Pot o’ chili on the stove and Cloudy with a Chance of Meatballs on the TV.
I’m a little behind this week on my post – everything’s just been all over the place and am having a hard time keeping up. Unfortunately, homework and cleaning take precedence over pretty much everything.
I haven’t made anything too crazy over the last week, but I’ll definitely give you a few tidbits. 🙂
When we should have been having turkey last weekend, we went lazy and ended up having bruschetta and charcuterie. And a bottle of wine.
I like sourdough, and even more so when it’s pan fried. I usually turn on my pan to medium, add a tablespoon or so of both butter and oil and crisp to your liking. Then you can top with a mixture of chopped cherry tomatoes, a garlic clove, a sploosh of oil and some basil chiffonade. I like bocconcini or mozzarella on mine, but whatever you like works. Pile up your noms on that pan fried bread, throw it under the broiler for 5 minutes and drizzle with balsamic reduction. We use Nonna Pia’s, but you can make your own, too.
I made this too. It’s banana cake with pecan broiled icing. It was delicious. No recipes, though – I got it from my mama.
This little treat is a crock pot favorite, from Janet and Greta Podleski and their cookbook, Loony Spoons. This one is called The Nutcrocker.
1 cup medium salsa
1/3 cup light peanut butter
2 tbsp frozen orange juice concentrate
1 tbsp reduced-sodium soy sauce
1 tbsp honey
1 tbsp grated gingerroot
1/2 tsp curry powder
12 boneless skinless chicken thighs (about 1 kg)
Chopped green onions and chopped peanuts for garnish (optional)
Whisk together salsa, peanut butter, orange juice concentrate, soy sauce, honey, gingerroot and curry powder in the crock of a slow cooker. Place chicken thighs over sauces. Turn pieces to coat both sides with sauce. Cover and cook o low heat setting for 5 to 6 hours or high heat setting for 2 1/2 to 3 hours, until chicken is tender. Garnish chicken with chopped green onions and chopped peanuts, if desired.
Tuesday’s extraordinarily long day resulted in the following:
Thyme butter, spread on toast, and toasted in the oven, smoky cheese added (cheddar for me, gouda for Josh) and melted, with crispy bacon pieces, a fried egg and an avocado for me. Little sriracha…11pm magic.
The last thing I made was this amazing, out of the blue fruit and nut bread pudding. We had a bit of that sourdough left, which, of course, by this time had dried out significantly. Chopped small, soaked in milk, eggs, sugar, then mixed with dark chocolate chips, pomegranate arils and toasted almonds.
This was a “seat of my pants” dessert and it was delightful. Who’d’a thunk it?
And now, my friends, I will finish Cloudy and eat too many beans!