Banana "Pancakes"

I woke up extra early today, and my kids slept way, way in, so I was able to experiment with my breakfast a little bit.  I decided to try the banana/ egg "pancakes" that have been all over Pinterest and Facebook.  

Ingredients: 1 banana, 1 egg. 

And I added some cinnamon, nutmeg, and a little salt for flavor.  

Mix, and cook like a regular pancake. 

Except longer.  You really have to let it set up before attempting to flip them, otherwise you end up with this: 

With a little bit of this, too:

I finally got it figured out with my 3rd attempt.

Instead of syrup, I mixed up a little PB2 (with chocolate, of course), and drizzled it over the top. 

Verdict: Tasty!  Pancake-esque, without the guilt or the desire for a nap after breakfast. Next time I think I'll add a few pieces of bacon on the side.  At 200 calories for 3 pancakes, it also fits into a healthy lifestyle.  Try it!

Pie Party

I'm part of a Recipe Club/ Cooking Club through church.  

Each month, we choose a different theme, then meet on a specific evening to share our dishes and to visit.  For August, the theme was "Pie", and we met at my house!  This was good for a number of reasons.  First, I love pie (really, who doesn't?).  Second, I am an introvert, but I like the idea of people gathering at my house.  

Because it was an insanely busy week, I had to plan carefully to get everything done.  I started the pie crust the night before, but didn't *quite* understand how long it would take to get everything done (the freezing and blind baking add tons of time to the process, but were WELL worth it).  I woke up at 5am the day of the party so I could get it all done before school, work, house cleaning, and soccer practice.  I made Peach Hand Pies (on the oval platter above), Chocolate Pudding Pie (on the cake stand), and a Leek, Mushroom, Bacon quiche (not pictured).  

Everything was so good!  We had Taco Pie, 3 kinds of quiche, Apple Pie, Cherry Pie, Apple Pie with Pecan Crumb Topping and Caramel Sauce, Chocolate Pudding Pie, Peach Hand Pies, and a Gluten-Free Coconut Cream Pie.  

I used the following recipes: All Butter, Really Flaky Pie Dough; Chocolate Pudding Pie.

I also used these recipes, but made some changes: Quiche Me Deadly; Bourbon Peach Hand Pies.  

Have you ever had a Pie Party?

Baked Potato FAIL

I love baked potatoes, and really, if I'm going to have one, the best way to make them is in the oven.

If you microwave them, they are mealy, not fluffy.

Also, did you know that if you wrap them in foil, it steams the skins & they are not nearly as tasty?  True!

On Saturday night, I decided to grill some steaks & threw 2 potatoes into the oven.  I checked them after an hour, and they needed a little more time, so I closed the oven door again.  About 10 minutes later, I heard a weird "POP" sound, but it seemed to come from another part of the house.  My children were outside, and husband was upstairs, so I thought maybe it was a ball against the house or something like that.

10 minutes after the noise I checked the potatoes again, I found this:

Yes, that is an exploded potato.... with potato debris on every surface of my oven!  Has this ever happened to you?  I'm not sure what I was more sad about: having to share a potato, or cleaning up the mess.  

OK, it was totally the mess.  

My Favorite Salad

I enjoy salads but I rarely eat them because I don't like to make them.

I know, it seems perverse, as I will whip up a batch of brownies at the drop of a hat, but drag my feet at the thought of chopping a little lettuce.

And yet, I've found a salad that I've eaten at least 5 times in the last 2 weeks.

No picture, but the original post (found via Pinterest) is here.  I've found that you can pretty much add or take away anything you'd like and it is still tasty.

Here's what I put in:

• 1 head of Romaine lettuce
• Turkey (I use deli meat)
• Cranberries (just a small handful)
• Goat cheese (or feta)
• Avocado
• Pears (or apples)
• Bacon
• Poppy seed dressing
• Balsamic vinegar & olive oil

Everything gets finely chopped and tossed together.  I drizzle about 1Tbs. each of the dressings and toss well - it's just enough to flavor the salad without getting soggy.  I love that I can add or take away almost any element and it's still good.  It's great with chicken and green apples.  It's great with turkey and avocado.  It's great with ham and pears.   I use about 1 Tbs. of goat cheese, and it adds a nice creamy-ness to the texture.  

