Bring on 2015!

It is hard to wrap my head around this is the last post for 2014!  I officially looked over the past year and I must say I came pretty darn close to completing 365 different recipes!  Think about one day rolling into the next; the weeks going by before you know it; throw in the year's holidays, life's curve balls to your daily schedule, the nights you treat yourself to going out, leftover nights and lastly, the nights you just simply don't want to cook, and come up with your guess as to how many nights you actually cook from start to finish.  Without my goal, I would say my norm is more like 260, and that is being generous.  This year I published 332 recipes!  So, although I did not actually complete it, I am giving myself a silver star!  I have my favorites (Chicken Pot Pie with Cheddar Crust, Whiskey Glazed Flat Iron Steak, Grilled Swordfish with Lemon, Mint and Basil, Salmon Burger, and Pasta with Whiskey, Wine and 'Shrooms are my top 5 favorites!) and I had my misses (Coffee Rubbed Roasted Chicken was yuck!).
In the true tradition of Pork and Sauerkraut to be eaten on New Year's Eve, here is a bit of a twist to the usual hot dogs cooked to death in sauerkraut. Happy New Year to all of you that shared this silly 2014 goal with me.  I am looking forward to bringing you fun Food posts in 2015-more about that later!

Beer and Brown Sugar Kielbasa and Sauerkraut
printable recipe

1 (12 oz.) bottle of beer (I used an Ale)
1 cup of brown sugar
2 lbs. kielbasa
1 (32 oz.) bag or can of sauerkraut

In a small saucepan dissolve the sugar into the beer over medium heat.  Reduce the heat to a simmer and cook for 5 minutes to reduce slightly.

Cut the kielbasa into sandwich size portions.  Place into a 4 qt. crock pot.

Drain the sauerkraut and add it to the pot.
Pour the beer reduction over the sauerkraut, cover and cook on low for 6 hours.

Christmas Holiday

Food and Christmas go hand in hand.  Every family have their favorites, be it based on taste or history, sweets or snacks, or the gathering around the table, holidays are best when there is an abundance of delicious food!    Forgive me for lack of photos; I cooked a good deal for family and the photo taking was a task I either kept forgetting or I was multi-tasking and couldn't manage! Our Christmas dinner revolves around a Prime Rib of Beef.  If you have never roasted this wonderful cut, do not be intimidated.  It is probably the easiest main dish you can make.  However, it is our splurge as it is a bit pricey.  I use every bit of it though.  As I type this, the leftover rack of rib bones is roasting in the oven to create homemade stock!  Roast, mashed potatoes, gravy, Yorkshire pudding (which I must admit, was not the usual light, high 'gravy catchers' as they are called here, due to my struggling oven) and vegetables are the norm for our holiday meal.  I change up the salad and side vegetables to put an annual twist on the meal.  I chose a variety of root vegetables to roast:

Roasted Root Vegetables
(no need to print!)

Suggested-
5 Carrots
4 Parsnips
6 small Turnips
Olive Oil
Kosher salt and black pepper
Dill weed

Preheat oven to 400 degrees.
Clean, peel and chop all vegetables.  Try to keep all as close to equal sizes as possible.
Lay vegetables on a baking sheet.  Drizzle with olive oil, season with salt and pepper.
Roast for 20-25 minutes, stirring half way through.
Sprinkle with dill when the tray comes out of the oven and serve.

These were a hit because the dish was empty!

I knew I was taking salad to a family dinner the next day.  So I chose 2 similar salad recipes that would allow me to combine some of the ingredients and save a bit of time and money.  Again, both of these salads were a thumbs up.  With so much food on the table and much of it rich and savory, these simple salads with light citrus dressings were appreciated.

Sweet and Spicy Marmalade Salad

1 c. toasted chopped walnuts
6 c. chopped Romaine lettuce
1/2 red onion, chopped
2 T. orange marmalade
1/2 tsp. crushed red pepper
1 tsp. chopped fresh Rosemary, or 1/2 tsp. dried
2 T. balsamic vinegar
1/4 - 1/2 c. olive oil

Place lettuce, onions and toasted walnuts in a large bowl.
Whisk the marmalade, crushed red pepper, rosemary and vinegar in a small bowl.
Whisking slowly pour in olive oil until you have the preferred consistency.
Toss the salad with the dressing until all is coated.

