Harvest Cobb Salad

It's fall!  

And as much as I love soups and stews, 

ya still gotta keep it fresh.  

Cooking rule #221:  Whenever you make something hearty or heavy, it is imperative that you add something light and fresh lest you feel like a big lump. 

Let me introduce a most lovely fall salad...

This beautiful daughter came to visit

and she LOVES salads.  

 Here she is holding her bowl of it. 

It's the roasted butternut squash that's walking the red carpet here.  It's different  (like bologna on a cinnamon roll), unexpected (your Grandma got a skull tattoo) gives a little bit of sweetness (like the Walmart greeter), yet has the perfect complimentary texture to all the other great condiments.  

Wait... The savory toasted pecans just might be the star of the show.    The hint of mustard perfectly highlights the Dijon in the vinaigrette.  

  

Although this is a basic vinaigrette, it's so light and fresh (like your prom date). It makes a generous amount so you may want to only pour on half of it on.

Yeah, there are no avocados on this.  

They were rock hard (like the spaghetti on your microwave ceiling) at the store. 

They remain in my fruit bowl until they can behave properly. 

Unlike traditional Cobb salad, there's no blue cheese,  but you won't miss it.  There's so much going on here (like the crowd at a rock concert), that there is quite an abundance of harvest flavors.

So enjoy this fresh fall salad...


Harvest Cobb Salad:

2 heads of romaine, roughly chopped
2 cups cooked chicken, cut into cubes (I had roasted turkey on hand, so I sliced that up)
2 cups roasted butternut squash cubes (I had sweet potatoes)
6 sliced thick cut bacon, cooked and crumbled
2 avocados, sliced
1/2 cup Craisins
3 slices Muenster cheese, julienne sliced
4 hard boiled eggs

Savory Toasted Pecans
1 cups pecans
1 T butter
1/4 t. ground mustard
1/4 t. garlic powder
1/4 t. paprika
1/4 t. salt

For the seasoned pecans: 
Heat a skillet to medium-low.  Melt the butter, add pecans.  Sprinkle with ground mustard, garlic powder, paprika, and salt.  Saute for 3-5 minutes, stirring regularly to toast.  

Assemble:  Place the lettuce in a bowl.  Layer the other ingredients in rows. Before serving, toss with vinaigrette. 


Vinaigrette:

3/4 cup olive oil
1/4 cup vinegar
1 T Dijon mustard
1/2 t. salt
1/4 t. pepper

Shake together in a jar. 

Pork Green Chile

It's October!  

That means it's Pots-o-Stuff month.

Tell you what - there's not many pots of stuff that have more flavor than 

Pork Green Chili

Start by browning chunks of pork.  You can skip this step, but I wouldn't - browning adds so much flavor.

Everyone's thrown into the pot.

Just like a middle school dance, it's all awkward and weird at first. 

But then they mix and mingle and soon realize how much they complete each other. 

A beautiful thing happens.

See??

It's like good chemistry in a pot.

It smells muy bueno as at simmers.

And now... your options of how to serve it are endless.

Here we have 

Huevos Rancheros

Huevos Rancheros

1. Two corn tortillas warmed up

2. Two poached eggs - don't forget to salt & pepper them (or scrambled)

3. Smother on the Pork Green Chile

4. Grated cheese (I had cheddar and some yummy Mexican cheese that my sweet Mexican friend brought me)

5.  Top with sour cream, tomatoes, cilantro (or leave well enough alone here)

The great thing about Pork Green Chile is it's so versatile.  The pork gets soooo tender as it simmers in the savory base.

 As much as I love tomatillos, I'm kind of a purist when it comes to green chile - which is why I don't them or tomatoes either.  

But feel free to add some if you want that tart flavor. 

Since this makes a big pot, switch it up the next night and have it over cheese enchiladas. 

Or turn it into a stew by adding a can or two of diced tomatoes.  Serve with some yummy cornbread. 

