Community Cookbook Throwback Thursday: “Tamale and Chili Pie”

I’m deep into my summer cooking rut. So, to break out of it, I’m dusting off the Community Cookbook Throwback Thursday inspiration. I wanted something quick and easy, so I turned to my collection of old-school Junior League Louisiana cookbooks.

If you are familiar with community/church/Junior League cookbooks from the 50’s through the 80’s, you know that measurements were questionable, the contributors assumed brand-names would last forever, and that they expected you possess an intuitive knowledge of whatever the hell they were talking about with their minimal instructions. So, with that disclaimer, let’s dive into the experiment of the Tamale and Chili Pie.

This recipe was submitted by Mrs. Alan Thigpen (Catherine Lagrange) in the Pirate’s Pantry Cookbook, which was published by the Junior League of Lake Charles in 1976. This book, along with The Revel and Cotton Country, are staples in our house. Yes, they are dated, but they are also amazing.

Now, here’s how it went. First, ingredients:

Check. Obviously, the brands have changed, but I think I got pretty close. I misread the size of the casserole, so I probably set myself up for failure in terms of the intended tamale-to-chili ratio.  However, I think my alterations and notes may land this one as a win for a fast family meal or for hangry teens. Here’s what I did:

First, I bought the 28oz can of tamales, hoping to stretch the recipe for the five of us. Despite being slightly alarmed by the reality of canned tamales (do you seeee that????), I recovered and realized that, after cutting them up, I really needed two of the 28oz cans to cover the bottom of my 9×13 casserole. My cutting hack was a failure, and I think the original chili to tamale ratio was not optimal al all. So, moral of the story? If you want to make a 9×13 casserole, just get 2 28-oz cans of tamales to line the bottom of it.

I made the “chili” as directed, using canned chili beans, ground beef, and a packet of chili seasoning. My other deviation from the recipe was to sauté the onion with the beef, as these clowns need their onions cooked into submission.

Finally, I spread the chili on the tamales, added a wee bit (your discretion) more Fritos than the recipe called for, and sprinkled cotija cheese on top in addition to the cheddar. Baked as directed.

The verdict? I hacked this recipe a bit for our tastes, but dang if it’s not an easy, cheap, teenage guy friendly dish. It’s a Frito pie on steroids. I think the original had a much heavier chili-to-tamale ratio situation, but by adding more (really inexpensive) canned tamales, you can stretch that fresh ground beef to feed a ton. However, if you like chili, double that part for the 9×13 casserole. I paired this with a southwest chopped salad, but grilled corn would also be awesome with it.

No, this is not gourmet food, nor is it something I would serve to company. But you know what it is? Meaty, cheesy, crunchy, spicy food that was quick, easy, and satisfying for kid/teen tastes. Perfect for a movie night, horrid Tuesday, or a pantry-pull situation. Now, I’m going to go back to dreaming of cooler weather and Halloween season.

Roasted Tomato-Lime Salsa (For Canning) the Attack of The Garden Tomatoes

Ohhhhh y’all. After I came back from vacation, I found myself staring down about 30 pounds of tomatoes that were ready right-freaking-then. Thus ensued days and days of canning.

Though I also made vats of marinara and vodka sauce base, the majority of that week’s harvest went toward Bear’s favorite recipe: Roasted Tomato-Lime Salsa. This recipe comes from one of my top four canning resources, Foolproof Preserving from America’s Test Kitchen. I love this book for clarity of instruction, and the “whys” of the steps. And, in general, any ATK recipe has thorough research behind it.

Some quick notes before I share the recipe:

  • If you need a basic knowledge of canning, the ATK book, and the Ball Blue Book are excellent guides. The Ball Blue Book is where I started, and I think it’s a staple resource that belongs in every kitchen. If you are a canning newbie, get your mitts on one. Also, America’s Test Kitchen’s site is a treasure trove if you need tested techniques on pretty much anything.
  • This recipe calls for commercially bottled lime juice. Don’t clutch your foodie pearls, there’s a reason for that. Fresh limes can vary wildly in their pH, while bottled juice remains consistent. The pH is what keeps the food safe, so unless you want to become a human science experiment, follow the recipe.
  • Speaking of which, FOLLOW THE DANG RECIPE. Canning recipes are literally science-based, tested procedures that safely preserve food. This isn’t the time for “a little of this…some of that…”
  • This recipe can be doubled. Just broil the veggies in batches, and simmer it a little longer, like 20-25 minutes.
  • Remember that all broilers and stovetop burners vary astronomically in output. This is the time you need to be a wee bit more observant, rather than trusting a recipe time range. Never leave a broiler unattended, unless you are hell-bent on meeting your local firemen.

