Meal: New Years Eve

I have the pleasure of hosting the New Years Eve party for our friends this year. These recipes are easy to eat while socializing.

Crab Rangoon Wonton Cups:
I absolutely love crab Rangoon but hate that it's deep fried so I rarely eat it. But I thought it would be a great variation to make them in baked wonton cups.

Ingredients
1 16-oz package wonton wrappers
1/4 cup reduced-fat or fat-free sour cream
2 (8 ounce) packages reduced-fat cream cheese, at room temperature
2 teaspoons soy sauce
1 cup crab meat
4 green onions
1 clove garlic, minced
1 teaspoon ginger, minced
1 tsp granulated sugar

Preheat oven to 350 degrees. Coat the inside of miniature muffin pans. Place wonton wrappers in pan and use fingers to create a fluted shape. Lightly spray wrappers with cooking spray. Bake for 8 minutes. Repeat until all wontons are baked. Allow to cool and set aside.

Clean and slice the green onions thinly, reserving 1/2 cup of the green tops to be used as a garnish. Beat together the sour cream, cream cheese and soy sauce until smooth. Fold in crab meat, onions (all but the reserved), garlic, ginger and sugar. Spoon 1 heaping tablespoon of the mixture into each wonton cup and line them on a baking sheet. Bake at 350 degrees for 9 to 10 minutes. Sprinkle the tops with the reserved green onion tops and serve hot.

*Wonton cups can be made the day before. Allow to cool completely and store in an air tight container.







Brie Cherry Pastry Cups:
I absolutely love brie baked in puff pastry and think these miniatures are just as wonderful. Any fruit preserve can be used such as apricot or even cranberry.

Ingredients
1 sheet frozen puff pastry, thawed
1/2 cup cherry preserves
4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes
1/4 cup chopped pecans or walnuts

Unfold puff pastry; cut into 36 squares and press into greased mini muffin tins. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts. Bake for 3-5 minutes or until cheese is melted.


Taste of Home




Baked Veggie Chips:
These chips are easy, colorful and great to make ahead of time. Not only that but they are an excellent way to get in your veggies.

Ingredients
1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat. Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Taste of Home



Creamy Cucumber Yogurt Dip:
Serve this dip along with the Baked Veggie Chips.

Ingredients
1 carton (8 ounces) reduced-fat plain yogurt
4 ounces reduced-fat cream cheese
1/2 cup finely chopped seeded peeled cucumber
1-1/2 teaspoons finely chopped onion
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. Cover and refrigerate until chilled.

Taste of Home




Chicken, Artichoke and Spinach Calzone:
The flavors in this dish are amazing and the fresh lemon zest adds so much.

Ingredients
2 chicken breasts, cooked and diced
1 package frozen artichoke hearts, defrosted with extra water squeezed out
2 packages frozen spinach, defrosted with extra water squeezed out
2 cups provolone cheese, shredded
1 cup Asiago cheese, grated
Zest of 1 lemon
8 springs of thyme, leaves removed
2 cloves garlic, grated
Salt and freshly ground black pepper
2 packages refrigerated pizza dough
1 tablespoon extra-virgin olive oil

Preheat oven to 400ºF. In a large bowl, combine the diced chicken artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper. Unroll the pizza doughs onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much. Pour half of the filling into the middle of one of the doughs, shaping it into a thick log running lengthwise down the center of the dough. Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Repeat with the remaining dough and filling. Brush dough with olive oil. Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.

Rachael Ray



Spicy Italian Sausage and Fresh Mozzarella Calzone:

Ingredients
1 lb spicy Italian sausage, casings removed
16oz fresh mozzarella, sliced
2 tbsp fresh basil, chopped
2 tsp fresh oregano, chopped
2 cloves garlic, minced
1/4 tsp black pepper
2 packages refrigerated pizza dough
1 tablespoon extra-virgin olive oil
8 oz tomato sauce

Preheat oven to 400 degrees. In a skillet, cook sausage over medium high heat, breaking up the meat into small pieces. Drain fat and transfer to a bowl. Mix in basil, oregano, garlic, and pepper. Unroll the pizza doughs onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much. Pour half of the filling into the middle of one of the doughs, shaping it into a thick log running lengthwise down the center of the dough. Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Repeat with the remaining dough and filling. Brush dough with olive oil. Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing. Warm the tomato sauce and serve in a bowl along side the calzone for dipping.



Peppermint Bark:
I love all things peppermint but add in chocolate and you've won my heart.

Ingredients
20 oz baking chocolate
20 oz white baking chocolate
10 candy canes, crushed
1 tsp peppermint extract

Melt the baking chocolate according to package instructions. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Place in the freezer for 5 minutes or until hardened. Meanwhile, melt the white baking chocolate according to package instructions. Once melted, add the peppermint extract and stir.

Remove the baking sheet from the freezer. Pour the melted white baking chocolate on top of the chocolate lined baking sheet, spreading it out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the white chocolate and gently press them in with yours hands. Return the pan to the freezer for another five minutes or until hardened. Cover with wax paper and using a rolling pin, break into pieces and serve or store in the fridge in an airtight container.



Fruit Flavored Champagne:
While champagne is delicious on it's own these fruit flavored cubes add such a sophisticated touch. The fruit juice flavor is up to you or you can offer more than one for your guest to choose from. Flavors can be pomegranate, mixed berry, guava etc.

Ingredients
1 frozen (thawed) or shelf-stable juice concentrate, flavor of your choice.
ice cube trays
Champagne, your choice

The day before serving, pour juice into ice cube trays and freeze. When ready, remove juice cubes from trays. Pour champagne into flutes. Add one fruit juice cube to each glass and serve.

MENU: New Years Eve December 31, 2008

New Year's Eve Menu
Appetizer: Crab Rangoon Wonton Cups
Appetizer: Brie Cherry Pastry Cups
Appetizer: Baked Veggie Chips with Creamy Cucumber Yogurt Dip Dinner: Calzone - Chicken Artichoke and Spinach
Dinner: Calzone - Spicy Italian Sausage and Fresh Mozzarella
Dessert: Peppermint Bark
Beverages: Fruit Flavored Champagne

Weekly Shopping
1 16-oz package wonton wrappers
3 (8 ounce) packages reduced-fat cream cheese
crab meat
green onions
frozen puff pastry
cherry preserves
4oz Brie or Camembert cheese
4oz chopped pecans or walnuts
2 medium beets
1 medium potato
1 medium sweet potato
1 medium parsnip
8 oz reduced-fat plain yogurt
1 medium cucumber
fresh dill
2 lemons
1 package frozen artichoke hearts
2 packages frozen spinach
2 cups shredded provolone cheese
8oz Asiago cheese
fresh thyme
4 packages refrigerated pizza dough
1 lb spicy Italian sausage
16oz fresh mozzarella
8 oz tomato sauce
fresh basil
fresh oregano
20 oz baking chocolate
20 oz white baking chocolate
10 candy canes
1 tsp peppermint extract
1 frozen (thawed) or shelf-stable juice concentrate, flavor of your choice
champagne


Pantry Items
reduced-fat or fat-free sour cream
soy sauce
garlic
ginger
canola oil
Parmesan cheese
salt
pepper
garlic powder
oregano
onion
2 chicken breasts
olive oil

Meal: Chicken and Swiss Extraordinaire with Sauteed Haricots Vert

Chicken and Swiss Extraordinaire:
This recipe was from a Good Housekeeping edition on "The Best Chicken Dishes" over the last 20 years. My mother would make this often because it is extremely quick to prepare and has wonderful flavor. She always made this with sauteed haricot vert, thin tender French green beans, which she prepared the same as the sauteed green bean recipe on this site.

