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Month: November 2018

November 30, 2018 jgrusseLeave a comment

Honey Lemon Chicken or Turkey Breast

Before Thanksgiving, the supermarkets had great deals on frozen turkey.  We thawed a small turkey and cut it up and used the carcass to make gravy for Thanksgiving in advance.  I saw an article in Food 52 regarding a Honey Lemon Chicken in recipetineats.com which I re-purposed for turkey breast cutlets I had made from Read More …

American Cuisine, Chicken, Turkey
November 26, 2018 jgrusseLeave a comment

Leftover Thanksgiving Turkey Gumbo

For several years my first use of leftover turkey from Thanksgiving has been to make gumbo, based on a recipe in Justin Wilson’s Homegrown Louisiana Cookin’.  Looking over my cookbook library using Eat Your Books, I have found that this is a common idea in Louisiana since there are recipes for it in several Louisiana Read More …

American Cuisine, Soups
November 26, 2018 jgrusse1 Comment

Apple Custard Crisp

I spotted this recipe in the 11/24/18 issue of the Wall St. Journal.  It makes a tasty dessert with a stronger lemon flavor than is usual with apple desserts.  The next time I make it I will probably use a cake pan rather than a pie pan so that there is less chance of boil Read More …

American Cuisine, Camping Cooking, Desserts
November 26, 2018December 3, 2018 jgrusseLeave a comment

Brigadeiros

  Brigadeiros are a popular Brazilian candy which is a simple form of fudge based on sweetened condensed milk.  Amanda made this batch over Thanksgiving weekend.  They turned out well, but a bit soft, and the next time Amanda is going to cook them a bit longer.  (I made a second batch this weekend, which Read More …

Desserts, Latin American Cuisine
November 19, 2018 jgrusseLeave a comment

Slow-Cooker Glazed Cocktail Meatballs

This is an adaptation of a recipe in the October/November 2018 issue of Cook’s Country.  In addition to eating them separately as an appetizer, I think they would be good with mashed potatoes.   Meatballs 22 squares of Saltine crackers, crushed 1 cup whole milk 2 lbs. 85/15 ground beef 2 oz. Parmesan cheese, grated Read More …

American Cuisine, Appetizers, Beef
November 19, 2018November 19, 2018 jgrusseLeave a comment

Focaccia with Cheese and Pepperoni

A focaccia is a flatbread which is like a pizza but thicker and with less of a topping.  In a focaccia the emphasis is on the bread, with the topping just an accent to flavor the bread, vs. the focal point of the dish.  This version was made with a half recipe from Pizza for Many Read More …

Breads, Italian Cuisine, Pizza
November 19, 2018 jgrusseLeave a comment

Backpackers’ Rice Pudding

This is a very light dessert for backpacking, which I made at Mt. Pleasant last weekend for two people.  This recipe is adapted from an article by Christine and Tim Conners in Backpacking Magazine April 3, 2013.  (I had a recipe for sticky buns in one of their cookbooks.)  The recipe is for 4 servings, Read More …

Camping Cooking, Desserts
November 12, 2018 jgrusseLeave a comment

Adult Rice Crispie Treats

Carol recently made rice krispie treats for our granddaughters using the standard recipe from the box (i.e. based on marshmallows).  Shortly after, I spotted a recipe from Jamie Oliver for a more sophisticated version of rice krispie treats.  I call this an “adult” recipe both because it is more sophisticated (although still very simple) and Read More …

American Cuisine, Desserts
November 12, 2018 jgrusseLeave a comment

Thai Red Curry Mussels

When we lived in Thailand, we very much liked the clam and mussel dishes.  Thus I was interested when I saw a recipe for Red Curry Mussels in a recent cookbook, Kerry Altiero’s The Best Comfort Food on the Planet.  We were able to find very nice Prince Edward Island mussels at Wegmann’s.  I made Read More …

Fish & Shellfish, Thai Cuisine
November 6, 2018 jgrusseLeave a comment

Spaghetti with shrimp and charred salsa verde

I had some leftover Charred Salsa Verde and thought it would go well with sautéed shrimp and spaghetti, and I was right.  It was sufficiently good that I made a second batch of the salsa just to eat this way.  Here is how I made two servings.  This would make a good, quick midweek dinner. Read More …

American Cuisine, Fish & Shellfish

Recent Posts

  • Chicken al Potacchio
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