Bacon-Pecan Tassies

Bacon-Pecan Tassies

(2 dozen)

Ingredients:

½ cup Unsalted Butter, room temperature

3 oz. Cream Cheese, room temperature

1 cup All-Purpose Flour

1 large Fresh Egg

¾ cup Brown Sugar, packed

1 tbsp. Unsalted Butter, melted

½ cup chopped Pecans

2 slices Smoked Bacon, cooked & crumbled

Directions:

In a medium mixing bowl, combine butter and cream cheese using an electric mixer on medium speed.  Add flour slowly and continue to mix until smooth.  Divide dough into 24 equal pieces and shape into balls.  Place one at a time into a 24 cup ungreased mini muffin pan, press and shape across bottom and up sides.  Set aside.  In a medium bowl beat egg, brown sugar and tbsp. of melted butter until combined.  Stir in pecans and bacon.  Spoon about 1 heaping tsp. of mixture into each pastry-lined cup.  Place in a pre-heated 325 degree oven for 25 to 30 minutes or until pastry is golden brown and filling is puffed.  Cool slightly in pan and then carefully transfer to a wire rack to cool.  Serve warm or at room temperature.

Note:               You can make ahead and refrigerate.  Just set out 30 minutes before serving time.

Ideas for Future Efforts

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Bacon Pinwheels

Bacon Pinwheels

(2 dozen)

Ingredients:

3 oz. Cream Cheese, room temperature

2 tbsp. White Onion, finely diced

1 tsp. Milk

1 tube (8 oz.) Refrigerated Crescent Rolls

5 strips Smoked Bacon, cooked & finely chopped

Directions:

In a medium bowl, combine cream cheese, onion and milk and set aside.  On a lightly floured surface, unroll crescent dough into one large rectangle and press perforations to seal.  Spread cream cheese mixture over dough going to the edges.  Sprinkle bacon over mixture and roll up jelly-roll style starting with the long side.  Seal seams and cut into 24 slices using a serrated knife.  Place pinwheels on an ungreased baking sheet.  Put in a pre-heated 375 degree oven for 12 to 15 minutes or until golden brown.  Serve warm or at room temperature.

Note:               These can be made ahead of time and refrigerated.  Just set them out 30 minutes before serving.

Ideas for Future Effort

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Maple Roasted Carrots

Maple Roasted Carrots

(6 servings)

Ingredients:

2 lb. Fresh Carrots, peeled, long bias sliced about ¼ inch thick

2 tbsp. Olive Oil

1 tbsp. Pure Maple Syrup

2 tbsp. Honey

1½ tsp. Ground Coriander

½ tsp. Kosher Salt

¼ tsp. Black Pepper

1 tbsp. Sesame Seeds

1 tbsp. Fresh Thyme (or 1 tsp. dried)

1 tbsp. Fresh Chives, chopped

Directions:

In a large mixing bowl, combine carrots, oil, syrup and honey.  Sprinkle mixture with the coriander, salt and pepper and toss to coat.  Spread carrot mixture in a single layer on a rimmed baking sheet that has been oiled.  Place in a pre-heated 450 degree oven for 10 minutes.  Remove and stir before returning to oven for another 15 to 20 minutes.  Stir occasionally and remove when carrots are tender and slightly browned.  Transfer carrot mixture to a serving bowl and top with sesame seeds, thyme and chives.  Toss to mix and serve.

Note:               It is important to remember to grease baking sheet when roasting vegetables in the oven.  It helps to keep them from sticking to the pan.

Ideas for Future Efforts

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Glazed Carrots & Pecans

Glazed Carrots & Pecans

(6 servings)

Ingredients:

1 tbsp. Olive Oil

2 lb. Fresh Carrots, peeled, long bias sliced about ¼ inch thick

¼ tsp. Kosher Salt

¼ tsp. Black Pepper

2 tbsp. Unsalted Butter

2 tbsp. Brown Sugar

½ - ¾ cup Pecans, chopped

¾ tsp, Nutmeg (see note)

¼ tsp. Ground Cinnamon

¼ cup Water

2 tbsp. Fresh Flat-Leaf Parsley, chopped

Directions:

In a large skillet over medium-high heat, warm oil and then add carrots, salt and pepper.  Stir to coat and cook 2-3 minutes.  Add butter, brown sugar and pecans and continue cooking until carrots are tender (about 2-3 minutes).  Next stir in nutmeg, cinnamon and water.  Cook stirring until sauce reduces to a glaze-like consistency (about 30 seconds to a minute).  Remove from heat and stir in the parsley.  Transfer to a serving bowl and serve.

