tag:blogger.com,1999:blog-35333669821279886442024-03-05T14:10:46.435-05:00The Skillet TakesEverything that comes off my stove - for better or for worse.WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-3533366982127988644.post-76928718086477136892013-05-28T16:48:00.000-04:002013-05-28T16:48:15.362-04:00Dutch Baby Pancake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLP4CFqdes0UJjBFGcTmRm2TAtDjuZtfKgabwBcYJZ7bnAGTorA9hyphenhyphen7Bg1vOhx5OU5hqYHmpJjzfyBXpfO5vlU0v4cTvus5aq48wnVqI6UgEfTqCPP8YBU9z_M4HY5o3nN6opBfeax2c/s1600/photo+2+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLP4CFqdes0UJjBFGcTmRm2TAtDjuZtfKgabwBcYJZ7bnAGTorA9hyphenhyphen7Bg1vOhx5OU5hqYHmpJjzfyBXpfO5vlU0v4cTvus5aq48wnVqI6UgEfTqCPP8YBU9z_M4HY5o3nN6opBfeax2c/s1600/photo+2+(3).JPG" height="480" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><i>Not Dutch. Not Baby. Not really Pancake. But oh so good and oh so easy.</i></span></div>
<br />
<br />
<a name='more'></a><b>Dutch Baby Pancake</b><br />
Adapted from <a href="http://lovetaza.com/2012/02/puffed-pancake-recipe/">Love Taza</a><br />
<br />
<i>Ingredients</i>:<br />
<div style="text-align: justify;">
2 Eggs</div>
<div style="text-align: justify;">
1/2 C. Milk</div>
<div style="text-align: justify;">
1/2 C. Flour</div>
<div style="text-align: justify;">
1/2 t. Cinnamon, or more to taste</div>
<div style="text-align: justify;">
1 1/2 T. Butter</div>
<div style="text-align: justify;">
Topping of choice </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<i>Directions</i>:</div>
<div style="text-align: justify;">
<div style="text-align: justify;">
Preheat oven to 425 degrees. Whisk together the eggs, milk, flour and cinnamon in a bowl. Once your oven is close to heated, melt the butter in a pie pan or equivalent and swirl around so it covers the bottom. Pour the batter into the pan. </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Bake 10-12 minutes (<i>or until the pancake is firm in the middle and has puffed around the edges</i>). Serve right away with whatever topping you desire - above is a peach syrup made by my mama (<i>hi mom!</i>). </div>
</div>
<div style="text-align: justify;">
This time three years ago: <a href="http://theskillettakes.blogspot.com/2010/05/baked-kale-chips.html"><b>Baked Kale Chips </b></a></div>
WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-75022069994394463572013-05-06T16:32:00.000-04:002013-05-06T16:32:00.222-04:00Strawberry Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Lq8gISM1n4PJTcw3GRpLlSTPK5DQbQBZnhAvwU26xwxJ8YjOmytJnhyphenhyphenf8su9_Y674OvhcLATvuJA3rIe-v8J0eTl9q1DWaTEXLKQ4uyGHwDuDb7p0Fsd8anR-xYCjRJ6PzZnbrglmlU/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Lq8gISM1n4PJTcw3GRpLlSTPK5DQbQBZnhAvwU26xwxJ8YjOmytJnhyphenhyphenf8su9_Y674OvhcLATvuJA3rIe-v8J0eTl9q1DWaTEXLKQ4uyGHwDuDb7p0Fsd8anR-xYCjRJ6PzZnbrglmlU/s640/photo+2.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><i>Easy as (strawberry) pie</i></span></div>
<br />
<a name='more'></a><b>Strawberry Pie</b><br />
From <a href="http://allrecipes.com/recipe/the-old-boys-strawberry-pie/">All Recipes</a><br />
<br />
<i>Ingredients:</i><br />
Pastry for a 9 inch single crust pie<br />
3/4 C. and 1/2 C. Sugar, divided<br />
3/4 C. and 1/2 C. Flour, divided<br />
6 T. Butter<br />
1 generous pinch ground Nutmeg<br />
4 cups fresh Strawberries, hulled<br />
1 T. Cornstarch<br />
<br />
<i>Directions:</i><br />
Preheat oven to 400 degrees F. Place a drip pan on lowest shelf to catch pie juices.<br />
<br />
<i>For topping:</i> In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.<br />
<br />
<i>For filling:</i> Place cleaned
strawberries in a deep bowl. In a separate bowl, mix together the 1/2
cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this
mixture; be careful not to crush berries.<br />
<br />
Pour berries into
prepared pie crust, mounding them towards the middle (they'll sink as they bake). Cover berries with crumb topping.<br />
<br />
Bake pie in
preheated oven for 20 minutes, then reduce heat to 375 degrees F and bake for an additional 40 minutes<span style="color: #666666;"><i>.</i></span><br />
<br />
This time two years ago: <a href="http://theskillettakes.blogspot.com/2011/05/spiced-roast-beef-and-asparagus-with.html"><b>Spiced Roast Beef and Asparagus with Mini Yorkshire Puddings</b></a><br />
This time three years ago: <a href="http://theskillettakes.blogspot.com/2010/05/mushroomfetakopita.html"><b>Mykesfetakopita</b></a> <br />
WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-35289573637839449232013-05-03T14:15:00.003-04:002013-05-03T14:15:47.739-04:00Banana Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uWZEm5WyLb1hEdZR0rt8g0UqJLDosl1xYgqnR3Pg5DfnhNdAgDRtVkZe4QkPwTh5aMKMHk4Ge0-Y7YBLp0AUC6Csx02OwG6MUqXxnhe-WukdiHI65D98JaJ3EAj9mDI-DlJv-E2XGmo/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uWZEm5WyLb1hEdZR0rt8g0UqJLDosl1xYgqnR3Pg5DfnhNdAgDRtVkZe4QkPwTh5aMKMHk4Ge0-Y7YBLp0AUC6Csx02OwG6MUqXxnhe-WukdiHI65D98JaJ3EAj9mDI-DlJv-E2XGmo/s640/photo+1.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><i>Quick! Take a picture! Before they all disappear!</i></span></div>
<br />
<a name='more'></a><b>Banana Muffins</b><br />
Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/old-fashioned-banana-cake-recipe/index.html">Ina Garten</a><br />
<br />
<i>Ingredients:</i><br />
<div>
3 very ripe Bananas, mashed
<br />
3/4 C. Sugar
<br />
1/2 C. Light Brown Sugar, lightly packed
<br />
1/2 C. Vegetable Oil
<br />
2 Eggs</div>
<div>
1/2 C. Greek Yogurt
<br />
1 t. Vanilla Extract
<br />
2 C. Flour
<br />
1 t. Baking Soda
<br />
1/2 t. Kosher Salt
<br />
1/2 C. Walnuts, coarsely chopped </div>
<div>
<br /></div>
<div>
<i>Directions:</i></div>
<div>
<div>
Preheat the oven to 350 degrees. Grease a popover pan.
<br />
<br />
In the bowl of an electric mixer,
mix the bananas, sugar, and brown sugar on low speed until
combined. Add the oil, eggs, Greek yogurt and
vanilla. Mix until smooth.
<br />
<br />
In a separate bowl, mix together the flour, baking soda, and salt.
