I’m offically making a public decree that I’m not longer allowed to complain about baking. My cooking style doesn’t involve alot of precise measuring so baking has always been a chore for me. At this point, the reward is getting too good for me to deny my baking skills. Sweet, swirled, glazed skills…

These baby cakes were created totally out of necessity. Over Thanksgiving, my girl Sunshine, of a Blog Full of Jelly, came for a visit from her new home in Florida with some beautiful citrus in tow. First was a Buddha’s hand, a creepy claw-y shaped fruit with a bright citrus flavor and lots of rind. It’s STILL soaking in some vodka for some serious cocktail making. The other citrus wonder was a Ponderosa lemon - pretty much the BIGGEST lemon you have ever seen – and provided me with over a cup of juice. I also still had a bag of beautiful crimson cranberries from my last farm share pickup and I wanted to make something other than my Cranberry-Pear Shortbread Tart. Combine them with the need to whip up a homemade treat for our friends’, Doc & Erica’s, pre-Holiday house warming and I was ready to bake!

Check out my Mini Cranberry-Swirled Lemon Cupcakes w. Lemon Glaze recipe after the jump!

Mini Cranberry-Swirled Lemon Cupcakes w. Lemon Glaze

48 mini cupcakes
adapted from the Cupcake Blog’s Meyer Lemon Cranberry Cupcakes

Lemon Cupcakes

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs
• 2-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup milk
• 1/3 cup fresh (ponderosa or regular) lemon juice
• 1T lemon zest

Cranberry Coulis

• 1 cup fresh or frozen cranberries
• 1/4 cup sugar
• 1/4 cup water

Lemon Glaze

• 2-3 T fresh lemon juice
• 1 cup confectioners’ sugar

Equipment

• medium saucepan
• small metal sieve
• blender, food processor, or hand blender
• stand mixer
• mini cupcake pan(s)
• 3 mixing bowls

1. Pre-heat oven to 375 degrees.
2. For Cranberry Coulis - Combine cranberries, 1/4 cup sugar, and 1/4 cup of sugar in a heavy saucepan over medium heat. Boil about 5 min, stirring occasionally, until cranberries burst and break down.
3. Remove from heat. In a blender or food processor or with a hand blender, puree the cranberries until smooth.
4. Push cranberry puree through a metal sieve, discarding solids. Set cranberry puree aside.
5. For Lemon Cupcakes - Beat butter on high in a stand mixer until soft, about 30 seconds.
6. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
7. Add eggs one at a time, beat for 30 seconds between each.
8. Whisk together flour, baking powder, and salt in a bowl.
9. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
10. Add the lemon juice and lemon zest, beat to combine.
11. Scoop into mini cupcakes pans about 3/4 full. Drop approx. 1tsp of the cranberry coulis on top of batter and swirl with a toothpick.
12. Place cupcakes in the oven and turn the oven down to 350 degrees. Bake for 15-18 minutes until a cake tester comes out clean. Remove from oven and let stand for 10min. Then remove cupcakes from pan and cool completely on cooling rack.
13. For Lemon Glaze – Combine confectioners’ sugar and 1.5T lemon juice in a small bowl and stir to moisten. Dribble additional lemon juice until icing slides off tip of spoon. Drizzle over cupcakes and serve.

Check out my General Tso’s Braised + Glazed Spare Ribs recipe after the jump!

General Tso’s Braised+ Glazed
Spare Ribs

Serves 2
Total time: 1.5 hours

Ingredients

• 1 dozen spare ribs (about 2 lbs), seperated
• 1/4 cup low-sodium soy sauce
• 1/4 cup  rice vinegar
• 1/2 cup of hoisin sauce
• 1T sriracha
• 2T sesame oil
• 1/2 cup granulated sugar
• 1T vegetable oil
• 2tsp ginger, minced
• 5 garlic cloves/2T, minced
• 12 dried red chilis
• 1T cornstarch
• 1/4 cup water
• 1/4 cup scallions, chopped
• 4 cups of prepared white rice
• 2 cups steamed broccoli

Equipment

• wok with lid
• medium mixing bowl
• whisk
• baking sheet
• foil
• cooking spray

1. Combine chicken stock, soy sauce, hoisin, rice wine vinegar, sriracha, sesame oil, & sugar in a bowl. Whisk together and set aside.
2. Heat 1T vegetable oil in a wok over high heat. Add ginger & garlic and saute approx 30 seconds until fragrant without browning.
3. Add sauce mixture to wok. Add ribs and dried red chilis.
4. Bring to a boil. Cover and reduce to medium-low.
5. Allow to simmer for 30minutes and then flip/rearrange spare ribs. Add chicken stock as needed if liquid reduces too low.
6. Re-cover and allow to simmer for an additional 3o minutes.
   If prepping a day ahead, you can stop here. Remove from heat, allow to cool completely, and store in refrigerator over night. Resume with Step 7 approx. 30-45 minutes before serving.
7. Pre-heat oven on Lo broil setting. Cover a baking sheet with foil and coat with cooking spray.
8. Remove wok from heat and transfer ribs meaty side down on baking sheet. Broil approx. 4 inches from heating element for about 5 minutes. Turn ribs (or use my genius method noted below) and broil for another 5 minutes until glazed & crispy.
9. While ribs are under the broiler, return sauce to stove over medium heat. Whisk together cornstarch & water. Add to sauce and combine. Bring to boil, stirring regularly, for about 3 minutes. Remove from heat and allow to thicken.
10. Toss ribs and half of scallions in thickened sauce.
11. Plate 2 servings of white rice and divide ribs. Spoon extra sauce on top and sprinkle with remaining scallions. Serve with steamed broccoli.

I’m a genius.

When it came time to flip my ribs to the meaty side, I realized that they were too arched to magically stand up and broil to the level I wanted to achieve. Lightbulb moment! I grabbed my bundt pan, flipped it over opening side down, covered it with foil, and draped the ribs around the arched disc. Please note that all your ribs may not fit so you may have to broil in batches. Also, make sure to lower your oven rack down a level or two so that their is still a headspace of about 4″ between the broiler and ribs.

