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Not As Good As Pork Cracklins

misadventures in cooking

Wednesday, May 10, 2006

Mocha Cinnamon Cookies

I love the cookie part of this cookie! It's very crisp and very buttery and has just the right amount of mocha-cinnamon spice. Frankly, I think the chocolate chips are a distraction, but that may be just me. We'll see what Gary and his co-worker Steve say.

My cookies are darker than they should be, not from overcooking, but because the recipe called for light brown sugar and I used dark because that's what I had on hand.

Mocha Cinnamon Chocolate Chip Cookies (Fine Cooking # 48, p. 74-75)

Friday, May 05, 2006

Stuffed Pork Tenderloin

Gah. What a ding-dong. I cut the most beautiful swirls, but before I took the picture, I put the sauce on top. Of course you couldn't see the swirls then. This is the best I could do.

It's a picture of "Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce" from Fine Cooking #78, p. 51. The article is "Any Way You Slice It, You'll Love Pork Tenderloin". I've already made "Spicy Korean-Style Pork Tenderloin Medallions with Asian Slaw", which has inspired an appreciative, spirited discussion on the Cooks Talk message board. And I definitely want to try "Grilled Spice-Rubbed Pork Tenderloin Steaks with Honey-Chipotle Barbecue Sauce", the third recipe from the article.

Gary and I both loved this stuffed one. It was surprisingly easy and it's absolutely delicious. It's destined to be a repeat.

Thursday, May 04, 2006

Million Dollar Chicken

To celebrate Anna's appearance on Oprah! today, Gary and I had Million Dollar Chicken aka Baked Chicken and Spinach Stuffing for dinner tonight. If you missed the show, I think you can watch the video by clicking on the Oprah! link.

Not only does the recipe win for creativity, but it's beautiful. The spinach stays bright green. The stuffing doesn't taste like waffles at all. The onions, sage and poultry seasoning make it savory, not sweet. The glaze on the chicken is gorgeous, too. It's sort of a shame that I didn't eat the skin. By the way, I checked the chicken after 40 minutes and it was already over 170 degrees, just letting you know. I think I probably should have pulled it at 35 minutes and let it rest. I'm sure it depends on the size of the breasts.

Congratulations, Anna!