Bacon, and Caramelized Onion Salad with Homemade Bacon Vinaigrette

Sometimes we all make some great decisions. Other times we make some really shitty ones… Needless to say I've made both in a period of two days. The bad decision was thinking my fiancé and I would be able to help someone out by taking care of their dog for a couple of months. I mean in reality it's really not a bad thing, but for a cat lover like me it's created two different sides of our little family. Myself and Bella (cat) on one side, Rick and Allie (dog) on the other… Who knew in two days such little four-legged creatures could create such chaos in our tiny home!
The good decision though that may have been the saving grace was this quick and simple salad. (Who knew!) Yet all four of us bonded over the smell of bacon sizzling in the skillet, and all of us partook in a little tasting before the salad was done. So will the next two months be fixed over a plate of bacon? Probably not, but the outlook seems a little sunnier! Unless you hate bacon, in which case I suggest you read no further!

Bacon, and Caramelized Onion Salad with Homemade Bacon Vinaigrette

• Romaine Lettuce Head (Chopped)
• Carrot (1, Grated)
• Red Onion (1/2, Thinly Sliced)
• Sun-Dried Tomatoes in Oil (4, Chopped)
• Bacon (5 Slices, Cut in Half)
• Apple Cider Vinegar (3 Tablespoons)
• Sugar (1 Tablespoon)
• Mustard (1/2 Tablespoon)

Instructions

• In a large bowl combine the Lettuce and Carrot, and set aside.
• In a large skillet fry the Bacon until crispy, turn off the heat, and set the Bacon onto a paper towel to remove excess grease. 
• Saute the Red Onion, and Sun-Dried Tomatoes until caramelized. Place into the salad bowl, and set aside.
• In the large skillet the Bacon was cooked in, leave around 3 tablespoons worth of grease, and add in the remaining ingredients mixing well. This will be the vinaigrette for the salad when needed.

• Crumble the Bacon over the salad, slowly add a small amount of the warm Bacon Vinaigrette, and mix well.
• Plate and Enjoy!

This salad was very tasty, and I personally love warm and cold salad combinations. The crisp romaine lettuce really works with the lightly caramelized onions and warm vinaigrette. Another thing is that it's a double bacon recipe - what's not to love!

Eragon and Brom may not be able to always enjoy nice meals in Eragon by Christopher Paolini - but I can say that going to taverns when they have a moment would be rewarding. The great thing about this type of recipe - no waste. Even the dregs of grease in a skillet are utilized to make another delicious thing.

I'm keen on trying to cook as frugal as possible, and it helps because in Eragon (thus far at least) food can't be wasted - not for a second. Any meals that are rich should be savored, and even then they can't be too obscene in ingredients. My kitchen is going to be a frugal one for awhile, but I'll be splurging every now and then for a tavern style meal.

I'm off to battle the ever epic battle of cat versus dog, they certainly aren't Urgals from the book but sometimes they make me wonder...

Cheese Olive Bread

Hey everyone! I didn't bother posting yesterday because my fiancé was gone for the evening to watch Notre Dame versus Maine Blackbears for hockey! It's rare that we get those types of games here, and he got to enjoy a nice bro-night. I personally love nights like that though because then I get to have a chick night here with my cat. In essence - crappy food, and lame chick flicks I don't normally get to watch.
This Olive Cheese Bread is a perfect appetizer for dinner, or even as a nice late night snack. It's also something that is more sophisticated than the food Eragon and Brom would have on the road camping, however it is something I could picture them having while they were in Teirm being hosted by Jeod.
I hope you enjoy this rich appetizer because pretty soon the food will be reflecting more of the hard road travel the characters are experiencing in Eragon!

Cheese Olive Bread

• Italian Bread (1 Loaf, Halved)
• Green Olives with Pimientos (5 Ounces, Finely Chopped)
• Black Olives (5 Ounces, Finely Chopped)
• Butter (1 Stick, Melted)
• Mayonnaise (1/2 Cup)
• Shredded Cheddar Cheese (3 Cups)

Instructions

• Preheat oven to 325 Degrees Fahrenheit.
• In a medium-sized bowl mix together the Green Olives, Black Olives, Butter, Mayonnaise, and Cheddar Cheese. 

• Spread generously onto each half of the Italian Bread. 

