3 Ocak 2013 Perşembe

Mixed Greens with Candied Creole Bacon

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Mixed Greens with Candied Creole BaconIf Miss F would eat salad, this would be the salad for her. Topped with sweet and spicy bacon, it is her dream. Be sure to watch the bacon closely when baking. I had a couple pices get over cooked because I wasn't paying enough attention to them. This was after I drained off the bacon grease in a bowl. The same kind of bowl that I warmed the honey in. Do you see where this is going? I basted the bacon with what I thought was the honey, but it turns out that was still in the microwave. And I had just brushed the bacon in its own grease. Fun times. Thanks to Zatarins for the inspiration (even though I used Tony Chachere's Creole seasoning, I think Old Bay would work as well.)
Mixed Greens with Candied Creole Bacon

8 ounces thick-cut bacon slices
¼ cup honey
1 teaspoon Creole Seasoning

¼ cup balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup olive oil

6 cups mixed greens

Preheat the oven to 400 degrees. Arrange bacon slices in single layer on foil-lined baking pan. Bake for 15 minutes or until the bacon edges begin to curl. Remove pan from oven. Drain drippings. Microwave the honey and Creole Seasoning in small microwavable bowl on high for 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Cool bacon on wire rack. Break into bite-size pieces. Set aside

In a small food processor, combine the vinegar, honey and mustard. Stream in the olive oil with the processor running. Run until smooth and emulsified.

Toss the mixed greens with the dressing, sprinkle bacon pieces over top.
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Glazed Pork with Roasted Root Vegetables

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Glazed Pork with Roasted Root VegetablesThe inspiration of my autumn dinner part was a recipe for Glazed Pork Shoulder in Bon Appetit.  Instead of greens, I decided to serve it with roasted root vegetables.  This pork is totally worth the time.  It is amazingly tender, as it should be for the 12 hours it takes to make.  There is minimal hands on time, which makes for a perfect dish to serve at a dinner party.  Everything can be prepped in advance and the meats falls off the bone when you are ready to serve.  It serves quite a crowd, I had twelve people and there was some pork leftover.
Glazed Pork Shoulder with Root Vegetables

1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
¼ cup kosher salt plus more
¼ cup sugar
1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
¼ cup plus 1 tablespoon apple cider vinegar
¼ cup (packed) light brown sugar
Freshly ground black pepper

2 pounds carrots, peeled and chopped
1 pound parsnips, peeled and chopped
3 to 4 russet potatoes, chopped
2 to 3 tablespoons olive oil
Salt and pepper

Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer spices to a small bowl; add ¼ cup salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.

Preheat oven to 325 degrees. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)

Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°), about 5 ½ hours.
Remove pan from oven; discard foil. Increase heat to 450 degrees.

Toss the carrots, parsnips and potatoes with olive oil, salt and pepper. Place on a single layer on a rimmed baking sheet. Roast for 30 minutes, stirring twice.

Transfer pork to a rimmed baking sheet; cover with foil and set aside. Pour liquid into a fat separator. Pour the de-fatted liquid into a small saucepan, stir in the vinegar and brown sugar. Bring liquid to a boil and cook, until a thick, syrupy glaze forms, about 15minutes. Season glaze with salt and pepper and pour over the pork shoulder. Serve the pork with the roasted root vegetables.
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Ranch Pork Chops

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Ranch Pork ChopsWhen I saw these pork chops on I Was Born to Cook, I knew they would be perfect for C and Miss F. And for me!  A dish doesn't get any simpler, they are much like Pork Things without all the frying fuss.  I love a dish that I can prep and just throw in the oven.  I made these along with Potatoes Romanoff, so I did bake them at 400 degrees to compensate for the potatoes.  I sure miss having two ovens.  In our last house I had this baby with the griddle on top.  I pretty much leave out my Lodge iron griddle on our current stove because I got so used to having one.  And I really miss the baby oven.  Ah well...lesson learned...our next house best have two ovens.
Ranch Pork Chops

6 boneless pork chops, ½” thick
¼ cup ranch dressing
½ cup bread crumbs
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon pepper

Preheat oven to 450 degrees. Spray a 10x13 glass baking dish with cooking spray.

Trim pork chops, if necessary. Place dressing in one bowl and bread crumbs mixed with parsley, salt, oregano, cayenne and pepper in another. Coat pork with dressing, followed by bread crumbs, and place into the baking dish.

