BUTTERMILK CORNBREAD

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I love cornbread. And I have several really good cornbread recipes already on this site. But for whatever reason, this cobbled together recipe I think is going to be my favorite. First of all, I love using buttermilk. (I almost always have some on hand.) Now granted, I don’t drink the stuff, but I love adding it to pancake batter, for example, because I love the tiny bit of tang it provides. Another reason for this recipe – I didn’t have a super plain, slightly sweet, buttermilk cornbread recipe at the ready. Now I do. And as far as I’m concerned, it is the perfect cornbread recipe. Easy to build. Just enough sweetness for my taste. And super moist. All the qualities I believe a fabulous cornbread should possess. And it contains only the most essential of ingredients, all of which I normally have on hand.  

Now don’t get me wrong. My other cornbread recipes are great too. And I will still enjoy eating them when I serve certain dishes. But for an all-around, multi-purpose, you can serve this with just about any dish cornbread, this is now my go to recipe. It is perfect for breakfast slathered in butter and drizzled with warm maple syrup. Great with a big old bowl of soup or chili for lunch or dinner. And if you are into cornbread dressing, this recipe would work really well. (See recipe below) However, I would suggest reducing the sugar to 1 or 2 tablespoons. Your choice of granulated or brown sugar.

So that’s it for today. It’s rainy and very windy here in our part of the world. I can still see Port Susan, but the mainland and the mountains are hidden from view. I know they will come back to me, but for now all I have is their image in my memory banks. It’s kind of like how we are planning to celebrate Thanksgiving this year. We are going to treasure our memories of past gatherings. And lift a glass or two to our family and dearest friends. But we are going to stay safely tucked away in our own home. And by doing so, help our dearest friends stay safe too. All the while looking forward to when we can all once again celebrate and give thanks together.

Happy Thanksgiving Day my friends. And please stay safe. And as always, peace and love to all.

½ c. (1 stick) unsalted butter, melted (I use a large glass mixing bowl and melt the butter in my microwave)

¼ c. granulated sugar

¼ c. brown sugar, packed

1 c. buttermilk

2 eggs

1 c. cornmeal

1 c. unbleached all-purpose flour (fluffed)

½ tsp. baking soda

½ tsp. kosher salt

fleur de sel or other flaky salt

Butter an 8-inch square pan or an 11×7-inch rectangular pan. (I use glass Pyrex dishes.) Set aside.

Mix the melted butter, granulated sugar, and brown sugar together. Stir in the buttermilk and then the eggs. Stir until well combined.

In a separate bowl, whisk the cornmeal, flour, baking soda, and kosher salt together. Add to the butter mixture and stir just until combined. Avoid over-mixing the batter. It doesn’t need to be completely smooth. Pour into the prepared pan. Lightly sprinkle with fleur de sel.

Bake in a pre-heated 375 degree oven for 22-26 minutes, or until a toothpick inserted in the center comes out clean. Don’t overbake.

CORNBREAD DRESSING

½ lb. Italian sausage (pork or chicken)

4 T. (½ stick) unsalted butter

¾ c. diced celery

¾ c. chopped onion

6 button mushrooms, thinly sliced

½ tsp. dried sage

½ tsp. kosher salt

freshly ground black pepper

2 tsp. poultry seasoning (or more to taste)

¼ tsp. granulated garlic

1 tsp. dried parsley

3 c. cubed rustic bread, toasted (I like part sour dough)

2 c. cubed and dried cornbread (just cube the cornbread and let it sit for a few hours on your counter) 

1 egg, beaten

2 c. chicken broth

Fry sausage (crumbling it as it browns) in a large frying pan or Dutch oven. When browned add the butter, celery, onion, and mushrooms; cook until the onion is transparent.  Stir in the sage, salt, pepper, poultry seasoning, granulated garlic, and dried parsley. Remove from heat and gently stir in the bread cubes and cubed cornbread. (Don’t worry if the cornbread breaks down.) Whisk the egg and chicken broth together. Pour over the bread mixture; gently stir until combined.

Spoon the dressing into a buttered casserole pan, cover with lid or aluminum foil, and either refrigerate until ready to bake or place in a pre-heated 375 degree oven for 35-40 minutes. Remove lid and bake an additional 5 minutes or until starting to brown on top. Serve hot.

SPAGHETTI IN A SPICY ARRABBIATA (ANGRY) SAUCE

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Now I know there are evenings when all you want is to spend as little time as possible in your kitchen while at the same time serving a delicious and soul satisfying pasta dish to your family. So as the saying goes, “have I got a deal for you”! Now that I have you all excited, I better add a warning. This is probably not a dish young children would appreciate. It is also a dish that anyone whose stomach responds poorly to spicy food might also want to avoid. Not that this dish is super spicy. In my opinion it is not. And I’m kind of a wimp when it comes to spicy food. But everyone’s stomach and taste buds are different. And as much as someone might enjoy an all heat 5 star experience at the moment, there can be a world of hurt that follows if your mouth and your stomach are not in full accord to begin with. (Like wine for me. My mouth loves wine. My stomach, not so much!)

Anyway, before I begin telling you how wonderful and easy this dish is to prepare, I felt it only fair to provide you with the whole story. (It’s called a disclaimer.) Now where was I? Oh yes – telling you how delicious and easy this dish is to prepare. But first, how we discovered the true meaning of “arrabbiata”.

