Best Thanksgiving Side Dish

When Thanksgiving rolls around and cranberries go on sale, I'm ready to make my favorite side dish. Yes it may look like a dessert to you, but in my family it is served alongside the turkey as a vegetable! I probably like it because it is a "legal" dessert served with the main course. I love it fresh cooked out of the oven and then it is also delicious the next day cold right out of the fridge.

Cranberry Apple Casserole

Cranberry Apple Casserole

3 cups peeled and chopped apples
2 cups fresh cranberries
2 Tbs flour
1 cup sugar

topping
3 packages Cinnamon and Spice instant oatmeal (I use 2 pkg cinnamon & spice and 1 pkg plain)
3/4 cup chopped pecans
1/2 cup plain flour
1/2 cup brown sugar
1/2 cup butter, melted and cooled

Preheat oven to 350 degrees. Butter a quart casserole dish.

Combine apples and cranberries and toss with flour to coat fruit. Add 1 cup sugar, mix well and let sit while you make topping.

In a large bowl, combine all topping ingredients and stir.

Pour fruit into prepared casserole dish and spoon topping over it.  Bake 45-55 min uncovered.

Something Like Chicken Chili

On the first cool night of fall, I wanted either Chicken Chili or Chicken Tortilla Soup. Soups and stews are not in my usual repertoire so I kinda made it up with the help of The Joy of Cooking cookbook and a few online recipes. At first I didn't think I had a winner, but when I served it over blue corn tortilla chips topped with sour cream, grated cheese and fresh cilantro - magnifico!

Mexican Chicken Soup

Mexican Chicken Soup

1 lb. chicken breasts
4 cups chicken stock
2 Tbs. olive oil
1 cup chopped onions
1/4 cup chopped celery
1 Tbs. finely chopped garlic
2-3 jalapeños, seeded and chopped
3 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1 cup canned diced tomatoes, drained
1 can cannellini beans, drained
1 bunch cilantro, stems and leaves separated
3 Tbs. lime juice
optional: corn chips, sour cream, shredded cheese

In a pot, combine chicken and broth, bring to a boil then lower heat, partially cover, and simmer 15-20 minutes until chicken is just cooked through. Remove chicken to a cutting board to cool and reserve broth, skimming fat.

Meanwhile to prepare cilantro, finely chop the stems and set aside.  Coarsely chop most of the leaves and set aside. Reserve some leaves for final presentation.  To prepare chicken, shred the chicken breasts in bite size pieces when cool enough to handle.

In a Dutch oven, heat oil over medium heat then add onions and celery. Cook 4 minutes then add garlic and jalapeños and cook one additional minute. Add chili powder, cumin, oregano, and salt to vegetables and cook, stirring, 1 minute. Add tomatoes, chopped cilantro stems, and reserved broth. Bring to a simmer and cook uncovered for 10 minutes. Add the chicken, beans, chopped cilantro leaves and lime juice. Simmer 5 minutes. Salt to taste. If serving over salted tortilla chips, don't add additional salt.

To serve:  add blue corn chips (Xochitl) to a bowl, spoon soup over chips, add a dollop of sour cream, shredded cheese, and top with cilantro leaves.  Yummy!

Summer Squash Replaces Potatoes?

I love zucchini and could eat it sautéed every night but the fam demands new ways to enjoy it. Tonight I cooked up summer squash gratin which was quite tasty. I really liked the garlic infused white sauce. I don't think I got a photo but the link to the original recipe is below.

Squash Gratin

(from Good Housekeeping)

2 lbs zucchini squash, trimmed and halved lengthwise
2 lbs yellow squash, trimmed and halved lengthwise
2 Tbs. olive oil
salt & pepper
2 Tbs. butter
2 garlic cloves, crushed with press
3 Tbs. flour
1 cup milk
1 tsp. fresh thyme leaves
1 cup grated Gruyere cheese (I substituted Swiss)

Salt and pepper the squash and toss in olive oil. Place cut side down on a parchment lined cookie sheet. Broil for 7 minutes then turn over and broil 8 minutes longer. Remove from oven and set aside. Reduce oven temperature to 425 degrees.

