JBug's Kitchen Antics

Orzo Salad With Lemon Dill Vinaigrette

This pasta salad is the kind of side dish that will go with almost anything but topped with peppered broiled salmon fresh from the ocean, it makes for one super fine summery main course too.

Adapted from myrecipes.com, I couldn't see the point in throwing out perfectly good lemon rind so I took the liberty of adding it to the vinaigrette along with the juice, added more fresh dill and mixed snow peas with fresh asparagus for a little extra crunch. A quick blanch in boiling water followed by an ice bath brought the color out in the vegetables beautifully without sacrificing any crispness.

Incidentally in case you're checking the original recipe here, I doubled the dressing because I thought the salad needed the extra boost and next time I may switch the dill for freshly chopped basil and a little fresh mint just because I'm ornery that way. Chopped cucumber, crunchy bell peppers, artichoke hearts and a few kalamata olives substituted for the asparagus and snow peas and it would be a whole new song and dance of the Mediterranean variety. Don't get me wrong, it is absolutely delicious as written but just imagine what one could do to change it up some? Of course Big Guy informed me he'd eat it just like it is every day of the week and twice on Sundays. Yup he liked it...a lot. Surprised the heck out'a me because I thought the orzo would be too prissy for him. 

Oh, in case your wondering how I cooked the salmon, I sprinkled a salmon fillet with Montreal Steak Seasoning, added a bunch of freshly ground black pepper then broiled it skin side down on high for 8 minutes. Left to rest for a few minutes to finish cooking, the skin was removed and the fillet crumbled on top of the salad. So easy and so darned delicious too. 

Orzo Salad with Lemon Dill Vinaigrette from JBug’s Kitchen Antics adapted from myrecipes.com

Vinaigrette:

1/2 cup crumbled feta cheese

3 tablespoons chopped fresh dill

Juice and zest of 1 large lemon

4 teaspoons olive oil

1/2 teaspoon salt

Generous amount of freshly grated black pepper

Place all ingredients into a jar with a tight fitting lid and shake to combine well. Refrigerate for 1 hour to allow flavors to develop.

Salad:

1/2 pound asparagus, cut into 3 inch pieces

1/2 pound snow peas

1 cup uncooked orzo

1/2 sweet onion, thinly sliced

Bring a medium pot of salted water to a boil and add asparagus and snow peas. Blanch for 30 seconds to bring color out then remove immediately and place into ice water. Drain well and place into a large bowl. Set aside.

Add orzo to pot and cook for 8 to 9 minutes or until al dente. Drain well and add to vegetables. Add onions and toss with prepared vinaigrette. Refrigerate until serving time.  Makes 6 servings. 

Roasted Brussels Sprouts with Blue Cheese and Bacon

Some people say there's nothing new under the sun but I beg to differ. I mean the brussels sprouts of today aren't anything like the old over cooked boiled slimy grey bundles of bitterness they used to be. Point in fact, take the sprouts pictured here.

Trimmed, slathered in herbed up olive oil and roasted along with slivers of garlic and lardons of bacon, as soon as the nutty balls of flavor leave the oven, they're sprinkled with crumbles of gorgonzola cheese. Covered and left to their own devices for a few minutes so the cheese can melt, they look divine and taste amazing beside our steak tips in mushroom brown gravy. 

I would caution you to use a milder softer blue like gorgonzola or even Cambazola or Saga blue will be great just so the nutty flavor of the sprout comes through. Leave the stronger flavored roquefort or stilton for the cheese tray on another day.  Just sayin'. 

Roasted Brussels Sprouts with Blue Cheese and Bacon from JBug’s Kitchen Antics adapted from myrecipes.com

4 strips bacon, cut into small cubes

3 cups small fresh Brussels sprouts

2 tablespoons olive oil

1/2 teaspoon dried Italian seasoning

6 to 10 garlic cloves, peeled and cut in half

1/2 teaspoon coarse salt

1/4 teaspon freshly ground black pepper

1/2 cup crumbled mild blue cheese (I used Gorgonzola)

Preheat oven to 400. Spray a sheet pan with cooking spray and spread bacon pieces evenly. Bake for 5 minutes. Meanwhile toss sprouts with olive oil, Italian seasoning, garlic cloves, salt and pepper. Remove pan from oven and move bacon into center of pan. Spread sprouts mixture evenly onto pan. Return to the oven and bake 20 minutes or until sprouts are cooked to your preference. (We like ours a little firm). Remove from oven and move sprouts to the center of the pan. Sprinkle with crumbled blue cheese and cover with a lid or piece of foil. Allow to sit for 5 minutes until cheese has melted. Toss and serve. Makes 4 to 6 servings. 

There's Another Side to Pumpkin

There's more to pumpkin than just dessert although there's absolutely nothing wrong with that. We've certainly posted enough pumpkin flavored sweet treats over the years to sink a battleship; however, we've made our share of savory dishes too. 

Last night I borrowed a page from Dorie Greenspan's "Around My French Table" and whipped up fabulous pumpkin gorgonzola flans. I really wanted to test them out to see if they'd fit into our Thanksgiving menu plans and believe you me, they certainy do.

Imagine a savory pumpkin custard, creamy and delicious, loaded with smooth and piquant gorgonzola cheese and topped with toasted nuts (pecans in my case). Ready in 35 minutes and an absolute winner, I'm wishing I'd made the whole recipe instead of roughly half. We'll be fighting over the lone survivor at lunch time today. 

Join us in the kitchen, think a little outside the box and make something savory with autumn's favored squash. Browse through the index on your right under "Pumpkin and Squash" for more ideas. You won't be disappointed - I swear! 

Pumpkin Gorgonzola Flans (from JBug’s Kitchen Antics adapted from Dorie Greenspan’s Around My French Table)

1 -15 ounce can pumpkin puree (not pumpkin pie filling)

3 large eggs

2 large egg yolks

1/2 cup heavy cream

Salt & course ground black pepper

Dash cayenne pepper

1/2 cup gorgonzola cheese

Handful chopped pecans

 

Preheat oven to 350. Butter 6 – 6 ounce ramekins and place into a pan with minimum 2 inch high sides. Using an immersion blender or food processor, combine pumpkin, eggs, egg yolks, cream, salt, pepper and cayenne until well mixed. Divide mixture between ramekins. Top with crumbles of gorgonzola and using a spoon, poke the cheese down into the custards. Sprinkle tops nuts. Place pan in oven and pour boiling water around cups, up to about half way up the sides. Bake for 25 to 35 minutes. Serve warm or at room temperature. Makes 6. 

A year ago - Baked Polenta with Bechamel and Spicy Meat Sauce 

Two years ago - Coconut Lime Shrimp with Peanut Sauce

Three years ago -  Bittersweet Chocolate Sour Cherry Bread Pudding

 

Creamy Kale, Bacon And Mushroom Casserole

We're not fans of green bean casserole around here although when I say "we" I really mean he. Seeing as it's such a popular menu item in this part of the world come Thanksgiving time and personally never having had the pleasure of dining on such a thing, I had some incentive to give it a try or at least a whisper of the real thing.

From what I understand, the original casserole was created in 1955 by the makers of Campbell's soup so it comes as no surprise it contains cream of mushroom soup, green beans, a little milk, a touch of salty soy sauce and a lot of french fried onion rings. I figured I could do that but then again maybe not.

Instead picture if you will, crispy bacon nestled among lightly steamed curly kale in a casserole topped by golden fried mushrooms sauteed with garlic and napped in dry sherry, all smothered in a creamy bechamel like sauce. Topped with shredded swiss cheese, a dusting of parmesan and a blanket of canned fried onions then baked to a rich bubbling golden brown wouldn't you say it makes the original casserole sound a bit like an evil twin? Yeah, we thought so too.

Creamy Kale, Baccon & Mushroom Casserole from JBug’s Kitchen Antics inspired by foodnetwork.com

8 cups coarsely chopped kale

3 slices bacon, chopped

2 tablespoons butter

1/2 pound mushrooms, cleaned and quartered

2 cloves garlic, minced

2 tablespoons instant blending flour (Wondra)

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

1/4 teaspoon freshly grated nutmeg

1/4 cup dry sherry

1/2 cup chicken stock

1/2 cup heavy cream

1/2 cup shredded Swiss cheese

1/4 cup grated parmesan cheese

Canned fried onions

Preheat oven to 400. Grease a medium sized casserole or gratin dish with butter and set aside. Cook kale in boiling salted water for 3 minutes. Drain well and place in prepared casserole. Heat a sauté pan over medium high heat. Add bacon and cook until crisp. Remove from pan and sprinkle on top of kale. Add butter to the bacon drippings in sauté pan and when butter has melted, add mushrooms. Sauté until mushrooms are golden brown. Sprinkle with instant blending flour, garlic, salt, pepper, nutmeg and continue to cook for another minute, stirring constantly. Add sherry to the pan and stir to combine with mushrooms, and then add chicken stock and cream. Heat until thickened. Pour over kale and bacon in casserole. Top with cheese and sprinkle with canned fried onions. Bake for 15 to 20 minutes until bubbling and golden.  Makes 4 to 6 servings. 

A year ago - Lamb Ragu on Gnocchi

Two year's ago - Beef and Pepper Panini Sandwiches

Three year's ago - Orange Chicken

Root Vegetable Gratin

For all of you stuck in a rut when it comes to scalloped potatoes take a deep breath and yell "yahoo" because I do declare we've discovered something a hundred times better. Bet you didn't know it was possible, huh!

I tell you no lie. In fact when Big Guy took his first bite of this root vegetable gratin last night he declared I wasn't to make an ordinary potato gratin ever again. I knew I had to share it with you right away because it now holds a place of honor on Sunday's menu and some of my Canadian readers may want to take the hint and serve it next to their Thanksgiving bird as well.

Adapted from Epicurious.com, this dish combines parsnip, sweet potatoes and a lowly Idaho baker along with a touch of chicken stock and a fair bit of heavy cream. Spiced up with garlic and freshly grated nutmeg, I have to admit I left out the celery root because I'm not much of a fan. Oh I also cut the recipe roughly in half but wish I hadn't. I'd eat it for breakfast, lunch, supper and a bedtime snack if I could; in fact, Big Guy just caramelized leftovers in a frying pan and we had 'em along with our sausage and eggs a few minutes ago. Superlative!

