Chrissy Teigen's Cheesy Jalapeño Tuna Noodle Casserole

So, I'm the kinda girl who goes to the library and comes home with a stack of cookbooks so high they'd be dangerous if they fell on somebody. When I can carve out some time, I'll grab a pad of sticky tabs and start paging through. Every once in a while, I come across a book that I must (MUST!) have in my personal collection pronto. Chrissy Teigen's cookbook, Cravings, was one of those books.

I'm not going to go into depth about the book...yet—but that's because I want to do a dedicated review post on it (in fact, I'm so enamored of it that I'm contemplating a Julie and Julia-style cook-through). But I did think that this month's Fish Friday Foodies theme, fish in a dish, was the perfect opportunity to try one of the recipe I had bookmarked in it.

Egg Salad Sandwiches (and Cheap White Wine) | It Happens in the Hamptons

Today I'm featuring the novel, It Happens in the Hamptons, as part of TLC Book Tours stop. After reading the description/teaser for this book (below in the feature box), it sounded like it would make the perfect summer beach read. After reading the book itself, I hesitantly agree with my initial assessment. I say hesitantly because I think the teaser is a tad misleading. Here's why:

• The teaser calls George Katie's new boyfriend. In the story, it's more of a "let's see if this leads to boyfriend" status.
• The teaser implies that George takes Katie on his arm and shows her around in a whirlwind fashion. This never happens. A lot of what is seen of lavish events, country clubs, and haute couture fashions is not seen through Katie's eyes.
• I sort of get why they teased it as "upstairs-downstairs", but I think that description is a bit of a stretch.

Old-Fashioned Chicken and Dumplings | Love Literary Style

If I could describe Love Literary Style in a few short words, I'd say it is a fun, meta romantic comedy. Yes, I said meta. I rarely say meta, because for some reason it bothers me—I think because it was way overused in the last few years. But also because I don't think I completely understand how to use it properly. Although in this case, I'm pretty sure that I've gotten it right. That's just to say, that if I'm using the word, it's for a legit reason (and somehow, "legit" doesn't bother me).

This rom-com, written by Karen Gillespie, not only follows the traditional rom-com formula, it also explains that formula in the book, since one of the lead characters, Laurie Lee is a romance writer. Our other lead character, Aaron Mite, is a college professor who has spent the last 5 years writing his novel.

Ambrosia Salad | Edward Scissorhands #Burtoween

It's October, which means it's time for all things spooky and kookie. In that spirit, the Fandom Foodies group theme for the month is #Burtoween! Carrie at Witchy Kitchen is our host and she has invited everybody to participate in this spooktacular feast by creating recipes pulled from or inspired by Tim Burton films. Whether he wrote, directed, produced, or did the art work—they are fair game! For more info on how to participate, visit #Burtoween at Witchy Kitchen!

I'd been meaning to do a dish inspired by Edward Scissorhands for months, so this was the perfect opportunity for me to cross that off my list! I didn't go creepy (I know, boring), but who could resist the allure of a retro dish that is somewhat quirky? Not I.

Lime Fantasy Supreme | Gilmore Girls Coffee Klatch

Welcome to my first installment in the Gilmore Girls Coffee Klatch series! Last week, Chef Sarah Elizabeth announced that she was going to be hosting a coffee klatch each Wednesday from now through the release of the upcoming return of Rory and Lorelai in the 4-part Netflix event, Gilmore Girls: A Year in the Life, on Black Friday! A Year in the Life will consist of 4 90-minute episodes, each of which taking place over the course of one season of the year.

Sarah put out an open invitation to join her in binge-watching Gilmore Girls in preparation. If you started watching last Wednesday, you have needed to watch least 2.35 episodes per day in order to be done by November 25th. So, my goal is to average it out to 3 a day (because my ocd-tendencies really frown on stopping mid-episode).

Refreshing Apple Shrub Syrup

It's heating up outside, and this apple shrub syrup, or drinking vinegar, infused with mint and fennel is a refreshing way to beat that heat. To enjoy, combine 1 part shrub syrup with 3 to 4 parts sparkling water and serve over ice. Shrub syrups are also a fun and creative way to bring a signature cocktail to life—it is wedding season, after all!