• Bake for 20-25 minutes, or until the cheese is nicely melted. 
• Plate and enjoy!

This is a nice appetizer before a meal, and pairs perfectly with a simple salad! If you're not a fan of olives, then unfortunately you will not like this bread as it is loaded with them. You can however substitute out the olives with something else - like jalapeños (or bacon)! 

I can't wait to try tomorrow's recipe, it's something you can whip up while camping on a skillet. Nothing beats a one pan meal - and heck I'm sure this bread would reheat well to go with tomorrows skillet meal. 

Until tomorrow then!

Hamburger Dumplings

I've been craving (and I mean craving) some hamburger lately… Generally Chinese cooking doesn't utilize hamburger much, and so far in Flower Net most scenes are taking place in China. I love some of the Chinese dishes I've been making, but I'm almost homesick for more of an American-style dish… This is my compromise - Hamburger Dumplings.

Hamburger Dumplings

Dough

• Flour (1 1/2 Cups)
• Vegetable Oil (2 Teaspoons)
• Salt (A Pinch)
• Boiling Water (1/2 Cup)
• Cold Water (1/2 Cup)

Filling

• Egg (1)
• Hamburger (1 Pound)
• Green Onions (1/2 Cup, Thinly Sliced)
• Water (2 Tablespoons)
• Soy Sauce (2 Tablespoons)
• Ginger (1 1/2 Teaspoons)
• Red Pepper Flakes (1 1/2 Teaspoons)
• Sesame Oil (1 Teaspoon)
• Salt (1/2 Teaspoon)
• Pepper (1/2 Teaspoon)

Dipping Sauce

• Rice Vinegar (1 1/2 Tablespoons)
• Soy Sauce (1 1/2 Tablespoons)
• Red Pepper Flakes (A Dash)

Instructions

• In a bowl mix together the half of the Flour, and the Boiling Water. Mix in the remaining Flour, the Vegetable Oil, Salt, and Cold Water.
• On a lightly floured surface, turn the dough out and knead for 7 minutes. Wrap in plastic wrap and let sit for 30 minutes.
• Meanwhile in a large bowl, beat the Egg, and add in the remaining filling ingredients. Mix thoroughly. 
• Roll the dough into a log, and cut into 16 pieces. Roll each piece into a 6-inch circle.
• Fill each center with a generous amount of filling. Pinch at the top to seal.
• In a large skillet heat some additional Vegetable Oil to medium high heat. Place in the dumplings pinched side up. Add enough Water to come about 3/4 of the way up the sides of the dumplings.
• Cover and cook on high for 8 minutes or until the water evaporates.
• Uncover and cook over medium heat for 5 minutes, or until the bottoms are nice and crispy.
• In a small dipping bowl mix together the dipping sauce ingredients. 
• Plate and Enjoy!

I was honestly surprised how great these came out, and they really reminded me of the Dim Sum that we get at Empire in Portland, Maine. (Delicious in other words.) I love these little dumplings. I highly suggest trying these!

Anyway until Friday! (I'm too busy watching Murder, She Wrote reruns to blog more.)

Sweet and Sour Carrots

I wish I had more of a meal for you guys, but I honestly have so many leftovers again that I didn't want to cook a lot! Not to mention I was too busy today dress shopping to cook a full-fledged meal. (I found the dress!) Now when I was first making this recipe, I was highly doubtful on how it was going to taste… Don't judge a dish by it's pre-cooked stage I guess, because this turned out so good. The vinegar wasn't as strong as I thought it would be based on the smell. Mostly because it boiled out, and it's pretty amazing - seriously try this.

Sweet and Sour Carrots

• Carrots (1 Pound, Thinly Sliced)
• Water (2 Cups, Divided in Half)
• Corn Starch (2 1/2 Tablespoons)
• Sugar (2 1/2 Tablespoons)
• Rice Vinegar (2 1/2 Tablespoons)
• Butter (2 Tablespoons)

Instructions

• In a large skillet melt the Butter in a pan, and add the Carrots cooking for 2 minutes.
• Add in 1 Cup of Water and bring to a boil for 5 minutes.
• In the meantime mix together the remaining ingredients, stir well, and add to the skillet.
• Bring to a boil, and reduce heat to a simmer. Cook until the sauce mix begins to thicken, and turn more translucent. (You'll know when you see it…)
• Plate and Enjoy!

