dinner

Bourbon Maple Fig Glazed Pork Chops

It’s still a million degrees here in Louisiana, so I tweaked a favorite pork chop recipe to emulate Fall flavors, but one I can grill to lessen the amount of heat I produce in my kitchen this week. I’m so envious of all the cool-weather content and recipes coming across my socials. Meanwhile, the temp is resting at 97 degrees here. We haven’t seen rain in weeks, and the whole parish is under a burn ban, lest we turn into a tinderbox. So, if I can’t have Fall weather, I’ll take Fall flavors.

These pork chops are the perfect combination of savory, sweet, and smoky, and if you cook them properly, they’re juicy and tender. I paired them with a Sweet Potato and Blue Cheese Gratin and roasted green beans.

Bourbon Maple Fig Glazed Pork Cops

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 tablespoons kosher salt
  • 1-1/2 tablespoons freshly ground black pepper
  • 3 teaspoons smoked paprika
  • 6 thick cut bone-in pork chops
Sauce
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 1 cup apple cider vinegar
  • 3/4 cup dark brown sugar
  • 1-1/2 cups ketchup
  • 1-1/4 cups apple juice
  • 1 cup maple syrup
  • 1/2 cup bourbon
  • 1/2 cup dried figs approx. 4-5 depending on size, stems removed
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon kosher salt
  • 1-1/2 teaspoons freshly ground black pepper

Method
 

Pork Chop Prep
  1. In a small bowl, combine salt, pepper, and smoked paprika. Sprinkle evenly over pork chops and refrigerate at least 2 hours, preferably up to 8.
Sauce
  1. Melt butter in a saucepan over medium heat. Add onions and sauté until translucent, about 7-10 minutes. Add vinegar and brown sugar, stirring until the sugar dissolves completely. Add ketchup, apple juice, maple syrup, figs, Worcestershire sauce, cayenne, and salt and pepper, stirring to combine. Bring mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
  2. Using an immersion blender (or food processor), puree sauce until smooth. Remove 1 cup of sauce for basting the pork chops. Keep remaining sauce warm for serving alongside cooked chops.
Grill and Assembly
  1. Preheat one side of the grill to medium-high heat, and the other to low heat. Remove pork chops from the refrigerator and let them sit at room temperature for 30 minutes. Oil the grill grates before cooking the chops.
  2. Place pork chops on the hotter side of the grill and sear the first side for approximately five minutes, or until grill marks are set. Repeat on other side of the pork chops, then move them to the cooler side of the grill to finish cooking. Cook until a thermometer inserted into the thickest part of the chops registers 140 degrees F. Time will vary based on chop thickness and your grill.
  3. Brush both sides of pork chops with reserved sauce, and continue cooking until the internal temperature reaches 145 degrees F and glaze has set.
  4. Remove chops and transfer to a cutting board. Tent with foil and let the chops rest for 7-10 minutes. Serve whole or sliced with warm sauce.
    5. You can also cook these in a cast-iron skillet. Sear chops on both sides, glaze, and finishing cooking in a 375-degree F oven until they reach temp.
    An instant-read thermometer is a kitchen essential that you can find everywhere and cheaply. My local grocery store has them for about 15 bucks. This will save you from the "is it cooked" guessing game. Pork is notoriously easy to overcook if you are cooking based on time rather than temperature.
    Sauce can be made ahead and reheated on low heat.
Tried this recipe?Let us know how it was!

Though I included this in the notes, I cannot stress enough that cooking to temperature rather than time on any meat is what separates joy from disappointment. I HATED pork growing up because my mother, (rest her soul), cooked pork to death for of fear we’d all get worms. She was pretty obsessive about food safety and threw out any meat that looked at her wrong (especially “too-puffy” chicken packages). Anyway, meat is at a premium right now, and we are all stretching our grocery budgets, so it doesn’t make sense to risk a $$ cut of meat on a wing and a prayer. The thermometer is your friend.