Note:               Fresh nutmeg is always best but if you don’t have it, use ground nutmeg.

Note:               You could use another type of nut but I like pecans best in this dish.

Ideas for Future Efforts

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Try Carrots for your Special Meal Vegetable

I know it is just a few days before Christmas but how about something other than "Green Bean Casserole" for that big meal?  Carrots are one of my favorite vegetables.  So in this week of celebration I've got 2 tasty carrot recipes for you to consider.

Tomorrow, on Wednesday, take a look at "Glazed Carrots & Pecans" which is done on the stovetop.  That helps when the oven is full of other holiday dishes.  It also only takes minutes to prepare.

For Thursday's recipe consider trying "Maple Roasted Carrots" in the oven.  This frees up last minute work before serving if there is room in an oven.

I've not a lot to say this week as I try to finish up shopping, wrap gifts and prep food for the holiday.  So I'll just wish everyone a "Merry Christmas" and "Happy New Year" and may it be a truly happy occasion for you, family and friends.

Next week I'll just post a couple of recipes on Tuesday and Wednesday for your New Year's parties.  That should give you enough time to get the ingredients needed before Thursday night and the countdown to midnight.

"Happy Cooking" and see you next year.

Slow-Cooker Risotto with Sweet Corn, Bacon & Basil

Slow-Cooker Risotto

with Sweet Corn, Bacon & Basil

(6-12 servings)

 

Ingredients:

6 slices Good Smoked Bacon (not maple flavored)

4½ cups Chicken Broth

1/3 cup Vidalia Onion, diced

½ cup White Wine or Chicken Broth

2 cups Arborio Rice

2 cups Fresh Sweet Corn cut from cob (or frozen, thawed)

½ tsp. Salt

2 tbsp. Unsalted Butter, room temperature

½ cup (packed) Fresh Basil, cut chiffonade (thin strips)

Directions:

In a large skillet, cook bacon until crisp.  Drain on paper towels, crumble and set aside.  Retain 2 tbsp. of bacon drippings in pan.  Add onion to pan over medium heat and cook until tender (3-4 minutes).  Add white wine and bring to a boil scraping bottom of pan to release flavoring stuck to it.  Reduce heat to medium-low and add rice.  Transfer rice mixture to a 4-5 quart slow-cooker.  Stir in broth, corn and salt.  Cover and cook on high for 1 to 1¼ hours or until rice is tender and liquid is absorbed.  Stir mixture once during cooking.  Stir in the butter, top with bacon and basil and serve.

Note:               You could continue on the stove top instead of using a slow-cooker.  To do that, just add 1 cup of broth at a time and cook until liquid is mostly absorbed before adding more broth.  Add the corn when you add the 4 cup of broth.  Skip the butter and just top with the bacon and basil after risotto is done.

Note:               Portions will depend on if served as an entrée or side dish.

Ideas for Future Efforts

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Pumpkin Risotto

Pumpkin Risotto

(4-8 servings)

 

Ingredients:

5 cups Vegetable Broth (see note)

3 tbsp. Olive Oil

1 small Yellow Onion, diced

1 clove Fresh Garlic, minced

1 cup Arborio Rice

1 cup Pumpkin Puree (canned)

1 tsp. Sea Salt

1/8 tsp. Nutmeg (see note)

½ tsp. Black Pepper

½ tbsp. Fresh Sage, chopped (optional)

Directions:

In a medium sauce pan over medium-low heat, warm broth.  In a large skillet heat oil over medium heat.  Add onions and sauté for 3 to 4 minutes or until soft.  Next add garlic and continue for 1 minute or until fragrant.  Stir in rice and 1 cup of warm broth.  Reduce heat to medium-low so mixture simmers.  Stirring often, cook until most of liquid is absorbed.  Keep adding 1 cup of broth at a time using this process until rice is tender (about 20 minutes or so).  Stir in pumpkin, salt and nutmeg.  Heat through while well mixing.  Add pepper, taste and adjust seasoning if necessary.  Place in a serving dish and top with sage if using and serve.

