Creamy Garlic Turkey Tetrazzini

Years ago I started a label on the blog called 'new food to me'. The idea was to challenge myself to try new things. Turkey Tetrazzini was on the list. I've heard about it forever, never used spaghetti in a white sauce, and this sounded like a nice meal. My twist on the recipe is, I added two very large cloves of garlic and took a shortcut by using cream of mushroom soup (we are not mushroom connoisseurs here at Pig in Mud:@) There is a ton of flexibility here, alter amounts and additions as desired, and it's a great way to reinvent leftover holiday turkey. We all liked this dinner, the garlic was really nice, and it will be added to the rotation. Although, I will say the 9x13 recipe below will feed a lot of people... I'll scale it back to 8x8 the next time.

Turkey Tetrazzini-what I did 

Leftover cooked turkey, about 2 C cubed, or as much as you'd like or have

12 oz thin spaghetti, cooked, drained and run under cold water to cool.

onion, medium, diced

celery, one large stalk sliced

red bell pepper, about 1/2 C, diced

garlic, 2 large cloves, minced

2-3 Tblsp butter

(2) 10 oz cans cream of mushroom soup

1 C half and half

1/2 C chicken broth

1/2 tsp onion powder

1/2 tsp garlic powder

up to 1/2 C parmesan cheese-I used a 2.5oz jar of grated

1 C (or more) frozen peas, thawed

S&P to taste

1. Cook onion, celery, and red pepper in butter, cook for about 5 minutes.
2. Add garlic and extra butter if needed. Cook over low heat, stirring constantly, for 1-2 minutes to release flavor.
3. Stir in soup, half and half, broth, and cheese.
4. Heat and stir until all is incorporated.
5. Add some salt and pepper.
6. Stir in spaghetti, turkey and peas.
7. Pour into 9x13 casserole dish.
8. Cover with foil and bake at 350 for 30-45 minutes or until heated through.

Eat Well and Have a Happy Day:@)

My New Foods List:

(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)

hominy ~ artichokes ~ fish sauce (I'm scared) ~ leeks ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ shallots ~turkey tenderloin and Chipotle Powder ~ Smoked Turkey Sausage

Boursin or Alouette Cheese Deviled Eggs -Two Ingredients

Well, it doesn't get much easier than this folks... These Boursin or Alouette Cheese Deviled Eggs only call for two ingredients and have the simple ratio of, one 3.5 oz container of cheese for every 6 hard boiled eggs. Done:@) ~Or, I could only find the 7 oz container, use that for 12 eggs. ~Or, make 3-6 eggs and spread the rest of the cheese on celery, crackers or a bagel. Options, gotta love options... This actually counts as a new food to me too, I've never tried this type of cheese before. Very good stuff! 

I used the Fine Garlic and Herbs variety of cheese. 

These deviled eggs will be a little denser than most, and I did use some extra cheese.

Add a little mayo until desired consistency if you'd like, you know your crowd:@)

The cheese I bought:

Boursin or Alouette Deviled Eggs

1. Mix cheese and egg yolks, add S&P to taste, fill whites.
2. Optional: Sprinkle tops with any or all- Black pepper, seasoned salt, paprika if desired.
3. I think these eggs would be pretty topped with some minced parsley. Note to self: Buy a new plant for the kitchen window...

🐣Eat well and have a happy day:@)

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♥Nutty for You♥ -Nutella Filled Spritz Sandwich Cookies

Believe it or not folks, I've never had Nutella... I know, right??? Well, I found one of those little stocking stuffer size jars after Christmas and picked it up for 24¢. Turns out, it's pretty good stuff:@) I used it to make some Nutella Filled Spritz Sandwich Cookies. While that itty jar only made about seven cookies, it was enough for us to try a few with Sunday dinner, and we all declared this a winner! 

I chose the heart disc for Valentine's Day,

and used the tie dyed technique HERE with white, pink and red dough:@)

Nutella Filled Spritz Sandwich Cookies

1 cup butter

3/4 cup sugar

1 egg

1 tsp vanilla extract

2 1/4 cup flour

1/2 tsp baking powder

dash salt

Nutella for the centers

1. In the bowl of an electric mixer, cream butter and sugar.
2. Add egg and vanilla, mix well.
3. Add flour, baking powder and salt, mix well.
4. If using tie dye technique divide dough as described here.
5. Fill a cookie press with dough and press out shapes onto a cool, non-greased cookie sheet.
6. Bake at 375 degrees for about 9-11 minutes or until edges are golden brown.
7. Cool cookies on rack, spread flat side (bottom) of one with Nutella, top with second cookie.

