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Happy Halloween and Creepy Crawler Spiders

Posted by in Holidays

Tasty Kitchen Blog: Looks Delicious! (Halloween Creepy Crawler Spiders, submitted by Nancy of Coupon Clipping Cook)

 
Tomorrow’s the big day! Are we ready for some costumes, candy and scary fun? Are you heading to a Halloween party or hosting your own? These Creepy Crawler Spiders from TK member Nancy would be a perfect spooky treat. With just a few easy steps, they’d be fun to make with the kids, too. You’re just a couple bags of melted chocolate chips and some candy eyeballs away from these tasty creatures.

We hope you have a safe, fun and delicious Halloween whether you’re trick-or-treating, screaming your way through a haunted house, or staying cozy inside with some cider and a basket of candy by the door.

 

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Kitchen Talk: Game Day Food

Posted by in Looks Delicious!

Tasty Kitchen Blog: Kitchen Talk (World Series 2014)

I have one question for you: Kansas City Royals, or San Francisco Giants?

Tonight, they play for the World Series title, and though I haven’t had time to follow baseball closely all season, I love that the matchup has been even enough to require all seven games to determine the winner. That means we get to squeeze every bit out of the series, and we have an excuse to indulge in game day food on a Wednesday.

Because it’s a weekday, some of us won’t have much time to spend in the kitchen before the game comes on. But we won’t let that stop us, right? So tell us:

Do you have any ideas for quick and easy game day food?

If I could, I’d put out some BBQ (go KC Royals!) and clam chowder in sourdough bowls (go SF Giants!). Not just as a nod to the teams, but because I really do love BBQ. And clam chowder. And I’m trying to be neutral because I have a brother who lives in Kansas City, and my mom is in San Francisco right now.

Sadly, BBQ and clam chowder really don’t usually fall under the “quick and easy” category. But we have a few others here that do, like the Cheese Crisps you see in the photo above. Here are a few others:

 
 
 
Tasty Kitchen Blog: Kitchen Talk (World Series 2014)

Bacon and Blue Cheeseburger Potato Skins. Meat? Good. Cheese? Good. Bacon? Bring it on.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (World Series 2014)

Chicken Alfredo Garlic Bread Pizza. Your favorite pasta, on garlic bread.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (World Series 2014)

Speaking of bread, how about this Cheddar Tailgating Bread? Look at all that cheese. Heavenly.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (World Series 2014)

Garlic and Mushroom Queso Fundido. Whip this up, serve it with a bowl of chips, and watch it disappear.

 
Now it’s your turn! Have any ideas for a Game 7 feast tonight? Are you watching the game? If you are, which team are you rooting for? Show your team colors below!

 

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Maple and Onion Jam

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

I have to admit that canning is one of my biggest cooking fears. I’m probably the world’s biggest canning baby. The thought of putting food in a pot that builds pressure that could potentially blow slightly terrifies me. I know this is highly unlikely, but the complication of the process also scares me.

While I was reading over Veronica’s recipe for this Maple and Onion Jam, I noticed that she used the water bath method. Right away my apprehension was greatly reduced. All that’s required is processing the jam for 10 minutes in boiling water. It really is that simple. 

The flavor of this jam is kind of amazing. I definitely wouldn’t say it’s strictly savory because it is quite sweet; it’s jam, after all. And it’s amazing on toast. Or grilled cheese. But I’ll get to that later.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Here are all of the lovely ingredients you’ll need: olive oil, sweet onions (I used some local Walla Walla onions), salt, pepper, thyme, maple syrup, and apple cider vinegar.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Step one: If you’re wearing mascara, make sure it’s waterproof, because we’re gonna chop a lot of onions. Does anyone else roll their eyes and do a little dance when their eyes start to smart? I’m pretty certain it helps.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

I actually only needed two large onions to get the required eight cups of chopped onions. If you’re using small or medium onions, you will, of course, need more.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Now it’s time to cook down your onions. Heat the olive oil in a large skillet.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Add your chopped onions and cook until the onions become translucent, about 10 minutes or so.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Add the salt, pepper, and thyme.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Isn’t it pretty?

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Turn down the heat and cover your skillet. I don’t have a lid for my cast iron skillet, so I improvised and used the largest lid I had. 

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Once the onions have cooked for another 10 minutes or so, pour in the maple syrup. Oh yeah. 

Cook uncovered for another 15 minutes, or until most of the liquid has evaporated. I had to cook mine for at least an extra 10 minutes.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Remove from heat and stir in the vinegar.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Ladle the jam into (sterilized) jars and screw on the lids. 

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Process in a (boiling) water bath for 10 minutes. Carefully remove the jars and allow to cool. I say, “Another one bites the dust!” when I hear the ping of the jars sealing. My toddler probably thinks I’m crazy.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

I think this is the tastiest jam I’ve ever made. As soon as I open a jar, my kitchen smells wonderful. There are so many potential uses: on burgers, toast, as a relish for meat (pork pairs well), or fancy grilled cheese.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

I made a grown-up grilled cheese with butter, thinly sliced apples, Havarti, bacon, and the onion jam. It’s one of the best things I’ve created in a while.

 
 
 
Tasty Kitchen Blog: Maple and Onion Jam. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Veronica of My Catholic Kitchen.