I always balked at poppy seed dressing (I just hate those little seeds that get stuck in my teeth), but it absolutely makes the salad.  I've also learned to whip up the vinegar & olive oil in a mason jar that I keep in the fridge.  If it gets too thick, I pop it in the microwave for 20 seconds, and shake well to remix it.  

Finally!  A salad I can make and enjoy!

White Chicken Chili

I try to be open minded.  Really, I do.  But something in me always balked at the idea of white chicken chili.  I was suspicious of the base (What makes it white?  It can't be good). Many recipes include corn, and you know I can't stand corn IN my food.  And those white beans?  Just......ICK.

Once again, I was wrong, wrong, wrong.

I don't know why, but when I saw the delicious looking picture in my Slow Cooker Revolution cookbook, I HAD to try their White Chicken Chili.  And as with most of their recipes, this one did not disappoint.

White Chicken Chili
From: Slow Cooker Revolution

3 cups low-sodium chicken broth
1 (15 oz.) can white or yellow hominy, rinsed & drained
2 Tbs. vegetable oil
2 onions, minced
4 jalapeno chiles, stemmed, seeded, minced (**I used 2, because: KIDS)
6 garlic cloves, minced
4 tsp. ground cumin
2 tsp. ground coriander
3 (15 oz.) cans cannellini beans, drained & rinsed
3 pounds bone-in chicken thighs, skin removed, trimmed
Salt & pepper
2 Tbs. minced jarred pickled jalapeno chiles
1/4 cup minced fresh cilantro
Avocado

1. Puree 2 cups broth and hominy in blender until smooth, about 1 minute.  Transfer to slow cooker.
2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion, jalapeno, garlic, cumin, and coriander, and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in remaining 1 cup broth, scraping up any browned bits; transfer to slow cooker.  
3. Stir beans into slow cooker.  Season chicken with salt & pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low.  
4. Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces, discarding bones.  Let chili settle for 5 minutes, then remove fat from surface using large spoon. 
5. Stir in shredded chicken and pickled jalapenos and let sit until heated through, about 5 minutes.  Stir in cilantro, season with salt & pepper to taste, and serve with avocado.  

What I love about this recipe: 

• I found everything at my local Walmart, so I didn't have to go to 4 different stores looking for the ingredients (a near-miracle in our tiny town).  Also, nothing was outrageously expensive.  
• The prep was fast, and most of the work was done by the slow cooker.  
• The avocado makes this recipe.  
• It cooks up a TON - a full 8 servings, so there was lots to freeze. 
• It's pretty healthy.  I don't have a nutritional breakdown, but other than the thighs being dark meat, everything else is very good for you.   
• That it makes me eat something called HOMINY.  I'm sorry, are we living in the 1820's?  What the who is hominy?

I Eat, Therefore....

When I'm happy, I eat.  When I'm sad, I eat.  When I'm lonely, I eat.  The only time I don't seem to eat is when I am sleeping or busy with projects.  With as much work as this house needs, I have been eating less, but still.... it's not really one of those you can just stop doing, is it?  (OK, you can, but really it's just not optional if you want to do ridiculous things like walk or form a coherent sentence or chase a 3 year old around the block).

But after this, I may be eating more.  For I have found a shredded chicken recipe that is good.  Maybe not even just good, possibly great.  I've only had it once, and haven't yet tried the frozen leftovers, but I feel comfortable giving this a 4 out of 5 stars.  There's little in my world of cooking that gets 5 stars.  Maybe bacon.  And Cinnamon Chocolate Bundt Cake.  But other than those, a 4 is sparkling recommendation.

This recipe comes from the America's Test Kitchen Slow Cooker Revolution.  I bought it before our local Borders shut its doors forever.  I was both excited with the bargain, and giddy at the prospect of discovering some new, less-intense recipes.  For you see, I have a love-hate relationship with my Crock Pot. I love the idea of less dinner work for me, but hate the fact that my Crock Pot seems to have a secret Turbo switch that makes 10 hour recipes overcooked by hour 5.  So, with that in mind, I have been tentatively dipping my toes (ew, OK, maybe not my toes.... at least not near the kitchen), testing out the waters with a few new recipes.  The Everyday Shredded Chicken Filling is AWESOME.   It can be used in nachos, burritos, flautas, enchiladas, quesadillas, or just added to a salad. It was easy, perfectly cooked, required items I had on hand, and is delish.  Here you go:

Everyday Shredded Chicken Filling
From: America's Test Kitchen Slow Cooker Revolution

