New Year's

We are the definition of a homebody.We spend the day taking down all the Christmas decorations and generally cleaning up after the busy holiday. So by the time the evening rolls around I am pooped. The kids are still home for another week and it's another chance to grab some quality time before they head back to school. So we plan a quiet evening at home with fondue and sparkling wine or cider and a movie. On New Year's Day we will watch the Rose Parade and just laz the day away. Occasionally we may have friends over for brunch if the mood strikes.

Button Mushrooms

These are a great companion for cheese fondue. But they also will make your next steak very happy.

Serves 4

3 tablespoons olive oil
3 tablespoons butter
1 1/2 pounds button mushroom, wiped clean
salt and pepper
2 large cloves of garlic minced
1 teaspoon fresh thyme leaves
juice of 1 lemon
1/2 cup of dry white wine
1 tablespoon fresh parsley minced

In a large skillet, heat the olive oil on high heat. Add the mushrooms and do not stir. You want them to caramelize on the bottom of the pan. This will take 3-5 minutes. Stir and let them brown on the other side without stirring, another 5 minutes. Add the butter and let them go another 3 minutes. Add the garlic, salt and pepper. Stir until butter is melted. Add the thyme and wine. Cook until most of the liquid has evaporated. Toss in the parsley and serve.

Bacon and Cheddar Dip

If you have any sports fans in your life....make them this dip as part of your next game day spread. It's got everything you could ask for in a dip! Bacon, smoked cheddar cheese, onions and lots of creamy goodness. I'll be putting this out for snacking tomorrow before dinner.

1 cup light sour cream
1 pound bacon, cooked and crumbled
1 onion diced
1 8 oz pkg of light cream cheese
salt and pepper
2 cups smoked sharp cheddar cheese, shredded
1/4 cup light mayo

In a large skillet cook the bacon until crisp, reserve 1 tablespoon of bacon drippings. Clean out the pan. Add the drippings back along with the onion and cook over medium/high heat. Season the onions with salt and pepper to taste. Set aside to cool. In a large bowl beat the cream cheese, sour cream and mayo until smooth. Fold in the bacon, onions, and cheddar cheese, reserving some of the bacon and cheese to sprinkle over the top of dip. Scoop the dip into a greased baking dish. Sprinkle the remaining cheese and bacon over the top. Bake at 375 for 30 minutes. Serve hot with crackers.

Cannoli Shells

As I mentioned in a previous post, my mom used to make cannoli shells every Christmas with her good friend Phyllis. My mom hasn't made them in years and I have always wanted to make them so I've decided this is the year. Here's Phyllis' recipe.

Dough
Makes 10-12 shells

Tools needed- 1 baking sheet lined with paper towel, metal cannoli tubes(pick these up at a cooking supply store or on Amazon), knife, air tight container, gallon zip-lock bag, scissors, pastry brush

2 cups flour
1 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons shortning
3/4 cup sweet marsala wine
1 beaten egg
vegetable oil

In a large bowl place the flour, cinnamon, sugar and shortning. With a mixer or your hands mix the ingredients together until they resemble coarse crumbs. Add the wine and continue to mix until all comes together into a smooth ball of dough. Set aside for an hour on the counter.
Cut the dough ball in half and on a lightly floured board, roll out the dough to 1/4 inch thickness. Cut the dough into 4-5 inch rounds. Wrap a dough round around a metal cannoli tube. Overlapping the edges of the round. Before you seal the edges, using a pastry brush, brush one edge with the beaten egg to help seal them. Meanwhile, heat vegetable oil to 400. Carefully drop 1-2 tubes of dough into the oil and fry on all sides until the dough is golden brown in color. Remove from the pan and let the dough drain and cool on a tray lined with paper towels. When cool enough to touch, carefully loosen the shell from the tube. I use the point of a knife. Repeat the process until all the shells are made. Store the shells in an air-tight container until ready to fill

Filling
1 pound ricotta cheese, drained
8 oz of marscapone cheese
1/2 cup of mini chocolate chips
1 1/2 teaspoons vanilla
1 teaspoon of orange zest
1/2 cup powdered sugar
Place all ingredients(minus the chips) into a bowl with a mixer. Mix until combined. Fold in the chips. Place the filling into a large zip lock bag. Seal, removing as much air as possible. Snip of the end with scissors. Gently hold the shell in one hand and squeeze the filling into the shell with the other. I fill the shell half way on one side and then turn it to fill the other half. Set on a platter and sprinkle with powdered sugar.

Roasted Pears with Gorgonzola and Candied Walnuts

This is a unique dish that compliments roasted meat very nicely. The pears are not overly sweet, the cheese is tangy and the walnuts add a sweet and salty crunch that marry well to make an out of the ordinary holiday side.

Serves 8

4 firm pears halved and cored but not peeled
olive oil
6-7 sprigs of fresh thyme
salt and pepper
1/4 cup crumbled gorgonzola cheese
1/4 cup walnut pieces
3 tablespoons granulated sugar

Preheat oven to 375 and line a baking sheet with either parchment or a silpat. Lay the pears cut side up on the baking sheet. Drizzle olive oil over each pear and sprinkle with the salt, pepper and thyme leaves. Put into the oven for 20 minutes. Meanwhile, heat a dry skillet over medium high heat. Add the walnuts and sugar. Sprinkle the nuts with salt. When the sugar begins to melt, stir the nuts gently to coat evenly with the melted sugar and salt. When the sugar has turned a light brown color, remove for the heat immediately and pour the nuts out onto a silpat or parchement paper. Using a spatula try to separate the nuts out so they are not all sticking together. Let cool. When 20 minutes is up, remove the pears from the oven and spoon some of the gorgonzola cheese into the center of each pear half. Return to the oven to continue to roast for another 10 minutes. Place the finished pears onto a platter and sprinkle the candied nuts over the top of each one and serve.

Carmalized Butternut Squash

This is a very simple side that looks elegant. The oven does all the work for you.

Serves 6-8

2 medium butternut squash
6 tablespoon melted butter
1/4 cup light brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper

Cut off the ends of the butternut squash and peel the skin off using a vegetable peeler. Cut the squash in half lengthwise. Scoop out the seeds. Then cut the squash into bite-sized chunks. Place the pieces into a large bowl and add the butter, salt, pepper and brown sugar. Toss with your hands to coat. Spread the pieces out onto a rimmed baking sheet in a single layer. Roast at 400 for 35-45 minutes or until the pieces are tender and the glaze has begun to caramelize. Turn the squash a few times during the roasting process to insure even browning.

Standing Rib Roast

I'm amazed at the fear a large piece of meat can strike in the hearts of most home cooks. Last year I was in Costco looking over the Prime Ribs and a woman next to me, who was doing the same, asked me how I was going to prepare it. Thinking....this will be great, I'll get some new ideas on how to prepare my prime rib. I quickly discovered that she had no idea how to cook one and needed advice. Ever the teacher, I took the moment to explain my method. After she thanked me and I looked up to continue my shopping I noticed that I had an audience! There were 3 more people who had been listening to the exchange and they began peppering me with questions. My husband found me shortly after and wanted to know what I had been doing all of this time. When I told him, he laughed and suggested that Costco hire me. I think what shocked me more was the number of people who were going to invest 50-70 dollars into their holiday meal but had no idea how to successfully prepare it. Well I'm here to tell you that preparing a roast is not difficult and with a few simple steps you can make your family believe that you are a cooking rock star.

