Slow-Cooked Barbecue Ribs

 I've been on an extreme cooking binge lately, and I think it's because I'm just so happy that I want to push food onto Ricky. He definitely deserves some of his favorite meals! The reason why I'm posting this one so late is because I wanted it to be done in time for Ricky and I to eat together once he got home from "Bro-Night"!

It's actually quite fitting too since the men in Daggerspell were involved in a random war. Usually that means they feast quite extensively on pork or some such, and well I assumed some pork ribs would be lovely tonight. It's a little different, and I'll post this as a warning - you're not going to want to wait when you smell these cooking… Honestly I almost went to war with myself on wanting to sample these before they were done. I think I beat my own father's rib recipe. (Yeah Papa I said it!)

So slow cook these little babies be it a "Bro-Night" or a "Girl-Night"!

Slow-Cooked Barbecue Ribs

• Rack of Ribs (1 Pound)
• Onion (Quartered)
• Spicy Mustard (4 Tablespoons)
• Montreal Steak Seasoning (4 Tablespoons)
• Sweet Baby Rays Barbecue Sauce (1 Bottle - Don't Be Cheap!)
• Whiskey (1/2 Cup)
• Water (1 Cup)

Instructions

• Remove the Ribs from the package and trim any of the fat. Don't forget to also trim the membrane on the back of the ribs. (AKA 'Silver Skin'.) Depending on the size of your Dutch Oven you may have to split the rack of Ribs in half. (Or 1/3's.)
• Preheat oven to 350 Degrees Fahrenheit.
• In a dutch oven place the Onions on the bottom, pour the Water in and add 1/3 of the Sweet Baby Rays.
• Rub the rack of Ribs with the Mustard, and then sprinkle generously with the Montreal Steak Seasoning on all sides. Lay down into the Dutch Oven, and pour the remaining Sweet Baby Rays onto the Ribs.
• Don't forget to drizzle Whiskey onto the Ribs as well, and pop into the oven.

• Bake for 2 hours or until the Ribs are throughly cooked.

Half Way Cooked

• Plate and Enjoy!

These ribs were so tantalizing just cooking in the oven, and I was afraid of a let down once I finally got to eat them. I was definitely not disappointed - these were probably the best I've had in quite some time. 

I highly suggest enjoying these some night, and trust me the meat will fall right off the bone.

This was my last recipe for Daggerspell by Katharine Kerr, and I'll miss the cooking from it - not much else though. Look for my review tomorrow! Night ya'll!

Parmesan and Herb Focaccia

You know those moments where you almost wish you could've done something earlier, and almost had? I almost made this focaccia a lot earlier in the day - instead I waited for it to come hot out of the oven for when Ricky got home. I'm so glad I didn't make it earlier! Now Focaccia will always have a brand new meaning for me, and it's all cause he popped the question! (I said yes!) 

I'm not sure if every Parmesan and Herb Focaccia baked will get a marriage popping question for you, but you can always make this for when you want to be married to a savory and delicious bread!

Parmesan and Herb Focaccia

• Flour (2 3/4 Cups)
• Salt (1 Teaspoon)
• Sugar (1 Teaspoon)
• Active Dry Yeast (1 Tablespoon)
• Garlic Powder (1 Teaspoon)
• Oregano (1 Teaspoon)
• Thyme (1 Teaspoon)
• Basil (1 Teaspoon)
• Black Pepper (1/2 Teaspoon)
• Vegetable Oil (1 Tablespoon)
• Water (Hot, 1 Cup)
• Olive Oil (2 Tablespoons)
• Parmesan Cheese (1/2 Cup)

Instructions

• Preheat oven to 450 Degrees Fahrenheit. 
• In a large bowl mix together the Flour, Salt, Sugar, Yeast, Garlic, Oregano, Thyme, and Pepper. Add in the Vegetable Oil and Water, mixing well, and then kneading into a well-formed dough ball.
• In a separate bowl, spread half of the Olive Oil around the bottom, place the formed dough ball into the bowl and cover with a damp paper bowl for 20 minutes.
• In a greased 8inX8in pan spread the dough into it. It should be around 1/2 inch thick. Spread the remaining Olive Oil on top of the bread, and sprinkle with the Parmesan Cheese.
• Bake in the oven for 15-20 minutes, or until golden brown on top. 
• Enjoy warm with some cheese and wine!

There's a lot more I could say, but hey I think ya'll will understand why I don't. See you again on Tuesday! 

Hearty Ham Casserole

What do you do with a hunk of leftover ham? Put it in a hearty, cheesy, and delicious casserole! The best part of this was being able to cook with my best friend Erica! Normally I only am cooking for myself and Ricky, so it's always nice to have someone else over for my Cook and Books recipes. (Not to mention girl nights no matter how old you are, are simply much needed.)

I think this would've been a simple meal, but a hearty one for only the nobility in Daggerspell but hey, I guess that makes us kings everyday here to be able to eat this. I think it's fitting though having been able to utilize some leftover ham (let us not waste), and other ingredients I had. Except for having to make Erica bring me to go get milk. Ooops!