 

Cooking My Books plus Weekly Meal Plan

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After a brutally long, hot summer, I’m finally settling back into some semblance of a routine. And part of that routine involves more intentional meal planning from my large cookbook library. I was pretty uninspired in the kitchen over the last few months, and finally decided to carve out the time to pull a few books each week, take an hour to browse, and create a weekly menu that is do-able but still enticing.

Part of the impetus for this effort came from feeling fairly disenchanted with social media recipes that flood my feed; some are great, but others are untested or are more about monetized views than quality products. Viral doesn’t mean good, sometimes. I decided that letting my library sit stagnant was just silly, and I needed to stop being lazy.

So let’s hop into this week if you are looking for meal inspiration. At the end of the week, I will update this post with thoughts/reviews.

Sunday

I made Lemony White Bean Dip with Roasted Tomatoes from Everything Delish (pictured above) for happy hour. I was testing this recipe for future hosting gigs, and it was a hit. Even my skeptical husband liked it. The lemon brightens the beans and the tomatoes have the perfect pop of sweetness and texture. I am also pretty sure this doesn’t contain any dairy, so it will be a good choice when our vegan friend joins us.

For lunch, I made a brie, bacon, and blueberry grilled cheese with fresh thyme. No recipe, just used what I had on hand.

Next, I played around and made what I am calling French Onion Beef Tips with Gruyere and Crouton Breadcrumbs. I honestly made this up as I went along after chatting with a local chef about idea for the upcoming fall menu at the restaurant. I need to test it a few more times but will eventually post the recipe once I feel confident that it is exactly how I want it. The problem with a gastronomy degree and chef friends is that when an idea takes hold, I obsess until I try to create it for real.

I paired this with a spinach salad with apples, candied curry pecans, goat cheese, and a maple-Dijon vinaigrette. Also Roasted Garlic Asiago Bread from The Bread Machine Cookbook.

Monday

It’s a busy day with workers at the house, so I will be making Thanksgiving sliders. I really don’t have a recipe for this per se. I layer turkey, gouda, (maybe ham), cranberry sauce and prepared stuffing mix onto Hawaiian rolls. Then I mix up some melted butter, Worcestershire sauce, brown sugar, and Dijon, brush this over the assembled sliders and bake at 350F until toasty and gooey. I’ll probably serve these with honey roasted carrots

Update–only got a picture of the pre-cooked sliders because the afternoon went haywire and dinner ended up being later. I made the mistake of purchasing a different brand of stuffing mix, and the preparation was more extensive than my usual Stove Top (for this recipe). I also used up the last teaspoon of some “everything bagel seasoning” in the topping in order to clear it out of my pantry.

Tuesday

I will be retesting a version of my favorite glazed grilled pork chops, and if it passes, I’ll post the recipe later this week. To go with this, I am making a Sweet Potato Gratin with Blue Cheese from the book Gather and Graze by Stephanie Izard, and roasted green beans.

Update–This was a great dinner, and my final test of the recipe was successful in my opinion. The recipe has been posted. The gratin was a success, as always and I love this recipe for its simplicity in preparation yet depth of flavor.

Wednesday

Feeling nostalgic, so I will make Chicken Divan from You Got This! (pictured above), which I will pair with French Onion Rice and biscuits with seasoned butter. The rice is the basic “stick of butter” rice all over the internet, but only use 1/2 a stick and it works out fine.

Thursday

Chili Lime Marinated Flank Steak and Sweet Potato and Black Bean Enchiladas also from You Got This! (pictured above), along with Mexican Street Corn (just out of the can with some cotija added for topping).

Friday

Chicken Riggies from Sip & Feast (pictured above) with roasted asparagus and some type of bread in the bread machine (also from the book mentioned previously), likely a rosemary or other herby bread. Just haven’t decided yet.

So, that’s the plan for the week. Check back for updates and reviews.

The Best Sweet Potato Casserole (a.k.a My Thanksgiving Must-Have Side Dish)

If you are looking for an easy side dish for your Thanksgiving gathering, I’ve got just the casserole for you.

