Smashed Potatoes With Cream Cheese & Green Onions

Smashed Potatoes With Cream Cheese & Green Onions
No Need To Peel These Potatoes, A Perfect Time Saving Side Dish!
Difficulty: Easy

 

Ingredients
5 lb. bag red potatoes, rinsed
1 cup cream, room temperature
1 cup milk, room temperature
1/2 stick butter
3/4 cup green onions, chopped
1/2 package cream cheese, room temperature
salt
pepper

Directions
Place potatoes in a large stock pot and cover completely with cold water.  Heat on high to boiling and the reduce to medium high heat.  cook for 45 minutes or until potatoes are full cooked.  Drain potatoes in a colander and place back in the pot.  Add butter and use a potato smasher to melt butter into the potatoes, add cream cheese and combine into the potatoes, then add cream and milk a little at a time to get the right consistency.  Fold in the green onions and salt and pepper to taste.
Serves 6

Peaches & Cream Stuffed French Toast

Peaches & Cream Stuffed French Toast
Served In Our Home On Christmas Morning!
Difficulty: Easy

 

Served With Our Breakfast Casserole And Homemade Biscuits!

Ingredients
1 Brioche loaf, sliced
6 eggs
1 1/2 cups milk
1/2 package cream cheese, cubed
1 bag frozen peaches
1 cup brown sugar
1/2 cup honey
1 tsp vanilla extract
1/2 tsp cinnamon
fresh grated nutmeg (optional)
1/2 stick butter
Maple Syrup

Directions
Preheat oven to 370 Degrees F.  In a skillet, melt butter and add frozen peaches, brown sugar, honey, vanilla extract, cinnamon and nutmeg.  Cook until peaches are slightly tender and brown sugar has completely melted and bubbly.  Cool peaches and the cooking liquid.  In a mixing bowl, whisk eggs and milk,  add reserved cooled cooking liquid minus the peaches to the egg mixture and continue to whisk.  To assemble the stuffed French Toast; Line baking pan with first layer of sliced Brioche.  Add peaches in a flat layer using all the peaches. Place cream cheese cubes on top of peaches and ladle half the egg mixture on top of the Brioche, peaches and cream cheese evenly.  Top with the rest of the Brioche slice and ladle the other half of the egg mixture evenly on top of the Brioche.  Bake on middle rack for about 45-50 minutes.  If it browns to quickly, just add foil on top.  Serve hot with syrup.

Serves 6

 

Can Be Prepped The Night Before!

Merry Christmas!

Merry Christmas!
From Our Table To Yours!

Wishing everyone a very safe and wonderful holiday with your loved ones!  With traditions of old or something new, dinner with family and friends is truly where happiness is!

Morning Glory Muffins

Morning Glory Muffins
This Is A Great Breakfast On The Go!
Difficulty: Easy

 

Ingredients
2 cups all-purpose flour
1 1/4 cups brown sugar
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
2 cups shredded carrots
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1 apple, peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 tsp vanilla extract

Directions
Preheat oven to 350 Degrees F. Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, brown sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, cranberries, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, blend well. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean

Yields 12 muffins

Cassoulet

Cassoulet 
A Delicious French Bean Casserole
Difficulty: Easy

 

Ingredients
4 confit duck legs
2 cups smoked sausage, diced
1/2 cup pancetta, diced
1/2 onion, diced
2 cups carrots, sliced
1 1/2 cups celery, sliced
2 cans navy beans, drained and rinsed
3/4 cup cooked lentils
1 can whole peeled tomatoes and liquid
1/2 cup tomato sauce
2 cloves garlic, pressed
1 cup chicken stock
1 tbsp fresh thyme leaves
2 tbsp butter
2 tbsp olive oil or duck fat
salt
pepper

Directions
Preheat oven to 375 Degrees F.  In a large oven proof skillet, heat on medium heat add butter and olive oil (or duck fat) Add pancetta, onions, carrots, celery, garlic and saute until vegetables are slightly tender.  Add; beans, lentils, sausage, tomatoes, chicken stock, tomato sauce and thyme.  cook for additional 10 minutes.  Salt and pepper to taste, then nestle duck confit  into the beans.  Place oven proof lid on and bake in oven for 30 minutes, remove lid and cook for additional 10-15 minutes.
Serves 4

White Chocolate Pecan Cookies

White Chocolate Pecan Cookies
Perfect For The Holidays!
Difficulty: Easy

Ingredients
2 1/4 cups unsifted flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
1 cup + 1/2 cup white chocolate chips
1 cup pecans, chopped

Directions
Preheat oven to 375 Degrees F. In a small bowl, sift flour, baking soda and salt.  In a large mixing bowl, combine softened butter, granulated sugar, brown sugar and vanilla and with a wooden spoon, beat until it is creamy.  mix in egg and mix thoroughly, and start to add the dry ingredients and mix until well blended.  Stir in 1 cup of white chocolate chips and  1 cup chopped pecans and fold into the cookie dough.  Using a small cookie scoop place on parchment lined baking sheet.  add 5-6 white chocolate chips on top of each scoop of dough.  Bake for 10 minutes and then transfer each cookie to a cookie rack to cool.

