Thanksgiving Side Dishes – Old, New and Borrowed

Thanksgiving Side Dishes – Old, New and Borrowed


I am a total traditionalist and typically make my holiday menu strictly from legacy family favorites. I do this not only because my family has some amazing recipes, but also because while I cook each dish it conjures special memories of that person…or the holiday we shared together.

I feel the same about setting the table, arranging the flowers and cleaning the silver. I think of the linen from my great grandmother. Sure it has some spots and is thinning in certain areas, but like family – not perfect, but means so much. I like to see her monogram in the corner, it makes me feels she’s with us and lets her know she’s remembered and loved. I also love to share all the stories with my girls and to see their excitement when they get to help polish the crystal, place the china and create the name cards. They now are old enough and have heard the stories enough, to know what came from who and where to place the centerpiece so it covers the yellow spot.

Last year my daughter Hannah asked me what my favorite holiday was –I easily answered Thanksgiving. I use an example that an amazing co-worker shared with me years ago. She highlighted that Thanksgiving is the one holiday where nobody is required to wear a costume or buy, wrap and ship gifts. It’s the holiday where all that’s needed is family, friends and feast. To me, that makes it a darned near perfect holiday. Yes it can add expense and work, but Thanksgiving doesn’t have to be full of stress and debt – actually a lot of the food is truly basic, easy to make the day before and is pretty inexpensive. I loved sharing that with Hannah and while no doubt she LOVES dressing in costumes and getting gifts, I could tell she got it and maybe even agreed.

When I think of my Thanksgiving menu, it typically includes… Grandma Groat’s bread stuffing, Aunt Connie’s pecan yams, I cook the turkey in Granny’s electric oven (as to leave my oven open for side-dishes), my mom’s luscious cheesecake, Pam’s feta green beans and wild rice, sausage stuffing, and cranberries, Aunt Meredi’s mashers…and of course I am the first to note DON’T ASK ME TO DRIVE THE GRAVY (Thank goodness for Trader Joes, William Sonoma and WHOLE FOODS). But like many things in my life, I am finally learning to appreciate that traditions are intended to flex and evolve. That all of these special traditions are passed on from generation to generation and are not tarnished by adding new twists, meals and partaking in someone else’s traditions can make Thanksgiving even that much more special.

I am looking forward to heading up to Steamboat Springs tomorrow, bringing a few of my family favorites and enjoying some new ones as well. Here are a few dishes you may look to add to your spread this week.

Happy Cooking from a legacy of kitchens to yours….

Thanksgiving Side Dishes:

• Green Bean, Feta and Dill Salad: http://thevaccarofamilytable.blogspot.com/2008/11/greek-green-bean-and-feta-salad.html

• Sweet Potato Gratin: http://thevaccarofamilytable.blogspot.com/2012/11/sweet-potato-gratin.html

• Bourbon, Orange and Shallot Cranberries: http://thevaccarofamilytable.blogspot.com/2012/11/bourbon-orange-and-shallot-cranberries.html

• Wild Rice and Sausage Stuffing http://thevaccarofamilytable.blogspot.com/2012/11/wild-rice-and-sausage-dressing.html

• Artichoke Parmesan Stuffing and Spaghetti Squash with Jalapeno Cream: http://thevaccarofamilytable.blogspot.com/2009/12/artichoke-parmasean-stuffing-spaghetti.html

Wild Rice and Sausage Dressing

Wild Rice and Sausage Dressing


Ingredients:

• ¾ # wild rice, cooked

• 1# ground pork sausage, cooked, crumbled and drained

• 1C chopped celery

• 1C chopped onion

• 3 cloves garlic, crushed

• ¼ t sage

• Salt and pepper to taste

Directions:

• Sauté onion and celery in small amount of the sausage drippings - until soft.

• Add cooked sausage, cooked rice, sage, salt, pepper and garlic. Mix well. Serve.

