Holiday Season

My blog crew told me to take off the week between Christmas and New Year's to play with and their new items from Santa.  So that's what I'm doing.

HAPPY HOLIDAYS to everyone.  I hope you have a great holiday season.

Next week we will have a couple of soup recipes using "Butternut Squash" as the main ingredient.  I believe you will enjoy both of the soups as winter is kicking in (at least here).

"Thank you" also for checking out my food blog in 2016.  If there is anything you want to learn about and a recipe you are looking for, please let me know.  I'll do my best to get results of the request back on the blog.

Roasted Tomato and Bacon Dip

Roasted Tomato and Bacon Dip

(24 servings)

Ingredients:

2 pints Cherry Tomatoes, halved

6 cloves Fresh Garlic, peeled and smashed

2 sprigs Fresh Oregano, leaves only and chopped

2 sprigs Fresh Thyme, leaves only and chopped

¼ cup Extra-Virgin Olive Oil

Salt and Pepper as needed

6 slices Smoked Bacon, cooked and crumbled

18 oz. Whipped Cream Cheese, room temperature

1 cup Mozzarella Cheese, grated

½ cup Parmesan Cheese, grated

Salt and Pepper to taste

Crostini, Crackers and/or Fresh Vegetables

Directions:

In a large bowl, combine tomatoes, garlic, oregano, thyme, oil, salt and pepper.  Spread onto a rimmed baking sheet and place in a pre-heated 450-degree oven for 1- to 12 minutes or until tomatoes are slightly charred.  Let cool slightly as you mix remaining ingredients together in a large bowl.  Now add in tomato mixture and combine until tomatoes are evenly distributed.  Place in a 1 qt. baking dish and bake in the pre-heated oven for 15 to 18 minutes or until golden brown on top.  Serve with crostini, crackers and/or fresh vegetables.

Note:               Try using different colored cherry or grape tomatoes when available for a slightly different taste and look.

Ideas for Future Efforts

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Baked Ricotta Dip

Baked Ricotta Dip

(10 servings)

Ingredients:

4 cups Ricotta Cheese

1 cup Pecorino Romano Cheese, finely grated

4 tsp. Fresh Oregano Leaves, finely chopped

½ tsp. Salt

¼ tsp. Black Pepper

1 tbsp. Extra-Virgin Olive Oil (plus to coat dish)

Crostini, crackers and/or fresh vegetables

Directions:

Combine in a medium bowl, the ricotta, all but a ¼ cup of Romano cheese, oregano, salt and pepper.  Scrape mixture into a oiled 1 qt. baking dish and place in a pre-heated 300-degree oven for about 30 minutes.  Bake until heated through and Romano cheese has melted.  Serve warm with crostini, crackers and/or fresh vegetables.

Note:               You can change the fresh oregano to basil or another herb of your pleasure to adjust the taste.

Ideas for Future Efforts

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A Couple of Hot Dips for New Year's Eve Parties

As December is coming to an end, we are all gearing up to party in the New Year.  I have a couple of “Hot Dips” for you to try at the party this year.

The first is “Baked Ricotta Dip” and its Wednesday’s recipe this week.  I’m always looking new dishes to have at parties and I’m happy to have found this one.

Thursday, we have “Roasted Tomato and Bacon Dip” to try.  I found a recipe and made some modifications for my taste-buds.  I think you will love this one too.

Since these recipes are out before Christmas and Christmas Eve, you might want to serve them at one of those holiday get-togethers.

While I’m at it, I would like to wish everyone a “Wonderful Holiday Season” for the ones you celebrate.  For me it is “Christmas” and being with family.

It is also hard to believe the 2016 is coming to a fast close.  It has been an interesting year all around the world.  Both good and bad.  Let us hope that 2017 will bring more good than bad for all of us.

“Happy Cooking” and “Thank You” for checking out my food blog.  I hope I have brought you some good in your life by it.

Stove-Top Peanut Brittle (GF)

Stove-Top Peanut Brittle (GF)

(1 batch)

Ingredients:

1 lb. Unsalted Skinless Roasted Peanuts

3 ½ cups Sugar

1 cup Water

1 cup Unsalted Butter, extra for greasing pan

½ tsp. Fine Salt

Directions:

Place peanuts on a baking sheet and place in a pre-heated 400-degree oven for 5 minutes.  Remove and set aside.  In a medium sauce pan, combine sugar and water.  Cook over medium heat, swirling pan often, until mixture is a medium caramel color.  Now stir in butter and salt and raise heat to medium-high.  Stir in peanuts and when they are evenly coated with caramel, pour onto a buttered baking sheet.  Let cool at room temperature at least one hour before breaking into pieces.  Store in a lidded container for up to 3 weeks.

