It's Nutter Butter Ghosts Here!


Ghosts, maybe with the exception of Casper the Friendly Ghost, are a whole lot creepy to me; however, the little ghosts here are irresistible and don't bother me at all! 




They're super fast and easy to make...

Dip Nutter Butter cookies in melted white chocolate chips and use two mini chocolate chips for eyes.

Melt the white chocolate chips in a microwave and dip one end of the cookie.  Place the eyes on the ghosts while the white chocolate is still soft.  

Place on wax paper until chocolate sets.  

Voila!  Nutter Butter ghosts for your ghouls and goblins to gobble up! 









Happy 
Halloween 
everyone!




Fall's Quintessential Vegetable ~~~ Roasted Acorn Squash Stuffed with Rice


Roasted acorn squash, fall’s quintessential vegetable, is made even better with a hearty mixture of rice, made with Parmesan cheese and a bit of crisp-fried bacon.


  

This recipe here is pretty much everything I like about fall food cooking.  It’s easy.  It uses fresh vegetables from the market.  It’s tasty delicious.  And it’s cozy and comforting.  The only hard part is cutting the squash in half.

This stuffed squash is good for a week night dinner like we just enjoyed last night, but flavorful enough to serve at a holiday dinner this for company this fall.  

I used white long-grain rice, but wild rice would be great with the squash.  There’s a hint of sweetness in the squash itself, use brown sugar or not. 


 

Crispy bacon crumbs and Parmesan make for a heavenly addition to the savory dish.  



The flavors of this simple side are so spot on ~ delicious with its amazing flavors and great for these cooler days!



Yield: 4 servings

Roasted Acorn Squash with Rice Stuffing

A good side of stuffed acorn squash with a rice filling that compliments many main dishes.
prep time: 20 MINScook time: 1 hourtotal time: 1 hours and 20 mins

INGREDIENTS

  • 2 acorn squash, halved lengthwise and seeds removed
  • 3 tablespoons butter, melted
  • 1 tablespoon brown sugar
  • 1/2 medium onion, finely chopped
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 2 cups vegetable broth
  • 1 cup long-grain white rice
  • 3 strips cooked crisp bacon
  • 1/2 cup grated Parmesan cheese

INSTRUCTIONS

  1. Heat oven to 450 degrees.
  2. Place squash cut-side up on a baking sheet, brush 1 tablespoon of melted butter over the tops and insides of squash halves. Roast in oven until fork tender, about 40 to 55 minutes.
  3. Meanwhile, place 1 tablespoon of melted butter in a large skillet over medium heat. When it foams, add brown sugar, onion, celery seed, salt and pepper. Cook, stirring occasionally, until just softened, about 5 minutes.
  4. Add broth and rice, bring to a boil; cover and reduce heat to low. Cook until liquid is absorbent, about 20 minutes.
  5. Remove from heat and stir in Parmesan and bacon.
  6. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice mixture.
  7. Divide rice filling among the roasted squash halves. Drizzle remaining tablespoon of butter over top.
  8. Continue roasting for 5 minutes, until warmed through.
  9. Serve



Enjoy! 





The Only Cornbread Recipe You'll Need: Dragonwagon's Skillet-Sizzled Corn Bread!


She, Crescent Dragonwagon, that is, came to understand, cornbread “not only is hot, just baked cornbread delicious, it evokes ~ powerfully ~ the heart, soul, and taste of home.”

Amen!  CORNBREAD, I love cornbread!




After making this cornbread, I know why it was the single most requested recipe at the Dairy Hollow House in Eureka Springs, Arkansas!

I’ve tried what seems like a ton of cornbread recipes and I’ve made more than one from this great cookbook by Crescent Dragonwagon.  I’m just trying to figure out what took me so darn long to make this one!




Crescent Dragonwagon is her real name ~ read here ~ or buy her great cookbook, if you want to know more about it.

Dragonwagon’s cookbook, The Cornbread Gospels, is a surprising eccentric read, filled with curious antidotes and tales along the cornbread trail from the Appalachians to the Rockies to the Green Mountains.  I was hooked from the beginning to the end ~ this is just not a recipe book to take up space on your kitchen counter, it’s at home in any room.