Greens with Goat Cheese and Oranges

1/3 c. toasted chopped walnuts
8 c. of mixed greens
2 oranges
2 shallots, sliced in rings
5 T. olive oil
1 T. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
Pinch of sugar
4 oz. goat cheese, crumbled

Cut away the peels of the oranges.  Over a small bowl to catch the juice, cut out the segments of the oranges.
Place greens, orange segments, shallots and walnuts in a large bowl.
Whisk the vinegar, salt, pepper and sugar with the juice in the small bowl.  Slowly drizzle in the oil while still whisking.
Pour the dressing over the lettuce mixture and toss to coat.  Top with the goat cheese to serve.

I wish I had taken photos for you.  I even forgot to photo the table laden with delicious food and festive with my snowman dishes.  The setting was perfect. With the Christmas tree sparkling in the background, the wine glasses filled, the blessing said and everyone enjoying my day's labor in the kitchen, the holiday gathering was everything any mom hopes for as a perfect Christmas!

Pasta with Whiskey, Wine and Mushrooms

This is based on a Ree Drummond recipe.  Yes, I am a wine lover; without a doubt I am a whiskey girl; one cannot go wrong with a pasta dish that includes cremini mushrooms; then throw in a bit of cream and you have a dish worthy of a special occasion!  I need to take a look back over the year of recipes to really state this, but, I am going out on a limb and say this is in my top 5 favorites, if not my number 1! Rich, creamy, savory and earthy.  I made a simple broiled steak and green salad with this.  It is far too decadent to use as a main course.  Although, I was tempted! This is one of those dishes that you hide in the back of the fridge because you cannot wait to reheat for lunch!

Pasta with Whiskey, Wine and 'Shrooms
printable recipe

20 oz. Cremini mushrooms, scrubbed and thickly sliced
4 T. olive oil
Kosher salt and black pepper
2 T. butter
1 large onion, peeled and large chopped
1 c. dry white wine
3/4 c. Whiskey
1/2 c. chicken stock
1 c. heavy cream
12 oz. pasta such as penne, cooked al dente

Preheat oven 375 degrees.
Lay mushroom slices out on a baking sheet.  Drizzle with 2 T. of the olive oil.  Season with salt and pepper.
Roast for 20-25 minutes until golden brown.  Set aside.

In a large pot, heat the remaining oil and butter until butter is melted. Add the onions and saute for several minutes until translucent.

Pour in the wine and whiskey, let cook for a few minutes.

Pour in the broth and allow to simmer and reduce slightly for 5 minutes.

Reduce the heat to low.  Add the cream and mushrooms.  Simmer until the sauce thickens.

Add the pasta, tossing to coat, (use a bit of the pasta water to thin if sauce is too thick).
Season with salt and pepper to taste.

Christmas Candy

I sent in trays of chocolates for the staff in my husband's department s a Christmas treat.  Simple chocolates such as dipped pretzels, covered Oreos, etc.  They are all enjoyed, however, it is a simple candy I make that I hear is devoured and requested by all.  I found this recipe a few years ago on another blog.  I see that now there are several versions on Pinterest.  I am not willing to try another recipe.  This one is fool proof, simple and oh so delicious!  I warn you-do not leave yourself home alone when you make this.  It is unhealthy for you to walk past a tray of this addictive decadence.  Follow this to a T and you will have melt in your mouth, crunchy, sweet, salty, oh so chocolatey, clusters of heaven!

Crock Pot Candy 
printable recipe

1 (16 oz.) jar of salted peanuts
1 (16 oz.) jar of unsalted peanuts
1 (12 oz.) bag of semi-sweet chocolate chips
1 (12 oz.) bag of milk chocolate chips
2 (12 oz.) bags of peanut butter chips
2 (12 oz.) bags of white chocolate chips

Layer everything in a crock pot in the order listed.

