Friday Flashback

Yay, it is Friday Flashback time!

It seems like forever since I have done one.

Oh, well, it might be because it has been forever since I have done one!!

Between the holidays, and then oral surgery *shudder*, it has been over a month YIKES!!

I know I usually have photos of what has been going on in my life over the past week. But since it has been so long and I didn't to share my Christmas photos, we are going to flash waaaaaaaaaaaay back and revisit our wonderful family Christmas.

Tex Mex Turkey Casserole

For some reason I am really getting hooked on casseroles.

It seems like they are making a comeback.

But not the casseroles my Mom made. Noodle + Cream of something soup + some kind of meat.

Now the casserole include fresh veggies, lean meats, low fat alternatives to the condensed soup.

In other words

They are my new best friend!

Gluten Free Peanut Butter Cookies

Peanut butter is one of my favorite things in the whole wide world.


I think I just might be able to live on peanut butter alone.

Plus chocolate, I mean you gotta have chocolate right?

There was a time, when I was younger, when I just about did live on peanut butter.

It was not uncommon to see me with the jar of peanut butter and a big ol' spoon. That was my meal.

Today? Well, I may or may not still have those moments.

But back to the peanut butter.

I have been craving peanut butter cookies for what seems like forever.

But Kevin and I are not big sweet eaters, and with the kids all gone I have to plan out my baking so I can off load the goodies. I mean, I don't want them to go to waste. It is sad to see a good sweet go to waste!

However, one afternoon the mood just took over and I knew I had to make some cookies, and make them immediately!

So into the kitchen I wandered, following my peanut butter goodness drive.

And out of the kitchen came these gorgeous peanut butter goodies.

I tinkered with the recipe a bit so instead of making a huge batch of cookies, it made a nice manageable amount. 

Perfect to nibble on with a cold glass of milk, or your morning coffee.

Mmmmm I may need to wander back into the kitchen again.

Gluten Free Peanut Butter Cookies 

1 cup Jif peanut butter
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten

Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon a tablespoon of the mixture about 1 inch apart onto an ungreased baking sheet. Flatten the mounds with a fork, making a crosshatch pattern on the cookies.

Bake until golden around the edges, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough

Makes approx 12 cookies

Bloody Orangina Cocktail a Guest Post From Sumptuous Spoonfuls

Hello everyone! I’m Ann from Sumptuous Spoonfuls and I’m tending the kitchen while Bobbi’s healing from her surgery. I’ve known Bobbi for a while now and I happen to know that Bobbi likes to have a cocktail on (Tipsy) Tuesday, so I thought I’d make one for her.

Ginger Applesauce for #SRC

Yay! It is the Secret Recipe Club reveal day today!! I always get so excited.

This month I was assigned the blog Enriching Your Kid. I immediately popped on over to see what goodies I could find to make.

As usual I had a hard time deciding. It actually took me a few days. I couldn't choose between the lovely Chicken Curry, fabulous Tomato Chutney, or this tasty Ginger Applesauce

In the end I chose this applesauce because, well I am kind of on an applesauce kick lately. I have been wanting to do some baking with it and the idea of baking with this awesome applesauce really got my mind going.

You have got to make sure and go check out Enriching Your Kid. There are some fantastic Indian recipes there that will knock you out!!

I changed the recipe slightly. Mostly because I didn't have cardamom so I Googled a substitute and found you could use cinnamon + nutmeg or ginger. Since there was already the fresh ginger in the recipe I chose to add a bit of cinnamon alone.

I also cooked on the stove top VS the microwave because my microwave works when it feels like. Yes, Chef Mike goes on strike from time to time. 

I didn't have a mortar to crush the ginger root, so I grated it very fine and used the paste.

The end result?

Some pretty fantastic applesauce!

I love the use of honey instead of brown sugar. It gives the sauce a fantastic fresh apple flavor without being overtly sweet, and the ginger gives it that little something special that brings the applesauce over the top.