1 onion, minced
3 TBS. chili powder
2 TBS. vegetable oil
1 jalapeno chile, stemmed, seeded & minced
3 garlic cloves, minced
2 tsp. ground coriander
2 tsp. ground cumin
1-8oz. can tomato sauce
1 1/2 tsp. sugar
1 lb. boneless, skinless chicken breasts
1 lb. boneless, skinless chicken thighs
salt
pepper
1 TBS. fresh lime juice

1. Microwave onion, chili powder, oil, jalapeno, garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. 
2. Stir tomato sauce and sugar into slow cooker.  Season chicken with salt & pepper, add to slow cooker, and coat evenly with sauce mixture.  Cover and cook until chicken is tender, 4 to 6 hours on low (FYI: I set mine for 8 hours, and it was done in 3 1/2).  
3. Transfer chicken to large bowl, let cool slightly, then shred into bite-sized pieces.  Cover to keep warm.  Let braising liquid settle for 5 minutes, then remove fat from surface with large spoon.  
4. Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist & flavorful.  Stir in lime juice and season with salt & pepper to taste.  

Note: I found a trick on Pinterest for shredding chicken.  Put the WARM chicken in the bowl of your Kitchenaid, attach the flat beater (cookie beater), and in 30 seconds you'll have perfectly shredded chicken!

Also: the braising liquid is where you control the spicy.  Because I have kids who complain about the spiciness of cinnamon in their pancakes, I used less liquid.

I made this into burritos, and it was awesome.  I can't wait to use this for our Christmas Eve enchiladas!  

Halloween Treats

Despite my lack of Halloween enthusiasm, I caved & made take-home treats for the 2nd grade Fall Party (Note: apparently it's not PC to say "Halloween" anymore.  I say WHATEVER.)  In order to have the biggest impact with the least amount of effort, I chose to go with the always popular dipped marshmallow treat. 

They were supposed to be mummies, but after 24 squares used up every drop of the Almond bark, I had nothing left to make bandages.  So.... now they are ghosts!  With chocolate chip eyes, of course.  

A bag, a ribbon, and a cute cutout later, we were ready to rock the party.  

I love that these took me a total of about an hour to make (with most of the time spent waiting for coating to melt), yet every adult who saw them thought they were great.  The kids were pretty excited, too.  These are definitely going on next year's must-make list.  

No-Knead Bread

I am a carb-lovin' girl.  I see the merits of the South Beach diet, but could never, ever stick to it long term, because let's face it: Bread is Life.  Take away potatoes, take away noodles, but don't touch my bread!  I know my weaknesses, and because of this, I also know better than to stock up on crusty, fragrant, yeasty fresh bread.  I'm almost glad to live so far from Trader Joe's, as purchasing a loaf of their Cracked Wheat Sourdough was sure to lead to a bread binge (lightly toasted with a schmear of real butter). But when I came across the much-talked about recipe for No-Knead Bread, I had to try it (So I'm a couple years behind the hubbub.  And?).  I'm not printing the recipe here but will leave Google to provide it for you.

The catch to the recipe is that it takes a good 14-18 hours to yield a loaf of bread.  Good for practicing delayed gratification, bad if you want a loaf with tonight's meal.  The waiting was torture.... as was trying to keep up with the steps of flouring and resting and rising.  (Not really, I just wasn't used to it.) 

I was pleasantly surprised with the result.  

The exterior was crusty and crackly.  

The inside was airy and chewy.  

The loaf was big, and after eating it with dinner, I sliced the rest & froze it.  

Perfect for lunchtime sandwiches or for quick croutons!

I was intrigued by this experiment and checked out Artisan Bread in Five Minutes a Day.  I like the idea behind it, but would need to invest in a 5 quart bucket and a pizza peel to give this a try.  Maybe in a few months. My waistline will thank me.    

On Whining and Pancakes

I started writing a blog post about how we've all been sick & J has croup and every time he has a coughing fit I have a mini heart attack as I imagine his throat is closing up and then I wonder if I'd have the guts to grab a ballpoint pen and punch an actual hole in his trachea so he could breathe again (I do, but let's not test that statement).  Oh, then I was going to rant about the smattering of poison ivy that I think I picked up in the backyard, and which has now spread from my ankles to my neck & is driving me bananas.  But that's just ridiculous.

