Posts Tagged ‘oranges’
The biggest Thanksgiving problem is always how much oven space and time the turkey hogs. Try this sptachcocked turkey that not only takes up less space but is done in 90 minutes!
Turkey, the Thanksgiving staple. However I actually did try to convince my parents into having smoked ham this year instead but that was meat with instant dismissal. Maybe for Easter. It is true though, all the potatoes, green beans, and stuffing seems better fit for turkey. So a turkey is what I cooked when I hosted Friendsgiving at my friends home, marking only the second time I have ever cooked a Thanksgiving meal and both times in someone else’s kitchen. Thankfully I brought along some trusty OXO tools to make this adventure less stressful than the last time, because cooking in someone else’s kitchen is never as easy as your own.
- Poultry Lifter – This is one heavy duty tool used to lift your turkey unscathed onto the serving platter.
- Twine Dispenser – Although I did not need twine for a spatchcocked turkey this is a really handy tool if you do truss your turkey or use twine in other baking/cooking adventures. Pork loin roulade anyone?
- Angled Baster with Cleaning Brush – Whether you are basting your turkey or sucking up the pan drippings everyone needs a good baster. It even has little feet for resting on the counter.
- 2 Cup Fat Separator – Easily removes fat from pan drippings, comes with it’s own stopper and strainer, had measurement markings, and is heat-resistant.
- Stainless Steel Butter Dish – Pass the butter! And don’t worry about butter fingers with this good grips butter dish.
Once you learn how to easy it is to make your own potato chips at home, you may never go back to the store.
For Secret Recipe Club this month I was assigned to Kim’s blog Feed Me Seymour. She has so many great fall recipes to choose from with homemade pumpkin spice marshmallows, stuffed maple vanilla spice cupcakes, and butternut biscuits with vanilla bean butter. And all of her recipes are geared towards all skill levels so no matter your experience, her recipes should not scare you away. Unless of course scary is what you are going for and then you should check out all of her awesome Halloween creations such as her broken glass cupcakes or toxic swap cupcakes. Obviously I had a tough decision.
Homemade potato chips have been on my list of things to make for quite some time. When I found her recipe for sweet potato chips I knew now was the thyme, I mean time (pause to bask in the glory of my corny pun). These sweet potato chips are seasoned with fresh orange zest and thyme resulting in the prefect fall snack and, if I can be so bold, are better than store-bought sweet potato chips. The pandora’s box of homemade potato chips possibilities has just been opened and I have Kim to blame/thank!
One year ago: Pizza for One
Two years ago: Buckeye Rice Krispies Treats
Warm weather means it’s time for sangria. This red wine based sangria has oranges, lemons, strawberries, and nectarines. Drink up and then enjoy the fruit!
You know that 1 hour and 45 minute phone interview I had last week? I just got an e-mail saying I am one of their top 10 candidates, but the earliest they can arrange the in-person interview is sometime in July so I won’t know more for a little while. I will keep you posted (btw it’s in Des Moines, Iowa). In the meantime I have reached my farthest destination on my journey, Rochester, NY. Time to enjoy not driving for a couple days and see my friend Adrienne get married!
Since I had all of these fun things to share with you today and it’s Friday, I decided it was a good day to post a cocktail recipe. I made this with Trader Joe’s Charles Schwab cabernet sauvignon. Cheap wine is always great for sangria because you don’t have to feel guilty about “ruining” it. Feel free to serve this with a splash of lemon-lime soda or another bubbly additive if you prefer such a thing in your sangria but I like mine without carbonation. Go ahead and eat the fruit floating in your drink too. You better believe I did, except for the lemons.
One year ago: Coconut Pecan Cookies
The whole finishing one’s PhD is quite anticlimactic. Especially when you still have to go through the month-long formatting review process, complete a couple more experiments per reviewers requests for a paper, fill out scads of paperwork which includes acquiring several signatures from departments around campus (some of which cannot be completed until I am ready to turn in my badge and keys), and don’t have a job lined up yet. So guess what have I been doing post-defense? Don’t get me wrong, there have definitely been celebrations but I don’t feel relieved just yet.
That being said, enjoy this easy, single-serving recipe for orange chicken with a lot of asparagus! Don’t like asparagus? Swap out with snow peas, green beans or broccoli. And as usual, you could also use your multiplication tables to prepare this for multiple people.
One year ago: Buckeye Monkey Bread Muffins
I wish all lotions, soaps, etc came in bottles that did not use pumps or wands. Why? Because they NEVER reach all the way to the bottom, forcing you to either throw away several uses of perfectly good product, or feel like a penny-pincher for trying to scrape out every last bit. I fall into the latter category and I am not ashamed. I bought the stuff and you better believe I am going to use every last drop that I can get. People say that when I am no longer living on a grad student stipend, my time and effort won’t be worth it anymore but I disagree. It’s less about the money and more about the fact that I don’t like to waste things. This is true of food items as well, as I am constantly finding ways to use up leftover ingredients from a recipe that did not use it all. I call it resourceful.