A way of preserving fruit after the harvest in Colonial times, sweet and tangy drinking vinegars are a fantastic way to enjoy the pure spirit of your favorite fruit any time of the year. Fresh herbs and whole spices will add another layer of flavor to your syrups, as will experimenting with different types of vinegar.

Creamed Chicken in a Mashed Potato Nest inspired by June

Today I'm happy to be hosting a TLC book tour stop for the new Miranda Beverly-Whittemore novel, June. This is my first encounter with Beverly-Whittemore, but it left me with the desire to read her previous novels. June is the story of 25-year old Cassie, a photographer living in New York City who just found out that her beloved grandmother, the woman who raised her, has passed away...from cancer that Cassie never knew she was battling.

Grandma June left her a modest inheritance as well as her home in the small town of St. Jude, Ohio. The home is actually a huge old mansion called Two Oaks that has fallen into disrepair over the years, and since Cassie's life seems to have fallen into that same state, she envelops herself into the sadness of the old place.

Chocolate and Vanilla Egg Creams inspired by The Decent Proposal

What would you do if a private benefactor offered to give you $500,000 if, after 1  year's time, you've spent 2 hours a week for the entire year meeting and getting to know a person (of their choosing) that you'd never met before? That is the situation in which Richard and Elizabeth find themselves, two entirely different people with no obvious connection, in The Decent Proposal.

Richard is a handsome 29-year old producer dealing with the fact that the business he started with a buddy several years ago just isn't making any money. He's considering getting a job...anywhere...just to pay his bills.

Chicken Cordon Bleu

This month's Progressive Eats menu takes a stroll down memory lane from each of its contributors. Lana from Never Enough Thyme challenged us to cook up a bit of nostalgia and comfort food from our childhood. At first I wasn't sure which way to go since I've already made so many of my childhood favorites like Chicken a la King, Chicken Corn Chowder, Chicken Pot Pie, and Chicken Noodle Soup. But then I remembered something that I hadn't shared yet that holds a special place in my heart—Chicken Cordon Bleu.

I guess I didn't realize it before now, but there seems to be a theme to some of my favorite childhood foods. I was going to suggest that chicken was easy to come by back then until I realized that a couple of those dishes actually originated from a can. But not this one. Chicken roll-up night was always a favorite in our house, and us kids were always tasked with pounding out the chicken breasts as thin as we could get them without ripping them (much).

Cranberry Port Ring (Jellied Cranberry Sauce)

I've mentioned my fear of the jiggly cylinder that had a prime spot on the Thanksgiving tables of my youth before, but recently I decided to look at it in a new light. I know some pretty diehard fans of jellied cranberry sauce. Like my grandma, they have special serving dishes made specifically to fit that "can" shape when laid down on its side. They slice it ever just so, stacking a disk or two lovingly on their plate.

I decided that it was time to reevaluate my position on the stuff. After all, I didn't think that I liked cranberries at all as a kid unless they were in the form of juice or chewy dried bits, but it turns out that I actually can't get enough of them. For the past 20 years, that bowl of glistening ruby goodness that is whole-berry cranberry sauce is one of my favorite things on the table. And yet, I've seen the faces on some of my older family members when they realize that, once again, there is no can-shaped sauce to be found.

Broccoli Salad with Bacon, Golden Raisins, & Sunflower Seeds

This is one of those classic salads that everybody and their mother has a recipe for. They're all basically the same, but with little personal touches. It's actually not something I grew up with. I got a recipe from a co-worker when I did a brief stint selling motorhome windshields just out of college (no, that's not a joke - I even met Arlo Guthrie when his tour bus windshield cracked and he stopped in to get a new one).

We used to have certain days of the month where we'd bring in food, potluck-style, and a girl I worked with brought in a broccoli salad. Like most people, I was smitten. She wrote the recipe out neatly (and misspelled - "Brocolli Salad") on a pink index card that I still have today. Originally I made it exactly as written. My family started to not only look forward to it but to expect it on the table at our extended-family holiday meals.