I know that I may be in the minority, but I’ve never been a fan of the marshmallow-topped concoctions or those syrupy, too-sweet bakes. That’s why I never really ate sweet potatoes until well into adulthood. I tweaked my mom’s recipe until I not only had a great side dish, but also look forward to it every year.

This recipe has citrus zest to brighten up the potatoes, and a spiced pecan topping to bring texture and crunch. Best of all? You can make it ahead and just pop it in the oven while the turkey rests.

The Best Sweet Potato Casserole

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

Casserole
  • 3 29-ounce cans sweet potatoes, drained
  • 1/2 tablespoon freshly grated nutmeg
  • 2-1/4 teaspoons salt
  • 3/8 teaspoon ground cloves
  • 3/4 cup sugar granulated sugar
  • 3 tablespoons orange zest
  • 1 tablespoons lemon zest
  • 3 tablespoons butter melted
  • 3 eggs
  • 3/4 cup heavy cream
  • additional butter for greasing casserole
Topping
  • 1-1/2 cups chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground ginger
  • 1/4 cup brown sugar
  • 3 tablespoons melted butter

Method
 

Casserole
  1. Preheat oven to 350 degrees. Place sweet potatoes into a large mixing bowl. Add remaining casserole ingredients. Using an electric hand mixer, beat mixture until fluffy.
  2. Pour into a buttered 9x13casserole, spreading mixture evenly.
  3. Bake casserole at 350 degrees for 30 minutes. Remove casserole from oven, top with pecan mixture, and bake an additional 10 minutes.
Topping
  1. In a medium mixing bowl, add brown sugar and all seasonings to melted butter, stirring to incorporate. Stir in pecans until they are well coated. Top casserole with pecan mixture in last 10 minutes of baking.
Tried this recipe?Let us know how it was!

Off The Shelf–Cookbooks I Bought This Month

It’s no secret that I have a severe cookbook hoarding issue. I have zero impulse control when I am at the bookstore, and usually never walk out empty-handed. So, here’s what I bought this month:

Image result for fifty pies fifty states

I purchased this book after hearing the author on a podcast, and I’m glad I did. This book is absolutely fantastic, and I highly recommend it. Great stories and photographs, and some of the recipes are just bananas, like the Jersey Breakfast Sandwich Pie and the Pulled Pork Pie topped with Hushpuppies. She also includes stories and facts about each state and dedicates the pies to friends from those locations. This would make a great gift for the baker in your life.

Paula Deen’s quote about Southern Plate! | Southern Plate

This book is exactly as described. A lot of the recipes are similar to old southern staples that you would find in Junior League and church cookbooks. They are simple, straightforward, classics from the author’s upbringing. If you are just starting out with cooking, or need easy southern recipes, this might fit the bill.

This book is an absolute treasure, not just for the recipes but what it represents. After Hurricane Katrina devastated our state, families lost everything, including treasured family recipes. The Times-Picayune newspaper’s food column became a way to swap recipes and seek out those that were lost. This book is a compilation of incredible recipes that are part of our state culture.

Southern and Smoked: Cajun Cooking through the Seasons, LA - Picture 1 of 1

This book is from the owner of a south Louisiana smokehouse and highlights some genuine Cajun cuisine. I love the seasonal approach to the organization of recipes, and the photos are excellent. If you are looking for authentic south Louisiana recipes, this is worth the purchase.

So, checked out any good cookbooks lately?

