Today is Monday, you know what that means!
    It’s time for fun with Annie, fun with Annie, baking with Annie is fun.

Okay, if you were a Micky Mouse Club Fan you know I changed the words just a smidgeon. Fun with Music just didn’t fit, but I had fun with Annie these last few weeks. Annie is the writer, baker, recipe developer,and photographer behind Annie’s Noms!which I was lucky enough to be assigned for this month’s Secret Recipe Club. And when she says Baker she means BAKER!! So many wonderfully luscious treats to be had and me trying not to eat sweets. But I did manage to find some recipes that fit in with our weekly menu and gave me some tasty dishes to add to the regular lineup. Thanks, Annie!!

I found a recipe for Chicken Bacon Pot Pie and Chicken Cobbler and I couldn’t decide which one to make – so I made both – Kinda sorta. I put the two recipes together and came up with the best Chicken Pot Pie I have made in a long time. Creamy, with a cheesy biscuit on top!

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BACON!! How can you go wrong with adding that to just about anything? Let’s call this one Chicken Bacon Cobbler.

    1 tbsp oil
    1 Tbl butter
    2 boneless chicken thighs, sliced into small chunks
    1 onion, sliced thinly
    3 slices of bacon, diced
    2 heaping tbsp chicken gravy granules {Like Annie I didn’t have time to make gravy so I used part of a packet of gravy mix.}
    2 tbsp cream
    1 carrot, thinly sliced
    1 cup frozen peas
    Water, added to the consistency you want your gravy
    salt and pepper to taste

Preheat the oven to 350F degrees.

In a large saucepan or wok heat up the butter and oil. Add the bacon and fry until almost crisp. Add the onion and cook until soft stirring occasionally. Remove the bacon and onion and set aside.
Add the chicken to the pot and stir, allowing the chicken to brown. Add the bacon and chicken back to the pot.
Add in the gravy granules and water til you get a gravy consistency.
Add the cream, and salt and pepper to taste.
Bring to the boil then lower the heat and simmer until gravy thickens, about 10 minutes.
Mix in carrot and peas.
Place mixture in small 10 oz cups or bowls.
Top with a cheesy biscuit and bake until biscuit is nicely browned. {I used my regular biscuit recipe but Annie has one on the Cobbler recipe.}

I did relent and make something sweet. How could I resist with all the lovely sweet treats on Annie’s blog?

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Honey Madeleines

I love making Madeleines. {After my first batch with TWD turned out like BLOBS I bought a pan and it doesn’t stay in the cabinet long.} It’s a cookie/cake and so versatile. Annie’s had plenty of honey and were the perfect dessert.

I did make Annie’s

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Wholemeal Oat Bread

which was great for toast. We always need bread and I try to make only whole wheat these days. The only change – I added some 7 grain cereal we picked up earlier this year.

I had fun going through Annie’s lovely treats and now I will have to go back and try out her:

Notice they are all sweet treats, but then, that’s what Annie is all about!!

You can see what the other SRC members made by visiting the links below.

If you want, you can have your cake and eat it, too. You can have your indulgence and your veggies. By mixing them together as Donna did in this creamy cheesy mac and cheese by adding cauliflower.

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A creamy mix of shredded cheddar, grated Parmesan combined with milk, cream, and a crunchy bread crumb topping was a perfect side for our chicken.

While Donna called for elbow I used a brown rice/quinoa pasta I found at Trader Joe’s. I didn’t have the “chunky fresh sourdough breadcrumbs ” she asked for so I mixed the butter and garlic with Panko. It was nice a tasty. And easy to put together. The cauliflower is boiled with the pasta which helps with time and then mixed with the other ingredients. NICE!!

Oh, I did leave out the rosemary simply because I don’t like it. I thought about adding basil, but it just didn’t seem to fit with the other ingredients. 1/3 of the recipe was more than enough for the two of us.

The recipe is on Donna’s website

Visit with

for their tasty mac and cheese.

CANTINASINO!

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    Only in Louisiana!!??


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Yes! That is what it says!!

and this is where it led!

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Traveling is so much fun!!

