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I have, for months, been trying to convince myself that a truly organized person needs only grocery shop once a month. So far, I have been able to stick to this with few exceptions. The problem with this scheme is that I end up buying a lot of produce all at once, and then it all starts to get dodgy at once, and I end up with one vegetarian meal or side dish after another. You may not see a problem with this, but let me tell you, when those vegetables are cruciferous, you end up with a BIG problem. We won’t even go there. As a consequence zucchini that I had planned to use in zucchini bread ended up taking a different direction in Ina Garten’s recipe called Baked Spinach and Zucchini. I love this dish for many reasons. It is relatively easy to put together, can be made ahead, can be served hot or at room temperature, as a main dish or side dish, and works at any meal of the day, breakfast, lunch, or dinner. I didn’t have any extra large eggs, so I used three large ones and upped the cream. My version is below. This would be perfect for the holidays. Baked Spinach and Zucchini Slightly adapted from Ina Garten Olive oil 3 scallions, white and green parts, sliced ¼” across 2 small zucchini, sliced in ¼”-thick rounds ½ T. Melissa’s minced garlic 1 10-oz. pkg. frozen chopped spinach, defrosted ½ c. cooked basmati rice 2 T. chopped fresh basil 2 T. chopped fresh parsley ¼ t. ground nutmeg 1 T. freshly squeezed lemon juice Kosher salt and freshly ground black pepper 3 large eggs ½ c. heavy cream 1 T. unsalted butter, melted ¼ c. freshly grated Parmesan cheese, plus extra 2 oz. Gruyere cheese, grated Preheat oven to 350° F. Spray an 8” x 8” baking dish with PAM; set aside. Heat 1 tablespoon olive oil in a 12-inch sauté pan. Add the scallions and zucchini and sauté for two minutes. Add the garlic and cook for one minute more. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper, and toss well. Transfer to the prepared baking dish. In a medium bowl, whisk together the eggs, cream, melted butter, and ½ cup Parmesan. Pour the mixture over the spinach and zucchini, and smooth the top. Sprinkle with some extra Parmesan cheese and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted into the center comes out clean. As an Amazon Associate I earn from qualifying purchases. View the full article

As someone who is both interested in Native American culture as well as having made my own acorn meal, the book, New Native Kitchen, Celebrating Modern Recipes of the American Indian by Freddie Bitsoie really spoke to me. Considering that we are coming up on the Thanksgiving celebration remembering when the Native Americans and pilgrims sat down to dine together in an effort of peace, the timing of this publication couldn’t be better. Whether you are interested in Native American culture or not, this book will still appeal because of its unique and wide variety of recipes. What I found fascinating was that the various recipes mention the tribe with which they are associated. The regional differentiations between them are fascinating. A bit of history is featured atop each recipe explaining the origin, preparation, planting, spiritual connection, and historical content. I was captivated as much by that text as I was the recipes. The recipes themselves are easy to prepare, and, for the most part, contain ingredients that most of us have in our pantries. I was introduced to a new bean, the tepary bean, a white bean described as being “… a little sweeter than the earthier brown ones…” Interesting, no? A good substitute would be the navy bean, but as these are said to be available, I intend to begin the search so that I can make dishes that are truly authentic. Lest you think these recipes simple and common place, the grilled beef tenderloin with juniper sauce appears to be restaurant quality. Paging through this book I found one recipe after another that appealed. In Native American culture the three sisters refers to a planting method that allowed squash, corn, and greens to grow symbiotically and support each other like sisters. This combination is found in a variety of soups and stews. I was particularly pleased to see a recipe for Sweet Summer Corn Broth, employing the use of corncobs to make its stock. I have been making my own corn stock for ages for use in corn chowder and vegetable soups. One of the traditions of the author's childhood was to have a bowl or two to celebrate what had passed or what was to come every New Year’s Eve. What a lovely family tradition. The older recipes, the author assures us, have been given modern updates, only too aware that menus, tastes, and pallets evolve. For example, the Wampanoag Cherry Stone clam is no longer solely available for Northeasterners to enjoy, so with this recipe you can make it on your own. It provided the inspiration for what is now known as New England clam chowder, but without the heavy cream. Each turn of the page will bring you a host of information, intriguing recipes, new techniques, as well as beautiful photos. With Thanksgiving coming up on the 25th, and Native American Heritage Day on the 26, there is no better time to give this book a try. It would make an excellent hostess gift. Disclaimer: I received a complementary copy of this book from Abrams books as a member of their 20 21–22 Abrams dinner party. As an Amazon Associate I earn from qualifying purchases. View the full article

My number two son is as big of a foodie as I am, and loves to regale me with stories of various dinners out (good, bad, and often hysterical) while he’s on the road with his job. He recently had the opportunity to dine at a restaurant called The Pepper Sprout. He was describing a Brussels sprouts dish that sounded phenomenal. He located a copy of the menu online, and sent it to me. One of their small plates was Brussels sprouts; they were described like this: “Sautéed Brussels sprouts, red onions, cranberries, in a cast iron skillet with a brandy garlic sauce. Finished with toasted walnuts and blue cheese. ” Does that sound delicious, or what? They also offer a dip with spinach and “carnalized” onions. I’m not kidding. Somebody needs to proofread that menu. Or if not, I do not want to know what those onions are doing, but I digress. I decided to give recreating this dish a try (subbing on hand dried cherries for the cranberries), and was very pleased with the results. Having never tried the offering of this restaurant, I can’t tell you how authentic this is to theirs, but I can tell you that they are elegant, delicious, with a lovely presentation.  Brussels Sprouts with Brandy Garlic Sauce 1 lb. fresh Brussels sprouts, cleaned and halved 1/3 c. chopped red onion ¼ c. Melissa’s dried tart cherries 2 T. butter, divided 1 t. chopped garlic 2 T. brandy 2 T. water 2 t. fresh lemon juice 1 t. Worcestershire sauce ½ t. beef soup base ½ c. heavy cream 2 T. chopped walnuts, toasted 1 T. Bleu cheese crumbles Hydrate cherries in ½ cup warm water; set aside. Melt 1 tablespoon butter in a 10-inch sauté pan over medium/high heat. Add Brussels sprouts and onion, and sauté until sprouts are cooked through and onion is transparent, 4-5 minutes. Drain cherries, and stir into mix. Cook for one additional minute. Pour into warm serving bowl. Return pan to heat and melt 2nd tablespoon of butter. Add garlic and cook, stirring constantly, for one minute. Add brandy, and cook until nearly evaporated. Add water, lemon juice, Worcestershire, and soup base. Cook until slightly thickened. Add heavy cream, reduce heat to medium, and cook until heated through. Pour over Brussels sprout/onion mixture, top with walnuts and bleu cheese crumbles, and serve immediately. As an Amazon Associate I earn from qualifying purchases. View the full article

