Another week…

We are both slipping!!!! The Cowboys and Eagles made a poor showing this weekend, on both the field and our TVs! Because we were not home to cook (but rather in a bar, watching our standings slip), we made some of our favorite comfort foods, which touched upon our visiting teams.

Check out our recipe HERE for the best homemade mac and cheese!And HERE for our NY Systems hot wieners!

We love to revisit things that work for the cool Fall days- falling into the comfort of chunky sweaters, watching three games throughout the day, and relaxing with family before we start our week. We hope your teams are faring better than our boys and can’t wait to see what next week brings! ‘Til then- stay strong, cook well and laugh (at our records) a lot!

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And what a match-up it was!

In fact, it was kind of a boring game… until it wasn’t!

The Cowboys beat the Eagles on Sunday, and though it wasn’t a blow out, it was Philadelphia’s 9th straight loss at home. This is the longest home field drought in their history, and the fans (especially the daughter of this duo) aren’t pleased.

Because the game was not aired on television in Rhode Island, we found a bar to go to with the Ticket- landing at the Frosted Mug (formally Billy’s Frosted Mug). It was WAY nicer than we remembered… and we will definitely be going back. But what would we eat after the game was the real question.

Not wanting to celebrate one team or the other, we went with good ‘ole American cuisine. Pumpkin roll and apple pie for dessert, after a dinner of spaghetti and homemade meatballs and sauce. It warmed our bones and was great for both the winners and losers of our crew.

Apple Pie!

Prep: 10 min
Cook: 55 min
Serves: 8

You will need:
3/4 c, 1 t sugar, divided
1 1/8 t ground cinnamon, divided
8 baking apples, peeled, cored and quartered
2 T AP flour
1 T, 2 t butter, softened
1 t lemon juice
1 package refrigerated pie crust

* Preheat oven to 425°. In a small bowl, combine 1 t sugar and 1/8 t cinnamon; mix well and set aside.
* Combine apples, flour, 1 T butter, lemon juice, remaining sugar, and 1 t cinnamon in bowl; toss to coat apples well.
* Unfold 1 pie crust and place in a 9-inch pie plate. Press crust firmly against plate. Pour apple mixture into crust then place remaining pie crust over mixture. Trim and crimp edges together to seal. Cut four 1-inch slits in top.
* Melt remaining butter and brush over top of crust. Sprinkle with sugar mixture.
* Bake on a baking sheet 45 to 50 minutes, or until crust is golden.

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Pumpkin Roll

Prep: 20 min
Cook: 1 hr, 30 min
Serves: 12

You will need:
3/4 c flour
1 t baking powder
1/8 t salt
2 3/4 t pumpkin pie spice, divided
3/4 c canned pumpkin
2 T, 1 T confectioners’ sugar divided
1 t pure vanilla extract
3 T softened unsalted butter
Wax paper, kitchen towel, 15×10 baking pan

* Preheat oven to 350°.
* Butter 15×10 baking pan. Line pan with wax paper; then butter paper.
* Mix sugar, flour, baking powder, 2 t of the pumpkin pie spice and salt in large bowl. Stir in eggs and pumpkin until smooth. Spoon evenly in prepared pan.
* Bake 15 to 20 minutes (until toothpick inserted in center comes out clean).
* Spread kitchen towel on clean work surface and dust with 2 tablespoons confectioners’ sugar. Loosen cake around sides of pan with knife, then turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style.
* Let the cake cool completely.
* Mix cream cheese, 1 cup confectioners’ sugar, butter, vanilla and remaining pumpkin pie spice in a new bowl until smooth.
* Unroll cake onto towel, slowly peeling off wax paper. Spread the cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim the ends of the cake evenly.
* Refrigerate for at least 1 hour or until ready to serve. Sprinkle cake with additional confectioners’ sugar just before serving.