Serves 8

1 61/2-7 pound standing rib roast( I look for one that has about 4-5 bones in it)
1 tablespoon each of fresh thyme and rosemary, chopped
2 heads of garlic
1 1/2 cups of dry white wine(get one you like to drink)
1 quart of beef stock
salt and pepper
olive oil

Remove the defrosted roast from the frig 2 hours before you plan to put it into the oven. This will allow it to come up to room temp and it will roast more evenly. Preheat the oven to 450. Trim off any excess fat off the roast but do leave about 1/2 inch of fat on the top. The roast needs some fat or it will dry out during cooking, so don't over do it. Remove several cloves of garlic from the head of garlic and remove the skin off of each clove. Making several small slits with a sharp knife at the top of the roast, insert a clove into each slit.(the top of the roast is the side with the most fat,place the bone side down to find the top) Depending on the size of my roast I will insert at least 6 or more cloves. I also choose the medium sized cloves for this job. Pour olive oil into a small bowl, making sure there is enough to coat the entire roast on all sides. Add the herbs to the oil and using your hands spread the herb oil over the entire roast on all sides. Liberally sprinkle salt and pepper over the entire roast on all sides. Place the roast bones down into a roasting pan that you have coated with cooking spray. Pour the wine and 1/2 a cup of the beef stock into the bottom of the pan. Roast for 20 minutes at 450, then lower the heat to 350 and continue to roast to the desired degree of doneness. 18 minutes per pound for rare, 22 minutes per pound for medium. Do not attempt well done. This is not a piece of meat that does well over medium. Remove the roast from the pan to a warm platter, cover with foil and let it rest for about 20-25 minutes before carving. Strain the pan juices of excess fat. Add the rest of the beef stock to the pan juices. Place then in a sauce pan and bring to a boil. If you want to serve it au-jus style then serve it as is. If you want a light gravy, then you can thicken it with a cold water and corn starch slurry that you will pour in after the jus comes to a boil. Adjust seasoning to the gravy or au-jus if necessary.

Oven Roasted Chicken Thighs with Caulifower

I like this recipe because after prepping the veggies and browning the skin side of the chicken the oven does the rest of the work. I like to cook with the seasons as it usually helps me save money on produce. Fruits and veggies in season cost less than those that are not so when I can I try to incorporate items in season into my meals.

6 bone in, skin on, chicken thighs
1 head cauliflower, trimmed and cut into pieces
1 red bell pepper, seeded and cut into chunks
1 15 oz can of chick peas, rinsed and drained
6 small cloves of garlic
2 tablespoons of capers
1 teaspoon anchovy paste
juice of 1 large lemon
1/2 teaspoon red chili flakes
dried thyme leaves
salt and pepper
olive oil
minced Italian parsley

In a large bowl toss the cauliflower, bell pepper, chick peas, whole garlic cloves, capers, anchovy paste, lemon juice, chili flakes, salt and pepper with 2-3 tablespoons olive oil together, set aside. Heat a large oven safe skillet with 2 tablespoons olive oil over high heat. Season both sides of the chicken with salt, pepper and dried thyme. Place the chicken thighs into the hot pan, skin side down. Sear for about 3-4 minutes or until the skin has become a dark golden color. Turn the chicken over and scoot it to the outside edges of the pan. Pour the veggies mixture into the middle of the hot pan and place it into a 450 degree oven. Bake in the oven for 20-25 minutes, or until the veggies are cooked through and chicken juices run clear. Sprinkle parsley over all and serve.

Sweet Rolls

I first posted this recipe back in April. However, I also like to make them for Christmas morning. I'm posting it again today so if anyone wishes to make the starter there is still time to do that.

I think I have finally found the perfect sweet roll recipe. I have tried several but this one's a keeper. I am not a bread maker. I either kneed the dough too much and the end results remind me of Ellie Mae's donuts (Beverly Hill Billies fame) or the middle comes out raw. Definitely not a pretty sight. This recipe begins with a starter. The starter is enough for one recipe so you don't have to keep it forever and feed it.

Starter
1/2 cup instant mashed potatoes
1/2 cup sugar
1 pkg yeast
1 1/2 cups very warm water

The day before you plan to bake, put all of the above in a non-metal container. Mix with a non-metal spoon. Set aside and leave uncovered. Stirring occasionally over the next 12 hours let the mixture begin to bubble.

Next day.
In mixer with a dough hook place the starter. With mixer running
Add in this order

the starter
1/2 cup sugar
1 pkg yeast
1/2 cup vegetable oil
1 1/2 cups hot tap water
6 cups all purpose flour
1 teaspoon salt
Mix the dough for about 2 minutes. Place it in a large bowl that you have sprayed with nonstick spray.
Cover with a clean, damp towel and place in a heated 170 degree oven that you turned off after heating. On the last oven rack place a large baking pan with a tea kettle of boiling water poured into it. Close oven and let the dough rise in the humid oven until doubled in size.
When dough has risen to double, dump out onto a large well floured surface. I use a clean counter. Sprinkle more flour over top of dough and roll out with a floured rolling pin. While rolling, move the dough around on the floured surface, if the dough is sticking, sprinkle a spare amount of flour under the dough and continue rolling. You are looking to roll a large rectangle about 1/4 inch thick.
Filling
1 stick softened butter
1- 1 1/2 cups brown sugar
1/2 cup ground cinnamon
1/c cup raisins or chopped nuts(optional)
Reheat oven to 170 and reheat the water from the pan in the oven.
Meanwhile spread butter over dough's entire surface
Sprinkle over butter cinnamon, sugar, raisins and nuts. Starting on the long side of the rectangle, roll the dough into a tight roll. Cut with a serrated knife into 2 inch rolls. Place pieces into a well greased rectangular baking dish, snuggle them close together. Turn off the oven and pour the water bath back into the pan in the oven. Put the rolls on the top rack and let the rolls rise again until double in size. Remove from oven and, leaving the water bath in the oven, preheat it to 350. Return the rolls to your 350 oven and bake for 25 minutes or until golden.
Cream Cheese Glaze
4 ozs softened cream cheese
1 cup powdered sugar
1 teasp vanilla
2-3 tablespoons cream
Place all of the above into a bowl. With a whisk or hand mixer, beat until soft and creamy. Mixture should pour off of a spoon. If it doesn't add another tablespoon of cream. Pour over top of roll as soon as you remove them from the oven.
They are best right out of the oven or reheat in microwave.

Cook's Notes- In order to keep your rolls from drying out, the water bath is essential. It makes for a lighter and fluffier end result.

English Toffee

I love the idea of making homemade candy but was always a little intimidated by the process. Well no more! This is an easy candy to get your feet wet, so to speak. Do invest in an electronic thermometer. It will save you a lot of headaches. You can pick one up for about $20 at your local Bed, Bath, and Beyond.

Makes about 40 pieces

14 tablespoons butter(1 stick and 6 tablespoons)
1 cup sugar
2 tablespoons water
1/2 cup chopped pecans
1 teaspoon vanilla
6 oz of semi sweet chocolate chips, melted

Put butter, sugar and water into a heavy saucepan. Bring to a boil over medium/high heat,stirring constantly until all ingredients are combined. Remove spoon from the pot and continue to boil without stirring until the sugar mixture reaches 300-310 degrees. Remove from the heat and stir in the vanilla and nuts. Pour immediately onto a rimmed cookie sheet that you have liberally sprayed with cooking spray or lined with a silpat. As it cools, melt the chocolate and pour it over the toffee. Spread out evenly with a spatula. Let cool completely and break into pieces. Store in an air-tight container.

Crispy Roasted Potatoes

These go really well with any roasted meat. Chicken, beef, pork, even fish it doesn't matter. These will enhance any meal.
Cook's notes- I recommend using a manoline or veggie slicer for this. It will cut your time in half. Mandolines are a heavy medal slicer that can slice veggies in a variety of ways. A cheaper version is the vegetable slicer. It is usually made of plastic and will slice the food thinly. Both are flat with a metal blade in the center. I have a vegetable slicer which works well for my needs. You slide the item to be sliced along the surface and it will thinly cut it for you. Both can give you a nasty cut if you aren't careful. Always stop slicing before you get too close to the blade. You will lose some of the veggie you are slicing but you can always cut more veggies you can't so easily replace your finger.