Note:               I like cashews and will substitute them for the peanuts sometimes.

Ideas for Future Efforts

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Flourless Chocolate Almond Cookies (GF)

Flourless Chocolate Almond Cookies (GF)

(3-4 dozen)

Ingredients:

3 cups Confectioners’ Sugar, plus more for dusting

½ cup Cocoa Powder

½ tsp. Salt

5 large Fresh Egg Whites, room temperature

1 tsp. Vanilla Extract

3½ cups Almonds, toasted and finely chopped

Directions:

In a medium bowl, whisk together the sugar, cocoa and salt.  In a large bowl, whisk the egg whites until foamy; add vanilla and beat another minute.  Gradually add the nuts and the sugar mixture, stirring until a loose sticky dough forms.  Line baking sheets with parchment paper.  Use a spoon to drop tablespoon size mounds of dough onto the sheets, about 3 inches apart.  Keep consistent size as dough will spread.  Place baking sheets in a pre-heated 350-degree oven for 20 to 25 minutes or until hardened on the outside.  Cool completely on the sheets.  Then remove with a spatula and dust with a little more of the sugar before serving.  Store in an airtight container.

Note:               If you like walnuts, try them in place of the almonds.          

Ideas for Future Efforts

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Gluten-Free Holiday Treats

Who ever said people that need to be “Gluten-Free” can’t enjoy the holidays.

I know it’s hard to find treats period that are GF and taste like you would want more.  But I think that I have a couple this week that should fill that void.

Wednesday, I have a recipe for “Flourless Chocolate Almond Cookies (GF)” that should make your mouth water.

Then on Thursday, I have “Stove-Top Peanut Brittle (GF)” that will please your sweet tooth.

All of you that don’t need to be GF, you’re going to like these 2 recipes as well.

With the holidays here, anyone needing a good gift for someone needing help in the kitchen, try my “Cookbook” to fill a need.  You can order it at the link above as a physical book or as an “E-book” to finish your holiday shopping.  It works on most devices.

“Happy Cooking” until next week and enjoy the “Holiday Season” too.  Thanks.

Spinach and Feta Sweet Potato Crusted Quiche

Spinach and Feta Sweet Potato Quiche

(4 servings)

Ingredients:

2 medium Sweet Potatoes, peeled and sliced 1/8 inch thick

1 tsp. Canola Oil

½ cup Yellow Onion, sliced

1 (5 oz.) bag Fresh Baby Spinach

½ cup Milk

¼ tsp. Kosher Salt

¼ tsp. Black Pepper

¼ tsp. Crushed Red Pepper

4 large Fresh Eggs

2 large Fresh Egg Whites

1½ oz. Feta Cheese, crumbled

Directions:

Coat a 9-inch pie plate with cooking spray.  Layer sweet potatoes in slightly overlapping concentric circles on bottom and up sides of plate, cutting slices in half to fit (rounded side up) around the sides.  Coat potatoes with cooking spray.  Bake in a pre-heated 350-degree oven for 20 minutes.  Place plate on a wire rack.  Increase oven temperature to 375 degrees.  Heat a large nonstick skillet over medium heat.  Add oil and onion and sauté 3 minutes. Add spinach and continue 3 more minutes.  Remove from heat and let cool.  In a medium bowl, combine the milk through egg white ingredients with a whisk.  Arrange spinach mixture in crust and then pour egg mixture over spinach.  Sprinkle with feta cheese.  Place in the hot oven and bake for 35 minutes or until mixture is set.  Remove and let sit 5 minutes before cutting and serving.

Note:               If you don’t want to use the sweet potato crust, buy a pie crust and par-bake before continuing with recipe.

Note:               Pick comparable diameters for the potatoes.  Use a mandolin or a food processor to slice the potatoes.

Note:               This recipe is Gluten-Free too.

