You're a Mean One Mr. Grinch

For the holiday season I will be posting a holiday-inspired sweet treat every Sunday until the end of the year. The first Sunday Sweet is my first entry for the You Want Pies with That? blog, where bloggers from all over bake a pie inspired by a set monthly theme and a winner is voted on by the bakers. This month's theme is "Holiday Songs," so my first one out of the gate is a pie inspired by a song of the season. I decided to go with You're a Mean One Mr. Grinch from "How the Grinch Stole Christmas" and made a Key Lime Meringue pie. Here's how I did it:

Key Lime Meringue Pie
inspired by Alton Brown's Lemon Meringue Pie

Key Lime filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup key lime juice
1 tablespoon finely grated key lime zest
6 drops of green food coloring (this was to get the filling a nice Grinchy green)
1 (9-inch) pre-baked pie shell (I used this crust, pricked it all over with a fork and baked it at 400 degrees F for 12 mins covered in foil filled with a cup of uncooked rice and then for 10 more mins uncovered)
1 recipe Meringue, recipe follows

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lime juice, zest and food coloring until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lime filling.

I'm pretty happy with how this pie turned out. The boy LOVED the flavor of the filling and would like me to try to replicate it in a meringue crust pie. I'm not sure how that will work but I'll try. I thought the flavor was great too but that the filling was just a bit too runny. Next time I make this, either with lemon or lime, I will try to cook the filling a bit more once the yolks are incorporated, to see if that helps.

I like this pie for the song You're a Mean One Mr. Grinch because it's tart but with a hint of sweetness just like the Grinch and the meringue top is reminiscent of his snowy mountain top.

Happy Thanksgiving!!

Wishing everyone a Happy Thanksgiving full of fabulous food, family, football and fun! Since the Christmas shopping season officially begins tomorrow, I thought I'd put together my kitchen gift wishlist. Most of the stuff I don't anticipate receiving this year, but maybe over the course of the next year I'll add some new gadgets to my kitchen. Again, I am in no way sponsored by any of the below companies, there are just appliances, tools and books that I have either wanted for some time or William-Sonoma preyed on me with their emails, making me want things I may not need.

Here you go, in no particular order:

Bialetti Hot Chocolate Pot - this one is W-S emails all the way. Do I need this? No? Do I have anywhere for it in my current kitchen? No? Is the idea of having a pot specifically for making hot chocolate absolutely fabulous? YES!

Cuisinart Food Processor - There are so many recipes on my list of recipes to make that would be so much easier if I had a food processor

Kitchen Aid Mixer - This is something I have lusted after for a few years now. I don't anticipate it appearing under the tree this year, but from all I know of them every home chef should want this, from how well it mixes and whisks to all the fun attachments available for pasta, sausage and who knows what else.

Mandolin - I don't have a specific Mandolin picked out, I just know I'll need one with all safety features, what with my high propensity to hurt myself. Seriously though, these are great tools, I've used them before and they make slicing so easy. I imagine how nice it will be for eggplant parm, pies and who knows what else!

Le Creuset French Oven - This is another pot that I would love to have and again am not expecting this year. But as a person who loves roasts, stew and braising this is necessary addition to my kitchen arsenal and to any other cook who like the same.

Giada's Kitchen - New Italian Favorites - I'm a huge fan of Giada DeLaurentiis' recipes and have heard nothing but wonderful things about her new cookbook. Hopefully it will make it's way into my stocking.

The Pie & Pastry Bible - Over the last six months I've spent alot of time baking pies, I'd love to have the bible of pies as a reference as I work to create my own recipes. This seems like a really great reference that would be a wonderful additions to my cookbook library.

Now you may be wondering why I am posting this today and not rushing around cooking. Luckily I am at my parents house for Thanksgiving and they are cooking today's' feast. I'm contributing with an Apple Pie, which I'd better got get in the oven. Wishing you all the best!

