I have been quiet....(Recipe: Cajun Chicken Pasta)

I have been quiet during the month of September-not posting as much as I had been in the past few months.  There was a change that stirred inside of me.  A change in interests perhaps...I have always enjoyed cooking and baking but there are other things that hold my attention as well.

Now, with Baking Tot growing older, I find myself eyeing crafts we can do together.  And as the season changes (elsewhere-I might add) I have found myself curled up on the couch clinking knitting needles together as a pale pink skein of alpaca yarn transforms into a hat.  I long for the change in season, I long for mountains and snow.  It seems like I can't get my mind off of it.

A toddler hat

I even find myself venturing off to new blogs.  Blogs that reflect a lifestyle amongst nature, displaying the most beautiful scenery and I want to be there.

But have no worries, I will still be here my friends.  And there will always be a recipe.  But my posts may not be solely focused on food itself, as there are other things in life to discover.

Cajun Chicken Pasta
This was a recipe I clipped when I was a teenager.  It has been around for a long time and is a family favorite.  For some reason my mom calls it Garlic Chicken-even though it only has an 1/8 teaspoon of garlic powder in it.  It drives me nuts when she calls it that! :)
serves four
2 chicken breasts, cut into thin strips and seasoned with salt and pepper
2 tablespoons butter
8 slices each, red and yellow bell peppers
1/4 of an onion, sliced
1 cup half-n-half
3/4-1 teaspoon Cajun seasoning
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine or spaghetti, cooked and drained
Parmesan to garnish

1. Over medium heat, saute chicken in butter until golden brown, 5-7 minutes.  Remove chicken from pan and set aside.
2. Add peppers and onion to pan; cook and stir until vegetables are softened.
3. Reduce heat.  Add half-n-half, and dry spices and bring to a soft boil to reduce sauce, stirring or swirling pan constantly, about 3-4 minutes.  Add pasta and toss; heat through.  Top with grated cheese.

Welcoming the rain (Freezer Friendly Crisp Topping)

As I walked out from under our porch, I felt tiny drops of rain fall onto my shoulders.  Could it be?  Oh, my long lost friend how I've missed you!  Even if you are here for a little while, I will welcome you with open arms!  I paused for a moment listening to church bells in the distance.  Could their sweet song be a hymn of rejoice solely because of the rain?  I'd like to think so.

During the transition from summer to the much anticipated autumn I find myself longing to bake with apples, pears and warm spices and prematurely pushing summer out the door with a peach-berry crisp.

 

I make crisp topping and store it in the freezer to ease my cravings for last minute desserts.  I toss fruit with a sprinkling of flour, sugar, cinnamon and let it sit for 30 minutes to macerate.  Then top the fruit with the crisp mixture and bake.  The house smells so delicious!

 

Crisp Topping

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

1. Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Store in the freezer for up to one month or sprinkle evenly over the fruit, covering the fruit completely.  
2. Bake 350 for 45 minutes to an hour, or when fruit juices are bubbly and topping is golden brown.

I recommend you NOT eating this...(Homemade Play Dough)

Today was a day spent indoors.  Although it was bright and sunny, the wildfires affecting this area has left our air quality poor.  We pick and choose our outdoor days wisely, yesterday, being one because it was Baking Tots "Super Hero Pool Party".  So that left today filled with indoor games, singing, cuddles, tickles and play dough.

The Baking Tot has spent the majority of our day playing with play dough.  After I shaped them into various fruit shapes he has carried them around as if they were gold.  He even wanted to take the apple & orange with him to nap time.

Last year I had made homemade play dough for the Baking Tot's birthday favors and forgot to share it with you dear readers.  I don't remember how much it makes, or where I even found the recipe but I do remember it is really easy and fun to make.  The dough is soft and supple and the colors can be as bright and vibrant as you want.  Try it with your little one-it will be a hit.

