November 2023

  Here’s what I’m going to try tonight!
Lip smackin, finger-lickin good!  2 Tbsp. kosher salt, divided 2 tsps. plus 1 Tbsp. black pepper 1-1/2 tsp. paprika 3/4 tsp. cayenne pepper 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 3-4 lb. chicken cut into 10 pieces 1 cup buttermilk 1 large egg 3 cups all-purpose flour 1 Tbsp. cornstarch

Peanut oil (for frying)

One 24 oz. bottle of peanut oil was the perfect amount. Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl.  Season chicken with spices.  Place chicken in a medium bowl, cover and chill overnight. Let chicken stand covered at room temperature for 1 hour.  Whisk buttermilk, egg, and 1/2 cup water in a medium bowl.  Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9 x 13 baking dish. Pour oil into a 10-12″ cast iron skillet to a depth of 3/4″.  Heat over medium-high heat until thermometer register 350 degrees. Working with 1 piece at a time, dip chicken buttermilk mixture, allowing excess to drip back into bowl.  Dredge in flour mixture; shake off excess.  Place 5 pieces of chicken in skillet.  Fry, turning with tongs every 1-2 minutes until skin is deep golden brown and chicken registers 165 degrees, about 10 minutes for wings and 12 minutes for thighs legs and breasts. I went 12-14 minutes for the bigger pieces and dark meat if you don’t have a thermometer.

Remove chicken from skillet and transfer to cooling rack.  Let cool ten minutes. 

~Bon Appetit!

Halloween is one of my favorite holidays.  I always wanted to have an all-out party with all the spooky decorations and lots of spooky food.  Well – the party is here today!  I always dress up as a witch every year.  The kids are always surprised to see someone dressed up when I open the door.  One year I had a sign on the front door from the Wizard of Oz.  The sign in the forest that said “I’d turn back if I were you”! One of the little boys came up to the door – read the sign – and walked away!  I’ll never forget it! Our host this week is Leslie at La Cocina de Leslie.  She has conjured up the #SundaySupper group to make this the best Halloween Party ever!

Marinated Mozzarella Eyeballs

• Big firm olives (black and green).  Try the olive bar at your local grocery
• Mozzarella balls
• Drinking straw
• Olive oil, oregano, red pepper flakes

Slice off the end of the green olive and punch a hole in the center with the straw.  Punch a hole with the straw in the black olive, remove circle and insert into hole of the green olive.  Place on top of mozzarella balls.  You may want to cut a small sliver off the bottom of the mozzarella ball to keep it upright.  Place in a shallow dish and drizzle with olive oil, oregano and red pepper flakes.

Stab each eyeball with a toothpick for an additional “ewwwww”.  Makes it easy for serving as well.

These can also be served in a “bloody” marinara sauce.

Into the streets little witches flew,

Ringing doorbells begging candy of you.

As the moon rose high and the winds blew,

Turn the light out when the kids became few.

You’re thinking this year’s tricks are through,

But tonight it’s Marinated Eyeballs for you!

Sunday Supper has more goodies too,

Click through the posts and try a few!

Eyeball anyone?

This is one of the best Minestrone I have made.  I wish it made a bigger pot!

1/4 lb. pancetta, diced

6 cups chicken stock

6 medium garlic cloves, sliced

2 cups finely chopped onion

1 cup diced celery

1 cup diced carrots

1 Tbsp. finely chopped rosemary

1 (14-ounce) can garbanzo beans, drained (or cannellini)

1 35 ounce can Italian plum tomatoes (crushed by hand)

4 cups diced zucchini

2 cups diced potato

1 heaping Tbsp. basil pesto

Salt and freshly ground black pepper

1 cup freshly grated Parmesan

2 cups tubetti pasta, or other small pasta

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to package directions until al dente.  Drain and transfer the pasta to a large bowl and drizzle with a little olive oil to prevent sticking.

In a large stock pot, heat 1/4 cup olive oil.  Add the pancetta and cook until crispy.  Add the garlic and cook for one minute.  Lower the heat to medium and add the onions, celery and carrots.  Cook until vegetables are soft, 8 to 10 minutes, stirring occasionally.  Add the chopped herbs.  Raise the heat to high.  Add the beans, tomatoes, zucchini and potatoes.  Add the chicken stock and bring to a boil.  Reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes.  Season with salt and pepper and stir in basil pesto.  Add the cooked pasta before serving.  Serve with Parmesan and a drizzle of olive oil with a dollop of basil pesto. ~Adapted from Michael Chiarello
Melt in Your Mouth Monday – Make Ahead Meals for Busy Moms

Halloween is one of my favorite holidays.  I always wanted to have an all-out party with all the spooky decorations and lots of spooky food.  Well – the party is here today!  I always dress up as a witch every year.  The kids are always surprised to see someone dressed up when I open the door.  One year I had a sign on the front door from the Wizard of Oz.  The sign in the forest that said “I’d turn back if I were you”! One of the little boys came up to the door – read the sign – and walked away!  I’ll never forget it! Our host this week is Leslie at La Cocina de Leslie.  She has conjured up the #SundaySupper group to make this the best Halloween Party ever!

