Egg Nog

Since I can't find egg nog here, I decided to make my own this year.  It turned out great and it's really easy, though I'd suggest that you don't do it with a fussy 1 year old.  Sorry it's a bit late for Christmas, but it's still good. I found the recipe on the blog A Sweet Pea Chef. 

makes 2 servings

2 cups milk
1/4 cup sweetened, condensed milk
1/2 tsp. ground cinnamon
5 whole cloves
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp. freshly grated nutmeg, plus more for garnish
1 tsp. vanilla extract

Directions

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil. Careful not to allow a rolling boil.

In a medium bowl, combine the eggs and sugar. Beat eggs using a stand mixer, electric mixer or your hands until lightened in color and fluffy.

Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk mixture is in the egg mixture, pour it all back into the sauce pan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened. You will know it’s thick when you can leave a clean line on the back of a spoon (see picture above).

Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil.

Strain the mixture using a fine mesh strainer to catch the spices. (I have found that this is not enough and I have to blend it. Otherwise it's clumpy.  I'm probably not making it right, but after blending it it's creamy and stays creamy.) Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer.

Serve cold. Garnish with additional grated nutmeg if desired.

Cinnamon Sugar Pecans

1 stick butter melted

2 large egg whites

1/4 tsp salt

3/4 cup sugar

1 1/2 lbs. pecans (6 cups)

1. Preheat oven to 325.  Pour melted butter over large cookie sheet and spread evenly.  
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and cinnamon, beating only till blended.  DO NOT OVER BEAT.  Mixture should be runny.
4. Spread onto buttered pan.
5. Bake until pecans are crisp and butter is absorbed, turning pecans with a spatula every 10 minutes, for 30 minutes
6. Cool on cookie sheet.  Loosen and store in airtight container.

Olive Garden Chicken Gnocchi Soup

Ingredients

• 1 tablespoons extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can ( I used 4 chicken bullion cubes and 3 1/2 cups water)
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (I used canned chicken but a breast  would be best)
• 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available) (I found them at Walmart next to the pasta section)
• 1 cup of fresh spinach coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg (optional)

Instructions

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Pumpkin Pecan Loaves

3 1/3 cups flour

3 cups sugar

2 tsp. baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 15 oz. can of pumpkin

4 eggs, lightly beaten

1/3 cup water

1/2 cup chopped pecans (I of course use walnuts)

Carmel Glaze

1/4 cup butter

1/4 cup sugar

1/4 cup packed brown sugar

1/4 cup whipping cream

2/3 cup powdered sugar

1/ tsp vanilla

Directions

In a bowl, combine the dry ingredients.  Combine the pumpkin, oil, eggs and water in another bowl.  Mix well.   Stir into dry ingredients just until combined, fold in the pecans.

Spoon into 2 greased 9x5x3 loaf pans.  Bake 350 for 60-65 min or until a tookpick comes out clean.  Cool for 10 minutes before removing from pans.

For Glaze, combine butter, sugars and cream in a sauce pan.  Cook until sugar is dissolved.  Cool for 20 minutes.  Stir in powdered sugar and vanilla until smooth.  Drizzle over cooled loaves.  

This bread is good alone as well as with the glaze.

Broccoli and Cranberry Salad

Ingredients

5 cups broccoli florets, cut in to 1/2 in pieces

1/2 cup red onion (I use less than 1/4 and reg onion)

1 cup sharp cheddar cheese shredded (I use 1/2 cup)

1 cup cooked bacon, crumbled (I use 1/2 cup)

1 cup sunflower seeds (again, I use 1/2 cup)

3/4 cup dried cranberries (I use 1/2 to 3/4 cup)

Dressing

1 cup salad dressing or mayo (you guessed it! 1/2 cup is all I use)

1/4 cup sugar

2 Tbs. red wine vinegar

1/2 tsp salt

1/4 tsp pepper

Directions

1. Combine all the salad ingredients in a large mixing bowl and mix well

2. Combine dressing ingredients in a small mixing bowl.

1. Mix until thoroughly combined using a ford or wire whisk.
2. Add dressing to salad and mix well
3. Refrigerate 1 hour.

I tried it the correct way the first time and found out that it was way too much mayo and adjusted everything else to my taste.