TIP TIME! A good pizza dough is pretty easy to make at home, but if you’re short on time, pick up a $1/lb ball of white, wheat, or herb from Trader Joe’s or stop by your favorite pizza place. They usually will sell you a ball of their dough for just a few dollars.

One of my fave extras to order from the local pizza joint are garlic knots, usually halved and reheated in the toaster oven for a midnight snack. They seemed like the perfect remedy for my extra pizza dough and were really easy to make. I gathered some fresh herbs from my garden and had the rest of the ingredients on hand as pantry staples. In under 25 minutes, I had a plate of knots and the most satisfying garlic breath ever!

Check out my Easy Garlic Knots recipe after the jump!

Easy Garlic Knots

makes 8 knots

• 1lb pizza dough
• 1/2 stick (4T) unsalted butter
• 6 garlic cloves – minced
• fresh herbs – thyme, rosemary, oregano – chopped (dry if you have to)
• 1T shredded parmesan
• S&P, to taste
• marinara
• microwave safe bowl
• pizza stone or ungreased sheet pan

1. Preheat oven to 425degrees w. stone or pan in the oven.
2. Stretch dough out into a rectangular shape, about 1/4inch thick and 8″x10″. It doesn’t need to be perfect.
3. With a pizza cutter, slice the rectangle in half lengthwise. Cut each half in half lengthwise again and repeat one more time to create 8 strips of dough. Set aside.
4. Slice butter and place in microwave safe bowl. Microwave for 30 second intervals until melted.
5. Add garlic, herbs, parmesan, and S&P to the melted butter. Stir.
6. Take one dough strip at a time and dredge through butter.
7. Tie strip into a knot and continue twisting until ends are tucked in.
8. Dredge once again through butter mixture to collect garlic pieces on top of knot. Place on a clean plate.
9. Repeat with remaining strips.
10. With a spatula, transfer each knot to the hot pizza stone or sheet pan.
11. Bake 12-15minutes until golden and garlic begins to brown.
12. Serve immediately w. warm marinara sauce.

After too much time scanning my cookbooks & the internet for inspiration, I finally settled on a simple recipe for cranberry bars. I really don’t enjoy baking (messy flour + precise measuring, oh my!) so I was really excited to discover how insanely delicious and easy this was to make.

In an obvious improvement of Gourmet’s version, Picky Cook added raspberry jam & lemon to brighten the cranberries, but I still lived in fear of an over-tart end product. To buffer this anxiety and use up some produce “on the edge”,  I decided to add the sweetness of yellow pears (Three Springs Fruit Farm | Aspers, PA) reduced into a coulis which created beautiful rosey waves baked atop the cran-raspberry compote. It was the perfect slice of early autumn for an awesome weekend with friends. If only I could always shoot with this natural light and scenery!

Check out my Cranberry-Pear Shortbread Tart recipe after the jump!

Cranberry-Pear Shortbread Tart

Recipe adapted from Picky Cook who improved it from Gourmet

Equipment + Prep

• oven
• food processor
• blender or immersion stick
• 10″ pie dish for tart or 9″ sq dish for bars
• heavy 2qt saucepan
• parchment paper
• rubber spatula

1. Pre-heat oven to 375degrees.
2. Trace a circle of parchment using the base of the pie dish or criss-cross 2 sheets if using a square dish.
3. Grease parchment and sides of dish w. butter.

Shortbread Crust

• 1 1/2 sticks unsalted cold butter, cut into 1/2-inch cubes
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 tsp salt
• 1/2 T vanilla extract

1. Blend cubed butter, 2 cups of flour, 1/2 cup white sugar, 1/2 tsp salt, and 1/2 T of vanilla extract in a food processor for approx. 1-2 minutes until combined but not over worked.
2. Press into bottom of greased dish with fingers and create a slight lip up the side.
3. Bake for approx. 25 minutes until golden.

Cranberry-Raspberry Compote

• 3 cups fresh (or frozen) cranberries
• 2/3 cup white sugar
• 1/4 cup water
• 1/4 cup raspberry preserves
• zest of 1 lemon

1. While crust is baking, combine 3 cups of cranberries, 2/3 cup white sugar, and 1/4 cup of water in a saucepan over medium heat. Cook 6-10min, stirring occasionally, until cranberries burst. Remove from heat.
2. Stir in 1/4 cup raspberry preserves and zest of 1 lemon.
3. Puree mixture in a blender, food processor, or with an immersion stick. (You can push through a sieve, instead, but I enjoy the texture and nutrients from the skin)
4. Pour over cooked shortbread crust and smooth evenly with a rubber spatula.
5. Bake for approx. 20 minutes until slightly firm.

Pear Coulis

• 1lb pears (or apples), peeled + cored + chopped
• 1T unsalted butter
• 1/4 cup light brown sugar
• juice of 1 lemon

1. While cranberry tart is baking, melt 1T butter in saucepan over medium heat and add 1/4 cup light brown sugar. Stir and allow to dissolve for 1 min.
2. Add pears and lemon juice.  Cook for 5 minutes, stirring regularly and using rubber spatula to mash pears. Once pears are almost dissolved, remove from heat.
3. Puree pear mixture in small food processor or with a immersion stick.
4. Spoon over baked cranberry-raspberry compote and smooth w. a rubber spatula.
5. Bake for approx. 10 minutes.

Cool and serve in pie slices or cut into bars w. a heavy dusting of powdered sugar, fresh whipped cream, or as is. Enjoy!

With little time to spare, I decided to recreate a dish I made last summer but had failed to record the recipe. I did a quick search for a “shrimp stuffed aubergine” and was pleased to see my Flickr pic of the 2010 creation come up on page 1 of the search! That was a start, but I needed more info on what recipe I built it from. It didn’t take me long to dig up this sad recipe… and my tweaks came flooding back to my memory. Seeing that I rarely make the same thing the exact same way twice, I got right to work on making this dish even better… and writing the recipe this time for you to enjoy, too! This dish is so savory, easy to prepare, and offers a beautiful presentation.

Check out my Shrimp Stuffed Aubergine (Eggplant) recipe after the jump!