Turn on Low for 2 hours.
Stir.

Continue to cook on low for 30 minutes.
Stir until well combined (If not totally melted, continue to cook for 10 minute intervals until you are able to stir smooth).

With a 1" ice cream scoop, scoop onto trays lined with parchment.  Allow to set.

Best kept covered in an air tight container; seriously, share it-you will hate yourself at the end of day 1 after you have consumed in the amount of double digits........

Savory Mussels

I hit all of my cooking criteria with this dish (and please note I am actually posting on time!). Something I have never cooked before-check.  Something on sale and inexpensive ($3.99!)-check.  Something that does not make a ton of mess to clean up-check.  And, lastly, delicious-check!  I looked at the mesh bag of mussels (the check out girl looked at them in disbelief and thought I was buying cold rocks!), and thought really?  Are they fresh? What do I do with them?  But then I figured for $3.99 (a latte in some places) I would get enjoyment out of learning about them.  I have cooked clams before and they couldn't be much different.
Don't be intimidated to try them.  It is very apparent which ones not to eat while you are cleaning and cooking them.  The hardest part I found was pulling the little 'beard' thing from them as I scrubbed them.  Tough little suckers and those mussels inside did not give them up easily!  Scrub 'em, debeard 'em and put 'em in a bowl of ice water till you are ready to cook.
Note, it is the sauce that makes this fabulous.  You cannot serve without nice crunchy bread to sop it all up, otherwise you will pick your bowl up and lick it and that is not mannerly!

Savory Mussels
printable recipe

2-3 lbs. mussels, scrubbed and beards removed
Olive Oil
3 T. butter
2 shallots, finely chopped
3-4 garlic cloves, minced
1/2 tsp. dried Thyme
1 c. dry white wine
Parsley for garnish

Rinse the mussels under cold water and scrub with a vegetable brush.  pull off the mussel beards as you wash them.  Discard any mussels with broken shells.
Heat 1 T. olive oil and 1 T. butter in a large pot over medium heat.  Add the shallots and garlic.  Cook until very soft. 

Add the Thyme and stir.  Cook for an additional minute.

Add the mussels and swirl the pot to coat them.

Add the wine.  Cover and steam over medium high heat for 10 minutes, stirring occasionally so all mussels are in contact with the heat and all mussels open.  If for some reason any don't open, pull out and discard.

Add the remaining 2 T. butter and a drizzle of olive oil.  Stir gently to incorporate the melted butter into the sauce.

Serve with sauce and garnish with parsley.
 

Cranberry Meatballs

It is holiday party time of the year.  My husband asked me to make an appetizer for his office party (AND an ugly sweater, which btw, he took the prize for the ugliest sweater. Ah, so nice to be able to use that $$ college art degree on an Ugly Christmas Sweater contest!).  I decided on these meatballs because they are festive and easily kept in a crock pot on warm throughout the afternoon because the employees are not able to all eat lunch at the same time.  I would rank this recipe as easy, yet a little labor intensive.  I lined my baking sheet with foil to help with clean up-you know I hate the whole doing dishes side of cooking.  These are delicious and sort of fancy.  He came home and said the group enjoyed them; although, really, what could he say?
Just as a side note.  The crock pot pictured is my original Crock Pot.  I could not part with it, even though I have others that are newer.  Oh my it was beat up and nasty looking on the outside.  I have had it for more than 35 years!  I decided to perk it up.  I removed the knob, sanded it lightly with a fine sandpaper and painted it with chalkboard paint.  I put the knob back on and I write on it with chalk.  Voila!  Fun, and an easy way to tell guests what's cooking!


Cranberry Meatballs
printable recipe

2 eggs beaten
1 c. dry bread crumbs
1/3 c. minced parsley
1/3 c. ketchup
2 T. finely chopped onion
2 T. soy sauce
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. ground meat

Sauce:
1 can (16 oz.) whole berry cranberry sauce
1 bottle (12 oz.) chili sauce
1 T. brown sugar
1 T. prepared mustard
1 T. lemon juice
2 garlic cloves, minced

In a large bowl combine the eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt and pepper with the meat.