Roasted Tomato-Lime Salsa (Canning)

Servings 4 half-pints

Ingredients
  

  • 2-1/2 pounds Roma tomatoes cored and halved
  • 1 onion sliced into 1/2 thick rounds
  • 5 jalapenos stemmed and halved lengthwise
  • 6 cloves garlic peeled
  • 1/3 cup bottled lime juice
  • 2-1/2 tsp salt
  • 2 tsp sugar
  • 2 tsp chopped fresh cilantro
  • 1 tsp ground cumin

Instructions
 

  • Get your canning set-up arranged with jars sterilized and simmering in your water bath canner, lids hanging out in warm water, and all your gear together.
  • Cover a sheet pan with foil and place tomatoes and onions, cut side down on it. Broil the veggies until the tomatoes are well charred (anywhere from 10-15 minutes). Remove the pan from the oven and offload the veggies into a bowl. Add the jalapenos, cut side down, and garlic to the empty sheet pan and broil until jalapenos are also charred, 8-10 minutes.
  • Transfer the jalapenos, garlic, half of the tomatoes, and half of the onions to food processor and pulse until it's a thick puree. Transfer to Dutch oven. Transfer remaining broiled tomatoes and onions to the food processor and pulse into ½-inch pieces, 2 or 3 pulses; add to Dutch oven.
  • Stir in lime juice, salt, sugar, cilantro, and cumin. Boil over medium-high heat, stirring often, until salsa has thickened slightly, probably 8-15 minutes depending on your stovetop.
  • Ladle the hot salsa into the hot jars, leaving ½ inch headspace. Use a wooden skewer or popsicle stick to remove air bubbles. Wipe rims clean, top jars with warm lids, screw on bands until fingertip tight, and return jars to canner.
  • Bring water in canner back to a boil. Process jars for 15 minutes for up to 1,000 feet, 20 minutes for 1,001 to 3,000 feet, 25 minutes for 3,001 to 6,000 feet, or 30 minutes for 6,001 to 8,000 feet. Remove jars to a cooling rack and let sit undisturbed for at least 8 hours. Check seals and store. If any failed to seal (hey it happens to even the most experienced canner), grab some chips and have a movie party. Don't forget to label them, and you can decide yourself if sharing is caring. According to Bear, that would be hard no.
Tried this recipe?Let us know how it was!

The Eggs Benedict Experiment–Or How I Reminded Myself That Perspective When Cooking Makes a Difference

The husband is home this week, so I finally tackled a cooking challenge that I’ve been putting off for awhile: Eggs Benedict. This is hands-down his favorite brunch choice, but since the kids and I are not fans of poached eggs, he usually only gets it when we are out at a restaurant. When a bad storm forced us to cancel our lunch date, I thought, “Why the hell not give it a try?” and headed to the kitchen.

For the recipe, I just browsed Food Network for something that looked fairly straightforward and basic (standard toasted English muffin, Canadian bacon, poached egg, and the sauce). While I think some people are intimidated by Hollandaise sauce, I’ve made Béarnaise sauce before, which is basically Hollandaise with tarragon added, so I wasn’t too worried about that.

The poached egg, however? I think I was traumatized by the egg scene in the film Julie & Julia, and convinced myself the process would be complicated and fraught with missteps. Nevertheless, I reminded myself that I can cook, and cook well. After browsing other recipes, I did up the vinegar a little bit in the poaching liquid, and what do you know? Poaching eggs is a piece of cake if you chill the f@&k out and follow directions. The husband loved it.

So, what did I learn in this impromptu cooking adventure? I think sometimes we build up certain dishes or techniques in our minds as intimidating or too difficult. Just taking the time to experiment and practice privately can transform the way you see those challenges. Would I suggest trying a new technique while your judgemental in-laws watch and critique? Of course not. The pressure to preform takes the fun out of mastering something new (hence in my Thanksgiving posts, I say that holidays are NOT the time to try out a complicated new dish). But this little experiment reminded me that I don’t need to approach every meal as if it has to be flawless or agreeable to every picky palate. I have more fun learning and exploring than repeating the same catalogue of meals endlessly.

