Since I always represent the dietary choices of Stud and me here on this little blog, I wanted to make sure you all knew that Beau Fluff was not abandoned in my culinary adventures. 99.9% of the time, he does not get any human food. Sometimes his brown eyes get to me and he gets a little nibble, but always out of his bowl. Beau also wanted to give all of his furry friends some Christmas presents, he is such a kind spirit. So, I made these extremely easy cookies, and they seemed to be a hit.
2 1/2 c. flour
1/2 c. canned pumpkin
2 T. smooth peanut butter
1/2 t. salt
1/2 t. cinnamon
Combine all ingredients together, the dough should be really dry. Roll out the dough to about 1/4-1/2" thick and cut the cookies out in any shape (I used holiday shapes!). Bake in a 350 degree oven for about 40 minutes, until the cookies are dry. I think mine were a little thick, so I had to bake them for about an 75 minutes.
These were a huge hit, but they should be used up pretty quickly since they are not full of preservatives. Beau loved them and would run away if we gave him one so he could nibble on it without being disturbed.
January 3, 2012
January 2, 2012
I dog-eared this recipe when reading the November issue of Bon Appétit because it sounded like Stud’s idea meal. So one night we both had off from school/life (a rarity around here these days), Stud and I hit the kitchen and whipped this up for dinner. We managed to make it on a weeknight, but it was a rush to get it on the table by a reasonable hour. I would recommend saving this one for the weekend when there is more time to prep and get things ready. The recipe in Bon Appétit actually calls for crawfish tails, but this is Kentucky and I had shrimp in the freezer, so we used shrimp instead and it was delicious!
1 lb bacon, cut into small slices
6 T. flour
½ c. finely chopped onion, green pepper, and celery
1 jalapeño, seeded and finely chopped
3 T. garlic
1 T. thyme
1 T. Tony Chachere’s spice mix
½ t. cayenne
3 c. chicken broth
1 lb. uncooked shrimp (tails removed), coarsely chopped
This can all be made in a large (about 10”) cast iron skillet, probably Stud’s favorite part about this recipe. He has a weird obsession with seasoning our cast iron skillet. Anyways…. Cook the bacon until crisp and pour off all but 6 T. of the bacon fat. Set the skillet over medium heat and add the flour to the bacon fat to form a roux. Reduce the heat to low and cook the roux, whisking constantly, until the roux is a shade darker than peanut butter, about ten minutes. Stud and I took turns stirring, you have to do it constantly to prevent the roux from burning, and it gets tiring! Add the onion, pepper, jalapeño, and garlic (I actually pureed mine in the food processor) to the skillet and cook until everything is soft, about twenty minutes. Increase the heat to high and add the bacon, spices, and broth and simmer until thickened, about twenty minutes. Add in the shrimp and cook for about three minutes, until they are opaque.
Stud and I served this over rice with broccoli and Stud actually ate the broccoli since he could smother it in gravy!! And since we are obsessed with gumbo, this was right up our ally, but with shrimp and bacon instead of sausage and turkey! Adding some variety into the menu rotation!