Raspberry Linzer Cookies

Raspberry Linzer Cookies1

In my last post, I talked about some of my favorite Christmas movies, but today I realized that I totally left out one of the absolute best. I’m talking about Love Actually, of course. Duh, Jess! (smacks forehead).

When it comes to love, I’m probably the most cynical, unromantic person you could ever meet. Still, I just love this movie. It made me smile. It made me want to cry. It made me love love (if that makes any sense). For those that don’t know, Love Actually is a romantic comedy that takes place in Britain just before Christmas and revolves around  the love lives of several different couples. Some crass humor and potty mouthing makes it not a movie you’d probably want to show the kiddies, but if you’re at the proper age, the movie overall is really good. The stellar cast alone makes it worth seeing: Alan Rickman, Emma Thompson, Colin Firth, Hugh Grant, Rowan Atkinson, Andrew Lincoln, Keira Knightley, Bill Nighy, Martine McCutcheon, Liam Neeson, Laura Linney, Chiwetel Ejiofor- c’mon, how many times are you gonna get THAT much talent together in one single movie?

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There’s a Buzzfeed quiz going on right now where you can see which Love Actually couple you match up with- that gave me an idea to do a short little blurb post about which of the couples/storylines of the movie are my favorite. If you haven’t seen the movie then this post may not make a lot of sense, but bear with me. There may be spoilers, but maybe they’ll just make you want to see it for yourself.

I think my favorite couple of the whole movie is David (Hugh Grant) and Natalie (Martine McCutcheon). First, although there was an attraction between them from the moment that they first met, nothing about it felt rushed or unrealistic. It was gradual, natural and soso sweet. You can tell from their chemistry that they’re gonna be a couple who can always stay laughing- which is important. Between her exuberant smile (seriously, her face glows when she grins) and accidental slips of the tongue, and his wry sense of humor, they make for a perfectly adorable couple. Plus,  they had the best ‘first kiss’ of the movie- even if it was a TAD bit embarrassing lol

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Honestly, Jamie (Colin Firth) and Aurelia (Lucia Monez)’s relationship is a VERY close second to David and Natalie’s for me. Which is weird, considering my cynical view of romance and love. Two people who don’t even speak the same language fall in love over the course of a few weeks and after taking secretly taking Rosetta Stone courses in each other’s languages, decide to get married. Is this something I think is a good idea in real life? No, probably not. In real life, I’d probably give Jamie and Aurelia one year, tops before they call it quits.But this isn’t real life- it’s a movie. They have real, tangible chemistry. Maybe it IS possible to fall in love with someone you can’t even talk to in your own language-I doubt it, but it wouldn’t be the first time I would be wrong about something. And it’s Christmas. So, I’m just gonna say that it was a wonderful, romantic idea and that Jamie and Aurelia will be together forever.

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My third ranked Love Actually couple may be a bit of surprise; it’s Harry (Alan Rickman) and Karen (Emma Thompson). For those that have seen the movie, I know you may be scratching your heads, thinking, “Huh? But Jess, remember how their storyline ends?” I know. Just lemme explain. Harry and Karen were the only couple in the movie that had been together in a stable, long-lasting relationship at the start of the plot. Their ‘love actually’ isn’t a picture of what happens when love comes along, but more of a look at what happens when love is tested, when it begins to fade, or even when it’s completely betrayed. It’s not pretty. It hurts. Badly. I’m not sure if I’ll ever forgive Harry/Alan for that scene in the bedroom where Emma/Karen is crying by herself. It made my eyes water- and making me cry about anything is nigh to impossible. Their story is the most heart-wrenching part of the Love Actually…but it’s also the most realistic.

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Linzer sandwich cookies are a permanent piece of my childhood at Christmas. We made them every year-or rather, my mom did. I just stood next to her at the counter top, helped spread the jam on the bottom of the cookie and smushed them together. Then I ate them. Now, I get to do all of the above. The cookies themselves have a wonderful flavor from the toasted almonds.The texture is tender, but with a slight crumbly bite- almost like a teatime biscuit. The subtle nutty flavor of the cookie is complimented wonderfully by the sweetness of the jam sandwiched inside. It was a favorite for me back in the day, and it hasn’t lost any points since then, let me tell you.

It’s Day 8 of the 12 Days of Christmas series we’ve been doing on the blog, but more importantly it’s also Fiesta Friday #47, hosted by Angie@TheNoviceGardener and co-hosted by Indu @Indu’s International Kitchen and Jhuls @The Not So Creative Cook. So for those of you at the party, feel free to have some of these cookies, but also feel free to check out the list below of all the recipes from the Christmas series I’ve been putting up over the past week below 🙂

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

Day 3: Mexican Chocolate Popcorn Balls

Day 4: Giant Molasses Cookies

Day 5: Crustless Cranberry Pie

Day 6: St. Lucia Buns

Day 7: Brown Sugar Cookies

Day 8: Raspberry Linzer Cookies

Raspberry Linzer Cookies


Recipe Courtesy of Gina Marie Miraglia Eriquez via RealSimple.com 

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Ingredients

  • 2/3 cup almonds
  • 1/2 cup light brown sugar
  • 2 1/2 cups all purpose flour, plus more for dusting work surface
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temp.
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp. confectioners sugar
  • 1 12 -ounce jar raspberry jam

 Directions

1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours or preferably overnight.

6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.

7. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

8. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

Brown Sugar Cookies

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Warning: if you’re not a Christmas movie buff, then this post probably won’t make much sense to you. Sorry.

Me and my sister have a thing for running inside jokes related to movie one-liners we think are funny.When we come across one that we all find hilarious, we’ll always find ways to frequently and randomly stick it into conversations to make each other laugh.

Remember that part in the movie My Best Friend’s Wedding where Dermot Mulroney is arguing with Cameron Diaz in the restaurant while Julia Roberts looks on and he screams at her, “My job’s not good enough- I’M NOT GOOD ENOUGH!”? Yeah, we use that one all the time. Then there’s the scene with Julia Roberts and Cameron Diaz at the end where she’s talking to her in food metaphors. I don’t know how many times I’ve screamed at my sisters, “You’re NEVER gonna be jello!”

