We love Brussels Sprouts around here. I have tried different recipes, but nothing has ever proven better than simply boiled sprouts with a bit of butter. Until now. I love bacon and horseradish so why wouldn't I try this recipe? It was absolutely delicious and I am so glad I now have an alternative to one of our favorite side dishes.
BRUSSELS SPROUTS with BACON-HORSERADISH CREAM
1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 tsp prepared horseradish
1/4 tsp salt
1/8 tsp black pepper
Place a steamer basket in a large saucepan, add 1" of water and bring to a boil. Put sprouts in the basket and steam until tender, about 6-8 minutes.
Mix bacon, sour cream, horseradish, S&P in a medium bowl. Add the sprouts and toss to coat.
Recipe Source: EatingWell.com
This was a really delightful surprise. I had run across some salmon in the freezer which I had smoked a few months ago and knew I needed to use it immediately. I also had some fresh dill on hand I wanted to use, so I did a quick search for a recipe.
And I hit the jackpot. This is truly a lovely, light dinner. It would make a great summer meal. I served it with steamed asparagus on the side, but you could certainly just add it directly into the pasta dish.
Use hot-smoked salmon for this dish. Also, personally, I would probably double the amount of pine nuts, and add more lemon juice and zest.
SMOKED SALMON PASTA RECIPE (2-4 servings)
8 oz spaghetti
salt
1/4 cup pine nuts
2 Tbsp EVOO
1/3 cup chopped shallots (or finely minced sweet onions)
2 cloves (2 tsp) garlic, minced
1/3 cup dry white wine
1/4 cup cream
1 Tbsp lemon juice
2 Tbsp lemon zest, divided
2 Tbsp (or more) freshly chopped parsley or dill (use the dill!!!)
4 oz smoked salmon, cut into bit-sized pieces
Freshly ground, coarse black pepper
Heat to boiling a large pot with at least 4 quarts of water in it. While the water is heating, brown the pine nuts (optional). Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.
Once the water is boiling, salt with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil, add the pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked, but still a little firm).
While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium-high. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamier sauce, add the cream and let boil a minute more. (The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off of the heat.)
Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, pine nuts, parsley or dill, and the remaining lemon zest. Season with black pepper.
I had some leftover mushrooms I wanted to use up and I love having soup in the frig, especially during cold weather. Looking through my vegetables and grains, I found I had enough to make this recipe. You can either use regular barley or quick-cooking barley. It's a great meal by itself or with a salad and some crusty bread. Personally, it makes a fantastic breakfast for me!
VERY EASY MUSHROOM BARLEY SOUP (6 servings)
1/4 cup olive oil
1 cup chopped onion
3/4 cup diced carrots
1/2 cup chopped parsley
1 tsp minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
3/4 cup barley
S&P to taste
Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic; cook and stir until onions are tender and transparent. Stir in the mushrooms and continue to cook for a few minutes.
Pour in the chicken broth and add barley. Bring to a boil; then reduce heat to low. Cover and simmer until barley is tender (about 50 minutes for regular barley, 10-15 for quick-cooking barley). Season with S&P before serving.
After the last month of Thanksgiving, Christmas, turkey, turkey, turkey, I was much in need of some seafood. Here is an incredibly easy, delicious entree. No need to fire up the grill (although you certainly could), but I had this dish (with Christmas leftover side dishes) on the table within half an hour. I made the sauce this afternoon, giving it time to blend the flavors.
I served it with leftover Brussels sprouts (with some of the leftover chopped fresh dill) and the three cheese potatoes (cheddar, Parmesan, bleu cheese.....oh so good!)
SALMON WITH CREAMY DILL SAUCE (serves 2)
1 salmon fillet, 1/2 to 3/4 pound (skin left on)
lemon-pepper seasoning
onion salt
1/4 small onion, thinly sliced and separated
3 thin lemon slices, cut in half
Line a baking dish with heavy-duty foil; grease lightly. Place salmon skin-side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Fold foil around salmon; seal tightly.
Bake at 350F for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6" from the heat for 5-8 minutes or until the fish flakes easily with a fork.
Serve with dill sauce.
Dill Sauce:
1/4 cup sour cream
1 Tbsp mayo
1 Tbsp chopped fresh dill
1 Tbsp lemon juice
1/4 tsp prepared horseradish
1/2 tsp capers
Combine all ingredients. Prepare several hours or the day before to allow the flavors to blend.
This is a great quick and easy meal to make, especially when you're in the midst of working on a Christmas dinner. The soup only took a few minutes and just top a baked potato with ingredients you'd find on a burger!
