Pomegranate Pepper Cherry Chicken

With tasty asparagus.

Made a delicious and colorful meal with cherry, peppers, pomegranates and chicken.

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Delicious hot fresh blackberry pie with vanilla ice cream

Michael brought over some super ripe and delicious blackberries and made pie. Mmmmm pie.

Delicious home-grown garden tomato salad [things that make you go mmmmmmmmmm]

Delicious home-grown garden tomato salad

Fresh garden grown tomatoes, basil from the farmer’s market, olive oil, basalmic vinegar, fresh rosemary, sea salt, pepper. Quite tasty.

And here’s the whole salad, marinating in deliciousness.

Delicious home-grown garden tomato salad

Our countertop project got written up by The Home Crowd

Portrait of Kristin and the Kitchen

The Home Crowd did a really nice write-up of our kitchen countertop project: The Home Crowd: Granite countertop with built-in river using pictures from our Kitchen Remodel Project Photos Flickr set that documented the build process.

Thanks! 🙂

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Moroccan Chicken and Prunes

Michael's Moroccan Chicken and Prunes + Delicious Saffron Risotto

Adapted from a traditional recipe:

Michael’s Moroccan Chicken and Prunes

  • 4 large, boned chicken breasts
  • 1 lb high-quality, pitted prunes
  • ~10 T extra virgin olive oil
  • ~3-4 T clear, light honey
  • ~ 2 T grated fresh ginger
  • ~ 1-2 T chopped, salt-cured capers (brined fine, too)
  • ~ 2 t ground cumin
  • 1 small-medium red onion, diced
  • 3 large cloves fresh garlic, minced
  • 1.5 c good white wine
  • Lots of chopped fresh cilantro
  • 4 oz (about a large handful) of dry, oil cured black olives (not Greek or Kalamata), preferably with Herbes de Provence.

In a small bowl, mix ~10 Tbsp olive oil with 3-4 Tbsp clear honey (whiter is better). Whisk in ~2 tsp cumin, about a tablespoon of grated fresh ginger, and about a HEAPING tablespoon of chopped, salt-preserved capers. Add 3 minced cloves of garlic and a diced, small-medium red onion.

Lay four boned chicken breasts and a pound of high-quality pitted prunes in a French or Dutch oven (or casserole). Coat prunes and chicken with oil/honey/onion mixture. Then add to the dish 1.5 cups good white wine (we liked a Sauvignon Blanc) and one handful of chopped cilantro. Also, add 3-4 oz (large handful) of pitted, dried black olives (cured in oil (not Greek or Kalamata), preferably with Herbes de Provence).

The chicken and fruits should fit tightly in the pan and shouldn’t be layered too deeply (not much more than one layer of fruit on top of chicken). If the liquid doesn’t just cover the fruit and chicken (you don’t want it swimming, but you do want all the prunes submerged), whisk together some more oil, honey, cumin and ginger and add a splash more white wine.

Let sit on counter for 45 mins (or in fridge for an hour or more).

Place in preheated oven at 350 degrees F for 40-45 minutes. Prunes and olives should be succulent and soft. Chicken should be perfectly moist. Very little liquid will actually be left in pan after serving.

Serve with couscous, rice, or saffron rissotto. Garnish with fingertips-full pinch of fresh chopped cilantro. Be prepared for a mind-numbingly pleasurable experience if you do this with the saffron risotto.

Michael's Moroccan Chicken and Prunes + Delicious Saffron Risotto Michael's Moroccan Chicken and Prunes + Delicious Saffron Risotto

Michael's Moroccan Chicken and Prunes + Delicious Saffron Risotto

Very tasty homemade chicken stock for the risotto:

Michael's Moroccan Chicken and Prunes + Delicious Saffron Risotto

Michael's Moroccan Chicken and Prunes + Delicious Saffron Risotto

And the delicious saffron risotto:

Michael's Moroccan Chicken and Prunes + Delicious Saffron Risotto

St. Louis Food Blogger Potluck

So tasty food, good people, blogger nerds. 🙂

St. Louis Food Blogger Potluck

St. Louis Food Blogger Potluck

And a really tasty macaroni and cheese with peas and bacon on top dish from the potluck:

St. Louis Food Blogger Potluck

Iron Stef did a good writeup of the event. Here is a list shamelessly copied from her post about the bloggers represented at the potluck:

It was a very fun time!