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The same goes for Christmas movies. In fact, the classic Christmas movies have so many memorable one-liners to choose from, it’s almost not even funny. Except, it really is.

Take the movie “Love Actually”. Jas and I cannot go a single Christmas season without throwing out a few “I HATE Uncle Jamie!”s at each other. (In British accents, of course.)

Remember in “A Charlie Brown Christmas” where Snoopy is mimicking Lucy as she lectures the gang about the Christmas play until she finally stops and screams out, “No, no! LISTEN all of you!” We throw that one out at each other all the time when we’re trying to get each other’s attention.

We have the entire scene from “A Christmas Story” where Ralphie goes to visit Santa in the department store memorized, but our favorite part is definitely at the end where Ralphie climbs back up the slide to tell Santa he wants the BB gun for Christmas and Santa says: “You’ll shoot your eye out, kid. Merry Christmas. Ho, ho, hoooo!” Yeah we mimic the foot shove too. Cause we’re weird like that.

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The newest favorite is from the movie “Jingle All the Way” starring Arnold Schwarznegger where Phil Hartman is in the car at the end with Rita Wilson, “You asked me how to marinate ahi tuna. And I said, all you need is Italian salad dressing.” I don’t know why we find out so funny, but we do. I guess Phil Hartman could literally make anything hilarious.

And of course, what would Christmas be without throwing out a great big, “Buddy the Elf, what’s your favorite color?” or calling each other a “cotton headed ninny muggins” at least once? (I don’t think I have to say which movie those come from, right? I better not.)

All of those inside jokes and quotes with my sisters have over the years come to make for a lot of fun, hilarious memories for us-and hilarious memories are one of the very best parts about Christmas, am I right? Of course right.

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This past weekend, I was the in-house Cookie Elf…or at least that’s what it felt like. I was in the kitchen from Saturday morning to late Saturday night baking up batch after batch of cookies both for the blog as well as for a community outreach effort to spread some Christmas cheer to some kids. Because if Christmas cheer tastes like anything at all, I’m pretty sure it tastes like cookies. These cookies take on the classic sugar cookie and give it a creative spin, using all brown sugar rather than white. I was really impressed with the results. The cookies bake up thick and brown and almost take on a dark, robustly praline flavor from the brown sugar caramelizing while baking. The original recipe calls for them to decorated using sanding sugar but because I’m super complicated and can’t follow simple instructions, I whipped up a quick confectioner’s sugar glaze and spread them on the cookies instead. I then sprinkled on some Christmas nonpareils. I think they look much better this way than with just plain old sanding sugar, don’t they?

Holy Crap, we’re over  halfway through the 12 Days of Christmas already! 7 days down, just 5 more to go. Thanks to all those who’ve been faithfully following along, but for those that missed a day or two (or more), I’m again including a list of the past days below with links to the previous posts. 🙂

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

Day 3: Mexican Chocolate Popcorn Balls

Day 4: Giant Molasses Cookies

Day 5: Crustless Cranberry Pie

Day 6: St. Lucia Buns

Day 7: Brown Sugar Cookies

Brown Sugar Cookies

Recipe Courtesy of Christmas with Southern Living (1997)

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Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups firmly packed dark brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 3 1/3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

 Directions

1. Beat butter at medium speed of an electric mixer until creamy. Gradually add brown sugar, beating well. Add egg and vanilla, beating well.

2. Combine flour, baking sofa and salt; add to butter mixture, beating just until blended. Refrigerate dough for at least one hour, or preferably overnight.

3. Roll dough to 1/4” thickness between two sheets of wax paper. Cut with 4: cookie cutters. Place 1” apart on parchment paper lined cookie sheets.

4. Bake at 350° for 10 to 12 minutes. Let cookies cool 1 minute on cookie sheets and carefully transfer to wire racks to cool completely.

Crustless Cranberry Pie

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It’s Day 5 of the 12 Days of Christmas series on the blog- and 9 days left until Christmas. I have no idea how this has happened. The only ‘negative’ aspect of Christmas for me is that it’s over way too soon. And then after that, there’s just January….and the long endless winter.

So let’s not think about that right now. Let’s focus on something else.

I’ve never had the opportunity to host a holiday party. For one thing, I live in an apartment which isn’t the ideal amount of space for something like that. For another, I’m an introvert- so my guest list for a party would be almost laughably small. But that’s only the reality of the situation. If I were speaking in ideal hypotheticals, the situation would be completely different.

In an ideal, hypothetical situation I would live in a beautiful, spacious house with a huge kitchen and adjoining dining room with a long table for lots of guests. And not just any guests either. For my ideal Christmas party, I’d have a specific list of VIPs that I would both love to hang out with and love to cook for:

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1. President Barack Obama & his wife, Michelle- this one’s a no brainer. Who wouldn’t love to cook for the leader of their country? Plus there’s just a lot of questions I’d love to pick his and her brains over.

2. Pastor Joseph Prince- Joseph Prince is a pastor from a mega-church in Singapore; I adore his ministry and message and try to buy everything of his that I can get my hands on. He has a fresh, empowering perspective of the Christian faith that is truly inspiring. He’d be a great guest to have at my Christmas party to talk with, as well as have the honor to feed.

3. Sunny Anderson- Sunny is a famous Food Network personality. I LOVE her style of cooking; it’s delicious but not too fancy at the same time, so I wouldn’t be intimidated to have her eat my food. And if something did happen to ‘go wrong’ in the kitchen, she could be there to step in and save the day if need be. Plus, her name really does seem to match her disposition so I think she’d bring a lot of life to a dinner party.

4. Robert Downey Jr.- Number one: he’s eye candy. But number two, he also has a really wry sense of humor that I just love. Everything that comes out of this guy’s mouth is really witty and I have a serious weakness for men that can make me laugh. Playing a game of Charades in a group with RDJ would pretty much be the highlight of a Christmas party, I’m pretty sure.