• If making ahead, you can pour into a baking dish and toss in the oven to warm before serving (350 degree for 15-20 min, add veg stock if you think it seems dry)

BOURBON, ORANGE AND SHALLOT CRANBERRIES

BOURBON, ORANGE AND SHALLOT CRANBERRIES


Ingredients:

• 1 cup bourbon

• ¼ cup minced shallots

• Grated zest of 1 orange

• 1 - 12-oz package fresh cranberries, picked over

• 1 cup sugar

• 1 teaspoon freshly ground pepper



Directions:

• In small nonreactive saucepan, combine bourbon, shallots & orange zest.

• Bring to a boil over moderate heat, then simmer, stirring occasionally until mixture is reduced to syrupy glaze, (about 10 minutes).

• Add cranberries & sugar, stirring will until sugar dissolves.

• Lower heat slightly and simmer with lid tilted until most of cranberries have burst, about 10 to 20 minutes.

• Remove from heat and stir in pepper.

• Transfer to bowl or mold. Let cool to room temperature; cover and refrigerate.

SWEET POTATO GRATIN

SWEET POTATO GRATIN

Ingredients:

For the topping:

• 1 cup all-purpose flour

• ¾ cup firmly packed light brown sugar

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 8 tablespoons (1 stick) cold unsalted butter cut into ½ inch cubes

• 1 cup toasted chopped pecans

For the sweet potatoes:

• 5 #’s sweet potatoes

• 1/4 cup fat free half/half or milk

• 2 teaspoons vanilla extract

• 6 tablespoons (3/4 stick) unsalted butter, melted

• 3 eggs

• ½ cup maple syrup (I use sugar free but any will do)

• ¼ cup firmly packed light brown sugar

• 2 teaspoons kosher salt

• Freshly ground pepper, to taste

• Pinch of freshly grated nutmeg

Directions:
• Preheat oven to 450 degrees

• In a bowl, stir together the flour, brown sugar, salt and cinnamon.

• Using a pastry blender, cut in the butter until the flour mixture has been completely absorbed into the butter. The mixture should hold together when squeezed with your hand but still crumble apart easily.

• Stir in the pecans. Set aside.

• Put sweet potatoes in a large roasting pan and add a small amount of water. Cover the pan tightly with aluminum foil and roast until the potatoes are tender and easily pierced with a knife, 1 to 1 ½ hours.

• Transfer the potatoes to a cutting board and let cool slightly.

• Reduce the oven temperature to 350.

• When potatoes cool enough to handle, peel off the skins and cut the flesh into ½ inch cubes.

• Transfer one-fourth of the potatoes to a large bowl and mash with a potato masher. Add the remaining cubed potatoes and stir to combine.

• In a bowl, whisk together the milk, vanilla, butter, eggs, maple syrup, brown sugar, salt, pepper and nutmeg.

• Add the milk mixture to the sweet potatoes and stir until well combined.

• Transfer the sweet potato mixture to a 3-quart rectangular baking dish and sprinkle with the gratin topping.

• Bake until the topping is golden and crispy, 45 to 60 minutes. Let cool for 10 minutes before serving. Serves 12 to 15.

• Tip: Cook and mash the potatoes and combine with other ingredients up to 1 day in advance. Transfer to a baking dish, cover and refrigerate. On day serving, remove dish from refrigerator 1 hour before baking, then add the topping and bake as directed.

Quinoa, Beet and Arugula Salad

This delicious Quinoa, Beet and Arugula Salad Recipe not only tastes fantastic, it looks gorgeous and is very very healthy too!
Ingredients

•3 cups arugula, chopped

•1 cup quinoa, uncooked

•3-4 beets, peeled and sliced

•2 green onions, sliced

•1 T olive oil

•1/2 cup white balsamic vinegar

•2 tsp sugar

•3 cloves garlic, minced. 1/2 Lemon, juiced

•1 tsp salt

•1/2 tsp ground black pepper


•3 oz goat cheese, crumbled (or fat free feta)

Directions:

1. Pre-heat oven to 375 degrees.  Place beets on cookie sheet and roast for 45 min.  Set aside.
2. Prepare quinoa according to package instructions.
3. While the quinoa is cooking, whisk olive oil, vinegar, sugar, garlic, salt, lemon and black pepper together in a large bowl.
4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5. Remove skin from beets, and slice them into quarters or wedges.
6. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Baked Chicken and Acorn Squash followed by Peach Cobbler

Panicked pantry alert: Penny Berman has Chicken legs and thighs, Acorn squash and Frozen peaches. How about this Berman family? Sounds like a great Fall dinner to me!


