Coconut Ginger Rice with Chickpeas

Steve has been sick all week with a really bad cold and I hoped that this dish would brighten his spirits and make him feel better. Nope, wrong again. I really liked the rice but apparently the hubs doesn't really care for coconut - I somehow didn't know this and was already preparing dinner when he informed me. I was hoping it would be one of those instances where he would change his mind after trying it. Although he said he liked it, I don't think it was his favorite.

 

My only complaint was that it needed to be a little spicier and my laziness was partly to blame. The original recipe calls for a fresno chili and my grocery doesn't carry those (among many other ingredients I need but that's another story) and I didn't want to go down town Lexington to a Mexican Market this weekend. It's been really cold here and even snowed.  I HATE getting out when it's snowing and super cold. That being said, next time if I don't have a fresno I will use a jalapeno and try to spice it up just a bit.  I think it would have made a huge impact. That being said, I still really enjoyed it.

Coconut Ginger Rice with Chickpeas 

Adapted From: Rachael Ray
Printable Recipe

Servings: About 5

Ingredients:

1 inch Ginger Root, grated
1 Roasted Red Pepper, chopped*
1 Lime, zested (reserve juice)
2 Tbsp. butter
4 Scallions, chopped (whites & greens)
1 Cup White Rice
1 1/3 Cups Low Sodium Chicken Stock
3/4 Cup Unsweetened, Shredded Coconut
1 Can Chickpeas, drained

*Original recipe calls for 1 fresno chili

Directions:

Heat butter in a medium sauce pan on medium heat.

Once butter is melted, add grated ginger, red pepper, lime zest, and scallions then stir together.

Add 1 cup of rice and coconut and let toast a few minutes.
Add chicken stock and bring to a boil then reduce to a simmer and cover with a tight fitting lid.

Allow rice to cook 15-18 minutes.

In the last 5 minutes of cook time, add in drained chickpeas.

Turn off heat and add lime juice just before serving.

Corn Pudding

This was one of the first dishes I made before I considered myself "a cook" and took to a gathering. Before I got married and moved into a home of my own, I didn't do much cooking and had no real interest in learning to cook.  I got married and realized I had to feed myself and my husband so I started cooking a little and realized I really enjoyed it and I wasn't terrible at it either.  The first time I made this I was still in college and going to my boyfriend's family Thanksgiving. It just so happens I married that boyfriend; I guess he liked my corn pudding :)

 

This recipe never fails and everyone always loves it.  In fact, I rarely have leftovers to take home if I've taken this dish to a pot-luck style dinner. Like many of my other recipes, it's super easy and doesn't require any special cooking technique.  I obtained this recipe from my mother but I'm not sure where the original recipe originated from.

Next time you're asked to bring a side dish, make this corn pudding.  I guarantee at least two people will ask for the recipe. And is there anything better than having someone ask for your recipe?  In my book, that's the ultimate compliment!

Corn Pudding
Printable Recipe

Ingredients:

1 can cream corn
1 can corn, drained
1 box jiffy corn muffin mix
1 (16 oz) container sour cream
1 stick butter, melted
2 eggs

Directions:

Preheat oven 400 degrees F.

In a large bowl, mix all ingredients together.

Pour into a 9x9 prepared baking dish (or larger baking dish).

Bake for 1 hour or until toothpick comes out clean when inserted into the center.

Serve warm.

Cranberry Sauce

I'd never had homemade cranberry sauce until this Thanksgiving.  Call me crazy, but I really enjoy the canned stuff.  In fact, it's one of my favorite parts of the holidays. I really love spreading some canned cranberry sauce over cold turkey... YUM!

Once I saw this post my heart was set on making my own cranberry sauce and forgoing the canned stuff.  I'm so glad I made this choice.  I don't know why but I had this misconception that making cranberry sauce would be difficult...WRONG! It was super easy and made my kitchen smell AMAZING!!! Cranberries, orange, nutmeg, allspice, and cinnamon. I need a candle that smelled like this sauce because it was intoxicating and I really enjoyed this dish.

I still have some leftovers in my fridge, but I don't expect them to be there much longer because I have full intent on eating it all up myself. 

Cranberry Sauce
source: The Pastry Affair
Printable Recipe

Yield: 2 cups

Ingredients:

4 cups (12 oz) fresh cranberries
1 cup orange juice, freshly squeezed
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
zest of 1 orange

Directions:

In a large saucepan, stir cranberries, orange juice, and sugar together.

Bring mixture to a boil over medium-high heat.

Turn heat down and let simmer until cranberries burst and sauce thickens, 10-12 minutes.

Sauce will continue to thicken while cooling. 

Stir in cinnamon, allspice, nutmeg, and orange zest.