Ingredients
4 medium, skinless boneless chicken breast halves
⅓ cup flour
3 tbsp oil
1 French baguette, sliced lengthwise and into 6 pieces
6 slices Swiss cheese
½ lb mushrooms, sliced
⅔ cup dry white wine
1 tsp salt
¼ tsp pepper


Coat chicken breast halves with flour. In a 12-inch skillet over medium heat, in hot oil, cook chicken breasts until browned on both sides, about 10 minutes. Reduce heat to low; cover and simmer 5 minutes or until juices run clear with pierced. Remove chicken to plate; keep warm. Meanwhile, preheat oven to 200°F. In jelly-roll pan, place bread slices in single layer. Place a cheese slice on top of each bread slice, cutting cheese to fit. Bake until cheese melts, about 15 minutes.

In dripping in skillet over high heat, cook mushrooms until tender. Reduce heat to medium; add white wine, salt, and pepper and stir to remove brown bits from skillet. Heat to boiling, boil 1 minute.

To serve, arrange bread slices on platter, top each with pieces of chicken. Spoon mushroom sauce over chicken.

Meal: Gouda Risotto with Shrimp, Arugula, and Mushrooms

Gouda Risotto with Shrimp, Arugula, and Mushrooms:
I made some adaptations to a Cooking Light magazine recipe in order to make this a one dish meal and include flavors that I enjoy eating.

Vegetarian modification: Prepare the dish as directed but omitting the shrimp.

Ingredients
Risotto:
2 cups water
2 (16-oz) cans fat-free chicken broth
1 tablespoon butter
⅓ cup chopped shallots
2 cups Arborio rice
½ cup dry white wine
½ teaspoon salt
1½ cups (6 oz) shredded Gouda cheese
5 cups chopped Arugula

Mushrooms:
1 tbs olive oil
2 cups sliced shiitake mushroom caps
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups sliced oyster mushrooms
⅓ cup chopped shallots
¼ cup dry white wine
1½ tsp chopped fresh thyme
1½ tsp chopped fresh rosemary
1 garlic clove, minced
¼ tsp salt
¼ tsp black pepper
¼ cup (1 oz) grated fresh Parmesan cheese

Shrimp:
1 lb medium shrimp, peeled and cleaned
2 tsp olive oil
Salt and Pepper to taste

For the Risotto:
Combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add ⅓ cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in ½ cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add ½ teaspoon salt and broth mixture, ½ cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in arugula; cook just until arugula is wilted.

For the Mushrooms
While risotto is cooking, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add ⅓ cup shallots, ¼ cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with ¼ teaspoon salt and pepper.

For the Shrimp
Just before adding the Gouda to the risotto, heat 2 tsp of olive oil in a small skillet. Add shrimp and saute until shrimp turns pink and is cooked through, about 5 minutes. Season with salt and pepper.

Divide risotto evenly among 6 bowls; top with mushroom mixture and shrimp. Sprinkle with Parmesan.

MENU: December 28, 2008 - January 4, 2009

I'll be posting the New Years Eve Menu seperately from the regular menu for this week.

Menu
1. Gouda Risotto with Shrimp, Arugula, and Mushrooms

2. Chicken and Swiss Extraordinaire
SIDE: Sauteed Haricots Vert

Weekly Shopping
6 shallots
arugula
8oz shiitake mushroom caps
16oz sliced button mushrooms
8oz sliced cremini mushrooms
8oz cups sliced oyster mushrooms
1/2 lb green beans
Gouda cheese (6oz)
6oz Swiss cheese, sliced
1 French baguette
1 lb medium shrimp
Arborio rice


Pantry Items
2 cans chicken broth
butter
white wine (dry)
salt
pepper
olive oil
thyme
rosemary
Parmesan
garlic
4 chicken breasts
flour

Tasty Tidbits: Chocolate Peanut Butter Grahams

Chocolate Peanut Butter Grahams:
The first time I tasted these they reminded me of the 'Tag-a-long" Girl Scout cookies. They can also be made using marshmallow fluff.

Ingredients
2/3 box of honey graham crackers
7oz creamy peanut butter
20 oz baking chocolate

Break graham cracker sheets in half and spread a layer of peanut butter on to one side. Layout on a wax paper lined baking sheet. Meanwhile, melt chocolate according to package directions. Once melted, pour 1-2 tbsp over top of each square, spreading the chocolate gently until it covers the edges. Allow the chocolate to harden, refrigerate if necessary. Store in an air tight container at room temperature.

Meal: Salt Encrusted Beef Tenderloin with Shitake Potatoes, Asparagus with Tarragon Vinaigrette, and Eggnog Gelatin Salad

Salt Encrusted Beef Tenderloin:
This is absolutely the most flavorful tenderloin ever. The salt crust causes a chemical reaction which draws the flavor of the herbs and garlic into the meat. Just remember that the salt crust is not to be eaten.

Ingredients
2 1/2 cups all purpose flour
1 1/2 cups coarse salt (Kosher)
1/2 cup minced assorted fresh herbs (such as rosemary, oregano, thyme and Italian parsley)
2 tablespoons ground black pepper
2 large egg whites
1/2 cup plus 4 tablespoons water
2 tablespoons olive oil
1 1 1/2-pound (thick-end) piece beef tenderloin, trimmed

To make the crust, stir flour, coarse salt, 1/4 cup minced herbs and black pepper in large bowl to blend. Beat egg whites in medium bowl just until foamy. Gradually pour 1/2 cup plus 2 tablespoons water, then egg whites into flour mixture. Using wooden spoon, stir until mixture begins to clump together. Knead in bowl, adding more water by tablespoonfuls until a firm slightly moist dough forms. Do not add too much water or the dough will be difficult to work with when covering the tenderloin. Turn dough out onto floured surface. Knead until smooth, about 4 minutes. Form into ball. Cover dough with plastic; let rest at least 4 hours and up to 24 hours at room temperature.

Preheat oven to 400°F. Heat oil in heavy large skillet over medium-high heat. Add beef to skillet; brown on all sides, about 5 minutes. Transfer to plate and pat dry.

Roll out dough on floured surface to 13 x 10-inch rectangle. Working quickly, place beef at one end of the dough. Sprinkle 1/4 cup minced herbs all over beef. Roll the dough and meat tightly to encase the entire tenderloin in the dough; pinch edges firmly to seal. Place seam side up on roasting rack with narrow grates and place rack on a foil lined baking sheet.

Roast until thermometer inserted through dough into center of beef registers 120°F for rare, about 25 minutes. Remove from oven; let beef stand at least 30 minutes and up to 1 hour (beef will continue cooking, becoming medium-rare after about 30 minutes). Cut crust to open. Remove beef, scrape off all remaining pieces of the dough, and cut into thick slices to serve.

Bon Appétit, March 1998




Shitake Potatoes:
My Aunt found this recipe one year and it's been a family favorite ever since.

Ingredients
6 new potatoes, scrubbed
1 tsp unsalted butter
8 oz shitake mushrooms
1 small round of whole Brie cheese
salt pepper
1 cup heavy cream
1 clove garlic
1 tsp dry thyme
3 tbsp Parmesan cheese
¼ cup bread crumbs

Slice potatoes thinly, cover in cold water for 30 minutes. Bring water to a boil to cook potatoes, drain and pat dry.