Not the worldest best picture, but oh man what a surprise. I was truly amazed at how this turned out, and I highly suggest it for a perfect little side dish. It also makes me wonder what this would taste like with sweet potatoes and brown sugar instead… Potential future experiment in the making…

Till next time then!!

American-Chinese Sriracha Chicken Wings

Because sometimes inebriated cooking is my best invention. I won't go into too much talk here as I'm afraid of how it my turn out with the key-strokes, but let's just say these wings were perfect for a late night snack for the football game. After all this little family runs off of Football Sundays and Fantasy Football Memories. (No but really…)

I chose this blend of an American chicken wing and Chinese sauce because of how See has now taken a view into Los Angeles in Flower Net - so stay tuned and give these spicy wings a try!

American-Chinese Sriracha Chicken Wings

• Chicken Wings (As Many As You'd Like!!!)
• Sriracha Sauce (3 Tablespoons)
• Franks Hot Sauce (3 Tablespoons)
• Honey (1 Tablespoon)
• Butter (1 Tablespoon)
• Sweet Baby Rays Sauce (1 Tablespoon)
• Chinese Five Spice (1 Teaspoon)

Instructions

• Preheat oven to 350 Degrees Fahrenheit. 
• Place the Chicken Wings on a baking sheet, and bake for 12 minutes. 
• Mix together the remaining ingredients and after drizzle half on the Chicken Wings.
• Bake for another 12 minutes. 
• Use the remaining sauce for dipping.
• Plate and Enjoy!

Night night everyone!!! See ya'll on Tuesday!

Pork Steamed Buns and Fried Rice

This recipe was a one-two punch for me. If anything it was perfect for a meal and appetizer all at once. I loved how easy these were to make, and I also love how I got two recipes out of one.

I chose the Pork Steamed Buns because it's something that I personally love to have when it's cold out. It couldn't have worked out more perfectly because it was a cold day right from page one of Flower Net by Lisa See. 

Hopefully you all will love this, I know I can't ever say no to steamed buns…

Pork Steamed Buns

Dough

• Flour (2 Cups)
• Salt (1/2 Teaspoon)
• Sugar (3 Tablespoons)
• Active Dry Yeast (4 Teaspoons)
• Water (1/2 Cup, Warm)

Pork Stuffing

• Cabbage (1/2 Pound, Finely Chopped)
• Cooked Pork (1/4 Pound, Finely Chopped - We used leftover Rib Meat)
• Salt (1 Teaspoon)
• Sugar (1/4 Teaspoon)
• Scallions (4 Tablespoons, Finely Chopped)
• Soy Sauce (4 Teaspoons)
• Sesame Oil (1 Teaspoon)

Instructions

• In a large bowl mix together all of the dough ingredients. Add more water if necessary.
• Knead on a floured surface for 10 minutes, return to the bowl and cover with a damp cloth for one hour.
• Knead lightly again on a surface and let sit for 20 minutes.
• Roll the dough into a 1 1/2 inch diameter rope log. Cut 1 inch portions out of the log, and roll out into a thin circle. Let sit for 15 minutes.

• In the meantime mix together the ingredients from pork stuffing.

• After the dough has finished sitting, place a healthy sized dollop into the center of each round, and bring up the sides - pinching them together.

• Steam for 15 minutes in a steamer basket - preferably bamboo. (It's traditional!)

• Plate and Enjoy!

These are amazing, and honestly I wouldn't really change much of this recipe. I guess there's a great reason why traditional recipes are so great, and it's because less is more in terms of ingredients.

Pork Fried Rice

• Cooked Rice (2 Cups)
• Leftover Pork Filling from the Pork Steamed Buns (1 Cup)
• Onions (1/4 Cup, Finely Chopped)
• Carrot (1/4 Cup, Finely Chopped)
• Ginger (1/2 Teaspoon)
• Soy Sauce (2 Tablespoons)
• Sesame Oil (1 Tablespoon)
• Egg (1)

Instructions

• In a large skillet, heat the Sesame Oil. Throw in all of the remaining ingredients and cook for around 5-10 minutes. (Or at least until the Carrots are done.)
• Plate and Enjoy!

