Pear Amaretto Loaf Cake

Pear Amaretto Loaf Cake 5405

The past several years in a row, Matt and I have done the apple picking thing. We’ve driven upstate, admired the changing leaves on our peaceful drive, then stopped for lunch in the area of the orchard. Then we’d descend on the orchard and fill up two giant bags with apples, various different kinds (Fuji, honeycrisp, gala…). And then, we would get home and of course make the inevitable discovery that we’d picked too many apples. Adding insult to injury is the fact that neither of us like applesauce.

pears 5360

pretty pears 5374

pear amaretto loaf cake, before glazing 5383

This year, we decided to skip this venture. Something in me just wasn’t up for it this year; maybe it’s a sign we need to find a new orchard – the one we’ve visited has a cover band playing every year, and it’s the only time I’ve ever heard a Maroon 5 song in the same set as “Mary Had a Little Lamb.” And then there’s the whole apple cider doughnut situation-thing.

Pear Amaretto loaf cake 5415

Pear amaretto loaf cake 5429

And of course, it’s entirely possible that my readers may remember the plethora abundance of apple recipes I posted with my stash last year, and were perhaps hoping there would not be a repeat. There won’t. Throughout this whole apple explosion of the last two years, I realized I’ve neglected the lovely pear, apple’s oft-forgotten cousin, and thought I’d take a small step to remedy that. With cake. Because, what else? I mean, really. I do feel I should offer a small and sheepish apology for how many bowls you’ll use to make this cake, but I promise you, it’s well worth it. So moist and delicious. Enjoy!

Pear Amaretto Loaf cake 5434

Pear Amaretto loaf cake 5448

Source: adapted from Ottolenghi: The Cookbook by Yotam Ottolenghi

Ingredients:

CAKE:
2 large Bosc or Anjou pears, peeled, cored and chopped
5 tbs toasted walnuts, chopped
Zest of 1 lemon
2 tbs Amaretto liqueur
1 2/3 cups all-purpose flour
¾ tsp baking powder
¾ tsp ground cinnamon
½ tsp ground cloves
½ tsp kosher salt
6 ½ tsp slivered almonds
3 large eggs
¾ cup sunflower or canola oil
1 cup plus 2 ½ tbs granulated sugar

GLAZE:
¾ cup confectioners’ sugar
2-3 tbs Amaretto liqueur

Directions:
Preheat your oven to 325 F. Grease a standard loaf pan. Set aside.
In a medium bowl, combine the pears, walnuts, lemon zest, and Amaretto. In a separate bowl, sift the flour, baking powder, cinnamon, cloves, and salt. Add the almonds to a mini food processor and pulse until finely ground; but be careful not to turn it into almond butter. Add the ground almonds to the flour mixture and whisk to combine.
Separate 2 of the eggs, reserving the whites in one bowl and transferring the yolks to another small to medium bowl. Add the third whole egg to the yolks and whisk to combine.
In yet another bowl, briskly whisk together the oil and sugar, then whisk in the egg yolk mixture. Make a well in the flour mixture and add the oil and sugar mixture. Whisk to combine, then gently fold in the pear mixture.
Whisk the egg whites until stiff peaks form, then gently fold them into the cake batter. It’s okay if a few white streaks remain, you want to avoid overmixing as that will make the cake dry.
Pour the cake batter into your prepared pan. Bake 45-60 minutes, until a cake tester or skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool, then remove the cake from the pan.
Now make the glaze. Simply add the confectioners’ sugar and Amaretto to a bowl and whisk until smooth. Pour the glaze liberally over the cake. Slice and serve.

Mexican Chorizo Strata

Mexican Chorizo Strata 5517

Thanks to my dislike of Thanksgiving stuffing/dressing (soggy bread, y’all – can’t do it!), I automatically assumed I would dislike bread pudding and strata, especially the savory types. Several years ago I tried dessert bread pudding (similar to this one), in a restaurant in New Orleans, and immediately fell in love. Of course the boozy whiskey sauce didn’t discourage me from loving it, but I’d like to think I would have enjoyed it anyway.

