CRANBERRY SALSA
From Melissa Esplin
makes about 3 cups
makes about 3 cups
- 12 ounce package cranberries (fresh or frozen)
- 1/2 cup sugar
- 1 medium jalapeño
- 1 bunch green onions
- 2 tablespoon fresh cilantro
- 1/4 teaspoon cumin
- 1/4 teaspoon ginger
- juice and zest of a lemon
SPINACH ARTICHOKE DIP
From Jane Maynard (me!)
Click here for extra tips!
- 1 C mayonnaise
- 1 C fresh parmesan cheese
- 1 can artichoke hearts, chopped
- ~6 handfuls of spinach, sauteed
- 4 oz cream cheese
- Splash of tabasco sauce
Mix it all together. Bake in a crock suitable for serving for 30-45 minutes, until hot and bubbly.Serve with corn chips, baguette, fresh pita, pita chips...YUM.
EASY YUMMY GUACAMOLE
Click her to get the skinny!RIDICULOUSLY EASY ROASTED ASPARAGUS
From a video on YouTube
Since videos on YouTube don't always stick around forever, here's a quick run down of what to do. Super easy:
1. Spread your asparagus on a cookie sheet - a big enough tray that they aren't crowded and touching too much.
2. Drizzle olive oil, salt & pepper (I used Onera seasoned salt and pepper)
3. Toss the asparagus with your hands to evenly coat.
4. Roast in 400 degree oven for 20 minutes (although, my asparagus were very skinny, so I only did 10 minutes...I don't like overdone asparagus)
CREAMY HOLIDAY POTATOES
From TWFD Reader Michelle
If you are looking for a yummy potato recipe, we have one we use for holidays that is divine. Buy frozen, shredded hash brown potatoes, put a layer in a baking dish, sprinkle salt over the potatoes, continue layering potatoes and salt until dish is 3/4 full. Pour heavy cream over all until potatoes are not quite covered. Bake at about 300 degrees for several hours (click here and read the comments for more specifics on how long to cook them) until done. They will be golden brown and a little crunchy on top but creamy and yummy under the crust. If you are using a dish the size of a 9 x 13 cake pan, you will use about 3 cups of cream.
FUNERAL POTATOES
- 1-2 lbs pkg frozen hashbrowns
- 1 pint carton sour cream
- 2 can cream of chicken soup
- 1/4 C melted butter
- 1/2 C chopped green onion
- 1 t salt
- 1/2 t pepper
- 10 oz grated cheddar cheese (extra sharp)
- Corn flakes - 1 C crushed
Thaw potatoes (you can certainly cook and grate potatoes if you want to, but you'd have to be crazy - no one will be able to tell the difference - promise!). Mix all ingredients except butter and cornflakes. Pour into casserole dish 9X13. Sprinkle with corn flakes. Pour melted butter on top. Bake @ 350 for 35-40 mins.
CORN SOUFFLE
From Marie Carroll, my friend Jen's mother-in-law - one of their Thanksgiving traditions that I have adopted
- 2 eggs, lightly beaten
- 1 can cream corn (16 oz)
- 1 can whole corn (16 oz)
- 1 C sour cream
- ? C melted butter (I don't know the amount, so I think I usually do 1/2 C)
- 1 box Jiffy corn bread mix
- 4 oz grated swiss cheese
Combine all except cheese. Bake 35 mins uncovered 350F - do not overbake - should be moist.
Top with grated swiss and broil until cheese is golden brown.
BROCCOLI CASSEROLE
My mom (Phyllis Wallin) always makes this for Thanksgiving & Christmas
- 2 T butter
- 2 T flour
- 5-6 oz cream cheese
- 1/4-1/2 C crumbled blue cheese
- 1 C milk
- 2 10-oz pkgs frozen broccoli - thawed and drained
- 1/3 C Ritz crackers crushed
In saucepan melt butter; blend in flour and cheeses. Add milk; cook and stire until mixture boils. Stir in broccoli. Place in 1 qt. casserole dish; top with cracker crumbs. Bake at 350 for 30 mins.