Preheat the oven to 450°. Coat a baking dish with butter. Slice mushrooms and cube Brie cheese; layer potatoes, mushrooms and cheese in the greased baking dish. Mix cream, garlic and thyme and pour over potatoes. Cover with foil and bake for 30 minutes. Sprinkle with bread crumbs and brown.



Asparagus with Tarragon Vinaigrette:
The first time I made this recipe I skipped the chopped egg; big mistake. It actually adds an incredible complexity to the flavors of this dish.

Ingredients
1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Blanch asparagus in salted boiling water until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.

Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

Gourmet, April 2002




Eggnog Gelatin Salad:
I confess I am an eggnog hater but I LOVE this gelatin salad. It does not taste a bit like eggnog but more like a creamsicle. It's so light and refreshing compared with all the heavy dishes that tend to adorn our holiday tables.

Ingredients
1 tsp unflavored gelatin
1/4 cup water
1 (16 oz) can sliced pears
1 (3 oz) pkg sugar-free lemon flavored gelatin
1 (8 oz) reduced-fat or fat-free sour cream
3/4 cup eggnog
1 (11 oz) mandarin oranges, drained

In a small bowl, combine unflavored gelatin and water; set aside. Drain pears, reserving juice and set pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved. Cool for about 15 minutes. Stir in sour cream and eggnog until well blended. Cut the oranges and pears into chunks; add eggnog mixture. Pour into a gelatin mold. Chill until firm.

When ready to serve, draw a sink full of hot water. Dip the mold gently into the water bath keeping the rim of the jello mold above water. gently twist the mold to see if the gelatin begins to separate from the sides. Remove from water bath. Place the serving plate upside down over top of the gelatin mold and quickly flip the plate and mold over so that the serving plate is right side up. Gelatin should unmold. Chill in refrigerator until ready to serve.

*Can be made one day ahead

Meal: Overnight French Toast

Overnight French Toast:
It's so easy to prepare this the day before and to let it bake while the family opens up presents.

Ingredients
1 loaf French Bread
5 eggs
3/4 cup milk
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp vanilla extract
Cooking spray

1 (16 oz) bag frozen mixed berries
1/4 cup granulated sugar
powdered sugar for dusting

The day before serving, cut bread into 1/2" thick slices. Combine eggs, milk, baking powder, cinnamon, nutmeg, and vanilla. Spray rectangular glass baking dish with cooking spray; place bread in dish (bread slices may need to be layered at an angle). Pour egg mixture over top of bread. Cover with plastic wrap and refrigerate overnight.

The next morning, combine berries and granulated sugar. Pour over bread slices, tucking some of the berries in between slices. Bake in a 450 degree oven for 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve with real maple syrup.

Meal: Pork and Edamame with Brown Rice

Pork and Edamame with Brown Rice:
Edamame can either be fresh or frozen depending upon availability at your local grocery store.

Ingredients
1 cup brown rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup shredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook rice according to directions. While rice is cooking, heat about 1/2 tsp of oil in a large skillet or wok over medium high heat. Add garlic and ginger and saute for one minute. Add in pork and saute until just cooked about 3 minutes. Remove from skillet, place in a bowl, cover, and set a side.

In the same skillet add 1 tsp oil, edamame and carrots, saute about 2 minutes. Then add onions and red pepper and saute for an additional 2 minutes. Add remaining oil to pan, return pork to pan and add in remaining ingredients, soy sauce through pepper. Cook until heated through. Serve over brown rice.

Meal: Outback's Alice Springs Chicken with Garlic Roasted Red Potatoes

Outback's Alice Springs Chicken:
This is my husband's favorite meal at Outback so we've tried to recreate it in order to enjoy it more often. A trick I use when measuring honey is to coat the measuring cup with cooking spray, then measure. The honey will easily pour out with little left behind in the cup.

Ingredients

Honey Mustard Marinade:
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 tsp olive oil
1/2 tsp lemon juice

Chicken:
4 skinless boneless chicken breasts
1 tbsp olive oil
8oz mushrooms, sliced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1/4 tsp paprika
8 slices bacon, cooked
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese

For the marinade: Combine the mustard, honey, oil and lemon juice in a small mixing bowl. Whisk together for about 30 seconds. Pour 1/2 of the marinade over the chicken breasts and allow chicken to marinate in the refrigerator for about 2 hours. Reserve the remaining marinade in a sealed container in the refrigerator.

When the chicken is done marinating, preheat oven to 375 degrees. In a large oven proof skillet* heat 1 tsp olive oil. Remove chicken from marinade and place in the skillet (discard used marinade). Sear marinated chicken for 3 to 4 minutes on each side. Remove the skillet from the heat and set aside. In a small skillet melt the butter and saute the mushrooms for about 5 minutes or until tender.

Using about 2 tbsps of the refrigerated reserved marinade, brush the tops of the seared chicken breasts. Season chicken with salt, pepper, and paprika. Stack two pieces of cooked bacon, crisscrossed, on top of each chicken breast. Spoon sauteed mushrooms evenly on top of each bacon topped chicken breast. Sprinkle the Monterey cheese evenly on top of each. Repeat with Cheddar cheese. Bake in the oven proof skillet for 7 to 10 minutes or until cheese is thoroughly melted and bubbles. Remove from oven and serve with remaining reserved marinade on the side for dipping.


*If you do not have an oven proof skillet, you will have to transfer the seared chicken breasts into an oven safe baking pan with high sides before placing in the oven.


Garlic Roasted Red Potatoes:
Outback traditionally serves Alice Springs Chicken with garlic mashed potatoes. This is a nod to the entree but using roasted potatoes instead.

Ingredients
2-3 lbs red potatoes, roughly chopped into 1/2-1" pieces
3 cloves garlic + 1/8 tsp salt, crushed
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil

Preheat oven to 375 degrees. In a mixing bowl combine potatoes, 1/2 tsp salt, pepper, and olive oil. On a cutting board, using the back of a large knife press down on the garlic cloves to break them open. Sprinkle with the 1/8 tsp salt and continue to crush with the back of the knife until a soft paste in made. Place in the mixing bowl and toss all ingredients until combined. Spread out evenly on a baking pan. Roast potatoes for 20 to 30 minutes or until golden brown and tender; tossing every 10 minutes or so to allow for even cooking.

MENU: December 21-28, 2008

This week has two satisfying meals as well as suggestions for a delicious Christmas day breakfast and dinner.

Menu
1. Outback's Alice Springs Chicken
SIDE: Garlic Roasted Red Potatoes

2. Pork and Edamame with Brown Rice

3. Christmas Day Menu
Breakfast: Overnight French Toast
Dinner: Salt Encrusted Beef Tenderloin
Side: Asparagus with Tarragon Sherry Vinaigrette
Side: Shitake Potatoes
Side: Eggnog Molded Salad

Weekly Shopping
8oz fresh white mushrooms
8oz Shitake mushrooms
bacon (turkey or lean)
Shredded Monterey Jack cheese
Shredded Cheddar cheese
1 small round whole brie cheese
edamame (green soybeans)
green onions
red bell pepper
fresh cilantro
Thai chili sauce (Sriracha)
1 loaf French bread
fresh rosemary
fresh oregano
fresh thyme
fresh parsley
fresh tarragon
1 1/2-lb beef tenderloin trimmed
1 1/2-lb medium asparagus
Sherry vinegar
1 medium shallot
5 lb new potatoes
8oz heavy cream
1 box unflavored gelatin
1 (6 oz) lemon flavored gelatin
1 (11 oz) mandarin oranges
8oz eggnog


Pantry Items
Dijon Mustard
honey
olive oil
lemon juice
4 chicken breasts
butter
salt
pepper
paprika
brown rice
fresh ginger
4 garlic cloves
6 oz pork tenderloin
carrots
soy sauce
chicken broth
rice vinegar
8 eggs
milk
baking powder
nutmeg
cinnamon
frozen mixed berries
granulated sugar
powdered sugar
flour
kosher salt
dried thyme
Parmesan cheese
bread crumbs
reduced-fat or fat-free sour cream

Tasty Tidbits: Gingerbread Cookies

Gingerbread Cookies:
This recipe is from a family friend and is truly the best gingerbread cookie recipe I have ever tasted. There are variations for use as ornaments or for using it in a cookie press. If your cookies last long enough (ours don't) and start to get a little dry, just place a piece of bread on wax paper in the container with the cookies for 24 hours. The moisture will return to the cookies and they will taste as soft and delicious as when they were first baked.

