Christmas at the Garrene's

I am reposting my usual Holiday dishes but this year I will not be cooking, in fact, there hasn't been much cooking going on around here for several weeks. We have finally decided to remodel our kitchen. This has been a huge undertaking and we are now in the home stretch. Cabinets are being installed as I write. Hopefully I will have some great photos to post soon. Happy Holidays!!

This has to be my favorite time of the year, hands down. I usually am in charge of dinner on Christmas Eve so I try to keep it simple making much of meal ahead of time. I also try to make Italian food like ravioli's or oso bucco. Christmas day is less hectic with chruch out of the way, we spend a relaxing morning around the tree opening gifts. My parents will stop by for sweet rolls and coffee before heading off to my brother's house. Then everyone will meet back here for dinner. Prime rib is always on the menu with potatoes gratin.
This weekend Bjorn and I are finishing up the decor(inside and out, shopping for gifts and I'm making cookies. The kids come home this in a few days and I want to have as much done as possible. My first grade class is studying Winter Holidays around the world this month. We always conclude the unit by decorating gingerbread cookies. Chris and Noel will usually come to my classroom the last day of school to help my students complete their houses. It's messy but a lot of fun.
Several years ago, I started putting up 2 trees. We have a large one in the living room and a small one in the family room. I wanted to do something special with all the decorations the kids would make each year they were in elementary school. Thus the idea of a small tree was born. I think I enjoy decorating this tree most of all because every year I can take a stroll down memory lane with the kids.

It also turned out to be a nice way to enjoy a tree no matter which room we happened to be in. You can't beat the smell of a fresh pine tree.

Gingerbread Cookies

My class will be decorating Gingerbread Cookies on Friday as the big finish to our holidays around the world unit. Gingerbread is not my favorite holiday cookie to make because I found that no matter what recipe I used the cookies all turned out the same-dry! As I was researching a recipe this week I found that most everyone was experiencing the same problem. I decided I would just have to do some trial and error of my own to see if I could rectify the problem. I am happy to report that I nailed it on my first try. The trick is not to roll dough to thin and I added an extra egg to the dough. I also raised the amount of shortening to 1 cup and swapped half of that for butter to give it better flavor.

Yields about 5 doz. cookies

4 cups all purpose flour
1 1/2 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground allspice
1 tsp ground nutmeg
1/4 tsp ground pepper(optional)
1 1/4 cup molasses
2 tsp baking soda
1/2 cup vegetable shortening
1/2 softened butter
3/4 sugar
2 extra large eggs

Combine the flour, baking soda and ground spiced in a small bowl and set aside. In a large bowl with an electric mixer, cream the butter, shortening and sugar together until fluffy. Add the molasses and the eggs one at a time. With the mixer on low add the flour mixture and mix until just blended. Place the dough in the center of a large sheet of plastic wrap. Wrap well and flatten into a disc. Place in the frig for at least an hour. Preheat the oven to 325. Roll the dough to just under 1/4 inch. Cut into desired shapes. Bake on a lined baking sheet for 12-14 minutes. Cool completely and decorate as desired.

Simple Glaze

2 1/4 powdered sugar
2 tbsp light corn syrup
1 1/2-2 tbsp plus 1 tsp milk
Food coloring

Combine all ingredients in a small bowl and whisk to combine. Divide into bowls or squeeze bottles and color as desired. Spread or squeeze onto cookies. Let harden before storing.

Sugar Cookies

This is the best sugar cookie recipe I have yet to stumble across. It rolls out easily and holds its shape during baking. I usually use one small cookie cutter to get 5 to 6 dozen and I sprinkle them with colored sugar before baking. You can also add food coloring to the dough during mixing for colored cookies. I do not recommend this recipe if you plan on frosting them. The amount of sugar in the cookie combined with a sweet frosting will put your loved ones into a sugar coma. Do use real butter and vanilla extract. Shortning and artificial flavorings detract from the overall flavor.

With a mixer cream together
1 1/2 cups powdered sugar
1 cup softened butter
add
1 teaspoon real vanilla
2 eggs
Stir in
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Spoon out onto plastic wrap. Cover and pat into a disk
Refrigerate 2 hours
Preheat oven to 375
Divide the dough into 4ths and roll out on a lightly floured board
Roll each piece 1/4 inch thick
Cut with cookie cutters, rerolling and cutting the scraps into new cookies
Keep the board and rolling pin dusted with flour
Lay on greased cookie sheets or line the sheets with a Silpat pad
With a spray bottle, lightly mist the top of each cookie with colored sugar or other decorations. The water helps your decorations to stick to the cookie.
Bake for 7-8 minutes, rotating the cookie sheets half way through for even browning.
Let cookies cool a few minutes before removing from the pan.
Makes 5 dozen 2 inch cookies

Stelline de Oro Cookies

The translation for this cookie is little golden stars. This is a nod to my Italian Heritage. I never got to know my Italian Nona very well so I never had the opportunity to learn authentic Italian cooking or traditions from her. But here's where I take my hat off to my mom because she went out of her way to learn how to make authentic Italian food from her dear friend Phyllis Gacilonne. Phyllis taught my mom how to make ravioli's, biscotti, pizelles, pizza, cannoli's, meatballs and marinara from scratch, just to name a few. My mom made biscotti for Christmas long before it was being sold at fancy coffee shops and grocery stores. Without my mom and Phyllis, I would never have learned to make some of the dishes that I consider to be a part of my heritage.