Note:               You may not need all the vegetable

                        broth as you cook the rice.  Taste

                        rice to see if tender after 4 cups.

                        Then add ¼ cup at a time until

                        tender.

Note:               It is always best to use fresh nutmeg.  Just take the nut-like nutmeg and grate using a fine grater.  Be careful not to overdo it and taste to meet your pallet.  If you don’t have fresh nutmeg, then use ground nutmeg from the spice isle.
 

Note:               This is a vegan dish but you could use chicken broth if that is what you have on hand.

Ideas for Future Efforts

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What is Risotto? Make it Anytime of the Year.

I know when you think of Italian food or Italy, pasta and pizza are the first foods that come to mind.  But in Northern Italy, rice is a big thing.  Actually the dish is called "Risotto" and it comes in many flavors.  Well the rice doesn't but the additional ingredients give you all sorts of possibilities.

Two of them are recipes this week.  Tuesday is a "Pumpkin Risotto" and then Wednesday we break some rules.  We do risotto in a "Slow Cooker" and it's called "Slow Cooker Risotto with Sweet Corn, Bacon & Basil" and is great in the summer sweet corn season.

So what is Risotto?  It's a rice dish made with a short grain rice such as "Arborio" (most common available in USA), "Baldo" or "Carnaroli."  The rice is cooked in broth to a creamy consistency.  Most risotto uses olive oil or butter, onions, the rice, wine and/or broth of some type (chicken, vegetable, beef for example).  Added ingredients such as pumpkin (mentioned above), mushrooms or other items.  Then it is usually finished off with a little butter, grated cheese and/or heavy cream.  The rice is still al dente when the dish is finished and creamy.

To make risotto, you start with a couple of pans.  One to heat the broth you will be adding to the rice.  The heating of the broth is a most to create a great finished product.  The other can be a large skillet or sauce pan to heat the oil or butter before sautéing onions.  It may be best to remove them once done.  Then you add the rice and sauté it in the oil or butter for a few minutes.  Next you would add the wine (if using and it should be warmed too) and let it be absorbed.  Add the onions back and start adding broth a ladle at a time.  Stirring the rice mixture occasionally as the rice continues to absorb the liquid.  Once all the broth has been absorbed, you finish it off with a little butter, grated cheese or heavy cream depending on what the recipe needs.

Now there are some people who do it a little different.  Some won't use butter in the beginning while others won't use it at all or the heavy cream either.  Depending on the recipe, the wine may be white or red.  Some like to finish the dish by removing it from the heat, placing a lid on it and letting it sit 2 or 3 minutes before serving.

You can make up your own mind on which way you like it best.  Remember that this dish can be served as a first course or a main entrée.  So it has some flexibility to it.

Give one of these recipes a try or some other that sounds interesting to you.  If you're not sure, order it at a restaurant to decide if it is something you like and maybe then make on your own.

"Happy Cooking" until next week and please share with family and friends.

Cherry Almond Snowdrops

Cherry Almond Snowdrops

(about 3 dozen)

 

Ingredients:

2 cups plus 2 tbsp. Cake Flour

1¼ cups Powdered Sugar, divided

¼ tsp. Salt

1 cup Unsalted Butter, cold & cubed

2 tsp. Vanilla Extract

½ tsp. Almond Extract

½ cup Dried Cherries, chopped

¼ cup Almonds, toasted & finely chopped

Directions:

Place flour, ¾ cup sugar and salt in a food processor and pulse to combine.  Add butter and both extracts to flour mixture and pulse until mixture resembles little peas.  Add cherries and almonds, then pulse to combine.  Dough will be crumbly.  Shape dough into 1 inch balls pressing firmly to adhere.  Place on an ungreased baking sheet 1 inch apart.  Bake in a pre-heated 350 degree oven for 10-12 minutes or until lightly browned.  Cool cookies in pan for 10 minutes.  Now roll warm cookies in remaining powdered sugar and place on wire rack to cool completely.

