3 Last Minute Halloween Treats

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I have to tell you that my co-workers really get in to Halloween.  The other day I walked in and there were hanging bats, twinkling skulls light, cobwebs, and even a rat or two lurking around the aisles.

I love Halloween myself, especially the costumes and the make-up.  I was once a "cat" character from the play Cats.  I love doing the make-up on that one.  I also remember one year as a unicorn.  So many good times celebrating Halloween.  These days it has a totally different memory associated as it's also my and MGG's dating anniversary.  So our celebrations have taken a little different turn than the usual boo-fest!

This year my co-workers decided to have a potluck, with all Halloween treats.  Sugar heaven for sure!  So I went on to Pinterest and chose 3 treats that I could make quickly, but would be totally cute and wow my co-workers.

Treat #1:   Sweet and Salty Halloween Crackers
Found on Pinterest here.  This is an easy treat to make using store bought (bright) orange peanut butter crackers, black candy melts, and Halloween sprinkles.  Just melt the candy in a bowl according to the package directions.  Dip one corner in the candy mixture and place it on a sheet pan lined with wax paper.  Add sprinkles and allow to dry.  Simple!

Treat #2:  Frankenstein Monster Cookies
Found on Pinterest here.  This is a totally sweet treat.  Buy some chocolate wafer cookies, neon green candy melts, chocolate sprinkles, and candy eyes.  These are really fun and easy to prepare.  Just dip the wafers in the melted green candy and place on a sheet pan lined with wax paper.  Then sprinkle chocolate sprinkles on the top 1/4 to make the hair.  Add 1 or 2 eyes, then add another chocolate sprinkle for the mouth.  Allow to dry and then you have a cute treat to share!

Treat #3:  Savory Spiders
Found on Pinterest here.  I really like this one, and think it was the easiest to make.  Buy Ritz crackers, peanut butter, pretzel sticks, and candy eyes.  To make just take one Ritz cracker and add some peanut butter to the inside.  Break three pretzel sticks in half and add them horizontally to each side so they are sticking out like legs.  Add more peanut butter to the inside of another cracker and place on top of the one with the pretzels.  Push together so they adhere well.  With another dab of peanut butter add two candy eyes on the top cracker.  Repeat, repeat, repeat!


These will all be a big hit at the party.  They are almost too cute to eat!
Happy Halloween!

Steak Picado

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Let's make some Mexican food! 

This dish was born out of picking what looked good in the market that day.  Walking by the meat counter I spotted some beef cut up for Steak Picado.  An easy stew-like Mexican Dish that is delicious and flavorful!  It sounded good and I've never made it so let's try something new!

I picked up some onion, red bell pepper, and jalapeno from the produce section and set off for home.  Time to get out your cast iron skillet!  I love cooking with it as the heat retention is just what this dish calls for.  I use this one.

The recipe I chose calls for Roma tomatoes, but I just used a can of diced tomatoes and it turned out just fine.  The dish is also filled with great spices that give it that unmistakable Mexican flavor I love and crave.  

The dish takes about 1 hour to cook so it might be best as a great Sunday dinner!  The beef is a round steak or thin cut sirloin that has been cut into small bite sized pieces.  First it's stir fried in a skillet, then you do the same with the veggies, then the whole thing is simmered or braised in water for about 40 minutes to tenderize the beef and meld it all together.

Boy is this dish good!  Similar to a stew, you can serve this along side a rice dish such as my Confetti Rice and some tortillas.  They are the perfect vehicles to sop up all the juiciness!

Enjoy!





Steak Picado 


Serves 4
Time:  about 1 hour

1 to 1 1/2 lbs of steak (thin sliced sirloin, or round steak)
2 Tbls canola oil
1 yellow onion, thinly sliced
1 14 oz can of diced tomatoes
3 garlic cloves, minced
1 red bell pepper, diced into 1-inch pieces
2 jalapenos, minced
2 Tbls chili powder
1 tsp cumin
1 tsp dried cilantro or coriander
1 tsp black pepper
1 tsp kosher salt
Up to 2 cups water (see directions)

Heat a large cast iron skillet over medium-high heat.  Add the beef and cook until just browned.  Remove and drain on a paper towel lined plate.  Meat will not be cooked all the way through at this point.  

Add oil to the skillet and heat about 1 minutes.  Add the onions and cook until they are translucent about 3-4 minutes.  Add in the garlic, tomatoes (and juice), bell peppers, and jalapeno.  Add the beef back to the skillet and all the seasonings.  Stir to combine.

Add the water slowly to barely cover the beef and vegetable mixture; you may not need all two cups, depending on the size of the skillet.  Bring the mixture to a boil.  Lower the heat to medium low (simmer) and cover with a lid.  Cook about 40 minutes stirring occasionally.  (Note: you don't want the water to evaporate, it should be juicy. If you see that it is, reduce the heat a little and add a touch more water.)  

Serve with a side of Confetti Rice and tortillas.


adapted from Quick and Easy Steak Picado

Mom's Old Fashioned Country Zucchini Bread

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There's nothing better than quick breads from my childhood.

Mom used to make them a lot and I'm fond of them all, but when it's late summer/early fall I get a craving for a cinnamony zucchini bread.

You see, it doesn't taste like zucchini, and the texture won't let you know there's zucchini in there either.  However, like carrot to a carrot cake, zucchini produces a moist and tender cake like bread.  

So digging through my mom's recipe archives I went and dug up her Old Fashioned Country Zucchini Bread.  This is the perfect bread for this time of year.  The winds are blowing, there's zucchini everywhere, and cinnamon flavors warm you up and make you all cozy.  

