Happy Thanksgiving!

The holidays are racing in again.  If you're like me this week begins the non-stop madness of holiday decorating, cooking and of course shopping.  Chances are, few of us will stop to breathe until sometime after New Year's Day... but those few days in between where all of the hard work pays off and we get to take a step back and enjoy it all with the ones we love, makes it all worth it. 

I promise I'm actually posting a few recipes here, but let's face it, casseroles aren't pretty, and that's what I have for you today.  Instead of boring picture of casserole, I thought I'd share a little glimpse into my mother's kitchen on a typical holiday.  It looks like utter craziness, and honestly... it can be, but there's lot of great food, conversation and laughter going on in the midst of it all, which is what the holidays are all about.... oh and tradition.  So in the spirit of tradition, I'm sharing 3 of my family's Thanksgiving staples.  These recipes are old fashioned, and very basic... but well loved and gobbled down every year. 

And, before I post the recipes, I'd just like to wish all of my friends and family a wonderful holiday season... may all the insanity pay off in the most beautiful of ways for you!

Aunt Helen's Zucchini Casserole

6 to 8 servings  (I usually double this)

4 med. zucchini, sliced 1/2 inch thick
3/4 c. shredded carrot
1/2 c. chopped onion
6 tbsp. butter
2 1/4 c. herbed stuffing cubes
1 can cream of chicken or cream of mushroom soup
1/2 c. sour cream
Mozzarella cheese

Cook zucchini in a little boiling water until tender. Drain. In saucepan cook carrots and onions in 4 tablespoons butter until tender. Remove from heat. Stir in 1 1/2 cup dressing, soup and sour cream. Gently stir in zucchini and turn into 1 1/2 quart casserole. Melt remaining butter, add rest of stuffing. Toss gently and sprinkle over top of casserole. Bake at 350 degrees  for 30 to 40 minutes.  Top with cheese for last 10 minutes.


Shan's Cheesy Creamed Onions


16 oz bag frozen pearl onions
2 cups chicken stock
1/4 cup cream sherry
1/2 tsp garlic, finely minced
6-8oz shredded gruyere cheese
1/2 cup heavy cream
2 Tbs butter or margarine
2 Tbs flour
salt & pepper to taste
1/8 tsp freshly grated nutmeg

Place the frozen onions and garlic in stock and sherry and bring to a boil. Reduce heat and simmer about 10 minutes, or until onions are tender. Strain the onions over a bowl to reserve cooking liquid.

Melt the butter in a small saucepan until it bubbles. Add the flour, stirring constantly until a smooth paste forms. Reduce heat and cook gently for 2 minutes. Whisk reserved stock mixture into roux slowly, simmer until slightly thickened (just a bit thinner than a gravy). Reduce the heat and add the cream, stirring until hot, do NOT let this boil. Stir in grated cheese and work in until smooth. Place cooked onions into a lightly greased casserole and cover with cheese sauce. Grate nutmeg over top. Cover and bake at 375º for 25 minutes. Remove cover and brown the top uinder the broiler for a minute or two (optional). Makes 6-8 servings.

Homemade Green Bean Casserole (VERY much worth the little bit of extra work)

4 slices white bread, torn into quarters
2 Tbsp. unsalted butter, softened
1/8 tsp. ground black pepper
3 cups French’s canned fried onions (approx 6 oz) – or more to taste
2 pounds green beans, ends trimmed, and cut in half
salt
3 Tbs. unsalted butter
1 pound white button mushrooms,sliced
3 medium garlic cloves, minced, or pressed through a garlic press (approx. 1 Tbsp.)
ground black pepper
3 Tbsp. all-purpose flour
1 1/2 cups chicken broth (or vegetable broth if you want to keep it all-vegetable based)
1 1/2 cups heavy cream
   

 Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten one-second pulses. Transfer to large bowl and toss with onions; set aside.

Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water.

Bring four quarts water to boil in a large pot (preferably a Dutch oven). Add 2 Tbsp. salt and green beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.

Add butter to the now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 1/8 tsp. Salt, 1/8 tsp. Pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for one minute, stirring constantly. Stir in chicken or veg stock and bring to a simmer, stirring constantly. Add cream and reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in a three-quart (9” x 13”) baking dish.

Sprinkle with the topping and bake until top is golden brown and sauces bubbling around edges, about 15 minutes.

Pumpkin Coffee Cake with Brown Sugar Glaze

It's that time of year.  I'm stuck in the land of 85º days and never ending palm trees, but my heart is in New England.  I'm missing the beautiful reds and golds that blanket the hills and the crisp, cool smell of Autumn...if you've ever visited New England in the fall, you know what I mean.  Even though the weather here in Florida is still very summer-like, I spend a lot of time trying to recreate just a little of my favorite season in my home.  Autumn leaves and pumpkins are scattered around the house, fall scented candles burn here and there... and then there's this.  This wonderful pumpkin coffee cake made the house smell SO GOOD this afternoon and was just what I needed to give me a little taste of home.  As I'm writing this... I'm pretty sure the cake is disappearing quickly, I left it alone with the kids... so here's the recipe, I'm going to go try to save my cake!


 ⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream


Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Makes 18 servings

Ham - Not Just for Easter (plus my ham and bean soup recipe)

It's Easter weekend, which means many people will be preparing a ham for the big meal.  For a lot of people this will be one of maybe 2 times they'll make a ham this year, but why just once or twice a year?  Hams are a great way to stretch your budget without really making it seem like you're eating on a budget.  At any time of the year you can pick up an unsliced half ham, 6 or 7 lbs for about $14-$16, this time of year you can usually grab one even cheaper (I stay away from the fancy spiral sliced hams for the most part, they're more expensive and I like being able to control how I cut the ham up).

You're probably wondering what my point is.  Well, for that $16 plus a few more... I can stretch it out for 5 meals, and no... they don't have to be all in a row.  I start on a Saturday with the baked ham (simple stuff... put it face down in a baking dish with a little water - or beer, beer works great! - cover it with foil and just let it bake at about 250º for a few hours until warmed through.  No need for fancy glazes or preps, it tastes great just like this).  After dinner I'll cut the ham up into more manageable pieces, store part in the fridge and some in the freezer, the bone gets wrapped in plastic wrap and a freezer bag and goes into the fridge or freezer for soup.  Now you have some ham in the fridge for sandwiches, or a casserole... there's another meal or two.  You can take the bone, place it in a large pot of water with some onions, garlic and bay leaf... simmer it down for a few hours and you have a great ham stock for soup.. which will get you another 2 meals (I often freeze the stock in a freezer bag to make the soup later).  If you separate some of the fattier end pieces that are too gristly to eat on their own and throw those in the freezer, you'll have it on hand to flavor a pot of beans or maybe some greens if you're southern at heart.  So... here's the breakdown of the last time I bought a ham:

Day 1: Baked ham with sides ( roasted potatoes and butter peas)
Day 2: leftovers from day 1
Day 3: Grilled Ham and Cheese Sandwiches and Tomato Soup
Days 4 and 5: Ham and Bean Soup

Cost for 25 servings (5 meals for a family of 5, not including the pieces of ham saved for seasoning):
Ham - $14.00
Potatoes - $2.00
Butter Peas -  $2.29
Bread for 5 sandwiches: $1.00
Cheese for 5 sandwiches: $1.00 (this will vary depending on your choice of cheese)
2 onions for soup (1 for stock, 1 for the finished soup): $0.50
garlic, bayleaf and seasonings for soup - I don't count these as I consider them on hand pantry items
15 bean soup mix - $2.79
10 oz can mild Rotel - $1.00
cream sherry - a whole bottle costs about $5, but you need very little and it's optional, so we'll call this about $1.00

Cost per serving:  $1.02

Shan's Ham and Bean Soup

1 package 15 bean soup mix with ham flavoring
8 cups ham stock (if you don't have 8 cups you can supplement with water or chicken stock, you need enough to cover the beans by about an inch)
1 onion, chopped
1 Tbs minced garlic, or to taste
1 can mild rotel (you can use the regular or hot too if you prefer)
onion salt, cajun seasoning, salt and pepper to taste
1 1/2 tsp brown sugar
about 1/4 cup of cream sherry (I don't really measure this, it's to taste)
1 1/2 cups chopped ham

Wash and soak beans according to package directions.

Place soaked beans, onions, garlic, rotel, ham stock, sugar and seasonings in a large pot.  Bring to a boil, reduce heat and simmer until beans are tender, usually about an hour and a half.  Add in cream sherry and allow to simmer another 20 minutes.  Add ham and heat through.  Adjust seasoning to taste.

Make Ahead Breakfast Burritos

I have a pretty bad habit of stopping by McDonald's on my way to work for a breakfast burrito and iced coffee... every morning.  I realized that this little habit of mine was running me about $90 a month... ouch!  So, in working on my budget and trying to increase the amount of money I can put away each month, I began looking for an alternative.  Found it!  These homemade burritos are not only easy and quick to throw together on a Sunday (took about 30 min), but much more economical and even customizable :)  Even better... they allow me an extra 10 minutes every morning that I don't have to stop at McDonald's... as they reheat in the microwave in about 2 minutes.. something I can do at work.

8 count package of 8" flour tortillas
1 dozen eggs
1 package (10 count) Armour Brown and Serve Sausage - or any breakfast meat you like
shredded cheese - your choice
your favorite salsa (optional)

Prepare the scrambled eggs as you normally would, seasoning to taste.