Yields 3 dozen cookies

Chocolate Chip Cookies

Chocolate Chip Cookies
A Simple Recipe For A Delicious Cookie!
Difficulty: Easy

Ingredients
2 1/4 cups unsifted flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups + 1/2 cup semi sweet chocolate chips

Directions
Preheat oven to 375 Degrees F. In a small bowl, sift flour, baking soda and salt.  In a large mixing bowl, combine softened butter, granulated sugar, brown sugar and vanilla and with a wooden spoon, beat until it is creamy.  mix in egg and mix thoroughly, and start to add the dry ingredients and mix until well blended.  Stir in 2 cups of chocolate chips and fold into the cookie dough.  Using a small cookie scoop and place on parchment lined baking sheet.  add 5-6 chocolate chips on top of each scoop of dough.  Bake for 10 minutes and then transfer each cookie to a cookie rack to cool.
Yields 3 dozen

Polenta With Creamed Spinach & Mushrooms

Polenta With Creamed Spinach & Mushrooms
Perfectly Filling As A Main Dish!
Difficulty: Easy

 

Ingredients
1 box quick cook Polenta
4 cups chicken stock
1 cup half and half
3 tbsp butter, divided
4 tbsp olive oil, divided
2 cups mushrooms (assorted)
16 oz. fresh spinach, bagged triple washed
1 tsp garlic, pressed
1 cup heavy cream
pinch of nutmeg
salt
pepper

Directions
In a skillet, add 1 tbsp butter, 2 tbsp of olive oil on medium heat.  Saute mushrooms until water from mushroom has evaporated and starts to turn brown.  Add spinach to the skillet a little at a time until all is placed in the pan.  Saute spinach until completely wilted and water is evaporated, add the garlic and saute for a few more minutes.  Lower the heat to a simmer and add 1 cup of cream and cook until liquid reduces down to a thick and creamy sauce, add pinch of nutmeg and salt and pepper to taste.  In a large stock pot, heat chicken stock, 2 tbsp butter, 2bsp olive oil and half and half to a rolling boil.  Whisk in Polenta in a steady stream, keep whisking until it thickens and fully cooked (about 5 minutes).  Place hot Polenta in a bowl and spoon some creamed spinach & mushrooms on top, serve immediately.
Serves 4

Omedetou Bento

Omedetou Bento
Is A Japanese Children's Lunch Box

Your Picky Eaters Will Love It!

 

Ingredients
turkey hot dogs for octopus and logs
cooked rice for dog and base of tree
cheese for mouse and kabobs
cucumber slices for tree
apple for star and kabobs
fresh spinach and greens for bushes
bread wheels for butter and jelly sandwiches
nori for eyes
licorice rope for eyes and tail on mouse
fresh fruit
sweetened coconut flakes for snow

 Directions
Some assembly required!

Japanese Christmas Cake

Japanese Christmas Cake
A Light And Fluffy Dessert!  Traditionally A Sponge Cake Is Used, But I Also Use A Angel Food Cake Recipe For A Lighter Cake!
Difficulty: Easy

 

Ingredients
Sponge Cake:
3 eggs
2/3 cup sugar
3/4 cup all purpose flour, sifted
1 Tbsp milk
1 1/2 Tbsp butter, softened at room temperature
Topping:
1 1/2 cup heavy cream
4 Tbsp sugar
2 cups strawberries, sliced in half (use same size strawberries)

Directions
Preheat oven 350 Degrees F.  Whisk eggs in a bowl. Place the bowl over warm water in another large bowl and whisk further. Add sugar little by little. When the egg mixture becomes light yellow, add flour in the mixture and gently mix. Warm milk in the microwave and melt butter in the milk well. Add the butter mixture in the batter and stir gently. Place parchment paper inside of a round cake pan. Pour the batter in the pan and bake in the for 25-35 minutes. Remove the cake from the pan and cool it on a rack. Cut the cake in half horizontally. Mix heavy cream and sugar in a bowl. Whip the cream well. Place an even layer of strawberries on bottom half of cake.Take the half of the whipped cream and place the cream on top of strawberries evenly. Place the other cake slice on top of the cream. Spread the rest of the whipped cream on top and around the cake. Decorate the cake with strawberries on top. 