Ideas for Future Efforts

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Frittata with Brussels Sprouts, Bacon and Gruyere Cheese

Frittata with Brussels Sprouts, Bacon and Gruyere Cheese

(6 servings)

Ingredients:

½ lb. Thick-cut Bacon, diced

2 medium Shallots, halved and thinly sliced

¾ lb. Brussels Sprouts, halved and sliced ¼ inch thick

to taste Kosher Salt

to taste Black Pepper

8 large Fresh Eggs

2 tbsp. Milk

1 cup Gruyere Cheese, shredded

¼ cup Fresh Chives, snipped

Directions:

In a 12-inch nonstick ovenproof skillet, cook bacon over medium-high heat, stirring occasionally, until softened (5 minutes).  Add shallots and continue cooking and stirring occasionally until softened (3 minutes).  Add Brussels Sprouts, season with salt and pepper and cook until crisp-tender and lightly browned, tossing occasionally (5 minutes).  Meanwhile, in a large bowl, beat eggs with milk, 1 tsp. salt and ½ tsp. pepper.  Stir in the cheese and chives.  Pour egg mixture over bacon mixture in skillet and cook over medium heat.  Stir gently until eggs start to set and bottom is lightly browned (5 minutes).  Transfer skillet to an oven pre-heated to broil and with a rack 6 inches below broiler.  Broil frittata for 3 to 5 minutes or until center is just set.  Run a rubber spatula around the edge of frittata and slide onto a serving plate.  Cut into 6 pieces and serve.

Note:               If you can’t find Gruyere cheese, use any Swiss cheese you prefer. 

Ideas for Future Efforts

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Brunch Recipes for the Holidays

December has many different holidays that are celebrated.  Usually that means company is visiting.  It could be family or friends.  But they will probably need more than just the holiday meal.

This week I have a couple of recipes that work well for a nice brunch or even just breakfast.  Since it’s the holiday season, they are a little fancier then the typical brunch/breakfast item.

Because it’s a busy season for everyone (including me), I’m limiting my Tuesday posts to what recipe ideas I have for you each week.  I’ll offer more advice after the first of the year.

So Wednesday’s recipe is “Frittata with Brussels Sprouts, Bacon and Gruyere Cheese” and it’s not that difficult to make.  So give it a try.

Then I have “Spinach and Feta Sweet Potato Quiche” for you on Thursday.  This recipe just happens to be “Gluten-Free” and “Vegetarian” for those that need to know.

Hope these give you some ideas for entertaining over the holidays.  I hope you get everything done that is needed for you to enjoy the holidays with family and friends.

“Happy Cooking” until next week and remember my “Cookbook” makes a great gift for someone needing help in the kitchen.  It’s available at the link above or several other outlets both online and in some store locations.  If you can contact me, I’ll be happy to sign the cookbooks too.  It’s also available in digital format for many of your devices.

Sweet Potato and Gouda Gratin

Sweet Potato and Gouda Gratin

(6-8 servings)

Ingredients:

2 lb. Sweet Potatoes, peeled and sliced 1/8 inch thick

1 large Shallot, thinly sliced and rings separated

2 tsp. Fresh Thyme, chopped

1 tsp. Kosher Salt

½ tsp. Black Pepper

2 cups Aged Gouda Cheese, Shredded

4 tbsp. All-Purpose Flour, divided

¾ cup heavy Whipping Cream

¾ cup Chicken Broth

Directions:

Arrange half the sweet potatoes in overlapping rows using any uneven pieces in a shallow 2½ - 3 qt. baking dish.  Disperse half of the shallots over potatoes.  Combine thyme, salt and pepper in a small bowl.  Combine cheese and 1 tbsp. of flour in another bowl.  Sprinkle half the thyme mixture over potatoes followed by half of cheese mixture.  Now arrange remaining sweet potatoes in overlapping rows and top with remaining shallots and thyme mixture.  In a medium bowl, whisk remaining flour with ¼ cup of heavy cream until smooth.  Whisk in rest of heavy cream and the broth.  Pour evenly over ingredients in baking dish and top with remaining cheese mixture.  Place dish in a pre-heated 375-degree oven for 45 to 55 minutes.  Increase temperature to 400-degrees for last 5-10 minutes or until gratin is bubbly and golden brown.  Remove and let rest 10 minutes before serving.

Note:               If you need this to be a vegetarian dish, use vegetable broth instead of the chicken in this recipe.

