Sunday, November 29, 2009
Friday, November 27, 2009
It's time for the Iron Bowl! The Iron Bowl, for those of you that don't know, is the annual football game between Auburn and Alabama. In the state of Alabama, the most important thing is not your religion, political views or your race. The most important thing is "Who are you for?" - Auburn or Alabama. Football is king. I am AUBURN!
I have seen all the "cool" food bloggers making rainbow cupcakes, and I thought why not Auburn cupcakes?! I just used a cake mix and made half the batter orange and half blue. They turned out SO cute!
I also make some really cute cupcake wrappers. Judy, over at Judy in her Natural Habitat, was kind enough to share the template she created. (Judy's blog is great - there is a Red Velvet White Chocolate Cheesecake that is next on my list!) I used the offical game shirt from Tiger Rags as the decoration on the wrappers.
I know it is a long shot for Auburn this year, but I still can't wait for the game.
WAR DAMN EAGLE! BEAT BAMA!!
Thursday, November 26, 2009
2 cups (about 1 1/3 jars) pecan pumpkin butter
1 3/4 cups plus 1 Tbs. evaporated milk
3 Tbs. bourbon
1 prebaked and cooled deep-dish piecrust
Whipped cream for serving
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)
In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil.
Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.
To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.
Wednesday, November 25, 2009
1/2 lb sausage
Tuesday, November 24, 2009
Friday, November 20, 2009
Thursday, November 19, 2009
I've had this toffee on my "to make" list for years. I saw it over on Cookie Madness and it looked so good. I finally bought a candy thermometer and decided to take the plunge. This was very easy to make, just takes a little time. The toffee is buttery and crunchy with a nice sweetness from the chocolate. Who knew butter and sugar could taste so good?! The recipe below is a half-batch. I plan on doubling it for my Christmas goodies this year.
Best-Ever Almond Toffee
1 1/2 cups sliced almonds, divided use
2 sticks unsalted butter — 1/2 pound (salted works too)
1 cup granulated sugar
1/2 cup warm water
1/2 teaspoon salt
1/2 teaspoon baking soda
8 ounces good quality dark or milk chocolate, chopped (I use semi-sweet chocolate chips b/c that is what I had)
Preheat oven to 350 degrees F. Spread about 1/2 cup of the almonds on a non-stick cookie sheet and bake for 6-8 minutes or until toasted and aromatic. Set aside.
Line a 13×9 or 15×10 inch pan with parchment paper and set next to stove.
Place butter in a heavy bottom, medium sized (3 qt) saucepan and melt over medium heat. When butter is mostly melted, stir in sugar, warm water and salt. Set a deep fry thermometer in pan, being careful that bulb is not touching bottom of pan. Cook mixture over medium heat, stirring once in a while, until mixture reaches 240 degrees F.
At 240 degrees, add the remaining 1 cup sliced almonds to sugar mixture. After adding almonds, stir constantly, keeping heat at medium, until mixture reaches 295 degrees F. If temperature is not rising at a slow and steady rate, raise heat a tiny bit until mercury starts rising. When mixture reaches 290 (make sure it’s no less than 290 and no more than 295 degrees F), immediately remove from heat and stir in baking soda. It will bubble up and lighten a bit and seem almost fluffy. Pour into parchment lined pan. The mixture should be kind of a liquid blob at hit point and if you are on track, the saucepan will be clean when you dump the blob of candy onto the parchment. Mixture will begin to firm, and butter may pool and separate. Do not pour off any excess butter. Do not panic, because if you cooked the toffee to between 290 and 295, your candy should set. Sometimes it just takes longer.
While candy is still very hot and in the process of setting, scatter chopped chocolate across top of hot and let chocolate melt into and over the candy as candy firms. Using back of a spoon, spread melted chocolate evenly over candy. Crush your toasted almonds and sprinkle over melted chocolate. Let candy cool for a 1/2 hour or more at room temperature. Transfer to refrigerator and chill for about 1 hour to firm chocolate.
When chocolate is set is set, lift candy from pan by grasping parchment. Break candy into large chunks.
Wednesday, November 18, 2009
It is finally feeling like Fall here in The Ham - I hope it stays this way! We decided to cook chili and cornbread for dinner last night. This cornbread recipe is the recipe that my Mom uses. I've eaten this my whole life. It is simple and really good. My Mom uses this cornbread in her dressing (best ever) for Thanksgiving and Christmas. I made the cornbread in a skillet, but you can make muffins if you prefer.
Tuesday, November 17, 2009
Roasted Garlic & Herb Chicken
1 head of roasted garlic
1/4 cup white wine (or chicken stock)
2 Tbps fresh parsley (I used 1 Tbsp dried parsley)
2 Tbsp fresh basil (I used 1 Tbsp dried basil)
1 Tbsp honey
1 tsp salt
1/4 tsp red pepper flakes
3/4 cup olive oil
Combine all ingredients except the olive oil in the food processor or blender. Pulse until combined. Stream olive oil into the mixture. Pour off your sauce into a container. Season chicken with salt and pepper and place on the grill. Sear each side of the chicken and then baste with Roasted Garlic Herb Sauce. Continue grilling and basting chicken until chicken is thoroughly cooked.
Friday, November 13, 2009
I saw these rolls over on the Pioneer Woman's blog last week, and they sound like something Tadd & I would LOVE. I was right. These are great. They are so simple; you only need to plan ahead for the dough to rise. We ate the whole pan by ourselves. I know, carb overload, but we loved it!! This is our new standard recipe - if you can even call it a recipe. Go ahead and make a pan (or two) this weekend - you know you want to!
Pioneer Woman's Rosemary Rolls
3 Tbsp Melted Butter
Rosemary Herb Seasoning or Fresh Rosemary, Coarsely Chopped and Coarse Sea Salt
Spray a small iron skillet with cooking spray (or coat with olive oil). Place 7 frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours. (Mine took 4 hours to fully rise)
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary seasoning. Brush with additional butter.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top. Brush with additional butter and serve in skillet.
Thursday, November 12, 2009
honey lime sauce
pepper jack cheese
Preheat oven to 425. Shred chicken. Add honey lime sauce to chicken and let soak into the chicken for 30 minutes.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 45-60 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Top with pepper jack cheese, then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake at 425 for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with salsa and sour cream.
Honey Lime Sauce
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Wednesday, November 11, 2009
I'm famous, y'all! I am featured on Mangos, Chili and Z today.
LeaAnn has a segment on her blog where she features interviews with her favorite blogs and I was chosen to participate! I am so honored! I thought really hard about my answers; I didn't want to appear boring!
She asked some very thought provoking questions.
Who would you invite to dinner? I chose Michael J. Fox - I've loved him forever! I still have some Back to the Future memorabilia he could sign for me.
What music do you cook to? Michael Buble! He's my man, he even wrote a song that said so! (Tadd says Michalel isn't talking to me when he sings, but I beg to differ.)
The hardest question was "What was the weirdest thing you have ever eaten?" Now, you don't name your blog "Plain Chicken" for nothing. I eat PLAIN CHICKEN - I am not an adventurous eater! I said calamari. David made me try it one time and it was rubbery and I didn't like it. Shocking, I know.
You can check out the entire interview and all the nice things she had to say about my little blog here.