Concord Grape Juice

For Rebecca (and anyone else who wants it): This is just the standard "Grape Juice II" from the Ball Blue Book. "Grape Juice I" involves crushing, heating, straining, sitting overnight, re-straining, and reheating, so I skipped it!

It doesn't specify Concord grapes for use, but that's what I used with wonderful results. I don't know if other types of grapes would yield as much flavor, but it's always worth at least one shot.

Wash and stem fresh, firm, ripe grapes. Combine 1/2 to 1 cup sugar with 4 cups water (I used 1/2 cup sugar.) Bring sugar and water to a boil; boil 5 minutes. Put 1 cup grapes into a hot quart jar. (I used 1 and 1/2 cups grapes.) Pour hot sugar syrup over grapes, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath.

See? Nothing could be easier!

Caramel Peach Muffins

For those of you who prefer the texture of biscuits to the more common, light sponginess of muffins, this recipe might be your ticket. When I was young, my mom would make them as a very rare and special breakfast feast, and, with a jolt, I remembered their goodness this past Father's Day morning and immediately opened one of the dwindling jars of last summer's peaches. Oh, were they good. Eight tablespoons of butter for 12 muffins will do that...

The "muffin" portion is more like a biscuit, almost identical to those used for strawberry shortbread. The caramel topping and the peaches make the biscuit sweet and rich enough for a dessert-like breakfast without being cloyingly so.

One helpful word of warning: these are overturned onto a plate immediately after baking, in a similar fashion to pecan sticky buns, so the muffin tin should be well-greased before being filled and then soaked soon after the muffins are removed for easier cleanup.

8 tablespoons butter, divided
1/2 cup packed brown sugar
at least 1 cup cooked, canned, sliced peaches (I probably use closer to 2 cups)
1 and 1/2 cups flour
2 and 1/2 tsp. baking powder
3/4 tsp. salt
2/3 cup milk

In a small bowl in the microwave, or a small saucepan on the stovetop, melt 4 tablespoons butter with the brown sugar. Divide evenly among 12 sections of a well-greased muffin tin. Cover with sliced, drained peaches. (The recipe actually calls for only 3/4 cup peaches, but I use enough slices to cover the muffin, usually 2 or 3 slices per muffin depression, and I slice them fairly thick, because I like a lot of peach in my muffin.)

Sift dry ingredients in a bowl. Cut in the remaining 4 tablespoons cold butter and mix well until crumbs form evenly (about the size of peas or smaller). Make a small well in the center, add the milk, and stir only until moistened. Drop by teaspoonfuls on top of the sliced peaches.

Bake in a 425 degree oven until golden brown, about 18 minutes. Immediately overturn out of pan onto baking sheet or plate and let cool slightly. (If all of the caramel topping and peaches don't easily come out, simply place the peaches on top of the overturned muffin and spoon the caramel over top. I didn't grease my muffin tin well enough and did just that, with no harm done!)

Smothered Chicken Breasts

*Edited!

This is for Valerie, in case it sounds like something that would suit for your feast. (I always recommend roast chicken, too, for ease and yumminess, and if you haven't already searched buildabelly for chicken recipes, you can also look for something more to your liking.) Oh, and I've not tried this yet, but I think it sounds good, even better with added bacon!

I'll add a picture next time that I or John makes this dish, but until then, it's an easy dish that John copied from one we'd eaten in a restaurant two years ago. Juicy, skinless, chicken breasts, smothered with buttery, chopped onion; fresh, diced tomatoes; a mix of shredded cheeses; and crunchy, crumbled bacon.

We usually eat it alongside garlic bread or baked potatoes, as well as a big salad and/or this vegetable medley and/or corn.

4 boneless, skinless chicken breast halves
one medium onion, chopped
several tablespoons of butter
1 tomato, diced in small pieces
bacon! (more rather than less- perhaps 1/2 pound?)
cheese, shredded, as much as you'd like melted on the chicken, around 1 cup? (We buy cheese blocks at Aldi, and we shred a mixture of several for this dish. Sharp cheddar is a must, and John adds monterey jack and sometimes a bit of mozzerella.)
salt
pepper
garlic powder, if desired

Shred desired cheeses and place in a bowl.
Saute chopped onion in 2 tablespoons of butter until translucent. Set aside.
Dice the tomato in quite small pieces and set aside.
Cook bacon slices until crispy, drain off grease, and then crumble into small pieces. Set aside in small bowl.


