Chicken & Dumplings is another one of those dishes that means different things to different people. Is it thin like a soup, or thick like a stew? Does it have vegetables in it? Does it have thin, square dumplings or big, blobby ones?
This recipe is what it is to us (for today, anyway). It falls into the stew-ish, vegetabled, blobby category. Continue reading ‘Chicken & Dumplings’
I don’t have anything against the jellied cranberry sauce that shows up on many Thanksgiving tables, in a perfect cylinder with the ring pattern of the can decorating the sides. It is almost always on the table, and, frankly, I think it tastes pretty good spread on a crescent roll that has been slathered with butter.
If you aren’t a fan of that cranberry sauce from a can, you really should give this recipe a try. It might just change your mind. It is so fresh tasting and tangy. It is super easy, too. Continue reading ‘Cranberry-Apple Relish’
When Mike and I had our last “What do you want to eat this week?” conversation, Mike wanted to give me an ingredient challenge. I accepted his Iron Chef proposal. The theme ingredient: Sweet Potatoes. Little did Mike know that I ran across a sweet potato recipe earlier in the week that I was eager to try. Mwah ah ah!
This may be the only way I want to eat sweet potatoes from now on. The fresh rosemary tastes so good with the sweet potatoes, and the slowly cooked shallots add just the right amount of sweetness. Continue reading ‘Rosemary Mashed Sweet Potatoes with Shallots’
It is cold and rainy as I write this, our first real cold of the year (it’s late this year). Blah. I’m thinking back to the unusually warm November weekend we had a couple of weeks ago. Knowing it was likely the last good grilling weather we would have for a while, I wanted to take advantage of it. Thanks to a “all the frozen foods you can fit in this bag are 10% off” sale, I had a bunch of shrimp in the freezer, so it was the protein of choice.
I had the couscous recipe bookmarked on the computer. In the original recipe, it is served as a chilled salad, but I wasn’t interested in waiting for our food to get cold before we could eat, so I served it warm. It was delicious! Perhaps someday I will try chilling the couscous, but knowing how tasty it is warm, I kind of doubt it. Continue reading ‘Grilled Herb Shrimp with Tomato Basil Couscous’
Published November 16, 2010
Baking , Breads , Breakfast , Muffins
This is a delicious pumpkin bread recipe that I baked into muffins as part of last week’s Good Eats inspired muffin madness. This recipe makes three 7 x 3 inch loaves of bread, or about 36 muffins. If you are baking loaves, you’ll want to leave them in the oven for about 50 minutes. Continue reading ‘Pumpkin Muffins’
I don’t know what is happening to me. I think I might be turning into a meatloaf lover. Stuffed peppers are basically a meatloaf stuffed inside a bell pepper. And they are delicious! But I don’t like meatloaf. It is the lamest identity crisis ever!
These peppers would probably look a little prettier if I went the traditional route of trimming off the top and filling the whole pepper, but I thought they would cook a little faster (and reheat a bit better) if I halved them. They didn’t really cook any faster, but it did provide an opportunity to try both the red and green peppers. Both were good, but I prefer the sweetness of the red pepper.
I cut quite a bit of oil out of this recipe. Part of this was intentional (I reduced the amount of oil used to cook the onion and garlic) and part was by mistake (I forgot to rub the insides of the peppers with oil). Even using very lean ground beef, the peppers and filling were moist, so I’m happy with the oil reduction. Continue reading ‘Stuffed Peppers’
Published November 9, 2010
Baking , Breads , Breakfast , Fruits
We watched an episode of Good Eats last week that was all about muffins. There’s pretty much no way we were not going to be eating muffins after that. Alton made blueberry muffins in the episode, but Mike just kept mumbling “Mmmmm, strawberry muffins” as we watched. He also said that he had never had a strawberry muffin that wasn’t from a mix that featured little strawberry flavored pellets for the “strawberry” portion of the muffin. I don’t think Alton would consider that “Good Eats,” so I made his recipe, substituting chopped fresh strawberries for the blueberries.
I was concerned that my fresh strawberries purchased in Missouri in November might not be super flavorful, so I added a couple of tablespoons of strawberry preserves to the recipe, too. I don’t know if it really added that much to the muffins, so I will probably leave it out next time, or switch over to jelly (the berries in the preserves didn’t stay very red when baked). Continue reading ‘Strawberry Muffins’
A few years ago, Mike attended a photography workshop at Yellowstone National Park (you can see some of his photos from the trip here). Mike brought home several great souvenirs, among them a Yellowstone cookbook. This recipe comes from that book.
The book warns that this chili is “not for the meek.” We found it to be quite mild, and quite delicious. The ingredient list includes things like “large can of diced tomatoes.” My large can might have been larger than intended, which could have diluted the heat. I wouldn’t have made it any differently, though, because it was just so good. I’ve listed the amounts I used below.
Mike said this is his favorite chili ever. I think he said that about the last chili we tried, too, but whatever. It is good. Really good. I’ve just finished off my fourth bowl in three days. And it goes very well with my favorite corn muffins.
Note: This recipe makes a ton of chili. I ended up with about 12 cups. The freezer is officially stocked! Continue reading ‘Carl’s Mad Bear Chili’