Bake until cooked through, about 20 to 25 minutes.
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Saturday's Spotlight

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photo here


This weekend my alma mater celebrates fifty years of existence.  As much as I wanted to be there to sing in the alumni choir before the football game last night, and to run a 5K through my old school stomping grounds today (seriously - the run is through the actual halls of the school!), I think the part I most wanted to be there for was to see a couple of teachers who really made a difference to me.

I could write separate posts for each of the 5 teachers who come to mind as the most influential in my high school years (and maybe I will) but right now I want to tell you about Ms. La Fleur, my Spanish teacher.

Yes, I took five years of honors Spanish.  You would never know it now for my lack of ability, but thanks to Ms. La Fleur I am still totally fluent in reciting the basic conversation we practiced daily, the pledge of allegiance and, my favorite, The Birthday Song.  Not your typical birthday song, but one that is called Las Mañanitas.  Man, did I love that woman.

I was first introduced to Ms. La Fleur as a gawky, shy 8th grader who was bussed over to the high school every morning for Spanish classes.  She immediately started calling everyone in the class Lovies and Dearhearts, but it wasn't strange.  Not to me.  I loved every ounce of exuberance and happiness that just seemed to radiate off of her.

She kept track of every student's birthday in every one of her classes and brought in a white bakery bag, folded over twice, if it was your special day.  Inside was a delicious cake donut with white frosting and rainbow sprinkles complete with a single candle poked into one side.  And with much fanfare, she would parade that bag over to your desk and announce to the class, "Dearhearts! Today is (Birthday Person)'s birthday!  Let us sing The Birthday Song!" as she lit the candle.  At first she sang a glorious solo,  loud and strong, while dancing around the desk with a huge smile on her face, skirt twirling.  As the year progressed and others picked up on the song, she would insist on everyone else joining in as well.

Many people hated their birthdays in Spanish class, or at least pretended to.  Not so with me!  I looked forward to it so much that I took Spanish for 5 years, even though I couldn't grasp the language.  You've got to love a teacher like Ms. La Fleur.  She really and truly cared, and we all knew it.

She understood the power of the phrase, "It's nice to be important, but it's more important to be nice."

Though young at heart, I would guess that Ms. La Fleur was probably in her 50's back in my high school days so I can only imagine her age now.  And as much as I would have loved to see her again this weekend, maybe it's best to remember her in a flowing skirt, dancing around my desk, making me feel like the most important Dearheart in the room.

It's Not About The Twinkies

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I've heard all sorts of remarks since Friday.  Most of them have something to do with the world being okay in the absence of Twinkies, welcome to a less obese America, less incidence of type-2 diabetes, things like that.  I can understand how people see Hostess as a company that makes Twinkies and other such treats and their thinking that the world will be just fine in the absence of unnecessary junk food.  It's a lot easier to think of Hostess in terms of Twinkies and Ding Dongs and not to think about the 18,000+ people who have lost their jobs.

I started shopping at the Wonder/Hostess Bakery Thriftshop in Provo over 20 years ago.  I loved being able to get inexpensive bread, bagels, tortillas and even a few treats.  (Remember my chocolate waxy donut obsession?  Yeah.)

Over the years I got to know some of the people who worked at the 'Bread Store' (as we call it in our family).  Most employees would come and go, but the one constant (minus a few years when she worked in another store location) was Peggy.

Peggy came to know what I would be looking for when I'd come in.  She'd let me know when they had something fresher in the back room.  She'd say things like, "Did you want wheat tortillas?  I think we've got some in back" or "We'll probably get in some more of that bread you like on Monday."  She'd ask how my pregnancies were going, how old my babies were getting to be and ask about my plans for the holidays.  I'd ask her what she had been up to and thank her for her help, care and concern.  Even though we never saw each other outside of the Bread Store, Peggy became a friend over the years - almost like family.

So the first thought I had last Friday after reading the news of Hostess closing its doors for good was what's going to happen to Peggy and everyone else at the Bread Store?  I worried that it may have already closed that morning.  I had to go and see her, see the store one more time.

I was amazed to see how many cars were there as I drove into the usually empty parking lot.  The line wrapped all along the back of the store and people's carts were loaded.  I walked to the back office and peeked in.  There was Peggy.  "Hi there!" she called to me in her usual friendly manner.  She walked over and I asked, "How are you doing?"  She told me that for now she was just staying busy.  It was still such a shock to her that the place where she had worked for 26 years would abruptly be closing its doors.  There were other regular customers there to say goodbye, so I wished her good luck and grabbed a couple loaves of bread and a box of chocolate Zingers (I bypassed the Twinkies and do not regret it) to purchase before leaving.