Shape into 1" meatballs.  Place on a rack in a shallow baking pan.  Bake uncovered for 10 minutes in a 400 degree oven.

Transfer to a crock pot or chafing dish.
In a medium sauce pan combine the sauce ingredients.  Simmer for 10 minutes, stirring occasionally.

Pour over meatballs.  Gently stir to coat.  Serve warm.

Blizzard Chili

I was surprised I had not made this recipe yet this year.  It is our 'go to' recipe that is a sure hit for all tastes.  It is great for feeding a crowd.  I doubled this when I made it to share for 3 households.  Serve it with sour cream, shredded cheddar and some diced onions, and you will have a hit.  This is an example of working with your pantry, cooking healthy and, what is important...inexpensive and little clean up!  Most of the beans and the tomatoes were buy 10 for $10; so, I still have a stocked pantry!
I have had this recipe for years.  It is from one of those random paperback cookbooks most of us have stashed away.  I probably picked up at a garage sale.
This goes great with the Mexican Corn Bread I shared with you in October!


Blizzard Chili
printable recipe

1 lb. ground beef
2 c. chopped onion
1 garlic clove, minced
1 (16 oz.) can kidney beans, rinsed and drained
1 (16 oz.) can black beans, rinsed and drained
1 (16 oz.) can cannelloni  or white kidney beans, rinsed and drained
1 (16 oz.) can pinto beans, rinsed and drained
2 (15 oz.) cans of tomato sauce
2 (15 oz.) cans of diced tomatoes-I use the ones seasoned with green chilis
1 Bay leaf
1 T. chili powder
2 tsp. sugar
1 tsp. cumin
salt and pepper to taste

Preheat oven to 275 degrees, or chili is easily cooked in a crockpot on low for 6-8 hours.
In a large dutch oven (or skillet if using a crock pot) brown the ground meat with the garlic and onion.

Drain off excess fat.

If using a crock pot transfer meat at this point to the crock pot. 

Add all of the beans to the pot.

Add the tomatoes and sauce.

Add the spices and stir all to combine.

Cover the dutch oven and place in the center of your oven for 3 hours.

Steak Sandwiches

Saturday.  Have you had a whole list of expected chores to get done on what you think is a looonnnggg Saturday, to then realize the day is done and you didn't get half of your list done?  Welcome to my day.  I apologize ahead of time that my recipes are without pictures!  I was so focused on cooking, laundry, and Christmas that I went into overdrive and focused on tasks at hand. I completely overlooked the task of taking photos to share with all of you!
Only request my son had for joining us for dinner tonight was 'Red meat'.  I will tell you these buns are light, buttery and perfect with the richness of the beef.  The roast is so simple, no, really! So simple, and comes out perfectly cooked.  The blue cheese sauce ties the buttery, light bun with the rich meat beautifully.  If you need to make sliders for a crowd, or steak sandwiches for a tailgate, try this technique.  Tri-tip roast is an inexpensive cut of beef that is packed with flavor.  It is usually cut up for beef tips.  If you can ask your butcher for this cut, you are in for a treat.  Sliced thin and piled on a salad or bun and you have served a polished, sophisticated beef meal.

Buttery Slider Buns
printable recipe

1/2 c. warm water
1/2 c. warm milk
1/3 c. melted butter
1/3 c. sugar
1 egg
3-3/4 c. bread flour
1 tsp. salt
2-1/4 tsp. yeast

4 T. melted butter for brushing

Place all ingredients in a bread machine in the order listed.
Set the machine on the dough setting.  Prepare an 8 X 11 baking pan.
When the machine cycle is complete, place the dough on a lightly floured board.  cut into 20 even pieces.  Roll into balls and place in baking pan.  Brush the tops with melted butter.
Allow to rest and rise for 45 minutes.
Preheat oven to 375 degrees.  Bake rolls for 15-18 minutes until golden brown.  Brush hot tops with any leftover butter.