Prepare the sausages according to the package directions, cool slightly and chop.

For each burrito, add about 1/3 cup of the eggs, some sausage, cheese and a spoonful of salsa.  Fold the ends in and roll up.  Set aside and repeat for the remaining tortillas.

Wrap each tortilla tightly in plastic wrap and place in a gallon size freezer bag and freeze.

The next morning, grab one on your way out the door... when you get to work, remove the plastic wrap and wrap loosely in a paper towel, microwave on high 1 1/2 to 2 minutes.  Voila!  A quick, protein packed breakfast that will keep you going all morning.

Cost breakdown for 8 servings:

Tortillas - $1.89
Dozen eggs - $1.19
Brown and Serve Sausage - $1.19
Cheese - this will depend on the kind you use, but I used the Great Value brand sharp cheddar and used less than half the package, so about $1.00
Salsa - again it depends on your choice, I used about half of a small jar of Pace picante sauce, $1.00

Total cost per serving: $0.64

Considering these are about twice the amount of food as the $1.59 burrito at McDonald's...  not a bad deal at all :)

Crockpot Corned Beef

I love corned beef, but for a long time I only made it about once a year.  I just didn't always have time to make a boiled dinner, and let's face it... the corned beef dinners most of us grew up on were of the boiled variety... you had to have several hours available to keep an eye on it as it cooked and if you weren't careful you'd either end up with a large slab of shoe leather or an over-cooked, stringy mess. 

Quite a few years ago I found myself in a situation where the only thing I had left to make for dinner was a corned beef brisket, but it was a work night and I knew there was no way I'd have time to make it.  So... I did what I do best, threw a few things together in the crockpot and prayed it worked out.  It not only worked out... it was great!  I have not made a boiled corned beef since.  I do still boil some potatoes and carrots to go with this, so check out the end of the recipe for a little "trick" on that.

1 large onion, sliced
1 flat cut corned beef brisket (with seasoning packet)
1 bottle of dark beer, preferably Guinness, but any dark beer will work

2 Tbs minced garlic (yes, TABLESPOONS)
1 Tbs brown sugar

Place the sliced onions in the bottom of the crockpot and put the corned beef, fat side up, on top. Sprinkle with seasoning mix.  Mix together the beer, garlic and brown sugar and pour over all.  Cook on low for8 to 10 hours. 

When this is done I take about 2 cups of the cooking liquid and add it to some salted water to cook the potatoes and carrots.  For the cabbage, I saute it in a little butter with some onions, salt and pepper... I just like the flavor/texture of the cabbage much better this way, but feel free to throw it in with your potatoes and carrots if you like. 

When everything is ready, thinly slice the corned beef against the grain and serve with your favorite mustard, though this corned beef comes out so tender and flavorful... you won't need the mustard at all. 

Mini Corn Dog Muffins

My kids love corn dogs, especially the mini ones, but making them at home is a pain and not all that easy... also not terribly healthy (ok, these aren't either, but they're healthiER).  This recipe is easy, you have a little more control over what's in them and kids LOVE them.  They're also cheap enough to make it into my budget recipe list at a whopping 73 cents per serving!  These make a fun appetizer or party snack for kids too.

1 package of turkey hot dogs, cut in quarters (you only need 6) - $2.99
2 packages jiffy corn bread mix - $1.00
2 eggs - $0.30
2/3 cup 1% milk -  $0.10

Preheat oven to 400ºF.  Spray two 12 cup mini muffin tins with cooking spray.

Mix corn bread mix according to package directions.  Place 1 hot dog piece in each muffin cup and fill with about 1 Tbs of muffin mix. 

Bake for 12-13 minutes.  Remove from oven and allow to cool for about 10 minutes before serving.  Serve with favorite dips (ketchup, honey mustard, cheese sauce, etc).  Makes 6 servings of 4 muffins each.  I usually serve these with some baked beans or cowboy beans.

Total cost: $4.39 alone  or a little over $6 with the baked beans

Dawn's Crockpot Mexican Chili

As a single parent I understand all too well how difficult it can be to stay within your grocery budget and still manage to feed your family a decent meal each night.  Over the years I've found little tips and tricks that not only save me money, but also time.  From now on, along with my normal posts, I'm going to start featuring some money/time saving recipes, and I've asked a few of my friends to share their ideas with me as well.

This week's recipe comes from my good friend Dawn, she and I go back a long way... but I'm not telling how long :)  Dawn is a busy mother of 3 who works along side her husband in their tattoo business.  She shared this super easy crockpot recipe with me that I got to try tonight... it's good stuff and my kids loved it.

