Things to Try this Fall

So rather than post all the turkey recipes I have used this week (It takes a long time for 2 people to eat a Turkey, lol). I have decided to post a few recipes that I saw online and want to try (and won't pin to pinterest properly, lol) It's pretty obvious that I didn't take the pictures, lol. They look delicious and share worthy so I hope you try them as well if they appeal to you too!

Cast Iron Blistered Brussel Sprouts

Ingredients
1 pound fresh Brussels sprouts
3 tablespoons canola oil
3/4 teaspoon kosher salt
1 tablespoon honey
1 tablespoon hot water1 tablespoon minced garlic (about 2 cloves)
1 tablespoon soy sauce
1/4 teaspoon dried crushed red pepper $1/2 cup torn fresh mint leaves

Preparation
Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Trim Brussels sprouts, and cut in half lengthwise. Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet. Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes. Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts. Stir in mint leaves, and serve immediately.

Charred Peppers with Feta Dipping Sauce 

 Ingredients
1/4 cup crumbled feta cheese
1/4 cup Greek yogurt
1 green onion, minced
2 teaspoons chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper to taste 1 (8-oz.) package assorted mini sweet peppers
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice

Preparation
Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Whisk together feta cheese, yogurt, minced green onion, mint, 2 Tbsp. fresh lemon juice, and 2 Tbsp. extra virgin olive oil in a small bowl. Stir in salt and pepper to taste. Let stand at room temperature until ready to use. Toss mini sweet peppers with 1 Tbsp. oil; sprinkle with desired amount of salt. Cook peppers in hot skillet over medium-high heat, turning occasionally, 8 minutes or until charred and slightly wilted. Transfer peppers to a plate; drizzle with 2 Tbsp. fresh lemon juice. Serve with feta mixture.

Crispy Sweet Potato-Green Onion Cakes 

Ingredients
4 medium-size sweet potatoes (about 2 1/4 lb.)
2 eggs, lightly beaten
1/2 cup flour
2 red jalapeño peppers, chopped
1 1/2 teaspoons kosher salt
1/2 cup thinly sliced green onions, divided
1/4 cup canola oil
Lime wedges

Preparation 
1. Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, and place in a medium bowl; mash with a fork. Peel remaining sweet potatoes, and grate, using the large holes of a box grater. Stir grated potatoes into mashed potato. Gently stir in eggs, next 3 ingredients, and 1/4 cup green onions just until combined.

2. Pour oil into a 12-inch cast-iron skillet, and heat over medium heat to 350°. Carefully drop mixture by tablespoonfuls, in batches, into hot oil, pressing lightly to flatten. Cook 5 to 6 minutes on each side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200° oven up to 30 minutes. Sprinkle with remaining 1/4 cup green onions just before serving. Serve with lime wedges.

Dining Out!

Hubs and I like to have "date night" on Friday evenings. It's really fun for us since we are so busy during the week sometimes it feels like we don't really see each other. We try to pick a different restaurant each week depending on what we are in the mood for and how far we feel like traveling. There aren't a lot of choices in our little home town so we try to branch out if we aren't completely exhausted. A few weeks ago we went to an old favorite, Angellino's in Mansfield. I love this place and was surprised it wasn't busier on a Friday night considering the quality of the food and the generous portions. I guess people are happy going to Crapplebee's down the street - whatever! I had Angellino's Milanese with broccoli over angel hair. So delicious. I get this dish every time because it is so good. It took me a couple of days to eat it all but nothing went to waste. So good!

Angellino's Milanese with Broccoli

the next new place I tried was a breakfast joint in Waterford called When Pig's Fly Cafe. It was a haul from my house but I planned on doing some shopping in that area so it was a good way to start the day. What drew me to the place was that they make their own corned beef hash. I love a good corned beef hash but that stuff in a can is DOGFOOD in my opinion. So gross. I am always so disappointed when I see it on breakfast menus and find out that it is canned. I ordered the Irish Omelet which was eggs, corned beef hash and Swiss cheese and a side of homefries.  It came with toast and I ordered Rye. I have to say I really liked this little cafe. The omelet was fantastic and there were some cinnamon scones on the counter that looked REALLY good! I also like that the coffee was self serve. No waiting for the waitress or having them continuously interrupting you for a "warm up".

Irish Omelet, Homefries and Rye Toast

Leftover Takeover

So,  the last weekend of September we decided to have a cookout and invite over our friends. It was a gorgeous day and there were tons of things going on all over the state. When that happens, you can never really accurately gauge how many people will actually show up. We always plan for 100% turn out and that never happens but we feel better when we are prepared and know there will be plenty of food for everyone. In this instance, we were completely overwhelmed with leftovers. Thankfully, some we could freeze and we got people to bring a good chunk of what we couldn't home with them; but we were still left with lots of chicken and shrimp. So I said, I will use up all those leftovers by making a BIG pot of jambalaya. I knew I had a ham steak in the freezer and I could pick up killer andouille sausage and all of the veggies I needed at the farm. BAM! Problem solved, leftovers consumed. Well, let me tell you, once it was all made, I had MORE leftovers than I started with! LOL! I probably had 8 pounds of the stuff! I had my parents come and help me eat some, I ate it for a few days (Hubs thought it was too spicy - the big sissy), thankfully I was hitting the Flea Markets with my bestie and her son eats like a horse so I probably sent a good 5 pounds of it home with her. I am now, thankfully, down to 1 container full! YAY! So, despite the short takeover, nearly all of the BBQ leftovers have been used and have not gone to waste!

Jamming Jambalaya (adapted from Emeril's recipe)

1 bag medium sized cocktail shrimp, thawed

4 chicken breast halves, diced

1 large ham steak, diced
1-2 tablespoon Creole seasoning, I use Tony Charchere's
2 tablespoons olive oil
2 chopped onion
2 chopped green bell pepper
4 -5 stalks chopped celery
5 cloves chopped garlic
1 chopped tomato

1/2 C white wine

1 can diced tomato with juice
3 bay leaves
1 Tablespoon Worcestershire sauce
hot sauce to taste
4 cup rice
8 cups chicken stock
8 Andouille sausage, sliced
Salt and pepper

In a VERY large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.  Add garlic, chopped tomatoes, bay leaves, Worcestershire, sausage, chicken, ham and hot sauces. Saute until meats are mostly cooked. Deglaze bottom of pot with wine, let simmer. Add canned tomatoes, chicken stock and rice. Stir. Lower heat to a simmer and place lid. Let cook low until rice is cooked and most of the liquid is absorbed. Stir in shrimp just before serving and let heat through.

Way Too Much Leftover Jambalaya!