Enjoy a cookie and have a happy day:@)

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Greens-N-Beans Soup (Quick Smoked Sausage and Kale Bean Soup)

I needed to whip up something quickly for lunch and this Smoked Sausage and Kale Bean Soup turned out to be a very nice meal. Believe it or not, I've never eaten kale before, it's only been used as a garnishment on deli trays... So I wanted to try it. The cooked leaves kinda have the same texture as cooked spinach, with maybe just a bit more body. The flavor has a little earthy green to it, I likey:@) I can see myself adding kale to vegetable soups going forward. Could this be a vegetarian soup? I'm sure of it, especially if you have a little liquid smoke in the cabinet. 

Recipe easily cut in half.

Can use less sausage, beans are a great way to get protein while cutting back on meat.

Don't skimp on the garlic folks, I used big cloves, it's important for flavor.

If you'd like to add more broth, I suggest adding some extra garlic.

This is one of those soups that's great the next day too:@)

Greens-N-Beans Soup (Quick Smoked Sausage and Kale Bean Soup)

1 horseshoe of smoked sausage or kielbasa, approximately 1 lb-or as much/little as you'd like

1-2 Tblsp olive oil

Large onion, diced, approximately 1 C

4 cloves garlic, minced

4 C chicken broth

(2) 15 oz can beans of choice, drained and rinsed-I used great northern beans

10 oz frozen kale

S&P to taste

1. Brown sausage and remove from pan.
2. Add olive oil and onion, cook over medium heat around 5 minutes.
3. Add garlic, stirring continually cook for about 1 minute.
4. Add broth and beans, bring to light boil, reduce to simmer for about 5 minutes.
5. Add kale, bring to boil, reduce to simmer and cook until heated through, maybe 5 minutes.
6. Add S&P to taste.

Eat well and have a happy day:@)

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Bacon and Cheddar Cornbread Stuffed Jalapenos And a New Aldi Seasoned Salt

It's been a while since I treated myself to one of my favorite munchies... These Bacon and Cheddar Cornbread Stuffed Jalapenos were worth the wait. I started with a Jiffy Mix and added some pre-cooked real bacon bits and a handful of cheddar cheese. What makes them extra flavorful is a hearty sprinkling of your favorite seasoned salt once out of the oven. Stuffed jalapenos are a great snack for sports watching, ~~~anybody remember sports??? Sniff. Oh well, I made these back in January for a Flyers game and they were very tasty:@)

I didn't do any strict measuring folks, just stirred everything up. 

If there's any leftover mix, you can bake it as a muffin and have it for breakfast.

Also in January, I found a new Hot Sauce Seasoning at Aldi.

If you like hot sauce, you'll love this stuff folks:@)
It is literally hot sauce in a powdered form and I've been sprinkling it on everything.

Bacon and Cheddar Cornbread Stuffed Jalapenos
Jalapenos that have been cut in half lengthwise and cleaned.
Jiffy Cornbread Mix, plus ingredients on box
Cooked and crumbled bacon, as much as you'd like-I added about a hearty 3 Tblsp
Handful of shredded cheddar cheese-I probably added a hearty 1/4 C

• Mix everything, spoon into jalapenos.
• Bake at 375 degrees for 12-18 minutes or until cornbread is set.
• Sprinkle with seasoned salt and serve with cold beverage of choice.

Eat well and have a happy day:@)

Date and Nut Bread -And Broadway Basketeers Dried Fruit and Nut Gift Tray Review

A few years ago I started a label called 'new food to me' for things I've never had before. Believe it or not, dates were on that list. But I can cross them off now that Broadway Basketeers sent me a generous dried fruit and nut tray for review. I used the dates to make Bloggy Buddy Kitty's Date and Nut Bread. It's a hearty and moist loaf cake that's perfect with a cup of coffee or tea. And it freezes beautifully, so even if you have a smaller household, you can cover it with plastic wrap and enjoy a slice as desired. Don't hesitate to give this quick bread a try folks, I think you'll like it!