Over the years, I've tweaked that original recipe a bit by reducing the sugar, changing the color of raisins that I prefer in it, upping the amount of bacon (duh!), and adding sunflower seeds. As written today, this is pretty much my personal favorite version of this salad...although I'd happily eat your favorite version as well.

Broccoli Salad

Tiny broccoli florets, bacon, golden raisins, sunflower seeds, and red onion are folded together with a sweet and tangy dressing in this classic salad.

by Heather Schmitt-Gonzalez

Prep Time: 20 minutes

Cook Time: 10 minutes

Keywords: side bacon broccoli American

Ingredients (serves 8-10)

• 1 pound bacon
• 1/2 cup mayonnaise
• 2 tablespoons granulated sugar
• 1 tablespoon white wine vinegar
• pinch of fine sea salt
• freshly ground black pepper
• 2 large broccoli crowns
• 3/4 cup golden raisins (or a mix of colors)
• 1/2 cup sunflower seeds
• 1/2 cup finely diced red onion

Instructions

Cut the bacon into small strips (or dice if slab). Cook until crisp, drain the grease off, and set the bacon aside.

In the meantime, stir the mayonnaise, sugar, vinegar, salt, and several grates of black pepper into a bowl until smooth. Allow to sit for 15 minutes.

Cut the broccoli into very small florets (reserve stalks for another use) and put into a large bowl; you should have about 6 cups of tiny florets. Add the raisins, sunflower seeds, onion, and reserved bacon to the bowl and toss everything together.

Drizzle the dressing over the salad, then use a rubber spatula or spoon to turn and mix until everything is coated evenly in the dressing.

Cover and refrigerate for at least 1 hour, or up to 24 hours before serving.

Notes:

If you don't have White Wine Vinegar, you can substitute plain white vinegar, cider vinegar, or champagne vinegar

Lemon Icebox "Pie"

A few weeks ago, somebody on twitter asked me if I had a good Lemon Icebox Pie recipe. I had to say that I didn't, but that I would ask around. We found some absolutely tempting suggestions, and I decided that it was time to make one for myself. I don't know why I hadn't before now...I love lemon desserts. If I'm being completely honest, I don't think that I'd ever even eaten a slice before. That changed last weekend.

I wound up slightly adapting a recipe by my favorite cookbook author, Tessa Kiros. In her latest absolutely gorgeous as usual book, Recipes and Dreams from an Italian Life, she shares a pie that her sister has made for so many years that she could make it with her eyes closed. Not knowing the definite origins, she guesses that it probably came from a condensed milk can of old. I figured that "pie" (I'm air-quoting because can you really call it a pie if it's made in a rectangular pan? I suppose so, but for some reason, my fingers automatically raise...) was as good a place to start as any.

And guess what? YUM! So good. It's light an fluffy with that perfect lemon tang. I'm sort of in love with the simple filling. I think I'm going to stuff it an Angel Food Swiss Roll later on today. It also fits in perfectly at your Easter or Spring table.

Salisbury Steak

Sometimes I get a craving for a throw-back meal...something retro.  As in, a meal that no matter the time or place it is served, it transports me right back into 1984.  Or thereabouts.  I'm sitting at the table wearing leg warmers, my shoe laces are lined with friendship pins and my arms are lined with jelly bracelets.  My Walkman is a permanent accessory on my pinstriped jeans, and the headphones are tinkling with the sounds of Cyndi Lauper, Michael Jackson, and little orphan Annie.

The sound of mom or dad calling up the stairs would tear me away from choreographing a dance routine in the mirror, or staring dreamily at the pages ripped from Bop and Teen Beat that lined every inch of my walls; I was contemplating who was cuter - Sean or Mackenzie Astin, Wil Wheaton or River Phoenix, Rob Lowe or Tom Cruise, Jon Bon Jovi or ...yeah, Jon Bon Jovi.  

So, I'd trot down the stairs and into the kitchen or dining room and scooch in my chair.  If it wasn't pasta or a casserole, it was some form of meat on one third of the plate, a starch on another third, and veggies on the last third.  Mashed potatoes and peas were my favorite.  I liked piling my peas onto my potatoes, and hopefully having some sort of gravy or sauce with the meat to plunge into the middle.