 

My Ooni Karu Multi-Fuel Pizza Oven Review

So, I mentioned that I got a new toy, the Ooni Karu multi-fuel pizza oven for my birthday, but with everything going on, I just finally got around to playing with it for the past two weeks. Now, before I get into my review, I want to be clear that ingredients and process matter for success, so there is a learning curve, especially concerning dough. I have a few pizza cookbooks, and settled on the 60% hydration Neapolitan dough from this book:

I highly suggest this book if you want a pizza science deep dive, but even if you don’t, here’s why I love it. It gives dough recipes for various Italian styles (Naples, Rome, etc. which are different), and the regional recipes are also adapted for home ovens, grills, and pizza ovens. It explains why the dough needs to be different for each. To put it simply, the dough needs to be adjusted for how hot and fast your oven can cook. Most home ovens can only go to 500 F, while grills and pizza ovens can heat to 700-900 F. The cooking temperature affects how much water dough needs to cook properly. The author has it laid out in extensive detail, so on my first try, my 3-day fermented dough turned out perfectly and to rave reviews. It’s becoming part of my daily routine to keep dough on rotation so we have weekly pizza nights. I also recommend The Joy of Pizza as well.

Let’s talk about the oven itself.

This is a wood-fired oven with an optional propane insert, which we chose to purchase as an additional feature. I knew that I would make pizza more often with the convenience of instant-start gas versus building/managing a wood fire every single time. I know that’s not as authentic, but I want to use this pizza oven regularly, and not as a special occasion when I am willing to babysit a wood fire in 105-degree weather in summer. Because my outdoor counter space is limited, I ended up buying a rolling kitchen cart so I can move it around as needed for both cooking and storage.

Thoughts on Accessories/Support

  • The two main accessories we purchased that I can get behind are the oven cover, and the pizza peel. The cover fits perfectly and is low-effort to use. The peel is easy to work with and maneuver for the oven size and shape.
  • The freaking door….So, they advertise the oven with no door, and suggest consumers purchase one. Well, we bought a door only to find out our oven came with a fully-installed door. So, I now have a very expensive door in my closet. Rather than return it, I’m just going to hang on to it in case of emergency, but I HIGHLY suggest you talk to customer service before ordering a door to see of it is included.
  • I’d hold off on the laser thermometer suggestion until you play around with the built-in thermometer. They obviously want to upsell ad nauseam but it’s up to you on how “Alton Brown” you want to go with it. I don’t think it’s necessary for starting out.
  • I like the app and find it to be very helpful. Outside of the video tutorials, I found plenty of recipe inspirations, more so than I expected. The company seems to have good consumer support for their products. The app is worth downloading.

After playing around for a bit, I can say that I really love this oven. Yes, it was pricey, and there is definitely a learning curve if you’ve never made pizza before. But it cooks beautifully (in two minutes or less) and is easy enough to use on a weeknight. The Heathens love getting creative with toppings outside of the norm. It’s also useful way to transform leftovers, for example, we used the leftover food from our weekend barbecue to make pizzas the next day, which reduced food waste. Overall, I think it’s a great product and I am learning a lot.

So, we bought the thing, we love the thing, two thumbs up.

**A note/disclaimer–This blog is not monetized in any way. The links I provide ARE NOT affiliate links, they are just for your convenience. All reviews are of products I pay for with my own money, and I have no problem telling you the truth about them. If you see an ad on my site, that comes from WordPress, my site host, as the toll of free blogging. I have no control over the targeted ads they display to you**

 

WIP Wednesday & Kitchen Musings

Well, the good news is that I’m half-way across Sleeve Island! I finished up the first sleeve of my never-damn-ending Scottish Ale pullover.

I’m so dang sick of this sweater, it’s unreal. But I am not allowing myself to touch another project until it’s finished, because if I don’t get it done soon, I never will. I am ready to put this one in my rearview mirror for sure. I can already tell the sleeves are not sized very well, and it looks like other knitters had similar thoughts based on project notes in Ravelry. I don’t care at this point, though. I will finish it, and if it doesn’t fit, oh damn well.

In unrelated news, we’ve been going strong on our 20% better initiative. I put in an order to the farm that included beef, pork, chicken, sausage, and local butter (Morrell Dairy Farm) and honey (Hummer & Son).