Hearty Ham Casserole

• Ham (2 Cups, Finely Diced)
• Potatoes (2 Cups, Chopped)
• Corn (1 1/2 Cups)
• Onion (Finely Chopped)
• Butter (1/4 Cup)
• Flour (1/3 Cup)
• Milk (1 3/4 Cups)
• Cheddar Cheese (2 Cups)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Preheat oven to 350 Degrees Fahrenheit.
• In a large pot, boil the Potatoes until cooked, but not too tender. Drain, and put into a bowl.
• Mix into the bowl the Ham, and Corn. Slightly mash the Potatoes but not so they're completely smooth. (You still want some chunks.) Set aside.
• In a sauce pan saute together the Onion and Butter. Once the onions have sautéed for approximately 10 minutes you can add in the Flour. Mix together until smooth, and slowly pour in the Milk.
• Bring that mixture to a slight boil, as it will thicken up slowly - pour into the bowl of set aside Ham, Potato, and Corn mix. Mix together well, and season with Salt and Pepper.
• Put this mix into a large casserole dish, and bake covered for 20 minutes. Remove from the oven and spread the Cheddar Cheese on top, and bake this uncovered for 5 minutes. 
• Plate and Enjoy!

I know it doesn't look very appetizing, but Erica and I went for seconds. It was a great use of some of my leftover Brown-Sugar Glazed Spiral Ham, and also a way to enjoy some of my casserole dishes that I never get to use. Plus girl nights never involve healthy salads - they involve yummy hearty food!

I just put my oven into self-cleaning mode for the rest of the evening - which means I need to make something awesome to dirty it up again come Sunday! So I hope I'll see ya'll then! 

Maple-Brown Sugar Glazed Spiral Ham

My Parent's Kitchen!

Tonight for Christmas Eve-Eve I made a Maple-Brown Sugar Glazed Spiral Ham.

The best part about this was how easy it is to make, and it still tied perfectly into my book Daggerspell. I tried to make the glaze as basic as possible, and I also wanted to use ingredients that would have been privy to that time frame. (Or as close to as possible.)

I know my Aunt said my Mom should have a 'Plan B' for tonights main dish, but I succeeded with cooking my first Ham! So I'll say this - next time you're in town I'm thrown' a lobster bake!

Maple Brown Sugar Spiral Ham

• Spiral Ham (10 Pounds)*
• Water (3/4 Cups)
• Maple Syrup (100% Pure, 1/2 Cup)
• Brown Sugar (1/2 Cup)
• Stone Ground Mustard (2 Tablespoons)
• Nutmeg (1/2 Teaspoon)
• Cinnamon (1/2 Teaspoon)

*If you don't want to cook a 10 pound ham, just calculate for time - each pound is 15 minutes of cooking time. 

Instructions

• Preheat oven to 300 Degrees Fahrenheit. 
• Place Ham into a roasting pan, and pour the Water over the ham. 

• Cover with tin foil, and place in oven for 1 hour and 40 minutes. 
• In a small sauce pan mix together the remaining ingredients, bring to a boil, and turn off the heat.
• Turn the oven up to 400 Degrees Fahrenheit.

• Remove the Ham from the oven, remove the foil, and pour the sauce over the Ham. Return to the oven and bake for a remaining 20 minutes. 

• Plate and Enjoy!

This ham was simply amazing, you could taste the underlying mustard in the glaze which helped off set the sweetness. I doubt that this dish would've been as well put together in medieval fantasy settings, but roast a pig over a spit and drizzle this glaze over it and I guess it would qualify! 

Anyone that still wants to make a delicious and easy Christmas Eve or Christmas Day dinner, then really try out this ham. It goes wonderfully with some sweet potatoes glazed in maple syrup, or even (had we made some) green bean casserole!

I'll see everyone again on Friday after the holidays! Enjoy!

Three Cheese Filled Muffins

I made these breakfast muffins tonight as a late night snack, but also because they'll be great and easy to reheat in the morning. I'm all about that in the morning!
I can picture any of the characters from Daggerspell opening up a saddlebag and eating one of these on the road - easy, portable, and savory as hell.

I wish I had a picture of the center of these breakfast muffins, but I ate it all before I got the chance to… Oops!

Three Cheese Filled Muffins

I made these as a half batch, so these should yield around 3 texas muffins, or 6 regular muffins. 

Muffin Mix

• Flour (3/4 Cups)
• Baking Powder (1/2 Tablespoon)
• Egg (1 - Part of Whites Reserved)
• Butter (3 Tablespoons, Melted)
• Milk (1/2 Cup)

Three Cheese Filling

• Ricotta Cheese (2 Tablespoons)
• Cheddar Cheese (1/2 Tablespoon)
• Parmesan Cheese (1/2 Tablespoons)
• Reserved Egg Whites
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Preheat oven to 375 Degrees Fahrenheit.
• In a medium sized bowl, mix together the muffin mix.
• In a smaller bowl mix together the three cheese filling. 
• In a muffin tin (I used a texas toast muffin tin) place as many cupcake liners as you think you can fill (I like the easy work!)
• Fill the liners half way with the muffin mix, and put a healthy dollop into the middle of the mixture. 
• Use the remaining mix to top off the muffins, and bake for 20-25 minutes.

These little muffins are simply delicious, and would be absolutely amazing with some strawberry jam in the morning. They are best eaten warmed up in a toaster oven or microwave as it helps melt the cheese inside again. (Delicious!)

So make these for a Sunday morning brunch, or even the night before a crappy Monday work day. I hope you all are getting prepped and excited for the holidays! I certainly am! I also have a big surprise for ya'll on Tuesday - something you could make for Christmas Eve or Christmas Day Dinner! Stay tuned!!