Black Bean Burritos

1 cup finely chopped onions 1 cup sliced mushrooms
1/2 cup chopped celery 1 (15 oz.) can black beans,  rinsed and drained
1 cup cooked chicken, cubed 1 (16 oz.) can chopped tomatoes
or shredded (I use one can of chicken)
1 Tbsp lemon juice 1 can green chilies
1 Tbsp chili powder 2 cloves garlic, minced
1 tsp ground cumin 1 tsp oregano
1/2 tsp bottled hot pepper sauce 8 7-8 inch flour tortillas
      (optional)
1/2 cup salsa 1/2 of a small avocado, peeled and chopped
Sour cream (optional)

In a large sauce pan cook the onion, mushrooms, and celery in oil.  Stir in black beans, undrained tomatoes, lemon juice, green chilies, chili powder, garlic, cumin, oregano, and pepper sauce.  Bring to boiling, reduce heat and simmer uncovered about 15 min. or until thick.

In a blender place 1/4 of the bean mixture (about 1 cup)  Blend until smooth.  Return blended mixture to bean mixture in the saucepan.  Heat through.  Serve in tortillas with avocado, sour cream, and salsa.  Or make each individually and place in a 9x13 pan and heat in the oven.  Makes 4 main dish servings.  If you do not want to add chicken then add an additional can of black beans.

This is one Rachel shared with me and it has become a favorite with Dad and me.

Moms Rolls

 4 cups flour 2 eggs

1/3 cup sugar 1 cup milk

2 Tbsp yeast 1/2 cup melted butter

1 tsp salt 1/2 cup water

Place milk, butter and water in a sauce pan and heat until about 110 degrees. (Hot enough to be able to put your finger in but not leave it there too long).  

Place eggs in a bowl and whisk.  Add milk mixture sugar and salt, mix and then add the yeast.  Add flour 1 cup at a time mixing thoroughly.  Sprinkle the counter with 1/4 - 1/2 cup of flour.  Knead for 5 minutes, adding flour as needed.  The dough should be a bit sticky.  Too much flour makes for tough, dry rolls.  

Pour a small amount of oil into a bowl, add the dough, coat the dough by turning it over in the oil.  Cover and let rise one hour or until double. 

Divide dough into  4 balls.  Lightly grease cookie sheets.  Roll the dough to form a circle, cut into 8 wedges and roll up.  

Cover and rise again for about 45 minutes.  Bake at 425 for 8-10 minutes.  Butter rolls when they are out of the oven.

Sour Cream Raisin Pie

I'm adding this for Mom because I asked for the recipe to make for Thanksgiving this year.  It wouldn't be Thanksgiving without this pie!  The "I"'s are Mom, not me.

1       cup raisins                              

3/4     cup sugar                               

1       cup sour cream                        

3       Tbsp. corn starch    

2.       eggs separated    

1        tsp vanilla      

1.       Tbsp butter     

1/2     tsp salt

Add sugar to raisins in a sauce pan.  Barely cover with water and simmer until tender, (it just takes a few minutes).  Add sour cream and bring to a boil.  Thicken with cornstarch that is thinned with cream (Grandma Kilgore used cream, I  used milk).  Add egg yolks and cook 2 minutes.  Remove from heat and add vanilla, butter and salt.  Cool.  Pour into a baked shell.  Cover with meringue. 

I would bake the pie the day before Thanksgiving and then add the meringue the next day.

Baked Sweet and Sour Chicken

I got this recipe and picture from "Life as a Lofthouse".

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Black Beans and Rice

Ingredients
1 cup black beans 
1 Tbsp olive oil 
2 garlic cloves, crushed 
1 15 oz. can diced tomatoes 
1 tsp ground cumin 
Salt/Pepper

1 cup brown rice 

Directions
Cook beans either by soaking overnight (which I never remember to do) or by the hot soak method.  

Cook rice.  When rice is cooked add all other ingredients and heat through.  

This was originally a slow cooker recipe, so you can put the beans in the slow cooker after soaking and add the other ingredients except the rice.  Cook on high for about 4 hours.  You'll probably need to add some water, but don't add too much, because you'll just be stirring in the cooked rice and you don't want it too soupy.  When beans are cooked, add cooked rice.  

Greek Pita Pizzas

Pita is really cheap here (27 cents for 10).  So I've been looking for recipes that use them.  Here's one that we had tonight that I'll be making again. I got it and the picture from this website. 