Ideas for Future Efforts

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Parmesan Crusted Potatoes Gratin

Parmesan Crusted Potatoes Gratin

(10 servings)

Ingredients:

4 lb. Russet Potatoes, peeled and sliced ¼ inch thick

1 tsp. Kosher Salt

6 tbsp. Unsalted Butter

6 tbsp. All-Purpose Flour

1½ cups Milk

1 cup Heavy Whipping Cream

2½ cups Mild Cheddar Cheese, shredded

1 cup Asiago Cheese, shredded

1 tsp. Kosher Salt

½ tsp. Black Pepper

1 medium Sweet Onion, sliced into rings

¾ cup Green Onions, sliced

1/3 cup Parmesan Cheese, shaved

8 Ritz Crackers, crushed

2 tbsp. Fresh Parsley, chopped

Directions:

Place sliced potatoes into a large pot, cover with water by 1-2 inches, add tsp. salt and bring to a boil over high heat.  Reduce heat to medium-low and simmer until just getting soft, 15-20 minutes.  Drain.  In a medium saucepan over medium heat, melt butter and add flour whisking continuously for 2 minutes.  Slowly pour milk and cream into saucepan while whisking and cook for 3 minutes.  Now add cheddar and asiago cheeses and melt thoroughly as you continue to whisk.  Add salt and pepper and whisk until mixed and mixture is smooth and creamy.  Butter a 9x13 baking dish and layer half the potatoes in it.  Top potatoes evenly with sliced onions and green onions.  Then pour 1/3 of cheese mixture over this.  Arrange remaining potato slices and pour remaining cheese mixture over them.  Sprinkle parmesan cheese evenly over the cheese mixture followed by the Ritz crackers.  Place in a pre-heated 400-degree oven for 30 minutes or until hot in center and beginning to brown on the edges.  Remove and sprinkle with parsley before serving.

Note:               This recipe can be made ahead.  If so, pull from refrigerator 30 minutes before putting in oven.  You will need to increase cooking time to 45 -50 minutes or until hot in center and beginning to brown on the edges.

Ideas for Future Efforts

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A Couple of Gratin Dishes for your Chrstmas Dinner

If you haven’t already started, it’s time to plan your menu for “Christmas Dinner” this year.  I have a couple of potato gratin dishes for you to try for one of your sides at the meal.  These both work well for those celebrating “Hanukkah” too.

Many people will make nearly the same dinner at Christmas as they did for Thanksgiving.  You know, turkey, stuffing and mashed potatoes.

But there are a lot of families that change things up too.

Ham, Prime Rib and Roasted Tenderloin are popular entrees at Christmas.  When you try one of these or something else, mashed potatoes just don’t seem to fit.

So I’ve found two great gratin dishes for you to consider this year.  On Wednesday, “Parmesan Crusted Potatoes Gratin” gives you something that works well with beef entrees.

“Sweet Potato and Gouda Gratin” on Thursday would go well with ham or brisket too.

If these don’t entice you, still look for some new dish to add for your holiday dinner.  It’s always enjoyable to add something new to your traditions.

I have plenty of ideas for you in the “Recipe Tabs” above from appetizers to desserts and everything in between.  So check them out and give one or more a try.

Also, as we mention the holiday season, if you have someone new or inexperienced in the kitchen don’t forget my “Cookbook” which could be a great holiday gift.  “More Than Your First Cookbook” is available at the link on the right at the top of this post.  Or contact me directly and you can get a signed copy with even a discount.

“Happy Cooking” until next week and enjoy all the holiday season too.  Thanks.

Loaded Potato Soup

Loaded Potato Soup

(6 servings)

Ingredients:

2 lb. Russet Potatoes, peeled and cubed

¼ cup All-Purpose Flour

2 cups Milk

1 cup Chicken Broth

¾ cup Sour Cream

1¼ tsp. Kosher Salt

½ tsp. Black Pepper

¾ cup Sharp Cheddar Cheese, shredded

6 slices Bacon (your favorite), cooked and crumbled

3 tbsp. Fresh Chives, snipped

Directions:

In a 4 qt. pot, add potatoes covered by 2 inches with cold water.  Bring this to a boil over high heat, reduce to medium heat and simmer about 15 minutes or until tender.  Remove from heat and drain.  Return potatoes to pan and mash with a potato masher to desired consistency.  In a medium bowl, whisk together the flour, milk and broth.  Now stir this mixture into the potatoes.  Cook over medium heat, stirring often, about 5 minutes or until it thickens and is bubbly.  Remove from the heat and stir in the sour cream, salt and pepper.  Serve in bowls and top with the cheese, bacon and chives. 