Also, at some point, picky eaters are gonna pick. If you don’t try new dishes because you know you are gonna hear griping, then you rob yourself and them of the opportunity to learn, grow, and expand culinary horizons. As any southern mama would say, “You get what you get, and don’t throw a fit.”

Actually, that’s the nicer way to put it. Pretty sure my mom would say, “Shut up and quit your bitching.” Just keeping it real.

Cookbook Review–“Come on Over” by Jeff Mauro

So, it’s no secret that I am a cookbook hoarder, so I figured I might as well start sharing my reviews so  you can make up your mind whether a potential purchase is worth the cabinet space.

This week, I picked up Come on Over by Food Network personality Jeff Mauro. Now, as part of a mini-disclaimer on this review, you should know I love watching the show “The Kitchen” every Saturday, so that definitely influenced my purchasing decision. I’ve made many of Jeff’s recipes from the program over the years, so I was especially interested in seeing this book. I’m going to break my review down based on the key components that I look for in a great cookbook. To start, just know the premise of the book is geared toward entertaining, or get-togethers as we say here in the south. The chapters fall into the category of occasion, rather than course.

The Real Disclaimer: Before you even read this review or purchase the book, you need to know that several of the recipes in this book are dishes that have already been featured on “The Kitchen” or “The Sandwich King.” Now, some have small tweaks since their Food Network debuts, but if you watch the shows and are expecting all new recipes, yes there are some, but a few are not.

Appearance/Layout: This book gets a “thumbs up” in this category. First, the images are well-shot, and nearly every recipe has a picture, which is a big plus for me. I’m not a fan of books that are all flat-print with a limited photo page insert of a few recipes in the middle. Additionally, the pictures are beautifully styled, but not in the so-over-the-top manner that plagues a lot of popular food bloggers nowadays. The images are appealing but not unrealistic. As for layout, it’s clear, concise, and makes sense. The chapters are divided into themes/occasions, and the page layouts are comfortable to read and navigate. You won’t have to flip back and forth a bunch.

Readability/Story/Context: I enjoyed reading this book, as Jeff is a seasoned storyteller with a wonderful sense of humor. So, rather than skipping over the recipe intros and anecdotes, I took the time to read them with pleasure. I enjoyed the family stories and history. The sprinkles of nostalgia help showcase a slice-of-life of an Italian-American family, but also how Jeff merges past, present, and various travel inspirations in his recipe development and food life.

Recipes and Cookability: This book embodies great variety and broad appeal, even for picky eaters. I don’t feel as if any of the dishes were too complicated. If I had to rate it for cookability, I can safely say that an advanced beginner would have no problem with any of the recipes. From past experience, the Greek Lemon Chicken and Orzo Bake and General Tso’s Chicken Sandwiches are already staples in our house. I’m going to try his dry-brined turkey for “Friendsgiving” next weekend, which, if it works, would be a welcome change from my gallons-of-brine-ordeal that is my traditional Thanksgiving turkey. I also placed the Citrusy Honey-Tequila Shrimp on deck this week as well. I think that the words “tasty” and “accessible” dominate my opinion of the majority of these recipes, though the dessert/baking chapter was not my favorite.

The Verdict: If you don’t watch The Kitchen, this is a definite buy. If you already watch the show, it’s worth flipping through at your local bookstore to evaluate if you are going to be bothered with a few of recipes being repeats (even with the small tweaks). As a fan, it still was a good addition to my library, so final verdict is a “thumbs up” all around. Worth the time and dinero.

**Remember, my blog is not sponsored or monetized in any way. No link in my posts is an affiliate link, and these ideas are all my own. None of these companies know who I am, and all of this is crap I buy with my own dang money. I’m just not that cool, y’all**

A Wee Break–Impromptu Adventures in Salt Lake City/Park City

During what would have been Mardi Gras Break, we ended up taking a quick trip up to Utah with the Heathens. Which coincidently, we made it up to the snow just as Snowmageddon hit Louisiana. With G-Man in college, it’s rare that he gets a break that coincides with his siblings, so we wanted to do something as a family when we could. I’m not too familiar with Utah at all, nor do we have any experience with winter sports/activities, so we just kind of winged it. Here’s a rundown of what we did, where we ate, and what we learned.