For the most part, I don’t consider myself a baker. I don’t particularly enjoy baking, and I tend not to do it all that often. One has to wonder, then, why I subscribe to Bake from Scratch magazine. Honestly, I couldn’t tell you. It’s just one of life’s puzzles. But when a new issue arrives, I do page through and place markers in amongst the pages to remind me of the recipes that I would like to try. Over the weekend I actually did try one of the recipes (that I honestly find quite cumbersomely written) for a delicious looking nut bar. This recipe employed the use of honey. If you like honey, then use it; don’t divide it up, as I did, by using honey, and both light and dark Karo syrups. I find honey to be cloying, and despite its use in most of the pecan pie bar cookie recipes that I’ve seen, it doesn’t belong there. You will never find honey in a pecan pie. It’s just wrong! So, what you will find below is my version of their recipe. Because I didn’t need a huge pan of these, or have the desire to take out a home loan in order to buy the macadamias, I cut their recipe in half and baked it in an 8” x 8” pan. These little rascals are addicting! Macadamia Nut Bars Adapted from Bake from Scratch Crust: ½ c. +1 T. unsalted butter, softened ¼ c. + 1 T. firmly packed light brown sugar ¼ t. fine sea salt 1½ c. all-purpose flour Topping: ½ c. unsalted butter, softened ½ c. firmly packed light brown sugar 1/8 c. honey* 1/8 c. light Karo syrup* 1/8 c. dark Karo syrup* 1/8 c. granulated sugar 1/8 c. heavy whipping cream ½ t. fine sea salt 1½ c. macadamia nuts 1 c. pecan halves ½ t. vanilla extract Preheat oven to 375°F. Spray an 8” x 8” pan with PAM. Line pan with parchment paper leaving a 2-inch overhang on either end; set aside. Beat together butter, sugar, and salt until creamy, 3 to 4 minutes. Slowly add flour and beat until the dough comes together and forms large clumps. Press into the bottom of prepared pan (a tart tamper works well for this). Using a fork, prick the dough all over. Bake 15 to 20 minutes until edges are light brown. Let cool until it is warm to the touch. Reduce oven temperature to 325° F. Topping: In a large saucepan bring butter, brown sugar, honey, both syrups, granulated sugar, cream, and salt to a boil over high heat stirring constantly. Cook until an instant read thermometer registers 243° F. Remove from heat and stir in macadamia nuts, pecans, and vanilla. Pour onto prepared crust. Bake until topping is bubbly and nuts around edges are mahogany colored, 15 to 20 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Remove from pan, cut into bars. Refrigerate in an airtight container for up to a week. *Get yourself a set of these. As an Amazon Associate I earn from qualifying purchases. View the full article

​ As an Amazon Associate I earn from qualifying purchases. I’m sure that I am not alone in occasionally having the experience that while I have a lot of food on hand, I don’t seem to be able to make anything with it. I decided to get serious about creating something, and came up with a real winner. I went a little crazy buying pasta (I bought 4 boxes of cellentani, and now it would appear I have a pasta collection), had half a can of French fried onions in the pantry, a crown of broccoli threatening to go bad in the fridge, and a chunk of Gouda that was beginning to show its age. Enter the Crunchy Gouda Broccoli Bake. It is a one-pot wonder with components that are dumped into a casserole dish and baked until the cheese melts. It makes a great main dish, or tasty side. Not all of my experiments work out as well as this one did. I hope you’ll give it a try. Crunchy Gouda Broccoli Bake 1 head broccoli, broken into florets 2 c. cellentani pasta 4 T. butter ½ onion, diced 1 t. Melissa’s minced garlic ¼ c. flour 3 c. whole milk 1 c. shredded gouda, divided ¼ t. freshly grated nutmeg ¼ t. kosher salt, or to taste Few gratings freshly ground black pepper French fried onions Spray a 1½-qt. casserole with PAM; set aside. In a medium stockpot, cook pasta according to package directions. During the last 3 to 4 minutes of cooking, add broccoli. Drain and place into the casserole dish; set aside. Return the stockpot to the burner and set it to medium/low heat. Melt butter. When butter has melted, stir in onion, and cook until translucent. While you are cooking the onion, preheat oven to 350° F. Stir in garlic, cook for one minute. Stir in flour, and stir constantly for one minute. Gradually add milk, stirring constantly. Cook until slightly thickened, about five minutes; remove from heat. Stir in ½ c. cheese until smooth. Stir in nutmeg, salt, and pepper. Pour mixture over broccoli and pasta, tossing to coat. Top with remaining ½ c. cheese and French fried onions. Bake until the cheese has melted and top is golden brown. Serve immediately. Makes for ample main dish servings, or multiple side dishes. View the full article