Mexican chorizo strata, before baking 5460

Mexican chorizo strata 5472

After solidifying my taste for sweet bread pudding, I decided earlier this year it was time to tackle the savory. I made and tasted this one, and found myself overjoyed and unable to stop eating it. That really cemented things, and now I’m part of the bona fide I-Love-Savory-Bread-Puddings-and-Stratas Club. I couldn’t wait to make more!

mexican chorizo strata w/ guacamole 5478

And now I’ve made my first strata. (Honestly I’m not sure what the difference between the two is, other than stratas seem to sit longer than bread puddings before you bake them? Feel free to enlighten me in the comment section.)

Mexican Chorizo strata 5485

Mexican chorizo Strata 5493

I had some chorizo sitting around, so I opted to go Mexican with this. This also afforded me a lovely opportunity to use up some Hatch chiles sitting in my freezer, and I’ll always take those opportunities, because 1) who doesn’t love Hatch chiles, and 2) I have a few too many and I desperately need to start whittling down the stash.

Mexican Chorizo Strata 5501

This dish is lovely, and will feed a large crowd. It’s one of the easier meals I’ve put together, too. And leftovers reheat beautifully. I’m not a mom, but if I were, I’m thinking stratas would definitely be in the dinner rotation. They are infinitely adaptable, nutritious (you can of course use whole wheat bread), and can be very kid friendly. Enjoy!

Mexican chorizo strata 5516

Source: slightly adapted from Week in a Day by Rachael Ray

Ingredients:
Olive oil
1 lb. Mexican chorizo, casings removed
3 fresh chiles, either Hatch, poblano or large jalapeno, roasted, peeled, seeded and chopped
7-8 thick slices of stale white or egg-based bread, cut into large cubes (I can’t imagine why you couldn’t use whole wheat bread here if you wanted)
2 cups milk
8 tbs (1 stick) unsalted butter, melted and cooled
6 large eggs
1 tbs hot sauce
Kosher salt and black pepper
2 ½ cups shredded sharp cheddar cheese
Guacamole, for serving

Directions:
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook, breaking it into crumbles as it browns. Cook until no traces of pink remain. Add the chiles in and stir to combine. Set aside off the heat.
Grease a 9×13” baking dish, then scatter the bread cubes around in an even layer. Add the cooked chorizo mixture and gently move the bread around to get some of the chorizo down into the nooks and crannies.
In a large bowl, whisk together the milk, melted butter, eggs, hot sauce, plus season to taste with salt and pepper. Pour the mixture over the bread and chorizo. Top with the cheese. Refrigerate overnight.
Preheat your oven to 325 F. Place the strata on a baking sheet and place in the oven. Bake until the eggs are set and the top is golden, about 1 hour.
Let rest a few minutes, then slice into squares and serve warm with guacamole on the side.

Smoky Scrambled Duck Eggs with Tomatoes on Toast Points

Smoky Scrambled Duck Eggs with Tomatoes on Toast Points 5346

I am so predictable. Really, I am. Every time I get a new cookbook, I make a beeline for any recipe that can even remotely resemble a Tex-Mex dish, and that usually ends up what I make first. And I kid you not, this is every time. And I usually don’t even realize I’m doing it until the meal is on the table.

duck eggs 5300

I mean, seriously, take it from me to buy Plenty, a book by an Israeli-born Londoner, and find one of the *few* Tex-Mex-ish recipes in there to make first. You really wouldn’t even expect such a thing from Ottolenghi, but the man’s genius seems to know no bounds, and yes, he has a sort-of version of migas.

Smoky scrambled duck eggs with tomatoes on toast points 5310

Only he uses duck eggs. (Which you can find at Whole Foods, and no, they are not cheap). I’d never experimented with duck eggs before, and I must say, they are a bit different from chicken eggs. I get why people go gaga over them. They are larger, so you don’t need as many, and they are richer and more luxurious.

Smoky Scrambled Duck eggs and tomatoes on toast points 5327

This dish is great as is of course, but I firmly believe you could use chicken eggs with spectacular results. If you’re looking to get all fancy and impress someone, definitely splurge for the duck eggs, but it’s not wholly necessary. Enjoy!