Park City

I felt wayyyyy too intimidated to try and plan a ski outing on our first trip. We would need (I think) equipment, lessons, and as  warm-blooded southerners to the core, I already had to spend the big bucks on cold-weather gear. Seriously, the heaviest coat I own is a fleece hoodie, so outfitting everyone with coats, boots, pants, etc. was a project. But seriously, skiing seems like something that you don’t just try on a whim, and we probably would have needed the “complete idiots guide” or something. When you have never even driven in snow, hurtling down a mountain  and busting my uncoordinated ass didn’t feel like the best way to start the vacation.

However, we still had a blast in Park City. We started the day at Park City Peaks, where we went on a two hour snowmobile excursion. The ranch is located about a 20-25 minute drive from town, and their trails are amazing. We started by driving to a practice area to get the feel of the snowmobiles. G-Man drove one by himself, I drove one with Bear riding on back, and the husband drove the third with Bean. (We did let Bear and Bean drive a little in the practice area, but not on the trails or up the mountain). If you have never driven one, I will say it took a bit of strength to steer and keep on course, and we certainly felt some soreness the next day. We went through backwoods trails, up the mountain and back down again. Two hours was PLENTY of time, and felt longer, but everyone had a blast. We were careful to dress appropriately in multiple layers, waterproof boots and outerwear, gloves, and googles. They provided helmets and the guide was super-nice. I’d definitely do it again.

After a quick lunch, we then moved on to Woodward Park City to go snowtubing. This destination also has skiing, snowboarding, and such, but I just purchased a two hour pass for the tubing. Luckily, they have a conveyor belt type of escalator to help you get to the top of the hill, and also a smaller hill available for younger kids. We loved it, especially going down the hill together as we held onto each other’s tubes. I wish I had pictures, but I was more focused on keeping my gloves on and my hands warm.

While we wanted to eat dinner in Park City, and even had reservations, we were worn out after tubing and headed back to the hotel. However, if you are planning a trip, I highly recommend planning dining reservations in advance. Even with almost two weeks lead-time, most of my “first pick” dining options were booked up already, or only had super-late seating available. In fact, this was pretty much the case for most places we went on this trip.

SLC and Surrounding Areas

Beyond our snow adventures, we did some exploring around the SLC area. The kids loved K1 racing, which was basically indoor go-carts on steroids, and I enjoyed the Natural History Museum. We also checked out some record shops (Sound & Vison Vinyl was the favorite), yarn shops (Blazing Needles was awesome and welcoming), and the City Creek Center for shopping.

As for food, here’s a quick summary:

We dined at the Red Iguana, which has been featured on Food Network. We enjoyed it, and I will definitely go back. They had a menu full of authentic Mexican dishes, but also plenty of options that are more familiar for those who expect “Tex-Mex”, *cough, cough* like my kids. (In Louisiana, Tex-Mex dominates, so I loved experiencing new-to-me flavors and dishes). Again, get reservations in advance, because they stay packed.

We checked out the Strap Tank Brewery and Squatters Pub Brewery, both of which offered typical pub food. Both had plenty of options for our diverse group of eaters, like sandwiches, burgers, pizzas, steaks, etc.

The kids and I had a hearty breakfast at Black Bear Diner, which is a chain I was unfamiliar with. It had a large menu of typical diner fare, and is a good spot for families. I really liked the waffle.

For date night, the husband and I went to Cultivate Craft Kitchen, which we love. The menu is creative and seasonal, and we sampled the Toffee Brie, English Chips, Risotto, and great cocktails. Highly recommend, but probably not a good place for kids, hence the whole date night thing.

After loving Cultivate, we all went to its sister restaurant, Cliff Dining Pub the next night. This is more family friendly but still has an upscale atmosphere. Everyone really enjoyed this spot, and we will be back.

So, overall, the trip was a fun break for us, and I can see giving skiing a try next time. I think the area is fairly easy to navigate, though be prepared to walk forrrr—-evvvvv—errrrr in the new airport. That was a workout! For this Louisiana girl, the liquor laws are a head-scratcher, but everyone we met was soooo nice. If you have any must-see/do/eat suggestions for next time, please leave a comment. We only hit up what I threw together in a quick google search, so I’d love to know what to add, especially in warmer weather seasons. I highly recommend getting dining reservations in advance, as well as attraction tickets (the Natural History museum is on limited entry, so you have to buy tickets in advance).