While I'd be thrilled to receive one of these beautiful Dried Fruit and Nut Gift Trays any time of year, I think they are especially nice during winter, and there's a lot of winter left folks... Dried fruit and nuts are perfect for nibbling (how about a healthier treat for the next big game:@) They can also be used in baking and dried apricots are great for making an easy jam. I also like that they aren't quickly perishable, simply store in an air tight container and these goodies will stay fresh for months.

What to do with all that yummy fruit? Besides munching of course... 

I'm here to help ya folks!

1. It would all be good in oatmeal, especially the apples and peaches. 
2. Dried Apricot Jam
3. Brie Dip with Apricot Topping
4. Bread Machine Panettone-I used this recipe with the dried peaches-boy that's good!
5. Date and Nut Bread/Cake
6. Oatmeal Cookies, exchange the Raisinettes for chopped apple, apricot, prunes, peaches or cranberries
7. Bread Pudding
8. Bacon Wrapped Apricots Appetizer
9. White Chocolate and Apple Popcorn

Date and Nut Bread-from Kitty's Kozy Kitchen
3/4 C chopped nuts, either walnuts or pecans-I used walnuts
8 oz pitted, whole dates, chopped-mine were roughly chopped
1 1/2 tsp baking soda
1/2 tsp salt
1/4 C shortening-can sub butter, Kitty uses butter flavored shortening, I used regular shortening
3/4 C boiling water
2 eggs
1/2 tsp vanilla
1 C sugar
1 1/2 C A/P flour, sifted

1. Combine nuts, dates, baking soda and salt to mixing bowl. 
2. Add shortening and boiling water, let sit for 15 minutes, stir.
3. In separate bowl, beat eggs slightly and stir in vanilla. Stir in sugar and flour.
4. Add wet ingredients to dry, stir to combine but don't over mix.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 degrees for 1 hour or until toothpick comes out clean. 
7. Cool in pan for 15 minutes before removing from baking dish onto rack.

I would like to thank Kitty for sharing a favorite family recipe and Broadway Basketeers for gifting me this dried fruit and nut tray. My honest opinion is, it's a thoughtful gift, and a very tasty one too:@)

So why not pour a cuppa and stop by their site to see the great variety of items offered, everything from gift towers to fresh fruit to wine! 

Eat well, gift generously, 

and have a happy day:@)

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Saturday Snippets -Football Shaped Sausage, Went Junkin' and Pumpkin Pie Candy Corn

Beep...beep...beep... This just in, Football Shaped Sausage has been spotted at Walmart! $9 and this is a very substantial amount of sausage. Even if you don't think you'll be going to a football party until the Super Bowl, grab one now! I'm sure they won't be around for long. And I know this might sound crazy... But they'd make a great guy gift for the holidays too... Trust me:@)

The thrift stores have been a little sparse lately, but I did find a couple fall things this morning. A 14" football platter $1 that will be fun for pics and serving. And a good size pumpkin candle holder (6" tall x 5" wide) with leaf cut outs $1.50. I really love the splatter paint on the big leaf and like that it will be a nice decoration now right through Thanksgiving:@)

And I'll end with: Growing up my two favorite candies were jelly beans and candy corn, thankfully back then you could only get them in spring and fall (giving me time to burn those calories off:@)... I found this Pie Flavored Candy Corn at Dollar Tree and have to say, it's a fun novelty item! You will definitely notice the spices in each flavor and we thought they were different and tasty.

Happy Weekend Everyone-Enjoy:@)

My Buffalo Chicken Dip -Small Batch Little Dipper Crock Pot, Oven or Grill

Do you know what tomorrow night is? It's the first Eagles pre-season game, Woo-Hoo, football is back! I think I'm gonna play with my new Little Dipper Crock Pot this season:@) I love the smaller size, approx 2 C, and it will show that you can still have fun with snacks even if you're making something for one or two people (which is a theme I've always wanted to expand upon on the blog). I'll also suggest a use for leftovers, if there are any... First up, Buffalo Chicken Dip. This is my twist on it, my version is a little crunchier than most with diced onion,  jalapeno (or bell pepper) and celery.

The recipe can be easily increased for a larger crowd and it can be heated in a Crock Pot, 

in the oven or on a tailgating grill too. 
And yes, I just ~may have~ called this lunch and did give it my 'darn good' label:@)

This is the first time I've ever bought canned chicken, seriously? 

You could also use leftover or rotisserie chicken. 