Meanwhile, heat butter and garlic in a saucepan over medium heat until butter melts and garlic becomes fragrant. Add flour and whisk for one minute. Slowly stir in milk until smooth. Add thyme, 1/4 tsp. salt and 1/4 tsp. pepper. Cook until thick. Remove from heat.

Grease a 3 qt. baking dish. Thinly slice the squash. Layer half of the squash in the prepared dish and top with white sauce. Repeat with remaining squash and white sauce. Sprinkle top with cheese. Bake 15 minutes and then broil 2-4 minutes to brown the top. Remove from oven and allow to stand for 5 minutes.

Birthday Cake!

I enjoy making birthday cakes...because they are delicious! My favorite cake cookbook is The Cake Bible by Rose Levy Beranbaum. It's a good book because she explains the baking process which helps me avoid mistakes. She also lists ingredient measurements by weight and I enjoy using a cooking scale instead of measuring cups. The buttercream recipe below is a favorite of all my friends because it is silky smooth and not too sweet.

Chocolate Butter Cake

(from The Cake Bible)

1/2 cup + 3 Tbs. (63g) Dutch processed unsweet cocoa
1 cup (236g) boiling water
3 large eggs (150g), at room temperature
2 1/4 tsp. (9g) vanilla
2 1/4 cup + 2 Tbs. (235g) sifted cake flour
1 1/2 cup (300g) sugar
1 Tbs. (15g) baking powder
3/4 tsp. (5g) salt
1 cup (227g) unsalted butter, at room temperature

Set out eggs and butter a few hours before beginning cake so they can come to room temperature.

In a medium bowl, whisk together cocoa and boiling water until smooth. Cool to room temperature.

Preheat oven to 350 degrees. Grease two 9 inch cake pans, line bottoms with wax paper, and grease and flour the pans. (I use Wilton bake-even strips around outside of pans for even layers).

In a small bowl, lightly combine the eggs, 1/4 of cocoa mixture, and vanilla.

In a large mixing bowl, combine remaining dry ingredients and mix on low for 30 seconds to combine. Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.

Pour batter into prepared pans and smooth out surface. Bake 25-35 minutes or until a tester comes out clean and the cake springs back when pressed lightly in the center. Let the cakes cool in pans on a wire rack for 10 minutes. Remove from pan and cool completely on racks.

French Buttercream

(from The Cake Bible)

6 large (112g) egg yolks
3/4 cups (150g) sugar
1/2 cup (164g) corn syrup
2 cups (454g) unsalted butter
1 Tbs. vanilla, optional

Have ready a greased 2 cup glass measuring cup near stove.

In a bowl of stand mixer, beat yolks with whisk attachment until light in color (don't worry about over-beating). Meanwhile, combine sugar and corn syrup in a nonstick saucepan until combined. Turn heat to medium and stir constantly until sugar dissolves and bubbles begin to form at edges. Stop stirring but continue to heat until rolling boil and large bubbles cover the entire surface. Immediately transfer syrup to glass measuring cup.

Stop mixer, pour a small amount of syrup into yolks and immediately beat at high speed for 5 seconds. Stop mixer and repeat with larger amount of syrup. Continue this process until all syrup has been incorporated. Continue beating until completely cool.

Gradually beat in butter, one tablespoon at a time. Incorporate the vanilla and scrape down sides and complete mixing.

Can't Go Wrong With Pork Tenderloin

One of the easiest and most delicious meals you can make is pork tenderloin.  The only way to go wrong is to overcook it, which is easy, so get yourself a good meat thermometer.  Here are two simple yet tasty recipes.

