Trongs?!
I didn't have these during my Super Bowl party, and I'm not convinced they really avoid a mess.
I think I'd rather just get boneless wings.
Any thoughts?
So I had a family reunion this past weekend, which brought lot's of good eats. I usually bring cheesy potatoes to family events, but I decided this time to provide a really great and healthier dish this time around (...and I knew I couldn't match up to my Great-Aunt Ruth's real homemade mashed potatoes).
So this is a great dish to have on family dinner night, and fairly quick to make. Plus, it also makes great left-overs and you can make it in advance and freeze it too.
Chicken and Rice Casserole
Here's what you need:
1. Six boneless chicken thighs (I think thighs taste way better than chicken breasts, but if you want to go leaner, use chicken breasts)
2. Two bags of Boil-in-a-Bag rice (I know. I cheat.)
3. 1 bunch green onions
4. 1 red bell pepper
5. 1 can sliced water chestnuts
6. 1 can cream of _______ soup (you can fill this blank with chicken, onion, celery...they're all good AND they're usually all 98 percent fat-free)
7. 1 cup light mayo
8. 1 tsp. salt
9. 1-2 cups Baked Lays Potato Chips or Corn Flakes (obviously, not the frosted kind) crushed/crumbled
**Optional: shredded Parmesan cheese
Here's what you do:
1. Preheat your oven to 350 degrees
2. Get a big pot of water boiling. (Or two if you want to boil your chicken and rice at the same time.)
3. Boil the chicken; boil the rice. Cut the chicken into bite sizes and put them in a large bowl with the rice.
4. Slice the green onions, thinner at the bottom and thicker as it gets greener and thinner.
5. Chop the red bell pepper.
6. Drain the water chestnuts and chop them up.
7. Put all of that in the bowl with the rice and chicken.
8. Add the mayo and the soup.
9. Stir it all together so everything is coated in the mayo and soup.
10. With oil spray, coat a 9x13 pan and dump the mixture into the pan. (If you're using cheese, add some of the mixture into the pan, then add some cheese. Then add some more mixture, then top with cheese...keep going with it until you think you have enough cheese.)
11. Cover with foil and bake for about a half hour.
12. Pull the casserole out, top with the chips or corn flakes and throw it back in the oven for another 10 minutes.
Whalaa!
I forgot to ask Santa for a present this year, but if I could rewind, sit on Santa’s lap and ask him for one thing this Christmas, it would be an Aero Garden.
Ah, yes, the thought of having fresh herbs at hand all year round and not wasting leftover fresh herbs I buy just gets me almost giddy in the deadening winter weather.
Unfortunately, I forgot about the big man until now, I’m too big to sit on Santa’s lap anyway, and an Aero Garden is an upfront cost slightly too big for my stingy budget.
But in my own culinary fantasy land, I would own... (drum roll, please)
So my first attempt at pumpkin tiramisu was a complete disaster. And I subjected a number of my co-workers to that catastrophe a month or two ago.
But I was determined to make good on that, and I think I managed to make a pretty good fancy fall treat for our newsroom carry-in.
So here is what I learned from the first disaster: Ladyfingers are EXTREMELY absorbent. My mistake was dunking the cookies and rolling them in the liquid instead of drizzling only about a half tablespoon on each one. The result was soggy bread-like mush that ruined the pumpkin cream on top.
So here's a good recipe to follow to make this traditionally decadent chocolate and coffee cream dessert into a hearty and satisfying autumn spiced sweet treat.
Pumpkin Tiramisu
2 packages of Ladyfingers or (Savoiardi Biscotti)
1/4 cup concentrated chai (black) tea
1 15-oz cans of pumpkin puree
2/3 cup evaporated milk
1 1/2 tablespoons pumpkin spice
3/4 cup of sugar
1 packet plain gelatin
1 cup boiling water
whipped cream
caramel topping
walnut pieces
• In a bowl, stir the sugar, gelatin and boiling water until the sugar and gelatin are dissolved.
• In a large bowl, mix the pumpkin puree, evaporated milk and pumpkin pie spice. Slowly whisk in the gelatin mixture.
• Place ladyfingers side-by-side in a single layer in a 9x9 pan.
• Lightly drizzle about 1/2 tablespoon (or less) of the chai tea on each cookie (** Do not oversoak these cookies or the result will not be good)
• Pour the pumpkin mix on the layer of lady fingers. Spread to the edges of the pan.