If you're looking for something to make your socks go up and down, this would be it. Just remember a gratin needs to be made in a large shallow dish so don't be crowding it all into an 8 inch casserole or your gratin won't be a gratin. It will be more like soup. Just sayin'.  

Root Vegetable Gratin from JBug’s Kitchen Antics adapted from epicurious.com

2 large parsnips

1 medium sweet potato

1 large Idaho (russet) potato

1 teaspoon salt

2 cloves garlic, minced

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon freshly grated nutmeg

1/4 cup chicken broth

1 cup heavy cream (and more as needed)

1 tablespoon butter, cut into small pieces

Preheat oven to 400. Spray a 12 inch gratin dish with cooking spray and set aside. Peel parsnips and cut into thirds. Slice lengthwise around the core in 1/8 inch slices. Discard core and place parsnips in a large bowl. Add salt, garlic, black pepper, nutmeg, chicken broth and heavy cream. Peel sweet potato and cut into 1/8 thin slices, adding to the bowl along with parsnip. Do likewise with the Idaho potato. Toss ingredients together to combine and move to the gratin dish. Level the top. Dot with butter. Bake for 45 to 50 minutes, adding extra cream if the casserole looks dry. Cover and keep warm until serving time. Makes 4 to 6 servings. 

A year ago - Turkey and Pumpkin Enchilada Casserole

Two year's ago - Pumpkin PIe Creme Brulee

Three year's ago - Cider Brined Pork Chops with Apples and Creamed Leeks

Mushroom and Rosemary Stuffing

An old fashioned dinner seemed particularly appropriate last night after a wild and crazy stormy rainy weekend.  There's a lesson to be learned because while we've talked about getting ready for extended power outages and such during the coming winter storm season, we haven't quite got around to setting up a contingency plan. Thankfully the power outage only lasted about 4 hours on Saturday - just long enough to realize that a gas grill would be next to useless in a back yard with 75 mph wind gusts and sideways rain. 

Anyway, no matter because Sunday the electricity was on and a nice plump five and a half pound chicken hit the oven mid afternoon. 

Now I don't know about you but when the cool fall weather hits, I automatically start thinking about Thanksgiving and being a Canadian married to an American, we're lucky because we get double the pleasure. Canadian Thanksgiving is a mere two weeks away so I took it upon myself to test a new to us stuffing recipe from Real Simple just for something a little different. 

This sherry and rosemary infused stuffing's loaded with sauteed cremini mushrooms along with the usual onion, celery and toasted bread cubes. Moistened with chicken stock and enriched with butter, it is well worth the effort and has great flavor. I can't help but think a little crumbled sausage would be a fabulous addition, but Big Guy really liked it as you see it and certainly the mushrooms are a meaty enough addition.

Mushroom and Rosemary Stuffing from JBug’s Kitchen Antics adapted from Real Simple

1 tablespoon olive oil

1 pound cremini mushrooms, quartered

1/4 cup unsalted butter

5 cups bread cubes (I used some homemade focaccia but Italian bread’s good too)

1 large onion, chopped

2 stalks celery, chopped

Kosher salt and course ground black pepper

1/2 cup dry sherry

1-1/4 cups low sodium chicken stock

1 large egg, beaten

1/4 cup chopped fresh parsley

2 teaspoons chopped fresh rosemary

Preheat oven to 375. Spray a large casserole dish with cooking spray (I used a gratin dish).

Place bread cubes on a large sheet pan and bake until toasted. – about 10 minutes. Remove from oven and set aside.

Heat oil in a large heavy bottom skillet until shimmering. Add mushrooms and cook until browned – about 8 to 10 minutes. Remove to a bowl and set aside. Add butter to pan and when melted add onions and celery. Season with salt and pepper and cook until onions are softened and begin to brown (about 10 minutes). Add sherry and cook until evaporated. Add to mushrooms and cool briefly. Toss in bread cubes, broth, beaten egg, parsley and rosemary. Season lightly with salt and pepper. Transfer to baking dish, cover with foil and bake for 20 minutes. Remove foil and bake another 20 minutes or until stuffing is browned. Makes 4 servings. 

Here's a few other stuffing ideas for your holiday menu. It's never too early to start planning!

     Apple, Sausage and Dried Fruit           Savory Pumpkin Bread Pudding

   

Caramelized Apples - Sweet or Savory

I can't believe I'm saying this already, but we're heading into our third season in our new home, at least I am. Big Guy's lagging behind a touch since he didn't get here until the beginning of summer but I can brag about spring, summer and now fall at the Oregon coast. It's blissful, especially with a stormy weekend on the way. I can't wait to batten down the hatches and cuddle in.

We really love exploring and last weekend we drove 16 miles upriver to Old Strawberry Farm  to take a gander at their running ducks, geese, sheep and such and to pick apples. What a fabulous place it is!

We came home with several different kinds of apples (a mystery all) and 3 went into last night's garnish on some panko fried thin cut pork chops. I simply melted a quarter cup of butter in a non-stick skillet, added a quarter cup of sugar and when it was all bubbling, threw in 3 apples, peeled, cored and cut into wedges. Medium high heat and 8 to 10 minutes of coaxing and there you go. After they cooled for a minute, I added a dash of vanilla, a touch of sea salt and that was it.

Their tart/sweet flavor and interesting textures really complemented the pork chops but you know, I could have changed 'em up a bit more by adding black pepper, or cinnamon or both instead of coarse salt and vanilla, and the very same preparation would be fabulous on ice cream, or topping a gingerbread cake or even in an apple galette.

Next time you've a hankering for apple sauce, go one up and caramelize some instead. The key to success is to make sure you've a variety of Eve's favorite fruit because they all cook differently. Some soften and almost disappear, some remain crunchy when cooked and some are sweet while others tart. Just experiment to find the ones you like best.  I got lucky with last night's version and can't wait to try it again.  

A year ago - Sausages, Peppers and Cheesy Grits 

 Two year's ago - Tomato Cobbler

Three year's ago - Oxtails Braised in Red Wine

Creamed Corn with Jalapenos, Cheese and Bacon

According to my friend Lea, today is National Rib Day but we one-upped her and had them for dinner last night only because we're type A personalities and have to be on time (or early). Just kidding - it was a pure coincidence. I swear.

Speaking of being one-upped, our wonderful new home town one-upped everybody as well and celebrated Independance Day a day early - an incredible show is was too. Their fireworks display is set off on a spit directly across the Bay from our back yard, so we had incredible front row center seats without having to leave our property. It was amazing! Sorry, no photo's because we were simply gobsmacked by the whole thing. 

Anyway about dinner, I can't give you any hints about the St. Louis style side ribs Big Guy whipped up because he keeps it all a secret. All I know is that he puts a mysterious dry rub on them 24 hours before they hit the Weber and an hour later they're moist, tender and beautifully seasoned with a "kick ass" also secret barbecue sauce.

Fair warning though ...I can tell you about my contribution to the feast although my recollections may or may not be colored by a rather large Fuzzy Navel to say nothing of the hot buttered bourbon enjoyed while watching the fireworks....and you believed me when I said I was "gobsmacked"? Uh, ya!

Incredibly creamy subtley spiced and bacon enriched, I could have made this sidedish with fresh corn but the frugalist in me refused to pay the price they were asking so I made it from frozen corn instead. No matter though, because what it means is we can enjoy this creation 365 days a year which wouldn't be a bad idea in Big Guy's book. He loves the stuff. 

Creamed Corn with Jalapenos, Cheese & Bacon an original from JBug’s Kitchen Antics

3 slices bacon, cut into thin pieces

3 tablespoons butter

1/2 medium onion, finely chopped

1 large jalapeno pepper, seeds & membrane removed, chopped

3 cups frozen corn

1 cup heavy cream

1/2 cup shredded cheese (I used Mexican Cheese Mix)

Salt & course ground black pepper & hot sauce to taste

In a large skillet, cook bacon until crisp. Remove and set aside leaving fat in pan. Add butter and when melted add onion and jalapeno. Saute over medium heat, stirring constantly until onion is transparent. Add corn and toss to coat then cover and cook for 5 minutes, stirring occasionally. Remove lid and cook another 2 minutes, stirring often. Add cream and cook until mixture comes to a boil and thickens. Add shredded cheese, season with salt, pepper and hot sauce. Serve immediately. Makes 4 to 6 servings. 

Two year's ago -  Chili with an OK Twist

Three year's ago - Chili Dogs, Fireworks and Hot Buttered Booze

Four year's ago - Tequila Shrimp in Tacos

Entertaining? Go With What You Know!

When you're entertaining new friends and getting used to a totally different kitchen set-up, the best thing to do is to go with what you know. That's what we did last night.

Big Guy's spent the past few days unpacking his garage full of boxes and one of the first cartons he opened contained his trusty Weber charcoal grills (yup there's 2) and the accompanying rotisserie. A trip to Fred Meyer for some gorgeous fresh 5 pound chickens along with his special magic of combining fresh lemons and rosemary from our garden and the entree was under control.

Add a casserole of quick, fruit filled "cheater" stuffingwe've talked about before that makes great use of a loaf of frozen garlic bread along with cooked crumbled sausage, lovely crisp tart apples and a handfull of dried cranberries and you've the makin's of a special dinner. I changed the recipe up a bit by adding a little of the traditional sauteed onions and celery to the mix along with a little splash of white wine just because it seemed like a good idea along with some Jimmy Dean Sage sausage and a few extra cranberries. Hit the link above and it'll take you to the recipe. 

Small steamed veggies including little round white potatoes, perfect tiny carrots, a package of pearl onions and a few frozen peas all lined up pretty like in a casserole dish and covered in a smooth rich herb flavored bechamel sauce all helped fill the dinner plates quite nicely. After all, there's nothing quite like a little sauce on a plate is there?  Once again, we've had this little number before(HERE) but this time I used a smidge of dried Herbs de Provence instead of the fresh dill because I was too lazy to go down the hill to the store (silly me). The fresh dill is really the right way to go! 