As an Amazon Associate I earn from qualifying purchases. If you have ever dreamed of being a contestant on the Netflix baking show, Nailed It!, if you are interested in giving a daunting baking project that old college try or, if you don’t mind being somewhat amusing on Pinterest while learning some valuable skills, this bookis for you. Informative, enticing, while at the same time laugh out loud funny, this book takes you on the culinary journey of building a show stopping dessert. Some projects are more complex than others, but even the simpler creations still take a bit of skill, and most of all, ambition. If you are up to the challenge, you are going to find this book an absolute delight. Take advantage of the quick tutorials on basic building such as how to shape rice cereal and work with fondant. These quicker, less involve recipes than some of the behemoths on the show, are doable, they just take a bit of time. If you’re feeling social, consider hosting a Nailed It! Party using the tips provided in this book. It begins with wonderful advice for beginners from Jacques Torres, from reading the recipe first (something you should always do no matter what you’re making), all the way to his strong encouragement not to give up. Learn about modeling chocolate, royal icing, shaping crispy rice cereal, to how to make the best ever buttercream. Once you learn some basic skills, the Chocolate Emoji Cake is quite doable. Work your way through the book as you master one skill after the other. Allow your feelings to be soothed by photos of some of the failures. This book is loads of fun, and you will come away from it far more skilled than when you began. You can buy a copy for yourself or to give as a gift, here. Disclaimer: I received a complementary copy of this book from Abrams books as a member of their 20 21–22 Abrams dinner party. View the full article

As an Amazon Associate I earn from qualifying purchases. I love refried beans, and make sure to order them every time I go to an authentic Mexican restaurant. Truth be told, I also order them when I go to an unauthentic Mexican restaurants, I’m not picky. I love their spicy deliciousness and versatility. I have been known to have a side of refried beans with a western omelet. Don’t knock it until you’ve tried it, it is very good; add a scoop of arroz and you have a fabulous brunch. What I don’t like about refried beans is all of the fat that gives them their good taste. After what seemed like an exhaustive search, I found a very good recipe that gets its flavor from stock rather than, let’s be honest, lard, which is what they use. It’s also conveniently a slow cooker recipe, and there is nothing to it. I like to serve mine topped with shredded Monterey Jack cheese and a sprinkling of red pepper flakes. You can also use chopped cilantro. Yes, I know that’s a piece of parsley in the picture, my forgotten cilantro turned into black slime in the fridge. What can you do? Slow Cooker Refried Beans 1 large yellow onion, diced 3 c. dry pinto beans, rinsed and picked through* 1 Melissa’s pickled jalapeno pepper, chopped 2 T. Melissa’s minced garlic 3 t. Kosher salt, or to taste 1 t. freshly ground black pepper, or to taste ½ t. ground cumin Pinch (1/8 t.) Mexican oregano 9 cups chicken, ham, or vegetable stock** Place all ingredients into a 6-quart slow cooker, stirring to combine. Cook on High for 8 hours. When the beans have finished cooking, strain liquid and reserve. Mash beans with a food processor, potato masher, or immersion blender, slowly adding the reserved water to attain desired consistency. *It’s not necessary, but I soaked mine overnight. *I use Better Than Bouillon View the full article

As an Amazon Associate I earn from qualifying purchases. If you are unfamiliar with Josephinas (also known as Howell’s Bread), you are missing out. These slices of French bread topped with a mixture of softened butter, freshly shredded Monterey Jack, mayonnaise, garlic, and canned green chilies, broiled until the bread is crisp and the cheese is melted are both delicious and versatile. They are also very easy to make, with the added bonus that the cheese mixture needs to be made ahead. Josephinas Slightly adapted from thekitchn.com 1 stick unsalted butter, room temperature 1 c. shredded Monterey Jack cheese 1 t. Melissa’s minced garlic ¼ c. Duke’s mayonnaise 1 4-oz. can diced mild green chilies, undrained ½ t. kosher salt 1 small French baguette In a medium bowl, beat together the first five ingredients. Cover and refrigerate for at least 1 hour and up to 1 day. Arrange a rack 3 to 4 inches from the preheated broiler. Line a rimmed baking sheet with aluminum foil. Cut baguette crosswise into 1/2-inch-thick rounds. Arrange the slices on the baking sheets, spacing them at least 1/2-inch apart. Let the butter mixture sit at room temperature for a few minutes, then divide the mixture onto the bread slices (about a heaping tablespoon on each) and spread to the edges. Broil until the tops are browned in spots and the edges of the bread are crispy, 4 to 10 minutes. View the full article

​ As an Amazon Associate I earn from qualifying purchases. It’s not often that I do more than one tablescape for Halloween, but when I found a bag of these eyeballs in amongst the seasonal decorations, I decided to have a bit of fun with them. A collector of fabric (even though I don’t sew), I am a big fan of J. Wecker Frisch. This fabulous fabric with skeleton hands is called (appropriately) “Hands Off.” I thought that it made a perfect backdrop for this fortuneteller theme table. Scalloped edge chargers from Pier One (that everybody seems to have) provide the base for the plaid plates (also from Pier One), and vibrant orange salad plates. Each one is topped with a dessert dish full of black excelsiorand a big eyeball. Witch mugs are from Pier One. The centerpiece is anchored on either end with the antique crystal candle holders that I used in decorating last week’s table. I found high top Victorian shoes amongst my mother’s things, and added them for a witchy vibe. The skull candle holder, pressed into use as a vase for freshly picked coleus from my garden is from Yankee Candle. If you have not checked out their holiday offerings, that’s a must. The fortuneteller’s booth (isn’t it adorable?), is also from them. The phrenologist's headgenerally sets on my night table, but I pressed him into service here. The palmistry handis a part of my living room decor, so I added it as well. Join me for dinner. I’ll tell your fortune. This post is linked to: Tablescape Thursday View the full article