Cook's Notes- If you don't want to use yellow food coloring, you can use saffron threads instead. You need to steep them in a teaspoon or 2 of warm water before adding to the dough or glaze. Cut back on some of the orange juice in both the dough and the glaze if you opt for this method, otherwise both may be too wet.

Makes 8 dozen

3 cups flour
1 teaspoon baking powder
1 1/2 cups sugar
2 sticks of softened butter
zest and juice of 1 large orange
6 drops of yellow food coloring
2 eggs
2 teaspoons vanilla

Glaze
4 teaspoons orange juice
1 teaspoon orange zest
1 cup powdered sugar
4 drops yellow food coloring

gold sanding sugar

In a small bowl, combine the flour and baking powder, set aside.
In a large bowl with an electric mixer, beat the butter and sugar until fluffy. Add the eggs one at a time, orange zest, vanilla, orange juice and food coloring. Mix well. Add the flour mixture and mix with the mixer at low speed. Spoon the dough onto a large sheet of plastic wrap. Wrap well and refrigerate until firm, about 1 hour. Cut off a small piece of dough and roll the dough out onto a lightly floured board to 1/8 inch thickness. Using a small star cookie cutter, cut out the cookies. Place on a baking sheet lined with parchment paper or a silpat. Bake at 375 for 6-7 minutes. They should be firm to the touch but still pale. Remove to a rack and cool. Frost with glaze and sprinkle with gold sanding sugar if desired.

Gingersnaps

I love the taste of gingerbread but have no desire to frost the little buggers. Too much time and effort to watch people gobble them up by the fistful. So I compromise and make these. I happen to think these taste better than those little brown cookie people.

Makes about 90 cookies

Cook's Notes- I use the smallest of cookie scoops to make these. The scoop makes a round ball and saves me some time as I don't have to hand roll them. I pour the sugar into a pie plate and scoop 15 cookies into the sugar at a time. Roll them in the sugar

and then load one cookie sheet before doing the next sheet full.

3 sticks softened butter
2 cups packed brown sugar
1/2 cup molasses
2 large eggs
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
4 teaspoons baking soda
4 1/2 cups flour
raw sugar

Preheat the oven to 375. Line baking sheets with parchment or silpats. In a medium bowl mix together the flour and baking soda, set aside. In a large bowl with a mixer, cream together the butter and brown sugar. Add the eggs one at a time and the molasses. Mix well. Add the spices and mix again, stopping to scrape down the sides of the bowl. With the mixer running on low,add the flour and baking soda mixture. Mix until just combined. Drop by rounded tablespoon into a plate of raw sugar. Coat all sides with the sugar. Place the balls of dough onto the cookie sheets and bake for 10-12 minutes.

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

Salted Caramel Chocolate Shortbread Bars

Hands down these are my family's favorite cookies. I originally made these for my son to take with him back to college but they have since graced my holiday cookie platter and assorted pot-lucks. There are a few steps but each is simple to do and they do come together quickly.

Makes about 30 bars


Shortbread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar

Caramel
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup sugar
2 tablespoons light corn syrup
1 14-oz can sweetened condensed milk

Chocolate
8 oz chocolate, finely chopped (I used bittersweet)
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Fleur de sel for sprinkling (optional)

Preheat oven to 325 F. Line a 9x13-inch baking pan with parchment paper.

To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it'll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won't melt when you add the warm chocolate in the next step).

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving.

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.

Thanksgiving Planning

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 downt

Blackberry Cake

Wow, it seems like forever since I last posted a recipe. But thankfully life is starting to feel somewhat normal again. This cake reminds me of my cherry snack cake in that it has a sweet vanilla base with fruit nestled inside. There is no frosting just a dusting of powdered sugar before serving, which makes it perfect for transporting to an outdoor event or to a friend. I like to serve mine with either whipped cream or vanilla ice-cream. Tonight it's ice-cream!

Serves 8

1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1 stick(8tbsp) softened butter
1 extra large egg
2/3 cup sugar
1 tsp vanilla
1 cup buttermilk
2 pints fresh blackberries

Preheat oven to 400. Spray a tart pan with baking spray. Place the flour, baking soda and powder in a small bowl and stir to combine. Set aside. Using an electric mixer, beat butter until fluffy. Add the sugar and beat until combined. Follow with the egg and vanilla. Add the flour alternately with the buttermilk. Mix until just combined. Pour into the prepared tart pan and spread out until evenly distributed. Place as many blackberries on top as you can fit. Gently press them into the batter. Bake for 30-35 minutes. Cool and serve.