Note:               You can try other varieties of potatoes, but results may not be as creamy.

Ideas for Future Efforts

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Butternut Squash and Corn Soup

Butternut Squash and Corn Soup

(10 servings)

Ingredients:

1 large (3 lb.) Butternut Squash

1½ tsp. Kosher Salt

1 tbsp. Honey

3 medium Yellow Onions, chopped

1 head Fresh Garlic, cloves peeled

½ cup Butter

2 tbsp. Fresh Sage Leaves, chopped

5 medium Carrots, coarsely chopped

2 qt. Chicken Broth

½ tsp. Hungarian Paprika

½ tsp. Black Pepper

¼ tsp. Nutmeg, grated (fresh if possible)

3 cups Corn Kernels (see note)

½ cup Crème Fraiche or Sour Cream

2 tbsp. Flat-Leaf Parsley, chopped

Directions:

Split squash length-wise and scrape clean.  Set it cut-side up in a 9x13 baking dish and score the flesh in a crisscross pattern.  Sprinkle with ½ tsp. salt and spread the honey over it.  Place in a pre-heated 375-degree oven to roast for an hour and a half, basting occasionally.  Remove and let cool.  In a large Dutch oven over medium heat, cook onion and garlic in the butter.  Stir occasionally while it cooks 20 to 25 minutes or until golden.  Next add the sage and carrots cooking 5 minutes more.  Scrape squash from shells into the onion mixture and add 1½ qt. of broth.  Cover and bring to a boil over high heat.  Reduce heat and simmer for 30 minutes or until carrots are very tender.  Now puree soup in batches until smooth in a blender or food processor.  Return to Dutch oven and add in remaining salt, the pepper and nutmeg.  Now over medium heat, add the corn and heat through (about 5 minute) until corn is tender.  Thin soup with remaining broth to your desired consistency.  Serve in bowls with a little crème fraiche or sour cream and a sprinkle of parsley.

Note:               Depending on the time of year that you make this soup, use frozen or fresh corn.  It takes 3 or 4 ears of fresh corn depending on size of ears.

Ideas for Future Efforts

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Falll Soups to Try

First off, it’s “Thanksgiving” week and I want to wish everyone a “Happy Thanksgiving” and hope you enjoy the long holiday weekend.  Eating, shopping and football; who could want more?

Because of the week it is, I will be short.

We are coming into colder weather and “Soup” always sounds like a great way to warm up.  So I have couple of soups that should do the trick.

Squash is always big in the fall and butternut is one of the most popular these days.  So give “Butternut Squash and Corn Soup” a try with the recipe coming on Wednesday.

Thursday, offers “Loaded Potato Soup” for your palate.  It’s kind of like a loaded baked potato but in liquid form.

Some quick Thanksgiving tips.  Don’t overeat, enjoy the family and friends, have fun with the leftovers and get a nap in because it’s important to your peace of mind over the holidays.

“Happy Cooking” until next week and be sure to share my link with others.  Thanks.

PS:  Just want you all to know that I am very “Thankful” for you following my food blog and truly hope it has helped you or someone you know.

Parmesan and Roasted Garlic Mashed Potatoes (GF)

Parmesan and Roasted Garlic Mashed Potatoes (GF)

(10 servings)

Ingredients:

1 whole Garlic Head

¼ tsp. Olive Oil

3 lb. Fresh Potatoes, cut into 1 inch pieces (see note)

3 tbsp. Unsalted Butter

1¼ cups Buttermilk, room temperature

1 tsp. Kosher Salt

½ tsp. Black Pepper

¾ cup Grated Parmesan Cheese

Directions:

Cut the top ½ inch off the head of garlic, drizzle with the oil and wrap in completely in foil.  Place this on a baking sheet in a pre-heated 400-degree oven for 50 minutes or until very tender.  Remove from oven and foil.  Separate cloves and squeeze pulp out of each into a small bowl and set aside.  Place potato pieces in a large pot, covered with water by 2 inches, over high heat and bring to a boil.  Reduce heat and simmer for 15 minutes or until very tender.  Drain.  Using a potato ricer, rice potatoes over a large bowl.  Stir in butter until melted.  Gradually stir in buttermilk, salt, pepper, garlic and cheese.  Serve at once or keep warm until ready to serve.