Bacon and Vegetable Quinoa Stir Fry

I know many of you may read this just for the recipes, and heck maybe the book Daggerspell by Katharine Kerr isn't really relevant to you. Yet for those of you that also follow why my recipes are related to my books - this one may seem some what of a stretch. After all what does stir fry have to do with medieval times? Yet this was kind of a fun fusion dish, and that's why I used quinoa - an ancient grain.
I have no clue if any of the characters from Daggerspell would've actually eaten this, but I can at least imagine the basic ingredients being used. I especially loved how the mustard plays with this dish - it's something unexpected. (Believe me I didn't originally plan on using mustard!)
So be adventurous like Jill and Cullyn and try a fusion stir fry!

Bacon and Vegetable Quinoa Stir Fry

• Quinoa (1 Cup)
• Water (2 Cups)
• Bacon (1/2 Pound, Cut Into 1 Inch Wide Pieces)
• Red Pepper (1/2, Diced)
• Onion (1/2, Diced)
• Carrots (3, Finely Diced)
• Summer Squash (1, Chopped)
• Ginger (1 Tablespoon, Minced)
• Garlic Powder (1 Teaspoon)
• Spicy Mustard (1 1/2 Tablespoons)

Instructions

• In a small pot bring to a boil the Quinoa and 2 Cups Water, reduce heat, and simmer on low covered for 15 minutes.
• In a wok or large skillet cook the Bacon down. Carefully remove some of the grease, but keep a little to sauté together the remaining ingredients.
• Once the vegetables have been cooked to al dente add in the Quinoa. Finish the dish by frying together for around 5 minutes - adding a little more water if necessary.
• Plate and Enjoy!

This was a really yummy, and awesome little surprise of a dish. I loved how well the mustard actually played out with the other ingredients. It worked really well with the bacon too. Let me know how you guys feel about this type of dish, and I can say don't doubt the mustard! Sometimes one of the fun things about cooking round here at my house is realizing it's never going to go as planned. It also tends to happen when you go grocery shopping and just wing it on recipes. I guess that's what makes cooking an adventure - albeit less dangerous than those in Daggerspell!

Savory Beef Jerky

In my last post I mentioned how Jill and Cullyn have been on the road as of late, and that's when I mentioned how in those times it consisted of bread and jerky. Well I've never made beef jerky, and I really wanted to give it a shot. I was never much a fan of beef jerky until this year, and it was all because of some local homemade jerky I tried from the Fryeburg Fair with Ricky.

One thing I hate sometimes about recipes is that the majority of people that write about them have state of the art equipment to use - like dehydrators. Rejoice though! I used just my basic oven, and honestly these beef jerky strips came out so wonderfully.

Savory Beef Jerky

• Flank Steak (1 to 2 Pounds, the Leaner the Better)
• Worcestershire Sauce (1 Cup)
• Apple Cider Vinegar (1/2 Cup)
• Water (1/2 Cup - Add More if Needed)
• Garlic Salt (2 Tablespoons)
• Onion Powder (2 Teaspoons)
• Red Pepper Flakes (2 Teaspoons)
• Honey (2 Teaspoons)
• Salt (A Pinch)
• Pepper (A Pinch)

Instructions

• Place the Flank Steak in the freezer until it's easier to cut, but not frozen all the way through. Remove and slice with the grain around 1/8 inch thick. Place in a large ziplock bag and set aside.
• Mix together the remaining ingredients to make the Marinade. 

Marinade

• Carefully pour this Marinade into the large ziplock bag with the cut Flank Steak. Seal, bag again, seal, and shake generously. Marinate this for at least 12 hours in your fridge. 24 hours is preferable.
• Prior to cooking, remove the bottom rack from your oven, and line completely with tin foil. Place this in the middle of your oven. Trust me, you don't want to scrape dried and burnt marinade off your oven bottom…

Completely Lined in Tin Foil

• Take the top rack, and lay over your sink. (Trust me…)
• Preheat the oven to 150 - 170 Degrees Fahrenheit.
• Carefully lay your marinated Flank Steak cuts over the rack. If there are a few smaller pieces that won't fit on the rack you'll have to fix a small amount of tin foil in a corner to fit the 'reject' pieces on top of.

• Place the rack on to the top most level in the oven, and leave a can in the door to let air flow help dry out the Beef Flank.

Like So!

• Bake the Beef Flank for 3 hours, and then carefully rotate every piece. Bake for another 3 hours.
• Enjoy!

Savory Beef Jerky

These are a labor of love, but no bagged jerky beats this stuff right here. It has just the right amount of flavor, and the perfect texture to it. These will hold up in a nice airtight bag for around a week or so - but I guarantee they'll go quicker than that.

All I can say is this - being on the road back then with this beef jerky wouldn't have been that bad!

Let me know how you guys like it! I'll see ya'll back on Friday!

Bacon and Onion Rolls

I couldn't wait to try making this type of recipe - one thing I have always loved about fantasy books are the days of travel. I have not been disappointed. In Daggerspell Jill has been reunited with her father Cullyn, most of their days have been spent on the road traveling. A large part of travel in such times by horseback would've never allowed individuals to carry much in the way of food. Most of the individuals make do with bread, hard cheese, and jerky. I didn't want to just plate some bread and cheese - but I made my own take of a food built for travel. Therefore I decided to make these Bacon and Onion Rolls - it's a perfect modern version of what could be eaten on the fly. I hope you like it!