 Pork Green Chile

*2 - 2 1/2 pound pork, cubed

1/3 cup flour

little bit of oil for browning

2 diced onions

4 cans diced green chilis (I used pepper pucks here  http://flannerykitchen.blogspot.com/2013/08/pepper-pucks.html)

1 diced jalapeno

6 cups chicken broth

2 t. garlic powder

2 t. cumin

1/4 cup cornstarch mixed in 1/2 cup water (optional - if you want a thicker chile)

Put the pork and the flour in a ziploc baggie.  Add salt and pepper.  Coat well.  Heat a heavy pot or skillet to medium high and add enough oil to coat the bottom.  Add pork - half at a time to pan.  Let sear, turn over and brown other side.  

Add pork to slow cooker along with broth, onion, green chilies, garlic powder, jalapeno and cumin.  Cook on high for 5 hours.  Then add the cornstarch water mixture to thicken if desired.  Let cook another 1/2 hour.

You can avoid the slow cooker all together and simmer gently for about an hour, then add cornstarch mixture at the end.

*I used pork loin just because I had some in the freezer, but pork butt would be amazing and much cheaper.  I'd slow roast that instead of browning it, shred into big chunks, and then add it to the slow cooker after a couple hours.

Feliz Navidad! 

(my Spanish is limited)

Posted by: Rona

Sort of healthy, super-delicious banana chocolate chip muffins

These muffins are good any time of day.  Tonight we made these for a night time snack with a glass of ice cold milk- I've also made them for breakfast and omitted the chocolate chips.  So yummy and a great alternative to banana bread when you have ripe bananas on hand.

1 cup sugar
2 eggs
1/4 tsp salt
6 oz Greek yogurt (I use vanilla)
2 tsp vanilla
3 ripe bananas
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
3/4 cup mini chocolate chips

Grease a mini muffin pan and bake at 350 for 15 (ish) minutes.  Makes about 36 mini muffins.

Posted by Tiffany :)

Pumpkin Bread Pudding with Cinnamon Vanilla Sauce

Company's a comin'!  And I needed a warm fall dessert.  Couldn't find exactly what I was looking for.  I knew I wanted pumpkin, knew it needed to be in a slow cooker and knew I wanted a warm sauce.  

Mother is the necessity of invention?

Invention is the necessity of mother?

Necessity is the invention of the mother?

Mother is necessary?

Well anyway,  made my own... How I wanted it and it was 

TO DIE FOR

Cooking this in a slow cooker keeps is moist and frees up the oven. It's such a maintenance free way to cook up goodness.

Don't be tempted to turn your slow cooker up to high or the edges will burn. It will poof up almost to the top when it's done.

  

Spray the dickens out of your slow cooker, and hit the foil too so you can just lift it out when it's done.

Looks like a jiggly mess when it starts, but just you wait...

Bread Pudding always work best with stale bread,  it really absorbs so much more of the flavor and the custardy texture.

The Cinnamon Vanilla Sauce is so rich and buttery.  

The Pumpkin Bread Pudding is so moist, lightly spicy.  It's a good mixture of pumpkin pie and bread pudding.

So together, it's fall in all it's tasty splendor.

For optimal pleasure, serve both warm.

Pumpkin Bread Pudding with Cinnamon Vanilla Sauce

1 round loaf bread (sheepherder, challah)
10 egg yolks
2 cans evaporated milk
1 16 oz. can pumpkin
1 can sweetened condensed milk
1/2 cup sugar
1 T. vanilla 
2 t. cinnamon
1 t. nutmeg
1/2 salt

Cut bread into 1 inch cubes.  Combine remaining ingredients and mix well.  Fold in bread cubes, not smashing but mixing well.  Let sit there for at least 15 minutes.

Spray slow cooker with Pam.  Line with foil.  Spray foil with Pam.  Pour in gloppy mixture.  Turn to low, cover and cook go play BINGO for 4 1/2 to 5 hours or until cooked through.

Serves 10 I'd say.