I can't wait to start using this in everything!!

Ginger Applesauce

5 large apples, peeled, cored, and chopped
2 inches ginger root, peeled and grated
3/4 cup water
2 tablespoons lime juice
1 teaspoon ground cinnamon
1/4 cup honey

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.

Allow mixture to cool slightly and then carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.

Store in an airtight container it the refrigerator. 

Makes approx 2 pints


12 Great Super Bowl Bites #SuperBowl #Appetizers

If you are anything like me,

a complete football nut fan,

Super Bowl ranks up there with Christmas.

I mean think about it.

Family and friends
Tons of food
Anticipation of what's to come
Oh and tons of booze

OK I know that last one doesn't really go with Christmas. 

Well, maybe, depending on the family!

Even the arguing back and forth over who is the best.

Which could be compared to Christmas in some families, which might be where the booze would come in.

But I digress.

Where were we?

Oh yes, Super Bowl.

Of course as a foodie I begin to plan the munchies months before we even know who will be playing. You just have to have the right stuff.

These are a few of my family and friends' past favorites, and I wanted to share them with you.

I wish you much fun, 
Good company,
good food, 
Oh and......


12 Great Super Bowl Bites

Crispy Salmon Sliders with Lemon Dill Slaw

Chili con Queso

Devilish Eggs

Cheesy Artichoke and Crab Dip


Slow Cooker Cream of Chicken Soup with Vegetables and Wild Rice

After having my oral surgery, 

and having 5 teeth pulled (UGH),

I haven't been able to eat anything much more than mush for a couple of weeks.

I seriously was living off of mashed potatoes, pudding, and jello.

Orange Teriyaki Chicken Rice Bowls (GF) a Guest Post by the Heritage Cook

While Bobbi is a little under the weather a few of her friends are helping by writing guest posts for her blog. It is an honor and a privilege to share one of my favorite recipes with you.

Growing up in the San Francisco Bay Area, we ate foods from many cultures. I was always fascinated with Japanese cuisine and when I was little I couldn’t quite manage the chopsticks, but it got easier as I got older and more dexterous. Out of all the items on the menu, my favorites were always those made with teriyaki sauce.

Have you ever made your own teriyaki sauce from scratch? It is incredibly good and very easy to do. For today’s version I added extra citrus including some orange zest to boost the flavor. It added a lovely nuance that really enhanced the dish.

While I love finding new ways to prepare chicken, this dish would be equally good with beef, pork, turkey, sausage, or seafood, particularly shrimp. Buy the best quality you can afford, preferably humanely raised. We must support the ranchers and farmers who work hard to bring us the healthiest ingredients!

If you want a vegetarian meal, leave out the chicken and add more vegetables. You want a wide variety for interest and health, all cut into bite-sized pieces. You might consider adding mushrooms, cauliflower, broccoli, snow peas, bok choy, celery, carrots, bean sprouts, zucchini, etc. Any combination will work, just remember not to use too much of any single ingredient, you are looking for a nice balance.

Serving this over white rice is traditional but consider making brown rice instead. It is healthier for us and has a lovely chewy texture. Another idea (if you are not gluten-intolerant or celiac) would be farro or bulgur. Those would both be really interesting and are quite filling. If you are on a budget and trying to feed a hungry family, you could use less chicken and more grains and vegetables. Everyone will still be happy and your wallet will contain a few more dollars to spend on something else!

If you want to make this meal on a weeknight, I would make the sauce ahead. It will last several weeks covered in your refrigerator. Then you will have it ready to put this meal together quickly.
I hope you enjoy this as much as The Artist and I did. It makes a wonderful change of pace from the heavier comfort foods we all crave at this time of the year.

Gluten-Free Tips:
Note that most prepared teriyaki sauces are made with regular soy sauce and are not gluten-free. Making your own is not only safer but much more delicious.