• Add another layer of ladyfingers, drizzle with chai tea.
• Spread a thin layer of whipped cream over the top. (This layer will most likely be absorbed by the ladyfingers.)
• Let the tiramisu set in the refrigerator for several hours.
• Just before serving, spread top with a thick layer of whipped cream. Drizzle caramel topping over it and sprinkle the walnut pieces over.
And bonus time-saving shortcut tip:
If you want to take a major time-saving shortcut, buy 4 packages of instant pumpkin spice pudding. It's a seasonal flavor, so you can usually buy it at Walmart around Thanksgiving. Make that using a little less milk than what the directions on the box call for, and use that for the pumpkin filling.
Some evenings I just don’t have the time or the patience to make real potatoes (though they are sooo... worth it). So I’ll make instant mashed potatoes, and jazz ’em up a bit.
I know--really, instant potatoes? But honestly, as a working mom you just have to cut corners sometimes. Here's one great way. It's an awesome side dish and takes maybe 10 minutes to prepare.
Creamy Instant Mashed Potatoes
The directions are simple.
Follow the instructions on the box, but add a block of cream cheese (or a half-block if you’re only cooking a couple of servings).
Add some extra salt and black pepper, and you don’t even need any butter.
Or you could add sour cream instead of cream cheese, and throw in some chives!
Or sour cream and some cheddar cheese...
Or sour cream and top it with cheese and bacon...
Mmmm...getting hungry now...
Usually when someone says “health food” I actually hear “tasteless, bland, yuck, blah...” You get the idea.
But when my brothers, Nathaniel and Benjamin, came back from an acting workshop in New York, they were all hyped up on health food. Apparently the workshop required a strict diet, delving into soy products, including tofu. Eck, tofu.
But they did introduce me to one subtle healthy component that can be easily added to most meals: flax.
www.bobsredmill.com
Flax has acids known to lower cholesterol and blood pressure, and it provides fiber and antioxidants (especially those that fight breast cancer). For more specific information on the health benefits of flax, check WebMD’s write-up on it: http://www.webmd.com/diet/features/benefits-of-flaxseed
Like me, many people cringe at the thought of “health food” but adding flax can be hardly noticed when it comes to taste!
So here are some ideas to use flax:
• Sprinkle a tablespoon of flax seed on a salad
• Mix ground or milled flax seed into Cream of Wheat, oatmeal or pancake batter for breakfast
• Mix ground flax into your condiments on a sandwich, or put flax seed on your sandwich
• Sprinkle flax seed on cold cereal
• Mix ground flax seed into different dips, like potato chip dip or guacamole
• Substitute flax seed oil for other oils in recipes
You can usually find flax seed and ground flax in the natural or organic food aisle at any grocery store. A pound of flax seed, ground or whole, usually runs just under $4 per bag, but keep in mind just a tablespoon or two of flax is all it takes to get the health benefits!
I
know this is hokey, but I’m admittedly obsessed with having my morning coffee, and I don’t think I’m alone.
So I will speak for all of us coffee-lovers out there with:
An Ode to My Coffee Maker:
photo: www.blackanddeckerappliances.com
(To be sung to the tune of Aretha Franklin’s “I Say a Little Prayer”)
The moment I wake up
Before I put on my makeup
I need a little cup from you!
My darling believe me
I must have my morning coffee
And I get that from you!
This morning, each morning you’ll help wake me up,
and I will love you
This morning, each morning when you fill up my cup,
How I’ll love your brew.
This morning, each morning that’s how it must be,
To live without you
Would only be headache for me...
Your “Delay” option
is a wondrous concoction
I’ll have a couple cups from you
That awesome aroma
Will pull me out of my coma
And I’ll have a couple cups from you.
This morning, each morning you help wake me up,
and I will love you
This morning, each morning when you give me a cup,
How I’ll love your brew.
This morning, each morning that’s how it must be,
To live without you
Would only be headache for me...
My darling believe me,
I NEED my coffee!
Nah, you can never have too much turkey left over. But if you did have a ton of turkey left and you're sick of turkey sandwiches, you can make this wonderful white chili with that extra poultry lying around. Plus, you can freeze this chili, too.
In the winter, you sometimes need just a comforting, hot bowl of chili. I love regular, tomato-base meat chili, but this healthy white chili just hits the spot when you need something new.
