Today’s recipe is a repeat and *might* just be suitNtie’s favorite one that I’ve found over the past 11 (yes, 11!) months of menu planning. Creamy peanut butter is just SO good no matter how you use it.

Many of us grew up with peanut butter and jelly sandwiches as staples in our diets. What’s your favorite sandwich now, as an adult? For me, nothing hits the spot quite like a turkey club with well done bacon.  I skip the mayo and usually have a stone ground mustard on it, something earthy.

Post your favorites in the comments!

For more great menus, please visit http://www.orgjunkie.com!

For those new to the Kitchen, I link recipes that are linkable in my Monday post, but always post the recipe the day it is made and when I can, post a picture as well as my review of it in the comments.  So if you are intrigued by a dinner, come on back to see what we thought!

Also, not every day is a new recipe.  On days where I’m cooking something we already know and love, I try to link to the original post so that you can still try it, but I pose a Question of the Day that I would love feedback on.  On days where we are doing Fend For Yourself (FFY) Buffet, I post something that I “covet” for your review and commentary.

Apples are very much in season here in New England. I have a go to Apple Pie recipe, I love this recipe for apples with chicken…but I’d love to have more diverse recipes using this very versatile fruit.  Quesadillas, beef dishes, seafood or pork…bring it on!

Please share your favorites!

This is the first installment of the Kitchen’s 2009 Holiday Basket Bonanza (HBB). Last year, I started doing baskets for a few recipients on our holiday list. They were so well received that I decided to do them again this year, but I am switching out a few of the recipes to try new ones! I’ll be making a trip out soon to buy supplies and I’ll be updating the Kitchen with pictures as we go!

Last year’s baskets included Oreo truffles, banana bread, homemade white bread and Stonewall Kitchen jam, spiced pecans, brownies, cookies and seasoned popcorn. This year, I am keeping the banana bread, spiced pecans and the brownies and I will make a different homemade bread with jam. The rest is getting changed up! I’ll be doing truffles again this year, but I’m going to do Almond Joy truffles instead of Oreo. I have a very soft spot for Almond Joys. Mmmm. I’m also making some savory crackers and snickerdoodles, and one more savory item TBD.

This week, I’m sharing the recipe for spiced pecans that I used last year. It was great, very easy. My only issue is that I wish I had a bigger cookie sheet so that I could make more at a time!

1 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 egg white
3 c. pecan halves
4 tbsp. unsalted butter, melted

Preheat oven to 300. Line baking sheet with nonstick foil. In small bowl, stir together sugar, salt and cinnamon. In medium bowl, whisk egg white and 1 tbsp water until foamy, then add pecans to bowl and stir until coated. Pour in sugar mixture and melted butter and stir well to combine.

Spread pecan mixture in an even layer on your baking sheet and bake for 25 minutes, stirring twice during cooking. Remove from oven and cool completely.

This makes three cups.

I’m pretty bummed. When we moved back in June, I didn’t pay TOO much attention (I was too distracted), but as Thanksgiving approaches, it’s hitting my that suitNtie broke my beautiful turkey platter last year. He didn’t listen to me and apparently ran it through the dishwasher.

Unfortunately, with all sorts of new expenses this year, I can’t afford to replace it and I’m starting to get nervous about what the heck I’m going to put my turkey on in a few weeks. Any ideas? The oval platters that come with my china set are too small to hold a significant amount of turkey.

Help!

Adapted from here.

1o oz. ground chicken, cooked through and well drained
1 (8 ounce) can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with top
1/4 cup grated carrot
1 teaspoon peeled and grated fresh gingerroot
1 teaspoon soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, chopped
24 square wonton wrappers

Preheat oven to 425. For potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerrott, egg white, mayonnaise, and garlic. Mix well.
To assemble potstickers, place 12 wonton wrappers on a smooth surface. Lightly brush edges with water. Place a mounded scoop of filling into the center of each wonton. For each potsticker, fold one point over filling and overlap with opposite point. Repeat with remaining two points, folding envelope style. Place potstickers on oven-safe pan. Lightly spray with oil. Repeat with remaining wontons.
Bake 12-15 minutes, or until potsticker edges are golden brown.

Instead of the sauce from this recipe link, I’m using my favorite peanut sauce from my pork dumplings/burgers recipe. Mmmmm.

I LOVE IT! I wish you didn’t need the pasta roller attachment first, because that makes this a significant investment, but I am truly in love with the idea of making my own pasta. I’ve always wanted to try it, but never had the opportunity. And ravioli is the one I’m most likely to make (I love playing with different fillings and sauces).

Perhaps Santa will notice? We’ll see.

Adapted from this.

For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce

Place the strips of bacon on the grill (lay them across the grate so they don’t fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
For the vinaigrette:

Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

For more great menus, please visit http://www.orgjunkie.com!

Seriously, does that really say NOVEMBER?!!?

For those new to the Kitchen, I link recipes that are linkable in my Monday post, but always post the recipe the day it is made and when I can, post a picture as well as my review of it in the comments.  So if you are intrigued by a dinner, come on back to see what we thought!

Also, not every day is a new recipe.  On days where I’m cooking something we already know and love, I try to link to the original post so that you can still try it, but I pose a Question of the Day that I would love feedback on.  On days where we are doing Fend For Yourself (FFY) Buffet, I post something that I “covet” for your review and commentary.

As of today, I’ve menu planned through December 15!  It was necessary- this month is QUITE busy. I’m hosting an open house for my new business, my daughter is turning one and we host Thanksgiving.  The weekend after Thanksgiving, suitNtie and I are on vacation to celebrate the big 3-0! Just today, I made a big batch of chili and the roasted butternut and corn soup. A BUNCH went into the freezer and the rest will finish a lot of lunches this week.

This week marks the beginning of the Kitchen’s Holiday Basket Bonanza.  I started making holiday baskets for gifts for some of our family and friends last year and will continue the tradition this year.  Stick around and I will share a recipe a week with you until Christmas as well as showing my progress with the basket organization!

This week on the Kitchen table…

Monday – chicken cobb burgers
Tuesday – crockpot beef stew
Wednesday – FFY Buffet (wish me luck, I’m taking the Miller Analogies test as part of my grad school application)
Thursday – chicken potstickers
Friday – lasagna
Saturday – takeout. We’re down in Boston walking to benefit lung cancer research in honor of suitNtie’s father. Holiday Basket Bonanza recipe post!
Sunday – crockpot applesauce chicken

Adapted from a recipe here.

12 thick and center cut bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) low sodium chicken broth
5 cups roasted butternut squash, mashed
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt and pepper. Cook on low until heated through and garnish generously with crispy bacon.