Bacon and Onion Rolls

Dough

• Yeast (1 Teaspoon)
• All-Purpose Flour (2 Cups)
• Butter (2 Tablespoons, Melted)
• Warm Water (1/8 Cup)
• Milk (1/2 Cup)
• Egg (1)
• Sugar (2 Teaspoons)
• Salt (1 1/2 Teaspoons)

Filling

• Bacon (1/2 Pound)
• Onion (1, Finely Chopped)
• Egg (1, Just the Whites)

Instructions

• In a small bowl mix together the Yeast and Warm Water, let this stand for 10 minutes or until activated.
• Meanwhile mix together the remaining dry ingredients from the dough set. Add in the Yeast mix once it's been 10 minutes, and mix in the remaining wet ingredients from the dough set.
• Grease a medium sized bowl and put the mixed Dough into it. Cover with saran wrap and let sit for 30 minutes. 
• Cook the Bacon in a large skillet, and put aside. In the same pan sauté the Onion until translucent. Set aside.
• Once the Bacon has cooled, crumble, and mix in with the Onions. Add the Egg Whites, and blend well. Set aside.
• Take the Dough and roll out onto a floured surface into a 9 inch by 6 inch rectangle. Spread the filling over the dough - leaving an inch around the edges. Slowly roll into a log shape, and cut out inch sized rolls. 
• Place into a greased pan, this recipe should yield nine rolls. (Trim any excess dough out.)
• Let sit for a half hour - this enable the rolls to raise a little more, and preheat the oven to 375 Degrees Fahrenheit.
• Bake for 40 - 60 minutes covered in tin foil. 
• Plate and Enjoy! 

Fresh out of the oven!

Heavenly Paired with Marinara

Sorry this was posted so late, once I got wrapped up into these rolls, I wasn't aware how much time it was actually going to take to make. I honestly wasn't really planning well for this evenings time constraints! I'm glad I waited and still made these though - because they are absolutely scrumptious! They're a perfect savory treat - and they kind of remind me of Cinnamon Rolls - just not sweet!

I have something fun I've been wanting to make for Tuesday, and it's kind of tied to the traveling aspect again of Daggerspell right now. So I hope you all join me for that!

Simple Beef Stew

I originally was going to cook this stew yesterday, until our Christmas Party went from ending at 7:00pm to 2:00am… Needless to say I was in no means capable of cooking anything, let alone even a simple beef stew.

It's actually ironic because this stew is inspired by the tavern that Jill grew up in from Daggerspell - who knew I would've been too inebriated to cook it on Friday. Whoops!

Therefore I'm making it for this Saturday instead of yesterday like I was supposed to!

Simple Beef Stew

• Vegetable Oil (2 Tablespoons)
• Stew Beef (1 1/2 Pounds)
• Carrots (3, Finely Chopped)
• Celery Stalks (3, Chopped)
• Medium Onion (1, Sliced)
• Garlic Clove (1, Peeled)
• Water (1 1/2 Cups, and then 1/4 Cup Reserved)
• Worcestershire Sauce (1 Tablespoon)
• Bay Leaves (1 Tablespoon)
• Salt (1 Teaspoon)
• Pepper (1 Teaspoon)
• Paprika (1/2 Teaspoon)
• Cloves (2)
• Corn Starch (2 Tablespoons)

Instructions

• In a large sauce pan heat the Vegetable Oil, and brown the Beef on all sides.
• Add in 1 1/2 Cups Water, Garlic, Onions, Worcestershire Sauce, Bay Leaves, Salt, Pepper, Paprika, and Cloves.
• Simmer this mix for approximately one hour. Remove the Cloves, and throw out. 
• Add in the Carrots, and Celery. Cook for another 30 minutes.
• Take out around one cup of broth and set aside. In the meantime mix together the Corn Starch and 1/4 Cup Water that we had reserved, mix in the hot broth - stirring well.
• Pout this mix back into the stew, and bring to a boil.
• Plate and Enjoy!

This soup was reminiscent of something you could order at a local tavern, and I think between myself and Ricky we could've eaten three bowls in one sitting. Less really is more, and I think my favorite recipes have always been the ones where there are fewer ingredients. 

Does anyone want to tell me their favorite soup or stew that they've enjoyed at a local bar? I know my mom would always say a French Onion soup, and I know I'd always choose a Corn Chowder. (Yum yum!)

Tomorrow I'll be back with another recipe from Daggerspell!

Book Intro: Daggerspell, by Katharine Kerr

I most definitely wanted to pick a fantasy, I also wanted to pick a book by it's cover. Therefore I ended up with Daggerspell by Katharine Kerr. I have no idea what I'll think of this book, but I figured - hey I like that cover!
I'm not sure how I'll be cooking for this book yet, and I have yet to read some as I was just taking a Knife Skills class tonight at Kitchen and Cork in Scarborough. (Amazing class by the way!)

So tune in tomorrow for a mystery dish from Daggerspell by Katharine Kerr!

