We have been enjoying the traditions we have at this time of year, but we have also decided to create new ones. Here is our menu for Christmas Eve (our big Christmas dinner) and Christmas Day.
Christmas Eve Dinner:
Halibut Piccata
Stuffing with sausage, onions, and green peppers
Jell-O
Christmas Day:
Breakfast: French Toast made with Challah Bread
Lunch/Appetizers: Prosciutto wrapped melon, French Onion Soup Stuffed Mushrooms, Corn and Crab Fritters with Guacomole
Dinner: Boston Clam Chowder with bread bowls
Friday, December 24, 2010
Thursday, December 16, 2010
Pork and Ginger Potstickers
Recipe and picture from Tasty Kitchen
¾ pounds Ground Pork
3 stalks Green Onion, Minced
5 leaves Napa Cabbage, Minced
5 whole Mushrooms, Minced
2 cloves Garlic, Minced
¼ cups Fresh Ginger, Minced
2 Tablespoons Cornstarch
2 Tablespoons Sesame Oil
3 Tablespoons Soy Sauce (I Use Low-sodium)
½ teaspoons Black Pepper
1-½ package (about 12 Oz. Package) Round Potsticker Wrappers (I only used one package)
1 Tablespoon Canola Oil, For Cooking
Make sure all vegetables are finely minced. You don’t want a mush, you want a mince, but you don’t want large chunks of anything in the filling. Combine all the ingredients (except the wrappers and canola oil) and stir well to combine. Scoop small teaspoons of filling into the center of each round wrapper. Use a pastry brush to brush water on one half of the wrapper’s border. Fold each wrapper in half tightly to enclose the filling and remove any extra air bubbles. Pinch the edge together tightly. Make several small folds at the top of each wrapper and set aside. If you are making the potstickers ahead of time, place them on a baking sheet covered with parchment or waxed paper. Place in the freezer until solid (about 30 minutes), then store in an airtight container or freezer bag until ready to use. Otherwise, use immediately.
To cook, heat a large pan with 1 tablespoon canola oil. Place about 1 dozen potstickers in at a time, flat side down. Cook 2-3 minutes over medium-high heat until bottoms are browned. Pour in 1/2 cup water and cover with a lid. Let steam 5-7 minutes or until water is absorbed and wrappers are transluscent. If cooking frozen, add an additional 2-3 minutes to the steaming time. Serve with dipping sauce or teriyaki sauce.
Wednesday, December 15, 2010
Slow Cooker Chicken Stroganoff
One of these days I will charge my camera battery and can actually take pictures of some of these dishes. This was so easy and super tasty. My kids loved it.
Adapted from Tasty Kitchen
6 pieces Frozen Chicken
16 ounces, weight Sour Cream
1 package (1 Oz. Package) Lipton Onion Soup Mix
2 cans (10.75 Oz. Can) Cream Of Mushroom Soup
Your Choice Of Noodles
In a slow cooker, add all of the chicken. In a separate bowl, add the sour cream, onion mix, and soup.
Pour mixture over the frozen chicken in the crockpot. Cook on low setting for 6-8 hours. When there is about an hour left, start boiling the noodle of choice. Take chicken out and shred. Add chicken and drained noodles back to the crock pot when noodles are done cooking. Mix well.
Adapted from Tasty Kitchen
6 pieces Frozen Chicken
16 ounces, weight Sour Cream
1 package (1 Oz. Package) Lipton Onion Soup Mix
2 cans (10.75 Oz. Can) Cream Of Mushroom Soup
Your Choice Of Noodles
In a slow cooker, add all of the chicken. In a separate bowl, add the sour cream, onion mix, and soup.
Pour mixture over the frozen chicken in the crockpot. Cook on low setting for 6-8 hours. When there is about an hour left, start boiling the noodle of choice. Take chicken out and shred. Add chicken and drained noodles back to the crock pot when noodles are done cooking. Mix well.
Sunday, December 12, 2010
Chocolate Haystack Cream Cheese Squares
I saw these on My Kitchen Cafe and couldn't resist! They are great. The bottom layer almost tastes like brownies.
2 cups finely ground graham crackers (from about 15 rectangles)
3 cups (10 ounces) finely shredded unsweetened coconut
1 cup (6 ounces) semisweet chocolate chips
1/2 cup (3 ounces) milk chocolate chips
1 cup plus 3 tablespoons granulated sugar
1 stick (1/2 cup) butter, cut into 2-inch pieces
5 eggs
12 ounces cream cheese, room temperature
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment. Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg. Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan. Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes. Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight. Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.
2 cups finely ground graham crackers (from about 15 rectangles)
3 cups (10 ounces) finely shredded unsweetened coconut
1 cup (6 ounces) semisweet chocolate chips
1/2 cup (3 ounces) milk chocolate chips
1 cup plus 3 tablespoons granulated sugar
1 stick (1/2 cup) butter, cut into 2-inch pieces
5 eggs
12 ounces cream cheese, room temperature
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment. Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg. Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan. Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes. Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight. Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.
Friday, December 10, 2010
Homemade Oreos
These are my new go-to dessert. They are easy and fast to make, plus they are delicious.
1 box of Devils Food cake (I use any type of chocolate cake mix)
2 eggs
1/2 C. oil
1 can cream cheese frosting
Mix cake mix oil, and eggs until completely mix. Roll into balls and place on greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool mostly on pan and then move to wire rack to cool completely. Frost one cookie with frosting and then add another cookie. Makes 12 large oreos or 18 small oreos.
**You can add mint extract and green food coloring for mint oreos. I also have used peanut butter instead of frosting.
1 box of Devils Food cake (I use any type of chocolate cake mix)
2 eggs
1/2 C. oil
1 can cream cheese frosting
Mix cake mix oil, and eggs until completely mix. Roll into balls and place on greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool mostly on pan and then move to wire rack to cool completely. Frost one cookie with frosting and then add another cookie. Makes 12 large oreos or 18 small oreos.
**You can add mint extract and green food coloring for mint oreos. I also have used peanut butter instead of frosting.
Creamy Chicken and Wild Rice Soup
Every Thanksgiving when we are at my in-laws we have soup bowls and a chicken and wild rice soup. We usually buy it frozen from a local pizza place. It is expensive, but good. I decided to try making it this year. We had to feed quite a few people and so I doubled the recipe. It made a ton. The almonds in it are delicious. My mother-in-law hid the leftovers so she could have them the next day.
From Kitchen Cafe
½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)
Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.
From Kitchen Cafe
½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)
Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.
The Pie That Will Make You Cry
From The Pioneer Woman Cooks
1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
½ teaspoons Salt
1 cup Corn Syrup
¾ teaspoons Vanilla
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans
Preparation Instructions
First, whip up your pie crust. Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers
Red Chicken Curry
From Prudence Pennywise
1 tablespoon olive oil
1 large onion, chopped
1 bell pepper, chopped
1 lb. boneless, skinless, chicken, cut into 1 inch pieces
3 tablespoons flour
2 cloves garlic, minced
1 tablespoon fresh minced ginger
1 tablespoon red curry paste
1 (14 ounce) can chicken broth
3 tablespoons apricot jam or mango chutney
chopped cilantro, for serving
hot rice, for serving
In a large skillet, heat oil over medium high heat. Add onion and peppers and cook for four minutes. Add chicken and cook until chicken is browned on all sides. Sprinkle chicken with flour and stir for one minute. Add ginger and garlic and cook an additional 30 seconds. Add paste and broth and bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Stir in jam and sprinkle with cilantro. Serve over rice.
Subscribe to:
Posts (Atom)