So instead, I'm going to talk about pancakes.  Cinnamon Streusal Pancakes to be exact.  I'm not posting a recipe, or even pictures because I am having difficulty typing while wearing oven mitts so I don't scratch. Let me just urge you to hustle yo self over to Two Peas and Their Pod and make these.  Soon.  They immediately rose to the top of the Family Favorites list, and despite how easy these 'cakes are to make (especially if you cheat like me & use a boxed mix), they make your breakfast special.  Like Christmas morning special.  Or brunch in bed special.

I even had some topping left over, and I saved it in the fridge then sprinkled it over waffle batter before cooking them up & they were fabulous.  Fab. U. Lous.  Yes, so good, they deserve an adjective broken into thirds.

Make them soon.  They are so good you'll want to send me money.  Feel free.    

PS: I am reading The Immortal Life of Henrietta Lacks, and it is fantastic.  I am desperately missing book club.

PPS: I am also working my way through the Sookie Stackhouse books.  I love these because they are like the Diet Coke of literature: bubbly, delicious, and you only feel a little guilty about having one for breakfast.  I could easily read the entire series while sitting on the beach for a week. And yes, I would give them an "R" rating (mostly for violence, plus there is some *wink*wink*), but I have a clear understanding of reality vs. fiction so I choose to exercise my right to use the library as I see fit. Consider this a disclaimer on any future literature I might mention.

Failing with Style

Well, if I am going to fail this No-Spending Experiment, 

I'm going to fail it in spectacular fashion.  

Tell me what you see below:

And if you answer (as my husband did) "A box of crap", then you are wrong. 

What you see above is a box of All-Clad cookware I bought at my local thrift store.

For $24.95. 

ALL-CLAD : $24.95

I very nearly had a heart attack when I realized what lay before me. 

And almost had another one as I hoofed it out the doors 

& back home to grab some money from my secret cash stash. 

I was sweaty and giddy when I handed over my precious dollars to the slightly puzzled clerk. 

Even typing this, I am a little light-headed.

Can you feel it?  

If you like to cook, and you're not familiar with All-Clad, you need to educate yourself. 

All-Clad is to Cooking as Ferrari is to Driving. 

Sure, a Yugo will still get you there, but the ride won't be nearly as quick, smooth, or enjoyable.   

I know - it's not pretty, but in this case it really is what's on the inside that counts. 

The box contained: 2 saucepans, 3 pots, 2 lids, and a steamer insert.  

All but the steamer appears to have an anodized exterior (similar to what is now the LTD2 line).  

These were clearly used, but not at all loved.  

I think that the previous owner didn't know how to take care of them.  If I had to guess, I'd say they were put in the dishwasher and the soap and heat discolored the outside.  

The insides all looked like this. 

But a little Barkeeper's Friend fixed them right up!

They are still not purty, but man, are they amazing to cook with!

Here is a breakdown of what I bought, with approximate retail pricing:

1.5 Qt. saucepan  $149.95

 3 Qt.  saucepan  $234.95

2.5 Qt. casserole  $110*

3 Qt. casserole  $130*

 4 Qt. casserole  $156*

8” Stainless steel steamer insert  $105

 Retail total:  $884.90!

*These prices are for comparable products in the Stainless line.  There are no LTD2 pots in this size right now, but if there were, they would likely be about 30% higher than these prices. 

Although I felt awful at breaking down during No Spend month, it was totally worth it.  It was serendipity, I swear it was.  If I have one actual hobby that I enjoy doing, it is cooking.  And cooking is soooooo much more enjoyable if you have tools that work well.

Hainanese Chicken is spelled like this: Y-U-M

What could be more apropos than having my 500th blog post be about food?

Really, nothing.

So here goes....

I am always on the lookout for new, simple recipes.  In the midst of a grey, cold, rainy Spring Break week, I came across a recipe for Hainanese Chicken with Rice on the Kitchn.

An excerpt of the author's description of the recipe: "And finally you have this scrumptious rice — slippery with oil, and fragrant with shallots and garlic."

I was smitten.

Here is the original recipe (courtesy of my secret boyfriend, Mark Bittman).