With the mixer on low, add the dry ingredients and mix just until
combined. Stir in the chopped walnuts. Split the batter pretty evenly between the six popover holes and bake for 30 to 45 minutes, until a toothpick
inserted in the center comes out clean. Cool in the pan for 15 minutes,
turn out onto a cooling rack, and cool completely. </div>
<div>
<br /></div>
<div>
Eat one before everyone else in your house has stolen them.</div>
<div>
<br /></div>
<div>
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2011/05/mushy-peas.html">Mushy Peas</a></b></div>
<div>
<b>This time three years ago: <a href="http://theskillettakes.blogspot.com/2010/05/twice-baked-potato.html">Twice-Baked Potato</a></b></div>
</div>
WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-53755605887003913412012-10-28T15:52:00.000-04:002012-10-28T15:52:00.097-04:00Chili<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhGKWljrHgRivewhsNZZ3A0D1L1pzbgn_ULBGEWL5Av2dFu7DEHcAAwA3XzVh3QKGMm01xG6pHw6I6Nm4HkUWZJCpFmzQS4HGEerNTiTm-8-BE7N-vPzl-B0JMDhs3r65NSVEWjGZ5rU/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhGKWljrHgRivewhsNZZ3A0D1L1pzbgn_ULBGEWL5Av2dFu7DEHcAAwA3XzVh3QKGMm01xG6pHw6I6Nm4HkUWZJCpFmzQS4HGEerNTiTm-8-BE7N-vPzl-B0JMDhs3r65NSVEWjGZ5rU/s640/DSC_0031.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><i>It's going to be a glorious, glorious day when I finally figure out how to take adequate pictures of chilis and stews.</i></span></div>
<br />
<a name='more'></a><b>Chili</b><br />
Adapted from <a href="http://www.simplyrecipes.com/recipes/chili_dog/">Simply Recipes</a><br />
<br />
<i>Ingredients</i>:<br />
1/2 lb. Bacon, cut into small (<i>approx. 1/2"</i>) pieces<br />1 large Onion, chopped<br />1 1/2 lbs. Ground Beef<br />6 Garlic Cloves, chopped<br />16 oz. can of Tomato Sauce<br />1 C. Broth<br />2 T. Honey<br />2 T. Paprika<br />1 T. ground Cumin<br />1 T. Chili Powder<br />2 t. Cayenne<br />
Salt<br />Chopped red onion and shredded cheddar, for garnish<br />
<br />
<i>Directions</i>:<br />
Fry the bacon over medium heat until it begins to get crispy, then
add the chopped onions and fry over high heat, stirring often, until
they begin to brown. Add in the ground beef and stir in well. Cook
this, still over high heat and stirring occasionally, until the beef is
browned. This will take a few minutes. When the beef is about halfway
browned, toss in the chopped garlic and mix well.<br />
<br />
Once the beef is well browned, add the tomato sauce, honey, beef broth and all the spices. Bring to a simmer and taste. Mix up the spices according to your preference. <br />
<br />
Let the chili cook on a gentle simmer for at least another 30
minutes. Eat on its own, with garnishes, or on hot dogs!<br />
<br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/10/brocolli-cheddar-soup.html">Broccoli Cheddar Soup</a></b></div>
WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-35867528864205154582012-10-25T15:32:00.000-04:002012-10-25T15:32:00.663-04:00Marbled Pumpkin Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybM5jTM0XS2wsm3eqiDwG5IMZ-Qirx-KKZ4VgtD3vohpieIhMCi_1GNECAyjUxUzkk7koLkCkAfSSpxC38UyKNb34cznsp2qQaQGhymw8Ip5pTFbVOBA1CCYhzaNyaBevzKKVhs870U8/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybM5jTM0XS2wsm3eqiDwG5IMZ-Qirx-KKZ4VgtD3vohpieIhMCi_1GNECAyjUxUzkk7koLkCkAfSSpxC38UyKNb34cznsp2qQaQGhymw8Ip5pTFbVOBA1CCYhzaNyaBevzKKVhs870U8/s640/DSC_0020.JPG" width="424" /></a></div>
<br />
<div style="text-align: center;">
<i>Have <a href="http://theskillettakes.blogspot.com/2012/10/pumpkin-pancakes-with-cinnamon-syrup.html">extra pumpkin</a> you gots to get rid of? Voila!</i></div>
<br />
<a name='more'></a><b>Marbled Pumpkin Brownies</b><br />
Inspired by <a href="http://www.marthastewart.com/314036/pumpkin-swirl-brownies">Martha</a> and the back of the brownie box (<i>I'm so ashamed</i>)<br />
<br />
<i>Ingredients:</i><br />
<div class="item-list">
1 box of Brownie Mix (<i>your choice</i>)</div>
<div class="item-list">
Egg, oil, water, according to box<br />4 T. Unsalted Butter</div>
<div class="item-list">
1 C. Flour<br /> 1/2 t. Baking Powder<br /> 1/4 t. Cayenne Pepper (<i>optional</i>)<br /> 1/4 t. Salt</div>
<div class="item-list">
3/4 C. Sugar<br /> 2 Eggs<br /> 1/2 T. Vanilla Extract<br /> 1 C. Pumpkin Puree<br /> 1/4 C. Vegetable Oil<br /> 1 t. Ground Cinnamon<br /> 1/4 t. Ground Nutmeg<br /> Chocolate Chips (<i>as many as you can stand - I used almost a full bag</i>)</div>
<div class="item-list">
<br /></div>
<div class="item-list">
<i>Directions:</i></div>
<div class="item-list">
<div class="item-list">
Preheat oven to 350 degrees. Butter a 12-inch rectangular baking dish.</div>
<div class="item-list">
</div>
<div class="item-list">
</div>
<div class="item-list">
Make your brownie batter according to box instructions and spread across bottom of baking dish. Beat together remaining ingredients and spread batter across brownie batter. <br /> <br /> With a small spatula, gently swirl the two batters to create a marbled effect. Sprinkle top with chocolate chips.</div>
<div class="item-list">
<br /> Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Claim that you made from scratch and enjoy!</div>
</div>
<div class="item-list">
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/10/banana-bread-with-chocolate-chips.html">Banana Bread with Chocolate Chips</a></b></div>
</div>
WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-46443630672200200722012-10-21T15:20:00.000-04:002012-10-21T15:20:00.484-04:00Cheesy Spinach Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxr7LYXyxwRnYXIpJhjydJzLqAxoUvo_Pp3_QIahhtLmqEGncgy1dBHDjHE1McfSGPyiB_azhPLgbli2KfO9MxyTFEWsQRYQuvFHqz_-KgpFXdot7cKgxDHnhNLskntw79nrUaSCB9CAc/s1600/DSC_0013-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxr7LYXyxwRnYXIpJhjydJzLqAxoUvo_Pp3_QIahhtLmqEGncgy1dBHDjHE1McfSGPyiB_azhPLgbli2KfO9MxyTFEWsQRYQuvFHqz_-KgpFXdot7cKgxDHnhNLskntw79nrUaSCB9CAc/s640/DSC_0013-001.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><i>Mo cheese, mo better.</i></span></div>
<br />
<a name='more'></a><b>Cheesy Spinach Soup</b><br />
Adapted (slightly) from <a href="http://www.annies-eats.com/2012/10/04/witches-brew-cheesy-spinach-soup/">Annie's Eats</a><br />
<br />
<i>Ingredients:</i><br />
2 T. Unsalted Butter<br />
1 medium Onion, chopped<br />
2-3 cloves Garlic, chopped<br />
1 medium Russet Potato, peeled and cut into 1-inch pieces<br />
3 C. Vegetable Broth<br />
8 oz. Baby Spinach Leaves, washed and dried<br />
6 oz. Gruyere Cheese, shredded<br />
Salt and pepper, to taste<i><br /></i><br />
<i>Directions:</i><br />
Melt the butter in a Dutch oven over medium heat. Add the onions to the pot and saute until tender, about 3-4 minutes. Stir in the garlic and potato and cook just until fragrant, about 1 minute. Add the vegetable broth to the pot and bring to a boil. Lower the heat to a simmer, cover, and let cook about 15 minutes or until the potato chunks are fork-tender.<br />
<br />
Stir in the spinach leaves, mash them down (<i>if needed</i>) so they're covered by the broth, cover the pot once more and let cook just until the leaves are wilted, about 1-2 minutes. Use an immersion blender to puree the soup to a smooth consistency. (<i>Be careful, it is hot!</i>) Turn off heat and stir in the shredded Gruyere until completely melted. Salt and pepper to taste. Serve warm.<br />
<br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/03/macaroni-and-cheese.html">Macaroni and Cheese - Updated!</a></b></div>
WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-49602561223158673412012-10-18T15:17:00.001-04:002012-10-18T15:28:20.536-04:00Pumpkin Pancakes with Cinnamon Syrup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmygGt5s19sw0zAqBauea3LMxzA6JNtQn9zEnOEGUmQF799tXOODBEXM76TMNc2UcYjwDmD0ZrXsxvKKjjXWwg0biljuSvXlZfx9nM64DC5vuJhSYHEB5XIHQiKXnP27o6lHskX2hlQ-Y/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmygGt5s19sw0zAqBauea3LMxzA6JNtQn9zEnOEGUmQF799tXOODBEXM76TMNc2UcYjwDmD0ZrXsxvKKjjXWwg0biljuSvXlZfx9nM64DC5vuJhSYHEB5XIHQiKXnP27o6lHskX2hlQ-Y/s640/DSC_0002.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><i>Served in bed to be extra super nice.</i></span></div>