Prepared in a slow-cooker, distinct spices blend together in a perfect marriage of bold, spicy flavor slightly tamed by the coolness of plain yogurt.
I know, it almost sounds like a wine commercial, but it’s true. Try it.
Slow-cooked White Chili
• 2 15.5-oz cans north white beans, -keep separate- rinsed and drained
• 3 14-oz cans fat-free chicken, vegetable or beef broth
• 3 cloves garlic, roughly chopped
• 1 medium onion, chopped
• 1/2 T dried chile flakes
• 1 T olive oil
• 1 4-oz can chopped green chilies
• 1 t ground cumin
• 1 t dried oregano
• 1/8 t ground cloves
• 1/8 t cayenne pepper
• 1 T white pepper
• 1 T black pepper
• salt (as needed)
• 2-3 cups pieces of cooked chicken or turkey
• 1 1/2 cup frozen white corn
• 3/4 cup plain nonfat yogurt
• sour cream
• shredded Monterey Jack cheese
1. Pour one can beans, broth, chile flakes, green chilies, chicken and corn in a slow cooker on high heat.
2. In a frying pan, sauté the onion about 7 minutes or until soft and translucent. Add to the slow cooker.
3. In a food processor, combine the other can of beans with the rest of the spices (garlic, cumin, oregano, cloves, cayenne pepper, white pepper and black pepper) in a food processor. Add a couple ladles of broth from the slow cooker. Process until it’s a smooth paste and then pour in the slow cooker.
4. Cook on high for about two hours (if you’re in a hurry, it’s not all that necessary to cook that long, but heating all the ingredients together helps with blending all of the flavors).
***If you want to freeze it, do it now, before adding the yogurt.
5. Just before serving, pour the yogurt in and stir.
6. Ladle into bowls, top with a dollup of sour cream and/or shredded Monterey Jack Cheese.
Like pumpkin pie and egg nog, sweet potatoes are one of those dishes that just scream holiday dish.
Unfortunately, I don’t much like sweet potatoes.
I’ve had them with butter and salt, with honey and nuts and marshmallows and mashed up in a pie...yuck.
But it is just a staple Thanksgiving dish. So I was determined to find a way to make sweet potatoes so I would gladly eat them instead of choking down a relative’s sweet sweet sweet potatoes out of obligation.
And I did.
Voila, anti-fans of sweet potatoes: I bring you sweet potato french fries!
Sweet Potato French Fries
• However many sweet potatoes you want (how many fries that come out of each one depend on size of the potato and how big you cut your fries)
• Salt
• flour
• 1 egg, for egg wash
• Dry pork rub (how much depends on how many fries you’re making)
**I would recommend Grill Mates Dry Pork Rub 
www.mccormick.com
• Graham cracker crumbs
• canola oil
1. Peel your sweet potatoes and cut them into wedges or sticks.
2. Blanch them in salted boiling water. Cook them until they start to get soft, about 4-5 minutes, but don’t let them start to fall apart.
3. Get egg wash ready in a shallow pan or bowl. (1 egg mixed with about a 1/4 cup of water or milk)
4. Mix 1/4 cup of the pork rub with 1/2 cup of the graham cracker crumbs in a small shallow pan or medium bowl. (Start with that, you might need more for more fries)
5. Remove the wedges or sticks from the water and cool. Drench them in flour.
6. Heat canola oil over medium to medium high heat. There should be at least an inch of oil from the bottom of the pan. (You might want to use a smaller but taller pan)
6. Coat the wedges or sticks in the egg wash.
7. Coat them in the crumb mixture.
8. To test the temperature of the oil, take one of the sticks and drop it in the oil. The fry should sizzle, float and start to turn a darker brown as the breading cooks. If the oil splatters everywhere, you’re oil is too hot. If there is no sizzle, your fry will start to get soggy and the heat isn’t high enough.
9. When you get the temperature right, drop in a few sticks or wedges in at a time. As they turn a golden to darker brown, remove them from the oil and place on a paper towel.
** Remember the more fries you put in the oil at a time, it lower the temperature of the oil. Only do a handful or so at a time.
Bring a spiced wine to a Thanksgiving celebration! My husband and I tried a spiced wine on our honeymoon in northern Michigan last summer.
It’s called Witches Brew and it’s made at Leelanau Cellars on the Leelanau Peninsula just north of Traverse City, Mich.