But, if you're too lazy to click through, here it is (with my shortcuts, of course):

(the picture is from thekitchn.com)

Hainanese Chicken With Rice

Yield: 4-8 servings

• Salt and freshly ground pepper
• 1 whole (3- to 4-pound) chicken, trimmed of excess fat
• Several cloves smashed garlic, plus 1 teaspoon minced garlic
• Several slices fresh ginger, plus 1 tablespoon minced ginger
• 1/2 cup peanut oil, or neutral oil, like corn or canola
• I used canola
• 3 shallots, roughly chopped, or a small onion
• I used about 1/4 of an onion
• 2 cups long-grain rice
• 1/2 cup minced scallions
• Chopped fresh cilantro leaves
• 2 tablespoons sesame oil

1. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.

• I know, this doesn't seem like enough time or heat to cook the chicken.  But I swear, it worked like a charm. 

2. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.

3. Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.

4. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.

• Without the add-ons, this is really nothing more than some tender chicken and white rice.  With the toppings, it's like tiny fairies waved their wands and turned it into a sensory journey to an exotic Asian land.   I made the "dipping sauce", but just sort of scooped it into the middle of the individual portions.  Don't omit the drizzle of sesame oil!  I also dripped Sriracha over it.  It was AMAZING.  

I would have included a picture of my own, but I have been too busy gobbling down the leftovers. 

It's the Little Things

I so frequently feel that products are all hype with little substance to back them up.  So I get a ridiculous amount of satisfaction in using tools that work well. Functional, sturdy, pleasing to look upon.  And if they are reasonable in price, my pleasure is doubled.

My latest love is this little scraper from Sur la Table.

At one point I bought it because I had a recipe that called for cutting a sticky dough, and this tool seemed to fit the bill.  The fact that it could be used to scrape out a bowl was like an added bonus.   

Side note: I've always called these "scrapers". 

 I thought a spatula referred to the tool used to flip pancakes.  

Yet, my favorite sites for cooking tools call both items "spatula". 

Do you see my confusion?  

What do you call these two?

I digress.....

I love my little red scraper.  It gets every bit from the bowl and divides dough with ease.  Dough doesn't cling like it will on a knife.  And it's small enough to fit snugly in my tool drawer.  

LOVE.  

Mini Lasagna

Mmmmmm... mini lasagna!

I used my usual recipe, but cut the noodles 

& made them in a muffin tin!

Note to self: Reduce cooking time to 10-12 minutes.  

Note to self, part 2: Yes, improvising with jumbo shells when you run out of lasagna noodles works just fine.  

Steel-Cut Oats

I know, I know.  As always, I am tardy to the party.  But now that I have tasted steel-cut oats for myself, I am a FAN.

I've never loved oatmeal, but occasionally I force myself to eat it because it's so. good. for. me.  Ingested on a cold winter's morning, usually with a few slices of bacon for extra protein, oatmeal isn't a bad breakfast.  But it was never really a good one, either.

Enter steel-cut oats.  Unlike the flat, gluey oats found in the cardboard tube, steel-cut oats are the actual groats - chopped.  They are nutty in flavor and have a chewy texture.  I was initially put off by the lengthy cook time (20-30 minutes), but have discovered the overnight version from The Kitchn.  I'm working my way through a week's supply, and am thoroughly enjoying it.

Yesterday I topped mine with brown sugar, chopped pecans, and dried cranberries.

Today I added a splash of milk, a sprinkle of coconut, dried cherries, brown sugar, and a dusting of cinnamon.  

I think tomorrow may call for banana, pecan pieces, and a touch of peanut butter.

Y-U-M.

Indoor Pulled Pork

Fun fact about me: I love barbecue.  I don't love TO BBQ, I just enjoy eating it.  I don't know where this came from, but really who doesn't love smoked meats?  And in keeping with the spirit of being a giver (because that's what I am you know, A GIVER), I am going to share with you an E-A-S-Y recipe for delightful pulled pork.

BBQ purists, beware.... I didn't say this was authentic, or slow-roasted, or Memphis-style, or any other particular barbecue adjective.  It IS easy, tasty, and my kids eat it.