Top with:

Cinnamon Vanilla Sauce

2 cups butter
2 cups sugar
1 cup buttermilk
1/2 t. cinnamon
2 T vanilla
1 t. baking soda

Melt together the butter, sugar, buttermilk and cinnamon.  Bring to a boil over medium heat, stirring constantly.  Remove, add vanilla and baking soda.  Use a BIG pot so it doesn't 'foam over' when you add the baking soda.  

Makes enough to generously pour over the bread pudding.


One more reason why FALL HAS IT ALL!



Posted by: Rona

Twice Baked Potatoes

Twice Baked Potatoes

#likebakedbutsomeonedidallthehardstufffirst

#somuchbetterthanhalfbaked

#weshouldalwaysworryaboutanythinghalfbaked

#freakinglovethesecreamycarbs

#ihavenoideawhathashtagsareevenfor

These were honkin' huge taters.  Half of one still makes a great big serving. You can use much smaller ones.  Cute little yukons or red.  

It's all good.

Scrub the dickens out of these puppies. I love potato skins - best part, so must be clean. I never use a veggie brush. What if someone forgot to mention they scrubbed the grunge out of the sink (or their nails) with it? Veggie brushes cannot be trusted.  Therefore, I always wad up a ball of foil, scrub, then toss. Works great.

Hold the little feller in a clean cloth - they are hot, even when they cool for a while. Take your time scooping out the matter.  Gotta have a good little shell to work with.  Make sure they are thoroughly baked or they won't mash up right and will be so much harder to scoop out!

Let's be honest. 

A potato is a mere vessel for which to hold wonderful things such as butter and cheese, gravy... and bacon. (These don't have bacon because I already had bacon in another part of the meal)

Twice Baked Potatoes

7 large potatoes

1 pint sour cream

3/4 cup butter

Salt - be generous here

6 cups grated cheddar cheese - divided (I used sharp)

1 pkg fresh chives, snipped with scissors

Scrub potatoes and wrap in foil.  Pierce to let steam out.  Bake until tender.  These big ones took 1 1/2 hours at 400 degrees.  Remove from oven and let cool slightly.  Carefully cut in half lengthwise.  Holding each half in a clean cloth, scoop out insides into a mixing bowl, leaving 1/4 inch rim of potato left.  

In mixing bowl, combine potato scoopings, butter, salt, 3 cups of the cheese, and 3/4 of the package of fresh chives.  Whip until smooth and fluffy. If you need more moisture, add a little milk or cream, but usually that much sour cream does it. 

Fill shells, top with remaining cheese, chives and if desired, add bacon.  

Bake at 350 for 25-30 minutes, uncovered.

NOTE:  Can be made ahead of time and refrigerated until final baking.  Just increase time if necessary.


Posted by: Rona

Cinnamon Sugar Pumpkin Donut Holes (baked)

 I don't know if you have any plans to bake today or not, but if you don't, you better change your mind and make these.  You will NOT be disappointed.  I am a lover of all things pumpkin-and a fan of donuts in every form and flavor.  Baking with pumpkin is the perfect thing to do on a lovely fall day, and I dare say this is my favorite pumpkin recipe OF.All.TIME.

  I sent my boys out this morning with a double batch of these babies.  They were headed up to the mountain to cut firewood, and I am sure these were the perfect breakfast.  These channel the texture of a classic cake donut.  They are one of those yummy things that can double as a dessert.  The boys have already converted to the Palmer way of eating every dessert (cake, pie, cookies, even ice cream) in a bowl of milk.  Me and Bo still like ours on a plate, but either way, you CANNOT go wrong with these little balls of autumn heaven.

Here's what I did:

In a large bowl combine
1 egg + 1 egg white
1/2 cup brown sugar
1 cup pumpkin
1/2 cup milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 tsp vanilla

Whip with a wire whisk until lumps are gone and everything is very well combined.