Not the most appealing picture, but this Pork Fried Rice was a huge hit, and not much is leftover (for once)! I can't wait to start more of this adventure of Chinese cooking to Flower Net. 

Hope to see you all on Sunday!

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!

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!

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!

Roast Stuffed Tomatoes

I'm sorry I haven't posted on a schedule lately! I've enjoyed a mini-vacation from quitting my old job! Not only that but I've been crafting away lately in preparation for the upcoming holiday season - in other words real life is real busy. Ain't nothin' wrong with that, and I love taking the time to make stuff. I guess that's why I love cooking as much as I do because it's always fun to me.

This recipe was inspired by And Then There Were None, and it's something that's supposed to be quick and easy. I really wanted to make Roast Stuffed Tomatoes because I've been craving something stuffed and most people only do stuffed squash or peppers - tomatoes aren't really thought of for doing that.

Needless to say, I hope you guys try out these little appetizers and let me know what you think!

Roast Stuffed Tomatoes

• Tomatoes (4, Top 1/4 Inch Cut Off, Inside Scooped Out)
• Cous Cous (1 Cup)
• Marinara Sauce (2 Tablespoons)
• Sun-Dried Tomatoes (6, Finely Chopped)
• Onion (1/2 Onion, Finely Chopped)
• Celery (1 Stalk, Finely Chopped)
• Garlic Clove (Finely Chopped)
• Butter (Tablespoon)
• Shredded Cheese (4 Tablespoons)

Tomatoes, Pre-Filling

Instructions

• Saute the Butter, Sun-Dried Tomatoes, Onion, Celery, and Garlic Clove for around 10 minutes.
• Mix together the Cous Cous, Marinara Sauce, and sautéed mixture into each tomato. Don't worry if you still have a lot left, I wanted extra for lunch tomorrow!
• Preheat the oven to 375 degrees Fahrenheit.
• Place the stuffed tomatoes on parchment paper on a cookie sheet and bake for 15 - 20 minutes.
• Plate and Enjoy!

I love these little tomatoes, they're very sweet and refreshing. If you only have the stuffed tomato as well - it really is a perfectly light appetizer. Sometimes appetizers can be so filling you don't have room for a full plate meal, and that's why I love stuffing these with cous cous instead of bread or rice.

I may be rethinking how I schedule my posting - I'll be honest it isn't always the easiest posting 6 days a week. In addition sometimes it's hard trying to think of what to post on the none cooking days because quite frankly I don't always have a lot to say about what the hell I'm gonna be cooking. I'm sure that most of you don't have to sit and analyze a roast chicken you'll be making some nights, so I think maybe my schedule will now be Friday, Sunday, Tuesday, and once a month Wednesday's. Still not quite sure though!

Buffalo Chicken Wings and Bleu Cheese Dressing

So so sorry this post is a little late. I've been celebrating my last shift at my crappy job that I was able to finally quit! (Thank the lord!) Needless to say I was out celebrating a bit and realized woah it was 9:00 by the time I started cooking. Time flies lately...

Next week is the last week for my And Then There Were None book! I'm not gonna lie I'll be sad to see it end - but now I know a new author I can gravitate to - and it's not just fantasy books!

So moving on - enjoy these little babies!

Buffalo Wings and Bleu Cheese Dressing

Main

• Chicken Wings (12)
• Celery (2 Stalks, Quartered)

Buffalo Sauce

• Hot Sauce (6 ounces, I can't tell you which brand I use as its a family secret!)
• Butter (4 Tablespoons)
• Honey (2 Tablespoons)

Bleu Cheese Dressing

• Mayonnaise (1/2 Cup)
• Sour Cream (1/4 Cup)
• Milk (1/4 Cup)
• Worcestershire Sauce (1 1/2 Tablespoons)
• Bleu Cheese (1/3 Cup, Crumbled)

Instructions

• Preheat oven to 400 degrees Fahrenheit. 
• Mix together the Buffalo Sauce Mix and set aside. 
• Mix together the Bleu Cheese Dressing mix and set aside. 
• Bake the Chicken Wings for 12 minutes on a cookie sheet. Pull out and drizzle with half of the Buffalo Sauce. 
• Bake the Chicken Wings again for 15 minutes, and plate. Add the remaining Buffalo Sauce to the Chicken Wings.
• Plate and enjoy!