Note:               To toast the almonds, place in a skillet over low heat.  Stirring occasionally, heat until lightly browned and fragrant.

Ideas for Future Efforts

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Cherry Christmas Cookies

Cherry Christmas Cookies

(6 dozen)

 

Ingredients:

1 cup Unsalted Butter, room temperature

1 cup Powdered Sugar

1 large Fresh Egg

1 tsp. Vanilla Extract

2¼ cups All-Purpose Flour

2 cups Candied Cherries (red & green colored), halved

1 cup Pecan Halves

Directions:

In a large mixing bowl, cream the butter and sugar together.  Add the egg and vanilla and beat until fluffy.  Add flour a half cup at a time until well mixed.  Stir in the cherries and pecans and then chill dough for an hour.  Divide dough in thirds and form each piece into a 10 inch roll or log.  Wrap each roll in plastic and place in a large freezer bag.  Freeze until solid.  Take one roll at a time and slice into 24 pieces.  Place on an ungreased baking sheet and put in a pre-heated 325 degree oven for 10-12 minutes or until edges are golden brown.  Cool on wire racks.

Note:               You get about 2 dozen cookies out of each roll of frozen dough.  The frozen rolls will last a few months in the freezer.  That way you can always have some ready to bake on short notice.

Ideas for Future Efforts

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Cookies for the Holidays

During the "Christmas Holiday" season, seems everyone likes making and eating special cookies.  I'm no different and enjoy both the making and the eating.  I have several cookie and bar recipes in the "Desserts & Baking" recipe tab above.  They include "My Favorite Thumb Print Cookie" and "Chocolate Krinkles" which are two of my favorites.

I happen to love cherries in many different ways including fresh, dried, candied, jarred and even frozen.  In my searching for new ideas and recipes, I found two cookie recipes that involve cherries.  So  I'm sharing those with you this week.

Wednesday's recipe is for "Cherry Christmas Cookies" and use red & green candied cherries.  On Thursday, I have "Cherry Almond Snowdrops" that are rolled in powdered sugar after baking.  If you like cherries at all, I believe these will both be a big hit for you.

I'm, like most of you, busy with the "Holiday Season" and have little other time between shopping, decorating and baking.  And many other aspects of the season too.  So I'm not making this post long so you can get back to what needs to get done.  But did want to share those cherry recipes for cookies.

"Happy Cooking & Baking" until next week and please help spread my food blog to family and friends.  Thank you and these recipes work well for "Hanukkah" too which just started yesterday.

Loaded Baked Potato Casserole (GF)

Loaded Baked Potato Casserole (GF)

(12 servings)

 

Ingredients:

2 whole Garlic Bulbs

1 tbsp. Canola Oil

8 slices Bacon

3 large Green Onions, sliced

4 lb. Red Potatoes

1 (16 oz.) container Sour Cream

1½ cups Shredded Cheddar Cheese, divided

1/3 cup Unsalted Butter, room temperature

¼ cup Milk

½ tsp. Kosher Salt

¼ tsp. Black Pepper

1/8 cup Chives, minced (optional)

Directions:

Remove papery outer skin from garlic bulb.  Cut top off of garlic bulb and brush with oil.  Wrap each bulb in foil and bake in a pre-heated 425 degree oven for 30-35 minutes.  Let cool 10 minutes before using.  In a large skillet while garlic is baking, cook bacon over medium heat until crisp.  Remove to paper towel lined plate and reserve 2 tbsp. of bacon drippings.  In same skillet, cook onion in the drippings until tender and then set aside.  Crumble bacon.  Place potatoes in a large pot and cover with water.  Bring to a boil and cook 15-20 minutes or until tender.  Drain and transfer to a large mixing bowl.  Mash potatoes, squeeze softened garlic over top.  Stir in bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper.  Combine all and transfer mixture into a 9x13 baking dish that has been buttered.  Top mixture with remaining cheese and place in a pre-heated 350 degree oven uncovered for about 15 minutes or until cheese has melted.  Remove, garnish with chives and serve.