Angel Food Cake
Ingredients
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 tsp salt
1 1/2 cups egg whites
1 tsp cream of tartar
1/2 tsp vanilla extract
Directions
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract. Sift together flour, sugar, and salt. Repeat a couple of times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.  Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F. Cook for about one hour, or until cake is golden brown.  Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

 

Serves 6-8

Thai Lettuce Wraps

Thai Lettuce Wraps
Serve As A Healthy Dinner Or A Beautiful Appetizer!
Difficulty: Easy

Ingredients
1 lb. ground chicken
1/2 cup fresh cilantro, chopped
1/2 red onion diced
1/2 cup green onion, chopped
1/2 cup fresh pineapple, chopped
1/2 cup red pepper, diced
1/2 cup carrots, matchstix
1 tsp sesame oil
1 tsp garlic, minced
1/2 tsp fresh grated ginger
1/2 tsp Saigon cinnamon
2 tbsp mirin
2 tbsp vegetable oil
2-3 tbsp sweet soy
1 large bibb lettuce, leaves separated
1 jar sweet chili sauce
2 limes, sliced into wedges

Directions
In a large skillet, add oil and heat over medium heat, then add ground chicken.  Cook chicken until browned. Add carrots, onion, red pepper, green onions, and cook until slightly tender.  Add to the skillet cilantro, pineapple, garlic, ginger sesame oil, cinnamon, mirin and sweet soy ( if you can't find sweet soy, use 2-3 tbsp soy and add 1 tbsp of palm sugar and mix.)  Cook until chicken is done and slightly crispy. To assemble the wrap; take a bibb lettuce and put a couple of tablespoons of chicken mixture and dollop of sweet chili sauce and a squeeze of a lime wedge.
Yield: 8 Wraps

Stuffed Pork Chops

Stuffed Pork Chops With Holiday Stuffing!
Difficulty: Easy

Served With Sauteed Green Beans!

 

Ingredients
4 Pork Loin Ribeye Chops (thick cut)
1/2 loaf farmers white bread, cubed and toasted
1/2 red onion , diced
1 cup carrots, diced
3/4 cup dried cranberries
2 tbsp minced fresh poultry herb (thyme, rosemary, sage)
1 tsp garlic, pressed
3 tbsp butter
2 tbsp olive oil
2 cups chicken stock
salt
pepper

Directions
Preheat oven to 400 Degrees F.  In a large sauté pan, add butter and olive on medium heat.  Sauté onions, carrots and garlic until slightly tender.  Add cranberries, fresh herbs and chicken stock.  In a large mixing bowl add cubed and toasted bread and pour the vegetables and chicken stock over the bread and toss until well incorporated, the bread will absorb the liquid and fall apart.  Salt and pepper to taste.  Completely cool the stuffing before inserting into the pork chops!  Take a knife and insert in center of the loin chop and create a deep pocket without going through, enough to hold a couple of tablespoons of stuffing.  Stuff pork chops and in a large oven proof skillet; add some butter and a small amount of olive oil on high heat and sear stuffed pork 3-4 minutes on each side to a nice golden brown.  Place pork chops in the preheated oven and cook for about 40 minutes, depending on the thickness of the chops. Always make sure the pork is done before serving!
Serves 4

Italian Sub

Italian Sub
I Love Using Ciabatta For The Crispy Crust!
Difficulty: Easy

Ingredients
1 Ciabatta Loaf
1/4 lb black forest ham, sliced thin
1/4 lb Salami, sliced thin
8 slices of Prosciutto
1/4 lb. Muenster cheese slices
1 large beefsteak tomato, sliced
2 cups of Arugula, Spinach mix

 Garlic Basil Mayo
Ingredients
1/2 cup mayonnaise
1 tsp garlic, minced
8 basil leaves
1 tbsp olive oil

Directions
In a food processor add; mayo, garlic, basil and olive and pulse until smooth.  Set aside garlic basil mayo.  Slice Ciabatta bread in half and spread the mayo on top and bottom sides of the bread.  Add the layers of the meats and cheese, then tomato and arugula and spinach on bottom half of bread then top with the other half. Slice into 3 inches segments.
Serves 2

