Come for the politics, stay for the snark.

Not all heroes wear capes.

Today’s GOP: why go just far enough when too far is right there?

Since when do we limit our critiques to things we could do better ourselves?

The next time the wall street journal editorial board speaks the truth will be the first.

Some judge needs to shut this circus down soon.

Wow, you are pre-disappointed. How surprising.

We are aware of all internet traditions.

The party of Reagan has become the party of Putin.

I like you, you’re my kind of trouble.

The poor and middle-class pay taxes, the rich pay accountants, the wealthy pay politicians.

Yeah, with this crowd one never knows.

That’s my take and I am available for criticism at this time.

Conservatism: there are some people the law protects but does not bind and others who the law binds but does not protect.

The words do not have to be perfect.

… riddled with inexplicable and elementary errors of law and fact

🎶 Those boots were made for mockin’ 🎵

Schmidt just says fuck it, opens a tea shop.

My years-long effort to drive family and friends away has really paid off this year.

The republican caucus is already covering themselves with something, and it’s not glory.

In my day, never was longer.

Fuck these fucking interesting times.

Pessimism assures that nothing of any importance will change.

Hot air and ill-informed banter

Their freedom requires your slavery.

You are here: Home / Food & Recipes / Cooking / Saturday Night Recipe Thread (Bonus Puppeh)

Saturday Night Recipe Thread (Bonus Puppeh)

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This is such an easy dinner. Season bone-in chicken thighs (you can use breasts if you prefer, bone-in is key) with salt, pepper and poultry seasoning. I gently pull up the skin and sprinkle spices underneath and replace the skin. I brush a bit of olive oil over them and then place them on top of halved potatoes and zucchini, also brushed with a bit of olive oil. Roast at 375 degrees.

Pear Crisp is delicious. It is my basic Apple Crisp recipe (below), added some walnuts and yum!

apple-crisp-cast iron

This is such a great crisp. I’ve been transferring it to a glass baking dish before baking – I think I get a more even crisp topping that way.

Cast Iron Apple Crisp

  • 2 lbs apples – mix of sweet and tart (about 3 apples)
  • 2 tbsp butter
  • 1/4 cup brown sugar
  • dash of cinnamon, nutmeg and ginger to taste

Topping:

  • 1/2 cup brown sugar (more as desired)
  • ½ cup butter, melted
  • 1 cup rolled oats (not instant)
  • 1 cup flour

10 inch cast iron skillet and small mixing bowl

Core and cut apples into small pieces (about 1/2 inch). Peeling is optional, but with this method the peels cook nice and soft, so it isn’t necessary.

Melt butter in skillet, add apples and sugar, stir until apples are well coated. Cover and cook on medium heat until apple mixture is soft and caramelized, stirring occasionally. About 20-30 minutes.

Preheat oven to 400 degrees.

In mixing bowl, stir together butter, sugar, flour and oats, mix until crumbly. Crumble over the apple mixture. Bake for 10-15 minutes, just until top is crispy golden brown. Let cool 10 minutes and serve warm.

What makes this so good is that because the apples are cooked on the stovetop, you can use a much higher heat in the oven and get a good, crisp top without drying the whole mixture out or under cooking the apples. Really, this is one of the best apple crisps I’ve made.

Alternately, if you don’t have an oven-proof skillet, you can transfer the cooked apple mixture to a glass baking dish, add topping and bake that way.

===========

Ok, I know you skimmed down here to see bonus puppeh, didn’t you? Here is Scout, 8 weeks. 12.2 lbs (by comparison – Bixby was 22.2 lbs at 8 weeks):

There are more photos of her and Bixby and a bit of how our first days have been at this link.

What’s on your  menu this weekend? Cooking anything yummy we should know about?

Open thread.

Reader Interactions

55Comments

  4. 4.

    TaMara (HFG)

    I am getting ready to make some mac-n-cheese. Time for some good old comfort food. Also, jicama slaw, a favorite here, to make up for the carbs&cheese.

  8. 8.

