25 posts tagged Autumn

Sweet Buttery Cornbread

Now that it's in the high 70s in Dallas, I had originally intended this post to focus on reveling in the cold and icy weather we had been dealing with and suggesting cornbread and chili as the perfect comfort food; well, it just seems poorly timed now that we're entering summer-time temperatures. But, it is still February, the weather in other parts of the country could still be worthy of a nice hot bowl of chili, so I'm just going to roll with this post today. Those of you that are still wearing your snow boots and shoveling driveways; you'll be pointing your fingers and laughing when I'm complaining about the immense heat come August. So, my big weakness is bread. Living in the South, I have had so many versions of cornbread with additions like bacon and jalapenos and cheese. While they are always delicious in their own right, nothing really tastes better to me than a nice buttery piece of sweet cornbread; plain. I emphasize the plain-ness of the cornbread because it's so much more versatile; as a base for a good chili, crumbled the next day in a stuffing, and drizzled with honey as dessert. I found a version of this recipe online at AllRecipes.com, and made a couple of tweaks with ingredient levels. The recipe I found had 1/4 cup more sugar, but I worried it would be overly sweet, and found this to be a great happy medium. It makes quite a bit, so leftovers can be easily used for a couple of days. Hope you enjoy this recipe! Continue Reading

Beef Short Ribs Braised in Red Wine

Happy New Year, all! I hope you have all had an incredibly enjoyable Christmas and New Year and have been settling into life in 2011! In the past few months, W and I have been through a lot of bottles of wine. And my Uncle Roger, has been generously making creative gifts of old wine bottles by stuffing LED Christmas lights into them. Ta Daaa; Christmas-light wine bottle fixture! We are now blessed with a Christmas-light bottle of Silver Oak (Alexander Valley Cabernet, 2004) and a bottle of The Prisoner. I would try to explain the history behind The Prisoner vs. The Promise, but the moral of that story is; wear your glasses when picking out bottles of wine, kids. Today, we had 3-6" of snow in Dallas, so I spent the day braising beef short ribs in wine. This dish makes the house smell like Heaven while it's cooking. There is nothing more homey than beef and wine served with creamy mashed potatoes with garlic and chives. The best part about this braising sauce is that you can use the leftovers for chicken the next day; it's delicious. Continue Reading

Chicken Peanut Stew

Looking back through my past (most recent) posts, it's clear I need to make some apologies to you, dear Reader. Or excuses. Whatever you really want to call them, I haven't been adding content at a pace I'm happy with, so I wanted to make sure I submitted something before we made it through October with nary a new recipe. It seems like this year is just flying by, and with the cooler weather approaching, I'll be much more likely to spend a Sunday cooking and photographing dinner. Continue Reading

Roasted Butternut Squash Lasagne with Cannelini Beans

My husband is Garfield. I don't mean to imply he really is a large orange cat famous for his affection for lasagne, but my husband does love lasagne. And he had a large orange cat when we met, so perhaps there may be something to that. We had a very busy day of cooking over W's birthday this weekend. One of our friends who was coming over to help celebrate is a vegetarian, so along with the homemade pizzas we were planning on baking, I wanted to try something a bit different. Something that was a departure from the bechamel, bolognese, and pasta that I'm used to. Something without any meat. The answer was found in a lovely roasted butternut squash filling that had an assortment of vegetables and cannelini beans. Fresh pasta is the key to this dish, so I highly recommend rolling out your own. It's well worth it, and so incredibly easy to do, you'll wonder why you haven't been doing it all along! Continue Reading

Spatchcocked Sage and Dijon Chicken

If you're like me, you adore the taste of a lovely roasted chicken, but that craving doesn't always occur over a weekend. For a weeknight roasted chicken that is quick, tastes delicious, and still evokes that back-to-basics homey feeling of a roast chicken, try spatchcocking it. I know you're wondering what I just suggested you do to that poor chicken, but spatchcocking is a method that speeds up the cooking process by essentially flattening the chicken and removing some major bones, the back bone and breast plate. It's much simpler than it sounds, I promise. Continue Reading