Now, it’s back to virtual learning, spring cleaning, and knowing that just when we get settled in, Daylight Savings Time will be here to mess it all up again. Send margaritas, stat!

**Just a reminder–This post is not sponsored, and any included links are NOT affiliate links. My blog is not monetized, and these are places I went and spent my own money.**

 

French Onion Soup for MEEEEEEE!

So, I love French Onion Soup. Like really, really love it. But, I never get to eat it.

See, my favorite restaurant that made my favorite French Onion Soup went out of business, and in Louisiana, the soups in restaurants trend toward seafood bisques, gumbo, potato, ham bean, or the occasional tomato basil. So I know what you are thinking: Why don’t you make it yourself, weirdo?

Well, as you know, I live with some of the pickiest damn eaters on the planet and not one can tolerate even the thought of a soup based on deliciously decadent caramelized onions. Even trying to sell them on the cheesy toast aspect failed miserably. So, I just never bothered to make it, because I’m not going to make two dinners just so I can have some freaking soup.

But earlier last month, the husband was out of town, and I decided f—-it. I ordered pizza for the Heathens and made myself some dang French Onion Soup (and sent the rest to my neighbors, so they could bask in the awesomeness as well). I adapted a recipe I found online, tweaked it, and the result was rich, gooey, cheesy, brothy, warmth to my semi-bitter soul.

This recipe is easy-peasy, but you really need to take the time to caramelize the onions over low to medium-low heat (depends on your stovetop). This can take like 30-45 minutes, but that’s what gives the soup the depth of flavor you want.

French Onion Soup

Prep Time 13 mins
Cook Time 1 hr 45 mins

Notes

Ingredients
  • 1 stick unsalted butter
  • 6 cups thinly sliced sweet onions (basic yellow or Vidalia)
  • 1 TBS all-purpose flour
  • 1/3 cup dry sherry (like from your local liquor store, not that "cooking wine" crap found on the vinegar aisle)
  • 5 cups beef broth
  • 6 springs fresh thyme, tied into a bundle with food-safe kitchen twine.
  • 2 cups grated Gruyere cheese
  • 12-16 1/4-inch thick baguette slices (basically you want enough bread slices to cover the top of your soup bowls)
  • Kosher salt and pepper
  • Olive oil spray, non stick spray, or other method to toast your bread
Procedure
  1. In a Dutch oven, melt the butter over medium-low heat. Add the onions and a 1 TBS of water, and season them with about 1/2 tsp. of salt. Cook the onions, stirring occasionally until they caramelize, about 30-45 minutes. If the onions cook too fast, lower the heat so they don't burn.
  2. Add the flour and stir to coat the onions. Cook for 3 to 4 minutes, then add the sherry. Cook 1 to 2 minutes, then add the beef broth and thyme bundle. Bring to a low simmer, and cook 40 minutes, stirring occasionally.
  3. While the soup is cooking, spray your baguette slices on both sides with olive oil spray and season with a sprinkle of kosher salt and pepper. Toast the slices on both sides in a skillet over medium high heat.
  4. Preheat your broiler. Place your 4 soup bowls on a rimmed baking sheet. Remove the thyme bundle from the soup carefully, and test the soup for seasoning, adding salt and pepper if desired.
  5. Ladle the soup into the bowls, and arrange toasted baguette slices on top for full coverage. Sprinkle cheese evenly over each bowl (about 1/2 cup per bowl).
  6. Broil the soup until the cheese is brown and bubbly to your liking. Enjoy!
Tried this recipe?Let us know how it was!

Things I Loved in 2020

**Remember, my blog is not sponsored or monetized in any way. No link in my posts is an affiliate link, and these ideas are all my own. None of these companies know who I am, and all of this is crap I buy with my own dang money. I’m just not that cool, y’all**

The husband has recovered (mostly) from the ‘Rona, and through careful quarantining, the kids and I did not contract the virus. He has pretty sick there for a while, and is dealing with a lingering cough and fatigue, but we got lucky. Thanks for the well wishes.

So, as I have been shopping for the holidays and planning for the new year, I thought I pass along some of the things that I really enjoyed this year (other than the endless warmth of the 2020 dumpster fire).

I really love Knife Aid. It’s like the Netflix of knife sharpening. You pick how many you want sharpened and they send you the materials to pack up your knives and mail them in. Then, they send them back to you perfectly sharpened. It’s only about a week in turnaround time and very convenient. I have used them twice, including last month.

