Posted at 8:51 am , on November 22, 2013
It looks like we may have a cold blustery weekend with dropping temperatures and the possibility of rain or snow. I thought it would be the perfect time to hunker down by the fire with a good book and a warm bowl of soup. You see, I’m not a cold weathered person and the least bit of cold seems to go right through me. I’ve always been this way, once the cold settles into my bones it’s there for the duration and I don’t thaw out until Spring. Something hearty . . . something rich would be just the thing to warm my spirits. With that in mind I reached for my recipe for chicken and wild rice soup which is filling as well as comforting. One bowl and it may be time for a nap!
Posted at 8:33 am , on November 19, 2013
I was in New Mexico over Halloween this year leaving Joe to take over the job of handing out candy for the trick or treaters. I asked him to save any leftover Reese’s Peanut Butter Cups so that I might bake a batch of cookies. It was a light crowd so he had plenty of candy left over. I know he had to use all his willpower not eat those Reese’s, but to his credit he hid them away in the freezer until I got home. After thinking about it I decided cookie bars were the way to go. I found a great recipe from “Mom On Time Out” that sounded so good I just had to try it out. For all the peanut butter lovers, these bars are for you!
Posted at 9:02 am , on November 15, 2013
The pumpkin puree is coming out of the freezer. I’m fixing a big batch of brioche dough with my homemade puree and pumpkin spices to make pumpkin cinnamon rolls which are all the craze this season. My family loves cinnamon rolls so these pumpkin and spice rolls really appealed to me. It makes for an easier process when you make the dough ahead of time and refrigerate. The dough will keep up to a week in the fridge until you’re ready to put the rolls together. The dough needs to rest at room temperature for about 30 minutes allowing the dough to relax enough to shape and roll out. A mixture of sugar and spice gives the rolls a wonderful filling. The aroma of pumpkin and cinnamon filled the kitchen with holiday cheer. I put half aside in the freezer for the upcoming holidays!
Posted at 10:19 am , on November 12, 2013
I’ve been saving a pork butt roast in the freezer for something that could last more than just one meal. I love the aroma of slow cooked pork and anything that can be stuffed in a tortilla makes for an easy and tasty meal. These chunks of pork were cooked low and slow with the flavors of chiles and citrus to the point of falling apart. I had a plan to make tacos one night and a use the leftover carnitas for a pot pie or shepherds pie for Joe and I the next night. After all, this was a 3 pound roast, surely there would be plenty for the next day . . . but as it turns out my youngest/midnight bandit ate near all of it before morning!
Posted at 8:40 am , on November 8, 2013
I was in New Mexico a couple weeks ago and witnessed the beautiful fall colors in my home state. The Cottonwood trees along the Rio Grande were especially gorgeous in their golden yellow hue while traveling I 25 through Albuquerque. This past week here in Kansas the trees have peaked and very pretty as well. I’m slow to get back in the kitchen and been enjoying the easy comfort foods that I used to enjoy back home. One of my favorites is “Crumb Chicken” which my Mom used to make often. Now remember, this was a long time ago on the farm when we didn’t worry so much about fats and cholesterol. She would cut up a whole chicken and dip each piece in melted butter, then in crushed cornflake crumbs and bake it until it was as crisp as fried chicken. Oh, it was so good! I make my own version but a bit healthier than Mom used to make. I found these Pretzel Crisps that make a flavorful crumb coating for chicken. Instead of melted butter, I used buttermilk which coats the chicken and keeps it moist and tender.