This turned out well: Cooks.com – Pineapple Upside-Down Cake. I substituted pineapple packed in juice for the pineapple packed in syrup and made it in a round cake pan instead of a 8×8 pan. In the past, I’ve used pineapple rings instead of crushed pineapple, but it is easier to cut the version with crushed pineapple.
I made soda bread today using this recipe from Simply Recipes. The article suggested using a cast iron skillet to bake it in the oven, which worked very well. I followed the recipe except for substituting currents for raisins. It was quite yummy.
Last Saturday we had a pot-luck with a German theme. I had always wanted to make sauerbraten, so I made what looks like a traditional Sauerbraten recipe from the Food Network. However, I also decided to try a much simpler version (skipping the marinating step) called Crock Pot Sauerbraten (the first of the two recipes at this link).
Although the traditional recipe turned out well, my guests and I preferred the Crock Pot Sauerbraten. The only change I made to the recipe at the link was to brown the meat in a little olive oil before putting it and the rest of the ingredients in the crock pot. The ingredients (including a 3.75 pound roast) almost over-flowed the crock pot, and I would use a larger size next time if I had one.
Updated 11/10: I’ve posted the recipe with my changes at Crock Pot Sauerbraten.
The recipe for dinner tonight is named after the chef, not the holiday. I’ve never made Chicken Marsala before, and decided a recipe from Momma Mormoni…On Demand, a privately published cookbook, looked good. I’ve never had a recipe tell me “bad cook, start over” before. But then I’ve never had a cookbook offer “Feel free to come over and try it in my kitchen” either. (I don’t know how to make the accent: sorry.)
I’ve been looking for the perfect pork chop recipe. Our George Foreman grill works well for some things, but dries out pork chops. My criteria for a perfect recipe is that it is easy, not too high in fat, and results in a moist pork chop that can be cut with a fork. Last night, in my quest, I made Pork Chops with Mustard Sauce, which isn’t perfect, but is worth making again. I served it over egg noodles.
I made roast chicken last night. I don’t make this nearly often enough considering how much I like it and how easy it is. My recipe is simplicity itself: take out the inner bits of a whole chicken and put them down the disposal, rinse chicken with water, stuff which a peeled and quartered onion, put on the jelly roll pan, and bake in the oven for 350 degrees according to the poultry chart in my Good Housekeeping cookbook. A four pound chicken takes 1.5 to 1.75 hours to cook.
The onion keeps the chicken breast, my favorite part, from drying out. Jack and I are a good fit: he likes the dark meat and I like the white meat.
I belong to the The Rocky Mountain Inkslingers, a rubber stamping club that meets once a month. This month, we swapped recipe cards, suitably decorated with rubber stamps. For my recipe, I chose Crockpot Arroz Con Pollo, which has become a staple since we first tried the recipe about a year ago. The chicken always turns out well, and the results are fresher tasting than a lot of crockpot recipes, perhaps because the peas are added an hour before serving.