Spiced pork tenderloin, spinach souffle,
and roasted butternut squash

Spiced Pork Tenderloin

3/4 lb. pork tenderloin
1/2 tsp. nutmeg
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. basil
1/4 tsp. red pepper
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground allspice
2 Tbs. olive oil
2 Tbs. maple syrup
1 Tbs. dijon mustard

Mix all spices together and pat on meat.  Drizzle oil over meat and marinate for at least an hour.  Bake at 350 degrees for 30-40 min. or until internal temperature reaches 155 degrees.  Let rest 5 minutes.  Combine maple syrup and dijon and pour over meat.

NOTE:  Two tenderloins usually come packaged together.  This recipe is for one so if cooking both, double the recipe.  Tenderloin is easy to overcook so use a meat thermometer to check internal temperature at 30 minutes.

Glazed Pork Tenderloin

1 orange
1/4 cup soy sauce
1 tsp. minced ginger
1 lb. pork tenderloin

Preheat oven to 350 degrees.
From orange, grate 1 tsp. zest and squeeze 1/4 cup of juice.
Combine zest, juice, soy sauce and ginger in a sauce pan.  Boil until it is reduced to approximately 2 Tbs. (3-4 minutes).
Brush glaze over pork.  Roast approximately 35 min or until internal temperature is 155 degrees.  Let rest 5 min. and serve.

Old Timey Spinach Souffle

My grandmother gave me this recipe from a newspaper she picked up while traveling through Alabama on November 15, 1987.  I've been making this dish from the Decatur Daily since about 1990.  It's a good way to get kids to eat spinach.

Spinach souffle before going into oven

Spinach Souffle

1 Tbs. butter
2 Tbs. bread crumbs
20 oz. frozen chopped spinach, thawed
1/4 cup chopped onion
1 cup grated cheese
1 can cream of mushroom soup
2 eggs, separated
1/4 cup mayonaise
1/4 cup sour cream

Preheat oven to 350 degrees.  Butter a round souffle dish and coat with bread crumbs.

Squeeze moisture out of spinach.  Mix all ingredients except egg whites in a large bowl.  In a separate bowl, beat egg whites until stiff peaks form.  Mix 1/4 of beaten egg whites into spinach to lighten the mixture.  Gently fold in remaining egg whites.  Pour mixture into prepared dish.  Bake 45 minutes.

Veggie Beef Lasagne

Tonight I had all the ingredients to make lasagne but also had a few vegetables that would likely go to waste if not used soon.  So I made a veggie-beef lasagne and it was delicious.

Veggie-beef Lasagne

(adapted from http://www.inspiredtaste.net/22401/fresh-vegetable-lasagna-recipe/)

12 uncooked lasagne noodles
1/2 lb. ground beef
2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
2 small zucchini cut into 1/2 inch pieces
1-2 small yellow squash cut into 1/2 inch pieces
1 (12oz) jar roasted red peppers cut into 1/2 inch pieces
1 (24 oz) jar spaghetti sauce
1/4 cup chopped fresh basil
1 (15oz) container ricotta cheese
2 eggs
1 cup grated parmesan cheese
8 oz. mozzarella cheese, shredded

Cook lasagne noodles in large pot of salted water according to package directions.  Drain noodles and lay flat on aluminum foil to keep them from sticking.

In a skillet, cook ground beef over medium-high heat, stirring to break up meat.  Drain grease and set beef aside.

Heat oven to 350 degrees.  Spray a 13"x9" pan with non-stick cooking spray.

In a large skillet, heat olive oil over medium heat.  Add onions and sauté 3-5 minutes or until softened.  Maintaining medium heat, add garlic, zucchini, and squash.  Lightly salt the vegetables and cook 5-8 minutes or until vegetables are soft but still have some crunch.

Add roasted red peppers, spaghetti sauce, and cooked ground beef.  Add 1/4 cup of water to sauce jar and swirl to rinse remaining sauce into pan.  Turn heat to low and simmer 5 minutes.  Turn off heat and add basil.

