[cwcdesign]

Sunday I baked some chicken breasts with Penzey's Quebec seasoning. Sadly, the seasoning stuck to the skin and didn't make it to the chicken. I think in the future, I'll just do boneless chicken breasts with olive oil and the seasoning rubbed on.

On Saturday night (I know this belongs in a different thread, but in the interest of time) I made penne with vodka sauce because we had a friend visiting from Ireland who always liked it when I made it.

[cwcdesign]

Happy Birthday, Baker Aunt!!!

I made a Meyer Lemon pound cake by subbing in Meyer lemon juice for the oj in the KAF orange pound cake. We haven't tried it yet, but it is beautiful! Will report when we slice into it

[cwcdesign]

Will gave me Ina Garten's Foolproof for Christmas and I've been wanting to make something out of it that was healthy enough so I could enjoy it. Last night I made 1770 house meatloaf. It made a LOT of meatloaf. We're going to slice it up and freeze some of it. There was a recipe for a garlic sauce to serve with it which was delicious, but . . . I probably won't make it again and is separated as it cooled. I had to whisk it over heat to emulsify it again and then it separated again. We were amused last night because we were talking about the $20 meals for 2 people from Blue Apron. I splurged on ground veal and neither the pork nor the ground beef were on sale. Even with the added ingredients I didn't have on hand, I spent around $20 for 3 pounds of meatloaf which will easily give us 5 or 6 meals for 2. So even with my splurge, it's a good deal.

[cwcdesign]

Someone was asking about Cinnamon Roll pancakes a while ago. I know it wasn't in its own thread, so I decided to post here. I get emails from a site called Pure Wow. They featured this article and recipe yesterday

http://www.purewow.com/recipes/Cinnamon-Roll-Pancakes?utm_medium=email&utm_source=Recipe&utm_campaign=20581&utm_content=Recipe_editorial

[cwcdesign]

Chocomouse, i meant to comment on the cauliflower rice. I made a couple of batches from scratch because it was recommended for a low carb diet. It wasn't bad; I just wouldn't go through the effort again. We've decided that we prefer roasted cauliflower - sometimes tossed with just olive oil, salt & pepper. I still use that as a substitute for rice and it works just fine.

Ha! I just checked in and had to make a correction. My iPad autocorrected to Chico mouse

• This reply was modified 9 years, 3 months ago by cwcdesign.

[cwcdesign]

Yesterday, I baked another like loaf of KAF's Irish Soda Bread with WWW. I reduced the sugar to 2 tablespoons and could probably go down another ½ tablespoon. I only baked it for 40 minutes instead of their recommendation for a minimium of 45. One of my guests took home half of the loaf that was left. It was only fair as she left me with the remainder of her Mini Whoopie Pies made with Guinness and Bailey's in the filling. There was also chocolate ganache in the middle. She has promised me the recipe as well.

[cwcdesign]

On Friday, I made the base for Guinness Stew that I was serving On Saturday. This recipe, you blanch the carrots and roast the potatoes and add them just before serving. I made those on Saturday, added them to the pot and then warmed the stew. It came out really well and had a thicker "gravy." I also roasted some nuts with rosemary, cayenne and brown sugar - nice flavor.

• This reply was modified 9 years, 3 months ago by cwcdesign.

[cwcdesign]

The weekly flyer from Harris Teeter is advertising frozen deep dish pizza from Uno's so if you really wanted to try Uno's again, you wouldn't have to pay for shipping. I know it's not the same place it was - at one point it was owned by a company in Massachusetts after Ike died. (Ike Sewall, the founder, was my husband's godfather). And, no my father-in-law did not invest because he thought Ike's idea was crazy!

[cwcdesign]

Yesterday I made crockpot Buffalo Shredded Chicken which has become an easy favorite. Today I made a batch of Cincinnati Chili which is another favorite. Anything to have leftovers for a couple of days 🙂

[cwcdesign]

Len's doughnuts certainly do look delicious! On Saturday, I made an Irish Chocolate Cake which was requested by a co-worker. She called out on Sunday morning, so I gave it to another co-worker to share at work and take home to her husband.

[cwcdesign]

I guess we weren't the only ones to wait until after the New Year to call. Let's see if I actually have mine by next week. If I don't, you'll be sure I'll call. . .

[cwcdesign]

Hi Zen,

Nice to "see" you here. I hope all goes well with the changes and moves in your future!

[cwcdesign]

On Monday, I made Carrot Ginger Soup from Pia & Simon Pearce's "A Way of Living." It was really, really good! We both wished we had more than one recipe - I just wanted to make it once and the book says you can make the carrot ginger puree and freeze it for future soup. That may in my future plans. I also made Sheet Pan Fajitas, David Lebovitz's Lentil du Puy salad, and last night I made a low-carb taco skillet that was really good - it had one pound of hamburg and lots and lots of vegetables with a little cheese. It was very light and I served it over basmati rice which is acceptable on South Beach. Not sure what I'm going to do the next few days . . .

[cwcdesign]

On Monday, I made KAF Irish Soda Bread, the one with currants, to go with Simon Pearce's Carrot Ginger Soup. This was a nice moist loaf. Unfortunately, my Irish Wholemeal had gone by, so I used WWW - the only whole wheat flour I had on hand. The only change I will make is to reduce the sugar a little - it was a tad too sweet for me. And I will be making it to go with my Guinness Stew next weekend. Again, I won't need to have wholemeal flour in order to make it, like I do for my other recipe.

[cwcdesign]

Aaron, I don't see why clarified butter would not work. You're mixing the flour with melted butter so that it makes a paste like pan grease. Clarified butter just removes the milk solids and for that reason, it might even work better. I might have to try it sometime

I worry about using Bakers Joy for the same reason I worry about plain baking spray - what all that stuff does to finishes like non-stick and the USA pans. On my new non-stick skillet they specifically say not use spray oil on it.

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