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5. Steve Carrell (as Michael Scott from “The Office”)- I’m really not sure how I would pull this one off. Maybe in an ideal situation I could offer Steve a specific amount of money to stay in character for the whole night, but I know for sure that hosting a party with Michael Scott would truly be an unforgettably awesome (however crazy) experience.

6. Tina Fey & Amy Poehler- Again, this for obvious humor purposes. And, they have to come together as a package deal. No compromise on that.

7. Dianne Reeves- Dianne is one of my all time favorite jazz vocalists. Her voice is like liquid gold in my ears; she would provide the perfect entertainment for the party.

8. Harry Connick Jr.-Eye candy. To the nth degree. Add to all that his flawless voice, and he’s a shoe in for the party. He and Dianne serenading the party with “The Christmas Song” would bring the house down.

9. General Colin Powell-  Although his political choices didn’t always agree with mine, I will still always have a great deal of respect for this man. His impressive, extensive military service record alone makes him a guest that would be an honor to serve a Christmas dinner to, but I also think he’d be a great guy to have a conversation with about life in general (no pun intended).

10. Angelina Jolie- There’s really no deep, meaningful reason for why I would invite her to a Christmas party. For some reason, I’ve just always really liked her. Apart from being a phenomenal actress, I think she’s someone I’d get along with and could hold a pretty long conversation with about things. And I suppose she could bring Brad and their kids too.

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I’d definitely have multiple desserts at what would now be a very crowded Christmas party, and this ‘pie’ would certainly be one of them. As you can probably tell, it isn’t a pie in the classic sense of what most of us identify with as pie. But it’s also not really a cake either. Here’s the thing: while it’s baking, the bottom and edges become browned and chewy to the point of forming a crunchy kind of ‘crust’ that contrasts perfectly with the soft and moist center. The cranberries give it a tartness that is well balanced with the sweetness of the sugar and almond extract. Add to that the fact that this dessert takes literally about 5 minutes to put together, and you’ve got a real winner on your hands here.

Just as a reminder, if you’ve missed the other recipes we’ve done so far in the series, I’m including a list of links to them below. Thanks for continuing to tune into the series, guys! Also, if you’ve left a comment on any of these recipes and I haven’t replied to it yet, PLEASE don’t think I’m ignoring it. I’m not. I do REALLY appreciate it. The truth is, trying to put up 12 quality consecutive blog posts is no easy work. Most  of my spare time right now is being spent, baking, taking pictures, doing minor touch ups to  the pictures, and writing out the recipes and blog posts. It’s hard (and sometimes stressful) work. I WILL get to all of the comments, I promise. Just be patient with me 🙂

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

Day 3: Mexican Chocolate Popcorn Balls

Day 4: Giant Molasses Cookies

Day 5: Crustless Cranberry Pie

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Crustless Cranberry Pie

Recipe Courtesy of Allrecipes.com

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Ingredients

  • 1 cup all purpose flour
  • 1 cup white sugar
  • 1/4 tsp. salt
  • 2 cups fresh cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup (1 stick) butter, melted
  • 2 eggs, beaten
  • 1 tsp. almond extract

Directions

1. Preheat oven to 350 degrees F . Grease one 9 inch pie pan.

2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. Spread the batter into the prepared pan.

3. Bake at 350 degrees F for 40 minutes, or until a wooden pick inserted near the center comes out clean.

Mexican Chocolate Popcorn Balls

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It’s Day 3 of the 12 Days of Christmas on the blog; I’m sitting listening to my Christmas playlist as I write this post and it’s making me think of a question I’ve wondered about for a while now:

Why is Rodgers and Hammerstein’s “My Favorite Things” considered a Christmas song/carol?

It’s not that I don’t like it. The Sound of Music is a pretty good musical and I’m a fan of the song in general..but I really doubt the writers were thinking of the Holiday as inspiration when they were putting it together.

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My more sentimental, sappy side assumes that because Christmastime is the best time of year, My Favorite Things is generally associated with it because at the very best time of year you start thinking about all of the things that you love the most.

Although I can’t think why the thoughts of “wild geese that fly with the moon on their wings” would suddenly make anyone feel better. Personally geese, ducks and the like freak me out. That could be because the geese and ducks on my university campus always chase people because over the years they’ve become too accustomed to parents taking their kids to the riverside to feed them bread. Therefore, they now think that all humans have a loaf of bread hidden somewhere on their person; they’ll chase you until you ‘give it up’. So yeah, geese are not one of my favorite things.

I’m thinking that Rodgers and Hammerstein just needed a word that rhymed with “things”, and that line is the best they could come up with.

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But whether they meant the song for Christmas or not, it DOES make you think of your favorite things. Heck, I’m starting to do it now. Maria von Trapp had nine, so I guess I can give nine of mine too:

Pancakes with slightly crisp edges doused in maple syrup.

Quiet mornings when the sky is bluish gray, but it’s not raining.

The A & E Pride and Prejudice movie.

Michigan State University football.

Binge watching  Netflix.

Chris Hemsworth’s arms. And abs. And pecs. Basically his ‘everything’ (so that still should count as one, right?).

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Cuddling with my baby niece.

The smell of freshly made bread in my kitchen.

My cookbook collection (it’s extensive and still growing, trust me.)

That’s nine, right? I notice that none of it rhymed with the word ‘things’. Gosh, now I’m starting to understand the inclusion of the whole “wild geese that fly with the moon on their wings” line. Song writing’s not all that easy.

Oh well. Moving on.

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I made two popcorn balls for the series, the first of which was these Honey Roasted Peanut Popcorn Balls. The second was this recipe; I saw it in a Christmas issue of Food Network magazine a year or so ago and had it pegged for such an occasion as this. After I made my Champurrado (Mexican Hot Chocolate) a few weeks ago, I remembered that I had this clipping in my recipe box and immediately decided to try it out for the 12 Days of Christmas.