SQUASH ROLLS
A holiday favorite from my mother-in-law, Pat Maynard
- 1 C cooked squash
- 2 T butter
- 1 C scalded milk
- 1 yeast cake dissolved in 1/2 C water
- 1 t salt
- 1 C sugar
- 4-5 C flour
Mix squash, butter, salt and sugar. Add milk and mix. When cool, add yeast mixture. Add flour till bread dough consistency, just til it holds together. Turn dough over in a greased bowl to coat both sides. Cover with a dishcloth and let rise in a warm place till doubled. Punch it down and let rest for 5-10 mins. Shape into rolls in a greasy pan and let rise again till doubled. Bake at 400 for about 12-15 mins.
A good way to find a warm place to rise is to turn the oven on (any temp) for 2 minutes and then shut it off and that way it's away from drafts, etc.
CRANBERRY ORANGE SAUCE
A recipe I found online somewhere, easy to make and very very yummy alternative to normal cranberry sauce on Thanksgiving
- 1/2 lb cranberries
- 1/2 C sugar
- 1/4 C orange juice
- zest of 1 orange
- 4 oranges separated, pith and membranes removed
Bring 1/2 C water to simmer. Add cranberries, sugar, OJ and zest. Stir until sugar dissolved and berries begin to pop, ~15 mins. Remove from heat - add orange segments
CLASSIC STUFFING
From Phyllis Wallin, my mom
- Bag cubed bread loaf
- 1 medium onion
- diced celery
- grated carrots
- salt
- pepper
- sage
- 1 stick butter melted
- chicken stock if needed
- 1 egg well beaten
I (Jane) buy a loaf of cheap white bread, cut into cubes and let dry out for a day before making the stuffing. I use less than a whole onion (nate doesn't like onion that much) and then a few carrots & celery. Sautee the onion and celery in the butter. Mix all the ingredients together. I don't think I've ever needed to add chicken stock. As I mentioned in the Turkey post, I put as much stuffing in the turkey as I can (don't forget you can stuff the neck too!) and then I put the rest in a casserole dish, cover with foil and bake until it's hot all the way through - then when turkey is done, mix all the stuffing together. Enjoy!
ORANGE BOWKNOTS
Better Homes & Gardens New Cook Book
- 5 1/4 to 5 3/4 C Flour
- 1 pkg dry yeast
- 1 1/4 C milk
- 1/2 C butter
- 1/3 C sugar
- 1/2 t. salt
- 2 eggs
- 2 T finely shredded orange peel
- 1/4 C orange juice
1. In a large mixing bowl combine 2 C flour and yeast. Set aside. In a medium saucepan heat and stir the milk, butter, sugar and salt just till warm (120-130 degrees) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an elextric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in the orange peel, orange juice and as much of remaining flour as you can.
2. Turn dough onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 mins total). Shape dough into a ball. Place dough in a lightly greased bowl, turn once. Cover; let rise in a warm place until double in size (about 1 hour)
3. Punch dough down. Turn onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets.
4. Roll each portion of the dough into a 12X7 inch rectangle. Cut each rectangle into 12 7-inch-long strips. Tie each strip loosely in a knot. Arrange knots 2 inches apart on prepared baking sheets. Cover and let rise in a warm place till nearly double in size (about 30 minutes).
5. Bake in a 400 degree oven about 12 minutes or till golden. Immediately remove rolls from the baking sheets. Cool on wire racks. Drizzle with Orange Icing (see next). Makes 24 rolls.
ORANGE ICING:
In a small mixing bowl combine 1 C sifted powsdered sugar and 1 tsp. finely shredded orange peel. Stir in enough orange juice (1-2 T) to make icing easy to drizzle.
JANE'S NOTES:
Next time I make these I'm going to make the dough strips skinnier so that the rolls aren't so bulky. Also, I'm definitely using more Orange Icing!
GINGER DIPPING SAUCE
So, I have NO measurements for this. When we have Chicken Shu Mai, dumplings, egg rolls, I like to make dipping sauce. It's pretty easy - everything is to taste. I simmer soy sauce with sugar, ground ginger, ground garlic, tad bit of sesame oil and some green onions (if I have them, which I don't always). Like I said, no idea how much of anything - it's more sugar than you think, and the sesame oil goes a long way. That's about as specific as I can get - but if you get it right, it's awesome - just like from a chinese restaurant.