3 tablespoons melted butter
3 tablespoons olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
salt
1/2 teaspoon red pepper flakes
6-8 sprigs of fresh thyme

Preheat oven to 375. Combine the butter and the oil. Brush the bottom and the sides of a 9 inch round cake pan with some of it. Using a mandoline, vegetable slicer, or sharp knife,slice the potatoes into thin slices crosswise. Arrange the potatoes vertically in the baking pan. Place the slices of shallot throughout the pan among the potatoes. Brush the top of the potatoes and shallots with the remaining butter and olive oil. Sprinkle with the salt and pepper flakes. Lay the thyme sprigs over all. Bake until the potatoes are cooked through and crisp on top, about 30 minutes.

Pork Loin Roast

I found a beautiful center cut pork loin roast with the bone in today at the store. The price just couldn't be beat so I nabbed it. My mother-in-law is from Norway originally. Thus my husband loves all things Norwegian. When we were first married, he wanted to have a traditional Norwegian Christmas dinner(a rolled pork roast with all the trimmings). My mom being of German decent, often made pork roast for Sunday dinner so thankfully it wasn't too much of a stretch for me to make. We haven't had a pork roast for a while, so I thought I would make it tonight as we have prime rib on Christmas day.
Cook's Notes- Calvados is an apple brandy from France. It goes very well with pork. If you can't find Calvados, you can use Apple Jack or hard apple cider instead.

Serves 6

1 3 pound center cut pork loin roast- bone in
3 cups of apple juice
1/3 cup calvados
2 cups chicken stock
2 onions peeled and quartered
2 green apples, peeled, cored and quartered
dried thyme leaves
olive oil
salt and pepper

Preheat oven to 325. Spray a heavy roasting pan with cooking spray. Rub the entire roast with the olive oil. Liberally sprinkle the roast with salt, pepper and thyme leaves on all sides. Place in the roasting pan. Put the onions and apples around the roast in the pan In a small bowl combine the chicken stock with 1 cup of apple juice. Pour half of the liquid around the roast and place it uncovered into the oven. Add the rest of the liquid half way through the cooking time. Meanwhile place the remaining apple juice in a small saucepan. Bring it to a boil over medium heat and reduce it down to about 1/2 a cup. Remove from the heat and pour in the calvados. Set this aside to glaze the roast in last 30 minutes of cooking. Roast about 2 hours or until the internal temperature reaches 155. Remove from the oven. Place the roast on a warm platter, cover with foil and let it rest for about 10 minutes. The internal temperature will continue to climb to around 160 degrees. Meanwhile, strain the apples and onions from the drippings. Drain off any fat and pour the rest of the drippings into a saucepan. Add more chicken stock to the drippings to make about 2- 3 cups of liquid. Bring to a boil and add a slurry of 1/2 cup cold water with 2 tablespoons of cornstarch. Bring to a full boil and stir until thickened. Adjust salt and pepper to taste if necessary. Slice the roast into chops. Serve with gravy.

Lentil Soup

Lentils are perfect for a quick meal on a weeknight. They cook in 30 minutes and you do not have to soak them ahead of time. You can make this vegetarian by swapping out the chicken stock for vegetable. If you want a heartier soup, add a low-fat smoked chicken or turkey sausage.

1 pound dried lentils, rinsed and drained
1 large onion, diced
2 large cloves of garlic, minced
1 15 oz can of fire-roasted tomatoes
4 large carrots, peeled and diced
2 cups diced celery
8 cups chicken stock
2 bay leaves
1 cup dry white wine
1 tablespoon smoked paprika
1/2 teaspoon dry thyme
1/2 teaspoon dried chili flakes
salt and pepper to taste
2 tablespoons olive oil
2 cups diced smoked chicken sausage(optional)

In a large pot, heat the oil. Add the sausage and brown. Add the onions, garlic, celery, and carrots. Cook over medium/high heat for about 5 minutes.Add the lentils, wine, tomatoes and stock. Let the soup come to a boil. Meanwhile, add the salt, pepper, bay leaves, thyme, chili flakes and smoked paprika. Let come to a boil and lower to a medium boil. Cook until lentils are soft but still hold their shape and the veggies are cooked through.

Black and White Coconut Bars

As my husband is a coconut lover, I try to make at least one of my holiday cookies with coconut. These are yummy and make nice gifts for family and friends.

Makes 48 bars

Cookie Base
1 cup butter melted
1 cup sugar
2 large eggs
1/2 cup cocoa powder
1/2 cup flour

Coconut Topping
4 large eggs
1 1/2 cup sugar
1 teaspoon vanilla
2 cups flour
14 oz pkg of shredded coconut
reserving 1/2 cup to sprinkle over top

Preheat oven to 375. Spray a 9x13 inch cake pan with cooking spray. Place the melted butter, sugar, and cocoa into a large bowl and mix with a mixer. Add the eggs and flour and mix until just combined. Pour the batter into the prepared pan and spread out evenly with a spatula. Bake for 10-15 minutes, until the cake just pulls away from the sides of the pan. Let cool slightly and prepare the topping. In a large bowl, whisk the eggs,vanilla, and sugar together. Gently fold in the flour and coconut. Drop by mounds onto the chocolate layer and gently spread out. I find my hand worked best for this, patting it out gently. Sprinkle the reserved coconut onto the top. Bake for 15 minutes at 375 then turn the oven down to 350 and bake 15 minutes more. Cut into bars and store in an airtight container.

Fudge

There is nothing like a good piece of fudge and fortunately, this recipe will make quite a few pieces. A candy maker I am not so when I found this recipe I was thrilled. You don't need a candy thermometer and measuring is a no-brainer.

Makes about 5 pounds

4 cups sugar
1 cup heavy cream
1 tsp vanilla
1 cup butter(2 sticks)
1 bag milk chocolate pieces
1 bag semi-sweet chocolate pieces
2 oz unsweetened chocolate
1 bag mini marshmellows
1 1/2 cups chopped walnuts

Bring the sugar, cream, and butter to a boil in a medium sized pot over medium heat. Boil, stirring constantly for 2 minutes. Turn off the heat and whisk in the marshmallows, chocolate, and vanilla. Fold in the nuts. Pour fudge into a rimmed baking sheet that has been lightly sprayed with cooking spray. Allow to set up. Cut into small squares. Store in an air tight container. This recipe freezes well, otherwise store in the fridg.

Tamale Pie

This casserole is a basic chili with a baked cornbread batter spooned over the top. The two bake together in the oven to make a simple dish that everyone will love. This dish will warm you from the inside out.
Serves 8

2 pounds ground turkey
1 large onion, diced
1 bell pepper, diced
3 cloves of garlic minced
1 4 oz can of fire roasted diced green chilies
1 6 oz can of sliced black olives
1 cup frozen corn
2 15 oz cans of chili beans(I used Bushes Grillin' Beans-Texas Ranchero)
2 tablespoons chili powder
1/2 teaspoon cumin
2 tablespoons olive oil
salt and pepper
Preheat oven to 375. Spray a large casserole dish with cooking spray
In a large skillet over medium/high heat, heat the oil. Add the ground meat and break apart as it browns. Add the onion, bell pepper, garlic, salt and pepper. Let the veggies cook through. Add the chili powder, cumin, corn, green chilies and chili beans. Let everything heat through.
Pour the contents of the skillet into the casserole and set aside.
To a large bowl add the following:
1 cup yellow cornmeal
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
1 1/4 cup buttermilk
1 large egg
1/4 cup canola oil
1 cup shredded lowfat cheddar cheese
Mix until all are just combined. Spoon the cornbread batter over the top of the casserole. Gently spread the batter out working from the center out. Don't worry if it doesn't come cover the top perfectly. Sprinkle the cheese over the cornbread batter.
Place in the oven for 30 minutes or until the cornbread is baked through and the casserole is hot and bubbly.

Peanut Blossoms

My cousin Scott could eat an entire plate of these in one sitting. My mom would often make a batch just for him during the holidays.