Add:
1 1/2 cups flour
2 tsp baking powder

Bake in a mini muffin pan (sprayed with non-stick cooking spray) at 350 for 12-18 minutes depending on the size of your pan.  I have 2 different sizes of mini muffin pans, so watch to ensure they don't burn.  Also, these are very moist and dense so they won't brown much but will still be done.

Once they are done, let them cool for 10 minutes or so, just so that you can handle them without getting burnt.  Dunk "holes" into melted butter (I use around 1/4 cup) then roll in cinnamon sugar.

Your house will smell incredible, and these will become a favorite, I just know it!  Enjoy!

Posted by Tiffany :)

Deviled Bacon

Deviled Bacon... It's wickedly delicious.  

I just love baking bacon.  

So much better than scrubbing grease droplets off of everything within a 10 foot radius of your stove, including yourself.

The only disadvantage is your first pan of next week's cookies may taste a little um... smoky.

I think my pans are due for a Pinterest shine up of some sorts.

It works really well to give the bacon a headstart in the oven, it helps ensure a crispy outcome.  

This would be important.

Bubble gum bacon is not good... not good at all.

So here's a slice taking a dip through the egg mixture.  Coat it well so the crumbs stick, but gently shake off the excess.

 Fine crumbs work great (I've even used crushed saltines) but Panko, oh Panko I love you.... Panko crumbs make everything so crispy and good. 

What we have here folks is smoky crispy bacon, dipped in flavor and topped with another layer of crispy.  

You can do that vinegar/cayenne cleanse tomorrow.

And the next day.
Possibly another.

And yes, I did put down the tongs and patted the crumbs on the bacon with my hands. 

 Back to the pan for the swing shift in the oven.

Bonus: You know when you're done frying up a pound of bacon and by the time you're done, there's nothing left but a little ol' handful? - say nothing of the pieces you snatched?   

Well, with this recipe, there's very little shrinkage here, it goes a lot further. Extra credit.

Deviled Bacon

12 thick slices of bacon
1 large egg
1 T water
1 t. Dijon mustard
1 t. Worcestercestercestershire sauce
1  1/2 cups dry bread crumbs (I used Panko and it will take more like 2 cups)

Preheat oven to 400 degrees. Place bacon slices on a baking sheet with a rim.  Bake for 10 minutes. Remove from oven, drain off fat and cool just slightly enough to handle.  

In a shallow bowl, combine eggs, water, mustard, and Worcestershire sauce.  Mix well.  Place crumbs in a shallow bowl or pie tin.  Remove bacon from baking sheet and coat each piece with egg mixture, shake off excess lightly, then dip in crumbs.  Press crumbs on if needed.  

Return to baking sheet and bake until crispy - about 15-20 more minutes.  Gently lift off with a spatula. Drain on a paper towel. 

Moment of silence.

Bacon. 

You Devil You.

Buttermilk Pancakes with Apple Syrup and/or Butter Syrup

Dayumm, this was good.  

Light, fluffy buttermilk pancakes drenched in buttery rich syrup.

 Maple Schmaple. Mrs. Buttersworth has no place at this dinner table.

Apple Syrup

Perfect for fall.

Sweet.  Tart.  Buttery. Aromatic.  Happy!  

Butter Syrup

 Plate licking is inevitable.

Creamy. Warm. Rich. Positively Decadent.

See those vanilla bean flecks? 

Little bursts of flavor came from heaven my homemade vanilla.

Tiffany called up one day with the 'Best' Buttermilk Pancake recipe. 

 She was right.  

The girl always did have good taste.  

So I scrapped my old recipe for this one.

Does that cloth napkin bring make you feel like you're wiping your mouth on Grandma's drapes?  

Maybe it's just me.

Buttermilk Pancakes
This batter stays great in your fridge for about a week so you can griddle them up as needed.

