Tag Archives: Recipes

Lettuce Wraps

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lettucewraps

My family loved these – well, the DH liked the flavor but there are a few ingredients in these that he could do without. When I decided to make these, I knew that was a possibility so I cut back on those foods: water chesnuts and red bell pepper. I wanted a higher meat to extras ratio anyway so it worked out really well. I will make these again, but on those nights when M isn’t around for dinner 😉 Thanks for reading, enjoy!

Chicken or Pork Lettuce Wraps – adapted form Serious Eats

6 cloves garlic, chopped
1 cup hoisin sauce (about a 10-ounce container)
4 tablespoons oil, divided
1 medium yellow onion, finely chopped
1 tablespoon finely chopped ginger
1 pound ground chicken or pork
1 red pepper, finely diced
1 carrot, peeled and finely diced
1 medium red potato, finely diced
1 8-ounce can sliced water chesnuts, chopped
Black pepper, sea salt and chili flakes to taste
Romaine lettuce leaves, or Bibb lettuce

Directions –

In a small saucepan or skillet, combine half the garlic and the hoisin sauce. Over medium heat, reduce the sauce until thickened and beginning to turn syrupy, 2-5 minutes depending on the pot used.

In the meantime, in a large (12-inch) skillet, heat half the oil over medium-high heat until shimmering. Add the onion, ginger, and remaining garlic and sauté, stirring occasionally, until golden and soft. Add pork and break up with a wooden spoon. Cook, stirring occasionally, until all the moisture has evaporated and the pork is cooked through and tender.

In a second skillet, heat the remaining oil over medium-high heat until shimmering and add the carrot and potato. Cook until almost tender, then add pepper and water chestnuts and cook for a few minutes longer. Add this mixture to the pork along with the reduced hoisin sauce. Stir well to coat the pork and season to taste with salt and pepper.

Set out the pork and serve with lettuce leaves.

Best of 2012, Part 1

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Happy New Year! I decided that since I have had this blog going for some time now, I should go back into the archives and share with you all which recipes are my favorites. In addition, I want to showcase a couple of my most popular posts from this year. I would never guess that my blog would have so many visitors in such a short amount of time. Thanks to Pinterest and a few other blogs; one recipe receives hundreds, and sometimes a thousand or more hits a day!

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Alfredo, Shells, Chicken, Broccoli and Cheese – It’s the picture that sells this one, for sure! (I really need to get my camera fixed). As soon as I uploaded this to Pinterest, it hasn’t stopped being my most popular post. This is probably the easiest and most customizable recipe I have here, and thankfully the people who have tried it enjoy it. To date, it has been pinned over 107,000 times!!

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Roasted Garlic Bread – Hands down, this is the best garlic bread! Everyone loves it! To date, it has been pinned over 10,000 times – not exactly a close second, but impressive for being viewed only 13,000 times!

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Carrot Ginger Dressing – I double this recipe whenever I make it and it would be a mistake not to. The vibrant orange screams “healthy”,  and is perfect for your simple salads.

That’s it for now! I have over 20 favorite recipes from last year and I may have to narrow that down a bit 🙂 Thanks for reading, enjoy!

Vanilla Almonds

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almonds

(Happy New Year! I meant to post this a couple of weeks ago…but I was visiting family)

I was inspired to make these after watching one of my favorite cooking shows. I knew I would need some quick teacher gifts for the kids (I hope they like almonds!), and some snacks for the party we’re hosting today. I tried a few and I am happy to report that they are really tasty! Our friends loved them and I even had some recipe requests for them 🙂 Thanks for reading, enjoy.

Vanilla Almonds – adapted from Kelsey’s Essentials

  • 1 egg white
  • 1 tsp. pure vanilla extract
  • 4 cups whole almonds
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon

Directions:

Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.

Chocolate Mint Brownies

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brownie

These were amazing and everyone loved them! 🙂

Chocolate Mint Brownie Bites – adapted from The Pioneer Woman

2 ounces unsweetened chocolate
50 whole mints, such as Andes
1 stick plus 1 tablespoon butter, softened
1 cup sugar
2 whole eggs
3/4 cups all-purpose flour
1/4 teaspoon mint extract
1 ounce bittersweet chocolate, chopped fine

Directions:

Preheat the oven to 325 degrees F. Spray a mini muffin pan generously with baking spray.

