' Another speaks Italian because it told me I was intura. I feel a part of a select society, being intura. Then I got sneezed at again; this time it was a shessin. And to top it off, someone called me a dritten! That was all within ten minutes of reading. Captchas, those annoying nonsensical words that I am sometimes forced to leave before the comment I'm writing to someone will be accepted are the slow person in the fast lane of my blogging world. My pet peeve. And there's no need for that little annoyance anymore. Blogging engines have advanced to the point where they sift out the spam admirably. Please, please, dump the captcha.

I Need To Feel the Love

Do you see this? It's liver. Again. True, it's not as pretty as the Calf's Liver with Scallions, Sherry and Pancetta that I made a few days ago, but according to Hubby, it tastes better. The pack I bought for the first recipe had four slices of liver and I had only used two, so I needed to use the other two. Which meant cooking liver again. Or throwing it away. I really did consider doing that since no one would have been the wiser. But, I love Hubby too much. Can I get an "awwwwww?"

I Won

Seriously. This book. I'm one of those people who doesn't win things like this. Oh sure, if it's a 'Plug In Your Car Toenail Cleaner,' that I'll win. But I don't win cookbooks or KitchenAids. I'm usually politely applauding others while giving them raspberries under my breath while they collect the prize. But, this appetizer cookbook is something that I won. And I did a happy dance. Heck, I'm still doing a happy dance and will every time I make something from this gem. You can have a peek at it here. It's just the first 15 pages, but you'll get to see the table of contents and drool. And give me raspberries.

Moody vs. Merry
I still struggle with the Christmas spirit even though the tree is decorated, garland has been hung, parties have been attended and cookies baked. I think I need to go shopping. See, I just broke out in hives. Just from typing that. I'm not one for shopping just for the heck of it. But, shopping for gifts to give others; that will probably get me festive and merry.

Cookie Exchange

I'm hosting our neighborhood's cookie exchange this afternoon. Since I also was responsible for the neighborhood's Reindeer Games yesterday, a childrens' event of games, crafts and food, I didn't have a lot of time for baking the five dozen cookies I need. So, I made this saltine toffee. Way big yum.

Notes From Mom

I received the e-mail below from my mom this week. Remember, she's from Belgium and she's 75. Typing and English are not her firsts.

Every day I read your blog and facebook and all the goodies you make. I hope you are planning to bring some with you when you come, specially the chocolate cream cheese brownies yum! I'm really having a tough time bringing the diabetes under control. Testing myself every day is no fun and I miss my good food. I am not a rabbit. See you soon Pipe
Love you I MISS YOU

Do you see what she's done? She's asked me to bring the decadent cream cheese brownies in the same sentence as expressing frustration over not being able to get her diabetes under control. Because of this, for the next week I will live here, at All Day I Dream About Food. Carolyn is a diabetic and I am in awe of how she has taken control of the baking giant and brought it to its sugar-laced knees. If anyone can come up with sweet treats for my mom to enjoy, Carolyn can. (If you're curious as to what Pipe [pronounced 'peep'] means, look here.)

Dish of the Week

Hubby said, as Dudette does, that I did "much too good" this week. Between the Chicken and Wild Rice Casserole, the Bourbon-Cream Cheese Brownies and the Roasted Paprika Chicken, there were a lot of contender, but he was quick to say that the paprika chicken was his favorite. I agree with there being a lot of contenders, but my list included the Chicken and Wild Rice Casserole, Roasted Paprika Chicken, and the Coffee-Glazed Bacon. It was just one of those weeks when everything was excellent. So, I let him go with his top pick.

Dudette is in the living room bellowing questions about whether we moved her carefully-placed ornaments around (no) so I think I need to go head this potential fuss-fit off at the pass. Then it's time to get ready for church. I hope you have an incredibly fantastic day. Two weeks, my friends; two weeks. Be good to each other.

Coffee-Glazed Bacon with Eggs from Food Network Magazine, December 2011

2011-12-10T18:15:00.001-05:00

No, this isn't going to be a fancy, schmancy kind of picture. In fact, I'd be lucky to even get a shot before eating. I had decided that long before I made the meal, let alone picking up my camera. Some days are like that.

They include spending a couple hours in forty-degree weather so your child can play games and make crafts with other kids at the neighborhood's 'Reindeer Games' Christmas event.

They include finding out that you are responsible for all those games and crafts the night before, and the ensuing mad rush to find outdoor Christmas games that young ones will enjoy and to buy pine cones, peanut butter and seed for bird feeder ornaments.

They include using a crowbar to sandwich in the baking of five dozen cookies for a cookie exchange tomorrow. Hosted by me. At my house. This tornado-strewn pit of destruction.

I walked into the kitchen knowing that dinner would be a meal of comfort food. If there had been anything more 'fancy' than coffee-glazed bacon, I'd not have bothered. But, I love coffee and I love bacon. And it came with eggs.

The country potatoes just fit in naturally.

The Process
Heat maple syrup and instant coffee in a small pan. I know a watched pot usually doesn't boil, but you really have to watch this one because I promise that it will. And when it does it will be a major mess.

Coffee and maple syrup together are bad enough that the molasses in the cupboard got jealous. It thought it had the corner on the sticky mess market.

Once the coffee's dissolved, swirl the bacon slices around in the mixture, then lay them on a wire rack set on a Silpat which is sitting in a rimmed baking sheet. Cook the bacon for 20 minutes on one side, then 15 minutes on the other. I thought it would be a lot, but it's not. It's the perfect amount of time.

Meanwhile, cook your eggs in a skillet with a little butter.