Indoor Pulled Pork
from Cook's Illustrated

1 cup plus 2tsp Salt
1/2 cup plus 2TBS Sugar
3TBS plus 2tsp Liquid Smoke
1 boneless Pork Butt (about 5lbs), cut in half horizontally
1/4 cup Yellow Mustard
2TBS ground Black Pepper
2TBS Smoked Paprika
1tsp Cayenne Pepper

1. Dissolve 1 cup salt, 1/2 cup sugar, and 3TBS liquid smoke in 4 quarts cold water in large container.  Submerge pork in brine, cover with plastic wrap, refrigerate fro 2 hours. 
2. While pork brines, combine mustard and remaining 2tsp liquid smoke in a small bowl; set aside.  Combine black pepper, paprika, remaining 2TBS sugar, remaining 2tsp salt, and cayenne in second small bowl; set aside.  Adjust oven rack to lower middle position and heat oven to 325 degrees. 
3. Remove pork from brine and dry thoroughly with paper towels.  Rub mustard mixture over entire surface of each piece of pork.  Sprinkle entire surface of each piece with spice mixture.  Place pork on wire rack set inside foil-lined rimmed baking sheet.  Place piece of parchment paper over pork, then cover with aluminum foil, sealing edges to prevent moisture from escaping.  Roast pork for 3 hours.  
4. Remove pork from oven; remove & discard foil & parchment.  Return pork to oven and cook, uncovered, until well-browned, tender, and internal temperature reaches 200 degrees on an instant-read thermometer (about 1 1/2 hours).  Transfer pork to serving dish, tent loosely with foil and let rest for 20 minutes.  
5. Using two forks, shred pork into bite-sized pieces.  If desired, toss with BBQ sauce and season with salt & pepper.  

Chef's notes:  

• I buy pork butt at Costco.  Yes, you buy 15 lbs. of it, but it's boneless, and the cost comes out to about $5/ meal.  
• I have used all yellow mustard, and a mix of yellow and Dijon.  Equally good.  
• The spice mix is H-O-T.  I backed off everything, especially the black pepper, & was much happier with the outcome.  
• Once you uncover the meat to finish cooking it, watch carefully.  I only roasted it for another half hour & it was perfect - moist, tender, and so flavorful.  When I cooked it for the full hour-and-a-half, it was dry and tough.  
• I serve this with Brioche Buns from Annie's Eats. SO GOOD.  

Jam-tastic!

It's been several years since I have flexed my jam making skills, but this summer season I am feeling the itch.

While I have yet to schedule in our first jam-boree (oh, I crack myself up!), I will surely be using some of these adorable labels for my kitchen creations:

Eat Drink Chic sweet and sassy labels

Domestifluff's simple, rustic labels

Wendolonia's adorable marmalade labels, with a super tutorial for personalizing them

My favorite is strawberry jam, but I am also craving cherry and peach this year..... and maybe I will really stretch my preserving wings and and make some chocolate raspberry sundae topping again.

BTW - these are my favorite canning jars:

I love the wide mouth, the 8 oz. size (perfect for gift giving!), and the brushed stainless lid & band.

What do you like to can in the summer?

New Recipes

I've burst out of a cooking rut with 3 fabulous new recipes this week.

First, I was ready to try making granola bars again. I had tried last year, and was bummed by the result (mine were dry and VERY crunchy - not my kind of bar). I gave this a whirl, and they were blissful. I used chopped cherries, chocolate chips, coconut, and pecan pieces. In my next batch I think I'm going to back off the chocolate chips a bit & maybe add in some rice cereal. They are exactly as described: thick & chewy. These are NOT low-calorie, but I find that a small square satisfies my sweet craving, and the kids love them, too. I also appreciate that I can control what goes in them (more dried fruit, NO high-fructose corn syrup), and the serving size.

A few days later I had a hankering for the sweet fruits of summer, and so I made Blueberry Boy Bait. Great name, right?? I only tasted a small piece of the cake, as I ended up donating it for a bake sale. Good thing, as it could have been dangerous - lurking in my kitchen to trip up a ravenously hungry morning muncher. It was much like a coffee cake, and would be delightful with some cheesy eggs & bacon on a Sunday morning.

And finally, I made my beloved Red Beans & Rice. One of the few things I miss about living in the South is Red Beans & Rice & the occasional Crawfish craving. I decided to man up and figure out how to make my own - and I did! All Recipes came to the rescue with Authentic Louisiana Red Beans and Rice. I made it as written, but used Chicken Andouille Sausage, and mashed the beans in the last half hour. I also subbed in brown Basmati rice for the usual white. A thumbs up from the whole family!

Maybe next time I'll post pictures.... but usually I only think of that when we are clutching our full tummies and laying down to enhance digestion. Enjoy!