1 package of stew beef  (got a large package on sale at Sam's for around $10 and split it in 2, so $5 for this portion of the recipe, it was about 1.25 lbs)
1 large can of beans (I used 2 smaller cans, 1 chili beans, 1 red beans - total cost $1.90)
1 can stewed tomatoes (didn't have those, so I used rotel chili fixins - on sale $0.88)
1 jar salsa, any kind ( about $2)

Lightly coat the meat in flour and brown in butter or oil in a skillet.  Place in crockpot and add remaining ingredients. Cook on low around 4-5 hours (I ended up letting mine cook about 8 hours because I was at work, so I just added the beans for the last 30 minutes). Season to taste with salt and pepper at the end, depending on the salsa you use you may or may not need additional seasoning.  Serve with your favorite chili toppings.

Total work time: about 10 minutes
Total cost: $9.78 for about 5 servings or around $1.96 per serving.  Can't beat that!!

Thanks so much for the recipe Dawn!

Mexican Wedding Cookies

I've said it before, I don't really bake.  It's not that I can't, it's just that I don't like to.... I know, I'm weird.  I love the way baking makes the house smell, and I love the end results, I'm just not a very patient person... so being precise when measuring things doesn't rank very high on my list of fun.  My husband was the baker in our house, he loved making breads, cakes, cookies... you name it.  I was completely spoiled for 16 years, I reaped all the rewards of baking without having to earn it.  Needless to say, my kids forgot that I COULD bake, and recently my 8 year old told someone that I must not be very good at making cookies because I never do.  Challenge accepted kiddo! 

These are an old favorite of mine, I started making these in high school and used to make them frequently when my son was little.  One of the reasons I like making these is that they're simple... a few ingredients and very little work yield a wonderful cookie that's fun and tastes like a lot more effort went into them than really did.  My 8 year old was too busy eating these today to have room for her words :) 

2 sticks butter, at  room temperature
1/2 cup confectioners sugar, plus more for coating
1 tsp. vanilla extract
1/4 tsp. salt
1 3/4 cups all-purpose flour
1 tsp. ground cinnamon
2/3 cup finely chopped walnuts

In a medium bowl, mix butter with a hand mixer on high speed until fluffy.  Add confectioners sugar and continue beating until well combined.  Mix in vanilla and salt.  Stir in flour and cinnamon with a spoon until a dough forms (no longer crumbly).  Cover bowl and refrigerate dough 15-20 minutes.

Shape dough into 1" balls and bake at 350º for 12-15 minutes, until bottoms are golden brown. Allow to cool.  Roll in confectioners sugar to coat.  Makes 2 dozen.

Smoked Sausage, Butternut Squash and Spinach Soup

This soup is the perfect autumn dish... it's hearty, a little sweet... a little spicy and just overall "cozy".  The original recipe is by Emeril, but as always I had to add my own little touches. 

This is definitely not a quick soup to make, unless you roast the squash before hand, but it's not by any means difficult or too time consuming in the hands on department. 

2 medium butternut squash, about 3 to 4 pounds, cut in half and seeded
2 tablespoons olive oil
Salt
Freshly ground black pepper
8 cups chicken stock
1 cup chopped onions
12 oz smoked sausage, diced
2 cups fresh corn kernels (frozen is ok)
1 Tbs brown sugar
Cajun seasoning to taste
10 oz pkg frozen spinach, thawed and squeezed dry
1 1/2 cups half-and-half
1 pkg long grain and wild rice, prepared per package directions

Preheat the oven to 350º F.

Drizzle the squash with 1 tablespoon of the oil, season with salt and pepper. Place on a baking sheet and roast, covered with foil for 2 hours or until tender. Remove from the oven and cool completely. Spoon squash from skins. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a large saucepan, saute the onions, fresh corn and sausage until onions are soft.  Add in squash puree, and remaining 4 cups of a chicken stock.  Bring to a boil, reduce heat and simmer 20 minutes, stirring occasionally. 

Stir in brown sugar, cajun seasoning, spinach and half and half, simmer an additional 10 minutes.  Add rice and heat through.  Taste and adjust seasoning.

Serves 10.

Zucchini Casserole

I have a go to zucchini casserole dish for potlucks and family dinners... you know the one... with the cream of mushroom soup, stuffing mix and cheese.  I have a bad habit of not looking for another recipe for something if I have one I'm already happy with, and I admit this sometimes keeps me from finding something new.  This weekend I decided to get out of my rut and try a new recipe, and luckily I was pleasantly surprised with the results.  This casserole turns out to be a bit like a quiche, and it's REALLY good.  It's also pretty versatile, you can change up the seasonings, the cheese and even the topping.... I think next time I might even horrify my children by throwing in a few mushrooms :)

2  lb. zucchini, sliced
4 eggs
1/2 cup half and half
1/2 lb grated sharp cheddar
1/2 lb grated 4 cheese Mexican blend
1/2 tsp salt
1/4 tsp onion salt
1/4 tsp garlic salt
Dash pepper
2 tsp. baking powder
3 tbsp. flour
French fried onion rings (canned)

Preheat oven to 350 degrees. Cook sliced zucchini in boiling water 5minutes.  Drain well, blotting excess water with a paper towel if needed.  (You can also steam them in the microwave).