I could not stop thinking about my friends at the Bread Store for the rest of the day.  Saturday morning I had to go back.  I wasn't sure how to compensate for the loss I felt - it didn't seem rational to be so distraught over someone I only saw every couple of weeks when I'd go to buy bread.  But it makes sense, really - 20 years of seeing someone that often, someone who took the time to ask how I was doing, someone who watched my family grow, how could I not feel sad about losing that small connection?  I brought my camera.

Again, I walked to the back office and saw Peggy.  I asked her if I could take her picture.  She agreed, but only if I was in the photo with her.


"This is like losing members of my family," she said, giving me a hug.  And then, as if validating her words, there was a constant stream of others who came bearing well-wishes.  The people who knew Peggy like I did.  The ones who came to say goodbye.  The ones she knew well enough to say things like, "We've still got some fruitcake!  It's right over here".

 
Or, "You missed out on the Twinkies, they were gone by noon yesterday".   

I gave her another hug, wished her all the best, and walked to my car.  "I'd say see you later, but I guess I won't.  You take care!" she called after me.

That's why for me this is not about Twinkies.  It's about people who are suddenly looking for a new job.  It's about mothers and sisters and uncles and grandpas who find themselves in the unemployment line just in time for the holidays.  It's about losing people who, in a simple and kind of crazy way, became like family.

It's about 18,000+ real people with real lives.  Like Peggy.

2 Ocak 2013 Çarşamba

...

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Ten days ago I learned that a classmate from my hometown was in a terrible car wreck. Last night I learned that she would not be waking up. She leaves behind a husband and two small children.

I don't even know what to say. Unexpected death is the thing that I find to be the most challenging to my faith. It is so senseless. I am incredibly sad for her family.

Like when my friend drowned earlier this year, or the Sandy Hook shootings last week, my mind screams, "Why?" They don't deserve this. Those left behind don't deserve to deal with this. And yet this is life. This is the world we live in. It is full of hurt and suffering and pain.

There are no words that I can offer of comfort to these families. I pray for them. For comfort. For shoulders to cry on. For arms to be wrapped around them and ears to listen. I pray that they have people who will walk with them as they traverse this difficult valley of pain and suffering.
"Fear not, for I am with you; be not dismayed, for I am your God; I will strengthen you, I will help you, I will uphold you with my righteous right hand … For I, the LORD your God, hold your right hand; it is I who say to you, “Fear not, I am the one who helps you.” – Isaiah 41:10, 13

Christmas Festivities

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I have to be honest and say that I have had an overwhelming month. There are so many things I have wanted to blog about, but between traveling and a generally difficult month, it just hasn't happened. Thus the total of 4 posts this month. I had over 400 photos and movies on my phone that I haven't had a chance to look at, much less upload for family to see or blog about.


So, in an effort to play catch up, here is a quick overview of our Christmas so far {I say so far, because we still have to celebrate with family in Arkansas}.


Christmas Eve, we went to Daniel's cousin's house for the traditional Moore family Christmas Eve celebration. We broke tradition in that we met at 1pm instead of in the evening, but it worked out perfectly for us to meet earlier in the day. Chris and Jessica were wonderful hosts and the food was all delicious. Jack made off with lots of loot. Thank you to all of the Moores for being so generous and sweet to our little guy. The noisy toys are a big hit with Jack.


After dinner and visiting, we headed to my sisters for Christmas Eve. She treated us to some fabulous Pinterest dishes, then we listened to my brother-in-law read the kids "The Night Before Christmas." 


I made my special hot chocolate for the adults {though my brother cheaped out on us and didn't bring the kahlua} and we had salted caramel shortbread {thank you Pinterest}. We watched Duck Dynasty while we put out the last minute stuff for the kiddos.


Christmas morning was fun watching the kids open their presents. Jack could care less about opening gifts. Lucky for cousin Levi, he got to help Jack. Daniel and I have never been real gift givers {we have never exchanged gifts in 10 years of marriage}. We have also struggled with the whole idea of piles of gifts. My sister and her husband are totally opposite. Gift giving is totally their love language. They love to give. They love the magic it provides for their kids. It is really sweet. We love being their with them and celebrating, but we chose to do gifts a bit differently. We decided that our tradition will be three gifts on Christmas day: something you want, something you need and something to read. It is something that works for us, so that is what we did.


