homemade apple butter

Sunday afternoon I was driving back from Indiana, having just celebrated John's niece's wedding.  It was the first time coming back into town since we've moved.  Passing our old exit... having the rain paint the windshield... feeling the cool of Fall roll in... I suddenly missed our home.  I missed the familiar.  I missed what was comfortable.    

Believe me.  No second thoughts here about selling.  There were many layers to our decision to do so, and we absolutely did what we needed to do.  But I guess - all at once - it hit me.  We aren't home.  Not yet, anyway.

For the first time in years, I don't have a front porch to don with corn stalks and pumpkins. I have no reason to by a hay bale or two.  My Fall decorations are somewhere stacked in a box, piled up high with lots of other boxes full of whatever.  In my head I'm reminded that if this is all I have to concern myself with, I am so very blessed.  Yet in my heart, I'm feeling a bit lost.

So now that Daniel's football practice three or four nights a week is officially over, and we have more time back in our schedule, I am filling my void with even more Fall cooking, reading Fall recipes, experimenting with Fall flavor combos, and sharing my favorite finds with you.  

Circling back to our niece's wedding, Ashley worked herself silly in the weeks leading up to the big day making wonderful, homemade apple butter to give away as favors for wedding guests. It's distinct cloves overtone is marvelous and sets this recipe apart from others I've had.  To yours truly, a slightly forlorned, Fall-lovin', yet currently wondering soul, Ashley's sweet gesture gave me just enough comfort and taste of home.  It made my heart smile and blessed me immensely.  I could easily see this tucked in a small basket with a few homemade scones or a set of unique biscuit cutters like these with your favorite biscuit recipe.

If you start making this soon, you'll have plenty to give away come Thanksgiving or Christmas. Easy, delicious comfort.  Go and bless someone!

Homemade Apple Butter
makes approx. 17 pint-sized jars

• 4 quarts apple sauce
• 7 cups sugar
• 1 1/2 cups brown sugar
• 5 1/3 tablespoons apple cider vinegar
• 5 1/3 tablespoons lemon juice
• 2 teaspoons cinnamon
• 2 teaspoon all spice
• 1 teaspoon ground cloves

~ Mix all ingredients together and pour into crock-pot.

~ Cook on HIGH for 3 hours with lid on. Remove lid and cook another 5-8 hours.

~ Seal in canning jars and store in cool place or cover in airtight container and refrigerate.

   

kickin' hot corn dip

I love it when I come upon a good accident.  In the kitchen, that is.

Our friend's pool house we're staying in, temporarily, has a wonderfully large front porch.  It's a fantastic gathering place and has been a meeting spot for our two families several times in the short time we've been here.  We've already grilled out and taken in more football games on the flatscreen than I can count.  

Last week, we gathered spontaneously again to watch the Manning Story on ESPN.  By the way, if you can catch a rerun, that special is worth your time.   I was completely smitten with the entire Manning family.

We didn't get fancy with the food or anything - just pizza and drinks - but I wanted to come to the table with something and needed a good reason to use up my leftover ears of corn anyway.  In the pantry, I found a can of my new favorite ingredient...

... meet Chipotle Peppers in Adoba Sauce

And Kickin' Hot Corn Dip was born.

Warning:  This IS spicy.  But, oh my, it's good.  The smokiness of the Adobo sauce is crazy delicious with the sweet notes of the fresh corn and creamy cheese.  Throw it in a cast iron skillet to cook, and it's a perfect side at any get-together.  

What's your favorite party food?  Would love to hear from you!

Kickin' Hot Corn Dip
makes about three cups
Ingredients:

• corn cut from approx. 6 ears 
• two tbsp. Chipotle Peppers in Adoba Sauce (although tedious, you can remove seeds to reduce heat)
• 3/4 cup grape tomatoes, quartered
• 1 block cream cheese at room temperature
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 cup chopped cilantro
• pinch of kosher salt

~ Heat oven to 350 degrees.

~ Mix together all ingredients and spoon into skillet and heat until bubbly.

~ Serve with chips.

maple-cornmeal drop biscuits

Hello.  My name is Jen, and I'm a carb-aholic.  I have been for over 30 years, and I am nowhere near recovery.  I'm also a Fall-aholic, and... well... you put those two things together, and everything within you says, "Make the Maple-Cornmeal Drop Biscuits."

Seriously.  Doesn't the name just pull you in?  Especially on those crisp, cool days when you have nothing but time and a cup of stone ground corn meal to spare?

