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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 jgrusse1 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

  • Shrimp Lettuce Wraps
  • Curried Rice
  • Mishkaki-Style Steak with Kachumber – Sous-Vide
  • Sautéed Beet Greens
  • Pimento Blue Cheese

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