After presents, we had breakfast and watched Home Alone and then my brother went with us to Opryland to look at the lights.


After Opryland we met up with Daniel's dad and one of his sisters and her boyfriend for our traditional Hibachi dinner. Jack LOVED the fire and watching the chef with the knives. The only downside was that dinner took two hours and we had to drive home in some rough weather.


We have been trying to have a little down time while we unpack, wash clothes and get ready for round 2 of travels/visiting.

Today I learned that my Uncle Keith had a massive heart attack while shoveling snow. It turned out to be a blessing because he was working with a neighbor who was able to call 911 and who also happened to have a nitro-glycerine tablet that most likely saved Keith's life. We are so very thankful he is ok but will be keeping him and my Aunt Linda in our prayers. It's been a crazy month.

Saturday's Spotlight

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photo here


This weekend my alma mater celebrates fifty years of existence.  As much as I wanted to be there to sing in the alumni choir before the football game last night, and to run a 5K through my old school stomping grounds today (seriously - the run is through the actual halls of the school!), I think the part I most wanted to be there for was to see a couple of teachers who really made a difference to me.

I could write separate posts for each of the 5 teachers who come to mind as the most influential in my high school years (and maybe I will) but right now I want to tell you about Ms. La Fleur, my Spanish teacher.

Yes, I took five years of honors Spanish.  You would never know it now for my lack of ability, but thanks to Ms. La Fleur I am still totally fluent in reciting the basic conversation we practiced daily, the pledge of allegiance and, my favorite, The Birthday Song.  Not your typical birthday song, but one that is called Las Mañanitas.  Man, did I love that woman.

I was first introduced to Ms. La Fleur as a gawky, shy 8th grader who was bussed over to the high school every morning for Spanish classes.  She immediately started calling everyone in the class Lovies and Dearhearts, but it wasn't strange.  Not to me.  I loved every ounce of exuberance and happiness that just seemed to radiate off of her.

She kept track of every student's birthday in every one of her classes and brought in a white bakery bag, folded over twice, if it was your special day.  Inside was a delicious cake donut with white frosting and rainbow sprinkles complete with a single candle poked into one side.  And with much fanfare, she would parade that bag over to your desk and announce to the class, "Dearhearts! Today is (Birthday Person)'s birthday!  Let us sing The Birthday Song!" as she lit the candle.  At first she sang a glorious solo,  loud and strong, while dancing around the desk with a huge smile on her face, skirt twirling.  As the year progressed and others picked up on the song, she would insist on everyone else joining in as well.

Many people hated their birthdays in Spanish class, or at least pretended to.  Not so with me!  I looked forward to it so much that I took Spanish for 5 years, even though I couldn't grasp the language.  You've got to love a teacher like Ms. La Fleur.  She really and truly cared, and we all knew it.

She understood the power of the phrase, "It's nice to be important, but it's more important to be nice."

Though young at heart, I would guess that Ms. La Fleur was probably in her 50's back in my high school days so I can only imagine her age now.  And as much as I would have loved to see her again this weekend, maybe it's best to remember her in a flowing skirt, dancing around my desk, making me feel like the most important Dearheart in the room.

It's Not About The Twinkies

To contact us Click HERE



I've heard all sorts of remarks since Friday.  Most of them have something to do with the world being okay in the absence of Twinkies, welcome to a less obese America, less incidence of type-2 diabetes, things like that.  I can understand how people see Hostess as a company that makes Twinkies and other such treats and their thinking that the world will be just fine in the absence of unnecessary junk food.  It's a lot easier to think of Hostess in terms of Twinkies and Ding Dongs and not to think about the 18,000+ people who have lost their jobs.

I started shopping at the Wonder/Hostess Bakery Thriftshop in Provo over 20 years ago.  I loved being able to get inexpensive bread, bagels, tortillas and even a few treats.  (Remember my chocolate waxy donut obsession?  Yeah.)

Over the years I got to know some of the people who worked at the 'Bread Store' (as we call it in our family).  Most employees would come and go, but the one constant (minus a few years when she worked in another store location) was Peggy.

