Here’s the latest schedule. Let me know if your date does not work for you. Thanks!

9/19 Steak and Potato Kinda Gurl

9/26 Megan’s Cookin’

10/3 Sassy Suppers

10/17 Perfecting Pru

10/24 Tiny Skillet

10/31 Sweet Almond Tree (this is Halloween – Ana let me know if this does not work for you)

11/7 MarthaAndMe

Here’s the latest schedule. Let me know if your date does not work for you. Thanks! 9/19 Steak and Potato Kinda Gurl 9/26 Megan’s Cookin’ 10/3 Sassy Suppers 10/17 Perfecting Pru 10/24 Tiny Skillet 10/31 Sweet Almond Tree (this is Halloween – Ana let me know if this does not work for you) 11/7 MarthaAndMe

We’re hot and heavy into local corn season here in Western NY. I’ll hate to see it end because then it will really be fall. Until then though, I keep coming home with bagfuls of corn and then must think of ways to use them! I love corn on the cob, but sometimes I am so over boiling that big ole pot of water to cook it. Corn cooks beautifully in parchment, so that’s my go-to.

Today’s recipe includes a fun little ingredient I’ve fallen in love with called Chutter. I bought it in the cheese section of my grocery store and it says it is Herkimer Chutter and is a cross between cheese and butter. To me it takes like a smooth, mild cheese spread. I’m putting it on everything, so of course I had to try it on corn. Enjoy!

2 ears of corn on the cob

3.5 ounces Chutter

1/8 cup fresh chives

1/4 teaspoon salt

pepper to taste

1 tablespoon melted butter

10 cherry tomatoes, halved

Place chutter, chives, salt, pepper, and butter in a food processor and pulse until smooth and the chives are chopped. Place corn on parchment and smear with chutter mixture. Drop tomatoes over and around it. Fold parchment (see Technique page) and bake at 400 for 22 minutes, flipping the package over halfway through.

The corn is rich and delicious with this spread on it and the tomatoes not only add some color but are a yummy accompaniment.

We’re hot and heavy into local corn season here in Western NY. I’ll hate to see it end because then it will really be fall. Until then though, I keep coming home with bagfuls of corn and then must think of ways to use them! I love corn on the cob, but sometimes I am … Read more →

It’s my turn to choose our project and I’d like to try the fruit roll ups from page 64 of  September Living.

Puree 4 cups berries or stone fruit, 1/2 cup sugar, and 1 tbsp lemon juice. Cook over medium heat until thick 30-35 minutes, then strain through a fine strainer onto a baking sheet covered in a nonstick baking mat. Tilt to distribute. Bake at 170 2 1/2 to 3 hours until dehydrated. Allow to cool 10 minutes then cut into 8 4 1/2 by5 1/2 rectangles. Roll in parchment.

It’s my turn to choose our project and I’d like to try the fruit roll ups from page 64 of  September Living. Puree 4 cups berries or stone fruit, 1/2 cup sugar, and 1 tbsp lemon juice. Cook over medium heat until thick 30-35 minutes, then strain through a fine strainer onto a baking sheet … Read more →

Greek chicken is one of my family’s favorite flavors so I’ve made many version of this. Today’s version is quick and easy to put together, yet packs tons of flavor.

1/2 cup cooked couscous

1 chicken breast

1/4 cup packed baby spinach leaves

2 slices tomato

salt and pepper

1/8 teaspoon Greek seasoning

1/8 teaspoon onion powder

1/4 cup feta cheese

Preheat oven to 400 and prepare parchment paper. Place the couscous on the paper in roughly the shape of the chicken breast. Place the breast on top and place the spinach over that, then the tomatoes. Season with salt, pepper, Greek seasoning and onion powder and crumble the feta cheese over it. Add some olives if you like (I don’t). Fold the parchment and bake for about 35 minutes.

Greek chicken is one of my family’s favorite flavors so I’ve made many version of this. Today’s version is quick and easy to put together, yet packs tons of flavor. 1/2 cup cooked couscous 1 chicken breast 1/4 cup packed baby spinach leaves 2 slices tomato salt and pepper 1/8 teaspoon Greek seasoning 1/8 teaspoon … Read more →

Ana at Sweet Almond Tree chose today’s project, Greek Chicken Cutlets.  Pru is going to be annoyed with me, but I changed the recipe a bit. I made mine in parchment paper. Same flavors, just a slightly different method. Here’s my version:

1/2 cup cooked couscous

1 chicken breast

1/4 cup packed baby spinach leaves

2 slices tomato

salt and pepper

1/8 teaspoon Greek seasoning

1/8 teaspoon onion powder

1/4 cup feta cheese

Preheat oven to 400 and prepare parchment paper. Place the couscous on the paper in roughly the shape of the chicken breast. Place the breast on top and place the spinach over that, then the tomatoes. Season with salt, pepper, Greek seasoning and onion powder and crumble the feta cheese over it. Add some olives if you like (I don’t). Fold the parchment and bake for about 35 minutes.

Ana at Sweet Almond Tree chose today’s project, Greek Chicken Cutlets.  Pru is going to be annoyed with me, but I changed the recipe a bit. I made mine in parchment paper. Same flavors, just a slightly different method. Here’s my version: 1/2 cup cooked couscous 1 chicken breast 1/4 cup packed baby spinach leaves … Read more →

My excitement for the day was discovering that The Parchment Paper Cookbook is now up on Amazon and can be pre-ordered!

My excitement for the day was discovering that The Parchment Paper Cookbook is now up on Amazon and can be pre-ordered!

My excitement for the day was discovering that The Parchment Paper Cookbook is now up on Amazon and can be pre-ordered!

My excitement for the day was discovering that The Parchment Paper Cookbook is now up on Amazon and can be pre-ordered!

I have to share the book cover for my very first cookbook! The Parchment Paper Cookbook will be out in early November, but I just got the finalized cover and am so excited to see it.

I have to share the book cover for my very first cookbook! The Parchment Paper Cookbook will be out in early November, but I just got the finalized cover and am so excited to see it.

I’ve got a sneak peek for you at the cover of my book, The Parchment Paper Cookbook! The book will be out in early November, so you’ll definitely be hearing more about it from me in the coming months, but for now, I just had to share!

I’ve got a sneak peek for you at the cover of my book, The Parchment Paper Cookbook! The book will be out in early November, so you’ll definitely be hearing more about it from me in the coming months, but for now, I just had to share!

Ana at Sweet Almond Tree has chosen Greek Chicken Cutlets for our next project.

Ana at Sweet Almond Tree has chosen Greek Chicken Cutlets for our next project.