I Lost My Dad Today

My Dad passed away today after a month-long illness. He was my inspiration for exploring my Italian roots through food. He was a huge fan of my cooking and I could always count on him to give me a thumbs up when the food was put on the dinner table.


In Memory

We little knew that morning
God was going to call your name.
In life we loved you dearly.
In death we do the same.

It broke our hearts to lose you.
You did not go alone
For part of us went with you
The day God called you home.

You left us beautiful memories.
Your love is still our guide.
And although we cannot see you,
You are always by our side.

Our family chain is broken
And nothing seems the same.
But as God calls us one by one
The chain will link again.

God looked around His garden
And He found an empty place
He then looked down upon this earth
And saw your tired face.

He put his arms around you
And lifted you to rest:
God's garden must be beautiful
He always takes the best.

He saw the road was getting rough
And the hills were hard to climb
So He closed your weary eyelids
And whispered "Peace be thine."

It broke our hearts to lose you
But you didn't go alone
For part of us went with you
The day God called you home.

New Orleans Mac and Cheese

I'm always looking for a new way to do Mac and Cheese. I found a similar recipe for a skillet version but wanted to bump up the veggies and lower the fat. What came out of my oven was a rich cheesy mac and cheese with crisp veggies with an undertone of spice. I've been told that I'm making this again soon.

Serves 6-8
14oz chicken andouille sausage, sliced
28 oz can fire roasted diced tomatoes
2 1/2 cups chicken stock
2/3 cup SOS Mix
1 onion, diced
2 cloves garlic, minced
1 cup diced celery
16oz cooked elbow macaroni
2 cups shredded light cheddar cheese
1/2 cup shredded parmesan cheese
1 tsp dried thyme
Tabasco sauce
salt and pepper to taste
olive oil
cooking spray

SOS Mix
1 cup powdered milk
1 cup cornstarch
2 tbsp dehydrated onion flakes
Place all in a jar or zip lock bag, shake to combine
For every 1 1/4 cup liquid, whisk in 1/3 cup SOS mix, place over heat and season with salt and pepper. Cook over medium/high heat, stirring until thickened. Use in place of canned soup.

Preheat the oven to 350 degrees. Spray an oblong baking dish with the cooking spray and set aside. In a large skillet, heat 1 tbsp oil. Add the onion, celery, garlic. Season with salt and pepper. Cook until veggies begin to soften. Add the sausage, tomatoes and thyme. Cook until liquid from tomatoes has reduced. Set aside. In a small saucepan, whisk together the chicken stock and SOS Mix. Season with salt, pepper and tabasco. When the sauce has thickened, turn off the heat and add 1 1/2 cups of cheddar and all of the parmesan. Whisk until the cheese has melted. Mix together the sauce, cooked macaroni and veggies. Pour the mixture into the baking dish. Sprinkle remaining cheese over top and bake for 30 minutes or until the cheese has begun to brown and the dish is bubbly.

Patriotic Fruit Pizzas

I made these for the 4th but you could make these any time of the year with whatever fruit you have on hand. These would be lovely on a dessert buffet table, served at a shower or a ladies luncheon.
The combination of the cookie, cream cheese filling and fresh fruit is satisfying without being too sweet.

Makes 12 4 1/2 inch tart shells or 24 large round cookies

Cookie Dough
2 sticks butter softened
1 1/2 cups powdered sugar
1 egg
2tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp cream of tartar

Cream together the butter and sugar. Add the egg and vanilla. Add in the flour, baking soda and cream of tartar until the dough just comes together. Do not over mix or the dough will become tough.Place the dough into the frig for 30 minutes if making tart shells or wrap in plastic wrap and refrigerate for an hour if making rolled cookies. Preheat the oven to 350. Spray the tart pans with baking spray. Using an ice-cream scoop, scoop out the dough and press it into the bottom and sides of the tart pans. Bake for 12-15 minutes. Remove the tart shells from the oven and using the bottom of a heavy drinking glass, press down the bottom of each tart shell to make a recess to hold the fruit and filling. Let cool completely and carefully remove the shells from the pans. Set aside until ready to fill.

Cream Cheese Filling

2 bricks of cream cheese, softened
juice of 1 large lemon
zest of 1 orange
4 tbsp of powdered sugar
3-4 tbsp of heavy cream

Place all of the filling ingredients into a large bowl and mix with an electric mixer. If the filling seems too stiff, add another tablespoon of heavy cream. Divide the filling evenly among the tart shells. Spread to fill the bottom of the shell.

