Hey y'all; we talk about food a lot; here's a place to post any recipes you wanna share with fellow bookie-wookers. Woo hoo! Food and books, it just doesn't get any better!

If you make a dish, email me a pic and I will post here!

Sandybrook's Bloody Mary Chicken
The (presumably) lovely (but shy) Violet made Swivelstick's Pudding

Swivelstick's Mixed Berry and Chocolate Sourdough Pudding

And here are the yummy raw brownies, as made and recipe'd  by our Cocoa

Cocoa's Raw Brownies (with avocado frosting!)

Cocoa's Ginger Sparklers Cookies!
BeckyMae made Steampunk Jazz's Black Bean soup, looks DELICIOUS

Steampunk Jazz's Black Bean Soup by BeckyMae

Here are Cocoa's famous and fabulous wings (we're all big, big fans) as made by me, TTM

And Charlie's pickles, as made by the lovely GossipMonster

Here are NotJen's Lebkuchen, looks great!

Chocolate Peanut Cookies
Spinach and Ricotta Pasta:


  1. Frist!

    6-8 inch corn or flour tortillas
    sliced mushrooms
    sliced jalapeno peppers
    shredded Mexican-style cheese blend
    Fill half a tortilla with the mushrooms, peppers and cheese, fold the top over tightly. Cook in heated pan 4-5 minutes per side until tortillas are browned and cheese is melted. Serve with salsa, sour cream or/guacamole.

    1. Woot for frist, sandy!! Those sound really easy and yummy!

  2. CROCK POT PORK CHOPS (2 different ways)
    Both recipes need 6 pork chops ( 1 1/2 lbs. probably boneless)
    #1 one can any type cream soup
    1/2 cup ketchup
    Place chops in crock pot mix together the ketchup and soup and pour over chops. Cook on low 6 hrs.

    #2 1 chopped onion
    3 tablespoons ketchup
    1 can cream of mushroom soup
    2 tsps worcestershire sauce

    Brown pork chops. Place in crock pot. Add the rest of the ingredients on top of the. Cook on low 4-5 hours.

    1. I am side-eyeing your ketchup, sandy, but I'm gonna trust you and give 'em a shot!

    2. It works--it makes a creamy tomato sauce about 2 cups.

    3. Sounds like a basic pork goulash Sandy!
      If you added paprika, marjoram, and potatos and ( just before service) some kraut and a dab of sour cream, you'd have it!
      I've been doing it from scratch...
      You've saved me hours! I never thought about a crock pot...:-\
      Thanks heaps Sandy! :-D

    4. I might try that Steamy. I've never considered pork for goulash just beef, sounds tasty.

    5. Sandy sounds really good, nice mid week tea I could make night before ๐Ÿ˜Š

    6. Hi. I'm just a CDAN lurker for a couple of years now but was interested in book club discussion and came across the recipes tab. I'm making #2 today. Thanks for the recipe idea!

    7. Welcome, It'sNotAlwaysTrue!


    1 (15 oz) can of pineapple chunks in its own juice
    3 Tbsp oil
    2 tsp dijon mustard
    3 Tbsp white wine vinegar
    1 (12oz) pkg of frozen peeled deveined shrimp thawed ( I use extra small size)
    1 can (15 oz) whole Kernel sweet corn drained

    Drain pineapple reserve 3 Tbsp of juice and set aside
    Combine reserved juice, 2 Tbsp oil, vinegar and mustard
    Cook shrimp in remaining oil in skillet 2 or 3 minutes until opaque. Season with salt and pepper (optional). Toss shrimp, pineapple and corn with dressing in a bowl. Serve over lettuce, if desired. (It can be eaten warm, but I chill it overnight and eat it cold the next day)

    1. That looks really tasty, sandy! Thanks for posting!!

  4. Found it!
    Chili dog recipe:
    1/2 lb ground beef
    1/2 cup Chopped onion
    8 oz can tomato sauce
    Pepper( red flake too, for spicy)
    Worcestershire sauce
    That's it.
    Its very basic and I have horsed with it by adding this and that in spice, but it doesn't need it.
    I always go back to basic.
    That way I can hook up the dog with goodies. Cheeese, mustard, fresh onion, And...the chili. Mmmm

    1. Thanks, Steamy! I hope you had a great weekend!

  5. Baked beans:
    ( my recipes are from Momma's knee, so all proportions are judgment calls, so sorry)
    1 can pork and beans, not drained
    1/2 small onion, medium chopped
    1small green pepper, medium chopped
    Yellow mustard
    about 1/4 cup molasses
    In a cast iron skillet,( or stove to oven something) fry up 4 strips bacon
    Set aside and chop
    In grease, skittle ( family joke) up/ fry up the onions and peppers.
    When onions translucent
    Add beans and chopped bacon and stir.
    Add ketchup and mustard and molasses ( looks soupy but that will bake off), Stir.
    Top with raw bacon and bake, uncovered @
    325° til bacon is browned.

