If your child is anything like mine, she loves corn dogs. And if you are anything like me you cringe at the thought of her consuming all of that fat, oil, and who knows what is really in a hot dog.

Disclaimer: I’m not going to be a hypocrite. I love a corn dog from the Texas State Fair. Oh. My. Word. Awesomeness on a stick. I mean you have to have one deep fired corn dog a year, right?

That’s why I’ve been trying to find a healthier substitute or version of a corn dog that Mia would like. After months of trying to put together a cornbread recipe that was healthier for us than the traditional oil laden recipes and finding a natural, uncured, no preservatives, antibiotic and hormone free hot dog, we were in business. The secret ingredients to these corn dog muffins are healthy low-fat buttermilk and Greek yogurt in replace of oil. Low-fat buttermilk and Greek yogurt are super healthy with probiotics, riboflavin, protein, vitamin B12, and zinc.

A savory beef hot dog wrapped in a blanket of slightly sweet cornbread make these homemade healthy mini corn dog muffins a perfect snack or lunch for everyone – not just the kiddos.

Healthy Mini Corn Dog Muffins makes 24

• Butter, room temperature, for pan
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 1/2 Tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 3/4 cup low-fat buttermilk
• 3 Tablespoons Greek yogurt
• 1 cup frozen corn kernels
• 4 beef hot dogs, preferably natural/antibiotic and hormone free

Preheat oven to 425° F. Generously butter a 24 count mini muffin pan.

In a large bowl, combine the dry ingredients; flour, cornmeal, sugar, baking powder, salt, and baking soda.

In a medium bowl, combine the wet ingredients; egg, buttermilk, and Greek yogurt. Mix well.

Once the wet ingredients are combined, add the corn kernels and stir.

Add the buttermilk mixture to the flour mixture and stir till just incorporated being careful to not overmix.

Spoon the batter into the muffin cups, filling the cups 3/4 full.

Next, slice the hot dogs into 1 inch segments.

Place a hot dog piece in the center of each muffin cup and place the muffin pan into the oven. Bake for 10 to 15 minutes until the the tops turn golden and toothpick inserted into the muffin comes out clean.

Carefully remove the corn dog muffins from the muffin cups and place on a cooling rack to cool.

Serve with ketchup and mustard or your favorite corn dog topping. Refrigerate (for up to 3 days) or freeze any leftovers. Reheat in the microwave or oven (preferable oven or toaster oven).

You can’t ever beat a Fletcher’s corn dog from the fair but you can come pretty close without the worry of what you are putting on your child’s lunch plate. Enjoy.

If you haven’t tried roasting a whole chicken before, you are missing out. It’s a very simple recipe that can practically feed a family for at least two to three meals; that is, unless you are a family of 20. If that’s the case, better throw eight chickens or so in the oven.

Last year we talked about roasting chickens with this Herbs de Provence version. But to tell you the truth, there are some things I have learned having a toddler. One is ,when you are making a dinner for the entire family, the quicker the better. This rosemary garlic chicken is very simple with just a few steps; dice, stir, rub, and roast.

What type of chicken is the best for roasting?

Here’s another lesson I have learned when dealing with this yummy bird: a free range/no antibiotic/organic/natural fryer chicken yields the best flavor and tenderness. These are super expensive, so the next choice (and the one we usually opt for) is the free range/no antibiotic/natural fryer chickens. These are, in my opinion, the best types of chickens to eat and they will run you around $10 to $15 at the store (slightly more at a farmers market). Trust me–I’ve been roasting chickens for a long time, and once you taste a free range chicken you will never go back. After finding tumors in two regular fryer chickens last year that I bought at the store I immediately switched, and now can tell the difference between a tough produced chicken and a tender free range “natural” chicken. Plus, research is showing that less human intervention with our meats is better for our health (feeding processed foods laced with hormones, hormone injections, anit-biotics, and such). We will go into detail about that another day.

All of these labels, what do they mean?

Good lord, the labeling issue. With all of this terminology, who do you believe these days? Let’s break it down according to poultry. source: USDA.

Free Range - Producers must demonstrate to the Agency that the poultry has been allowed access to the outside. {It does not say how long the chickens have to be outside to be called free range. Vague, I know but at least you are hoping they are able to eat worms, insects and such as they would naturally. This is where it helps to know and trust your source, like from a farm you can visit or from the farmers market.