Beat eggs, milk, cheese, salt, pepper, baking powder and flour together. Add zucchini to pot, mix. Place in buttered 2 quart casserole. Bake 25 minutes.  Sprinkle onions on top and continue cooking another 10-15 minutes or until a knife inserted in the center comes out clean.

Oven Roasted Tri-Tip

 

My kids love steak, but lately any kind of decent cut of steak is way out of the price range to feed a family of five.  Have you seen the prices lately? In Florida the average price for strip steak, ribeye, t-bones... around $8.99/lb!  Filet?  Forget it... $10.99 and up.  So, recently when I saw that our local produce and meat market had tri-tip not only in stock, but on sale for $3.99/lb I jumped on it.  Tri-tip was, for a very long time, a cut of beef usually found in the western part of the country.  For years I heard about this miracle cut of beef, nicely marbled with softer fat, and when cooked right it yields a juicy roast that stays tender.  Tri-tip is now starting to make its way across the country so the rest of us can enjoy what used to be California's little secret.  

I hear the best way to cook this is on the grill, however my grill is currently out of commission, so I had to settle for roasting it in the oven.  There are plenty of ideas for marinades out there if you want to try them, but for this I wanted a more simple, roast-like effect... so I kept the seasoning simple.  Tri-tip may come completely trimmed or may have a thin fat cap on one side.  You can remove the fat cap, but again, I was looking for the full experience and kept it on for a jucier roast... it's very easy to slice off after cooking.  

I have to say, I was so impressed with this cut of beef... I went out and bought 2 more to put in the freezer :)  On to the recipe!

2 1/2 - 3lb tri-tip roast

salt and pepper, or other seasonings to taste

The morning before roasting, season the entire roast with your choice of seasonings and wrap tightly in plastic wrap.  Place in the fridge.

About an hour before cooking, remove the roast from the fridge to bring the temperature up some.

Preheat oven to 450º F.  Unwrap roast and place in a roasting pan.  When oven is preheated, cook for 12 minutes.  After 12 minutes, reduce heat to 350º F and cover pan tightly with foil; roast an additional 15 minutes.  Remove the foil and continue to cook at 350º for 15 more minutes (if your roast is closer to 3 lbs you may want to add another 5 minutes).  Remove from the oven, cover again with foil and allow to rest for 20 minutes.  

Slice meat starting at the pointed ends and serve.

**Note:  As you can see from the picture, the center of the roast was a perfect medium rare, however the ends were a solid medium... making this a good "mixed company" roast.

Cauliflower Gratin

Well, it's that time of year again... I'm on the hunt for new Thanksgiving sides to bring to my Mom's.  Of course, I still make the traditional sides that have become holiday staples for our family, but I also like to bring one new dish each year.  As I said in my previous post, it was a perfect stay inside and cook weekend, so I started with this recipe.  The original is from Ina Garten's Barefoot in Paris, but I changed a few things to suit my taste.  I have to say this was one of the best side dishes I've had in a long time... the texture and slight sweetness from the cauliflower is a nice fit with the creamy saltiness of the cheese sauce.  The best part... it's really easy to make!

2 heads cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) butter, divided
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup half and half
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp white pepper
3/4 cup freshly grated Gruyere
1/2 cup freshly grated Romano cheese
1/3 cup panko
1/3 cup french fried onions

Preheat the oven to 375º. 

Bring a large pot of salted water to a boil, add cauliflower and cook for about 3 minutes.  Cauliflower should be just starting to get tender, but not cooked all the way through.  Drain, and set aside. 

In a medium sauce pan, melt 2 Tbs butter over medium heat. Whisk flour into melted butter and cook, stirring constantly for a minute or two.  Slowly add milk and half and half, whisking constantly until smooth.  Heat to a simmer, continuing to stir the whole time, mixture should thicken slightly. Mix in onion powder, garlic powder, nutmeg and pepper and reduce heat to low.  Stir in cheeses a little at time until smooth.

Put drained cauliflower into a 9x13" baking dish and pour cheese sauce over, stirring to coat. Place in oven and bake 20-25 minutes.

Place french fried onions in a ziploc bag and crush into small crumbs.  Add panko and remaining 2 Tbs melted butter.  Close bag and shake well to coat all crumbs.  Sprinkle evenly over the top of the cauliflower and bake an additional 5-10 minutes or until topping is browned and crisp. 

