Pumpkin Roll

Ingredients

3	Eggs
1	Cup Sugar
⅔	Cup canned pumpkin
1	tsp. lemon juice
SIFT TOGETHER:
¾	cup flour
1	tsp. baking powder
1	tsp. ginger
2	tsp. cinnamon
½	tsp. nutmeg
1	tsp. salt
1	cup finely chopped pecans
FILLING:
1	cup powdered sugar
4	tsp. margarine or butter
6	oz. cream cheese
½	tsp. vanilla

Directions

1. Preheat oven to 375 degrees. Grease and flour a 15 x 10 x 2-in. jelly roll pan. Line pan with wax paper. 2. Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. 3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise. 4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Re-roll (without towel), cover with plastic wrap and chill at least one hour.

Slow Cooker Gingerbread Cake

Makes: 10  servings Prep 10 mins Slow Cook 2 hrs 30 mins Cool 10 mins Total Time2 hrs 50 mins

Ingredients

Cake:

• 1/2 cup (1 stick) unsalted butter, cut up and softened plus 1 tablespoon unsalted butter, softened
• 1 1/2 cups  all-purpose flour
• 2 teaspoons  pumpkin pie spice
• 1/2 teaspoon  baking powder
• 1/2 teaspoon  baking soda
• 1/2 teaspoon  kosher salt
• 1/2 cup  packed dark brown sugar
• 1/2 cup  mild-flavor molasses
• 1 egg, lightly beaten
• 2 teaspoons  finely shredded lemon zest
• Powdered sugar
• Whipped cream or ice cream (optional)
• 1 recipe Dried Fruit Compote

Dried Fruit Compote:

• 1 cup  dried apricot halves
• 1 cup  dried pitted prunes
• 1 cup  dried figs, stems removed
• 1 cup  apricot nectar
• 1 3-inch cinnamon stick

Make ItCake::

1. Butter the inside of a 2-quart slow cooker using the 1 tablespoon butter; set aside. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. In a large bowl, place the 1/2 cup butter; add 1/2 cup boiling water. Whisk until butter melts. Add the sugar, molasses, egg, and zest to the butter mixture and whisk until combined. Add the flour mixture and whisk until smooth.

2. Spoon batter into prepared cooker. Cover the slow cooker and cook on high-heat setting for 2 1/2 hours (a skewer inserted in the cake comes out with just a few moist crumbs). Remove liner from cooker. Cool 10 minutes in cooker. Invert onto a wire rack. Cool slightly or serve at room temperature sprinkled with powdered sugar and served with whipped cream or ice cream, if desired, and Dried Fruit Compote.

Dried Fruit Compote::

3. Combine all ingredients in a medium saucepan. Stir in 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until liquid is syrupy (mixture will thicken as it stands), stirring occasionally. Remove from heat; remove and discard cinnamon stick. Cool slightly or serve at room temperature over Steamed Gingerbread Cake.

Sausage Ragu over Creamy Polenta

From Cooking Light

• 3 (4-ounce) links sweet turkey Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
• 2 1/3 cups water, divided
• 1 cup whole milk

• 3/4 cup instant polenta
• 1 ounce fresh pecorino Romano cheese, grated
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup coarsely chopped fresh flat-leaf parsley

1. Heat a large skillet over medium-high heat. Add sausage; sauté for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and sauté 4 minutes. Add garlic; sauté 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes.

2. Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.

Grilled Blue Cheese and Bacon Stuffed Onions

• 4 large-sized sweet onions (Vidalia, Maui sweets, sweet yellows)
• 1 stick of butter, room temperature
• 2/3 cup blue cheese, crumbled
• 4 strips bacon, crumbled
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).

In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).

Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.

Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch.(Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).

Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 – 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.

Remove from grill and allow to stand for a full 5 minutes before opening the pouches.(Caution, the steam from the pouches will be hot).

Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

http://www.jamesandeverett.com/whatscooking/2012/09/23/grilled-blue-cheese-bacon-stuffed-onions/

Broccoli Cheese Soup

Pioneer Woman, Food Network

Ingredients
1 stick butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
1 pinch nutmeg
4 heads broccoli, cut into florets
Salt and freshly ground black pepper
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)
Chicken broth, if needed

Directions
Melt the butter in a pot over medium heat, and then add the onions. Cook the onions for 3 to 4 minutes, and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half. Add the nutmeg, and then the broccoli, a small dash of salt and plenty of black pepper.

Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.

Taste the seasonings and adjust if needed. Then either serve as is, or mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat and allow to heat back up. Splash in some chicken broth if needed for thinning.)

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/broccoli-cheese-soup-recipe/index.html?oc=linkback

Flat Roasted Chicken with Tiny Potatoes

Smitten Kitchen

One	3 to 3½ pound chicken, backbone removed (the butcher at your store should be able to do that for you - if not, use a pair of sharp kitchen shears to remove the backbone)
	Table salt
	Freshly ground pepper
1½	pounds tiny yellow potatoes, peeled (I used varied colors and did not peel them)
2	T melted butter or olive oil, for potatoes
1	lemon, to finish
1	T minced fresh thyme leaves, to finish

Preheat oven to 450 degrees F. Season the cavity of the chicken generously with salt and freshly ground pepper. Lay the chicken breast side up, in a roasting pan or a 12” cast iron skillet. Gently pat the breast skin dry with a paper towel. Generously season the top of the bird with more salt and freshly ground black pepper. Nestle the potatoes around the chicken, and drizzle them lightly with butter or olive oil. Sprinkle the potatoes with salt and pepper.

Roast the chicken for 30 to 45 minutes, or until a thermometer inserted into the thigh registers 165 degrees. Toss the potatoes after about 20 minutes, so that they cook evenly. When the chicken has finished cooking, transfer potatoes to a large serving platter. Remove the legs, thighs, wings, and breasts from the spatchcocked chicken, and arrange them with potatoes. Squeeze juice of entire lemon over dish, then sprinkle with thyme. Serve with simply cooked vegetables (I served with roasted haricots vert). Eat at once.

Comments: would probably add some garlic next time

Balsamic and Beer Braised Short Ribs

Smitten Kitchen

Ingredients:
5 lbs. bone-in short ribs, at room temperature, trimmed of excess fat
Kosher salt and black pepper
2 tbs olive oil
1 large red onion, chopped
4 garlic cloves, smashed and peeled
2 tbs tomato paste
1/2 cup balsamic vinegar
3 tbs Worcestershire sauce
2 bottles (24 oz. total) dark beer, such as black lager
2 to 3 cups beef stock

Directions:
Season the short ribs generously on all sides with salt and pepper. Heat a large Dutch oven over high heat, and add olive oil to coat the bottom. Once the oil is hot, brown the short ribs on all sides, in batches. Transfer the browned ribs to a plate.

Preheat the oven to 325 F.

Once all the ribs are browned, turn your heat down to medium-high and pour off all but one tablespoon of fat. Add the onion, season to taste with salt and pepper, and cook until softened and lightly brown, about 10 minutes. Add the garlic cloves and saute 3 more minutes. Add the tomato paste and cook for another couple of minutes, until thickened. Now add the vinegar, Worcestershire sauce, and beer, scraping all the yummy bits stuck to the bottom of the pot.

Return the browned ribs to the pot; try to place them in meatiest sides down. If not all will fit this way, put some in standing on their sides with the bones facing vertical. Add enough stock just to cover the ribs. Bring the liquid to a simmer, then turn off heat. Cover the pot tightly with foil, then with the pot’s lid.

Bake for 3 hours, or until the meat can easily be pierced with a knife, or pieces can be torn back with a fork. 

Remove from the oven and let rest for 15 minutes, uncovered. Skim as much fat as possible off the top.
Preheat your oven to 420 F. Remove ribs from the braise and spread them out on a baking sheet (I greased mine with cooking spray first). Roast for 15 minutes, or until the edges start to crisp. Meanwhile, strain the braising liquid into a saucepan and simmer it over high heat for 10 to 15 minutes, longer if you want a thicker glaze.

To serve, place a mound of parsnip puree on your plate, then top with 1-2 short ribs and ladle with sauce.

