Category: Recipes

Holiday · Recipes · Side dish

Cranberries with Dried Cherries

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My father has an obsession with cranberries during the holidays. Rather than have him resort to cranberries out of the can, I decided to experiment with a new recipe a few years; this was such a big hit at the table that it is now an essential during the holidays. Even if you are not the biggest cranberry fan, I guarantee this will change your mind.

Serves: 6-8 people

Time: 30 minutes (cooking), 1 hour, 30 min (total, with chilling).

You will need:

  • 1 package fresh cranberries
  • 1 cup dried cherries
  • 1 cup sugar
  • 2 cups water

Step one: In a large sauce pan, combine the ingredients and bring to a boil.

Step two: Simmer for 20-25 minutes until most of the berries have burst and the liquid is syrupy.

Step three: Cover and chill in the refrigerator for at least an hour.

Pecan Pie
Dessert · Holiday · Recipes

Pecan Pie

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Pecan pie is always a hit with my family for Thanksgiving and Christmas. Here is a very simple recipe that I have had a lot of success with over the years. The recipe for the dough is at the bottom of the post.

Serves: 8 people

Time: 1 hour, 15 minutes.

You will need:

  • 2/3 cup sugar
  • 1/3 cup butter, melted
  • 1 cup dark corn syrup
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup pecan halves or broken pecans
  • 2 tbs bourbon

Step one: Heat oven to 375 degrees

Step two: Beat sugar, butter, corn syrup, bourbon, salt and eggs in a large bowl with a wire whisk. Once blended, stir in pecans.

Pour into a dough lined pie plate.

Step three: Bake for 40-50 degrees until the center is set.

Ready for coffee and ice cream:)

Homemade dough recipe:

This recipe makes enough for 2 or a double crust pie.

Ingredients:

  • 2 1/2 cup all purpose flour (spooned and leveled)
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks unsalted butter, cut into pieces
  • 1/4 to 1/2 cup cold water.

Step 1: Combine flour, salt, and sugar. Add butter. Mix (use a hand mixer or processor) until the mixture resembles a crumbly meal ( a few pea size pieces of butter is ok)

Step 2: Sprinkle with 1/4 cup of cold water. Mix until the dough is crumbly, but holds together when squeezed with your fingers. If necessary, add a tiny bit of water at a time until you get the right consistency. To do not overdo it, or your crust will get tough, not flaky. ‘

Step 3: Transfer half of the dough onto a piece of plastic wrap. Form the dough into a circle roughly 3/4 inch thick. Wrap tightly and chill in the refrigerator for at least an hour until firm. It will hold up for 3 days and can be frozen for 3 months. Repeat with the second half.

When I am top of holiday game, I will pre-make a few batches and freeze them until Thanksgiving and Christmas.

 

Holiday · Recipes · Side dish

Maple Sweet Potatoes with Cherries & Walnuts

vanva1 Comment

This is a great side dish for Thanksgiving, Christmas or any winter meal. I cannot emphasize to you how delicious and easy this is. I planned to have leftovers, but not a single piece was left in the bowl despite making two batches.

Serves: 5-6 people

Time: 1 hour, 15 minutes

You will need:

  • 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2 inch pieces
  • 1/3 cup maple syrup
  • 2 tbs butter, melted
  • 1 tbs lemon juice
  • 1/2 tsp salt
  • 1/2 cup walnuts
  • 1/2 cup dried cherries

Step one: Preheat oven to 400 degrees

Step two: Arrange potatoes in an even layer in a 9 by 13 inch glass baking dish.

Step three: Combine maple syrup, butter, lemon juice, salt and pepper in a small bowl.

Step four: Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook for 30 minutes. Add walnuts and cherries and stir. Cook for 15-20 more minutes.


Appetizer · Recipes

Buffalo Chicken Taquitos

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This is a recipe I modified from: http://stayforsupper.com/ and it has become a mainstay when we host parties. Serve with blue cheese dip and/or celery sticks. You can also cut the hot sauce with regular buffalo sauce to diminish the heat.

Serves: If you wrap the taquitos tightly, it will yield about 18. 

You will need:

  • tortillas – I prefer El Banderito – some brands aren’t that good for rolling (i.e. mission)
  • 4 cups shredded chicken – you can cook it yourself, or use a rotisserie
  • 2 cups mozzarella or cotija
  • 4 oz cream cheese
  • 1/3 cup franks hot sauce
  • 1/3 cup milk
  • 2 tbs butter
  • 1 clove garlic, minced
  • sea salt & pepper, to taste
  • 1 tsp cumin

Step one:

  1. Preheat oven to 425 degrees.
  2. In a small sauce pot over medium low heat, melt the butter.
  3. Add garlic and cumin to the melted butter, and stir.
  4. Add the cream cheese and stir until it is melted completely and combined with butter and spices.
  5. Whisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt and pepper to taste.
  6. Add shredded chicken to the mixture and blend.