Grease an ovenproof dish (John uses a glass 13x9 pan) with butter and drizzle on a tablespoon or two of olive oil; lay the chicken pieces on top. Brush chicken with melted butter; sprinkle with salt, pepper (and garlic powder, if desired), to taste, and then cover dish with tin foil. Cook chicken for about 45 minutes in a 350 degree oven, or until chicken is fully cooked but not dry. Spoon onion over the chicken, then spoon on the diced tomato, sprinkle with shredded cheeses, and top with crumbled bacon. Return to oven and bake until the cheese is melted, about 5-10 minutes.

Especially if this is for a Sunday meal, serve with side dishes that are easily prepared ahead of time. Garlic bread can be spread with butter and seasonings the day before, placed in the fridge, and then broiled right before the meal. A tossed salad is easily prepared ahead of time, as well as dessert. Another quick vegetable accompaniment is corn on the cob, which takes only minutes to cook when boiled in a large pot and makes for an easy and yummy side. Many vegetable side dishes can be made ahead of time and reheated, too, if you just want to enjoy your company instead of scurrying about.

For the chicken, the cheese can be shredded ahead of time (or just use a pre-shredded mix from the store), the onions can be sauteed ahead of time, and the bacon can be cooked and crumbled ahead of time, although the tomato should probably be freshly diced. Simply heat the onions and bacon up in the microwave slightly before sprinkling on the chicken.

A few ideas- you can saute a garlic clove or two in with the chopped onion.
If you want to use sliced mushrooms in addition to (or in place of) the diced tomato, simply saute them with butter for a few minutes after sauteeing the chopped onion and spoon over the onion on the chicken.

Rhubarb Custard Pie

Prepare pastry for a double-crust pie (lattice-topped) and place the bottom crust in pie dish.

In a large bowl, beat 3 eggs together until golden-colored.

In a small bowl, mix together
1 and 1/2 cups sugar,
1/4 cup flour,
1/4 tsp. nutmeg,
and a dash of salt
Add this mixture to the beaten eggs and beat smooth.

Stir in four cups diced rhubarb. Pour over the prepared pie crust. Dot with 2 tablespoons of butter and then place the top crust over the filling in a latticework design. Seal outside edges and bake at 400 degrees for 50 minutes.

*** My mom always doubles the recipe for the filling in order to make "one big, fat, 10-inch pie." This is the only way I've eaten it, and the way I'll vouch for it. If you choose to make it this way (yes, do!), you'll need to increase the baking time a bit; just keep an eye on the pie and if the top begins to brown too much before the pie looks done, simply tent it loosely with tin foil for the remainder of the baking time.

Scalloped Potatoes with Ham

I know it's the wrong season to be sharing this stick-to-your-ribs potato recipe-- it's not even potato salad! I also know that this potato dish is unphotogenic, but if you like scalloped potatoes, you really should try this recipe out.

It's the one I grew up eating, and we ate it as a main dish then, just as my family now does. Side trip: when we first were married, John seriously told me that he liked his food "bland and dry." Well, as is evidenced by his great love for all things spicy, his tastes have broadened a bit. Though he still avows that he hates creamy main dishes, he's had a passion for these scalloped potatoes since I made them that first year. He made them for us this past Sunday, and they were the best I've ever had.

Unlike some scalloped potato recipes, this one gets its simple and delicious flavor without the use of cheese, which may be why it slipped past John's Radar of Savory Creaminess.

***For the unsurpassed ones he made this past Sunday, he used whole milk (I usually skimp and use skim), and though he made a double batch, he used a slightly lesser amount of potatoes and a slightly larger amount of the onion mixture.) Here's the recipe for a single batch, but you can increase the onion mixture slightly if you want to copy John.