Serves 6-8 as a side.

Pork Medallions in Dijon Cream Sauce

It's been raining here non-stop the whole weekend.  For a lot of people a rainy weekend is a bad thing, but for me it was a chance to slow down and do some cooking!  It was nice to get back in the kitchen, and I'm looking forward to sharing more recipes here now that the weather is starting to cool down a bit.

1 whole pork tenderloin, cut into medallions and slightly flattened
1 Tbs olive oil
2 Tbs butter
salt, garlic salt, onion salt and pepper
2 shallots, chopped
3 cloves of garlic, minced
1/2 tsp thyme
1/2 cup of dry white wine (or chicken stock)
2 tsp lemon juice
1/2 cup heavy cream
2 Tbs country style/whole grain Dijon mustard
1 Tbs honey

Cut each tenderloin (there are usually 2 per package) into 4 -5 medallions, flattening each piece slightly with your fingers.  Season both sides to taste with salt, garlic salt, onion salt and pepper. 

Heat olive oil and butter in large frying pan over medium high heat, until butter foams.  Add in pork medallions and brown on each side, about 3 minutes each.  Remove pork and set aside.

Lower heat to medium. To the same pan add chopped shallots and saute until they begin to soften, about 2 minutes.  Add garlic and saute 1 more minute. Deglaze the pan with the white wine, and stir in mustard until well mixed.  Add in remaining ingredients and simmer 3-5 minutes or until sauce begins to thicken. Adjust seasoning to taste.  Add pork back to the pan, cover and simmer until pork is cooked through. 

Serves 6.

Perfect French Toast

I have a love/hate relationship with French toast, it's one of those things I love if it's made right, but hate if it's not (and it's usually not).  I admit that for most of my life I've been guilty of not having a clue how to make a good French toast, mine always came out too soggy.  Sure I could do a good job if I went to the bakery and bought some fancy, expensive challah or brioche, but those types of breads almost triple the cost of what should be an inexpensive breakfast.  I gave up on French toast for a while, but then I found "the trick"... using inexpensive Texas toast style bread and drying it in the oven before dipping it in the batter. This recipe will get you a French toast that's got a nice crispness on the outside and is soft but not soggy on the inside.  The batter makes exactly enough for 10 pieces of toast.

10 slices of Texas toast style bread, or other thick cut sandwich bread
1 1/2 cups milk, warmed
3 large egg yolks
1/3 cup sugar
1/2 tsp cinnamon
2 Tbs melted butter
dash of salt
1 Tbs pure vanilla extract
butter for frying and serving
powdered sugar and maple syrup for serving

Preheat oven to 300ºF.  Place bread slices on a rack placed over a sheet pan.  Bake 15 minutes, turning halfway through.  Remove bread and reduce oven to 200ºF.

Preheat electric griddle to 350º or large frying pan over med-low heat.

Mix together milk through vanilla, whisking until thoroughly combined in a 13x9" glass dish.  Lay each slice of toast in the batter for a few seconds, repeat on the other side for each slice and then set aside. 

When griddle or pan is heated, spread just enough butter to coat the surface and add toast slices, don't crowd them.  Cook about 3-4 minutes on each side until nicely browned.  The heat should be low enough so the toast doesn't brown before this time, otherwise the middle won't cook through.  Flip the toast slices and continue cooking for an additional 3 minutes or until browned.  Place toast in the warm oven until all pieces are cooked. 

Serve with butter, maple syrup and powdered sugar.

Roasted Root Vegetable Gratin

This is another dish that came up in my search for new Thanksgiving sides.  I think this one fits quite nicely into what I consider traditional New England Fall cooking, with a tiny bit of a modern twist (I doubt my mother or grandmother ever got their hands on a wedge of aged Asiago).  This recipe is pure comfort, a little sweet from the carmelization of the vegetables, a little salty, a little creamy with a slight sharpness from the Asiago... just perfect.

I will admit that this was my first experience with parsnips.  I'm not really sure why I'd never had them before, both of my parents claim to have liked them, and they were certainly a readily available local ingredient in New England.  My best guess would be that I have to blame my younger brother for never having tried them before.... as a child he absolutely refused to eat any vegetable unless it was orange or yellow, sweet potatoes, carrots, squash, and corn were about the only veggies he would eat without an hour's worth of dinner table drama.  I remember him dropping green vegetables under the table for the dog, and then trying to reason with my parents that if the dog wouldn't eat it there must be something wrong with it.  Amazingly, he'll eat almost anything now. 