Peggy came to know what I would be looking for when I'd come in.  She'd let me know when they had something fresher in the back room.  She'd say things like, "Did you want wheat tortillas?  I think we've got some in back" or "We'll probably get in some more of that bread you like on Monday."  She'd ask how my pregnancies were going, how old my babies were getting to be and ask about my plans for the holidays.  I'd ask her what she had been up to and thank her for her help, care and concern.  Even though we never saw each other outside of the Bread Store, Peggy became a friend over the years - almost like family.

So the first thought I had last Friday after reading the news of Hostess closing its doors for good was what's going to happen to Peggy and everyone else at the Bread Store?  I worried that it may have already closed that morning.  I had to go and see her, see the store one more time.

I was amazed to see how many cars were there as I drove into the usually empty parking lot.  The line wrapped all along the back of the store and people's carts were loaded.  I walked to the back office and peeked in.  There was Peggy.  "Hi there!" she called to me in her usual friendly manner.  She walked over and I asked, "How are you doing?"  She told me that for now she was just staying busy.  It was still such a shock to her that the place where she had worked for 26 years would abruptly be closing its doors.  There were other regular customers there to say goodbye, so I wished her good luck and grabbed a couple loaves of bread and a box of chocolate Zingers (I bypassed the Twinkies and do not regret it) to purchase before leaving.

I could not stop thinking about my friends at the Bread Store for the rest of the day.  Saturday morning I had to go back.  I wasn't sure how to compensate for the loss I felt - it didn't seem rational to be so distraught over someone I only saw every couple of weeks when I'd go to buy bread.  But it makes sense, really - 20 years of seeing someone that often, someone who took the time to ask how I was doing, someone who watched my family grow, how could I not feel sad about losing that small connection?  I brought my camera.

Again, I walked to the back office and saw Peggy.  I asked her if I could take her picture.  She agreed, but only if I was in the photo with her.


"This is like losing members of my family," she said, giving me a hug.  And then, as if validating her words, there was a constant stream of others who came bearing well-wishes.  The people who knew Peggy like I did.  The ones who came to say goodbye.  The ones she knew well enough to say things like, "We've still got some fruitcake!  It's right over here".

 
Or, "You missed out on the Twinkies, they were gone by noon yesterday".   

I gave her another hug, wished her all the best, and walked to my car.  "I'd say see you later, but I guess I won't.  You take care!" she called after me.

That's why for me this is not about Twinkies.  It's about people who are suddenly looking for a new job.  It's about mothers and sisters and uncles and grandpas who find themselves in the unemployment line just in time for the holidays.  It's about losing people who, in a simple and kind of crazy way, became like family.

It's about 18,000+ real people with real lives.  Like Peggy.

Life Is Good

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Happy New Year!  Can you believe it's already 2013? 

This year was filled with all sorts of awesome things and all kinds of difficult, challenging things, too.  When I sat down to try and write our annual Christmas letter this year, the hard times kept pushing the good things out of the way and the task became overwhelming and emotional for me.  I finally decided not to include a letter this time around.

I'm sure I don't need to point out that the greatest, most challenging and heart-wrenching thing I had to face was the unexpected death of my close friend, Jason.  I've had to cope with the reality that he is no longer here every day since he left us.  And I've learned that the best way for me to deal with it is to remember the best things about him and to allow myself to smile.   

My oldest boy left on his 2 year mission for our church this year.  I don't get to see him again until the summer of 2014 - and although I wouldn't give up what he is learning and doing and becoming in those two years, I am still his mother and I miss him.  Talking to him on the phone Christmas morning was... well, just awesome.  His voice, infused with his typical enthusiasm, brought a smile to my face and set the tone for the rest of the day.

I could go on, but that's not my point.

The reality is, life's not perfect.  Not for anyone.  However, I think that looking for the good and learning to smile through the tough times offers some great opportunities for personal growth.  I love this quote by Jenkins Lloyd Jones:

"Anyone who imagines thatbliss is normal is going to waste a lot of time running around shoutingthat he's been robbed. Most putts don't drop. Most beef is tough. Most children grow up to bejust people. Most successful marriages require a high degree of mutualtoleration. Most jobs are more often dull than otherwise.  Life is like an old-time rail journey — delays, sidetracks,smoke, dust, cinders and jolts, interspersed only occasionally by beautifulvistas and thrilling bursts of speed. The trick is to thank the Lord forletting you have the ride."