In a bowl, combine eggs, ricotta cheese, and 1/2 tsp. salt.

To assemble:  add just enough sauce mixture to cover bottom of prepared pan.  Arrange 4 lasagne noodles, slightly overlapping, to cover bottom of pan.  Spread half the ricotta mixture over noodles.  Sprinkle 1/3 of the parmesan then 1/3 of the mozzarella over the ricotta.  Top with 1/3 of the vegetable sauce mixture.  Add another layer of 4 noodles, the remaining ricotta, 1/3 of parmesan, 1/3 of mozzarella and 1/3 of sauce.  Finish with final layer of noodles, the remaining sauce then parmesan and mozzarella.

Cover loosely with aluminum foil and bake for 20 minutes.  Remove foil and cook another 15-20 minutes until bubbly.  If you want to brown the cheese, turn on broiler for 2 minutes.  Remove from oven and let rest 10-15 minutes before serving.

Salmon in Foil Packet

As usual, I'm making salmon again.  It is just sooooo easy!  But I'm always trying to find another easy way to spice it up.  Tonight I found that baking the salmon in a foil packet was quick and easy from preparation to clean up.  It was so good that I forgot to snap a photo.

Garlic Butter Salmon in foil

(adapted from Damn Delicious)

1/4 cup unsalted butter, melted
1/2 tablespoon brown sugar
1/2 tablespoon lemon juice
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
salt and freshly ground black pepper, to taste
1 pound salmon (I used salmon filets)
1 tablespoon chopped fresh parsley (optional)

Preheat oven to 375 degrees F.

In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, and rosemary and set aside.

Place salmon on a piece of foil large enough to completely wrap.  Salt and pepper both sides of salmon.  Pull up edges of foil in preparation for wrapping and place on a baking sheet.
Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

Bake in preheated oven until cooked through, about 15-20 minutes.

Serve immediately, garnished with parsley, if desired.

My Favorite Banana Bread

Once again, I have extremely ripe bananas laying around.  Today I wanted to make my favorite banana bread which takes a bit of planning because the recipe requires buttermilk and unsweet shredded coconut, two items you may not have on hand.  It's worth the extra effort for this delicious treat.

Banana Coconut Nut Bread

Banana Coconut Nut Bread

(from Martha Stewart's Baking Handbook)

3 cups flour
1 tsp. baking soda
3/4 tsp. salt
3 eggs
2 cups sugar
1 1/3 cups vegetable oil
2 Tbs. vanilla
1 1/2 cups ripe mashed bananas (approx. 3 medium)
1 cup unsweetened shredded coconut (I use Bob's Red Mill)
1 cup pecans or walnuts, toasted and finely chopped
1/2 cup buttermilk
non-stick cooking spray

Preheat oven to 350 degrees.  Coat two 9"x5" loaf pans with cooking spray then line the bottom with parchment or wax paper and spray the paper.

In a large bowl, whisk together flour, soda and salt.

In bowl of electric mixer, beat eggs, sugar and vegetable oil on medium-low until combined.  Beat in the flour mixture until combined.  Add vanilla, bananas, coconut, nuts and buttermilk and beat just to combine.

Divide batter between prepared pans.  Bake, rotating half-way through for 60-65 minutes or until a cake tester comes out clean.  Transfer to a wire rack to cool for 10 minutes then remove loaves from pans and cool completely.

Decorating Icing

Way back in the early 90's, when I moved away and started my first 'real' job, I took a cake decorating class.  I've made many cakes since that time, and have probably forgotten a lot of the techniques over the years, but I have held onto the original recipe for decorating icing.  Most recently I've used the icing to decorate Christmas cookies.  It is good for spreading and piping.