Shrimp Stuffed Aubergine (Eggplant)

Serves 2

Equipment

• rimmed baking dish or sheet pan
• 10-12″ saute pan
• grapefruit spoon (one of my top 5 kitchen tools)
• foil

1. Preheat oven to 375degrees.
2. Line baking dish or sheet pan w. foil.

Eggplant Prep

• 2 small eggplant – approx. .5-.75lbs each or 1 large 1-1.5 lb eggplant
• 1/4 cup olive oil
• S&P

1. Wash and dry eggplant. Place on counter so they lay flat. Turn eggplant a quarter turn and cut lengthwise.
2. Using grapefruit spoon, perforate a border 1/4 inch around edge of each eggplant half.
3. Scoop out flesh of each eggplant half, coarsely chop flesh, and set aside.
4. Pour all of olive oil in first eggplant half. Swirl to coat entire inside. Dump extra oil into next half and repeat until all halves are oiled.
5. Season inside of each eggplant half w. S&P. Set aside.

Shrimp Stuffing

• 1/2lb of shrimp – raw, shelled, & deveined
• 1 medium shallot – minced
• 4 cloves of garlic – minced
• 1 Thai red chili pepper (optional) – minced
• olive oil
• eggplant flesh
• 1/2cup low-sodium chicken stock
• 1/4 cup chopped fresh basil + other fresh herbs (I used thyme + marjoram)
• 1/4 cup fresh shredded parmesan or reggiano
• 1cup + 3/4cup panko bread crumbs
• 1T unsalted butter

1. Heat saute pan over medium heat and coat bottom with olive oil.
2. Once oil is glistening, add shallot. Stir frequently to avoid browning until shallot is transparent, approx. 5 min.
3. Add garlic and saute for approx. 2 min, stirring frequently.
4. Add red chili pepper and eggplant. Saute for approx. 5 min until heated through.
5. Add shrimp, tossing frequently, and cook until partially pink, approx. 3 min.
6. Add chicken stock and bring to a quick boil.
7. Remove from heat and stir in 1cup of panko bread crumbs, fresh herbs, and cheese.
8. Divide and spoon mixture among eggplant halves.
9. Melt 1T of butter in microwave save dish, approx. 30 seconds. Add 3/4 cup panko bread crumbs and combine.
10. Divide and top each stuffed eggplant half w. butter + bread crumb mixture.
11. Bake for 10-15min until golden brown.
12. Serve immediately w. a green salad as a complete meal.

Feel free to lessen the bread crumbs to reduce the carbohydrate content and add any veggies of your choosing to bulk it up – tomatoes, zucchini, mushrooms, bell peppers, & spinach would all go great in this dish!

I had every intention of getting up at a reasonable time yesterday to get some things done around the house. Then I woke up at 12:15pm. Might as well whip up brunch for 1!

Monday night, I made The Food Lab’s Sichuan-style Braised Eggplant (which was AMAZING!) and still had 1/2lb of ground pork leftover. When I saw it in the fridge the next morning/afternoon, I knew just what to make with it – breakfast sausage. I blended the pork with a few pantry items and garden herbs (no sage since Hurricane Irene drowned my plant), formed them into patties, and pan-fried them to crispy, yet juicy, perfection. They belonged on a worthy breakfast sandwich.

I toasted some sandwich thins in the pork-greased pan, smeared the top slice w. Shellbark Hollow fresh chèvre spread and topped it w. sliced red bell pepper. On the bottom slice, I piled 2 of my sausage patties on a fried (over-medium) Sandy Ridge Farm egg. It was a delicious combination of textures – toasty + creamy + crunchy + savory + yolky – and easy!

Check out my Pork Breakfast Sausage “recipe” after the jump!

Quick Pork Breakfast Sausage

makes (4) patties or multiply recipe to make more to freeze

• 0.5lb ground pork (or turkey)
• 0.5 shallot, minced
• fresh thyme, marjoram, + rosemary (other herbs like sage work well!)
• 3 pinches cayenne
• 2 pinches allspice
• 1 pinch of ground ginger
• a T or so of pure maple syrup
• S&P, to taste
• olive oil
• non-stick fry pan
• mixing bowl

1. Sauté the chopped shallot in a pan over medium heat w. a bit of oil for 30 seconds, or until fragrant.
2. Put pork and remaining ingredients in mixing bowl. Add shallots. Mix together with your hands.
3. Separate mixture into 4 equal portions and form into balls. Smash each ball into a patty, shaping edges as needed, and set aside (or freeze).
4. Reheat fry pan over medium heat. Add patties and allow to cook 3-5 min each side, until browned and internal temp reads 165°F.
5. Proceed to building a worthy breakfast sandwich.

One of my favorite parts of summer cooking is collecting my farmshare from Greensgrow Farms. Every other weekend, I get a beautiful, diverse harvest of fruits & veggies along with a local cheese and my choice of protein. Alot are basics I’m used to working with (eggplant, tomatoes, onion, squash, salad greens) but sometimes I need to do some research on how/what to prepare with an item. Early in the summer, I got a fresh bunch of crisp dandelion greens. I know they work pretty well in a salad, yet I wanted to do something a bit more fun with them. I poked around the interwebs… but the real inspiration was right there in my memory.

I was blessed with a family who made a point to expose us to great food & restaurants and encourage us to expand our palettes. One of my most ingrained food experiences takes me back to an out-of-the-way, before-its-time spot off the Manatawny River in Pine Forge, PA – Gracie’s 21st Century Cafe. As a kid, I loved the experience of just being at Gracie’s – the zen gardens Kerry & I would play in while we waited for our table, the cooky toys & games on the bar, the jokes my dad made about “writing” his name in the shaved ice in the men’s urinals. It was always a treat when we were headed to Gracie’s.

But the true beauty of Gracie and her restaurant was the creativity she put into her menu – the unapologetic art to her food. I can close my eyes and recall the first time we ate there, the first time I felt true inspiration in a dish. That day’s special was a dandelion ravioli. Dandelion? Like the flowers Gramps is always trying to kill in his yard? Well, kind of, my dad explained… dandelion greens in this case. He happily ordered and shared them with our curious palettes. Love!