Melt the unsweetened chocolate in a bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.

In a mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it’s combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and then mix again.

Using a tablespoon or cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until done, 11 to 13 minutes. Turn upside down out of the pan and allow to cool.

Combine 25 to 30 mints in a bowl with the remaining 1 tablespoon butter and the chopped bittersweet chocolate. Microwave and stir until melted and smooth.

Dip the brownie bites in the chocolate, concentrating on the top “cone” part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!

Hot Chocolate for One

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Sorry it’s been so long since my last post…I made this several weeks ago to remedy a craving for some real hot chocolate. I didn’t want to make a huge batch so late at night, so this was perfect. I tripled it so my kids could enjoy it too – they loved it! Thanks for reading, enjoy!

Hot Chocolate – adapted Jeyashri’s Kitchen

  • 1 TBSP good quality unsweetened cocoa powder
  • 1 TBSP vanilla sugar
  • 1 TBSP hot water
  • 1/2 cup half and half
  • 1/2 cup milk
  • a pinch of salt

Directions – 

1. Place all the dry ingredients in a glass jar with a tight fitting lid and pour the hot water over all. Twist lid on and shake vigorously.

2. Pour contents into a small sauce pot over medium-low heat. Pour in the dairy and stir until combined. Heat gently until the desired temperature is reached. Pour into your favorite mug and top with marshmallows or whipped cream.

Turkey, Bacon and Avocado Sandwich and Baked Fries

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If you need a recipe for leftover turkey, look no further! This is was such a tasty sandwich, and these baked fries are a new favorite! They were crispy on the outside and perfectly tender on the inside. My family didn’t even notice or care that they weren’t fried. Thanks for reading, enjoy! 🙂

Roast Turkey, Avocado and Bacon – adapted from Food Network

  • Roasted, sliced turkey breast
  • Bacon, cooked and drained
  • Avocado
  • Tomato
  • Fontina cheese, sliced

Directions – 

1. To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, and season with salt and pepper. Add avocado slices, crispy bacon slices, tomato and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.

2. Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.

fries

Baked Oven Fries – adapted from Annie’s Eats 

  • 1 1/2 to 2 pounds russet potatoes, peeled and cut into wedges
  • 5 TBSP vegetable, canola or peanut oil, divided
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Directions –

1. Preheat oven to 475 degrees. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 TBSP of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil. Sprinkle the pan evenly with the salt and pepper. Set aside.

2. Drain the potatoes. Spread the wedges out on layers of paper towels and pat dry. Wipe out the empty bowl and return the potatoes to the bowl and toss with the remaining oil. Arrange the wedges on the prepared baking sheet in a single layer. Cover tightly with aluminum foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes and becoming golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a spatula and tongs, flip each potato keeping them in a single layer. Continue baking until the fries are golden and crisp, 5-15 minutes. Rotate the pan as needed to ensure even browning.

3. When the fires are finished baking, transfer them to a paper towel lined plate to drain. Season with additional salt and pepper to taste. Serve warm.

Honey Yeast Rolls

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These were a perfect addition to our TG table! They are substantial enough to handle all the leftover ham and turkey sandwiches and tasty enough on their own. The dough is easy to work with and makes a dozen medium-sized rolls. Thanks for reading, enjoy!

rolls

Honey Yeast Rolls – adapted from Cooking with the Big Dogs
  • 2¼ teaspoons instant yeast
  • 1 cup water (105-115 degrees Fahrenheit)
  • ¼ cup honey
  • 3 tablespoons canola oil
  • 1¼ teaspoon salt
  • 1 egg, lightly beaten
  • 4 cups bread flour (508 grams)
  • 1 tablespoons butter, melted
  • 1 tablespoons honey
Directions –
1. In the bowl of an electric mixer fitter with the paddle attachment, stir together the yeast and warm water – let sit for three to five minutes. Add the honey, oil, salt and egg to the yeast mixture and mix well. Add three cups of flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and with the mixer on low, incorporate the remaining 1 cup of flour.
2. Continue kneading on low-speed for 8-10 minutes, until the dough is smooth and elastic. Sometimes, depending on the time of year (during the winter, especially), the dough is a bit drier, and I add in water, a few tablespoons at a time, until the dough is smooth and elastic. The dough should feel soft (not sticky) and pliable when you are finished kneading it.
3. Transfer dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until it is doubled in bulk, about 2 hours.

