Hi all!! Can you believe it is so close to Christmas? I cannot believe it at all. And on top of it today Is the Winter Solstice!! All sorts of goodies are gonna get eaten today…well this evening. I hope everyone of you are enjoying this holiday season and will continue to have an amazing rest of this year. Yes I said rest of this year…2018 is almost over too!! Wow..just wow!
Today’s recipe is a really good one and it says that it tastes like pecan pie but I don’t think so. It tastes more like a cross between the Pecan Sandies and Pecan Caramel Rolls. Either way the are still so good. Hope you enjoy them!!
Pecan Pie Muffins
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
In a medium bowl, stir together brown sugar, flour and pecans.
In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined.
Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
Here is a great quick holiday recipe. I love oatmeal cookies but I never really cared for raisins in oatmeal cookies, so most of the time I would leave them out. Then I stumbled across this recipe while searching the internet and instead of using raisins they used cranberries. So I decided to bake them and I thought they were amazing. They are not overly sweet but sweet enough to enjoy with a cup or coffee or tea.
Cranberry Oatmeal Cookies
1 cup dried cranberries
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt, or sea salt
3 cups old-fashioned oats
1 cup unsalted butter, at room temperature
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla.
Stir in the flour mixture until just combined. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
Preheat the oven to 375°F. Line a couple sheet pans with parchment paper.
Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.
Hi everyone!! If you’re reading this you made it through another Thanksgiving feast and survived the ensuing food coma. But now you have all those leftovers. What should you do with all that amazing food, even though if your like me you’re already tired of it? Well I got a pretty basic recipe that I already do without leftovers but as I was scouring the internet I found this one that is really similar to my basic one. It has been adapted to use with leftovers: Crispy Mashed Potato & Stuffing Patties. Enjoy!!
Crispy Mashed Potato & Stuffing Patties
2 large eggs, lightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon pepper
2 cups leftover mashed potatoes
2 cups leftover chopped cooked turkey
2 cups leftover stuffing
2 tablespoons butter
2 tablespoons canola oil
Unsweetened applesauce, optional
In a large bowl, whisk eggs, onion and pepper.
Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat.
Working in batches, drop potato mixture by 1/2 cupful into skillet
Press to flatten slightly.
Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels.
With it being fall I am looking forward to all the feast days coming up. I love food…lol!! This time of year really is my favorite time just because so many things come from the harvest. Depending where you are located determines what is best for the area you are in. Nowadays, unlike when I was growing up, you can get whatever is being harvested where ever. I sort of miss the days when you had to wait for certain things for the seasons to change so they were available. There was the anticipation of the new harvest. Now everything is there anytime of the year. It’s not as exciting. But there is one fruit that I still have to wait for, for this time of the year: Pomegranates!! It might be because they are too expensive to import or they just grow in certain areas but I am so excited when fall comes around just for those 🙂 You can use them in salads, sweets, main courses, drinks, or just by themselves. For this Friday I am going to post a couple of recipes for Pomegranates…something sweet and something for dinner. Enjoy…I know I will!!
Pomegranate Roasted Chicken
1 cup pomegranate juice
3-pound whole chicken
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken stock
1 tablespoon fresh thyme
1 cup pomegranate seeds
Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside.
Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes.
Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.
2 cups flour
1/3 cup sugar + and extra T for sprinkling
1 t baking powder
1/4 t baking soda
1/2 t salt
8 Tbls butter, 1 stick or 113gm (cold or frozen)
3/4 cup pomegranate seeds
1/2 cup evaporated milk or half & half or cream (I guess full cream milk would work too, I used avapourated milk)
1 large free-range egg
Preheat your oven to 400F / 200C.Mix the flour, 1/3 cup sugar, baking powder, baking soda and salt.
Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb.
Stir in pomegranate seeds.In another bowl, whisk the cream / milk and egg until smooth.Using a fork, stir cream/ egg mixture into flour mixture until a dough forms.
Empty the dough onto a well floured surface and need briefly so that it comes together.
Pat down to form a large flattened disk. Using a sharp floured knife or pastry cutter cut the dough into 8 triangles.
Place these on a lined baking tray allowing space in between each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.
As I have said before I love shrimp!! Anytime I find a good recipe I have to try it and this one is no exception. I found this awhile back and tried it. The first time I did it…I’ll be honest I let them stay on too long and they dried out. The next time I did it they turned out amazing. The only advice I have is to watch your time on them because they will dry out quickly if you’re not careful. Enjoy!!
Grilled Garlic and Herb Shrimp
2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined
Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.
Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
Preheat an outdoor grill for medium-high heat.
Lightly oil grill grate, and place about 4 inches from heat source.
Remove shrimp from marinade, drain excess, and discard marinade.
Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes.
Well we finally started to cool down a bit…I mean when you go from having 90 degree weather to 60 degree I would definitely call that a cool down wouldn’t you? So with that in mind, I thought I would get out my slow cooker and cook up something to warm you from the inside out. This recipe does just that. As I have said before, I love shrimp and most recipes with shrimp I will give a try at least once. Of course I love jambalaya and if I have the time I fix it quite often. Enter the slow cooker. I love my slow cooker. I can honestly tell you I use my slow cooker for so many different things. It makes my life so amazingly simple. I don;t know what I would do without it. Anyway…back to the recipe. I found this recipe online and to be honest it is really good easy recipe for Jambalaya…Hope you enjoy it!!
Slow Cooker Jambalaya
1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.
Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
Stir in the shrimp during the last 30 minutes of cook time.
With fall here and all the good hearty root vegetables coming into season, what better way to enjoy them then with a good wholesome beef stew. I love beef stew and usually this time of year I put my crockpot to good use and start fixing all kinds of stews, soups, even desserts. I think a lot of people believe fixing a good stew is hard. It’s not and honestly even if you use a regular pot to do this it still is not difficult. It’s just time consuming. That’s why I love my crock pot…it’s literally just dump and done 🙂 Hope you enjoy this!!
2 pounds beef stew meat, cut into 1-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Ok I know it is not fall yet but maybe if I start posting cold weather recipes the temperatures might start cooling down…maybe? Well, we all know that won’t actually happen even though Fall technically starts tomorrow. This is a great recipe for when it actually does start to cool off and want something to warm you from the inside out. Enjoy!
Beef, Green Chili and Tomato Stew
1/4 cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chili peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt to taste
ground black pepper to taste
In a Dutch oven, heat oil over medium heat until hot, but not smoking.
Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
Stir in the garlic and cook for 1 more minute.
Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin, and Worcestershire sauce.
Season with salt and pepper to taste.
Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.