So that brings me to what I prepared with my dandelion greens – a light ravioli that I’m sure would make Gracie proud. They were simple, elegant, and beautifully flavored w. a toss in melted black truffle butter. I invite you to give them a try!

My fresh ricotta + dandelion ravioli recipe after the jump!

Fresh Ricotta + Dandelion Ravioli

Fresh Ricotta
the quickest, easiest way to do it yourself
adapted from Serious Eats
makes 1/2 cup

• 2 cups whole milk
• 2T distilled white vinegar or fresh lemon juice (or a combo)
• 1/4T salt
• microwave-safe glass container (at least quart-sized)
• microwave
• instant read thermometer
• paper towels
• mesh strainer
• large mixing bowl
• large slotted spoon
• plastic wrap
• medium bowl or storage container (at least pint-sized)

1. Combine milk, vinegar/lemon juice, + salt in microwave safe glass bowl.
2. Microwave on HIGH for 3 minutes.
3. While in the microwave, line a mesh strainer with 2-3 layers of paper towels and set over a large mixing bowl.
4. Remove microwave contents (HOT!) and stir to separate the curds (solids) from the whey (liquids). Check temperature with instant read thermometer . If desired 165°F is not reached, return to microwave for 30 second intervals until it is.
5. Stir contents of bowl to further separate curds + whey . Spoon curds onto paper towel strainer and cover w. plastic wrap.
6. Allow to sit for 15-20 minutes. Remove curds and place in medium bowl for immediate usage or storage container for up to 5 days.
7. Repeat recipe 3 more times to acquire enough ricotta for ravioli recipe.

Filling + Ravioli
makes approx. 40-50 ravioli

• 4x ricotta recipe above
• 2 medium shallots – minced
• 2T butter
• 1lb raw dandelion greens* – washed, dried, chopped fairly small
• S&P
• 50 dumpling/gyoza/potsticker wrappers**
• 2 eggs, beaten
• large non-stick pan or wok w. lid
• large mixing bowl
• 3.75″ dumpling press***
• pastry brush

1. Heat butter in large non-stick pan or wok on medium heat. Add shallots and cook until tender, but not brown, about 3-5 minutes.
2. Add dandelion greens and cover. Stir occasionally until wilted.
3. Remove from heat and allow to cool.
4. Once cool, carefully fold into ricotta in a large mixing bowl. Season w. salt + pepper.
5. Place dumpling wrapper on dumpling press. Spoon about a tablespoon of filling into middle. Brush edges w. beaten egg and press closed to seal. Voila!
6. Repeat until you are out of filling.
7. Freeze flat on parchment-lined baking sheet and then store in air-tight freezer bags for future usage.
8. For cooking instructions, I’ll refer to expert, Susanna Foo’s cookbook.
9. Once cooked, add to a warm saute pan and toss w. black truffle butter (like I did) or a beurre blanc. The lighter the sauce, the better IMO.
10. Finish w. chives.

* Dandelion greens are in season during early spring. If they aren’t available, substitute arugula, kale, turnip greens, mustard greens, swiss chard, or a combo to = 2 cups cooked.

** You can find them in 50-ish stacks at Asian supermarkets + as some specialty grocers. Or you make your own w. Chow’s simple 2-ingredient recipe.

*** A dumpling press only costs a few dollars so pick one up sooner than later. It’s really worth it to make pierogies/empanadas/dumplings. Try this one to fit a pre-made wrapper size or buy a set w. multiple sizes.

Now that I’m armed with an immersion mixer and a bountiful harvest from my farm share, I’ve been a soup-making maniac. From a lower-carb version of 101Cookbook’s ribollita to 2 rounds of butternut squash + leek, my favorite creation of the fall was a bowlful of cumin-mint cauliflower soup. It was a one pot, minimal ingredient, flavorful blend of cheddar cauliflower via Greensgrow, toasted cumin powder, onion, chicken stock, fresh mint from my herb garden, and S&P.

What’s soup for dinner without a sandwich? My sister, Kerry, gave me a fragrant curry powder that had been taunting me from the spice cabinet and seemed like a curry chicken wrap was the right match. As the weather cools, this meal definitely warmed my belly.

Cumin-Mint Cauliflower Soup

Serves (6). Makes approx. 1.5 quarts.

• cheddar or standard cauliflower – one head, chopped into florets
• chicken stock – 3 cups, about 1.5 small cans
• yellow onion – medium, chopped
• butter or olive oil
• ground cumin – 1tsp or to taste
• fresh mint – 2T, chopped
• S&P

1. Bring chicken stock to a boil in a heavy stock pot. Add chopped cauliflower, cover, and bring back to a boil. Simmer for about 10 min or until cauliflower is fork tender.
2. While cauliflower is cooking, heat a deep saute pan on medium. Add butter/olive oil, chopped onion, & cumin. Sweat for approx 8 min. until tender & translucent, making sure to turn lower heat if they begin to brown.
3. Add onion & cumin mixture to the pot of cauliflower & stock. Combine and simmer for 10 min on medium heat.
4. Turn off heat and stir in mint and S&P to taste.
5. Blend mixture in the stock pot with an immersion blender or in batches in a standard blender. Thin as needed with water or additional chicken stock.
6. Serve with shredded cheese, fresh mint garnish, and your favorite sandwich.

Chicken Curry Wrap

Serves 2.

• boneless, skinless chicken breast – 2 breasts, trimmed & cut into strips
• yellow onion – 2 medium, sliced
• dry wine – 1/2 cup
• yellow curry powder – 2 tsp
• sour cream – 3/4 cups
• lettuce – chopped or shredded, your preference
• tomato – chopped or sliced, your preference
• tortillas – 2 burrito-sized flour wraps
• S&P

1. Heat olive oil in a saute pan on medium heat. Season chicken breast with 1 tsp of the curry powder and S&P. Add to hot pan and toss regularly, until browned & cooked through, approx. 10min. Remove from pan and set aside.
2. Keep pan on medium and add 1/2 cup of white wine to deglaze. Scrape brown bits from bottled to pan with a spatula. Allow to evaporate until minimal amount of liquid remains in pan.
3. Heat 2 T of olive oil in the same pan over medium until shimmering. Add onions and saute for about 5 min.
4. Add remaining 1 tsp of curry powder and sweat for approx 4 min longer until tender and browned.
5. Return chicken to pan and add sour cream. Combine ingredients and warm over medium-low heat for about 3 minutes.
6. Lay out tortillas. Add chicken, lettuce, & tomato. Wrap like a burrito and enjoy with a toasty bowl of cumin-mint cauliflower soup.