honey4. Turn the dough out on a lightly floured work space and knead about 30 seconds. Cover and let the dough rest for another 10 minutes. Punch the dough down and divide it into 10-12 equal sized pieces. Shape each into a smooth ball and place into a greased 9×13 inch dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

5. Preheat oven to 400 degrees Fahrenheit. Mix together melted butter and honey and brush the mixture over top of the unbaked rolls. Bake for 15-20 minutes or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Croutons

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These are so easy to make and dangerously tasty! “Yes, I would like some salad with my croutons” kind of good. I hogged them all tonight, but my husband told me I could have his share – that is real love in action, people! 😉 I need to make more of these ASAP, who knew that it was these croutons that my salads had been missing all along? Thanks for reading, enjoy!

Croutons – adapted from Annie’s Eats

  • 1 baguette or about 4 cups 1/2 – inch bread cubes
  • 1 1/2 TBSP olive oil
  • 1 1/2 TBSP melted butter
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried parsley
  • kosher salt and fresh cracked pepper

Directions – 

Preheat the oven to 300 degrees. Place the bread cubes in a medium mixing bowl. Stir in the melted butter and olive oil and toss to coat. Season to taste with garlic powder, dried parsley, salt and pepper. Toss once more until everything is evenly combined. Spread the croutons in a single layer on a rimmed baking sheet. Bake, stirring once every 10 minutes, until the croutons are light golden and crisp and no chewiness remains. They will bake about 40 – 50 minutes total but the time may vary depending on the size of cubes and type of bread. Remove to a cooling rack and let cool completely. Store in airtight container.

I Can Hardly Wait!

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After two years of making this huge spread for TG, I have learned (the hard way) what to do in advance to make this as stress free as possible. Today I started the brine for our turkey! It’s a simple step that really makes all the difference in your finished bird. I never craved turkey until I made this recipe, but this always comes out juicy and flavorful. Every year I have made it, I have used the 10 gallon Ziploc bag, and my 12 quart stock pot to contain the beast! It’s a nerve-racking workout to place this safely and cleanly into the fridge 🙂

Over the weekend, I prepared my brioche dough for the brioche and sausage dressing and the herb butter is sitting pretty in the freezer ( I used a stick and a half of butter instead of three). Tomorrow my plan is to bake off the brioche and roast several bulbs of garlic. Wednesday I will prepare the dressing, make the dinner rolls and take the turkey out of the brine. Thanksgiving day, I will prepare this ham in the crock pot, roast the turkey, make the roasted garlic mashed potatoes, green bean casserole, and bake off the dressing. It’s lists like this that makes me wish for two ovens!  Thanks for reading and Happy Thanksgiving!

Pretzel-Crusted Chicken Nuggets

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These are crunchy, savory and kid friendly. Sorry, not much more to say because I made this a month ago! 😉 Thanks for reading, enjoy!

Pretzel-Crusted Chicken Nuggets- adapted from Gimme Some Oven

  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 eggs, whisked (or you can substitute 3 egg whites)
  • 2 cups finely crushed pretzels (I used a full bag of Pretzel Crisps)
  • 3 boneless, skinless chicken breasts, cut into bite-sized (about 1-inch) pieces

Directions –

Preheat oven to 400 degrees. Cover a baking sheet (or you may need two) with aluminum foil.

Whisk together flour, salt and pepper in a bowl. In a separate bowl, add the two whisked eggs. Then in a third bowl, add the crushed pretzels. This will be your assembly line for the nuggets.

Take a piece of chicken and dip it in the flour mixture until it is evenly covered. Then dip it in the eggs, and then in the crushed pretzels, then place on the prepared baking sheet. Repeat with remaining chicken.

Bake nuggets for about 20 minutes, or until the chicken is fully cooked. (Cooking time can depend on the size of your nuggets). Serve with your favorite dipping sauce.