I am not kidding when I say I have fallen in love with my newest cookbook.  The title stole my heart.  Baking from My Home to Yours.  Are you kidding?  Passing it up was not an option. And just as a warning.  Amazon is bad.  Really bad.  Specifically, the "one-click" purchase setting.  If your will-power is less than stellar like mine, two words for you.  

Stay.  Away.

But, I digress.  

Regarding this recipe, these biscuits are easy as can be.  There is no holding your mouth just right to get them to work.  They're tender, yet substantial.  They're slightly sweet and marvelous with a pat of butter or drizzle of honey only.  And as an aside, parchment paper is not necessary if you don't have any.  A buttered baking sheet works just fine.

Fall is official, dear readers, so the Lazy Daisy Kitchen is hopping.  Between now and December, it's full throttle!

one year ago: jen's italian gnocchi and chicken supper

Maple-Cornmeal Drop Biscuits

makes one dozen

• 1 cup all-purpose flour 
• 1 cup yellow cornmeal, preferably stone-ground 
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 6 tbsp cold, unsalted butter, cut in 12 equal pieces
• 1/2 cup cold, whole milk
• 1/4 cup pure, maple syrup

~ Center rack in oven and preheat to 425 degrees.

~ Line baking sheet with parchment paper or butter surface thoroughly.

~ Whisk flour, cornmeal, baking powder, salt, and soda in bowl.  

~ Drop in the butter, and using your fingers, toss to coat the pieces with flour. 

~ Quickly, with your fingertips or pastry blender, cut and rub the butter into the dry

    ingredients until the mixture is pebbly.  

~ Stir together the syrup and milk in a separate bowl and pour over the dry ingredients.

~ With a fork, incorporate the liquid until it's just mixed in with the dry mixture and you

    have a very soft dough.  Do not over-mix.  It should look like this:

~ With a tablespoon, drop twelve scoops of dough onto prepared sheet and bake 15 

    minutes or until puffed and golden brown.

high five for friday

I'm longing for the day that I get on to blog and have a new house to announce.  The next few High Five for Friday's, I'm going to be crossing my fingers that one of the five "highs" is a new home for the fam.  

But until then, this is what I have to celebrate.  And, truth be told, I wouldn't change a thing.

High Five for Friday!

1. I had one of the most unexpected surprises from my dear co-workers that included this bracelet with my two favorite words in the world.  I can't even imagine life without my sweet friends.  And if you can't imagine life without a bracelet like this, visit Lenny & Eva.  Beautiful.

2. After nine years, John has returned to Mustang football and Lipscomb.  With a 4 and 0 season so far, the Mustang stampede can't be stopped.  Man, I love this game.

3. Daniel is full-throttle football, and loves to turn up his jets on the field.  A Colt today, a Mustang tomorrow.  Needless to say, our blood runs purple and gold.

4. I'm not big on doing too much stuff for the sake of "looking younger," but I do want my makeup to stay put after I've taken the time to put it on.  I've tried a lot of primers, and even though this doesn't advertise itself as such, it acts just like one.  I wouldn't be without it!

5. One of those unique, fun gifts from the cool toy section at Cracker Barrell, these drinking straw "glasses" have given us a ton of laughs.  And, yes.  I'm certain we're breaking every table manner rule in the book.

cooking light, cooking right - chicken and wild rice salad with almonds

A slight preview of Fall definitely made its way through Middle Tennessee this last weekend. Saturday was one of the most beautiful we've had in a while.  Much cooler temps and great football from all of our teams made for a perfect day!

I have had this recipe dog-eared for months and months... maybe even years, at this point. Once I knew we were in for a more Autumn-like couple of days, I knew this dish would be up for preparation and review.  With it's blend of wild rice, cranberries, and almonds, it did not disappoint in the least. 

Don't let the time it requires to cook the rice keep you from doing this one.  You can just prep everything else while it's simmering.  It's not bad at all!  In fact, this makes such a large helping, it's worth every bit of work.  John and I have both had multiple meals off of it.  There are all kinds of flavors and textures happening, so I didn't tire of the leftovers one bit.

In other news, last night I made my first batch of Caramel Apple Granola for the season.  I can't believe it's already been a year since I gave that recipe a whirl (and heard angels sing, might I add).  The house smelled wonderful, but something happened to the caramel.  I'm thinking I didn't let the water/sugar mixture boil long enough, so shortly after the butter melted in with it, and I attempted to pour it into the oat/nut blend, it set up ultra-fast and wouldn't evenly coat.  

Well, shoot.  Now we have to eat caramelized buttered sugar bits, hiding among toasted oats and almonds, dusted with ginger, cinnamon, nutmeg and cloves.  Life it so hard.  