Grandma's Chicken Divan

We had a serious surplus of broccoli in the fridge so I had to get creative with ways to get rid of it. A giant casserole of my Grandma’s Chicken Divan seemed perfect. The first direction on the recipe was to blanch broccoli and layer it in a greased casserole.

Broccoli Base

I thawed half a chicken worth of white & dark meal STILL hanging out from my Rustic Roasted Chicken dinner. I can’t believe how many Leftover Lightning! meals came out of it!. I pulled it & layered it on top of the broccoli.

Pulled Chicken layered on the Broccoli Base

I was missing some ingredients from the next step, so I improvised with what my pantry staples could offer. I only had (1) can of Cream of Broccoli & Cheese Soup, so I combined it with mayo, lemon juice, & some water to loosen it up. Grandma’s recipe called for smoked paprika, but all I could dig out was some chili powder. My spice cabinet is really a disaster right now. Once the cheesy mixture was combined, I spread it on top of the pulled chicken & broccoli layers.

Cheesy Soup Blend over Pulled Chicken over the Broccoli Base for Chicken Divan

I melted some butter, combined it with seasoned bread crumbs, & sprinkled it over the whole casserole.

Breadcrumbs over the Cheesy Mixture over Pulled Chicken over the Broccoli Base

And then I realized I missed a step in the recipe. What’s new. But this was an important step. The CHEESE! How could I FORGET THE CHEESE? I quickly shredded mild & sharp cheddar cheeses and had no choice but to layer it on top of the breadcrumbs. It was only a minor mistake, just a good thing that I caught it. The casserole looked & tasted so delicious. I know I did my Grandma’s recipe proud!

Grandma's Chicken Divan

P.S. Follow along with my steps & feel free to recreate, but my Grandma’s actual recipe will remain a secret among family

Filed under: To Taste ~ Recipe Tagged: blog, breadcrumbs, broccoli, butter, casserole, cheddar, cheese, chicken, chicken divan, chili powder, cooking, cream of, dark meat, dinner, divan, food, Grandma, lemon juice, mayo, mayonnaise, recipe, sharp cheddar, soup, white meat ]]> http://nolovemoresincere.com/2010/03/01/grandmas-chicken-divan/feed/ 0 nolovemoresincere Grandma's Chicken Divan Broccoli Base Pulled Chicken layered on the Broccoli Base Cheesy Soup Blend over Pulled Chicken over the Broccoli Base for Chicken Divan Breadcrumbs over the Cheesy Mixture over Pulled Chicken over the Broccoli Base Grandma's Chicken Divan http://nolovemoresincere.com/2010/02/28/lemon-buttermilk-cake-cream-cheese-icing-lemon-curd-filling/ http://nolovemoresincere.com/2010/02/28/lemon-buttermilk-cake-cream-cheese-icing-lemon-curd-filling/#comments Mon, 01 Mar 2010 00:11:43 +0000 Erin L. http://nolovemoresincere.com/?p=602 Keep reading →]]>

I <3 U Lemon Buttermilk Cake

I have a hard time following recipes. I prefer to peruse a few different versions and just go for it. That, obviously, is why I rarely bake. Since Dre made me a delicious breakfast in bed & an impressive dinner, I decided I’d whip up whatever flavor of cake the he wanted. I looked up a recipe for Lemon Cake & came across Martha Stewart’s Fluffy Lemon Buttermilk Cake. I carefully measured each ingredient & set up a mise en place to take a pic of them all…

Lemon Cake Ingredients

… and then I realized I had already ignored the first two instructions. I had mixed ALL the dry ingredient together, including the sugar. Thus, there would be no creaming of the butter & sugar and then no folding in the flour, baking powder, & salt. I couldn’t give up so I figured I’d see how things would turn out if I just went for it. I creamed just the butter in my stand mixer and added in the eggs, vanilla, & lemon zest.  I then folded in the dry mix & buttermilk for a smooth, lemony batter. After about 25 min in the oven, I had successfully baked one 9″ layer of my lemon cake (recipe or not!).

Lemon Cake Layer

While the second layer was baking, I made my first attempt at lemon curd from the Joy of Baking’s recipe. It was really easy and the perfect filling for my cake!

Lemon Curd Filling

While the lemon curd set in the fridge, I worked on a simple Cream Cheese Frosting. I whipped together (1) pkg of cream cheese & (1) stick of butter, both room temp. Once smooth, I added in powdered sugar, scraping the bowl & whipping to a smooth finish in my Cuisinart stand mixer.

Whipped Cream Cheese Frosting

So in the end, persevering after a little mistake turned into a delicious lemon cake. It was moist with a dense crumb cake consistency. The tart lemon curd filling & sweet & creamy frosting blended for a perfect end to our Valentine’s Day!

I <3 U

Vday Lemon Buttermilk Cake

I have an odd obsession with the process of butterflying a whole chicken, or spatchcocking it. I had my first adventure with it last summer for my grilled Chicken Under A Brick. It’s easier to slice & serve and makes sense if you aren’t planning to stuff it. Kayotic Kitchen’s marinade for the chicken was a beautiful crimson (in real life) and super tasty.

Marinating Chicken nestled in Raw Vegetables

I improvised the veggies and such with I had available including baby carrots, shallots, onions, Idaho spuds, green onion, smashed garlic cloves, fresh thyme, & turkey bacon to keep it straight poultry.

Fresh Thyme w/ Vegetables

The 7lb bird took about 2-2.5hrs to cook and had the house smelling delicious when Dre got home from work.

Rustic Roasted Chicken & Vegetables

I whipped up what were supposed to be fluffy cheddar biscuits to serve with the chicken. Instead, I got cheddar pancakes. What more could I expect from mix I picked up from Acme for $1. They were still tasty with some melted butter and reheated perfectly for a quick Leftover Lightning! (in the form of a yummy chicken sammie the next day!)