    These are picnic beans, they go great with dogs and burgers etc.
    They taste impressive, like you slaved on em, so they're great for potlucks.
    If you forget em in the oven and they get sort of dried out but not burned, just add water and stir it in. Won't hurt a bit :-D

    1. If you leave them in the skillet( or whatever) you can put them on the picnic grill, if there is room, and serve them hot; but they're great cold.

    2. I'm pretty sure you had the hubs attention with the whole "top with bacon" thing, these sound awesome!

  6. Right, for the many who have asked (well, that would be TTM, Sandy and Mango), here is the Yorkshire Pudding recipe.

    First off, as you might have noticed, I am English - so this is all in English measurements (sorry, I have never got to grips with your cup measurements - dry,liquid, compact or not, screws with my head).

    Ok, moving on then, you need:

    4oz (125g) plain flour (again, not sure if that's the same in US terms? No raising agent though)
    3 eggs beaten
    pinch of salt
    200ml milk (I use semi skimmed)

    Sift flour and salt into a bowl, make a well in middle and add eggs plus a little of the milk. Whisk eggs and flour until pasty texture then add rest of the milk and whisk until fully mixed.

    Slightly controversially now, but I always leave my batter to stand at room temp for a few hours. Some do, some don't. Whatever floats your boat. Sometimes, when I'm feeling really rebellious I make the batter in the morning and leave it all day (welcome to my life).

    I suppose, if you really wanted you could add some herbs or garlic or something to the mixture but honestly, why tamper with the beauty and simplicity of a basic YP?

    12 hole muffin tin (definitely one of those deep cup tins, none of those fairy cake nonsense things). Original recipe calls for putting a small bit of white fat into each cup - but I always use olive oil and it works for me - just a tiny dash. Put tin into oven at 220 degrees c (this is WITHOUT the YP mix in) - this is THE MOST IMPORTANT part of the whole process. You MUST do this. Leave the tin in the oven for 10 minutes until the oil is smoking hot. Your YPs will NOT WORK if you don't do this.

    Take tin out of oven and IMMEDIATELY divide YP mix into the 12 holes (usually I put the tin on top of the hob and put the gas rings on so the oil retains its heat). The YPs should start to cook straight away. Put back in oven for around 15 mins (I always check after 10 though).

    And that's it. Serve straight away otherwise they might go a little soggy. With a traditional roast (my roast potatoes are pretty damn good too if you're interested) in this house but you know, whatever you fancy. Followed by sponge pudding and custard (this is also important. You cannot have YPs unless you follow it with sponge and custard). Back in the day, my dad used to give us left over cold YPs with butter and sugar. Good times.

    1. Violet, this might help:
      Weight conversion: cups to ounces

      Convert ml to oz.

      In March 2013 while on vacation in London, I stayed in flat that was filled with lovely cookbooks. I copied many recipes but needed to do a lot of conversions. :)

    2. Thx Violet maybe I need to stick with Pillsbury Grands (only have a 6 hike muffin maker in any case :()

    3. Many thanks, Violet.

    4. Thanks, Violet!! I love them like no other. I've tried a few recipes, fingers crossed I don't mess yours up!

    5. Thanks Cocoa but that just confirmed my fears - why is 1 cup of white sugar different to 1 cup of brown sugar? Why is I cup of honey different to one of yoghurt? Who decides these things? It's not even 6am here and I am in a baking weights anxiety ridden state already.

    6. Oh and Sandy - they are super easy honestly. In my lazier days I have bought ready made frozen ones (is that what those Pilsbury things are?) but it takes 2 minutes to make the batter and they are so much better than shop bought. Make 6 and then make 6 more later.

    7. Also I mostly prefer weights as a measure for baking, it can really make a difference. Baking being a science and all. Not for bread, thanksweetbabyjeebus, but for cakes and the like. Thanks again!

    8. Forgot to mention how delicious all these recipes sound! Thanks everyone.

      Sorry, Violet, I was trying to ease some North American anxiety, not increase yours. :)

    9. You know how I feel, Cocoa! The more info the better!

    10. Sounds delicious Vi, I'll try it this weekend.
      By the way, as a Southern girl, I know the value of batter into a hot greased skillet. That is how you make superior corn bread. It makes the top and sides crispy.
      I use a cast iron with corn cob shaped cups for the batter. Yummy fun!

    11. Violet sorry for taking so long to answer didn't realize TTM had her profile back. Pillsbury Grands are refrigerated biscuits that come in a can and you separate and bake 12 minutes in the oven. They come in various types and really aren't bad. There are bags of frozen stuff I see in the stores too for about $4 a bag never tried them.

