Halloween Cookies

I bought a cookie press thinking ahead to the Christmas cookies I make every year. Lo and behold there was a pumpkin template. With Halloween just around the corner, I was off to the races. I made three batches: one following the recipe that was on the back of the cookie press packaging, one substituting lemon extract for the vanilla and almond extract, and one using maple flavoring. To color the dough I used equal parts of red and yellow food colorings. Somewhere between 1/2 tsp. and a full tsp. They came out of the oven warm and yummy. Susie decorated them with cheery little faces and stems. Little do the happy little cookies know of their fate. I do know. And I know I love my new cookie press.

Bon appétit!

Chicken with Sage & Walnut Pesto

Susie gave me a new cookbook recently. Pestos, Tapenades & Spreads. I made a batch of the Sage & Walnut Pesto. OK, OK. A double batch. I took a couple chicken breasts, dried them well with a paper towel, then spread a thin layer of the pesto on them. Into an olive-oiled pan and into a 350-degree oven for about 20 minutes. About 10 minutes into the baking I thought I could add some reconstituted Italian heirloom tomato slices. A few minutes before removing from the oven, I laid a thin slice of provolone on top and let it melt.


I served the chicken with some domathakia. Dolmas. Canned dolmas. Canned? Yes. Canned. I found them at a Greek deli & grocery in Portland and had to try them. They are delicious.

Bon appétit!

Pulled Pork with Polenta

This will serve two: me and Susie. Take a half pound of pork tenderloin and cut it into 3-4 inch pieces. Boil it in salted water for 15 minutes or until cooked through. Remove the meat and discard the water. When the meat is cool enough to work with, use a fork and shred it into threads. Return the meat to the pan and heat with some mojo chipotle marinade and some pico de gallo.

For the polenta, empty a tube of prepared polenta into a sauce pan and add milk while mashing until smooth but not too thin. Add some thyme, rosemary, thinly sliced leek, and grated manchego cheese, stirring until well incorporated.

To serve, place some of the polenta on a plate and top with the pork. That's all there is to it!

I am serving some mixed vegetables and a side salad with the entree. Just some frozen mixed vegetables to which I add some reconstituted dried tomatoes that I prepared earlier. I am also throwing in a couple cubes of the frozen basil puree.

Bon appétit!