Ingredients
1/3 cup Crisco (butter flavored preferred)
1 cup light brown sugar
1 1/2 cups (12 oz) Dark or Medium Dark Molasses (your preference)
2/3 cup COLD water
6 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground cloves
1 tsp cinnamon

wax paper
rolling pin
additional flour
cookie cutters
2 baking pans
cooking spray

Combine Crisco through molasses into a mixing bowl. With a hand mixer, beat until just blended. Slowly add in COLD water until blended. In a separate bowl sift together all dry ingredients, flour through cinnamon. Slowly add dry ingredient mixture to molasses mixture about 1/2 cup at at time while blending with a hand mixer until all dry ingredients are incorporated. Do not over beat. Separate the dough into two balls, cover with wax paper and chill for 2-3 hours or until firm enough to be able to work with the dough using a rolling pin.

Preheat oven to 350 degrees. Remove one dough ball from the refrigerator. On a clean and lightly floured surface, roll out the dough until 1/4" thick. (You may wish to rub some flour onto the rolling pin to prevent the dough from sticking). Use your favorite cookie cutters to cut out shapes in the dough. Repeat process with remaining dough. On a cookie pan seasoned with cooking spray, lay out cut shapes leaving about 1/2-1" space between each to allow for spreading during baking. Bake for 10-12 minutes. Remove from the oven and allow to cook for about three minutes. Using a spatula, remove cookies from the pan and transfer to a cooling rack or wax paper. Decorate with your favorite frosting.

*To make ornaments, increase the flour to 7 cups. Follow instructions for chilling and rolling out dough to make desired shapes. Bake for 12-14 minutes so that cookies are more crisp. Immediately when cookies are removed from the oven, take a straw and using the open end press a circle cut into the top of the cookie shape to allow for a string to be inserted in order to hang the cookies later. Follow cooling directions and decorate as desired. If you wish to preserve the cookies for longer use (3-4 years) spray with polyurethane and allow to dry for 24 hours. Using a sturdy string, thread through the hole and hang on Christmas tree branches.

**To use in a cookie press, skip the chilling process and follow instructions for your press. Bake at 350 degrees for 6-8 minutes or as desired.

Meal: White Chicken Chili

White Chicken Chili:
This is, hands down, the best white chicken chili I have ever had. It was a recipe shared by a friend of mine. I've made some modifications to lighten it up a bit as well as give it a bit more spice. A variation is to substitute black beans for the great northern beans or add in an additional 1-2 cans of sweet corn kernels.

Ingredients
1 large onion, diced
1 stick butter
1/4 cup flour
1 tsp minced garlic
1 (14.5 oz) can chicken broth
1 cup half-n-half
1 cup skim milk
1 tsp hot sauce
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp white pepper
2 cans great northern beans
4oz can diced green chilies
5 boneless skinless chicken breast halves (cooked and cut into 1/2 inch pieces)
1 1/2 cups grated Monterey Jack cheese
1/2 cup fat-free or reduced-fat sour cream

*Variations: can use black beans and/or add1-2 cans corn.

In a small skillet, melt 2 tbsp of the butter and cook onion until softened. In a large kettle, melt remaining butter over low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onions and garlic, gradually add broth and half-n-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened. Stir in hot sauce, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese and cook mixture over moderately low heat, stirring, 20 minutes. Remove from heat and stir in sour cream. Serve with corn bread or Frito's Scoops.

Meal: Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût and Ceasar Salad

Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût:
This is such a warm and satisfying meal. I like to use these low-fat chicken sausages that I can get from Sam's Club to help keep the calories down a bit.

Ingredients
2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
1/3 cup grated Parmesan
2 tablespoons olive oil, divided
1 pound sweet Italian sausage, casing removed (or chicken/turkey sausage)
1/2 pound mixed sliced fresh wild mushrooms
1/2 cup dry red wine
1 1/2 cups bottled marinara sauce

Preheat broiler. Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.

Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
Serve ragout spooned over polenta.

Gourmet December 2007 Andrea Albin





Ceasar Salad:

A quick but classic Caesar salad. This dressing is made without the raw egg to avoid and food safety issues.

Ingredients
1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese

Dressing:
2 large garlic cloves, chopped
6 flat anchovies, rinsed, patted dry, and chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (preferably extra-virgin)
2 tablespoons water

In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.

In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.

Gourmet February 1994

Meal: Salmon Wellington with Sauteed Green Beans

Salmon Wellington:
I somehow ended up with two packages of puff pastry in my freezer. I thought this dish would be a great way to use it up. The sauce is really optional as my husband will most times eat this without the sauce and it's still incredible.

Ingredients
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
4 3/4-inch-thick 6-ounce skinless salmon fillets
6 tablespoons minced shallots
3/4 cup fresh spinach chopped
5 tbsp Borsin cheese
1 egg beaten to blend (for glaze)

Bearnaise Sauce:
2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1 1/2 sticks unsalted butter, very soft
coarse salt

Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 2 teaspoons Borsin cheese. top with 1/4 of the chopped spinach. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Chill for 20 to 30 minutes. Remove from refrigerator and brush with glaze. Bake pastries until dough is golden brown, about 20 minutes.

Meanwhile, combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. Whisk until thick and pale, about 2 minutes. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. By spoonfuls, add soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until sauce has thickened to consistency desired. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.

When wellingtons are done remove from oven; let stand 10 minutes. Cut pastries into thirds. Place sauce and pastries on 4 plates.

*Wellingtons can be made ahead of time. Refrigerate uncooked wellingtons up to 6 hours ahead of time. Remove from refrigerate and immediately place in a hot oven. Bake as directed.

Salmon Wellington: Bon Appétit September 1999
Bearnaise Sauce: Martha Stewart




Sauteed Green Beans:
Fresh green beans sauteed until just tender are light and refreshing when paired with the heavy Bearnaise sauce.

Ingredients
10 oz fresh green beans, stem ends trimmed
1 tbsp olive oil
1 tsp minced garlic
zest of 1 lemon
salt and pepper

In a skillet over medium heat, heat olive oil. Add garlic and green beans. Saute until green beans are tender but still crisp and brilliant green. Remove from heat. Add lemon zest and toss until combined. Season with salt and pepper to taste.

MENU: December 14-21, 2008

If you have a bit more time on your hands this weeks recipes are great to try out. From satisfying soup to hearty Italian dishes and an elegant fish dish, these are excellent meals.