Tasty buttery carrots with red chiles

Tasty buttery carrots with red chiles

Really tasty buttery carrots with brown sugar and chiles. Sweet and spicy! 🙂

Delicious Halibut Ceviche

Delicious Halibut Ceviche

Michael made some really tasty ceviche using up about 2lb of halibut that he caught in Alaska. It was delicious.

Delicious Halibut Ceviche

Ingredients included:

  • Halibut
  • Lime juice
  • Grapefruit juice and pieces
  • Red and green chiles
  • Sea salt
  • Tomatillos
  • Cilantro
  • Garlic
  • Mint

Delicious Halibut Ceviche

AppleSproutBacon Hibernation Preparation

Michael brought this tasty recipe tonight and cooked up a yummy feast!

Grab at the store:

  • 1 lb brussels sprouts
  • 1 lb bacon (yes, take the time to get it cut at the counter)
  • 2 large granny smith apples
  • 3 cloves garlic
  • 1 lb pasta
  • 3-6 T butter
  • a chunk of pecorino Romano
  • salt and pepper

Trim and quarter 1 lb brussels sprouts. Put in pot of room temperature water to soak.

Slice 1/2 lb – 1 lb bacon pieces into thirds or quarters (roughly 2″ lengths) and begin to saute in large/deep pan (good pork – pancetta, guanicale – would be nice, but bacon was great; more is better, I think)

While bacon is cooking, cut two large granny smith apples into 6ths. Chop each segment into chunks (you want bite-size, but not too small; BIG bite size).

When bacon is 3/4 cooked, pour off 1/2-3/4 of the fat, leaving 1/4 cup or more behind; enough to grease the sprouts, etc.

Add 3 cloves garlic, minced, to the bacon and hot fat.

Turn on broiler.

After 1 minute of essentially deep frying the garlic bits, add the sprouts (strain/drain soaking-water first). Sauté a few minutes until all sprouts slightly yellow and start to soften on outsides.

Add apples and sauté until all apples look a little yellowed, which won’t take as long as the sprouts.

Throw whole pan onto middle rack under broiler for a while (~4-5 minutes) until sprouts and apples are lightly roasted and sprouts are soft to the wooden-spatula-poke.

Remarkably, the sprouts get tender and the apple pieces stay a little crisp and plenty juicy on the inside.

Meanwhile, plan to have 1 pound of pasta coming out of the water just after vegetables go into the oven (I used spaghetti, but penné or angel hair both sound good, too.)

Have on hand several tablespoons of melted butter (3-6, depending on your love of butter, again, more is better, I think). Toss pasta with butter, and add grated (fresh if possible) pecorino Romano liberally.

Salt lightly. Grind pepper vigorously.

****Get large serving bowl. Make a big ol’ party out of sprouts/apples/bacon/garlic/pasta/butter/cheese.

The result is killer: Sweet (apples), salty (bacon), bitter (sprouts), and sour (apples), fragrant (garlic), and deeply satisfying (carbs, butter, cheese, bacon fat, mmmm…) You’ll dig it.

Don’t plan on having room for ice cream afterward.
(Do plan on having a place to sleep nearby. Hibernation will ensue.)

Bacon chocolate chip cookies with maple glaze (and bacon!) look good

Bacon Cookie

We’ll have to try this recipe for bacon chocolate chip cookies sometime.

Then we started talking about what bacon has successfully been added to, and the thought of the maple bacon bar donut at Voodoo donut back home, and Vosages bacon chocolate bar made me wonder..

Could I make a cookie with bacon? How about a chocolate chip cookie?

Looks good! 🙂

More pictures and recipe for Bacon Chocolate Chip Cookies