Baked Chicken and Acorn Squash

Ingredients

• 2 small acorn squash (1-1/4 pounds)

• 2 to 4 garlic cloves, minced

• 2 T canola oil, divided

• 4 chicken drumsticks (4 ounces each)

• 4 chicken thighs (remove skin)

• 1/4 C packed brown sugar

• 1 Tminced fresh rosemary or 1 teaspoon dried rosemary, crushed

• 1 t salt

Directions

• Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.

• In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken.

• Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. or until a meat thermometer reads 170°.

Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches

• 2 cups sugar, divided

• 1/2 cup water

• 8 tablespoons butter

• 1 1/2 cups flour

• 1 1/2 cups milk

• Ground cinnamon, optional

Directions

• Preheat oven to 350 degrees F.

• Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

• Put the butter in a baking dish and place in oven to melt.

• Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup.

• Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

• To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Linguine in Black Bean Whiskey Sauce

What you have: Black beans, egg noodles, scotch


What you can make: Linguine in Black Bean Whiskey Sauce (if you have canned clams add em!)

Ingredients:

• 1 can clams (if you have them)

• 1 cup water

• 2 T cornstarch

• 3 T soy sauce

• 2 T Whiskey

• 2 T rice vinegar

• 1 T sugar

• 3 T vegetable oil

• ¼ t powdered ginger

• 3 T black beans, rinsed well, drained, and chopped

• 2 T minced garlic

• 3/4 # egg noodles

• 2 green onions halved lengthwise and cut crosswise into 1-inch pieces (you can use regular onion if you don’t have a green one)



Directions:

• If you have canned clams, boil them for 3 min a 1 ½ C water. Drain clams (save to the side) and stir the cornstarch into the clam broth.

• If you don’t have the clams, just use water and then stir in the soy sauce, the Whiskey, the vinegar, and the sugar.

• In a wok or large heavy skillet heat the oil over moderately high heat until it just begins to smoke. Add black beans, ginger and garlic – cook for 30 seconds.

• Stir the cornstarch mixture, add it to the wok, stirring, and bring the sauce to a boil, stirring. Simmer the sauce, for 2 minutes.

• Meanwhile, boil some water and cook the egg noodles until they are cooked to your liking.

• Add the noodles to the wok along with the clams and the green onions.

• Cook the mixture over moderate heat, tossing the linguine, until it is heated through and the linguine is coated well with the sauce.

• Then pour yourself and shot and enjoy!

Chicken Tahini on Basmati Rice with Cucumber, Tomato, Arugula Salad

What you have on  hand: Chicken, greek yogurt, lemons, leftover basmati rice, arugula, cucumbers, cherry tomatoes, tahini, garlic


A possible yummy solution: Chicken Tahini on Basmati Rice with Cucumber, Tomato, Arugula Salad

Directions:
Main Course: Chicken Tahini

• Pre-heat oven to 350 degrees – or if you like a do-ahead meal, get out your crockpot (but allow 6 hours)

• In medium mixing bowl, combine 2 cloves garlic, pressed; 1 ½ T Tahini (if you like it stronger, feel free to add more); 1 – 12 oz can crushed tomatoes, 2 T tomato paste, Lemon juice from ½ lemon (if you don’t have canned tomatoes, use your cherry tomatoes and add 1 C white wine and 1 T olive oil)

• In the oven: Place chicken in casserole dish. Pour tomato/tahini mixture over chicken. Bake for 30 min or until chicken is cooked through (or place into a crockpot and cook on low for 6 hours)

• Once cooked, stir in ½ C plain Greek yogurt to the tomato mixture.

• Place leftover Basmati rice in sauce pan – add 2 T vegetable broth to reheat while maintaining moisture

• Scoop 1 C Basmati rice on each dinner plate.

• Place 1 C of tomato/Tahini sauce and chicken directly on top of the rice.

Side Dish: Tomato, Cucumber , Arugula Salad

• Dressing: In a jar (or container with a lid) Mix 1 T Dijon mustard, 2 T balsamic vinegar, 2 cloves garlic; juice from the rest of your lemon and 1 T olive oil, S&P, shake well.