Guys… Chocolate. Marshmallows. Cinnamon sugar. The popcorn balls are doused and dipped in all of these, resulting in one of the yummiest, addictive treats I’ve ever made for Christmas. It’s sweet. It’s gooey. It’s chewy. It’s everything.

C’mon, just look at that sugary crust on the top: isn’t it just making you salivate?

Just a reminder: if you’ve missed the other recipes we’ve done so far in the series, I’m including a list of links to them below. Seeya guys tomorrow 🙂

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

Day 3: Mexican Chocolate Popcorn Balls

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Mexican Chocolate Popcorn Balls

Recipe Courtesy of Food Network Magazine

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Ingredients

  • 12 cups fresh popcorn (preferably made over the stove)
  • 1/4 cup light corn syrup
  • 2 tbsp. butter, plus 2-3 tbsp. extra for buttering your hands
  • 1 cup confectioner’s sugar
  • 1 cup mini marshmallows
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp. water
  • 1 tsp vanilla extract
  • Pinch of salt

 Directions

1. Bring corn syrup, butter, confectioners’ sugar. mini marshmallows, unsweetened cocoa powder, cinnamon, nutmeg and water to a boil in a large pot over medium heat, stirring.

2. Add 1 teaspoon vanilla and a pinch of salt.

3. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 more cup mini marshmallows.

4. Butter your hands, then shape into balls and roll in cinnamon sugar, working quickly before balls cool off. Place finished balls on parchment paper lined baking racks to set.

Cranberry Clementine Sauce

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I’m an introvert.

I’m told that I don’t seem that way online, but it’s the truth. Just cause I’m super open and friendly with you guys doesn’t mean that translates into real life. It doesn’t. I’m actually kinda uncomfortable around strangers and my default reaction is to fall completely silent. You know one of those girls you saw inn public once that you think are ‘stuck up’ because they don’t talk to anyone and have a mean ‘resting face’? Yeah, I’ve probably been that girl you saw once or twice somewhere.

I can’t help it. And frankly, I don’t want to. 9 times out of 10, I’d rather be the person that no one ever hears from because they don’t talk rather than the person that you hear from ALL THE TIME because they just don’t know how to stop talking.

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However, starting tomorrow, all of that is going to change. I’m gonna become the super outgoing girl that always seems to have something to say and kinda sorta maybe doesn’t know how to shut up. At least online. And for the next 12 days.

Know why?

Because tomorrow will mark the start of the 12 Days of Christmas on Cooking is My Sport.

What’s the 12 Days of Christmas, you ask? It’s the series I started last year where I share 12 Christmas-themed recipes of sweet, sugary goodies to commemorate this holiday season. I’m doing it again this year, and have been working my behind off in the kitchen to try and make sure I’ll be on time for each post.

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It’s not an exaggeration, guys. I said “12 Days of Christmas”, and 12 days is what y’all are gonna get. 12 straight days of me, my rambling posts and a crap-load of high sugar cookies, cake, candy and other Christmas treats. Think you can handle it? Cause I’m not so sure.

Actually, I’m not even sure if I can handle it myself. Most of you are bloggers, so you can appreciate how…challenging it’s gonna be to bake, photograph, edit and write up posts for 12 sets of goodies. I’ve already said a prayer and knocked on wood. Hopefully I’ll be successful.

Anyway, this series basically means that for the next 12 days (by blogging standards) I’m gonna be the annoying person that never stops talking, because my goal will be to put a post a day until Christmas Eve.

Hopefully the content of  the posts will make up for me constantly popping up on your blog reader….I kinda think they will.

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Oh, that’s right. You’ve been looking at cranberry sauce for the past several paragraphs. Isn’t it pretty? It’s also friggin delicious. I first made it for our Thanksgiving dinner this year and my grandma announced that it was good enough to eat all by itself on a spoon. I concur.

In fact, I concurred so much, that I went ahead and made a second batch of it soon after (which is what you’re looking at in the pictures). That second batch gave me an idea for the first post in the 12 Days of Christmas series….

Which you guys will have to wait until tomorrow for.

For now, let’s  just sit tight and focus on the cranberry sauce itself. It’s sweet, tart and ‘citrus-y’ all at once. The addition of cinnamon and star anise cuts through both the sweetness and tartness by giving it an earthy, licorrice-y after-taste. The consistency of the sauce is also key here- it’s gotta stay on the spoon all by itself so that you can almost chew it. Anything else just isn’t acceptable.

Right now this is my favorite cranberry sauce- especially when it’s versatile enough to transform into a completely new, delicious recipe.

But like I said: that’ll have to wait til tomorrow.

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Cranberry Clementine Sauce

Recipe Courtesy of Anne Burrell

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Ingredients

  • 12 oz. fresh cranberries
  • 6 clementines, peeled and sectioned
  • 1/2 cup orange juice
  • 1/2 cup cranberry juice
  • 3/4 cup sugar
  • 1 cinnamon stick
  • 1 star anise pod
  • 1 cup dried cranberries

 Directions

1. In a small saucepan combine fresh cranberries, clementines, orange and cranberry juices, sugar, cinnamon stick, and star anise.

2. Bring to a boil and reduce to a simmer. Simmer for 20 minutes.

3. Add the dried cranberries and simmer for 10 to 15 more minutes, or until the sauce has thickened.

Chicken Shawarma Fattoush Salad

Schwarma Fattoush Salad1

There a few foods for me that- if they were actual living and breathing men- I would almost definitely be having a torrid love affair with. That’s how much I love them.

First, there’s pancakes. Pancakes are the bad boy- the guy I KNOW is so bad for me. So, so SO very bad. (Like all the sugar and carbs in the pancakes that are so terrible for my thighs and derriere.) But he’s also the one that can make my entire day just by making an appearance. He’s the one I can’t turn down or resist. He’s so bad, that he starts to actually feel good. For me, if pancakes were a man, he’d be like Johnny Depp, Dwayne “The Rock” Johnson, and Tom Hardy all rolled into one. Seriously,  how am I supposed to resist that?