Menu
1. Salmon Wellington
SIDE: Sauteed Green Beans

2. Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût
SIDE: Caesar Salad

3. White Chicken Chili

Weekly Shopping
half-n-half
2 cans great northern beans
4oz can diced green chilies
1 1/2 cups grated Monterey Jack cheese
1 17.3-ounce package frozen puff pastry
3-4 shallots
1 small bunch fresh spinach
Borsin cheese
10 oz fresh green beans
1 lemon
2 pounds precooked polenta (in a tube)
1 pound sweet Italian sausage (or chicken/turkey sausage)
1/2 pound mixed fresh wild mushrooms
1 head romaine lettuce
anchovies


Pantry Items
1 onion
butter
flour
garlic
chicken broth
skim milk
hot sauce
chili powder
cumin
salt
white pepper
black pepper
boneless skinless chicken breast halves
fat-free or reduced-fat sour cream
4 6-ounce skinless salmon fillets
tarragon vinegar
dry white wine
dried tarragon
4 eggs
olive oil
Parmesan cheese
dry red wine
bottled marinara sauce
lemon juice
mayonnaise

Meal: Chicken and Noodles

Chicken and Noodles:
My grandma was known for her chicken and noodles but we were never able to get her recipe. I came up with this recipe. I know it's no where near her made-from-scratch recipe but it's very tasty on a cold day

Ingredients
1 tbsp olive oil
1 medium onion, diced
4 stalks celery, diced
4 medium carrots, diced
4 cloves garlic
2 tsp dried thyme or 2 sprigs fresh
2 tsp dried marjoram or 1 tsp fresh, minced
2 tsp tarragon or 2 sprigs fresh, minced
1 tsp salt
1/2 tsp pepper
3 boneless, skinless chicken breasts, diced
4 cans low sodium, fat-free chicken broth
8 oz dried Kluski noodles
2 tbsp cornstarch + 2 tbsp water

1-2 cup water, as needed

In a large stock pot heat oil; add in onions, celery and carrots. Stir and cook until onions just turn translucent. Add in garlic through chicken. Cook for 6-8 minutes. Add in chicken broth and bring to a boil. Add in noodles. Cook for 16 to 18 minutes. As noodles cook the broth will begin to be absorbed; add in 1-2 cups water to desired consistency; return to boil. In the last 2-3 minutes of noodles cooking stir in cornstarch and water mixture a bit at a time, bringing the broth to desired thickness. Serve in bowls and with Cloverleaf Rolls.

Meal: Crock Pot Beef Stroganoff with Spinach Pear and Avocado Salad

Crock Pot Beef Stroganoff:
This is such a hearty, satisfying meal. Its great to come home to after a long day. Just boil up some noodles and your ready to eat.

Ingredients
1 lb flank steak, cut into 3-inch strips
1/2 cup flour
2 tsp salt
1/8 tsp pepper
1/2 tsp dry mustard
2 medium onions, thinly sliced into rings
8 oz fresh mushrooms, sliced
1 (10 oz) can beef consomme
1/4 cup dry white wine

1 1/2 cups sour cream
1/4 cup flour

wide egg noodles, cooked

In a bowl combine 1/2 cup flour, salt, pepper and dry mustard. Toss steak strips in the flour mixture to coat thoroughly. Place coated steak strips in the crock pot. Stir in onion rings and mushrooms. Add beef broth and wine, stir. Cover and cook on the low setting for 8 to 10 hours.

Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot wide egg noodles.

Rival Crock Pot Cooking - 1975



Spinach Salad with Avocado and Pear:
This is such a lovely salad that pears well with the creaminess of the stroganoff.

Ingredients
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled Valbreso feta cheese (about 2 ounces)

For the dressing:
1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper

Whisk first 6 ingredients for the dressing in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with cheese.

Bon Appétit December 1995

Meal: Crock Pot Chicken Divan

Crock Pot Chicken Divan:
This is a play off of the traditional Chicken Divan. I serve it with hot white rice rather than noodles; it just seems to pair better.

Ingredients
2 10-oz packages of frozen broccoli spears
3 frozen skinless, boneless chicken breasts
2 cans cream of chicken soup
1 cup reduced-fat mayonnaise
1 tbsp lemon juice
1-3 tbsp curry powder, as desired
2 stalks celery, diced
1/2 small onion diced
2 tbsp flour

white rice, cooked

In a medium bowl, thoroughly combine all ingredients except chicken and rice. Place frozen chicken breasts in the bottom of the crock pot. Pour mixture into ceramic crock pot over top of chicken breasts. Cover and cook on the low setting for 7 to 9 hours (or on high for 2 to 3 hours)

When ready to serve, place chicken breasts over hot rice. Spoon sauce over top.

Rival Crock Pot Cooking, 1975

MENU: December 7-14, 2008

A crock pot is a wonderful way to enjoy a hot meal after a long day. I'm doing some long commuting this week and don't want to have to eat take out for the next three days. Two of these meals are made for the crock pot and are perfect for these next few busy days. The other is a quick warm 'stoup' soup/stew (as dubbed by Rachael Ray).

Menu
1. Crock Pot Chicken Divan
Side: white rice

2. Crock Pot Beef Stroganoff
Side: egg noodles
Side: Spinach Salad with Avocados and Pears

3. Chicken and Noodles
Side: Cloverleaf Rolls

Weekly Shopping
2 (10 oz pkg) frozen broccoli spears
reduced fat mayonnaise
1 lb flank steak
8 oz mushroom
1 (10 1/2 oz) can beef consomme
fresh spinach
1 small bunch fresh cilantro
1 Anjou pear
1 Avocado
1 small red onion
1/2 cup Valbreso French Feta
Kluski Amish egg noodles

Pantry Items
6 skinless boneless chicken breasts
onion
2 cans reduced fat cream of chicken soup
celery
curry
lemon juice
white rice
wide egg noodles
flour
salt
dry mustard
white cooking wine
fat-free/reduced-fat sour cream
olive oil
rice vinegar
lime juice
garlic powder
cayenne pepper
carrots
thyme
marjoram
tarragon
3-4 cans chicken broth

Meal: Ham and Asparagus Casserole

Ham and Asparagus Casserole:
This is cross between a quiche and a frittata. Sometimes I'll use Canadian bacon since it's lower in fat.

Ingredients
2 cups cooked ham, cubed
1/2 cup chopped green onion
2 cups chopped fresh asparagus, cut into 1/2-1 inch pieces
2 tbsp butter
8 eggs
2 cups milk
1/2 cup flour
1/4 cup Parmesan cheese, grated
3/4 tsp salt
3/4 tsp dried thyme
3/4 tsp dried rosemary
2 cloves garlic, minced
1/2 tsp black pepper
1/2 - 1 cup shredded cheddar cheese

Preheat the oven to 425 degrees. Lightly grease a 9x13-inch baking dish. Melt the butter in a frying pan over medium heat. Add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently. When the asparagus and onions are tender, add them to the baking dish along with the ham. In a large bowl, beat together the eggs, milk, flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper. Beat until smooth and pour over the ham mixture. Bake uncovered for 30 to 35 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheddar cheese. Bake an additional 3 to 5 minutes until cheese is melted. Let it set for 5 minutes before cutting and serving.

Penzeys Spices

Meal: Pasta E Fagioli Bake

Pasta E Fagioli Bake:
This dish is a play off of the soup with the same name. The original recipe was a bit dry for my taste so I've added additional crushed tomatoes.

Modifications: This can be made vegetarian by eliminating the Italian bacon. Or for a more hearty dish cook up chicken breasts, diced and mix into the casserole before baking.

