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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