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