Baked Scallops with Creamy Spicy Sauce

Last night I was craving the Scallop Dynamite Roll from Sushi Mac, an uber cheap sushi joint back in LA. I knew I had to do laundry and pack for my trip back to my parents house for Thanksgiving, so I didn't want to spend too much time trying to find a sushi place near my house that may or may not even have what I was craving. So I did a Google search for "spicy scallop" and found this recipe. I really love how the sauce incorporates both chili sauce and sugar, making this dish the epitome of "Piccante Dolce".

Gift giving is upon us!

As of today there are only 30 shopping days left until Christmas. If you are like me and haven't done anything, the stress may start to set in at thinking of how many days are left. Between moving and starting a new job, not just in a new city but in a new country, I have let the ball drop a bit this year. Luckily there is still some time to figure things out. In an attempt to help either with ideas for yourself or for the foodie or home chef in your life here are a few of my favorite things from the past year. I share these products as my favorites and not because any of the following companies know anything about me or have sponsored me.

1. Fannie Farmer Cookbook - This isn't specific to the past year but has been my family's go-to cookbook for as long as I can remember. Whenever I call my parents with a question for what temperature and how long to cook anything, they say "Check Fannie Farmer". Everything from how long to roast a chicken to how to make brownies from scratch (and it's a great recipe) this book has it all. It is a necessary cookbook in any home chef's library and at $7.99 from amazon, the price can't be beat.

2. Yummy Soup - This fabulous recipe management software is a lifesaver. I first read about it on What's for Suppr and decided to check it out. It has changed the way I keep track of recipes. I was always that person that would tear interesting recipes or ideas from magazines or the newspaper. Now with Yummy Soup, I simply find the recipe online and import it into the program with their easy AnySite Web Importer. You can also generate grocery lists right in the program while the recipe your buying for is on screen. My recipes are organized, so easy to search and I don't have a stack of papers or magazines that need a home. At $20, this is a great and inexpensive gift or stocking stuffer.

3. Emile Henry Pie Dish - I actually bought this for last year's Thanksgiving dinner, but have come to fully appreciate it in the last 6 months. Not only does this dish come in bold colors, which I love, but the way it evenly conducts heat makes quite simply for the perfect pie. I use my so much that I insisted on packing it up and bringing it with me to Toronto. At $44 from Williams-Sonoma I think this dish is worth far more that that.

4. Cuisinart Digital Slow Cooker - I used a Crate and Barrel gift card to get this slow cooker and am so glad I did. I have used it to make pulled chicken and chicken cacciatore and have a multitude of other recipes I can't wait to try. There is something about setting this to cook in the morning when you leave for work and coming home to a fabulous and easy dinner. For anyone who works a full time job but loves slow cooked foods, this is a must have. There are less expensive models, that may be fine, but I only wanted to write about things that I have personally used and I love this slow cooker. It even comes with a recipe book that has a great chili recipe. At $99 this is a higher price point, but I believe well worth it and the only other kitchen tool I brought to Toronto with me from LA.

5. Wusthof Knives - I LOVE my Wusthof knives. They are the best knives I've ever used and make all prep work so much easier and more pleasant to do. A great chef's knife paired with a solid chop block is the best gift I can imagine for a home chef and the carving set is a must have for anyone who roasts chickens or turkeys. As the knives can get pricey, what is great about them that you can by open stock or a set depending on who you are buying for and your price point.

Hope this helps you out. In the coming days I will also post my wish list as a home chef and self-proclaimed foodie for the things I would love to get this Christmas or in the coming year. Here's to the craziness of the holiday season and all the yummy food that comes along with it!

Chicken Marsala

For dinner after the tasty Pomodori al Forno, I decided to try to make Chicken Marsala. Growing up it was always one of my favorite things to order at an Italian restaurant. I haven't had it in quite some time and thought that this past weekend was the perfect time to try. I read a few recipes over the weekend but didn't write anything down and just took some chicken, dry Marsala wine and mushrooms and threw this together.