A crisp green salad loaded with colorful sliced peppers, chopped onion and tomato wedges completed the menu - well almost.

Rhubarb's in season right now so I couldn't resist whipping up one of our favorite spring time pies - a combination of fresh strawberries and rhubarb along with a 12 ounce package of frozen raspberries makes for an amazing ruby colored taste of heavenly glory.  Next year I'll be making one (or several) from the strawberries and raspberries we've growing on our three quarters of an acre of heavenly coastal bliss; however, the rhubarb better grow in a hurry because try as I might, I couldn't find a plant anywhere on our property. That's gonna' change, for sure!

 

Rhuberry Pie

Pastry for 1 double crust pie

1 - 12 ounce pkg. frozen raspberries

1 cup strawberries, quartered

1-1/4 cup granulated sugar

3 Tablespoons quick cooking tapioca

2 Tablespoons cornstarch

Few grains of salt

Combine above ingredients well and let sit for a minimum of  10 minutes to allow tapioca to soften.

Add & stir gently to combine

2 cups sliced rhubarb

1 teaspoon vanilla

---

1 Tablespoon butter

Line 10 inch pie plate with pastry. Fill with rhuberry filling, dot with butter. Cover with top pastry and decorate as desired. Place in a preheated 450 oven for 8 to 10 minutes, lower heat to 350 and bake for 40 to 50 minutes or until filling runs clear and is bubbling over top crust.

Cool for minimum 4 hours before slicing. Serve at room temperature.

Note – be sure to place a jelly roll pan under pie plate to catch any drips. 

A year ago - Crispy Cod

Two year's ago - Pork 'n Apple Sausage Rolls

Three year's ago - Buffalo Salmon

 

Savory Pumpkin Bread Pudding

When you're looking for a change from the usual same old same old side dish, then take a page from the Oregonian Cookbook and serve this pumpkin sage bread pudding. I know we're pushovers around here for bread puddings and we've made a sweet pumpkin one before for dessert but this gives "bread pudding" a whole new role to play.

Chunks of crusty bread jazzed up with sauteed onions, garlic and celery in an herb seasoned custard makes short work of the requisite "starch" on the dinner plate, never mind it takes about 15 minutes to prep. As is the usual case with any kind of bread pudding, the casserole needs to sit for about 30 minutes so the bread has a chance to absorb the custard before the whole thing hits the oven for an hour or so. 

Served under chicken and gravy with cranberry on the side, it was a dead ringer for Thanksgiving on a plate. It would also be plum tasty with pork chops or a lovely pork roast too and if you want to know the truth, Big Guy just finished having some crisped up in the frying pan along with mushrooms and eggs for breakfast. As you can imagine, good grub doesn't hang around here for long.

Herbed Up Savory Bread Pudding (from JBug’s Kitchen adapted from the Oregonian Cookbook)

8 ounces crusty bread cut into half inch cubes

3 tablespoons butter

1/2 cup chopped yellow onion

1/2 cup chopped celery

2 cloves garlic, minced

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1 teaspoon salt

1 teaspoon coarse ground black pepper

3/4 cup pumpkin puree

1/2 cup grated parmesan cheese

3 large eggs

1-1/2 cups milk

1/2 cup half and half

Spray a 9 inch square baking dish or casserole with cooking spray and place bread cubes into pan.

Heat a sauté pan over medium high and add butter. When butter is melted add onion, celery and garlic. Cook, stirring occasionally until vegetables are softened. Add sage, thyme, salt and black pepper and cook for additional 30 seconds to blend flavors. Remove from heat. In a medium bowl beat together  pumpkin puree, parmesan cheese, eggs, milk and half and half. Add sautéed vegetables and stir to incorporate. Pour over bread cubes in pan. Press bread into liquid. Allow to sit for 30 minutes to allow bread to absorb liquid.

Preheat oven to 375. Spray a sheet of foil with cooking spray and cover bread pudding, spray side down. Bake for 1 to 1-1/2 hours or until knife inserted in center comes out clean. Let rest for 5 minutes before serving. 

A year ago - Lebanese Peppers

Two year's ago - Philly Cheesesteak Sandwiches

Three year's ago - Toad In The Hole

A Bit of Everything Potato Salad

I've already bragged about Southern Illinois BBQ Sandwiches so I won't go into detail about how we used some of the leftover pork roast from Saturday night. Just hit this link and read all about this glorious use of thinly sliced pork, fried until crisp and layered on a soft bun along with BBQ sauce and mustardy slaw aka "chow"...or not since I've just spilled the beans about it anyway. 

I will talk about the potato salad served beside the sandwich because it's something worthy of sharing. What it really proves is that potatoes marry well with darn near anything and this creation is a prime example. 

I simply roasted some mini potatoes in a very hot oven for 15 minutes, drizzled them with a little oil and sprinkled 'em with coarse salt, then cooled them quickly on a sheet pan in the freezer while I whipped up the remaining ingredients. Chopped sweet onion, chopped assorted mini sweet peppers, sun dried tomatoes and a mix of mayonnaise and sour cream darn near complete the salad. A few dashes of Louisianna Hot Sauce, pepper, Italian seasoning and a little dried basil complete the picture. I love mixing some sour cream into my potato salads because not only does it cut the calories a trifle, it also makes for a creamier consistency with a slightly tart flavor. Add dried herbs or fresh ones if you're that lucky and you'll add a whole new dimension. 

It was all good - creamy, tasty morsels of 'taters touched with a little spice. MMM. Crumbled crispy salty bacon would have been the perfect garnish. Did I do that ...NO. Big Guy mentioned it after his second helping and darn it all - what a good idea. Now I'll have to make it again. 

Next time I'll write down the quantities so I can give you the recipe, OK. Meanwhile, here's a sample of other spud salads you'll find on this site. 

Dilled Chicken & Potato  With Bacon and Blue  Hold The Mayo

      

A year ago - Brined Pork Loin with Onion, Rasin and Garlic Compote

Two year's ago - Liver with Onions and Bacon

Three year's ago - Carbonnade a la Flamande

Peanut Sesame Noodles with "RedNeck" Egg Rolls

Who says pulled pork is only good for sandwiches?  As promised, here's the second example of what can be done with yesterday's Oven BBQ Pulled Pork. I can't take credit for someone else's ingenuity since we first saw this on D,D & D but I swear I'll be making them so often I'll be able to call them my own. Delicious morsels they are!

A little internet research and here's the result thanks to the Neely's. SImply leftover pulled pork, warmed briefly and jazzed up with a touch more barbecue sauce, cozied up along with some leftover spicy slaw in a purchased eggroll wrapper. Rolled and deep fried for a few minutes, it's the kind of kitchen miracle that makes one wonder why it wasn't thought of before.  Big Guy named these beauties although I'm not quite sure what defines a "redneck" so (don't laugh, OK) I had to look it up.

According to the site, BSorNot, "...a redneck is a stereotypical southern United States socially conservative, fiscally liberal, rural, working class white person with northern European ancestry." Of course Big Guy proudly attests to being one; however, the site contains a more involved description that you may or may not want to check out. Personally I'm not sure that man of mine qualifies since we don't live in a trailer, he doesn't drive a truck, no longer owns a stained sleeveless t-shirt and he lost the mullet (literally). Hold on a minute here because ya' gotta give me time to recover from my laughing jag!

Anyway, we had our egg rolls with some sweet spicy chile sauce for dipping and a bowl of Spicy Peanut Sesame Noodles courtesy of epicurious.com. Hit the link for the recipe, OK - I changed very little, except that I used Annie Chun's Chow Mein noodles, added srirachi instead of red pepper flakes and left out the toasted sesame seeds.

A year ago - Pork Chops with Golden Apple Sauce

Two year's ago - Chicken Cutlets with Romesco

Three year's ago -  JBug's Baked Eggs

 

 

Creamy Brussels Sprouts Gratin

If your significant other's anything like my Big Guy, there's a very good chance he's out doing his Christmas shopping today. You might want to have him stop at the grocery store to pick up some brussels sprouts, provided they're not already on tomorrow's menu.

Another gem from the Oregonian Cookbook, Best Recipes from FoodDay, these sprouts are roasted first, then sprinkled with crispy bacon and smothered in heavy cream. They hit the oven briefly before they're topped in a mixture of bread crumbs (I used panko), grated cheese (Madrigal in my case) and melted butter before toasting under the broiler for a few minutes. Hit the link and you'll find the original recipe fresh from the Oregonian; however, I've listed my version below.

The result's something that will make a non sprout lover a definite fan - sweet, mild bacon flavored sprouts in a creamy sauce with a crunchy topping, they're enough to make a person beg for more. They darn near eclipsed the perfectly grilled ribeye we had last night never mind the roasted smashed potatoes... and you all know how Big Guy loves his steak and I love me my 'taters.

Give 'em a try and I think you'll agree, they're a definite keeper. 

Creamy Brussels Sprouts Gratin (from JBug’s Kitchen adapted from The Oregonian Cookbook)

3 slices diced bacon

1 pound Brussels Sprouts

1 tablespoon melted butter

Salt and coarse ground black pepper

3/4 cup heavy cream

1/4 cup freshly grated Swiss or gruyere cheese (I used French Madrigal)

1/2 cup Panko crumbs

2 tablespoons reserved bacon drippings

Preheat oven to 425. Cook bacon until crisp. Move to a paper towel lined plate and reserve drippings. Clean sprouts and cut in half. Place in a casserole dish that has been coated with cooking spray. Season sprouts with salt and pepper and toss with melted butter. Roast in preheated oven for 15 minutes, until tender crisp and just starting to brown in spots. Remove from the oven and sprinkle with bacon. Drizzle with heavy cream and return to oven for 5 to 7 minutes, until cream has reduced slightly. Meanwhile combine grated cheese, panko crumbs, and bacon drippings. Sprinkle on top of casserole and place under broiler, watching carefully until crumbs are golden brown. Makes 3 to 4 servings. 