As an Amazon Associate I earn from qualifying purchases. Years ago my mother made these cookies and we all thought they were delicious. She only made them once, but they were memorable. She never bothered to make them again because she thought they were trouble, owing to the fact that she arduously drizzled her glaze from the tip of a spoon. Had she known about icing bottles, way back when, these cookies may have made an appearance far more often. When I stumbled across the recipe late last week, I had to make them to see if they really were as good as I had recalled. Yep. No doubt, these are yummy. Spellbinders 1 ½ c. flour 1 ½ t. baking powder 1 t. soda 1 c. firmly packed dark brown sugar 1 c. butter, room temperature 1 large egg, room temperature 1 c. quick cooking oats 1 c. sweetened flaked coconut 1 c. salted Spanish peanuts ½ c. finely crushed cornflakes Preheat oven to 350° F. Combine flour, baking powder, and soda; set aside In the work bowl of a stand mixer cream butter and sugar until light and fluffy, 1-2 minutes. Add egg; beat well. Gradually add dry ingredients, blending well. Stir in oats, coconut, peanuts, and cornflakes. Using a cookie scoop, drop by onto ungreased cookie sheet. Flatten slightly with bottom of glass dipped in additional cornflakes or sugar. Bake for 15 minutes. Drizzle with glaze in a spiral fashion. Glaze Mix 2 tablespoons butter in a 2-cup measuring pitcher. Add 1 cup confectioners sugar, 1 tablespoon hot water, and 1 teaspoon vanilla. Beat until consistency of a glaze. If necessary, thin with a few drops of hot water. View the full article

As an Amazon Associate I earn from qualifying purchases. Buying a 32-ounce jar of sauerkraut seemed like such a good idea at the time. I love hotdogs smothered in sauerkraut, and I was prepared to spend many nights enjoying them while watching my favorite team battle it out in the playoffs. But when the baseball season ended more abruptly than I had anticipated, I ended up with more than I could handle. So, like you do, I did a Google search for recipes that employ the use of sauerkraut. When I stumbled across this one (heavily updated by me), I couldn’t believe it. I was almost appalled at the thought, but at the same time intrigued. This chowder is excellent! Hearty, chunky, flavorful, with just the right amount of piquancy from the sauerkraut (the potatoes absorb enough of the flavor to avoid it being overtly sour), this is like Oktoberfest in a bowl. It’s the perfect meal for this ever-changing, colorful time of the year.  Sauerkraut Chowder 1 15-oz. can cannellini beans, rinsed and drained 2 medium/large russet potatoes, peeled and diced 2 ribs celery, chopped 2 medium carrots, chopped 1 medium yellow onion, chopped 12 oz. Polish sausage, diced 1 32-oz. jar sauerkraut, undrained 1 8-oz. package cream cheese, cubed 1 12-oz.can evaporated milk 32 oz. chicken, ham, or vegetable stock 1 T. German mustard ½ t. dried dill ¼ t. freshly ground black pepper Place ingredients, in order listed, into a 6-qt. slow cooker. Cook on low for 5-6 hours until the potatoes are tender. View the full article

As an Amazon Associate I earn from qualifying purchases. If you are a cheese lover like I am, and I mean a SERIOUS cheese lover, brace yourself for some exciting news! Abrams Books is about to release the most fabulous, beautiful, informative, clever, unique book about cheese that I have ever seen. Cheese, Sex, Death: A Bible for the Cheese Obsessed by Erika Kubik is a winner from beginning to end. From the beautiful end pages featuring images of stained glass windows each depicting a different cheese, to the clever, biblical design, eye-catching fonts, and informative introduction, this is the only cheese book that you will ever need. It is divided into two sections: The Old Testament of Cheesus (sic), and the New Testament of Cheesus. In the former you will find The Book of Creation, The Ten Commandments of Cheese, and The Book of Cheese Types. The Book of Creation begins with The Gospel of Cheesus. The latter section contains information on buying, storing, serving, tasting, pairing, plating, and recipes! Brightly illustrated with a clever stained glass window theme throughout, there are also beautiful, mouthwatering pictures. The text is fascinating. You will learn about the beginning of cheese dating back to 6500 BC. A book on a subject such as cheese may not sound as interesting as it is, but let me tell you, I have been reading this book like a novel. The Timeline of Cheesus is fascinating. Learning about the entire process of cheesemaking, the stages of ripening, the various colors, textures, milk types, all makes for delicious reading. The section describing various cheeses including history, correct pronunciation, milk type, intensity, pairings, and more, will teach you everything that you need to know about cheese. Along the way, you will no doubt rethink the way you have both eaten and served cheese in the past, becoming more creative and daring. The section on plating is both beautiful and inspiring. A wide variety of themes are offered including Whiskey Plate, Spring Cheaster Plate, Munchie Plate, and many more; the Cheesemas Plate is a thing of beauty. Helpful information on cooking with cheeses including tips and tools precede the recipes, one appearing more delicious than the next. Each one gives you information on how to select the proper cheese, as well as pairings, and variations that you can make. Honestly, I haven’t been as excited about a book in quite some time. This book is wonderful! If you enjoy cheese, or have a friend who does, this would make an excellent gift. For more information, or to buy a copy, click here. Disclaimer: I received a complementary copy of this book from Abrams books as a member of their 20 21–22 Abrams dinner party. View the full article

As an Amazon Associate I earn from qualifying purchases. For those of you familiar with classic cinema, the term “The Black Bird” is synonymous with the old Bogart film “The Maltese Falcon” based upon the Dashiell Hammett book of the same name. It was that film that inspired this table. Part mystery, part noir, with a good bit of October nights thrown in, it’s an atmospheric place to dine as the days get shorter. The illuminated caged raven, situated on a pair of vintage books, was something I bought last year, put away, and forgot about it. I was determined to use it this year. I paired it with two heavy metal crows, and black candles in antique crystal candle holders. Water hyacinth placemats hold tin chargers, square black plates, and lime green salad plates. The latter are topped with raven appetizer plates that I got a number of years ago from Pottery Barn. With my secondary color being lime green, I chose individual casserole dishes that can hold a serving of soup, vegetable casserole, or fresh fruit or salad. Topaz stemware was inherited from my mother. The wonderful wine glasses with ravens built into the stem are antiques purchased years ago. The raven appears again in napkin rings corralling black and white checkered napkins. I used black shredded paper to soften the centerpiece. The white cappuccino cups I purchased years ago from Amazon. They are incredibly useful and versatile. I hope you will join me for a memorable dinner. This post is linked to: Tablescape Thursday View the full article