Smoky Scrambled Duck Eggs with tomatoes on toast points 5337

Source: adapted from Plenty by Yotam Ottolenghi

Ingredients:
2 dried chipotle chiles, stems removed and seeds shaken out
2 thick slices sourdough bread, regular or whole wheat
Softened butter, for spreading
1 tbs olive oil
2 garlic cloves, sliced
2 scallions, chopped
2 plum tomatoes, seeded and roughly chopped
3 duck eggs, or 4 large chicken eggs
Kosher salt and black pepper, to taste
Handful of cilantro leaves, chopped
Sour cream, for serving

Directions:
Place the dried chipotles in a small stockpot over medium-high heat. Toast for about a minute, flipping once, until you can just smell them. Fill the pot with water and bring to a boil. Once it’s boiling, shut off the heat and cover the pot. Let it sit for 20 minutes. When the chiles have rehydrated and are soft and pliable, transfer them to a cutting board and dice.
Place a large cast-iron skillet over medium to medium-high heat. Dry toast the sourdough slices on both sides until golden brown and crisped. Remove them to a plate and immediately smear the butter onto one side. Set aside, tenting with foil to keep warm.
Wipe the bread crummies out of the skillet, then place it back on medium heat. Add the olive oil to the pan, then the garlic and scallions. When they begin to turn golden, increase the heat to medium-high and add the tomatoes and chipotle. Cook, stirring frequently, another 2 to 3 minutes.
Break the eggs into a bowl and beat gently with salt and black pepper to taste. Pour the eggs into the skillet and cook, stirring moderately, until they have reached your desired scrambled egg consistency. Runny eggs will only take 30 to 60 seconds, longer if you want them firmer.
As soon as the eggs are done, shut off the heat. Place the toasts on serving plates, spoon the eggs on top and sprinkle with cilantro. Serve immediately with the sour cream on the side or on top, if desired.

Pumpkin Crispy Rice Treats

Pumpkin Crispy Rice Treats 4966

Today is National Pumpkin Day! Yeah, I figured that day would wait until November, but maybe it’s like Starbucks and just gets earlier and earlier every year. Ha!

Pumpkin crispy rice treats 4959

Anyways, today’s post will be short, sweet, and a delicious contribution to today’s food holiday. I’ve taken everyone’s childhood fave, the crispy rice treat, and just added some pumpkin and pumpkin spices to it, which made it a very pretty autumn color and of course made it very tasty this time of year.

pumpkin crispy rice treats 4953

So I’ll bid you a happy National Pumpkin Day – may that ease the Monday stresses and blues, and may you enjoy these easy and yummy pumpkin treats!

Pumpkin Crispy rice treats 4975

Source: The Texas Food Network

Ingredients:
6 cups puffed crispy rice cereal
1 (10 oz.) bag marshmallows
1/4 cup pumpkin puree
4 Tablespoons of unsalted butter
1/2 teaspoon ground pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon allspice
1/8 teaspoon salt

Directions:
In a large saucepan melt butter over low to medium heat. Add the pumpkin puree and cook until warmed and add in the marshmallows, vanilla, pumpkin pie spice, cinnamon, allspice and salt. Continue stirring often until marshmallows are melted but be careful not to burn (tastes awful), remove and cool completely. Grease a 9×9″ baking pan and set aside. When the pumpkin and marshmallow mixture is cooled to room temperature add to the puffed crispy rice cereal and stir or fold in until combined. Pour the mixture into the prepared baking pan, spread out evenly and gently press down with spatula. Refrigerate to set for at least 1 hour, then cut your Pumpkin Rice Krispy Treats into squares and serve.

Mushroom Spinach Enchiladas

Mushroom Spinach Enchiladas 5267

It probably sounds a little funny and hugely un-revolutionary to many, but seeing as I grew up in two extended families of carnivores, and living in the Land of the Almighty Cow, vegetarian fare is somewhat novel to me. But I have to say, it’s grown on me more and more, to the point where I will actually seek it out. Those who knew my youthful self would never have predicted this, but it’s true – I love vegetarian cooking and I’ve even purchased several vegetarian cookbooks.

mushrooms 5225

Mushroom Spinach enchiladas 5266

And so it goes with these extremely tasty enchiladas. Instead of just being meat-free and cheese-filled every which way, they have actual vegetables in the filling (not that cheese isn’t there aplenty; it is). The mushrooms have something of a meaty texture. While mushrooms themselves don’t taste like beef per se, and you won’t be fooling any of your diners, the texture is quite pleasing to the chew. They give the enchiladas heft.