    12. Sorry about that, sandy! The website was always open, though, just not accessible through my profile

  7. This comment has been removed by the author.

  8. Traditional Scottish recipe (or the reason why we all have cavities/obesity) - Tablet

    1kg caster sugar
    400ml full fat milk (otherwise sugar won't dissolve properly))
    50g butter
    Half can sweetened condensed milk
    Teaspoon vanilla extract

    Large non stick pot
    Wooden spoon
    Greased baking tray (I use Swiss roll tray)

    Add milk and sugar to pot , dissolve over low heat, stirring all the time - should take approx ten mins, however you can test mixture, should be smooth not gritty to taste.
    Once dissolved add butter then bring to boil, again stirring all the time, and boil for ten minutes.
    Add condensed milk, then bring to boil, stirring , boil for at least eight mins, stirring all the time.
    Remove from heat, add vanilla, and beat for one minute.
    Pour into greased tray and leave to set, marking mixture into bars or squares.

    Obviously a recipe for people with a very sweet tooth, this is always popular at cake and candy stalls here ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

    1. Thanks Vroo!! There's a new Scottish poster on CDaN, TartanPrincess, I'll have to tell her this is here!

    2. Vroo - tablet is one of my most favourite things in the world (I am easily pleased). I will definitely try this. I bought a sugar thermometer recently specifically for fudge making purposes and made some quite amazing sea salt fudge (a Nigella recipe).

    3. Thank you Violet, it's a very easy recipe, you just need patience to let sugar boil. & sea salt fudge sounds amazing, will need to search for this :)
      (Ashamed to admit this but my Yorkshire puds usually made by my kind Aunt Bessie!!)

    4. @Vroo, Aunt Bessie's? That's culinary sacrilege!

      (Ignore the "stupid", maybe insert "lazy" as it's meant to be good-natured teasing.)

    5. Haha Sprink deffo lazy! Although after many disastrous attempts Aunt Bessie is safest option ๐Ÿ˜‚๐Ÿ˜‚

  9. Hi all! I made this amazing Beer Cheese Dip the other day for my Eurovision party and it was amazing! We have been using the leftovers like mustard on sandwiches too!


    1 bottle brown ale style beer
    3 cups grated orange sharp Cheddar cheese
    2 tablespoon flour
    8 oz cream cheese, diced and softened
    1 clove garlic, minced
    Salt and pepper

    In a saucepan over medium heat, bring the beer to a simmer. In a bowl, toss the cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Strain through a fine mesh strainer. Keep warm until ready to serve.

    We served it with franks in blankets but you could use crudites, bread or whatever you like!

    1. Man!After all the burrito talk and now this, it's gonna be a looong night! Thank you for sharing, Becky!

    2. Beer and cheese in a dip? And a Eurovision party? Too much good in one post Becky.

    3. I like the sound of this dip. I'll try it next time we're partying. Thank you.

  10. Mmmmm Beckymae, this dip sounds like it wud go with everything ๐Ÿ˜Š

  11. Hi there, I'm a long time reader of CDaN but this is my first post. I can't join in the book club (time difference is too great as I'm on the other side of Aus.from Beckymae. But I thought I'd share a recipe or two.
    First is Easy Scones.
    3 Cups Self Raising Flour
    1Cup Cream
    1Cup Lemonade (that's fizzy lemonade)
    1pinch Salt
    Mix all ingredients together and cook at 180c (not sure Fahrenheit) for 10-15minutes.
    Serve warm with jam and whipped cream. Enjoy.

    1. Thank you so much, Swivelstick! Welcome to da club!

    2. This comment has been removed by the author.

    3. Didn't mean to delete. I enjoy your posts TTM. Thank you for the welcome. Maybe one day I'll be game enough to post on CDaN.

  12. And the second recipe is Cheese and Onion Bread.
    500 grams Self Raising Flour
    1Cup Cheddar cheese
    2x 250 mil. tub Natural Yoghurt
    1packet White Onion Soup
    Mix all ingredients together. Cook in a moderately hot oven for approximately 1hour.
    It's yummy.


    4 skinless, boneless chicken breasts (the bigger the better)
    1 32 oz bottle of bloodymary mix (I use spicy)

    Wash, skin and remove fat from breasts. Place in a slow cooker. Pour mix over breasts. Cook on low for 8 hours.
    You can add ingredients like onion and garlic and green peppers if you like. It can be served with mashed potatoes, rice or pastas. And veggies like green beans or peas. Extremely easy and tastes really good.

    1. Sounds great, sandy! I have a similar recipe on my other blog, I use salsa and a taco mix package. I'm now wondering if I could use my premixed Ceasars in bottles for this, if the alcohol would burn off...

    2. I think alcohol does burn off in cooking. Always worth a try I guess.

    3. It turned out great! I added the onions and garlic halfway through and threw in some frozen brown rice an hour before serving: voila!

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    1-1/2 lb green beans
    1 clove garlic, chopped/minced
    1 tsp salt
    1 Tbsp balsamic or red wine vinegar (prefer balsamic)
    1 Tbsp sesame oil or walnut oil (prefer sesame)

    Cook beans for 4-5 mins in pot of boiling water, or use a veggie steamer, or do them in a microwave oven - however you like to cook your veggies. Drain well.