Fruit Topping
Strawberries, cut into slices
Blueberries
Raspberries
1/3 cup Apricot Jam or Apple Jelly
Juice of 1/2 a lemon

Arrange the fruit as desired on the top of each filled tart shell. Place the jam or jelly and the lemon juice into a microwave safe bowl. Whisk together and heat in the microwave until the jam has melted. Brush the melted jam over the top of the fruit to make it shine. Serve

Marinated Skirt Steak

It's the first day of summer and I decided to celebrate by breaking out the grill. With meat getting more expensive, skirt steak is still fairly reasonable. It can be tough so I marinated it for several hours before placing it on the grill. I kept the marinade simple and it was a good choice. The marinade enhanced the meat's flavor while making it very tender. Success!

Serves 4
1 1/2 -2 pounds of skirt steak
1 1/2 cup pineapple juice
1/2 cup ponzu sauce
1 tbsp Worcestershire sauce
2 large cloves garlic, minced
2 green onions, sliced
pepper

Place the meat into a large zip lock bag. Mix the remaining ingredients together and pour over meat. Seal the bag and refrigerate for 2 or more hours. Remove the meat from the marinade. Lightly sprinkle with salt and pepper if desired and place on an oiled grill. Grill for 3-5 minutes on each side. Allow the meat the rest off the grill for 10 minutes. Cut across the grain and serve.

Grilled Asparagus Salad

My new recipes usually are born from necessity. Today I had several bundles of asparagus that I needed to use. I usually toss them with olive oil, salt and pepper and roast them off in the oven. But today I was grilling so I prepped them like usual and then grilled them. I prepped a simple dressing while they cooked and boy where they yummy. Here's how I made these little lovelies.

Serves 4
2 bundles of asparagus
2 slices of red onion
1/4 cup sherry vinegar
1/4 cup extra virgin olive oil plus 1 tbsp for grilling
2 tsp sugar
3 tbsp creamy dill mustard
salt and pepper

Trim the ends off of the asparagus and toss in a bowl with 1 tbsp of oil. Sprinkle with salt and pepper. Place on the grill. Meanwhile, cut 2 slices off of a large red onion and cut them into quarters. In the bottom of a large bowl,whisk together the vinegar, mustard, olive oil, salt, pepper and sugar. Place the onion into the dressing and let it sit while the asparagus cooks. The dressing will help cut the sharpness of the onion. Remove the asparagus from the grill and immediately place in the dressing. Toss to coat and set aside for 15 minutes before serving.

Queso Blanco Dip

This dip is commonly found at Mexican Restaurants, or so I am told. I have only had it once at a Mexican place in Coronado. As my children will tell you, I obviously don't get out much. The dip was delicious. When I saw a recipe for it, I knew I wanted to serve it on Memorial Day. But, as is often the case, I never like just one recipe and will usually combine ingredients from 2-3 different recipes to make my own. So here is my version.

1 1/2 cups of white cheddar cheese, shredded
1 cup of white cheese curds or white american cheese
1/3 cup pico de gallo(diced tomoto, jalapeno, cilantro and onion)
1 brick light cream cheese
1/4 cup milk
1/4 cup tomatillo salsa
1 tbsp olive oil
tobasco sauce
1/2 tsp salt
2 tsp cornstarch dissolved in 2 tbsp cold water

In a medium sauce pan, heat the oil. Add the pico de gallo. Cook over medium/high heat for 3 minutes or until the veggies begin to soften. Add the tomatillo salsa and the milk. When it begins to simmer, add the cheeses. Lower the heat to medium and stir continually until melted. Add the salt and tobasco if desired. If the mixture appears too runny, add the cornstarch and water mixture. Allow the thicken. Serve warm with chips.

Scalloped Sweet Potatoes

This side has just the right combo of sweet,salty and cheesy to make everyone happy. I made my cheese sauce with SOS mix to try to lighten the dish. It turned out great. No one will ever know!

Serves 4-6

3 large yams, peeled and cut 1/4" thick
olive oil
salt and pepper
smoked paprika
2 cups 1% milk
3/4 cup SOS mix(recipe below)
4 oz goat cheese
1 1/2 cups shredded low-fat cheddar cheese
5 slices of bacon, cut into chunks
1/4 tsp each of garlic and onion powder
diced green onions for garnish

SOS Mix
In a large zip lock bag or plastic container with a lid, mix the following
1 cup of non-fat dry milk
3/4 cup of cornstarch
2 tbsp dehydrated onion

To use- mix 1/3 cup of dry mix with 1 1/4 cup liquid. Season with salt, pepper and any dry spices you desire. This can be mixed with water, milk, wine, or stock. You can use this to make a cream sauce,
cheese sauce, replace canned creamed soup in recipes and in the crock pot.