Chimichurri/ Aji/ Mojo Sauce

One of my simple, go-to meals of late is Flank Steak with Chimichurri Sauce. Serve the sauce on the side, or if you're brave, drizzled over slices of the steak. Usually we have extra steak & sauce, so a few days later we use both to make quesadillas. As with many recipes, I think the sauce gets better overnight. It can be very strong/ spicy, will thicken in the fridge, and is really, really yummy.

Chimichurri Sauce

*based on a recipe from Bon Appetit/ epicurious.com

• 2/3 - 3/4 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 3/4 cup (packed) fresh cilantro
• 2 garlic cloves, peeled
• 3-4 Green onions, white part & some of the green
• 1 Jalapeno, seeded & with ribs removed
• 1/2 teaspoon salt
• A few dashes of pepper

**Use the above as a starting point. I don't usually measure the olive oil or vinegar - I just drizzle it in until it looks right to me. I've also made it with white onion instead of green & find it is VERY strong.

Puree all ingredients in food processor until combined.

Holiday Cooking

Upon reflection, I think I was a little ambitious with this year's Holiday cooking.

First, I made caramels.

Never done it before.

First batch was good. A little pale, but soft & chewy - exactly how I like them.

I used my largest saucepan & came dangerously close to sugar coating my stove, so the next batches were cooked in a 5.5 quart pot.

Big Mistake.

My 2nd batch was hard & chewy, like Sugar Daddies.

My 3rd batch was nearly done, then burnt.

My 4th batch (a 1/2 batch cooked in the small saucepan) burnt so badly that I had to open all the doors & windows & light a Yankee Candle. My candy thermometer also feel victim to the muck, shattering when I tried to pry it out of the acrid mess still clinging to the bottom of the pan.

Yep, 5 hours later, it's still soaking in my sink.

On a happier note, I made marshmallows!!

I used this recipe from Bon Appetit.

Blooming the gelatin.

What's that?

You smell hooves?

Me too.

There's a reason the comments mentioned GOOD QUALITY VANILLA.

Read the recipe comments. Those people know what they're talking about.

(I used Costco vanilla. When I make these again, I will either need to make peppermint marshmallows with a kicky red swirl, or invest in better vanilla).

(TO BE CLEAR - I love Costco vanilla & this is my go-to for baking. But take a whiff of that bloomin' gelatin, and you'll want to pick up some Tahitian Bourbon Vanilla, too!)

Hot Mess.

Hotter Mess.

Marshmallow fluff.

Pour it in the pan & let it sit all night.

Messy, but not as bad as I thought.

Lots of powdered sugar & a serrated knife helped to make them cut-able.

I tried cutting shapes with a cookie cutter, but that was a little much for this year. Maybe in 2010.

They taste yummy - not at all like hooves.

I'm saving some for hot chocolate on Christmas, but I also set a few aside & partially dipped them in dark chocolate.
Say it with me: Mmmmmm.......

.

Then I made peppermint patties with the world's easiest recipe from The Kitchn. I LOVE The Kitchn.

Dipped in dark chocolate and ready to be consumed at our Christmas Eve gathering. They are really yummy, and are a near match in texture and taste to the commercial version. I was fortunate to find a candy supply store just down the street, and they had good quality chocolate at a low, low price. No tempering required.

Tomorrow I am supposed to make jam cookies, cherry cheesecake bites and artichoke dip (all for Christmas Eve).

(Yep, my New Year's goals are totally going to include some much needed gym time!)

Happy Eating!

Fab Friday: September 18

When we moved, we made the commitment to give up cable. I was so sick of paying the huge bill every month, and we were spending way too much time with the TV on in the background of our daily life.

We bought a digital antenna and have happily settled in to a life of 7 channels (and still nothing on!). Fortunately, part of our programming is multiple channels of public TV. I love public television. Better cartoons, good cooking shows & I even get my dose of home renovation with This Old House.

My new favorite show is America's Test Kitchen. Billed as "Public Television's Most Watched Cooking Show", it's associated with Cook's Illustrated and Cook's Kitchen magazines. If you've ever read Cook's Illustrated, the TV show is like a mini-issue come to life. I like that they not only test out recipes and tools, they also tell you why different ingredients/ techniques/ tools work. And when they test tools, they test a wide range of tools - not just the top of the line.

I recently discovered that if you register for an account, you can access all the recipes from the current season. This week I made the Crunchy Baked Pork Chops (after seeing them made on the show - I am SUCH an easy sell), and I can't WAIT to make the Skillet Apple Pie. The video clips will make your mouth water.

Bon Appetit!