Decorating Icing

1/2 cup margarine or butter (stick, cold and firm)
1/2 cup white shortening (ex. Crisco)
4 cup powdered sugar, sifted
1 tsp. vanilla
2 Tbs. milk or cream

With mixer, beat butter and shortening until creamy.  Add sugar, beat until blended then add milk and vanilla.  Beat on high speed 5 minutes.
(for chocolate, add 1/2 cup cocoa or 3 - 1 oz. unsweet chocolate squares, melted, and 1-2 Tbs. milk)

Winter Soup Keeps Us Warm

On cold days it is always a treat to have warm soup for dinner.  Now that I'm trying to cut out the pasta and breads in my life, I decided to make chicken vegetable soup as a hearty meal.  Of course I added potatoes in the mix but surely potatoes are healthier than noodles...right?  And I made this soup using as many fresh veggies as I could find in the fridge, so mix and match whatever you have on hand.  You can even add some frozen veggies if you have them.

Chicken Vegetable Soup

Chicken Vegetable Soup

1 Tbs. olive oil
1 cup onion, diced
1 red or yellow bell pepper, diced
3 carrots, sliced
2 stalks celery, diced
1 cup green beans, cut in 1" lengths
1 zucchini, diced
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
2 small potatoes, diced
2 tomatoes, diced (or 14.5 oz. can diced tomatoes)
32 oz. chicken broth*
2 cups rotisserie chicken, shredded
1 tsp. oregano
1/2 tsp. dried thyme
1/2 tsp. dried sage
2 cups spinach, chopped
grated parmesan cheese, optional

Heat olive oil in a large Dutch oven over medium high heat.  Add onions and cook 1 minute.  Add carrots, celery, green beans, zucchini, garlic, salt and pepper and cook 5 minutes or until onion is tender.  Add potatoes, tomatoes, broth, chicken, oregano, thyme, and sage and bring to a boil.  Once soup boils, reduce to a simmer and cook partially covered 20 minutes or until vegetables are tender.  Add chopped spinach and cook 3 minutes or until spinach wilts.  Serve topped with fresh grated parmesan cheese, if desired.

*I purchase whole rotisserie chickens frequently and freeze the leftover carcass and meat until I have 2 carcasses.  I put the chicken carcasses in the crock pot with 32 oz. of chicken broth and chopped onion, carrot, celery, parsley, and thyme and cook overnight to develop a richer broth for use in soups.

Another Salmon Recipe

Not too many years ago, ok maybe a decade, I hated salmon.  Don't get me wrong, I love fish, I just hated the strong salmon flavor.  I have certainly gotten over that attitude, to say the least.  We probably eat salmon once per week.  It is just so easy to cook and so healthy.  But sometimes you just want to kick it up a notch, so I gave this Cooking Light recipe a try.  "It was different, therefore good," said the hubby.

Mustard-glazed salmon with
horseradish mashed potatoes and roasted root vegetables

Mustard-Glazed Salmon with Horseradish Potatoes & Roasted Vegetables

(adapted from Cooking Light, Dec 2016, p.68)

Mashed Potatoes:
1 Yukon Gold potato, peeled and cut in 1" slices
2 baking potatoes, peeled and cut in 1" slices
1 bay leaf
2 tsp. salt
2 Tbs. butter
1/4 cup milk or half and half
1 Tbs. prepared horseradish


Roasted Vegetables:
8 oz. Brussels sprouts, cleaned and cut in half
8 oz. carrots, cut in 1 inch pieces
8 oz. turnips, cut in 1 inch cubes
1 Tbs. fresh thyme (or 1 tsp. dried thyme)
1 1/2 Tbs. olive oil
1 tsp. brown sugar
1/2 tsp. pepper
1/2 tsp. salt


Salmon:
4 - 4 oz. salmon filets, skin on
1 Tbs. olive oil
1/2 Tbs. chopped fresh thyme
1 Tbs. grainy mustard
1/2 Tbs. lemon curd
1/2 Tbs. apple cider vinegar
1/2 tsp. pepper
1/2 tsp. salt


1.  Have all ingredients chopped and measured.  Preheat oven to 450 degrees.

2.  To prepare potatoes, place potatoes, bay leaf, and salt in a large pot and fill with water to cover potatoes by 2 inches.  Bring to a boil, reduce heat and simmer 25 minutes.  Drain; discard bay leaf and return potatoes to pot.  Add butter and milk and mash with potato masher.  Stir in horseradish.