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Then there’s the iced sugar cookie. This is the ‘older guy’;very handsome and sweet, classic, traditional and dependable. Like a fine wine, no matter how old he is, I never get tired of him- he gets better with age. He’s great in just about every way, but still probably not the one I should be with just because he’s so much older than me ( just like I probably shouldn’t indulge in sugar cookies all the time). But I’m still drawn to him because, hey he’s awesome. The iced sugar cookie for me in “guy-form” would be somewhere in between George Clooney, Idris Elba and Jimmy Smitts- thus, explaining my ongoing obsession with it.

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Then, there’s chicken shawarma and fattoush salad. Good news: this is the ‘good guy’. The ‘nice’ guy. The one I don’t have to feel guilty for being hooked on, because he’s actually great for me in a lot of different ways. Stable, wholesome, considerate and just full of good stuff. I can give it all I have with him and take all I can get because I know it won’t hurt later. Chicken shawarma and fattoush are kinda like that too-I’m hooked on them, but I don’t ever have to feel guilty for craving/eating them because hey, there’s never any harm in eating white meat and veggies, right? Yeah, chicken shawarma and fattoush salad is like Ryan Gosling or Chris Hemsworth. (Sigh).

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And now that I’ve beaten that metaphor to death, I may as well get on with the actual point of this post.

Chobani yogurt is just awesome,isn’t it? Not just because of the taste, but also because of the  versatility of the yogurt as an ingredient- you CAN do more with it than just open the lid and dip into it with a spoon. Right now Chobani is holding a #MadeWithChobani Project that shows all the different ways that yogurt can be used in every day cooking. It unites food bloggers in a collective effort to use Chobani yogurt to create a healthy, but still delicious recipe. I definitely wanted to be apart of this project; I thought about doing something sweet- let’s face it, it’s easier to make a sweet dish with yogurt, especially since Chobani has so many delicious sweet flavors. However, I eventually decided against it, opting instead for a more savory application. This is what I finally came up with, and I have to say, I’m really happy with how it turned out.

Schwarma Fattoush Salad5

The best chicken shawarma and fattoush salad I’ve ever had comes from an awesome Middle Eastern restaurant in Ann Arbor. It’s just so, so, SO good. Because I don’t live near Ann Arbor, I don’t get to eat there very often, but I have to say that this recipe gives me a pretty good -tide-me-over. What makes this distinctive from the restaurant is that instead of keeping the dishes separate from each other, I combined them together in one healthy, delicious salad.

This dish just wouldn’t be what it turned out to be without the Greek yogurt (and I’m not just saying that). It makes the chicken SO moist and tender.  So don’t skimp and buy some cheap, non-name brand yogurt. It’s not gonna come out the same. You need a good, creamy, high-quality yogurt for the shawarma marinade.

For all of you that are on Twitter, feel free to check out the hashtag #MadewithChobani for some other awesome recipes! Also, if YOU have some ideas for creative, healthy recipes using Chobani, then go ahead and visit Chobani.com to find out how you can join the #MadeWithChobani Project as well 😉

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Chicken Shawarma Fattoush Salad


Recipe Courtesy of Jess@CookingisMySport

Print

Ingredients

Chicken:

  • 5 lb. boneless, skinless chicken breast
  • 32 oz. Chobani Greek yogurt
  • 1/4 cup lemon juice
  • 1/4 cup shawarma spice mix (like Ziyad)

Fattoush Salad:

  • 1 romaine heart, chopped
  • 1/4 cup grape or cherry tomatoes, halved
  • 1 half baby cucumber, sliced into halves
  • 3/4 cup diced shawarma chicken
  • Small handful of pomegranate seeds
  • 1/2 pita, toasted & broken into chips

Fattoush Dressing

  • 1/4 cup Olive oil
  • 1/4 cup water
  • 1 tbsp. sumac
  • 1 tsp lemon juice
  • 3 tbsp. pomegranate molasses
  • Salt and pepper, to taste

 Directions

1. Combine the yogurt, lemon juice and shawarma mix in a large bowl. Place the chicken in a resealable Ziploc bag(s). Pour yogurt marinade over the chicken and refrigerate at least 1 hour, or preferably overnight.

2. Preheat oven to 350°. Remove chicken from marinade, scraping off the excess. Discard marinade. Spray a large glass baking dish with cooking spray and place in chicken breasts. Bake for 35-40 minutes, or until thickest part of breasts reach temp of 165°.

3. Allow chicken to rest for about 10 minutes out of the oven, reserving ALL of the juices it gives off while baking. Heat a large skillet or Dutch oven over high heat with a few tbsp. of vegetable oil. Slice the chicken breasts against the grain into small strips or chunks and immediately toss in the reserved pan juices. Saute chicken in hot skillet, about 3-4 minutes in a single layer until the edges just begin to turn brown and crispy. (You may need to work in batches, don’t overcrowd the pan).

4. For Salad Dressing: Combine water and sumac in a small jar or bowl and allow to sit for about 5 minutes. Add remaining dressing ingredients, taste and adjust for seasoning if need be.

5. For Salad: Combine all ingredients and toss with desired amount of dressing. Serve.

Apple Crumb Crostata

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Guys, I have a question:

Why are we generally taught that taking short cuts is a ‘bad thing’?

Think about it. From the time that we’re little kids we’ve been ingrained to believe that if you cut corners, go the easier route and make the work simpler, you’re setting yourself up for failure.

Take the fairy tale, “The Tortoise and the Hare”: The fast, energetic hare challenges the tortoise to a race, confident that because he can move faster, he’ll always win and be better than the tortoise. When the race begins, the hare does indeed begin out in the lead while the tortoise maintains a steady pace. Eventually the hare gets so far ahead that he figures he can just kick back, relax and take a nap and still have enough time to beat the tortoise. While he’s sleeping against a tree, the tortoise passes him by at his slow and steady pace. By the time the hare wakes up from his nap, he discovers that the tortoise has in fact managed to beat him.