Preheat the oven to 400. Place the yams in a large bowl. Drizzle the oil over the potatoes. Sprinkle with salt, pepper and smoked paprika. Toss to coat. Lay the yams out in a single layer on a baking pan that has been lined with a silpat or parchment paper. Bake for 20 minutes. Remove from the oven and cool. In a small sauce pan, whisk the SOS mix into the milk and bring to a boil over medium/high heat. Add salt, pepper, garlic and onion powder. Stir until thickened and bubbly. Turn the heat down to low. Add the goat cheese and 1 cup of shredded cheddar. Whisk until combined and the sauce is smooth. Cook the bacon in a skillet until crisp, drain and reserve. Spray a casserole dish with cooking spray. Spoon 1/3 of the sauce onto the bottom of the dish. Place a layer of yams over the sauce. Spoon more sauce onto the yams and add a 2nd layer. Finish with the remaining sauce. Sprinkle on the remaining 1/2 cup of cheese and the bacon over the top. Bake uncovered for 30 minutes. Garnish with diced green onions just before serving.

Red Pepper Alfredo

With all that has been going on in my life, cooking and blogging have been placed on the back burner lately(pardon the pun). But I actually had time to prep a good meal on Thursday. I love pasta and I'm always looking for a new way to fix it. Pasta dishes are usually perfect for quick meals and this one fills that bill. Traditionally Alfredo is served over fettucine. My family prefers thin spaghetti and my market sells a good whole wheat pasta.

Serves 4-6
1 16oz jar of roasted red peppers, drained
4 oz of pancetta or bacon, cubed
1 large onion, diced
3 cloves of garlic
1/2 cup milk
1/2 cup heavy cream
6 oz goat cheese, crumbled
1/2 cup grated parmesan cheese
4 tbsp olive oil
salt, pepper,and chili flakes to taste
8 large basil leaves, rolled and cut into ribbons
1 pd cooked pasta of your choice(reserve 1 cup of pasta water

Heat the oil in a medium sauce pan. Add the pancetta and cook until it begins to brown. Add the onion, cooking until it becomes translucent. Place the red peppers and the garlic in a blender and blend until smooth. Pour the puree into the sauce pan. Add the goat cheese, stirring until it has melted into the sauce. Add the salt, pepper and red chili flakes. Add the cream and milk and parmesan cheese. When heated through, puree with an immersion blender or in a food processor. Remove from heat and set aside. Heat the remaining oil in a large skillet. Add the cooked pasta. When the skillet is hot, pour the sauce over the pasta and add about half of the reserved pasta water. Toss to coat. If the sauce looks too loose add more of the pasta water until it clings to the pasta. Remove from the heat. Toss int the basil and serve. Top with more parmesan if desired.

Slow Cooker Sausage and Peppers

An easy way to put classic Italian comfort food on the table. This a real crowd pleaser and can easily be adjusted to feed a few or a crowd. My dad is going to be thrilled to see this on his plate later in the week. I took some help from the grocery store and used a very good jarred marinara as the base. I used a bag of sweet mini peppers which were cheaper than buying the full sized red, orange and yellow bell peppers. You can serve this dish over pasta or polenta for a change of pace.

Serves 6

6 large sweet italian sausages(I used chicken sausages that my grocery store makes in house)
1 large red, yellow and orange bell pepper, seeded and cut into thick strips
3 cloves of garlic, minced
1 large onion, thinly sliced
1 25 oz jar of marinara
1 28 oz can of diced fire-roasted tomatoes
1 6 oz can of tomato paste
2 tbsp minute tapioca(thickens the sauce)
1 cup red wine
1/2 tsp red chili flakes
1 tsp fennel seed
salt and pepper
6-8 basil leaves torn
2 tbsp balsamic vinegar
1 tbsp olive oil

Heat the oil in a large skillet and brown the sausages on all sides. Place the peppers, onion and garlic in the bottom of the slow cooker insert. Place the sausages on top. Pour the wine, marinara, tomato paste, vinegar and diced tomatoes over all. Sprinkle the salt, pepper, tapioca, chili flakes and fennel seed over top. Gently stir to combine. Cook on high for 4 hours or low for 6-8. Stir the basil leaves in just before serving. Serve over cooked pasta or polenta. Top with parmesan.

Chocolate Eclair Cake

This is basically a giant chocolate eclair that does not require piping out individual eclairs and then piping in the filling. It's much easier to make with the same wonderful taste. I chose to make my own pudding and chocolate topping but if you are pressed for time, do take a little help from the store and use a boxed pudding mix and chocolate sundae topping.

serves 12

Pastry Shell
1 cup flour
1 stick butter
1 cup water
2 tbsp sugar
4 large eggs

In a heavy saucepan, bring the butter, sugar and water to a boil. Add the flour and reduce the heat to low. Cook stirring until a ball forms and the dough pulls away from the pan. Transfer the dough to a bowl with an electric mixer. With the mixer running, add the eggs one at a time, blending well after each addition. The dough will become a thick paste. Press the dough into the bottom of a 9x12 inch baking pan that has been sprayed well with baking spray. Bake at 400 for 35 minutes. Cool completely.