• In a small mixing bowl, add sliced cherry tomatoes and cucumbers that are cut into ¼ inch rounds. If you have a red onion on hand, use only ½ and then slice thinly.

• Pour dressing over the cucumber, tomato, onion mixture, toss gingerly.

• On each plate, place a handful of peppery arugula. Top arugula with cucumber mixture. Add feta if you have some!

Monday Meatballs

Basic Monday Chicken Meatballs


Ingredients:

• Ground Chicken

• Cilantro, chopped

• Onion, diced

• 3 garlic cloves, pressed

• 1 egg, beaten

• Diced fire roasted tomatoes, drained

• 1/4 C bread crumbs

• 3/4 teaspoon salt

• Salt and pepper

• Pasta

• Your favorite marinara sauce

Directions:
• In a large mixing bowl, mix all ingredients

• Roll meat mixture into 2 inch balls

• In large sauce pan, heat 1 T olive oil

• Add meatballs and cook for 8-10 min

• Remove cooked meatballs and place on papertowel

• In saucepan, heat marinara sauce. Add pre-cooked meatballs

• Cook pasta

• Drain, plate and eat!

Mexican Meatloaf

Here is a twist to the 1950's classic

Mexican Meatloaf:
Ingredients:

• 1- 1/2# Ground Chicken

• 3 T Cilantro, chopped

• 1 Onion, sliced

• 3 garlic cloves, pressed

• 2 egg, beaten

• Diced fire roasted tomatoes, drained

• 1/2 C bread crumbs

• 3/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon cayenne

• 1/2 teaspoon ground cumin
• Salsa

• Salt and pepper

Directions:

• Preheat oven to 375 degrees

• In medium sauce pan, cook onion and garlic for 2 min.

• In large mixing bowl, mix all ingredients, add cooked garlic and onion

• Using cooking spray, coat 9x13 loaf pan
• Press meatloaf mixture into pan

• Top with salsa of your choice (This is a quick fix – I do have a glaze topping, but not sure you have the ingredients on hand)

• Bake for 40-45 min or until internal temperature reads 160 degrees

• Serve with Mexican rice (just steam white or brown rice and add tomatoes, cilantro, squeeze of lime and salt and pepper) and of course a side salad goes perfectly.

What you have on hand: Chicken Burritos or Tacos

Here are the ingredients you probably have on hand… Ground chicken, fresh cilantro, yellow onion, fire toasted diced tomatoes...I've also added some ingredients that I hope you have in your pantry!

Southwestern Burritos or Tacos

Ingredients:

• Ground Chicken

• Cilantro, chopped

• Onion, sliced

• 3 garlic cloves, pressed

• 1 T canola oil

• Diced fire roasted tomatoes

• 2 T Chalula (or other hot sauce)

• Salt and pepper

• Dollop of sour cream

• Flour or corn tortillas

• ½ C shredded cheddar cheese

• 4 T chopped lettuce

• Black or refried beans

Directions:

• Heat medium sized sauce pan on stove

• Add canola oil. Heat pressed garlic and sliced onion. Cook for 2 min.

• Add ground chicken, cook 5-8 min

• Add chalula (keep out and add later if kiddos don’t like heat)

• Drain juice from tomatoes, add to meat mixture

• Add salt and pepper

• Taste – if you like it spicer, add more hot sauce, if you like it tangier, add lemon or a splash of white wine. If you like it saltier, add some seasoning salt.  Top with chopped cilantro.

To Serve:

• You can then take this Mexican mixture and wrap it in warm, soft flour or corn tortillas.

• Or if you like it crunchy, take a small sauce pan, fill with a half an inch of canola oil and fry hard shell tacos or tostada shells.

• Before wrapping or folding the tortillas, consider adding a dollop of sour cream, sprinkle of cheddar cheese and shredded lettuce

• You may have a can of refried or black beans in pantry. If so, heat beans and add 2T apple sauce and top with a little cheddar cheese, cilantro and chopped tomatoes. Toss a few tortilla chips into the beans for crunch and height too. Wedge of lime is a great addition too.