2 Tbsp oil (more for brushing)

4, 8-inch whole wheat pitas

1 Tbsp red wine vinegar

1 tsp. fresh chopped oregano (or 1/2 tsp dried)

1/2 small red onion sliced thin

½ cup pitted kalamata olives, chopped (or sliced black olives)

¾ cup grape tomatoes, halved (or other chopped)

½ cup hummus

½ cup shredded mozzarella cheese

½ cup crumbled feta

Tzatziki sauce (optional)

1. Preheat oven to 475˚F and brush both sides of the pita with a little olive oil. Arrange the pita on a baking sheet and bake 5 minutes or until light golden. (I found that they didn't turn very golden at all, and got extra crunchy, so next time I might cut this time down by a minute or two.)

2. While the pitas are cooking, combine the vinegar with 2 Tbsp of oil and oregano and bit of salt and pepper. Whisk to blend and add the onion, olives and tomatoes to the bowl and toss to coat with the dressing.

3. Spread about 2 tablespoons of the hummus over each pita and top with mozzarella. Layer each pita with a quarter of the vegetable mixture and top with the feta.

4. Bake until the cheese melts and the vegetables are soft, about 6-8 minutes. Top with tzatziki sauce if desired.

Chicken Gyros

I got this recipe here. Big E declared that the chicken "was the best chicken I've ever had!" and the last two times we've had this, that's almost all he's eaten.  

Ingredients:

Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Instructions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Oven Roasted Salmon

Ingredients for Salmon

-16-20 oz salmon fillets, skin on (I just bought the frozen kind from Wal-mart, no skin and it still turned out yummy)
-Salt and Pepper
-3 Tablespoons mayonnaise
-2 Tablespoons Parmesan cheese
-additional Parmesan cheese
-a few dashes sweet paprika

Salmon instructions

Preheat oven to 425 F. Line a shallow roasting pan with foil. Rinse the Salmon with cold water and dry thoroughly. Place in roasting pan and lightly season with salt and pepper.
Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the Salmon. Sprinkle with additional Parmesan cheese on top and add a few dashes of paprika. Cook for 12-14 min. Remove from oven; carefully slide a wide spatula between the skin and meat to separate from skin and serve!

Ingredients for Mayonnaise

-2 whole eggs at room temperature
-1 to 1 1/4 cup oil
-2 Tablespoons lemon juice
-1/2 tsp dry mustard (I used regular wet mustard)
-1/4 tsp salt
-black pepper to taste

Mayonnaise Instructions

Place eggs in blender or small food processor. Blend eggs alone for about a minute so they will be ready to absorb the oil. Add lemon juice, mustard, and salt, mix in with the eggs. With the blender running, SLOWLY start adding  the oil, a few drops at a time, until the liquid starts to thicken up some; then you can start adding the oil in a small steady stream. Continue blending until all the oil in incorporated. Season with salt and pepper to taste.

Crispy Tilapia in Tomato Cream Sauce

I don't know how to organize things on here. Will there be like a pasta section, a tex-mex section...etc? or will it be just a bunch of posts? While I wait to find out I thought I would share what Jordon and I had the other night. I'm not a big fish fan but Jordon and I both really like this one.

1 1/3 cups favorite spaghetti sauce

1 garlic clove, minced

3 tablespoons half & half (I used milk and a little butter)

Four 4-5 ounce Tilapia fillets

1/2 cup flour

1/2 teaspoon Kosher salt (I used regular salt, just less of it 1/4 tsp or so)

1/2 teaspoon freshly cracked black pepper

1 egg, beaten

1 1/2 cups Panko crumbs (I used the bread crumbs I had in the pantry. Make sure they are crushed well)

1 teaspoon salt-free Italian Seasoning

Freshly grated Parmesan

.

In a medium sauce pan, over medium-low heat, bring the sauce and garlic to a simmer.  Stirring occasionally, allow to cook until reduced by half.  The sauce will become dark red and thick.  Stir in the cream and heat through.  Keep warm.

Rinse and dry the tilapia fillets and set aside.

In three pie plates or shallow dishes, place the flour, salt and pepper in one, the beaten egg in another, and the crumbs mixed with the seasoning in the third.  Coat each fillet with the flour mixture, dip in egg until covered, and then press on the crumbs.

Heat  a frying pan on medium to medium-high heat until very hot.  (Will depend on YOUR stove.  Mine is very hot on medium.)  Add a little olive oil and fry the fish for 3-4 minutes on each side until crispy-golden and fish flakes easily with a fork.  Remove to a platter and spoon the sauce over.  Garnish with Parmesan.  Makes 4 servings.