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This main-dish salad covers all the bases: Maple-glazed
apples are warm, soft, and sweet; greens and cranberries
are cool, crisp, and tart.
Start to finish: 30 minutes
1 red or green apple (see tip below)
1 Tbsp. butter
1 Tbsp. maple syrup
1/4 cup fresh or dried cranberries or tart cherries
1 6-8-oz . pkg. mixed greens
2 cups bite-size cubes smoked turkey (10 oz .)
2 oz . goat cheese crumbled
1 recipe Apple Cider Vinaigrette
1-2 Tbsp. toasted coarsely chopped nuts (such as pecans or almonds)
and/or snipped fresh chives
Core and slice apple into thin slices. In a large skillet melt butter
over medium heat. Stir in maple syrup. Add apple slices and cook
6 to 8 minutes or until apples are golden on both sides and still
slightly crispy, turning apple slices as needed. Stir in the cranberries
or cherries; set aside.
In a large bowl arrange greens. Top with turkey. Spoon on apple
mixture and sprinkle with goat cheese. Drizzle with Apple Cider
Vinaigrette. Sprinkle with toasted nuts and/or chives. Makes
4 main-dish servings.
APPLE CIDER VINAIGRE TTE: In a small bowl whisk together 1/2 cup cider
vinegar, 2 tablespoons maple syrup, 1 teaspoon grainy mustard,
1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Gradually
whisk in 1/3 cup nut oil (such as pecan or almond). Use at once.
Makes about 1 cup.

PUMPKING BARS WITH CREAM CHEESE FROSTING

¾ cup butter

2 cups white sugar

4 eggs, beaten

1 (15 ounce) can pumpkin puree

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

FROSTING

1 (3 ounce) package cream cheese, softened

1/3 cups butter, softened

1 teaspoon vanilla extract

3 cups sifted confectioners’ sugar

DIRECTIONS

Preheat oven to 350 degrees. Butter and flour a 10×15 inch jellyroll pan. In a large bowl, cream together ¾ cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then sir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan. Bake for 30 to 35 minutes or until toothpick inserted near the center comes out clean. Cool completely before frosting. In a medium bowl, mix the cream cheese, 1/3 cups butter and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin.

Just In - these hilarious bottle stoppers from Design Design.  Would be great as a hostess gift or stocking stuffers.  Retails for only $8.95 and comes in a box.   You can find this at:

 http://www.featherednestinteriors.com/catalog.php?item=279&catid=72&ret=catalog.php%3Fcategory%3D72

2 Tablespoons Honey

2 Tablespoons Soy Sauce

1 ½ Tablespoons fresh lime juice

2 teaspoons Dijon mustard

1 Tablespoon water

2 teaspoons vegetable oil

2 6 oz. Pieces salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small nonstick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, 1 minute. Pour glaze over salmon.

I was browsing Sizzleworks Cooking School website awhile back and saw that they were offering an Autumn Soup class.  I decided it would be fun to sign up…..so I did.  The class was last night and it was great!  Chef Carol Dearth  (an award winning cookbook author) is the best!  She walked us through the preparation of making four fantastic soups (Sumptous Silky Butternut Squash soup, Classic French Onion, Whiskey Crab soup and Thai Hot & Sour Prawn soup) which we later tasted along with the most delicious biscuits. There were six of us in the class and we all participated in making the soups.  I also enjoyed meeting Carol’s assistant Pam. I highly recommend the experience.  Visit their website at www.sizzleworks.com  and check out the schedule for upcoming classes or to purchase Carol’s cookbook.   Sizzleworks Cooking School also provides pre-scheduled classes, as well as custom classes, private lessons, team building events and cooking parties.   - Sue

We just received a new shipment of the popular Fringe Studio products.  We have several new vases, candles, trays and gift boxes.  You can take a look on our website at www.featherednestinteriors.com.  These are perfect gifts for the upcoming holidays!   Check our website often as we’re always adding new items!

Taxpayers Chicken Chili

Ingredients: 
10 Servings
:
Serve corn bread and salad as accompaniments (along with plenty of chilled beer and/or Margaritas).
6 Chicken Breast Halves
3 Tbl Vegetable Oil
3 Onions, Coarsely Chopped
6 Garlic Cloves, Minced
1 Jalapeno Chilies, Minced
2 Tbl Chili Powder
1 1/2 Tbl Cumin, Coarse Ground
1 Tsp Coriander, Ground
1 Can Crushed Tomatoes (28 Oz)
2 Bottles Beer (12 Fl)
2 1/2 Cups Chicken Broth
2 Cans Kidney Beans (15 1/4 Oz), Rinsed & Drained

Method of Preparation: 
Arrange chicken in a single layer in a large skillet. Add enough water to cover and bring to a boil. Reduce heat, cover and simmer gently until chicken is cooked through, about 12 minutes. Drain chicken, cool slightly. Remove skin and bones; coarsely shred the meat. (Can be made one day ahead. Cover and refrigerate.) Heat oil in a large heavy pot over medium high heat. Add onions and sauté until tender, about 10 minutes. Add garlic and jalapeno chili; sauté 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes, beer and broth. Bring to a simmer. Simmer over medium- low heat for at least one hour, allowing flavors to blend (stir occasionally). Add beans to the chili and simmer uncovered until it thickens, stirring occasionally, about 30 minutes. Add shredded chicken and simmer until the chicken is heated through. To serve: ladle chili into large bowls and serve with salsa, crushed tortilla chips, diced green onions, sour cream and shredded cheddar cheese. Per Serving: 247 Cal (26% from Fat, 32% from Protein, 42% from Carb); 19 g Protein; 7 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 3 g Poly Fat; 24 g Carb; 5 g Fiber; 63 mg Calcium; 745 mg Sodium; 27 mg Cholesterol

We just received our 2009 Linnea Poster Calendars!  Inside the pack are 12 individual posters designed to fit in a standard 11″ x 14″ frame and provide a new piece of artwork for your home or office during each month of the new year.  2009 Linnea Poster calendars and frame can be purchased through our website www.featherednestinteriors.com 

Come and join in the fun on Saturday, October 25th for our 3rd annual Downtown Renton “Olde” Fashion Halloween Party sponsored by the local downtown businesses, with support from the Downtown Events

Committee www.gorenton.com  and the City of Renton www.cityofrenton.com .  The Halloween Party will be held at Main Street Square (enter on south Main Street between 2nd & 3rd across from Uptown Glassworks).  Please join us for some ghoulish games, freaky fun and food!  Wear your costume or make one here and have your picture taken with our festive characters!  Bring the kids to Trick or Treat in Downtown businesses also from 1:00 to 4:00 PM.  See you there!