<br />
<a name='more'></a><b>Pumpkin Pancakes with Cinnamon Syrup</b><br />
Adapted from <a href="http://tastesbetterfromscratch.blogspot.com/2010/11/pumpkin-pancakes-with-cinnamon-syrup.html">Tastes Better From Scratch</a><br />
<br />
<i>Ingredients:</i><br />
<span style="color: #666666;"><i>Syrup:</i></span> <br />
1/2 C. White Sugar<br />
1/2 C. packed Brown Sugar<br />
2 T. Flour<br />
1 t. Ground Cinnamon<br />
1 t. Vanilla Extract<br />
1 C. Water<br />
<br />
<span style="color: #666666;"><i>Pancakes:</i></span><br />
1 C. Flour<br />
1 1/2 T. Brown Sugar<br />
1 t. Baking Powder<br />
1/2 t. Baking Soda<br />
1/2 t. Ground Allspice<br />
1/2 t. Ground Cinnamon<br />
1/4 t. Salt<br />
3/4 C. Milk<br />
1/2 C. Pumpkin Puree<br />
1 Egg<br />
1 T. Vegetable Oil<br />
1 T. White Vinegar<br />
<br />
<i>Directions:</i><br />
<span class="plaincharacterwrap break">Stir all syrup ingredients together in a small saucepan over medium heat - consider going light on the flour at first or make sure you stir really, really well because I found that the flour clumped. Let it come to a boil and stir occasionally until syrup thickens. Remove from heat and set aside until needed. </span><br />
<br />
<span class="plaincharacterwrap break">Mix together remaining ingredients in a bowl</span><span class="plaincharacterwrap break">. Stir just enough to combine. </span><br />
<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break">
Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each pancake. Brown on both sides and serve hot. </span> </div>
<br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/10/tarte-tatin.html">Tarte Tatin</a> </b></div>
WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-26822446753526790342012-10-13T17:27:00.000-04:002012-10-18T15:01:56.769-04:00Pumpkin, Lentil & Quinoa Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBwiJgBYTvx78WC-BwO7f1kgWt6xKpMo90nM5xXr7M1AreSMjaS3YOEDJ2bCfxoEyyd5Ds7P-VQWxu9moJkenSDgYz87BrSAJmWmsqXHLRZddid5mX6jJdEzaallZc8aV4eBzXDQ0uhk/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBwiJgBYTvx78WC-BwO7f1kgWt6xKpMo90nM5xXr7M1AreSMjaS3YOEDJ2bCfxoEyyd5Ds7P-VQWxu9moJkenSDgYz87BrSAJmWmsqXHLRZddid5mX6jJdEzaallZc8aV4eBzXDQ0uhk/s640/DSC_0001.JPG" width="640" /></a></div>
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<span style="color: #666666;"><i>Also can be stuffed in peppers!</i></span></div>
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<a name='more'></a><b>Pumpkin, Lentil & Quinoa Salad</b><br />
Adapted from <a href="http://www.fussfreecooking.com/meatless-recipes/stuffed-peppers-my-leftover-makeover/">Fuss Free Cooking</a><br />
<br />
<i>Ingredients:</i><br />
1/2 Butternut Squash, peeled and de-seeded<br />
7 Garlic cloves, skin on<br />
1 Jalapeno, de-seeded and sliced<br />
1 T. Cumin<br />
Olive Oil<br />
1 C. Quinoa <br />
14 oz. canned Lentils<br />
juice from 1/2 Lemon<br />
Salt to taste<br />
handful of Spinach<br />
4 oz. Feta<br />
4 Bell Peppers (<i>optional, and note that you can make less but you'll just have extra quinoa salad</i>)<br />
Olive oil spray (<i>optional</i>) <br />
<br />
<i>Directions:</i><br />
Preheat oven to 356 degrees.<br />
<br />
Dice squash into 1 inch cubes. Toss them with garlic cloves, jalapeno, cumin, and olive oil until well combined and place everything on a parchment paper lined baking tray. Bake for 40 minutes or until the squash feels tender.<br />
<br />
While the squash is roasting, cook your quinoa and rinse and drain the lentils. Both can be combined, when done, in bowl used to toss squash with cumin.<br />
<br />
Bring a pot of water to boil, drop spinach leaves in to blanche, and quickly remove and drain. Set aside.<br />
<br />
Once your squash is cooked, add it, along with the garlic (<i>skin-off and thinly chopped</i>) and jalapeno to the lentil-quinoa mixture. Drizzle lemon juice over the salad and toss to mix. Salt to taste. Gently fold in spinach and feta cheese.<br />
<br />
If you just want the salad, celebrate because you're done and enjoy! <br />
<br />
If you want the stuffed peppers, slice bell peppers in halves and remove the seeds and membrane. Then, use an olive oil spray to spray all over the bell peppers and place them on your parchment paper lined baking tray. Stuff as much of your salad as you can into the bell peppers and don't be afraid to sprinkle a little extra feta on top.<br />
<br />
Bake in the oven for 25 minutes or until there’s even charring and blistering around the bell peppers. Serve immediately.<br />
<br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/10/apple-and-gorgonzola-pockets.html">Apple and Gorgonzola Pockets</a></b> </div>
WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-26880346518842176562012-10-10T11:34:00.001-04:002012-10-18T15:01:02.574-04:00Pumpkin Macaroni and Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ei_ujagFQMOkYvomRiPI3UAVKRIplbRNfYZ9Q4ISnYJO_NvMVYHljjXVpMkeBMm-7HZ2gqDP4VdEvKPuFemUQwxPwdUWgEhjEM01SeTLYwkDul4SbYyqf6TVP1CD1mBpW7wtROGmszA/s1600/DSC_0005-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ei_ujagFQMOkYvomRiPI3UAVKRIplbRNfYZ9Q4ISnYJO_NvMVYHljjXVpMkeBMm-7HZ2gqDP4VdEvKPuFemUQwxPwdUWgEhjEM01SeTLYwkDul4SbYyqf6TVP1CD1mBpW7wtROGmszA/s640/DSC_0005-001.JPG" width="640" /></a></div>
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<span style="color: #666666;"><i>Mess 'o goodness</i></span></div>
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<a name='more'></a><b>Pumpkin Macaroni and Cheese</b><br />
Adapted (slightly) from <a href="http://gimmesomeoven.com/pumpkin-macaroni-and-cheese/">Gimme Some Oven</a><br />
<br />
<i>Ingredients:</i><br />
2 12-oz. cans Evaporated Milk <br />
1 15-oz. can Pumpkin Puree <br />
4 Eggs<br />
2 1/2 t. Paprika <br />
1 t. Salt <br />
1 t. Ground Black Pepper <br />
1/2 t. Cayenne <br />
1 lb. dry Pasta (<i>I used whole wheat Rotini</i>) <br />
16 oz. shredded Cheese of your choice (<i>I used various cheddar cheeses</i>) <br />
1/2 C. Parmesan Cheese <br />
1/2 cup Breadcrumbs (<i>I used seasoned Panko because that is what I grabbed instead of regular Panko and, you know what? It was good.</i>)<br />
<br />
<i>Directions</i>:<br />
Preheat oven to 400 degrees. <br />
<br />
Using a french oven and salted water, cook the pasta until al dente. Drain the pasta, spray down the french oven with some non-stick spray, and then return the pasta back to the oven.<br />
<br />
While the pasta is cooking, in a separate bowl, whisk together the evaporated milk, pumpkin puree, eggs, smoked paprika, salt, pepper and cayenne until combined. Once the pasta is back in the french oven, pour this evaporated milk mixture into the pot with the pasta and stir until
combined. Continue cooking and stirring over medium-low heat for about 3 minutes, or until the sauce comes to a simmer and
thickens.<br />
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Remove french oven from heat and stir in all your shredded cheese until melted and evenly-distributed. Sprinkle the parmesan and then the breadcrumbs over the top. </div>
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Bake for 25-30 minutes, or until the cheese is bubbling and the breadcrumbs are toasted. Enjoy!</div>
<br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/10/cheese-and-potato-crust-free-tart.html">Cheese and Potato Tart</a></b></div>
WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-8934428025566463052012-08-10T11:48:00.000-04:002012-08-10T11:48:00.276-04:00BLT Panzanella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qFqYOPkGztrfkrG2ko8rNarWyF9eTcGrccAEdUjOQCc8utr7TLbpkuFtQE0TtxF8GiQ6hIi7JkXhWDlGpC5z8zaEDVGHnky_-zUDqWTkApwXvBo04-FDEQRXekvIloue-9QvnZelCm4/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qFqYOPkGztrfkrG2ko8rNarWyF9eTcGrccAEdUjOQCc8utr7TLbpkuFtQE0TtxF8GiQ6hIi7JkXhWDlGpC5z8zaEDVGHnky_-zUDqWTkApwXvBo04-FDEQRXekvIloue-9QvnZelCm4/s640/DSC_0003.JPG" width="640" /></a></div>
