Chewy Pecan Bars

 

A number of years ago, and by a number I mean that it could be 10, it could be more, who knows? The time flies by so quickly I have a hard time keeping track. Anyway, back in the day, the Archway Cookie Company used to offer, in their collection of cookies, pecan cookies. They were similar to a chocolate chip cookie without the chocolate chips. Those were my favorite of all of the cookies they made, so naturally they were discontinued. This pretty much happens with all of my favorite products, don’t get me started.

I was wondering about those cookies the other day and started googling for recipes. I didn’t come up with exactly what I was looking for, but I managed to combine enough recipes that I found, providing me with the results that I was hoping for. I prefer a crunchy rather than chewy cookie, so I baked mine for the full 35 minutes, probably more like 37. If you would like your cookie crispy on the outside, chewy on the inside, you might want to opt for the lower end, say 28 to 30 minutes. Once you get started, it’s hard to stop eating these.Chewy Pecan Bars

1 c. butter, melted
1 c. sugar
1 c. brown sugar
2 t. vanilla extract
1 t. butter flavoring
2 large eggs
2 c. flour
1 t. baking powder
1 t. kosher salt
1 c. pecans, rough chopped

Preheat oven to 350°F. Line a 9” x 13” straight-sided baking pan with aluminum foil, leaving a 2-inch overhang on both of the long sides. This will facilitate easy lifting from the pan after the cookies have been baked and cooled. Spray foil with Baker’s Joy; set aside.

In a large mixing bowl, beat together the melted butter and two sugars until smooth and creamy. Stir in vanilla extract and butter flavoring. Add eggs, one at a time, beating after each addition. Add flour, baking soda, and salt, and beat until incorporated; do not over mix. Fold in pecans.

Transfer batter to the prepared pan and smooth out. Bake for 30 to 35 minutes until golden brown and the edges are crispy. Remove from the oven to a wire rack and let cookies cool completely before removing from pan and slicing into squares.

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Pasta with Spinach, Olives & Feta

I have been a journal keeper for the past 30 years, maybe longer. You can imagine how many spiral bound books of all shapes, types, and sizes, that I have filled throughout the years. The other day, while cleaning a bookcase, I decided to take a number of them down (comprising the years 1997 through 1998), and read them. I was struck by how frantically busy my life was at that time, wondering how on earth I managed to get everything done that I did, and still stay sane (although that is open to debate). I had written about an evening that the late Mr. O-P and I spent with friends. We used to socialize with two other couples. Sadly, of the six of us, I am the only one left. Our best friends at the time, I suppose, were Lenny and Stef. They were fun, whimsical, and serendipitous. I remember one afternoon Steffie called, said she wanted to try a new recipe, and invited us over for dinner. Two hours later we were relaxing with cocktails on their patio while she stirred up a pasta dish in the kitchen. I had forgotten all about that evening until I read about it in my journal. I also wrote that I loved the dish and wanted to ask for the recipe, but upon learning that Mr. O-P didn’t care for it, I didn’t pursue it.

I had described the recipe as pasta with spinach, olives, and feta. I got to wondering about that, so I googled those ingredients and came up with a number of different recipes. This one is a combination of all of them, and while I don’t remember at all what that dish tasted like in 1997, I will say that I quite enjoyed it when I had it last night.

Pasta with Spinach, Olives & Feta

8 oz. farfalle
2 T. extra virgin olive oil
1 T. balsamic vinegar
1 T. Melissa’s minced garlic
1½ T. capers
½ c. kalamata olives, pitted and halved
2 handfuls fresh baby spinach, chopped
1 4-oz. container feta
Freshly ground black pepper

Cook pasta according to package directions. While the pasta is cooking, in a large bowl, whisk together olive oil, vinegar, and garlic. Stir in capers, olives, spinach, feta, and black pepper. When pasta has finished cooking, drain and immediately dump it into the bowl with all of the other ingredients. The heat from the pasta will wilt the spinach. Toss to coat, and serve immediately. Leftovers can be refrigerated to enjoy later.