These quiet January days let me slow down and be a little more methodical with cooking and menu-planning, which has helped keep the waste to a minimum and given our budget a break from the frenetic entertaining of the holidays. I’ve been leaning into all the comfort foods. I used the smoked ham hocks for a big pot of purple hull peas, the sausage for Monday red Beans and rice with cornbread, and the ground sausage for Saturday morning biscuits and gravy (with bacon, eggs, and cheese grits…well, because). At the Husband’s request, the chicken took a decadent gravy bath and landed on a pile of buttery, fluffy mashed potatoes, while the honey added sweetness to a new roll recipe that I test-drove during a baking binge. I’ll smother the pork chops in a mushroom mustard-cream sauce tomorrow night, and the local butter will jazz up carrots that need to evacuate my crisper drawer. Overall, I would say our kitchen energy feels both cozy and intentional.

Speaking of the kitchen, my goal to bake more this year is in full swing, and I’ll give an update at the end of the month, but here’s what was on the menu this week:

I made this Brownie Cake with Cookie Butter Frosting, which was a big hit with everyone. I will note that the brownie took a wee bit longer to bake than the recipe stated, but otherwise, anything with cookie butter has my vote,

I also baked these Nutella Cookies, leaving out the chopped nuts so the kids wouldn’t riot. The Husband absolutely loved them, and I think they will make the permanent rotation.

Finally, my local botanical shop released a special edition Mardi Gras candle, and you can bet I did not pass Go on my way to snatch that up.

So, that’s the Wednesday update. I’m off to get dinner started. Oh, and guess what? Good thing Bean and I did not murder each other in the making of her science fair project. That booger won first place. Will wonders never cease…

 

Our Easter Menu 2022 and a Carrot Soufflé Recipe

I finally planned out the Easter menu, because procrastination is apparently my thing this Spring. The days are flying by this year, for sure.

While I know that ham is traditional on many a southern Easter table, we usually opt for lamb. My family goes bananas for my grilled lamb chops, and with such easy prep and a fast cook time, I’m not juggling cook times and oven space as I often am on other holidays. I also aim for dishes that I can prep ahead, then just toss in the oven or on the grill come lunch time. I’d rather be hanging out and visiting with everyone than stuck in the kitchen on a holiday.

So, here’s the rundown of the big meal:

Maple Mustard Grilled Lamb Chops

Cheesy Hash Brown Potato Casserole

Roasted asparagus (olive oil, salt and pepper, roast at 375 for 10-15 minutes)

This fruit salad

Garlic breadsticks (shaped and baked into rolls instead of sticks)

and Carrot Soufflé (see recipe below).

However, if you are hell-bent on ham, I love this Maple Orange Bourbon Ham, and this Jalapeno Honey Glazed Ham. Both of these would go well with this menu, though I’d switch out the rolls for biscuits.

As for dessert, I will probably whip up a carrot cake, assuming my lost motivation shows up sometime soon. Or maybe break with tradition and do a chocolate fondue-type spread. Now, here’s hoping that I can actually get my hands on everything I need, as the grocery store has been looking a little on the lean side lately.

Carrot Souffle

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 0
Ingredients Method

Ingredients
  

  • 3 pounds carrots peeled and sliced
  • salt
  • 3/4 cup granulated sugar
  • 6 eggs large
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp ground cinnamon
  • 1 cup butter room temperature

Method
 

  1. Preheat oven to 350 degrees and butter a 9x13 casserole dish.
  2. Cook carrots in boiling salted water until tender. Drain and set aside.
  3. In a food processor or blender, pulse the sugar and eggs until well combined. Add the flour, baking powder, cinnamon, carrots and butter, and pulse to combine. Pour mixture into prepared dish.
  4. Bake casserole until set, about 45 minutes to an hour. Serve immediately.
Tried this recipe?Let us know how it was!