I picked up a 5 oz can at Walmart for 94¢, 

after I drained it well I ended up with a generous 1/2 C of meat.

Leftovers? Wing lovers would enjoy this served cold schmeared on a bagel... It was amazing!

A more tame option, heat it up and stir into some macaroni for lunch.

My Buffalo Chicken Dip
Ratio = For each:
5 oz can chicken drained well or generous 1/2 C shredded meat
4 oz cream cheese, softened
1/4 C cheddar cheese, shredded and room temperature
2 Tblsp onion, 1/4" dice
2 Tblsp celery, 1/4" dice
2 Tblsp jalapeno or green bell pepper, 1/4" dice-I used a cleaned 'peno
2 + Tblsp Frank's hot sauce or buffalo sauce to taste-I added 2 tsp more to make it hotter for me
1 Tblsp blue cheese dressing

1. Add everything to crock pot. I covered my Little Dipper Crock Pot, it took about 1 hour to heat through. (Cold cheese will take about 2 hours.) I stirred it every 15 minutes so it didn't burn on the sides. Lift lid off to the side so condensation doesn't drain back into the dip. 
2. Alternately: Mix everything and add to baking dish or small foil pan for grill. Bake at 350 degrees, uncovered, for 20 minutes, or until hot and bubbly. Or place over indirect medium/hot heat, uncovered, for 20 minutes or until hot and bubbly.
3. Serve with tortilla chips, ripple potato chips, Fritos type corn chips, toast or pita crisps, or vegetables (celery, bell peppers and carrots.)

Enjoy a munchie, root for your team, and have a happy day:@)

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Saturday Snippets-Junkin' Milk Glass Lamp, $1 Barbie Chair Alert and Buffalo Cheezies?

I've always loved milk glass and have a true soft spot for hobnail milk glass. This little beauty works great, takes a 3-way bulb, will find a home in my bedroom and was only $5 at Goodwill:@) Had to hit three thrift stores before anything caught my eye... but I'm glad we made the rounds!

I saw these cute little chairs at Dollar Tree, they are intended to be cell phone stands but I immediately saw a Barbie chair. The cashier told me I was the third person that day (and it was only 10:30 AM) that said the same thing. Had to chuckle because she said they'd sell more if they ~were~ called Barbie chairs! I suggest they correct that with a Sharpie...

DIY pipe cleaner puppy for Barbie HERE.

I took the little stickers off and trimmed the residual glue, but that's up to you and girls might like the bling. I will say that silver one hid the seam up top.

And I'll end with a personal note to the good folks at Herr's... Herr's is a local company and it makes high quality chips and snack foods. One of my favorite guilty pleasures is their Jalapeno Popper Cheezies-give the person that created them a raise please! I recently picked up Buffalo Blue Cheese Cheezies and highly recommend them too. Keep up the good work, I always look forward to your new and/or novelty products:@)

Have a happy day:@)

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Red Velvet Spritz with Chocolate Drizzle

I decided to try something totally new for my Monthly Spritz Challenge, I made some Red Velvet Spritz for February and Valentine's Day. This turned out to be a very nice dough to work with, a great consistency and it stuck to the sheets well. Not to mention, it's a very tasty cookie too! Dangerously tasty:@)

To keep things simple I added some chocolate chips to Wilton disposable icing bags and microwaved them for about 20 seconds a pop. 

Then kneaded the bag between intervals until the chips melted. Cutting a very small hole makes the drizzle pretty and delicate.

You can find many more Spritz flavors and recipes by clicking on my 'spritz cookie' label HERE.

Had to share... I found this really cool company while nosing around the net, Impress Bakeware.

 They offer many different sets of discs for cookie presses, all the holidays and many fun themes.

Look at these really cute Valentine's discs they have!

St. Pat's is coming up too-kids would love that fun Leprechaun:@)

Red Velvet Spritz-from Taste of Home
1 C butter, softened
3oz cream cheese
1 C sugar
1 large egg, separated
1 tsp vanilla extract
2 tsp red food coloring paste-I used Americolor Super Red Gel Paste
1/2 tsp peppermint extract, optional-I did not use this
2 1/2 C A/P flour
1 Tblsp cocoa powder
1 Tblsp water, for egg wash
Chocolate for drizzling

1. Cream butter, cream cheese and sugar until light and fluffy.
2. Mix in egg yolk, vanilla, food coloring and peppermint if using.
3. Add flour and cocoa powder, mix well.
4. Fill press, form cookies onto cool, ungreased cookie sheets. If decorating with sprinkles: Mix egg white with the water, brush on each cookie, add sprinkles. If drizzling with chocolate you don't need the egg wash.
5. Bake at 350 degrees for 10-12 minutes or until set. Cool on sheets for 2 minutes, remove to wire rack.
6. Once cool, drizzle with melted chocolate.