    In small bowl or using mortar/pestle,crush garlic with salt to form a paste. Stir in vinegar, then oil.

    Add to cooked green beans; stir to coat in garlic mixture.

    Many, many guests are served this dish chez moi and all have liked. The beans are also still appetizing and delicious cold the next day.

    1. Yay, Cocoa! I am so gonna try this with asparagus also! Thanks for posting!

    2. That sounds simple and delicious. Actually all recipes here sound good.

    3. Yea sounds really tasty Cocoa. Ill try that. (Maybe 1/2 size though for just me)

  16. Mixed Berry & Chocolate Sourdough Pudding
    5 thick slices sourdough bread
    Softened butter for spreading
    200g dark chocolate, chopped
    1 & a half cups (225g) frozen mixed berries
    1 & a quarter (310 mil.) pouring (single) cream
    4 eggs
    Half cup (110g) caster sugar
    1 teaspoon vanilla extract
    Icing sugar for dusting

    Preheat oven to 160c. Spread the bread with butter and cut into chunks. Place in a bowl with the chocolate and berries and toss to combine. Place in a 1.5 litre ovenproof dish. Place cream, eggs, sugar and vanilla in a bowl and whisk to combine. Pour over bread mixture and set aside for 15 minutes to absorb. Bake for 50 minutes or until just set and golden. Set aside for 15 minutes. Dust with icing sugar to serve. Services 4-6. (Oh, and you can substitute milk or white chocolate if you prefer).
    It's a very decadent dessert.

    1. Your bread pudding was a huge hit with everyone, Swivelstick. They all loved it, there was enough for growing boys to have seconds and they would like to have it again sometime. :)

  17. Ohhhhhh, Swivelstick! This sounds delicious and will be my next special occasion dessert!

  18. Swivel - we love any variation of bread and butter pudding in this house. Your recipe sounds like a definite tryer. In fact as tomorrow is Sunday, and Sunday is pudding day in the Violet home (oh yes, we live fast and wild here- Friday is sweet shop day - too much excitement) I think I'll give it a whirl then. Will report back on the consensus.

  19. Mmmm sounds fab, will be trying ๐Ÿ˜Š

  20. Glad you all like the sound of this and I am sure it won't disappoint (even if it's not the most glamorous looking dessert). Look forward to hearing how you find it.

    1. Swivel - due to 'events' (i.e. real life) I haven't managed to make your pudding yet, and as all the Vjrs have escaped my clutches for one reason or another this weekend, another Sunday will pass before it is 'pudding day' again. But next week. Definitely.

    2. Quite understand Vi. Life gets in the way. I am not a sweet eater myself but your choccy cake does sound great. Thing I like about this recipe page is getting the variety and if you use them today or next year doesn't matter because there are some great ideas. Cooking and eating are some of life's greatest joys.

  21. This comment has been removed by the author.

  22. An unexpected day off work due to car in garage - Mr V at work and all the V jrs at school, so rather than tidy the house/do the garden etc I will post my best ever choc cake recipe.
    Actually, it's not 'that' chocolately which is good if (like Vjr 1) you're not too keen on rich choc cakes, but it is super moist and everybody adores it. Credit goes to Nigella whose books are like crack to me (just like crack is like crack to her apparently).

    200g plain flour
    250g caster sugar
    1/2 tsp bicarb soda
    1/4 tsp salt
    1 large egg
    125ml buttermilk
    1 tsp vanilla extract
    125g butter
    2 tbs cocoa powder
    175ml coca cola

    line 22cm cake tin and preheat oven to 180 degrees C

    Combine flour, sugar, bicarb and salt in one bowl.
    Beat egg, buttermilk and vanilla in a jug.
    In a saucepan melt butter, cocoa and Coke - once melted add to dry ingredients and mix well. Add stuff from jug and mix again. Pour into tin, pop in oven and cook for 40 mins.

    For icing:
    225g icing sugar
    30g butter
    45ml Coca Cola
    1 tbs cocoa powder
    1/2 tsp vanilla extract

    Melt coke, butter, vanilla and cocoa - sieve icing sugar (if, like me you are lazy and don't do this you will get lumpy icing - but as it tastes the same I usually just say sod it) into melted mix (off the heat).

    Pour icing over still warm cake.

    It is messy. It is also heaven. and given Nigella's 'difficulties' this past year, I always have a little inward titter to myself when I talk about Nigella's coke cake (but then I am easily amused by puerile and infantile humour).


    (Can also be made with rice paper wraps - verrry finicky)

    1/4 cup lime juice
    1 Tbsp sugar
    1 tsp fish sauce
    1/4 cup mayonnaise
    2 cups cooked chicken, cubed
    1 oz (1 cup - ish) bean sprouts
    3 green onions, thinly sliced
    1/3 cup coarsely chopped fresh cilantro
    1/4 cup diced celery
    1/4 cup chopped mint leaves
    2 Tbsp red curry paste
    Salt and pepper to taste
    12 small pita breads, cut in half

    In a large bowl, combine lemon juice, sugar and fish sauce. Stir to dissolve sugar.
    Add remaining ingredients and toss to combine.
    Refrigerate for a few hours
    Fill each pita half and enjoy!