2 pounds potatoes (@ 6 medium), sliced: We never peel the potatoes, though the recipe calls for them to be, and we use a food processor to slice them thinly. If you aren't ready to use them right away, either prepare the other parts of the recipe first or put the sliced potatoes in a bowl of water with a bit of salt to prevent them from browning.

one onion, peeled and quartered, chopped together with
3 tablespoons flour,
1 tsp. salt,
and 1/4 tsp. pepper: We use the processor for this, too, which chops the onions into infinitesimal pieces that permeate the whole dish with flavor.

Add 2 cups of milk (whole, if you want the best) to the onion mixture and mix well. (If you're using a processor, just pulse the milk together with the onion mixture.)

Chopped, cooked ham, in whatever amount you'd like

Layer half of the sliced potatoes in the bottom of a large, ovenproof bowl.
Layer 1/2 of the milk/onion mixture on top.
Layer on 1/2 of the chopped ham.
Dot with 1-2 tablespoons butter.

Repeat layers and top with a bit of additional chopped ham, if desired.
Cover with tin foil and bake at 350 degrees for 30 minutes, then remove the foil and bake for an additional 1- 1 and 1/2 hours, or until the potatoes are tender.

Strawberry Shortcake

I don't know if you all prefer strawberry shortcake or strawberry shortbread or strawberry biscuits. All I know is that I like strawberries stacked with whipped cream and some kind of sweetened bread substance very much, and I won't fuss too much about which kind. This recipe is for a sweet (but not overly so) shortcake that I made for John's departure feast. When next I make strawberry shortbread (more like a lightly sweet biscuit), I'll post that, too. (And thank you, Mildred, for holding the dish towel behind the cake and only asking me once to "hurry and take the picture so that I can have my shortcake.")

Several pints fresh strawberries, hulled, sliced, and tossed with a few tablespoons of sugar
Freshly whipped cream (1/2 to 1 pint, whipped to stiff peaks with a few tablespoons of sugar)

Shortcake

1/4 cup shortening
2/3 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

Cream shortening and sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Spread in a greased 9 in. square baking pan. Bake at 350 degrees for 20-25 minutes. Cool on a wire rack. Cut into squares; split each piece in half horizontally. Spoon whipped cream and strawberries onto bottoms; replace tops. Garnish with more berries and whipped cream. Serve immediately.

Kittencal's Jalapeno Cheddar Cheese Bread

I stole this recipe from the Internet. Here's the link if you'd like to read others' reviews. I loved it fresh from the oven, crisp and chewy, and the next day I enjoyed it toasted. I think it would be excellent for sandwiches, but I'm making it next time sans peppers, which would make it, I suppose, "Kittencal's Cheddar Cheese Bread" instead. If you like hot peppers in your bread, leave them in; I think our family just prefers the cheese, and the large chunks of cheese in this bread are perfect.

1 and 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour (more as needed; I also added a tablespoon of vital wheat gluten)
2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired; I used a small can of mild chiles)
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 teaspoon hot pepper sauce (optional)
1 cup milk, warmed
2 and 1/2 cups cheddar cheese (chopped into about 1/4-inch cubes, can make larger if desired; I cut them into 1/2 inch cubes)

1. Prepare a heavy-duty stand mixer with a kneader blade (or just knead with your hands the way bakers have since yeast bread was invented)

2. Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.

3. Heat milk in the microwave for about 50 seconds.

4. In the stainless steel bowl, add in 4 cups flour, chopped jalapenos (or drained chiles), salt, sugar, egg, hot pepper sauce (if using) and warmed milk.

5. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.

6. Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).

7. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.

8. Gather up dough and knead gently for 30 seconds.

9. Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours).

10. Punch down dough and slice into two even pieces.

11. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.

12. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.

13. Brush tops with an egg white that has been mixed with 1 teaspoon cold water.

14. Sprinkle on grated Parmesan cheese or sesame seeds.

15. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.

Cuban Black Beans and Rice

These amounts serve as estimates until I make it next and write down what I actually throw in it. I love this dish and make it fairly frequently. It's super easy to prepare, the blend of spices is delicious, it's economical (especially when made without the chicken), it's healthy, it's filling, and my entire family relishes eating it. That's good enough for me.