The best arrabiata we ever tasted was in the Eastern part of Italy as we traveled from the Amalfi Coast towards the Adriatic Sea. Our travels took us just north of the Gulf of Taranto with a one night landing in the small town of Bernalda (near Mataponto, if that helps) at what was essentially a modern, business man’s, no frills hotel. We arrived hungry, and as luck would have it, lunch was still being served. But we were informed that the lunch menu was limited to just a few items. Mr. C. chose arrabiata and I went for something else. Mine was excellent, but not nearly as memorable as Andy’s choice. I really could not stop myself from taking small bites of his pasta throughout the meal. That meal at this humble hotel restaurant was the first of many fabulous meals we experienced as we traveled north along the Adriatic. And a wonderful surprise because that part of Italy is much less frequently visited than along the eastern, middle, and northern part of the country. And because the tourist trade is not as prevalent in that part of the country, we had not expected to be so royally treated and served such amazing food along our chosen route. But we were. And I can tell you true, if you want to experience the best that Italy has to offer, go off the beaten track. We are still reeling from the experience, and it was seven years ago! But, back to arrabbiata. (I so easily get distracted.)

This is probably one of the easiest red pasta sauces you will ever prepare. It takes hardly any time to produce a deeply flavored sauce that hasn’t had to spend several hours simmering. So while it burbled away, I made salad dressing, toasted up some croutons, threw some lettuce and romaine through my salad spinner, grated up some pecorino-Romano cheese, and cooked perfect al dente spaghetti. Ta da – dinner on the table.

So give this sauce a try. It’s just as good as the one we had in Bernalda and a heck of a lot easier to obtain. You will also find another really wonderful recipe for Pasta with Arrabiata Sauce on this blog. It too is delicious, and just enough different to give you a choice. Whichever recipe you choose, you are in for an Italian treat.

Two “B”, or not two “B”, that is the question. And yes, you will see this angry sauce spelled with either one “B” or two. But the spelling we learned while in Bernalda contained only one “B”. However, I have since learned that the correct spelling contains double Bs. So “B” it!)

As always, have fun trying new recipes. It’s always good to expand the bounds of your comfort zone. And in such a safe way as trying out new dishes, pretty much a safe way to do so. Peace and love to all.

¼ c. extra virgin olive oil

4 cloves garlic, finely minced

½ tsp. crushed red pepper flakes (more or less to taste) (I use a scant ½ teaspoon – perfect for Mr. C. and me)

1 tsp. kosher salt

freshly ground black pepper

3 T. dry red wine

1 tsp. brown sugar, packed 

1 (28-oz.) can crushed or whole tomatoes in sauce (Italian if possible – I use Cento brand)  

8 oz. spaghetti, cooked al dente   

1-2 T. pasta cooking water, if needed

¼ c. fresh basil chiffonade, plus more for garnish

freshly grated pecorino-Romano cheese (Parmesan in a pinch)

Heat the olive oil in a medium sized covered Dutch oven. Add the garlic and cook over low heat for a few minutes until the garlic has softened and turned a light, golden brown. Stir often to make sure the garlic doesn’t burn. If it does, start over!

Stir in the crushed red pepper flakes, salt, and black pepper. Let the ingredients dance around the pan together for about a minute before pouring in the wine. Leave alone until the wine has all but evaporated. Then stir in the brown sugar and crushed tomatoes. Bring just to a boil, reduce heat, cover, and simmer gently for 20 minutes. Remove lid and simmer another 10-15 minutes or until the sauce has had a chance to thicken a bit, stirring occasionally. 

Transfer the al dente pasta into the sauce using a slotted spoon or spider strainer. Stir in pasta water if the sauce is too thick, then add the basil*. Simmer for a couple of minutes to blend flavors. Taste and adjust seasoning. (The sauce should be thick, but not so thick that it almost forms chunks. You want the sauce to lovingly cling to every surface of the pasta.)    

Serve the pasta hot, topped with additional basil. Pass the grated pecorino-Romano cheese.

*It is always best to add fresh basil towards the end of any cooked recipe calling for fresh basil. It can become bitter if added too soon. Plus it gives the sauce (or whatever dish you are preparing) that fresh herby basil flavor we all adore.

ZUCCHINI, WALNUT, AND GOLDEN RAISIN BREAD

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I love receiving our every other Saturday farm box. And in our last box we received 2 beautiful organic zucchini. Although zucchini is one of my favorite vegetables (actually it’s a fruit, but who gives a hoot about nomenclature for all practical purposes), I forgot about these 2 beauties in my quest to use up some of the more exotic veggies before our next delivery arrived. So when I decided to take another look in my veggie drawer, I was met with 2 veggies I know had seen better days. I felt so bad. So I decided to honor these 2 zucchini by preparing something with them that would pay homage to their versatility. And the first thing that came to mind was zucchini bread.

Although I already have daughter Ursala’s great zucchini bread recipe (Zucchini Seed and Nut Bread) on this site, I was up for an adventure. So I went on line and found Jenn Segal’s (Once upon a Chef) Zucchini Bread recipe. Now I very much respect this wonderful chef. But I can almost never leave a recipe alone. So I made a few changes and came up with this version. And it turned out very nicely. In fact – we loved the bread.