Cheddar Biscuits turned Pancakes

P.S. I highly suggest you click through to the Kayotic Kitchen blog. Kayleigh’s photos are beautiful and recipes are really amazing & easy to follow. I could only aspire to take ones that great. Her love for food is certainly sincere <3

Thank goodness for Dre! He found the Green Bean under 28"+ of snow!

I’m still very much in the honeymoon stage with my new Deep Fryer, so I was excited to fry again! I defrosted (2) Catfish fillets & a half dozen U20 Shrimp, rolled them in Cornmeal Flour seasoned with Tony Chachere’s, dipped them in milk, and rolled them in the Cornmeal mixture again for a double layer of flavor & crisp. The Catfish & Shrimp fried up perfectly in only about 5 minutes!

Cornmeal Crusted Catfish Fillet

You can’t make a Po’Boy sandwich without a delicious Remoulade to spread on your roll. I deferred to Emeril’s recipe and pretty much followed it exactly (which is a rarity for me!). The batch ended up being WAY more than we needed for our sammies, and I certainly wished I had cut the recipe in half until I realized I’d have a delicious spread for other sammies all week. I ended up using it on a Griddled Ham, Turkey, & Swiss Sandwich for dinner Tuesday night and on a Ham, Egg, & Swiss Sandwich on a leftover long roll for my snow day breakfast. It was perfectly creamy & spicy with LOTS of flavor!

Spicy Remoulade w/ Shallots, Celery, & Green Onion

I discovered some amazing fresh long rolls from the corner store when picking up salt for the sidewalks.  They were no Louisiane French Bread, but were soft & crusty. We split them, spread them with the Spicy Remoulade, and topped them with Romaine, Roma Tomatoes, and our Fried Catfish & Shrimp. Dre prepared Zatarain’s Dirty Rice to pair with our Po’Boys for a perfect New Orleans dinner. Way to go Saints!

Shrimp on our Superbowl Po'Boy Sandwiches

CATFISH & SHRIMP PO’BOY SANDWICHES w/ SPICY REMOULADE

• Cajun Fried Catfish & Shrimp
• Emeril’s Remoulade Sauce
  
• Romaine Lettuce, Sliced Roma Tomatoes, & Crusty French Bread
  

1. Split French Bread or long roll and spread Remoulade Sauce on both sides.
2. Add Lettuce & Tomato Slices and top with the fried Catfish & Shrimp
3. Enjoy!

Cajun Fried Catfish & Shrimp

Prepared for (2) people

• Catfish Fillets – (2) whole fillets – rinsed, patted dry, & cut in half
• U20-25 Raw Shrimp - (6-8) – de-veined, de-shelled, & de-legged
• Cornmeal Flour – (1.5) cups
• Tony Chachere’s Creole Seasoning – (3) T
• Milk – (1.5) cups – you choice on fat level & use buttermilk if you have it!

1. Pre-heat deep-fryer or pot of oil to about 350 degrees. Set prepared Catfish & Shrimp aside.
2. Combine Cornmeal Flour & Tony Chachere’s in a bowl and then spread evenly on a plate.
3. Lay Catfish Fillets on seasoned Cornmeal mixture and flip to coat each side. Dip each fillet in a bowl of milk and return to Cornmeal mixture to coat again.
4. Drop coated Catfish filets into hot oil and allow to cook for 5-8 minutes. While cooking, prepare the Shrimp with the same coat with Cornmeal then dip in milk then coat in Cornmeal process.
5. Remove Catfish once crispy and drain on paper towels. Make sure the oil comes back up to temperature and drop in coated Shrimp. Cook for about 3-5 minutes, until crispy. Drain.

Emeril’s Remoulade Sauce

Makes about 1.5 cups from Emerils.com

• Mayonnaise – (1) cup – prepared or homemade
• Ketchup – (3) T
• Creole Mustard – (3) T – I used Inglehoffer’s Original Stone Ground Mustard
• Hot Sauce – (1) tsp – I used sriracha, but any kind you’d like works fine.
• Celery – (1) T – julienne, then minced
• Shallots - (1) T – minced
• Garlic – (1/2) tsp, minced
• Green Onion - (2) T, minced
• Fresh Ground Black Pepper – to taste

1. Combine all ingredients in a mixing bowl.
2. Chill in fridge at least 15 minutes or until you are ready to use.

Catfish & Shrimp Po'Boy w/ Dirty Rice

Filed under: To Taste ~ Recipe Tagged: blog, catfish, celery, cooking, cornmeal, deep fried, dirty rice, Emeril, food, garlic, hot sauce, ketchup, lettuce, long roll, mayo, mayonaise, mustard, New Orleans, po boy, recipe, remoulade, shallots, shrimp, sriracha, Superbowl, tomato, Tony Chachere's ]]> http://nolovemoresincere.com/2010/02/11/catfish-shrimp-po-boys/feed/ 2 nolovemoresincere Snowed in Cornmeal Crusted Catfish Fillet Spicy Remoulade Catfish & Shrimp Po'Boy Catfish & Shrimp Po'Boy w/ Dirty Rice http://nolovemoresincere.com/2010/02/08/southern-catfish-burrito/ http://nolovemoresincere.com/2010/02/08/southern-catfish-burrito/#comments Tue, 09 Feb 2010 03:17:23 +0000 Erin L. http://nolovemoresincere.com/?p=540 Keep reading →]]> With Dre getting done work at late, I have to think of quick, easy dinners for us. Last week, I whipped up what I call “Southern Burritos.” I seasoned Catfish Fillets with Minced Garlic, Tony Chachere’s seasoning, Sriracha, & Olive Oil and pan-fried them in bacon fat.

Burritos aren’t complete without rice & beans, so Dre made some Rice-a-Roni (read: quick) with sauteed Red Peppers & Onion to jazz it up a bit. Glory Foods Seasoned Blackeyed Peas are a favorite go-to side dish and were a perfect addition. After adding the Catfish, Rice, & Beans to a Whole Wheat Tortilla, we topped them off with Romaine & Sour Cream for delicious Southern Catfish Burritos!