Note:               Use your favorite potato or potatoes for this recipe.  Combining two different potatoes makes for a nice change too.  Try using half russets and half Yukon golds.

Note:               If you don’t have a potato ricer, use a potato masher but be gentle.  A ricer gives you a much lighter product.

Ideas for Future Efforts

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Potato, Cauliflower and Carrot Mash (GF)

Potato, Cauliflower and Carrot Mash (GF)

(8 servings)

Ingredients:

3 cups Baby Gold Potatoes, halved

3 cups Cauliflower Florets

3 cups Carrots, coarsely chopped

½ tsp. Salt

4 oz. Semisoft Cheese with Garlic and Herbs

Directions:

Place all the vegetables in a Dutch oven with salt and cover with water by 1 inch.  Over high heat, cover and bring to a boil.  Reduce heat to medium and cook, covered, for about 20 minutes or until tender.  Drain vegetables reserving some of the water.  Using a potato masher, mash to desired consistency, adding reserved water as needed.  Stir in the cheese until melted and combined.  Season to taste with salt and pepper.  Cover and keep warm until ready to serve.

Note:               You can change the portions on potatoes, cauliflower and carrots to meet personal taste.

Ideas for Future Efforts

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Gluten-Free Thanksgiving Side Dishes

“Thanksgiving” and other big holiday meals don’t have to be difficult or that much different from traditional ones just because you can’t have “Gluten” in your diet.

Turkey shouldn’t be a problem, even if you stuff it with something.  You just need to pay attention to your ingredients and work space.

You can make stuffing or dressing using gluten-free breads or rice.  Other side dishes work the same way.  Last week on this blog I offered two different recipes for “Cranberry Sauce” and they are gluten-free.

This week I have two potato recipes for you to give a try.  Wednesday’s “Potato, Cauliflower and Carrot Mash” has a mixture of ingredients from your usual mashed potatoes.  But it is quite tasty.  Then on Thursday, we take regular mashed potatoes up a notch with garlic and parmesan cheese.  Because you roast the garlic it changes how it effects the dish.  So be sure to try “Parmesan and Roasted Garlic Mashed Potatoes” soon.

There are a couple of tips to remember when making any kind of mashed potatoes.  If you use baking potatoes, like russets, soak them in cold water first.  This releases some of their starch and your finished product won’t be so gluey.

Also, if you don’t have a “Potato Ricer,” put it on your “Christmas Wish List” because they improve mashed potatoes.  It helps make them lighter and fluffier.

If you get your mashed potatoes done before everything is ready to serve, keep them warm.  Use a heatproof bowl and cover with plastic wrap.  Set the bowl over a sauce pan with gently simmering water.  This will keep them warm and won’t scorch.

Hope you enjoy these recipes and that I’ve been a little bit of a help as you get ready for the holidays.  “Happy Cooking” until next week and please share this site with others.  Thanks.

Cranberry Sauce with Orange Liqueur

Cranberry Sauce with Orange Liqueur

(8 servings)

Ingredients:

1 (12 oz.) pkg. Fresh Cranberries, divided

¾ cup Sugar

2½ tbsp. Water

2 tsp. Fresh Orange Zest

1 tbsp. Orange Liqueur

½ tsp. Kosher Salt

½ tsp. Black Pepper

Directions:

Reserve a ½ cup of cranberries.  Place remaining cranberries, sugar, water and zest in a medium sauce pan over medium-low heat.  Cook stirring often for about 10 minutes.  Increase heat to medium-high and add the orange liqueur.  Cook 8 minutes or until juices begin to thicken.  Remove pan from heat and stir in the ½ cup of cranberries, salt and pepper.  Cool and then refrigerate in an airtight container at least over night or up to a week before use.

Note:               You can use frozen cranberries if fresh ones are not available.

Ideas for Future Efforts

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Basic Cranberry Sauce

Basic Cranberry Sauce

(2½ cups)

Ingredients:

1 lb. Fresh Cranberries

¾ cup Sugar

½ tsp. Kosher Salt

1 tbsp. Fresh Orange Zest

¼ cup Water

Directions:

Combine all the ingredients in a 2-quart sauce pan over low heat.  Cook stirring often until most of the cranberries have popped.  This will take around 15 minutes.  Remove from heat and let cool.  Put in airtight container and refrigerate at least overnight and up to a week ahead of use.