Mushroom spinach enchiladas 5260

The spinach provides a nice leafy background note, and its slight bitterness contrasts nicely with the bright, acidic tomatillo salsa. And of course both the filling and the enchiladas themselves are ensconced in creamy cheesiness that we all love. It’s a filling meal! Without a lot of guilt. That always works in my book. Enjoy!

mushroom spinach enchiladas 5254

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:

SALSA:
1 poblano chile
1 large jalapeno
½ lb. fresh tomatillos, husks removed and rinsed
½ cup cilantro
2 cloves garlic
1 tsp lime juice
1 cup vegetable stock
½ tsp ground cumin
1 tsp canola oil
Kosher salt and black pepper, to taste

ENCHILADAS:
1 tsp canola oil
10 oz. white button or cremini mushrooms, sliced thin
½ medium yellow onion, diced
2 cloves garlic, minced
1 serrano or small jalapeno chile, seeded and minced
1 (10 oz.) box frozen chopped spinach, thawed
1 (16 oz.) container ricotta cheese, full-fat or low-fat, but not fat-free
1 tbs lime juice
¼ tsp cayenne
½ tsp ground cumin
¼ tsp ground cinnamon, preferably Mexican canela
Kosher salt and black pepper, to taste
12 corn tortillas
2 cups (about 8 oz.) Monterey jack cheese, shredded

Directions:
First make the salsa. Roast the poblano and jalapeno either under the broiler or on an open flame from a gas stove, until the outside skin is blackened all over. Place them in a bowl and cover with plastic wrap. Let them steam for about 15 minutes. Using either your hands or a paper towel, scrape the blackened skin off. Cut off the stems and remove the seeds from inside the chiles, then add the flesh to your blender.
Meanwhile, add the tomatillos to a small pot and cover with water. Bring the pot to a boil and cook about 5 minutes, until the tomatillos are tender but not gone to complete mush. Drain, and add the tomatillos to the blender, along with the cilantro, garlic, lime juice, vegetable stock, and cumin. Blend until smooth.
Heat the oil in the pot you used for the tomatillos and place over medium-low heat. Pour the salsa into the pot and simmer for 15 minutes, stirring occasionally. Season to taste with salt and pepper, then turn the heat to very low and just keep it warm until you need it again.
Now make the filling. Heat the oil in a medium-to-large skillet on medium. Add the mushrooms and sauté about 5 minutes, until nicely browned. Add a pinch of salt and remove to a large bowl with a slotted spoon. Add the onion to the skillet and cook about 5 minutes, until soft and translucent. Add the garlic and chile and cook another minute.
Place the spinach in a clean kitchen towel and wring it out over the sink, until you’ve gotten most of the excess water out. Add the spinach to the skillet and cook about 2 minutes, just to remove the excess water. Season lightly with salt and pepper.
Shut off the heat and add the spinach mixture to the mushrooms in the large bowl. Allow to cool about 5 minutes, then add the ricotta, lime juice, cayenne, cumin and cinnamon. Season to taste with salt and pepper, then stir to combine everything. Set aside.
Preheat the oven to 350 F and grease a large casserole or baking dish. Warm the tortillas either in the microwave or on top of your gas stove. Store them in a tortilla warmer or wrapped in a clean kitchen towel to keep them warm.
Take a heated tortilla and drag it through the salsa, coating both sides. Use tongs if it’s too hot for your fingers. Shake off most of the salsa back into the pot, but make sure the tortilla is pliable. Lay the soaked tortilla on a clean work surface and add about ¼ cup of the mushroom spinach mixture to the center of the tortilla. Roll the tortilla and place, seam side down, in the prepared baking dish. Repeat with the remaining 11 tortillas. Pour the rest of the salsa over the enchiladas and top evenly with the shredded cheese. Bake for 15-20 minutes, until the cheese is lightly browned and bubbling. Serve immediately. Leftovers are good.

Mark Bittman’s Veggie Fried Noodles

Mark Bittman's Veggie Fried noodles 5027

Secret Recipe Club reveal day is here!! This month I was assigned Tea and Scones, which is a baking blog that certainly lives up to its name. Many, many beautiful and drool-worthy scones recipes featured. And given my love of scones, you’d think I would have picked one to make, right?

