Friday, May 29, 2020

Blackberry Cobbler

I think I've mentioned this before, but my new co-workers are assholes.  They have developed some new, and very annoying habits, like loudly messing around in the next room and wanting all kinds of attention when I go to the employee kitchen for a cup of coffee.  One of my co-workers yells, over and over, so I can look at his current favorite office supplies, o.k. it's a toy, but he still yells, over and over and over...

It is great topped with ice cream, or a drizzle of heavy cream
if you are eating it for breakfast.
I have been taking the dogs for a walk during my lunch.  It helps get rid of some of their energy and I have a couple hours right after, of quiet uninterrupted work while they nap.  It is very productive time for me, but soon enough they wake up and demand to be let out, get drinks, need pets.  I'm using all my break time to take care of them instead of all the things I planned on doing during my union breaks, like updating my blog.  And work is busier than ever!

So, enough complaining.  I do love those dogs, as annoying as they are.

Well,I bought a big container of blackberries at Costco.  I like to have 8 (not 7 and not 9) at breakfast but I wasn't eating them fast enough to get through the giant container before they spoiled, so I made this blackberry cobbler.  It was delicious.  The almond flour cookie topping is wonderful on its own but together it is a delicious dessert or lovely breakfast.  Just eat it before the coworkers decide they need some, or yell at you to look at their new toy.

Blackberry Cobbler

20 oz. blackberries
3 Tbsp. Swerve, divided
juice from 1/2 lemon
1/4 tsp. xanthan gum
1 egg
4 Tbsp. butter
1/4 tsp. stevia glycerate
1 tsp. vanilla extract
1 cup almond flour

Preheat oven to 350°F
Mix blackberries,1 Tbsp. Swerve, lemon juice, and xanthan gum, pour into greased cast iron skillet or  8X8 oven proof pan.  In a medium bowl mix egg, butter, 2 Tbsp. Swerve, stevia, vanilla extract and almond flour.  It will be a stiff cookie dough consistency.  Drop by spoonfuls over blueberries and spread to cover most of the fruit.

Bake for 25-30 minutes, until fruit is bubbly and crust is a golden brown. 
Serves 6-8

1 year ago:    Poached Garlic Dressing and the Rough Day
3 years ago:  Updated Wedge Salad
5 years ago:  Compound Butter and the Joy of an Airline Upgrade

May 29, 2020  Sunrise 3:39 am  Sunset 12:00 am  Temp. H 75/ L 53°F

Thursday, May 14, 2020

Chicken Scaloppine

I don't know what is going on with work.  This is usually a time of the year where things slow down a little, especially since I didn't have any spring travel, but I am busier than ever.  I have all kinds of saved time, like a shorter commute to work and home, no line for the employee bathroom, I never have to wait for the microwave when I heat up my lunch and there isn't a line at the coffee pot so I don't waste time waiting or visiting.  So, why do I sit down, get to work and suddenly the day is over and I'm rushing to get dinner going? 

And to make matters worse, I didn't plan well last night.  I had lemon chicken planned for dinner with fried cauliflower rice, but when I started dinner, I didn't have any lemons!  So I had to come up with plan B.  The cauliflower rice turned into mashed cauliflower and the Lemon Chicken turned into Chicken Scaloppine.  I had everything I needed, thank goodness.

We had a sunny dinner and half way through Dave said it was good (high praise since he doesn't like chicken) and then he said he would eat it again!  You can bet I'll put this in the regular rotation, quick, easy and Dave likes it.

Chicken Scaloppine

2 chicken breasts
salt and pepper
avocado oil
8 oz. sliced mushrooms, I like baby bellas
3 cloves garlic, minced
1/2 cup chicken bone broth
1/4 cup heavy cream
1 Tbsp. juice from caper jar
1/8-1/4 tsp. xanthan gum
1 Tbsp. capers
chopped fresh parsley, for garnish

Heat sauté pan over medium heat, salt and pepper chicken on both sides, add oil to pan and brown chicken breasts on both sides.  Remove chicken from pan and keep warm.
Add mushrooms to pan and cook to let mushrooms release juices 3-5 minutes, add garlic stirring for about 1 minute.  Add bone broth to pan and deglaze pan, scraping any stuck bits to the bottom of the pan, add cream and juice from capers.  Return chicken to pan and simmer for 5-8 minutes.  Remove chicken and mushrooms from pan to serving plate.  Add xanthan gum to sauce to thicken (I like to start small and add more if needed - less is better here).  Once thick pour sauce over chicken and mushrooms, top with capers and parsley.  Serves 2.

1 year ago:    Keto Margarita
5 years ago:  The New "Camper"
7 years ago:  Manilla Clams and The Night I Almost Died

May 14, 2020  Sunrise 4:29 am  Sunset 11:08 pm  Temp. H 57/ L 42°F

Wednesday, May 6, 2020

Paint Your Own Cookies and Weekend Chores

It's been several months since I've made sugar cookies.  With social distancing and everyone a little on edge, I didn't want to make a bunch of cookies I couldn't give away.  Well, Fairbanks has had about a dozen total cases and we went 14 days without a new incident (update: we've had some more positive cases since I wrote this) I thought I would make some cookies and give them to the neighbor kids and send some to Gman.  I made paint your own cookies and figured it would be something for them to do.

I just made basic sugar cookies added a teaspoon of berry extract and 1/2 cup rainbow sprinkles.  Then I frosted them with a lemon flavored royal icing
After I flooded the cookie, I used a stiff royal icing and outlined some flowers, butterflies, rainbows and ladybugs. 

Once they were dry I wrapped them up and sent them on their way with disposable brushes and these cute little food color pain squares I got from The Flour Box.  It was a fun, relaxing way to spend a couple of hours decorating cookies.
Dave, on the other hand, is at war with the voles in the yard.  They ate about 1/3 of the front yard and Dave was not having it.  He set 47 traps throughout the yard and is hoping to get rid of them before they move inside.  He loaded the traps with peanut butter and every morning and evening he "walks the trap line" to see what he got.  I think I had more fun than he did last weekend.

5 years ago:  Summer Salad

May 6, 2020  Sunrise 4:57am  Sunset 10:40pm  Temp H 63/ L 37°F