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Thus, the moral of the story: “Slow and Steady Wins the Race.”

Yeah, um…I kinda think that’s…not true.

In fact, if fables and fairy tales are supposed to be teaching kids valuable morals and lessons and whatnot…The Tortoise and the Hare is actually a load of a crap. Maybe the world was a lot more sunny, bright and idealistic at the time that it was written (though I doubt it). Maybe the ‘good guys’ won more often than the bad guys (again, more doubtful). However, these days I’ve observed that the people who are  ‘faster’and better at winning the ‘races’ of life are the ones who come out on top. It sucks, and a lot of time it’s not even fair, but it’s the way of the world.

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I know what I was taught growing up and it wasn’t the moral of “The Tortoise and the Hare”,  even though I admittedly had the book. I learned pretty quick that you needed to try and be the fastest, the best and the most skilled. If you can cut corners and take short cuts to achieve the win, take ’em. The other ‘hares’ around you probably aren’t gonna fall asleep, so don’t count on that to give you the win. Start strong and fast, end strong and fast. That’s the only way you’ll win.

I’m kinda cynical about certain aspects of life, in case you guys couldn’t tell.

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I have a point. I’m getting to it now. I CAN in fact make a post about general life philosophy and bridge it to food.

I believe in taking short cuts when it comes to cooking if need be. Yes, even in baking. It can be done. Slow and steady doesn’t always win the race.

Let me tell you a story of my own: I had six Honeycrisp apples sitting in my refrigerator with nothing to do. I wanted to make an apple pie out of them, but I was worried that what I had may not have been enough to make a full pie. Plus, I didn’t feel like making two crusts for a top and bottom layer pie. So I decided to take a short cut. When it comes to pie, the ”short cut” is the crostata.

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One big crust gets rolled out, the apples get diced and laid inside, then the edges of the crust are folded up in a rough crimp. The whole thing gets baked off and voila: you got a crostata (the thing you make when you don’t have time or inclination to make a pie).

And doesn’t it look so yummy?

See? I toldya. Slow and steady doesn’t always win the race.

This baby is going to this week’s Fiesta Friday #45, hosted by Angie@TheNoviceGardener and co-hosted this week by  Michelle @Giraffes Can Bake and MB @Bourbon & Brown Sugar. See you guys there!

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Apple Crumb Crostata

Recipe Courtesy of Claudia Felming via NY Times

Print {Pg 1} {Pg 2}

Ingredients

FOR CRUST

  • 1 1/4 cups all-purpose flour
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1/3 cup ice cold water, more as needed
  • 1 egg, beaten
  • Raw sugar, for garnish

FOR FILLING

  • 6 to 8 Granny Smith or other tart apples, peeled and cut into 16 slices each (about 6 cups total)
  • 1/4cup brown sugar
  • 1tsp. cornstarch
  • 1/4 tsp. ground cinnamon
  • 1/4tsp. lemon zest
  • 1/4 tsp. vanilla extract

FOR CRUMBLE

  • 1/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and cooled to room temp.

 

Directions

1. Make the crust: Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.

2. Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.

3. Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.

4. Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to baking sheet and chill until firm, about 15 minutes.

5. Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices.

6. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble.

7. Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving.

 

Pot Roast-Style Meatballs

Pot Roast Meatballs5

Happy Day-After-Thanksgiving Everyone!

Did you all have a great holiday with their families? Cook a lot? Eat too much? Watch lots of TV?

Was anyone brave enough to venture out this morning for Black Friday- I hope not. Honestly I just don’t think it’s worth the effort anymore. The Internet and online shopping has (I think) done a good job of making it so that there doesn’t necessarily have to be such a rush or panic for good deals. Granted, there are some things that you have to go and stand in line to get, but c’mon, honestly: are they REALLY worth it?

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Alright, alright. I confess: I have participated in Black Friday a handful of times before. But it was mostly during the 90’s, when online shopping was just getting started and stores were only making their deals available in-house. It does give you a weird kind of adrenaline rush, but not a particularly enjoyable one. Me, I’m a worrier: so naturally, the build up to Black Friday for someone like me would be the fear that I’m getting up early in the morning, risking my safety and raising my stress level for something I’m not even 100% guaranteed to get. What if I can’t run fast enough when they open the doors? What if I’m next to some psycho crazy woman who elbows me in the face as we’re reaching for the same thing? What if someone literally tries to take it out of my cart or hands even if I do get it?

Not that any of that has actually happened to me before (in fact, on the few occasions I did go out for Black Friday, I got what I wanted), but I say all of that just to emphasize that my personality is just not suited for all that craziness. I don’t like conflict, chaos or mean people…and that’s basically what Black Friday is ALL about. So I just stay out of it now.

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So, this is Pot Roast weather. You have to make pot roast during the winter. It’s pure comfort food that sticks to your ribs and just make you feel all warm and fuzzy inside. Problem  is, depending on the size of the meat, it can be a little time consuming. I encountered this problem a little while ago when I wanted some pot roast, but #1, didn’t have enough time to make it, and #2, didn’t really want to pay full price on a piece of good beef that wasn’t on sale at the grocery store. What was on sale though, was the ground turkey, which gave me the idea of trying to replicate the flavors typically found in pot roast, in a meatball. It worked out very well with my Pizza Meatballs, so I didn’t see why it would be so bad to try it out here.

Pot Roast Meatballs4

This may not be true pot roast, but I am still really happy with how it turned out. The flavors still REALLY do come out in the meatballs, and because they’re ground turkey, you can feel a little bit better about having them versus red meat (if you care about watching your red meat intake anyway). If you read the recipe, you will see that I did cut some corners and used one of those Liptons packets to make my gravy. If you’re a purist who believes in only flour-roux based gravy, then that’s fine. Make it that way. I was just in a hurry and needed some gravy for my pot roast meatballs, and this does the job in a pinch. All in all, this is dish turned out really good. It’s not pot roast, but it definitely still has that comforting, stick to your ribs quality that’s really good for this time of year.