CORNBREAD
This is a good cornbread recipe - pretty moist, nice flavor. Don't know where I found the recipe, but I did change it a bit, so I guess it's mine now. :)
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted
1/2 can of whole corn
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
MEXICAN 7-LAYER DIP
Layer in a Large Bown - Glass is best:
1) 1 can refried beans
2) Mix together:
- 2 ripe avocados
- 1 jar (any temp) salsa
- 1/4 t salt
- 1/8 t pepper
- 2 T lemon juice
3) Mix together:
- 1/2 C mayo
- 1 C sour cream
- 1/2 pkg taco seasoning
4) 1 can chopped olives (green or black)
5) 1-2 bunches green onions
6) 3 diced tomatoes
7) 1 Block Monterey Jack with jalapenos shredded
8) Chill & serve with corn chips
GRANDMA's SOUR CREAM
The perfect companion to baked potatoes
- 1 container sour cream
- Mayonnaise (~1/2 to 2/3 cups)
- Lemon juice (to taste)
- Touch of garlic salt
- Touch of onion salt
- Bit of mustard (optional)
- Touch of milk if need to thin out a bit
BOBs (aka Brie On Bread)
Baguette, sliced
Brie, sliced
Garlic Salt
Fresh cracked pepper
Place sliced brie on bread pieces. Sprinkle with garlic salt and pepper. Broil on baking sheet until cheese just bubbles and things start browning (don't cook too long or brie will be unrecognizable).
Jane's gourmet twist (if you want to make things harder on yourself): Brush baguette slices with a bit of fresh garlic-infused olive oil instead of using garlic salt. Then sprinkle with pepper AND regular salt.
ROASTED VEGGIES & POTATOES
From Lindsey Johnson
Whatever I have on hand—carrots, zucchini, broccoli (a new addition!), onions and potatoes are cut into chunks, drizzled with olive oil and sprinkled generously with salt and pepper. I put them in a very hot oven, about 450 degrees F, until they are golden, but not overcooked. About 15 to 20 minutes depending on how thick the veggies are cut. When I feel adventurous in the breath department, I add lots of sliced, fresh garlic. You will be eating your veggies like candy.
LINDEY'S FAVORITE SALADFrom Lindsey Johnson
1. Gourmet salad greens (or baby spinach)
2. Thinly sliced pears or apples
3. Dried cranberries or cherries
4. Toasted nuts (almonds, pecans, walnuts, hazelnuts)
5. A bit of crumbled cheese (any blue—Gorgonzola is great or even a fresher cheese like Feta works)
6. Green onions (or very thin slices of red onion)
7. Crumbled, crisp bacon pieces or cooked chicken pieces
8. Some kind of fruity vinaigrette—purchased or homemade
image of "lindsey's favorite salad" courtesy of lindsey johnson
RASPBERRY VINAIGRETTE
From Lindsey Johnson
(Use as a guide and make it according to your own taste.)
- 2-4 Tbsp. raspberry preserves (experiment with apricot or other fruits)
- 4 Tbsp. apple cider (or white wine) vinegar
- 4 Tbsp. good-quality olive oil
- coarse salt
- freshly ground black pepper
- pinch of sugar
- a little Dijon mustard
Whisk all ingredients together and adjust seasonings to taste. Keeps for about a week in the fridge.
CREAMY APPLE POPPY SEED DRESSING
From Lindsey Johnson
- 1/3 cup sour cream
- 3 Tbsp. mayonnaise
- 3 Tbsp. frozen apple juice concentrate
- 1 Tbsp. poppy seeds
- Salt and pepper to taste
Whisk all the ingredients together in a bowl. It will be thick at first and then thin out. Keep refrigerated until ready to serve the salad. Keeps a few days in the fridge.
CORN SALSA
From Emily Wignall
* 8 oz. frozen corn, cooked
* 1 medium tomato, chopped
* 1/2 small onion, chopped
* 1 cup chopped cilantro
* Juice of 2 limes
* 1/4 of a green pepper, chopped
* 1/4 of a red pepper, chopped
* 1/4 of a jalapeno pepper
* 1/8 teaspoon salt
* Pepper
Combine all ingredients in a bowl. Serve warm or chilled. I like my salsa to have lots of cilantro and lime juice...you can easily adjust the quantities to your own liking.
