Friday, December 30, 2011

Stoved Chicken from Great British Cooking

You remember this book, right? I enjoyed the last recipe I made, Miss McFarlane's Honey-Glazed Chicken. it was terrific and so easy.
I decided to give the book another try. I decided to cook Stoved Chicken, found on page 96 of this cookbook. For this recipe I used my dutch oven.
Here it is, finished in the pot, straight out of the oven.
Here is the recipe...

Now this recipe does call for 6 chicken pieces to equal 3 lbs. When I went shopping that wasn't that easy to find. So I purchased some dark meat, and some white meat, all on the bone.
I also added extra chicken stock 1 and a half hours before it was finished as well as 2 hours before. I also added extra tabs of butter.

Here is my scrumptious plate...
Now this is a stew, cooked in a casserole in the oven. The potatoes and onions were cooked perfectly.

Here is a quote I liked from Danielle Steele

"...what she had learned from all of them. To be honest, and descent, and work hard, to live well, and love with all your heart, no matter what the price, and never be afraid to follow your dreams, wherever they took you."
Danielle Steele
Star


Are you ready for the new year?



Tuesday, December 27, 2011

Apple Pie with Oat Streusel

Apple pie right out of the oven!


This holiday my family had apple pie two days straight for Christmas. The other pie was purchased from a local bakery that definitely does fine baking.If you love apple crisp you will more than likely love this apple pie.It is to die for .

Look at this pie! It is absolutely scrumptious!




APPLEPIE WITH OAT STREUSEL                                                                          Makes 8 servings
Bon App├ętit  | November 2010 by Jeanne Kelley
American
active time: 1 hour                              total time: 3 hours 40 minutes (includes baking and cooling time)
The technique: Streusel—a crumbly mixture of flour, butter, sugar, and spices—often shows up on coffee cakes. The sweet, crunchy stuff also makes... more ›
Filling:
¼ cup old-fashioned oats
3 pounds Pippin apples or Granny Smith apples,
Topping:
peeled, cored, cut into scant ¼-inch-thick slices
¾ cup unbleached all purpose flour
½ cup sugar
½ cup (packed) golden brown sugar
2 tablespoons (packed) golden brown sugar
¼ cup sugar
3 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
2 tablespoons all purpose flour
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground allspice
½ teaspoon ground allspice
7 tablespoons chilled unsalted butter,
Generous pinch of salt
cut into ½-inch cubes
Crust:
½ cup old-fashioned oats
1 Pie Crust dough disk


For crust:

Position rack in center of oven; preheat to 400°F. Place rimmed baking sheet in bottom of oven to catch spills. Place sheet of parchment paper on work surface; lightly flour parchment. Place dough disk on parchment; sprinkle very lightly with flour. Cover with another sheet of parchment; roll to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover again with top parchment; roll to 12-inch round, rolling oats into crust. Remove top parchment. Using bottom parchment as aid, invert crust, oat side down, into 9-inchdiameter glass pie dish. Remove parchment. Press crust gently into pie dish. Turn dough overhang under, forming high-standing rim ½ inch above sides of dish. Crimp edges.

For filling:

Toss all ingredients in large bowl. Let stand while preparing topping.

For topping:

Blend first 6 ingredients in processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir filling; transfer to crust, mounding in center. Sprinkle topping evenly over.

Bake pie until topping is golden, about 40 minutes. Reduce oven temperature to 350°F. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 1 hour longer. Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature.

"How well is was said by a gifted poet, that deep draughts from the fountain of reason are desirable in order to extinguish the fire of youthful love."
  C.S. Lewis
The Horse and His Boy

Happy Holidays!



Friday, December 23, 2011

Persian-Style Chicken

This is the bird I had for dinner last night - Persian Style Chicken. I found the recipe in a cookbook that was given to me. This was my first experience with a rice stuffing.
This is the book.
Here is how it looked on my little dinner plate.
The chicken and rice were lovely. It was so tasty especially if you like India flavored food with raisins, walnuts, turmeric and ground cumin seeds.


Here is a quote from an excellent movie I loved with Jennifer Connelly and David Bowie.


"Give me the child. Though dangers untold, and hardships un-numbered. I have fought my way here to the castle, beyond the goblin city. To take back the child that you have stolen. for my will is as strong as yours and, my kingdom is as great. You have no power over me."                                                                                                            Sarah, THE LABRINYTH

Wednesday, December 21, 2011

Tamari Roasted Salmon


My latest dinner from A Chica Bakes. Here is the link to her recipe. I may have used a little too much mayonnaise, but it was good. Very simple. I used plenty of aluminum foil to help keep down dishes to wash.
I made this little house over at my mother's house with my niece. Perfect use for old Christmas cards.
The cover opens to put stuff if you desire.
Here is my little Christmas tree.