Here’s a sample of what Crescent Dragonwagon has to say about this cornbread:

"This is the cornbread I served when I owned and ran Dairy Hollow House; it was its single most requested recipe.  It is the first Southern food I ever learned to fix and the one that started me on my cornbread journey.  I learned how to make it in the Fort Greene section of Brooklyn, New York, in 1969, when I was very young and living in a brownstone with 7 other people.  Viola, the soft-spoken lady friend of a kind neighbor, taught it to me.  Viola was from Georgia, and it was she who initiated me into baking cornbread in an already-hot skillet.”



Cornbread batter over sizzling butter-oven ready!


To me, the secret of this recipe may just be the already-hot skillet that’s filled with melting butter that’s brought to a sizzle.  And stone-ground cornmeal only makes the bread even better.  If you’ve been around my blog a while, you know it’s stone-ground cornmeal and grits in my kitchen.

This cornbread truly surprised me, and Bill too.  It is simply delicious!

Thank you, Crescent Dragonwagon for the great recipe, great cookbook!





Dairy Hollow House Skillet-Sizzled Cornbread

This cornbread recipe, courtesy of Crescent Dragonwagon, is the best you will ever make! Use stone-ground cornmeal for a crispy crust, made in a sizzling iron skillet. It is my "go-to" cornbread recipe!
prep time: 15 MINScook time: 20 MINStotal time: 35 mins

INGREDIENTS


  • Vegetable oil cooking spray
  • 1 cup unbleached white flour
  • 1 cup stone-ground yellow cornmeal
  • 1 tablespoon baking powder
  • ¼ teaspoon salt (I added ½ teaspoon)
  • ¼ teaspoon baking soda
  • 1¼ cups buttermilk
  • 2 tablespoons sugar
  • 1 egg
  • ¼ cup mild vegetable oil
  • 2 tablespoons butter, or mild vegetable oil

INSTRUCTIONS


  1. Preheat oven to 375°.
  2. Spray a 10-inch cast iron skillet with oil and set aside.
  3. Sift together flour, cornmeal, baking powder, and salt into a medium bowl.
  4. In a smaller bowl, stir baking soda into the buttermilk.
  5. Whisk in the sugar, egg and the ¼ cup oil.
  6. Put the prepared skillet over medium heat, add the butter, and heat until butter melts and is just starting to sizzle.
  7. Tilt the pan to coat sides and bottom.
  8. Pour wet ingredients into the dry and combine them quickly, using as few strokes as possible.
  9. Scrape batter into prepared pan and bake the cornbread until it is golden brown, about 20 minutes.
  10. Let cool for a few moments, and slice into wedges to serve.




This cornbread is the créme de la créme of cornbread! 

Enjoy!




A Taste of the Islands, Cuban Mojo Pork Loin Roast



Here you go, 
if you’re craving a spicy taste 
of the islands…




Most Cuban’s make Cuban pork roast, Lechón Asado con Mojo, by roasting a whole pig that has been slow-coked in a pit or a Caja China over charcoal, with skin that is nice and crispy. 

For most of us, it is much easier to use a smaller cut of pork, such as the traditional pork shoulder or picnic cut and roast it in the oven.  

I went even further and swapped the fatty pork shoulder with a boneless pork loin roast to cut the large amount of fat and roasted it on a roasting pan rack in the oven.  

The flavor here comes from the mojo, the citrusy sauce, marinade…  




This mojo is a great combination of tangy and savory flavors.  It’s a mishmash of several different, similar recipes I saw while surfing the internet ~ basically citrus juices, spices and oil.  




It’s Cuban mojo pork loin roast with unbelievably tender meat and crisp, crackly skin!

Make Cuban sandwiches out of the leftovers!



Yield: 4-6 servings

Cuban Mojo Pork Loin Roast

Try this pork recipe for a taste of the islands.

INGREDIENTS:


  • 3 pounds boneless, pork loin roast
  • 1 teaspoon chili powder
  • 1 teaspoon ground oregano
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon each, salt and pepper
  • 3 teaspoons lemon juice
  • 3 teaspoons lime juice
  • 2 tablespoons vegetable oil
  • ¼ cup sherry

INSTRUCTIONS


  1. Place pork roast in a zip top bag.
  2. In a small bowl, combine remaining ingredients, pour mixture over pork.
  3. Marinate in refrigerator for a couple of hours, or overnight.
  4. When ready to roast, place meat in roasting pan or rack, reserving marinade.
  5. Roast until completely cooked (145°), about 1½ hours, basting occasionally.
    Let roast rest for 10 minutes, then slice.
  6. Serve



Enjoy!









Christmas cookies and happy hearts ~

that is the way

the holiday starts!




DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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May 5, 2004…

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May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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