So if you too would like a moist and tender, very tasty quick bread to serve to your family, I offer up this recipe. It really is a fabulous way to use zucchini, even zucchini that has seen better days. And one of the marvelous things about this recipe, besides not having to use a mixer – you don’t have to wring the liquid out of the grated zucchini. Just pile it into a measuring cup and call it good!

So as always, I hope you enjoy this recipe. I also hope you are planning to make this Thanksgiving as special as every other previous Thanksgiving. Even if, or should I say, especially if only immediate family members are going to be at table. All the more reason to make this Thanksgiving meal memorable. After all, who is more important than your own family members?

If you need inspiration, don’t hesitate to search my blog under Thanksgiving Dinner Recipes for suggestions and recipes for everything from appetizers to desserts. For help deciding on a menu, search under Thanksgiving Menu. Peace and love to all.

1 T. brandy, apple juice, or water

½ c. golden raisins

2½ c. unbleached all-purpose flour, fluffed

½ c. whole-wheat pastry flour or regular (fluffed) whole wheat flour in a pinch

3 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. baking soda

½ tsp. baking powder

1 tsp. kosher salt

3 lg. eggs

2 tsp. vanilla extract

1 c. granulated sugar

¾ c. brown sugar, packed

2 c. grated zucchini (do not wring out the liquid)

1 c. (2 sticks) unsalted butter, melted and mostly cooled (slightly warm is fine)

1 c. chopped walnuts

Generously grease two 8×4-inch loaf pans (glass preferred) with nonstick cooking spray. Place a piece of parchment paper along the bottom of each pan and give the parchment paper a light spray too. Set pans aside.

Gently warm the brandy and golden raisins in a small pan. Remove from heat, stir, and set aside to cool. (Plumped raisins are best in any kind of recipe. Especially when they are plumped with booze!)

Whisk the flours, cinnamon, nutmeg, baking soda, baking powder, and kosher salt together in a small mixing bowl. 

In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, and vanilla together. Add the grated zucchini and melted butter. Using a rubber spatula, stir to combine.

Add the dry ingredients to the egg mixture and stir until just combined. Stir in the nuts and golden raisins. Divide the batter evenly into the prepared pans.

Bake in a pre-heated 325 degree oven for 55 to 60 minutes, or until a toothpick poked into the middle of each bread comes out clean.

Remove from oven and set the pans on a wire rack to cool for about 10 minutes before turning out onto the rack to cool completely. Store in an airtight container. Great gently warmed and lightly spread with room temperature butter.

           

SPICY AND SAVORY HASSELBACK POTATOES

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And yes, there are 4 potatoes on that baking pan. Served 2 the first night and heated the other two the next evening. The potatoes heated up wonderfully.

When it comes to serving potatoes to my husband, I have to be very careful. For some inane reason, Mr. C. is not a potato lover. Now granted, I’m thrilled that he is not the typical “meat and potatoes” kind of guy, because I could never be the kind of cook that would please him if that were his inclination. My tastes are simply too varied to ever have made my endeavors in the kitchen pleasant for him if his tastes were terribly restrictive. But other than regular potatoes and some cruciferous veggies (too numerous to mention), Mr. C. is even more adventurous than I am when it comes to partaking of new dishes. (Especially when we are traveling, the man will try anything!) So when I occasionally force a potato on him, it better be pretty darn tasty.

In our last garden box, 4 beautiful new white potatoes were included with all the other lovely organic produce. Yikes! Plus I already had two in my counter veggie basket. So now, what the heck was I going to do with all these potatoes?  

Since I already had a flank steak marinating in my fridge (recipe soon to follow), I thought a nice baked potato would make a fine accompaniment. But to make it more palatable for him, perhaps I should dress it up a bit. So hasselback potatoes came to mind because I knew he already enjoyed my other recipe for this unusual and tasty potato preparation. (See my other recipe at the bottom of this post.)

But I wanted a bit more zing in my hasselback potatoes this time because the tasty flank steak I was going to serve alongside the potatoes demanded an equally flavorful companion. So I came up with this preparation. And guess what? Yes, he liked the potatoes. No, even a potato prepared in this easy and delicious way was never going to turn him into a potato lover. I still claim that distinction in our household.

So as always, keep thinking of new and interesting ways to prepare food for yourself and your family. Keep staying safe. And keep counting your blessings. Peace and love to all.  

2 T. extra virgin olive oil

1 garlic clove, finely minced

1 tsp. finely chopped fresh rosemary

1 tsp. seasoned salt

½ tsp. kosher salt

¼ tsp. paprika

freshly ground black pepper

pinch cayenne pepper

4 med. sized potatoes

Combine olive oil, garlic, rosemary, seasoned salt, kosher salt, paprika, black pepper, and cayenne pepper together in a small bowl. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Place potatoes on a rimmed baking sheet.

Using a pastry brush, coat the potatoes with the olive oil mixture, carefully working it between the slices and coating all sides. (I find this step works better when I carefully ply the slices apart and Mr. C. slathers on the olive oil mixture. And yes, it’s a messy job.)

Bake in a pre-heated 375 degree oven for about 60-70 minutes or until golden brown and soft when pierced with a fork. Serve immediately.