Play Dough
4 cups of plain flour
1 tbsp cream of tartar
2 cups table salt
4 cups of water
1 teaspoon vegetable or canola oil
Food coloring (I prefer using gel based food dyes)

1. Combine the dry ingredients together.
2. Mix all of the ingredients in a large pan and heat it over medium heat.
3. Stir constantly until the dough feels like stiff, smooth, mashed potatoes. At this point, take it off the stove. Once it has cooled enough (about 2-5 minutes), knead it until it is blended smoothly.
4. Divide the dough into several balls. Add food coloring to each ball and knead until color is blended in. This works best if the dough is still warm. 
5. Store the dough in an airtight container or bag.

When it all seems so small (Bastrop Fires)

The Bastrop Texans know (photo credit:  kempix; wunderground.com)

The Bastrop the rest of the world knows (photo credit:  CenTexPhotoGal; wunderground.com)

Moments like these make those small troubling times throughout your day seem so insignificant.  Six hundred homes destroyed, 5,000 residents displaced from homes, 30,000 (yes! thirty-thousand) acres burning, and 0% of the fire contained.  Zero...zip...zilch.  That means by the time you read this, more homes and land will be destroyed.

My uncle had a beautiful property in Bastrop and sold it three years ago.  It was a wonderful property with a small thicket behind the house, a trail encircling the outskirts of the land and a small pond down the hill from their home.  We would gather there for Thanksgiving and I was so sad to hear they had sold it.  Now I am doubly sad to know it is gone.  According to the devastation map, it is smack dab in the middle of it.

I will be gathering up the Baking Tot's old clothes and toys and will be donating them to the victims.  If you would like to donate something, anything, please link here to the American Red Cross of Central Texas.  If you are in the Austin area, here is a list of donations centers and drop offs.

It has dirt in it (Recipe: Spiced Peach Jam)

My first job in the food industry was in the bakery/pastry department at Central Market-Houston.  Central Market is a phenomenal grocery store concept which was inspired by fresh produce markets, Seattle's fish markets, French Boulangaries and pastry shops, quaint cheese shops and all things food.  It is an experience and should be a destination for any foodie visiting the great state of Texas.  If you don't take my word for it, maybe you'll take his.

I had the great opportunity to work there during its grand opening.  Houston was very receptive to us and it was such a grand event.  I mean its a building full of foodies-you would expect for us to throw a great party.  Our weekday customers were primarily area foodies, chefs, local TV personalities, pro athletes & coaches, white collar workers on their lunch break and the wealthy River Oaks residents who lived just blocks away.

On the weekends, however, it became a madhouse.  We were bombarded with non-foodies...sample seekers, if you will.  Folks who had never sliced through an artisan loaf, tasted an aged English Cheddar, or gazed upon a star fruit would treat our store like an amusement park.  They were the people who would call our Pain de Campagne, "Champagne Bread", say "Grand Mariner" instead of Grand Marnier and pronounce Boule as "Boo-lee".  Weekends obviously made us smile.

One day I was working behind the pastry counter when a very irritated woman slammed her empty creme brulee cup onto the counter.  "I have a problem with the 'Cream Brew-lee'!  It has dirt in it!"  As I looked into her cup I cracked a slight smile.  "Ma'am, you shouldn't worry, you didn't eat any dirt.  Those are vanilla beans."

Since then, every time I slice a plump, fragrant pod in half, or see tiny flecks of vanilla in my desserts, I crack a smile and think about that "dirt."  Just as I did making this Spiced Peach Jam.

Spiced Peach Jam (and yes, it has dirt in it)

4 pounds peaches
4 cups granulated sugar
1/4 cup lemon juice
2 cinnamon sticks, each 3 inches long
1/2 teaspoons ground cardamom
4 whole cloves