FOCACCIA BREAD
From Martha Stewart via Emily Wignall
* 2 1/4 Pounds bread flour (about 7 cups), plus more for dusting
* 3 1/2 cups warm water (about 110°)
* 1 teaspoon active dry yeast
* 2 tablespoons coarse salt
* 3/4 cup extra-virgin olive oil
* Sea salt, such as Maldon (or other coarse salt), for sprinkling
Directions
1. Whisk together flour, water, and yeast in the bowl of an electric mixer. Cover bowl with plastic wrap, and let rise in a warm place until tripled in bulk and full of sponge-like bubbles, about 2 hours.
2. Add salt. Attach bowl to a mixer fitted with the dough hook. Mix on low speed 3 to 5 minutes, scraping down sides of bowl as needed. When dough begins to cling to and almost climb sides of bowl, raise speed to medium; mix 15 seconds. Dough will be wet, slack, and very sticky.
3. Using a plastic bowl scraper, turn out dough onto a well-floured work surface. (The dough will be hard to handle, but resist the urge to add flour to the top; instead, keep your hands and tools well floured.) With the bowl scraper (and, to a lesser degree, your fingertips), gather and fold bottom edge of dough about 1/3 of the way toward center. Pat down to deflate slightly and dislodge any extra flour. Fold top edge down 1/3 of the way toward center; the 2 folds should overlap slightly. Repeat with left and right sides, until all edges meet and overlap in center. Tap off excess flour as you work. Gently scoop up dough and flip it over, seam side down. Place dough in a lightly floured bowl, smooth side up. Cover bowl with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
4. Return dough to a well-floured work surface. Repeat folding process, making sure to brush off excess flour. Lightly flour the mixing bowl, and return dough to bowl, smooth side up. Cover with plastic wrap, and let rise in a warm place until doubled in bulk again, about 1 hour.
5. Preheat oven to 450 degrees;, with a rack in lower third. Coat a 17-by-12-inch rimmed baking sheet with 1/2 cup oil; set aside.
6. Place dough on prepared sheet. Flip dough over, and coat both sides with oil. Push dough out toward edges of sheet. Cover with plastic wrap; let rest 10 minutes. With plastic wrap still on top, press out dough to fill sheet. Remove plastic (dough should be very bubbly and supple). Drizzle remaining 1/4 cup oil over top. Sprinkle generously with sea salt.
7. Bake, rotating halfway through, until evenly browned on top and bottom, 25 to 30 minutes. Immediately slide focaccia onto a wire rack set over a rimmed baking sheet; pour any oil left in pan over top. Serve warm or at room temperature.
SPINACH PEPPER JACK CHEESE BALL
From Emily Wignall
* 8 ounces cream cheese
* 8 ounces plain yogurt
* 1/2 teaspoon black pepper
* 3/4 teaspoon garlic salt
* 3/4 teaspoon celery salt
* 1 teaspoon Worcestershire sauce
* 2 green onions
* 16 ounces pepper jack cheese
* 12 ounces chopped, frozen spinach
Mix cream cheese and yogurt until well blended. Add pepper, garlic salt, celery salt, W sauce and green onions. Shred pepper jack cheese and add to cream cheese mixture. Thaw spinach and drain all water – the spinach must be very dry for the cheese ball to work. Add spinach to cream cheese mixture.
Freeze the cheese mixture for 30 minutes, and then roll into balls. Refrigerate till serving.
CRAB & CREAM CHEESE WONTONS
From Martha Stewart via Emily Wignall
* 1 6-ounce package of crab meat
* 8 ounces cream cheese
* 1/4 red bell pepper
* 4 water chestnuts, chopped
* 1 garlic clove
* 1/4 teaspoon black pepper
* Wonton Skins
Combine ingredients, place in wonton skins (use the directions on the package for stuffing the wontons). Fry. Serve hot.
CLASSIC COLESLAW
From: Me!
1/2 C Mayo
2 T vinegar
1 t. sugar
2 T milk
2 t. celery seed
1/4 t. dry mustard
Add dressing to 1 bag of coleslaw mix.