A year ago - Cranberry Turkey Meatballs with Potato Latkes

Two year's ago - Baked Pasta with Eggplant Sauce

Panko Crusted Thin Cut Pork Chops with Gratineed Mustard Creamed Onions

You know those little thin cut bone in pork chops that people have no idea what to do with other than slap 'em on a breakfast plate? Well, here's the thing. They're perfect for busy people because they take mere minutes to cook and quite honestly, last night's version was darn near perfection. OK - it was perfection.

Adapted from a post on the blog "The Hungry Mouse", unfortunately Jessie neglected to name her source so I've no idea, but I will say we've done a take on this method before using egg and Dijon mustard with panko to create a fabulous crust on chicken paillards or even Japanese style pork katsu made simply with an egg wash and panko.

This time there's buttermilk, garlic powder and dried parsley in the wash, although I used Herbs de Provence instead. I also couldn't pass up the opporutnity to add a heaping tablespoon of Dijon to the mix for additional flavor. I marinated the chops in the mixture for approximately half an hour in the refrigerator before coating them with panko. They sat for 15 minutes so the coating had a chance to set before they hit a hot cast iron pan.

Fried in a small amount of oil for a scant 4 minutes total, they're golden brown, crisp , incredibly tender and particularly delicious topped with a drizzle of homemade sweet mustard.

To top off our plates, I served the leftovers from our Thanksgiving side dish of Gratineed Mustard Creamed Onions. From Gourmet via epicurious.com, this recipe really is the ultimate, although I'll admit I used Trader Joe's frozen pearl onions instead of going through the agony of peeling a bunch of 'em myself. I also cut the onion quantity in half (used just 1 package), but made the whole recipe of the sauce because we're kinda' saucy people if you know what I mean.

While we enjoyed them on Thanksgiving, they tasted a whole let better last night because I put them back into a buttered casserole dish, shaved big pieces of parmesan on top and baked 'em in a 400 oven for 30 minutes to reheat and get all browned on top. As you can see, it was mighty successful.

Panko Crusted Thin Cut Pork Chops (from JBug’s Kitchen, adapted from thehungrymouse.com)

6 to 8 thin cut pork chops, bone

2 eggs

1/4 cup buttermilk

1 tablespoon garlic powder

1 teaspoon salt

Coarse ground black pepper

1 tablespoon Herbs de Provence

1 tablespoon Dijon mustard

1 cup Panko crumbs or more if required

Vegetable oil

Beat eggs with buttermilk, garlic powder, salt, pepper, Herbs de Province, and mustard until well combined. Place pork chops into a zip bag and pour in the egg wash. Allow to sit in refrigerator for a minimum half hour before continuing.

Remove chops from zip bag leaving as much liquid on them as possible. Coat chops on both sides with panko crumbs, patting down so crumbs adhere. Place on a wire rack over a sheet pan and allow to sit for 15 minutes to set coating before continuing.

Place enough oil into a heavy skillet to just cover the bottom and heat over medium high until shimmering. Fry pork chops on both sides for 2 minutes a side until golden brown. Remove to a paper towel to drain. Serves 4. 

 

Gratineed Mustard Creamed Onions (from JBug’s Kitchen, adapted from Gourmet via epicurious.com)

1 pound frozen pearl onions, defrosted & drained of any liquid

1/4 cup unsalted butter

2 tablespoons flour

1-1/2 cups milk

3 tablespoons cream Sherry (I used Harvey’s Bristol Cream)

1 tablespoon grainy mustard

1 tablespoon Dijon mustard

1/4 teaspoon nutmeg

Salt & pepper as required

1/2 cup grated or shaved parmesan cheese

Spray a shallow casserole or gratin dish with cooking spray. Preheat oven to 400. In a small pot melt butter and when hot whisk in flour. Cook whisking constantly for 2 minutes. Heat milk in microwave until hot but not boiling. Whisk into flour mixture and cook, stirring constantly until mixture comes to a boil and thickens. Add pearl onions, sherry, mustards and nutmeg. Taste for seasoning, adding salt and pepper as required. Return mixture to a boil, and then transfer to prepared gratin dish. Top with parmesan cheese. Bake at 400 for 30 to 40 minutes or until onions are cooked through and top is golden brown and bubbling. Serves 4 to 6.

 A year ago - Double Chocolate Zucchini Spice Muffins

 

Baked Potato Pie

If you're looking for something new and different to serve with some of that leftover turkey and gravy coming down the pike in the next couple of weeks, then I have got a deal for you.

Think about a crispy tender buttery pie crust courtesy of Trader Joe's freezer. Hey - you know me and pastry are on the outs these days. Add a scooped out baked potato, cottage cheese, sour cream, and eggs to the mix. Top it off with a dusting of cheese, bake for about an hour and what have you got? 

If you guessed a perfect vehicle for sour cream, bacon bits and french fried onions, you'd be right because honestly it's just a glorified gargantuan fabulous new and different baked potato; however, serve that new "thang" along side some leftover turkey smothered in gravy or as was our case last night, a supersized serving of Chicken Fried Steak and creamy rich gravy and I'd say you'll have yourself something darn near food orgasmic. Just sayin'. 

Baked Potato Pie (from JBug’s Kitchen adapted from Jackie Eddy, Slicing Hooking and Cooking)

1 very large Idaho potato

16 ounces small curd cottage cheese

1/2 cup sour cream

2 eggs

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

3 tablespoons freshly grated parmesan cheese

Pastry for single crust 9 inch pie

Garnishes: sour cream, crispy bacon bits, French fried onions

Prick potato and microwave on high until done (about 4 to 5 minutes). Wrap potato in a towel and allow to sit for 10 minutes, and then set aside until cool enough to handle. Scoop pulp out of potato and place into a blender or food processor. There should be 2 cups of cooked potato.

Add cottage cheese, sour cream, eggs, salt, and cayenne pepper to blender and puree until smooth.

Preheat oven to 425. Line a 9 inch pie plate with pastry and flute edges. Pour filling into the pie shell and level off with a spatula. Sprinkle top with parmesan cheese. Bake for 20 minutes at 425, then lower heat to 350 and continue baking for an additional 40 minutes or until top is golden and a knife inserted in the center comes out clean. Allow to sit for 10 minutes before slicing. Garnish each piece with sour cream, bacon bits and French fried onions. Makes 6 to 8 servings.  

Incidentally, while this recipe calls for basic unadorned potato, I'm here to say that I've made it before using a different method and it's safe to say you could certainly use leftover mashed spuds from your Thanksgiving dinner to come up with a fabulous pie. Hit this link and head on over to the other version and see what I say. 

A year ago - Old Fashioned Swiss Steak

Two year's ago -  Roasted Tomato Soup with Spinach Pesto

Thanksgiving Side Dishes - Apple, Dried Fruit and Sausage Stuffing

Thanksgiving is but a month away and by my calendar that makes it perfect timing for trying out new recipes to wow the crowd on the special day. To that end, we'll be introducing and/or re-introducing you to some of our favorties over the next few weeks. 

It is darn near impossible to think of turkey without stuffing and this one adapted from Real Simple via myrecipes.com certainly lives up to its source. We've had it here before and it is so simple to make and so delicious, we had to have it again last night with some oven roasted chicken just to remind ourselves how incredible it really is.

A loaf of frozen garlic bread (I used Pepperidge Farms) is defrosted and cut into cubes and joined by sauteed sausage, beautiful Red Rome apples, and dried fruit - in our case cranberries and apricots. Moistened with chicken stock and seasoned with sage and nutmeg, it hits the oven for 40 minutes until the top's all golden and crunchy. It is amazing. 

Incidentally, I cut Real Simple's recipe in half which filled a 3 quart casserole dish but if you're cooking for a crowd, be sure to make the whole thing. As well, I used hot Italian sausage rather than sweet last night, but I've also used good old Jimmy Dean's Sage flavored sausage in the past and it was fabulous. The stuffing would be wonderul filling a crown roast of pork too, or served along side pork tenderloin, so think outside the box a bit when you're whipping it up. 

Apple Sausage Stuffing (adapted from Real Simple)

1/2 pound Sausage (I used hot, casings removed)

2 medium Rome apples, unpeeled, cored and diced

2 ounces dried apricots, snipped

2 ounces dried cranberries

1 teaspoon dried sage

1/4 teaspoon ground nutmeg

1 – 10 ounce package frozen Parmesan garlic bread (like Pepperidge Farms)

1/2 cup chicken stock

Thaw bread and cut into half inch cubes. Place in a large bowl and set aside. Cook sausage in a large skillet, crumbling as it cooks until it starts to brown. Add apples and cook stirring from time to time until apples are tender (about 5 minutes). Add dried fruit, sage and nutmeg. Toss with bread cubes and add chicken stock to moisten. Transfer to a lightly buttered casserole dish. Bake at 350 for 35 to 40 minutes or until top is golden brown. Serves 6.

A year ago - Asian Glazed Salmon with Soba Noodle Salad

Two year's ago - Turkey Burgers with Smoky Cheese Mayo

Portobello Mushrooms, Cipollini Onions and Sundays

As you may have gathered, weekends around here are rather laid back and Sundays in particular. After a busy and eventful week, there's not much better than a long Sunday afternoon nap followed by an easy double teamed totally "winged it" dinner.

Our local market had some gorgeous little cipollini onions and with a flying saucer shape and sweet flavor, they're perfect for roasting so that's what I did.  Relieved of their papery skins, I dumped them into a saute pan along with a touch of olive oil and they hit a 425 preheated oven 10 minutes before some mini potatoes joined the roasting party. Easy, eh?

As for the mushrooms - I'd originally planned to stuff the portobello's but unfortunately one of them was broken in transit. Course that would happen when it's placed under 5 pounds of potatoes at check out. Mmm - anyway, after removing the gills, I sliced them instead and they hit a hot pan after some diced bacon was crisp. Joined by garlic cloves and a couple of glugs of dry marsala, the mushrooms simmered on the stove until the marsala had been reduced and the mushrooms were golden. Meanwhile Big Guy grilled a beautiful porterhouse steak on our little red gas grill and dinner was ready. 