Edamame Salad

Edamame Salad
Packed With Asian Flavors!
Difficulty: Easy

 

Ingredients
2 cups frozen shelled Edamame, cooked and drained
1 cup frozen corn, thawed
1/2 cup red onion, diced
3/4 cup dried cranberries
1 cup pearl couscous, cooked and drained
handful of arugula or baby spinach
3 tbsp rice wine vinegar
3 tbsp honey
3 tbsp mirin ( sweet rice cooking wine)
1 tsp sesame oil
1 tsp garlic, crushed
salt
pepper

Directions
Cook edamame and couscous according to directions on label, cool to room temperature.  In a large mixing bowl; add rice wine vinegar, honey, mirin, sesame oil and garlic, whisk until well incorporated. Place cranberries in the mixing bowl and allow to hydrate in the liquid for 5 minutes.  Add cooked and cooled edamame, couscous, onion, arugula and corn; toss until well coated.  Salt and pepper to taste, and let it chill in the refrigerator for a few hours before serving.
Serves 4-6

Panettone Bread Pudding

Panettone Bread Pudding
A Seasonal Favorite In Our Home!
Difficulty: Easy

 

Ingredients
1 Panettone Loaf
2 cans 12 fl. oz evaporated milk
5 eggs
1 can sweetened condensed milk
1 tsp vanilla extract
2 pints of caramel or vanilla ice cream
butter

Directions
Preheat oven to 375 Degrees F.  Cube Panettone loaf into 1 inch cubes.  In a large mixing bowl, whisk evaporated milk, eggs, vanilla and sweetened condensed milk; add cubed Panettone to the egg mixture.  Combine ingredients, the bread will break apart as it absorbs the liquid.  Butter baking pan and the add the Panettone mixture.  Bake for about 40 minutes, insert toothpick in the center and make sure it comes out clean.  Set and cool for about 30 minutes before cutting.  Serve with ice cream.
Serves 6-8

Bibimbap

Bibimbap 
A Signature Korean Dish
Difficulty: Moderate

 

Ingredients
4 servings Steamed white rice
1 cup cooked carrots, julienne, sauteed in a little peanut oil and season with salt.
1 1/2 cups bean sprouts, sauteed in a little peanut oil and seasoned with salt.
1 cup cooked zucchini, sliced, sauteed in a little peanut oil and seasoned with salt.
1 cup cooked shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt.
1 cup cooked onions, thinly sliced and sauteed in peanut oil and seasoned with salt.
4 eggs, cooked over easy
dark sesame oil for drizzle
Soy sauce, to taste (optional)
Gochuchang Paste, found in Asian isle of grocery store.

Bulgogi:
1 pound rib-eye steak
1 bottle of Bulgogi marinade (Asian Grocery Store)

Gochuchang Paste (seasoned red pepper paste): 4 tbsp gochuchang (available at Korean grocers)
1 tbsp sugar
2 tsp sesame oil
Directions
Combine all ingredients in a small bowl. Mix well.

Directions
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. Remove from freezer and thinly slice. Set aside. Place Bulgogi Marinade in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
Put cooked rice in large slightly shallow bowl. Place Bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top and drizzle with a small amount of sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some gochuchang paste, to taste.
*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy at the bottom because it's still cooking.

Serves 4

Grilled Lamb With Fresh Herbs

Grilled Lamb With Fresh Herbs
Served With Couscous & Flatbread
Difficulty: Easy

Serve On A Bed Of Couscous & Flatbread

 Ingredients
2 lbs. boneless leg of lamb (butterflied)
1/3 cup plain Greek yogurt
1 1/2 tsp Dijon mustard
1 tsp minced garlic
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh marjoram, chopped
1 tbsp fresh mint, chopped
1 tsp sugar
1/2 tsp salt
pepper

Directions
Butterfly the leg of lamb to make sure it's the same thickness throughout.  Score the lamb crisscross.  In a small mixing bowl; add the rest of the ingredients and whisk.  Coat the lamb in the marinade all over and in the crisscross crevasses.  Place in refrigerator 5-6 hours to marinade.  Let it sit out for 1 hour before grilling.  Grill 5 minutes on each side, depending on the thickness.  Best served medium to medium rare.  Let stand for at least 5 minutes before carving.
Serves 6

 

Monte Cristo

Monte Cristo
A Great Sandwich With Leftover Turkey!
Difficulty: Easy

 

Ingredients
1 1/2 lbs. Roasted Turkey Breast, thick slices
8 thick slices of Farmer's Bread
8 slices of Swiss Cheese
*Cranberry Orange Compote
Mayo (optional)
2-3 tbsp butter
4 eggs
1 cup milk
1/4 tsp salt