1 cup uncooked brown rice (or your preference)
2 and 1/4 cups water or the same amount of chicken broth
Cook rice.

One medium onion
2 cloves garlic minced
olive oil

one (16 oz.) can black beans, (or the equivalent of home-cooked)
1 (8 oz.) can tomato sauce
1 (15 oz.) can stewed tomatoes, cut and drained, or a few fresh diced tomatoes

@ 1 - 1 and 1/2 tsp. oregano
1/2 -1 tsp. salt
@ 1/2 tsp. black pepper
@ 1 - 1 and 1/2 tsp. cumin
pinch or two of cayenne pepper; if you like it spicy, add more, to taste
@ 1/2 tablespoon sugar
@ 3-4 tablespoons balsamic vinegar (Just splash it on with frequent tastings until it's right)
a few shakes of garlic powder, if needed

Cooked, cubed, chicken breast, if desired.

Saute onion and garlic in a bit of olive oil. Add black beans, tomato sauce, and tomatoes. Add the cooked rice and stir together over low heat. Add seasonings and vinegar. If using chicken, add to the rice mixture. Cook until heated through or simmer until liquid is reduced to your liking.

**White or cider vinegar may easily be substituted, but you may want to use less because they're more acidic on the tongue than balsamic.

Chocolate-Peanut Butter Cake

This is much better than its lackluster name implies and stands tall among the best peanut butter chocolate cakes I've eaten. I made it for Mags in honor of her graduation, and at least a few of us ate enough for bellyaches. The recipe calls for it to be made in a 13X9 pan, and it's moist, rich, and delicious that way, but, because I sometimes like excess, I've also made it as a layer cake and added chocolate-peanut butter filling. Above are pictures of it as a sheet cake and as a layer cake with added filling, respectively. Kudos to Becky for sharing a slice and then the original recipe with me!

2 and 1/4 cups flour
1 and 1/2 cups sugar
1/3 cup unsweetened baking cocoa

1 and 1/2 tsp. baking soda
1/2 tsp. salt
1 and 1/2 cups water
1/2 cup vegetable oil
1 and 1/2 teaspoons white vinegar
1 and 1/2 tsp. vanilla extract

Peanut Butter Batter:
4 oz. cream cheese, softened
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon sugar, divided
1 egg
1/8 tsp. salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans, optional

In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt. Stir in water, oil, vinegar, and vanilla; mix well. Pour into a greased and floured 13x9 pan (or two 8 or 9 inch round pans).
In a mixing bowl, beat cream cheese, peanut butter, 1/3 cup sugar, egg, and salt until smooth. Stir in chocolate chips. Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter. Sprinkle with pecans, if desired, and the remaining sugar.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center of the cake comes out clean (a coating of melted chocolate chip is fine, though). Cool on a wire rack before cutting. Dust with confectioner's sugar, if desired. Refrigerate leftovers.

If you make it as a layer cake, the baking time will probably be a bit less than 30 minutes. Just keep an eye on it. And may I suggest, for the layer cake, the filling below? It makes this cake a world class citizen.

Chocolate Peanut Butter Filling:
This should fill and top a two-layer cake, without frosting the sides.

1 cup heavy cream
1 cup chocolate chips
1/2- 3/4 cup peanut butter (I can't remember how much I added; I think it was probably 3/4 of a cup, but just add to taste. Don't add too much, though, or the filling will be soupy.)
a splash of vanilla extract

Place chocolate chips in a medium bowl. Heat heavy cream in saucepan over medium heat until simmering. Pour over chocolate chips and let sit for one minute. Stir until smooth and silky; stir in peanut butter and a bit of vanilla until smooth. Place in refrigerator for a few hours until it reaches spreading consistency, stirring every 30 minutes or so. Spread in between cake layers and over top. Garnish with confectioner's sugar, peanut butter cups, or whatever your little, peanut-butter-loving self desires.

Then, eat up, with apologies to your hard-working heart...