Preheat oven 375
In a mixer cream
1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon real vanilla
Stir in
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Shape dough into 1 inch balls and roll in sugar
Place on greased or lined cookie sheets about 2 inches apart
Bake for 10 minutes rotating sheets half way for even baking
Meanwhile remove wrappers from Hershey Kisses about 60
Immediately upon removal from the oven, press a kiss in the center of each cookie
Carefully remove to a rack to cool
Let cookies cool completely and allow kisses to harden before storing in containers
Makes about 60 cookies

Leftover Turkey Shepherd's Pie

There I was, staring those Thanksgiving leftovers in the face. What to do with this stuff? One can only eat so many turkey sandwiches. Mashed potatoes, gravy , turkey and a few aromatics come together beautifully to make this a no brainer.

Cook's Notes- If your gravy won't thin out after you have added it to the meat and veggies in the skillet, you can thin it out with wine, stock or water. Just add a little at a time and mix it in until you get the desired consistency.
If you have leftover green beans or peas, those would also make a nice addition to the meat and gravy. Just add them to the skillet when you add the meat.

1 large onion diced
1 cup diced celery
1 cup diced carrots
3 cups turkey gravy
3 cups diced turkey meat
3 cups leftover mashed potatoes
1 cup shredded cheese
1 tablespoon olive oil
1 tablespoon butter or margarine
salt and pepper

Preheat oven to 350 degree. Spray a large casserole dish with cooking spray. In a large skillet saute the onion, celery and carrots in the butter and oil. Season the skillet contents with salt and pepper. When the onions are translucent, add the turkey meat and continue to cook for another 5 minutes. Pour the gravy over the meat and veggies. Continue to cook until the gravy heats through and is bubbly. Pour the contents of the skillet into your prepared casserole. Reheat the mashed potatoes in the microwave to make them easier to spread. Spoon the potatoes over the meat mixture and top with cheese. Bake for 35-40 minutes or until the cheese is melted and browned and the mixture is hot and bubbly.

Slow Cooker Chicken in Garlic and Wine

As I feverishly prepare for Thanksgiving today my husband had the nerve to ask what was for dinner. Seriouly??? Unfortunately he was serious. So, I whipped out the slow cooker this morning. I'm planning on letting it take care of dinner for me.

Serves 6
6 pieces of bone in, skin on chicken(thighs, whole breasts or a whole cut up chicken will work)
1 large onion, halved and thinly sliced
6 large cloves of garlic, minced
1 cup dry white wine
1 1/2 cups chicken stock
3/4 cup flour
salt and pepper
1 teaspoon dried thyme
2 tablespoons olive oil

Spray the insert to your slow cooker with cooking spray. Place the onions, garlic and thyme in the bottom of the insert. Whisk the wine, stock,and flour well together;making sure there are no lumps. Pour this into the insert. Season well with salt and pepper. Meanwhile, heat the oil in a large skillet with a lid. Sprinkle salt and pepper on both sides of each piece of chicken, you can also put more dried thyme on the chicken too if you like. When the skillet is hot, place the chicken, skin side down, into the hot skillet. Brown the chicken well on all sides. Remove the chicken from the skillet and place into your insert. Place the insert into the slow cooker, put on the lid and cook for 4-6 hours. Check your slow cooker for the speed. On mine 6 hours is considered high it may be different on yours. Serve the chicken and sauce over rice, couscous, or buttered egg noodles.

Thanksgiving Game Plan

I've been off work this entire week and that has given me some time to plan out my dishes. I try to cook as little as possible on the big day. Even though our family room and kitchen are all in one, I still hate being chained to a stove while everyone else is visiting or watching the game. So I make as much as I possibly can ahead of time. I usually plan on beginning my cooking with the desserts the weekend before Thanksgiving. But,if you still haven't gotten a move on, not to worry. You have plenty of time.
Here's what my game plan looks like:
Sunday- shop for the meal to beat the crowds
place frozen turkey in the frig to begin to defrost(if using a fresh bird skip this step)
make pie dough for pies, leave in frig for later

Monday- make the pies and other desserts, place in frig
bake the sweet potatoes for the souffle and store in frig

Tuesday- make the stuffing and cranberry conserve
make sweet potato puree for souffle
prep the souffle, stopping just before adding the egg whites

Wednesday- prep the brussel sprouts and blanche them(for brussel sprouts and
bacon)Oct. '11
pick the turkey up from meat market
place turkey in the brine in the a.m.
make the mashed potatoes
make the rolls
buy the flowers and set the tables
make the artichoke dip

Thursday- 9:00- watch the Macy's Thanksgiving Day Parade
10:00- prep the cocktail weenies and the cranberry/brie bites
remove the turkey from brine and prep it for the oven
put the turkey in the oven and prep basting liquid
will baste turkey every 30 minutes
12:00-put the brie bites,cocktail weenies and artichoke dip in the oven
prep the crackers and plates
make cocktails or open the wine
1:00- put out goodies and welcome family and friends
3:00- put the mashed potatoes and stuffing in the oven
finish the souffle and put in the oven
make the brussel sprouts and place in oven to stay warm
prep my serving station(island in the kitchen)
3:30- remove turkey from the oven, tent with foil and let rest
strain the liquids in bottom of the pan
make the gravy
rolls and butter on the table
4:00- carve the turkey and place on platter
remove the dishes from the oven and set out with serving spoons
get drinks on the table
put out gravy and cranberries
Call everyone to the table!
put the coffee on before sitting down

Cranberry Orange Conserve

If you have never had homemade cranberries on your Thanksgiving table, you don't know what you have been missing. It is very easy to make and once you have tasted this there will be no going back.

1 quart of cranberry juice(not diet)
1/4 cup apple cider
1 cup sugar
1 orange peel, cut into strips
1 tablespoon fresh grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 tablespoon balsamic vinegar
1 pound fresh cranberries

In a medium saucepan,combine the cranberry juice, apple cider, sugar, orange peel, ginger,and bay leaves. Bring to a boil and simmer until it has reduced by half, about 20 minutes. Add the nuts, vinegar and cranberries. Continue to cook until the berries burst, about another 20 minutes. Remove the bay leaves and the orange peel. Pour into a bowl and place in the frig. The pectin in the berries will help it thicken as it cools. Serve cold.

Italian Stuffed Tomatoes

It's just Bjorn and I for dinner tonight. We've decided on steaks and I wanted to add something different to the meal. Tomatoes, stuffed with a filling and topped with cheeses sounded interesting. But how to take a very classic steak house side and give it some oomph was the question. Italian herbs and cheese are a no brainer when it comes to tomatoes. My kitchen garden runeth over right now in the herb department. I took a stroll around the yard and gathered basil, italian parsley and oregano. Here's how it all came together.

Serves 2

2 large beefsteak tomatoes
1 chibata roll or 3 pieces of french bread cut into chunks
1 clove garlic
5 basil leaves
1/4 italian parsley leaves
1 teaspoon oregano leaves
2 tablespoons parmesan cheese
salt and pepper
extra virgin olive oil
2 slices of provolone cheese

Preheat oven to 375. Spray a baking dish with cooking spray.Cut the top off of each tomato making a large hole. Using a melon baller, scoop out the insides of each tomato leaving a thick wall intact on each tomato. Set the tomato pulp aside. In a food processor, pulse the bread and garlic until crumbs form. Open the processor and add the herbs, parmesan cheese, salt and pepper, tomato pulp and 2 teaspoons of olive oil. Pulse again until all are combined. Fill the tomaotes with the filling, packing it down with the back of a spoon as you go. Cut a circle from each slice of provolone and place it over the top of the tomato.(I use a small drinking glass or one of my measuring cups to do this.) Drizzle olive oil over all. Bake for 25- 30 minutes or until cheese has melted and the tops are brown.

Pork Chops in Apple Cream Sauce

I once had a similar dish at a French Bistro several years ago. When the restaurant closed I set out to see if I could duplicate the recipe. The result was close enough to call it good.