ACCORDIAN BAKED YUKON GOLD POTATOES (HASSELBACK)

2 T. butter, melted

1 garlic clove, finely minced

½ tsp. kosher salt

freshly ground black pepper

4 med. sized Yukon Gold potatoes, unpeeled or peeled – your choice

Combine butter, garlic, salt, and pepper. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Using a pastry brush, coat the potatoes with butter mixture, carefully working it between the slices and coating all sides. Place potatoes on a rimmed baking sheet and bake in a pre-heated 375 degree oven for about 60 minutes or until golden brown, crispy, and soft when pierced with a fork. Serve immediately.

 

HOT DOGS IN A BLANKET WITH SRIRACHA DIPPING SAUCE

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I have no idea what is happening to me lately, but I have been craving hot dogs. Now the last time that happened, I was pregnant with my daughter Paula. And no, this 76 year old lady is definitely not pregnant. And frankly, even if it were still possible, I’d slit my throat if that was the case! (No offence Paula.) The ability to get into that condition left the realm of possibility about 35 years ago. Thank God! (Again, no offence intended.)

So that leaves me with this quandary. Why in the name of all things gourmet, would I be craving a hot dog? Am I not getting enough saturated fats, preservatives, and nitrates in my diet? Am I feeling salt depleted? What could be happening to my body that would cause this unhealthy craving? So I decided to think on the subject. Which I did. And I came up with a most logical and reasonable conclusion. Hot dogs taste good. They are simply really, really yummy.

Now I am not so far gone as to eat just any old hot dog. Even I can show restraint when forced to face the facts. And the fact of the matter is – not all hot dogs are created equal. Some are just healthier than others. For example, Organic Valley Beef Hot Dogs, Hebrew National 97% Fat Free Beef Franks, Applegate Natural Stadium Beef and Pork Hot Dogs, and our favorite – Painted Hills Natural Beef Uncured Beef Hot Dogs are far better for us, and much tastier than their cheaper contemporaries. So although a lean piece of baked chicken would ultimately be much better for me than a hot dog, it’s too late in the game for me to begin denying myself some of the simpler pleasures in life.

So, with that in mind, I made hot dogs in a blanket last evening for dinner. And I have to tell you, I was in comfort food heaven. Warm out of the oven, then dunked in Sriracha Dipping Sauce (see recipe below) and creamy Dijon mustard, I was one happy lady at dinner. And to go along with the hot dog, a Spicy and Savory Hasselback Potato. (Recipe coming soon.) Altogether a very satisfying meal.

And I have to say, the “blanket” was one of the main reasons I enjoyed the hot dog so much. The dough was terribly simple to prepare, and took only about 90 minutes from beginning to end. Of course, most of that time was hands free so I could accomplish other things while the dough was rising. So last evening, instead of eating hot dogs wrapped in large, fluffy, boring grocery store buns, our dogs were lovingly encased in soft and flavorful homemade cheese bread.   

I truly hope you give this recipe a try. I’m sure your entire family will enjoy this delicious way to raise the simple hot dog to a new level of excellence. And remember, not all hot dogs are terribly bad for us. Granted, health food they’re not. But once in a while, a real comforting treat.  

As always, try and remain safe and sane through all the political turbulence going on right now, the increase in covid-19 cases, and the approaching holidays. If there ever was a year that I would not especially want to repeat, it’s 2020. But even with all the stress this year has brought with it, I still wake up in the morning looking forward to spending another day with Mr. C., playing in my kitchen, talking or social distancing with family and friends, and closing my day by reading a few chapters in a good book. And every night as I drift off to sleep, I give thanks for all the joy I have in my life. May you too find joy in every day pleasures. Peace and love to all.

2 tsp. quick-rise yeast

½ c. warm water

1 tsp. granulated sugar

1 T. extra virgin olive oil, plus more for oiling the bowl

¼ tsp. kosher salt

scant ¼ tsp. granulated onion

¼ c. grated sharp cheddar cheese

1¼ c. unbleached all-purpose flour, or more as needed

6 hot dogs or sausages of choice

1 egg

2 tsp. milk

sesame seeds

Combine the yeast, water, and sugar in the bowl of your stand mixer using your bread hook. Let sit for 3-4 minutes. Add the olive oil, salt, granulated onion, cheese, and 1 cup of the flour. Mix on low until a soft dough forms. Knead, adding additional flour as required, until the dough sticks to the bottom of the bowl but not to the sides. The dough should still feel slightly sticky.

Pour a bit of olive oil into the bowl, and using your hands and a stiff rubber spatula, form the dough into a ball. Cover and let rise for one hour or until doubled in size.

Punch the dough down and divide into 2 pieces. Roll each piece into a 10-inch circle on a well-floured surface. Then using a pizza cutter or sharp knife, cut each circle into thirds. Starting with the wide end of the triangle, wrap the dough tightly around each hot dog. Place narrow point down on a parchment paper lined baking sheet.

Whisk the egg and milk together and brush the top of each dough wrapped hot dog. Sprinkle with sesame seeds. Let sit while you pre-heat your oven to 400 degrees.

Bake for about 15 minutes, or until golden brown. Serve warm.