Flourless Chocolate Cake

It's hard to describe, but it is so, so good. The edges and top are light and crispy, and the center is a mix between chocolate cake, chocolate mousse, and a chocolate truffle. This moist and fudgy torte is made without flour, which makes it suitable for those who must eat gluten-free, and it lacks the ground nuts sometimes found in flourless cakes, which makes it economical. One slice is enough for anyone with a normal belly capacity (I can eat more, though. Try me.).

Thank you, Martha Stewart, for the recipe, and thank you, husband-friend, who brought home the magazine in which I found it two years ago.


6 tablespoons butter
1 and 1/2 CUPS semisweet chocolate chips
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar

Preheat oven to 275 degrees. Butter a 9-inch springform pan. Place butter and chocolate in large bowl and microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.

In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy peaks form. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites. Pour into prepared springform pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45- 50 minutes. Cool completely on a wire rack. Serve dusted with confectioner's sugar.

Chicken Tikka Masala

John and I have only been to an Indian restaurant once, and I don't know if anything we ate there was Chicken Tikka Masala, so I don't know if this recipe I cobbled together from a several others is spicier than typical. I do know that it's spicier than any of the Indian and Pakistani dishes I make, and that my hot-pepper munching husband even thought it was spicy. When I asked if I should alter the recipe, though, he said that it was, and I quote, "Perfect." Since this is now his favorite, and his opinion matters most in my eyes, we'll keep it. Chicken tikka masala is a hybrid dish and has no set recipe, anyway, so if you want to tone down the heat, just cut the cayenne and black peppers in half and reduce the garlic and ginger. (Our poor girls thought it was too spicy even with only basmati and the chicken and requested peanut butter and jelly naan. Seriously.) **Edit: I've since made it identical to this recipe only using 1 tsp. of cayenne instead of 3-4 tsp. total for the recipe. The girls and I love it this way, but John thinks we're wimps and adds about a teaspoon of cayenne to each helping.

Marinade:
1 cup yogurt
2 tbsp. lemon juice
2 tsp. cumin
2 tsp. cayenne
2 tsp. black pepper
1 tsp. cinnamon
1 tsp. salt
2 cloves garlic, minced
1/2 to 1 tbsp. ginger root, grated or crushed
1/4 to 1/2 tsp. ground cardamom

3-4 boneless, skinless chicken breasts, cut into cubes

Mix all the above ingredients together and marinate for a couple of hours before broiling or grilling. Place on broiler rack or grill; marinade should cling to the cubed chicken. Broil or grill until fully cooked and browned on top.

Masala Sauce:
1 tablespoon butter
2 cloves freshly minced garlic
1/2 tablespoon crushed or grated ginger root
1 medium onion, chopped

Saute the above in butter until translucent, then add:

1 and 1/2 tsp. garam masala
1 and 1/2- 2 tsp. cayenne
1 16 oz. can stewed tomatoes (Separate into small chunks with spoon or knife after adding)
1 can (8 oz.) tomato sauce
1 cup heavy cream (Okay, I'm lame. We only have heavy cream in the house for special occasions, and I substituted evaporated milk.)
a pinch of sugar
a few good shakes of cilantro, to taste (torn, fresh cilantro when in season)
1/2 tsp. salt/black pepper, to taste
a good shake of cumin
a good shake of turmeric

Heat the masala sauce over medium heat until blended and heated through. Spoon over basmati, top with the broiled/grilled chicken pieces, and serve with naan.

Wow. What a dish.

Cheryl Mack's Chocolate Chip Cookies

I grew up eating chocolate chip cookies that were crispy on the outside and chewy on the inside. I still prefer this type of chocolate chip cookie, but I love these softer cookies fresh from the oven, too. So, for you soft cookie lovers (BEN), here's your recipe.