Serves 4

4 large thick cut pork chops
1/4 cup calvados, apple jack or hard apple cider
3/4 cup apple juice
2 large firm apples, peeled, cored and sliced
2 tablespoons of olive oil
1/4 cup cream
salt and pepper
1 tablespoon of cornstarch mixed in a 1/3 cup cold water for thickening

Heat a large skillet with a lid over high heat. Meanwhile season both sides of the pork with salt and pepper. When the pan is hot add the oil and the chops. Brown on both sides. Remove the pan from the heat and add the calvados. Let it reduce for 2 minutes. Add the apple juice and the apples. Put the lid on the pan and turn down the heat to medium/low. Let the chops simmer in the liquid for about 15-20 minutes. Remove the lid and add the cream. If you want a thicker sauce add the cornstarch and water slurry. Stir until the sauce comes to a boil and thickens. Serve.

Wild Rice and Mushroom Casserole

We're having roast chicken tonight and I wanted a change from potatoes as a side. Wild rice or a wild rice combo adds a nuttiness to this dish that white rice just can't deliver. I wanted a sauce that was lower in calories so I went for the Philly cooking cream which only has 100 calories per 1/4 cup. The other option I thought would work would be to use an entire container(8 wedges) of the Laughing Cow spreadable cheese. There are several flavors to choose from that would all work equally well. If you decide to use Laughing Cow cheese, make sure you unwrap the wedges and leave them out to come to room temp. before adding to the sauce mix.

Serves 8

3 cups cooked wild rice
5 slices of proscuitto ham
1 1/2 cups lowfat milk
1/2 cup chicken or veggie stock
1 10 oz container of Philly Cooking Cream(plain)
1/4 cup flour
3 tablespoons butter or margarine (I use Smart Balance)
1 tablespoon olive oil
1 cup minced mushrooms
2 large shallots minced
1 cup minced celery
2 cloves garlic
1/2 teaspoon dried thyme
salt and pepper

Preheat the oven to 350. On a lined baking sheet, place the proscuitto, do not overlap. Bake for 15 minutes or until the proscuitto is crispy. Set aside. In a medium sauce pan, melt 2 tablespoons butter or margarine over medium/high heat. Add the flour and whisk until combined. Cook, stirring continuously for 1 minutes. Add the milk, stock,thyme, salt and pepper to taste. Keep whisking quickly until the liquids are combined with the flour. Switch to a spoon and stir continuously until the liquids have thickened and coat the back of your spoon. Turn off the heat and whisk in the Philly Cooking Cream until the sauce is smooth. In a large skillet, heat the oil and remaining 1 tablespoon of butter. Add the shallots, garlic, celery,and mushrooms. Season with salt and pepper. Cook over medium/high heat,stirring as little as possible, until the veggies are soft and most of the liquid from the mushrooms has evaporated.
Spray a 2-3 quart casserole with cooking spray. Crumble the proscuitto. Combine the cooked rice, veggies. proscuitto and sauce together. Pour the mixture into the greased casserole. Bake at 350 for uncovered for 30 minutes.

Potato and Garlic Soup

This has to be one of my favorite soups. It is easy enough to make for a Saturday night supper but elegant enough to grace your holiday table. I have successfully used this soup for both. Don't let the amount of garlic concern you. The cooking process mellows out the garlic and compliments the other ingredients. However, if you like, you can roast an entire head of garlic in the oven first before adding the cloves to the soup. I cannot take the credit for this one. It was created by one of my cooking idols, Jacque Pepin.

Cook's Notes- To roast a head of garlic, cut the top off the heat and place it on a square of foil. Drizzle a little olive oil over the top and wrap the whole head in the foil. Place the foil packet into a 350 oven and bake for about 30-40 minutes. Remove from the oven, unwrap and squeeze the garlic cloves out of their skins.

Serves 6-8

1/4 cup olive oil
2 leeks, trimmed, split, washed and sliced including most of the green
7 cups chicken stock
2 pounds of potatoes, peeled and cut into 1 inch cubes(about 4 cups)
12-15 cloves of garlic
salt and pepper to taste.
2 cups of cubed white bread
2 tablespoons butter

Heat 2 tablespoons of oil in a heavy 8-10 quart pot. When it is hot add the leeks and garlic. Cook over medium heat for 2 minutes. Add the stock and the potatoes, salt and pepper to taste. Bring to a boil. Cover and reduce the heat. Boil gently for 30 minutes. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet. When it is hot add the bread cubes and saute, stirring continuously until they are evenly browned on all sides. Remove with a slotted spoon and rest on a plate lined with a paper towel. To finish the soup, puree in batches using a food processor or use an immersion blender inserted directly into the pot. Stir the butter into the soup and serve, topped with the croutons

Orange Honey Cake

This is a spin off of a Greek Honey Cake recipe that I found. It reminds me of Baklava just kicked up a notch. I like to serve this with tea or mulled cider.

Makes 1 9x9 inch cake

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon orange zest
1/2 teaspoon vanilla
3/4 cup softened butter
3/4 cup sugar
3 eggs
1/4 cup buttermilk
1 cup chopped walnuts

Glaze
1/2 cup sugar
1/2 cup honey
1/4 cup water
2 tablespoons orange juice

Preheat oven to 350. Spray a 9 inch square cake pan with cooking spray. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and nutmeg. In a large bowl with an electric mixer, beat the sugar and butter until light and fluffy. Add the eggs 1 at a time. Add the zest and vanilla and continue to mix. Add the flour mixture and the buttermilk, and mix until just combined. Fold in the nuts by hand. Pour the batter into the prepared pan and spread out evenly with an off-set spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes. Meanwhile, make the glaze. Place all the glaze ingredients, minus the orange juice into a small sauce pan. Bring to a boil. Turn down the heat and simmer for 5 minutes. Add the orange juice and continue to cook for 2 more minutes. Pour the glaze over the entire cake and let it absorb the glaze as it continues to cool. Serve.

Cranberry Nut Bread

This recipe was given to my mom by her good friend Wanne Smith. When I was a kid, my family would spend weekends camping in the desert. Several families came with us including my aunts, uncles, cousins and family friends like the Smith's. Our camping trips would start over Thanksgiving weekend and conclude on Easter. Wanne always had this bread on hand to serve after dinner around the campfire.
Wyanne is no longer with us but I still think fondly of her during Thanksgiving when I make this bread.
Makes 1 loaf

2 cups flour
1 beaten egg
1 cup sugar
1 cup orange juice
2 teaspoons of orange zest
2 tablespoons vegetable oil
1 cup chopped pecans
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup raw cranberries

Preheat oven to 350. Spray a loaf pan with cooking spray. Sift the flour, baking powder, soda and salt together in a large bowl. Add the egg, orange juice, orange zest, oil and sugar. Mix until just combined. Add the nuts and cranberries and fold into the batter. Pour the batter into the loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

German Chocolate Cake

My mom used to make this cake a lot when we were growing up but she used a cake mix. Now days it is better to make your own cake from scratch due to the high number of trans fats hidden in those mixes. My girlfriend, Angela, is celebrating her birthday tomorrow and I'm in charge of the cake. This happens to be her favorite. Happy Birthday Angela, eat all you want there's not a single trans fat in this baby.

Serves 12

4 oz of semi sweet German chocolate
1/2 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup of buttermilk
1/2 cup hot water with 1 teaspoon instant espresso dissolved in it
1 cup softened butter
5 large eggs
2 cups sugar
1 teaspoon vanilla
2 1/4 cups cake flour

Coconut Pecan Frosting
1 1/4 cups chopped pecans
1 cup sugar
1 cup evaporated milk
3 large egg yolks, lightly beaten
1 stick of butter, cubed
1 1/2 cups sweetened coconut
1/2 teaspoon vanilla
Preheat the oven to 350. Spray 3 9 inch round cake pans with baking spray. In a small bowl place the german chocolate and melt in the microwave. Set aside. In a small bowl, stir together the flour, cocoa powder, baking powder and soda. Set aside. In a large bowl with an electric mixer, beat the butter and sugar until soft and fluffy about 3-5 minutes. Add the eggs one at a time and mix until combined. Add the melted chocolate, vanilla, and the coffee mixture. Turn off the mixer and scrape down the sides of the bowl. Continue to mix until well combined. With the mixer running on low, add half of the flour mixture followed by half of the buttermilk. Finish with the flour and buttermilk. Mix until just combined. Divide the cake batter evenly among the 3 pans. Smooth the surface with an off-set spatula. Gently drop the pans on the counter to even out the batter. Place in the oven and bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. Meanwhile prepare frosting

Coconut Pecan Frosting

In a medium saucepan combine the sugar, milk, egg yolks, and butter. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from the heat. Stir in the chopped nuts, vanilla, and coconut. Let cool until spreadable
To assemble, Place one cake layer on a serving platter. Spread on a layer of frosting on the top of the cake layer only.Do not frost the sides. Top with a second cake and spread on another layer of frosting. Finish with the last cake and frost the top with the remaining frosting.