SRIRACHA DIPPING SAUCE

¼ c. mayonnaise

¼ c. sour cream or Greek yogurt

1½ tsp. Sriracha, or more to taste

Stir until well combined. This simple sauce truly is crazy good.   

OVEN BRAISED CHICKEN WITH GARLIC, ROSEMARY, AND WHITE WINE

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I forgot to take the picture until after we had already eaten. Bad me!

And yes, another braised chicken recipe. Because in my book, you simply can’t have too many recipes for oven braised chicken. Especially really good recipes for braised chicken! And yup, this is one of the good ones.

So why chicken? First of all, chicken is one of the leaner animal proteins. And it can be found in many ethnic cuisines. And it takes to spices and sauces with ultimate adaptability. In other words, it pairs with just about any herb, spice, or sauce you can name. Chicken is delicious baked, boiled, or fried. Which makes it a very versatile ingredient. Plus it’s readily available. And, I love chicken. Which is ultimately the real reason I use chicken in many of my recipes.

So the other evening I was on another one of my “I need comfort food for dinner” kicks. Plus I still had a couple of whole chickens in my dying freezer. (Only about a quarter of our freezer is still actually keeping food frozen. And yes, we have a new freezer ordered. But good luck finding a new upright “manual” (not frost free) freezer during this pandemic. We have had one on order now for about 6 months. No kidding!)

Anyway, with a terminal freezer and comfort food in mind, I came up with this recipe. I paired this dish with Simple Steamed Brown Rice (see recipe below) and steamed green beans, and we were both delighted with the results.

So if you too are in the mood for a savory and creamy, calorie laden comfort dish to serve your family, by all means prepare this recipe. It is just a simple way to treat yourself and your family. But remember – moderation in all things. So this is definitely not an everyday chicken recipe. This is a rich, full bodied, in your face, creamy comfort food dish. And serving a dish like this once in a while is not a sin. At least to my way of thinking it’s not a sin. What would constitute a sin, and also a shame, would be to never allow yourself or your family the pleasure of tasting a dish like this. That would just be wrong.

So step away from that low fat chicken recipe you were considering, and come on over to the dark side. I promise you will enjoy the experience. And yes, you can immediately go back to more healthy ways of cooking chicken. But for one glorious moment in time, let the cream sauce rule.

As always, have fun in your kitchen, try new and exciting recipes, and look for all the joy that life has to offer. Remember, what we are living through every day is not the dress rehearsal for our lives. This is the main show. The only show. So please don’t live for when the pandemic is over. Or for when you get that better job. Or for when you lose those extra few pounds. Just live each and every day with all the gusto you can muster. Peace and love to all.  

1 3-4 lb. whole chicken fryer

⅓ c. unbleached all-purpose flour

2 tsp. seasoned salt

freshly ground black pepper

2 T. extra virgin olive oil

2 T. unsalted butter

2 lg. shallots, thinly sliced

5 garlic cloves, finely minced

1 T. finely chopped fresh rosemary, or more to taste

1¼ c. chicken broth

¾ c. dry white wine

2 tsp. Dijon mustard  

1 T. unbleached all-purpose flour (if all the seasoned flour is used)

1 c. whole milk

¼ c. heavy cream  

1 T. chopped fresh parsley

Cut the chicken into 8 pieces – 2 thighs, 2 legs, 2 breasts – each cut in half. (I leave some of the skin on the chicken pieces, but remove as much of the chicken fat as possible. I freeze the wings and backs to make chicken stock at a later time.)   

Pat the chicken pieces dry with a paper towel. Whisk the flour, seasoned salt, and pepper together in a shallow pan. Dredge the chicken in the seasoned flour mixture until well coated. Shake off excess flour. Save any remaining flour.

Heat the olive oil and butter in a lidded cast iron or heavy skillet over medium heat. (I use my shallow lidded Le Creuset Cast Iron Braiser pan for this recipe.) Fry the chicken on both sides until golden brown. Remove chicken from skillet and place on a plate. (The chicken doesn’t have to be completely done at this point.)

Add the shallots to the skillet; sauté until just starting to soften. Add the garlic and continue cooking for another minute. Add the chopped fresh rosemary. Add the chicken stock, white wine, and Dijon mustard to the pan. Stir until all of the brown bits are lifted off the bottom of the pan. Simmer for 3-4 minutes. Add the partially cooked chicken, along with any juices, back into the pan, skin side up. Bring the liquid to a boil.

Cover the pan, and allow the chicken to braise in a pre-heated 350 degree oven for about 60 minutes, or until the meat is fork tender. Turn the chicken after 30 minutes. Remove from oven, and transfer chicken to a plate.

Just before transferring the chicken to a plate and making the creamy gravy

If there is a tablespoon of seasoned flour left, add to the pan. If not, add enough regular flour to make up a tablespoon. Over low heat, whisk the flour into the brown bits at the bottom of the pan until well combined. Slowly add the whole milk and heavy cream to the pan. Bring the gravy to a boil, reduce heat, and simmer, whisking the whole time, until a lovely silky gravy is achieved. Taste and adjust seasoning. (The gravy will probably need a bit more salt and pepper.) Return the chicken to the pan.

When ready to serve, sprinkle with parsley, and serve the chicken and gravy over mashed potatoes, rice (brown*, white, or mixed), or buttered noodles.

