Saturday, November 17, 2012

Stuffing Cookies and The Candied Yam Tart

Hello I am back! I took a brief blog vacation while my dad was in the hospital. He is home now and being cared for by the aides angels from Griswald Home Care.

Stuffing Cookies. Yeah that's right Stuffing, as in Pepperidge Farms Stuffing. When I saw the recipe on Pinterest I thought it had to be a joke. But then I thought to myself that I put Rice Krispies in Chocolate Chip Cookies so why not stuffing. The recipe is from The Downtown Cookie Company out of Brooklyn New York. I ate one out of the oven, then I ate another and another. Chris came home and ate one and then another... Click here for the recipe!

For dinner we had Breaded Pork Chops. Nice and moist and the breading was blend of plain and panko breadcrumbs. I thought I put too much sage but it was perfect.

For the vegetable we had Roasted Asparagus. Tossed the Asparagus with olive oil and seasoned with kosher salt and pepper. Roasted in 425 degree oven for 15 minutes.

Now on to The Candied Yam Tart. I was asked to bring Candied Yams for Thanksgiving dinner. It's not that I am not a fan of them I just think we can do better. I woke up this morning and this recipe popped in my head. Thinly sliced yams layered and each layer brushed with butter, seasoned with salt and pepper and brown sugar baked in pate brisse. Oh almost forgot to mention the bacon. I added cooked crumbled bacon to the layers. This was so good. First the crust was wonderful, nice and flaky. The yams melted in your mouth because they were sliced so thin and the bacon just brought the whole thing over the top.

What did we have for dinner a year ago?
Italian Wedding Soup

What did we have for dinner 2 years ago?
Pasta with Meat Sauce

What did we have for dinner 3 years ago? 
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