Southern Catfish Burrito

Chinese Cabbage

I added some shredded Carrot, Bean Sprouts, minced Ginger, Garlic & Shallots, Sesame Oil, Soy Sauce, and S&P. After a quick toss, it was a perfect fresh slaw to begin my egg rolls. I had some leftover Pan-seared Chicken Breast from Thursday’s dinner and leftover Snow Crab from Friday’s dinner. Both seemed like perfect proteins to add to my Egg Rolls. I chopped the Chicken and tossed it with Chili-Garlic Sauce, Chinese BBQ Sauce, & Clementine Zest. Half of the Cabbage mixture was mixed with the Chicken and we piled the fresh lump Crab Meat on top of the rest.

Chili BBQ Chicken & Cabbage Egg Roll Filler

So far, so good! Rolling was easy enough as Dre took over with the crab and I rolled the chicken mixture.

Soon to be... Chinese Chili BBQ Chicken Egg Rolls

Once we got in a rhythm, we banged out almost two dozen perfect egg rolls sealed with an egg wash and love.

Egg Rolls

I heated some (very expensive!) peanut oil in my Presto Cool Daddy and dropped in batches of 2-3 egg rolls at a time. Dre whipped up a Ginger-Hoisin-Soy Sauce from scratch and poured some Sweet & Sour Chili Sauce for us to dip them in. I’m proud to see him turn into such a great kitchen helper. Once the Egg Rolls crisped, drained, & cooled, we were ready to snack!

Fried Chinese Egg Rolls

Chinese Egg Rolls ~ makes about 18-22 egg rolls

• Chinese Cabbage – (2) bunches, shredded or sliced thin
• Fresh Bean Sprouts – (1.5) dry cups
• Carrot – (2) large, shredded – about 1.5 dry cups
• Garlic - (2) T, minced – about (3-4) cloves
• Ginger – (2) tsp, minced
• Shallots – (1) large, minced
• Soy Sauce – (2) T, preferably low sodium
• Toasted Sesame Oil – (1) T
• S&P
• Egg - (1) whisked in a dish for an egg wash
  
• Egg Roll Wrappers – (18-22) – usually in the frozen section, not be mistaken for spring roll wrappers, lumpia wrappers, etc.

1. Toss all ingredients (except egg & egg roll wrappers) until mixed thoroughly.
2. Add chopped protein if desired – semi-cooked shrimp, crab meat, chicken breast
3. Lay an individual wrapper on a hard surface so it’s shaped like a diamond. Paint the edges with the egg wash using a pastry brush or back of a spoon.
4. Spoon cabbage mixture towards the bottom point of the wrapper, I’d say what looks like about 2-3 hot dogs put together. Make sure to squeeze any moisture from the mixture before spooning on wrapper to avoid sogginess!
5. Fold bottom point on top of mixture and roll once, tightly. Fold in each side and continue to roll and seal.
6. Deep fry 2-3 at a time at 350 degrees for about 10 minutes or until crispy.
7. Shake out oil and then drain on paper towels.
8. Enjoy with Soy Sauce, Sweet Chili Sauce, or the Asian Dipping Sauce below.

Asian Dipping Sauce

From the Best Answer on Yahoo! Answers for an “egg roll” dipping sauce

• Soy Sauce – (1/4) cup, preferably low sodium
• Toasted Sesame Oil - (1/2) tsp
• Garlic – (1) tsp, minced – about (1) clove
• Green Onion/Scallions – (1) tsp, minced – about (1) stalk
• Hoisin – (2) T
• Ginger - (1/4) tsp, minced
• White Sugar - (1/2) tsp

1. Combine ingredients in a small bowl, cover, & chill for 1-2 hours so flavors can marinate.
2. Serve warmed or at room temperature with egg rolls, spring rolls, wontons, dumplings, potstickers…

A tiny cabbage bloom on top of my Brussels sprout stalk.

I was pretty stoked when I came across full stalks of Brussels Sprouts! They were about 2.5 feet long with about 40 fresh tiny little cabbage heads. I appreciated their natural state and minimal packaging, plus, they’re in season! I think Brussels Sprouts  are delicious and am on a quest to erase the stigma they have.  If you’ve had them (or haven’t) and claim you don’t like them, it’s probably because they weren’t made with enough love. Many a friend can attest to me forcing my yummy Brussels Sprouts on them, and just as many will admit that they enjoyed them. I make sure to enhance my Brussels Sprouts with Worcestershire, Sauce Garlic, Shallots, Bacon, Sriracha, Fresh Ground Pepper, Chicken Stock & Love and sauté them to a tender caramelized finish.

Brussels Sprouts, sautéed & simmered

Sauteed Brussels Sprouts

• Fresh Brussels Sprouts – about 20 or so
• Minced Garlic – (2) T
• Shallot – (1) bulb – peeled & minced
• Bacon – (2-3) pieces, cooked & crumbled
• Worcestershire Sauce – (1) tsp
• Sriracha – (1) tsp or a quick swirl
• Chicken Stock – (1) cup
• Olive Oil
• Fresh Ground Pepper – to taste

1. Rinse Brussels Sprouts, remove any browned out leaves, & cut in half lengthwise.
2. Heat pan on Med-Hi and coat with Olive Oil.
3. Add Garlic & Onion and cook about 4-5 min, until tender & aromatic
4. Add Brussels Sprouts to pan and sauté 10-15min, tossing regularly until caramelized
5. Add Bacon, Worcestershire, Sriracha, Pepper, & Chicken Stock. Sitr & bring to a boil.
6. Reduce to Med-Low. Simmer until liquid reduces to a minimal amount and sprouts are tender.
7. Tell me you don’t think they’re delicious!

Shredded Mozz, Cheddar, Smoked Gouda, & Velveeta

I put Dre in charge of finishing up the Mac & Cheese. He crumbled bacon and tossed it into the macaroni & melty cheese mixture. The jumbo macaroni were perfectly filled up with the bacon & gooey cheesiness. He gets half the credit on this cooking venture for that move!