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<i>Salad = healthy, right? Right???</i></div>
<br />
<a name='more'></a><b>BLT Panzanella</b><br />
Adapted (slightly) from <a href="http://annies-eats.com/2012/08/01/blt-panzanella/">Annie's Eats</a><br />
<br />
<i>Ingredients</i>:<br />
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<i></i>1 Baguette<br />
4 T. Butter<br />
12 oz. Bacon<br />
3 medium Tomatoes<br />
1 head of Romaine Lettuce, rinsed, dried, and chopped (about 3-4 C.)<br />
2 cloves Garlic, finely minced<br />
Juice of 1 Lemon<br />
3 T. Mayonnaise<br />
2 T. Milk<br />
Salt and Pepper, to taste<br />
<br />
<i>*Note</i>:<i> Even more so than in most recipes, the amount of bread and bacon and tomatoes and lettuce here is at your discretion. Plus, you know, how big is your baguette? Etc. etc. You just want the ingredients basically even to each other. Unless you really like bacon. I don't judge.</i><br />
<br />
<i>Directions</i>:<br />
Preheat the oven to 450 degrees. Cut the baguette into 1" cubes. Layer a rimmed baking sheet with tin foil and spread the bread in an even layer. Pour melted butter over and toss with salt and pepper to taste. Bake about 6 minutes, tossing once or twice during baking, until the bread cubes are golden brown and somewhat crisp. Set aside to cool. <br />
<br />
Meanwhile, heat a large skillet to medium-high and cook the bacon until crisp but not burned. Transfer the bacon to a paper towel-lined plate and let cool.<br />
<br />
In a small bowl, combine the garlic, lemon juice, mayo, and milk. Season with salt and pepper to taste. Whisk together and let sit.<br />
<br />
In a large salad bowl, combine the toasted tomatoes and lettuce. Crumble the cooked bacon over and add the bread cubes as the top layer. Drizzle the dressing over the top (it'll start soaking into the bread - that's why it's on top). Toss and serve.</div>
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<br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/08/dal.html">Dal</a><a href="http://theskillettakes.blogspot.com/2010/08/baked-brie.html"></a></b></div>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-83453528201739977972012-08-07T20:42:00.000-04:002012-08-07T20:42:00.091-04:00Best Granola of Your Life<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMHN_mkO64M_FvxJjuuFhbBQq6na9djRCPzFodHZrtc7GLjo09-WcyIK9-JhisvSGLGCYC_yv1smNqEQq0p2k_K_TaJzyLrQyW9hYbA3CUzCyQCopbeU3oAUJBjaWe_EkzJgL5488ICg/s1600/DSC_0007-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMHN_mkO64M_FvxJjuuFhbBQq6na9djRCPzFodHZrtc7GLjo09-WcyIK9-JhisvSGLGCYC_yv1smNqEQq0p2k_K_TaJzyLrQyW9hYbA3CUzCyQCopbeU3oAUJBjaWe_EkzJgL5488ICg/s640/DSC_0007-001.JPG" width="424" /></a></div>
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<i>A controlled substance</i></div>
<br />
<br />
<a name='more'></a><b>Olive Oil and Maple Granola</b><br />
Adapted (slightly) from <a href="http://orangette.blogspot.com/2012/01/i-am-here-to-tell-you.html?m=1">Orangette</a> via <a href="http://felonykirsch.wordpress.com/">Felony Kirsch</a><br />
<br />
<i>Ingredients</i>:<br />
3 C. Oats<br />
1 C. raw hulled Pumpkin Seeds<br />
1 C. raw hulled Sunflower Seeds<br />
1 C. unsweetened Chocolate Nibs<br />
1 C. unsweetened Coconut Chips<br />
1 1/4 C. raw Pecans, whole or chopped<br />
1/2 C. Light Brown Sugar<br />
1 t. Kosher Salt<br />
3/4 C. Maple Syrup (<i>the real stuff, don't be a jerk</i>)<br />
1/2 C. Olive Oil<br />
<br />
<i>Directions</i>:<br />
Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.<br />
<br />
In a large bowl, combine everything and stir until well combined. (<i>As a note, basically everything is optional and amounts may be adjusted to suit your taste EXCEPT for the olive oil. Don't mess with the olive oil.</i>)<br />
<br />
Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. If you like it chunky (<i>you know who you are</i>) skip the final stirring session. Remove the granola and let cool completely. If you want to include some dried fruit, now's your chance. Try not to eat all at once and store in an airtight container.<br />
<br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/08/baked-brie.html">Baked Brie</a></b>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-52513381549054348062012-08-03T20:18:00.000-04:002012-08-07T12:36:29.134-04:00Curried Chicken Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCm-40XaAABVaz8Y7_dKTsbZnnLEbIoLLFe5rvzpt47LH_hEj-FomfHk4K77GgN9l3LT7geGIGaMv8x5U5hn109q2EuCOZ7Id7dEuqdvOSV18SmoBxRePSZDWFWU9pUASbAxZNQK9MGs/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCm-40XaAABVaz8Y7_dKTsbZnnLEbIoLLFe5rvzpt47LH_hEj-FomfHk4K77GgN9l3LT7geGIGaMv8x5U5hn109q2EuCOZ7Id7dEuqdvOSV18SmoBxRePSZDWFWU9pUASbAxZNQK9MGs/s640/DSC_0018.JPG" width="640" /></a></div>
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<i style="color: #666666;">Don't judge a book by its cover. </i></div>
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<a name='more'></a><b>Curried Chicken Pasta Salad</b><br />
Adapted (slightly) from the <a href="http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/">Pioneer Woman</a><br />
<br />
<i>Ingredients:</i><br />
3 lbs. Chicken<br />
12 oz. Dry Pasta<br />
4 whole ribs Celery, thinly sliced<br />
1 C. Golden Raisins<br />
3/4 C. Slivered Almonds<br />
1/2 C. Mayonnaise<br />
1/2 C. Sour Cream<br />
1 C. Heavy Cream<br />
5 T. Curry Powder (admittedly, this is a lot - adjust down if you're not such a fan of curry powder)<br />
1 T. Sugar<br />
1 t. Kosher Salt<br />
Freshly Ground Black Pepper<br />
<br />
<i>Directions:</i><br />
Bring pot of water with chicken to a boil, reduce to simmer, cook for 25 minutes. Remove chicken and boil pasta in chicken broth. <br />
<br />
In the meantime, mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Allow to sit - flavors will meld and mixture will gain a yellow color.<br />
<br />
Add sliced celery, raisins, and almonds to a large bowl. Once chicken has cooled, cube and add to bowl. Drain pasta and add to bowl. Finally, add about half of the curry dressing over and fold salad together. At this point, doctor to your taste - more dressing? More raisins? More celery? Go to town.<br />
<br />
This is amazing right away and probably even more amazing if you chill and wait a while. (Pun intended.)<br />
<br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/08/cheese-enchiladas.html">Cheese Enchiladas</a></b>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-87404434787481238792012-07-31T18:31:00.000-04:002012-08-07T12:37:02.054-04:00Lemon Ricotta Pancakes with Blueberry Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiuMoZkQFvsgbTQjC0RoqtNg5ngGX4TVVCDs_MN-YhTFVgPOC1DjzF50TNjRCK-nnyFsZLBmxjHeW43xVXJDKLh-COxXLJFpU6XZ60d8GRtVOZXrKIoS0N__zOdwaIO3JX_A_zzapvsw/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiuMoZkQFvsgbTQjC0RoqtNg5ngGX4TVVCDs_MN-YhTFVgPOC1DjzF50TNjRCK-nnyFsZLBmxjHeW43xVXJDKLh-COxXLJFpU6XZ60d8GRtVOZXrKIoS0N__zOdwaIO3JX_A_zzapvsw/s640/DSC_0023.JPG" width="640" /></a></div>
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<i>Now, this is what I call brunch. </i></div>
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</div>
<a name='more'></a><b>Lemon Ricotta Pancakes with Blueberry Sauce</b><br />
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Adapted (slightly) from <a href="http://www.twopeasandtheirpod.com/lemon-ricotta-pancakes-with-blueberry-sauce/">Two Peas and Their Pod</a></div>
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<i>Ingredients:</i></div>
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1 1/2 T. plus 1/2 C. Lemon Juice</div>
1 1/2 t. Cornstarch<br />
2 C. Blueberries<br />
2-3 T. plus 3 T. Sugar<br />
2 T. Water<br />
1 1/4 C. Flour<br />
2 t. Baking Powder<br />
Pinch Salt<br />
1 C. Ricotta cheese<br />
1 large Egg<br />
1 large Egg White<br />
2 t. grated Lemon Zest<br />
1 T. Canola Oil<br />
<br />
<i>Directions:</i><br />
In a small bowl, combine 1 1/2 T. lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, 2-3 T. sugar, and water.