Mother-in-law Meatballs

Prep: 20 min
Cook: 8 hours, slow cooker
Servings: 16

You will need:
1.5# ground beef
1 1/4 c Italian seasoned bread crumbs
1 med onion, chopped
1 egg, beaten
1 jar spaghetti sauce
1 can crushed tomatoes
1 can tomato purée
1/4 c chopped parsley
2 cloves of garlic, minced

* Mix beef, bread crumbs, parsley, garlic, egg and onion in a large bowl. Shape the mix into 16 meatballs.
* Combine sauce, purée and crushed tomatoes in the bottom of slow cooker. Place meatballs on top- use a spoon to gently pour sauce mixture over top. Cook on low for 6-8 hours.
* Cook your favorite pasta right before serving- top with cheese if desired- and enjoy!

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All’s fair in football…

Last weekend was awesome… if you like a tie!

Cowboys and Eagles are now tied in their league standings, but that’s not always a good thing. What is good? Nachos.

For the game, we made these delicious bad boys:

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How did this  happen? Check out the recipe for Veggie Nachos below:

  • 1 T olive oil
  • 1 onion, chopped finely
  • 1 garlic clove, crushed
  • 1 can chopped tomatoes
  • 1 can pinto beans, drained, rinsed
  • Large tortilla bowls
  • 1 c. grated cheddar cheese
  • 1/2 c. plain yogurt
  • 1 T coriander
  1. Preheat oven to 400°.
  2. Heat oil in frying pan; cook onion and garlic, about 5 minutes or until onion softens.
  3. Stir in tomatoes (un-drained) and beans.
  4. Bring mix to a boil; lower heat and simmer uncovered, 15 minutes, stirring constantly, until mixture thickens slightly.
  5. Place tortilla bowls on tray; spoon bean mixture into, then sprinkle with cheese. Bake, uncovered, about 10 minutes or until cheese is melted. Serve topped with sour cream and coriander.

Yes… it’s amazing. Enjoy!!! And GO TEAM!’

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Banana Bread… for fun!

We may be new, but we have some great friends already! An awesome reader came up with this recipe for those of us wanting to stick with clean eating, but who also enjoy a treat! Read on!

Banana Bread/Muffins!

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4 T raw honey
1/4 t baking powder
1/2 t baking soda
1/2 cup of organic butter (but organic applesauce is way better)
3 1/2 large ripe organic bananas
2 eggs
1 1/2 cups Hodgson Mill wheat flour (GMO free- yay!)
1 t pure vanilla
nuts and shaved organic dark chocolate are optional!

Set oven to 375.

Combine all ingredients until well mixed (add 1/4 c chopped nuts if desired).

If using a muffin pan 20-25 min is perfect, 45 minutes (or until middle is cooked) if using a loaf pan.

Top with shaved chocolate before cooling (if you’re into that 😉)

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THANK YOU to reader Nikki Calcione for sharing her secrets with us!

 

And thank you to this Prince, for taste testing them!

And thank you to this Prince, for taste testing them!

 

 

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Bringing the boys to slaughter…

Sounds rough, but that was Sunday. Really.

Eagles… 20 to 52. Yes. 52.
Cowboys… 21 to 30.

It was a valiant effort by Dallas, but let’s be real… the Eagles gave in and were trampled by the Broncos.  It was painful to watch.

Regardless, it wasn’t painful to eat. We opted for some comfort food to ring in the cooler weather with some crock pot tacos, rice and delicious pumpkin cake.

Tacos with chicken:

Adapted from Table for Seven

Prep Time: 5 minutes
Cooking Time: 5 1/2 hours
Serves:  4-6

You will need:
1 1/4 # boneless chicken breast
1 envelope dry taco mix
1 envelop dry ranch dressing mix
1 1/2 c chicken broth
crock pot

Place chicken in crock pot with taco mix, ranch dressing and chicken broth.

Cover and cook on low for 5 hours, then uncover and shred chicken.

Re-cover and cook an additional 30 minutes.

…then make tacos!!!!

We also added ground beef as an option, browned with taco seasoning.

Hard or soft shells are perfect. Toppings? Avocado, cheese, sour cream (plain yogurt), lettuce, tomatoes, salsa verde, beans and rice (see below).