Marinated Mozzarella Eyeballs

• Big firm olives (black and green).  Try the olive bar at your local grocery
• Mozzarella balls
• Drinking straw
• Olive oil, oregano, red pepper flakes

Slice off the end of the green olive and punch a hole in the center with the straw.  Punch a hole with the straw in the black olive, remove circle and insert into hole of the green olive.  Place on top of mozzarella balls.  You may want to cut a small sliver off the bottom of the mozzarella ball to keep it upright.  Place in a shallow dish and drizzle with olive oil, oregano and red pepper flakes.

Stab each eyeball with a toothpick for an additional “ewwwww”.  Makes it easy for serving as well.

These can also be served in a “bloody” marinara sauce.

Into the streets little witches flew,

Ringing doorbells begging candy of you.

As the moon rose high and the winds blew,

Turn the light out when the kids became few.

You’re thinking this year’s tricks are through,

But tonight it’s Marinated Eyeballs for you!

Sunday Supper has more goodies too,

Click through the posts and try a few!

Eyeball anyone?

 Easter Butter Lamb – Baranek Weikanocny The Easter Lamb bearing a Resurrection Banner – like marshmallow Peeps, the butter lamb is an Easter icon of Polish Tradition.

Isn’t he cute?

When I was growing up, I would be the one to make the lamb.  I made it free form, by hand and most of them came out looking like a Sphinx! (sorry, no pics available).  I didn’t have the web to look up instructions, and my mom never told me that they have molds specifically for this.  Maybe she did tell me, but I don’t recall.  I would sculpt my little lamb, put him in the fridge to get hard, then take a toothpick and make all kinds of swirlies on him to make it look like wool.  I put two peppercorns for eyes, and a sprig of parsely in his mouth. Just the smell of the parsley when I decorated this little guy, brought me right back to my mom’s kitchen table.  There are handcarved wooden molds available from Poland that cost over $100.00. 

Swieconka – Blessing of the Easter Food

The blessing of the Easter food is an old lovely tradition that I was raised with.  It is common for most Eastern European Catholics.  On Holy Saturday, we would set the dining room table with all our food to be blessed.  Father Joe – from St. Hedwig’s Parish would make a visit to the house to bless our food.  None of the churches do this anymore. These are the most important part of the Easter table and their meanings:

Baranek – A lamb, representing Christ Resurrected.  A typical Polish Easter symbol.

Pepper and Horseradish – These symbolize the bitter herbs of the Passover and Exodus.

Bread – A symbol of Christ, “The Bread of life”.

Salt – “You are the salt of the Earth”.

Vinegar – Symbolizes the gall given to Christ at the Crucifixtion.

Wine – Symbolizes the blood of sacrifice spilt by Christ at the Crucifixtion.

In the old days, all types of pork were forbidden until the coming of Christ. Father Joe won’t be coming to bless the food anymore, but he has blessed us with many special Easter memories.

Pysanky – Ukrainian Easter Egg art

I tried this once but it’s very involved – but beautiful! Make your own Easter Butter Lamb

Polish Art Center – Plastic Butter Lamb Mold

How to make Ukrainian Easter Eggs

This lamb has joined the So Sweet Linky Party! 

I remember my Mom telling me about her mother’s rice pudding.  She used to bake it in the oven and it was one of my mom’s favorites.  She could never remember how she made it, and unfortunately, it was never written down.  If any of you know of a good recipe for a baked rice pudding, please let me know!  I’ve seen a few recipes popping up lately in blogosphere and this has been on my list, of what seems like, my never-ending “things I want to make next”.  My neighbor stopped by the other day and gave me several of her recipes, which I will be posting, and her Mom’s Rice Pudding was included.  My eyes lit up! This is very easy to make and it is so creamy and delicious!

• 1-1/2 quarts milk (6 cups) plus 1/2 cup
• 1/2 cup rice
• 1/2 cup sugar
• 2 eggs
• 1 Tbsp. vanilla
• Cinnamon 

In a medium saucepan, combine milk, rice and sugar and bring to a light boil, stirring often (I added a pinch of salt).  Simmer for 45 minutes, or until rice is tender stirring occasionally.   Beat 2 eggs with  an additional 1/2 cup milk and stir into mixture.  Cook for 3 minutes, stirring constantly until thickened. Add vanilla.  Cool and sprinkle with cinnamon. ~In Memory of Faye Silvio from her daughter, Angela
Sharing with Sweet Indulgences Sunday 
Sweets for a Saturday
These Chicks Cooked
Joy of Desserts – Vintage Recipe Thursday
Miz Helen’s Country Cottage

This is a great make ahead salad that is terrific to serve to company or take to a potluck.  It’s on my catering menu and it’s everyone’s favorite!
You can add additional ingredients to suit your taste such as: slice ripe olives, zucchini, thinly sliced, chopped green pepper, etc. – make it your own!

