Carnival of the Recipes #25

Hokie Smokes, folks, it’s the 25^th Carnival of the Recipes here at The Glittering Eye. When I signed up for this date I didn’t realize what a great date this is—very propitious. There’s an enormous number of things going on and we’re going to need recipes for all of them. The Super Bowl is on Sunday. Mardis Gras is on Tuesday. And the Lunar New Year is on Wednesday. And we’ve got some great recipes here from some of the best cooks in the blogosphere.

I am really excited by a number of these recipes especially Kevin’s venison steaks, Karen’s pork stew, and Amanda’s spiced kofta.

When you’re checking out the recipes why don’t you take some time and check out the rest of these great blogs? Most of them are about more than recipes—they’ve got a lot to say.

And, by the way, please remember to tell us in the comments section here how any of the recipes you try work out.

UPDATE: Dave Gillies of The Daily Pundit provides recipes for Alfredo sauce and marinara sauce.

Next week’s Carnival will be hosted by Kris of Anywhere But Here.

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Meat

Kathleen at Baggage… and Blathering gives us a hands-on look at Look, Ma, No Hands Meatloaf.

Karen of Let’s Play Restaurant has Blanquinegro: A Mexican-Inspired Pork Stew. I’m looking forward to this one.

bothenook of A Geezer’s Corner prepares award-winning Sweet Onion Kielbasa. This is either an entree or a snack.

I knew I could depend on Allan for a great Indian recipe and I wasn’t disappointed. Allan of Inside Allan’s Mind presents Lamb and Red Lentil Curry.

I am definitely looking forward to trying out this submission. Kevin of Techno Gypsy gives us Venison Steaks. He recommends serving this with mashed potatoes and gravy and some good biscuits. Is there anything that isn’t good with mashed potatoes and gravy and good biscuits?

Amanda of Aussie Wife shows us how to make Spiced Indian Kofta. Can I come to your house for dinner? And do you think I can make it back in time for Monk?

Alpha Wolf of Laughing Wolf gives us Linda’s One Pot Cube Steak Meal.

Oddybobo of Bobo Blogger presents a trio of Korean goodies: Halmoni’s Quick Kimchi, Bulgogi (Marinated Beef), Rice and Seaweed. I’ve eaten more kimchi and bulgogi in my time than seems possible. I remember what one of my Korean senseis once said: “If you can’t eat five pounds of bulgogi, you’ll never make black belt”.

Poultry

Debbie Friedland makes Bacon-Wrapped Chicken.

Jeff of Trub presents Chicken Lips which despite the odd name looks pretty good.

Just in time for cold season, Punctilious of Blog O’ Ram offers us some Dr Mom’s Chicken Noodle Soup.

My favorite church musician, Kris of Gradual Dazzle, is cooking some Peanut Butter Chicken.

Seafood

And don’t forget my Jambalaya.

Vegetables

Kathleen at Baggage… and Blathering has some yummy looking Garlictastic Roasted Vegetables.

I’m going to have to locate a good garlic (or onion) sauce recipe for songstress7 of News From the Great Beyond’s Tostones (Fried Plaintains).

Desserts and Sweets

Amy of Prochein Amy rolls out The Best Rolled Sugar Cookies.

Owlish of Owlish Mutterings is getting the Chocolate Fondue ready.

We have not one but two lemon cake recipes. Booklore bakes up Lemon Cake and Christina of Feisty Repartee prepares a Glazed Lemon Cake.

triticale (the wheat and rye guy) who I can always count on for a fanciful name presents Scutterbotch Pralines.

It may not be rocket science but it’s certainly culinary legerdemain. caltechgirl of Not Exactly Rocket Science cooks us Irish Cream Chocolate Cheesecake.

Kris of Gradual Dazzle bakes us Peach Cobbler. You’re preaching to the choir on this one, Kris. Skillet cobblers like this are among my favorites.

Drinks

Angela of Fresh As a Daisy whips up a Hawaiian Holiday Smoothie.

Beth (our fearless leader) of She Who Will Be Obeyed! tells us something else about her we want to know: she likes a Grown Up Milkshake.

Snacks and Appetizers

I wasn’t sure whether to classify this one as a drink or a snack. You choose. Be of bebere.com Jello Shots. She promises they “get the job done”.

Bread

My wife is quite a scone-fancier. I wish I could figure out how she stays so slim. It must be the fidgeting they told us about last week. Anyway, I’m sure she’ll be interested in Karen of Let’s Play Restaurant’s Cinnamon Scones.

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Bacon-Wrapped Chicken

4 bacon strips
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon seasoned salt, optional
1/4 cup canned chopped green chilies
1-1/2 ounces cream cheese, softened
1 garlic clove, minced

In a large skillet, cook bacon over medium heat until partially cooked but not crisp; drain on paper towels. Flatten chicken to 1/4-in. thickness. Sprinkle with seasoned salt if desired.

In a small bowl, combine the chilies, cream cheese and garlic. Spread over one side of each chicken breast. Roll up and tuck ends in. Wrap each with two bacon strips; secure with toothpicks.

Place in an 8-in. square baking dish coated with nonstick cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. Discard toothpicks. Yield: 2 servings.

Nutritional Analysis: One serving (prepared with reduced-fat cream cheese; calculated without seasoned salt) equals 316 calories, 12 g fat (5 g saturated fat), 121 mg cholesterol, 486 mg sodium, 3 g carbohydrate, 1 g fiber, 45 g protein.

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