Bring to a boil, reduce to a simmer, and stir in lemon
juice and cornstarch mixture. Simmer until sauce thickens slightly (don't worry if it still seems syrupy, it'll thicken more as it cools).
Cover to keep warm and set aside.<br />
<br />
In a large bowl, whisk together remaining ingredients. The batter
will be thick.<br />
<br />
Heat a griddle or nonstick skillet over medium heat. Melt a pat of butter in the pan or spray with
cooking spray. Drop about 1/3 cup of batter onto the hot griddle or
skillet. Cook the pancakes until browned on the underside (watch for bubbles along the edges to tell), about 2 minutes. Flip and cook the pancakes on the other side,
about 2 minutes longer. Serve pancakes warm with blueberry sauce.<br />
<br />
<b>This time last year: <a href="http://theskillettakes.blogspot.com/2011_07_01_archive.html">Avocado and Grapefruit Salad (Take Two)</a></b><br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010_07_01_archive.html">Campari Sandwich Cookies</a></b>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-54720720763642714642012-07-27T18:18:00.000-04:002012-08-07T12:41:45.562-04:00Roasted Tomatoes With Shrimp and Feta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLCRwi7mYVvO4R257K_BAX83mxUjuvT_Dbn4GTaGqBi6OEb6M6RvY6YQ8RECc25S3zWe3xXNWA7YKRrFLly1HxOzpiYaaPELzcchK4U9a0D5RC5foINeDZ7coCJH8Fwb_zSu_uV-lFWA/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLCRwi7mYVvO4R257K_BAX83mxUjuvT_Dbn4GTaGqBi6OEb6M6RvY6YQ8RECc25S3zWe3xXNWA7YKRrFLly1HxOzpiYaaPELzcchK4U9a0D5RC5foINeDZ7coCJH8Fwb_zSu_uV-lFWA/s640/DSC_0005.JPG" width="640" /></a></div>
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<div style="color: #666666; text-align: center;">
<i>Looks like a hot mess, tastes delish.</i></div>
<br />
<br />
<a name='more'></a><b>Roasted Tomatoes With Shrimp and Feta</b><br />
From <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-tomatoes-shrimp-feta-10000000780294/index.html">Real Simple</a><br />
<br />
<i>Ingredients:</i><br />
5 large Tomatoes, cut into eighths<br />
3 T. Olive Oil<br />
2 T. Garlic, minced<br />
Pinch Salt and few grinds Black Pepper<br />
1 1/2 lbs. medium Shrimp, peeled and deveined<br />
1/2 C. Fresh Parsley, chopped<br />
2 T. Lemon Juice<br />
1 C. Feta, crumbled<br />
crusty bread, for serving<br />
<br />
<i>Directions:</i><br />
Heat oven to 450 degrees. Toss tomatoes, olive oil, and garlic together in a baking dish; sprinkle with salt and pepper. Roast for 20 minutes. (<i>You can take this time to peel and devein shrimp, you lucky dog, you.</i>)<br />
<br />
Remove baking dish from oven and stir in shrimp, parsley, and lemon juice. Sprinkle with feta.<br />
Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread, preferably toasted.<br />
<br />
<b>This time last year: <a href="http://theskillettakes.blogspot.com/2011/07/turkey-with-potatoes.html">Turkey with Potatoes </a></b>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-12321590443827021372012-07-24T14:53:00.000-04:002012-08-21T15:50:06.639-04:00Peach Pie with Pecan Streusel Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8l5QN7LFKp-lLG_EwYemc5fUOPAOM_1sSZh8KGRvgRoknJ-ugzi0y8MP8qOSWPadeEBV6EUYG1Jq9Io9Hqb_-oAzYdV5DOYJhLvQVS-Zwc2GVYljqupQ0YjTsUVB366d-bwjkEcNpQU/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8l5QN7LFKp-lLG_EwYemc5fUOPAOM_1sSZh8KGRvgRoknJ-ugzi0y8MP8qOSWPadeEBV6EUYG1Jq9Io9Hqb_-oAzYdV5DOYJhLvQVS-Zwc2GVYljqupQ0YjTsUVB366d-bwjkEcNpQU/s640/DSC_0014.JPG" width="640" /></a></div>
<br />
<div style="color: #666666;">
<i>Apologies for generic-pie-picture; it would have been weird for me to cut a slice before delivering this to friends . . .</i></div>
<br />
<a name='more'></a><br />
<b>Peach Pie with Pecan Streusel Topping</b><br />
Adapted from <a href="http://annies-eats.com/2012/07/16/peach-pie/">Annie's Eats</a> and <a href="http://www.epicurious.com/recipes/food/views/Deep-Dish-Peach-Pie-with-Pecan-Streusel-Topping-359813">Bon Appetit</a><br />
<br />
<i>Ingredients:</i><br />
Pie shell<br />
<br />
<i style="color: #666666;">Streusel topping: </i><br />
1/2 C. unbleached all purpose Flour<br />
1/2 C. old-fashioned Oats<br />
1/3 C. (packed) golden Brown Sugar<br />
1/2 t. Salt<br />
6 T. Unsalted Butter, diced<br />
3/4 C. Pecans, coarsely chopped<br />
<br />
<i><span style="color: #666666;">Filling: </span></i><br />
1/2 C. Sugar<br />
2 T. Flour<br />
2 T. Cornstarch<br />
3/4 t. ground Cinnamon<br />
1/4 t. ground Cardamom<br />
1/4 t. ground Nutmeg<br />
1 1/2 t. fresh Lemon Juice<br />
2¼ lbs. ripe Peaches and Nectarines, halved, pitted, cut into 1-inch wedges<br />
<br />
<i>Directions:</i><br />
Preheat oven to 400°F.<br />
<br />
Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice,
then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
<br />
<br />
Meanwhile, stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans.<br />
<br />
Place pie on foil-lined baking sheet (to catch any drips). Spoon filling into crust. Scatter topping over, breaking up large clumps. <br />
<br />
Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, about 1 hour. Keep an eye on it - you may need to strategically cover the pie center or the crust with foil if browning too quickly. Serve warm or at room temperature.<br />
<br />
<b>This time last year: <a href="http://theskillettakes.blogspot.com/2011/07/chicken-tikka-masala.html">Chicken Tikka Masala</a></b><br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/07/bacon-wrapped-stuffed-jalapenos.html">Bacon-Wrapped Stuffed Jalapenos</a></b><br />
<br />
<b>UPDATE:</b> I'm so excited - a friend made this recipe and actually sent me proof of life, so to speak! See for yourself:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKSoOiMzTc9C6wgUnIdG6j4nTswnLkd7Hc6r8Doua39GOBqOqL0zsQMzGT17bohGAsZap3QB5OtJUjYQrL7Cqolfusynh4YHCtF87cDKWJAhw_sTkOi-AHF8dJ6eTtgFo1b9W17dS08A/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKSoOiMzTc9C6wgUnIdG6j4nTswnLkd7Hc6r8Doua39GOBqOqL0zsQMzGT17bohGAsZap3QB5OtJUjYQrL7Cqolfusynh4YHCtF87cDKWJAhw_sTkOi-AHF8dJ6eTtgFo1b9W17dS08A/s320/photo(1).JPG" width="320" /></a></div>
<b> </b>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-76018025644144624532012-07-20T18:03:00.000-04:002012-08-07T12:18:09.849-04:00Slow-Cooker Vegetarian Chili With Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTBmjG_UYv3KFszC4W8_9oeRuXDJQQVzxokihRcmRllDhZ19XekG1jjkdldoZB6LfaP0U0R5Kaen1haQ260T8NWjGR6HXFXARyPbEUSepDAcqVKxafuGDadJSxZjVFyxCKZcAEeZT3UA/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTBmjG_UYv3KFszC4W8_9oeRuXDJQQVzxokihRcmRllDhZ19XekG1jjkdldoZB6LfaP0U0R5Kaen1haQ260T8NWjGR6HXFXARyPbEUSepDAcqVKxafuGDadJSxZjVFyxCKZcAEeZT3UA/s640/DSC_0015.JPG" width="640" /></a></div>