As an Amazon Associate I earn from qualifying purchases. Earlier in the week I reviewed the Southern Living 2021 Christmas book. This recipe is from that book. It is a super simple crostini that is perfect for the holiday season. The creamy cheese is a perfect complement to the crunchy, peppery radish slices. The beauty of this appetizer is that it can be fully prepped ahead of time, assembled just prior to serving, and is the perfect pre-dinner snack because it is both light and satisfying at the same time. Shaved Radish Toasts 24 (1/2 ” thick) diagonally cut baguette slices ¼ c. unsalted butter, melted Buttermilk-Herb Cream Cheese (recipe follows) Thinly sliced radishes* Sea salt flakes Black pepper Freshly chopped chives Preheat oven to 375° F. Arrange baguette slices in a single layer on a baking sheet. Brush tops with melted butter. Bake until slices are just beginning to brown at the edges, about 12 minutes. Remove from oven, and cool to room temperature. Spread 1½ t. Buttermilk-Herb Cream Cheese on each crostini. Top with radishes, sea salt flakes, black pepper, and chopped chives. *I used a mandoline for this. Buttermilk-Herb Cream Cheese 8 oz. chive and onion cream cheese, softened 6 T. whole buttermilk 2 t. lemon zest (from one lemon) ½ t. kosher salt ½ t. black pepper Process cream cheese, buttermilk, lemon zest, salt, and black pepper in a food processor until smooth. Disclaimer: I received a complementary copy of Southern Living 2021 Christmas book from Abrams books as a member of their 20 21–22 Abrams dinner party. View the full article

As an Amazon Associate I earn from qualifying purchases. I like barbecue, in fact, I love it. I also like anything grilled -- fruit, vegetables, even potatoes (parboiled first, of course). But while I like the idea of grilling, I don’t actually like doing it. As a consequence, I miss out on lots of delicious food. (Not that I don’t get, plenty, trust me.) That’s not to say that I haven’t done it, because two of my favorites are barbecued chicken thighs, as well as one of the besthamburgersthat I’ve ever eaten. Largely, it just seems like so much trouble to me. My grill is placed, diagonally, in one of the corners of my deck. It is surrounded -- and I am talking three pots deep -- by herbs, plants, and flowers. The thought of not only moving those out of the way, but trying to find someplace to go with them in the process, means that the only good time for me to grill would be mid-winter, and who wants to do that? That is why this recipe for oven barbecued pork steaks has become one of my instant faves! It is super simple to put together, requires little to no effort, and just lazes away slowly cooking in your oven, while you get on with things, enjoying the smoky aroma. My suspicion is that this would also work on ribs and thick pork chops. I may try an experimental burger over the weekend. If you like barbecue as much as I do, you will love this. Oven-Baked BBQ Pork Steaks 4 (1” thick) pork steaks DRY RUB 1 T. Montreal Steak Seasoning 1 T. Montreal Pub Burger Seasoning 1 T. Jerk Seasoning 1 T. onion powder 1 T. garlic powder 1 T. sweet paprika 1 t. espresso powder ¼ c. dark brown sugar 1 c. BBQ Sauce (I use Traeger) Preheat oven to 350°F. Pat pork steaks dry with a paper towel; set aside. Mix the dry rub ingredients together in a small bowl. Place a long sheet of heavy-duty aluminum foil into the bottom of a straight-sided 9” x 13” pan (I like this one.), allowing 6” overhang on either side. Place pork steaks on top of the foil, and generously slather 1 T. of the dry rub on both sides of the pork, rubbing it into the meat. Wrap pork steaks completely with the foil. Bake at 350°F for 1½ hours. Reduce heat to 275°F and bake for 1½ additional hours. Remove from oven, open foil, and slather on the barbecue sauce. Return to oven and continue to bake for ½ hour longer. View the full article

As an Amazon Associate I earn from qualifying purchases. Lifestyle magazine Southern Living came into existence in 1966; when you are still in circulation after 50 years, you know that you’re doing something right. In addition to their wildly successful periodical, they have also published a series of lifestyle books including a Christmas annual. This year’s Christmas with Southern Living: Inspired Ideas for Holiday Cooking and Decorating is a real winner! There is much to like about this book — the wonderful decorating styles, the beautifully photographed, mouthwatering recipes, the overall feeling of Christmas joy as well as one of my favorite parts, the included holiday planner. I don’t know about you, but sometimes I have trouble getting it together over the holidays. If I’m honest, sometimes I have trouble getting it together, period. This book will help you if you’re anything like me because not only does it provide you with a calendar, it even tells you what to do! I love that! There’s also plenty of room for note taking, a special planning section strictly for decorating, a party planner, guest list, party to do list, Christmas dinner planner, gift and card log, and a guided section to help you highlight the successes of this year. If you are familiar with SL’s Christmas books, you’re going to want to get your hands on this one; if you’re unfamiliar, ditto. You will begin a long and happy tradition and eagerly await new ones year after year. Now to the recipes! The recipes in this book are all doable no matter the level of culinary experience. Some take a little more time than others, but I have read through each and every one of them, and even a novice in the kitchen will be able to serve a fabulous dinner over the holidays. Each recipe is written in a clear and concise fashion. In many cases recipes have tips to help you through the process, swapping suggestions in case you don’t have all of the called-for ingredients; the photographs will help you plate your excellent meal in fine fashion. Whether you are interested in preparing a classic Christmas dinner, or something more modern, all of your answers are in this book. I cannot recommend it enough. Disclosure: I received a complimentary copy of this book from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