This recipe surpasses other soft chocolate chip cookies for several reasons.
1. It uses only butter (no nasty vegetable shortening) but still remains high and fluffy.
2. Fresh from the oven, crispy on the outside, soft on the inside, with a tall glass o' milk, even chewy cookie lovers rave over them.
3. The original recipe calls for them to be scooped out in HALF CUP mounds, which makes for a dazzling cookie that also doubles as a meal.
4. Mrs. Mack is one of the sweetest ladies I know. She was the lunch lady when I was in high school and a partner in crime; I would sneak out of classes and bring back freshly made cookies for my cohorts to eat in the hall while they were supposed to be "going to the restroom." I was on the honor society, so I didn't need a hall pass at any time, but my chocolate-smeared mouth was probably noted by more than one teacher over the course of the year.

Here they are.

1 pound butter
1 and 1/2 cups brown sugar
1 and 1/2 cups granulated sugar
1/2 tbsp. baking soda
1/2 tbsp. salt
1 tbsp. vanilla extract
3 eggs
5 and 1/4 cups flour
3 cups chocolate chips

Preheat oven to 350 degrees. Mix butter and sugars until light and fluffy; add baking soda, salt, vanilla, and eggs, beating eggs in one at a time just until combined. Add flour and then stir in chips. Form into 1/2 cup balls for giant cookies, or about 2-3 tablespoon's worth for moderate cookies. Bake on ungreased cookies sheets for about 15 minutes or until lightly browned on top.

This recipe makes about 2 dozen giant cookies, 4 dozen moderate cookies, or the corresponding number of normal-sized cookies. Make sure there are several gallons of cold milk waiting.

Garlic and Basil Roast Chicken with Balsamic Sauce

(Balsamic sauce recipe found here.)

I love roast chicken because it's easy to prepare, versatile, and yields delicious results. I usually sprinkle and stuff whatever seasonings I feel like using at the time, but even simply brushing it with olive oil and sprinkling on salt and pepper results in a feast. Last week, I used these seasonings, but feel free to omit or add your own. (Usually I sprinkle on thyme and sage, but I opted for a more straightforward garlic and basil flavor this time.)


One dead and beheaded chicken (a roaster or a broiler/fryer), innards removed
One large onion
About 15 cloves garlic
7-8 carrots
5 medium potatoes
salt
black pepper
olive oil
fresh rosemary
1-2 tsp. basil (or fresh, when in season!)
garlic powder
about one cup chicken broth
8 oz. mushrooms, stems removed

Wash chicken and pat dry. Loosen skin from back and slide about 15 cloves of garlic between the skin and the meat. Brush the chicken with olive oil and rub with a liberal mixture of salt, black pepper, basil, and a dash of garlic powder. Cut large onion into quarters and place two quarters inside the chicken cavity. If you've recently been to Steve and Nicole's wedding and have brought home a table setting of potted rosemary, pluck several sprigs and place inside the chicken cavity, as well. Tie the legs together near the cavity opening and tuck the wings under the body. (I'm skipping elementary chicken roasting directions, so if you've never roasted one before, consult your cookbook for step by step directions.)

Cut carrots into sticks, cut unpeeled potatoes in half or quarters, and chop the remaining half an onion into large wedges. Arrange vegetables around the chicken and pour the chicken broth on top of them, making sure that all are moistened. Sprinkle vegetables liberally with salt and pepper, and shake on some basil, too. In the last 15-20 minutes of roasting, stir in the mushrooms.

Roast in a 375 degree oven for about 1 and 1/2 hours for a four-pound bird, or 20-25 minutes per pound. As it roasts, occasionally baste the vegetables and the bird with the juices. If vegetables begin to brown, loosely tent with foil until the chicken is done. When drumsticks move loosely, chicken is most likely done.

Remove from oven and let sit for about 10-15 minutes before cutting so that the juices will settle and stay inside the chicken. Cut slices to serve and drizzle individual servings with the unbelievably good balsamic sauce (recipe below).

Because they are cooked alongside the chicken, the vegetables may be greasier than your liking, though the chicken grease also helps flavor them. Remove with a slotted spoon and toss on a paper towel to remove some of the oil, or, if you wish, you may roast them in a separate dish at the same time as the chicken.

Balsamic and Basil Sauce

This sauce can be used to baste outdoor grilled chicken or indoor broiled chicken or spooned on top of meat sliced from whole chicken before serving. We spooned it on top of our roast chicken slices, and it was delectable. If you like balsamic vinegar, you can't help but love this sauce. It retains the sweet tanginess of balsamic vinegar, only tempered a touch with sugar, and the addition of garlic and basil make it to die for. If you don't like balsamic vinegar, you probably wouldn't try this recipe, anyway...