Anyway, that rant has little to do with these cupcakes although the heavy cream I used for the frosting was leftover from all my ice cream adventures last week. I made these cupcakes for Beth’s non-baby shower themed lunch (she’s not into the whole baby shower/gift opening thing even though she’s about to pop). When I asked what flavor cupcakes she was craving she said orange or something tropical, but nothing fancy. Well you know I can’t make a cupcake and not make it a least a little special, so I made orange creamsicle cupcakes with a swirl of two different frostings on top: orange and vanilla buttercreams. And in case the flavor wasn’t obvious enough I topped them off with orange gummies.
When I told On the Border Products that I was planning a Taco Night dinner, they made sure to send me all the necessary ingredients to complete the taco bar experience. In fact they almost overwhelmed me with options by sending four different kinds of tortillas chips, two cheese dips, and also four salsas with varying degrees of spice and chunkiness. I was excited to see the Guac Blast chips again after the fun chicken recipe I made with them in the past.
But of course what’s a taco bar without some margaritas? They also sent along two different margarita mixes, but instead of filling up the bucket and freezing the entire thing, I decided to mix per order in case people preferred blended or on the rocks. It was really easy to mix and tasted great either way.
For the tacos I decided to make some slow cooked Mexican pulled pork. I’ve made two kinds of Mexican pulled chicken for tacos and nachos so it was time for a little change. Once cooked, the pork was extremely tender and full of flavor. Definitely worth the wait as it was also great topped with On the Border’s salsa, cheese dip and all your other favorite taco toppings.
I also made an avocado cheese ball to go with all those chips, and the recipe will be shared tomorrow!
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Ready for day two of my guest posting saviors? Please welcome Vicki from Wilde in the Kitchen! She became a master of homemade candy last year, and this year has been tackling a list of homemade items which you would normally buy at the grocery store – called the “Why Bother? Challenge”. It is really amazing how easy it is to make so many things we buy on a regular basis instead. She’s also a science nerd like me so be sure to check out her blog!
I’m thrilled to be doing my first ever guest post here on The Spiffy Cookie! I’m always so impressed with Erin’s posts and the fact that she puts up a new and delicious recipe every day of the week! I graduated with my phd a few years ago and I can totally relate to all of her posts about spending the weekend in the lab and explaining to your family that you are in school but you don’t take classes! I don’t know how she manages to post everyday, I was lucky if I had time to feed myself in grad school, not to mention feed the internets!
I decided to share this recipe with you today because of how it was received at work. I baked this cake over the weekend and cut a slice to photograph and then subsequently eat. On Monday I brought it in and set it in the lunchroom with a simple note “Tangerine pound cake”. Upon returning thirty minutes later, I found an empty cake platter with much of the icing scraped off too. Aww, I wanted some…
I just had to laugh. I work with many formed grad students and you never lose the grad student mentality of “free food is always welcome”. I’m sure Erin is also aware of this mantra. If you get an email mentioning free food, you better get there fast or it will be gone!
Tangerine Pound Cake
Luckily, you can make your own tangerine pound cake, although I wouldn’t be upset if there were a free one sitting in front of me right now! If you have access to tangerines, you should use their rind and juice. If you can’t find them at the store (like me) feel free to substitute orange peel and tangerine juice from the bottle.
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
6 tbsp butter, melted
6 ounces, less-fat cream cheese
1/4 canola oil
2 tbsp grated orange peel
1/2 tsp vanilla extract
1/4 cup heavy cream
1/4 cup tangerine juice
1/2 cup tangerine juice
1/4 tsp salt
1 1/4 cup powdered sugar
Preheat oven to 325 F. Coat a bundt pan with cooking spray.
In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, beat together sugar, butter, cream cheese until fluffy. Add eggs, one at a time. Add oil, vanilla extract and orange peel.
Add 1/3 flour mixture to the sugar mixture. Add heavy cream. Add 1/3 more flour. Add tangerine juice. Add final amount of flour and beat until smooth. Pour cake batter into the bundt pan and smooth the top.
Bake cake for 1 hour and 10 minutes. Test cake with a toothpick, it should come out only with crumbs clinging. Remove from the oven and cool on a wire rack for 10 minutes. Remove pan and allow to cool completely right side up.
Prepare the glaze once the cake is cool. In a small saucepan, bring tangerine juice to a boil and cook until reduced by half. Remove from the heat and allow to cool slightly. Add salt and whisk to dissolve. Add powdered sugar and whisk until smooth. Pour over the cake and allow it to pool in the middle.
My friend Amber mailed a batch of this granola to me for Christmas this year. Even though I did not make this I sure did get to enjoy it again and again. It is incredible and I need to share it with you. The orange peel is the superstar of this recipe. I love it in milk, in yogurt or just as a snack all by itself.
One year ago: Chicken Sallopine with Sage and Fontina Cheese
CRANBERRY AND ORANGE GRANOLA
Makes 4 cups
2 cups old-fashioned oats
1 cup sliced almonds
Nonstick vegetable oil spray
1/2 cup agave syrup
1 Tbsp unsalted butter, melted
1 tsp grapeseed oil
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup candied orange peel, sliced into long thin strips
- Preheat oven to 300 degrees. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl, add almonds and let cool slightly.
- Coat same baking sheet with nonstick spray. Whisk agave syrup, butter, and grapeseed oil in a small bowl to blend. Pour syrup mixture over oats; stir to thoroughly coat. Spread mixture on prepared sheet.
- Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove the granola from the oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Source: Bon Appétit, December 2011