    1. Those sound delicious, Cocoa!

    2. cocoa - that sounds good and easy, I think I'll even put it on my meal plan for this week. (Yes, I am that anal person that meal plans for a whole week at a time).

    3. Me too, V. Anal as can be.

    4. Haven't been to this page for awhile and in the meantime some great recipes have been posted. Thanks for sharing.

  24. Mayfair dressing
    1 button garlic (more is NOT better)
    1 rib celery
    1 1/2 med. onion
    1 small can anchovy (2oz)
    3 eggs
    1 tsp black pepper
    1 heaping tsp sugar
    2 tblsp yellow mustard
    1 tblsp lemon juice

    Needed Blender

    peel and slice garlic: scrape rib and slice celery, Peel and slice onion.
    Put all in blender with all ingredients but eggs and blend for 2-3 seconds.
    ADD eggs and blend 2-3 seconds.

    Add 2 cups salad oil in increments, blending as you go
    makes 1 mason jar (1 qt)

    1 cup= 236.59 mL
    1 qt = .946 Litre

    If you want a thicker emulsion , cut back on the salad oil. If you don't finish the batch immediately, it will continue to thicken in the frig. Lasts a very long time if you forget it's there (unfortunately, you won't)

    as mayo
    dip for anything fruit, chips, veg
    I used it to bake potatos Au Gratin. mind blowing result.
    cheated making potato salad...
    pasta salad...

    1. Many thanks for posting this Steamy. Sounds like a great dressing for summer. Yum.

  25. I think that would be a good dressing to use on a Caesar salad too.

  26. black bean soup (if you have a blender wand/emulsifier, life is sweet for this)

    1 lb Back beans soaked
    2 smoked Ham Hocks (smoked meat)
    8 cups water
    1/2 tsp red pepper flake
    1 tblsp worcestershire sauce
    1 tblspn Angostura bitters (unfortunately can't be skipped, it makes a Big difference)
    Cook above til tender and meat is falling apart.
    Drain and reserve liquid.
    add chicken or beef stock to reserved bean liquid to equal 6 cups
    return to the beans and emulsify with wand (otherwise blender/food processor)
    In a skillet add:
    1 1/2 tbspn olive oil
    !/2 cup chopped green pepper
    1 1/2 cups finely chopped onion
    1 tbspn minced garlic
    1 tsp ground cumin
    1 cup seeded, diced tomato, Roma italian canned not fresh
    1/4 cup red wine vinegar

    Heat oil and sautee pepper and onion 'til wilted
    add tomatos and vinegar, simmer 15 minutes
    Chop smoked meat (1 cup?!) skin is fine if tender
    Add 2 tbspn Fresh coriander (optional)
    Add mix to bean mixture and refrigerate overnight
    (never could but I did the leftovers)
    Result will thicken into a soup like velvet when reheated
    Top with dry sherry.
    A total P I T A of a soup but absolutely delicious.
    Ideal for a crock pot. ..That's how old this recipe is , crockpots weren't easily available. Enjoy

  27. Thanks Steamy. Sounds delicious. I'll let you know when I make it.

  28. Raw Brownies


    2 cups walnuts or pecans
    13 oz. (approx 1.5 cups) pitted dates
    1/8 tsp. sea salt
    1/8 tsp. orange zest
    2 tsp. vanilla extract
    1 avocado,pitted and peeled
    I/2 cup cocoa powder


    3 avocados, pitted and peeled
    1/8 tsp. sea salt
    1/2 cup cocoa powder
    1/4-1/2 cup agave nectar or honey [dates make these brownies quite sweet - I like to use less (1/4 cup) agave or honey]

    In a food processor, mix all base ingredients, then pat down in an 8-in. square baking pan. Puree all frosting ingredients in a food processor and spread on base

    Cover and freeze at least 3 hrs. Cut into 2-in. squares and serve cold.

    Even if you don't like avocados, you'll love these brownies. When mixed with everything else, they taste a little like bananas.

    1. * 1/2 cup cocoa powder in base ingredients.

    2. Raw brownies Cocoa? Are you absolutely sure? I mean I'm a vegetarian lentil weavery type but I just don't know whether I could. And the avocado frosting? :o

    3. V, they are DELICIOUS! It's a lot of work if you don't have a food processor, because the ingredients are so dense, but the finished product is yummy. Keep them refrigerated.

  29. Spicy Chicken Wings

    2 lbs/1 kg chicken wings or drumettes
    2 Tbsp olive oil
    2 tsp seasoned salt (eg. Lawry's brand or Hy's or ?)
    2 tsp lemon pepper
    1 tsp paprika
    1 tsp cayenne
    1 tsp ground thyme

    Wash and pat dry chicken wings or drumettes.