Step two:

  1. Lay out a tortilla; I use maybe 2 tbs chicken and a sprinkle of mozzarella.
  2. Tightly roll up the taquito and place on a greased baking sheet; repeat until chicken is gone. I use a pastry brush and water to seal the tortilla well.
  3. Brush the taquitos with a little vegetable oil on all sides.
  4. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown

Serve and Enjoy:)

Carnitas
Central American · Recipes

Carnitas

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img_4454

Carnitas are delicious in a fresh tortilla or tostada. I enjoy them with guacamole or avocado.

You will need:

  • 1 3.5-4 lb boneless pork butt roast, trimmed of fat, and cut into 2 inch pieces
  • 2 cups water
  • 1 onion, peeled and halved
  • 2 tbs lime juice
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 2 bay leaves
  • 2 oranges – use them to make 1/3 cup orange juice and keep the halves.
  • salt and pepper
  • fresh cilantro
  • lime wedges
  • warm tortillas
  • avocado*

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Step one:

Adjust oven rack to lower middle position and heat oven to 300 degrees.

Combine pork, water, onion, lime juice, oregano, cumin, bay leaves, 1 tsp salt and 1/2 tsp pepper in dutch oven. The liquid should barely cover the meat. Add orange juice and spent orange halves to pot. Bring the mixture to a simmer over medium high heat on the stove.

Cover pot and transfer to the oven. Cook until the meat is soft and falls apart, about 2 hours.

Step two:

Remove pot from the oven. Use a slotted spoon and transfer pork to a bowl. Throw away the orange halves, onion and bay leaves. Do not skim the fat from the liquid. Place the pot over high heat and simmer the braising liquid, stir often until thick and syrupy (10-12 minutes). You should have 1 cup of reduced liquid.

Step three:

Shred the pork with 2 forks on a cutting board or preferred surface. Return the pork to the bowl and add the braising liquid. Season with salt and pepper to taste.

Step four:

Spread pork pieces in an even layer on a wire rack set in a rimmed baking sheet. Broil pork until well browned and edges are slightly crisp on both sides (10-15 minutes).

Serve with tortillas,  cilantro and lime.

img_4453

 

img_4455

 

Italian · Recipes

Meatball Sandwiches

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This is the ultimate comfort meal. Seriously. Eat this when you have had an absolutely miserable day and it is cold and wretched outside. No regrets.

You will need:

  • 1 pound ground beef, 1 pound italian sausage (mild)
  • 2 cloves minced garlic
  • 1 egg
  • 1/4 cup bread crumbs
  • 1 tsp oregano
  • 1 can crushed tomatoes
  • Slices of provolone cheese
  • Parmesan cheese
  • 6 hoagies buns
  • 1/4 cup olive oil
  • 2 cloves garlic
  • Salt and pepper to taste

Step one: preheat oven to 350 degrees. Wrap 2 cloves of garlic in aluminum foil and roast for 15 minutes.

Step two: mix beef, sausage (squeezed out of its casing), minced garlic, breadcrumbs, oregano and egg and form into meatballs.Step three: cook meatballs in a large nonstick pan at medium heat – be sure to not overcook. Add tomatoes, salt and pepper. Simmer for an additional ten minutes.  Top with fresh grated Parmesan.

Step four: while meatballs are simmering, split hoagies and brush the insides with olive oil and the roasted garlic. Heat in the oven for about 7-8 minutes until desired texture.

Step five: place three meatballs in the hoagie and top with provolone. Put subs back in the oven to melt the cheese for an additional five minutes. Enjoy!

Central American · Recipes · Side dish

Cilantro Lime Rice

vanva1 Comment

You will need:

  • 2 1/4 c. chicken broth
  • 1 1/2 c. fresh cilantro leaves, as well as 2 tbs. minced
  • 2 tbs unsalted butter
  • 1 small onion or shallot, chopped fine
  • 1/2 lime, cut into wedges for juice
  • 2 garlic cloves, minced
  • 1 1/2 c long grain white rice, rinsed
  • salt and pepper to taste

Step one:

process broth and cilantro leaves in a blender until the cilantro is chopped, 30 seconds. Melt butter in a large saucepan over medium heat. Add shallot/onion and cook until softened (5 minutes). Stir in garlic and cook until fragrant, about 30 seconds. Add rice & cook, stirring often until the edges become translucent (2 minutes). Add broth mixture, squeezed lime and 1 tsp salt. Bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed (17-20 minutes).

