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Jan 5, 2010

Holiday Chicken Salad

Holiday Chicken Salad



4 cups cubed, cooked chicken meat

1 cup mayonnaise

1 teaspoon paprika

1 1/2 cups dried cranberries

1 cup chopped celery

2 green onions, chopped

1/2 cup minced green bell pepper

1 cup chopped pecans

1 teaspoon seasoning salt

ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned

salt. Blend in dried cranberries, celery, bell pepper, onion, and

nuts. Add chopped chicken, and mix well. Season with black pepper to

taste. Chill 1 hour before serving.




Oysters Rockefeller

Oysters Rockefeller


18 Half Shell Oysters

1/4 cup margarine or butter

1/4 cup chopped celery

1/4 cup chopped green onions and tops

2 tablespoons chopped fresh parsley

1 package (10 oz.) frozen, chopped spinach, thawed

2 teaspoons anisette

1/4 teaspoon salt

1/4 cup dry bread crumbs

1 tablespoon melted margarine or butter

rock salt

In a small saucepan, saute celery, onions and parsley in margarine

until tender. In blender, combine sauteed vegetables, spinach,

anisette and salt. Blend until almost pureed. When necessary, stop

blender and push vegetables into blades.



Place 1/2 inch of rock salt in a shallow, oven-proof serving dish.

Nestle half shell oysters in salt bed. (This rock salt holds the

shells in place and keeps oysters hot.) Top each oyster with spinach

mixture. Combine bread crumbs and melted margarine, then sprinkle

crumb mixture over oysters. Bake at 450F for 10 minutes. Serve

immediately.


Glazed Baby Carrots

Glazed Baby Carrots


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1 (1-pound) bag baby carrots

3 tablespoons unsalted butter

1/4 cup water

1/4 cup maple syrup

2 tablespoons orange juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

Place all the ingredients in a medium, heavy saucepan. Bring to a

boil over medium-high heat, stirring occasionally, until the carrots

are tender and the sauce becomes a shiny glaze, about 15 minutes


Best-Ever Potatoes

Best-Ever Potatoes


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7 cups coarsely chopped small red potatoes

1 cup chopped onion

1 8-ounce carton dairy sour cream

1 cup (4 oz.) shredded Monterey Jack cheese

1 cup (4 oz.) shredded sharp cheddar cheese

1/2 teaspoon salt

1/4 to 1/2 teaspoon ground red pepper

2 medium tomatoes, seeded and chopped

In a large saucepan cook potatoes and chopped onion, covered,

in a small amount of boiling water for 12 to 15 minutes or until

tender; drain. Stir in sour cream, Monterey Jack cheese, cheddar

cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into

a 2-quart rectangular baking dish. Bake, uncovered, in a 350F oven

about 30 minutes or until heated through.


Blue Ribbon Chili

Blue Ribbon Chili


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2 teaspoons oil

2 onions, chopped

3 cloves garlic, minced

1 lb. lean ground beef

3/4 lb. beef sirloin, cubed

1 (14 1/2 ounce) can diced tomatoes

1 can dark beer

1 cup strong coffee

2 (6 ounce) cans tomato paste

1 can beef broth

1/2 cup brown sugar

3 1/2 tablespoons chili sauce

1 tablespoon cumin

1 tablespoon cocoa

1 teaspoon oregano

1 teaspoon cayenne

1 teaspoon coriander

1 teaspoon salt

2 (15 ounce) cans kidney beans

4 chili peppers, chopped

Heat oil, and cook onions, garlic and meat until browned. Add

tomatoes, beer, coffee, tomato paste and beef broth. Stir and cook

for one minute. Add remaining ingredients, stir, and heat until just

bubbling. Reduce heat and simmer for about two hours while stirring

once in a while.


Sweet and Sour Brisket

Sweet and Sour Brisket


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1 12-ounce bottle beer

1 cup packed canned whole-berry cranberry sauce

1/2 cup catsup

2 tablespoons olive oil

1 4- to 5-pound flat-cut beef brisket

1 large onion, sliced

Preheat oven to 350F. Combine beer, cranberry sauce and catsup in

medium bowl and set aside. Heat olive oil in heavy large Dutch oven

over high heat. Season brisket with salt and pepper. Add brisket to

Dutch oven and sear until brown, about 5 minutes per side. Transfer

brisket to plate. Add sliced onion to same pot and saute until soft

and brown, stirring and scraping bottom of pot frequently, about 8

minutes. Place brisket on onions. Pour beer mixture over brisket.