We used a triple crock pot to keep the meat and rice warm for serving :)

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Vegetable Rice:

Prep time: 30 min

Cooking time: 40 min

Serves: 6

You will need:

2 T extra-virgin olive oil
1 t chili powder
1 onion, quartered and thinly sliced
2 cloves garlic, minced
2 tomatoes, seeded and diced
1 zucchini, diced
1 red pepper, diced
1 green pepper, sliced
1 t paprika
1 t thyme
1/2 t salt
1/8 t pepper
1 1/4 c white rice
3 c vegetable broth

Heat oil in a skillet over medium heat. Add chile powder, onion and garlic and cook until the onion is soft but not browned (~6 min).

Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.

Add rice; stir to coat well with the tomato mixture.

Add broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 25 to 30 minutes.

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Pumpkin Pudding Cake…

DIRECTLY FROM Butter with a Side of Bread. Because this is too amazing to change!

1st Layer:
  • 1 box of yellow cake mix {reserve 1 cup after you open it}
  • 1/2 cup butter or margarine
  • 1 egg
2nd layer:
  • 1 30-oz can Pumpkin Pie Mix {not just pumpkin!}
  • 2/3 cup milk
  • 2 eggs

3rd Layer:

  • 1 cup dry yellow cake mix
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1 tsp cinnamon

Grease the bottom of a 9×13 pan. Mix 1st layer ingredients until crumbly and pour in the bottom of the pan. Barely mix the ingredients for the 2nd layer and pour over 1st layer. Mix 3rd layer ingredients until crumbly and sprinkle on top.

Bake at 350 degrees for 50 minutes. Top with Cool-Whip and a dash of cinnamon. Enjoy!

 

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Sunday…

It was a win, but more so for our family then for Dallas.

Regretfully we will not have a recipe for you this week due to a family emergency that ended in happy moments and our beloved Cyril (The Carpenter’s 93 year old dad) coming home from the hospital, but we will supply you with this list so that you may make your own St. Louis style food!

St. Louis Originals

  • Toasted Ravioli
  • Gooey butter cake
  • Prosperity sandwich
  • Pork Steaks
  • The Slinger – breakfast of champions!
  • Provel ™ cheese
  • St. Louis style Pizza
  • St. Paul Sandwich
  • Brain Sandwich
  • 7-UP™
  • Hot Dog on a bun for the first time made and sized for it
  • Cotton candy – originally called fairy floss.

FUN FACT! In 1904  the quote “An apple a day keeps the doctor away”, was proclaimed J.T. Stinson in an address to the St. Louis Exposition.

Thank you for understanding our family situation this week! We hope you have a wonderful week ahead!

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That was rough…

As we said last week, the Cowboys played Kansas Sunday and then the Eagles Thursday, so we opted to do one AWESOME recipe to represent KC.

Thursday night football was more shaming than last Sunday’s showing by Dallas, offering fumbles, interceptions and a lack of drive coming from the birds. Kansas City came out hard and proved that they wanted it more. Andy Reid was doused after the game- a bit of overkill for the third game of the season- but certainly a clincher to explaining what that sharp pain in our backs was. The knife of karma… or irony. Whatever it was, watching the game left an uneasy feeling in our bellies about the season, but we were certainly full of delicious food!

Joe makes a mean rib and has been using the same smoker recipe from THIS book… because it’s SO good, we don’t mess with it. This post is in pictures (taken by Chelley) and sure to leave you drooling, but the recipe is 100% Smoke & Spice. Print out the pics to easily add it to your own family recipe book… you will not be disappointed!

 Smoke and Spice

Tomato based BBQ sauces are personal taste! We went spicy!

Tomato based BBQ sauces are personal taste! We went spicy!

          The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply about 1/3 of the rub evenly to the ribs, reserving the rest of the spice mixture. Place the slabs in a plastic bag and refrigerate overnight.
Before you being to barbecue, takes the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200° to 220°.
Transfer the meat to the smoker. Cook the ribs about 4 hours, turning and sprinkling them with more dry rub about halfway through the time. In the last 45 minutes of cooking, slather the ribs once or twice with tomato-based barbecue sauce.