Chicken Marsala

4 thinly cut chicken cutlets
1/2 cup all-purpose flour
4 Tbsp Olive Oil
4 Tbsp unsalted butter
8 oz sliced Crimini mushrooms
2 cloves garlic - minced
1 sprig of rosemary - leaves removed
1/4 cup dry Marsala wine
1/2 cup low sodium chicken broth
salt & pepper to taste

1. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium heat. As the skillet is heating dredge the chicken through flour seasoned with salt & pepper.
2. Saute the first 2 cutlets in the skillet for approx 5 mins per side, until cooked through and lightly golden. Add a tablespoon of butter to the skillet and saute the remaining two cutlets. Reserve chicken on a plate.
3. Lower heat to medium low and add remaining olive oil to pan. Add garlic and mushrooms and saute until mushrooms begin to get tender, approx 2-3 mins. Add the chicken stock, Marsala wine and rosemary leaves. Let simmer for 5-10 minutes to cook the mushrooms and cook off the alcohol. Add salt & pepper to taste.
4. Add chicken to skillet and let cook for approx 3-5 minutes, just to warm it up. Remove chicken to a serving platter. Add the remaining Tbsp of butter to the sauce and whisk it all together to combine. Pour sauce & mushrooms over chicken and serve.

The boy had never had any kind of Marsala dish before and he really enjoyed it. I was pleased with how this turned out, especially since I just threw it together. But I think next time I'll add some shallots to the sauce, I had initially planned to use them this time but forgot to pick some up at the store.

This was a great follow up to the Pomodori al Forno, as their rich tomato flavor was balanced out with the mushroom and wine sauce of the Chicken Marsala. To go with the chicken, I just oven roasted some asparagus with olive oil salt and pepper for a very satisfying Sunday Italian dinner. Enjoy!

Pomodori al Forno

This is a recipe that I read about in Bon Appetit. I pulled it instantly upon reading and it's been on my "to try" list ever since. The boy was working today and since it's Sunday I had the luxury of being able to have a tasty treat waiting for him on his return home. It's far too domestic of me, but I couldn't help myself. Most of you know how much I love to cook for people, especially those I love. Before I digress any further, see below for the recipe:

Pomodori al Forno
from Bon Appetit

1 cups (or more) olive oil, divided
2 pounds plum tomatoes, halved lengthwise, seeded (I used a 28 oz can of San Marzano tomatoes)
1 1/2 teaspoons dried oregano
3/4 teaspoon sugar
1/2 teaspoon salt
1 to 2 garlic cloves, minced
2 teaspoons minced fresh Italian parsley
Aged goat cheese (such as Bûcheron)
1 baguette, thinly sliced crosswise, toasted

1. Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch (I used an 11x7 inch dish) glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour.
2. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer. (As I used canned tomatoes and I wanted to make sure they were done and ready I only cooked the first 2 hours and skipped the last flip)
3. Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover.
4. Let stand at room temperature 2 hours. DO AHEAD: Cover; chill up to 5 days. Bring to room temperature before serving.
5. Serve with aged goat cheese and toasted baguette slices.

It's recommended to make these with fresh plum tomatoes, but as they aren't in season I decided to use high-quality canned tomatoes. San Marzano are the best. They worked very well and allow you to cut back a bit on the cooking time. When I try them with fresh tomatoes I plan to follow the cooking times exactly.

The tomatoes were so tender, sweet and easy that I know I will make them time and again. They were also a perfect treat to tide the boy over after a long day in the cold at work before dinner. Stay tuned for what I'm making for dinner!

Banana Bread with Cinnamon Crumble Topping

We went up to the boy's family cottage this weekend and because of my compulsive need to bring something every time we go, I decided to make banana bread from a tasty recipe I saw on Orangette. I first attempted it on Friday night to no avail. The bottom and edges burned because I didn't watch it close enough and I'm not yet used to how hot my "new" oven gets. So we picked up some bananas on the way to the cottage and I re-attempted on Sunday morning. This time I slightly under cooked it, but only so that the center 2 pieces of the loaf were a bit gooey in the center, the rest was quite enjoyable.