This post contains affiliate links. I got such beautiful flowers for my birthday that I decided to build a table setting around them. One reminiscent of colorful leaves, cool fall days, of wood smoke, and strong tea. I chose to match all of the colors of the flowers in the dinnerware, glassware, and the purple votive candle holders. It’s bold, but I love it! Here you’ll find a gathering of new items, of gifts, of inheritances, and memories galore. Water hyacinth placemats make up the base. They are topped with Bordallo Pinheiro geranium leaf chargers. A lot of green is visible in fall, and I wanted to reflect that in my table. The wavy edge plates are favorites of mine. I love the color and sunflower pattern. They are called, suitably, “Sunset Sunflower,” and they are from Maxcera. The lidded pumpkin bowls are from Pier 1, and were gifts for a milestone birthday. The pumpkin mugs I have had for years. They are from Starbucks from some time back in the 90s. The amber stemware is from POSH in Chicago; the green water glasses I inherited from my mother. The small green salad bowls (that I had intended to fill with maple leaf cookies, but forgot) are also Bordallo Pinheiro. Napkin rings are from Pier One, the napkins are from my mother. The yellow flatware is the “Radiant” pattern from Noritake. It was my mother’s, then mine, then hers, and then mine. We tended to pass things back-and-forth a lot as itsuited us. The purple votives I bought last year, on a whim, from Wal-Mart. I thought that they would look mysterious on a Halloween or fortune telling table. Also from Wal-Mart is the darling pumpkin-shaped cheese board with matching spreader. This post is linked to: Tablescape Thursday View the full article

This post contains affiliate links. I awakened to the sound of raindrops hammering the skylights. Flashes of lightning lit up the room, followed moments later by thunder that rattled the windows. It was a perfect morning. Fall is here! There was a cool nip in the air (I have yet to turn on my furnace), so I pulled the quilt up to my chin. I waited for the timer to turn on the coffee, and lie in bed listening to the first steam signaling it was ready. While I was enjoying my 1st cup, I assembled ingredients, and in 15 minutes had a big pot of potato soup in the crockpot. 4 1/2 hours later I tasted my first bite. This soup, like most of them, he’s better the second day, but it was dark for the first. It is super simple to put together. If you don’t feel like chopping vegetables, toss in some celery seed, and a tablespoon of instant minced onions. When it comes to potato soup, it’s all about the garnishes, so go heavy on those. A cup with half a sandwich makes a wonderful lunch, a big bowl, garnishes piled high, makes a hearty, seasonal dinner. Slow Cooker Potato Soup 1 32-oz. pkg. cubed frozen hash browns* 1 rib celery, diced 1 large carrot, diced 2 Melissa's shallots, sliced 1 can cream of chicken soup 2 packets (6 T.) Ranch Dressing mix 1/4 t. freshly ground black pepper 1/4 t. garlic powder 1/2 t. kosher salt 1 T. dried parsley 32-oz. chicken or vegetable stock 1 8-oz. pkg. cream cheese, cubed 2 c. shredded cheddar cheese 3 slices bacon, cooked and crumbled Spray the inside of a 6-quart slow cooker with Pam. Put potatoes on the bottom, and scatter celery, carrots, and shallots over the top. In a small bowl, whisk together the soup, dressing mix, pepper, garlic powder, salt, and parsley. Pour over potatoes. Pour stock over potatoes. Place cream cheese on top, sprinkle cheddar cheese on top of that, and top everything with bacon. Put the lid on your slow cooker, and cook on low for four hours. *Because I like peppers, I used a combination of potatoes O’Brien and shredded hash browns. I liked the taste, and I liked the different textures. View the full article

This post contains affiliate links. For the third year in a row I am representing Abrams Books as a part of their Abrams Dinner Party. The first batch of books has arrived, and they all appear to be winners. One of the beauties of reviewing books is that I get to try a lot of new recipes and share them with you. Last week, I shared the recipe for Pasta e Fagioli, a restaurant quality soup that can double as a meal. Today I’m going to tell you a little bit more about the book. Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen by Scott Conant, may initially appear not, as the subtitle would suggest, simple. In quite a few cases, there are lengthy cooking processes, hard to find, perhaps unfamiliar ingredients, and techniques that may be foreign to the average home cook. That said, anyone who has a working knowledge of cooking, or the desire to turn everyday food into something restaurant quality, this book is for you. The recipes are plentiful and varied; the photos are positively mouthwatering. The desserts will make your eyes roll back in your head. The introductions to many of the recipes are both helpful and informative. You’ll feel as though you are sitting down with an old friend with whom you often exchanged culinary tips and ideas. In addition to a cookbook, you will also get an education in Italian cooking, taught by the chef and owner of Italian-American dining destination, the Americano in Scottsdale, Arizona, Mora Italian in Phoenix, Arizona, and Cellaio, an Italian steakhouse in the Catskills. This book focuses on the dishes of Conan’s childhood, the ones that he makes for his loved ones today. These recipes combine sophistication and comfort to bring the absolute best to your table. Disclosure: I received a complimentary copy of Peace, Love, and Pasta from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