The Smoker

          When ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow the slabs to sit for 10 minutes before slicing them into individual ribs. Serve with more sauce on top or on the side and plenty of napkins.

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Don’t forget the napkins!

The Carpenter

We added a can of baked beans (a yummy cheat), baked potatoes, sliced watermelon, and a homemade coleslaw that’s often paired with our southern-style meals, which is super easy to put together (10 minutes) and serves 8:

1 head cabbage, shredded
2 carrots, shredded
3/4 cup mayonnaise
2 tablespoons sour cream
2 T onion, finely chopped
1 T
2 T white vinegar
1 T dry mustard
2 t celery salt
S&P to taste
Combine all ingredients, being sure all items are integrated. Serve! Easily saved for the week’s lunches, too!
Plate of Ribs
Happy Sunday Football, fans!
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Sunday wasn’t funday… but it was DELICIOUS!

It was a  perfect weekend, until Sunday! We watched the Eagles and Cowboys both lose CLOSE games. Yep. We both lost. It was painful, but it was a football Sunday, so not all was lost! Philadelphia took on the Chargers in a heated back-and-forth game, that ended at the last few seconds with a field goal. 30-33. It was a nail biter and definitely not how we wanted the game to go. Dallas was in a match with Kansas City, and though we wanted a Cowboys win, of course Chelley’s heartstrings were pulled a little seeing Andy Reid across the field in red.  Also a tense game, KC pulled it out with a 16-17 win. SO frustrating!

Due to the Eagles playing Kansas City this Thursday (where we will be making ribs- smoked ALL DAY!), we only did one recipe this weekend, and it was a winner with everyone! Check out this recipe we made representing the San Diego Chargers- perfect for the family on game night, in lieu of beef taco nights and as a fresh star meal that will surely get the whole family to enjoy fish!

Dave and Chelley’s Fish Tacos

Prep:
Cook:
Serves: 6

You will need
1# tilapia
1 medium red pepper, diced
1 small onion, diced
1 jalapeño, chopped small (remove seeds and use gloves if heat bothers you!)
1 medium tomato chopped
2 avocados, sliced
2 c. chopped lettuce
1/4 c. chopped cilantro
1 package of hard/soft taco shells
2 limes
2 T olive oil, divided
1/2 c. salsa verde (can be found canned or jarred with different spice levels)
S&P to taste

1. Preheat oven to 350° and then chop your ingredients. Put 1 T oil in the bottom of a glass baking pan, add fish and season with salt and pepper and a squeeze of lime juice. Bake for 10 minutes, until flaky.

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2. In a pan, heat 1 T oil with some salt and pepper. Add onions, red pepper and jalapeño and sautée for 5 minutes on medium heat.

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3. Pull fish from oven and remove pan from heat and start packing your taco shells! We love to add tomato, avocado, lettuce, cilantro, some salsa verde for extra heat and top it off with a wedge of lime! Enjoy your fresh tacos from the oven, or package the ingredients up for leftovers after game day!

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The Triumphant Return of Monday Night Football

We hope you didn’t miss the first Monday Night Football game of the season. Just the opening gave us the chills- it was kind of epic… if that buzzword isn’t totally passé. As for the game? It was all smooth sailing… until it wasn’t. The fourth quarter had us nail biting and “SHHHHHHH”-ing everyone who came near. The edges of our seats were dipping low with the weight of the game weighing on our shoulders.

Then… the Eagles got the ball back and held onto it, letting the last minute slip by with our breaths left heavy in the air.

The final score? Eagles 33, Washington Redskins 27. The score doesn’t reflect the effort the Eagles had in the first 3 quarters, but it certainly shows that RG3 has some rust on that knee and that the Skins won’t give up!

For all you fans out there wondering what is popular in DC, the answer is everything. DC has such an eclectic population that there are foods from all over in the District. We chose to make Senate Bean soup after a lot of internet searching. The name was only fitting :)

Senate Bean Soup Recipe (Adapted from HERE)

This classic bean soup has been served in the U.S. Senate dining room for over 100 years, and can be made with Navy or Great Northern beans. Traditionally a cup of mashed potatoes are called for, but 2/3 cup of instant mashed potato flakes will do the job, too.