• 1 lb. package tricolor fusilli pasta (any pasta will do)
• 6 oz. genoa salami, cubed
• 6 oz. provolone cheese, cubed
• 1 12 oz. jar Cento marinated Roasted Red Peppers (with EVOO and garlic cloves) including liquid
• 1 8 oz. container fresh bocconcini mozzarella
• 1 cup grape tomatoes, halved
• 1/4 cup fresh parsley, minced
• 1/2 cup grated Parmigiano Reggiano cheese
• 1 cup olive or vegetable oil (I use vegetable oil – the red peppers have extra virgin olive oil)
• 1/2 cup red wine vinegar
• 1 garlic clove, minced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• Salt and pepper to taste
• Shaved Parmigiano for garnish

Cook the pasta according to package directions; rinse in cold water and drain.  Place in a large bowl; add the next 7 ingredients.  I use all the liquid in the jar of roasted red peppers as well as the marinated garlic clove.  Just chop into bite size pieces and add to pasta.  In a jar with a tight-fitting lid, combine oil, vinegar, garlic, basil, oregano, salt and pepper; shake well.  Pour over salad and toss to coat.  Cover and chill for 8 hours or overnight.  Toss before serving.  Garnish with shaved Parmigiano. Just for Dad – Recipes this Week!
Recipe Round Up at Gooseberry Patch  

I never had any luck with making a homemade cake from scratch.  So if I do make a cake, its usually from a boxed mix.  Nothing wrong with them, to me, it’s still a homemade cake.  The Pistachio Pudding Cake is a throwback to the 70’s when everyone was baking with some kind of jell-o or pudding.  I have memories of my mom putting lime jell-o into a drained can of sliced pineapple and having it plop out like jellied cranberry sauce!  Ahh, the good old days……….. The story of Jell-o and Gelatin. Gelatin has been around for centuries, unlike Jell-o.  Jell-o is made from gelatin, which is made from animal collagen.  A hundred years ago gelatin was only used to preserve foods, by binding and sealing them inside a moist, sticky, and gelatinous layer.  Aspic-wrapped ham is one example of how gelatin can preserve meat. Jello was invented in 1845!  The inventor sold the patent to someone else, who in turn sold it to someone else after being unable to sell the product.  Finally, salesmen were sent out to give out thousands of jell-o cookbooks and demonstrate the product, and jell-o finally made it’s mark and started to become popular. By 1930, congealed salads were in vogue and lime flavored jell-o was a popular ingredient in these aspic and salad recipes.  Savory jell-o flavors became available in the 1950’s such as Italian, mixed vegetable, tomato and celery jell-o .  These savory flavors are now discontinued in the history of jell-o. The jell-o jingle was created in 1934,  J-E-L-L-O, you all know those five notes! Chocolate jell-o was added to the history inventory in 1936 and was an instant pudding, which was made with milk.  The jell-o no-bake dessert line was launched in 1966, which allowed a cheesecake to be made in just 15 minutes. “There’s always room for jell-o” was coined in 1964.  Jell-o Pudding Pops were created in 1971 (loved those) and in 1971 arrived Jell-o 1-2-3, which was a dessert that separated into three layers as it cooled – remember that one? The history of jell-o has had many false starts, and some flavors did not work out, but jell-o takes us back, and although it is not quite as popular today, we all have had jello at one time. So for a throwback to the 70’s, here’s my Pistachio Pudding Cake – updated, of course.

• 1 box Yellow Cake Mix
• 4 eggs
• 1/2 cup oil
• 8 oz. club soda
• 1 box Instant Pistachio Pudding

Mix all ingredients at medium speed for 2 minutes.  Batter will get thick.  Grease and flour two 9-inch cake pans.  Distribute batter evenly among cake pans and bake 25-30 minutes, or until toothpick inserted in center comes out clean.  Let cool.  When cool slice cakes horizontally to form 4 layers.

Pistachio Cream Filling:

• 2 pkgs. Instant Pistachio Pudding
• 3 cups cold milk
• 1/4 cup chopped pistachios
• 1 cup heavy cream, whipped with 3 Tbsp. sugar

Prepare pudding mix using 3 cups of milk according the package directions.  Stir in pistachios and cream and refrigerate until ready to use.

Chocolate Ganache:

• 8 oz. semi-sweet chocolate chips
• 3/4 cup heavy cream
• 2 Tbsp. unsalted butter

Combine chocolate chips, heavy cream and butter and microwave at 70% power for one minute.  Stir.  Continue microwaving at 10-15 second intervals until smooth and all chocolate is melted. Set aside for 30 minutes. Assembly your cake layers, filling with pistachio cream filling and leaving the top layer unfrosted.  Chill for 30 minutes while ganache is cooling. Drizzle ganache over entire cake.  Top with chopped pistachio nuts.  Chill until ready to serve.

Happy St. Patrick’s Day!

Pop Over to Weekend PotLuck!!!