Waldorf Salad

This is a great old timey salad that is perfect to serve in the fall when the apples and red grapes are in season. I updated the dressing with fat-free greek yogurt and light mayo.

Serves 6

1 cup of diced celery
4 crisp apples, cored and cubed
1/2 cup of toasted walnuts
1 cup red grapes halved
1 cup of mini marshmallows
1 cup of greek fat-free vanilla yogurt
1/2 cup of light mayo
1/4 cup milk

Put the apples, celery, grapes, walnuts and marshmallows in a large bowl. Mix the mayo, yogurt and milk together to make a dressing. Pour over the apple mixture, toss and serve.

Sweet Potato Oven Fries

Sweet potatoes make a nice change from Idaho potatoes in this dish. But if you can't bring yourself to part with regular potatoes, you can use this method on them too.

Serves 4

4 sweet or brown potatoes scrubbed with skin left on
2 tablespoons of olive oil
salt and pepper

Preheat oven to 400. Cut each potato in half and then laying them cut side down, thinly slice. Toss the slices in a bowl with the oil, salt and pepper. Lay them out on a rimmed baking sheet lined with parchment paper or a silpat in a single layer. Bake for 35-45 minutes or until browned and crisp on the edges. You can flip them half way through the baking process if you like. Serve with either blue cheese or ranch dressing for dipping.

Steak and Caramelized Onion Sandwich

This is a hearty sandwich that will satisfy even the biggest of appetites.

Serves 4

4 3oz steaks
2 medium onions thinly sliced
2 tablespoons olive oil
2 teaspoons brown sugar
3/4 cup balsamic vinegar
salt and pepper
1 loaf of good bread or rolls cut into 4 pieces and split in half
blue cheese
steak sauce

Thirty minutes before cooking your steaks, marinate them in 1/2 cup of balsamic vinegar. Heat the oil in a medium skillet. Add the onions, stir to coat with the oil and sprinkle with salt and pepper. Turn the heat down to medium and let the onions brown without stirring. This should take about 5 minutes. Stir the onions to brown the other side and sprinkle with the brown sugar. Stir for 2 minutes more and add the 1/4 cup of balsamic vinegar. Let the vinegar reduce and cook down. Turn off the heat. Heat your grill. Remove the steaks from the marinade. Sprinkle both sides with salt and pepper. Grill to desired doneness. Place the steaks on a plate and cover them with foil for 10 minutes. Meanwhile put the bread on the grill to toast. Spread the gorgonzola cheese on one half of the bread and put steak sauce on the other half. Cut steaks into bite sized pieces and place on one half of the bread. Top with onions and the other half of the bread. Serve with oven fries above.

Chocolate Bread Pudding

I have brought this to many pot-luck events during the holidays and I always get rave revues. My dad often requests this for Thanksgiving or Christmas Dinner. It has just the right balance of chocolate and it is not too sweet. Unlike the Pear Bread Pudding below, this one does not require a water bath.

1 (1 pound loaf) french bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup chocolate flavored liqueur
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder( dutch processed is best)
1 tablespoon vanilla
6 eggs, lightly beaten
8 ounces of chocolate chips
Whipped Cream

Preheat oven to 325
Lightly grease and 13x9 inch baking dish and place the bread in the dish. In a large bowl combine the sugars and cocoa and mix well. Add the milk, heavy cream, liqueur and vanilla and wisk until well combined. Add the beaten eggs and mix again. Pour the milk and egg custard over the bread in baking dish. Push down all the pieces so that they get a coating of the custard mixture. Sprinkle the chocolate chips over the top. Let mixture stand for about 20 minutes to allow the bread time to soak up the egg mixture. Bake for 1 hour or until set and a knife inserted comes out clean.
Serve warm with whipped cream or ice cream or chill in the frig.

Pear and Caramel Bread Pudding

If you are looking for a no fuss easy dessert, than bread pudding is for you. Once you know the basic ingredients(bread, eggs, sugar,and milk or cream) you can add any number of flavors to mix it up. Bread puddings can be either sweet or savory depending on your needs or taste. You can even serve it as a breakfast or brunch item.

serves 6

3 bosc pears, peeled, cored and cubed
4 cups of bread cubed(you can use any good quality white bread, I've even seen doughnuts used)
6 eggs, beaten
2 cups milk, cream or half and half(I have even used fat-free half and half)
1/2 cup sugar
2 tablespoons orange liqueur
1 teaspoon vanilla
1/2 cup caramel sauce, divided(you can use mine, Aug 2011 or a good bottled kind)
1/8 teaspoon of nutmeg
zest of one orange

Preheat oven to 325. Fill a tea kettle with water and bring to a boil. Meanwhile, spray a 2 quart casserole with cooking spray. Place the bread cubes into the casserole and spread the cubed pears over the top of the bread. In a mixing bowl whisk together the eggs, milk or cream, sugar, orange zest, nutmeg and orange liqueur. Pour over the bread and pears. Press down the bread and pears with your hands to ensure that all is well coated with the egg mixture. Drizzle 1/4 cup of caramel sauce over all. Place the casserole into a 9x13 inch pan and set it in the oven. Pour the boiling water into the 9x13 inch pan until it comes half way up the side of the casserole dish. Bake for 1 hour or until a knife inserted into the center comes out clean. Cool and serve warm with more caramel drizzled over the top.

Turkey Brine

I have been brining my turkey for several years now with great results. As I don't have enough frig space to store a large turkey in liquid, my husband and I devised a plan that works just as well. Start with a large, clean beverage cooler and 2 heavy duty trash bags. Place the turkey into one of the bags and place that bag into the second bag. Place the turkey into the cooler with the opening to the bag in a position on top to easily pour the liquids into the bag. Add the citrus and spices to the turkey and then pour the liquids into the bag. Secure the opening to the bag well, squeezing as much air as possible from the bags before sealing. Add enough ice to the cooler to cover the turkey. Set in a cool place and check the temperature of the cooler frequently with an electronic kitchen thermometer. It must stay in the low 40's to keep the turkey at the proper temp. Add more ice as needed.

12-15 pound turkey
1 gallon water
2 cups salt
1 cup brown sugar
2 oranges sliced
1 gallon white wine
10 juniper berries, crushed
4 bay leaves
10 whole cloves

Remove giblets and neck from turkey and rinse in cool water. Double bag the turkey in 2 large trash bags. Place it in a clean cooler. Dissolve the salt and sugar in the water and pour over the turkey in bag. Pour in the wine and add the rest of the ingredients. Tie off each bag, taking out as much air as possible. Cover with ice and let the turkey soak for 24 hours. Take out of liquid, rinse in cool water. Pre-baste with melted butter, season with salt and pepper and roast as usual. A 325 degree oven. Baste every 30 minutes with chicken stock .

Sweet Potato Souffle

My son, Christopher, will tell you he despises sweet potatoes. However when this dish made its debut on my Thanksgiving table he became its biggest fan. It has since replaced the sweet potatoes with mini marshmallows that my mom always made.
This dish begins with a puree of sweet potato. You can make the puree way in advance and freeze until you are ready to assemble the dish. I make the first part of the dish on Thanksgiving morning, saving the addition of the egg whites until just before placing it in the oven.

Serves 8
3 large sweet potatoes
5 tablespoons maple syrup
2 tablespoons melted butter

Preheat the oven to 400. Pierce the potatoes with a knife and place on a lined baking sheet. Bake for 1 hour or until a knife inserted into a potato goes in easily. Cool until you can handle them. Peel away the skin and place the potatoes into a food processor. Add the maple syrup and butter. Puree until smooth. Freeze until ready to use.