"Even as a young girl,  Jill was a favorite of the magical, mysterious  Wildfolk, who appeared to her from their invisible  realm. Little did she know her extraordinary  friends represented but a glimpse of a forgotten past  and a fateful future. Four hundred years-and many  lifetimes-ago, one selfish young lord caused the  death of two innocent lovers. Then and there he  vowed never to rest until he'd rightened that  wrong-and laid the foundation for the lives of Jill  and all those whom she would hold dear: her  father, the mercenary soldier Cullyn; the exiled  berserker Rhodry Maelwaedd; and the ancient and  powerful herbman Nevyn, all bound in a struggle against  darkness. . . and a quest to fulfill the  destinies determined centuries ago. Here in this newly  revised edition comes the incredible novel that  began one of the best-loved fantasy seers in recent  years--a tale of bold adventure and timeless  love, perilous battle and pure magic. For  long-standing fans of Deverry and those who have yet to  experience this exciting series,  Daggerspell is a rare and special treat."

Book Review of Midnight Bayou, by Nora Roberts

I feel like I'm starting to sound like a broken record - but here it goes. I'm so glad I'm done reading this book. What a let down… I hate to say it, but sometimes I like judging a book by it's cover. None of those have let me down. The ones I'm trying based more off synopsis than the cover have been my disappointments. If you still want to debate reading this book, and maybe you will - then follow on to read my full review.

Midnight Bayou
By
Nora Roberts

Midnight Bayou 

by 

Nora Roberts

         Nora Roberts is a very well known author, and surprisingly this is the first time I’ve ever read any of her novels. I think the thing that sold me on this book out of all her others was the interesting synopsis on the back. In Midnight Bayou a man named Declan Fitzgerald purchases an old rundown manor in New Orleans, Louisiana. Needless to say Declan finds more than just a rundown manor, he also finds love. Nora Roberts has a beautiful way of describing some of the scenes throughout the book, and I love her management of going in between the past and present.  

The most prominent characters are Declan, Lena, and Manet Manor. I think that Declan was an interesting character, albeit not my type of love interest. He was endearing to me in regards to his limitless sense of caring for everyone in his life - from family to strangers. This doesn’t mean I fell in love with some of his other characteristics such as his overtly flirtatious manner (even though in jest), and his arrogant perception of getting what he wants. Opposite of Declan was Lena, his one love interest throughout the novel. Lena was an enigma to me... One that left me still questioning if I liked her or not. I found her to be a strong, vivacious character - yet she lacked depth. I felt that Roberts didn’t really help paint more depth to Lena’s soul, instead she just gave basics. By far the most interesting character per se was Manet Manor. Roberts did an amazing job giving the manor a depth to it - but not letting it control the story. Manet Manor interacted with everyone, but it didn’t take charge when it didn’t need to.         

I feel enormously disappointed in the time I put into Midnight Bayou... Nora Roberts hooked me right in with her first two chapters, and I ached to read more. Yet after reading the book I felt more like I was reading Interior Designer magazine mixed with ghosts and love. There was almost too much time dedicated to just Declan fixing the manor and describing its work. The amount of time spent on that alone detracted from some of the character development I wish I had seen. As a female I can understand the allure some people would have of Declan’s all-around-good-guy appeal, but I absolutely hated it. He seemed fake, entirely to egotistical, and not at all like what I would’ve imagined.         

I find that some author’s try too hard to throw in sex tromps between the sheets to spice up a novel, and I get it. Yet when the main characters seem too bent on sex, and not enough on building a real relationship I end up feeling cheated. There’s supposed to be more character interlude in these types of romances than those such as 50 Shades of Gray. Therefore I was entirely let down by Lena and Declan, and after all I had endured an entire book to see a relationship bloom into a romance. Instead I felt like I witnessed fake attempts at friendship, interior designing, and sex tromps.

         In the end I didn’t love this book, but I didn’t hate it either. I don’t know if I picked the wrong book, or if I just won’t like Nora Robert’s novels. I do intend to at least try a new novel of hers - just not for a long while. If you like a book to be around 70 percent interior design, 20 percent haphazard relationship, and 10 percent ghostly influenced than this is for you. 

My rating: 2.75 out of 5 Stars.

I hope that I won't completely write Nora Roberts out of my life, because I feel that authors that ring so loudly with readers do have great works. I just feel that maybe I picked a bad egg out of Nora Roberts dozens. I can picture myself giving her another shot, but definitely not until Summer. 

I hope you all come back tomorrow and see another book that I'll be picking. This next one I choose will be based off the cover - yep your damn right!

Maple Smoked Cheese Grits

This is the last meal from Midnight Bayou that I'm making, sorry it wasn't a spectalar meal ending! I really wanted to give it a try though as it was the one thing that Declan Fitzgerald never liked even after becoming a true New Orleans man. Needless to say as this was the last meal I'm cooking for this book, I had to at least give this one meal a shot.

To be honest even I'm not sure how I feel about these Grits… Ricky liked them and he ate his whole share and then some. I usually trust his judgement on how something tastes - because the whole journey of this blog is to not repeat my Peanut Butter Chicken fiasco where Ricky told me just how bad my cooking was… (I shudder thinking of that recipe…) I really want you guys to at least give this recipe a shot - you may like grits or you may not. It could just be an acquired taste… 

Maple Smoked Cheese Grits

• Water (2 Cups)
• Grits (1/2 Cup)
• Maple Smoked Cheese (1 Cup)
• Garlic (1 Tablespoon)
• Cayenne Pepper (1/2 Teaspoon)
• Salt (To Taste)

Instructions

• In a small saucepan bring the Water to a boil. Add in the Grits and reduce heat to a simmer. Cook for around 10-15 minutes or until thickened.
• Add the remaining ingredients and let simmer for 5 more minutes.
• Plate and Enjoy!