Orange Teriyaki Chicken Rice Bowls (GF)  
© 2012 Jane Evans Bonacci, The Heritage Cook. All rights reserved.
Yield: about 4 servings

Dry Rub
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp ground ginger
1/4 tsp ground coriander
1/2 tsp ground paprika
1/4 tsp garlic powder
1/2 tsp onion powder
1 tsp cornstarch

1-1/2 to 2 lb boneless chicken breasts or thighs
2 tbsp organic olive oil, divided
1/2 medium onion, coarsely chopped
1/2 medium red bell pepper, seeded and coarsely chopped
1 cup chopped asparagus, broccoli, snow peas, or bok choy

Orange Teriyaki Sauce
1 cup gluten-free Tamari or soy sauce
1/3 cup unsweetened pineapple juice
Zest from 1/2 orange
1/2 cup freshly squeezed orange juice
1/2 to 2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
2 tbsp bourbon, dark rum, or dry vermouth, optional (do not use if Celiac; the caramel coloring can cause a reaction)
3-inch piece of fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled and crushed
For Serving
Steamed white or brown rice, kept warm
Sliced chives or scallions, for garnish
White sesame seeds, for garnish


Make Dry Rub: In a small bowl, combine the dry rub seasonings. Whisk until evenly blended.

Dry-Marinate the Chicken: Rinse chicken and pat dry with paper towels. Slice into 1/2-inch thick strips and place in a resealable plastic bag. Sprinkle dry rub evenly over chicken pieces to coat. Seal bag with and toss to thoroughly coat each piece, massaging it as needed until all surfaces are covered. Refrigerate chicken for 30 minutes or up to overnight.

Prepare Teriyaki Sauce: While chicken is marinating, make sauce. Combine the soy sauce, pineapple juice, zest, orange juice and sugar in a medium saucepan over low heat. Stir until sugar is completely dissolved, about 2 minutes. Add the bourbon (if using), ginger, garlic, and mustard, whisking until smooth. Taste and add more sugar if you want a sweeter sauce. Raise heat to medium and bring to a boil, then reduce heat to low and simmer for 30 to 45 minutes or until reduced and fairly thick, stirring often.

Strain out the ginger and garlic; discard. Keep sauce warm until needed. Leftover sauce will keep in the refrigerator in a tightly sealed container for up to 1 month.

Cook Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. When hot, carefully add chicken, half at a time, and cook until lightly browned on all sides. Using a slotted spoon or tongs, transfer chicken to a plate and reserve. Repeat with remaining chicken and when browned, add to the previously cooked chicken.

In the same pan, add another tbsp of oil and sauté onions and peppers until softened, about 3 minutes. Add the asparagus and cook 1 minute, stirring often. Add the chicken back to the pan, along with any accumulated juices and cook another minute. Add about 1/4 cup of the Orange Teriyaki Sauce to the pan, tossing everything together. Cook, stirring constantly, until everything is coated evenly, the chicken is cooked through, and the vegetables are crispy tender.

Fill warmed serving bowls half full with prepared rice. Top with some of the chicken mixture and garnish with chives and sesame seeds. Serve immediately, passing additional teriyaki sauce at the table.
Create a New Tradition Today!

Chili con Queso #SuperBowlBites

Aahhh hello my fellow gastronomes! I know it has been a while since I posted. 

Between the holidays, and medical issues, I have been out of commission for all most a month!

I do have some blogger friends that have stepped up to help out with some guest posts, so you will have some great stuff to read and make while you are waiting for me to get back on track.

But on to business...

It is football time!

Double Chocolate Matcha (Green Tea) Cheesecake Minis a Guest Post from the Ninja Baker

Bobbi has stepped away from her Kozy Kitchen at the moment and has invited this
Ninja Baker to fill in for today. I am thrilled! Guest blogging for Bobbi is a complete
honor. I’ve got some Ninja moves in the kitchen but Bobbi’s samurai spirit and culinary
craftsmanship are stratospheric.