Notes:

  1. I recommend filling your canning pot with water and turning on the heat first thing. It takes FOREVER for a large pot of water to boil.
  2. As I mentioned before, you don’t need a special canning pot for water bath canning. All you need is a large, deep pot and a round rack to keep the jars off the bottom of the pan. I’ve heard that you can even use lid rings!

Many thanks to Veronica for sharing her recipe here on Tasty Kitchen. If you want to see more of her comfort-food recipes, stop by her blog, My Catholic Kitchen. Her Caramel Apple Bread and Butter Pudding sounds really good right now.

 
 

Printable Recipe

Maple and Onion Jam

See post on Veronica @ My Catholic Kitchen’s site!
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Difficulty: Easy

Servings: 5

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Description

Maple and onion jam is sweet and savory. It makes a great foodie gift. You probably have all the ingredients in your pantry.

Ingredients

  • ¼ cups Olive Oil
  • 8 cups Sweet Onion, Quartered And Sliced Thin
  • 2 teaspoons Kosher Salt
  • 1 Tablespoon Thyme
  • 1 teaspoon Black Pepper
  • 1 cup Maple Syrup
  • ¼ cups Cider Vinegar
  • 5 jars 4-ounce Size Canning Jars With Lids And Rings, Sterilized According To Standard Safe Canning Practices

Preparation Instructions

In an 8 inch skillet (I use my cast iron) heat the olive oil and add the onions. Cook over medium heat for 10 minutes or until the onions become translucent. Reduce the heat to medium low and add salt, thyme and pepper. Cover the skillet and cook for another 10 minutes. Increase heat to medium and add maple syrup. Bring to a boil and lower heat just a bit so you keep it at a simmer. Cook uncovered another 15 minutes. At this point most of the liquid should have evaporated. Remove the skillet from the heat and add the vinegar.

Ladle the mixture into hot sterilized canning jars (I used the 4 ounce kind) leaving a 1/4 inch head space. Wipe off the jar rims with a damp clean towel and adjust the lids. Process in a water bath for 10 minutes. Remove from the water bath and cool. Wait for the lovely ping of the lid when it seals.

This makes about five 4 ounce jars.

 
 
_______________________________________

Erica Kastner has always been one of our most cherished members of the Tasty Kitchen community. She shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up, and she also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

 

Avatar of Erika (TK)

Le Creuset Giveaway (Winner Announced!)

Posted by in Miscellaneous

The winner of the Le Creuset is:

#942 Sara: “Earned my 20,000 step badge on my Fit Bit!” (Way to go, Sara!)

Congratulations! Choose your favorite color, and contact prizes@thepioneerwoman.com to claim your loot.

 
Tasty Kitchen Blog Giveaway: Le Creuset 7 1/2-quart French Oven

 
Hi friends! It’s about time we had another giveaway, and I can’t think of anything better to share than a Le Creuset 7 1/4-quart Round French Oven in your favorite color. We’re more than a month into autumn, after all, and we need soups, stews, and all kinds of braised goodness. I’ve been dreaming of luscious, hearty, creamy New England Clam Chowder for over a week now, so if I win one of these, that would be the first thing I’d make. But I can’t win, obviously, so instead, I’ll just trek to the home of the winner and ask for a bowl of the first thing they make. (Please make me some New England Clam Chowder? Thank you.)

 
TO ENTER

To enter this giveaway, just answer the following question in the Comments section of this post:

What’s the best thing that happened to you this week?

It can be something big, like a family reunion or landing a new job, or something small, like that new cute barista who puts an extra skip in your step in the morning. Maybe this week gave you your first chance to wear that favorite sweater or scarf again, or perhaps it was just that quick impromptu lunch with Mom. Whatever it is, we want to hear it! Share your happy moment and you’ll be entered to win!

 
THE RULES

One entry per person, please. Contest ends tomorrow at noon PST.

The winnter will be chosen randomly and announced this weekend.

Sponsored by Tasty Kitchen.

 
 

Avatar of Erika (TK)

Kitchen Talk: Home Remedies

Posted by in Kitchen Talk

They say there's no real cure for the common cold, but I prefer to be more optimistic. I prefer to believe there are some ways to ward it off, or at least alleviate its symptoms. So before we get too deep into cold and flu season, let's prepare as best we can! Tell us:

Do you have any home remedies to help fight off the common cold?

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Grilled Buffalo Chicken Quesadillas

Posted by in Step-by-Step Recipes

Whether you are tail-gating, hosting a party or planning an easy weeknight dinner, you can never go wrong with Buffalo chicken. This recipe for Grilled Buffalo Chicken Quesadillas by Tasty Kitchen member

Avatar of Erika (TK)

Looks Delicious! Hot Kale and Artichoke Dip

Posted by in Looks Delicious!

This Hot Kale and Artichoke Dip is packed with flavor, and it's topped with crushed potato chips, so it's almost like a twofer! Warm, creamy, cheesy and slightly spicy, it's also vegetarian.

Avatar of Erika (TK)

Share Your Cookie Tips and Tricks

Posted by in Kitchen Talk

This Kitchen Talk post is specifically for all your cookie lovers out there. (We'll talk about pies soon, I promise.) If you love baking or even just eating cookies, tell us:

What are your favorite cookie tips and tricks?