Ingredients
8 oz (1¾ cups) ditalini pasta
3 oz Italian bacon (panchetta or prosciutto), cut into ½-inch pieces
1 medium onion, diced
2 tsp olive oil
1 tbsp olive oil
3 cloves garlic, minced
2 (15 1/2 oz) cans white kidney beans (cannellini), rinsed and drained
1 (16 oz) can plum tomatoes in juice
1 (16 oz) can crushed tomatoes
¾ cup chicken broth
¼ tsp coarsely ground black pepper
¼ cup grated Romano cheese
2 tbsp grated Romano cheese
1/2 cup bread crumbs
1 tbsp dried parsley leaves

Preheat oven to 400 degrees. In large sauce pot, cook pasta in boiling salted water as label directs. Drain well, reserving ½ cup pasta cooking water. Return pasta to sauce pot; set reserved cooking water aside.

Meanwhile, in 4-quart saucepan, cook bacon over medium heat until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 teaspoon bacon fat from saucepan. Reduce heat to medium-low. Add onion and 2 teaspoons olive oil, and cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 teaspoon minced garlic, and cook 1 minute, stirring. Stir in beans, diced tomatoes with their juice, crushed tomatoes, chicken broth, pepper, and cooked bacon; heat to boiling over high heat. Reduce heat to medium and simmer, uncovered, 5 minutes, stirring occasionally.

To pasta in sauce pot, add bean mixture, ¼ cup Romano cheese, and reserved pasta cooking water; toss well. Transfer mixture to 3-quart casserole. In small bowl, toss bread crumbs with parsley, remaining olive oil, remaining minced garlic, and remaining 2 tablespoons Romano cheese until evenly coated. Sprinkle crumb mixture over pasta. Bake pasta 15 minutes, uncovered, until hot and bubbly and top is golden.

Good Housekeeping

Meal: Honey-Mustard Pork Loin, Butternut Squash Souffle, and Green Bean Casserole

This meal has some preparation adjustments to help speed it along. It won't take too long before you're sitting down to dinner. The trick it to start cooking the squash in the microwave and while that is going on combine all the ingredients for the Green Bean Casserole and stick it in the fridge. Once the Butternut Squash Souffle has only 30 minutes left in the oven, pop the casserole and pork loin into the oven along with it. Everything will come out pipping hot at the same time!

Butternut Squash Souffle:
This recipe ends up tasting like creamy gingerbread or some have said its similar to pumpkin pie. I just know its delicious. It's one of my favorite ways to eat squash.

Ingredients
3 pounds butternut squash, peeled, seeded and cubed
3/4 cup milk
6 tablespoons butter, melted
3 eggs, beaten
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Peel, remove seeds, and cube squash. In a microwave safe bowl add 1/4 cup water and squash. Cook, on high, for 10 to 12 minutes or until squash can be easily pierces with a fork. With a hand mixer, beat in milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.


*If you are making this dish along with the Green Bean Casserole and Pork Loin, add the casserole and pork when the squash has 30 minutes left to cook. Turn the oven up to 375 degrees. Bake all three dishes for 30 minutes. The pork needs to reach 165 degrees when tested with a meat thermometer.



Taste of Home - Kathleen Cox; Wyoming, Michigan



Green Bean Casserole:
This is the classic casserole recipe. My husband calls them cream beans and has to have them every Thanksgiving. Since he didn't get them this year I've made it for him the week following turkey-day.

Ingredients
1 (10 3/4 oz) can reduced-fat cream of mushroom Soup
3/4 cup milk
1/8 tsp black pepper
2 (14 1/2 oz) cans green beans
1 1/3 cups Fried Onions

Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. Bake at 350°F for 30 min. or until hot.* Stir. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden.

French's ®

Honey-Mustard Pork Loin: This recipe requires a 2 hour marinating time so plan accordingly.

Ingredients
1 lb pork tenderloin
1/4 cup stone ground mustard
2 tbsp honey
1 tbsp sherry vinegar or white wine vinegar

Cooking spray

Trim fat from pork. Combine pork, mustard, honey and vinegar in a large seal-able plastic bag. Seal and marinate in the refrigerator for 2 hours, turning occasionally. Remove pork from bag and reserve marinade.

Preheat oven to 375 degrees. Place on a broiler pan coated with cooking spray. Bake at 375 degrees* for about 40 minutes. Pork should reach 160 degrees when tested with a meat thermometer. Let it stand 10 minutes before slicing to retain moisture.

Cookinglight March 1999

MENU: November 30-December 7, 2008

If you're not feasting on leftovers you might be looking for quick meals while playing catch up from time off of work. If you're not you, still might enjoy these quick fall meals. Two of them are one dish meals while the other uses pre-marinated pork loin that can be found in your local grocery store.

Menu
1. Honey-Mustard Pork Loin
Side: Butternut Squash Souffle
Side: Green bean casserole

2. Pasta E Fagioli Bake

3. Ham and Asparagus Casserole

Weekly Shopping
2 medium butternut squash
1 can fried onions
8 oz pasta, ditalini
3 oz Italian bacon (panchetta or prosciutto)
2 (15 1/2 oz) cans white kidney beans
1 (16 oz) can diced tomatoes
1 (16 oz) crushed tomatoes
12 oz cooked ham, cubed
1 bunch green onions
1 bunch fresh asparagus
2 cup pkg shredded cheddar cheese
1/4 cup stone ground mustard

Pantry Items
butter
sugar
milk
salt
cinnamon
nutmeg
1 dozen eggs
vanilla
2 (14 1/2 oz)cans green beans, drained
1 (10 3/4 oz) can reduced fat cream of mushroom soup
pepper
onion
olive oil
garlic
1 (14 1/2 oz) can chicken broth
Parmesan or Romano cheese
bread crumbs
dried parsley
flour
dried thyme
dried rosemary
1 lb pork tenderloin
honey
sherry vinegar or white wine vinegar
Cooking spray

SIDE: Cranberry Orange Jello Salad

Cranberry Orange Jello Salad:
This is a great combination of tart and sweet. The first time I made this I spent most of the meal dishing out second and third helpings that my plate got cold. Now I preserve this dish on salad plates before our meal so I can get a few bites in.

Ingredients
1 pkg (3 oz) cranberry or raspberry gelatin
2-1/4 cups boiling water, divided
1 can whole cranberries
1 pkg (3 oz) orange gelatin
1 can (8 oz) crushed pineapple, undrained
1 cup whipped topping
1/3 cup sour cream

Open canned cranberries and mash. In a bow, dissolve cranberry gelatin in 1-1/4 cups boiling water. Stir in cranberries. Pour into a 7-cup ring mold coated with non-stick cooking spray; refrigerate until set but not firm, about 1 hour.

Meanwhile, in a bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill until thickened but not set, about 1 hour.

Combine the whipped topping and sour cream; fold into orange mixture. Spoon gently over top of cranberry layer. Refrigerate for at least 1 hour or until firm. When ready to serve, draw a sink full of hot water. Dip the mold gently into the water bath keeping the rim of the jello mold above water. gently twist the mold to see if the gelatin begins to separate from the sides. Remove from water bath. Place the serving plate upside down over top of the gelatin mold and quickly flip the plate and mold over so that the serving plate is right side up. Gelatin should unmold. Chill in refrigerator until ready to serve.

*Can be made one day ahead

SIDE: Cloverleaf Rolls

Cloverleaf Rolls:
While I'm not a baker I happen to love my breadmaker and what comes out of it is wonderful. That's why I always end up making the rolls for our Thanksgiving meal.