I'd be lying if I said I could explain this dish well… I really can't, I've never been a fan of certain textures in food - and grits ironically are that texture. I can say that the Maple Smoked Cheese shined through and added a nice flavor to these Grits. I wish I could like them more but I can't… The bonus is that I finally can say that I tried these in my life, and needless to say Ricky did eat them and enjoy them as he used to have Grits as a child. (He used to live in the South after all.) Maybe I'm just too much of a Northern girl to like such an interesting food like Grits - but to those that want to try these out, or those who like Grits in general - heck give it a try! The worst that happens is you may not like it, but sometimes trying new things can be a fun experience.

Tomorrow is my book review, and I hope ya'll will stop back for it!

Louisiana Hash Browns and Fried Eggs

I have never, never done a breakfast dish for this blog yet, and I believe I've missed out. I love breakfast - it's my favorite meal of the day because without it I can't manage. Thus Louisiana Hash it is!
Not to mention in Midnight Bayou Declan has started to wake up early after some ghostly disturbances at night. Thus I'm sure for him breakfast would be a pretty big deal. It would for me at least.
Needless to say though I like my breakfast time, so take this recipe for some morning and enjoy it!

Louisiana Hash Browns and Fried Eggs

• Potatoes (2 Small Ones, Finely Chopped)
• Red Pepper (1/2, Finely Chopped)
• Onion (1/2, Finely Chopped)
• Green Onion (4 Sprigs, Finely Chopped)
• Creole Seasoning (1 Tablespoon)
• Sour Cream (1 Tablespoon)
• Water (1 Tablespoon)
• Bacon (5 Pieces)
• Eggs (2)
• Bread (2 Pieces, Toasted)

Instructions

• In a medium sized pot, bring together the Potatoes and some water till done. Set aside for later.
• In a large skillet, fry the Bacon until done. Take it out of the pan and cut into small bite sized pieces.
• In that same skillet cook together the Onion, Green Onion, Red Pepper, and Creole Seasoning. 
• Slowly add in the Potatoes, Sour Cream, Water, and Bacon towards the end.
• Turn off the heat and let sit.
• In another skillet, fry the Eggs and place onto some Toast. 
• Plate and Enjoy!

Nom nom nom is all I have to say!

Have some fun and make a nice little breakfast for you and a significant other! Or double it up and make it for the whole family!

See ya'll on Tuesday!

Creole Seasoned Cheeseburgers

My Favorite Seasoning!

Have you ever kind of just been sick of eating certain types of food before? I can say that I really do enjoy Louisiana food, and I love everything I've tried thus far. Yet sometimes I really can't help craving something just back to basics - like a cheeseburger. The fun thing is, it that I still tied this into Midnight Bayou by coating both sides of the hamburger with Creole Seasoning. (I know my go to stuff this month!)

Creole Seasoned Cheeseburgers

• Hamburger (1/2 Pound, Formed into Patties)
• Cheese (Whatever You Prefer!)
• Creole Seasoning (2 Tablespoons)
• Hamburger Buns (2, Toasted)
• The Fixings (Lettuce, Tomatoes, etc.)

Instructions

• Coat each side of a Hamburger patty with 1/2 Tablespoon of Creole Seasoning.
• Fry in a medium sized skillet until desired doneness, melting the Cheese for the last few minutes. 
• Place on your toasted Hamburger Bun, add your fixings, and enjoy!

Sometimes, not all pictures can be about finesse… I can assure you though that this updated cheeseburger tasted great - and honestly was a welcome treat. If you want to try a spiced up version of a plain cheeseburger, than I'd definitely give this a try! It packs a nice heat without being overwhelming. 

Anyway, off for the evening! See you all on Sunday!

Jambalaya

I'm just going to start calling Creole Seasoning my ol' faithful sidekick by now… I've used it again for tonight's meal, and oh man did it really make a difference. I decided on making a tried and true Jambalaya for Midnight Bayou in honor of Declan Fitzgerald finally starting to enjoy more meals in New Orleans - not to mention he finally completed his kitchen addition in Manet Manor. Nothing says a full kitchen renovation than actually enjoying a full cooked meal in it. So therefore I made a meal that should've been Declan's first in the book.

Jambalaya

• Large Shrimp (6, Peeled, Deveined, and Chopped)
• Steak (4 Ounces, Chopped)
• Sausage (4 Ounces, Chopped)
• Creole Seasoning (1 Tablespoon)
• Butter (3 Tablespoons)
• Small Onion (Chopped)
• Green Pepper (Chopped)
• Celery (Chopped)
• Garlic (3 Cloves, Minced)
• Tomato (Large One, Chopped)
• Green Onions (Bunch, Chopped)
• Worcestershire Sauce (1 Tablespoon)
• Hot Sauce (1 Tablespoon)
• Chicken Stock (2 Cups)
• Rice (1 Cup)

Instructions

• In a medium sized skillet, cook together the Shrimp, Steak, Sausage, and Creole Seasoning. Don't cook everything all the way through as you'll be adding it back into the rest of dish as it's cooking.
• In a medium saucepan, melt the Butter and sauté the Onion, Green Pepper, Celery, and Garlic until translucent.
• Add in the Tomato, Worcestershire Sauce, Hot Sauce, Chicken Stock, Green Onions and Rice. Simmer this for 15 minutes.
• Add in the Shrimp, Steak, and Sausage mix that you had finished earlier, and mix into the sauce pan. Cook this for another 5 minutes or until the meat is finished cooking.
• Plate and Enjoy!