Roasted Tri-Tip
really?  not printable, you can remember!

1 (2-3 lb.) tri -tip roast
salt and pepper

Preheat oven to 425 degrees.
Season roast generously with salt and pepper.  Place roast on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast.
Put roast in the oven and lower heat to 350 degrees.  Roast until temperature reaches 145 degrees, about 35-45 minutes (medium rare).
Remove, tent with foil and allow to rest for 15 minutes.  Slice against  the grain in thin slices.

Blue Cheese Spread
again not printable, 4 ingredients and stir!

1/2 c. crumbled Blue Cheese
1/2 c. sour cream
1/2 tsp. of black pepper
1/2 tsp. Worcestershire sauce

Blend all ingredients and refrigerate for at least 30 minutes.

Yes they were delicious-to the point of seconds and few leftovers!

Crab Pasta with Champagne

 This Junk Food Friday recipe isn't so junkie.  I chose this recipe as a result of what I had in the pantry, and what was on special.  There was a special on wild caught lump crab meat.  I wanted to highlight the sweetness of the crab and keep it simple.  I wondered if the small amount of champagne would really make a difference in the taste of the final dish.  You probably have felt that way at times....if I skip this ingredient, will it really matter that much.  Yes, the answer is yes.  When you are given an ingredient list and something is so specific, stick to it; otherwise choose a different recipe for the day.
  It would have been really easy to be heavy handed with some of the ingredients, however, I encourage you to stick with the simplicity.  This is light, tasty and luxurious.  Well worth making for a special occasion-yes, I know it was a simple Junk Food Friday, but, sometimes you need a little luxury!

Crab Pasta with Champagne
printable recipe

1/3 c. butter
1/4 c. Champagne
1 clove garlic, minced
1/8 tsp. paprika
1/8 tsp. dried sage
1 pinch of ground ginger
8 oz. cooked crab meat
8 oz. linguine, cooked according to package directions
1 T. olive oil
salt and pepper
chopped fresh parsley for garnish

Melt the butter in a heavy skillet.  Skim off any fat solids that rise.  heat until the butter is a light caramel color.

Pour in the champagne, garlic, paprika, sage and ginger.  Cook and stir for 5 minutes for flavors to blend.

Lightly fold in the crab.

Place the cooked pasta on individual plates.  Drizzle with the olive oil.

Top with the crab sauce and garnish with parsley.  Serve immediately.

Chicken Parmesan

It is a stretch to call this authentic Chicken Parmesan.  This is by no means a gourmet recipe.  It is actually a fast, cheap (yes, I will use the word cheap and not embellish it by saying inexpensive) way to put out dinner in 30 minutes that everyone likes.  This is a dish I made my family at least once a week when I worked my job outside of my home.  Life was ridiculously hectic come 5:30 with all of us walking in the door hungry, homework needing done and usually having to get to an activity or practice of some kind.  Honestly at the time I used a jarred sauce which made it even more simple.  I guess by using homemade garden sauce I can say it is slightly gourmet!  None the less, after a busy day Sunday, I needed quantity, and hopefully quality, for bringing the family their Monday dinner.  I don't have quantities for you.  Simply judge it by how many you are feeding.

Chicken Parmesan
nothing I can give you to print!

Boneless, skinless chicken breast cut into serving portions
Seasoned bread crumbs
Grated Parmesan cheese
Butter, melted
Pasta Sauce
Shredded mozzarella
Spaghetti, cooked according to package directions

Preheat oven to 400 degrees.
Mix together a tablespoon of grated Parmesan cheese with each cup of bread crumbs.
Dip chicken into the melted butter.

Dredge in the bread crumb mix.

Place breaded chicken in a casserole dish.  No need to butter or spray the pan.

Bake for 30-40 minutes until cooked through.

Spoon a little sauce onto each chicken piece.  Add a mound of shredded mozzarella cheese.

Return to the oven and cook until cheese melts.

Serve with a side of pasta and size.