Vanilla Pudding

1 cup sugar
1/3 cup cornstarch
2 1/2 cups milk
1 cup half and half
5 large egg yolks
3 tbsp butter
2 tsp vanilla extract or vanilla paste
1 vanilla bean pod

Place the sugar and cornstarch into the bottom of a medium saucepan and whisk until combined. Continue to whisk and slowly add the milk and half and half. Make sure the cornstarch is well mixed in and that there are no lumps. Whisk in the egg yolks and toss in the vanilla bean. Bring the mixture to a boil over medium heat until it begins to thicken. Reduce heat to low and continue to cook for 1 minute more. Remove from heat, take out the vanilla bean and pour the pudding to a fine mesh sieve that has been place over a medium sized bowl. Using a spatula, press the pudding through the sieve to remove any lumps. Add the vanilla and butter, mix until combined. If desired, split the vanilla bean down the center and scrape out the seeds from the pod. Add them to the pudding. Cover the top of pudding with plastic wrap to prevent a skin from forming. Place in the frig until cold.

Chocolate Sauce

makes about 2 cups
1/2 cup sugar
1 cup heavy cream
1 stick butter
6oz of semi-sweet chocolate chips(splurge and get a good quality)
2 oz unsweetened chocolate
1 teaspoon pure vanilla extract

In a small saucepan bring the sugar and heavy cream to a simmer, stirring constantly. Once the sugar has dissolved, add the butter and chocolates. Keep stirring until all are melted and the sauce is smooth. Turn off the heat and add the vanilla. Serve warm and store leftovers in a container with a lid in the frig.


To Assemble

Whisk the pudding before place on the top of the eclair shell. Pour over the shell and spread out. Heat the chocolate sauce briefly in the microwave to make sure it will pour. Drizzle it over the top of the pudding. Top with sweetened whip cream and serve. To make serving easier, I cut the shell into 12 squares first and reassembled in the baking dish before pouring the pudding over it. Serve right away. I found that if you place the cake back in the frig, the chocolate will harden and you will have to re-cut it before you can serve it.

California Lime Pie

This is my take on a Key Lime Pie. I used limes from my own trees. I first planted lime trees several years ago because I was tired of buying limes at the store that had no juice in them. I'd squeeze for days and get just a few drops of juice. After growing my own for awhile I realized that the reason the store bought limes were so pathetic was because they were not ripe. I know this sounds bizarre because I had been told for years that limes are supposed to be green. Not true! It's a lime conspiracy! Ripe limes are yellow in color and are loaded with juice. So now if I have to purchase limes from the store, I always look for fruit that has yellow on the skin. I am rewarded every time with juice.

Serves 8

Crust
1 cup graham cracker crumbs
2 tbsp brown sugar
4 tbsp melted butter

Place all in bowl and mix until the crumbs are well coated with butter. Press the crumbs in a 9 inch pie plate that has been well sprayed with baking spray. Bake at 350 for 12-14 minutes or until the crust has begun to turn golden. Remove from the oven and allow to cool while you make the filling

Filling
3/4 cup lime juice
2 tbsp lime zest
5 egg yolks
1 can (fat-free) sweetened condensed milk
1 brick light cream cheese

In a large bowl with an electric mixer, beat the cream cheese and condensed milk until combined. Add the lime juice, zest, and egg yolks. Mix until combined. Pour the filling into the pie crust and return to oven for 15 minutes or until the filling has set.

Allow to cool, then place in frig until ready to serve. Top with whipped cream. Cut and serve.

Slow Cooker Chicken Enchilada Soup

Tastes just like chicken enchiladas and super easy. Prep was complete and the slow cooker was working its magic in just 30 minutes. Clean up took even less time with my husband on KP duty.

Serves 8

4 large boneless skinless chicken breasts
1 large onion diced
1 large red bell pepper diced
3 cloves of garlic minced
2 15oz cans fire roasted tomatoes with green chilies
1 10oz bag of frozen corn
1 tbsp chili powder
1 tsp cumin
2 tbsp smoked paprika
6 1/2 cups chicken stock
2/3 cup SOS mix
2 cups shredded low-fat cheddar cheese
salt and pepper
Tortilla chips, avocado, sour cream for garnish
4 tbsp olive oil

In a large skillet, heat 2 tbsp olive oil. Add the onion, garlic and bell pepper, salt, pepper, cumin, paprika and chili powder. Saute until soft about 3-5 minutes. Add to the slow cooker. Heat the remaining oil in the skillet, season the chicken breasts with salt and pepper. Place them in the skillet and brown on all sides. Add to the slow cooker along with the corn and tomatoes. Pour in 4 cups of chicken stock. Place the remaining 2 1/2 cups of stock in a sauce pan. Add the SOS mix and whisk until combined. Season with salt and pepper. Turn on the heat and cook, whisking constantly until the mixture comes to a boil and thickens. Add it to the slow cooker, stir to combine. Turn on high and cook for 6 hours. During the last 30 minutes of cooking, break up the chicken breasts and stir in the cheddar cheese. Serve with the garnishes.