Bring liquids to boil. Cover pot tightly. Transfer to oven and bake

until brisket is tender, about 3 hours. Let brisket cool 30 minutes

before serving.



Spoon fat from top of gravy. Transfer brisket to cutting board.

Thinly slice brisket across grain. Return brisket to gravy.




Spanish Rice

Spanish Rice


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2 tablespoons butter

2 tablespoons yellow onions, chopped

1 cup rice, white, long grain

1/2 cup tomato juice

1 cup water

2 chicken bouillon cubes

3 dashes bottled hot pepper sauce

2 teaspoons chili powder

1 pinch black pepper

1 Roma tomato, chopped

2 tablespoons red bell peppers, chopped

2 tablespoons green bell peppers, chopped

In a sauce pan that has a tight fitting cover, melt the butter and

saute the onions until soft. Add the rice and stir to coat the rice

with butter, then add the tomato juice, water, bouillon cubes, pepper

sauce, chili powder, and black pepper. Stir to dissolve the bouillon

cubes and bring to a boil. Once the liquid reaches a boil, reduce

heat to its lowest setting, cover, and cook for 25 minutes. Do not

stir, do not lift the lid.



Once your timer goes off, remove the pan from the heat, lift the lid

off quickly and throw in the tomatoes, and chopped peppers and put

the lid back on quickly without stirring. Allow the rice to steam in

the pan for 20 more minutes.


Baked Spaghetti

Baked Spaghetti


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2 cups canned diced tomatoes

2 cups tomato sauce

1 cup water

1/2 cup diced onion

1/2 cup diced green bell pepper

2 cloves garlic, chopped

1/4 cup chopped fresh parsley leaves

1 1/2 teaspoons italian seasoning

1 1/2 teaspoons seasoning salt

1 1/2 teaspoons sugar

2 small bay leaves

1 1/2 lbs ground beef

8 ounces uncooked angel hair pasta

1 cup grated cheddar cheese

1 cup grated monterey jack cheese

Preheat the oven to 350F. In a stockpot, combine the tomatoes, tomato

sauce, water, onions, peppers, garlic, parsley, seasoning mixtures,

sugar, and bay leaves. Bring to a boil over high heat, and then reduce

the heat and let simmer, covered, for 1 hour.



Crumble the ground beef in a large skillet. Cook over medium-high

heat until fully cooked, with no pink color remaining. Drain the fat

from the meat, and then add the ground beef to the stockpot. Simmer

for 20 more minutes.



Cook the pasta according to the package directions. Cover the bottom

of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a

little less than 1/2 of each cheese; repeat the layers, ending with

the sauce. Bake in the oven for 30 minutes. Top the casserole with the

remaining cheese, return it to the oven, and continue to cook until

the cheese is melted and bubbly, about 5 more minutes. Cut into squares

before serving.


Banana Cream Pie

Banana Cream Pie


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3/4 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

2 tablespoons butter or margarine

1 teaspoon vanilla extract

3 medium firm bananas

1 (9 inch) pie shell, baked

whipped cream or Cool Whip

sliced banana

In a saucepan, combine sugar, flour, and salt; stir in milk and mix

well. Cook over medium heat, stirring constantly, until the mixture

thickens and comes to a boil; boil for 2 minutes. Remove from the heat.



Stir a small amount of cream mixture into egg yolks; return all to

saucepan. Cook for 2 minutes, stirring constantly; remove from the

heat. Add butter and vanilla; mix well; allow to cool slightly.



Slice the bananas and place evenly in pastry shell; pour cream


Sour Cream Apple Pie

Sour Cream Apple Pie


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For crust:

1 3/4 cups all purpose flour

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter

1/4 cup ice water or cold apple cider

For filling:

8 Mcintosh apples, peeled, cored, and sliced

1 2/3 cups sour cream

1 cup sugar

1/3 cup all purpose flour

1 egg

2 teaspoons vanilla

1/2 teaspoon salt



For topping:

1 cup chopped walnuts

1/2 cup all purpose flour

1/3 cup firmly packed brown sugar

1/3 cup granulated sugar

1 tablespoon cinnamon

pinch of salt

1/2 cup (1 stick) butter, room temperature



To make crust: Combine flour, sugar, cinnamon, and salt in medium

bowl. Cut in butter using pastry blender or 2 knives until mixture

resembles coarse meal. Add water and toss mixture gently with fork

until evenly moistened. Gather gently into ball. Transfer to lightly

floured board and roll into circle slightly larger than a deep ten

inch pie plate. Ease pastry into pan and flute the edge. Set aside.