Mark Bittman's veggie fried noodles 4998

Well, I strongly considered it, believe me. Very, very tempted. But, I have been striving to eat much healthier the past few months, so when I also ran across this Mark Bittman recipe, which is incredibly healthy yet uber-delicious, well, I was sold.

Mark Bittman's Veggie fried noodles 5015

Once I reach my goal weight, I’m coming back to make one of your scones! I’m a huge fan of Mark Bittman, too, so I was very excited to see this recipe. I love that we’re using soba noodles instead of rice – nice creative twist there – and that this recipe fit perfectly with my current eating habits. And the dish was truly wonderful. It didn’t feel like a “healthy” dish, if that makes sense, it was just some good, clean eating. Very filling and satisfying, and one I would definitely make again.

Mark Bittman's Veggie Fried Noodles 5020

Definitely check out Tea and Scones, y’all! Enjoy!

Source: Tea and Scones

Ingredients:
8 ounces buckwheat (soba) noodles
1 tablespoon sesame oil
2 tablespoons canola oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 cup chopped green onions
2 large carrots chopped
3 celery stalks, chopped
2 cups snow peas, or sugar snap peas, cut into halves or thirds crosswise
1/4 cup chicken stock or water (more if you need it, I didn’t.)
2 tablespoons soy sauce
1 egg, beaten
black pepper
1/4 cups chopped peanuts for garnish

Directions:
Bring a large pot of water to a boil and salt it. Cook the noodles according to package directions, but make sure they don’t get mushy. Drain the noodles and rinse under cold water. Toss them with sesame oil to prevent sticking.
While the noodles are cooking, heat the canola oil in a large, deep skillet or a wok over medium-high heat. Add garlic, ginger, and scallions. Cook for about 15 seconds.
Add the carrots, celery, snow peas, and stock or water and turn the heat to high. Cook, stirring frequently, until the vegetables are tender, about 5-10 minutes. If the mixture gets too dry, add more liquid a tablespoon at a time.
Stir in soy sauce and beaten egg(s) and let the egg lightly scramble in the pan. Add the noodles, sprinkle with pepper, and toss well. Taste and adjust the seasoning. Garnish with the peanuts and serve.


Austin-Style Black Beans #SundaySupper

Austin-Style Black Beans 5283

Welcome to a Budget Friendly edition of Sunday Supper! Up front, I have to confess something. I don’t really ever budget when it comes to our food costs. Now I’m certainly not buying things like caviar and lobster every week, and I’m very cognizant of what is and isn’t on a special sale that week, but I don’t enter the grocery store with a number in mind that I can’t or shouldn’t exceed. I’m a firm believer in the principle of pay more for your food and less for your healthcare. So I’ll cut back in almost every other area of life, but not food.

Austin Style black beans 5288

True story to illustrate my point: several years ago I noticed that my everyday boots had a not-so-insignificant hole in the sole. Fortunately they were thick soles, so the situation wasn’t as dire as it sounds, but still – that’s not great. I ventured into a shopping mall with the express purpose of buying a new pair of shoes. Two hours later I walked back to my car, without any new shoes, but carrying in hand a bag of goodies, including a bottle of $11 gourmet barbecue sauce, from Williams-Sonoma. Yeah. You can see where my priorities lie.

Austin Style Black beans 5290

Eventually I did replace the shoes, but I didn’t on that particular day because I was being mindful of our overall budget, and well, I wanted the barbecue sauce more. So this week’s theme was a little bit out of my wheelhouse!

In the end, I decided I couldn’t go wrong with dried beans. They are extremely cheap, and once cooked they stretch to either feed a small army, or let a few people eat for a week, easy. These were delicious – full of flavor, incredibly filling, high in protein, and you will not feel like you are “eating cheap”, if that makes sense. They work wonderfully as a side dish, but I ate a more substantial-sized bowl for lunch today, and was a perfectly happy camper.

Austin style black beans 5276

I hope y’all enjoy them! And definitely check out the rest of the Sunday Supper gang for some fantastic ideas on budget friendly, yet delicious recipes!