This is a favorite recipe of ours for wings. Honestly you can't beat this buffalo sauce. It's the perfect appetizer for game night. (Hence why I posted this so late!)

I wish I could divulge the hot sauce we use, but it's legitimately a secret! All I can say is grab something similar to a cayenne pepper sauce. 

I hope to see you all soon! Let me know what you think!

Bacon Hassalback Potatoes

My "I just don't know meal" is now a different take on a baked potato! Bacon lovers rejoice - these spuds are loaded and baked so the bacon fat cooks into each sliver of the potato. (Yum!)

These are the perfect little appetizers for a movie night or game night. Ricky and I made these so that we could enjoy them while we watch Maleficent! I had mixed views on how these potatoes were going to turn out, I was nervous that they'd turn out to be too greasy but it was a wasted thought. (Just try to use the less fatty pieces!)

Bacon Hassalback Potatoes

• Large Potatoes (3, Bottom 1/4 inch Cut Off, Sliced 3/4 Way Through)
• Bacon (3 Slices, Cut Into Inch Size Pieces)
• Olive Oil (1/2 Tablespoon)
• Salt (To Taste)
• Pepper (To Taste)
• Butter (1 Tablespoon, Melted)
• Garlic Powder (1/2 Tablespoon)

Instructions 

• Preheat the oven to 400 Degrees Fahrenheit.
• Put some parchment paper on top of a baking sheet, and lightly drizzle with Olive Oil. Place the potatoes flat side down. (This is why you have to cut part of the bottom, so they lay flat).
• In each individual slice you'll be pushing in a piece of Bacon. Any remaining pieces will just drape over the Potato. 
• Top with a bit of Salt and Pepper and bake for 30 minutes. 
• Meanwhile mix together the Melted Butter, and Garlic Powder in a small bowl. 
• Five minutes before the Potatoes are done, drizzle just a little bit over each, and bake again for the remaining five minutes.
• Plate and Enjoy!

All I have to say is not knowing what you'll be making for dinner sometimes, allows for little experiments like these! Give it a whirl and let me know what random creations you all decided to make on a whim!

See you all tomorrow!

Chicken Corn Soup

Hey, I stuck to my promise of an earlier post!! (It's actually surprising!)

I made my Chicken and Corn Soup today, and what a perfect day for soup! My word - it went from 71 Degrees Fahrenheit yesterday to only 55 Degrees Fahrenheit today! Needless to say a nice hot soup was the perfect remedy for today's temperature and cold, clammy air. I truly wish this soup was the standard "Chicken Noodle Soup" that you eat when you're sick, and that's because I find it even better than just the regular. I'm telling you the corn aspect really brings more flavor to the soup… (Plus I love creamed corn…)

Chicken and Corn Soup

Main:

• Chicken Breast
• Water (2 Cups)

Soup:

• Chicken Stock (2 Cups)
• Butter (1 Tablespoon)
• Onion (1/2, Chopped)
• Celery Stalk (1, Chopped)
• Carrot (1, Shredded)
• Creamed Corn (16 Ounce Can)
• Egg Noodles (1 Cup)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Take the Chicken Breast and boil in the Water in a small pot.
• In a large pot, sauté the Onion, Celery Stalk, Carrot, and Creamed Corn for around 5 minutes.
• Add the remaining soup ingredients to the large pot, and bring to a boil. Reduce the heat to a simmer and finish cooking for 10 minutes.
• Take the Chicken Breast out of the boiling water, and cut into bite sized pieces. Add these bits back into the soup.
• Plate and Enjoy!

This soup is delicious, and it's so simple it's not even funny. I personally love dishes that I can practically set it and forget it, because it allows me to multitask on other projects around the house. (Like playing with the cat… - I mean work!)

I personally love the creamed corn instead of just plain corn, it makes the soup creamy, and more filling as a result.

A traditional recipe would include little dumplings to make this the Amish Pennsylvanian soup, however I was also only home for the original purpose of working today with Ricky - therefore I did not include the dumplings. (They are very easy to make though, I assure you - and suggest it!)

I want to tell everyone as well that I plan on making some goodies with apples in them, after all I've got plenty now that I've been apple picking! I don't know how I'll tie those into The Clearing yet, but I do plan on finding a way!

Stay tuned, check back in on Thursday and see what's on the menu coming up!