Ok, back to the point... if you're a fan of root veggies, this is a MUST try, and it will definitely be on my Thanksgiving day menu :)

1  small butternut squash (about 2-1/2 pounds), peeled, seeded and cut into 1-inch pieces
2  medium parsnips (about 1 pound), peeled and cut into 1-inch pieces
1 medium rutabaga, peeled and cut in 1-inch pieces
1  large sweet red pepper, cored, seeded and sliced into 1/4-inch strips
1  medium red onion, peeled and cut into 1-inch wedges
2  tablespoons olive oil
1/2  teaspoon salt
1/4 tsp onion salt
1/4  teaspoon black pepper
1  tube(18 ounces) heat-and-serve polenta
1/4  cup half-and-half
1/2  cup shredded Asiago cheese
8  sprigs fresh thyme
1. Heat oven to 375°F.
2. Toss squash, parsnips, red pepper and onion with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375°F for 45 minutes, stirring twice.
3. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish.
4. Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top.
5. Bake at 375°F for 20 minutes or until bubbly. Allow to cool slightly before serving

Baked Creamy Orzo and Spinach

I've been on the hunt for Thanksgiving side recipes for a while now, this one isn't quite what you'd call traditional, but it meets a few criteria: it's easy and fairly quick, it's very good (kind of like a gourmet florentine mac and cheese) and it makes a lot!  The kids and I both loved this... it has a nice contrast of textures, from the velvety softness of the orzo to the creaminess of the cheese and cream to the crunchiness of the onions.  Definitely a keeper for the recipe files!

1 tablespoon salt
1 pound orzo (rice-shaped pasta)
two 10 ounce packages frozen spinach
2 garlic cloves
1 cup heavy cream
1 cup canned chicken broth
2 cups shredded Gruyere cheese (about 4 ounces)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
a few handfuls french fried onions

Bring a pot of water to a boil, add the salt and orzo and boil 4
minutes. Add the
spinach and cook 5 minutes more or until the orzo is al dente.
Drain the mixture
in a sieve and rinse under cold water. Drain well.

Mince and mash the garlic to a paste with 1/4 teaspoon salt and
add put it in a
large bowl. Add the cream, broth, cheese, pepper, nutmeg, orzo
and spinach and combine
well. Transfer the mixture to a buttered baking dish.

Bake at 350 for 30 minutes until bubbly and beginning to brown a bit.  Sprinkle french fried onions over the top for the last 5 minutes of cooking time.

Baked Cranberry Sauce

My Mom makes the best homemade cranberry sauce at Thanksgiving, seriously, people rave about it.  For some reason I always thought it was some long involved process that I would never have the patience for... something similar to making preserves and canning them (I know... not that hard, but just can't bring myself to do it!).

Last Thanksgiving was my first shot at hosting the day as my Mom had to work.  Granted I didn't have a houseful of people coming (that would be done at my Mom's the next day), but I wanted to make a good show of it... and as my children informed me, it just wouldn't be Thanksgiving without homemade cranberry sauce.  Believe me, I considered buying a few cans of the whole berry stuff and faking it, even thought about begging my Mom to make a little extra for me. Then I put on my big girl pants and Googled it.... really??  that's IT?  You're kidding.  ---- Nope.  This is really all there is to it.  My Mom got a good chuckle out of me thinking it was some big secret project she did every year too...  so maybe you can make someone think this is your big secret project this year.   Enjoy! :)

1 (12- ounce) bag fresh cranberries
1 cup sugar
1/4 cup brown sugar
1/4 cup brandy
pinch of cinnamon


Combine the cranberries, sugars, and cinnamon in a 2 qt backing dish and cover with foil and bake for 1 hour at 350º. Remove the cover and stir to make sure there's no undissolved sugar. Return to the oven, uncovered and bake for about 5 to 10 more minutes, or until the cranberries are soft and sauce has thickened to a syrupy consistency. Remove from the oven and stir in brandy. Allow to cool and then refrigerate for at least 1 hour, preferably overnight before serving.

Potato Leek Soup

It's officially Fall, and if you know me, you know that I've kicked into soup mode... even if the Fall temperatures haven't quite hit FL yet. We've had a rainy, gloomy week and I've been sick... all good enough reasons for me to make this, a quick, creamy, warming soup that happens to be my son's favorite.  You really can pull this off in about 45 minutes, so it's definitely feasible for a weeknight... just serve with a tossed salad and some garlic bread or rolls. 

A little background on how I came up with this recipe:  A few years ago I took my son and his best friend to Epcot for my son's 17th birthday.  Toward the end of the day, the kids wanted one more ride on Soarin', but being MUCH older than they are, I just wanted to sit for a bit before the drive home.  While they hit the fast pass line I wandered over to Sunshine Seasons (the counter service restaurant in The Land pavilion) and found that one of the soups of the day was potato leek.  I ordered and sat down with this HUGE bowl of perfection... much much more than I expected from a counter service place.  The flavors were perfectly combined, yet still defined... it was creamy, but still a bit chunky to make it heartier than the potato leek soups I'd had before that were blended to death.  I found myself taking note of each flavor I could place... the brightness of thyme, the subtle bite of just the right amount of black pepper, slight sweetness of carrot, and a depth of flavor from chicken stock and cream sherry.  When I got home I checked all of my Disney cookbooks and online resources, but could only find the recipe from The Rose and Crown... which is good, but a bit more mild in flavor.  I started working on my own recipe and after several tries came up with this one.  Give it a try and let me know what you think!