Everything including the kitchen sink Frittata

Hungry but don’t feel like getting dressed to go out? What's in your vegetable drawer? Do you have eggs, onions, tomatoes, peppers? How about mixing it all together, pouring it into a pie pan, tossing it into the oven and making a frittata? You can use any vegetables and even add meat and cheese if you like. Egg whites only work too. This what I had in the veggie drawer – just use whatever you have on hand.
From my kitchen to yours...


Egg White veggie Frittata

Ingredients:

• 6 egg whites

• 2 T fat free milk

• ¼ C chopped bell pepper

• ¼ C thinly sliced asparagus

• ¼ C chopped broccolini

• 3 T fat free feta

• 1 T chopped basil

• 6 slices tomato

• Salt and Pepper to taste

Directions:

• Preheat oven to 375

• Mix all ingredients – except tomato slices

• Spray pie pan with cooking spray

• Pour egg mixture into pan, top with tomato slices

• Bake 30-40 minutes or until egg mixture isn’t runny.

Enjoy!

Lime Grilled Salmon

I was really turned off by salmon for a bit...but this recipe was a regular dish my step-mom would make while we were in high school - and it made me change my mind.  It's a mix of sweet and savory with just enough crunch.  It also of course looks gorgeous on the plate - pink, green and red.  Super easy, super tasty and pretty darned healthy too.  If you still aren't convinced, sub boneless skinless chicken breasts.
From my kitchen to yours...

Lime Grilled Salmon

Ingredients:

• 1# Salmon
• 1/4 C veg oil
• 1/4 C lime juice
• 1T soy sauce
• 1T water
• 2 t honey
• 2 t sesame oil
• 2 cloves garlic, pressed
• 1 t fresh ginger, grated
• 4 C shredded red leaf lettuce
• 1/2 C sprouts
• 1/2 C green onions, chopped
• 6 radishes, sliced
• 1 small can diced green chiles
• 1 T toasted sesame seeds
• Lime slices

Directions:

• Make marinade: In a large ziplock bag, mix the oils, water, soy sauce, honey, garlic and ginger
• Add the salmon to the marinade- marinate for 6 hours
• Remove salmon from bag and grill to your liking
• Reserve and warm marinade
• On the plates, place a generous serving of chopped red leaf lettuce, sliced radishes, chopped green onions and sprouts
• Place grilled salmon on top of the lettuce mixture
• Top the salmon with toasted sesame seeds, green chiles and the warmed marinade
• Garnish with lime slices

Maple Roasted Salmon

 Salmon is becoming a weekly meal in our house. Probably for many reasons, but the top few are: the kids love it, it’s readily available, priced affordably, pretty dang good for you and Dru will eat it!

 

I am loving the simple, clean recipe of just putting the salmon filet in foil, adding lemon, garlic, leeks, dill, onion, parsley and pepper – wrapping it up and grilling for 10 min. It’s perfectly poached and always good. But I decided to expand into the land of sweet and savory. This is equally as simple but delivers such a different punch. Really, really good!

From my kitchen to yours…

Maple Roasted Salmon
 Ingredients:

• 4 - 6 oz. salmon fillets
• ¾ t natural course sea salt
• ¼ cup brown sugar, (or use the new Splenda brown sugar blend)
• 1 T cracked black pepper
• ¼ cup maple syrup (I use sugar free)
• 2 T Dijon mustard
• 2 T chopped fresh dill
• 2 T olive oil, divided

 

 Directions:

•  Preheat oven to 400 degrees
•  Combine sea salt, brown sugar and black pepper and mix thoroughly. Rub salmon with mixture making sure to use all of it. Let stand 30 minutes.
• Combine maple syrup, mustard and dill in a small mixing bowl and set aside.
•  Coat bottom of a baking pan with 1 T oil and place salmon in pan. Drizzle with remaining oil. Bake for 12 minutes or until desired temperature.
•  Remove from making pan and drizzle salmon with syrup mixture.
• Serve immediately.

 

 

 

Moroccan Chickpea Stew

Fills You Up, Not Out

 

I received this recipe in February and just finally had the opportunity to make it - YUM.  It was easy, tasty and  chickpeas offer this well-seasoned stew a nutritious boost. Thank you to Cheryl for sharing it and Shape magazine for printing it! Enjoy.