    Jeffro

    Man…the Dukes AND the Chiefs went down in flames today…it’s a sign. Time to narrow my sportsball watching even further. By the time I’m 50 I’ll be down to watching the last 10 minutes of the Super Bowl(!)

    In food news, looking forward to making some
    – teriyaki pork kebabs
    – sausage and kale stew
    – chili con carne*
    and
    – chicken fried rice
    this week!

    *in a family full of legumophobes, I have to make it, and then pull 1/3 aside for myself, to add some pinto beans. Ridiculous! But then so are the Dukes and Chiefs…

  10. 10.

    Uncle Ebeneezer

    We have some colder/rainy weather coming up so we are already discussing comfort food options: American chop suey, Vietnamese curry, chili etc.

  11. 11.

    trollhattan

    Just look at that fuzzy, spotty puppy! Awwwwwwwwww! Scout is cute as a cute thing, congratulations!

    Also, I’m now hungry. Can somebody explain to me the fondness of skinless, boneless chicken breasts? Why take a noble, tasty bird and turn it into expensive spackle?

  14. 14.

    mai naem mobile

    I did indeed skim down all the way first to see da puppeh!!! Seriously adorable puppeh!!! I want to scoop her up and give her a big hug.

  16. 16.

    Yutsano

    @TaMara (HFG): SCOUTPUPPEH!!!
    I have been BUSY today. But the new apartment is starting to come together. And I’m starting to get food options together although chicken for some reason has been ridiculous.

    There were those escalloped breasts at the store. All I need is capers and I could do Meyer lemon chicken piccata.

  17. 17.

    Mnemosyne

    I’m not cooking much because I’m still stuck on crutches and it’s too much of a pain in the ass to do all of the prep since our counter space is across from the stove, not next to it. I may try to make some Irish oats in the crockpot tomorrow so I have breakfast for the week.

    When I do cook again, I will probably make one of my new favorite low-FODMAP recipes, Stephanie Clairmont’s One Pot Lemon Chicken. Of all of the FODMAP dieticians out there, I think I like Stephanie’s recipes the best.

  20. 20.

    CaseyL

    There ain’t nothin’ like a pup!

    I have discovered, fairly late in life, that I love fried chicken. Hell on the waistline, heaven in the mouth. The roasted looks delish, though I can’t quite muster up love for zucchini.

  22. 22.

    Gelfling 545

    What a little darling. I had to laugh though. Flora was 12.2 lbs at her last vet visit – at 3 years!

  23. 23.

    Schlemazel

    @Josie:
    I am not convinced it eben needs to look comfortable. Ours love to sleep on top of the radiators. That does not look at all like a place to relax

  24. 24.

    geg6

    TaMara, that little girl is the adorablest of adorables. Bixby cracks me up in that photo on your website—no, you may not lay on my bed, little interloper. So much cuteness makes a not so great day just awesome.

    When I can venture out tomorrow and not freeze my ass off, I’ll be heading to the grocery store for the few things I need to make spaghetti with shrimp and lemon. Found a recipe for it that sounds delicious and I just need the lemons and shrimp. And a bottle of wine to go with.

  25. 25.

    Jim, Foolish Literalist

    since this is a cooking thread: I was thinking of making cookies with almond flour. I don’t suppose it can be as simple as swapping out regular flour for the almond stuff? I looked up some online recipes and they all start talking about “paleo” and “gluten-free”. I’m looking for a slightly healthier cookie, not to join a new religion

  26. 26.

    Ruviana

    How long do the chicken and veggies cook for? It looks delicious and sounds so incredibly easy!

  28. 28.

    TaMara (HFG)

    @Ruviana: Depends on the oven and size of the veggies/thighs (some of those thighs look like they belong to a dinosaur). I just stick a fork in them to see if they are cooked through and the chicken to 170-ish. At least 45 minutes, usually an hour.

  29. 29.

    Schlemazel

    @Jim, Foolish Literalist:
    Sometimes you just have to ignore the crazy and enjoy the food. If you are looking for advice you’ll have to google. I tried almond flour looking to play with the flavor and noticed a couple of important things. 1) go by volume not weight as almond flour is heavier. 2) almond flour will require more liquid. How much more, well that depends & it is one of the reasons I gave up on it. 3) the cookies you make will be more crumbly. Let them cool down on the cookie sheet for a few minutes before taking them off or they tend to break apart.