SOS Mix

In a large jar or zip lock bag mix together
2 cups powdered dry milk
1 cup corn starch
3 tbsp dehydrated onion.

Use this instead of canned soup to make gravies and sauces. Works well in the slow cooker instead of dairy products
Place 1 1/4 liquid(stock, milk, water, wine) and 1/3 cup of SOS mix in a sauce pan. Whisk to combine and bring to a boil, stirring constantly until the mixture has thickened.

Tex Mex Torte

Need to feed a crowd? I usually do. I used the long weekend to get caught up on making meals for the freezer and my folks. This one is similar to my mom's enchilada pie recipe with the addition of sour cream and fire-roasted tomatoes with green chilies. The casseroles come together quickly and can be refrigerated or frozen until your ready to use them. I recommend that you let them defrost completely and let them come to room temperature before placing in the oven.

Makes 1 small and 1 large casserole or 2 medium casseroles

24 small corn tortillas
2 pkgs ground lean ground turkey
2 15oz cans fire-roasted tomatoes with green chilies
1 15oz can tomato sauce
1 21oz can chili beans(I used Bushes Texas Ranchero Beans)
2 cloves garlic, minced
1 large soft-ball sized onion, diced
3 tbsp chili powder
2 tsp smoked paprika
1/2 tsp ancho chili powder
1 tsp cumin
1 cup light sour cream
3 cups light shredded cheddar cheese
1 tbsp olive oil

Spray your casserole dishes with cooking spray and set aside. Preheat the oven to 350. Heat the oil in a large skillet and add the onions, garlic, paprika, chili powders, salt and pepper. Add the ground turkey, break up and let brown. Add the tomatoes, tomato sauce and chili beans. Allow to heat through. Remove from heat. Pour a small amount of filling on the bottom of each casserole. Layer the tortillas over the filling. Top with a single layer tortillas with more filling,dot the top of the filling with small spoonfuls of sour cream and sprinkle cheese over all. Add another layer of tortillas and repeat the process. Finish with another layer of tortillas, filling, sour cream and cheese. Cover with foil and bake for 25-30 minutes.

Chocolate Poke and Pour Cake

Most Poke and Pour cakes use boxed cake mix, jello, or pudding. While I use jello from time to time, I don't like the taste or the ingredients found in commercial cake mixes and instant pudding. This recipe takes no more time than using boxed mixes and the taste is incomparable. The cake is incredibly moist with a dense chocolate taste. This is a one bowl cake batter which makes preparation easy.

Serves 12

Cake
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1/2 cup(1 stick) butter melted
1 cup buttermilk
2 tsp vanilla
1 cup boiling water

Glaze
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup(1 stick) butter, divided
1/4 cup milk
1 tsp vanilla

Chocolate Shavings(from a good quality milk chocolate bar)for the cake garnish

Preheat the oven to 350. Spray a 9x13 oblong baking pan with baking spray. In a large mixing bowl with and electric mixer on low, blend together the sugar, flour, cocoa, baking soda and powder. With the mixer running add the eggs one at a time. Then add the buttermilk, melted butter, vanilla and finish with the boiling water. If the batter appears too thin, not to worry, it will set up just fine during the baking process. Pour the batter into the baking pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes. Meanwhile place the sugar, cocoa, 1/4 cup butter,and milk into a saucepan. Bring to a boil for 1 minute. Pour the mixture into a clean bowl and let cool for 5 minutes. Add the vanilla and beat the glaze on medium/high for 3 minutes. Add the remaining butter, during the beating process, a bit at a time until incorporated. Using the handle of a wooden spoon, poke large holes in the top of the cake. Pour the glaze over the top, allowing the glaze to sink into the holes. Allow the cake to cool completely. Sprinkle the top with the chocolate shavings. Serve

Chocolate Lava Cakes

I was leafing through my recipes looking for an easy Valentine's Day dessert and stumbled across my Lava Cake recipe. I made these to death about 10 years ago and then grew bored with the recipe. Of-course everything old is new again so I decided to revive this one. It's such a simple recipe that takes only 10 minutes of prep time and 12 minutes of baking time which is perfect for a busy weeknight dinner. You can also prepare these early in the day and then place in the frig until ready to bake.