1. Prepare an ice water bath for the peaches.  Etch an X at the bottom of each peach.  Bring a large saucepan of water to a boil.  Working in batches, add peaches and blanch for 30 seconds.  Using a slotted spoon, transfer the peaches to the bowl of ice water.  Drain the peaches, then peel, halve and pit them.  Working over a large, saucepan, cut the peaches into chunks, allowing their juices and the chunks to fall into the pan.  Stir in sugar, lemon juice, cinnamon, cardamom and cloves.  Let stand for 1 hour.  (I macerated mine overnight)
2. Place the pan over medium heat and cook, stirring, until the sugar dissolves.  Raise the heat and bring to a slow boil.  cook uncovered to the jelling stage, stirring occasionally at first and then more frequently near the end of cooking, about 30 minutes.  Perform the gel test to check to see if jam has cooked long enough.
3. Meanwhile, wash canning jars and lids in hot soapy water; rinse well.  Fill the jars with hot water.  Put the lids in a pan with water to cover and bring to a simmer.  Remove from the heat.
4. Drain 1 jar.  Remove cinnamon sticks and clove if you'd prefer.  Spoon in the hot jam to within 1/4 inch of the top.  Using a hot, damp towel, wipe the rim clean.  Drain 1 lid and place on the jar; seal with the screw band.  Repeat with the remaining jam and jars.  Follow these directions, process the jars in a hot-water bath, check seals, label and store.  (If keeping no longer than 3 weeks, omit the water bath and store in the refrigerator.)
   

Believe it or not...a casserole (Hatch Green Chile Enchilada Casserole)

Alright, I promised nothing but peach recipes for National Peach Month, but thought that my previous post was fitting given the time and circumstances.  And guess what...I'm posting another non-peach recipe today.  I find it fitting as well, being that the star of this recipe has a very short season.

I am not a casserole girl.  I don't know why I am not, I don't mind them, I just don't cook them.  But for some reason last week I wanted to make a casserole.  I had just bought my second round of hatch chiles and wanted to make something out of the ordinary, a la casserole.

Yes, hatch chiles.  The Anaheim-esque chiles that make their short appearance in August and exit as soon as September has a chance to say hello.  I stalk them.  Buy them weekly.  I relish in the pepper's short season as if it is some type of adult treat.  What am I saying...it IS a treat.

So back to the casserole.  This recipe is courtesy of Central Market, who has an awesome Hatch Chile Fest during August.  This dish is cheesy, hearty, spicy and just plain good.  Even my picky sister liked it!



Check this recipe out from The Homesick Texan.  It is my husband's favorite BBQ side dish-and it is a real treat as well!  Hatch Chile Potato Casserole- The Homesick Texan

Hatch Green Chile Enchilada Casserole
source:  Central Market
serves:  6-8
1/4 cup cilantro, chopped
2-3 hatch chiles, seeded and chopped
2 T. canola oil
16 oz. shredded cheddar
3 flour tortillas
1 white onion, chopped
1tsp. cumin
2 boneless, skinless, chicken breasts, baked and diced
1 can Hatch Chile Sauce

1. Pre-heat oven to 350 degrees. Coat a 10-inch pie plate or round casserole with cooking spray. 
2. Sauté onion and hatch chiles in Canola oil until translucent. Stir in Hatch Green Chile Enchilada Sauce, diced chicken, and cilantro. Bring to a simmer and cook for about 10 minutes. 
3. Place 1 tortilla in the bottom of the prepared pie plate. Spread with 1/2 of the chicken mixture, and 1/3 of the cheese. Cover with a tortilla and the remaining 1/2 of the chicken mixture, and 1/3 of the cheese. Top with the remaining tortilla. Cover with aluminum foil. Bake for 30 minutes. 
4. Uncover, sprinkle with the remaining cheese and bake another 10 minutes or until the cheese melts. Let cool for 10 minutes before serving. Cut into wedges and serve.

A Food Memory (Recipe: Summer Corn Chowder)

This past month has brought some heartache to some of my old favorite and new found bloggers.  They sadly expressed the hardship of losing a loved one and were so open to share with their fellow readers.  One commonality they had were stories, or food memories of those they had loved and lost.  A certain dinner, a favorite fruit, or a favorite pie-it is the something we all share, maybe even take for granted until we are made to remember.

This past Friday as I was at a stop sign it hit me.  It was exactly one year since my grandfather's passing.  Out of my four grandparents he was the one without any kitchen skills.  He had warmed up a can of dog food on the gas stove once, but it exploded leaving the kitchen in a Purina coated mess and a stray dog hungry.  That was the one and only cookery attempt I know of.  Yet, when I rip into a fresh stalk of corn I immediately think of him.