FANCY COLESLAW
Fancy means more ingredients, ie more work, but yummier
From Pat Maynard, my awesome mother-in-law
3/4 C mayo
3/4 C miracle whip
1/2 t. celery seed (1 t.)
2 t. seasoned salt
1/4 C olive oil
1/2 C white vinegar
1/2 C sugar
1 T dry mustard
1/3 t. pepper
1 head cabbage
4 grated carrots
1 chopped pepper
finely chopped onion
CHUNKY BANANA SWEET POTATO MASH
From Adrianne Campbell (from Cuisine at Home magazine)
Good side dish for Chili Chicken Skewers
2 lb. sweet potatoes, peeled, cubed in 1 inch cubes
1 banana
2 T. honey
2 T. jalapeno, seeded and minced
1/4 cup orange juice
Bring potatoes to boil in salted water. Cook until really tender (about 15 minutes) Drain, return to pan to dry out over medium heat for a couple of minutes. Off heat, add remaing ingredients and mash to desired consistency. Serve w/ salt and pepper.
CILANTRO PESTO
From Adrianne Campbell (from Cuisine at Home magazine)
This is really good with rice as a side to Chili Chicken Skewers
2 cups fresh cilantro leaves
1 cup fresh parsley leaves
1/4 peanuts -- or pine nuts
1/4 fresh lime juice
2 cloves garlic
1/2 cup olive oil
salt to taste
Process all ingredients in a food processor except the olive oil until minced. Add the olive oil, blend until smooth.
CORN CAKE TOPPERS
These are awesome with chili! Mix Jiffy cornbread mix, following the corn pancakes directions on the box. Sometimes I add a bit of sour cream. I also add chopped green onion and shredded cheese. Cook on buttered griddle like pancakes. Top your chili and enjoy!
Sometimes I don't but the cheese in the batter... makes the pancakes a little stickier on the skillet, so I'll put the cheese on the chili, then the corn topper on top of that.
GRILLED FRIES
From Emily Wignall who got it from the Dastrups
Just cut your raw potatoes into fries. Coat them in olive oil, and sprinkle generously with salt, add any other seasonings you like. BBQ on medium-high heat for about 10-15 minutes. Flip fries about half-way through.
ZUCCHINI & CHICKEN SALAD
From Adrianne Campbell
1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Salt and pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) chopped spinach
1/2 red onion, thinly sliced
3/4 cup chopped & toasted pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint
1. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, and salt and pepper to taste. Add zucchini; toss to coat, and let marinate while cooking chicken.
2. In a large nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Season chicken breasts with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thinly.
3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
Note: This recipe can also be made using leftover or store-bought roasted chicken. To save time, I usually just bake some frozen chicken breasts earlier in the day or the night before and then chop it. I also toast the pecans to bring out the flavor. It makes A LOT of salad... great if you have company over. Otherwise, just make half of it and make the other half another night.
SPINACH GRAPEFRUIT SALAD
Spinach
Rio red grapefruit (peeled and pith removed by hand - the BEST way to eat grapefruit)
Brianna's Blush Wine Vinaigrette.
Mix. So simple, so good.
CARROTS
I know, I know... a recipe for carrots? But my mother-in-law Pat taught me a delicious and easy way to cook carrots. Mini carrots in a saucepan, with the lid on, with butter and dried basil. I also add a bit of salt & pepper. Cook on med-low until done. Pat turns the heat up at the end to "burn" the outsides a bit.
CAPRESE SALAD
Again, not a hard recipe... but here's how I do it. I cut grape/cherry tomatoes in half, chop up fresh basil, cut the fresh mozzarella in pieces, and mix them all together in olive oil with salt and pepper (I like lots of salt). Not as pretty as sliced tomatoes and mozzarella on a plate with leaves of basil, but I like how the flavors mix together this way.
My friend Adrianne said that she'll mix this is with some pasta to serve as the main dish - serve hot or cold. Great idea!
2 comments:
Thanks for the "Corn Topper" tip - I've been looking for just the right thing to accompany my favorite chili. That's perfect! Thanks for putting the time into this blog. :)
you're welcome!
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