Leek Fritters with Garlic and Lemon

Smitten Kitchen

• 2 pounds (905 grams) leeks (about 3 very large ones)
• ½ teaspoon table salt, plus more for pot
• 2 scallions, trimmed, halved lengthwise, and thinly sliced
• ¼ cup (30 grams) all- purpose fl our
• 1 teaspoon baking powder
• Freshly ground black pepper
• Pinch of cayenne pepper (optional)
• 1 large egg
• Olive or vegetable oil, for frying

garlic lemon cream

• ½ cup (120 grams) sour cream
• 1 tablespoon freshly squeezed
• lemon juice
• Few gratings of fresh lemon zest
• Pinches of salt
• 1 small garlic clove, minced or crushed

prepare the batter Trim the leeks, leaving only the white and pale- green parts. Halve them lengthwise, and if they look gritty or dirty, plunge them into cold water and fan the layers about to remove any dirt and grit. On a cutting board, slice the leeks crosswise into ¼- inch strips. Bring a pot of salted water to a boil, and cook them for 3 to 4 minutes, until they are slightly softened but not limp. Drain, and wring them out in a dish towel or a piece of cheesecloth.

Transfer the wrung-out leeks to a large bowl, and stir in the scallions. In a small dish, whisk together the fl our, salt, baking powder, freshly ground black pepper, and cayenne pepper, if you’re using it. Stir the dry ingredients into the leek mixture, then stir in the egg until the mixture is evenly coated.

cook the fritters Preheat your oven to 250 degrees, and place a baking sheet covered in foil inside. Stack a few paper towels on a large plate. In a large, heavy skillet— cast iron is dreamy here— heat 2 tablespoons oil over medium heat until it shimmers. Drop small bunches of the leek mixture onto the skillet—only a few at a time, so they don’t become crowded— and lightly nudge them flatter with the back of your spatula. Cook the fritters until they are golden underneath, about 3 minutes. If you find this is happening too quickly, reduce the heat to medium- low; I find I have to jump the heat back and forth a lot to keep it even. Flip fritters, and cook for another 3 minutes on the other side.

Drain the fritters on paper towels, and transfer them to warm oven while you make the remaining fritters.

I like to let the fritters hang out in the oven for at least 10 minutes after the last one is cooked— they stay crisp, and this ensures that they’re cooked through, even if they finished quickly on the stove.

to serve Whisk together the garlic lemon cream ingredients until smooth. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top. Trust me.

do ahead Fritters keep well, either chilled in the fridge for the better part of a week, or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325-degree oven and heat until they’re hot and crisp again.

Mustard Chicken Milanese

Smitten Kitchen

3 boneless, skinless chicken breasts
Salt and pepper
3/4 cup flour
2 large egg whites
1/4 cup Dijon mustard
1-1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp Aleppo pepper
Zest of 1 lemon
1-1/2 cups Italian breadcrumbs
Oil (mix of vegetable and olive), to fry
Lemon wedges, to serve

1. Slice each chicken breast in half, butterfly-style, so that you have six thin cutlets of chicken.  Use a meat pounder to pound the chicken to about 1/4-inch thick.  Season with salt and pepper.
2. Line up three large plates on the counter.  Place the flour on the first.  In a small bowl, whisk together the egg whites, Dijon, oregano, garlic powder, Aleppo pepper, and lemon zest.  Pour half onto the second plate, and reserve the rest.  Finally, pour the breadcrumbs onto the final plate.
3. Dredge each piece of chicken the flour, then coat well in the egg white-Dijon mixture, and finally dunk into the breadcrumbs on both sides.  Once you've done three pieces of chicken, add the remaining egg white-Dijon mixture to the middle plate and finish up the chicken.  Pop the plate with the chicken into the fridge while you heat the oil.  (Or, you can chill the chicken for up to one day.)
4. Heat two large non-stick skillets over medium-high heat.  Fill each with about half an inch of oil - a mix of vegetable and olive oil.  When it's hot - i.e. when a drop of water sizzles nicely - very carefully add the chicken, three pieces per skillet.  Cook 3-4 minutes on the first side and then carefully flip and cook 2-3 minutes on the second side.  The chicken should be golden brown.
5. Line a large plate with paper towels.  When the chicken is cooked, transfer it to the plate.  Cover with another layer of paper towels and blot away any excess oil.
6. Serve the chicken with a squeeze of lemon.