Recipe(tried): Lemon Pear Chicken, Confetti Rice, Carrot Coins, Spinach Salad, and Pumpkin-Oatmeal Bars

Hello Everyone!

Well, the weather is changing around here, it is getting rather cool in the mornings and you can tell we are in Fall. The cassia tree out back is bursting with yellow little flowers. I hope it stays like that for Thanksgiving.

Talking about Thanksgiving, now is the time to catch up on some of the specials the stores are running; things like chicken broth cans, cranberry sauce, brown sugars, raw cranberry bags (these freeze beautifully). Some stores have specials on the canned pumpkin puree and I have bought some in anticipation of making some pumpkin bread loaves to give to guests as they leave my house after the meal. They will be able to enjoy it at breakfast the next day! I will wrap them in wax paper, then parchment paper and tie them with rustic twine.

I am looking forward to writing out my menu and in the meantime having some fun collecting recipes from Micha, Gladys, Meg, and various cooking magazines and newspapers. The best part will be sitting down with Mama and deciding the menu. This year I will write out the menu on a framed chalkboard that hangs in my kitchen. Of course, you know I will use my favorite "tried and trues", but I am anxious to try out a few new sides, appetizers and desserts. I love to put out at least 3 to 4 different yummy desserts on pretty trays and glass cake stands on my dining room side board. I just love the season, don't you?

Yesterday we had a lovely meal. The grilled chicken recipe comes from a book I found while on vacation in the mountains. The book, The Stonewall Kitchen Cookbook, by Jonathan King and Jim Stott is filled with delectable recipes! The book is filled with quaint country pictures of pantry food road side signs, vegetables and canning jars...a really nice book!

The Pumpkin Oatmeal Bar recipe comes from Hungry For Home by Amy Rogers. She is a wonderful southern cookfood author. This particular book includes stories of foods from across the Carolina mountains to the Lowcountry. Lots of homecooks have contributed to this jewel of a book. You will find over 200 recipes in this book, well worth the buy!

Here was last night's menu:

Lemon Pear Grilled Chicken
Robin's Confetti Rice
Carrot Coins with Maple Balsamic Browned Butter
Spinach Salad with Apples and Gorgonzola Cheese
Pumpkin-Oatmeal Bars with Cream Cheese Cranberry Frosting

The meal came out so delicious it is worth sharing the recipes with y'all!

Happy November! Gina

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LEMON PEAR GRILLED CHICKEN
Source: The Stonewall Kitchen Cookbook, by Jonathan King and Jim Stott
Servings: 4-6

Note: The bottom of the grilling pan collected the most delicious pan drippings. They went over the rice!

1 cup Lemon Pear Marmalade or Lemon Marmalade
3/4 cup fresh lemon juice
1/4 cup cider vinegar
1/4 extra virgin olive oil
salt and freshly ground black pepper to taste
*I added 2 crushed garlic cloves to the mixture
2 chickens (about 3 lbs. each cut into serving pieces (I used skinless, boneless chicken breasts)

Combine the marmalade, lemon juice, vinegar, oil and salt and pepper in a bowl and whisk together to blend. Add the chicken pieces and toss to coat completely. Cover and place in refrigerator for at least 4 hours or overnight.

Remove the chicken from the marinade, reserve the marinade. Place the chicken on the grill or on a broiler pan under the broiler. Cook the chicken 10 minutes on one side, basting once. Turn and cook for another 10 minutes basting again. Continue cooking the chicken and basting for 10 minutes more or until juices run clear.

Serve the chicken hot, at room temperature or cold. The chicken will keep covered in the refrigerator for up to 3 days.

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ROBIN'S CONFETTI RICE
Source: Putting on the Grits by Junior League of Columbia, South Carolina
Servings: 6

1/4 cup butter
1 1/2 cups raw rice
3 cups hot chicken broth
3/4 cup grated raw carrots
3/4 cup sliced celery
3/4 cup slivered almonds, toasted
1/2 cup fresh chopped parsley

In a skillet, melt butter. Add rice and coat well with butter. Heat together for 5 minutes.

In a 3 quart casserole, combine rice and broth.

Cover and bake for 45 minutes at 350 degrees.

Stir in carrots, celery and almonds. Cover and bake an additional 10 minutes.

Garnish with parsley before serving.

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CARROT COINS WITH
MAPLE-BALSAMIC BROWED BUTTER
Source: Cooking Light Magazine, December 2004
Servings: 4

3 1/4 cups sliced carrots
1 Tbsp. butter
1 Tbsp. maple syrup
1 tsp. balsamic vinegar
1/8 tsp. salt
1/8 tsp. fresh ground black pepper
1 tsp. fresh chopped parsley

Steam carrots 15 minutes covered or until tender.

Melt butter in a skillet and cook 3 minutes or until lightly browned over medium heat. Stir occasionally. Add syrup, vinegar, salt and pepper. Stir until combined. Add carrots, cook 1 minute and coat well. Stir in parsley.

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SPINACH SALAD WITH APPLES,
GORGONZOLA AND PECANS
Servings: 4

1/4 cup balsamic vinegar
1/4 cup maple syrup
1/4 cup olive oil
salt and pepper to taste
1 (6 oz.) bag of baby spinach leaves
1 large apple, thinly sliced
2 ozs. gorgonzola cheese
1/2 cup chopped pecans
croutons

Combine the vinegar, syrup and olive oil in a small bowl and whisk til blended. Season with salt and pepper and set aside.

Combine the spinach, apples, cheese and nuts in a large bowl. Drizzple with the dressing and toss to coat.

Serve in individual bowls and top with croutons.

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PUMPKIN OATMEAL BARS WITH
CRANBERRY CREAM CHEESE FROSTING
source: Hungry for Home: Stories of Food from Across the Carolinas With More Than 200 Favorite Recipes by Amy T. Rogers
Servings: 12

1/3 cup sugar or equivalent amount of sugar substitute (Splenda)
1/2 cup canola oil
1 egg
3/4 cup pumpkin, canned or fresh cooked
1/4 cup apple juice
1/2 cup orange juice
1 1/2 cups whole wheat flour
3/4 cup oatmeal (not instant)
1 tsp. baking powder
1/2 tsp. baking soda
2 1/4 tsp. pumpkin pie spice
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease a 9x5-inch baking pan and set aside.

Cream first 6 ingredients together, then gradually add dry ingredients one at a time. Stir in the nuts. Mix thoroughly.

Spread the batter in the pan and bake 25-30 minutes. Let cool before frosting.

CRANBERRY CREAM CHEESE FROSTING:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup butter, softened but not melted
1/2 cup powdered sugar
2 tsp. vanilla
*I added 1/2 cup chopped dried cranberries

While bars are cooling, blend cream cheese and butter together, then add sugar and vanilla. Fold in the chopped dried cranberries.

Spread frosting on bars only after they have completely cooled. Store in a sealed container in a cool place.