The Verdict
Hubby didn't like the bacon. I'll lay it out there right off the bat.

I, on the other hand, loved the bacon with a capital L. This was outstanding. I did a happy dance as Hubby handed me the remains of the piece he didn't like.

I can't even explain the flavor. The depth and earthiness of the coffee is there, along with the sweetness of the maple syrup, all surrounded by the goodness that is bacon. I would say that this is the best bacon I've ever had that wasn't just sizzled in the pan.

I want more.

What I'd Do Different Next Time
I'd watch the pot better.

Coffee-Glazed Bacon with Eggs - print this recipe
from Food Network Magazine, December 2011

1/4 cup maple syrup
3 tablespoons instant coffee
Freshly ground pepper
8 slices thick-cut bacon
4 teaspoons unsalted butter
8 large eggs
Kosher salt
Buttered toast, for serving

Preheat the oven to 325 degrees F. Set a wire rack on a rimmed baking sheet. Combine the maple syrup, instant coffee, and pepper to taste in a small saucepan over medium heat and cook, stirring, until the coffee dissolves. Remove from the heat. Stir in the bacon until coated.

Arrange the bacon on the rack; drizzle with some of the remaining coffee syrup. Bake 20 minutes, then flip and drizzle with the remaining syrup; continue baking until the bacon is dark brown and glazed, about 15 more minutes.

Meanwhile, heat 2 teaspoons butter in a large skillet over medium-high heat. Crack 4 eggs into the skillet, season with salt and pepper, and cook until opaque around the edges, about 2 minutes. Cover and cook 4 to 6 more minutes. Repeat with the remaining butter and eggs. Serve the fried eggs with the bacon and toast.
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Roasted Paprika Chicken from Southern Living Magazine, December 2011

2011-12-09T13:10:00.001-05:00

Because of all the dishes I make and write about, many times conversations with people will gravitate towards cooking and food. I don't feel that it necessarily has to be that way, especially since I have so many other interests, but people do love food and so it goes.

During once such conversation, a friend and I were discussing recipes for deviled eggs. I don't really have one that's a go-to thing. I open a different cookbook each time and prepare whatever hits my whim for that day. My friend was in the same boat, but she said something that stopped me mid-conversating as she talked about sprinkling paprika over the eggs before serving them.

"Paprika doesn't do anything but add pretty color anyway," was her comment. "Right?" She must have seen my jaw sitting on the floor.

"Have you ever tasted paprika?" I asked. I admit; it was a set-up. If she had tasted it before, she wouldn't have commented that it just added pretty color. Heck, if she'd smelled it before she'd know that.

I smell and taste everything. There's not much more disgruntling than making up a batch of corn bread only to have to throw it away because you didn't check to see if the corn flour had gone a little south (get it; south, corn bread?). Not that I'm speaking from experience.

Paprika is one of those weird spices that seems to be used as much as a sight-enhancing spice as it is a flavor-adding one, which is unfortunate. I have four bottles of paprika in my cupboard right now. One is from a grocery store. It's been pushed to the back because I also have a container of paprika that a friend brought home from Hungary. It came with a bottle of paprika oil as well. Wow, oh wow.

If you want to smell the difference between paprika and paprika, c'mon over.

The fourth bottle of the spice I have is smoked paprika. Its aroma is rich and heady and it's the star of this dish.

The Process
Because the chicken for this dish is bone-in, the cooking time is a little higher, but the prep only takes 20 minutes, which makes this recipe a star in my book. It's the kind of dish that is perfect for days when you come in after being out for hours and want to throw something healthy together quickly.

The cooking time isn't as important as making sure you're not standing on your sore feet in the kitchen for forty minutes chopping and mincing aromatics and herbs. Ever had an evening like that?

All you need is some good smoked paprika, chopped thyme, olive oil, salt, and pepper mashed together to make a paste. The paste gets rubbed under the skin of the chicken as well as on top. Double-dosing means that the flavor will permeate the meat instead of it all just sitting and sizzling on top of the skin. I like that.

After the paprika paste is distributed, slide thin slices of lemon under the skin and bake. That's it.

The Verdict
When Hubby says, "Oh, Pottsy," it means we're alone and it's none of anyone's business. When Hubby says, "Oh, Mommy," it means that Dudette's with us and something really good has happened that he wants the young one and me to know about. This dish got a big "Oh, Mommy" out of my man. I knew it would. He's a huge lemon chicken fan. The fact that the lemon not only bastes the chicken from inside the skin but becomes so tender that it can be eaten along with the meat was a huge score. He loved it.

I thought that the smoked paprika was a bit overwhelming, but that could well be because I didn't use as much chicken as the recipe called for and may have overloaded the pieces I did have. Just maybe. I scraped some off and enjoyed it more once I had done that. Dudette didn't want much to do with it at all. I figured that would be the case and had kept a leg with just salt and pepper for her. Score one for Mom.

What I'd Do Different Next Time
If you like the strong flavor of smoked paprika, don't do anything different. It's awesome just like it is. If you need it dialed back a bit, like I do, I'd reduce the amount of smoked paprika and half the olive oil, leaving everything else the same.

Roasted Paprika Chicken - print this recipe
from Southern Living Magazine, December 2011

1/4 cup smoked paprika
2 tablespoons chopped fresh thyme leaves
3 tablespoons extra virgin olive oil $
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper $
5 pounds assorted chicken pieces $
2 lemons, thinly sliced $
Garnishes: lemon slices, fresh thyme sprigs

Stir together first 5 ingredients to form a paste.

Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin.

Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.