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:
1 lb. dried black beans, rinsed, picked over and rocks discarded
1 tbs canola or vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 canned chipotle chiles in adobo, chopped, plus a nice spoonful of adobo sauce
½ cup chopped fresh cilantro, divided
1 tsp ground cumin
1 tbs tomato paste
¼ cup lime juice
Kosher salt, to taste
Crumbled Cotija cheese, for garnish (optional – this will make it non-vegan)

Directions:
Place the beans in a large bowl and fill with water, covering them by about 1 inch. Soak at room temperature overnight. Drain the beans well, then transfer to a large soup pot. Cover with 1 inch of water. Bring to a boil and cook for 15 minutes.
Drain and rinse the beans in a colander in the sink.
Return the empty pot to the stove and heat to medium-high. Add the oil, then the onion. Saute the onion and cook about 5 minutes, stirring frequently, until the onion is translucent. Add the garlic and cook 1 minute more.
Lower the heat to medium, then add the beans, chipotle plus adobo sauce, and ¼ cup cilantro. Cover with 2 inches of water, bring to a boil, and then turn the heat down and simmer uncovered for 1 ½ hours. Adjust the heat around as necessary and stir occasionally to prevent scorching on the bottom. You want to keep things at a gently rolling simmer.
After 1 ½ hours, add the remaining cilantro, cumin, tomato paste, lime juice and salt to taste. Cook uncovered 30 minutes more, or until the beans are tender. Taste again for seasoning and adjust as needed. Garnish with Cotija if you desire, noting that it will no longer be vegan if you do so.
Note: you may need to go longer than the stated 2 hours cook time, just keep tasting and see. Mine went an extra 30 minutes purely because I got distracted cooking the rest of our dinner that night, and they were not overcooked at all.

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Sweet Treats

Sips, Spreads, and Snacks

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Game Day Grub Recipe Round-Up

Happy Friday!! It’s almost the weekend, so you know that means FOOTBALL this time of year! So today I’m offering you a Game Day round-up to give you some ideas for this weekend, or for the rest of this football season. Enjoy! Sic ‘em Bears, go Cowboys!

Dips:

Chipotle Pinto Bean Dip with Jicama "Chips" 069

Chile de Arbol Salsa
Chipotle Pinto Bean Dip with Jicama “Chips” (pictured above)
Pimento Cheese Spread
Queso Flameado with Ranchera Shrimp Salsa

Wings and Other Apps:

buffalo chicken wings

Balsamic-Lacquered Baked Chicken Wings
Buffalo Chicken Meatballs
Chili Cheese Fries
Chocolate-Chipotle Braised Chicken Wings
Duck Fat Chex Mix
Hot and Sticky Slow Cooker Wings
Jalapeno Poppers
Julie’s Famous Buffalo Wings (pictured above)
Pepperoni Pizza Toasties
Proper Texas Nachos
Soy, Dijon, and Blue Cheese Chicken Wings
Three Peppercorn Grilled Chicken Wings

In a Bowl:

Barbecue Beef Chili (pictured above)
Black Eyed Pea and Chorizo Soup
Chicken Pozole Verde
Cincinnati Chili
Dr. Pepper Turkey Chili
Green Gumbo
My Mom’s Taco Soup
Nacho-Topped Chili
Pork Neck Bone Stew
Short Rib Chili
Shrimp and Crawfish Etouffee
White Chicken Chili

Bread on the Side:

Bacon Cheddar Chipotle Biscuits 236

Apple, Jalapeno and Cheddar Scones
Authentic Southern Cornbread
Bacon, Cheddar, Chipotle Biscuits (pictured above)
Hatch Chile Cheese Bread
Hatch Chile White Cheddar Scones
Three Cheese Beer Bread
Tomato Cornbread

Between the Bun/Bread:

Pimento Cheese and bacon burgers 185

Bacon Blue Cheese Burgers
Buffalo Turkey Burgers
Chili Dogs
Cumin-Cilantro Chicken Sliders
Italian Sausage Hoagies with Caprese Relish
Jalapeno Popper Grilled Cheese Sandwiches
Meatless Muffulettas
Pimento Cheese and Bacon Burgers (pictured above)
Pulled Lamb Barbecue Sandwiches
Pulled Pork Sliders
Southwestern Turkey Sliders

Between the Tortilla:

Tacos de Lengua

Beef Puffy Tacos
Better than Taco Bell Mexican Pizza
Gas Station Pork Tacos
Mexican Lamb Barbacoa
Pork Tinga Tacos
Soft Cheese Tacos
Spaghetti Squash and Black Bean Tacos
Tacos de Lengua (pictured above)

Ribs and Other Mains:

134

Cheeseburger Egg Rolls with Russian Dressing Dipper
Chipotle Bacon Macaroni and Cheese
Classic Barbecue Chicken
Kansas City Barbecued Spare Ribs
Maple Glazed Baby Back Ribs (pictured above)
Margarita Glazed Baby Back Ribs
Mole Poblano with Chicken Thighs
Tex-Mex Cheesy Chicken Tart

Side Dishes:

Frijoles Borrachos

Cornmeal Fried Okra
Frijoles Borrachos (pictured above)
Slow Cooker Refried Beans

Desserts:

Bacon and Hazelnut Buttermilk Caramels

Bacon and Hazelnut Caramels (pictured above)
Funnel Cakes
Mexican “Hot” Chocolate Ice Cream

Beverages:

chipotle bacon margaritas 4745

Apple Cider Margaritas
Beer Margaritas
Chipotle Bacon Margaritas (pictured above)

Louisiana-Style Shrimp and Andouille One Pot

Louisiana-Style Shrimp and Andouille One Pot 5150

A random grocery store run to Fairway a couple weeks ago turned out to be a major score, when I found a rare-to-this-area item sitting nonchalantly on the shelves: Abita Pecan ale. Now, I can find Abita regular brew, but the company also puts out a pecan harvest ale, and that I could never before locate anywhere in NYC. Happy dance time!

Louisiana-Style shrimp and andouille one pot 5134

Before buying it here, I’d only had it one time in my life. That time was with Matt in New Orleans, where the beer itself is brewed, and their pecan ale is seriously the best beer I’ve tasted, ever. With sincere apologies to the Shiner.

Abita Pecan Ale 5155

I figured it was perfect for this recipe, a simple one pot that can be thrown together for tons of Cajun flavors, and one that really requires a Louisiana beer. Obviously, using regular Abita (or another brand of Louisiana style beer) would be perfectly fine.

Louisiana-Style Shrimp and andouille one pot 5160

This was a very lovely dish. Bold flavors, just saucy enough, just messy enough, and pairs so perfectly with that amazing pecan beer. I’m still excited over it. And yes, I’m rationing my stash, trying to make it last, since who knows if I’ll ever see it in NYC again… Anyways, I hope you enjoy this easy one-pot! Oh! Very important – puh-leeze don’t forget a hunk of bread to mop up the delicious holy trinity sauce.

Louisiana-style shrimp and andouille one pot 5152

Source: adapted from Week in a Day by Rachael Ray

Ingredients:
Olive oil
½ lb. Andouille sausage, thinly sliced or chopped
3 tbs unsalted butter
1 bell pepper, any color, chopped
1 medium onion, chopped
2 ribs of celery, chopped
2 thyme sprigs
2 fresh bay leaves
4 cloves garlic, minced
1 tsp crushed red chile flakes
Kosher salt and black pepper
1 tbs sweet paprika
2 tbs flour
1 (12 oz.) bottle of beer (I used Abita, from Louisiana, which I highly recommend)
1 cup chicken or seafood stock
1 tbs Worcestershire sauce
Louisiana-style hot sauce, to taste
1 ½ lbs. medium-to-large shrimp, peeled and deveined
Sliced scallions, for garnish
Crusty bread hunks, for mopping sauce

Directions:
In a Dutch oven or deep, large skillet, heat a drizzle of olive oil over medium-high heat. Add the sausage and cook, stirring frequently, until browned and the fat rendered. Remove with a slotted spoon to a paper towel lined plate.
Add the butter to the hot pan and swirl or stir to combine it with the sausage drippings. Add the bell pepper, onion, celery, thyme sprigs and bay leaves. Cook, stirring frequently, until completely softened and cooked. Add the garlic and chile flakes, and cook 1 minute more. Season with salt and pepper to taste.
Now add the paprika and flour. Stir 1 minute to cook the pasty taste out of the flour. Stir in the beer and cook 2 minutes, stirring to scrape up browned bits from the bottom of the pot. Stir in the stock and Worcestershire, reduce the heat to low and simmer about 3 minutes to combine the flavors. Stir in hot sauce to taste. Add the reserved sausage back into the pot.
Lightly toss the shrimp with a little bit of kosher salt, then add it to the simmering pot. Cook over medium heat until the shrimp are opaque and firm to the touch, about 3-5 minutes.
Remove the thyme sprigs and bay leaves, and ladle into either deep bowls, or wide shallow bowls. Garnish with scallions and dig in!