Smokey Bacon Mac & Cheese

No Baked Mac & Cheese is complete without a crunchy crust and why not have it add to the cheesiness! Dre crushed up some Cheez-Its, tossed with melted butter, and sprinkled on top. It added a crunchy texture to the creamiest, yummiest Mac & Cheese I’ve ever tasted, if I do say so myself! And how cute is that casserole dish?!

Smokey Bacon Mac & Cheese w/ a Cheez-It crust

Smokey Bacon Mac & Cheese

adapted from Alton Brown’s Macaroni & Cheese Recipe

• Macaroni – (1) lb, cooked al dente
  • Farfalle, Orchiette, Spirals & Shells all work well, too
• Butter – (3) T + (2) T
• Flour – (3) T
• Milk – (3) cups
• Whole Grain Mustard – (1) T
• Paprika – (2) tsp
• Bay Leaf - (1)
• White Onion – (1/2) med onion, chopped
• Shredded Cheeses – (4) cups or more
  • I used (2) cups Mild Cheddar, (2) cups Mozzarella, & (1) cup of Smoked Gouda
• Velveeta - (8) oz, cubed
• Smoked Bacon – (4-5) slices, cooked & chopped (optional, I guess…)
• Cheez-Its – (1.5) cups, crushed
  • Next time, Goldfish!

1. Cook macaroni until al dente. Drain and set aside.
2. Pre-heat oven to 375 degrees.
3. Melt (3) T of butter in a heavy pot on Med and add flour. Stir for about 5 min until it turns a light caramel brown, watching closely.
4. Add Milk, Mustard, Paprika, Bay Leaf, Onion, & S&P and stir. Bring to a simmer on Med for about 5 min. Remove Bay Leaf.
5. Immediately add the cheese mixture to the pasta in a large bowl or your stock pot and coat. The bacon crumbles can go in now, too.
6. Pour mixture into a large, greased baking dish or casserole.
7. Crush (1.5) cups of Cheez-Its in a sealed plastic baggie and then toss with (2) T melted Butter in a bowl. Sprinkle over Mac & Cheese.
8. Bake for about 30-40 min until bubbling. Remove and let it sit for (5) min before eating.

The grocery store was pretty empty (whew!), so I quickly grabbed my ingredients… and some Stoli to get me thru a long evening in the kitchen. I’ve got nothing to do tomorrow! I kicked off my prep work at 4pm-ish to have the meal almost complete when Dre got done work. The components of the main dish took up most of my time: roasting grape tomatoes with garlic & fresh basil; sautéing mushrooms with minced onions & butter; and, gleefully pounding chicken breasts to a 1/4 inch thick. Every smokey, juicy morsel of the resulting Roasted Tomato, Mushroom, & Smoked Mozzarella Stuffed Chicken Breasts reminded me that  it’s always worthwhile.

Tomatoes with Garlic, Basil, & Olive Oil to be Roasted

Just Stuffed

Roasted Tomato, Mushroom & Smoked Mozzarella Stuffed Chicken Breasts

Roasted Tomato, Mushroom & Smoked Mozzarella Stuffed Chicken Breasts

Roasted Tomatoes

• Grape Tomatoes – (1-2) pints, halved
• Minced Garlic – (2) T or more
• Fresh Basil - a few chopped leaves
• Olive Oil – (3-4) T, to grease dish & coat tomatoes
• S&P

1. Coat baking dish with olive oil or line with non-stick sprayed foil.
2. Add all ingredients and toss with olive oil.
3. Cook 30-40 min in a 400 degree oven. Stir a few times until tomatoes are bubbling, but not burnt.
4. Make a big batch, leftovers are great on French bread and added to pasta sauce

Sautéed Mushrooms

• White Mushrooms or Creminis or Baby Bellas -(2-3) cups, cored and sliced
• White Onion – 1/2 med onion, chopped
• Butter - (2) T

1. Melt butter in a saucepan on Med. Add onion & cook about 2 min.
2. Add mushrooms and give them room to breath. Julia says so.
3. Stir and cook until tender.
4. Use leftovers on a quick pizza or in pasta sauce, red or alfredo.

Stuffed Chicken Breasts

• Boneless, Skinless Chicken Breast - (3-4) breasts – trimmed, sliced lengthwise, & pounded to 1/4 inch thickness
• Smoked Mozzarella or Gouda – 1 oz per breast
• Roasted Tomatoes
• Sautéed Mushrooms
• Chicken Stock – (1) cup or so
• S&P
• Stovetop to Oven Sauté Pan
• Long toothpicks or Bamboo picks

1. Pound filleted chicken breasts to 1/4 inch thickness between sheets of plastic wrap.
2. Add a few spoonsful of tomatoes & mushrooms onto half of each chicken breast.
3. Layer slices of smoked cheese.
4. Fold chicken breast in half and secure by sewing a toothpick or bamboo pic to secure. S&P each side of the breast.
5. Pan sear breast in olive oil on Med-High until golden brown, about 5 min on each side.
6. Add chicken stock to pan and bring to a boil.
7. Cover pan with lid or foil and tranfer to 375 degree oven.
8. Bake for 20 min, let cool for 5 min, and serve with pan jus.
9. Leftovers make one KILLER sandwich!

Chipotle Turkey Chili w/ Cheddar & Sour Cream

Chipotle Turkey Chili

• Turkey Kielbasa - (1) package cut into half moons
• 85/15 Ground Turkey – (2)lbs, browned & drained
• Chili Mix – 1/2 packet of Hot, Medium, 0r Mild
• Sriracha – a few squirts
• White Onion – (2) medium, chopped
• Garlic - (2) T, minced
• Crushed Tomatoes – (1) large can
• Chicken Stock – (1) can, low-sodium
• Black Beans – (1) small can
• Chipotles in Adobo Sauce – (2) peppers from can, chopped
• Worcestershire Sauce – (4) heavy dashes
• Dried Parsley – (1) T

1. Brown the Ground Turkey in an oiled pan and transfer to Crock-Pot or Dutch Oven.
2. Saute Onion & Garlic in same pan with a tablespoon of butter until aromatic & translucent.
3. Combine Onions, Garlic, & remaining ingredients in Crock-Pot or Dutch Oven.
4. Cook on HIGH 3-5hours or LOW 6-8 hours, stirring occasionally until you can’t resist a bowl!