CHEESEBURGER POTATO (Serves 4)
In a skillet, season and cook 1/4 pound of ground beef (I used ground turkey breast). Top 4 baked potatoes with beef, shredded cheddar, chopped tomato, chopped onion, and shredded lettuce.
Recipe Source: Everday Food, December 2012
FIRE-ROASTED TOMATO SOUP (6 servings)
Heat two 10 3/4 oz can of condensed tomato soup, one 12 oz can and one 5 oz can of evaporated milk (I used fat-free), and one 14 1/2 oz can undrained fire-roasted diced tomatoes until hot. Serve with sour cream, shredded cheddar cheese, and bacon bits.
Recipe Source: Taste of Home, October 2012
Now, back to working on Christmas dinner. Merry Christmas, everyone!!!!
I love chicken and dumplings. Unfortunately, Jim doesn't share my enthusiasm. But every once and I while I'll prepare something just for me. He's a sport, though, and will always join me. So I was shocked when he commented on just how good this is. I'm thrilled....now I can confidently make chicken and dumplings and not feel like I'm cheating him out of a good meal!
A few weeks ago I decided I wanted to try a pressure cooker so I pick up a digital Cooks Essentials pressure cooker. And I love it. I cook a roast or chicken every week for The Girls and with a pressure cooker it cooks in a third of the time. And anything you cook in it comes out moister and infused with flavor. The new-generation pressure cookers are so safe and easy.
So this is a Pressure Cooker recipe. And it's a great excuse to try something new!
EASIEST EVERY CHICKEN and DUMPLINGS (6 servings)
3 Tbsp butter
1 to 1 1/2 pounds skinless, boneless chicken breasts and/or thighs
S&P
1 sweet onion, diced
6 cups chicken stock or broth
3 ribs celery, sliced
1 1/2 cups baby carrots
1 tsp dried thyme
1/2 tsp poultry seasoning
1/2 tsp pepper
1 cup frozen corn kernels, thawed
1 3/4 cups Bisquick baking mix
2/3 cup milk (I used 1%)
1/4 cup heavy cream (I used half-and-half)
With the cooker's lid off, heat butter on HIGH or "brown," until melted and sizzling.
Generously season chicken with S&P, place in cooker, and cook until lightly browned, about 5 minutes.
Add in onion, chicken stock, celery, carrots, thyme, poultry seasoning, and pepper. Securely lock the pressure cooker's lid and set for 8 minutes on HIGH.
Perform a quick release to release the cooker's pressure.
With the cooker's lid off, set to HIGH or "brown." Add in corn kernels and let simmerr.
Meanwhile, whisk together Bisquick baking mix and milk, and drop by the spoonfuls into the pot. Let dumplings simmer for 8-10 minutes.
Turn off heat, stir in cream and add salt to taste.
NOTE:
MAKE IT BETTER: Try mixing 1/4 cup grated Parmesan cheese into the dumpling mixture in step 6 for ever better dumplings.
Recipe Source: Great Food Fast by Bob Warden
My friend and former neighbor, Pat, sent me the most thoughtful cookbook for Christmas. It's called "The Pioneer Lady's Country Cookbook" by Jane Watson Hopping. True foodies love these kind of cookbooks. It's not just recipes, but stories that go along with the recipes. And even better, it's divided into 12 sections focusing on the 12 months and seasonal meals.
I was making my favorite navy bean soup last night and spotted this cornbread recipe knowing it would go perfectly. Plus, with the leftovers I can make what I know will be the best-ever cornbread dressing for Christmas! Thank you, Pat!
UPSIDE DOWN SAUSAGE AND ONION CORN BREAD (6-8 servings)
2 medium-sized sweet onions, chopped
1/2 pound ground fresh pork sausage, crumbled (I used one mild and one hot Italian sausage)
1/2 cup plus 3 Tbsp butter
1/2 cup minced mushrooms
1 cup yellow cornbread
1 cup AP flour
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 egg
1 cup buttermilk
Preheat oven to 350F. In a 9 or 10" cast-iron skillet, saute the onions and sausage in 3 Tbsp of butter until the sausage is cooked. Remove from heat and drain off any excess fat, leaving just enough to grease the skillet, about 1 Tbsp. Add the mushrooms. Set aside.
In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda; mix well. With a pastry blender, cut the remaining 1/2 cup butter into the dry ingredients.
Beat the egg and buttermilk together and add to the dry ingredients, mixing just enough to blend; do not overbeat. Pour batter evenly over sausage mixture in the frying pan.
Bake until light golden brown on top and firm to the touch, about 25-30 minutes. Immediately turn onto a serving plate; cut into wedges and serve while hot.