Enjoy a cookie and have a happy day:@)

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Campbell's Tomato Soup Spice Cake

Curiosity got the best of me and I just had to try this 'back in the day' Campbell's Tomato Soup Spice Cake recipe that came on the box of the ornament I found at the thrift store... We had it for Sunday dinner and all agree, it's pretty darn good! (Although it's probably best if you don't let your pickiest eaters know there's soup in the cake...) It basically tastes like good ole spiced cake and we all know everything is better with cream cheese frosting:@)

I used a bundt pan and only made half of the frosting recipe, then piped it over the cake with a disposable icing bag. 

Just a casual cake for dinner with the kids:@)

Don't hesitate to try it if you're intrigued too!

Have a sticky sweet happy day:@)

Crispy Oven Baked Frank's Sweet Ginger Rajili Wings

While I eat wings year-round they seem extra tasty during football season:@) Frank's Sweet Ginger Rajili Hot Sauce is a new food to me and one I highly recommend for wings! It would be a nice exotic addition to that wing tasting party ~someone~ keeps suggesting... I made crispy oven wings, added a smidge of butter and slathered them in the hot sauce. Seriously good stuff folks!

Here's a pic of the hot sauce, it's usually on sale at one of the local stores for around $2 a bottle.

Frank's Sweet Ginger Rajili Hot Sauce Crispy Oven Baked Chicken Wings
wings and drumlettes
cornstarch-approx 1 Tblsp per 6-8 wings, you need enough to just coat the wings
cooking spray for rack
butter-I use just a little, maybe 1/4-1/2 tsp per 5 wings
Frank's Sweet Ginger Rajili Hot Sauce

1. Cover baking sheet with foil.
2. Coat cooking rack with cooking spray for easier clean-up. Place rack on baking sheet.
3. Sprinkle wings with S&P and toss with cornstarch to coat. Place on baking rack. Leave space between wings.
4. Bake at 400 degrees for 50 minutes or until chicken is cooked through.
5. Remove from oven, toss with butter and heavy coating of hot sauce.

Eat well, pass the napkins and have a happy day:@)

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Small Batch Homemade Fermented Sauerkraut

I took advantage of fresh cabbage being 17¢/lb and whipped up a Small Batch of Fermented Sauerkraut. My goal was 1. To play with the mason jar air lock set I bought last year. 2. To see if I could actually do it. And 3. I wanted a sauerkraut I could keep indefinitely in the fridge since I live alone and eating a whole can just never happens. They say fermented kraut will stay good in the fridge for up to a year, if it lasts that long:@)

I started this batch on 3/13/16 at 5PM, it's been on my kitchen counter since then. It took two days to start bubbling and bubbled like crazy for three days. Then the cabbage turned a light color and the bubbles broke down. I used a fancy Himalayan pink salt that came with my air lock kit, I'll try regular canning salt for my next batch to see if it makes a difference.

Oh how I love my kitchen toys:@)

Fermentation kit (air lock, rubber stopper, lid with hole, glass weight, salt) found HERE.

Can you make sauerkraut without the special equipment-absolutely!
Sauerkraut's been around forever. Ma says my grandparents had an old whiskey barrel on the porch and made it in that every year...
Outside, in the Philadelphia heat and humidity, without measurements... Long before we ever heard of the Food Police... 
Just sayin'.

This first batch created a nice mild sauerkraut, which is very easy to eat cold or hot by the forkful. 

I'm going to do a little research and see if I can find one with a little more pucker power-I'll report back.

A great source of information is makesauerkraut.com.

4/17/16 Update: I'm hooked folks...  I feel like a mad scientist:@)

I'm not going to write up directions or a recipe, I'll refer you to the seasoned expert HERE.
Another write-up from thekitchn.com can be found HERE.