<br />
<div style="color: #666666;">
<i>I know, I know, it looks a lot like some <a href="http://theskillettakes.blogspot.com/2012/01/chicken-enchilada-soup.html">other soups</a> I've made. I may be in a rut. But it's a good rut!</i></div>
<br />
<a name='more'></a><b>Slow-Cooker Vegetarian Chili With Sweet Potatoes</b><br />
From <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-vegetarian-chili-with-sweet-potatoes-00000000049528/index.html">RealSimple</a><br />
<br />
<i>Ingredients:</i><br />
1 medium Red Onion, chopped<br />
1 Green Bell Pepper, chopped<br />
4 Garlic cloves, chopped<br />
1 T. Chili Powder<br />
1 T. ground Cumin<br />
2 T. unsweetened Cocoa Powder<br />
1/4 t. ground Cinnamon<br />
kosher salt and black pepper<br />
1 28-oz. can Diced Tomatoes<br />
1 15.5-oz. can Black Beans, rinsed<br />
1 15.5-oz. can Kidney Beans, rinsed<br />
1 medium sweet potato (about 8 oz.), peeled and cut into 1⁄2-inch pieces<br />
Go wild with toppings! Sour cream, sliced scallions, sliced radishes, tortilla chips . . .<br />
<br />
<i>Directions:</i> <br />
Combine everything (except toppings) in slow cooker. Cover and cook on high for 4
to 5 hours. You're done! God, I love slow cookers.<br />
<br />
<b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/07/grilled-pineapple-kebabs.html">Grilled Pineapple Kebabs </a></b>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-43942707068074378652012-07-17T17:59:00.000-04:002012-08-07T12:37:26.699-04:00Magic Chocolate Mousse<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ue0ZDvqwQLc1XiUcPdNO0LhylZGHIM68_L23XCR6VNMq0BkfGADUV8yQBUUZOAqxeqPfS2KOGBl1CrFGRS8vBMVqdoQwcLZLxolhavlaBvluzRekEIfZjvdw8KoilcHojdGXtga2NWE/s1600/DSC_0002-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ue0ZDvqwQLc1XiUcPdNO0LhylZGHIM68_L23XCR6VNMq0BkfGADUV8yQBUUZOAqxeqPfS2KOGBl1CrFGRS8vBMVqdoQwcLZLxolhavlaBvluzRekEIfZjvdw8KoilcHojdGXtga2NWE/s640/DSC_0002-1.JPG" width="640" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; color: #666666; text-align: center;">
<i>No, this is seriously magical.</i></div>
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<br /></div>
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</div>
<a name='more'></a><span style="color: black;"><b>Magic Chocolate Mousse</b> </span><br />
<span style="color: black;">From <a href="http://cafefernando.com/the-best-chocolate-mousse-of-your-life-under-5-minutes/">Cafe Fernando</a></span><br />
<br />
<i><span style="color: black;">Ingredients:</span></i><br />
<span style="font-weight: normal;">265 grams (9.35 ounces) of a</span><span style="color: black;">ny chocolate with at least 70% Cocoa</span><br />
<span style="font-weight: normal;">1 C. Water</span><i><span style="font-weight: normal;"> </span></i><br />
<br />
<i><span style="font-weight: normal;">Directions:</span></i><br />
<span style="font-weight: normal;">Fill a large bowl with ice and
water. Set a slightly larger metal bowl on top of this water and ice filled
bowl. The bottom of the larger bowl should touch the iced water. Set
aside.</span><br />
<br />
<span style="font-weight: normal;">In a medium-sized saucepan
combine together the chocolate and water. Set the saucepan over medium heat, stirring occasionally, until
the chocolate has melted.</span><br />
<br />
<span style="font-weight: normal;">Pour the chocolate mixture into
the top bowl over the ice water. Whisk with a wire whisk or an electric hand-held mixer
until thick -- be careful to keep an eye on the texture of the mixture. (If the mixture becomes grainy, transfer the
mixture back to the saucepan and place back over the heat. Heat the
mixture until half of the mixture has melted and then transfer back to
bowl and whisk again briefly.)</span><br />
<br />
<span style="font-weight: normal;">Note that you can add in any flavoring that you'd like and any liqueur in place of the water. </span><br />
<br />
<span style="font-weight: normal;"><b>This time two years ago: <a href="http://theskillettakes.blogspot.com/2010/07/gougeres-cheese-puffs.html">Gougeres</a></b> </span>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-87920800606997598912012-01-31T21:30:00.000-05:002012-01-31T21:30:34.076-05:00Chicken Enchilada Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWii4EIXuCV3hyphenhyphenaNFWaMSJuMQb95aHwD4m7HxUiL1llFObhH_fqlwm2PiLLycLpuqBORknHGJgmH4wpO9fTziwePJg49ij5xlDDHMUKRpmJ7vAFvcJI4UZCqL0VfXCm1nMwLceNQvDbUI/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWii4EIXuCV3hyphenhyphenaNFWaMSJuMQb95aHwD4m7HxUiL1llFObhH_fqlwm2PiLLycLpuqBORknHGJgmH4wpO9fTziwePJg49ij5xlDDHMUKRpmJ7vAFvcJI4UZCqL0VfXCm1nMwLceNQvDbUI/s640/DSC_0011.JPG" width="640" /></a></div><div style="color: #666666; text-align: center;"><br />
</div><div style="color: #666666; text-align: center;"><i>Enchiladas in a bowl!</i></div><br />
<a name='more'></a><b>Chicken Enchilada Soup</b><br />
Adapted (slightly) from <a href="http://www.skinnytaste.com/2011/12/crock-pot-chicken-enchilada-soup.html">Skinny Taste</a><br />
6 Servings <br />
<br />
<i>Ingredients:</i><br />
2 t. Olive Oil<br />
1/2 C. Onion, chopped<br />
3 cloves Garlic, minced<br />
3 C. Veggie Broth<br />
8 oz. can Tomato Sauce<br />
1 Jalapeno Pepper<br />
1/4 C. Cilantro, chopped<br />
15 oz. can Black Beans, rinsed and drained<br />
14.5 oz. can Diced Tomatoes<br />
2 C. frozen Corn<br />
1 t. Cumin<br />
1/2 t. Oregano<br />
2 8-oz. skinless Chicken Breasts<br />
1/4 C. Scallions, chopped, for topping <br />
3/4 C. Cheddar Cheese, shredded<br />
<br />
<i>Directions:</i><br />
Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce, and jalapenos and bring to a boil. Add cilantro and pour into crock pot.<br />
<br />
To the crockpot, add drained beans, diced tomatoes, corn, cumin, and oregano. Stir. Add the chicken breasts; cover and cook on high heat for 4-6 hours.<br />
<br />
Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese and scallions.WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-37441120945826941192012-01-28T21:41:00.000-05:002012-08-07T12:37:53.038-04:00Mussels with Bacon and Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy63x9-z7mIOPYAJDvgcRm_hTh5XAfl-0PIYYJdv9gTgt89JE0bGZnRPudqbg_GhPvnhZA3z2F35fOIEMN0XogFf2iD3uzYu8nDSpmKtPR6jhTZP41-e_AWbZ6gjy6cvcieFDtLqNBU0I/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy63x9-z7mIOPYAJDvgcRm_hTh5XAfl-0PIYYJdv9gTgt89JE0bGZnRPudqbg_GhPvnhZA3z2F35fOIEMN0XogFf2iD3uzYu8nDSpmKtPR6jhTZP41-e_AWbZ6gjy6cvcieFDtLqNBU0I/s640/DSC_0016.JPG" width="640" /></a></div><br />
<div style="color: #666666; text-align: center;"><i>First time making mussels!</i></div><br />
<a name='more'></a><b>Mussels with Bacon and Tomatoes</b><br />