    A trick learned from Alton Brown: use a veggie steamer to steam some fat out of the wings, 10 mins of steaming before putting wings in oven or on BBQ. This helps prevent splatters when cooking.

    Place wings in a bowl. Pour olive oil over chicken and toss to coat thoroughly.

    Blend all spices together in small dish and then sprinkle over chicken parts and toss to coat. Use hands to rub spices into chicken skin. (This is why I have disposable gloves in the kitchen :)

    Place on a medium grill and grill 6-7 mins a side until desired doneness. May also be baked in a 375°F oven for approx. 20 mins, turning after 10 mins.

    Makes 4 servings. Recipe can easily be doubled.

    1. Okay, on the list of things to do tomorrow is buy chicken wings! I am trying this one out this week, looks awesome! Thanks!

    2. Yum. Lawry's is so underrated. I love it on a roast chicken.

    3. I got some wings, will try tonight lady! I love new wing recipes!

  30. Low Carb Spinach Lasagna

    Start with the *Egg Crepes:
    Lightly scramble 4 eggs with salt and pepper. Poor into your large size fry pan just enough to make a thin crepe. Flip. Makes 2. Set aside.

    1 lb ground beef
    1/2 chopped onion
    1 Jar of your favorite marinara sauce

    Brown onion and beef then add marinara sauce

    While browning, start mixing your cheese mixture:
    1 15 oz Full fat Ricotta Cheese
    1/2 C Parmesan Cheese
    1 small box of frozen spinach (defrosted and drained)
    salt and pepper dash

    Add 1 1/2 Cups of meat sauce to bottom of greased 8X8 baking dish. Sprinkle 1/2 C of Mozzarella. Top with egg crepe. Spread about 1 1/2 Cups of cheese mixture over crepe. Repeat layers and end up with sauce and mozzarella on top.

    Bake at 350 for about 30 minutes.

    *The original recipe calls for 4 crepes, but that makes it way too thick and I end up not having enough cheese for crepes. Sometimes I will do 3 layers.

  31. Ginger Sparklers (Cookies/Biscuits ;-)

    2 cups flour
    2 tsp baking soda
    1/2 tsp salt
    1 tsp cinnamon
    1 tsp ginger
    1/2 tsp cloves
    1 cup brown sugar
    3/4 cup butter
    1/4 cup molasses
    1 egg
    granulated sugar

    Combine flour, baking soda, salt, and spices. Stir well to blend.

    Cream brown sugar, butter, molasses and egg together thoroughly. Add flour mixture to creamed mixture, mix well.

    Shape dough into 1-inch balls. Roll in granulated sugar and place 2 inches apart on greased baking sheet (or use Silpat/silicone baking mats).

    Bake at 350'F for 8-10 minutes. Cool slightly before removing from pan.

    Makes about 4 dozen cookies (depending how big you make them :)

  32. Homemade Pickles

    Now is the season for pickling cucumbers at various markets. Homemade pickles are ridiculously easy. The biggest secret; don't fret. The one thing you need is a "crock" of some sort. Rather than the old timey earthenware ones, I have a gallon and a half glass crock that I found in the household goods section of a store.

    Rinse the cukes thoroughly. I give them an ice water bath for an hour or so. Also make sure the stems and remnants of the flower are removed. In the bottom of the jar I throw in 2 - 3 oak leaves. What the what?? Grape leaves are traditional, but I don't have any. Supposedly, the tannin in them helps to keep the pickles crisper. Could be an old wives tale; like... never mind.

    I also throw in a handful of peppercorns, 1 - 3 heads of peeled garlic, and 3 -4 fresh dill flowers. If you can't find fresh dill, a handful of dill seed will work as well. Then load in the pickling cukes.

    Using filtered water, mix roughly 3 tablespoons of salt per quart of water. I use filtered water because my city uses chlorine to purify the tap water. We WANT microbes and fermentation to occur. If you're using kosher salt, use a little more to compensate for the fluffier flakes. How much more? Remember what I said... don't fret. Pour in the saline solution until the cukes are slightly covered.

    Now you need something to weigh them down, to keep them under the brine solution. I found a bowl slightly smaller than the mouth of the crock. I set that in there and then use an old water bottle as additional weight. I can add/remove water from the bottle to properly adjust.

    Now set your crock somewhere out of direct sunlight. You may want to set a tea towel under neath in case the crock overflows. Sometimes a bit of fluid leeches from the cukes, enough to spill over if you're making a full batch.

    Let it be for about a week. Maybe check on it every couple of days. If there's a layer of mung developing on the surface of the water... don't fret! We're talking a 5.4% saline solution. The shit won't kill ya. Take your crock over by the sink, remove the weight, and scoop the mung off with a spoon.