These notes are a quick reference for a quart jar:
1 3/4 lbs = 28 oz = 800 grams cabbage/veggies
1 Tblsp salt
Extra brine = 1 Tblsp salt per 2 C water

(400 gr cabbage = 1 1/2 tsp salt; 600 gr cabbage = 2 1/4 tsp salt)

Let's get that kraut made before grilling season-No Naked Hot Dogs!!!
 Have a happy day:@)

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Two Ingredient Sweet Baby Ray's Golden Mustard BBQ Sauce Deviled Eggs

I love trying new BBQ sauces and couldn't get this one into my cart fast enough... These two ingredient Sweet Baby Ray's Golden Mustard Barbecue Sauce Deviled Eggs were a big hit at dinner! They are sweet and tangy all at the same time, and in case you're wondering, there isn't any heat in this sauce. This is a nice alternative for folks that don't care for, or can't eat mayonnaise. So if you're looking for something new to make this Easter, don't hesitate to give these zesty eggs a try folks:@)

Can't wait to grill up some chicken...

Directions:
For every three eggs use 2 Tblsp Sweet Bay Ray's Sweet Golden Mustard BBQ Sauce (6 eggs=1/4 C sauce). Mix until smooth. Garnish with paprika, smoked paprika or chipotle powder if desired. Best eaten the day they're made.

I have no affiliation with Sweet Baby Ray's, just wanted to share a simple recipe that we enjoyed. 

Of course if they want to send a little love my way, well... They know where to find me:@)

Eat well and have a happy day!

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Lighter Pecan Pie

True confession time... This Yankee never had pecan pie, nope, never. I'm guessing the main reason is I've always heard about how sweet it is, and secondly, here in Philly pecans ain't cheap! Well, I splurged on a big bag of nuts for the holidays and in an effort to cut back on the sugar made a Lighter Pecan Pie. Now my only question is, what took me so long to try it-this pie is great!

Please note that the title says "lighter", not diet-sorry:@) There is only one cup of sweetener in this pie (compared to more traditional recipes), but it does still call for 1/2 C butter. It also uses only one cup of chopped pecans instead of two, so it's a little more budget friendly. Don't hesitate to give this pie a try folks, I think you'll be pleased.

Lighter Pecan Pie-adapted from Glitter to Gumdrops and Weight Watchers
2 eggs
1 stick butter, melted and cooled
2/3 C brown sugar-I had light
1/3 C corn syrup-I had light
1/2 tsp molasses-added because I had light brown sugar
1 Tblsp flour
1 Tblsp milk
1 tsp vanilla
1 C chopped pecans
9" pie shell

1. Beat eggs until foamy, stir in butter. 
2. Mix in sugars well, stir in flour (I sifted it into the mixture), milk, vanilla and nuts.
3. Pour into 9" unbaked pie shell and bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 minutes (center should not be giggly).
4. Cool and enjoy!

Have a sticky sweet happy day:@)

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Chile Garlic Green Cabbage -new food to me

It's been a long time since I've posted a 'new food to me' item and I know a few of you have been curious for me to try fish sauce, well, the seal was finally broken on the bottle... But let's talk about this cabbage first, I love cabbage and am always looking for more ways to make it. This is a very flavorful recipe and one I'd make again... With a few changes:@) Most importantly, I'd cook it for a shorter amount of time, keeping the cabbage crisper. Use lots of fresh garlic and lime juice and I'd bump up the amount of sweet Thai chile sauce. This would be a perfect side dish for pork chops.

As for fish sauce, I really wish I tried it back when the windows were open! While it may add umami to food (or is that really "eeew-mami?), the fragrance is not pleasant. It's not something this Yankee sees herself using again, but at least I can say I tried it and cross it off the list!

To recap, this cabbage is a nice different side dish folks, don't hesitate to try it, with or without the fish sauce:@)

Chile Garlic Green Cabbage-from The Iowa Housewife

4 tsp fresh lime juice

4 tsp brown sugar

2 tsp fish sauce

1 tsp smabal oelek or sweet red chile sauce-no idea what smabal oelek is and NO it won't be added to my list!

1 Tblsp dark brown sesame oil

8 C sliced green cabbage

1/4 C chopped fresh cilantro, optional-I didn't use this

1. Mix first four ingredients in small bowl, set aside (the three year old in me wants to say "set outside" if using the fish sauce:@)
2. Heat sesame oil in large skillet, add cabbage and cook about seven minutes or until lightly browned.
3. Add liquid mixture and cook for another four minutes, stirring well.
4. Stir in cilantro if using.