No Antibiotics – the terms “no antibiotics added” may be used on labels for meat or poultry products if sufficient documentation is provided by the producer to the Agency demonstrating that the animals were raised without antibiotics. 

Organic – That term is a folly in itself these days. Honestly, I can’t find an exact definition when it comes to poultry. Here is the USDA definition to the Organic Label: Products labeled as “100 percent organic” must contain (excluding water and salt) only organically produced ingredients and processing aids. After speaking to a poultry farmer HIS definition is he only feeds his chickens organic additive free feed, organic corn, and the land that the chickens feed off of is not treated with pesticides.

Natural - A product containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product. The label must include a statement explaining the meaning of the term natural (such as “no artificial ingredients; minimally processed”).

To find more information about USDA labeling, please visit the USDA website 

Hope that helps and by all means PLEASE COOK WITH THE CHICKEN YOU FEEL COMFORTABLE WITH! I’m not here to tell you what to cook, just how to cook it. wink wink

Now, on to the chicken! This rosemary garlic roasted chicken is one of our family’s go to meals. It’s tender, juicy, insanely delectable, yields more than one meal, and most importantly, everyone loves it.

Rosemary Garlic Roasted Chicken serves 4 to 6

• 4  pound fryer chicken, preferably free range/natural/antibiotic-free
• 3 garlic cloves, peeled
• 2 sprigs fresh rosemary, 5 to 6 inches long
• 1 sprig fresh oregano, 5 to 6 inches long
• 1 1/2 Tablespoons extra virgin olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper

Finely chop the garlic, rosemary and oregano. Place in a small bowl.

To the garlic and herbs, add olive oil, salt, and pepper. Stir to combine and set aside.

Prep the chicken by trussing it. This will help with even cooking but seriously, you can roast a chicken without trussing it. Note: I am a bit dyslexic. I truss a chicken backwards. I have issues, I know. The harder I try to do it correctly I am sent into a wave of confusion and feel like I’m in second grade math class getting my eights and threes confused. Here’s my wrong (but works) way for all of you other dyslexic people: 1. Cut 3 feet of cooking twine. Lay the chicken breast side up with the drumstick feet facing you. Slide the twine evenly behind the wings underneath the chicken. If you have any leftover herbs place them in the cavity. 2. Bring the twine up and forward over the drumsticks. 3. Next, wrap the twine under the feet. 4. Then, wrap the twine back up and over the feet meeting in the middle of the cavity. Tie the twine tight, bringing the drumsticks together.

Of course there is the proper way that I highly recommend : How to Truss a Chicken from Chow.com

With your fingers, stuff a tablespoon of the garlic and herb mixture in between the skin and the breast.

Rub the remaining garlic mixture over the entire chicken. Place the chicken on a rack in a roasting pan. A large cast iron skillet without a rack or a large casserole dish will work as well. Place in the oven and roast for 1 hour and 20 minutes or until the internal temperature reaches 165°F.

Once roasted remove from the oven and allow to stand for 5 to 10 minutes before carving.

OPTIONAL: Make this dish a one-pot meal by combining root vegetables or winter vegetables with a teaspoon of extra virgin olive oil, salt, and pepper in a bowl. Stir to combine and place the vegetables in the roasting pan around the chicken after the chicken has been cooking for 25 minutes. Allow to cook the remaining time with the chicken. In early spring to summer try a combo of potatoes, carrots, and onions. In the fall through winter, try large diced winter squashes such as butternut and acorn, cauliflower, and brussels sprouts.

The most succulent fall-off-the-bone chicken with the crispiest skin. Seriously good.

My favorite thjigs to do with leftover roasted chicken are: Baked Chicken and Artichoke Egg Rolls and Chicken, Leek, and Kale Soup with Black Rice Noodles.

Shhh. Be still my beating heart.

What?

I said shhh.

The photo explains it all. Soft velvety potatoes with just a little bite. Cooked slowly to absorb the cheesy creamy goodness of it all. Who doesn’t like scalloped potatoes?

These little individual portions are intensly delicious with creamy parmesan and fresh thyme. Elegant enough to serve at a dinner party or just for everyday at the family meal. Parmesan Scalloped Potatoes Stacks are our family’s newest obsession.