Banana Bread with Cinnamon Crumble Topping

borrowed from Molly at Orangette

For bread

1 1/2 cups all-purpose flour

1 cup sugar

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

1 cup mashed ripe bananas (about 3 medium bananas)

2 large eggs

1/2 cup vegetable oil

1/4 cup honey

1/4 cup water

For topping

2 Tbsp sugar

1 tsp ground cinnamon

2 1/2 Tbsp packed dark brown sugar

1. Preheat the over to 350 degrees F. Butter & flour a 9x5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, letting the excess hang over the sides.)

2. In a medium bowl, whisk together flour, sugar, cinnamon, baking soda & salt. In a large bowl whisk together banana, eggs, oil, honey & water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

3. In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

4. Bake the bread until a tester inserted into the center comes out clean, about 1 hour, give or take a little (This truly depends on how hot your over runs). Cool the bread in a on on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.

This bread smells so delicious as it cooks. I haven't perfected the cooking time yet, but I think it has much to do with the oven you are using and having the patience to let it bake long enough, without leaving it too long. There is no picture because I inadvertently left the memory card out of my camera and the 3 pictures my camera could store just weren't up to snuff.

Regardless, bake this bread for you family this weekend, it's the perfect thing for the ones you love. It's delicious on it's own, but because I grew up putting butter on warm banana bread I had to try it and boy was it was wonderful. Enjoy!

Veal Sliders

Here's my final post in the "Tasty Game Day Bites" series. These veal sliders were an idea taken from a group of guys who tailgate at the San Diego Chargers games at Qulacomm Stadium. I was down there one of my last weekends in LA as the Pats were playing and tons of people were out from Boston. A few of us ended up crashing the most gourmet tailgate I've ever been too. My favorite thing they had was the veal slider and without a recipe or any kind of research I decided to make my own version. Be advised the measurements aren't exact, so add the bread crumbs slowly until you get the mixture to a good consistency.

Veal Sliders with Balsamic Onions & Garlic Mayo

SLIDERS
2 lbs of ground veal
1 egg
1/2 - 1 cup bread crumbs
3 tbsps fresh thyme leaves - removed from the stems
1/4 cup Montreal Steak Spice
Pepper
Garlic Powder
Dinner Rolls or small hamburger buns (you'll need 14-16)

1. Mix the ground veal with the thyme, steak spice, egg and bread crumbs. Add the bread crumbs on small batches to get the mixture to the right consistency to form patties, you may use more or less that I did.
2. Form veal into small patties, whatever is the right size for your buns/rolls. Lay on a cookie sheet or plate lined with wax paper and refrigerate for at least 30 minutes, to help the patties set, they can sit for longer just make sure they are in some sort of airtight container.
3. Heat a large fry pan over medium heat and spray with non-stick cooking spray. Sprinkle the top of the patties with black pepper and garlic powder. Place spiced side down in the fry pan and sprinkle the other side with pepper and garlic powder. Cook the patties on medium to medium low for 5-7 minutes per side to ensure they are cooked through completely. A nice dark crust should form on the patties. Cooking time will vary depending on how thick they are.
4. Remove to a paper towel line plate and let rest for 5 minutes before assembling and serving.


ONIONS
1 large red onion - thinly sliced
2 tbsp olive oil
1/4 balsamic vinegar
salt & pepper to taste

1. Put the olive oil in a medium saute pan and heat over medium heat. Add the sliced red onions and lower heat to medium-low.
2. Cook until the onions are tender but not caramelized, 5-10 mins depending on your stovetop and pan. Then add balsamic vinegar, continue to cook over low heat until vinegar absorbs into the onions and they become soft, about 10 more minutes. NOTE: this is not a sauce, there should be no vinegar left in the pan, it will either evaporate or be absorbed by the onions. I like the let them cook for awhile over low. and just let them work as the burgers cook and cool.
3. Serve on top of veal sliders.

