Rev up your tastebuds for this delicious brown butter pumpkin couscous from our final guest blogger in the fall challenge, “My Lover’s Kitchen” Made with pumpkin puree, apples, and dates cooked in a pumpkin shell. You can see why Katie and Claudio are one of my favorite Instagram favorites!
A perfectly roasted chicken breast stuffed with a homemade cornbread stuffing, fresh herbs, and a delectable bourbon glaze.
I haven’t made this dish for some time, but I knew when I was asked to come up with some recipes that used bourbon I had to include this wonderful bourbon glaze. A delicious glaze that turns simple chicken into an elegant dish great for entertaining. The chicken is tender, the juices drip through the stuffing adding another dimension to the stuffing and the glaze…OMG! The glaze gives it deep rich tones. Beware your eyes might roll back in your head as you savor every bite. YUM!
I am excited to introduce the first guest blogger ever to The Wacky Spoon. Today’s post comes from Kim @ giveitsomethyme.com. Her Thai Butternut Squash and Pumpkin Curry is a perfect fall dish filled with rich and spicy Asian flavors that have been blended with a few fall favorites: squash, apples, and pumpkin. I am honored to be re-sharing her post here.
A beautiful fall dish that steps up to the Fall Challenge. Today’s recipe is a classic favorite: pork chops and apples. This is one of my favorite midweek dishes. It’s low maintenance, cooks up under 30 minutes, and offers a juicy meat with tangy undertones. The addition of herbs gives it a savory thrill on the side.
I’m cooking with bourbon tonight, I might even add a little to the food, (as borrowed from W.C. Fields). Adding bourbon to beef is one of my favorite things to do. The bourbon adds an additional layer and brings out the flavors in beef. Note that I keep repeating beef. Darker spirits do better in darker meats like beef or pork. If cooking with chicken and fish stick with wine or lighter alcohols.
There are certain things that just go together. You can’t say one without thinking about the other. Fred Astaire and Ginger Rodgers, Peanut Butter and Jelly, Tailgates and Chili. This rich bean version is simmered in spicy flavors and cooks into a deep red stew. Thick, hearty, and delicious. It travels well and finishes cooking in a crockpot at the tailgate.
I am often asked how I come up with recipes and dinner ideas or am I afraid that I might run out of ideas. The answer is, no. I am inspired in many ways. A walk through a farmers’ market, a trip to the butchers, a picture, my garden for sure, childhood memories, and the list goes on. Today I was inspired by opening my spice cabinet and seeing a tiny little bottle of saffron threads.
The garden is coming to an end and I have mixed emotions. I am going to miss walking out to the garden and pulling my herbs and veggies fresh from the soil and dicing them into the pan. On the flip side, it’s about this time of the year that I am tired of all the hoeing, weeding, canning, freezing and I am ready for a break. Tonight’s recipe is using up the last of the garden’s bounty. I am serving up spicy Italian flavors in a spaghetti squash boat using fresh oregano and basil.
I’m having dinner guest tonight and I am serving up a grilled sirloin petite steak with a South American flavor. The chipotle chile in adobo sauce kicks up the flavors while the lime juice and cilantro absorb some of the heat by adding a bit of sweetness to the mix.
Today’s menu is a perfect thick cut pork chop nestled next to a high-fiber butter bean side dish that offers up strong fennel flavors complimented by a garlicky kick. Stir in a few sweet pea greens to add a bit of color.