It’s a wonderful concoction of red wine and hearty spices. Get a bottle of a spiced wine, pour it in a slow-cooker and serve it just barely warm. It’s a wonderful dessert wine, yet it’s not too sweet.
It’s a great relaxing and soothing beverage for the sometimes stressful holidays.
www.leelanaucellars.com
Another quick and easy side dish comes from my Campbell’s soup recipe book:
Cheese and Sour Cream Potatoes (I told you before, I love potatoes!)
• 1 bag of frozen hashbrowns
• 1 can of cheddar cheese soup
• 1 medium size tub of sour cream (maybe a 7 oz. container?)
• 1 Tablespoon salt
• 1 package Velveeta crumbles
• 1 package cooked and crumbled bacon
Preheat oven to 400F
1. Mix the soup with the sour cream and salt in a small bowl.
2. In a large bowl, stir the frozen hashbrowns with the Velveeta crumbles.
3. Pour the soup mixture into the hashbrowns and cheese and mix until the hashbrowns are all coated.
4. Top with the bacon.
5. Bake 30-40 minutes or until bubbly all the way through.
Congratulations, Nicky Zepeda!
You’ve won the bread-dipping basket containing a bottle of gourmet garlic-infused extra virgin olive oil and two bread-dipping spices from a local vendor, four dipping saucers, an oil cruet and the bread basket.
Truth photo by Jen Shephard
The winner was chosen randomly through Random.org, which randomly generated one winner out of the 14 participants.
To enter the contest, participants had to answer this question: What is your favorite Thankgiving side dish and why? Thanks to everyone who participated! It was so much fun reading your answers, and a special thanks to those who shared family recipes!
All answers are viewable in the discussion section to this post. All entries had to be received by 9 a.m. today.
Nicky won the basket, but I wanted to highlight a couple of participants who shared recipes for all of us to try out:
Donna White Ussery of Elkhart wrote in her family’s corn bread stuffing recipe, and as she notes, it’s a good economic recipe that you can make in mass quantities!
Grandpa’s Corn Bread Stuffing
2 large Pans of homemade Corn Bread Crumpled up (Amount Depends on How many people are coming to dinner)
Brown in skillet: Chopped Onion
Chopped Celery
Ground Black Pepper
1 stick of Butter
Cook until the onions are transparent and the Celery is tender.
Mix together Corn Bread and Celery mixture in a large bowl.
Boil the Neck and the Giblets in 2 quarts of salted water.
Add water from the pan to the cornbread mixture until it is all soaked and can be stirred.
Stir in Sage and Poultry seasoning until the mixture looks completely seasoned.
(approx. 2 T. of each)
Mix in 2-3 Eggs.
Mix in about 4 pces. of torn White Loaf bread until mixture is thick and custard consistency.
Pour into a large roasting pan and bake Approx. 1 hour until a knife come’s out clean.
(not wet when inserted) .
This stuffing can be stuffed into a turkey that is 1 hour away from being done.
This is my favorite holiday side dish because my grandfather made it every year. The whole house would fill with the aroma and there I would be right beside him crumbling cornbread, mixing the batch and waiting to see the satisfied smiles on the whole family’s faces as they pushed back their plates after the meal.
Sadly my grandfather is no longer with us and now as an adult when my own house fills with the aroma I go right back to that little girl in the chair next to the stove watching as my grandpa filled up heaping plates as he was filling up my heart. This dish was used to make the meal more satisfying and to feed large families during rough times. Grandpa reflected how large families would struggle to feed everyone. This recipe can be done with leftover cornbread, making it not only a crowd pleaser but a flavorful, resourceful and economical dish.
Carol Brown of Elkhart wrote in her long-time family recipe for cranberry salad. Sounds wonderful, and I might try this Wednesday night!
Cranberry Salad
4 cups cranberries (grind up)
Add 4 cups sugar and stir
Dissolve 1 large box of cherry (or any red) Jell-O in 1 cup boiling water
Add 1 cup orange juice
Add 2/3 cups nuts
Add 1 cup diced celery
Mix cranberries in and set in refrigerator
I am 70 years old and from the time I was a little girl my grandmother made this cranberry salad. It has been passed down through each generation. We make this every year at Thanksgiving. I enjoy the tangy taste with the turkey and the dressing. You can make it in a Jell-O mold or 13x9 pan. It adds a bright color to your Thanksgiving table.
Again, thanks to everyone who participated and come back for more great recipes, ideas and giveaways!