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CATAN: The Official Cookbook, Reviewed

  

I​nitially, when I was offered this book for review, I was going to pass. After all, I had never heard of the game CATAN, so what could I possibly have to say about it that would be of any use to anyone? Never before has that old adage, Don’t judge a book by its cover, been more suitable than it turned out to be here.

  CATAN: The Official Cookbook is a WONDERFUL cookbook, full of beautiful photography, and delicious recipes. Before I get into the meat of the cookbook, so to speak, I’ll add that my number two son pointed out that CATAN was mentioned in The Big Bang Theory. If you are a TBBT fan like I am, you probably remember the episode where the guys were playing cards and Sheldon needs wood.  I’ll say no more.

Now to the book. It features 187 pages of the most delicious collection of recipes that I have seen in a long time. The photography is beautiful, the text is written large enough so that you can see it across the room (something I find handy), and a photo accompanies every recipe. The photos are so vibrant and beautiful that you’re going to want to lick the page.In keeping with the theme, a hexagonal box in the upper right hand corner of every recipe tells you how many people it serves, as well as how many minutes you will be devoting to prep time. The hexagonal box is indicative of the shape of the game.At the beginning of each recipe is a little blurb to tie it in with the game. The recipes themselves are easy to read with the ingredients set off to the left in a yellow box, the instructions on the right. I like this layout.There is a wide variety of recipes to please all tastes, with (thankfully, you don’t always see this) a comprehensive index in the back.The book is divided into five parts.

Game Night Snacks

Food for the Road

Adventurous Feast

Hard Won Desserts

Cheers for Victory

 Take a look at the recipes they have to offer, and tell me that you won’t have a difficult time deciding what to make first.

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 Disclaimer: I received a complimentary copy of CATAN: The Official Cookbook from Ulysses Press in exchange for an honest review.

Chicken Potpie Noodle Dish

 

I love chicken potpie. I don’t particularly love to make chicken potpie because I don’t like dealing with crust; pastry and I just do not get along. When I found this dish online, I thought it was for me. It has all of the wonderful flavors and goodness of potpie filling, with no hassles of the pastry. It’s all just stirred together nicely with egg noodles and served in a bowl. This is wonderful comfort food. If you’re inclined to work with pastry, forget about the noodles, and put this concoction in a pie. It’s delicious any way that you’d care to serve it.

Chicken Potpie Noodle Dish

 6 oz. wide egg noodles

2 T. butter

2 Melissa’s shallots, diced

3 carrots, sliced

2 ribs celery, sliced

6 button mushrooms, sliced

1 t. Melissa’s minced garlic

1 c. frozen peas, thawed

½ t. kosher salt

¼ t. freshly ground black pepper

¼ t. Montreal Chicken Seasoning

2 T. flour

1 c. chicken broth

1 c. heavy cream

1½ c. cooked chicken breast, cubed

 Cook noodles al dente, according to package directions.

In a large skillet, melt the butter over medium-high heat. Stir in the shallots, carrot, celery, mushrooms, garlic, and peas; season with salt, pepper, and chicken seasoning. Sauté for about 6-8 minutes until vegetables are soft. Stir in the flour until combined.

Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer, and stir occasionally until thickened, about 5 minutes.

 Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if desired.

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Product of the Month: Cordless Table Lamps, Set of 2

 

I have been interested in getting cordless lamps ever since I first saw them on Instagram. I have long wanted to have lamps on my dining table as a modern change from candles. When I spotted these, at such an amazingly good price considering that you get two of them, I couldn’t resist. I am a happy camper! I have tried them in the guest bathroom, on a shelf, in a dark corner of the kitchen, and the dining table, as you can see in the photos, and they work absolutely everywhere. As far as placement, you are only limited by your imagination.  They can add a subtle glow, or a more dramatic lighting effect to anything in your home to which you would like to draw attention.

The bases are heavy and the lamps are sturdy, so they will not easily tip over. You also have the choice of three different levels of lighting: warm light, warm white light, and white light. Once charged (5-6 hours) these can be used continuously for 10-25 hours, depending upon the chosen level of brightness. With the days getting shorter, and cooler weather moving in (eventually), nothing charms like the subtle glow of atmospheric lighting. I cannot say enough about these, that's why they are my product of the month. 