MAYO
1/2 cup Mayonnaise
2-3 garlic cloves - minced

1. Mix minced garlic and mayo together. Let sit in the fridge for at least an hour to let the flavor marry. Spread on roll for veal sliders.

These were a complete hit with the guys. I heard that one of them eaven talked about the food the next day, which is one of the biggest compliments, as far as I'm concerned. I actually ended up adding the garlic mayo the next night when it was just the boy and I and we had leftovers for dinner. They were great without the mayo, but the mayo just added a little seething extra that really made it for me. You could easily make these with regular ground beef or turkey, but I think the veal makes it a little more special and the woodsiness of the thyme really works well with the meat. Enjoy!

Zucchini Fries

And here's Part 2 of the little series I'm doing on tasty treats for watching a game with a group. I admit this one was a risk for a group of beer-drinking, wing-eating boys. But I had bought way too much zucchini for the Vegetable Tian I made earlier in the week and needed to find something to use it up. While I'm not crazy about zucchini the few times, I've had zucchini fries or zucchini parmesan I've really liked it. So after some searching I found this recipe which I decided to try because it was healthier than most, had it's own spicy dipping sauce and it called for the zucchini to be cut in rounds, which is how all my leftover zucchini was already cut. So 1/2 my prep work was out of the way already!

Oven Baked Zucchini Fries with Apricot Dipping Sauce

2 medium-to-large zucchini
1 tsp. kosher salt
1 cup non-fat buttermilk
1/2 cup cornmeal
1/4 cup grated Parmesan cheese
1/8 tsp. cayenne pepper
apricot dipping sauce (recipe below)

1. Preheat oven to 425 degrees F. Spray a cookie sheet or pizza pan generously with non-stick cooking spray.

2. Trim the ends off the zucchini and slice crosswise into 1/4-inch rounds. Sprinkle with kosher salt. This will help draw some of the moisture out of the zucchini. Pour the buttermilk into a shallow dish. Mix the cornmeal, Parmesan cheese and cayenne pepper into another shallow dish. Dip the zucchini slices into buttermilk, then the cornmeal mixture. Place on the prepared cookie sheet.

3. Bake 12 minutes until browned on the bottom. Turn, then bake another 3 to 5 minutes until browned on the top. Serve with apricot dipping sauce.

Apricot Dipping Sauce

1/2 cup no-sugar-added apricot jelly
2 Tbsp. water
1 Tbsp. Dijon mustard
1 dash hot sauce

Whisk all ingredients together until smooth. Serve immediately.

You can see I followed the recipe exactly (notice the lack of red comments) and would recommend you do the same. I was pleasantly surprised with how crispy these came out even though they were baked. To my surprise the guys seemed to enjoy them too and one of them even suggested substituting chickpea flour for the cornmeal, which is the one thing I'd considering changing up the next time I make them, just to see how it works. This is a great crispy treat that's so easy to make for a crowd. Enjoy!

Chicken Wings

As promised here is the beginning of a three part series on yummy game day bites. Within 2 days of being in Toronto the boy had the guys over to watch a hockey game. While cooking for them wasn't requested or even necessary, we all I know I can't resist! The first and most obvious choice was wings, but instead of the hot wings they always have, I went with Giada's tried and true recipe (tried and true for me that is) for Balsamic Chicken Drummettes. My changes/additions are below in red. My biggest change was to double the marinade based on the amount of wings I made.

Balsamic Chicken Drumettes
from Giada DeLaurentiis

1/2 cup balsamic vinegar (1 cup)
1/2 cup honey (1 cup)
1/2 cup brown sugar (1 cup)
1/4 cup soy sauce (1/2 cup)
5 sprigs of rosemary (10 springs)
5 garlic cloves, halved (10 smashed cloves - smash them with the side of my knife to get the skin off and just threw them in the marinade as is)
10 to 12 chicken drumsticks (I used 2-3 lbs of wings)
2 tablespoons toasted sesame seeds (4 tbsp)
1/4 cup chopped fresh flat-leaf parsley (I always forget the parsley!)

1. Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

2. Preheat the oven to 450 degrees F.

3. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

6. Giada's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

All I have to say is that these were a hit with the guys! I've made them for cocktail parties and appetizer "dinners" and they always get rave reviews and are so very simple. I have let them marinate as long as 6-7 hours, putting the wings in the marinade before work and baking them when I got home, making them easy for a weeknight as well. Between football season (I should acknowledge hockey season too) and the upcoming holiday parties, these wings are a winner for just about anything. Enjoy!

New Home!

Welcome to my new and more permanent home on the web! I threw Cooking with Jen together pretty quickly and while it was a great start to blogging, the site never completely felt like me. So in my very limited free time over the past few months I have been brainstorming names and new design ideas and came up with this. The old design was great, but not mine. I wanted something cleaner and more streamlined that (with my limited knowledge of code) I could make my own. The design may change and evolve over time, as I learn more, but the title and url will remain the same. I hope you like it!

Don't worry, the old recipes and site are not lost. I included a link over in the side bar to an index of the recipes from the old site (and it will also be updated with new recipes from here).

I have also decided to start a google group for fellow food bloggers and home chefs to trade their favorite recipes. I love combing blogs and the web for new things to try, but sometimes you just want a quick answer to what is the "best" recipe for any particular dish, be it a brownie recipe or coq au vin. The thought is that you send an email out to the group and anyone can respond with their thoughts or ideas. It's is invite only and if it sounds like something that is up your alley shoot me an email at piccantedolce [at] gmail [dot] com. Or if you have a better idea for how it should work email that as well.


Enjoy!

Chicken Salad

For as long as I can remember my dad would make chicken salad with leftover chicken. One of my favorites was always when he would make it with leftover barbecue chicken and it would have the flavor of the grill and sauce throughout. Well, I roasted a chicken the other day and made a chicken salad with the leftovers. I think I'll have to make for dad next time I see him because I'm pretty sure he'll really like it.

Chicken Salad
(all measurements are approximate)

3 cups of cut up chicken (if you don't roast or grill your own, the roasted chickens you buy at the supermarket work well too)
1 half small onion diced
1 handfuls of chopped walnuts
1 handful dried cranberries
1/2 green apple diced
1/4-1/2 cup mayonnaise
2-3 tbsp Dijon mustard
Fresh cracked black pepper

1. In a large bowl mix chicken, onion, walnuts, cranberries and apple.
2. Add mayonnaise 1/4 cup at a time and Dijon mustard a tbsp at a time to get the chicken salad to your preferred consistency.
3. Once it's all mixed add plenty of cracked black pepper, it adds just the right amount of bite to offset the sweetness of the fruit. Enjoy in a sandwich with some cheddar cheese or scoop some onto a salad.

The boy was very impressed by this salad. It was clearly not what he was expecting when I said I was going to make chicken salad. I was originally just going to use just cranberries and walnuts but on first taste it was missing something and the onions and apples added a brightness and crunch that really pulled it all together.

Roast Chicken

I love roasted chicken and I think I make a pretty damn good roasted chicken. The boy has been hearing me say thing for over a year, so I decided it finally time that I make it for him. Plus it goes so well the Vegetable Tian. And the best way to get me to embrace cooler weather is to spend time baking and roasting in the kitchen. Basically all signs pointed to the fact that it was time for me to make a chicken. I cobbled this recipe together from various sources and at this point consider it my own concoction.