*Simple Steamed Brown Rice

1 c. brown rice

1¾ c. water

2 tsp. extra virgin olive oil

½ tsp. seasoned salt

freshly ground black pepper

Dump all in your rice cooker. Stir. Put on GO. Walk away for about an hour.   

 

OLD BAY SEASONED CRAB CAKES

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You have to know, that if I were a descendant of the Rockefellers, I would eat fresh crab at least once a week. I’d pick up a half pound of it, just for me, (I’ll explain why later) and eat it straight out of the container. No lemon, no tartar, no drawn butter, no nothin’! Just straight from the container to my mouth.

But we were not blessed with wealthy parents. Actually, maybe we were extremely blessed not to be raised with our every little wish fulfilled. It could go either way! Regardless (and no, I don’t care if it’s now OK to say irregardless, I ain’t gonna murder the English language even for the sake of being well informed), I’m just not predisposed to frequently spend that much of our hard earned money on fresh crab just for myself! And so that you won’t think too ill of me for buying fresh crab just for myself, allow me to explain. I don’t think Mr. C. would give a flying fig if I never again served him another crab dish. Well, with two wonderful exceptions – Crab Bisque (the best first course tomato soup you could ever imagine passing over your taste buds and sliding down your throat) and these crab cakes. That’s it. Well as far as I know, that’s it! There could be another dish just waiting to be discovered that he might enjoy. But if there is, I sure haven’t found it yet! (And yes, the Crab Bisque recipe is on this site.) Anyway, we both love these crab cakes. They are easy to prepare, and guess what, you can actually taste the crab. So that leads me to my next comment.

If you want to experience a really good crab cake, then bite the bullet and buy good crab. It certainly can be canned crab, but not the cheap brands that contain what I call fuzzy crab. Treat yourself. Pay the money for a good product. Then add the few simple ingredients listed below, and you will have the pleasure of dining on a truly delicious way to eat this lovely crustacean. After all, the recipe comes with Mr. Cs seal of approval.    

And crab cakes are very versatile. They make a delightful first course if you make them tiny and serve a couple on a bed of lettuce with a bit of sauce dribbled all around. And of course, they are a great entrée when accompanied by a creamy risotto and a crunchy cabbage slaw, for example. However you choose to serve these babies, they are sure to be loved.

So as always, don’t forget to treat yourself once in a while. After all, life is short and we all need a bit of pampering to keep us going. Even all of us who are the primary cooks in our family. Most of us tend to put our spouse or our kidlets first. And most of the time, that’s fine. But every so often, we should go crazy and think of ourselves first. So if you’ll excuse me, I’m going to go add a half pound of crab to our grocery shopping list. Then I’m going to eat it all by myself! (And not feel guilty!)

Peace and love to all.  

1 lg. egg

¼ c. mayonnaise

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

dash hot sauce

freshly ground black pepper

1½ tsp. Old Bay Seasoning

1 T. finely minced fresh parsley

10 finely crushed saltine crackers

1 lb. lump crab meat

½ – ¾ c. plain dry bread crumbs

1 -2 T. unsalted butter

Whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, black pepper, Old Bay Seasoning, and parsley together in a mixing bowl. Fold in the cracker crumbs and crab. (Be gentle, you don’t want to break up the crab meat.) Mixture will be very wet and messy at this point. Not to worry, the cakes will firm up nicely as they cook.

Spread the bread crumbs in a small shallow container. (I use an 8-inch cake pan.) Using a #10 (3/8 cup) ice cream scoop, carefully plop balls of the crab mixture on top of the bread crumbs, a couple at a time. Carefully roll the balls in the bread crumbs and place on a wax paper lined plate. Press lightly to smush them down a bit.  Cover and refrigerate for at least 2 hours before frying.

When ready to serve, heat butter in a large heavy skillet. Fry cakes over medium heat until dark golden brown and heated through, about 4 minutes per side. Serve with Spicy Seafood Sauce, Lemon Garlic Aioli, or sauce/aioli of choice. (See highlighted recipes below.)

SPICY SEAFOOD SAUCE

½ c. mayonnaise

1 tsp. fresh lemon juice

¼ tsp. Old Bay Seasoning

freshly ground black pepper

1 T. finely minced fresh parsley

1 T. finely chopped fresh chives

Whisk mayonnaise, lemon juice, Old Bay Seasoning, and pepper together in a small bowl. Fold in the parsley and chives.

LEMON GARLIC AIOLI

¾ c. cup mayonnaise

1 tsp. grated lemon rind

3-5 tsp. fresh lemon juice

1 garlic clove, finely minced

¼ tsp. kosher salt

freshly ground black pepper 

Mix it all together. Taste and adjust seasoning.   

CHICKEN SAUSAGE, KALE, AND WHITE SWEET POTATO SOUP

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I almost always have a four sausage package of Aidells dinner sausages in the freezer. So on nights when I’m not eager to spend hours in the kitchen, I have the main dish almost on the table before I cut open the package. I usually just pour a little water and olive oil in a small frying pan, cover the pan, and let the water evaporate while the sausages are heating. When the water is gone, the olive oil browns the sausages. When they are browned all around, dinner is ready.

When we were younger, we could both happily put away 2 sausages each. Not anymore. I usually have one and Mr. C. one and a half. So that leaves me with left over sausages. And yes I could just serve them the next evening, but if at all possible, I try to use them in a new and inspired way.

