Archive for November, 2009


Divine Chicken and Dumplings

We used this recipe last night up until the dumplings (bisquicked them instead) and it was absolutely amazing!



Mashed Yams in Orange Cups

Admittedly, I’m posting this one for selfish reasons. I am in charge of the sweet potatoes when we join our friends in Jersey for Thanksgiving. If I post the recipe I need online, I’m less likely to lose it.


  • 6 pounds large yams (red-skinned sweet potatoes)
  • 3/4 cup marshmallow creme
  • 9 tablespoons butter, room temperature
  • 6 tablespoons maple syrup
  • 3 large eggs
  • 9 large oranges
  • Additional marshmallow creme
  • 36 pecan halves


Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

Recipe courtesy of Bon Appétit via


bbq chicken pizza

We had pizza on Saturday night and I wanted to share the recipe for the BBQ Chicken Pizza because I found it especially tasty for homemade pizza (mine always seems rather bland/unbalanced for some reason). I used one of the pizza crust recipes from Hot Providence to create a thin crust, and then I adapted this recipe to fit our needs/tastes. Here’s the recipe that we ended up with:

to make 2 crusts:

Mix 1 cup warm water and a scant tablespoon of dry yeast in a small bowl and set aside. In your Kitchen Aid mix together 2 3/4 cups of flour and one teaspoon of salt. Add the yeast mixture to the flour mixture along with 1/4 cup extra virgin olive oil.

Mix for one minute, then switch to the dough hook and knead for 3 to 5 minutes, adding flour until it all sticks together on its own. Shape into two balls and let rise in a greased bowl under plastic wrap for about an hour at room temperature.

to make the pizza:

Preheat your oven to 475 and put your pizza stone in to get it all nice and toasty. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add a cup or two of cubed chicken and saute until golden brown. Remove from the heat and dice up into little bits. In a bowl, mix the chicken with 2-4 tablespoons of barbecue sauce (we used the Sweet Baby Ray’s or whatever it is – I got it at Wal-Mart). Set that aside.

On a floured surface, roll out one of the dough balls till it’s nice and thin. Pull your pizza stone out of the oven and sprinkle it with cornmeal. Carefully transfer the rolled out pizza dough to the pizza stone and do whatever reshaping necessary to get it to fit well. Put the pizza dough in the oven for a few minutes to get it started cooking. Pull the dough out of the oven and spread it with about a quarter of a cup of barbecue sauce and a quarter of a cup of tomato paste. Sprinkle with salt and pepper, and spread a cup or two of shredded mozzarella and a half cup of shredded Italian cheese mix on top (enough to make a nice layer). Spread some very thinly sliced red onions on top of the cheese and then sprinkle the chicken all over the pizza. Bake until the cheese is bubbly and turning brown and the onions are starting to shrivel a bit. Remove from the oven and serve!

You can use the other ball of pizza dough to make something a little more traditional like pepperoni pizza just in case your family isn’t a fan of “chicken pizza”.


Egg, Bread and Brie


Slice and halve a baguette, spread maple, honey or agave syrup lightly over the top. Place chunks of brie on top of each slice and toast in oven for a couple minutes until the brie has slightly softened. Top with pieces of fried bacon and serve.

Also shown, farm fresh eggs from the Steven’s farm,  scrambled with havarti dill and salsa, seasoned with salt. Topped with flat leaf parsley.