Mactweets #12 "Pinkarons"

MACARONS FOR VICKEY

This month our Mactweets challenge was to make a pink macaron in support of breast cancer awareness... October is National Breast Cancer Awareness Month. I made a simple pink macaron (basic shell) and filled the feminine little shells with Nutella. I want to dedicate these macs and this post to my friend Lynette and her dear, sweet mother, Vickey. Lynette lost her mother to breast cancer about a year and a half ago after a long and difficult battle. Vickey had survived a fight with breast cancer before in her life but this last time was too much on her body. She was such a sweet lady, Mother and Grandmother... her family misses her very much. I remember looking at Lynette and her siblings during the funeral and thinking how young they all were. All of them, in their 30's were now without a mother. Lynette had one daughter, at the time and was pregnant with her 2nd child. It was heartbreaking to think the baby would never know Grandma, Lynette would not have her mom for the pregnancy and to see how much her oldest daughter loved and missed her Grandma. This disease truly is so unfair. I have never had a personal experience with breast cancer and I pray I never do but to all of you fighting and to all of you out there, dealing with the loss of a loved one... you are in my prayers.

Pumpkin Ice cream

Happy Halloween!
Fall has got to be my most favorite season and time of year. I love the crisp air (except it snowed all night here in Utah)and the changing leaves, I love sweaters and boots, I love blankets and Fall decorations... it's such a gorgeous season! I also love Halloween. Not the scary and dark side... the pumpkin/jack-o-lantern, cute kid costume side. For a fun Halloween treat, make this ice cream and cuddle up under some warm fluffy blankets to enjoy it. It is especially delicious with crumbled graham crackers sprinkled all over the top of each individual serving.
PUMPKIN ICE CREAM

1 1/2 C pumpkin puree (canned or homemade)
1/2 maple syrup
1 C cream
1 C half and half
1 t cinnamon
1 t pumpkin pie spice
1/2 t nutmeg
1/4 t ginger

Combine all ingredients and whisk together until completely mixed and frothy. Freeze according to your ice cream maker manufacturer instructions. Keep up to 2 weeks in the freezer.

Polenta and Glazed Chicken

Once Autumn rolls in I just feel like making comfort food. Warm, cozy meals at home are one of life's greatest joys. I have made polenta several times, in the past and I love it almost any way it's prepared but this recipe really simplifies it and makes it such an easy base for this dish. The chicken is slowly cooked, all day, which makes it so moist and fall apart then we top it all off with mushrooms. How can it get any better?

What are some of your favorite fall dishes?

Glazed Chicken (slow cooked)

10 chicken pieces (legs, wings, thighs, etc.)
4T olive oil
1/4 C chicken stock
1/2 C flour
2 T honey
3/4 C bbq sauce
1 t saltfreshly ground black pepper
1 t oregano

Remove skin from chicken and place in a lightly oiled crock pot, drizzle with oil and add chicken stock. Sprinkle flour all over the top of the chicken, drizzle with honey, barbecue sauce (I used Blenders original) and seasonings. Set the crock pot to finish between 4-6 hours, depending on your day (I have it cook 5 hours).

Go enjoy your day but 1/2 hour prior to the chicken being done, make the polenta and the mushrooms.

Creamy Polenta

4 C water
1/2 t salt
1 1/4 C cornmeal4 T butter
1/2 C cream
2 T Parmesan cheese

Bring water and salt to a boil. Add cornmeal and bring to a boil. Reduce to a low simmer and cook 30 minutes, stirring frequently. Add butter and combine completely then stir in the cream.

Brown 1 pound of sliced mushrooms (your choice... I love crimini and oyster) in 1 tablespoon olive oil and 1 tablespoon butter. Add one clove of minced garlic at the last minute of cooking.

To plate: spoon approx. 1/2 cup of polenta onto a dish and top with a piece of the chicken then dress with mushrooms and garnish with the Parmesan cheese.