This post contains affiliate links. Yesterday I posted a recipe for tasty Italian soup. Today I am going to give you a recipe for something delicious to go with that soup, cheese bread. This bread is fabulous, and incredibly easy to make, thanks to the automatic bread machine. It’s delicious when warm, wonderful at room temperature, and absolutely superb when toasted to enjoy at breakfast the next day. It also makes a mean BLT. ABM Cheese Bread Adapted from Red Star Yeast Bread: 1/2 c. buttermilk, warmed to 110° F 1/3 c. water, warmed up to about 110° F 5 T. unsalted butter, melted and slightly cooled 1 large egg, room temperature 3 c. bread flour 1 t. salt ¾ t. garlic powder 2 T. granulated sugar 1 packet (2¼ t.) yeast Filling: 2 c. shredded cheddar cheese Topping: 2 T. unsalted butter, melted 2 T. chopped fresh parsley (or your favorite herb) ¼ t. garlic powder 10 cheese cubes, your choice of cheese Place bread ingredients, in the order listed, into the bowl of the bread machine. Put the machine on the “dough” setting and press “start.” When the cycle has run its course, turn the dough out onto a lightly floured work surface. Punch down. Roll the dough into a 9“ x 15“ rectangle. Sprinkle cheese all over the top, leaving a 1/2 inch border. Tightly (and I am talking TIGHTLY) roll the dough into a 15-inch log. Place the log seam side down on the work surface. Using a sharp serrated knife, cut the log in half lengthwise. Crisscross 1/2, cut side down on top of the other half, forming an “X.“ Tightly twist the two together. Pinch the outer edges to seal. Place in a greased loaf pan and cover with plastic wrap that has been sprayed with Pam. Allow the covered loaf to rest for 30 minutes. It will rise slightly. Place the oven rack in the bottom third of your oven and preheat to 350° F. Whisk the melted butter, herbs, and garlic powder together, and drizzle over the top of the dough. Shove cheese cubes into various splits on the surface of the loaf. Bake until golden brown, about 45 to 55 minutes. If it begins browning too quickly, tent with aluminum foil. Remove from oven and allow to cool for 10 minutes on a wire rack. Remove from pan and cool completely before slicing and serving. View the full article

This post contains affiliate links. I find, as I get older that, like many others my age, I don’t cook as often as I used to. Three times a week does it for me, with Sunday being my main “in the kitchen” day. There is nothing I like more than chopping up ingredients that I’m going to use that day, or later in the week, and putting on a big pot of soup. Soup is one of my favorite foods. I love that a big bowl of it and a crusty roll make a meal; I love that I can pour some into a mug and have it as a snack. There is just something wonderfully soothing about soup, not to mention that it’s wildly nutritious. This recipe for iconic Italian soup will take you all day long, but the results are both plentiful and restaurant quality. Pasta e Fagioli From Peace, Love, and Pasta by Scott Conant 1 c. dried cannellini beans 1 c. dried borlotti beans ¼ c. extra virgin olive oil, plus more for serving 4 c. chopped yellow onions 1½ t. chopped fresh thyme ½ t. crushed red pepper 1 T. finely chopped garlic 1½ t. finely chopped fresh oregano 2 sprigs fresh rosemary Kosher salt 8 oz. prosciutto ends, skinned and cut into ¼-inch dice 1 15-oz. can puréed tomatoes 2 qt. vegetable or chicken stock 2 c. dried tubettini pasta Grated Parmesan cheese, for serving Roughly chopped fresh flat leaf parsley, for garnish Soak the two types of beans in separate containers overnight in 4 cups of water per container. The next day, set the container of borlotti beans aside. Drain the water from the cannellini beans and place them in a pot. Add water to cover, bring to a simmer, and cook until tender, 1 to 1 1/2 hours. Drain the cooked cannellini beans and set aside. In a large pot, heat the olive oil over medium high heat. Sweat the onions with the thyme, crushed red pepper, garlic, oregano, rosemary, and a little bit of salt to help release acid from the vegetables, 5 to 6 minutes. Continue to cook until the onions start to caramelize, 8 to 9 minutes. Add the prosciutto, if using, and cook for another minute. Add the tomatoes and cook for another minute, stirring to prevent the vegetables from burning. Pour in the stock, bring to a boil, then reduce the heat to a simmer. Drain the soaked borlotti beans, add them to the pot, and continue to simmer the broth until the beans are tender, about one hour While the beans are cooking, cook the pasta in heavily salted water until tender. Drain the pasta, without rinsing, reserving the pasta water. Toss the pasta with a little olive oil to prevent sticking, and set aside. When the borlotti beans are tender, add the cannellini beans and return to a simmer. Add half the pasta cooking water, return to a simmer, and cook for at least 40 minutes. Allow the soup to cool slightly, then remove 1/4 of the beans from the pot and set aside. Using a slotted spoon, transfer the rest of the cooked beans to a blender and purée until smooth. (Or purée the soup in the pot using an immersion blender.) Combine the tubettini and reserved beans and divide among four or six bowls. Pour the soup over the pasta and beans and serve immediately, topped with chopped parsley, grated Parmigiano Reggiano, and a drizzle of olive oil. (The beans and soup can also be prepared the day before, refrigerated, and reheated, but you may need to add some additional stock, as the beans will absorb a lot of liquid as they sit. Do not add the pasta before storing.) Disclosure: I received a complimentary copy of Peace, Love, and Pasta from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