Talk about two happy people, no leftovers, and very few dishes which is a good thing because we're still without a dishwasher that works. It seems we've been the lucky recipients of a bogus batch of GE products that all have faulty control panels. Since we're replacing a 16 month old Maytag that had an identical problem and the same company that manufacturers Maytag also makes Whirlpool and Kitchenaid, I'm not sure what we'll end up with if we can't find a GE that works. To say they don't make things like they used to is putting it mildly.

Dishwasher Number 3 is supposed to be delivered today and believe me, I surely will not be responsible for my actions if this one doesn't work either. Don't ya' feel sorry for the delivery/installation guy...let's hope he knows how to duck. It would certainly resolve the issue of having dishes to wash in the first place. 

Sorry people - no recipe today. I just threw it all together so trust your instincts and do the same!

Two year's ago - Pineapple Upsidedown Cake

 

Caponata versus Ratatouille - vive la différence

Caponata is a Sicilian relish, a combination of cooked vegetables sweetened with raisins and pinenuts, and while it resembles the French dish ratatouille there are some not so subtle differences in texture and flavor. 

While eggplant plays a prominent part in both dishes, the similarity ends there with the addition of briney green olives, and typically mediterranean herbs such as fresh basil, oregano and parsley, lots of garlic, crunchy celery and a relatively small amount of red bell pepper. The vegetables are cooked until just barely tender and the dish completed with red wine vinegar, tomato paste and a touch of sugar.

It is the bomb, whether used as a side dish as we did last night to accompany slices of mediterranean flavored meatloaf made from ground pork, italian sausage and lots of lemon rind (hit this link for the recipe), or on pizza, pasta, bruschetta or even on a burger or panini. In fact, if you'd like a sharper flavor, add some capers and garnish with anchovies and you'll  have a whole different story to tell.

On the other hand, if you think you're more into side dish that'll take advantage of all the zucchini, onions, eggplant, bell peppers and fresh thyme you have in your garden at the moment, I've included a link to our favorite version of ratatouille. I daresay you'll not be disappointed with either.  

Caponata (from JBug’s Kitchen adapted from Sunset magazine via myrecipes.com)

4 tablespoons olive oil, divided

1 large eggplant, cut into ½ inch dice

5 cloves garlic, minced

2 ribs celery, chopped

1 medium red bell pepper, diced

1 cup chopped green olives

1/4 cup water

1/4 cup red wine vinegar

1/4 cup tomato paste

1/2 cup raisins

1/2 cup toasted pine nuts

1 teaspoon kosher salt

2 teaspoons sugar

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

1/4 cup chopped Italian parsley

2 tablespoons capers, rinsed and drained (optional)

Anchovies for garnish, optional

Heat 2 tablespoons oil in a large sauté pan over medium high heat and add eggplant. Cook stirring occasionally until softened and golden brown – about 8 minutes. Remove from sauté pan and set aside. Add 2 tablespoons of oil to pan, lower heat to medium and add garlic. Sauté garlic for 1 minute, stirring constantly, then add chopped celery, red pepper and green olives. Cook stirring occasionally until vegetables are barely softened – about 5 minutes. Stir in water, red wine vinegar, tomato paste, raisins and peanuts. Cook for 3 to 4 minutes then return eggplant to the pot. Remove from heat and stir in salt, sugar, basil, oregano and parsley and add capers if using. Cool to room temperature. Refrigerate leftovers.   

Ratatouille (an original from JBug’s Kitchen inspired by the George and Piret Munger Cookbook)

1 large eggplant, cut into 1”cubes (skin on)

¾ teaspoon salt

1/3 cup olive oil

1 white onion, cut into 1” cubes

1 large red bell pepper, cut into 1” cubes

1 large yellow bell pepper, cut into 1” cubes

1 zucchini, quartered lengthwise then cut into ½” pieces

4 garlic cloves, minced

½ teaspoon red pepper flakes (or to taste)

2 teaspoons dried thyme

1 teaspoon dried oregano

¼ cup chopped fresh parsley

½ teaspoon freshly ground black pepper

½ cup chicken stock

1 cup tomato sauce

Sprinkle eggplant with salt and place on paper towels, in a single layer. Cover with more towels and place a cutting board along with a heavy pan on top. Let sit for 30 minutes. Remove from towels and set aside.

Heat 2 Tablespoons olive oil in large sauté pan on high heat until very hot. Add eggplant and cook for 5 minutes, tossing well, until browned. Add remaining oil to same pan and add onion, peppers and zucchini and cook for 2 minutes. Add garlic, red pepper flakes, thyme, oregano, parsley, pepper and cook for 3 minutes. Add chicken stock, garlic and eggplant and cook approximately 2 minutes. Add tomato sauce and cook until sauce is thick. Hold at room temperature for serving. Garnish with additional parsley and black olives if desired.

A year ago - Crab Cakes and a Peach Pie

Two year's ago - Asian Pork Salad

Cauliflower Onion and Green Chile Gratin

I know you're going to think we eat a lot of spicy food and of course you'd be right but the peppers and chiles are so abundantly beautiful right now, we just need to take advantage of them. I was inspired to make this Bobby Flay recipe for a kicked up cauliflower gratin, but of course had to change it up a notch or two. I don't know about you, but other than when I'm baking I rarely follow a recipe a hundred percent.

I steamed cauliflower florets while cutting a beautiful Walla Walla sweet onion into wedges without cutting all the way through the core, and steamed the onion when the cauliflower was done. With both arranged in a gratin dish, then the fun began. 

A basic white sauce gets kicked into gear with the addition of roasted, peeled and chopped poblano peppers along with a can of chopped green chiles. Seasoned with salt and pepper, I added a good handful of white cheddar and jalapeno pepperjack cheese, then poured the sauce over the vegetables.

Topped with grated parmesan and a sprinkle of panko crumbs, it hit the oven for 35 minutes and was removed bubbling with hints of golden color and an incredible aroma. As for the flavor - smokey hints of mild poblano mixed with smooth notes of green chile with just a hint of jalapeno from the pepperjack cheese - it was an absolute symphony. I cannot imagine how incredible the sauce would be made into macaroni cheese, but believe me, I'll be giving that a try once we're off this "moderation" stuff. It would be darn near impossible to practice moderation with a bowl of that kind of comfort, don't ya' think? 

By the way, Big Guy's ready to share his recipes for rotisserie BBQ chicken, done 2 ways so I'll be telling you about that later in the week, but I have to wet your whistle and brag that the birds went beautifully with the cauliflower gratin, as would darn near anything off your barbecue right now, so be sure to give it a try. I think you'll be amazed!

Cauliflower Onion Gratin with Green Chile (from JBug’s Kitchen adapted from Bobby Flay, Foodnetwork.com)

1 large head of cauliflower

1 large sweet onion (I used Walla Walla)

3 tablespoons butter

3 tablespoons flour

2-1/2 cups whole milk

Salt & coarse ground black pepper

2 large poblano chiles, roasted, peeled, seeded and chopped

1 – 6 ounce can chopped green chiles

1 cup grated jalapeno pepper jack cheese

1 cup grated white sharp cheddar cheese

1/2 cup grated parmesan cheese

2 tablespoons panko crumbs

Preheat oven to 400 F. Break cauliflower into large florets and steam over boiling water for 5 minutes. Remove from steamer basket and place into greased gratin dish. Peel onion, leaving it whole, then cut into 8 wedges without cutting all the way through the core. Steam for 5 minutes and arrange in gratin dish with the cauliflower.

Melt butter in a medium saucepan and stir in flour. Cook, whisking until roux becomes slightly golden in color – about 4 minutes. Whisk in milk and cook, whisking constantly until mixture comes to a boil and thickens. Remove from the heat and add chopped poblano peppers, green chile, pepperjack and cheddar cheeses and stir until cheese has melted. Taste for seasoning and add salt and pepper as required. Pour over vegetables in gratin dish and sprinkle with parmesan cheese and panko crumbs.

Bake at 400 for 25 minutes or until vegetables are softened and mixture is bubbling and starting to brown on top. Allow to rest for 10 minutes after removing it from the oven. Makes 4 to 6 servings.

A year ago - Chili Dog Perfection

Two year's ago - Mediterranean Style Stuffed Peppers

 

Tomato Cobbler and Panko Crusted Oysters

Big Guy often comes up with menu ideas and while many times they include something I wouldn't be caught dead cooking or eating like tripe, tongue or other awful offal, when he saw the Tomato Cobbler in this month's Food Magazine he thought it would be great with oysters, so I gave in to his wishes.

Of course we had to come to a bit of a compromise (isn't that what marriage is all about), because he wanted to use the oysters as the topping instead of thyme flavored buttery biscuits. For me to give up anything resembling bread never mind biscuits is asking a lot never mind I have to admit oysters are one of the things I put on my awful list. Since his taste buds have adjusted to curry, peas and salmon, I figured mine could adjust to oysters. 

Big Guy soaked the bi-valves in a combination of buttermilk and hot sauce for a few hours before treating them to a flour dredge, egg wash and panko crust. Fried for a few minutes a side until crisp on the ouside and creamy inside, they ended up looking like this.

As for the tomato cobbler, we've had a version of it here before way back last September and believe me, it is a keeper. This time, lovely diced vine ripened tomatoes are combined with sauteed onion, garlic, cayenne and fresh thyme, then hit a casserole along with cherry tomatoes and a topping of light, flakey, moist and delicious thyme flavored biscuits. An hour in the oven and an enticing aroma later, and here you go.

I stuck to my guns and managed to "enjoy" my modest helping of Big Guy's perfectly crisp and delicious oysters and Big Guy fulfilled his wish too. As you see, moderation took the back seat last night and the scale's telling the tale this morning; however, some things are just worth the excess. He said the combination of spicy, sweet, stewed tomatoes and crisp oysters was everything he had envisioned.

In fact, he's so happy, he's still talking about it this morning - I wonder if this would be a good time to hit him up for a house on the Oregon Coast. Too much, huh! 

Just so you know since we're all about honesty here, I prefered the previous version of the cobbler, spiced up with pepper flakes, loaded with fresh basil and a cheesey biscuit topping. Hit this link and head to One Perfect Bite and you'll see why; however, this one was OK too.