Ingredients:

• 1/2 tbsp. olive oil
• 1 onion, diced
• 5-7 cloves garlic, diced (or minced garlic)
• 1 1/2 tsp. ground cinnamon
• 1 1/2-2 tsp. ground cumin
• 1 1/2-2 tsp. paprika
• 1/8-1/2 tsp. cayenne pepper (use more if you like HEAT)
• 6-7 small tomatoes, diced
• 1 1/2-2 c. cooked chickpeas or 1 can chickpeas, rinsed
• 2-4 c. vegetable or chicken broth
• 1-2 bunches fresh spinach
• A handful of gluten-free penne
• Salt and pepper to taste

 

Directions:

•  Heat the oil in a pot and add the onion. Cook for about 3 minutes and then add the garlic and continue to cook for about 3-5 more minutes.
• In a small bowl, mix the cinnamon, cumin, paprika, and cayenne pepper.
• Add it to the onion and garlic and stir to combine. Continue to cook for another 1-2 minutes to allow the flavor of the spices to come out.
• Add the chickpeas and tomatoes to the mixture and stir to combine all of the ingredients well. Add enough water or stock (vegetable or chicken will work) to cover the chickpeas. Bring to a boil, then cover and reduce the heat. Simmer for about 35-40 minutes, adjusting spices as desired.
• You may have to add more water or vegetable stock if too much steams off.
• When you are happy with the taste of the soup, add the spinach and pasta and cover again.
• Cook until the noodles are done and serve alone or with some gluten-free flatbread.

 

Coconut and Lemon Curd Cake

I saw this on Paula Deen a few weeks ago and had to make it!  It not only looked gorgeous, but also tasted amazing.  You for sure must love coconut and lemon to enjoy this tasty dessert.
 
Coconut and Lemon Curd Cake
Ingredients

For the cake:

• Butter, for pans
• 1 (18 1/4 ounce) box yellow cake mix

For the frosting:

• 1 1/2 cups sugar
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/3 cup water
• 1 (11-ounce) jar lemon curd
• 1 lemon, zest finely grated
• 1 1/2 cups sweetened flaked coconut

 Directions

•  Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans.
• Prepare and bake the cake according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
• In a heatproof bowl on the top of a double boiler, being sure that the bottom of the bowl does not touch the water, add the sugar, egg whites, cream of tartar, salt, and water.
• Beat with an electric mixer for 1 minute.
• Remove the bowl from the heat and continue to beat, on high speed, for 7 minutes.
• In a small saucepan, heat the lemon curd gently over medium-low heat or microwave it for 20 seconds on medium power, just to soften. Stir in the lemon zest.
• Cut each cake layer in half horizontally.
• Frost each layer with a layer of curd, frosting and coconut.
• Top it with another layer of cake and frosting, and repeat with all the layers.
• Frost the top and sides of the cake and cover with the coconut. Store wrapped in an airtight container in the refrigerator.
• When ready to serve, remove the cake from the refrigerator and slice. The cake will keep in the refrigerator for 3 to 5 days.

 

 

 

Parmesan Roasted Asparagus

Here is a super simple side dish to add to your everyday, summer menus!

Parmesan Roasted Asparagus

Ingredients

•  2 1/2 pounds fresh asparagus (about 30 large)
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 1/2 cup freshly grated Parmesan 
• 2 lemons cut in wedges, for serving

Directions

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each.
• Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper.
• Roast for 15 to 20 minutes, until tender.
• Sprinkle with the Parmesan and return to the oven for another minute.
• Serve with lemon wedges.

Tangy, Spicy Chilled Shrimp

Tangy, Spicy Chilled Shrimp

Always so easy and awesome to serve a platter of big, fresh, chilled prawns with spicy cocktail sauce. Simple to serve and normally a crowd favorite. However, if you’re looking to put a twist on your chilled shrimp appetizer, give this marinade a try.

From my kitchen to yours...

