on November 3rd, 2013
Pop tart/chicken pot pie tart, which is best?
Honestly, I don’t think I have ever eaten a pop tart in all my years on this earth. My kids had their share of pop tarts I’m sure; they just never appealed to me. If I wanted a crust with fruit filling, I would have made a real pie or strudel.
Kellogg first introduced their non-frosted pop tarts in 1964. That was a year before I graduated from high school, the year Hello Dolly was released on Broadway, the Beatle’s “I want to hold your hand” topped the US charts and Richard Burton and Elizabeth Taylor married for the first time. Ok, ok, enough, that’s depressing enough thinking I’m that old. But, I can say our youth was definitely the “good old days”.
We (my sister, brother, and I) wouldn’t have eaten pop tarts because our mother and grandmother use to make the best fried pies and yes they were much better than some fake fruit sandwiched between some pastry that was full of preservatives.
I have been thinking of chicken pot pie lately and how comforting it is. What do pop tarts and pot pie have in common? Nothing, except I decided to make a chicken pot pie pop tart and instead of icing drizzled over the top, I’m giving my pop tart a peas and carrot sauce and a cute little cranberry sauce chicken cut-outs. Don’t ask me why but when I have pot pie, I want cranberry sauce; always have, always will and of course, I always want some type of slaw. The three are inseparable and it wouldn’t hurt to throw in some mashed potatoes.
So, you don’t have to make a pop tart from these ingredients. It’s much easier to pop everything in a pan for a large pot pie. I always use just the broth the chicken cooks in to make the gravy but this time I added about 1/2 cup of heavy cream and I really liked the results. Boiled eggs are a must for the pop pie and when you cook your chicken, do not use boneless chicken parts. Use the whole chicken, debone it and then save the broth for making the filling.
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on October 29th, 2013
Fantastic fall cookie.
Cats, ghost, witches, colored leaves, pumpkins, turkeys, falling leaves, the smell in the air are signs of fall and the holidays to come. I just love fall because I know those hot days of summer are behind us and we will start having a little chill in the air in the evenings. Thanksgiving is one of my favorite holidays and I think that’s because it’s the easiest meal I ever put together.
Thanksgiving is all about pumpkins and I’m not even a pumpkin pie fan. Pumpkin bread, pumpkin bread pudding, pumpkin tomato soup and these pumpkin cookies should be on your list of things to try for the holidays. I even bought a pumpkin piñata which I’m filling with candy and toys for the four little grandsons to bang away at.
One of the good things about these cookies is you can make these ahead and freeze them and bake them when you want a hot treat to go with your cup of tea (or coffee) in the morning or for an afternoon snack. They are fantastic and make my mouth water thinking about the ginger, nutmeg and cinnamon that spice up these little cookies and the dough has molasses in it which gives the cookies a deep brown color. I normally use a 3″ cookie cutter but the day I made these I knew I was going to be taking them to craft circle to share so I wanted to get as many out of a recipe as I could. I ended up tripling the recipe and each recipe makes about 24 cookies.
Babe was my sister’s mother-in-law and this wonderful recipe was one she use to make. I have several recipes of hers and her mother-in-law’s that I still go to like their banana nut bread and an asparagus casserole.
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on October 24th, 2013
Whaaaat, fried beets?
French fried beets; the yellow ones look like potatoes but are actually golden beets.
(SORRY my heading is missing, trying to figure out what happened.)
Don’t you just love rainy days? I do and I’m probably the only person who likes bad weather whether it is a thunder storm, all day rain, hail, snow storm — bring it on — my perfect day. I do like nice days when the temperatures stay in the 70′s but I long for those cloudy, drizzly days; I just can’t explain it.
While in Austin one weekend we were running around one rainy Friday morning, (ended up getting about 3-4 inches of rain) while the kids were working and grandkids at school, trying to find one of my favorite tea place and I was really wanting to eat at one of the local food trucks. I wanted to try Paul Qui’s East Side King trailer but they didn’t open until later in the day. We did find one of his ESK’s open at Hole in The Wall bar where his place occupies the back part of the building.
So I had read that the beets were to die for and the Brussels sprouts salad was great. The salad was good but was drenched in dressing and I can’t wait to try and make the salad with my touch. The beets were really good and the dipping sauce made with Japanese mayonnaise and seasoning made them even better.
Paul Qui was the 9th season winner of Top Chef and has his new restaurant Qui (key) and I think two food trailers, and his place in Hole in the Wall. Watch his video at the Qui link above and see how he started his restaurant. He had pottery especially made and even the aprons they wear in the kitchen. Really interesting video.
I couldn’t wait more than a couple of days after returning home to buy some beets and try to make the French fried beets. I could not find the mayo or the seasoning. Since making the recipe I did locate them on Amazon so will be ordering them for future recipes and I’m also checking Whole Foods to see if they carry them.
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on October 19th, 2013
Fall is here! Hip, Hip, Hurray!
Fall is here and don’t you just love this time of the year. Thoughts of comfort foods start filling my head and this recipe turned out soooo good I almost knocked the breath out of myself patting myself on the back.
Our leaves haven’t started falling yet; sometimes that doesn’t start until December or even January before we see the sky full of floating leaves. But, with a fading summer and those nice cool nights ahead of us it won’t be long before we are seeing piles of leaves raked up just waiting for some kid to jump and play in them.
While in Chicago several weeks ago Fall was starting to show its prettier side. On our walk to take our grandson, Oliver, to school one day we enjoyed flowers still blooming but also sidewalks full of leaves that gave way to a crunchy sound as we strolled on top of them. We cooked some roasted chicken one night on the grill and a grilled salmon another night and the two sides that couldn’t wait to make their appearance again were Stephanie’s Magic Beans and my Cauliflower Mash with Kale which went perfect with both dishes and to top one of the meals off we cooked some chopped apples and cinnamon which we ladled over ice cream and I think this recipe is going to go onto my favorites list of things I have blogged.
I took a shortcut making the ravioli and used wonton pieces instead of making my own pasta. We all look for shortcuts and I think this is one shortcut you won’t mind taking. And, the good thing about this recipe is that you can freeze the uncooked raviolis for an easy meal some winter night ahead. (If you freeze the raviolis, put in a single layer and put in freezer until they are frozen then put enough in one bag for a meal.)
At the Firefly restaurant in Nashville back in the summer my husband had a Butternut Squash Ravioli with goat cheese and what better to go over it than a Browned Sage Butter. I think this ravioli screams for the browned butter and browned butter and sage are a perfect pair.
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on October 14th, 2013
Beautiful healthy salad.
In a “celebration” of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!
What is it about anything formed with a ring mold looks so much more appealing on a plate. I bought these ring molds in France and this is the first time I have used them. I actually got the idea to put this salad in a cucumber cup from a movie I was watching the day I made the salad. The movie was Pressure Cooker and about intercity kids in a culinary arts program in their school.
The last salad I made with quinoa was the Mediterranean harvest Grain Salad. I really wanted more red quinoa to show up in the salad but it didn’t so here I am again trying to get a pretty reddish salad made with a healthy grain. I left out the jicama that Guy added and put in some avocado.
It’s fun playing around with food and trying to come up with new vessels to make something more interesting. I play with food more now than I did when I was a kid, pushing things around my plate to look like I had eaten things I didn’t like.
Hope you will give this a try whether it’s this quinoa salad or even a simple potato salad would look great in this and you don’t have to have the ring molds, just use a tuna can.
You can use red or white quinoa for this salad.
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