Directions
Preheat oven to 350 Degrees F.  In a shallow mixing bowl, whisk eggs, milk, salt and set aside. Place turkey on a slice of bread, add Swiss cheese, mayo and *Cranberry Orange Compote ( Recipe is under Maple Chicken With Butternut Squash Mash), then place slice of bread on top.  Dip sandwich into the egg batter on all sides.  In a large nonstick skillet, melt butter and then place batter dipped sandwiches in the skillet and cook and brown both sides.  Place sandwiches on a baking sheet and bake for additional 15 minutes.  Serve hot! This sandwich is great with leftover turkey.
Serves 4

Creamy Potato And Bean Soup

Creamy Potato And Bean Soup
A Warm And Smooth Soup For Winter!
Difficulty: Easy

 

Ingredients
4 cups peeled and cubed potato (red potatoes are good)
1 cup onion, diced
3 cloves garlic, pressed
1 can navy beans, drained and rinsed
4 cups chicken stock
1 cup milk
1 cup half & half
2 tbsp butter
salt
pepper
olive oil

Directions
In a large stock pot on medium-low heat; add butter, onions and garlic.  Cook until translucent (do not brown). Add potatoes and chicken stock to the pot and cook with lid on until potatoes are very soft and cooked through.  Place canned navy beans, milk, half & half, salt and pepper to taste.  Simmer for about 20 minutes and using an immersion blender, blend all ingredients to a smooth puree.  If the soup is too thick, add more liquid (chicken broth or milk).  Place in soup bowls and drizzle with olive oil.
Serves 6

Maple Chicken & Butternut Squash Mash

Maple Chicken & Butternut Squash Mash
Served With Cranberry Orange Compote
Difficulty: Easy

 

Ingredients
2 large boneless, skinless chicken breast
3/4 cup pure maple syrup
1/4 cup champagne vinegar
1/2 cup green onions, chopped
salt
pepper

Directions
In a small bowl; whisk maple syrup, vinegar, salt and pepper.  Place chicken and maple marinade in a freezer bag and place in refrigerator for 2-3 hours.  Remove chicken from marinade and grill chicken indoor or outdoor grill until done.  Let chicken rest for 5 minutes before slicing.  Place sliced chicken on a bed of Butternut Squash Mash and spoon Cranberry Orange Compote (recipe below) on top, garnish with chopped green onions.
Serves 2

 

Butternut Squash Mash
Ingredients
4 cups butternut squash, peeled and quartered
2 cup chicken broth
1/4 tsp cinnamon
pinch of nutmeg
2 tbsp butter
2 tbsp brown sugar
1/4 cup heavy cream
salt
pepper

Directions
In a large pot with lid; add butternut squash, chicken stock.  Cook squash on medium heat with lid on until the squash is tender.  Using an immersion blender, blend until pureed. Add cinnamon, nutmeg, butter, brown sugar, cream, salt and pepper to taste, blend well.
Cook's Note: I reserve at least 1 cup and place in refrigerator to use for my Butternut Squash Risotto Recipe.

Cranberry Orange Compote
Ingredients
1 cup fresh cranberries
1/2 cup orange juice
1/4 cup maple syrup
1/2 cup orange marmalade

Directions
Place all ingredients in a saucepan on medium-low heat, cook until cranberries burst open and the liquid reduces down.  Cool to room temperature and serve.  As the compote cools, it will thicken.  Unused portion can be refrigerated.

Spaghetti Frittata

Spaghetti Frittata
A Great Way To Use Leftover Spaghetti Noodles! 
Difficulty: Easy

 

Ingredients
3 cups cooked spaghetti or cook half the box
4 eggs
3/4 cup grated Parmesan cheese
3/4 cup cream
1/4 cup milk
1/4 tsp oregano
1/4 tsp salt
pepper
pinch of nutmeg
olive oil

Directions
In a large mixing bowl; whisk eggs, cream, milk, oregano, salt, pepper, nutmeg.  Place in cooked spaghetti and toss in the egg mixture until well coated.  In a non stick pan on medium-low heat, coat bottom of pan with olive oil.  Place noodle and egg mixture in the greased frying pan and press down the noodles flat. place lid on pan and cook until egg sets in the middle. Invert Spaghetti Frittata onto a large cutting board and then slide noodles back into the frying pan and cook until slightly crispy on the other side.  Serve in wedges, can be served with marinara sauce (optional).
Yields 6-8 wedges