Makes 4 cakes

1 stick of butter
6 oz bittersweet chocolate, broken into small pieces
2 tbsp heavy cream
2 tbsp powdered sugar
2 tbsp flour
2 extra large eggs
2 extra large egg yolks
1/4 cup sugar
1 tsp vanilla extract
fresh raspberries, whipped cream or vanilla ice-cream for serving

Preheat the oven to 450. Place the butter and chocolate in a microwavable bowl. Place in the microwave and melt following your microwave's directions. Whisk in the powdered sugar and cream, set aside. In the bowl of a standing mixer, beat the eggs, egg yolks, sugar and vanilla until it has thickened and is lighter in color. This should take about 3 minutes. Fold in the flour. Pour the egg mixture into the chocolate and fold until combined. Spray 4 6oz ramekins with baking spray. Divide the batter evenly among the 4 ramekins. Set the ramekins onto a baking sheet and place in the oven for 12 minutes. The tops should be puffed but still soft. Invert each ramekin onto a serving plate.Serve with whipped cream or vanilla ice-cream. Top with fresh raspberries if desired.

Slow Cooker Pork Paprikash

This is a simple recipe to throw together. I forgot to add the sour cream before serving and we didn't miss it. Serve over egg noodles that have been dressed with butter and fresh parsley. Delicious!

Serves 6-8

2 pounds pork tenderloin
1 large onion, diced
2 large red bell pepper, seeded and diced
4 cloves garlic, minced
1 can tomato paste
1/2 cup dry white wine
1/2 cup chicken stock
2 tbsp worcestershire sauce
3 tbsp balsamic vinegar
2 tbsp smoked paprika(can substitute Hungarian paprika if you like it spicy)
salt and pepper to taste
1 tbsp extra virgin olive oil
1/2 cup light sour cream

Heat the olive oil in a large skillet. Season the tenderloin with salt and pepper. Sear the tenderloin on all sides until it is browned all over. Place the tenderloin in the bottom of the slower cooker insert. Add the onion, bell peppers and garlic over top. Mix the wine, tomato paste, paprika, vinegar, worcesterchire sauce salt and pepper together and pour over contents of the insert. Cook on high for 4 hours or on low for 8 hours. Shred the meat and stir in the sour cream before serving. Serve over hot buttered egg noodles.

Lemon Blueberry Crumb Cake

I found a recipe for a blueberry crumb cake that sounded good with one exception. The recipe called for cinnamon. I have never been a fan of cinnamon with blueberries. Still I needed a desert so a made a visual scan of my pantry. I happened to have a jar of lemon curd. Lemons go very well with blueberries, bringing out their tart berry flavor. I put it all together and crossed my fingers. The cake set up and came out beautifully.

Serves 12

for cake

2 cups fresh or frozen blueberries plus 2 tbsp of flour
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 stick softened butter
juice of 1 large lemon
zest of one large lemon, divided
2 extra large eggs
1/2 cup buttermilk
1 tsp vanilla
10 oz of lemon curd
1/2 cup sugar

Crumb topping
1 cup flour
1/3 cup brown sugar, packed
1/3 cup sugar
1 stick butter melted
1/2 of lemon zest
Preheat oven to 325. Spray a 9x13 baking pan with baking spray and set aside. Mix 2 tbsp flour into the blueberries and set aside. In a large bowl of a mixer beat the butter and sugar until fluffy. Add the eggs one at a time. Add the vanilla and half of the lemon zest. Spoon in the baking soda and powder, blend well. Add half of the flour followed by the buttermilk and finish with the other half of the flour. Gently fold in the blueberries by hand. Scoop the batter into the baking dish and spread out evenly. Place the lemon curd and the lemon juice in a small bowl, mix well. Pour the lemon curd over the top of the cake batter and swirl in with a knife. Place all the ingredients for the crumb topping into a bowl, add the remaining zest and mix until combined. Sprinkle it over the top of the cake batter. Bake at 325 for 45 minutes. If the cake giggles in the middle, turn up the heat to 350 and bake for another 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool and serve.

Slow Cooker TurkeyPicadillo

Picadillo is a ground meat dish that comes from Cuba. It is spicy, salty and tangy all in one dish. I serve mine over a bed of brown jasmine rice. It makes a great light dish to serve after all the of the heavy holiday goodies. This dish rates 4 Weight Watchers points.

Serves 6-8

2 pounds lean ground turkey
1 large onion, diced
2 large red bell peppers, seeded and diced
2 15oz cans of diced fired roasted tomatoes and chilies
1 6oz can tomato paste
1/2 cup dry white wine
3 cloves garlic,minced
1 10oz jar of small pimento stuffed olives
1/2 tsp red chili flakes
1 tsp ground cumin
1 tbsp smoked paprika
2 bay leaves
salt and pepper

In a large non-stick skillet, season with salt and pepper and brown the ground turkey. Spoon the ground turkey into the slow cooker. Return the skillet to the heat and saute the onions, peppers and garlic, season with salt and pepper. Add the sauted veggies to the ground turkey. Add the rest of the ingredients to the slow cooker and stir. Adjust the salt and pepper if needed. Cook on low for 6 hours or high for 4 hours. Serve over a bed of rice.