Adapted from Bon Appetit on <a href="http://www.epicurious.com/recipes/food/views/Clams-with-Smoky-Bacon-and-Tomatoes-363651">Epicurious</a><br />
Serves 2<br />
<br />
<i>Ingredients</i>:<br />
6 slices Bacon, cut crosswise into 1/3-inch-wide strips <br />
1 medium Onion, chopped <br />
3 Garlic cloves, minced<br />
1 14-oz. can Diced Tomatoes <br />
2 C. Vegetable Broth<br />
1/2 C. Roasted Red Bell Peppers from jar, drained and chopped <br />
1/2 lb. Mussels, scrubbed <br />
1/4 C. Parsley, chopped<br />
<br />
<i>Directions</i>:<br />
Heat large pot over medium-high heat. Add bacon and onion; saute until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes, peppers, and broth; bring to boil, scraping up browned bits. Add mussels, cover, and boil until mussels open, stirring occasionally, 8 to 10 minutes (discard any that do not open).<br />
<br />
Stir in parsley and serve.WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-69507645221583973092012-01-24T21:32:00.000-05:002012-01-24T21:32:00.729-05:00Salmon Salad with Fennel, Orange, and Mint<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja41Oa1HvAfPqWvLFXCn0Ua7qgJ5BN840qT1BrfVnPQ1HCk2ZsGAL3BOUPNoQRj_XNPMAUZEdEtdULq9qHURhDO_TGco23-yNkG_mxE5RMA8dY1hbZdzJIKeRnr3A5bDCLTcyOHDHskUE/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja41Oa1HvAfPqWvLFXCn0Ua7qgJ5BN840qT1BrfVnPQ1HCk2ZsGAL3BOUPNoQRj_XNPMAUZEdEtdULq9qHURhDO_TGco23-yNkG_mxE5RMA8dY1hbZdzJIKeRnr3A5bDCLTcyOHDHskUE/s640/DSC_0013.JPG" width="640" /></a></div><br />
<div style="color: #666666; text-align: center;"><i>Weird and yet good. Huh.</i></div><br />
<a name='more'></a><b>Salmon Salad with Fennel, Orange, and Mint</b><br />
Adapted (slightly) from Bon Appetit on <a href="http://www.epicurious.com/recipes/food/views/Salmon-Salad-with-Fennel-Orange-and-Mint-356713">Epicurious</a><br />
Serves 4<br />
<br />
<i>Ingredients</i>:<br />
1/4 C. Sugar<br />
1/4 C. Rice Vinegar<br />
1/2 t. Anise Extract<br />
4 C. Cold Water<br />
1 1-lb. Salmon Fillet with skin<br />
2 Oranges, peeled and chopped<br />
4 C. Fennel, very thinly sliced (from 2 medium bulbs)<br />
1 C. Mint leaves, chopped<br />
2 T. Olive Oil<br />
<br />
<i>Directions</i>:<br />
Place sugar, vinegar, anise extract, and 4 cups cold water in large deep skillet. Season with salt and pepper. Bring to boil over high heat, stirring until sugar dissolves. Add salmon fillet, skin side up. Cover skillet and remove from heat. Let stand 10 minutes. Using slotted spoon, turn salmon over; cover and let stand until salmon is just opaque in center, 5 to 6 minutes longer. Remove salmon from liquid and cool. <br />
<br />
Coarsely flake salmon into medium bowl, removing bones and skin. Add oranges, fennel, mint, and olive oil. Gently toss to combine. Season with salt and pepper.WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-10427412445885984742012-01-21T21:32:00.000-05:002012-08-07T12:21:27.022-04:00Chicken with Clementine Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGq0BDRbCm3Jbj5YxyYSd3Rd3TnZ1Cbim2l0C2UbVX7A8vZMyy1SAFj2GhUK4ew7GFHsk0xRjNIBxdaBEPl4JrsBKj9wEsq3Ln7pxjiiLybDgfD9ChPDHNfcRH-F_N10E2VIH-PHTEF4/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGq0BDRbCm3Jbj5YxyYSd3Rd3TnZ1Cbim2l0C2UbVX7A8vZMyy1SAFj2GhUK4ew7GFHsk0xRjNIBxdaBEPl4JrsBKj9wEsq3Ln7pxjiiLybDgfD9ChPDHNfcRH-F_N10E2VIH-PHTEF4/s640/DSC_0007.JPG" width="640" /></a></div>
<br />
<div style="color: #666666; text-align: center;">
<i>The salsa is a little bit of sun on dark days.</i></div>
<br />
<a name='more'></a><b>Chicken with Clementine Salsa</b><br />
Adapted (slightly) from Bon Appetit on <a href="http://www.epicurious.com/recipes/food/views/Chicken-Paillards-with-Clementine-Salsa-356331">Epicurious</a><br />
Serves 2 <br />
<br />
<i>Ingredients</i>:<br />
2 5-oz Chicken Breasts<br />
2 Clementines, peeled and diced<br />
1 C. Cherry Tomatoes, quartered<br />
1/4 C. Red Onion, finely diced<br />
1/4 C. Celery, finely diced<br />
1/8 C. Basil, coarsely chopped<br />
1/8 C. Cilantro, coarsely chopped<br />
2 T. Olive Oil, divided<br />
T T. fresh Lime Juice<br />
1 Serrano Chile, seeded and minced<br />
<br />
<i>Directions</i>:<br />
Rinse chicken breasts and place between 2 sheets of plastic wrap or parchment paper, spacing apart. Using something heavy you have lying around, pound chicken to about 1/4-inch thickness. Cover and chill.<br />
<br />
Mix clementines and next 8 ingredients (including only 1 T. olive oil) in medium bowl. Season with salt and pepper. Cover; let stand at room temperature.<br />
<br />
Uncover chicken; sprinkle on both sides with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Spoon salsa over and serve.<br />
<br />
<b>This time last year: <a href="http://theskillettakes.blogspot.com/2011/01/penne-pasta-with-asparagus-and-pine.html">Penne Pasta with Asparagus and Pine Nuts</a></b>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-33335964986619351972011-12-14T07:42:00.043-05:002012-08-07T12:22:43.190-04:00Pepparkakor<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxkgDYgWPqYvU5oPvg_UQ1TFT5URZfno5O-Bvm-oYKjVIQpXomUZrhmmSc0acEoN72WCmmQ1KmyUnDtf3DIsbkEcWhIP9TwDVH5WUGwBoPBpS-XNJ__gl0tSUKR_b_VQgsGyay92thbM/s1600/DSC_0177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxkgDYgWPqYvU5oPvg_UQ1TFT5URZfno5O-Bvm-oYKjVIQpXomUZrhmmSc0acEoN72WCmmQ1KmyUnDtf3DIsbkEcWhIP9TwDVH5WUGwBoPBpS-XNJ__gl0tSUKR_b_VQgsGyay92thbM/s640/DSC_0177.JPG" width="640" /></a></div>
<br />
<div style="color: #666666; text-align: center;">
<i>A new Christmas cookie!</i></div>
<br />
<a name='more'></a><b>Pepparkakor</b><br />
Adapted from <a href="http://annesfood.blogspot.com/2004/11/pepparkakor.html">Anne's Food</a><br />
<br />
<i>Ingredients</i>:<br />
2 T. ground Cinnamon<br />
1 T. ground Ginger<br />
1 T. ground Cloves<br />
1 t. ground Cardamom<br />
1/2 t. Allspice<br />
1 T. Baking Soda<br />
<br />
1 1/3 C. Salted Butter<br />
1 1/3 C. White Sugar<br />
2/3 C. Brown Sugar<br />
<br />
1 small Egg<br />
the peel of one Lemon<br />
300 ml. Golden Syrup<br />
300 ml. Heavy Cream<br />
8 C. Flour<br />
<br />
<i>Directions</i>:<br />
Day one: Sift the spices and the baking soda in a small bowl. In a separate larger bowl, mix butter with the two sugars, add the spices and the egg. Add lemon, golden syrup, cream and finally flour. Dough will become very solid. Remove dough and separate into three sections, forming a log or discs, wrap in plastic, and chill overnight in the refrigerator.<br />
<br />
Day two. Take out each section of dough one at a time and roll out on a floured workface. Cut out cookies and place on an ungreased baking sheet.<br />
<br />
Bake in the oven, at 350 degrees for 10 minutes, depending on size.<br />
<br />