This has by far been my favorite dish thus far from the New Orleans style of cooking, I'm not particularly sure why. I think it's because it just seems so vibrant, and everything complements each other very well in the dish. I know I personally love what the Holy Trinity (Green Pepper, Green Onion, Celery) has done for all of these dishes, and that is bring everything together.

I know they sell Jambalaya rice mix in a box from a grocery store, and I've had it before (we all know we have). I can't believe they pull that off as Jambalaya… I suggest giving this dish a try, and the best thing about it - a meal in 30 minutes.

Come see my next post on Friday! I may stop in again for Thursday to pose a question, not sure yet though! Toodles!

Sauce Patate - A New Orleans Potato Stew

I had no idea how much I was going to be using my homemade Creole Seasoning when I started cooking for Midnight Bayou. Needless to say it's a great thing I made it when I did because most of the recipes I've been making are now requiring the seasoning, or I just want to experiment with it.

I like how thus far in Midnight Bayou the main character Declan Fitzgerald has been a neighborly gentleman - albeit a little flirtatious to say the least. One of his older neighbors at one point promised to make this dish for him, and while that hasn't happened yet I decided to take it upon myself to make it for my "Declan". 

Sauce Patate - New Orleans Potato Stew

• Butter (1/2 Cup)
• Flour (2/3 Cups)
• Onion (Finely Chopped)
• Green Pepper (Finely Chopped)
• Garlic (3 Cloves, Finely Chopped)
• Water (2 1/2 Cups, More If Needed)
• Potatoes (Peeled, and Chopped)
• Green Onions (1 Bunch, Finely Chopped)
• Creole Seasoning (2 Tablespoons)
• Salt (To Taste)
• Rice (2 Cups, Cooked)

Instructions

• Make a roux by melting the Butter in a large saucepan. Add in the Flour and cook until it makes a nice thick creamy sauce. 
• Add in the Onion, Green Pepper, and Garlic sautéing for 5 minutes.
• Add in the Potatoes, Water, Creole Seasoning, and Salt - cook this on a simmer for around 30 minutes or until the Potatoes are finished.
• Add in the Green Onions and let simmer in the stew for around 5 minutes.
• Plate some Rice, pour the sauce patate over and enjoy!

I can't even begin to tell you how much I love this stew… It has just the right amount of spice to it without overpowering any of the other ingredients. It really warms you up on a cold evening - especially lately as it gets colder here in Maine. It also has a wonderful creamy texture to it, which makes it a nice thick stew (almost gravy like). 

Traditionally there is a meat that goes with this such as shrimp, however I really didn't want to add shrimp because I'm not a fan. Ricky also wanted to try it without shrimp because he wanted to pour this over his leftover Thanksgiving Turkey.

Anyway - Sunday Night Football is coming up with the Broncos and Chiefs, so I'm signing off. See you all again on Tuesday! Happy cooking!

Creole Southern Chicken Wings

I hope everyone had a fantastic Thanksgiving yesterday! If you don't celebrate it, then I hope you have had a great week thus far.

I was originally going to make a full sized main meal, but then I looked in my fridge and there was just no way. I have so many leftovers from Thanksgiving that I have no desire to waste any of that before I make another meal. 

Yet I did want to make some chicken wings as a little late night snack tonight after Black Friday shopping, and I remembered how I said the Creole Seasoning I made last time would probably taste good as a seasoning on meat. That's when I came up with this simple and easy recipe!

Creole Southern Chicken Wings

• Chicken Wings (3)
• Panko Bread Crumbs (2 Cups)
• Creole Seasoning (4 Tablespoons)
• Egg (1)
• Milk (1/4 Cup)

Instructions

• Preheat the oven to 400 Degrees Fahrenheit.
• In a small bowl mix together the Egg and Milk till frothy. Set this aside.
• In another small bowl mix together the Panko Bread Crumbs, and Creole Seasoning - adding more if needed.
• Take a Chicken Wing at a time and dip into the Egg and Milk mix, then coat generously in the Panko and Creole Seasoning mix, and lay on a cookie sheet.
• Bake these for around 20 minutes, flipping half way through.
• Plate and Enjoy!

I will admit my picture taking skills failed for this dish… I was a little ravenous (that's an understatement) to say the least after work, Black Friday, and other small duties. I do hope you all try this, it's my healthier version of a southern fried chicken wing, and yet adds into the mix a Creole Seasoning from sweet ol' Louisiana!

Hope everyone enjoys their weekend, I'll be chiming back in on Sunday!

Creole Seasoning

Hey all! By now ya'll probably know how I am - if I have too many leftovers I don't like to cook. If I do cook I create a recipe to go around my leftovers, no one said a frugal kitchen was a bad kitchen! This seasoning mix is easy to make, and goes great mixed in with some rice. I can also imagine how amazing it would be if I did a dry rub over some pork ribs! (Hint hint - it may be in the future…) I decided on this as well because Creole Seasoning is something that many people can buy for modern times pre-made, and in Midnight Bayou Nora Roberts has moved from speaking about the past to being in the present. So this is a simple spice mix that can go with modern meals, and hell I'm cheap! Go out there and make some!