I changed up last night's up by adding more cayenne, garlic and thyme along with a couple of teaspoons of Knorr's Tomato Bouillon, a popular item used in many Mexican kitchens that you may find in the ethnic foods section of your local supermarket (or follow the link to Amazon). It's a new addition to our pantry and certainly added a nice boost of tomatoey flavor and richness to the cobbler. I'll definitely be using it more often in other dishes, but be forewarned - it contains MSG so if you've a low tolerance level for the stuff or suffer from migraines, leave it out. Just sayin'. 

Tomato Cobbler (from JBug’s Kitchen adapted from Food Magazine)

2 tablespoons butter

1 medium yellow onion, diced

3 cloves garlic, minced

2 teaspoons fresh thyme, chopped

1/4 teaspoon cayenne pepper

1-1/4 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon brown sugar

2 teaspoons Knorr tomato bouillon (optional)

3 large vine ripened tomatoes, cut into 1 inch chunks

3 tablespoons all-purpose flour

2 cups cherry tomatoes cut into halves

1 tablespoon olive oil

Over medium heat, melt butter in a sauté pan and add onion. Cook, stirring often until onion is transparent and starts to turn golden. Add garlic, thyme, cayenne pepper, salt, pepper, brown sugar and tomato bouillon and cook for an additional minute. Add diced tomatoes, bring to a simmer and cook for 5 minutes until tomatoes have softened and released some of their juices. Remove pan from heat, stir in flour and cherry tomatoes. Move mixture to a greased casserole dish. Drizzle with olive oil.

Preheat oven to 350.

Topping:

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon granulated sugar

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

6 tablespoons cold unsalted butter, cut into cubes

2/3 cup milk

2 teaspoons Dijon mustard

2 teaspoons chopped fresh thyme

In a medium bowl, whisk together flour, baking powder, sugar, salt and pepper. Cut in cold butter using a pastry blender until mixture has coarse crumbs. Using a fork, mix together milk, mustard and thyme, then pour mixture over dry ingredients and toss lightly to incorporate. Do not over mix the dough. Drop dough in spoonfuls over the prepared tomato mixture and bake in preheated 350 oven for 50 to 60 minutes until topping is golden brown and mixture is bubbling. Let rest for 15 minutes before serving.  Makes 6 servings.

A year ago - Onion and Smoked Salmon Tart

Two year's ago - Hunter Style Chicken

Three year's ago - Peach Blueberry Cake

Lorraine's Baked Beans

When Lorraine had us over for dinner on the 4^th of July, her incredible menu included a fabulous pot of baked beans (actually she had 2 pots). Loaded with “secret ingredients”, it was the most addictively delicious explosion of flavors I’d had all summer …that is, until she had us over for curry the other night but that’s a whole other story.

Had I not been trying to be so polite, I’d have taken a shovel and finished the whole darn thing but those old lessons from Emily Post’s book of etiquette prevailed so I just had to make them at home so we could gorge ourselves on the sly. There was only one slight problem – I needed a bean pot because that’s how Lorraine cooked hers. Thankfully during a quick foraging trip to the Waldport second hand shop Big Guy spotted one and we were off to the races. Now, we’re the proud owners of an official made in the USA Hull bean pot that didn’t look like it had ever been used. It’s a beauty, isn’t it?

Anyway, to cut to the chase - here’s the link to Fig’s & Artichokes for Lorraine’s recipe…I don’t know about you, but I was kinda’ surprised at a few of the ingredients but there’s no surprises with the final outcome. They’re the best!

By the way, I cut the quantities in half so we wouldn’t be total gluttons, reduced the sugar slightly and added a can of drained black beans to the mix, just because I had them and I’m ornery.  I’m also impatient so the beans cooked for exactly 1 hour less than the recipe called for, which means they’re not quite as dark and rich in color as Lorraine’s were, but they’re still delicious.

We had ‘em along with some gi-normous foot long hot dogs Big Guy cooked on the grill outside …that’s his plate you’re looking at. Mine had more beans and less dawg. Just sayin’. 

 

Onion Pie and Barbecued Meatloaf

Big Guy's going to be asking "what holiday" as this long weekend comes to a close. He had quite the day yesterday! Between laying backsplash tile and several trips to Home Depot, he managed to cook breakfast as well as whip up 5 lovely individual meat loaves for our dinner last night. Talk about an overachiever!

We've shared his meat loaf recipe with you in the past but it's just too darn tasty not to make over and over, particularly now that barbecue/grilling season is upon us. Loaded with ground beef, pork and spicy hot Italian sausage along with tons of garlic, jalapeno's, sun dried tomatoes and chopped mushrooms, there's not much filler in these babies - just pure unadulterated meat.  The mushrooms really help to keep the loaves moist while they cook for an hour over charcoal flavored by alder chips and the resulting smoky flavor is absolutely incomparable. Hit this link and it'll take you to the recipe! 

I'm always on the lookout for a new side dish, so when I saw the recipe for Onion Pie in the Best of the Best of Arizona Cookbook Big Guy brought back from his Grand Canyon hike for me last weekend, I just had to give it a try.

This simple pie has got most all the same ingredients as a quiche but is much lighter thanks to an untraditional crust made from crushed saltine crackers. Baked in a 9 x 13 pan, it comes out thinner than a normal pie, but absolutely packed with onion flavor and a perfect creamy textured, mild flavored foil for the spicy meatloaf. It's definitely going on our "keeper" list. 

Onion Pie (from JBug’s Kitchen adapted from The Best of the Best of Arizona Cookbook)

48 saltine crackers

1/2 cup butter, melted and divided

2 tablespoons olive oil

2 extra large onions, thinly sliced

1/2 pound grated Cheddar cheese

2 cups whole milk or half and half

3 eggs, beaten

Salt and course ground black pepper

Freshly grated nutmeg

Preheat oven to 350. Place saltine crackers into a large zip bag and crush to fine crumbs. Add all but 2 tablespoons butter to the crumbs, close bag and mix together well. Pour 2/3 of the crumbs into a 9 x 13 pan and press evenly onto the bottom.

Heat oil and remaining 2 tablespoons of butter together in a large sauté pan. Add onions and cook until onions are softened but not browned. Remove from heat and cool slightly. Arrange onions on top of cracker crumbs in pan and top with grated cheese. Heat milk in microwave until hot but not boiling. Pour slowly over beaten eggs, whisking constantly. Season with salt and coarse ground black pepper, and pour egg/milk mixture over cheese and onions in pan. Sprinkle with reserved cracker crumbs and top with freshly grated nutmeg.

Bake in preheated oven for 30 minutes. Let rest for 5 minutes before plating. Makes 8 servings.

A year ago - Buffalo Shrimp on Lemon Caesar Salad 

Two year's ago - Curried Chicken with Fresh and Dried Cranberries

Mushroom Strudel

I'm often at a loss on what to serve as a vegetable side dish other than our usual roasted asparagus or occasional cauliflower. We're a touch limited in choices because the master of the house doesn't like peas or green or yellow beans for that matter and really prefers his veggies raw while I like 'em cooked. Thankfully though he has a particular fondness for mushrooms.

Personally I could take or leave mushrooms having grown up on the canned variety which really don't do the little 'shroom much justice, but I'll be changing my tune considerably if we can have them like this more often.

Inspired by a recipe in St. Louis Souvenirs, the strudel filling includes sliced mushrooms, minced onion, and garlic sauteed in a little butter and flavored with sherry and lots of nutmeg. A touch of flour to thicken the sauce, some fresh parsley, and a little sour cream make the mushrooms creamy and a perfect tasty foil for the crisp layers of phyllo leaves.

Prepped in advance and held in the refrigerator until the very last 20 minutes before serving time, you've got to admit it looks rather fabulous with a little grilled skirt steak on the side. This Mushroom Strudel would also make a great appetizer or luncheon dish along with a salad if you're so inclined. Needless to say, we'll be putting it on our menu again in the very near future.

By the way if you have an aversion to using phyllo pastry, no worries. Just encase the fabulous filling inside your favorite pastry or some of the dough boy's croissants. Heck you could even use won ton wrappers. Dynamite!

Mushroom Strudel (inspired by St. Louis Souvenirs Cookbook)

2 tablespoons butter

1 tablespoon oil

1/2 small onion, minced

2 cloves garlic, minced

12 ounces sliced mushrooms

1 tablespoon all-purpose flour

Salt and coarse ground black pepper

1/2 teaspoon freshly ground nutmeg

1/4 cup dry sherry

2 tablespoons chopped parsley

1/2 cup sour cream

1/2 package phyllo pastry leaves

1/4 cup butter, melted

Dry Italian flavored breadcrumbs

Heat butter and oil in a sauté pan over medium high heat. Add onions and cook until onion is softened – about 4 minutes. Add garlic and cook an additional minute stirring constantly. Stir in mushrooms and cook until mushrooms have softened and start to turn golden – about 6 to 8 minutes. Stir often. Stir in flour and cook for a minute, then add salt, pepper, nutmeg and sherry. Stir well and cook for 30 seconds, then remove from heat. Stir in parsley and sour cream. Cool mixture to lukewarm before continuing.

Spray a baking sheet with cooking spray and set aside. Arrange 2 phyllo leaves on a work surface, one on top of the other. Brush with melted butter and sprinkle lightly with bread crumbs. Repeat with another 2 leaves of phyllo, melted butter and bread crumbs. Top with an additional 2 phyllo pastry leaves. Place half the filling in a long narrow strip on the short side of the phyllo pastry, leaving approximately 1 inch border around the outside. Fold in edges and roll, encasing filling in phyllo. Brush well with butter and place package with the seam side down on the baking sheet. Repeat to make a second strudel. At this point the strudels can be refrigerated.

Preheat oven to 375. Cut slits in the top of the phyllo packages with a sharp knife. Bake for 20 to 25 minutes until strudels are golden brown and filling is hot. Slice into pieces before serving. Serve warm. Serves 4.

A year ago - Fish Tacos with Avocado Cream

Two year's ago - Buffalo Chicken Balls

Sweet Chili and Root Beer Baby Back Ribs with Fresh Corn Saute'

Grilling season is upon us once again, although here in the sunny Southwest it's darn near a year round enjoyment. The challenge is often coming up with something new and different to try.