3.  To prepare vegetables, combine all ingredients in a large mixing bowl.  Stir well and pour onto a large rimmed baking sheet.  Bake in preheated oven for 15 minutes.  Remove pan from oven and stir vegetables.  Return to oven for 5 minutes longer or until tender.

4.  To prepare salmon, place a wire rack on a rimmed baking sheet, cover the rack with foil and coat foil with cooking spray.  Place fish skin side down on foil.  Combine oil, thyme, mustard, lemon curd, vinegar, salt and pepper in a bowl.  Brush half the mixture over fish.  Bake in preheated oven 15 minutes.  Brush remaining mixture over fish and bake 5-7 minutes more, to desired level of doneness.

Surprisingly Delicious!

I usually avoid pasta, especially in January when I'm always trying to lose a few pounds, but tonight I was searching for turkey sausage recipes and came across this gem.

Turkey Sausage and Mushroom Pasta

Turkey Sausage and Mushroom Pasta

6 oz. penne pasta (I used Barilla Collezione Casarecce pasta)
salt
pepper
2 Tbs olive oil
12 oz. mild Italian turkey (or chicken) sausage with natural casing
8 oz sliced mushrooms
1/2 cup onion, chopped
3 cloves garlic, chopped
1/4 cup dry white wine
1 cup chicken stock
1/4 cup heavy cream
1 1/2 Tbs. grated parmesan
5 oz baby spinach
1 cup chopped tomatoes
1/4 cup chopped fresh parsley

Bring a large pot of water to a boil and generously season with salt.  Cook pasta according to package directions.  Drain, reserving a cup of pasta water.  Set drained pasta aside.

Heat 1 Tbs. olive oil in a pan over medium heat.  Add sausage links and cook until cooked through, approximately 10 minutes, turning to brown all sides.  Remove links from pan and cut into 1/4" slices.

Heat 1 Tbs. olive oil in a pan over medium high heat.  Add mushrooms and onions and cook 3 minutes.  Add garlic, 1/2 tsp. salt and 1/4 tsp. pepper and cook 1 minute. Add wine and cook 1 minute.  Add chicken stock and heavy cream and cook over medium heat for 5-7 minutes to thicken.  Add spinach and cook 1 minute.  Add sausage, cheese, tomatoes, parsley and cooked noodles.  Cook to heat all ingredients, adding reserved pasta water if sauce needs thinning.  Serve hot topped with additional parmesan and parsley if desired.

Eat your veggies

It's that time of year, the holidays are over and we need to eat healthy again.  Start loading up on veggies at every meal.  So many winter vegetables are absolutely delicious when roasted with just salt, pepper and olive oil.  But here is an even better twist, add some cumin and be amazed.

Roasted sweet potatoes and Brussels sprouts

Roasted Sweet Potatoes and Brussels Sprouts

1 lb. Brussels sprouts, split in half
1-2 sweet potatoes, diced
1 red onion, large dice
2 cloves garlic, minced
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/3 cup olive oil

Preheat oven to 400 degrees.
Line a large rimmed baking sheet with parchment paper.
Place vegetables in a large mixing bowl and pour olive oil over top.  Sprinkle seasonings over vegetables and stir to coat.
Spread vegetable mixture on prepared pan in an even layer.
Roast for 30 minutes and test doneness.  You may want to cook for an additional 10 minutes to desired level of browning.

Healthy, wealthy, and wise

Traditional New Year's Dinner in the South