To make filling: Preheat oven to 450F. Combine apples, sour cream,

sugar, flour, egg, vanilla, and salt in large bowl and mix well.

Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350F

and continue baking until filling is slightly puffed and golden

brown, about 40 minutes. (If edges of crust begin to brown too

quickly, cover with strips of aluminum foil.)



To make topping: Meanwhile, combine walnuts, flour, sugars,

cinnamon, and salt in medium bowl and mix well. Blend in butter until

mixture is crumbly. Spoon over pie and bake 15 minutes longer.


Scalloped Potato Gratin

Scalloped Potato Gratin


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1 1/2 cups heavy cream

1 sprig fresh thyme

2 garlic cloves, chopped

1/2 teaspoon ground nutmeg

Butter

2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices

Salt and freshly ground black pepper

1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375F. In a saucepan, heat up the cream with a

sprig of thyme, chopped garlic and nutmeg.



While cream is heating up, butter a casserole dish. Place a layer

of potato in an overlapping pattern and season with salt and pepper.

Remove cream from heat, then pour a little over the potatoes. Top

with some grated Parmesan. Make 2 more layers. Bake, uncovered,

for 45 minutes. Sprinkle some more Parmesan and broil until cheese

browns, about 5 minutes.


Bacon and Tomato Pasta

Bacon and Tomato Pasta


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2 tablespoons kosher salt

16 ounces spaghetti pasta

1 pound thick-cut bacon or pancetta, chopped

3 tablespoons extra-virgin olive oil

1 cup red onion, diced

1 teaspoon red chili flakes

3 tablespoons garlic, minced

2 cups Roma tomatoes, diced

1/4 cup red wine

4 tablespoons basil, chiffonade

1/4 cup freshly grated Parmesan

Salt and freshly ground black pepper

In a large stock pot, boil 3 quarts of water, when boiling add

2 tablespoons kosher salt and the pasta and cook until the pasta

is al dente.



In a large saute pan over medium heat, add bacon and saute until

bacon is crispy. Remove bacon to drain on a paper towel-lined plate

and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive

oil, onions, and red chili flakes. Cook until onions are translucent,

add garlic, cook for 2 minutes then add tomatoes. Saute for about

5 minutes, then deglaze with wine.



Drain pasta and add to the tomato mixture pan. Add basil and bacon.

Toss with Parmesan, and add salt and pepper, to taste.


Sweet Potato Balls

Sweet Potato Balls


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4 large sweet potatoes

2/3 cup packed brown sugar

2 tablespoons orange juice

1 teaspoon orange zest

1/2 teaspoon freshly grated nutmeg

2 cups shredded coconut, sweetened

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1 large marshmallow per potato ball

Preheat oven to 350F. Bake the potatoes until tender, then peel and

mash them. Stir in the brown sugar, orange juice, zest and nutmeg.

In a separate bowl, toss the coconut with the sugar and cinnamon.

Press mashed potatoes around each marshmallow, creating a 2 to 3-inch

diameter ball. Roll the balls in the coconut mixture. Bake for 15 to

20 minutes. Watch carefully for the last few minutes of cooking; the

expanding marshmallows can cause the potato balls to burst open.


Fresh Vegetable Pasta Salad

Fresh Vegetable Pasta Salad


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1/4 cup loosely packed fresh parsley sprigs

2 tablespoons salad oil

2 tablespoons wine vinegar

2 tablespoons water

1 to 2 cloves garlic

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

4 ounces fresh linguine, cut into 4-inch pieces, or 2 ounces dry

linguine, broken

1 large carrot, cut into julienne strips

1 small turnip, cut into julienne strips

1 small zucchini, cut into julienne strips

1/2 cup chopped red sweet pepper

1/2 cup loose-pack frozen peas, thawed

2 ounces part-skim mozzarella, gruyere, or Swiss cheese, cubed

Salad greens (optional)

For dressing, in a blender container or food processor bowl combine

parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry

mustard, salt, and pepper. Cover and blend or process until

combined. Set aside.