Spicy Beef Stew

Let me just say, nothing beats coming home to a crock pot meal. Especially when it makes your whole house smell delicious!

I will say my stew came out a little more thin than a thicker sauce like I wanted - so bear that in mind when making this. (Maybe you can remedy the problem!)

Spicy Beef Stew

Main:

• Beef (1 Pound, Cut into Chunks)
• Water (5 Cups)
• Garam Masala (2 Tablespoons)
• Chili Powder (1 Tablespoon)
• Garlic (3 Cloves, Minced)
• Ginger (1/2 Tablespoon, Minced)
• Apple Hardwood Smoked Bacon (1 Piece)
• Onion (1/2, Cubed)
• Green Pepper (Deseeded, Cut into Chunks)

Instructions

• Place all of the ingredients in the crock pot. Set it on High, and leave it be for around 5 hours, or until the meat is cooked. 
• Remove the Bacon. (It was only for flavoring.)
• Dish it up and enjoy it!*

*If you want a thicker broth, try using the flour method. (I didn't have enough patience with mine and it didn't thicken up…)

I liked the level of spice in this stew. I had my parents over to be the first taste testers on this recipe (thanks you guys!) My mom thought it didn't have enough salt, and it wasn't thick enough. I stand by the thickness of the stew as well, but I preferred this without salt as it brings out the flavor of the cinnamon from the Garam Masala spices. 

Either way, to set something like this up on a cool fall morning, and to come back home to this is delicious. 

There are plenty of variations of an Indian Spicy Beef Stew. I made my own version, but I know there are others. I personally wouldn't mind trying a Nihari version. It's a Muslim Indian Beef Stew, and I know that in The Hundred-Foot Journey this is probably the version that Hassan's sister made. (But I really wanted to put Bacon in mine…)

If any of you try making the Nihari Beef Stew let me see your pictures, and I want to know what you thought of it!

Bruschetta

Well hello there everyone! I'm proud to say that I'm finally feeling better, it's probably because of the amount of garlic that I've been cooking with. It's only weird if it doesn't work though!

I know I feel like I've been posting significantly later on in the evenings lately, and a lot of that has to do with putting away Summer things! (Buh-bye warmth…) I'm loving it though, as this is the first time I've ever been able to decorate for Fall since Ricky and I now own our house as opposed to being renters.

I could bore you all with talking about the crafting things I've made for hanging up around the house for the season, but I won't! Instead I'll eventually blog about it in the form of food! (Apple picking is right around the corner!) For now though, let's just get down to business with the Bruschetta I made for my uninspired bit from The Hundred-Foot Journey.

Bruschetta

Bread

• Italian Bread (Halved)
• Butter (2 Tablespoons)
• Garlic Powder (1 Tablespoon)

Topping

• Tomatoes (3, Diced)
• Onion (1/2, Diced)
• Fresh Basil (1/2 Cup)
• Garlic (3 Cloves, Diced)
• Olive Oil (1 Tablespoon)
• Parmesan Cheese (Freshly Grated, 1/4 Cup)

Instructions

• Preheat oven to 350 Degrees Fahrenheit. Place Bread sliced side up on a pan, and spread the Butter on. Carefully sprinkle the Garlic Powder over the slices as evenly as possible.
• In a medium sized bowl mix together all of the Topping ingredients, spoon this mixture over the Bread. If you have made too much mixture just set it aside for now**.
• Bake the Bread for no more than 10 minutes, or just until the Parmesan Cheese is melted. 
• Plate and enjoy!

**Any leftover topping can be used as an omelet filling for breakfast!

They're like little mini pizzas! (And oh so delicious!) I'm not going to lie, I absolutely love Bruschetta… I think I could (sadly) live off Bruschetta and Amato's Pazzo Bread… This is one of those times where I'm absolutely glad that The Hundred-Foot Journey gave me no true inspiration, because instead I was able to create and enjoy this. I'm sure I could somehow (in a roundabout way) tie this Bruschetta in together with the book, but I'm just too lazy… I suppose in some circumstances Hassan may have served this in his restaurant as an appetizer, but I doubt it. 

I'm going to go back downstairs though and clean up the kitchen, and sneak another piece of Bruschetta in before I start unwinding from the day. 

