Happy Wednesday and Happy Halloween!

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Halloween Swedish Chef style

It’s a repeat but so funny not to share.

Countdown to Halloween

Every year a friend of mine throws the Halloween party of all parties.
She has published two books on anything Halloween decor and it’s amazing how much she does for just one night.
She makes all her own decor for the party, comes up with scary foods and drinks.

You can find her on Facebook.www.facebook.com/EerieElegance
There is a lot to see on her website too.

We love her parties, and tonight is the night.

Britta has a contest for creepy food and I’m bringing some special deviled eggs.

Introducing Ogre eyes.

I think they’d be a hit at any party, but mostly so at a kid party!

Ogre Eyes
(I made 24)

12 hard boiled eggs
3 tbs mayonaise
1 tbs plain yogurt
salt and pepper to taste
1 tsp garlic
green food coloring
12 pimento olives

Cut eggs in half lengthwise and take yellow out and put in a separate bowl
Combine eggs yolk, mayo, yogurt, salt,pepper and garlic until you get a smooth mixture.
Add food coloring 4-5 drops at a time stirring in between until you get the color green you like.
I used “Neon” food coloring and got a pleasing lime green.
Cut olives in half on the wide side.
Fill egg white halves with egg mixture
Place an olive piece in the yolk part, pressing lightly to slightly immerse the olive

I used a few dashes of hot sauce to stimulate blood shot eyes for the picture. It’s my intention to offer it on the side.

Enjoy!

A very careful transport by the way, these guys are slippery.

Happy Wednesday!

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One way to make the house smell really nice…Roast Chicken

TallOne (the boy formerly known as BubbleWrapBoy) and I were running some errands.
I love roasted chicken but never attempted to do so at home, for convenience I buy the pre-cooked ones.
The grocery store we were at the chicken looked a bit old and lately I’ve been wondering what they add to the meat.
So I went ahead and bought a whole fryer.
We went back and forth a little about what flavor TallOne wanted and we settled on Rosemary and Garlic.
With roasted chicken it’s all about aromatics getting into the meat and making it tasty (onions, garlic and herbs) and olive oil.

Here is what I came up with.

1 chicken (4-5 pounds)
2 sprigs of rosemary or 2 tsp dried
2 tsp onion powder ( I used shallot salt I bought at Penzee’s spices)
3-4 cloves Garlic, crushed
salt and pepper to taste
1 small yellow onion or 1/2 a big one cut in rings
1 cup olive oil

Rinse the chicken and pat dry with paper towel.
sprinkle salt,pepper and onion powder inside chicken.
add a little olive oil and stuff the bird with 1 sprig rosemary and the onions
season the outside of the bird with the herbs and garlic, I rub the rosemary into the skin.
Place chicken in a shallow baking pan and pour remaining olive oil over the chicken making sure to coat it as much as possible.
Place dish in a pre-heated oven (350 f) and cook for 2 hours, 20 minutes.

Enjoy!

Just Plum!

In last weeks farm box were 6 plums, that never ripened enough to be eaten.
Not wanting to throw them out I decided to experiment and use them in a dish.
A friend did cook this recipe before I put it in the blog and she felt the plum sauce did not thicken enough for her.
It’s not very crucial to have the sauce really thick, it’s the flavor that counts so don’t overthink it too much!

1 chicken breast per person
4-6 small plums
1 tbs balsamic vinegar

1-2 cups chicken stock, enough to cover plums and chicken
pepper, salt and 2 cloves garlic
1 tsp curry powder

Cut plums in 4 parts
Cover bottom of crock-pot with plums, one layer of chicken breast and cover with the balsamic vinegar and broth.
Add salt, curry powder, pepper and garlic.

Let simmer on high for 2 hours and low for another 2.5 hours.
Turn the chicken after you have cooked it for 2 hours.
The plum sauce should thicken some, if it looks too thick add a little broth.

Chicken will fall apart nicely.

I added sliced mushrooms 30 minutes before the time was over.

My boys ate this with rice.

Swedish Chef Sunday

Chef and Cleo Lane, she is amazing.

Enjoy!

Wednesday Funnies.

I’ve been away from the blog a little bit.
Seems like from time to time I need to regroup and find new material.
I want to keep bringing you tasty food and silly gadgets.

It’s been pretty busy in my home-life lately. Despite losing my primary part-time job I’ve been filling in here and there at the customer support side of the company.
It’s been a mixed bag to be frank but it supports the yarn habit.

I added volunteer work to the mix, 20 years ago I volunteered for a year at an educational farm as a farm guide and right after I was let go there was an ad on the radio asking for new volunteers.
I applied and I’ve been there for 4 weeks now, first 2 weeks training and now leading little groups of pre-k to kindergarten around.
I teach them about the food and plants in the garden and we visit all the farm animals.

Added to that is the fact that starting next week I head into entertaining territory. First BubbleWrapBoy (he really needs a new nickname) will turn 15. Then there’s Halloween and before you know it Thanksgiving!

I’m going to leave you with two funnies, all about bacon.

See you soon!

Happy Sunday!

Swedish Chef is taking the day off.
I love Miss Piggy so she is taking over the blog post with a very 80’s clip.
Raise your hand if you owned spandex like in the clip!

Enjoy!

Carne Asada

I hope my readers don’t mind a repeat recipe, I got food poisoning (undercooked chicken I didn’t cook but bought at a deli) and had to delay the cooking of flank steak I had.
I decided to marinate the steak for Carne Asada.

This recipe serves 8, it keeps well in the fridge for at least 3 days or until The Boy eats it all.
Really thin slicked steak is the key, it takes on the flavor so well.
If you are making this recipe outside the US ask your butcher for thin sliced beef, in France it’s called “Bavette”, in the Netherlands it’s “runder-rib lap”
It’s from the cows belly-side.

1-1/2 pounds flank steak
2 tablespoons and 2 teaspoons white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 limes, juiced
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika

Mix all ingredients in a bowl.
In order to get the marinade on all the pieces of meat I just dip them in the marinade so they coat evenly.
Layer beef in an oven proof dish so they can sit in the marinade, cover with remaining marinade.
Cover with plastic wrap and marinade 24-8 hours.

Either BBQ over medium heat or pan sear for 2 minutes on each side.
Serve with beans, guacamole and sour cream.

Enjoy.

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