Ingredients
1 cup lukewarm water
1 large egg
1/4 cup sugar
2 tbsp butter
3/4 tsp salt
3-1/2 cups flour
3 tsp yeast

Glaze
1 large egg
1 tbsp water

Measure ingredients into breadmaker pan in the order listed started with lukewarm water and ending with yeast. Be sure to make a small well in the flour to place the yeast into. Set bread maker to dough setting.

When dough setting is complete remove pan from breadmaker. On a lightly floured surface turn out dough. With floured hands shape the dough into a large ball. Divide into three equal parts and roll into balls.

Using one of the three dough balls; divide the ball into six pieces. Taking one of the six balls; divide into three smaller balls and place all three balls into one of 24 greased muffin cups. Repeat the process with the remaining five balls. Then repeat the entire process over again with the remaining two largest dough balls.

Cover dough in muffing tins with a clean cloth and allow to rise 30 to 45 minutes. Stir together egg and water for glaze. Brush tops of raised rolls with glaze. Bake in a preheated oven at 375 degrees for 15 minutes or until golden brown.

Make 24 cloverleaf rolls.

SIDE: Sausage Stuffing

Sausage Stuffing:
My grandmother made this every year for Thanksgiving as long as I can remember. Now that she is gone my mother, aunt and I always tell stories of grandma and growing up while we make her stuffing. It's not fancy but for us its the familiar comfort of good food and memories. Grandma always made her stuffing from homemade bread. She would allow the bread to dry out two days in advance to ensure that the texture would be just right.

Ingredients
2 pkgs seasoned bread cubes or 1 loaf of stale bread cubed
1 lb breakfast sausage
2 medium onions, diced
8 celery stalks, diced
2 sticks unsalted butter
3 tsp dried thyme
3 tsp dried marjoram
3 tsp dried rosemary
1-2 cans chicken stock

In a large skilled cook sausage, breaking it into small pieces. Drain grease and set aside. In the same skillet, melt 2 tbsp butter and add celery. Saute for 5 minutes. Then add in onions and saute until translucent. Add thyme, marjoram, rosemary, and six tbsps of butter to celery and onion mixture.

Place breadcrumbs into a large mixing bowl and add in sausage. Pour celery and onion mixture over top of breadcrumbs and gently mix. Pour 3/4 can of chicken stock over bread crumbs and toss gently. Add the remaining stick of butter to the skillet and allow to melt. Pour half of the melted butter over the breadcrumb mixture, continuing to toss gently. Adjust the moisture of the bread mixture to desired using remaining butter and chicken broth. Place in an oven safe baking dish and bake at 350 degrees for 30 to 45 minutes.

*Stuffing can be cooked in turkey cavity. Ensure that stuffing reaches 165 degrees AND Turkey reaches 180 degrees using a meat thermometer in the thigh.

MENU: November 23-30, 2008

Rather than post 'how to cook a turkey' I'd rather post side dishes. While turkey is yummy there are some things I just can't live without on T-day. Did somebody say stuffing?

Menu
1. SIDE: Sausage Stuffing

2. SIDE: Cloverleaf Rolls

3. SIDE: Cranberry Orange Jello Salad

Weekly Shopping
3oz pkg cranberry or raspberry gelatin
1 can whole berry cranberry sauce
3oz pkg orange gelatin
8oz can crushed pineapple, undrained
1 cup whipped topping
1/3 cup sour cream
1 lb breakfast sausage
celery
onions
2 pkg dried bread cubes or 1 loaf stale bread, cubed


Pantry Items
eggs
sugar
butter
salt
flour
yeast
thyme
marjoram
rosemary

Meal: Chicken Delicious and Stewed Tomatoes

Chicken Delicious:
This is a great crockpot meal for those busy fall days.

Ingredients
4 skinless, boneless chicken breast halves
1/2 tsp fresh lemon juice
salt and pepper to taste
1/4 tsp celery salt
1 tsp paprika
1 (10.75 ounce) can condensed cream of mushroom soup (reduced fat)
1 (10.75 ounce) can condensed cream of celery soup (reduced fat)
1 1/2 tbsp dry sherry
2 tbsp Parmesan cheese

1 cup uncooked rice


Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker. In a medium size bowl mix the mushroom and celery soups with the sherry. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese. Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.

Cook rice according to package directions. Serve chicken over hot rice.



Stewed Tomatoes:

My grandmother would make this in the winter time, it's like chunky tomato soup but better.

Ingredients
1 can crushed tomatoes
1/2 tsp minced garlic
1/2 tsp dried oregano
2 tbsp shredded chedder, divided

Empty tomatoes into a sauce pan. Add garlic and oregano. Bring the tomatoes to a low boil and simmer for 5-7 minutes. Serve into bowls and top with shredded chedder cheese.

Meal: Salmon Siciliano, Orzo Basil Pilaf and Asparagus with Balsamic Vinaigrette

Salmon Siciliano:
This is such a light but flavorful way of eating salmon.

Ingredients
1 tsp thyme leaves
1 garlic clove, minced
1 tsp dried oregano
1 tsp coarse kosher salt
1 tbsp lemon juice
1 tsp extra-virgin olive oil
1/8 tsp pepper
2 4-oz salmon fillets

In a small bowl, blend dried thyme , garlic, dried oregano, salt, lemon juice and olive oil. Season herb sauce to taste with pepper. Rub the spice blend onto the salmon fillets. Grill or broil fish for 12 minutes, or until no longer pink.

Orzo Basil Pilaf:
Toasting the pine nuts brings out the oils which enhances the flavor. I recommend using fresh basil as the flavor is much fuller than with dried basil.

Ingredients
1 cups uncooked orzo
1 tablespoons grated lemon rind
3 tbsp fresh lemon juice from one lemon
1/4 tsp salt
1/8 tsp black pepper
1 tablespoons extravirgin olive oil
2-3 tbsp chopped basil

1/4 cup pine nuts
cooking spray

Cook pasta according to package directions, omitting salt and fat. Drain. Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. While pasta is cooling, heat a small skillet coated with cooking spray. Toast pine nuts until lightly browned. Stir in basil and pine nuts into cooled pasta.

Asparagus with Balsamic Vinaigrette:

Blanching asparagus is a quick way of cooking them until just tender and brings out a beautiful green color. When the vegetable turns this brilliant green the cells have opened up enough that all the nutrients have not been boiled off but are now more easily absorbed by the body.

Ingredients
1 bunch fresh asparagus
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp kosher salt
1/8 tsp pepper

Ice water bath

Wash asparagus and remove tough ends. This can be done by simply bending the end of the asparagus and the tough end will naturally break off. Fill a large skillet with high sides 3/4 full with water. Bring it to a boil a quickly add all asparagus at one time. Have the ice water bath ready. When asparagus turns a brilliant green (about 3 minutes) immediately remove the asparagus from the skillet into the ice water bath. This instantly stops the cooking process. After 1-2 minutes in the ice water bath, remove asparagus and drain. Arrange asparagus on a serving platter. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper, then toss gently.

Meal: Simple Pumpkin Soup and Warm Chicken Arugula Paninis

Simple Pumpkin Soup:
I just can't get enough of pumpkin flavored...well...anything this time of year. When I first saw this recipe I wasn't entirely sure about the whole Chinese five-spice plus maple syrup combo but it totally works. I'd also encourage you to use REAL maple syrup versus the fake stuff. Not only is it more natural but the flavor is incomparable.