Parmesan Scalloped Potato Stacks makes 12
50 minutes cooking time 

• 2 garlic cloves
• 1 shallot
• 2 cups half and half
• 1 cup + 1/2 cup Parmesan, freshly grated
• 1/2 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 1 Tbs fresh thyme leaves
• 3 to 4 large baking potatoes

Preheat oven to 400°F. Butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot.

Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.

Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.

Allow to cool in the pan for an additional 5 minutes, then carefully remove and serve. Add additional thyme sprigs as garnish if desired.

love. love. love.

If I was on a deserted island living off of coconuts, seaweed, and fish that I caught with my bare hands because I’m awesome like that, I would constantly be dreaming about this meal. I would make little sand castles in shape of porterhouses, sirloins, and filets and sear them on an open flame while the hermit crabs laughed at my insanity.

I’m not ashamed to say it, I love love love love beef. I also love cows which makes this marriage of passions as wrong as a the Pope drinking straight Kentucky bourbon from a mason jar. Oh well, I’ve made peace with it.

Filet Mignon with Cabernet Cremini Sauce is an elegant and super simple dinner to impress for this Valentine’s Day or any special meal. This rich and flavorful piece of meat pairs well with the bright and earthy sauce with a secret ingredient, veal demi glace – an invaluable cooks’ trick for the most impressive sauces, soups, risottos, and braises. Demi Glace is a French base for sauces traditionally made by combining equal parts of veal stock and sauce espagnole with added vegetables and tomato paste and simmered/reduced for 24 hours. It is an intense natural flavor enhancer that elevates dishes to an entirely different level. I highly recommend having some in stock in your kitchen. A little on the pricey side ($24 – 40$), but it is worth every penny. Because it is concentrated, it will last for a long time and stores up to 6 months in the refrigerator and practically forever in the freezer. I have found Williams-Sonoma has a well balanced one for around $30 (US).

Serve it with: This meal is pretty much unforgettable in my mind and the sauce a good one to remember for practically any cut of steak. I like to pair it with mashed potatoes, wild rice, or in this instance Individual Parmesan and Thyme Scalloped Potatoes, and sauteed spinach, or green beans. A nice dry Cabernet pairs well. Filet Mignon with Cabernet Cremini Sauce  – also known as the steak of love.

Filet Mignon with Cabernet Cremini Sauce serves 2

• 2 8oz filet mignons,* about 2 inches thick
• Kosher salt and fresh ground black pepper
• 1 Tbs + 1 tsp extra virgin olive oil
• 8 cremini mushrooms
• 2 garlic cloves
• 1 shallot
• 1 cup Cabernet**
• 2 sprigs of fresh thyme
• 2 Tbs veal demi glace
• 1 Tbs butter

* If another cut of steak is used, adjust the cooking time according to the thickness of the cut

** A dry, not sweet, red wine can be substituted

Set the filets on the counter at room temperature for 10 to 15 minutes prior to cooking. Sprinkle both sides liberally with salt and pepper.

While the filets are shaking off the chill, so to speak, slice the cremini mushrooms 1/4″ thick and set aside to use in the sauce.

Peel and finely dice the garlic and shallot and set aside to use in the sauce.

In a pan over medium/medium-high heat, heat 1 Tablespoon of olive oil. It is important for a good crust and even cooking time for the pan to be hot before adding the filets. Add the filets and cook for 5 minutes a side and an additional minute each 2″ side. If your pan begins to smoke drastically turn the burner to medium. This will give you a medium-rare filet. Adjust time accordingly to your desired doneness. For well done, stick the filets in a 400° oven for 10 additional minutes. Although I do not suggest this, at all, I understand as my parents and mother-in-law are well done kind of people. The point is to enjoy it, any way you like it.

Once done, remove the filets to a plate and loosely cover (tent) with foil. Now for the sauce. In the same pan that the filets were cooked, add 1 teaspoon of olive oil, cremini mushrooms, garlic and shallots. Saute over medium heat for 2 minutes.

Next, add the wine and using a wooden spoon stir and scrape any browned bits of filet mignon off of the bottom of the pan. Add the thyme sprigs and bring to a simmer over medium-high heat. Simmer for 5 to 8 minutes until the wine has reduced a little.