Politics, health, world events, all sorts of things have taken me on an emotional roller coaster this year.  But when my emotions threaten to overtake me, I try to remember the good things that cause me to smile.  Things like Allen the Younger's missionary service and the blessings that come to our family because of this.  ElemenoB's immediate decision to serve a mission in January 2014 after a change in age requirements for missionaries was announced.  Thumbelina's first date.  All-a-Boy getting cast in the school musical.  Cowgirl's ability to reach out to those in need.  Princess' new-found love for skiing.  Hubba's decision to be baptized as a member of the Church of Jesus Christ of Latter-Day Saints.  Curly's love for numbers and kindergarten.  Little O's desire to spontaneously dance and sing at any given time.  Baby X's sweet hugs and new words.  Allen's beyond awesome place of employment.  And as for me?  I got to enjoy the ride of it all.  Oh, yeah - I also saw NEWSIES.  In NEW YORK.  Both of which I loved in indescribable ways.  

I'm not one who usually chooses a Word Of The Year or anything like that, but I think this year I am going to make a real effort to find the good in the world, in my community, in my life, in my circumstances.  I want to seek out uplifting and positive things and remember all the reasons I have to be happy.  



Every day I will find reasons to smile and remember that my life is pretty darn good.

1 Ocak 2013 Salı

Secret Recipe Club: Smoky Corn Chowder

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Smoky Corn ChowderIt's once again time for another entry for the Secret Recipe Club.  This month I received Adventures of the Yankee Kitchen Ninja.  The first recipe on the blog caught my eye, I ended up going through all her recipes, but I kept being drawn back to her recipe for Smoky Corn Chowder.  I have a soft spot for corn.  And chowder.  And bacon.  And when you add cheese to that party, I am in.  I added carrots, bell peppers and a potato to the recipe to make it a bit heartier.  This soup was rich and totally satisfying.  I used frozed corn, but I will be making this next summer with fresh corn.  Delicious!
Smoky Corn Chowder
adapted a couple of times from Soup Makes the Meal by Ken Haedrich

4 slices bacon, chopped
½ onion, chopped
½ yellow bell pepper
3 carrots, peeled and chopped
1 clove garlic, minced
3 cups corn kernels (about 4-5 ears of corn if using fresh ears)
1 russet potato, peeled and chopped
½ teaspoon salt
4 cups chicken stock
½ cup low-fat half-and-half
3 tablespoons flour
4 ounces shredded Gouda cheese (smoked or not, your choice)
Salt and black pepper to taste
Parsley or sliced scallions or crumbled bacon for garnish

In a large soup pot, cook the bacon until nearly done. Add the onion, bell pepper and carrots; continue to cook until onion is soft (about 4-5 minutes), then add the garlic, and cook for another few minutes. Add the corn, potato, stock and salt bring nearly to a boil; lower the heat and simmer for 10 minutes.

In a small bowl or measuring cup, whisk the half-and-half and flour and add it to the soup. Continue to simmer for another 10 minutes, stirring frequently. Remove pot from the heat, add the cheese and stir until melted into the soup. Season to taste with salt and pepper. Garnish if desired.




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Herbed Cheese Buttermilk Biscuits

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Herbed Cheese Buttermilk Biscuits"What's the green stuff in the biscuits?"

 "Next time, make mine without the green stuff!"

These biscuits were amazing, but apparently neither C or Miss F like thyme in their cheesy biscuits.  The kitchen was a flour mess once i was done with them, though the effort was entirely worth it.  And the best part?  I get to eat every last biscuit due to the thyme aversion of C and Miss F.  At least Miss F made an effort to pick around the thyme.  C ate half of his and was done.  Thanks to Fine Living for the fantastic recipe.
Herbed Cheese Buttermilk Biscuits

3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut in small pieces
2 teaspoons chopped fresh thyme
¾ cup grated cheese, such as Cheddar, Asiago, or Parmesan, or a mix
1 large egg
1 ¼ cups buttermilk; more if needed

Heat the oven to 375°F. In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, a pastry cutter, or your fingers until the mixture looks like cornmeal and the biggest pieces of butter are the size of large peas. (You can also do this in a food processor; just be sure not to overmix.) Add the thyme and the cheese. Break the egg into the buttermilk and stir briefly with a fork to combine. Make a shallow well in the dry mix and pour in the buttermilk. With as few strokes as possible, stir until the mixture is just combined. It should be loose, but if it doesn’t hold together at all, add more buttermilk 1 tablespoon at a time.