The summer before my final semester in college my grandfather, who was 74, and his brother decided to plant a garden at the old family homestead.  My sister and I, along with our boyfriends took the 45 minute jaunt over to help with the harvest.  When I laid my eyes upon the "garden", I knew we were in for A LOT of work.  "Garden"... that was an understatement.  We had expected those old men to have planted a 20'X20' plot, but it was more like an acre.  It was filled with tomatoes, new potatoes, purple hull peas, melons, squash, zucchini and corn.

We spent the majority of the day picking peas and hauling them up to the old farmhouse.  My great uncle had invested in a sheller and we sat in the house packing purple hulls into gallon bags.  We had enough purple hulls to feed the closest town, I have no doubt about that.

But it was the corn.  The sweetest, most succulent corn I had ever laid my lips upon.  We ate it right off of the stalk.  Raw.  The bright color, the musky sweet scent of the husk, the crisp crunch and sugary sweet kernels had imprinted on me, creating a food memory.  And since, I don't recall ever eating corn so pure and sweet.

It is because of that hot Texas summer day, the over achieving farmer that rested in my grandfather, and that golden sweet corn, that I have a food memory of the one man in my family that never cooked.  He may not have known how to prepare it, but he sure did know how to grow it.

I'm sharing this recipe along with my Chicken Tortilla Soup over at TidyMom & Dine and Dishes #Soupapalooza starting today. “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”

Barbecued Chicken Breasts with Spicy Peach Glaze

My living room looks like a battlefield.  We had laid a sleeping pallet and pillows down upon the floor and camped there all day Saturday.  The Baking Tot had once again fallen ill from a stomach virus and we all piled together for snuggles, comforting hugs and movie time.

Initially, I was hoping for a different kind of weekend-one with family time, a day trip and a big family dinner, but as I was leaning against my son, who was laying on my husband, while the cat was curled up at my feet, it hit me...this is what I wanted after all.  Unfortunately it was at the expense of the Baking Tot's stomach.

As our night drew to a close, my husband and I heard an all too familiar sound.  A sound we hadn't heard in months...rain.  I ached to go outside so I could feel it, listen to it spatter upon the concrete, smell it, but it was late and my son was drifting asleep in my arms.  According to a neighbor, many did convene on their porches to witness this rarity, some may have even cheered.

Poor central Texas has fallen to a nasty, blazing, dry summer with temperatures in the triple digits.  We have only whipped out the barbecue pit once this summer and it was well worth it.  We deserve a perfect summer meal just like the next person and here is what we had:  pasta salad, corn fricasse, barbecued chicken breasts with spicy peach glaze and ice cold lemonade.  I suppose grilling this summer is as much a rarity as the rain, but at least we had one perfect summer meal on the coolest day of the season (I think it was 99 degrees).

Here's hoping for more rain and maybe a cooler day for grilling.


Barbecued Chicken Breasts with Spicy Peach Glaze
Great Parties, The Best of Martha Stewart Living

serves 8

1 cup peach preserves or jam
1 large clove garlic, minced
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
4 chicken breasts, split (about 5 pounds)
4 ripe peaches, cut in half and pitted

1. Heat a grill to medium hot  In medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.
2. Sprinkle chicken breasts with additional salt and pepper, and place skin-side down, on the grill.  Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze.  Continue cooking the chicken for another 10-12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until chicken is cooked through.  Move chicken to oven or a cooler part of grill if it gets too dark before it is cooked through.
3. Place peach halves on grill, cut-side down, and grill for 2 minutes.  Turn, and brush tops with glaze.  Grill 3 to 4 minutes more, until  peaches are soft and cavities fill with juices. Transfer cooked chicken and peaches to a serving platter.

***We used 4 boneless skinless chicken breasts and omitted the grilled peaches, cutting cooking time just a tad...it's just too darn hot out there!!!
****This chicken is even better served cold the following day!