Chicken and Dumplings + Little Old Lady Recipes by Meg Favreau (cookbook review)

Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom

author: Meg Favreau
publisher: Quirk Books
hard cover: 160 pages

photos: Yes...but not of food...of little old ladies, of course!

chapters/sections: Introduction: What the Heck Happened to Food? - Breakfasts and Coffee Klatch - Soups, Salads, and Casseroles - Appetizers and Refreshments - Suppers and Side Dishes - Sweets and Treats

fantastic features: I love the little quotes of kitchen wisdom gathered from all sorts of "little old ladies"...and the pictures that go with it. I just wish a couple of my favorite little old lady's pictures were in here. They'd fit right in...as would their kitchen wit. One of my favorite little quotes, in the form of the start of a recipe is... "Hot fat is a beautiful thing. Not beautiful like Robert Redford, but a more useful, Clint Eastwood-kind of beauty." I was /thisclose/ to making the recipe for Doughnuts just because this is the way the recipe opened up!

(a few of the) recipes destined for my kitchen: Brown Betty, Frosted Cinnamon Rolls, Cheese Dreams, Dried Beef and Cheese Balls, Pierogies, Bourbon Balls, Hot Slaw, Boston Brown Bread, Goulash

Additional Thoughts: I love the concept for this cute little book. I cherish recipes that have been passed down generation to generation, be they from my family or somebody else's. This book is filled with good, old comfort food that so many of us grew up on. Plus, no shame is shown in the use of lard and butter. That's my kind of food. This book is a lot of fun. But remember, if it's pictures of food you're looking for...you won't find them here. But sassy old ladies abound!

recipe I have already tried: Chicken and Dumplings

Chicken and Dumplings
adapted from Little Old Lady Recipes
serves 4-6

for the soup:
2 tablespoons olive oil
1 large onion, chopped
4 carrots, peeled & sliced
2 celery stalks, sliced
2 garlic cloves, chopped fine
1 teaspoon dried thyme
3 quarts chicken broth/stock
1 tablespoon hot sauce
freshly ground pepper
1 1/2 pounds chicken (skin removed, & bones too, if you wish)
salt

for the dumplings:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons salt
1 teaspoons sugar
1 egg
1 1/4 cups buttermilk

instructions:
Heat oil in a large pot over medium-high heat. Cook onion until translucent. Add carrot, celery, garlic, thyme, and broth/stock. Bring to a boil. Add hot sauce, a few good grinds of black pepper, and chicken. Reduce to a simmer and cook for ~15 minutes, or until chicken is just done. Remove chicken and shred (remove from bone if you didn't do this before) and add back to broth. Taste and season with more black pepper, and salt if you think it needs it.

While the chicken is cooking, stir together everything for the dumplings and set aside. Once the shredded chicken is back in the pot, bring back to a boil and drop in big spoon-fulls of batter. Put a lid on the pot, reduce heat to simmer, and cook for ten minutes. Serve immediately.

my thoughts on the recipe: Just as it should be, this is a big pot full of goodness and comfort. I used buttermilk in place of regular milk which gave the big, fluffy biscuits a pleasant tang. I also cut back on the celery and added garlic. Because really, what's a bowl of comfort without a bit of garlic!? Lastly, I left the chicken on the bones until after cooking to add extra flavor to the broth...and because I was too lazy to de-bone it before putting it in the pot. 

My sister always tells me that she remembers my mom making this for her when she was sick. I'm thinking that must have been after I was out of the house, because I don't remember that at all. However, I wish I did. Why? Because it's delicious, homey, and sure to ease the symptoms of a cold, a bad day, or a broken heart.

about the author:  Meg Favreau is a writer, comedian, actress, and food enthusiast, and one time eating-contest winner living in Los Angeles. Her work has appeared on sites including the Huffington Post, McSweeney's, and the Smart Set, and she serves as a senior editor of the frugal-living and personal-finance site Wise Bread.  Meg dedicates this book to her grandmother, whose pie-making skills remain unrivaled, and her mother, who once said, "I want the dedication in your first book to be 'To my mother, who always believed in me.'" (It's true.)

I received a free copy of this book to review from the publisher.  All thoughts and opinions stated in this post are 100% mine.