Generously flour a counter and turn the dough out onto it; it will be shaggy and very soft. Scrape any bits in the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the short side nearest you. Using a bench knife, a pastry scraper, or a spatula to help lift the ragged dough, fold the bottom third over the center third, and then the top third over the center, as if folding a business letter. Pat down to shape another rectangle, turn it so the short side is nearest you, and repeat the folding. Pat down again into more of a square shape, ¾ inch thick and about 8 ½ inches square. With a pastry brush, brush off any excess flour. Punch out the biscuits with 2 ½ inch round cutter. Gather the scraps, press them together lightly, and punch out more biscuits until all the dough is used. Bake on an ungreased baking sheet (or one lined with parchment) for 20 to 25 minutes.
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Recipe Swap: Poached Salmon with Creamy Piccata Sauce

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Poached Salmon with Creamy Piccata SauceIt's time for Blogger's Choice for this week's swap. I was given the blog Cheese Curd in Paradise, I have made her amazing recipe for Roti de Porc au Lait in an earlier swap, so I was excited to find another great recipe. When C goes out to dinner, this leaves me at home to cook all the fish I care to eat. Salmon is my most favorite fish and the creamy and tangy sauce appealed to me.  Poached Salmon with Creamy Piccata Sauce is spectacular.  I made a quarter recipe of the sauce since it was just me and I wish I doubled it.  It was that good!  I got to use a lemon from my mom's tree, I just wish I had some of her dill on hand as well. 
Poached Salmon with Creamy Piccata Sauce

1 pound center-cut salmon fillet, skinned and cut into 4 portions
1 cup dry white wine, divided
2 teaspoons extra-virgin olive oil
1 large shallot, minced
2 tablespoons lemon juice
4 teaspoons capers, rinsed
¼ cup sour cream
¼ teaspoon salt
1 tablespoon chopped fresh dill

Place salmon in a large skillet. Add ½ cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining ½ cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.


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Nutella Oat Sandwich Cookies

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Nutella Oat Sandwich CookiesHalf of these cookies were originally intended to have a peanut butter filling and the other half were supposed to have chocolate. I was sending a dozen of them in the mail for a cookie exchange and I wasn't sold on doing half and half. So I changed it up midway and settled on a Nutella filling, which is sort of chocolate and nut combination. These cookies are the non-flattened version of Florentine cookies, which I think makes for an even better cookie and holds up to a filling very well. I did make a few chocolate filled ones for myself since I cannot eat Nutella (allergic to nuts.) I hope the cookies arrived to Minnesota in good shape!
Nutella Oat Sandwich Cookies
makes two dozen sandwiches

2/3 cup butter, melted
2 cups quick-cooking oats
2/3 cup all-purpose flour
¼ teaspoon salt
1 cup white sugar
¼ cup corn syrup
¼ cup milk
1 teaspoon vanilla extract
½ cup Nutella

Preheat the oven to 375 degrees. Line 2 cookie sheets with Silpats. In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets. Bake for 5 to 7 minutes in the preheated oven, until medium brown. Spread the Nutella onto the bottoms of cookies and sandwich them together.
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Chili Garlic Chicken and Noodles

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Chili Garlic Chicken and NoodlesThis started out as a traditional stir fry over rice, but when I opened up the pantry I realized I had a ton of rice noodles that were calling my name, so Chili Garlic Chicken Stir Fry morphed into Chili Garlic Chicken and Noodles. As a kid, I hated rice, so I always ate my stir fry over ramen noodles, I still prefer noodles to rice, even though I have learned to enjoy rice. Miss F was a huge fan of the noodles, chicken and carrots, this girl likes the spice. I used the Huy Fong brand of chili garlic sauce, but any chili garlic sauce will work. I may have snuck some of the leftovers cold from the fridge, which was equally delicious!
Chili Garlic Chicken and Noodles

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
2 teaspoons chili garlic sauce

½ cup chicken broth
1 tablespoon cornstarch
1 tablespoon chili garlic sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce

12 ounces rice noodles

½ cup sliced bell pepper
½ cup chopped broccoli
½ zucchini, halved and sliced
4 asparagus, chopped
3 carrots, peeled and sliced
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
1 tablespoon chopped garlic

Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix broth, cornstarch, chili garlic, soy sauce and oyster sauce in a small bowl. Soak the rice noodles in hot water for 10 minutes.

In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes. Add the drained noodles and stir fry for 1 to 2 minutes. Pour in the prepared sauce. Stir until thickened. Return vegetables to the wok. Serve.
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