Eat well and have a happy day!

My New Foods List:

(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)

hominy ~ artichokes ~ fish sauce (I'm scared) ~ leeks ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ shallots ~ turkey tenderloin ~ Chipotle Powder ~ Smoked Turkey Sausage ~ ganache

Three Ingredient Pumpkin Spice Pudding and Peanut Butter Cookies

I've been looking at Jello's Pumpkin Spice Pudding for a couple years now and finally decided to pick up a box. These Three Ingredient Peanut Butter Cookies were a new concept to me, a cookie recipe that didn't call for flour? They were very tasty! I rolled them in orange and black sugar for Halloween but the sugar is optional, use whatever color coordinates with the holiday or happens to sound good to you:@)

Another option would be baking them as a ball and pushing an unwrapped Hershey Kiss into the center of each one. 

Use whatever flavor of Kiss you'd like, chocolate, pumpkin spice, caramel...

My inspiration blog used Pumpkin Spice Jiff Peanut Butter and vanilla pudding,
I just flipped it and used regular PB and Pumpkin pudding.

Pumpkin Spice Pudding and Peanut Butter Cookies-adapted from The Gunny Sack
1 (four serving size) box of instant Jello Pumpkin Spice Pudding
1/2 C creamy peanut butter
1 large egg
Sugar for rolling if desired
Hershey Kisses if desired

1. Mix everything well.
2. Roll dough into 1" balls, roll in sugar if using. Place on silicone or parchment lined baking sheet.
3. Press with fork to flatten a bit, or if using Hershey Kisses bake as balls and press an unwrapped Kiss into the center of cookie once out of the oven.
4. Bake at 350 degrees for 12-15 minutes.

Have a sticky sweet happy day:@)

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Full Plate Thursday

Darn Good Easy Beef Stew

I received a nice bottle of red wine from a customer at work for Christmas and decided to save it for a cold, blustery, snowy Saturday in February... Mother Nature was glad to oblige, and on Valentine's Day no less:@) While I'm truly enjoying a glass ~or two~ I was most excited to try cooking with it, believe it or not, I've never done that before. This Darn Good Easy Beef Stew recipe (I added the 'darn good', they just call it Easy Beef Stew) is from chow.com and they consider it cooking 101.

I made a half batch and my only changes were: I used bacon fat instead of oil-oh yes, I did:@) Didn't have fresh thyme so I added a pinch of dry and since I've been craving pasta, served it over noodles instead of adding potatoes. Note: I do highly recommend cutting the meat into smaller pieces against the grain to ensure it gets even more tender and would probably cook the meat longer next time too.

Darn Good Easy Beef Stew-from Chow.com (click for detailed directions and video)

1/4 C plus 1 Tblsp A/P flour

2 tsp kosher salt, plus more for seasoning

1 tsp freshly ground black pepper, plus more for seasoning

1-3lb boneless chuck roast, cut into 1-1 1/2" cubes-I suggest about 1/2" thick against the grain

3 Tblsp vegetable oil-I used bacon fat

1 medium yellow onion, large dice

2 Tblsp tomato paste

1 C dry red wine

4 C low sodium beef broth

2 bay leaves

4 fresh thyme sprigs-I used a pinch of dry

3 medium carrots-I added extra

3 medium celery stalks

4 medium Yukon Gold potatoes-I served mine over noodles instead

1 C frozen peas

1. Mix 1/4 C flour and S&P, shake meat in mixture (I use a Lock and Lock Bowl).
2. Heat oil in dutch oven over medium high heat until shimmering. Add meat (don't crowd the pan and cook in batches) and brown on all sides. Remove meat to a plate.
3. Add onion and season with S&P, cook and stir about 5 minutes.
4. Add tomato paste and cook for a minute or two.
5. Add extra 1 Tblsp flour and cook for a minute or two.
6. Add wine, scrape up brown bits and cook until thick, maybe three minutes.
7. Return meat and juices to the pot. Add broth, bay leaves and thyme to the pot. Bring to a boil and immediately reduce to a simmer. Simmer uncovered for one hour.
8. Cut carrots, celery and potatoes into a large dice (I made mine about 1" thick and would make them smaller next time) and add to pot, bring to a simmer. Cover with lid and cook for one hour or until veggies are tender. 
9. Discard bay leaves and thyme stems, add peas and cook until warmed through, about 5 minutes. Reseason with S&P if desired.

