Spaghetti Squash with Scallops, Zucchini, and Salsa

I am always looking for something new to do with scallops, since my husband is the leading world scallop addict. This one was adapted from a recipe I found on allrecipes.com.

Spaghetti Squash with Scallops, Zucchini, and Salsa
1 large spaghetti squash
1/8 cup olive oil
2 zucchini, diced
2 cups chunky salsa
1 lb scallops

1. Prepare spaghetti squash according to these directions.
2. In a large skillet, heat oil over medium heat. Saute zucchini until tender.
3. Add salsa and scallops to skillet. Simmer until scallops are opaque - about five minutes.
4. Serve scallops over spaghetti squash.  

Today I started my second or third job (now that the blog is monetized, I am not sure it if is a job...it feels too fun to be a job). I am a brand new independent sales representative for Avon. That's right, an Avon lady! I chose Avon because I was already buying - and loving - their products. I figure this way I get a new job and a discount on the products I already love. For you, I plan to have some Avon giveaways on my blog. The only problem is trying to chose which super cute kitchen product (chili pepper apron? donut cake pan?) or beauty product (vanilla cream bubble bath? pomegranate and mango body lotion?)!

Chicken Marsala

Ode, once again, to the chicken thigh - best of all chicken parts. This is one of my favorite recipes - easy, juicy, spicy, and finger licking good. 

Chicken Marsala
12 skinless chicken thighs
6 tbsp lemon juice
1 tsp ground ginger
1 clove garlic, finely chopped
1 tsp chili powder
1 tsp brown sugar
2 tbsp honey
2 tbsp chopped fresh cilantro
1 tbsp chopped green chilli
2 tbsp olive oil

1. Wash chicken and prick with a fork.
2. In a large bowl, mix lemon juice, ginger, garlic, chili powder, salt, sugar, and honey. Coat chicken with spice mixture and marinate for 45 minutes.
3. Preheat grill to medium heat. Add the cilantro and green chillies to the chicken thighs and place in a flameproof dish. Pour any remaining marinade over chicken and baste with oil.
4 Grill under preheated grill for fifteen to twenty minutes until cooked through and browned.

Now that I am back on my feet, it is back to life. I have to make a couple of changes in my life. We - the teacher and the librarian - are shockingly (heavy sarcasm intended) in need of extra funds if we are to have any hope of expanding our little family while Stone is in grad school. So...you will soon see my blog monetized. I don't know that it will make me any money at all, but we shall see. Also, I am going to take a bit of a second job. More on that as it develops. 

Best Sorghum Cookies: Foods Made for Family and Friends

So...I am finally back on my feet, but two things conspired against my blog. A: I had to go back to work and have been doing a couple of hours overtime every day. B: We had a crazy electrical storm that knocked out the internet two days ago. For no apparent reason, it is back on for the moment (I am not cancelling the service call tomorrow because it will definitely go out again if I do.  Thank you so much for your good thoughts during my recovery. I can't wait to get back to your blogs!

I have mainly been sharing recipes with you that were made for people who had a medical event (childbirth, catastrophic accident) or some personal troubles. These were made for a bit of a different reason - they are "I'm sorry" cookies. I have no idea where my head was and am so embarrassed to admit it, but I completely stood someone up for an appointment. In addition to apologizing profusely and losing sleep worrying about my mistake, I also made her cookies.

These delicious little gems were made using the recipe from the bottle of Muddy Pond sorghum molasses that I purchased at the farmer's market.

Best Sorghum Cookies
1 cup butter
1 1/2 cups sugar
1/2 cup sorghum
2 eggs, lightly beaten
4 cups flour
1/2 tsp salt
2 1/4 tsp baking soda
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves

1. In a large mixing bowl, cream butter and sugar. Beat in sorghum and eggs.
2. In another large mixing bowl, combine flour, salt, baking soda, ginger, cinnamon, and cloves. Blend thoroughly.
3. Gradually mix flour mixture into creamed ingredients until smooth.
4. Roll dough into 1 inch balls; dip tops in granulated sugar. Place 2 inches apart on baking stone or greased cookie sheet. Bake at 350F for 11 minutes.

Easy Sausage Muffins: Foods Made for Family and Friends

Another of my pre-surgery written posts. I am looking forward to getting around to your blogs and catching up. In recovery news, I am having my stitches out tomorrow - they have been rather a nuisance. Your good wishes have made this whole ordeal much, much easier.