To make the souffle
2 tablespoons butter
1 small onion diced
2 cloves of garlic minced
salt and pepper
1 teaspoon dried thyme
2 tablespoons flour
1 cup milk
1 1/2 cup shredded gruyere cheese
2 cups sweet potato puree
6 large eggs, separated

Preheat the oven to 375. Spray a 2 quart casserole with cooking spray. In a medium saucespan, melt the butter over medium heat. Add the onion, garlic and thyme. Season with salt and pepper. Cook stirring until the onion has softened. Add the flour and cook for 2 minutes, stirring continuously. Slowly whisk in the milk until well combined. Switch back to a spoon and stir until the mixture thickens and comes to a simmer. Remove from the heat and add half of the cheese and 1 teaspoon of salt. Whisk until the cheese has melted and the sauce is smooth. Whisk in the sweet potato puree. Add the egg yolks one at a time whisking after each addition.(If you are making ahead of time, you can stop at this point and set aside until 45 minutes before you are wanting to serve the dish.)In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the sweet potato mixture until just combined. Pour into the casserole and sprinkle with the remaining cheese. Bake until puffed and golden for 40-45 minutes. Serve immediately.

Thanksgiving Stuffing

This stuffing has just about everything but the kitchen sink. The combination of wild rice, hazel nuts, apples, dried cranberries and sausage are wonderful with the turkey.

Cook's notes- you can find real wild rice and hazel nuts at Trader Joe's

1 box dried seasoned bread cubes for stuffing(I use Mrs. Cubbinson's or Pepperridge Farms)
1/2 cup dried cranberries
1/4 cup orange juice
3-4 celery ribs diced
1 medium onion diced
1 cup cooked wild rice, cook to package directions
1 large granny smith apple, peeled, cored, diced and tossed with lemon juice
1 pound turkey sausage,removed from casing and cooked
1 cup toasted hazel nuts or almonds, chopped
3-4 cups chicken or turkey stock
salt, pepper
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon each of sage and thyme

Heat the orange juice in a microwave safe bowl and add the cranberrries, set aside to let the berries absorb the juice. In a large skillet over medium high heat, melt the butter and oil. Add the onion and celery and season with salt and pepper.Add the sage and thyme. Cook for 5-7 minutes until the onion is translucent. Pour the veggies into a large bowl and allow to cool. Return the skillet to the heat and cook the sausage. Drain, if necessary, and add the sausage to the veggies in the bowl. Pour the stuffing cubes into the bowl. Add the cooked rice, diced apple, toasted hazel nuts and cranberries. Moisten the entire bowl with stock. The amount of stock depends on how moist you like your stuffing. Adjust the salt and pepper to taste. Pour the contents of the entire bowl in a large casserole that has been greased with cooking spray. Cover with a lid or foil. Place, covered, in a preheated 350 degree oven to heat through 30-45 minutes before serving.

Thanksgiving

I consider Thanksgiving to be the ultimate in Foodie holidays. I make it the best meal I possibly can. Everything on my table is homemade. I start the weekend after Halloween by making the pumpkin puree for my pies. Making my own puree came about when I couldn't bring myself to just throw away all those jack-o-lanterns that the kids had carved each year. On Halloween night, after the trick or treating had ended, I would hack the pumpkins into pieces and store them in the frig. A day or so later, I would cook the pumpkin and puree it. Thus the name Jack-O-Lantern Pie was born. Our children still refer to my pumpkin pies by that name.
The turkey comes from the local butcher and is fresh instead of frozen. I have found that the quality of a fresh bird is far superior to a frozen one. I brine the bird 24 hours in advance and roast it unstuffed. The bird tends to cook faster and I don't have to worry about making sure everything is cooked properly. I also have never cared for the texture of the stuffing cooked in the bird.
The sides include sweet potato souffle, mashed potatoes, stuffing, cranberries, green beans and carrots topped with caramelized onions and bacon, rolls and butter. Jack-O-Lantern Pie, Eggnog Pie and Chocolate Bread Pudding round out the desserts. I pack up the leftovers so everyone can take a bit home with them and the next day I begin thinking about Christmas. Let the food games begin!!

Shrimp Fried Rice

Here's another quick meal, great for a busy week night. Broccoli slaw is found in the bagged veggie section of your produce department. Broccoli not your favorite, try adding diced nappa cabbage, frozen peas, bean sprouts or any other veggie that floats your boat.

Serves 6

1 pound raw shrimp, peeled and deveined
3 cups cooked rice
3 green onions, diced
1/2 cup shredded carrots
1 cup raw broccoli slaw
1 can sliced water chestnuts, drained
2 beaten eggs
1 clove garlic, minced
1 tablespoon minced fresh ginger
1/4 low sodium soy sauce
1/4 cup fresh lemon or lime juice
2 tablespoons olive oil

Cook rice to package directions. Meanwhile in a large skillet heat the 1 tablespoon oil. Add the eggs, sprinkle with salt and scramble. Remove the cooked eggs from the pan, wipe clean and add the rest of the oil. Add the shrimp, garlic and ginger to the oil. Cook the shrimp on medium high. When they just begin to turn pink, add the veggies, soy sauce and citrus juice. Finish by adding the hot rice. Stir to coat and serve.

Bats and Cobwebs

Bow tie pasta and fresh mozarella come together here to make a fast dinner on Halloween Night or anytime of the year for that matter. To save time, make your dessert(like Fright Night Brownies) the day before. Wash, dry and cut the lettuce for your salad the day before and store in a zip-lock bag. Toss with dressing just before serving and add croutons. Make the pasta up 30 minutes in advance. To make the casserole farther ahead of time do all the prep work 1-2 days in advance. Place the assembled casserole in the frig,covered with plastic wrap. Bake at 375 for 45 minutes covered with foil. Remove the foil the last 15 minutes and raise the oven temp to 400 to brown the top.

Serves 6
1 pound bow tie pasta
1 tablespoon olive oil
1 clove of mince garlic
1 28oz can of san marzano tomatoes
2 tablespoons tomato paste
1/4 teaspoon dry oregano
5 fresh basil leaves minced
1/8 teaspoon sugar
salt and pepper
1 pkg of chicken or turkey italian sausage
8 ozs of fresh mozarella cheese cut into small chunks
1/3 cup of parmesan cheese

Preheat the oven to 400. Spray a 3 quart casserole with cooking spray. Cook pasta according to the package directions. Drain and set aside. Place the tomatoes in a food processor and process until the tomaotes break down into a puree. Meanwhile heat the oil in a large saucepot. Add the garlic and the tomoato paste. Add the tomoato puree to the pot. Stir in the salt, pepper, sugar, and oregano. Simmer for 8 minutes. Turn off the heat and stir in the basil. Add the pasta, half of the mozarella and the sausage. Spoon into the casserole. Sprinkle the remaining mozarella and parmesan over the top. Bake until bubbly and the top is browned. Serve with a romaine lettuce salad.

Smoky Roasted Potato and Sausage Soup

Roasting is a great cooking method that packs a huge flavor punch with very little effort. The roasting of the veggies will develop the flavors, giving your soup a richer flavor. I like to make a pot of soup on Sunday and then save it for a dinner or two during the week. The leftovers make easy lunches.
Serves 8

2 large bell peppers, left whole
1 pound small red potatoes(cut larger potatoes into quarters)
3-4 cloves of garlic, unpeeled
6 cups chicken stock
1 cup dry white wine
2 large onions, peeled and quartered
2 pkgs of smoked chicken sausage, cut into rounds
olive oil
salt and pepper
1 teaspoon smoked paprika
1 teaspoon thyme

Preheat the oven to 400. Place the potatoes, onions, garlic and peppers in a large bowl. Toss with 2 tablespoons of olive oil. Spread out onto a rimmed baking sheet in a single layer. Place in the oven and bake for about 25-30 minutes or until the peppers and potatoes are cooked through. Remove from the oven and let the veggies cool. When cool enough to handle, cut open the peppers. Remove the seeds and stem. Cut into chunks. Coarsely chop the potatoes, garlic and onions. In a 6-8 quart pot, cook the sausage in 1 tablespoon of olive oil until crispy. Add the veggies. Pour in the stock and bring to a boil. Add the salt, pepper, thyme and paprika. Lower to simmer and cook for an hour. Use the back of a large spoon to smash some of the potatoes into the soup. This will thicken it slightly. Serve.