Eat well and have a happy day! Oh, and cheers:@)

Roasted Parsnip Medallions with Rosemary

I read somewhere that this is the best time of year for parsnips, something about the cold/frost making them sweeter. So I decided to check another item off of my New Foods List and make these Roasted Parsnip Medallions with Rosemary. The original recipe calls for cutting them into 1/2" thick by two inch strips, I thought they'd be prettier round:@) While peeling them I could smell that they are truly related to parsley, and they did have that earthy smell that most root vegetables have. These were amazing folks! Sweet and starchy with a chewy bite, they'd be a nice change of pace from potatoes.

My mammoth rosemary plant died during our excessive snow last year, it's replacement hasn't been as happy... While I had enough from the yard for this dish it proves to me that planting another one is high on my list of spring chores!

Roasted Parsnips with Rosemary-from Martha Stewart
1 1/2 lbs parsnips, peeled and cut into 1/2" x 2" sticks-I made 1/4" thick medallions
2 Tblsp olive oil
2 tsp fresh rosemary, finely chopped
S&P-I suggest a hearty amount

1. Mix parsnips, olive oil, rosemary and S&P on a rimmed baking sheet. I lined my sheet with parchment paper for easier clean up.
2. Cook in a 450 degree oven for approx 18-20 minutes or until golden and tender. Stir halfway through.

Eat well and have a happy day:@)

My New Foods List:

(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)

hominy ~ artichokes ~ fish sauce (I'm scared) ~ leeks ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ shallots ~turkey tenderloin and Chipotle Powder ~ Smoked Turkey Sausage ~ ganache

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Foodie Friday

One Layer Fudge Cake

Absolutely sinful... There's just no other way to describe this One Layer Fudge Cake folks! Have you made ganache before? It was a new food to me and I couldn't get over how shiny and beautiful it is. And yes, I will be making it more often:@) The cake was really, really good too, moist and deeply chocolate. This was a big hit at Sunday dinner and as you can tell, I can't recommend this recipe enough!

Bloggy Buddy Liz made a pretty round cake and the ganache dripped and draped down the sides... The bonus about making it in a baking dish? None of the ganache drips off the bottom, it gets trapped in the pan, those slices on the sides have some serious icing:@)

Oh Momma...

One Layer Fudge Cake with Chocolate Ganache Icing-from That Skinny Chick Can Bake
Cake:
1 C A/P flour
1/2 tsp baking soda
1/4 tsp salt
1/4 C plus 2 Tblsp unsweetened cocoa powder
4 oz (one stick) butter, melted and warm
1 1/4 C brown sugar-I used 1 C
2 eggs
1 tsp vanilla
1/2 C hot water-I boiled mine and took it off the heat until I was ready to use it

Ganache:
8 oz semi-sweet chocolate, finely chopped
1 C heavy cream
1 Tblsp sugar

1. Whisk together flour, baking soda and salt. Sift cocoa powder into dry ingredients and whisk to incorporate. (I just sifted everything together.)
2. In a large bowl mix the butter and brown sugar. Stir in the eggs and vanilla.
3. Add the dry mixture and stir until just combined.
4. Pour the hot water over the top and stir until just combined and smooth.
5. Pour batter into a greased 8" round cake pan or greased 8" square baking dish. 
6. Bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean.
7. If using a cake pan, allow to cool on a rack for 10 minutes, run a knife around the edge and turn out onto a cooling rack. If using a baking dish allow to cool completely.
8. Place chopped chocolate in a heatproof bowl. Bring cream just to a simmer and remove from heat. Pour over chocolate and whisk until the chocolate is smooth. Add sugar and mix well. (I used chocolate chips that I heated in the microwave a bit first and added the sugar to the chocolate before adding the cream-don't tell Liz:@)
9. Let the ganache cool a bit and then slowly pour it over the cake. 
10. Step back and admire your masterpiece!

Treat yourself to something amazing and have a happy day:@)

My New Foods List:

(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)

hominy ~ artichokes ~ fish sauce (I'm scared) ~ leeks ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ shallots ~turkey tenderloin and Chipotle Powder ~ Smoked Turkey Sausage ~ ganache

I'm Joining:

Full Plate Thursday