 

Ingredients:

• 1# cooked, peeled and clean shrimp
• ¼ C light sesame oil
• 1t dark sesame oil
• ¼ C fresh lime juice
• 3 green onions
• 1T minced, fresh ginger
• ½ t dry mustard
• Pinch of crushed red pepper
• 2 garlic cloves, diced

Directions:

• Mix all ingredients in gallon Ziploc bag
• Add shrimp to Ziploc bag
• Chill for at least an hour or overnight
• Serve in a chilled, pewter bowl with toothpicks on the side!
• For garnish, consider sliced limes and roughly chopped cilantro

 

Veggie Green Chili

I hit Efrain's a few weeks ago and was reminded of not only how much I miss Junaita's but also a good green chili.  Knowing spring is about here and shorts season is right around the corner, it seemed finding a recipe that skipped browning pork in lard was a good compromise! With that being said, here is a quick, healthy recipe to cure the craving.

Try topping this Chili Verde with diced tomatoes and cilantro and serving with a warm, homemade tortilla.

From my kitchen to yours...

Veggie Green Chili

Ingredients:


• 1 onion chopped


• 5 garlic cloves, smashed or chopped


• 1 Tbsp olive oil (or cooking spray)


• 6 cups vegetable stock


• 12 roasted, peeled, chopped green chili


• 2 Tbsp. flour or cornstarch


• salt & pepper to taste


Directions


• Turn oven to broil


• Slice green chilies in half, place chilies on cookie sheet – spray with cooking spray (broil until skin bubbles/darkens)


• Place darkened chili peppers in paper bag for 10 min.


• Sauté onion, garlic in olive oil/cooking spray
• Peel skin off chilies and dice (puree if you prefer green chili smooth)


• Add chilies and stock.


• Add salt and pepper.


• Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps.


• Simmer for 45 minutes.

Lobster Bisque

Funny how all my neighbors were busting out their grills earlier this week and then today we awoke to icy windows and slick sidewalks. After a chilly and slippery morning run, I seemed to get soup on the brain. And not just any soup, but a bisque and not just any bisque – but LOBSTER BISQUE.

A bowl of steamy, decadent lobster bisque, thick slice of bread from a crusty baguette, accompanied with a peppery arugula salad adorned with shaved Parmesan and a squeeze of lemon – OHHHH BABY. Now this is a meal worthy of this dark, cozy March hump day.



Lobster Bisque


The breakdown:


• Four Servings


• Total cooking Time: 90 minutes


• Cost: About $20, with frozen on-sale lobster tails


Ingredients:


• 1 medium onion, diced


• 3 stalks celery, diced


• 1 medium shallot, diced


• 4 cloves garlic, minced


• 3 tbsp butter


• 3 tbsp tomato paste


• 4 cups lobster stock*


• 1.5 cups heavy whipping cream (I’ve made this with fat free half and half and it was still really good)


• 2 grilled lobster tails, roughly chopped


• 2 tsp chopped fresh tarragon


Directions:


• Pre-heat broiler


• Slice the tails length-wise and pull out the lobster tail meat. Place meat on non-stick sprayed cookie sheet. Broil for 4 min, then flip and broil another 4 min. (this step can be done the day before)


• Melt the butter in a saucepan over low heat. Add the onion, celery and shallot and cook for about 5 minutes, until the onion becomes translucent


• Add the garlic and cook another 3 minutes.


• Add the tomato paste and stir to mix it in.


• Add the lobster stock. (see below to make stock)


• Blend with an immersion blender, or in a regular blender or food processor, until smooth.


• If making the soup ahead of time, stop here and refrigerate it, then reheat before continuing.


• Add the cream (or fat free half and half) and lobster tail meat and bring nearly to a boil over medium-high heat.


• Season to taste with salt and pepper.


• Add tarragon and serve in heated bowls.



*Lobster Stock:


Ingredients:


• 2 lobster tail shells


• 12 peppercorns


• Couple of bay leaves


• Handful of parsley steps


• Onion


• 3 celery stalks


• 1 carrot


Directions:


• Pre-heat oven to 375 degrees


• Using the 2 lobster tail shells and place on cookie sheet. Place in oven for 15 min.


• While the shells are roasting, roughly chop an onion, a few stalks of celery, and a carrot


• Add the roasted shells, vegetables, a dozen peppercorns, a couple bay leaves, and some parsley stems to a saucepan and cover with water.