Tomorrow's my blogging day off, so I hope you all check back in on Thursday to see what I've got planned for my kitchen concoctions on Friday! 

Crock Pot Lamb Stew

Hello everyone, I'm posting this as my Seahawks are making a remarkable recovery against the Chargers right now. I also want to post this before the other big game tonight between the 49ers and Bears. (Da Bears!)

I have no idea really what else to call this recipe except simply - Crock Pot Lamb Stew. It's different, I'll give it that. It's good though - very simple and nice for just a basic meal.

Crock Pot Lamb Stew

Main

• Lamb Chunks (1 1/4 Pound)

Broth

• White Wine (1/2 Cup)
• Garlic (3 Cloves, Crushed)
• Carrot (1/4 Cup, Diced)
• Celery (1/4 Cup, Diced)
• Pear (2, Cut In Eighths)
• Thyme (2 Sprigs)
• Salt (To Taste)
• Pepper (To Taste)
• Water (2 Cups)

Instructions

• In a decent sized pan, braise the Lamb on all sides prior to placing in the crock pot.
• Meanwhile place all of the Broth ingredients (except the Water) into the crock pot, making sure some of the liquid seeps through to the bottom. 
• Add the Lamb, including any of the grease contents from the pan to the crockpot.
• Cook on high for one hour allowing some of the broth to seep into the meat. 
• After an hour add the Water and cook on low for another hour, or until the Lamb is done.
• Plate and Enjoy!

This is a very basic stew, and is very hearty. I personally find it soothes a sore throat, and would also pair favorably with a stout instead of a wine as a broth base. For what it is though, sometimes you just can't go wrong with a very simple stew, especially on cold fall days, and watching Football Sunday with family. 

Let me know what you guys think - and also start swinging book ideas my way. (I've only one more week people!)

Aphrodisiac Oyster Soup

In case you all need some "sexual desire" food, then make this soup right here!

I personally don't need it right now anyway, I'm so sick I just wish I could curl up in a ball and wake up all better - but we know that never happens. Mainly because I'm tired this post isn't really going to be that uber-awesome, or full of sarcastic jabs. Unless you all want to hear about the dozens of nasty cold symptoms I'm having. (I'm sure you don't.)

So let's just get down and dirty tonight (slipped that pun in there)!

Aphrodisiac Oyster Soup

Main

• Butter (1/2 Cup and 2 Tablespoons)
• Carrot (1/2 Cup, Finely Chopped)
• Onion (1/2 Cup, Finely Chopped)
• Celery (1/2 Cup, Finely Chopped)
• Flour (1/4 Cup)
• Chicken Broth (4 Cups)
• Can of Artichoke Hearts (14oz - 8 Hearts)
• Bay Leaf (1/4 Teaspoon)
• Cayenne Pepper (1/2 Teaspoon)
• Herbs De Provence (1 Tablespoon)
• Heavy Cream (1 Cup)
• Oysters (12 Shucked, with Brine)

Instructions

• Take 2 Tablespoons of Butter and sauté in a large saucepan the Carrot, Onion, and Celery. This should be around 5 minutes of time.
• Add the Chicken Broth and simmer for 10 minutes.
• In a separate pot melt 1/2 Cup Butter with the Flour and whisk till creamy. 
• Place the Butter and Flour mix with the soup, drain the can of Artichoke Hearts and add.
• Add the Bay Leaf, Cayenne Pepper, Herbs De Provence, and Heavy Cream mixing for just a few minutes.
• Take the shucked Oysters and add to the soup with the brine. Simmer for approximately 3 minutes, or until the edges of the Oysters curl in. 
• Put in a bowl and enjoy!

I loved the blend of herbs in this dish, I think the Cayenne Pepper was honestly needed to help balance out the richness of the dish. I didn't add any salt, mainly because the Brine from the Oysters generally would give it enough salt flavor - it's truly a preference thing.

So now that you guys have some food to set the mood to, go out and eat it! 

Steak, Frites, and a Beet Salad!

Hello hello hello! Happy Friday everyone! Today's post is actually kind of a three-for-one deal! Basically I have the one main meal recipe, and two sides! This steak is so simple you could almost pair it with anything, so experiment, experiment, and experiment. That's the best way to devise a meal that works for you and yours. Quite honestly more than half of my recipes come from the need to purge anything that's about to go bad... Thrifty cooking at its finest! However sometimes I find that my best recipes have arisen from those situations, and it forces you to think simple (I.E. Less is more).