In a large saucepan cook fresh linguine, carrot, and turnip in a

large amount of boiling water for 3 to 4 minutes or until pasta and

vegetables are tender. (Or, if using dry linguine, cook pasta

according to package directions, adding carrot and turnip the last

3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain

again.



In a large salad bowl combine cooked pasta mixture, zucchini,

pepper, peas, and cheese. Add dressing. Toss to coat. If desired,

line bowl with salad greens to serve.




Chocolate Pecan Pie

Chocolate Pecan Pie


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3 tablespoons butter, melted

3 eggs, beaten

3/4 cup brown sugar

2 tablespoons flour

1 teaspoon vanilla extract

3/4 cup dark corn syrup

3 tablespoons bourbon liquor

1 1/2 cups pecan halves

1/2 cup mini milk chocolate morsels

1 (9-inch) unbaked pie shell

whipped cream

Preheat oven to 350F. Melt butter in a small saucepan. While butter

is melting, add beaten eggs to a medium sized bowl. Stir in brown

sugar, flour, vanilla extract, corn syrup and bourbon until combined.

Add butter when just melted.



Mix in the pecans and chocolate morsels. Mix all together. Pour

mixture into pie shell. Place on a sheet tray and bake for 50 to

60 minutes. When ready to serve top with a dollop of whipped cream.


Southern Country Dressing

Southern Country Dressing


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2 baguettes (long French bread), stale, cut into 1-inch cubes

2 cups cooked white rice

1 sleeve crushed saltines

1 pound bulk breakfast sausage

2 cups chopped celery

1 large onion, chopped

7 cups chicken stock

Salt and freshly ground black pepper

1 teaspoon dried sage leaves

1 tablespoon poultry seasoning

3 eggs, beaten

1/4 stick butter, melted

Preheat oven to 350F. Place bread in a large bowl. Add rice and

saltines. Cook sausage in a large skillet until it starts to brown.

Add celery and onion and saute until transparent, 5 to 10 minutes.

Pour over bread and rice mixture. Add stock and mix well. Add salt,

pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs

and melted butter. Mix well.



Pour stuffing into a greased pan and bake until cooked through and

golden brown, about 45 minutes.


Green Bean Casserole

Green Bean Casserole



For the topping:

2 medium onions, thinly sliced

1/4 cup all-purpose flour

2 tablespoons panko bread crumbs

1 teaspoon kosher salt

Nonstick cooking spray

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided

1 pound fresh green beans, rinsed, trimmed and halved

2 tablespoons unsalted butter

12 ounces mushrooms, trimmed and cut into 1/2-inch pieces

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon freshly ground nutmeg

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half



Preheat the oven to 475F. Combine the onions, flour, panko and salt

in a large mixing bowl and toss to combine. Coat a sheet pan with

nonstick cooking spray and evenly spread the onions on the pan. Place

the pan on the middle rack of the oven and bake until golden brown,

approximately 30 minutes. Toss the onions 2 to 3 times during cooking.

Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400F.



While the onions are cooking, prepare the beans. Bring a gallon of

water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add

the beans and blanch for 5 minutes. Drain in a colander and immediately

plunge the beans into a large bowl of ice water to stop the cooking.

Drain and set aside.



Melt the butter in a 12-inch cast iron skillet set over medium-high

heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring

occasionally, until the mushrooms begin to give up some of their

liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and

continue to cook for another 1 to 2 minutes. Sprinkle the flour over

the mixture and stir to combine. Cook for 1 minute. Add the broth and

simmer for 1 minute. Decrease the heat to medium-low and add the

half-and-half. Cook until the mixture thickens, stirring occasionally,

approximately 6 to 8 minutes.



Remove from the heat and stir in 1/4 of the onions and all of the

green beans. Top with the remaining onions. Place into the oven and

bake until bubbly, approximately 15 minutes. Remove and serve

immediately.