This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert.  

Enjoy!

Mom's Old Fashioned Country Zucchini Bread

Makes 1 8x4" loaf

2 medium sized zucchinis 
3 cups all purpose flour
1 cup sugar
1/2 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
3/4 cup canola oil
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup raisins
Nonstick cooking spray

Preheat the oven to 350 degrees.   Spray an 8x4-inch loaf pan with cooking spray.

Trim the stem and root-end from the zucchinis and using a food processor using the shred blade, grate the zucchini.  You should end up with about 3 cups of shredded zucchini.

Place the grate zucchini in a clean kitchen towel over a bowl and all to drain while you put together the other ingredients. 

In a large bowl add all the dry ingredient.  In a small bowl add the eggs, oil, and vanilla.  Whisk to combine.  Add to the dry ingredients and stir until just combined.  

Gather the towel with the zucchini and squeeze to extract as much liquid from the zucchini as possible

Add the zucchini, nuts, and raisins to the mixture and gently fold in just until it is all distributed and combined.  The mixture will not be very wet, more crumbly.  Spoon the mixture into the loaf pan and pat the top to even out.  

Bake for 60 - 65 minutes, until a toothpick inserted in the middle comes out clean and the top is golden brown.  They will be crunchy on the top and tender on the inside.  Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.

Kitchen Note:  This bread will keep in an airtight container for several days. You can also freeze a loaf or slice by wrapping them in cling wrap and then foil.  Freeze up to 3 months.

Cranberry Walnut Muffins

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Fall reminds me of certain flavors.  Earthy whole wheat flour, cinnamon, pumpkin, apples, and cranberries come immediately to mind.  So today we are going to enjoy a recipe that has some of those flavors to get you in the mood for fall.


I used to work in the MGM Production plaza which was a complex of business headquarters.  It was a great complex and had a building with a food court that housed many different eateries.  One I particularly remember is the Coffee house that was open at the crack of dawn serving coffee drinks and some yummy pastries. 

I remember the day that I tried their Cranberry Walnut Muffins.  I thought I had died and gone to heaven.  A piping  hot muffin filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying.  That muffin became a daily habit/ritual of mine for quite some time.  So much that I can still taste them all these years later.


It's wonderful how food brings back memories don't you think?  They can trigger all sorts of happy and sad times.  It's a powerful sensory experience when food is linked that way.

So I've decided that enough time has passed since I had my favorite indulgence and I've recreated that muffin at home.  No longer will I be deprived of that comfort feeling I had when biting into that hot muffin!  Today I'm sharing that with  you so that you too can enjoy the comforting feelings.


I took my basic muffin recipe and added some whole wheat flour for earthiness, along with some walnuts for crunch, cranberries for a flavor pop, and a dash of cinnamon.  I made these in an autumn shaped muffin tin of leaves, acorns, etc....but don't despair, they work perfectly in a regular shaped muffin tin!

Try these warm and comforting muffins this weekend.  The aromas that will fill your kitchen will make the masses come running for breakfast!


Enjoy!



Cranberry Walnut Muffins

yield:  6 muffins

Ingredients:

1 egg

1/2 cup 2% milk

1/4 cup Canola Oil

1 cup all purpose flour
1/2 cup whole wheat flour

1/4 cup sugar
1/4 cup brown sugar

2 t. baking powder

1/2 t. salt
1 tsp cinnamon
1/3 cup walnuts, chopped
1/2 cup dried cranberries

Directions:

Preheat oven to 425 degrees.

Place egg, milk, and oil in a large mixing bowl and whisk together until light.  Add flour, sugars, baking powder, salt, and cinnamon.  

Stir until moist. Fold in walnuts and cranberries.  Don’t overmix…batter should be lumpy and a little thick.

Spray a non-stick muffin pan with cooking spray.  Divide batter amongst 6 muffin cups filling most of the way full.

Bake at 425 degrees for 20-25 min.

Spicy Apricot Glazed Chicken

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We're having and Indian Summer here and to go with my Indian Summer Fresh Corn Salad I turned to Pinterest for the main dish.

I love Pinterest and my goal is to actually 'make' the recipes that I pin!  Crazy huh?

So I found a wonderful grilled chicken dish that sounded perfect and quick for our Indian Summer Cookout.  Taste of Home's Spicy Apricot Glazed Chicken caught my eye with it's spicy yet sweet glaze.  I just love that flavor combination. 

The good thing about this dish is that is use stuff you may already have in your refrigerator like, chili sauce, hot mustard, and apricot preserves.  (I actually had to go buy the chili sauce as I don't use that often)

Now this recipe calls for broiling the chicken, but since it is too hot to cook inside I opted to grill the chicken on our outdoor grill.  The ingredients are simple and come together quickly. It's done in about 20 minutes so it make a great weeknight meal or it's perfect for a weekend get together.

Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!  How perfect is that.  You're gonna love the flavor.  What a great way to jazz up your everyday chicken!

Enjoy!

print recipe

Spicy Apricot Glazed Chicken

by Beth - Slice of Southern October-2-2017

Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!

Ingredients

• 1/3 cup apricot preserves
• 1/4 cup chili sauce
• 1 Tablespoon hot mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 skinless boneless chicken breasts

Instructions

Preheat your grill to medium heat.  In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through. Grill chicken for 6-8 minutes on each side or until a thermometer reads 165°. Brush occasionally with preserves mixture during the last 5 minutes of cooking. 

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4