    After a week or so, pack the pickles into some jars, pour in enough brine solution to cover them, and refrigerate. After a couple of hours in the fridge, they get really crunchy. As an aside, the garlic cloves are pickled as well and can be eaten raw. I'm thinking they would be awesome in a vodka martini! Perhaps that's just me??

    1. Oooooh Charlie, pickled garlic in a martini? It's not just you!

    2. I did it, Charlie! First batch are in the cupboard.

  33. Good job, GM! That's a gorgeous picture.

    1. I keep sneaking over to the cupboard to peek at them. I can't help it! I kept showing off the pic to all my girlfriends at dinner last night. They were suitably impressed.

  34. YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  36. Butternut Squash Soup

    1 ½ to 2 pounds of butternut squash
    ½ cup of chopped onion
    ½ pound Yukon gold potatoes, peeled and cubed
    1 garlic clove, peeled and halved
    4 cups unsalted chicken stock
    Fresh grated nutmeg
    1 cup heavy cream
    2 ½ ounces of pancetta or bacon, sliced into thin ribbons and fried
    2 tablespoons of fresh minced chives

    1. Preheat oven to 400 F. Cut squash in half lengthwise. Lay cut side down on foil lined baking sheet. Bake about 30 min, until soft. Turn the squash over, turn off the heat, and let squash finish cooking for 10 min. Remove from oven and let cool enough to scoop away the squash from the skin.

    2. Heat a couple tablespoons of oil (I use duck fat) in a heavy 4-quart pot. Add the onions & potatoes. Slow cook the veggies for 10-15 minutes, Until soft and pale golden. Near the end, throw in 1 0f the garlic cloves to sautรฉ for a few minutes. No scorching the garlic! Add chicken stock and simmer for 30 minutes.

    3. Scrape the squash into a food processor or blender. Add a few tablespoons of hot broth and puree until smooth. You also want to puree the contents of the stock pot alternatively, add the squash into the stock pot and puree everything together with an immersion/stick blender. This is what I do. Fewer things to clean afterwards. Add the cream and bring to a boil, and then back down the heat to simmer for 5 minutes.

    4. Salt and pepper to taste. I grate fresh nutmeg on top after ladling into a bowl. Garnish with some pancetta or bacon, and a small handful of minced chives.

  37. Chocolate Peanut Cookies

    You will need:

    1/2 c butter, softened
    1/2 c peanut butter
    1/2 c brown sugar, packed
    1 tsp baking soda
    1/4 tsp salt
    1 egg
    1/4 c milk
    1 tsp vanilla
    2 c all-purpose flour
    3/4 c semi-sweet chocolate chips
    3/4 c honey-roasted peanuts
    3/4 c chopped Reese's peanut butter cups (8, freeze first so they chop better)

    Preheat the oven to 350, line cookie sheets with parchment paper

    Beat the peanut butter and butter together, then add in the (devil) sugars, baking soda (for whatever reason, baking soda usually gets added right to the pb) and salt.

    Add in the egg, milk and vanilla, scrape it down so everyone's at the party, start adding in flour slowly.

    After all the flour is in, stir in the chocolate and peanuts and cut up pb cups. Drop by teaspoons on the cookie sheets, bake for 10 minutes, rotating halfway through (optional, you know, for the OCD folks. Like me)

    Pic above!

  38. Pumpkin Pie(s)

    2 - 9 in. pie shells, uncooked

    3 eggs
    1 egg yolk
    1/2 cup white sugar
    1/2 cup brown sugar
    1 tsp salt
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp ginger
    1/4 tsp cloves
    1-1/2 cups milk
    1/2 cup whipping cream
    2 cups pumpkin purรฉe

    Preheat oven to 425°F

    In a large bowl, combine eggs, egg yolk, and sugars. Add salt and spices. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell. Protect the edges of the pie crust - they will burn if you don't.

    Bake for 10 mins in preheated oven. Reduce heat to 350° and bake for an additional 45 mins+/- or until filling is set.

  39. Awesome Shortbread

    1 c cold butter
    1/2 c icing sugar
    2 c all purpose flour

    Preheat oven to 300 degrees Fahrenheit, dump everything in a bowl. Cut the butter into pieces to make it easier to mix; use a pastry blender or two knives to cut the butter into the flour and sugar mixture until the mixture resembles what pie crust looks like before rolled out: buncha bread crumbs.

    When you can form it into a ball, press it into the bottom of an ungreased 9 x 9 dish. Prick all over with a fork and bake for 50 to 60 minutes, until just golden and slightly browned on the edges.

  40. Eggplant (Aubergine) Involtini

    You will need:

    2 med/large wide eggplants (not the long thin Japanese ones)
    Oil Spray
    Salt & pepper
    1 tbsp. oil
    1 can 28 oz (798 ml) whole tomatoes
    3 garlic cloves, minced
    1/4 tsp oregano
    Red pepper flakes (to taste)
    1 slice bread
    8 oz (1 cup) part skim ricotta cheese
    1 1/2 oz grated parmesan or Pecorino Romano cheese
    1 tbsp. basil
    1 tbsp. lemon juice

    Preheat your oven to 375 degrees. Slice the eggplants lengthwise into planks, about 6 per auberguine (so continental!). Lay out on parchment-paper lined cookie sheets, spray with oil and salt and pepper both sides. Bake for 30 to 35 minutes, until lightly browned. Remove and let sit for five minutes before flipping.