2 Tbs butter
1 Tbs olive oil
3 leeks, chopped and washed well
2 stalks celery, finely chopped
1 large carrot, chopped
1 medium onion, chopped
2 tsp minced garlic
1 finely minced shallot
4 cups chicken stock
6 medium potatoes, peeled and cubed
1/4 cup cream sherry
1 tsp dried thyme
1/2 tsp Tony Chachere's Creole seasoning
1 Tbs dried parsley
1 1/2 cups heavy cream
salt and pepper to taste
shredded Gruyere cheese for garnish (optional)


Saute leeks, celery, carrot, onion, garlic and shallot in butter and olive oil over medium low heat until vegetable are very tender.  Add chicken stock, sherry and potatoes;  bring to a boil, reduce heat and simmer 20 minutes or until potatoes are very soft.  Mash potatoes with potato masher; add thyme, Tony Chachere's and parsley.  Simmer a few more minutes, stirring occasionally.  Puree soup with hand blender and add heavy cream.  Taste and season with salt and lots of freshly ground black pepper.

Boeuf Bourguignon

I've cooked from a good number of cookbooks over the years, some recipes were quick and easy, others not so much.  In general, I'm not intimidated by long ingredient lists or involved preparations... so I'm not really sure what it was about Julia Child's cookbook that had me a little nervous.  Maybe my fear of this book was brought on by Julia's reputation, after all she really was the first celebrity chef, or at least the first one I'd ever heard of, or maybe it was the many accounts I'd read of other people making a disaster of her recipes.  Regardless of what it was that kept me away from trying this recipe for so long, it was all unfounded.  There's nothing in this recipe that requires a great deal of skill, it is a little involved if you follow it to the letter (which I did as much as possible), but my total hands on time for this was about 2 hours, maybe a bit more and the result is out of this world!  There are probably a few things you can shortcut, however I'm glad I took the time to do it right the first time... every step in this recipe has a defining purpose in how it all comes together and the overall flavor.  Be brave, give this a try!

One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Chicken and Vegetables Over Couscous

Couscous is my new "thing".  I'd really never had it before until about 2 years ago when it came with my meal at Restaurant Marrakesh in Epcot... to be honest, that was my first experience with Moroccan/Middle Eastern food... but I was pretty much hooked from that point on.  I really love the flavors, the mix of sweet, savory and pungent that seems to be the base for many of the dishes,  as well as how the blank slate that is couscous ties it all together.  I admit, this one is not exactly traditional, but I was craving couscous and had enough on hand to drum up something close to chicken and couscous dishes I've had elsewhere.... and pretty darn good as well.  I suppose this recipe could be considered on the lighter/healthier side as well... definitely something I need to do more of.

Fair warning, this recipe makes a lot of food, the kids and I ate it for 2 days and I still had a little left to take for lunch.

2 boxes Near East Garlic & Olive Oil flavored Couscous (5.8 oz each)
4 boneless chicken breast halves, cubed into bite size pieces
1 medium onion, chopped
2 medium zucchini, chopped
1 red bell pepper, chopped
1 small bunch asparagus, tough ends trimmed, remaining stalk cut in thirds
1/4 cup dry white wine
1/2 cup chicken stock
handful golden raisins

Marinade for Chicken

1 1/2 tsp cumin
1 tsp cinnamon
1 1/2 tsp paprika
1 tsp ground coriander
1/4 tsp ground cloves
1 tsp ground ginger
1 1/2 tsp salt
2 cloves garlic, minced
2 Tbs lemon juice
1 Tbs olive oil

Mix together all marinade ingredients, then toss with chicken to coat.  Marinate chicken 30 minutes to an hour.

Heat a little olive oil in the bottom of a large heavy pan over medium high heat.  Add chicken and marinade and cook, stirring occasionally until meat is no longer pink.  Remove chicken from pan with a slotted spoon and set aside.

Add onions and zucchini to the pan and cook, stirring frequently for about 2 minutes.  Add the bell pepper, asparagus, white wine and chicken stock.  Continue to cook, stirring, until vegetables are desired tenderness.  Add the chicken back to the pan and also add the raisins and warm through.

Prepare couscous according to package directions, serve chicken and vegetables over couscous.


Serves 8 with leftovers.