I think it would make an excellent dipping sauce for crusty bread, too.

1/3 cup chicken broth
1/3 cup balsamic vinegar
healthy splash of lemon juice
1 tablespoon extra virgin olive oil
1/2 tablespoon butter
3 garlic cloves, freshly minced
1/2 tsp. sugar
1/2 tsp. black pepper
several shakes of salt
dry basil, to taste, about 1-2 teaspoons (Use torn, fresh basil when in season)

Saute garlic in butter and olive oil until translucent and slightly golden. In a small saucepan, stir together chicken broth and balsamic vinegar. Add lemon juice, garlic mixture, sugar, pepper, salt, and basil. Heat over medium heat until hot. Spoon over chicken or pork (or use as a basting mixture for grilling or broiling meat).

Garlic and Herb Couscous

My mom-in-law also gave us couscous! I prepared this couscous with neither the traditional North African flavor nor a Mediterranean flavor, but instead created a mixture of spices I hoped would pair well with our roast chicken dinner. It's fairly mild, so it doesn't overpower the other dishes, but it has enough flavor to taste good on its own, too. You know, for breakfast the next morning...

1 and 1/2 cups uncooked Coucous
not quite 2 cups chicken broth
Cook according to directions (basically, just use broth instead of water)


1 tbsp. butter
1 tsp. extra virgin olive oil
3 cloves freshly minced garlic
one small onion, finely chopped
salt and black pepper, to taste
1 tsp. basil
1 tsp. lemon juice
a few good shakes of ground thyme

Saute garlic and onion in oil and butter until translucent. Stir in remaining ingredients. When couscous is prepared, mix this mixture into the couscous, stirring well to distribute evenly. I prefer my couscous lukewarm or cold, so I let it cool a bit. Feel free to bolt yours piping hot, though.

Broiled Sirloin Steaks with Lime and Garlic

Given my frugal nature, I've never purchased sirloin steaks before. I needn't have worried that our family would miss out, though. My mother-in-law is beyond generous-- she pretty much spoils us rotton, so much so that I'm helpless about how to adequately thank her. Their last trip up, she and Dude filled our freezer full of different kinds and cuts of meat, and included in these were some sirloin steaks. Becky found this recipe for me to try out, so I tested it on Mother's Day and found it good enough to post. I'm a sucker for garlic in its many uses, but its taste paired with hints of lime is a new (and wonderful!) one for me.

2 tablespoons lime juice
1 tsp onion powder
1 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. dried oregano
1/4 tsp dried thyme

4 boneless beef sirloin steaks, about 5 oz. each (Ours were bone-in and larger)
1 cup sliced fresh mushrooms

In a small bowl, combine the first six ingredients; rub over both sides of steaks. Broil 4 in from the heat for seven minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium rare, meat thermometer should read 145; medium, 160; well-done, 170) and mushrooms are tender. Yield: 4 servings

I made a few changes:
I doubled the lime mixture and marinated the meat in it for at least half an hour.
I added some minced garlic in with the lime mixture, too.
Oh, yeah...I also scorched half of them when Susannah fell down the stairs, so they were dry on the outside and raw on the inside. (The first batch was excellent, though!)

If you're an expert meat broiler or griller (which I'm not), please leave some tips for me in the comments. I'll take any help you're willing to give.

Rhubarb Crunch

So I just went out today and picked some rhubarb to make a double batch of this sticky, super-sweet, dessert. You should go and do the same.
*Cut the sugar, as desired. With ice cream or cream, it's great, and sweet-teethed superheros eat this plain, but the rest of you, cut the sugar!

1 cup flour
3/4 cup rolled oats (old fashioned)
1 cup firmly packed brown sugar
1/2 cup melted butter
1 tsp. cinnamon

Mix until crumbly in a small bowl and then press 1/2 of the mixture into a greased 9x9" square pan.