This post contains affiliate links. I am old school. Literally. I went to school before these lunchroom bars were popular. In fact, I had never even heard of them until I saw them online. They looked good, easy, and who doesn’t like the combination of peanut butter and chocolate? I must say that I was pleasantly surprised. These are not cloyingly sweet. They are sweet, but not overly so; the amount of peanut butter in the dough and topping is just right. The chocolate finishes these off to perfection. If, like me, you were never treated to these when you were in school, give them a try. Lunchroom Chocolate Peanut Butter Bars Slightly adapted from halfbakedharvest.com 1½ sticks salted butter 2 c. creamy peanut butter, divided ¾ c. dark brown sugar ¼ c. granulated sugar 2 large eggs, room temperature 1 T. vanilla extract 2 c. flour 1 t. baking powder ½ t. kosher salt Frosting 1 stick salted butter, room temperature 2½ c. powdered sugar ½ c. dark cocoa powder 2 t. vanilla extract ¼ c. warm milk Preheat the oven to 350° F. Line a 9” x 13” baking dish with parchment paper; set aside. In a microwave safe bowl, melt butter and ½ cup peanut butter, stirring every 30 seconds until creamy. (This took me one minute.) Whisk in brown sugar, sugar, eggs, and vanilla. Stir in flour, baking powder, and salt. Press dough into the bottom of the prepared dish. Bake for 20-22 minutes, until set in the center. Remove from oven and immediately dollop remaining 1½ c. peanut butter over the crust, lightly spreading in an even layer. Cool completely. To make frosting: place butter, powdered sugar, cocoa powder, vanilla, and warm milk in a medium mixing bowl. Beat until smooth, adding additional warm milk as desired to reach spreadable consistency. Spread over bars and allowed to set. (This may take a couple of hours.) Slice and enjoy. View the full article

This post contains affiliate links. I’m going to tell you something that will shock you. It’s something that I don’t tell just everybody because, frankly, I’m a little embarrassed by it. Are you ready? Do you promise to keep your lips sealed after reading this post? OK, here goes: I have a Rice-A-Roni collection. This is no joke. It is on the third shelf of my pantry, sandwiched in between my pasta collection. It’s in the middle because I have my pasta divided; straight noodles are on the left, curly noodles are on the right. I know it’s crazy, but Rice-A-Roni has saved me more often than you can imagine. It is amazingly versatile, comes in a wide variety of flavors, and so many things can be added to it by way of both meat and vegetables, so that it can be served as a side or a main. No, I don’t represent the company; I just love their product. Why do I mention this, you may ask? Because, while wandering around on the web, I found this recipe (somewhere, I can’t remember where), and it is a homemade version of Rice-a-Roni. Naturally, I love it! I have made it three times in the past two weeks, each time varying the herbs. It is amazingly easy to make, can be tailored to whatever suits you, and works equally well for a weeknight dinner as it does for company. You must give this a try! Orzo with Parmesan & Basil 2 T. butter 1 c. uncooked orzo pasta 1¾ c. chicken stock ½ c. grated Parmesan cheese ¼ c. chopped fresh basil Salt and freshly ground pepper, to taste Additional fresh basil, for garnish Melt butter in a heavy skilletover medium-high heat; stir in orzo and sauté until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat to low, and simmer until orzo is tender and liquid is absorbed, about 20 minutes. Stir in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl and garnish with basil sprigs. View the full article

This post contains affiliate links. Over the weekend I made double chocolate brownies with pumpkin buttercream frosting. They were delicious. Unfortunately they were notphotogenic. Not, in a very big way. As a consequence, I am going to have to make them again and have another photo shoot, because this is a recipe you absolutely must try. I had just enough leftover pumpkin from the buttercream to give this recipe a try. Am I ever glad that I did! I do believe that this is one of the best pumpkin loaves that I have ever tasted. I happen to be a big fan of streusel, totally convinced that it improves everything it graces, which may explain why I like this loaf so much. You have to make this one. Streusel-Topped Pumpkin Loaf Slightly adapted from cookiesandcups.com Crumb Topping: ½ c. flour ½ c. dark brown sugar ½ t. pumpkin pie spice 1/8 t. kosher salt ¼ c. cold unsalted butter, cubed Pumpkin bread: 1 c. flour 1 t. baking soda ½ t. kosher salt 1 c. granulated sugar ¾ c. vegetable oil 2 large eggs 2 t. vanilla extract 1 c. pumpkin purée 2 t. pumpkin pie spice Preheat oven to 350°F. Spray an 8” x 4” loaf pan with a Baker’s Joy; set aside Prepare crumb topping: In the work bowl of a large or mini food processor combine topping ingredients. Pulse until large crumbs are formed; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside. In another large bowl, whisk together sugar, oil, eggs, vanilla, pumpkin, and pumpkin pie spice until smooth and blended. Pour the pumpkin mixture into the flour mixture and whisk until smooth and no lumps remain. Pour the batter into the prepared pan and top with prepared crumb mix. Bake for 55 to 60 minutes or until the loaf tests done. If you see the top is browning too quickly, loosely tent with foil. Remove from oven and allow the bread to cool in the pan for 20 to 30 minutes. Transfer to a wire rack to cool completely. Serve warm or at room temperature. View the full article

This post contains affiliate links. It is officially the first day of fall and, in this household anyway, the official beginning of comfort food season. I thought I would kick off the season with an adapted version of homemade hamburger helper that I found online. What I particularly liked about this version is that it contains vegetables in the form of shredded zucchini that disappears into the mix, so no one’s the wiser. Whether your kids like or don’t like vegetables, they won’t even know they are there in this comforting and delicious casserole. You will find it hearty and satisfying, the kids will love it. Homemade One-Pot Hamburger Helper Adapted from halfbakedharvest.com 2 T. olive oil 1 lb. ground chuck 1 medium onion, chopped Kosher salt and freshly ground black pepper ½ t. Montreal steak seasoning 1 t. chili powder 1 t. paprika 1 t. garlic powder 10 oz. medium shells 1 zucchini, grated (about 1 c.) 2 c. beef broth 1½ c. whole milk 1½ -2 c. shredded cheddar cheese 1 T. ketchup Place beef and onion in a large pot (I used this one) set over medium/high heat; season with salt and pepper. Cook until the meat is browned, breaking up as you go, 10 to 12 minutes. Stir in the steak seasoning, chili powder, paprika, and garlic powder, and cook another minute. Add pasta and zucchini and toss to coat. Pour in broth and milk; add ketchup, stirring to combine. Bring to a gentle boil over medium/high heat, and simmer 8 to 10 minutes until the pasta is al dente, stirring occasionally. Stir in the cheese and cook until melted and creamy. Serves four. View the full article