2 cups flour
2 1/2 - 3 cups buttermilk
1/2 t. salt
1 t. baking soda
2 t. baking powder
1/4 cup sugar
2 eggs, lightly beaten
3 T. melted butter

Put all the dry ingredients in a bowl.  Whisk around to mix.  Add buttermilk, eggs. Turn on mixer, drizzle in butter.  Mix until lightly blended but not totally smooth.  Pour on a hot (325 degree) griddle.  Flip over when bubbly and slightly dry.

Because Buttermilk Pancakes brown so much more quickly than regular pancakes, I always turn my griddle down a little.

And because they are kind of 'stretchy',  whereas regular pancakes aren't, flip those gently - with extra love.

 Now for the crowing glory...


Butter Syrup
So rich and creamy.  And the baking soda gives it a light, foamy texture. 

1 cup butter
1 cup sugar
1/2 cup buttermilk

Bring to a boil over medium heat, stirring often. When mixture has boiled for about a minute, remove from heat and add 1/2 t. baking soda and 1 t. vanilla.  Serve warm.


Apple Syrup
Perfect for an autumn pancake supper!

1 cup sugar
2 T cornstarch
2 t. cinnamon
2 cups apple cider
1 1/2 T. lemon juice
1/4 cup butter

Combine first 5 ingredients in a saucepan and bring to a boil.  Remove from heat and add butter. Serve warm.

Drench those cakes.

Where sticky kisses are appreciated.

Posted by: Rona

White Chicken Chili (Slow Cooker)

The big screen had a football game on.  I sat on the couch surfing Pinterest in my fuzzy socks while a cool rain drizzled outside.  My "Fall Hayride" smelly candle was flickering gently in the background, and the White Chicken Chili simmered away.

It was the perfect Sunday afternoon. 

Here's a great recipe that you can make in your slow cooker. 

 Your house will smell yummy.  

And like most pots-of-stuff, it will taste even better the next day.

Just the right amount of creamy.

Just the right amount of seasoning.

It's like you have it all together.

White Chicken Chili (Slow Cooker)
This makes a big pot!  Serve it with cornbread the first night, then cheese quesadillas or homemade tortillas the next. After that?  FREEZE and take out in a couple weeks.

3 cups cooked, diced chicken breast (I use leftover turkey a lot!)
1 lb. pkg. dried white beans (I used mixed beans, just cause I didn't want to go to the store)
10 cups chicken broth (bouillon in water is totally fine)
2 large onions, diced
4-4 oz. cans diced green chilies (I used my pepper pucks - see here  http://flannerykitchen.blogspot.com/2013/08/pepper-pucks.html )
1 T garlic powder
2 t. ground cumin
2 t. dried oregano
1 t. black pepper
2 T vinegar (I used white)
2 cans evaporated milk


Soak beans overnight if possible (or at least an hour).  Drain and rinse, put in slow cooker with chicken broth.  Cook on high for several hours, probably around 4, until almost tender. Add more water if necessary.  Add onions, green chilies, garlic powder, cumin, oregano, and pepper.  Cook for another hour and add the chicken, vinegar and evaporated milk.  Heat through. Taste, add salt if needed.

To serve, top with grated cheese, diced tomatoes, cilantro and a dollop of sour cream.  

Note:  The vinegar is a great addition to help blend the seasonings.  You won't detect that it's in there, it will just provide the perfect balance.

Easier, Quicker Version: 
You can substitute 4 cans of white beans for the dry beans.  Just reduce the chicken broth to five cups and cook for about 1 1/2 hours on high instead of 4 or so, and adding the chicken, onions, chilies, and seasonings at that time.  Turn off cooker, add the vinegar and evaporated milk.  Even quicker version?  Bag the slow cooker and simmer in a heavy pot for about 1/2 hour. 

Creamier Version:
Add 2 cups heavy cream and 2 cups sour cream instead of evaporated milk. Don't boil once they have been added though or you'll have a curdled mess.

I use the evaporated milk because it won't curdle if it boils. Don't let the visions of it sitting on your grandma's shelf scare you.  It's a great cooking milk!

A little burst of joy...

I LOVE September - It's gud.

Posted by Rona