Roast Chicken

1 4-6 lb whole chicken (usually called a roaster or fryer)
1 lemon - quartered
1/2 small onion - quartered
3 sprigs rosemary
3 sprigs thyme
3 cloves garlic - smashed
4-6 tbsp butter - cut into cubes
1/4 cup chopped fresh sage
1 cup white wine or chicken stock
olive oil
salt & pepper

1. Preheat the oven to 350 degrees.
2. Remove giblets and rinse and pat dry the chicken, inside and out. Stuff the bird's cavity with the lemons, onions, garlic, rosemary & thyme. I like to squeeze some lemon juice inside the bird too. All the lemon and onion pieces may not fit, just fill it with as much as you can.
3. In a small bowl mash together the butter and sage. I like to use my hands as it mixes everything together best. Once the butter and sage are combined, carefully stuff the butter under the skin of the bird, over the breast, being careful not to tear the skin.
4. Place the chicken in a lightly oiled roasting pan. Pour the wine or stock over the chicken. Rub the skin with olive oil. Liberally salt & pepper the entire chicken.
5. Place the roasting pan in the heated oven. Cook for 20 mins per pound plus and additional 20-30 minutes. Baste the chicken every 15-20 minutes. For the last 15 minutes of cooking boost the oven temperature up to 450 degrees, this will give the skin that gorgeous golden color. The chicken is done when a thermometer inserted in the thigh registers 170 degrees
6. Remove from oven and let rest for approx 15 minutes.

For most people roast chicken is intimidating, but in reality it is quite easy and something everyone should try. Not to mention it's so much tastier than the already cooked roasted chickens you by at the store or "bubble chicken" as the boy calls them (because they come in those bubble-like containers). Don't get me wrong those are an easy and tasty quick fix, but it's worth it once in awhile to take the time to roast your own, especially on a brisk fall day.

Note: If you only have one oven and want to make the Vegetable Tian and Roast Chicken for the same meal, which I highly recommend doing. Here's what I did: Put both dishes in the 350 degree oven side by side, make sure to rotate the dishes about halfway through cooking so they cook evenly. Since the directions for the tian call for it to be baked at 375 degrees, I just added 10 minutes onto the covered cooking time, but that all depends how your oven runs. The vegetable will be done first, especially since you don't want they to be in the oven when you boost the heat, but just cover them with foil to help them retain their heat once out of the oven.

Vegetable Tian

Many of my readers know that I am now living up on Canada until next summer to work on the movie and be able to spend some more quality time with the boy. I made the move early this week (after voting of course) and wanted to make a tasty and truly fall-like meal for my first night in town. While the boy was busy working and I should have been unpacking and getting settled, I instead decided to get going with one of my all time favorite meals. Roasted Chicken and Ina Garten's Vegetable Tian. I'll post today about the tian because it is one of my all time favor tie vegetable dishes. It even gets me to eat zucchini something I wouldn't' normally do!

Vegetable Tian
recipe by Ina Garten from her book "Barefoot in Paris"

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere, grated

1. Preheat the oven to 375 degrees F. Brush a 9 by 13 by 2-inch baking dish with olive oil.

2. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

3. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.

4. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

The hardest part of this dish is finding vegetable that are all about the same circumference. I find that plum tomatoes work best with the zucchini. My potatoes were a bit too big, but it still turned out wonderfully. I even got the boy to eat a whole bunch of it, and he NEVER ate vegetables at home when he lived alone.

The photo is not one of my best, but I'm still learning how where the best place to take pictures are in my new place and just getting settled into a new kitchen. It's all very exciting and there will hopefully be some changes in the blog in the next month or so. Stay tuned!