• Bring to a boil and then turn down to medium. Simmer for about 30 minutes.


• Strain everything out of the liquid, then bring back to a boil, and reduce the stock down to about 2/3 of its original volume.

3 Bite-Sized Super Bowl Snacks: Stuffed Blue Cheese Tomatoes, Shrooms and Beet, Goat Cheese Balls

Even though I certainly am not a hardcore sports fan, I do love any excuse to toss a party! Super Bowl can be a time for great afternoon shopping in an empty mall. Or maybe an excuse to buy Ruffle potato chip and devour Lipton’s sour cream onion dip while sitting in front of the TV. But sometimes it just feels like the perfect opportunity to gather your favorite crew, get a little rowdy and make a Sunday afternoon even a little more special. To me, all incredible options.



When the Broncos lost, then the Forty-niners …my enthusiasm for the 2012 super bowl has kind of lost its luster. BUT, while enjoying a snow day at home, I caught the latest episode of The Chew …and found a little care and a whole lot of inspiration.


When having people over for a game, I love bite-sized appetizers. It means no silverware, plates are optional and everyone can eat while still holding their beverage of choice! These three appetizers fit the bill for bite-size, savory and YUM.


From my table (and really The Chews) to yours….and if I have to choose… GO PATRIOTS!


Roasted Cherry Tomatoes with Crumbled Blue Cheese


Ingredients:


• 16 oz. Cherry tomatoes


• 2 minced Garlic Cloves


• 1/2 cup Bread Crumbs


• 1 T Butter


• 1 T Parsley


• S&P to taste


• Crumble Blue Cheese


Directions:


• In a saute pan add butter, garlic, parsley and bread crumbs.


• Cook for a couple minutes until all the ingredients combine.


• Cut each cherry tomato in half and fill with some of the bread crumb mixture.


• Put under the broiler for 2-3 minutes.


• Take tomatoes out of the oven and top each with a crumble of Blue cheese.


• Serve immediately.


• TIP: This app looks great on a white square platter sprinkled with more chopped parsley and lemon curl


Roasted Beet and Goat Cheese Bites


Ingredients:


• 1 C Roasted or Pickled Beets


• 8 ounces Goat Cheese


• Zest of 1 Lemon


• 1 T Parsley (finely chopped)


• 1 T Tarragon (finely chopped)


• 1 C crushed Toasted Walnuts


Directions:


• Take roasted beets and dice into small cubes.


• Mix goat cheese with lemon zest, herbs, and salt and pepper to taste.


• Take some of the goat cheese mixture and form a ball around pieces of beet.


• Roll the bites in the chopped walnuts.


• Keep in refrigerator until you’re ready to serve.


• TIP: Putting these on an oblong pewter platter will keep the chill and add some contrast. Sprinkle remaining Tarragon for added depth.


Stuffed Mushrooms


Ingredients:


• 20 Button mushrooms (scrubbed clean and stems separated)


• 1 T Olive oil


• 2 T Minced shallots


• 2 Garlic cloves, minced


• 2 T Chopped almonds


• Salt


• 3 T Chopped Parsley


• 1 t dried thyme


• 2 T breadcrumbs


• 2 T Low Sodium Vegetable stock


• 2 T Olive oil


• 2 T Grated Parmesan


Directions:


• Pre-heat oven to 375


• Finely chop mushroom stems.


• In small pan, heat 1 T olive over medium-high heat.


• Saute the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.


• Add the garlic and almonds and sprinkle with salt.


• Stir well and sauté 2 more minutes.


• Turn off the heat and add the parsley, thyme and breadcrumbs.


• Pour the vegetable stock into a food processor, then the rest of the stuffing.


• Pulse several times to get a fine mixture, almost a paste.


• Toss the mushroom caps with olive oil.


• Fill each mushroom with the stuffing.


• Sprinkle grated cheese


• Bake for 20-25 minutes, or until the cheese browns a little.


• Allow to cool for 5 minutes or so before serving.


• TIP: Pewter is also great for this dish – but warm it slightly before placing hot ‘shrooms. Radicchio is a great garnish to this fall colored appetizer.