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I love OXO containers. My pantry is out of control, and these are helping me tame the chaos. I still want more.

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A bluetooth meat thermometer was game changer. Yes, I use it when smoking meat, but I also use it for so much more. For example. I used this on Thanksgiving for the turkey, which meant I could watch the temp in real time, and also not lose heat from constantly opening and closing the oven to check on the bird. I also use it for cooking roasts, prime rib, chicken and more. You can go about your day without worrying that you are going to overcook an expensive piece of meat or undercook the poultry.

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I am totally OBSESSED with this one. So, it’s basically a murder-mystery subscription box you get each month, but think of it like a limited tv series with episodes. One “season” lasts a few months, or you can purchase past “seasons”/mysteries in their entirety. You get all kinds of clues and documents to investigate, but they also have cool online components to enrich the experience. We are currently working our way though the Blair Witch season and the Cadence Theater season. If you are stuck in quarantine, pouring over clues in order to catch a killer is a great way to pass the time.

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I am in love with Hue-It Hand Dyed Fibers. This local-to-me Louisiana artist specializes in small-batch dying, and has an incredible portfolio of colorways. Most of her stuff sells out fast but she takes preorders if you missed out on a colorway. I recently snatched up a couple of skeins that are just waiting for the right pattern to come along.

The New Pie by Chris Taylor and Paul Arguin

My neighbors gifted me this book after we had a mini-Thanksgiving this summer (they are in our “pod/quarantine bubble”). This book is LEGIT cool. These recipes are not for those looking for basic pies. These guys compete around the country and their ideas are complete bananas. Favorites so far are the Strawberry Margarita Pie and the Caramel Popcorn Pie.

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This cookbook was written by the founder of the Mosquito Supper Club restaurant in New Orleans. It’s beautifully shot and showcases Louisiana food traditions that are slowing being lost. If you have any interest an authentic Louisiana cuisine, this needs to be in your library.

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So, my go-to recipe software, Living Cookbook quietly went out of business and has basically ghosted it’s customers. So, I spent part of the year test-driving Cook’n, MasterCook, and Paprika, which came out the clear winner. I think it was the easiest to learn/use out of the three, and with a more intuitive interface. I was able to import my Living Cookbook files, though I will say that some things did get lost in translation. I had to go back and check each recipe to correct some things that got garbled in the transfer, but the same thing happened with the other two as well. Otherwise, I’m happy using it, and very grateful for the cloud sharing ability.

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This herb stripper was featured on Food Network’s The Kitchen, and host Sunny Anderson loved it so much she immediately said she was taking it home with her. I LOVE this. It strips those pesky thyme and rosemary leaves off of their stems in two seconds flat.

Other Favorites

Knitting Podcasts

Knitmore Girls, Down Cellar Studio, Yarniacs, Two Ewes

Food Podcasts

The Sporkful (hands down one of the best), The Splendid Table, Gravy, Milk Street, Good Food.

Food Websites/Blogs

Damn Delicious, Half-Baked Harvest, Foodie with Family

Shows I’ve Binge-watched

Lucifer, Virgin River, The Chef Show, Castle Rock, The Umbrella Academy, Westworld, Anne with an E, Sabrina the Teenage Witch (Netflix), His Dark Materials, The Outsider, Perry Mason.

So those are a few things that I really loved this year, and made this insanity a little bit better. We’ve been through a lot of changes, but we also had a lot of fun.

Here’s to 2021 not being a trainwreck.

The Hateful Corona and More Thanksgiving Leftover Recipe Ideas

Oh man, it’s been a week, a no-good-very-bad week. While we all knew Thanksgiving would be different this year, I never saw this one coming. The Hubs caught the ‘Rona and was diagnosed this weekend. Cue an immediate two week (maybe longer) quarantine for our family, and the challenge of keeping him strictly isolated from the rest of the house in hopes of preventing it from spreading to me and the kids. (‘Rona+asthma=no bueno). So much sanitizing…so much hand washing…it’s a process. He is feeling pretty crappy, and we are missing him, but I know it could definitely be worse. The rest of us seem symptom-free so far, and I’m keeping my fingers crossed that we just might get lucky.