Ingredients
1 15-ounce cans pure pumpkin
2 cups fat-free, low-sodium chicken broth
1/2 cup skim milk
1 garlic clove, pressed
2 tbsp pure maple syrup
2 tablespoons unsalted light butter
1/4 teaspoon Chinese five-spice powder
(A blend of ground anise, cinnamon, star anise, cloves, and ginger)
1/4 tsp salt
1/8 tsp white pepper

2 ounces fresh shiitake mushrooms, stemmed, sliced (optional)


Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 1 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper.

Melt remaining 1 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 2 bowls. Sprinkle soup with mushrooms and serve.

(Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.)

Bon Appetit October 2001

Chicken and Arugula Panini:
My family bought an expensive panini maker which works great but when I got a good look at it I thought, my Foreman grill looks about the same. And for the most part, it is. So I didn't fall for the $$$ machinery and just used what I had already, you can too! (If you have one, if not just grill it like a cheese sandwich)

Using a rotisserie chicken can save you time but keep it healthy by removing the skin.

Ingredients
1 cooked chicken breast, shredded (from a store-bought rotisserie chicken)
2 slices red onion
2 slices provolone cheese
1/2 cup arugula
2 tbsp sweet stone ground mustard
4 slices Hawaiian bread (or Italian loaf)
2 tbsp butter

Panini machine, Foreman Grill or skillet


Preheat the panini machine. Lightly butter one side of each slice of bread with 1/2 tbsp butter each. On two of the unbuttered slices of bread layer shredded chicken, red onion, provolone cheese, and arugula. On the other two unbuttered slices of bread spread one tbsp of mustard, then place the bread buttered side up on top of the arugula. Grill sandwiches on the panini (or Foreman Grill) for 5 minutes. If grilling in a skillet, toast on each side for 2-3 minutes.

MENU: November 16-23, 2008

Quick, fresh and filling. Busy people cannot ask for anymore and these are some of the tastiest meals with little effort.

Menu
1. Chicken and Arugula Panini
Side: Simple Pumpkin Soup

2. Salmon Siciliano
Side: Basil Orzo pilaf
Side: Asparagus with Balsamic Vinaigrette

3. Chicken Delicious
Side: Steamed Rice
Side: Stewed Tomatoes

Weekly Shopping
1 lemon
1 bunch fresh asparagus
1 pkg fresh basil leaves
1 pkg arugula
1 small rotisserie chicken
1/4 lb sliced provolone cheese
1 loaf Hawaiian bread or Itailian loaf
Cooking sherry
Chinese five-spice powder
white pepper
celery salt
1 15-oz can plain pumpkin
Parmeasan cheese
Shredded Cheddar cheese

Pantry Items
red onion
dried thyme
stone ground mustard
garlic
oregano
kosher salt
table salt
pepper
2 salmon fillets (frozen or fresh)
chicken breast
1 can cream of mushroom soup (light)
1 can cream of celery soup (light)
1 can crushed tomatoes
orzo pasta
white rice
lemon juice
pine nuts
balsamic vinegar
olive oil
chicken broth
skim milk
butter (light)

Meal: Grilled Pizza, Carrots and Dip

Grilled Pizza:
I had always wanted to try grilling pizza's and once I did there is no other way to make pizza at home. It sounds almost impossible, right? Won't the pizza dough fall through the grates creating a doughy mess? Nope. Give it a try, let me make a believer out of you.

This recipe is a 'quick' meal i.e. it uses items that need little preparation. Now I'm just suggesting pepperoni and mushrooms but you can add any topping you wish. Just know that the nutrition facts will vary.

Ingredients
1 roll Pilsbury pizza crust
8 oz tomato or pizza sauce
2 cups shredded Mozzarella cheese
1 pkg turkey pepperoni
1 pkg sliced mushrooms

1 pkg baby carrots
1 container low-fat vegetable dip (can also use light Ranch dressing)

Preheat outdoor grill on high, keep the lid down to heat the grills. Open the pizza crust and divide the dough in half. Roll out the pizza dough into 2 rounds. Prepare toppings so that they are ready to go i.e. open the tomato sauce, cheese, pepperoni and wash mushrooms.

When the grill is heated, carefully lay pizza dough (without toppings) onto the hot grills. Keep the grill lid open. Allow the dough to cook until the bottom is browned and the top has puffed (about 5 minutes). The dough will not be fully cooked yet. Remove the dough from the grill onto a baking sheet, cooked side up. Be sure to close the lid of the grill, and turn the heat down to medium. Top with sauce, then cheese, pepperoni and mushrooms.

Transfer the dough back onto the hot grills, this time close the lid so that the cheese melts. Cook for 5-10 minutes, checking to see that the bottom does not over cook and the cheese melts. Remove from grill and allow to cool ~3-5 minutes. Slice, serve with carrots and dip.

*Some local pizza places will sell raw dough. Pick up your dough the day you intend to use it. Or you can always make your own.

Meal: Pork Medallions with Mustard-Chive Sauce, Spatzel, and Steamed Brocolli

Pork Medallions with Mustard-Chive Sauce:
I'm not sure why but fall always makes me crave pork. Hmm...it could be the creamy sauces I love to pair with it and this dish just cries out for doubling the sauce. Speaking of which, they go great with German dumpling noodles also known as spatzel. If you cannot find spazel, any homemade-looking egg noodle will do.

Ingredients
2 tablespoons (1/4 stick) butter, divided
2 cups chopped leeks (white and pale green parts only)
1 cup low-salt chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1/2 cup sour cream
3 tablespoons whole grain Dijon mustard
4 pork loin medallions
1/4 tsp salt
1/8 tsp black pepper
2 tablespoons chopped fresh chives (1 tbsp dried)
1 tablespoon chopped fresh tarragon (1/2 tbsp dried)
2 tablespoons chopped fresh parsley (1 tbsp dried)

1 box spatzel, cooked according to box directions

1 head broccoli

Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in sour cream and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.)

In another large skillet coat with cooking spray and heat over medium-high heat. Sauté pork until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.

Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

For steamed broccoli:
Clean broccoli of leaves and cut florets, leaving 1/2" of stalk. Bring a small sauce pan filled 1/4 full of water to a boil. While pork is sauting, place broccoli in a metal strainer overtop of steaming water. Cook until broccoli is bright green in color and tender, yet crisp (about 5 minutes).

Bon Appetit October 2004

Nutrition facts is based upon: 1 pork medallion + sauce divided 1/4, 1 cup spatzel and 1/4 of steamed broccoli head.

Meal: Croque-Madame and tossed salad

Croque-Madame:
In our neighborhood is a wonderful french bistro that makes the best Croque-Monsieur, so when I found out about the feminine version of this dish I had to try it. It's such good comfort food. Plus anything 'breakfast-like' for dinner is a plus in my book. I can't take credit for this recipe though - thanks epicuirious.com

Ingredients
3 tablespoons unsalted light butter
3 tablespoons all-purpose flour
2 cups skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 ounces coarsely grated Gruyère cheese (~1 1/2 cups)
8 slices firm sandwich bread
4 teaspoons Dijon mustard
1/2 pound thinly sliced cooked ham (preferably Black Forest)
4 large eggs


Mixed Greens for tossed salad

For the sauce:
Melt 3 tablespoons butter in a 1-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

For the sandwiches:
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Coat a 12-inch nonstick skillet with cooking spray and heat over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to lightly greased (cooking spray) 15- by 10-inch shallow baking pan.

Preheat broiler. Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

For the eggs:
While the sandwiches are broiling, heat a nonstick skillet coated with cooking spray over moderate heat, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered*, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve with a mixed greens salad topped with your favorite dressing.

*Covering eggs allows them to cook through out without flipping them over. This way you get the pretty sunny side up egg look.

Gourmet March 2007