Sunday, January 10, 2016
2 1/2 tbsps. butter, softened
Fresh ground black pepper
1 tsp. ground thyme
1 butternut or acorn squash
1 large yellow onion
1 bulb of fennel
6 medium carrots
1 lemon, quartered
Preheat oven to 400F degrees
Combine the butter, salt, pepper and thyme in a small container and set aside (I apologize, I forgot to take a picture of this step)
Ina Garten on her Barefoot Contessa food program. I had never seen or heard of fennel and it aroused my curiosity. As she finished the recipe, the chicken looked so savory and so good but then, in my opinion Ina makes everything look delicious. I have now cooked this recipe at least ten times. I have tweaked it slighty by omitting the garlic and adding the squash and the orange.
I used a tray/cookie sheet instead of a casserole dish this time knowing that the edges and sides of the chicken would also get golden brown. It helped that the chicken was cut up too. Much to my surprise, I loved how crispy the skin came out and I'm certain it is because I used the the tray.
Hubby loved it and commented several times how it had a great flavor and the seasoning was just right. I love to cook and I love to make him happy. As the chicken roasted, the whole house was filled with amazing delicious aromas. We both agreed it would make a great dish to serve when we have friends over. I highly recommend you try this recipe, there's a good reason why the word "perfect" is in the title.
Have a blessed week. Until next time,
Monday, January 4, 2016
1 tablespoon MzzBev's Mexican Seasoning
1 stick of butter (1/2 cup)
1 medium onion, chopped
1 garlic clove, chopped
1/3 cup all purpose flour
4 cups whole milk (we only had 1% so I had no choice but to use it)
1 cup sour cream
1 pinch of nutmeg
Salt & Pepper to taste
1 large bunch fresh broccoli, cut into flowerettes
2 cups of cheddar cheese, grated
The power of suggestion! I was relaxing with my feet resting on the ottoman, sipping my tea and enjoying an e-book when the author mentioned that a character had offered some Broccoli Cheese soup. It had me at broccoli. In a split second I was looking up the recipe of the soup and sure enough, Google pulled up Pioneer Woman's recipe and sure enough, I clicked on it. It seemed I had everything for the recipe except for the whole milk (I had 1%) and half/half (I used sour cream).
I was surprised how thick the soup was, which is what I wanted. I was also surprised the sour cream did not effect the flavor in any way, just helped make it thick and creamy. The soup hit the spot and it took no time to make it.
Hubby passed by while I was making the soup, and sarcastically asked what in the world was I making? LOL! I knew he wouldn't want any because he's not crazy about broccoli so I made him a hamburger and that always makes him happy.
I so enjoy cooking in the kitchen, trying new recipes. It's always fun when I have all the ingredients for any given recipe.
For the past couple of years, I've gotten into the habit of buying a Christmas themed book during the holiday season. This past year, I bought two and also started a previous one I had read before. I just love being taken away to a snowy lodge up in the mountains or somewhere like that. With this being my 2nd winter in Michigan, you'd think I'd be sick of snowy, chilly winters but on the contrary. It just makes me love the books even more. I don't like them when they're too mushy & sultry though but I do like them when they're humurous mysteries and thrillers, not to mention a story having a cat in it. Even with Christmas come and gone that's okay, I still enjoy reading them. I will post my book list (just like Monique does from La Table de Nana) on the right side of my blog. Feel free to let me know if you've read any of the ones I have listed.
Until next time,
Sunday, January 3, 2016
1/2 cup high quality dark Dutch process cocoa
1 tablespoon Espresso instant coffee dissolved in 3/4 cup of water
2 cups granulated sugar
1 cup sour cream
1 tablespoon pure vanilla extract
2 large eggs at room temperature (I used 3 because mine were small)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350F degrees.
I rarely make chocolate cake anymore but for the last couple of days I have been craving it. I visited one of my top favorite bloggee girlfriend's site who in my opinion is right up there with Martha Stewart and Pioneer Woman, I am serious. Her blog is Le Table de Nana, her name is Monique and she lives in Canada. An amazing woman and VERY talented. I knew she would have the perfect chocolate cake I would be looking for and sure enough she did. Monique made the cake, if you click on the link to her site, you'll see the beautiful cake she baked. She is amazing - browse around her site and you'll agree with me. She also gave the link to the cake from where she got the recipe and so here's the original: Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze. As you can see, I didn't make the glaze as I just wasn't in the mood for cinnamon.
Hubby and I were very happy the way the cake came out. It was solid, chocolatey and the espresso brings out that perfect chocolate flavor even more.
A nice treat to have while watching the first episode of Downton Abbey.
Have a great week. Until next time,