Step two:

Take pot off the heat, let the rice sit for 10 minutes. Add in cilantro and fluff. Season with salt and pepper to taste.

 

*Source: America’s Test Kitchen

Appetizer · Holiday · Recipes

Pumpkin Dip

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I plan to set this out for friends and family as we get ready to trick or treat tonight, but this is a nice treat to bring to a party or in to work to share:) You will need to chill this three hours before serving, as a warning.

Serve with: Ginger snaps, apples

You will need:

  • 8 oz cream cheese, softened
  • 1-2 cups of confectioner’s sugar
  • 1 15 oz can of pumpkin
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger

Step one: blend sugar, cream cheese and vanilla together

Step two: add in pumpkin and spices. Blend until smooth.

Step three: chill for three hours before serving

Pork Tinga with Tostadas
Central American · Recipes

Pork Tinga with Tostadas

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img_4310These are excellent served in a variety of ways: tacos, tostadas or over rice. I truly enjoy serving them with diced avocado or guacamole. Because you need about 1 1/2 hours to cook down the pork, this is a great weekend family meal.

You will need:

  • Tostadas (hom-eade or storebought).
  • 2 lbs boneless pork butt roast, trimmed, cut into 1 inch pieces
  • 2 onions – 1 quartered, 1 diced
  • 5 garlic cloves – 3 peeled & smashed, 2 minced
  • 2 tbs olive oil
  • 1/2 tsp dried oregano
  • 1 (15 oz) can tomato sauce
  • 1 tbs minced canned chipotle chile in adobo sauce
  • 2 bay leaves
  • 1 avocado, halved, pitted, diced
  • 2 oz queso fresco, crumbled
  • 1/4 cup cilantro leaves
  • 3 sprigs fresh thyme
  • lime wedges
  • salt and pepper

Step one:

In a large sauce pan, bring 6 cups water, pork, quartered onion, smashed garlic, thyme and 1 tsp salt to a simmer over medium-high heat. Skim off foam that rises to the surface. Reduce heat to medium low, partially cover, cook until pork is tender (1.5 -2 hours).

Step two:

Drain the pork, reserving 1 cup of the cooking liquid. Throw away onion, garlic, thyem. Return the pork the saucepan and mash it with a potato masher or shred with two forks.

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Heat oil in a  skillet over medium-high heat. Add oregano, shredded pork, chopped onion and cook until the pork is brown and crisp (around 7 minutes). Stir in minced garlic and cook for about 1 minute. Add tomato sauce, chipotle, bay leaves, reserved pork liquid and simmer until the liquid has evaporated, 5-7 minutes. Discard the bay leaves and season with salt and pepper.

Garnish with avocado, queso fresco, cilantro and limes.

 

Chicken Adobo
Central American · Recipes · Spanish

Chicken Adobo

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img_4526

You will need:

  • 1 (14.5 oz) can diced tomatoes, drained
  • 3-4 tbs minced canned chipotle chile in adobo sauce
  • 3 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 and 1/2 tsp ground espresso, fine
  • 2 lbs boneless, skinless chicken thighs, trimmed, cut into 2 inch pieces
  • 2 tbs canola
  • 1 onion, chopped
  • 3 Tbs molasses
  • salt and pepper
  • 2 Tbs fresh cilantro

Step one:

Blend tomatoes in a food process until smooth. Set aside. Combine chipotle, garlic, oregano, espresso, 1/2 tsp salt, 1/4 tsp pepper in a bowl. Pat chicken dry and coat with chipotle rub.

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Step two:

Heat 1 tbs oil in a skillet over medium high heat. Cook chicken until golden brown on both sides (6-7 minutes) and transfer to a plate. It will not be completely cooked.

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Step three:

Heat remaining oil in skillet over medium high heat. Add onion and cook until softened and lightly browned, around 6-7 minutes. Stir in molasses, tomatoes and chicken along with juices. Cover and simmer chicken until the sauce has thickened, around 10 minutes.

Transfer the chicken to a plate (keep warm with aluminum foil if needed). Season sauce in pan with salt and pepper, and then spoon over chicken. Add cilantro on top. Serve with rice.

 

Source: America’s Test Kitchen*