Serve warm.

Zucchini Pancakes

I've been in such a cooking rut lately.  I had mentioned before that this summer has been super hot and cooking hasn't been happening a lot in my kitchen.  Truth is, I don't always love cooking.  Nope, I have those moments/days/weeks that I just don't want to cook.  When it's really hot and I'm tired, the last thing I feel like doing is getting in the kitchen.  Instead, my butt gets parked on the couch.  I'm really looking forward to this fall and even winter, although cold weather isn't my favorite, the food that accompanies that weather is my favorite! I've been dreaming of soups and stews and slow roasted chicken :) Yum....

But, a girl's gotta eat and until the temperature drops, I've still got to cook.  I saw these zucchini pancakes at King Arthur  and since I had some leftover zucchini frozen in my fridge I whipped these up one night.  I liked them alright, but honestly, I should have added more cheese! Afterall, you can never have too much cheese, right?  They were quick and easy and I didn't break a sweat making them :) That's always a good thing.

Zucchini Pancakes
Printable Recipe 
Adapted From: King Arthur Flour 

I cut the original recipe in half and left out a few ingredients. 
  
Yield: about 10 cakes.

Ingredients:

2 large eggs, lightly beaten
1/2 teaspoon freshly ground black pepper or coarse black pepper
1/8 cup olive oil or vegetable oil
2 teaspoons salt, to taste
1 teaspoon dried basil\
2 cups coarsely grated zucchini; about one 10" zucchini
1 cup All-Purpose Flour
1/2 cup freshly grated Parmesan


Directions:

Preheat a griddle or frying pan over medium-high heat.

Beat the eggs with the oil, salt, and pepper until thoroughly combined.

Add the basil, zucchini, and cheese, stirring to combine.

Stir in the flour.

Grease the hot skillet/griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle.

Cook cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops.

Flip the cakes, and cook them for about 3-4 minutes on the second side.

Repeat until you've used all of the batter. 

Serve warm, at room temperature, or cold; with butter and grated cheese

Potato Gratin

I had nothing planned for dinner the other evening and The Santa Clause was on TV. Why? I have no idea why that movie would be on in late July but it was and we were watching it.  I started dreaming of winter and Christmas time and although it was 90 degrees I wanted something warm and comforting.... I suppose I thought if I made something appropriate for cool weather it would cool down outside...HA!

I broke out my iron skillet (best gift EVER).  Let me interrupt my food talk for just a second to tell you about an iron skillet.  It's pretty much the most invaluable tool in my kitchen.  Before I got married my mom asked me what she could get me as a gift ... something I really really wanted? Well, I wanted an iron skillet. NOT A NEW ONE! EW, heck no! I wanted a well seasoned one that had been cooked with for years, preferably one in our family. My mom, being the wonderful woman she is gave me one of hers! Yup, that's what mom's do. They give you their stuff-the stuff they love but you want. They just give it to you because they love you! THANKS MOM!!! Usually, I'm all about wanting new stuff (I can be bratty that way) but when it comes to an iron skillet you really don't want a new one unless you're into seasoning it yourself.  Now, you may read several articles or even blog posts about how easy it is to season a skillet. Although these posts are true and helpful there is nothing like a skillet that's been used and well seasoned for years. You just can't get that from doing it yourself a few times. Plus I'm not really into trying, it's much easier to just get a used one :) My skillet was my mother's (she got it when she first got married to my dad, over 30 years ago) and before she had it, my great aunt had used it.  My skillet has history, sentimental value, it's well seasoned, AND it produces great flavor and food :) It can also be used as a weapon if someone tries to break into your home ;)

Okay, back to the food....I didn't have much to work with because like I said-No planning had been done. I saw a bag of potatoes in the pantry, sitting by my skillet and just like that this potato gratin was born. It's nothing fancy but it's good and satisfying and so very comforting.

Potato Gratin

Printable Recipe 

Ingredients:

6 russet potatoes, sliced 1/8 inch (use a mandoline if you have one)
3-4 tbsp butter, softened
2 garlic cloves, minced or grated
2 cups milk
salt & pepper
dash of Cayenne pepper
1/2-1/3 cup heavy cream (or half and half)

Directions:

Preheat oven to 375 degrees F.

Prepare iron skillet by rubbing with butter all around the sides and the bottom

In a small saucepan bring milk to a simmer, add garlic and salt and pepper and sit aside.

Toss potato slices with a little salt and pepper cayenne pepper.

Place a layer of potatoes in skillet, overlapping them.  Repeat layers 2 more times or until you've used all your potatoes or skillet is full.

Pour enough heavy cream to come up just below the top layer of potatoes.

Cover skillet with foil and bake for about 1 hour or until potatoes are fork-tender.