Note:               This dish can be made ahead of time and refrigerated.  Just don’t add cheese topping at this time.  Remove from refrigerator 30 minutes before placing in the oven.  Adjust baking time to about 45 minutes and cover with foil during this baking time.  Remove foil and continue another 15 minutes after topping with the remaining cheese.

Ideas for Future Efforts

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Corn Pudding (GF)

Corn Pudding (GF)

(8-12 servings)

 

Ingredients:

4 tbsp. Unsalted Butter (plus extra for baking dish)

3¼ cups Milk, divided

2 tsp. Sugar

1 tsp. Kosher Salt

1 cup Cornmeal

2 cups Whole Kernel Corn (fresh or frozen)

¼ tsp. Cayenne Pepper

4 large Fresh Eggs, separated & room temperature

¼ tsp. Cream of Tartar

Directions:

In a medium sauce pan over medium-high heat, combine butter, 3 cups of milk, sugar and salt.  Bring to a simmer and when butter has melted, reduce heat to medium-low.  Slowly add cornmeal as you whisk constantly.  Now add in corn and pepper while continuing to whisk until thickened (3-5 minutes).  Remove from heat and transfer to a large mixing bowl.  In a small bowl, whisk egg yolks and remaining ¼ cup of milk together.  Set both of these bowls aside.  In a medium bowl, beat the egg whites and cream of tartar with an electric mixer until you have stiff peaks.  Now combine a ½ cup of cornmeal mixture with the egg yolk mixture and then add back to the remaining cornmeal mixture bowl.  Take egg whites and slowly fold in 1/3 of them into the cornmeal mixture.  Then gently fold in the rest of the egg whites.  Transfer this batter into a buttered 7x11 baking dish.  Place in a pre-heated 400 degree oven and bake for about 35 minutes.  The top should be browned and puffy and the dish should jiggle slightly.  Remove to a rack and cool slightly before serving warm.

Note:               If you like a little kick to your dish, try adding a fresh jalapeno pepper or two.  Remove seeds, dice finely and add to mixture when you add the corn.

Ideas for Future Efforts

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Gluten-Free Side Dishes for the Holidays

Thanksgiving is over but there is still the holiday season of December ahead of us.  For those that need a gluten-free diet, making a holiday meal can be challenging.  It's not hard to find GF recipes for turkey, prime rib or beef brisket.  The side dishes though can be a whole different issue.

Green bean casserole and gravies usually have gluten in them, for example.  You can today find GF cream of mushroom soup and fried onions but only at some grocery stores  As for gravies, you might try using "Potato Starch" as your thickener.

Just a reminder, that all turkeys are not GF.  Be sure to check the label as some have gluten in the liquid they inject into the turkey.

I came across a recipe in the paper recently that didn't mention being gluten-free.  However, as I looked at it, I noticed it was gluten-free.  I tried it and was very pleased with the results.  I'm posting that recipe tomorrow.  It's for "Corn Pudding" and it makes a great side dish to any special holiday meal.

Thursday's  recipe is for "Loaded Baked Potato Casserole" and it too makes a great side dish to that holiday dinner.

If you are looking for some good GF pasta products, I've found a couple that I really think hit the mark.  These two companies do have product in stores but it is a very limited number of stores.  But they offer online sales too.  The first is "Leo's Gluten-Free"  out of Illinois and they make great ravioli, gnocchi and other pasta products.  Find them at www.leosglutenfree.com  and give them a try.  The other company is "BiAglut" and there products are made in Italy.  The elbow pasta I use in the GF Mac & Cheese recipe that I posted back on 11-5-15 is from them.  To order from them go to www.BiAglutUSA.com and give them a shot.  Be sure to check on their websites if someone handles their products in your area.

Hope this helps you in planning future holiday dinners.  "Happy Cooking" until next week.