No Small Feat

Ok gnomes creativity is tricky thing. It comes on it's own and doesn't really care if you're ready for it or not. I have been mulling over what this weeks blog is going to be about, I was considering writing all about the indiscretion that took place in a blanket fort... where I was seduced by a yummy twix. But no, that's not something we need to rehash. It's best to lay that demon to rest and move forward, eyes focused on staying positive... not thinking about the sweet cookie crunch... sorry... no, moving on.

So in this weeks blog I will help those who are also casting aside the demon o'bread. I found a few recipes, that are easy, and yummy. And in doing this I hope to keep your faith alive that a world where we can shun the bread overlords is possible and we will rise up! Sans yeast!

Lemon-Pepper Drummers:

1 tablespoon extra-virgin olive oil
4 tablespoons butter, divided
8 large chicken drumsticks
Kosher salt
Poultry seasoning or ground thyme
6 cloves garlic, grated or pasted
1 tablespoon cracked black pepper
1 lemon, zested
2 lemons, juiced
1/4 cup chopped fresh parsley, to garnish
1/4 cup finely chopped scallions or chives, to garnish

Directions -

Heat the extra-virgin olive oil and 2 tablespoons butter over medium-high heat in a large pan with a cover. When the butter foams, add the drumsticks and season with salt and poultry seasoning. Shake the pan and brown the chicken on all sides. Cover the pan and reduce the heat a bit. Cook for 20 minutes to cook through. Remove the drumsticks to a platter and add the remaining butter to the pan to melt. Add the garlic and pepper, stir for 2 minutes, and then add the lemon zest and juice. Swirl to combine and pour over the drumsticks. Garnish with parsley and scallions.

Broccoli Chowder with Corn and Bacon:

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1/4 cup all-purpose flour
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 large baking potato, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup whole milk
Coarse salt and ground pepper

Directions -
1. In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.

2. Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.

Crustless Cheesecake:

2 (8 ounce) packages reduced-fat cream cheese, softened
1/2 cup sugar, plus
1 tablespoon sugar
3 eggs
1 teaspoon vanilla extract, divided
1/2 teaspoon fresh lemon juice, divided
1 cup low-fat sour cream

Directions -

Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray.
In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.
Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes.
Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.

My Beloved

Harold my every present guide and leader, decided that for lent he was going to give up bread. When he proclaimed this in our humble office I felt empowered! I was excited by his conviction, forty days no bread, yes YES! "Me too!" I cheered, promising myself to this noble and valiant crusade against bread and all of it devious deliciousness. Down with the scrumptious foe that has slowly added to my pants size year after year! I will show it, I can deal without sandwiches for a month. I shall triumph, and stand proud with my mentor, saying we were strong and did not yield!

Yeah, didn't realize everything I love has bread in it. Chicken Friand, haha no, it has puffed pastry, bread. The cupcakesmy son made me for valentines day, bread. The dry toast smeared with butter yesterday that my boyfriend used to sop up his food during breakfast, BREAD!

It's like I woke up in the matrix, and instead of machines taking over and making us their drones, it's bread! BREAD has taken over the world my gnomes. We're not safe! We looked away and now pastries, burger buns, and dinner rolls are trying to take over our souls! And it's just day two! How on earth will I last 40 days?!

I will fight the good fight, I will stay strong, and when my boyfriend teases me with bread products, eating them in a sultry pace that can only be compared to that of an adult film, I will hold strong! I will punch him in the teeth, and go eat salad! I can do this.

Let me hear you say "ahhh"

I have been mulling over what to write about this week and just been hitting a wall. A big writer's blocky wall. All thick with gooey-ness keeping me from spluttering brilliance for all to read. I debated talking about the lull you feel after a long vacation, the splendors of not traveling with children, and I think I even kicked around the idea of talking about unusual hotels again... But I went to an outside source and tapped into my dear beloved's brain and he gave me a fun topic I don't think I've touched on, comfort foods.

Ahhh comfort foods. They can really be anything. I think mine is whatever is fun to cook. In all honesty for me, it's more fun to prepare a gorgeous meal that's going to be delicious. Now there's certain foods I excel at preparing, asparagus, yep we are a good team, and chicken. But the one dish I think I make that's a generic comfort food that makes everyone happy is one taught to my by my best friend, and chef. It's a simply casserole of squash, and gooey cheese. It is so fattening, and god bless your soul if you are lactose intolerant, but damn it's so good.

I needed another reference for someone's comfort so I asked the brilliant Harold, and he said two simple words, Peanut Butter. Two simple decadent words oozing with luscious promise, because when it comes to peanut butter pretty much any food is made better in it's company. It comes in so many different shapes and forms and no matter what it's delicious splendor whisking you away from all your worries and stress. For those blissful moments you devour the scrumptious treat from heaven.

Seeing as an outside source gave me this topic to discuss I decided to keep going with that avenue and asked another outside source what was their chosen comfort. Needless to say my idea that savory was a great method of comfort dining, I was off. Harold had his love for the buttery composition of the peanut, and a friend of mine with candy, well gummy bears was the example given. Yet another hat tip to the world of sweet when it comes to nomming your way into the thralls of comfort, who knew.

I think it breaks down to this. Comfort food is what you reach for when you're feeling like a kicked puppy and all you want to do is curl up on the couch with your favorite *fill in the blank* get snuggly under a blanket and then veg out, be it with a good book or a something on TV  It's food that makes you let out a sigh, and when you bite into it, you feel that moment of tranquility where all your worries about the world and stress drip away and you're filled the deliciousness of your favorite dish, and all you say is "ahhh".