52 Photos: Gallery 18

This week we are making Bread with Nigel Slater. I used a bread recipe of his earlier this year hen we went on a group picnic. I decided to use the same recipe again but to make something different with it. So go back and pick up the recipe and then make these…

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    Maple Syrup walnut Pecan Buns.

I have been making cinnamon rolls for a long time – always trying to make them as delicious as my Mom-in-Law’s – but I would not have thought to make them without cinnamon. These use Maple syrup instead which is poured over the buns after they are baked. I like this idea because I never really cared for the powdered sugar drizzle. The syrup works its way down to the bottom of the pan and then is soaked up into the buns – a good reason to maybe DOUBLE the amount of syrup. I used pecans because we are not walnut fans and I ALWAYS have pecans in the freezer {friends with trees}.

I made 1/2 of the dough recipe and it was more than enough. I had enough left over to make some plain bread rolls.

Spread the dough with a mix of:

    7 Tbl butter (100g), softened
    1/2 cup pecans {65g}
    grated zest of an orange
    raisins 75g {I Left these out but thought about using dried cranberries.}

When baked and still hot pour 1/2 cup maple syrup {100ml} over them. Oh Yeah!!

These were so good with the orange zest mixed into the butter with the pecans. {I would add more pecans next time.}

They didn’t last long.

What BREAD did the other members of I Heart Cooking Club make? Check out their posts.

What? Friday already. Where does each week go? I simply run out of days – until I remember it’s Friday and I need to at least look at the recipe for French Friday. This week was one I have had marked for a while.

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Colorful! Easy! Very Good! Slices of chicken along with peas, red peppers, and red onions tossed with curry powder and oil. Wrapped in foil and baked. A quick lunch.

I only made 1/2 of recipe but I kept the same amount of Curry Powder – 1 Tbl – which I plan to increase {Thanks to my Friend, Nancy, I have some homemade curry powder.} next time I make this because I love the flavor. (I might also add some ‘shrooms.)

You can visit the other “Doristas” and check out their Curry Packets.

IF you want to try it for yourself the recipe is on page 221 of Dorie’s around my French table

This week it was my turn again to pick the recipe for the Wednesday with Donna Hay gals. I really wanted to do something different. Something I would never make under ordinary circumstances. Cooking with the other three ladies – Gaye, Chaya, and Sarah – I try to not to pick the ordinary. So this time I went with:

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Anchovies have never been an item on any of my menus – or Pizzas – so this recipe of Donna Hay really caught my attention. Even if you don’t care much for the salty little fishies you really need to try out this tart. The onions, black olives, and Parm cheese really blend together well and the little fishies add another layer of flavor that adds saltiness but not fishy-ness. The onions are slightly caramelized, mixed with brown sugar and Balsamic vinegar and then piled on some puff pastry and topped with the olives, thyme, and anchovies. The Parm cheese forms a nice foundation.

I have to tell you – these were GOOD!!! Lots and lots of flavor. No changes to be made. Except—I think next time I would use shredded Parm rather than grated.

Go visit with

    Chaya,
    Sarah, and
    Gaye and see if they liked my pick this week.

    You can find the recipe on Donna’s website. And on page 170 of Modern Classics: Book 1

    AND…if you would like cook/bake along with us we are using the recipes from Donna’s website and from this cookbook. No pressure. We just cook and bake and blog.

One of my favorite flavors is Almond. The flavor can be simple or complex depending on how it is used. This month, for Avid Bakers Challenge, we used it in some lovely little tarts. The crust and the filling both had almond flavors and ground almonds. And it was just right.

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Topped with slices of peach and drizzled with a simple sugar/milk glaze it was a perfect dessert. Simple, but possibly quite elegant. The only change I made in the recipe from King Arthur Flour was to drizzle the glaze over the peaches rather than place the peaches over the glaze spread on the tart. It cut down some on the sweetness, but not the flavor. I made 1/2 of the rcipe and ended up with 3 well filled tarts.

You can find the recipe on the KAF site. After you check out the recipe, check out the tarts from the other ABC members.

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