Fright Night Brownies

These would be an adorable addition to a Halloween Night Feast for family and friends before everyone pounds the pavement in search of candy. Your child might enjoy taking these to a classroom party and don't forget the cake-walk at your school's carnival. Christopher is home for the weekend so you can bet some of these will make it into the care package he'll be taking back to school with him. A few of these will also make it down the road to my folks. Happy Halloween!

Picture to follow soon.

1 1/2 sticks of butter
1 10 oz bag of dark chocolate chips
1 1/2 cups of flour
1/3 cup unsweetened cocoa powder
3/4 teaspoons baking powder
1 1/4 cups sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 tube each of white, red and chocolate decoration frosting
40 York peppermint patties(from a fun-size bag)
chocolate chips for decorating

Preheat oven to 350. Spray a 9x13 pan with baking spray. In a large bowl mix together the flour, cocoa powder and baking powder, set aside. In a small saucepan, melt the chocolate chips,butter and sugar over low heat. Add the chocolate to the flour mixture and mix on low speed with a mixer. Add the eggs, buttermilk and vanilla. Mix until just combined. Pour the batter into the prepared pan. Spread it out evenly with an off-set spatula. Press 20 peppermint patties into the batter, spacing them evenly apart. I was able to make 5 vertical rows with 4 patties in each row. Cover the patties with the offset spatula and place the pan in the oven. Bake for 35 minutes. Remove from the oven and let cool for about 25 minutes. Then top the brownies with the remaining 20 peppermint patties. Decorate with the frosting. Use white to make 2 large eyes at the top of each pattie. Place a chocolate frosting dot in the center of each. Use red to make a goolish smile, adding 2 small white fangs. Place two chocolate chips at the top for ears. Cut into 20 squares and serve.

Seafood Mac and Cheese

I think this is the 3rd mac and cheese recipe I've posted so far. I've always wanted to have lobster mac and cheese and hopefully someday I will. Until that time I will just have to settle for crab and shrimp.

Serves 8

1 pound pasta cooked and drained
6oz of cooked crab meat
6 oz of cooked bay shrimp-the little guys
4 cups of shredded gruyere or swiss cheese
3 cups of milk
4 tablespoons butter or margarine
1/2 cup flour
1/8 teaspoon of nutmeg
salt and pepper
1 onion, diced
2 cloves garlic, minced
1 cup panko bread crumbs
1/2 teaspoon old bay seasoning

Preheat oven to 400. Spray a large casserole with cooking spray. In a large sauce pot, melt the butter. Add the onion and garlic. Cook over medium/high heat until the onion is translucent. Add the flour and cook stirring continuously until the flour has had a chance to cook, about 1 minute. Add the milk, whisking until the mixture is smooth. Cook over medium heat until the mixture has thickened. Add the salt, pepper and nutmeg. Stir to combine. Turn off the heat and add the cheese. Stir until the cheese has melted and is mixed in. Add the cooked pasta, crab and shrimp to the pot and stir until combined. Pour the mixture into the casserole. Melt 3 tablespoons of butter. Add the panko and old bay seasoning. Stir well. Sprinkle the crumbs over the mac and cheese. Put in the oven and immediately reduce the heat to 350. Bake until the casserole is hot and bubbly and the panko on top has browned.

Cream of Mushroom Soup

Years ago we took a spring skiing trip to Colorado. At the base of the mountain was a little cafe that served the best mushroom soup I'd ever had. I think I had it every day for lunch, it was that good. When I got home I fooled around with the ingredients I could remember and this was the result.

Makes a big pot

4 cups chicken stock
2 cups veggie stock
2 cups low-fat milk
2 cups fat free half and half
6 slices of bacon cut into cubes
1 large onion, diced
3 cloves garlic, minced
2 teaspoons fresh thyme leaves
1/2 cup cornstarch
1 cup marsala wine
salt and pepper
4 10oz packages of sliced mushrooms
salt and pepper
juice of 1 lemon
1/4 cup worchestershire sauce

In a large stock pot add the bacon and begin to render over medium/ high heat. When the bacon is half cooked through and has released much of its fat, drain off the fat and return to the heat. Add the onion, garlic, thyme, salt and pepper. Stir to combine and cook until the onion has softened. Add the mushrooms and continue to cook for about 5 more minutes. Add the marsala and stock. Adjust seasoning and bring to a boil. Reduce the heat to a simmer. Let the soup cook for 30 minutes. Add the worchestershire sauce, half and half, and milk. Return to a boil. To thicken add the cornstarch to 1 cup of cold water. Stir until dissolved and add to the boiling pot. Stir until the soup thickens. Add the lemon juice just before serving.

Gingerbread

This cake screams fall to me. The spices, the color and the smell make me think of the holidays.
You can whip this up quickly, bake it off and serve it warm in about an hour. Serve this with fresh whipped cream and chopped crystalized ginger. You will be everyone's hero.

Serves 12

1 stick melted butter
1/2 cup sugar
3/4 cup molasses
3/4 cup buttermilk
2 teaspoons fresh grated ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 egg
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour
3 oz crystalized ginger minced

Preheat the oven to 350. Spray an 8 1/2x 11 inch baking pan with cooking spray and set aside. In a large bowl mix together the butter, sugar, molasses, buttermilk and egg. Add the fresh ginger, cinnamon, nutmeg, and cloves and mix well. In a small bowl mix together the flour, baking soda and baking powder. Add the flour mixture to the wet mixture and blend until just combined. Fold in the crystalized ginger. Pour into the prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Old Fashioned Pot Roast

This is a great way to wind down on a Saturday. Braising the meat in the oven on a low temp, helps to maintain the moisture and will tenderize the meat. The dish will take about 20 minutes to assemble. Once you throw it in the oven you can forget about it for the next 3 hours. If you want that slow cooked comfort on a weeknight, brown the meat, saute the veggies and then assemble the entire roast in a slow cooker when you leave in the morning.

Serves 4

1 3 pound chuck roast
1 large onion, diced
4 large carrots, peeled and diced
1 cup diced celery
2 bay leaves
1 teaspoon thyme leaves
1/4 cup white wine vinegar
1 6 oz can of tomato paste
1 cup of dry white wine
3 cloves of garlic, smashed
4 cups of beef stock
salt and pepper to taste
olive oil

Preheat oven to 325. In a 5 quart dutch oven pour in enough olive oil to coat the bottom. Heat on stove on medium/high. Season both sides of the roast well with salt and pepper. Add the meat to the pot and brown on both sides. Meanwhile prep the veggies. When the roast has browned, remove from the pot and set aside. Pour off the oil from the pot and add fresh olive oil. Return the pot to the heat. Add the carrots, onion, celery, garlic, bay leaves, thyme and salt and pepper to taste. Cook over medium/high heat for 7 minutes until the veggies have softened. Add the wine, vinegar and tomato paste. Stir to combine. Return the meat to the pot and pour enough stock over all to cover the meat. Bring to a boil and adjust the salt and pepper if needed. Put the lid on the pot and transfer to the oven. Leave in the oven for 3 hours. Remove the meat from the pot and skim off any fat. Strain out the veggies, bay leaves and garlic, discard. Return the liquid to a clean pot. Bring to a boil and thicken with 3 tablespoons softened butter mixed with 3 tablespoons flour or add 3 tablespoons corn starch to 1/2 cup of cold water and add to boiling liquid. As you add either, whisk the boiling liquid well until either thickener is well combined and no lumps are present. Serve the roast and gravy with mashed potatoes.