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I was very glad that Angie@TheNoviceGardener asked me back to co-host this weeks Fiesta Friday #44 with my good friend Prudy@ButterBasilandBreadcrumbs. It’s a real treat, and I hope all of you can join us, as we always have a lot of fun. If you’re interested in swinging by to contribute, or even just to see what the rest of us are bringing to the party this week, then just click the icon link below. Hope to see you there!

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Pot Roast-Style Meatballs

Recipe by Jess

Print

Ingredients

For Meatballs

  • 3 lbs. ground turkey
  • 1 lb. Turkey sausage
  • 1 packet (.87 oz) of onion (or brown) gravy mix (Like Liptons)
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 tsp. ground thyme
  • A few dashes of Worcestershire sauce
  • 1 1/2 cups Panko breadcrumbs (and 1/2 cup more, if needed)
  • 1 egg, beaten

For Gravy

  • 1 packet of Brown gravy mix (Like Liptons)
  • 1-2 tbsp. flour

 Directions

1. Preheat oven to 350°. Place a wire rack over a half sheet pan and spray with non-stick cooking spray. Set aside

2. Combine all ingredients for meatballs together in a large bowl. If mixture feels too wet to shape, then add remaining half cup of breadcrumbs.

3. Shape meat into golf-ball sized meatballs and place onto wire rack. Bake in oven for 35 to 45 minutes, or until meatballs reach an inner temperature of 165° F.

4. Follow package instructions for gravy, adding additional flour to thicken, if desired. Drizzle on top of the meatballs and serve with white rice or egg noodles.

Slow Cooker Pork Carnitas

Carnitas3

There are certain important, iconic historic events that when they happen, you’ll always remember exactly where you were.

I was very young both times around, but I remember where I was when President Bill Clinton was elected. Both times in 1992, and in 1996: my grandparent’s living room, watching TV with my grandpa.

Strangely enough, I remember where I was the day that O.J. Simpson was acquitted of the murder of his wife: again, my grandparents living room watching the verdict unfold on Geraldo Rivera.

I remember where I was on December 31st/January 1st, 1999 when everyone was holding their breath, thinking the world was going to end in the year 2000. I was at my other grandmother’s house in Detroit with my Dad and sisters and we all were laughing about it.

I remember where I was on September 11th, 2001; my 7th grade English class. My teacher had left in the middle of class for a few minutes, then come back into the room and without saying a word to us, just turned on the TV and switched to CNN. I still remember that first image I saw of the smoke billowing out from the World Trade Center, and not fully realizing what it was I was really seeing.

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I remember where I was when Hurricane Katrina struck New Orleans in 2005; I was visiting my Aunt in Atlanta and was horrified at the images and video footage the news was reporting, not just from the hurricane itself, but also from the aftermath. The first few weeks when I got back to high school, several of the student organizations I was apart of were collecting food, toiletries and clothe donations to send down there to help out.

I remember where I was when President Barack Obama was first elected; in 2008 me and Jas were in our dorm room, watching the election results on our tv through tears of joy and near disbelief. To date, that night is one of the best nights I’ve ever had in my life. (I remember where I was the night of his re-election in 2012 too, but that night in 2008 will always and forever be particularly special to me)

I remember where I was when I found out that Michael Jackson died in 2009. I was in the kitchen cooking and my Mom came in and told me that the story was trending on the internet. I refused to believe it for a really long time. When it finally was confirmed as true, I felt an unexpected sadness and depression that lingered with me for a few days.

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Right up there with all those super duper important, iconic historical events I’ve lived to see, I’m gonna go ahead and add another to that list.

I’ll always remember where I was the day that I first made pork carnitas. It was a sunny Sunday afternoon. I was in the kitchen, while my mom and sister Ashley were watching the tv show The Blacklist in the living room.

Yep. This recipe is that important and life-changing to me.

You have to understand, I’ve never done this before. I didn’t even really know what I was doing, I just knew that carnitas was something I’d always wanted to make for myself.

Carnitas5

So when my grocery store finally put their pork butt (shoulder)on sale, I just went out and bought one of those bad boys, along with some basic ingredients that I knew were traditionally used in making carnitas.

The first good sign was the smell coming out of my slow cooker when I woke up on Sunday morning after letting the shoulder do it’s thing overnight. It was friggin glorious, people. I went in the kitchen and pressed my face up against the glass lid like a kid looking through the glass of a candy store, trying to see what ind of magic was going on in that crockpot that smelled so delicious. The steam and heat had created too many bubbles for me to see unfortunately, so I had to exercise an INCREDIBLE amount of self-restraint from yanking off the lid and let it keep cooking for another few hours. I wasn’t taking any chances. I wanted to make sure I had that type of pork that’s been cooked to low and slow perfection. It needed to practically melt off the bone with little to no force or resistance.

Kinda like the way I get after watching “The Avengers” and seeing Chris Hemsworth’s arms and Chris Evans work a punching bag.

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Good things come to those who wait. I found that out when I finally couldn’t take it anymore and lifted my crockpot lid. The steam from the pork hit me in the face. It was like, the best kiss I ever had

Okay, maybe not the best kiss I ever had. But pretty darn close. I wanted to break out in Snoopy dances when I took a fork and pierced the meat. I didn’t even have to pull, guys. I just touched it. And it FELL off the bone. Fell, I tell you. If I thought it couldn’t get any better, I was wrong. Because a few minutes underneath the broiler elevates these carnitas from mere mortal (albeit delicious) viddles, to the Food of the Gods.

Moist, fork-tender pork that literally melts in your mouth. A hint of crusty caramelization. This is living.

Something this simple to make really shouldn’t taste this good. It just shouldn’t. It almost feels like I’m cheating. Life’s not a fairy tale like that, am I right?!

So why did this dish turn out SO GOOOOOOOOD?!