Moving on though, I'll split this recipe into three separate parts for you guys! (It makes it a lot easier). 

Steak with Shallots

Main

• Vegetable Oil (1 Tablespoon)
• Steaks (2 of any cut)

Sauce

• Butter (2 Tablespoons)
• Shallot (Minced)
• Red Wine Vinegar (2 Tablespoons)
• Red Wine (1/2 Cup)
• Parsley (1/2 Teaspoon)

Instructions

• Place oil in a skillet, and cook steaks till desired temperature. Remove the steaks and set aside.
• Using the same pan place the Butter, Shallot, and Parsley for five minutes. Add the remaining Sauce mixture and reduce for 15 minutes.

Frites

Main

• Potato (Sliced Thin)
• Oil (2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)
• Thyme (1/2 Teaspoon)

Instructions

• Place the Potatoes in a bowl of cold water for 10 minutes.
• Grease a pan, add the seasonings and bake at 425 Degrees Fahrenheit for 20-25 minutes - flip halfway through. 

Beet Salad

Main

• 2 Beets with Greens (Sliced Thin, and Greens Chopped)
• Butter (3 Tablespoons)
• Shallot (Minced)
• Salt (To Taste)
• Pepper (To Taste)
• Blueberry Mead (1/4 Cup)
• Cheese (Any Kind, 3 Tablespoons)

Instructions

• Saute the Butter and Shallots until caramelized.
• Add the Beets, Salt, and Pepper cooking for around 15 minutes or until the Beets are tender.
• Add the Blueberry Mead, and the Greens. Cook this until it's wilted.
• Place in a bowl and add the Cheese.

Once all these things were done I plated them up, and this was quite honestly a pinch to make. A perfect meal for a late summer or early fall evening. I liked this very simple French flair of cooking, but I'm kind of looking forward to delving more into it as The Hundred-Foot journey progresses! 

Hassan's Dry Chicken

Hi everyone! I survived Draft Day yesterday - yes my Fantasy Football Draft Part 1 was successful. I also have a Part 2 at 8:30PM tonight! That is why this recipe was probably the best thing for a quick meal to make, or even just an appetizer to share with some individuals. I treated this as more of an appetizer for this evening as we had a lot of leftovers that we needed to eat from last nights draft. However paired with some side dishes I think this would've been a great full-sized meal.

So enough talking, and more posting. (I've got another draft to do people!)

Hassan's Dry Chicken

Main

• 1 Chicken Breast (Halved, and cut into strips)
• 1 Egg
• Milk

Chicken Coating

• Crispy Panko Crumbs (Enough to coat chicken - 1 to 2 Cups)
• Garam Masala Seasoning (3 Tablespoons)
• Red Chili Powder (1 Tablespoon)

Dipping Sauce

• Mild Curry Paste (2 1/2 Tablespoons)
• Honey (1 Tablespoon)
• Butter (2 Tablespoons)
• Water (3 Tablespoons)

Instructions

• Pre-heat oven to 350 Degrees Fahrenheit.
• In a medium-sized bowl, whisk the egg, and add milk equal to the egg amount. Place the chicken into this mix.
• In another bowl take the Chicken Coating mix and mix together. Make sure the spices are blended well with the Panko crumbs. 
• Place the chicken on a metal baking sheet, and place in the oven for 15 minutes. (Or longer if needed).
• In the meantime take the Dipping Sauce mix and bring to a simmer. (Do not boil!) 
• Plate and enjoy!

I know this is more of an American twist on what the book was saying… Yet it's practically football season and I really couldn't resist. I personally loved this version - it had a spicy-sweet flavor that wasn't overwhelming. I also find that sometimes something simple like this would be great to take more twists on. I can picture down the road a Garam Masala and Red Curry sauce drizzled all over some chicken wings - and a yoghurt saffron dipping sauce… (Once I can afford the damn saffron of course…)

It's officially 6:30PM here, and I've got Fantasy Football Draft Part 2 in a couple of hours! (Yeah, I'm not excited or anything…) Tomorrow I'll be posting about what Tuesday's recipe is going to be from The Hundred-Foot Journey - and it's not Indian food folks!