Boston Cream Cupcake

About a month ago one of my co-workers brought cupcakes into the office from a well-known bakery. I was less than impressed by the majority of the cupcakes from this bakery, but she bought a Boston Cream Cupcake that was amazing! I've always loved Boston Cream pie and donuts, basically anything along those lines and ever since having the tasty cupcake I've been wanting to try to recreate it. There are all kinda of recipes online but sifting through which pastry cream filling would be the best and which cake recipe would be the best is something I don't have time for right now. In an impulsive moment at the grocery store I decided to make a Boston Cream cupcake with cake and pudding mixes. See how I did it below:

Boston Cream Cupcakes

1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix (including the ingredients necessary for cake)
1 box Jell-o cook & serve putting (including the ingredients necessary for pudding)
9 oz semi sweet chocolate chips
1 cup heavy cream

1. Prepare the cake mix according to the directions on the box - should make approximately 24 cupcake. Make sure to fill each cup 2/3- 3/4 full with cake mix (i filled each about 3/4 full which is probably why I only got 21)
2. As the cupcakes bake, cook the pudding on the stovetop per the directions on the package. Once it's cooked, remove from the heat and allow to cool to room temperature, stirring occasionally.
3. Boil heavy cream in a sauce pan over medium high heat. Once it boils pour over chocolate chips and whisk together until chips have melted and everything is combined and smooth.
4. When cupcakes are done baking remove to a wire rack and allow to cool for at least 30 mins.
5. Once they have cooled you can begin assembling the cupcakes. Using a sharp knife cut a cone shape out of the top of the cupcake, cut most of the pointy part off and fill the hole with pudding, replacing the top on the cake.
6. Carefully ice the cupcakes with a thin layer of chocolate ganache. I found that a normal spoon worked best, to pour some ganache onto the cakes and use the back of the spoon to gently spread the ganache in an even layer.
7. These can be eaten right away, but if you let the cupcakes sit for a few hours to let the ganache set-up they are even better.



Making these with cake and pudding mix was so easy and they were quite satisfying. I will still try to make them again with cake and pastry cream from scratch, but this is a quick and easy method for a cupcake that's a little bit more special than the average store bought cupcake. Enjoy!

Mexi Mac and Cheese

Anyone who knows me knows how much I LOVE Mac & Cheese. My sister had seen Sandra Lee do a Taco Mac & Cheese on the Food Network and thought it looked good. It was raining today, making it a comfort food kind of day, so I decided to try my own version.

Mexi Mac & Cheese
serves 8

1 lb ground turkey
1 packet low sodium taco seasoning
3.4 cup water (or what is called for for the seasoning packet)
1 tsp chili powder (optional)
1 tsp cumin (optional)
2 Tbsps olive oil
1 small onion diced
5 Tbsps butter (separated)
5 Tbsps flour
2 cups milk
4 cups shredded Mexican cheese blend
1 10 oz can of Rotel (a diced tomato & chili mixture) - drained
1 lb large elbow macaroni cooked
1 cup bread crumbs or crushed tortilla chips
salt & pepper to taste

1. Preheat the oven to 350 degrees. Heat 1 tbsp olive oil in a skillet over medium high heat. brown ground turkey. Add the taco seasoning as directed on the packet, it may be a bit runny and if so just continue to cook until it reduces down. Add the chili powder and cumin, stirring to combine.
2. In a large pot heat 1 tbsp of olive oil over medium high heat and saute onions until translucent.
3. Add 4 tbsps of butter and the 5 tbsps of flour to the onions & oil. Mix together until combined and flour is slightly brown. Whisk in milk and lower heat to medium, stirring until begins to thicken.
4. Remove sauce from heat and stir in cheese, one handful at the time. Add Rotel and browned turkey, making sure not to add too any extra liquid. Add in cooked pasta.
5. Pour pasta mixture into a buttered baking dish. Top pasta with bread crumbs, salt, pepper, and dot with remaining tablespoon of butter. Bake in heated oven for 30-40 minutes or until top is nicely browned and cheese is bubbly.

I added the cumin & chili powder because I found the spice packet I used didn't have enough heat and the additional spices made it just right for me. To make this more special I'm going to try topping it with crushed tortilla chips next time I make it. You can also sprinkle the topping with more chili powder to add even more heat. This was a fast and easy mac and cheese that served with a simple green salad makes perfect complete meal. Enjoy!