Add the veal demi glace and butter and stir to incorporate. Simmer for an additional minute. At this point your sauce should be thickened with a nice gloss to it. Taste and add salt and pepper if needed. If you do not have veal demi glace in your posession the sauce will still turn out beautifuly.

To plate, place the filet mignons on plates and generously spoon the Cabernet cremini sauce over.

And if you were feeling a little extra naughty you could always have this for desert. Happy Cupid day.

Parmesan Scalloped Potato Stacks pictured above

Martyred saints, chubby cherubs, hearts and lace… it’s Valentine’s Day and what better way to celebrate with a rich dark chocolate cake and a beautifully tangy blood orange sauce. This cake is a chocolate lovers dream as the absence of flour lends its way to a moist velvety texture with a crisp crust that pairs perfectly with a uniquely tart red blood orange sauce.

Flourless Chocolate Cake with Blood Orange Sauce serves 8 to 12

• 6 Tbs unsalted butter, plus more for pan
• 8 ounces bittersweet chocolate chips (70% cocoa)
• 1/4 tsp instant espresso
• 1 pinch sea salt
• 6 large eggs, room temperature
• 1/2 cup granulated sugar
• confectioners’ sugar, for dusting
• candied blood orange peel, optional

• 3 cups blood orange juice (about 5 blood oranges)
• 3 Tbs granulated sugar

Preheat oven to 275°F. Generously butter and flour a springform pan and set aside.

Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.

Stir in espresso and salt into the chocolate mixture.

 Next, separate the egg yolks from the egg whites placing both yolks and whites in separate bowls.

Add the yolks to the melted chocolate mixture and whisk until incorperated and smooth. Set aside.

In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar…

and continue beating until glossy stiff peaks form.

Gently fold the egg whites into the chocolate mixture one half at a time until combined.
Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.

While the cake is in the oven baking, juice the blood oranges.

Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 t0 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.

Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar.

If using, place the candied orange peels on top of the cake. Note: To make the orange peels I used the peel off of the blood oranges before I juiced them, simmered them in 1 cup of water and 1/2 cup granulated sugar for 20-30 minutes until translucent, and cooled on parchment paper.

yes. yes. yes. and yes.

To plate, slice a piece of cake, drizzle a spoonful of blood orange sauce over, and top with an orange peel.

Sweet Kevin Bacon it’s so incredibly good!

and pairs very well with this Valentine’s day meal…. Filet Mignon with a Cremini Red Wine Sauce served with Individual Parmesan Scalloped Potatoes and Sauteed Green Beans.

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Flourless Chocolate Cake with Blood Orange Sauce serves 8 to 12

• 6 Tbs unsalted butter, plus more for pan
• 8 ounces bittersweet chocolate chips (70% cocoa)
• 1/4 tsp instant espresso
• 1 pinch sea salt
• 6 large eggs, room temperature
• 1/2 cup granulated sugar
• confectioners’ sugar, for dusting
• candied blood orange peel, optional

blood orange sauce

• 3 cups blood orange juice (about 5 blood oranges)
• 3 Tbs granulated sugar

1. Preheat oven to 275°F. Generously butter and flour a springform pan and set aside.

2. Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.

3. Stir in espresso and salt into the chocolate mixture.

4. Next, separate the egg yolks from the egg whites placing both yolks and whites in separate bowls.

5. Add the yolks to the melted chocolate mixture and whisk until incorperated and smooth. Set aside.

In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar and continue beating until glossy stiff peaks form.

6. Gently fold the egg whites into the chocolate mixture one half at a time until combined. Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.

7. While the cake is in the oven baking, juice the blood oranges. Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 t0 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.

8. Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar. If using, place the candied orange peels on top of the cake. Note: To make the orange peels I used the peel off of the blood oranges before I juiced them, simmered them in 1 cup of water and 1/2 cup granulated sugar for 20-30 minutes until translucent, and cooled on parchment paper.

9. To plate, slice a piece of cake, drizzle a spoonful of blood orange sauce over, and top with an orange peel.

 

This is the time of year for persimmons and one of my absolute favorite ways to eat a persimmon is how my mother-in-law makes them. When there’s a good harvest from the persimmon tree at the ranch she peels them, slices them, rolls them up in a piece of prosciutto with a jalapeno slice, and bakes them until the prosciutto is nice and crispy. Prosciutto wrapped persimmons with jalapenos are the perfect spicy, salty, and sweet appetizer for your dinner table. Just how we like it here in Texas!