Every once in awhile I hit the Fine Cooking web site and rarely come away from it unhappy. This time I couldn't resist their recipe for baby back ribs. Only thing is, it was "stankin'" hot here yesterday (over 100) and since Big Guy spent the entire weekend marking papers, we decided to roast the ribs inside and merely glaze them on the outside grill. 

After Big Guy took the membrane off the back, we seasoned the ribs well with salt and pepper, minced garlic and an onion, then placed them into a foil packet along with a cup of apple cider. Wrapped up well, they roasted at 350 for 80 minutes. After they cooled slightly, we coated them in the glaze made of hoisin, root beer, sweet chili sauce, Sriracha glaze and grilled them till they were brown, crispy and shiny.

If you head to Fine Cooking's site, you'll notice their version was done completely on the grill and the glaze included kecap manis - we happened to be out of that sweet Indonesian style soy sauce so I substituted hoisin instead.  

Lorraine over at Figs and Artichokes recently posted her version of Hoisin Ribs and I really wish I'd followed her footsteps because the Chinese 5 Spice Powder she used in hers, never mind the sherry would have been a great addition to this version. I found them a little lacking in flavor, but since Big Guy normally does the rib cookin' around here, it could be I was missing the smoky flavor. Saying all of that, these were moist, tender and OK. I'm just spoiled and that's all there is too it.

Our side dish last night also from Fine Cooking included fresh corn, sauteed with bacon, red onion, green pepper, and garlic and finished with chives, parsley and a dash of hot sauce. Served warm with a squeeze of lemon, it was absolutely fabulously delicious and a great accompanyment to the ribs. Incidentally, the lemon could be replaced with lime juice but for heaven's sake, don't leave it out. It makes a huge difference and really freshens up the flavors. 

Hit the link and head directly to Fine Cooking for the recipe. We made it as listed with one exception - we cut the recipe in half and we used our home smoked side bacon instead of the back bacon they recommend. 

I know I'm being a lazy lout for not listing the recipes below, but our little Maxer had a long string of seizures last night and he's a might fragile at the moment. He needs his Momma so I've gotta run. Hope you all have a super day! 

A year ago - Lamb Sausage Rolls

Two year's ago - Chicken Chili Caliente

Braised Red Cabbage with Apples and Caraway

There tends to be some repetition when you blog as much as we do since we're all about every day cooking and all so bear with me as I talk about the braised red cabbage we had last night.

We happen to love the stuff although it was one of the cooked veggies the Big Guy avoided before we tied the knot. He's come to realize there's hardly anything better for pure simple deliciousness than cooked cabbage, but even I admit it doesn't make the house smell particularly good the day after the night before.

This particular recipe is our favorite and includes cabbage, red onion and apples all braised low and slow for two whole hours in a mix of red wine vinegar, brown sugar, chicken stock and caraway seeds. You'd think it would be cooked to death now wouldn't you but it isn't. There's still some crunch left to the cabbage and it's absolutely silken in texture and full of the nuances of apples and caraway.

Served along with some lovely fresh pork bratwurst sausages from our local purveyor "Sprouts", it's a lovely incredibly easy and very delicious solution to a weeknight dinner. The best part about it, the cabbage can be prepared the night before and reheated because it only gets better. Try it next time you need a different kind of side dish. It's fabulous with any kind of pork, especially schnitzel and great with duck too.

Braised Red Cabbage with Apple and Caraway (from JBug’s Kitchen adapted from Sable and Rosenfeld, Elegant Entertaining)

1 large head red cabbage coarsely chopped into 1 inch pieces

1/4 cup red wine vinegar

1/2 teaspoon kosher salt

2 tablespoons butter

1 red onion sliced

2 apples, peeled, cored and thinly sliced

1/2 cup chicken stock

2 tablespoons brown sugar

2 teaspoons caraway seeds

Black pepper to taste

In a large non-reactive bowl (stainless steel or glass) combine cabbage, red wine vinegar and salt. Allow to sit for 5 minutes. Meanwhile heat 2 tablespoons butter in a large heavy Dutch oven over medium heat. Add sliced onion, apples, chicken stock, brown sugar, caraway seeds and cabbage/red wine vinegar mixture. Cover pot and reduce heat to low. Braise for 2 hours, stirring every half hour until cabbage is tender. Taste for seasoning and add black pepper as needed. Makes 6 to 8 servings.

A year ago - Pasta with Pancetta and Tomatoes   Two years ago - Pork Tenderloin with Rhubarb Chutney

Irish Potato Cakes aka Boxty

I don't know whatever possessed me to cook 5 huge russet potatoes on Thanksgiving day to make mashed. I mean 5 of them and there's only 2 of us? Was I crazy? Everything happens for a reason though because I've been meaning to make these Irish potato cakes for a long time but never seemed to have any leftover mashed potatoes hanging around. I love my taters!

These are not at all like the crisp, light and lacy potato latkes that we all know and love made from grated potato, flour or matzo meal and egg. Oh no, these are pancakes in every sense of the word. Created from mashed as well as grated potato, self rising flour and buttermilk, they're a heavy duty, stick to your ribs won't be hungry for a week kind of pancake and boy are they tasty.

I snitched the recipe from Mary at One Perfect BIte and as usual she can always be counted on to provide a recipe that she's tested and worked out all the kinks; however, saying all of that I think I need to practice making them a few more times. (Darn, ha,ha) Mine were on the heavy side and kind of doughy, likely due to the fact that I mixed 'em too much before cooking them and it could also be that I didn't cook them long enough, or maybe they're just supposed to be that way. Hit the link and head to Mary's site to read what she has to say about them and collect her recipe!

We had our boxty with Italian sausage of all things that I browned in a pan before adding sliced onion, green pepper, garlic, mini pearl tomatoes and a little tomato sauce then braised for 25 minutes. Nothing like mixing the Irish with Italian, but darned if those spicy sausage weren't the absolute bomb!

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German Potato Pancakes                       Mashed Potato Pie w Bacon

 

Corn Cakes with Chopped Tomato and Avocado Salsa

I have a habit of trying new recipes and it's often just a different version of something I've already made before. That was the case last night with the corn cakes we made to go along with some grilled chicken.

Tasting of summer which is rather appropriate since it is still in the 90's here, even though the calendar says we're supposed to be almost a month into fall, these cakes are really more of a fritter with a do-nut like interior made of a combination of flour and corn meal along with ground corn kernels, red onion, basil and a touch of jalapeno. While they're ok in their own right, the fresh tomato and avocado salsa really makes 'em sing.

Notice I said they were alright and they are - really a great side dish and they'd make a super appetizer too so here's the recipe anyway, but we decided that if we're having "corn cakes", we'll take this one with or without the clams any old day of the week because they're more about the corn and less about the cake. Just sayin'.

 

Corn Cakes with Chopped Tomato and Avocado Salsa (Adapted from Sara Foster’s Southern Kitchen)

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

Sea salt and freshly ground black pepper

2 eggs, beaten

2 tablespoons well shaken buttermilk

2 tablespoons melted butter

2 cups frozen corn kernels, defrosted

1/4 cup diced red onion

1/4 cup chopped fresh basil

1/2 jalapeno, minced

 Oil for frying

 In a small bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper and set aside. In another bowl beat eggs, buttermilk and butter together. Set aside.

Using an immersion blender or food processor, puree 1-1/2 cups of corn kernels until coarsely chopped. Add remaining corn kernels along with red onion, basil and jalapeno. Add dry ingredients and mix gently to combine. Add wet ingredients and mix together until just combined. Do not over mix.

Heat a large skillet with a quarter inch of vegetable oil in the bottom. When sizzling, drop in batter (I used a cookie scoop) and flatten with a fork. Fry 6 at a time for approximately 1 to 2 minutes per side until golden brown and firm to the touch. Do not crowd the pan. Drain on paper towels. Keep cakes warm in a low oven until serving time. Serve with salsa.

Tomato Avocado Salsa

1 large tomato, cored and chopped

1 green onion, minced

1/2 jalapeno pepper, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped cilantro

1 garlic clove, minced

Juice of 1 lime

1-1/2 teaspoons olive oil

1-1/2 teaspoons white vinegar

1 avocado, peeled, pitted and diced

Place ingredients into a bowl and stir to mix. Place avocado pit into center of bowl, and refrigerate air tight until serving time. Remove pit before serving.

Old Settler Beans

When old man hunger comes knocking at your door you can tell him to take a hike if you've got a pot of beans like this in the oven.

Fashioned from an assortment of canned beans with a hint of added sweetness from sugar and a hefty hit of spice via barbecue sauce and Dijon it's the addition of bacon and hamburger that make it really sing. Great as a main course along with some corn bread or as a side dish with steak or ribs, it's the perfect dish for a potluck or just 2 very hungry people that don't mind leftovers - a lot of leftovers.

The Big Guy can vouch for the fact it makes a darn fine lunch, particularly along with those hot dogs he so loves.

Old Settler Beans (Adapted from Jackson Hole Cooks)

3/4 pound lean ground beef

6 slices bacon, finely chopped

1 large onion, chopped

1 – 16 ounce can pork and beans

1 can kidney beans, drained and rinsed

1 can pinto (red) beans, drained and rinsed

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 cup barbecue sauce

1/4 cup ketchup

1 teaspoon chili powder

1 tablespoon Dijon mustard

Preheat oven to 350. Heat a large Dutch oven over medium high heat and add chopped bacon. Cook until bacon is starting to crisp and has released some fat into the pot. Add ground beef and cook crumbling until no longer pink. Add onion and continue cooking, stirring occasionally until onion has softened. Add pork and beans, drained and rinsed kidney and pinto beans. Stir in sugars, barbecue sauce, ketchup, chili powder and Dijon. Cover pot and bake for 1 hour. Serves 4 as a main course or 8 as a side dish. Download Old Settler Beans

A year ago - Baked Fish with Onion and Bacon Crust

Ranch Potatoes

Here’s the scenario. You’ve a bunch of leftover boiled potatoes in your refrigerator and you’ve maxed out the desire for potato salad. (So I said it was a scenario, I didn’t say it could really happen).  You had home fries for breakfast yesterday and you’ll have to have ‘em again tomorrow unless you do something with those Yukon Golds taking up valuable refrigerator space.  Have I got a deal for you.