I don’t know what the weather is like where you live, but here on Camano Island, an hours’ drive north of Seattle, it is wet and windy. Drizzly wet and very windy. In other words, absolutely perfect weather for soup. So with soup in mind, I concocted this recipe based on our leftover dinner sausages.

And as usual, this basically vegetable soup contains the quintessential foursome – onion, carrot, celery, and garlic. (Can you even begin to think about a vegetable soup without these key ingredients? Of course not!)

Anyway, after that I went a little off grid by adding a bit of dry Marsala wine to the mix. But by then, I was already heading towards Italy, so Marsala only made good sense. (It’s made in Sicily after all!)

After that I pretty much resigned myself to this being an Italian style soup. The only deviation being no pasta (diced white sweet potato* instead) and kale. (Got to get our dark greens in as much as possible. Plus the stuff grows wild in our back yard!) But the rest of the soup couldn’t be more Italian if had been constructed in Italy by one of my Italian sisters. (I consider myself Italian if only by inclination. But by inheritance, I am mainly French, with a smattering of German and Swiss French thrown in for good measure. I figure my heritage is geographically close enough to Italy to make no never mind! So for all practical purposes, I feel Italian even without a pedigree. I figure God was just a little geographically challenged the day I was conceived. Could have happened that way. Right?) Anyway – I love Italian food. And this soup turned out to be really easy to prepare, delicious, low in fat, and chock full of really healthy ingredients. And perfect for a wet and windy fall evening. And very Italian tasting. So of course, I suggest you make this soup at your earliest convenience. It truly is tasty.

As always, keep thinking positive thoughts and keep being kind even to those with differing opinions. And I know, that isn’t easy. In fact I am writing this to remind myself to put my money where my mouth is. If this nation is ever going to heal, we need to learn more about the word respect. What it really means, and what it stands for. And then live the meaning and stand up for the principle. This is my favorite definition of the word. Respect – due regard for the feelings, wishes, rights, or traditions of others. Peace and love to all.

2 T. extra virgin olive oil

2-4 chicken dinner sausages, any flavor, thinly sliced

½ lg. onion, chopped

1 carrot, chopped

2 stalks celery, thinly sliced

3 cloves garlic, minced

¼ c. dry Marsala wine

½ tsp. kosher salt

freshly ground black pepper

1 bay leaf

2 tsp. Italian seasoning

tiny pinch crushed red pepper flakes

3 c. chicken stock

1 (14.5-oz.) can diced or crushed tomatoes (Italian if possible)

1 c. diced white sweet potato* (I cut the pieces fairly small)

2 loosely packed cups of chopped kale

½ c. fresh basil chiffonade

grated Parmesan or Pecorino-Romano cheese, for passing

Heat the olive oil in a covered stock pot over medium heat. Add the sausage and cook just until browned. Remove from pot and set aside. Add the onion, carrot, and celery. Sauté until the onion is translucent. Add the garlic and cook for 1 minute. Add the Marsala and cook until all evaporated.

Stir in the salt, pepper, bay leaf, Italian seasoning, crushed red pepper flakes, chicken stock, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Add the diced sweet potatoes and simmer for 20 minutes or until the sweet potato chunks are just tender. Add the kale and browned sausage to the pot and cook for five minutes until kale is wilted. Stir in the basil, adjust seasoning, and serve very hot. Pass the Parmesan cheese. Great served with cornbread (several recipes on site) or Garlic Bread or Garlic Toast. (Both recipes on site.)

*White sweet potatoes have a slightly drier texture than orange sweet potatoes, as well as a flavor that’s less sweet. While white sweet potatoes do not contain as many nutrients as their orange relations, they are still a healthier, lower calorie, and higher-fiber option than starchy, regular potatoes like russet or Yukon gold. White sweet potatoes can be roasted, baked, grilled, or mashed just like orange sweet potatoes. The main difference is in the flavor. They simply are not as sweet.   

STOVETOP MAC AND CHEESE

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Last evening was November 3rd. And frankly what I thought Mr. C. and I needed more than anything else, was comfort food to the max. Well that and a couple of good stiff drinks! I knew the election results wouldn’t be in until later this week (or maybe longer than that), but none the less, I was worried and I wanted as much positive in my life as I could get. At the same time, I didn’t want to spend a lot of time in the kitchen. So grilled chicken sausages, mac and cheese, and more of my delicious Oven Roasted Delicata Squash “Fries” with Buttermilk Herb Dipping Sauce. (I tell you true, I am totally addicted to this recipe for delicata squash. Can’t seem to get enough.)

Anyway, like I said, I didn’t want to spend any more time than necessary in the kitchen last evening. I wanted fast and easy. So I went on line and found the bones for this recipe on the joyfoodsunshine.com site. I changed the preparation instructions a bit and added a couple of ingredients (black pepper and Dijon mustard) that I felt the dish needed, but mainly I followed Laura’s great recipe. (Oh, I lowered the amount and type of salt too. I really can’t help myself!)

And before you ask, of course I had made stovetop mac and cheese before. But I was feeling particularly lazy yesterday and didn’t want to have to think too hard. I wanted someone else to do the heavy lifting, while I just supplied a bit of my years of cooking experience to the mix. So that’s just what happened.