So our scaled-down Thanksgiving will now be even more so. I worked with the Heathens to edit the menu we had planned, though admittedly, it could still feed a very large crowd. If Thanksgiving feels lonely and less-than-special this year, they at least get to have their favorites stay on the menu. I already bought the 24-pound turkey, and I’m not giving up my Honey-Baked Ham, so the leftover game needs to be especially strong this year.

(If you want to check out past Thanksgiving posts, here are some other leftover ideas, my original Thanksgiving planner, things I wish I knew earlier, though I now rescind my soapbox moment. It’s 2020, the world is a dumpster fire, so if it makes you happy to watch Hallmark Christmas movies all day, come join me on my couch.)

Since my last leftovers post, we have incorporated a few more recipes into the mix and I have other ideas to try.

  • I took this idea for Thanksgiving Tamales and ran with it. I did them with dressing, turkey, cheese, and spiced-up leftover cranberry sauce with sautéed jalapenos. And to make life easy, I steamed them in the Instant Pot. There are plenty of tutorials for cooking tamales both traditionally and in the Instant Pot.
  • I make Turkey a la King using this recipe. But instead of the cornmeal waffles, I take leftover dressing and add an egg or two to really help bind it together, then cook it in the waffle maker until golden brown. This is fabulous.
  • One thing I surprisingly never thought of is a classic Kentucky Hot Brown. Most of the ingredients are things I already have on hand from my Thanksgiving prep. I’ve also seen a ton of recipes for Hot Brown casseroles if you want to go rogue.
  • While we usually do the paninis I talked about in my last Thanksgiving leftovers post, I saw Jeff Mauro do this chimichanga of awesomeness on The Kitchen this weekend. Same principle as the paninis, just deep fried into pure joy. I will say that the size of the tortilla he used is not commonly found at the average Louisiana grocery chain, so I’m hoping to be off quarantine by then to pick some up from a local market.
  • I forgot to link my recipe for Cajun 15 Bean Soup in the Instant Pot last time. I always leave a good bit of ham on the bone before I toss it in the freezer. It’s a great rainy day meal.
  • I mentioned switching out turkey for chicken in recipes last time, but here are some specific ideas: Classic King Ranch, King Ranch Mac and Cheese, Fajita Chowder, turkey tacos, Thai turkey wraps, and a classic chicken noodle soup made with turkey, pictured above. For ham, consider classic ham biscuits, omelets/ scrambles, you can easily add chopped ham to this hash brown casserole to make it a main dish, and to a simple pasta alfredo with peas.

So there are some leftover ideas. I’ll probably be posting a lot to Instagram this Thanksgiving week since I’m still cooking, but not hosting a 20-30 person holiday. So, if you have questions, comment here or there. Quarantined is more fun with commiseration.

Finally, if you are a frontline worker, I want to personally say thank you. I can’t imagine how difficult this year has been for you, and it’s probably going to get worse based on the indications. I want you to know that you are what I am most thankful for this year.

Is Buying a 2021 Planner Invoking More Bad Juju?

Welp, we finished up the first quarter of the school year, and while virtual learning is the definition of the fifth circle of hell (rivaling my nemesis known as the school carpool line), Bear and Bean kicked ass and took names. Their report cards were a huge weight off of my shoulders. I’ve struggled with the decision to keep them virtual while so many of their peers returned to full-time classrooms. Would they be able to keep up? Would they resent missing out on the fun parts of school? Would they still learn with equal quality from home? I’ve been more stressed than a long-tailed cat in a room full of rocking chairs. But, in the end, they ended up being pretty dang good at managing it.

Meanwhile, at some point, it occurred to me that, if all they needed to do school was an internet connection and a workspace, well, that did not necessarily have to be at the house, right? Two margaritas later, I threw together an impromptu trip to Destin, Florida. October is pretty much the end of beach season, and hurricanes have been like “Hey 2020, hold my beer.” So, I easily found a condo, we hopped in the truck, and that was that. Despite G-Man being off to college, the remaining four of us have been together all day loooonnngggg, every day. Just experiencing a change of scenery made all the difference in the world. The only downside was tire issues on the way back that transformed an 8 hour drive into 13 hours of no fun. Regardless, fresh air, good food, and quiet days made it all worthwhile.

Other than the last-minute trip, we’ve been cooking, baking, and sharing time with our neighbors.

But now, I’m looking forward to the holiday season. Normally, I am the drill sergeant that refuses all Christmas until after Thanksgiving. Thanks to 2020, I’m like, “Turn on Hallmark. I need cotton candy for my brain!” So, I’m throwing my arbitrary holiday rules out the window.