From Wall Drugs cookbook, this little number takes all of a minute to put together and after a mere 30 minutes in the oven, you’ll end up with the perfect potato to go with a grilled steak or just about anything for that matter.

Chunked up spuds, chopped  green onions, shredded cheese and purchased ranch dressing result in a side dish that’s bound to please everyone. Up the anti  by adding some chopped green chiles to the mix and you’ll have ‘em crying for more.  There's only one teeny tiny little issue -  what do I do with the leftovers?

Quick Ranch Potatoes (adapted from Wall Drugs Cookbook)

3 large boiled Red or Yukon Gold potatoes, cut into 1-1/2 inch pieces

1 bunch green onions, chopped

6 ounces chopped green chiles (optional)

1-1/2 cups shredded Monterey jack cheese

1 cup bottled Ranch dressing

Salt and coarse ground black pepper

Preheat oven to 350. Spray a gratin dish with cooking spray and set aside. In a large bowl combine potatoes, green onions, chiles if using, cheese and ranch dressing. Toss together well. Season with salt and pepper. Turn into casserole dish and bake for 30 to 35 minutes, until slightly golden on top and bubbling. Serves 4 to 6.

A year ago - Pumpkin Bread Pudding with Caramel Sauce

Paprika Chicken with Iddy Biddy Potato Dumplings

The thing I love most about cooler weather is the opportunity to haul out the Dutch oven and make stew. Nothing can compare to the flavor and aroma created from braising and last night's dinner was tops in that regard.

The kitchen of my youth was rather limited in the herb and spice department and there was a time   when I thought paprika had absolutely no flavor whatsoever. As far as I knew its sole purpose was to add color to the top of deviled eggs. Time and experience have proven me wrong (again) and if you don't believe me, you've just got to try this wonderful Hungarian creation. Yikes, in case you're wondering there's something in the lighting that gave this dish a luminescent quality. Trust me, it doesn't glow in the dark and no the sauce didn't separate/curdle - it just looks that way. Weird, very very weird which might make it a good choice for Halloween dinner.

In this case I used skinless boneless chicken thighs, dredged in flour and browned before braising in an onion, sweet bell pepper, thyme and sweet paprika flavored deep velvety red gravy.  Finished with some Dijon mustard and sour cream, it's the kind of dish you can whip up in less than an hour on top of the stove, or simmer long and low in the oven if you're so inclined.

While it would be fabulous on top of some soft buttered noodles, I chose to follow tradition and whipped up some potato dumplings. Much like gnocchi these little "dumples" (also known as spatzle) are made from a cold mashed potato, flour, egg and water dough with just a touch of melted butter. Thanks to some kitchen assistance from the Big Guy, we pushed the dough through our potato ricer into a pot of rolling boiling water. When the dumplings rise, they're cooked (which takes all of 30 to 40 seconds), at which time they're scooped out and drained. Reheated in butter in a hot saute pan until slightly browned and crispy on the outside they are the bomb. Incredibly light but solid and hearty, the extremely flavorful little morsels are unbeatable as a gravy soaker upper.

Dinner was fabulous darlings, absolutely fabulous. The only complaint? I managed to use darn near every pot, pan, spoon, measuring cup and miscellaneous kitchen item in its creation and worse yet, it was my turn to clean up. Now where's the justice in that?

Chicken Paprika with Tiny Potato Dumplings (adapted from High Plains Cookbook, The Joy of Alberta Cuisine)

8 skinless, boneless chicken thighs

Salt and coarse ground black pepper

All-purpose flour for dredging

2 tablespoons olive oil

1 large onion, finely chopped

2 red sweet bell peppers, sliced

1 tablespoon Hungarian sweet paprika

1 teaspoon dried thyme

1 tablespoon apple cider vinegar

1/2 cup dry white wine

14 ounce can low sodium chicken stock

2 tablespoons tomato paste

2 tablespoons Dijon mustard

1/2 cup sour cream

Chopped parsley as garnish

Heat oil in a heavy Dutch oven until shimmering. Season chicken thighs with salt and pepper, and then dredge in flour shaking off excess. Brown chicken on all sides being careful not to crowd pan – takes about 10 minutes. Remove to a bowl and set aside. Add onions and peppers to pot and sauté until onion is softened. Sprinkle with paprika and thyme and cook, stirring constantly, for 1 minute. Add vinegar and white wine and cook, scraping any browned bits from bottom of the pot, until the wine is almost completely reduced. Add chicken stock and tomato paste, stirring well to incorporate. Return chicken to the pot along with any accumulated juices. Bring to a boil, then lower heat to simmer, cover and cook for 40 minutes or until chicken is very tender. Remove chicken to a bowl and keep warm. Increase heat and simmer until sauce is reduced to a thick consistency. Reduce heat to low and whisk in mustard and sour cream. Return chicken to pot to warm. Garnish with parsley and serve with noodles or dumplings. Serves 4

Potato Dumplings (Spatzle)

1 cup cold mashed potatoes

2 cups all-purpose flour

1/2 teaspoon salt

1 egg

1 tablespoon melted butter

1 cup warm water

1/4 cup Butter

Salt and freshly ground pepper

Heat a large pot of boiling water to a rolling boil. Meanwhile mix together potatoes, flour and salt in a large bowl working mixture with your fingers until it is crumbly. Whisk together egg, butter and warm water. Make a well in the center of the potato/flour mixture and add liquid. Using a fork, gradually incorporate dry ingredients into the liquid until you have a smooth soft dough. Using a potato ricer or a colander with large holes and a spoon, press dough through holes into boiling salted water. Stir pot and when dumplings rise to the top remove them with a spider and drain in a colander. Set aside and repeat process until all dough is used.

Heat large sauté pan over medium high heat. Add butter and when butter is melted, add dumplings. Sauté until dumplings are slightly golden, stirring often. Season with salt and pepper. Download Chicken Paprika with Tiny Potato Dumplings

A year ago - Spiced Chicken with Rice

Apple Jack Glazed Baby Back Ribs with Corn Green Chile Gratin

Just imagine enjoying tender juicy baby back ribs coated in a shiny Asian flavored glaze on your weeknight menu. I don't know about you, but we always seem to reserve a meal like this for the weekend thinking it requires a lot of time to prepare, but believe me that's not the case here.

You see the ribs are drizzled with pineapple juice, wrapped in foil and roasted in the oven for an hour and then cooled in the accumulated juices. That makes them perfect for partial prepping in advance - either while you're enjoying coffee and breakfast in the morning, or the night before. Whatever, you can just haul the pre-roasted ribs out of the refrigerator, coat 'em in glaze and finish them just before serving, which is exactly what we did.

We needed an excuse to try out our fancy new little gas grill and these glazed baby back ribs were just the ticket. You see, I've been after the Big Guy for a while to purchase one that I can use when he's out of town because I don't do charcoal plus we were a tad frustrated with the cooking equipment provided at the houses we rent at the beach so after a little research we found the perfect solution - the Coleman Roadtrip Grill LXE. It's perfectly portable so we'll be able to take it with us. How 'bout them apples?

As you can see, it worked beautifully putting a "dew" on the ribs. The spicy boozy Asian flavored glaze takes about 5 minutes to put together and can be made in advance as well which means dinner can be ready in a flash. Talk about make you look good!

We had our ribs along with a creamy corn and green chile gratin which can also be prepped ahead of time, refrigerated and cooked just before you need it. Loaded with roasted green chiles, sweet corn and cheese, the gratin is really like a chile rellano casserole and just a little different from the standard rib "withs" of beans and coleslaw. 

Apple Jack Glazed Baby Back Ribs (adapted from Bon Appetit via epicurious.com)

1 – 2-1/2 pound rack baby back pork ribs

Sea salt and course ground black pepper

1/2 cup unsweetened pineapple juice

Preheat oven to 350. If desired remove membrane from back of ribs. Season rack well with salt and pepper. Place on a large sheet of aluminum foil and pour pineapple juice over ribs. Seal foil and place on a sheet pan to catch any drips. Roast for 1 hour. Remove from oven, open foil and turn ribs upside down so the meaty part is facing into the juices. Cool to room temperature then refrigerate until just before serving.

Glaze:

5 tablespoons honey

1/4 cup Apple Jack brandy (or bourbon)

1-1/2 tablespoons hoisin sauce

1 tablespoon Dijon mustard

1 tablespoon plum sauce

1-1/2 teaspoons light molasses

1-1/2 teaspoons soy sauce

1-1/2 teaspoons Worcestershire sauce

1 teaspoon hot chili paste (sambal oelek)

1/4 teaspoon each salt and pepper

Place ingredients into a jar or container, seal and shake to combine well. Refrigerate until needed.

To prepare – preheat grill until medium hot. Grill ribs, brushing often with glaze and turning frequently until desired color – about 10 to 15 minutes. Serves 2.

Corn and Green Chile Gratin (inspired by Wall Drug Cookbook)

10 ounces roasted green chiles, chopped

1 cup frozen corn, thawed

1 cup grated cheese (I used combination of sharp cheddar and Monterey jack)

1 egg

3/4 cup milk

5 tablespoons flour

Salt and pepper

Hot sauce (optional)

Fried Onion Rings and Crisp Bacon for garnish

Preheat oven to 350. Spray two 10 ounce ramekins with cooking spray. Arrange 1/4 cup of green chiles in bottom of each ramekin. Top with 1/4 cup frozen corn, then cheese. Repeat layers ending with cheese. Using a whisk, beat egg in a small bowl. Whisk in milk, flour, salt, pepper and hot sauce. Pour mixture into ramekins. Ramekins may be refrigerated at this point and baked later. Place ramekins on a sheet pan to catch any drips and bake in preheated oven for 35 to 40 minutes, or until knife inserted in center comes out clean. Garnish with onions and bacon. Serves 2. Download Corn and Green Chile Gratin

A year ago - Green Chicken Curry