<b>This time last year: <a href="http://www.blogger.com/goog_1458323450">Turkey Enchiladas</a></b><a href="http://theskillettakes.blogspot.com/2010/12/turkey-enchiladas.html"> </a>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-13450809997860513602011-12-11T12:50:00.000-05:002012-08-07T12:47:18.000-04:00Tahoe Brunch Dish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHGxqytNXYvYFcsQsw_yKC9wqZme7Z77mdRt99ezPkj0D1ZLWSyqYMs4pttAweKSGElIb8WzTS6-luqPXRrPh3bN7wAlB_UFRKnZj31eOijQK3mumiKoXPJ8SUh4fH-2Hn_JSK_VbNik/s1600/DSC_0006-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHGxqytNXYvYFcsQsw_yKC9wqZme7Z77mdRt99ezPkj0D1ZLWSyqYMs4pttAweKSGElIb8WzTS6-luqPXRrPh3bN7wAlB_UFRKnZj31eOijQK3mumiKoXPJ8SUh4fH-2Hn_JSK_VbNik/s640/DSC_0006-1.JPG" width="640" /></a></div>
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<div style="text-align: center;">
<i style="color: #666666;">Brunch is the best meal of the day. Period.</i></div>
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<a name='more'></a><b>Tahoe Brunch Dish</b><br />
From the Dragonlady<br />
<b> </b><br />
<i>Ingredients:</i><br />
12 slices White Bread<br />
1/2 C. Butter, softened<br />
2/3 lbs. fresh Mushrooms, trimmed and sliced<br />
2 C. Yellow Onions, thinly sliced<br />
1 1/2 lbs. mild Italian Sausage<br />
1 lb. Cheddar Cheese, grated<br />
5 large Eggs<br />
2 1/2 C. Milk<br />
3 t. Dijon Mustard<br />
1 t. Dry Mustard<br />
1 t. Ground Nutmeg<br />
1 10 oz. Frozen Spinach<br />
Salt and Pepper<br />
<br />
<i>Directions:</i><br />
In 10 - 12" skillet, melt butter and brown mushrooms and onions over medium heat for 5 - 8 minutes or until tender. Season to taste with salt and pepper, set aside.<br />
<br />
Cook sausage.<br />
<br />
In a greased 11 x 7" shallow casserole dish, layer 1/2 of the bread, mushroom mixture, sausage, spinach, and cheese. Repeat the layers, ending with the cheese, and pouring any of the juice from the mushroom mixture over the top.<br />
<br />
In a medium sized mixing bowl, mix the eggs, milk, both mustards, nutmeg, 1 t. salt, and 1/8 t. pepper. Pour carefully over the casserole. Cover and refrigerate overnight.<br />
<br />
Preheat oven to 350 degrees and bake casserole for 1 hour or until bubbly. Serve immediately.<br />
<br />
<b>This time last year: <a href="http://www.blogger.com/goog_1458323453">Browned Butter Cranberry Muffins</a></b><a href="http://theskillettakes.blogspot.com/2010/12/browned-butter-cranberry-muffins.html"> </a>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-45372150313532403942011-11-16T08:02:00.000-05:002012-08-07T12:24:38.784-04:00Hearty Corn Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvXmA1yvCCnFWDibIY1zx4QfO3vY5vpHtpeWpt2csdy5DRA7apvBAzXtmXrsJfQJYGPReHhtbFZawRZ6ic-M98Q3CQOaJsuBiHVzH-U6nuaoWWNTyMkA3pxDE5GC43FK6F5PLDhWaQnw/s1600/DSC_0002-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvXmA1yvCCnFWDibIY1zx4QfO3vY5vpHtpeWpt2csdy5DRA7apvBAzXtmXrsJfQJYGPReHhtbFZawRZ6ic-M98Q3CQOaJsuBiHVzH-U6nuaoWWNTyMkA3pxDE5GC43FK6F5PLDhWaQnw/s640/DSC_0002-3.JPG" width="640" /></a></div>
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<div style="color: #666666; text-align: center;">
<i>Needless to say, we left it chunky.</i></div>
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<a name='more'></a><b>Hearty Corn Chowder</b><br />
Adapted slightly from <a href="http://annesfood.blogspot.com/2011/10/hearty-corn-chowder.html">Anne's Food</a><br />
<br />
<i>Ingredients</i>:<br />
5 slices Bacon, diced (optional)<br />
1 T. Butter<br />
1 Yellow Onion, finely chopped<br />
2 Potatoes, diced<br />
1 Red Pepper, diced<br />
2 Garlic cloves, minced<br />
16 oz. Corn (frozen and thawed is fine)<br />
1 Jalapeno Pepper, diced<br />
32 oz. Vegetable or Chicken Stock<br />
8 oz. Cream<br />
3 T. Corn Meal <br />
4 T. Water<br />
Salt, Black Pepper, and Cayenne Pepper to taste<br />
<br />
<i>Directions</i>:<br />
Fry the bacon over medium-high heat in a large pot. Add the butter, onion, potatoes, peppers and garlic, and fry for five minutes. Add the corn, jalapeno pepper, stock and cream. Bring to a boil. <br />
<br />
Stir together the corn meal and water, and add to the pot. Lower the heat and cover with a lid. Let the soup simmer for about 15 minutes. Check to make sure the potatoes are cooked through, or simmer for a few more minutes. <br />
<br />
Blend the soup, if you like. Season with salt, black pepper and cayenne pepper, as needed. Enjoy!<br />
<br />
<b>This time last year: <a href="http://theskillettakes.blogspot.com/2010/11/apple-crisp.html">Apple Crisp</a></b>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0tag:blogger.com,1999:blog-3533366982127988644.post-66994344750635038522011-11-12T20:11:00.001-05:002012-08-07T12:25:49.782-04:00Caramel Gala Apples with Rice Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lYKA4Xjlsnu-Wh4oI79O_CRUhXsbBX8DzzRKK1yavaJH_9qVYfiWKf5JuNuJz4Dac1XTpOj4GfdYlTsnJgNhntcLwDJX9p9N7WzCqQUQtujKP1OCKO36Pom2HpvECsXN6SCixgjuUIk/s1600/DSC_0012-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lYKA4Xjlsnu-Wh4oI79O_CRUhXsbBX8DzzRKK1yavaJH_9qVYfiWKf5JuNuJz4Dac1XTpOj4GfdYlTsnJgNhntcLwDJX9p9N7WzCqQUQtujKP1OCKO36Pom2HpvECsXN6SCixgjuUIk/s640/DSC_0012-2.JPG" width="425" /></a></div>
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<div style="color: #666666; text-align: center;">
<i>Sweet falliness.</i></div>
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<a name='more'></a><b>Caramel Gala Apples with Rice Pudding</b><br />
From Bon Appetit via <a href="http://www.epicurious.com/recipes/food/views/Rice-Puddings-with-Caramel-Gala-Apples-355205">Epicurious</a><br />
<br />
<i>Ingredients</i>:<br />
<i></i>3 C. Water<br />
1/4 t. plus pinch of Salt<br />
1/2 C. Arborio Rice<br />
4 C. Whole Milk<br />
1/3 C. plus 1/4 C. Sugar<br />
2 t. Vanilla Extract <br />
2 medium Gala or Fuji Apples<br />
1 T. fresh Lemon juice<br />
1 T. Unsalted Butter, room temperature<br />
1/2 C. Apple Cider<br />
1/4 C. Heavy Whipping Cream<br />
<br />
<div class="instruction">
<i>Directions</i>:<b></b><br />
Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold, up to 2 days<i>.</i></div>
<div class="instruction">
<i> </i> </div>
<div class="instruction">
<b></b>Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes . Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/4 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream or cinnamon, if desired, and serve.<br />
<br />
<b>This time last year: <a href="http://theskillettakes.blogspot.com/2010/11/three-cheese-mushroom-and-spinach.html">Three-Cheese Mushroom and Spinach Calzone</a></b> </div>WaterBoilerhttp://www.blogger.com/profile/09570821343409776465noreply@blogger.com0