Cookbook Review: “Save-It-Forward Suppers” by Cyndi Kane

Save-It-Forward Suppers : A Simple Strategy to Save Time, Money, and Sanity (Hardcover)

Ok, I have a confession to make. With the exception of post-Thanksgiving, my family will rarely eat leftovers. I don’t know what it is about this clown car of a household, but these peeps act like a “leftover night” is more of a punishment than a valid meal option. As such, I’ve gotten pretty adept at meal planning and portioning, but when I heard about the premise of this book, I was intrigued.

Cyndi Kane, otherwise known as Ree Drummond’s best friend, has long been featured on Ree’s blog and TV show, so I was familiar with her in that capacity. However, I don’t follow her on social media, so I didn’t realize she was venturing into her own cookbook publishing.

This book aims to provide a weekly meal plan where components of certain dishes are reimagined or repurposed into different meals later in the week.  For example, Sunday’s Ham shows up in Jambalaya and Ranch Beans later in the week. I will say that, to that effect, this book holds very true the premise. The weekly meal plans are diverse enough so that the “leftover” components appear as entirely newly imagined dishes. It reminds me very much of how I aim to transform Thanksgiving leftovers beyond the turkey sandwich. However, rather than rambling, I’m going to break down my review into neutral notes, pros, and who this book is or isn’t for.

Neutral Notes

  • This book has ZERO photographs. Instead, there are lovely watercolor illustrations throughout, but if you judge a cookbook on the photo situation, be aware that it’s 100% artwork. I know people can be damn picky on this front, so the disclaimer is important.
  • Cindi is self-described mother, wife, homeschooler and home cook. She focuses on family-friendly meals that are somewhat healthy and budget-friendly. As such, she includes an occasional supermarket shortcut like a commercial seasoning packet, jarred sauces, Bisquick, and jarred garlic. The recipes are very much aimed at a home cook. If you are averse to a few processed ingredients or are on a special diet, look this over to see if it goes against your current approach to food.
  • The author admittedly grew up in the low-fat, diet/crazed/weight watchers’ culture of the 80’s. Occasionally, this shows in some of the choices and language in her recipes.

Pros

  • This book really is accessible for home cooks. The recipes are all straightforward and approachable, with no complicated techniques or hard-to-find ingredients in the average US supermarket.
  • The meal-plan menu approach is budget friendly, reduces waste, and does lean toward a good mix of home cooking with a healthy-ish direction here and there. If you want to open a cookbook and have a week’s worth of meals planned out, this IS for you.
  • The author includes timelines, lunch ideas, and “getting ahead” tips that I appreciated.
  • Even if the meal plan approach isn’t for me some weeks, there are still some solid recipes I will be trying on my selectively picky eaters.
  • The writing is conversational and aimed toward home cooks, and the layout is visually appealing and easy to use. I especially chuckled at the way she talks about “biohazard” chicken.

This book is for:

  • Home cooks who want family-tested recipes that are approachable/accessible.
  • People starting out in their next chapter of life (newlyweds, college students/graduates, anyone jumping into the deep end of home cooking/planning with no or rusty experience).
  • Budget-conscious cooks who value using up ingredients to their fullest.
  • People interested in streamlining meal planning and prep.
  • Busy homemakers short on time and interested in a ready-made weekly game plan.
  • Really, this reminds me of the old-school Junior League/church cookbooks from my childhood. Uncomplicated recipes that are designed for busy families with supermarket ingredients.

Pass on this one if:

  • If you are into “chefy” or “authentic” or coffee-table cookbooks.
  • If no photos in a cookbook is a dealbreaker.
  • If you are a hyper-foodie and get a thrill from test-driving complicated techniques or bold flavors.
  • If you are on a specialized diet or a food philosophy, including paleo, whole 30, are a vegan, or keto. (I’d still look it over, though)
  • If you have such severely picky eaters to the point that you can only see using one or two recipes out of it.

Overall, I’m glad I bought the book, and I have earmarked several recipes to try on weeknights. Knowing that dinner will be a little easier after escaping the fifth circle of hell (otherwise known as school carpool line), made it well worth my twenty bucks.

 

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.

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**