Prep: 8 hours
Cook: 3 hours
Servers: 8

You will need:
1# dried Navy beans or Great Northern beans
1 ham hock (the meatier, the better)
4 T unsalted butter (½ stick)
2 large onions, peeled and roughly chopped
4 large celery stalks, chopped
4 cloves garlic, peeled and chopped
½ c dry white wine
3 qt vegetable stock
2/3 c instant mashed potato flakes
½ cup chopped parsley
Kosher salt and ground white pepper, to taste

1. Cover the beans in a few inches of water and soak overnight.

2. Drain the beans. In a heavy-bottomed soup pot, combine the stock, the drained beans and the ham hock. Bring to a boil, reduce heat to a simmer covered for 2 hours- occasionally skimming off any scum that forms on the surface.

3. In a separate saucepan, heat the butter over a low-to-medium heat and add the onion, celery and garlic to the butter and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

4. Add the wine and cook for another minute or two or until the wine reduces by about half.

5. Add the onion mixture, parsley and the potato flakes to the soup and simmer for another hour or until the beans are tender.

6. Remove the ham hock. Pull the meat off the bone, chop it up and return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness.

7. Season to taste with Kosher salt and white pepper and serve right away. This soup is great to eat later, too- we have enjoyed it for lunch!

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Recipe for success, this sweet lady:

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It was a beautiful start for the Eagles season, and a delicious soup that is sure to bring much needed warmth to our east coast fans this winter!

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Oh my gosh. Oh my gosh. Oh my gosh!

Dijah see it? Didjah feel it?

SUNDAY FOOTBALL!!!!!!!!!!!!!!!!!!!!!!!!!!

The Cowboys played the Giants… and it was a nail biter. Fumbles, turnovers, minimal scoring with the opportunities presented… and yet, Dallas prevailed.

For the game we made N.Y. System Hot Wieners with homemade onion rings and spicy sweet potato fries. There was totally a green salad served on the side, too- but that was just to make us feel better. As far as health goes, this was in the tank, but it was the first game and we did it up right!

We bought the N.Y. System Wieners, as well as the Hot Wiener Spice Mix, which we made to the specifications and loaded up our buns… that was the easy part!

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Martinka Rings

Prep: 75 minutes
Cook: 35 minutes
Servings: 8

You will need:
1 c AP flour
3 c buttermilk
A dash of cayenne
Salt to taste
4 Vidalia onions, sliced4 c peanut oil
4 c AP flour seasoned with s&p

1. In a large bowl, combine buttermilk, flour, cayenne and salt until the mixture is smooth. Then, in the refrigerator,  soak the onion rings in the batter for 2 hours.

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2. Heat oil in a large saucepan to 375* (use a candy thermometer), Remove onion rings from batter in batches, and dredge through seasoned flour. Fry until golden brown (3-4 minutes). Drain onto a paper towel and salt.

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3. Serve while warm- storing is not recommended.

 

Sweet Potato Fries with a Southern Spice Flare

Prep: 10 minutes
Cook: 30 minutes
Servings: 4

You will need:

2# sweet potatoes cut into wedges
3 T olive oil
1 1/2 t brown sugar
1 1/2 t salt
1/4 t cumin
1/4 t chili powder
Dash of cayenne

1. Preheat oven to 425*.

2. In a large bowl combine all ingredients and toss potatoes in until they’re all covered.

3. Roast on a baking sheet for 30 minutes (until crisp) turning once.

4. …we kept them warm in the toaster oven while we prepped the rest of dinner- just in case your timing is off :) These fries also reheat well!

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Lastly, put the whole meal together- top it with some onions and don’t forget your Hot Wiener Sauce(!)- and enjoy the season! Thanks for the WIN and awesome dogs, New York!

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Football… It’s baaaaaacccckkkkk!

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