I love making sausage bread - it is delicious and it is definitely a comfort food. Recently I was introduced to a very lovely woman who greeted me with, "You are the girl who makes the sausage bread!" The lady in question has gone through some troubles of late and as the days went by after meeting her, I kept thinking of her words. When I found out that she would be attending the same event I would be, I decided I had to make some sausage muffins for her. I didn't have time to make my usual recipe, with the bread from scratch, so I came up with this fast - but still fantastic - version. 

Easy Sausage Muffins
2 cans Pillsbury french bread
1 lb sausage

1. In a large skillet over medium heat, fry sausage until cooked through.
2. Empty French bread dough into a large bowl. Add sausage and, using hands, mix until thoroughly combined.
3. Divide dough into 12 muffin cups. Bake at 350F for 25 minutes or until browned.

Banana Cookies: Foods Made for Family and Friends

If things are going as they are supposed to, I should be back to visiting your blogs today. Surgery Monday; in bed Tuesday; able to sit for a while Wednesday. That is my plan. If you are still not hearing from me, assume that I am fine but not quite ready to sit up yet. (Since it is Saturday, you will surmise that things did not go quite as I planned - today is my first day sitting up. I will spare you the blood and guts of it, but it was not a pretty week. Thank you so much for your thoughts and prayers.)

These cookies were made for a friend who was just out of the hospital. I love to make these because they have the same flavor of a good banana bread without the v e r y l o n g cooking time, and they come in nice, portioned servings.

Banana Cookies
3/4 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
3/4 tsp cinnamon
1 cup mashed bananas
1 cup rolled oats
1/2 cup chopped walnuts

1. Cream butter and sugar in a large bowl. Add egg and vanilla, blend well.
2. Sift together flour, baking soda, salt, and spices. Stir into sugar mixture. Add mashed bananas, nuts, and oats. Stir just until blended.
3. Drop by teaspoonfuls onto stone or greased cookie sheet and bake at 400F for about 12 minutes. Cook on rack.

Berry Muffins: Foods Made for Family and Friends

I made these muffins to take to a dear friend who just gave birth to a beautiful baby boy. Growing up, this was an easy recipe to make since I just had to go out in the yard and pick some mulberries from our tree. Unfortunately, I have never been able to find mulberries in Tennessee.  A frozen mixed berry combo (raspberries, blueberries, and blackberries) substituted nicely and gave the muffins a pretty purple color.

(Mul)berry muffins
Crumb Topping
1/2 cup flour
1/2 cup sugar
1/4 tsp salt
4 tbsp margarine
Batter
1/4 cup margarine
1/2 cup sugar
1 egg
3/4 cup milk
1/4 tsp vanilla
1 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (mul)berries

1. To prepare crumb topping: mix flour, sugar, and salt in a medium bowl. Blend in butter with a pastry blender until the mixture resembles crumbs. Set aside.
2. To prepare muffin base: In a large bowl, cream butter and margarine. Beat in egg. Add milk and vanilla. Beat until nearly smooth.
3. In a small bowl, mix flour, baking powder, and salt. Add to milk mixture and stir just until dry ingredients are moistened. Fold berries into batter.
4. Spoon batter into 18 greased or lined muffin cups. Top each with crumb topping and press down lightly. Bake at 400F for 12-15 minutes.

 Note from Stone (the Uploader): Angela is having a rather rough recovery. She appreciates all of your thoughts and prayers.

Delmonico Deviled Chicken: Foods Made for Family and Friends

Today I am having surgery- so I have pre-written all my posts in order to not feel totally out of the blogging world for the next few days. I decided to go with a theme this week: Foods Made for Family and Friends. I didn't intend at first to have a themed week, but it seemed that I had a lot of friends who were either celebrating something or recovering from something last week. It is human nature, I think, to wish to feed people who are experiencing a high or a low or a transition, so I did a lot of baking and slow cooking and roasting. The incredible reward was to be able to spend time with people I love.

I made this chicken for a friend who is recovering from an accident. She is one of the sweetest people I know, and made me feel welcome even from her sick bed.

Delmonico Deviled Chicken from In the Kitchen with AWA
3 lb chicken thighs
1 cup butter, melted
4 tsp mustard
2 tsp salt
1 tbsp white wine
1 tbsp paprika
2 cups bread crumbs

1. Place chicken pieces in baking dish.
2. Combine butter, mustard, salt, wine, and paprika. Pour over chicken. Sprinkle breadcrumbs over all.
3. Bake at 350F for 45 minutes.