Note:               You can use frozen cranberries if you can’t find fresh ones.  You can also adjust the sugar to personal taste.

Ideas for Future Efforts

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Thanksgiving is Coming

The “Thanksgiving” season is upon us.  We are all starting to plan our big meal for that day. 

Most people will serve turkey as it’s the Thanksgiving entrée of choice.

But while many will serve similar meals, most have their own twists on how they do it.  Many have recipes handed down for generations for some special dish to serve everyone.

Today, I have two recipes for a side dish that is as tied to Thanksgiving as turkey.

It’s “Cranberry Sauce” and as I said it goes hand in hand with turkey.

I just received some fresh cranberries that were handpicked from a bog in Wisconsin.  I can’t wait to use them.

If you have never tried cranberry sauce, you owe it to yourself to give it a try.  Especially fresh cranberry sauce.  The canned version is and alright substitute if fresh are not available, you really want the fresh ones.

Cranberry sauce is great with all the other leftovers of the holiday feast too.  Try a turkey sandwich with the cranberry sauce and leftover stuffing.  There’s a recipe for this under the “Sandwich” recipe tab above.

So Wednesday’s recipe is for “Basic Cranberry Sauce” to get you started.  Then on Thursday, we have a jazzed up one called “Cranberry Sauce with Orange Liqueur.”  Now the best orange liqueur to use would be “Grand Marnier” but there are other less expensive ones too.

So enjoy giving one of these recipes a try this year at your “Thanksgiving Feast” and “Happy Cooking” until next week.

Cauliflower Polenta

Cauliflower Polenta

(4 servings)

Ingredients:

1 (10 oz.) pkg.  Fresh Cauliflower Florets

2 cups Chicken Broth

1 cup Water

¼ tsp. Kosher Salt

½ cup Quick-Cooking Polenta

1 tbsp. Unsalted Butter

Directions:

Place cauliflower in a food processor and pulse until finely chopped.  In a medium sauce pan, bring broth, water and salt to a boil over high heat.  Slowly add polenta, stirring constantly with a whisk.  Reduce heat to a simmer for 5 minutes.  Add cauliflower and continue cooking 5 more minutes, stirring constantly.  Remove from heat and stir in butter.  Serve when ready.

Note:               This goes great with “Beef and Vegetable Ragout” recipe on my food blog, “Cabana Boy Cooks.”

Ideas for Future Efforts

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Beef and Vegetable Ragout

Beef and Vegetable Ragout

(4 servings)

Ingredients:

2 tbsp. Olive Oil

1 lb. Ground Sirloin (90% lean)

1 tbsp. Worcestershire Sauce

1 tsp. Black Pepper, divided

¾ tsp. kosher Salt, divided

½ tsp. Garlic Powder

½ tsp. Onion Powder

3 Green Onions, white and green parts sliced and divided

½ cup Frozen Pearl Onions, thawed

3 cups Fresh Tomatoes, chopped, divided

1 tbsp. Ketchup

1 cup Chicken Broth, divided

1 tbsp. Cornstarch

1 tbsp. Fresh Chives, chopped

Directions:

In a large skillet, heat oil over medium-high heat.  Add meat and cook 5 minutes, stirring to crumble.  Stir in Worcestershire sauce, ½ tsp. pepper, ½ tsp. salt, garlic powder, onion powder and white parts of the green onions.  Cook 2 minutes and then remove using slotted spoon from pan and set aside.  Add pearl onions to pan and cook 2 minutes.  Now add 2 cups of tomatoes and ketchup cooking another 3 minutes.  In a small bowl, combine ¼ cup broth with cornstarch using a whisk.  Add cornstarch mixture, remaining broth, remaining pepper and remaining salt.  Cook this mixture 3 minutes or until thickened.  Stir back in the meat mixture, green part of green onions and remaining tomatoes.  Heat mixture through, sprinkle with chives and serve over noodles, rice or Cauliflower Polenta (see note).

Note:               Cauliflower Polenta recipe will be posted on blog the after this recipe appears.  Check recipe tabs for “Sides” on “Cabana Boy Cooks” food blog.

Ideas for Future Efforts

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