Roasted Spaghetti Squash with Spicy Anchovy Marinara

Roasted Spaghetti Squash with Spicy Anchovy Marinara 5107

Spaghetti squash doesn’t have a terribly long season here in New York, and for many years I’ve only made it once per season (this fabulous dish, every time). And then I woke up and realized, that is rather dumb of me. This year we will have it at least twice! And not the same way twice.

roasted spaghetti squash with spicy anchovy marinara 5117

Spaghetti squash is named so because after you roast it, you scrape out the insides with a fork, and it comes out in strands, like spaghetti. And it happens to pair well with thick, hearty pasta-type sauces. But that is not because it tastes like pasta (it doesn’t), it’s because its inherent flavor is very mild, enabling it to take on bold, saucy flavors without masking or marring anything about the squash itself, and because it is easy to toss with sauces, due to the strands and all.

Roasted Spaghetti Squash with spicy anchovy marinara 5125

I adored this dish. And best of all, it’s very customizable to you and your family’s palates. Want it less spicy? Cut back or eliminate the crushed chile flakes. You can also leave out the anchovies, but unless you’re wanting this to be vegetarian, please don’t. They are so delicious and not at all fishy tasting. And they melt into the sauce – no chunks to be worried about when you serve dinner. Enjoy this one, y’all!

Roasted Spaghetti Squash with Spicy anchovy marinara 5129

Source: adapted from Week in a Day by Rachael Ray

Ingredients:
2 medium spaghetti squash
Kosher salt and black pepper
3 tbs olive oil, plus more for drizzling
6 flat anchovy fillets
1 medium onion, chopped
4 cloves garlic, minced
1 generous tsp crushed red chile flakes
Leaves from 2-3 sprigs of fresh oregano, chopped
2 tbs tomato paste
½ cup dry red wine
1 cup chicken or vegetable stock
1 parmesan cheese rind
1 (28 oz.) can whole tomatoes, with their juices
A few fresh basil leaves, torn
Grated Parmesan cheese, for serving

Directions:
Preheat your oven to 450 F. Line a rimmed baking sheet with aluminum foil. Drizzle lightly with oil, or spray with cooking spray. Set aside.
Using a *very* sharp and large knife, cut the spaghetti squash in half lengthwise. Using a regular cereal spoon, scoop out the seeds. Season the cut sides of each squash with salt and pepper. Place them, cut side down, on the baking sheet and roast for 45-60 minutes. Mine were very good to go after only 45 minutes. Test for doneness by inserting a paring knife into the skin side of the largest squash half. It should go in with no resistance.
Turn the squash halves over, and use pot holders or oven mitts to hold them while you scrape the flesh out into a bowl with a fork. Drizzle a little olive oil onto the “spaghetti” and taste for seasoning. Stir the “spaghetti” to evenly coat it with the oil. Do not discard the squash shells.
While the squash is roasting, make the marinara. In a large skillet, heat a drizzle of olive oil over medium heat. Add the anchovies and shake the pan a bit to get them heated and moving around a little. Stand back because they spit daggers, and when they start to melt, lower the heat and mash them with a stirring spoon. Add the onion and saute at medium heat until softened. Add the garlic, chile flakes, and oregano, and cook 1 minute more. Add the tomato paste and stir 1 minute. Deglaze the pan with the wine, then add the stock, tomatoes, and parmesan rind. Use a potato masher to break up the tomatoes. Keep at a gentle simmer and let the flavors meld for about 10-15 minutes.
Taste for seasoning and add salt and pepper if necessary. Remember the anchovies are very salty, so you may not need anything.
To assemble, spoon the “spaghetti” evenly back into the squash shells and top with marinara. Toss some torn basil over each and garnish with parmesan cheese to your heart’s desire. Serve immediately.
Leftovers will work if you transfer the “spaghetti” out of the shell and into a food storage container.