 

You can find them here.

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Zucchini Cornbread Casserole

 

It is officially fall; can you believe it? I don’t know about you, but I find the passage of time to be rather shocking. At any rate, it’s best to enjoy every day as well as we can, and that includes good food. I made a big pot of chili over the weekend, and wanted to have something to serve alongside. I wanted a side dish, and yet not a side dish, something more like bread, but not. Tall order, no? Enter the Zucchini Cornbread Casserole! This came as a result of my having purchased a zucchini, forgotten why, and then desperately trying to use it before it got slick. Some things, it would seem, work out just fine.

Zucchini Cornbread Casserole

 2 large eggs

1 t. garlic powder

1 t. cumin

1 t. kosher salt

1/4 t. freshly ground black pepper

1 large zucchini, grated, not drained

1 large Melissa’s shallot, diced

1 Melissa’s pickled jalapeño, diced, seeds removed

1 14.25-oz. can corn, drained

1 15-oz. box Famous Dave’s Original Recipe cornbread mix

1 c. shredded cheddar cheese

1 c. shredded Monterey Jack cheese

 Preheat oven to 350°. Spray an 8” x 8” glass baking dish with PAM; set aside.

 In a large mixing bowl whisk together eggs and seasonings. Stir in zucchini, shallot, jalapeño, corn, cornbread mix, and the cheddar cheese. Blend thoroughly to moisten all ingredients, but do not over mix. Turn out into prepared baking, smooth top, dish and top with the shredded Monterey Jack cheese. Bake for 50-55 minutes until the top is golden.

 Serve with soup, stew, chili, or devour it all on its own.  It’s great with a drizzle of hot honey.

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Easy Steak Modiga

 

Is Steak Modiga just a Saint Louis thing? I ask because there are a lot of recipes for this dish online, most of which have a St. Louis connection. We have a wonderful Italian community here in the St. Louis metro, and a lot of good restaurants, many of which serve this delicious dish. I shared a recipe for it some time ago from one of my favorite restaurants, Favazza’s, that you can find that here. That recipe, although delicious, is a bit involved. I was in desperate mood for a filet mignon, and decided I was going to take all of the recipes for Steak Modiga that I had, and compact them into something quick and simple. This is it. Not only is it company worthy, but you can have it on the table in under 30 minutes. I served mine with a salad and a roll, if you want to serve yours with rice, or a baked potato, you’ll have to start both of those things before you start your steak.

Easy Steak Modiga

 2 T. olive oil, divided

1 c. Italian breadcrumbs

Montreal Steak Seasoning

4 6-oz. filet mignon​s

2 T. butter

1¹⁄₂ t. Melissa’s minced garlic

4 oz. sliced mushrooms

2 T. flour

1 c. chicken stock

¼ c. dry white wine

1 T. freshly squeezed lemon juice

¹⁄₈ t. salt, to taste

¹⁄₈ t. freshly ground black pepper, to taste

¼ c. heavy cream

4-6 ounces provel cheese*, room temperature

​Preheat oven to 400°​F. Rub steaks with 1 T. oil, dredge in breadcrumbs, and sprinkle with steak seasoning; set aside for 5 minutes.

 Heat remaining tablespoon of oil in a 12” oven-safe non-stick skillet over medium/high heat until oil is shimmering. Place steaks in skillet and cook until well browned, about 3 minutes. Flip steaks and brown reverse side for about 3 more minutes. 

Leave steaks in pan, place in oven and roast until meat registers 120° to 125° (for medium rare), 4-7 minutes.

 While steaks are cooking place a sauté pan over medium-low heat, add butter. When butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds. Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.

 Gradually stir in chicken stock, wine, and lemon juice; add salt and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3 minutes. Stir in heavy cream. Remove sauce from heat; set aside and keep warm.

Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.

 *This is a St. Louis thing. IYKYN. You can substitute provolone.

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