I went to order my yearly planner as I always do in November (my favorites are from Commit30 fyi), and it dawned on me that maybe I am jumping the gun. My 2020 planner sits on my side table, mostly blank or full of plans that never happened.

Is ordering the new one inviting trouble? Us Louisianans are a notoriously superstitious bunch, so I am hoping I’m not daring the universe to up the ante in 2021. In the meantime, it’s time to break out the Thanksgiving binder, hunt down the turkeys, and accept the fact that, yes, we are all still in this for the long haul. But I live in the land of the drive-thru daquiri, so it’s all gonna be ok.

Strawberry-Jalapeno Jam & Deep Quarantine Thoughts

Day five gazillion of quarantine. We’ve been plodding along, and thank bejesus, today is the last day of school. Homeschooling did not bring out the best in me, and poor Bean deserves a teacher who is not brought down by the devil otherwise known as “Common Core.” While this past week has been an exercise in patience, I did have a bright spot:

I took a quick drive down to the strawberry farm to pick up a couple of perfect flats. (Before you side-eye me, it was contactless pickup). Despite it being the spring from hell in terms of storms, hail, and tornados, the crops managed to thrive. When I arrived home, I immediately launched into a full afternoon of canning.

Ok, maybe I went a little overboard. But in fairness to me, I think a lot of us under quarantine feel the need to fall back to, or learn, some fundamental skills of self-sufficiency. My social media feeds are full of sourdough starters, homemade breads, pantry recipes, and ideas to stretch items further. People are also tackling things that they would normally outsource, like birthday cakes, haircuts, and even pet grooming.

I totally get it. We see supply chains breaking down, and I think that we are all getting the reality check that it takes mere weeks to go from abundance to scarcity. If you told most of us on New Years Day that, by May, we would be rationing meat, toilet paper, and cleaning products, we all would have laughed hysterically. Especially if you told us yeast turned into one of the most coveted commodities. But now, we all have the uncomfortable knowledge that we are more vulnerable than we think, and so we turn to the kitchen, garden, sewing machines, and other tools that help us feel more in control of our lives.

So yeah, I canned a crap-ton of strawberry-jalapeno jam, and you can to!

Strawberry-Jalapeno Jam

A Sweet-Spicy Jam That Makes the Most of Fresh Strawberries
Prep Time 30 mins
Cook Time 30 mins
Servings 8 half-pints

Notes

Ingredients
  • 2 quarts of strawberries (or about 4 cups crushed strawberries)
  • 1 cup minced jalapeno peppers
  • 1/4 cup bottled lemon juice
  • 1 package powdered pectin
  • 7 cups granulated sugar
Procedure
  1. Wash strawberries and remove stems. Crush strawberries in a large pot one layer at a time. Add jalapenos, lemon juice, and pectin, and bring to a boil, stirring occasionally.
  2. Add sugar, stirring until dissolved. Return to a roiling boil, and boil hard one minute, stirring occasionally. Remove from heat.
  3. Skim foam. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe rim clean, add lid and ring, and adjust until fingertip tight. Process 10 minutes in boiling water canner.
Tried this recipe?Let us know how it was!

A few notes on canning this recipe:

  • This should make about 8 half-pints, but I don’t think I’ve every made a recipe that did not go either over or under expectations.
  • If you are new to canning, I highly encourage you to purchase the Ball Blue Book to learn the basics. I posted a few thoughts in this post for those considering giving it a try. Canning is not hard, it’s just understanding a few basic principles.
  • When canning, ideally use commercially bottled lemon juice. I know that stuff is gross as all get-out, but the reason professionals recommend it is that it has a consistent acid level. The acidity of fresh lemons can vary greatly, and the acidity is key in safe water bath canning. Remember that canning is about food safety, so the experts want to ensure we all have consistent results and not death by botuluism.
  • Take the time to skim the foam well.
  • You will probably still have strawberry solids that float to the top of your processed jars, giving your jam an uneven appearance. As mine cooled, I would occasionally turn the jars upside down, let them cool for a while, turn them right side up, cool for a while, repeat. Toward the end of cooling, I have them a good shake to ensure any solids distributed evenly in the jelling syrup.
  • If ever there was a time to tune into the food supply and learn an essential skill, this is it. Go for it!