I’m going to the Fiesta Friday #43, hosted by Angie@TheNoviceGardener and co-hosted this week by  Tracy @Scratch It and Stephanie @The Cozy Cook. I’ll also be bringing these carnitas. See you there…

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Slow Cooker Pork Carnitas

Recipe by Jessica@Cooking Is My Sport

Print

Ingredients

  • 4-6 lbs. pork shoulder, slightly trimmed of excess fat
  • 1 tbsp. garlic salt
  • 1 tsp. chili powder
  • 2 tsp dried oregano
  • 1 tsp. dried basil
  • 1 tsp. Cumin
  • 1/2 tsp ground coriander
  • 1 1/2 tsp brown sugar
  • 1 tsp. sweet paprika
  • 2 oranges, sliced in half
  • 1 lime, sliced in half

Directions

1. Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.

2. Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker (minimum of 6 quarts)*

3. Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.

4. Cover and cook on low for 10-12 hours, or until pork is tender and falling off the bone. Use a fork to pull away from bone and discard it.

5. Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).

6. Serve finished pork in corn/flour tortillas, or over rice.

*I had to use 2 slow cookers too cook a 6lb. pork shoulder that I ended up cutting in half, so keep that in mind when buying your meat.

Thai Marinated Chicken Skewers

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So I know I’ve mentioned before in my Shepherd’s Pie post that I would never, ever, ever EVER think about going to Culinary School or setting out to be some kind of professional chef in a restaurant. This is definitely still the case. I haven’t changed my mind. It’s not gonna happen.

Having said that, I am willing to say that I wouldn’t completely rule out having some kind of career role that has to do with food. In fact, I think I can visualize the perfect culinary career for me.

If there are any people reading this that work in the food industry and are looking to hire someone to do these duties, feel free to look over my conditions and shout me a holler if it sounds like a good fit.

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My ideal work space is a high rise studio loft in NYC with tall windows and high ceilings- this’ll give me plenty of ventilation and natural light.

I’m gonna need a Kenmore fully furnished kitchen with the latest appliances- and I mean the WORKS; two to three double wall ovens with advanced temperature control, one convection oven, both a flat top and standard grill, two French door refrigerators, a chest freezer, 3 Kenmore Elite dishwashers (because I hate washing dishes), 2 standing mixers, 2 food processors, a hand blender, 2 slow cookers, one deep fryer, and one panini press.

I need the pantry that comes on Master Chef or Iron Chef America- just to make sure I’ve got the ‘essentials’.

While they’re at it, Kenmore could also go ahead and furnish the cookware and dishes too- (just call it for promotional purposes).

And counter space. Lots and lots of counter space. If you could see what I’m working with in our apartment right now, you would definitely understand the desperation behind that request.

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I know, I know. All of that sounds really demanding. But it really wouldn’t go to waste, I swear. See, in my dream culinary job, I would go into work in this space every single day putting every single one of these tools to good use in simply recipe writing, testing and perfecting.

You’re scared of baking, and you need someone to bake a cake for your kid’s birthday? Tell me what they like, and I’ll make it for you.

You want someone to give a review of a cookbook? Send it over to me and I will make every single recipe and give my rating.

Are you a really bad cook and engaged to marry someone who’s used to good homemade eating? We’ll go over some of their favorite foods and I’ll teach you how to make them so that you guys don’t have to starve or order take out after you say ‘I do’.

I could also envision a community service aspect of that job where I would link up with the local homeless shelters or churches and organize a weekly night  where I can serve all the food I spent my ‘workday’ making to a number of people down on their luck who are in need of a good home cooked meal.

So yeah, that’s my dream job: a life where all I do is is cook simple, comfort food all day long, then give the food away to other people. And get paid to do it. That would be the life.

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Hey, it’s another chicken kabobs recipe. And I STILL chose not to make it on the grill like I was ‘supposed’ to. How about them apples.

As yummy as the Sambal Chicken Skewers I made a little while ago were, my family said that they thought these tasted even better. I think it’s the spices in the marinade that does it: I’m just a huge fan of curry powder and all of it’s subtle sweetness with just enough bite to pack a punch. In fact, I love it so much that I don’t even care that I have to scrub and scrub my counter tops super hard to get those dark yellow stains out when I accidentally spill some. And that’s saying something.

Don’t skip on making this peanut sauce. It’s just too good to miss out on. Plus, what else are you going to use to drizzle over the chicken and rice you’re going to eat this with? Nothing, that’s what. You can’t make Thai chicken without a peanut sauce. That’s just not the way the world works.

Whoa, I just remembered it was Fiesta Friday #41. Good thing I’ve got something to bring and share with all of you, huh? Thanks to Angie@TheNoviceGardener for hosting, and especially to Nancy @Feasting With Friends and  Loretta @Safari of the Mind for co-hosting. See you at the party!

 

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Thai Marinated Chicken Skewers


Recipe Adapted from Cooking Channel

Ingredients

  • 3 pounds skinless, boneless chicken breasts, cut into 1- inch cubes
  • 24 wooden skewers, soaked overnight in water

For the Marinade

  • 1/4 cup soy sauce
  • 3 tablespoons firmly packed dark brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons oil
  • 1 tablespoon curry powder
  • 2 garlic cloves, minced
  • 1 teaspoon finely minced fresh ginger
  • 1/2 teaspoon ground cardamom

Peanut Coconut Sauce

  • One 13.5-ounce can coconut milk
  • 1/4 cup creamy peanut butter
  • 1/4 cup firmly packed dark brown sugar
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons red curry paste

Directions

1. Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl.

2. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well.

3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.

4. Preheat oven to 350 degrees. Lay a piece of aluminum foil or parchment paper on 2 half sheet pans and place a baking rack on top of each. Spray racks with non-stick cooking spray.

5. Thread 4-5 pieces of chicken one each skewer, and arrange on top of baking racks. Bake in oven for 25-30 minutes, until chicken reaches inner temperature of  165 degrees.

6. While chicken is baking, prepare peanut sauce: Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.

7. When chicken is done, brush finished sauce over chicken cubes, and serve.