    Make the sauce! Heat a tablespoon of oil and saute the garlic, oregano, red pepper flakes and 1/2 tsp salt for 30 seconds. Add in the tomatoes and break up with a flat spatula. Bring to a simmer, let cook uncovered for 15 minutes while your eggplant is baking.

    Put the cheese in a bowl with the basil; reduce your bread to crumbs in a food processor, add to the cheeses along with the lemon juice and 1/2 tsp salt.

    Dump a bit of the cheese filling in each eggplant plank, wide end first, place roll seam side down in the tomato sauce. Bring the sauce back to a simmer for 5 minutes while bringing your oven to broiling temperature. Broil for a minute or two (check on it lots!) until cheeses are melted and delish

  41. This crustless mini quiche recipe is a new one I saw on MyFitnessPal, I switched it up somewhat, added this, changed this out, but kept the broccoli. These are super yummy high protein breakfast bites at a super low 29 calories each, check it oot!

    You will need:

    2 1/2 c broccoli florets (measure in a glass measuring cup. Trust me, I lub you!)
    1 Tbsp unsalted butter
    1/4 c red onion, chopped finely
    1 clove garlic, minced finely
    Salt, pepper
    4 eggs
    1 c egg whites
    30 g low fat old cheddar cheese (go for old, allllways worth it)

    Preheat your oven to 400 degrees Fahrenheit, prep! Chop your onion, mince your garlic, grate your cheese and de-floret the broccoli should you not have bought them in conveniently floretted 8 pound Costco-size bags. Put in a glass measuring cup. Spray a mini-muffin tin well with oil. Then spray it again. And some more. Right around the edges. There you go. Oil that mofo like it's your birthday present.

    Add some water to the broccoli, about an inch or so, and microwave on high for 4 minutes. Does anyone ever microwave on medium? I'm curious. Those settings seem superfluous to me: I don't cook in a microwave because I want to be gentle, I WANNA EAT NOW. I digress.

    Meanwhile, melt the butter in a non-stick saucepan and add the onions over med-low heat. Gently stirring, for 3 minutes. Add in the garlic, saute for one more minute. Just until you can smell it!

    Drain the smoking hot broccoli carefully and add to the pan for one more minute.

    Dump all this in a bowl and smush the broccoli with a fork. Ish. It doesn't have to be perfect. Stir in the salt and pepper to taste; divide between the 24 mini muffin cups. That you oiled. You oiled, right? Good!

    In a pourable vessel, like a big measuring cup, whisk the eggs and egg whites together and then pour evenly into the muffin cups on top of the broccoli. Top with the cheese.

    Bake for 15-20 minutes, leave in the pan for 5 minutes after and then remove and cool on a wire rack

    1. I posted this on my cookery blog, as well as in the Dinner and a Movie area/subset/category? Something like that. Over there <---!

  42. Spinach and Ricotta Pasta

    You will need:

    11 oz (1 1/3 cups) ricotta
    2 tbsp. EVOO (grudgingly)
    salt and pepper
    16 oz fusilli or rotini pasta
    16 oz spinach, chopped coarsely
    8 cloves garlic (jk, use 4 if you want, Imma use 8)
    Pinches nutmeg and cayenne
    1/4 cup half and half
    1 tsp grated lemon rind (zest)
    2 tsp lemon juice (I suggest just buying a whole lemon)
    1 oz parmesan cheese (NOT POWDERED)

    Whisk 1 cup of the ricotta cheese with 1 tablespoon of the EVOO and some salt and pepper; set aside.

    Bring 4 litres of salted water to a boil in a giant pot; dump in pasta and cook until done. Reserve one cup of starch water. Has anyone every done this without draining? Seems messy. Anyway, add in the spinach (see: giant pot) and let wilt for 30 seconds. Drain the spinach and pasta, set aside. Not on top of the ricotta.

    Heat the other tablespoon of EVOO in a saucepan, add the garlic and bits of nutmeg and cayenne to your taste, cook until you can smell it; 30 to 60 seconds. Remove from heat and whisk in the rest of the ricotta, the lemon zest and juice, the half and half and a little bitta salt. Add that and the parmesan cheese to the pasta pot when smooth, tossing to coat. Let it sit for a couple of minutes, tossing to coat evenly here and there. Add in some of the reserved starch water if it's too dry.

    When it's all coated nicely, dump all together on a serving platter or in a giant bowl and add the first ricotta mixture on top in dollops with a large cookie scoop. Garnish with dried basil or fresh parsley: enjoy!