Creole Seasoning

• Garlic Powder (2 Tablespoons)
• Onion Powder (2 Tablespoons)
• Chili Powder (1 1/2 Tablespoons)
• Cayenne Pepper (1 1/2 Tablespoons)
• Oregano (2 Tablespoons)
• Basil (2 Tablespoons)
• Thyme (2 Tablespoons)
• Black Pepper (1 Tablespoon)
• Salt (1 Tablespoon)

Instructions

• One simple step for this one, mix together all the ingredients!

There's just something so vibrant about this spice mix, and it yields around 1 cup of Creole Seasoning. I made rice for myself and Ricky, and we topped the rice with some of my Louisiana Swamp Chili.

A little goes a long way with this spice, and I really can't believe I've actually bought this priced out before in a supermarket. (Granted I swapped out Paprika with Chili powder…)

I hope everyone tells me something that they mix up with a little creole seasoning!

Louisiana Swamp Chili

I don't know what makes this dish classify as a swamp chili, but I decided to give it a try - and boy am I happy I did!
This chili is deceptive - just like the way Nora Roberts first describes the bayou. It starts out tasting sweet, but then the spice rolls off your tongue on the back half. Not to mention I just love chili and I've never tried it this way before.

So if you want to try a different chili - but still not take too much risk, then give this Louisiana Swamp Chili a try!

Louisiana Swamp Chili

• Hamburger (1 Pound)
• Butter (2 Tablespoons)
• Green Pepper (1, Chopped)
• Red Onion (1, Chopped)
• Celery (3 Stalks, Finely Chopped)
• Green Onions (1 Cup, Chopped)
• Jalapeño (1, Deseeded and Chopped)
• Tomato Paste (8 Ounce Can)
• Corn (1 Cup)
• Black Beans (1 Cup)
• Water (2 Cups - More if Needed)
• Worcestershire Sauce (1/8 Cup)
• Frank's Red Hot Sauce (2 Tablespoons)
• Grape or Berry Preserves (2 Tablespoons)
• Chili Powder (2 Tablespoons)
• Cayenne Pepper (1 Tablespoon)
• Cumin (1 Tablespoon)
• Black Pepper (1/2 Tablespoon)

Instructions

• In a large skillet brown the Hamburger, and drain the grease.
• In a large saucepan take the Butter, Green Pepper, Red Onion, Celery, Green Onions, and Jalapeño, and sauté for around 10 minutes.
• Add in the Hamburger, and remaining ingredients and simmer for 2 hours.
• Plate and Enjoy!

This dish was really fun to make (except when the onions made my eyes burn)! I really enjoy dishes where I can leave the stove to multi-task. In the time in which I was just letting this dish simmer I was being a little homemaker. I made these! 

Peanut Butter and Bird Seed Feeder

Needless to say my family is going to eat well, and so are my backyard critters! 

Stay tuned for Tuesday's cooking!

Spicy Smothered Shrimp

I can already say that I love Nora Roberts way of writing. I've always been a prose fan, and her writing style is beautiful.

"Death, with all its cruel beauty, lived in the bayou. Its shadows ran deep. Cloaked by them, a whisper in the marsh grass or rushes, in the tangled trap of the kudzu, meant life, or fresh death. Its breath was thick and green, and its eyes gleamed yellow in the dark." (Roberts, Prologue).

That was just the first paragraph in Midnight Bayou and I can't wait to delve into more. After delving further into the novel I decided to cook the first thing that was mentioned - needless to say it was crayfish. I will admit I didn't cook with actual crayfish, but I did cook with some local Maine shrimp!

This dish was almost reminiscent to me of a dirty rice and beans type of dish, but instead of the beans it's little shrimps! If you're not a seafood fan, this dish would also taste lovely with chicken or even beans. Moving on to the recipe though:

Spicy Smothered Shrimp

• Cooked Rice (1 1/2 Cups)
• Butter (1 Tablespoon)
• Can of Tomatoes with Green Chiles (14 Ounces)
• Onion (1/2, Finely Chopped)
• Red Pepper (1/2, Finely Chopped)
• Celery (1 Stalk, Finely Chopped)
• Garlic Cloves (3, Finely Chopped)
• Maine Shrimp (1/2 Pound)
• Green Onion (1/2 Cup, Finely Chopped)
• Cayenne Pepper (1 Tablespoon)

Instructions

• In a medium saucepan melt the butter, and throw in the Onion, Red Pepper, Celery, and Garlic - sautéing for 5-7 minutes.
• Add in the can of Tomatoes with Green Chiles and bring to a low simmer for around 20 minutes.
• Stir in the Maine Shrimp, Green Onion, and Cayenne Pepper. Cook until the shrimp are pink and firm (about 5 minutes). 
• Serve over Rice, and enjoy!

I love how quick and easy this meal was, and on top of that amazingly healthy for you! I had a feeling we're going to be loving the spice of Louisiana cooking for the next month as I read Midnight Bayou. It's been freezing here in Maine, and I can tell you the spicy food is going to help.

Stay tuned for Sunday!!