Increase oven temp to 425 degrees F and remove foil.  Bake for about 10-15 minutes or until top is slightly brown then add the rest of the heavy cream (coming over top layer of potatoes) and bake another 10-15 minutes  or until top is golden brown and bubbling.


*If for some silly reason you don't have an iron skillet you can use a simple baking dish as well.  However, I highly suggest you run to your mom's or your granny's and take one of theirs ;)

Corn Fritters

Stephen had been asking me to make these for weeks! Almost every night when he came home from work he would ask if we were having corn fritters for dinner.  So, I finally made them for him and they were amazing! I don't know what it is about simple foods but more times than not, it's the simplest foods that are my favs. How about you?

You can really make this recipe suite your tastes and experiment with different flavors.  The recipe I used calls for cayenne pepper, but if you don't want something with a kick you could change it out for whatever spices you prefer. I added a little more cayenne pepper and left out the chives from the original recipe.  The first time I made these I opted out of powdered sugar and maple syrup...BIG MISTAKE! I tried it the other night and it was great! It didn't seem like a good combo to me: slightly spicy corn fritters & sweet powdered sugar and maple syrup but it's genius I tell you. 

Corn Fritters
Source: The Pioneer Woman
Printable Recipe 

Ingredients:

• ¾ cups All-purpose Flour
• 1 tbsp Sugar
• 1 tsp Baking Powder
• 2 whole Eggs
• ½ cups Milk
• 1 tsp Kosher Salt
• 3 tsp Cayenne Pepper
• 4 cups Corn Kernels: Fresh, Frozen, Or Canned (I used frozen)
• Canola Oil, For Frying
• Powdered Sugar (optional)
• Maple Syrup (optional)

Directions:

Mix flour, sugar, and baking powder. Add in the eggs, milk, salt, and cayenne pepper. Stir together to make a batter.

Add corn and fold together to combine.

Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls (I used a large cookie scoop) of batter and cook, flipping to the other side, until golden brown.

Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup. I HIGHLY recommend the sugar and syrup!

 Make these & ENJOY! :)

Roasted Pepper Pesto Potato Salad

This would make a great side dish but when I made this it was all we had for dinner and it was extremely good and filling!  It's also a vegetarian friendly dish :) I actually don't have any close friends or family members that are vegetarian but sometimes I just don't feel the need for meat.  There are many occasions when I think a steak, burger, chicken, etc. would just be too much and something like this potato salad would be perfect for one of those nights.

I made this during the week one night after work and we sat out on our back porch and enjoyed the sunset :) It's been really hot here in the past few weeks but this last week was actually not as hot (in the lower 80's) and we have been able to spend more time outside eating. I love eating outside in the summer but come July and August it's just too hot and humid here in Kentucky and the bugs are TERRIBLE!  So, while it's semi-enjoyable I expect to eat outside as often as possible!


Roasted Pepper Pesto Potato Salad
Source: Heather's Dish
Printable Recipe 

Ingredients:

2 lbs red potatoes, washed and cut into 1/2 inch cubes
1 Vidalia onion, sliced
6 mini bell peppers or 2 regular sized bell peppers*
1 jalapeno
1/4 cup + 2 Tbsp olive oil
1/4 cup walnuts, toasted
1/4 cup fresh Parmesan cheese
2 cloves garlic, peeled and roughly chopped

*I used 1 jar of roasted red peppers because I had them on hand and just skipped the whole roasting them myself step.


Directions:


Turn your oven on to broil.  Spray a cooking sheet with nonstick spray and place all of the peppers on it.  Roast the peppers under the broiler for about 10 minutes, turning every 2 minutes, until the outsides are slightly charred and starting to wrinkle.  Carefully move them onto a plate and let sit.  (I skipped this since I used peppers from a jar)


Reduce the heat to 400.


Mix the potatoes, onion slices, and 2 Tbsp of olive oil and spread evenly on the same pan.  Sprinkle with 1 tsp of salt. 


Roast at 400 for 20-30 minutes, stirring every 5 minutes, until the potatoes start to brown and the onions caramelize.  Make sure potatoes are done by checking them with a fork. When a fork is easily slid in and out of the potato you know they're done!


Meanwhile cut off the tops of the bell peppers and jalapeno, trying to keep as much of the juice as you can (this is what helps us not use so much olive oil.   Make sure you to remove as many seeds as you can, especially with the jalapeno.


Place  peppers in a food processor with the walnuts, cheese, garlic, and the remaining 1/4 cup of olive oil.  Process until thick and smooth, pulsing when you need to.


Place the pesto in the bottom of a bowl and dump the potatoes and onions on top.  Stir until combined!  Serve hot, at room temperature, or cold. I prefer hot :)