Butternut Black Bean Chili~ adapted from Troy Eisenmann ~Sauté 3 chopped onions in 1/4 olive oil. After 3 minutes, add 4 minced or finely chopped garlic cloves.(4 cups diced butternut squash needed, set aside)Sauté 1 chopped red bell pepper, 1 green bell, and 2 finely diced or minced jalapenos. Transfer to a slow-cooker. Add 2/14.5-ounce cans diced tomatoes, … [Read more...]
Turnip Artichoke Strata
Turnip Artichoke Strata~ Skirt in the Kitchen ~Grate 1 small turnip for 1/2 cup.Grate 1/2 cup Parmesan.Drain 1 can, 7.5 ounces, artichoke hearts.Thinly slice red onion.In a 10-inch cast iron skillet in hot olive oil, saute altogether. Add a handful of deli-sliced Greek peperoncini peppers. Salt and pepper with cajun seasoning.Lightly beat or heavily whisk 8 large … [Read more...]
Orange Duck Marmalade
Get it ready-- It's easy. Outcome?-- stupendous. This is festive, perfect for the cold weather, meeting and greeting friends-- just cook your duck.On a bed of thick sliced red onion, add 1 cup baked ham broth-- grease skimmed off the cold broth. Lay the duck roast; then over the roast, orange marmalade, thinly sliced red onion, hot and spicy cajun seasoning, … [Read more...]
Trisha Yearwood’s Baked Ham with Brown Sugar Honey Glaze, Asparagus Bundles, Strawberry Salad, and Skillet Almond Shortbread
~ Skillet Almond Shortbread ~Preheat oven to 350 degrees Fahrenheit. Line a 10-inch cast-iron skillet with aluminum foil; butter it.Measure 1 1/2 cups granulated sugar...Stir into 1 1/2 sticks (3/4 cups) melted butter.Beat in 2 large eggs, one at a time. Sift 1 1/2 cups flour and 1/2 teaspoon salt directly into egg-sugar batter. Stir in 1 teaspoon pure almond … [Read more...]
Don’t Be a Jerk– It’s Christmas, Jerk, lol!
... and don't forget to make homemade fruitcake, "Fruitcake" ! … [Read more...]
Chocolate Chili with Three Beans
Chocolate Chili with Three Beans~ adapted from Better Homes and Gardens ~This is like a Mexican chili, but surprisingly, it's not too spicy. It's just right, a repeat performance-- I'll make this again-- in the same way.Brown 1 pound lean ground beef, drain off the fat. Transfer meat to a slow cooker and add 2 14.5-ounce cans fire-roasted tomatoes (juice included). … [Read more...]
Hasenpheffer
Hasenpheffer~ Skirt in the Kitchen ~Place 1 frozen rabbit (tame) in a crock pot. Pour over 1 whole bottle of gin. Dowse with Worcestershire sauce, rice vinegar, and add 1 small can beef broth. Season with fresh herbs of rosemary and flat-leaf parsley. Add kosher salt, freshly ground black pepper, sliced or chopped onion, and chopped or minced garlic. … [Read more...]
Rose in December
A rose, a memory-- Grandmother, Helen Gaston ~ … [Read more...]
Happy Birthday, Twenty-Niners
Sautéed Mushrooms and Scallions
Sautéed Mushrooms and Scallions~ Skirt in the Kitchen ~Clean and cut into thick slices 1 1/2 pounds portabella mushrooms.Cut lengthways 3 scallions.Split each scallion into fourths, then cut into 2 1/2 to 3-inch short sticks. Chop 1 seeded jalapeno pepper. Heat extra-virgin olive oil and as much butter in a large skillet. Quickly sauté the scallions, … [Read more...]