This recipe is a part of the Gojee Potluck series. Gojee.com is on of the leading visual recipe searches on the web. Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave.  You can also follow #gojeepotluck on Twitter.

Prosciutto Wrapped Persimmons with Jalapeno makes 16

• 2 persimmons
• 1 jalapeno
• 8 slices prosciutto, thinly sliced

Place the wrapped persimmons on a parchment lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the prosciutto is golden and crisp. Allow to cool before serving. 

A couple of years ago with a house full of Limoncello and Limoncino (an Italian lemon liquor) that my in-laws brought back from Italy, the Limoncello Cookie was born. It is one of my favorite cookies of all time and if you follow ISMS than you know the Limoncello Cookie recipe is making it’s second appearance, only this time in a more refined, prettier, and tastier version. Think of it as Elvis’ 1968 comeback, if you will.

They’ve come to be a Christmas cookie staple in our house and this year I used them for the Great Food Blogger Cookie Swap, a fun and delicious cookie swap amongst food bloggers. The cookie swap basically went like this: I signed up, was given three names of food bloggers with addresses, baked 36 cookies (12 for each participant), and received 36 cookies back. How could you go wrong with that? Well… we had a few bumps in the road, like I’m not sure who sent the last two batches of cookies as there was only return addresses and one batch was pretty much crumbs by the time it got here but it was still all very thoughtful and fun! The one batch of cookies that made it in tact with a name and contact info was insanely delicious! Like “I need to keep them locked up somewhere and hire a guard” kind of delicious. They came from Sweet Elizabeth and I’m not sure what she put in those Butterscotch Chocolate Chip Cookies to make them so addictive but we can’t seem to put them down. Thanks to Love and Olive Oil and The Little Kitchen for putting this together! I’ve enjoyed meeting other foodies, receiving cookies and especially baking for other people.

A shortbread base with limoncello frosting and topped with a candied lemon, Limoncello Cookies are pretty flippin’ heavenly in my opinion. Hope you enjoy and I hope these will become a holiday tradition in your kitchen as it is in mine. Salute!

Limoncello Cookies makes 24 cookies

• 1 1/4 cup all-purpose flour
• 1/4 teaspoon sea salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract or paste
• 1/2 Tablespoon grated lemon zest (about 1 lemon)
  icing 
• 1 1/2 cup powdered sugar
• 5 Tbs Limoncello
• 1 Tbs lemon juice
  garnish
• 24 candied lemon wheels*
• 72 yellow sugar pearls (3 for each cookie) optional

* Candied Lemon Wheels makes 24 wheels

Nothing says comfort food like carnitas to this Texas girl. If you are not familiar with the term carnitas, it’s basically what we call slow roasted pulled pork butt with a little spice. If you’ve been around ISMS for awhile you already know my love for carnitas and might have stumbled upon the low-fat crock pot version of poblano and onion carnitas. In their own right, the healthier version is wonderful and great for an everyday meal but when you want to impress or just need that over the top comfort meal, this recipe that I’m about to share with you will do the trick.

Poblano Carnitas on Goat Cheese Polenta is by far one of my favorite meals and a top choice meal to entertain with because I can cook the meat the day before a party and only have the polenta to cook the day of. Also good for an everyday meal the leftover carnitas make great tacos. Rich, savory, and insanely tender, the spices and flavor of these poblano carnitas elegantly blend with the creamy tangy goat cheese polenta for an unforgettable meal.

*Poblano peppers are known for their very mild heat. For entertaining I will add a serrano pepper or use roasted Anaheim (Hatch chilies) in place of the poblano peppers to kick it up a notch. But if my daughter is eating this meal, and it is one of her favorites, I make sure the poblanos are mild before using and cut back to 2 instead of 3.

Poblano Carnitas on Goat Cheese Polenta serves 6 to 8

for the carnitas:

• 3 poblano peppers
• 1 onion
• 3 garlic cloves
• 3 to 4 pound pork butt roast (Boston or sholder)
• 1 teaspoon Kosher salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 Tablespoon canola oil
• 1/4 cup chicken broth
• chopped cilantro and diced tomatoes for garnish (optional)

for the polenta:
Polenta recipe adapted from The Cooking Of Italy circa 1950s

• 4 1/2 cups water plus 1 teaspoon salt
• 1 cup yellow cornmeal
• 4 ounces (weight) goat cheese
• 1 Tablespoon extra virgin olive oil
• salt to taste

Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.