Lesson of the night?  Sometimes a mess-up - especially in the kitchen - can be a very good thing.

one year ago: popie's jalapeño poppers

Chicken and Wild Rice Salad with Almonds
makes six servings
Ingredients:

For the dressing

• 1/4 cup white wine vinegar
• 2 tsp sugar
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1 garlic clove, minced
• 2 tbsp canola oil

Remaining ingredients

• 2 cups chicken broth
• 1 1/2 cups uncooked wild rice
• 1 tbsp butter
• 1 cup chopped celery
• 1/2 cup shredded carrots
• 1/3 cup dried cranberries
• 1/4 cup chopped almonds, toasted
• 2 tbsp minced red onion
• 2 cups cooked chicken, cubed (I used a store-bought rotisserie variety... YUM!)

~ Place chicken broth, rice and butter in large saucepan.  Bring to a boil, turn down heat, 

    cover, and simmer 45 minutes or until tender.

~ Meanwhile, whisk together vinegar, sugar, mustard, salt, and garlic in a small bowl.  

    Gradually add oil, whisking continuously.  Cover and chill.

~ In a large bowl, stir together celery, carrots, cranberries, almonds, onion, and chicken.

~ When rice is tender, pour and spread out on cookie sheet to cool.  Add to the

    vegetable/chicken mixture and stir.

~ Add dressing to all and fully incorporate.  Cover and chill until ready to serve.

Adapted from Cooking Light Magazine.

roasted tomato crostini

To those of you who might check the blog frequently for new posts, bless you for being patient with me.  We are no closer to finding a new house to move into, but we do finally feel like we have "found our groove," as John put it yesterday, in our current place.  At the very least, we know where socks and underwear now are!

I thought this was a perfect recipe to use up the last of Summer's tomato bounty.  It would be beautiful with a collection of heirlooms.  These are obviously perfect appetizers, but paired with a salad of some sort, they could certainly round out a nice garden lunch as well.

I have more to come, and no more waiting days upon days for it either.  I'm happy to say our temp-kitchen was cookin' over the weekend!

Have a great week!

Roasted Tomato Crostini
Ingredients:

• handful of cherry tomatoes
• balsamic vinegar
• olive oil
• garlic clove/s
• thyme
• kosher salt
• brown sugar
• crushed red pepper
• ricotta cheese
• favorite toasted bread

~ Preheat oven to 325 degrees.

~ Line a baking sheet with aluminum foil and place tomatoes on top.

~ Mince garlic and add to tomatoes.

~ Drizzle with olive oil, balsamic vinegar, and sprinkle a bit of salt, sugar, thyme and red 

    pepper flakes.  Stir around.

~ Roast in oven until tomatoes burst and garlic and tomatoes are tender, about 25-30

   minutes.

~ Remove from oven and smear toast with ricotta cheese.  Cover with tomato mixture and

    serve.

banana blueberry "ice cream"

We are moved.  Barely.  It's been an exhausting week, but we were able to transfer sixteen years worth of stuff from one house, shed, and barn into another house half the size and a storage unit.  

Embarrassing.  That's the word that kept coming to mind this weekend, as we packed up every box at lightning speed to meet the requested departure deadline.  Embarrassing is how I describe the unexplainable need to have so much stuff I think we have to have just to live.  So little of it is actually necessary.  So much of it is just plain frivolous.  And so when we finally find our next home, we will take time to weed out, because I can't do what I just did again.  Well, let me rephrase that.  I won't do what I just did again.  

I.  Want.  Simple.

And speaking of simple, this recipe is good that way.  AND it's healthy.  AND it's delicious... I mean delicious.  I was wowed by the results, to say the least.

Do make sure to let this sit a few minutes before eating or serving.  It will help with the creaminess factor.  

If I were you, I'd go ahead and make a double-batch of this.  Considering my ice cream addiction, this is a marvelous frozen treat to keep in your freezer at the ready.  Cause we all know two scoops of Moose Tracks every night for a near 40-year old doesn't yield desirable results.

one year ago: Old Fashioned Cobbler

Banana and Blueberry "Ice Cream"
 makes 4 servings

• 4 firm, ripe bananas, cut into chunks and frozen overnight
• 1 cup blueberries
• pinch of Kosher salt
• plash of heavy cream (optional)

~ Puree all ingredients in food processor, scraping down sides, until creamy.  

~ If freezing, let sit 10 minutes before serving.

Recipe slightly adapted from Bon Appetit