Now I know you too must have several great recipes for mac and cheese. But I would be willing to wager up to a nickel, that none of your recipes are as fast or as easy to prepare as this recipe. Or as delicious! I’m serious. This recipe makes one fabulous pan of creamy mac and cheese.

So give this recipe a try. I’m sure you will be pleasantly surprised.

As always, keep having fun in your kitchen and keep being adventurous. Peace and love to all.

2 T. unsalted butter

2 T. unbleached all-purpose flour 

¼ tsp. kosher salt  

freshly ground black pepper

¼ tsp. granulated garlic  

1 c. whole milk

¼ c. sour cream

1 tsp. Dijon mustard 

2 c. dry (8 oz.) elbow macaroni, cooked al dente*  

2 c. grated sharp cheddar cheese** (fairly packed down)

Melt the butter in a medium sized saucepan. Whisk in the flour, salt, pepper, and granulated garlic. Cook for a couple minutes or until lightly browned.  

Remove from heat and whisk in the milk, sour cream, and Dijon mustard until smooth.

Return to heat and cook until the mixture is thickened (about 3-5 minutes) whisking the entire time. Do not let the sauce boil.

Once the mixture is thick, transfer the just cooked al dente pasta into the sauce using a large slotted spoon. Remove from heat and add the cheese. Stir until smooth. If the sauce is too thick, add a small amount of the pasta water. Taste and adjust seasoning if required. Let sit for a couple of minutes before serving. (This helps the sauce stick to the pasta.)  

*Remember, if the sauce has to wait for the pasta to be cooked perfectly, so be it. No problem. Just don’t make the pasta wait for the sauce. In other words, don’t cook the pasta ahead of time.

**I use Tillamook Sharp Cheddar for this recipe. (The one in the red package.)

OVEN ROASTED DELICATA SQUASH “FRIES” WITH DIPS

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And yes, there’s a “fry” in the Buffalo Dipping Sauce. Not a problem. I love Buffalo sauce. And better a fry than a fly!

OK, am I the only one who didn’t know about delicata squash fries? I mean really, someone should have mentioned these delightful and healthy morsels to me long ago. But if you are another of the uninformed, like I was until two days ago, read on and learn about my new discovery.

First of all, delicata squash fries are so, so delicious. And oh so easy to prepare. And when dipped in a delicious sauce, you are not going to miss any of the more traditional dunkable veggies, like French fries, in the least.

I mentioned earlier that prepared this way, delicata squash fries are a healthy way to eat this delightful fruit. And yes, botanically speaking, delicata squash, as well as other squash varieties such as butternut, acorn, hubbard, kabocha, pumpkin, and spaghetti, are all fruit because they contain seeds and develop from the flower-producing part of the plant. Whereas vegetables are the roots, stems, or leaves of a plant. Pretty cool, right!? And as a quick nutritional note, delicata squash are a good source of potassium and dietary fiber, and contains magnesium, manganese, and vitamins C and B. But back to the real reason I am posting this recipe.

I love squash. And to find such a simple recipe that tastes so great doesn’t happen every day. So I hope you enjoy delicata squash fixed this way as much as we do.

As always, keep fixing good and healthy food for your family. And try new recipes. It will be more fun for you as the cook, and I’m sure your family will enjoy tasting something new. Family dynamics at the best of times can be frustrating. But because of all the pandemic concerns, variety is a bit of a challenge these days. The same four walls can get mighty boring if some new adventure doesn’t come along to relieve the monotony. So a new dish on the table can help. And even if the results don’t work out as well as you planned, you have provided your family members with a new subject to gripe about. Peace and love to all. (Oh and yes, I still consider this a vegetable dish.)

1 delicata squash

1 T. extra virgin olive oil

½ tsp. kosher salt

freshly ground black pepper

Wash the squash, cut in half lengthwise, and scoop out the seeds. Cut each half into ½ – inch slices. Dry off with paper towels if necessary.

Place the slices in a bowl and drizzle with the olive oil. Sprinkle with the kosher salt and grind on plenty of pepper. Stir to combine.

Line a baking sheet with parchment paper and place the squash on the sheet in a single layer. Roast in a pre-heated 450 degree oven for 20 to 25 minutes or until tender and slightly browned. Turn the squash half way through the roasting. Remove from oven and serve hot out of the oven with either of the two delicious dip recipes listed below. (Or sans dips, and they’d still be wonderful.)      

BUTTERMILK HERB DIPPING SAUCE

 ½ c. plain Greek yogurt (low fat is fine)

¼ c. buttermilk (I like the Bavarian style)

½ tsp. granulated onion

scant ¼ tsp. dried dill weed

¼ tsp. kosher salt

¼ tsp. seasoned salt

freshly ground black pepper

1 garlic clove, finely minced

2 tsp. minced fresh Italian parsley

1 T. chopped fresh chives

Whisk the yogurt, buttermilk, granulated onion, dill weed, salt, and pepper together in a covered container. Stir in the garlic, parsley, and chives. Store in refrigerator.

BUFFALO DIPPING SAUCE

1 T. unsalted butter

2 T. Frank’s Red Hot Sauce

pinch granulated garlic

Melt the butter in a small container. Stir in the hot sauce and granulated garlic together.