Peel and slice the onion into rings as well.

Peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.

Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.

In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.

Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Holy moly that smells good. Cover and place in the oven for 4 hours. Yeah, I know it sounds like forever (like the government settling on the debt ceiling kind of forever) but it’s worth it.

This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. But if you are planning on serving right away, set it aside and let it cool off a bit.

Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces. It’s ok, I know you want to take a bite. Go ahead….. I was right wasn’t I? That’s what heaven must taste like. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.

For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes. Tip: before you start your polenta, make sure everything else you are serving is complete, there’s some good music or a TV show on, a guest in the kitchen and most importantly a good glass of wine in arms reach. This makes the 15 minutes of continuous whisking go by much faster.

Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil, and goat cheese. Taste and add salt if needed.

Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).

Creamy, tangy, succulent and a little spicy, Poblano Carnitas on Goat Cheese Polenta will soon be a favorite of yours too. Enjoy.

Ok. First let me say, these are a little addictive. Like you should probably put a lock on them and give the key to someone you really trust. This spiced pecan recipe is one of our favorites that I’ve been using for years. And when we have a good pecan crop this is what I package, throw a bow on and give out to friends and neighbors as holiday gifts.

Sweet, spicy, chewy and a little sticky, these praline pecans are the first thing I make when the holidays start. Perfect for holiday entertaining, gifts, salads and with pumpkin soup. I promise these will be gone fast!

sweet and spicy praline pecans makes 3 cups

• 3 cups halved pecans
• 1/3 cup brown sugar
• 3 Tbs water
• 3 Tbs butter
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp Kosher salt
• 1/2 tsp cinnamon
• 1/4 tsp cayenne powder (optional)
• 1/4 tsp vanilla extract

I’ve been excited about this cookbook release for awhile now and when asked to review it was overjoyed to say the least. If you aren’t aware of Food52 yet, it is an on-line food community created by Amanda Hesser and Merrill Stubbs, successful cookbook authors and noted women in the food world. They created a place to give “people from all over the world a way to exchange their ideas and to celebrate each other’s talents.” Food52.com was such a success that Amanda and Merrill created The Food52 Cookbook released recently and published by William Morrow.

The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks captures the amazing talent from the Food52.com community. For 52 weeks, recipe contests were run on the website and the winning 140 recipes create this book. The collection itself is impressive but not at all overwhelming. I think inspiring is a better word to describe the collection because every time I have opened its beautifully photographed pages I want to jump in the kitchen. The recipes are simple to follow but not “dumbed down” and I love that it includes tips for each recipe, an insight to the recipe creator, and a community review of each recipe. Living up to the name, The Food52 Cookbook is organized by seasons, an idea that is not found often in today’s cookbooks. This is how we should cook. Not by what was made and frozen five months ago but what is in season now.

This is not your average “home cook” collection of  recipes but more of an extensive collection of real, whole, and simply beautiful food. With recipes such as Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms; Wishbone Roast Chicken with Herb Butter; Double Chocolate Espresso Cookies; Ricotta and Chive Gnocchi; and Lazy Mary’s Lemon Tart, this is a cookbook for everyone that really loves food and knows the value of cooking a good meal for their friends and family. The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks is definitely one of my favorites that I will be sucked into for a long time.

The Giveaway is now closed and winners have been notified. Thanks for participating!  I’m so in love with this book I want to give you a copy! I have two books, courtesy of William Morrow, to giveaway to two lucky people. This is a must have for the holidays. The giveaway will end at noon (central) on Monday, November 28, 2011. Two winners will be chosen by random.org.

To enter do one or all of the following:

• Leave a comment at the end of this post telling me what your favorite dish to cook for the holiday is.
• Tweet the following: “A must have for the holidays! Enter to win the new Food52 Cookbook from @smonkeyslippers http://su.pr/2yZnjS ” Leave a separate comment saying you did
• Like InSockMonkeySlippers on Facebook. If you already do that works too! Leave a separate comment

Good Luck!