    Back in the dark ages I was on a vegetarian listserv & got a lot of great recipes but the price was putting up with a lot of woo-woo and crazy. The Web has not made that better

  31. 31.

    Jim, Foolish Literalist

    @Schlemazel: I tried almond flour looking to play with the flavor

    thanks, that’s what I was thinking, too, that the almond flour would add to the flavor

  32. 32.

    Schlemazel

    @Jim, Foolish Literalist:
    I didn’t really notice much flavor & is one of the reason I didn’t continue experimenting. I think the almond has a lot more fat in it which could be good if you are looking for that. In the end I was reading recipes that just used 1/4 almond & 3/4 wheat

  33. 33.

    Sab

    Dog progress report:
    My St Bernard mix started throwing up about three weeks ago, stopped eating, and went from 80 lbs to 50 lbs in a week. Took her to the vet three times for all kinds of testing. They couldnt figure out whatwas wrong. Eventually they put her on a special canned diet that we have to squirt into her mouth with a syringe because she won’t eat. It takes forever to load up the syringe. We’ve been feeding her three syringes at a time every hour for about a week, and she is actually improving. She hasn’t lost any more weight. She isn’t wobbly on her feet any more, and today she ate a dog biscuit and nibbled some scrambled eggs.She might survive!

  40. 40.

    Schlemazel

    @Sab:
    Man that sounds tough and it has to be worse not having a reason for the change. It is good news the pupper is at least nibbling, it indicates the bad thing might be passing. Here is hoping

  42. 42.

    Eric S.

    I’m debating baking some bread tomorrow. My newest foray into the culinary world. A buddy wants me to make some sourdough but that looks …. challenging for my first loaf of bread ever.

  44. 44.

    chris

    @Mnemosyne:

    Tortietude

    Thanks for teaching me a new word and, via gizoogle, opening my eyes to a new world. Pumpkin has the ‘tude but I didn’t know there was a name for it. Explains a lot about the old thing.

  45. 45.

    laura

    I would hug and love that puppie given half a chance!
    Instead, we’re eating homemade pizza with the last of the sketti sauce. Tomorrow is cream of roast poblano soup and prepping for several chicken pot pies for a Shop Stewards meeting.

  48. 48.

    laura

    @Sab: man, I wish I could be there and hold your hand and scritch your Bernard. Our Rosie was a scoffer, and sock eating was her specialty to her detriment. I wish you good health in your boon companion.

  49. 49.

    laura

    @TaMara (HFG): I’m thinking avocado as a creamy addition, and a quesodilla on the side.
    It’s so comforting to come home from work on a Monday to an already made bowl of alright

  50. 50.

    MoxieM

    Such gorgeous puppytude! Lovely lovely lovely. sigh. All warm and giant doggy happy inside now, despite it being -17 ‘rest of the world’ degrees here, and Murphy is going stir-crazy from lack of walks.

  51. 51.

    MoxieM

    @Sab: Oh, my very best to you. It’s so hard when they feel like garbage. (I assume you’ve tried the usual boiled chicken-rice-pumpkin routine?) Mine would go for smelly fish like mackerel when nothing else worked, but can the Saint keep it down?

  54. 54.

    No One You Know

    Made chicken soup today, using skin, meat, bones, as per Silver Palate. They’re right. It feels like a waste of meat–I do take quite a bit for later, but there’s a lot left in the pot. By the time it’s done, there’s no flavor in the meat–but the broth, ahhhhh. So much body and flavor. I’ll add egg noodles, carrots, mushrooms, leeks, parsley, the chopped meat, and Siberian pierogie on the side, that’s Sunday dinner.

  55. 55.

    Amir Khalid

    @Josie:
    As i write this, Bianca has claimed an as-yet unoccupied shelf in my new bookcase. Comfy? I guess she thinks so.

Comments are closed.