I also did a little writing...



This is a nice quote to leave you with...

"Once you start to trust your inner self, there is no stopping you."
                                  Ben Kenobi, Star Wars

Happy Holidays!


Wednesday, December 14, 2011

Skirt Steak Grandma

This was my dinner last night thanks to Jacques Pepin. The recipe comes from his book More Fast Food My Way.
Here is the recipe from the book
And here is the she Jacque Pepin show that goes with this recipe.
Here is the link to the television show information.
I also did some writing. I like characters so here are some.
Role Model: Special Agent G. Callen of Ncis Los Angeles

I also leave you with this quote

"Success is the ability to go from failure to failure without losing your enthusiasm."
                                                                              Winston Churchill

Thursday, December 8, 2011

Pomegranate Glazed Cornish Game Hens

Life is really complicated at times but at least we can cook. This is my Pomegranate Glazed Cornish Hens,  It was scrumptious. Here is the recipe

Pomegranate Glazed Cornish Hens
Serves 4 (each with half a Cornish hen)

1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
2 tablespoons butter
4 tablespoons pomegranate juice , from  Pom Poms Wonderful Fresh Airls (this comes with a spoon for snacking), divided
2 tablespoons honey, divided
1 tablespoon chicken stock
1 tablespoon white wine

Preheat oven to 375 degrees Season game hens with salt,pepper and thyme; Put put on them at the top and near the legs and cook on rack for 1 hr or until done. 
While chicken is roasting cook the Pomegranate Glaze.In a stainless steel sauce pan simmer juice with a pinch of salt and a tablespoon of honey until reduced to a syrupy glaze about 10 Mins.
Brush pomegranate glaze on hens 15 minutes before the hens are finished.
After you have put some of the glaze on the hens add the last of the Pomegranate juice along with a avrils, add the chicken stock and white wine and cook down the glaze and pour to even more syrupy and pour over the hens .Roast another 5 mins and serve.

The Cornish hens were tasty and enjoyable.

I also spent a little time writing for fun and I created these 2 articles

I leave you with this quote.

"Humor is just another defense against the universe."
Mel Brooks


Wednesday, December 7, 2011

Curry-Rubbed Salmon

This was my dinner from the other night. It was very easy.
I know it is not the best picture. It does have nice color.
Here are all the ingredients.
3 ingredients.
You pan fry it.
Turn it over
Then it's done.
Looks pretty good although I am use to dishes with more ingredients.

Here is the recipe



CURRY-RUBBED SALMON 
 Serves 2

1 tablespoon olive oil
4 teaspoons curry powder
ounce salmon fillets

In large skillet over medium-high heat, heat oil. Lightly rub 2 teaspoons of curry per fillet on flesh side and place in skillet skin-side up. Cook about 5 to 7 minutes for medium. Flip and cook another 5 to 7 minutes.

Serving suggestion for complete meal: Add bagged salad of choice with salad dressing that meets SBD recommendations.

I do not know where I found the recipe.

If you are looking for a recipe thjat is simple --- this is it.


Tuesday, December 6, 2011

Crafting Project

I recently finished this bracelet
A Half Knot Twisted Bracelet out of hemp.

Making this bracelet made me think of the many crafting class I went to when I was a kid. I made this...
Here is the necklace I had made.

Let me see if I can show you how I made it.
Here is what the basic knot looks like. It takes a little practice.
Here it is finished. Not bad for a first try, and yes I will be practicing.


Tuesday, November 15, 2011

Scrambled Eggs a New Way - or is it?

I have been busy writing, some for fun and practice and some for business. Here are my latest articles. I hope you like them...
Keep a Style Journal
Role Model: Leroy Jethro Gibbs of NCIS
Using a Journal to Assist You in Decorating
Using Google Adwords for Your Campaign
Role Model: Anthony "Tony" DiNozzo Jr of NCIS

I Made Scrambled Eggs this morning and they came out excellent.
These are freshly made out of the pan....Here are the ingredients.
This recipe comes from The Margaret Rudkin Pepperidge Farm Cookbook copywrite 1963.
\This is the best picture I was able to get because it doesn't have a title cover only an end cover.
Here is how I did it.













It was very simple.
Hope you enjoy everything.