Layer on 4 cups of chopped rhubarb (fresh or frozen can be used).

In a saucepan, combine 1 cup granulated sugar, 1 cup water, 2 tablespoons corn starch, 1 tsp. vanilla, and, if desired, one package of strawberry jello. Cook until transparent and bubbly, then pour over the rhubarb layer.

Top with the remaining 1/2 of the crumb mixture and bake at 350 degrees for one hour. Let sit to cool a bit and thicken. Serve with ice cream or eat plain at any hour. (You can also eat piping hot with ice cream, which is also delicious, but it will be more like rhubarb soup than rhubarb crunch.)

Garlic-Basil Beans and Carrot Medley

This side dish is perfect. Really- I pair it with chicken, this fish, and beef, and it pleases us every time. I gave this recipe once before, but as I don't use specific measurements, it may not have been a help. After having eaten them at our place, though, Becky wanted to make some for her family. Keep in mind that these are rough approximations, and everything should be frequently tasted in order to ensure flawless flavor. (That's what I do...)

A bag of baby carrots or sliced, large carrots
cut green beans, fresh or frozen
one large onion
at least 4 fresh garlic cloves, minimum, minced
3-4 tablespoons butter
1/2 - 1 tsp. salt
1/4- 1/2 tsp. black pepper
@ 1 tsp. dried basil
@ 1 to 1 and 1/2 tbsp. granulated sugar

Saute onion and garlic butter until translucent and somewhat carmelized (a bit golden), cook beans and carrots, toss all together, add spices and stir to evenly distribute seasonings. Eat with great pleasure.

Seasoned Oven Fries

I only make honestly fried french fries a few times a year, so these oven fries fit the bill when we're hankering for crispy potato sticks. They can be seasoned to pair with whatever flavor is present in the main dish or simply with salt and pepper, so sprinkle away!

Here's a rough list of what I usually sprinkle on them:

4-5 medium potatoes, unpeeled and cut into fries.
2 tablespoons extra virgin olive oil
Toss potatoes and oil together in a bowl.

Liberally shake on salt, black pepper, garlic powder, onion powder, paprika, and cayenne powder, to taste, and stir until potatoes are evenly coated

Other variations include grated parmesan, thyme, sage, oregano, rosemary (in whatever combinations you like).

Bake in a single layer on a baking sheet or jellyroll pan. Bake in a preheated 425 degree oven until golden brown and crispy, about 30 to 45 minutes. Flip them every 5 to 10 minutes so they bake evenly, and serve fresh from the oven.

Spice Layer Cake with Brown Butter Frosting

When John's family was here, I forced Sarah to choose a dessert from a cookbook she'd given me for Christmas. Since we were in the middle of an April snowstorm, this cake seemed to fit the bill. It's a moist, rich cake, with a taste akin to carrot cake (sans carrots). The frosting is delectable and pairs perfectly with the cake's spices. It's a basic butter frosting, but before the butter is mixed in, it's browned in a saucepan over medium heat, which gives the frosting a delicious toffee flavor.

Cake:

2 and 2/3 cups flour
2 and 1/2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup butter
1 cup granulated sugar
1 cup packed dark brown sugar (I used light brown)
5 large eggs
1 cup milk

Brown Butter Frosting (recipe follows) or desired frosting

1. Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans.

2. In a medium bowl, combine flour, baking powder, cinnamon, ginger, salt, nutmeg, and cloves.

3. In a large bowl, with mixer at low speed, beat butter, granulated, sugar, and brown sugar until blended. Increase speed to medium; beat, frequently scraping bowl with spatula, until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with the flour mixture. Beat just until blended, scraping bowl with spatula.

4. Divide batter evenly among prepared pans and spread evenly. Stagger pans on two oven racks, placing two on upper rack and one on lower rack so that pans are not directly above one another. Bake until toothpick inserted in center of each layer comes out clean, about 25-30 minutes. Cool layers in pans on wire racks 10 minutes. Run thin knife around edges to loosen layers from sides of pans. Invert onto wire racks. Cool completely.

Meanwhile, prepare Brown Butter Frosting. (Recipe here.)