Mushroom and Sun Dried Tomato Spread

Mushroom and Sun Dried Tomato Spread




1/2 lb. fresh mushrooms

1/2 lb. portabella mushrooms

1/2 cup chopped sun dried tomatoes

1/4 cup green onions, chopped

3 garlic cloves

1 tablespoon olive oil

2 loaves french bread, cut into diagonal slices

1. In food processor or blender puree first six ingredients.



2. Toast bread in oven until lightly browned. Place bread on

serving dish or bowl.



3. Place mushroom mixture into bowl. Spread mixture onto bread and

serve or have each person do their own.




Country Fried Chicken

Ingredients


1/3 cup all-purpose flour
 1 teaspoon garlic salt
1 teaspoon pepper
 1/2 teaspoon paprika
1/4 teaspoon poultry seasoning
 1 egg, beaten
1/4 cup 2% milk
 2 chicken thighs
 2 chicken drumsticks
 canola oil

Directions

In a large resealable plastic bag, combine the first five ingredients. In a shallow bowl, beat the egg and milk. Add chicken to bag, a few pieces at a time, and shake to coat. Dip into egg mixture, then return to flour mixture and shake again. Remove from bag and let stand for 5 minutes.

Heat about 1 in. of oil in a large skillet. Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat thermometer reads 180°, about 15 minutes.

Broccoli and Cheese Soup


2 tablespoons olive oil

1- 1/2 cups thinly sliced yellow onions

1 tablespoon sliced garlic

1 teaspoon salt

1/4 teaspoon cayenne pepper

5 cups chicken stock or canned, low-sodium chicken broth

4 cups broccoli florets

1- 1/2 cups (6 ounces) shredded medium sharp cheddar cheese

Croutons for garnish, optional



DIRECTIONS: Heat the olive oil in a 6-quart stockpot over medium

Heat. When it is hot, add the onions, garlic, salt, and cayenne

Pepper. Saute until the onions are soft and translucent, 4 to 5

Minutes. Add the chicken stock and bring to a boil. Once the stock is

Boiling, add the broccoli and cook until fork-tender, about 5

Minutes. Remove the soup from the heat and let it cool slightly. Then

Puree the soup, in batches, in a blender, adding the cheese in three

Additions while blending. Adjust the seasoning if necessary, garnish

With croutons if desired, and serve hot.


Cranberry Onion Pork Chops

Cranberry Onion Pork Chops




4 (4 ounce) boneless pork chops

1 (8 ounce) bottle reduced-calorie Catalina French dressing

1 package dry onion soup mix

1 (16 ounce) can whole cranberry sauce



In large nonstick skillet, brown pork chops on one side over medium-

high heat. In a medium bowl, stir together remaining ingredients to

mix well. Turn chops; pour cranberry mixture over chops in skillet,

bring to a boil. Lower heat, cover and simmer for 10 minutes, until

chops are just done and still tender.



Serve with rice or noodles, if desired.



Yield: 4 servings.


Bacon-Cheese Topped Chicken

1/2 cup Dijon mustard


1/2 cup honey

4 1/2 teaspoons canola oil, divided

1/2 teaspoon lemon juice

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon pepper

dash paprika

2 cups sliced fresh mushrooms

2 tablespoons butter

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

8 bacon strips, partially cooked

2 tsp minced fresh parsley



In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and

lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the

chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and

refrigerate the remaining marinade. Drain and discard marinade from

chicken. In a large skillet over medium heat, brown chicken in remaining oil

on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased

11-in. x 7-in. baking dish. In the same skillet, saut� mushrooms in butter

until tender. Spoon reserved marinade over chicken. Top with cheeses and

mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake,

uncovered, at 375� for 20-25 minutes or until a meat thermometer reads 170�.

Sprinkle with parsley.


HASH BROWN DINNER

HASH BROWN DINNER


1 to 1 1/2 pounds ground chuck, browned and drained

1 medium onion, chopped

1 envelope brown gravy

1 can (16 oz) cream corn

1 1/2 cups shredded cheddar cheese

1 package (16 oz) frozen hash browns, slightly thawed

1 can cream of celery, mushroom, or chicken soup

1/2 cup evaporated milk

salt and pepper to taste



Place ground beef and onion in crackpot; toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours. If using a 5-quart or larger pot, you may use 2 pounds of ground beef and 32 ounces hash browns. Serves 4.